Main Course
8665 recipes found
Mele e Cottechino (Apples and Pork Sausage)
Going out on New Year’s Eve has always been, according to my parents, for amateurs. Their long-standing alternative: stay home and eat well. The ritual starts with caviar and Champagne. Then Dad might prepare steak tartare and Mom, a chocolate soufflé. Good stuff. Now, all grown up (and then some), I realize they’re on to something. A low-key, intimate gathering starring good food is my preferred way to ring in the new. But in these lean times — and in my significantly smaller kitchen — putting out a succulent spread and entertaining the troops chez moi calls for some creativity.
Fillet of Fish With Grapefruit
Master Recipe for Tiny Pancakes
Some months ago, I remembered something I learned in Madrid called a tortillita, which inspired me to produce a kind of eggy pancake — or, if you like, a floury omelet — laced with shrimp, parsley and onion. Thus began my season of tiny pancakes. The options are endless.
Chickpeas and Handmade Pasta
Lamb Chops With Dates, Feta and Tahini
These tender little lamb rib chops have a deep, complex flavor thanks to a marinade imbued with cumin and Aleppo pepper. After a brief soak, they get quickly seared, then served with a garlicky tahini-yogurt sauce and a tangy herb salad filled with feta cheese and sweet dates. It’s a festive, colorful, company-worthy main course that comes together fast.
Three Sisters Bean Patties With Raspberry Aioli
The Three Sisters — corn, beans and squash — are foundational foods of the Haudenosaunee people. This recipe is an Indigenous-inspired twist on falafel that brings together the sweetness of squash with savory red beans and cornmeal. Combined with an easy raspberry aioli, these nutritious patties can be eaten alone, tossed in salads or tucked into sandwiches.
Frascatelli With Parsley, Garlic And Pecorino
Focaccia With Herbed-Honey Plums and Prosciutto
Featuring a combination of tart plums, sweet honey and salty prosciutto, this focaccia is delicious as a snack or appetizer and also as a light lunch when paired with a salad. Go with fresh, ripe but firm plums as they will soften once baked. The herb of choice is rosemary, but any fragrant, woodsy herbs, such as thyme, marjoram or oregano work well, too. Letting the dough ferment slowly in the refrigerator builds more flavor. The dough can be refrigerated up to 3 days in advance of baking.
Marsala-Marinated Chicken With Roasted Vegetables
Marsala and chicken don’t always have to perform the same scaloppine routine, where you sauté the pounded breast and deglaze it with the wine to make a sauce, perhaps adding some mushrooms and cream. You’ll get so much more flavor if you use chicken thighs and let them marinate in the fortified wine with some Dijon and shallots before cooking. Transfer the poultry with mushrooms, carrots and more shallots to a sheet pan, roast them and dinner is done. This Marsala marinade is generous and versatile: It’s veal, pork and lamb-friendly. Set some aside before it touches the meat and you can even turn it into a salad-friendly vinaigrette.
Roman Style Baked Semolina Gnocchi
Roasted Broccoli and Potato Tacos With Fried Eggs
These weeknight tacos are packed with nutrient-dense broccoli and comforting potatoes for a satisfying meal that comes together in just 45 minutes. The secret to its flavor lies in roasting the vegetables over high heat without stirring, which allows their edges to become smoked and crisp. Creamy egg yolks and deep, smoky paprika meld here, to create a rich sauce. If you’re short on time, you can roast the vegetables ahead of time and rewarm them, or even serve them at room temperature. Corn tortillas are used here, but flour tortillas can also be used. And feel free to customize them as you like, using all the suggested toppings or just some.
Venison Osso Buco
Beans and Garlic Toast in Broth
A simple dish of creamy, thin-skinned beans and broth on toast is easy to make, and a comfort to eat alone or feed a crowd. If you make the beans ahead of time, they can keep in the fridge for 3 days, but may need a splash of water added when you heat them up. The broth is a great way to make use of parmigiano rinds, if you happen to be saving those, but if you don’t have any lying around, you can still make it rich with umami: Whisk a heaped tablespoon of white miso with a little of the bean broth to make it smooth and lump-free, then add it back to the pot. It will add a similar, savory depth. The dish seems plain, but it won’t be if you season the broth well, and garnish each bowl generously with olive oil, grated cheese and herbs, just before you eat it.
Chinese Roast Pork (Char Siu)
Alkaline Semolina Noodles
Braised Duck Legs With Plums and Red Wine
This is a deep, dark, flavorful braise, perfect for cool weather. The plums and red wine add body, sweetness and a touch of acidity to the rich sauce. Look for small Pekin (sometimes called Long Island) duck legs, about 8 ounces each; they cook more quickly and are more tender than the larger Muscovy duck legs some butchers carry. If small duck legs are unavailable, chicken legs may be substituted. You may be tempted to brown the legs in the Dutch oven rather than the skillet called for in Step 2, but a roomy skillet (cast iron if possible) does the job better and saves time in the long run — you can brown more legs at a time.
Broiled Calf’s Liver
Braised Chicken With Artichokes and Mushrooms
The men who ruled the world in the late 1950s, or at least six of the men who ruled publishing, rejected Peg Bracken’s manuscript, “The I Hate to Cook Book.” It would never sell, they told her, because “women regard cooking as sacred.” It took a female editor to look at the hundreds of easy-to-follow recipes and say, “Hallelujah!” Since its publication in 1960, Bracken’s iconic book, which celebrated the virtues of canned cream-of-mushroom soup and chicken bouillon cubes, has sold more than three million copies. This simple chicken dish, adapted from Ms. Bracken, is as no-fuss as one would expect. Just sear the chicken in a bit of butter and transfer it to a baking dish. Scatter artichoke hearts (from a can, of course!) across the top. Make a quick sauté of mushrooms, flour, broth and a little sherry and pour it over the chicken. Slide it into the oven and bake for about an hour. Ms. Bracken recommended serving it with baked potatoes, but we like it best with a pile of rice to soak up all of the flavorful sauce.
Citrusy Roast Chicken With Pears and Figs
This juicy, citrus-scented chicken is a perfect dish for that shoulder season between summer and fall, when pears and figs overlap in the market, and evenings cool down enough to turn on the oven. As the chicken roasts, its skin crisps and its fat renders, flavoring the caramelizing fruit in the pan. Before it’s served, everything is topped with a garlicky orange relish flecked with parsley and drizzled with sherry vinegar. It’s a sweet and savory meal that’s simple enough for a weeknight (if you can marinate the chicken the night before), yet festive enough for guests.
Shun Lee's Lobster Cantonese
Here is an adaptation of the lobster Cantonese served at the eminent Shun Lee West restaurant in New York, which Alex Witchel captured for us in 2009. “Nostalgia deluxe,” she called the dish, totally accurately. It seems complicated to prepare. It is not. Set up all your ingredients beforehand, and the process moves quickly and is not at all difficult.
Arroz Caldo With Collards and Soy-Cured Egg Yolks
The Filipino rice porridge called lugaw started out as a simple equation of rice, water and salt, until the conquistadors arrived in the 16th century and demanded more sumptuous dishes. Add tripe and innards to lugaw, and it becomes goto; with chicken and saffron, it is arroz caldo. It’s looser and soupier than Chinese congee, cooked until you can’t see individual grains. I put in collard greens to make it a balanced meal and use wings because of the high bone-to-meat ratio and the jiggly skin. (Keeping the bones in will give the broth more flavor.) The soy sauce-cured yolks are probably best at the two-hour mark — they get firmer and saltier the longer they cure, so follow your taste.
Brandade
Sole Mousse in Leeks