Main Course
8665 recipes found
Five-Spice Shrimp And Pasta
Crown Roast With Artichoke Stuffing
Fillets of Lamb With Fresh Thyme
Grilled Lamb Sausages With Bean, Tomato And Scallion Salad
Salmon With Sorrel Sauce
Bill Blass’s Meatloaf
This homespun, bacon-wrapped version of the American classic is attributed to Bill Blass, the world-famous clothing designer of the 60s, 70s and 80s, who is perhaps best known for dressing First Lady Nancy Reagan and the upper echelons of New York society. While he became hugely successful – he reportedly sold his business for $50 million in 1999 – his culinary tastes remained firmly Midwestern. From his 2002 obituary in The Times: “A man of robust but simple tastes who would go out of his way for a hamburger, Mr. Blass would serve guests his own meatloaf recipe, followed perhaps by lemon meringue pie. He always maintained, only partly in jest, ‘My claim to immortality will be my meatloaf.’” This is his recipe.
Connemara Lamb Stew
Shoyu Chicken With Teri Glaze
Grilled Red Snapper With Black Beans
Deviled Chicken Thighs
In cooking, the term ''deviled'' has several meanings, but it most often implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne or other chiles. In this dish, you don't need vinegar, because there is plenty of acidity in Dijon mustard. Nor, strictly speaking, do you need cayenne (and I omit it when cooking for children); the taste is strong without it. You can make this dish with chicken breasts if you prefer; I recommend bone-in breasts, which follow the same procedure. For boneless, skinless breasts -- forget crispness, of course -- smear the meat all over with the mustard mixture, then broil it for just about six minutes, turning two or three times to prevent burning.
Pave of Tomato and Cabbage With Basil Broth
Poached Fillet of Beef With Winter Vegetables
Soy-Roasted Chicken
Spicy Stir-Fried Tofu With Kale and Red Pepper
Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional powerhouse that tastes wonderful when properly cooked, kale is one of nature’s best sources of vitamins A, C and K and a very good source of copper, potassium, iron, manganese and phosphorus. These greens are hearty, and they maintain about 50 percent of their volume when you cook them, unlike spinach, which cooks down to a fraction of its volume. The various types of kale also maintain a lot of texture, which makes them perfect for stir-fries.
Cod and Artichokes In Saffron Broth
David Wallach's Wild-Mushroom Stew
Chicken With Carrots And Lemon-Thyme Butter
Yunnan Steamed Chicken Soup (QiguoJi)
Kim Severson’s Italian Meatballs
These are the meatballs you want to serve with spaghetti sauce — my mother Anne Marie Zappa’s is the one I’d use, but your favorite will work as well. Key to the recipe is a light hand in the mixing.
Seared Tuna 'Sushi'
Cumin-Roasted Salmon With Cilantro Sauce
Roasting a whole fillet of fish might seem like a weekend-only treat, but cooking salmon this way is a luxury you should allow yourself on any old Tuesday, as it requires no additional preparation or skill. Be sure to slather the vinegary herb sauce on the still-warm salmon to allow the warm spices and fresh herbs to get to know each other better.
Gratin of Flounder
Michel-Michel Shabu-Shabu
What Americans say they want to eat (light) and what they actually consume (rich) make life difficult for most chefs. Few of them have figured out how to succeed with the light without the rich. Not the chef Michel Richard. After working for 15 years in this country as a pastry chef, Mr. Richard said he has determined what people really want. Light, yes, but with strong taste."
Carrot, Squash and Potato Ragout With Thai Flavors
This is inspired by a recipe in Patricia Wells’s “Vegetable Harvest.” The flavors are both sweet and pungent. Serve it on its own or over rice; Thai purple sticky rice looks particularly pretty against the orange vegetables but any type of rice will do. I’m very happy serving this over brown rice.