Main Course
8665 recipes found
Chicken Soup With Garlic, Potatoes And Greens
Chicken Breast Saltimbocca
Migas Eggs A La Mike Marks
Vegetable Tostadas With Dark Chili-Garlic Sauce
You can find dried ancho chilies, sometimes called pasilla chilies, in supermarkets where Mexican foods are sold. They have a rich, sweet flavor. The chipotle adds heat to the mix. You can use other vegetables in season. This is the winter version.
Potato Tacos
Four-Cheese Pizza With Basil
Crabmeat Tostadas
All you need is a little lime juice, cilantro and chili pepper for this crabmeat tostada topping. Corn makes a nice addition too, but at this time of year it will have to come from the freezer.
Chili With Corn Tortillas
Garlic Broth With Basmati Rice, Turkey and Squash
This is the kind of soup you can whip up on a whim if you have garlic on hand and either summer or winter squash. You can make a vegetarian version of the soup just by eliminating the turkey. Otherwise it is one more healthy option for your Thanksgiving leftovers. When I made the soup the first time I used a lingering half-zucchini that I found in my sister’s refrigerator. At this time of year you might be more likely to have winter squash on hand. Either will work. Winter squash will take 10 to 15 minutes longer to cook.
Pork and Green Chile Tacos
The best taco consists of a warm corn tortilla with a spoonful or two of savory filling. That’s it! If you’re feeling extravagant, add a drizzle of salsa or crema, maybe a sprinkling of queso fresco, a slice or two of jalapeño. Here, the filling is pork simmered with tomatillos, green chiles and spices, an exquisite mixture even if it’s gone in three bites. (Make extra!)
Duck Breast With Fresh Figs
Pasta With Peas, Prosciutto and Lettuce
Since I began eating more plants and less meat, I’ve experimented with using small amounts of meat in ways that exploit its flavor without making it central to the dish. In this recipe — pasta with spring vegetables — the meat is literally a garnish, but one with huge impact. That meat is prosciutto, and it’s briefly cooked in a bit of oil, which accomplishes two things: It intensifies the ham’s salty, meaty flavor, and it makes the prosciutto crisp, turning it into a nice textural foil for the tender pasta, peas and lettuce. You do need three pans to make this dish — a small skillet, a large skillet and a large pot for the pasta — but it’s so fast that a little extra cleanup seems worth the trouble.
Spinach Salad with Prosciutto and Persimmon
This colorful salad, a mix of spinach, sweet persimmon, prosciutto and plenty of Parmesan-laced croutons, is satisfying enough for a light dinner. Or serve it as a somewhat unusual first course. Make sure to add enough oil and vinegar at the end to just coat the spinach, but not weigh the leaves down. The croutons can be made the day before; store them in an airtight container at room temperature.
Risotto With Prosciutto and Morels
Red Chilaquiles With Chicken
Chilaquiles is a sort of top-of-the-stove tortilla casserole. In its simplest form, it consists of a freshly made salsa into which you stir fried tortillas. Sometimes eggs are added, and sometimes chicken as well. The salsa can be red or green; even thick black beans may be used. I favor microwave-toasted tortillas, but if you don’t have the time, use baked tortilla chips. Serve this right after you’ve stirred in the tortilla chips, because if they’re not fried, they will quickly become soggy.
Chicken Breasts With Green Chili Cream Sauce
Spiced Halibut With Spinach and Chickpea Stew
This highly aromatic dish is inspired by pkaila, a Tunisian condiment made by frying spinach in plenty of oil for a long time (traditionally hours) until it becomes almost black in color. This slow-frying transforms the spinach into a rich and flavorful version of itself. Here, the spinach isn't fried in so much oil, or for as long, but it still delivers a uniquely rich and wholly unexpected depth to the dish. The spinach stew can be made ahead of time but, if you do so, season the fish and chickpeas close to the time when you are going to cook them. The Persian lime powder is optional. You can buy it, or start with a whole dried Persian lime: Roughly crush it with the side of a knife and then grind to a fine powder in a spice grinder.
Shrimp in Tomatillo and Herb Sauce
This fragrant, pungent shrimp dish is an adaptation of a dish from Veracruz. In the authentic dish the herbal flavor comes from hoja santa, an aniselike Mexican herb that isn’t easy to find in the United States. I’ve created a flavor that is reminiscent of hoja santa by combining basil, tarragon and mint.
Ricotta Gnocchi With Herbs
Crab-Filled Tortillas With Avocado Sauce
Fresh Tortillas
I am a firm believer that the tortilla makes the taco. It is a travesty to slow-cook meats and beans, find delicious cheeses and chop fresh herbs only to throw them onto stale, chemical-laden tortillas. For this recipe, I recommend purchasing a tortilla press, though it is not necessary. Tortillas aren’t hard to make, but they require a little bit of practice. The most delicious tortillas come from masa made from nixtamalized corn, but you can also make masa from good quality masa harina. Tortilla factories will often sell you prepared masa.
Mushroom Quesadillas
Mushrooms make a meaty quesadilla filling. If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.
Toasted Spaghetti Primavera
Penne With Radicchio and Goat Cheese
I sauté most of the radicchio in this recipe in olive oil with garlic and chile flakes, but I hold some back to add at the end for color and texture. The cooked radicchio sweetens a bit but still has a bitter edge. Just before tossing with the cooked pasta I ladle in some cooking water from the pasta, which you should be careful not to over-salt, add the goat cheese and stir until it has melted. The result is irresistible. It will work just as well with other bitter greens like endive and dandelions, as well as with blanched greens like kale.