Main Course
8665 recipes found
Braised Calf's Heart
Shad and Roe With Tomatoes and Shallots
Creamy Leek and Parsnip Soup
This soup has a kind of quiet charm. Whizzed until creamy in a blender, it is a happy marriage of silky leeks and earthy parsnips — think leek and potato soup, but with more depth of character. It’s very good made with water instead of broth; sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.
Avis Johnson-Piper's Red Fish
Shrimp And Pepper
Garlic and Thyme Roasted Chicken With Crispy Drippings Croutons
This roast chicken recipe puts all of the juices that normally collect at the bottom of the roasting pan (only to be discarded) to gloriously good use. The bird, which is stuffed with garlic, lemon and herbs, is placed on top of a pile of stale bread (all different kinds of breads work, including baguettes, country loaves and even pita) that's been drizzled with olive oil. As the chicken cooks, the juices are absorbed by the bread, resulting in arguably the most delicious jumbo-sized croutons in the history of the world.
Loin of Pork With Peaches and Apricots
Pasta Cartoccio Frutta Di Mare
Spinach and Tofu Wontons in Broth
You can find wonton wrappers in most supermarkets. Sometimes they’re in the produce section in the cooler with the tofu. Use either round or square wrappers for these; make them ahead if it’s more convenient and freeze.
Mushroom and Barley Soup
To get the Yom Kippur eve meal on the table in time, my mother began cooking early in the day, preparing her thick and velvety barley soup perfumed with flecks of dried Polish mushrooms and root vegetables such as parsnips and petrouchka. To this she added boiled potatoes, even though potato pancakes would accompany the slowly braised, well-garlicked pot roast, and as a side dish she served cabbage rolls stuffed with beef and rice — her idea of a vegetable. Stewed fruit and honey cake were dessert, usually eaten quickly as time inevitably ran out.
Yogurt-Marinated Leg of Lamb With Cardamom and Orange
This wet-roasted leg of lamb doesn’t contain a ton of liquid — this is about roasting, not braising, and if you add enough liquid to a cut of meat, you’re not roasting any more. Instead, the lamb is moistened with a yogurt-based marinade laced with fresh mint, orange zest and cardamom. The yogurt keeps the surface of the lamb from drying out and — if you let the lamb sit for a while after you’ve smeared it with the marinade (and you should) — it permeates the meat a bit with the flavors of the marinade. This needs no accompaniment, but if you’re in the mood for some heat, a dab of harissa wouldn’t be out of place. Don't know how to carve a lamb? Mark Bittman shows you how in this video.
Braised Pork Chops With Five-Spice And Orange Peel
Chicken Salad With Tarragon Mayonnaise
Lamb Chops Fried in Parmesan Batter
This dish comes from the celebrated Italian cook Marcella Hazan. She showed me how to pound lamb chops for her splendid dish, and teased me for not doing it thoroughly enough.
Mellow Lamb Steaks
Buy lamb steaks if you can -- though if you want to tack a bit, duck breasts also work quite well. While the garlic is poaching in its pan, fry the steaks in a scant amount of olive oil until they are flavor-sealed and heat-darkened outside, but still juicily tender within. At this stage, slosh in the contents of the simmering pan. Add the juice of the half-zested orange and a slug of Marsala (though sherry, brandy or any wine you have open will do), along with some leaves stripped from thyme sprigs. Let everything bubble away a little, the sauce lapping the meat in the pan, before removing the steaks and reducing the liquid until it is a gorgeous, savory, shiny syrup.
Spicy Fried Chicken Salad
Crustless Pizza
Chicken Salad With Lime and Red Onions
Cock-a-Leekie Soup (Scottish Chicken and Leek Soup)
Leeks star in this classic Scottish chicken soup, adding their sweet, oniony flavor to the meaty, fragrant broth. Some versions of this recipe omit the prunes, but their rich fruitiness is what sets this dish apart from other chicken soups. Rice, either brown or white, can stand in for the barley, and some recipes call for oats (in which case use an equal amount of steel-cut, rather than rolled). For a heartier, more stewlike soup, use 3/4 cup barley.
Chicken Magiritsa (Chicken and Lemon Soup)
Old-Fashioned Chicken Salad
Salmon Chambord (Salmon In Red-Wine Sauce)
Meat and Potato Skillet Gratin
This hearty, wintry dish is a cross between a shepherd's pie and potato gratin. It's got a layer of browned ground beef spiked with onions, sage and spinach on the bottom, with a luscious, cheese- and cream-slathered root vegetable topping that turns golden and crisp-edged in the oven. If you aren't a rutabaga fan, you can use all potatoes, or a combination of white and sweet potatoes. This gratin reheats very well, so feel free to make it ahead and reheat it uncovered in a 350-degree oven. And although it qualifies as a one-pan meal (with meat, green vegetable and starch altogether), a fresh and tangy green salad on the side would round things out nicely.
Braised Chicken Thighs With Tomatillos
Part stew, part braise, these chicken thighs become fall-apart tender in under an hour without the aid of any fancy appliances. Simmered in a tangy broth made from tomatillos and garlic, the sauce becomes delightfully thick and chicken-y, perfect for garnishing with lime, radishes and plenty of cilantro. It's terrific as is, served with tortillas for dipping, but a can of rinsed hominy, beans or cooked rice adds some nice heft.