Main Course
8665 recipes found
Garlic-Scallion Chicken Sandwiches
Convenient and tender rotisserie chicken, sautéed scallions and garlic, vinegar-soaked currants and a couple big handfuls of peppery arugula make up this simple yet very flavorful sandwich. Inspired by the wood-oven-roasted chicken and bread salad from Zuni Café in San Francisco, this is a take on that famed dish in sandwich form. Parmesan and toasted nuts add texture, depth and a hit of umami. For the bread, a thick baguette cut into four sections to make sandwich rolls is economical and offers the duality of crunchy crust and soft inner crumb, although a sandwich roll of your choice works too.
Black Lime Salmon
This deceptively simple salmon dish is as striking in flavor as in appearance, and will serve just as well for a dinner party centerpiece as a quick midweek dinner. The salmon is covered in a punchy black lime marinade, then baked in the oven and topped with fresh bursts of sour cream and grated tomato. Black limes (also known as Omani or Persian limes) are limes that have been boiled in salt water before being dried and blackened in the sun. They have an intensely sweet, citrusy flavor, with a hint of bitterness. Serve this salmon alongside a bowl of rice.
Scuttlebutt
Tangy and salty and colorful, the scuttlebutt sandwich vibrates with flavor: hard-boiled egg, pickled beets and carrots, olives, capers, herbs and feta mingle on pillowy focaccia. “The word ‘scuttlebutt’ is sort of like what’s the gossip, what’s the story, what’s the deal or the chitchat, you know, the chatter,” said its co-creator Caroline Fidanza, who devised the sandwich at her Brooklyn restaurant Saltie in 2009 with the chef Rebecca Collerton. Inspired by Ms. Collerton’s practice of cobbling together sandwiches with whatever was in the fridge, they intended the sandwich to change with the seasons, but once patrons got a taste of the pickled beets, the lineup was set in stone. Saltie closed in 2017, but Ms. Fidanza brought the sandwich back at Marlow & Sons in 2020, when it became a best-seller once again. Ms. Collerton, who died of cancer in 2018, was not able to see its comeback. There are many components, and many shortcuts: Use store-bought pickled vegetables and focaccia; doctor up mayonnaise rather than making aioli. But the details make a difference: Ms. Fidanza says that “picking the herbs is a pain, but that’s just what you have to do.”
Halloumi, Arugula and Tomato Sandwiches
In 2022, Jake Marsiglia and Costa Damaskos opened Baby Blues Luncheonette in Williamsburg, Brooklyn, to honor the historic diners and luncheonettes that closed during the pandemic, while paying homage to Mr. Damaskos’s Greek roots. One of the best ways they’ve incorporated this history and culture into their menu is through their HLT sandwich, a play on the classic American BLT that replaces bacon with halloumi cheese, seared until golden and crisp. They replace BLT’s standard lettuce with an arugula salad seasoned with a bright Greek vinaigrette, and round out the sandwich with red onions, juicy heirloom tomatoes and a garlic-pepper mayonnaise.
Spicy Cumin Lamb Burgers
Many people go to Xi’an Famous Foods in New York City for their spicy hand-pulled noodles, but the sleeper hit is the cumin lamb burger. This recipe, adapted from “Xi’an Famous Foods: The Cuisine of Western China, From New York’s Favorite Noodle Shop” by Jason Wang and David Shi (Abrams Books, 2020), starts with homemade buns that rise and crisp on a griddle, resulting in a soft interior similar to a pita. (You can make the bread from scratch, or substitute a burger bun or even an English muffin.) The restaurant’s signature spicy cumin lamb with red onions and green longhorn peppers is stuffed inside the bread, resembling a steak sandwich as opposed to a burger. You’ll want to slice the lamb as thinly as possible (a short stint in the freezer helps firm it up), which increases the surface area to great effect: The meat cooks through quickly, browns effectively and easily absorbs a tongue-tingling dose of cumin and chile.
