Main Course
8665 recipes found
Yvonne Garrett's Mud Ribs
Curried Chicken Salad With Slow-Roasted Tomatoes
Eric Asimov brought this recipe to The Times in 1998, part of a round-up of some of the specialty sandwich shops cropping up in Manhattan at the time. “Sandwiches are as American as Dagwood Bumstead,” he wrote, “and outlandishness has always been part of the recipe.” The new combinations he wrote about went well beyond the ham and cheeses, tuna salads and pastrami on ryes of the past. This recipe, adapted from Sandbox, a small chain, elevates the classic chicken salad, with Madras curry powder and slow-roasted tomatoes deepening its savory qualities, and the walnut-raisin bread adding a bit of sweetness and bite.
Spring Chicken With Lime And Coriander
Lemony Chicken Soup With Fennel and Dill
Lighter than traditional stew, this lemony chicken number relies on potatoes to thicken it, rather than flour or another starch. If you can, buy fennel with the stem and fronds intact so you can take full advantage of every part of the vegetable: the bulb for aromatics while building the soup, the stems for crunchy texture, and the fronds for a fresh, herblike garnish.
Sauteed Stuffed Veal Birds
Tommy Lasorda's Minestra e Fagioli
Hominy With Red Chilies
Codfish Cakes With Sweet Peppers and Onions
Codfish cakes are traditionally made with salt cod, which needs a day or two of soaking to soften and desalinate the salted fish. This version uses lightly cured fresh cod instead, and a bright mix of green herbs. These cakes are not floured or breaded — instead, they are gently fried in olive oil until golden.
Barbecued Cornish Hens
Chinese BBQ Spareribs
This recipe appeared in The Times in an article by June Owen. In an earlier version of this recipe, Owen recommended first roasting the ribs for 55 minutes in an oven set at 350 degrees. This way, when you finish them on the grill, they will be less likely to char and spoil the lacquered look. The choice is yours. David Myers noted that the ribs would also go well with the cucumber salad and preserved ginger from the salmon recipe that follows. But their best accompaniment is probably just a good cold beer.
Fresh Pasta With Prosciutto and Peas
Veal Chops, With Fresh Basil
Shrimp And Ginger Ravioli With Beurre Blanc
Pozole Verde
In most towns in Mexico, street vendors set up food stalls on summer evenings. Head for the pozole stand for bowls of brothy pozole verde, a stew of large hominy kernels simmered with pork. As opposed to pozole rojo, made with red chiles, this lighter, herby version makes a great summer supper. Set out bowls of condiments — chopped onion, cilantro, chopped chiles, avocado and oregano — so each diner can customize. A squeeze of lime for each serving is vital.
Chicken Soup Molyvos
Chinese Chicken Salad
Mandarin Chicken
Stir-Fried Asparagus with Pork
Cashew And Chicken Salad Sandwiches
Joe Luppi's Texas-style barbecued pork
Marinated Grilled Flank Steak
Samgyetang (Ginseng Chicken Soup)
This is a traditional Korean soup consumed on the hottest days of summer. Fancier Korean restaurants will often add extra medicinal herbs and aromatics, but the home-cooked, mom-approved samgyetang that Koreans know best has six indispensable ingredients: chicken, garlic, scallions, glutinous rice, ginseng (fresh is preferred) and dried red dates (jujubes). The last three items may be hard to find, but every Korean grocery stocks them. Many shops even sell samgyetang-stuffing kits, which come with a small packet of rice, a couple of dried jujubes and a nub of dried ginseng, with some brands offering additional, often arcanely named aromatics (like milkvetch root or acanthopanax) to fortify the broth. The soup is normally prepared for one, with a single small chicken or Cornish hen served whole in boiling broth. We doubled the recipe to feed two, but it can be easily halved.
Maria Rosa’s Italian Easter Soup