Weeknight Chicken Tagine
Making a tagine might not be the most labor-intensive task, but it can definitely be time-consuming. In this non-traditional recipe, you'll enjoy all the classic flavors of a m'qualli chicken tagine but in less than an hour. Made with preserved lemon and olives, this dish is perfect for satisfying your mid-week Moroccan food cravings. M’qualli tagine refers to one of the ways Moroccan tagines are traditionally seasoned, incorporating ground ginger, ground turmeric and garlic, resulting in a rich, dark yellow sauce. Don’t hesitate to adjust the consistency of your tagine by adding a couple tablespoons of water or stock if it’s too dry, or letting it simmer for a few extra minutes for a thicker sauce. Serve it with bread for a more traditional experience (such as flatbreads or crusty breads like a baguette), but rice or potatoes will also work.
Aloo Tikki (Potato Cutlets)
Aloo tikki, or potato cutlets, are a popular South Asian street food perhaps due to the ease with which they travel and their versatility: They can be eaten as a quick, compact snack and also lend themselves to being slathered in chutney and wrapped up in naan for a full meal. The hearty, heavily spiced and textured tikki is commonly found on tea trolleys as well as at mealtimes in homes. They may be served as an appetizer, a side to many main courses or as the meal itself. Typically fried in a small amount of oil, this version calls for baking the cutlets to minimize mess and to efficiently entertain a large party or household. Make the potato mix a few days ahead, or freeze the cutlets for up to 3 months — perfect for spontaneous hosting.
Deviled Crab Backs
Originating in the Lowcountry of South Carolina, deviled crab is a cousin to crab cakes, making use of the stringier bits mixed with spices, mayonnaise and egg to create a filling appetizer or entree. This recipe is from Andrew Carmines, the second-generation owner of Hudson’s Seafood House on the Docks, Hilton Head Island’s perpetually busy seafood restaurant specializing in local fare including the prized blue crab. These relatively small crabs (ranging from about 5 to 7 inches wide) are native to the Atlantic Coast and are typically in season from around April to November. You can ask your local fishmonger to order them for you when they're in season. Traditionally served stuffed into a blue crab back, it’s not uncommon to see faux-crab backs made of aluminum foil or crab-shaped tins. Whether it’s baked in tin, foil or crab, it’s an impressive dish that pairs well with rice or salad and a sunny seaside day.
Grain Bowl With Sardines and Sauce Moyo
A satisfying grain bowl doesn’t need to take a lot of time, especially if you start with a quick-cooking grain like fonio. Fonio, tinier than even couscous or quinoa, takes five minutes to cook and delivers a deep nutty taste. This ancient whole grain, which is also gluten-free, is prepared throughout West Africa, as is sauce moyo, a sauce of crisp onion and pepper, juicy tomatoes, chile and lime. Here, that sauce adds crunch to the tender, sandy grains, and tinned smoked fish delivers a savory richness. You can assemble the whole thing to enjoy at home or pack up to eat as a fresh and filling desk lunch.
Stir-Fried Bitter Melon and Eggs
Bitter melon lives up to its name. The oblong gourd is renowned for its robust health benefits and even more profound bitterness. However, when enveloped in creamy scrambled eggs and seasoned with soy sauce and brown sugar, it creates a complexity of flavor that will grow on you. This quick stir-fry is a home-cooking favorite of Chutatip Suntaranon, who is known as Nok, the chef-owner of the Thai restaurant Kalaya in Philadelphia. The recipe can easily be halved to serve one or two.
Grilled Pork Chops With Pineapple Salsa
This 5-ingredient recipe maximizes flavor by using two multitasking powerhouses — garlic and pineapple — that tag team with the grill or a grill pan. Grilling is a great way to infuse flavor and have easy post-dinner cleanup. The acidity of the pineapple acts as a quick meat tenderizer and infuses complex flavors. Garlic not only adds flavor to the marinade and salsa but also can add a bit of sass to cooked white rice to serve alongside the sweet and savory pork. Gently fry up minced garlic with neutral oil, then drizzle over cooked rice to transform it into aromatic garlic rice. It’s a simple and creative way to use what you already have on hand. Together the pineapple and garlic will inspire you to create even more quick meals with strong flavors.
Braaibroodjie (Grilled Cheese and Chutney Sandwiches)
A braai is South Africa’s beloved open, wood-fired equivalent to an American barbecue and these grilled cheese sandwiches are an integral component. Mrs. Ball’s, an iconic South African dried-fruit chutney, lends sweet tang, though sweet fruit chutney such as Major Grey’s or even apricot jam can be used in a pinch. A hinged grill-basket or baker’s twine helps keep the sandwiches together while they’re flipped. This recipe is adapted from one by cookbook author Jan Scannell, known as Jan Braai ever since he became the head of the National Braai Day initiative, founded in 2005. Mr. Braai believes that “the correct way to slice braaibroodjies is diagonally, and the correct time to serve is immediately.”
Stir-Fried Chicken With Mushrooms and Snow Peas
This classic stir-fry recipe, adapted from “The Key to Chinese Cooking” by Irene Kuo, calls for velveting chicken breast, a process of marinating the meat in a mix of egg white, cornstarch, salt and Shaoxing wine, and then blanching it. The extra steps help ensure that the lean chicken stays very tender and silky, even when seared at very high heat. You can use this basic recipe as a template for any chicken stir-fry, varying the vegetables depending on the season and what’s available. Serve it piping hot, with rice on the side.
Sage and Walnut Pasta Nada
Earthy, elegant and possessed of a Zen-restraint, this is an ideal — perhaps the ideal — last-second, I-can’t-cope-with-the-stress recipe. It even works for dinner parties. Everyone will like it and have thirds. Serve with a salad and a baguette. Crack a few good chocolate bars into pieces on a plate for dessert. Keep an eye on the walnuts while you are roasting them in the oven. They go from golden to burnt in seconds. This meal is worthy of nearly any bottle of red wine.
Puttanesca Pasta Nada
“In normal life, ‘simplicity’ is synonymous with ‘easy to do,’” Bill Buford wrote in “Heat,” his 2006 book, “but when a chef uses the word, it means ‘take a lifetime to learn.’” That’s true much of the time. But if you take care, a dish as simple as pasta with finely chopped black olives and anchovies can have a chef-like impact with minimum learning and minimum fuss. This dish resets your taste buds. No fancy shopping needed.
Shrimp Pullao
When Madhur Jaffrey first published her cookbook, “An Invitation to Indian Cooking,” in 1973, Americans had a hard time finding Indian staples like garam masala and basmati rice in local supermarkets, and dishes like her fragrant shrimp pullao were considered special occasion fare. Much has changed, and these days pullaos are easy to throw together on any given weeknight, often straight from the pantry. This one is gently spiced, letting the delicate flavors of the rice and shrimp shine. Ms. Jaffrey suggests serving it with a yogurt-based vegetable dish. But even simpler, a little dollop of salted yogurt on the side adds a cool and creamy contrast.
Garlicky Chicken Sandwiches With Red Cabbage Slaw
Two heads of garlic sautéed in extra-virgin olive oil set the stage for these sandwiches, where tender chicken thighs are heavily seasoned, then pan-seared in garlic oil until dark golden brown. A red-cabbage slaw nestled above and below the chicken adds crunch, and its vinegar (not mayo) base means you don’t have to worry if it sits outside for too long. But your guests will have eaten these up long before then.
Roasted Shrimp Jambalaya
A savory rice dish with fuzzy origins, a strong Louisiana history and a number of influences (African, Spanish and French, to name a few), shrimp jambalaya is the ultimate comfort. Here, both rice and shrimp are cooked in the oven separately, not the stovetop, for a more hands-off approach. It’s a meal on its own but also wonderful as part of a spread.
Smoked Prime Rib
Smoked prime rib is a staple in barbecue joints across Texas and is one of the premium cuts of beef you’ll find at the legendary Kreuz Market restaurant in Lockhart. Cooked low and slow for several hours then finished with a scorching sear, the result is a tender and juicy cut of beef, rich with a sweet, peppery taste signature to Texas Hill Country. This variation was developed by Dennis Sanchez, a former employee of Kreuz Market (and my father), and makes use of molasses to trap in moisture during the smoking processes. A liberal coating of coarse salt and cracked pepper is used to season the molasses, which caramelizes with the rendered collagen to form a thick, smoky bark not unlike a barbecue brisket. Because this cut of the beef is naturally tender, smoking a prime rib requires only a fraction of the time to cook than tougher cuts like brisket. One single prime rib bone will typically yield enough meat for two people, but you'll find that these portions are far more than enough for additional plates at your cookout.
Caldo de Res
This simple beef soup, a classic dish found in Mexican cuisine, utilizes time to build a savory stock and is packed with a hearty, tender medley of vegetables. Variations flavor the broth with either stewed tomatoes, chopped roma tomatoes or Spanish-style tomato sauce. The most consistent ingredient across the board is bone-in beef shank. Located in the leg of the cow, it’s naturally a tougher cut of meat, but when simmered in savory broth for a few hours, it becomes spoon-tender and juicy. The marrow in the bones also contributes to the silky broth, so don’t settle for boneless shank. You can also save the tender marrow and use it as a spread for tacos. Limes and cilantro add acidity and a brightness to the soup that makes it difficult to stop at one serving. Cool completely before storing in the fridge (it’ll keep for up to 4 days) or freeze for up to a month in an airtight container. The soup will thicken and solidify a bit overnight, so add about one cup of water when reheating and adjust the seasoning as needed.
Migas
In a world full of breakfast scrambles, migas is a quick, flavorful dish that deserves to be in your rotation. Pieces of tortillas (leftovers are perfect here) are pan-fried then mixed with cheesy eggs studded with softened jalapeño, onion and fragrant garlic. Together they make a filling breakfast of pantry ingredients that goes from stove to table in about 30 minutes. If you like your jalapeños on the spicier side, keep some of the seeds in while dicing. Just be careful to keep your hands away from your eyes in the process. If you’d like to top your migas, cotija, onion and cilantro are all great candidates but you can also go the extra mile and add your salsa of preference. If you’re in the mood for something smoky and blended, try a salsa taquera. If you desire a salsa with a bit more freshness, try a salsa fresca — just be mindful of the amount of jalapeños in both.
One-Pot White Beans With Prosciutto and Dates
Humble in process but fancy in feel, this single-skillet recipe dresses up white beans with crisp, salty prosciutto and caramelized, squidgy dates. The combination is reminiscent of bacon-wrapped dates, but prosciutto is more delicate in flavor and more easily shatters into chips for topping bowls. Topping with raw celery gives the rich beans some freshness, but if straight comfort is what you seek, skip the celery and just add the vinegar to the beans. Or for more plushness, add Parmesan, goat cheese, ricotta or blue cheese to servings. Eat alongside a green vegetable, like roasted broccoli or an arugula salad.
Hot Honey Chicken
Breaded with a seasoned cornflake mixture then baked, these chicken cutlets are spicy and sweet thanks to a drizzle of homemade hot honey. Making hot honey at home is simple and only requires a few pantry ingredients, but feel free to use your favorite store-bought brand if you have some handy. For the most tender, evenly cooked chicken, start by pounding your boneless, skinless chicken breasts with a meat tenderizer until they are the same thickness all over. You’ll bread the chicken in a cornflake mixture spiced with paprika, onion powder and garlic powder, then bake it on racks set over a sheet tray, allowing air to flow all around the chicken to ensure it crisps on all sides. Enjoy the cutlets on a bun, tucked into a sandwich or on their own with a side of coleslaw or potato salad. To prepare ahead of time and store the cutlets in the freezer, arrange them in a single layer on a parchment paper-lined baking sheet and then wrap in foil. To cook, simply unwrap and defrost in the refrigerator overnight. Cook the thawed cutlets from the fridge about 8 minutes longer than instructed in the recipe.
Butter-Basted Steak With Asparagus
When this simple steak gets a quick butter baste, its center cooks gently and evenly and its outside develops a beautiful bronze crust infused with sticky ginger, garlic and herbs. Its overall effect is one that a quick and hard sear alone cannot duplicate. While the steak rests, asparagus is quickly cooked using the residual heat from the steak skillet, gaining flavor from the pan juices. Serve with white rice to soak up those buttery remnants cut with electric lime.