Main Course
8665 recipes found
Soft Tacos With Roasted or Grilled Tomatoes and Squash
If you’ve got the grill fired up you can cook the vegetables in a grill pan. Otherwise roast the tomatoes under the broiler and cook the filling on top of the stove.
Dominican Braised Lamb
Wild Duck With Figs
Gnocchi With Wild-Mushroom Saute
Soft Tacos With Mushrooms and Cabbage
Two nutrient-dense vegetables combine forces in this delicious filling. Mushrooms are an excellent source of vitamins and many minerals, particularly selenium, copper, potassium, phosphorous, zinc, and manganese – and they contain a powerful antioxidant called L-ergothioneine. They're used medicinally throughout Asia for their immunity-boosting properties. They also contain more protein than most other vegetables, and their meaty texture makes them a perfect choice for vegetarians. Cabbage possesses phytochemicals like sulforaphane, which protects the body against cancer-causing free radicals, and indoles, which help metabolize estrogens. It’s also an excellent source of vitamins K and C, and a very good source of dietary fiber, vitamin B6, folate, manganese and omega-3 fatty acids.
Seared Summer Squash and Egg Tacos
These make great breakfast tacos, but I make them for dinner most often. Make sure to get the pan nice and hot for a delicious seared flavor.
Black Bean and Goat Cheese Quesadillas
For these quesadillas, I prefer to use my own cooked black beans, which I try to keep on hand in the freezer. Canned baked beans are also an option, but they are higher in sodium than home-cooked beans.
Lamb Schnitzels With Mint-Horseradish Pesto
This is a lamb dish done schnitzel-style, devised as a pairing for blaufränkisch wine from Austria. Ask your butcher to pound slices of top round of lamb, from the leg, only lightly, which will result in pieces that are about a half-inch thick, providing enough tolerance so the meat can brown without overcooking. Refrigerating the coated slices before frying them helps, too. A pesto sauce, made with mint leaves and zapped with horseradish, picks up some of the herbal and pepper flavors in the wine. Warm potato salad in a vinaigrette dressing would be a perfect side dish for the schnitzel.
Veal Chops With Sage
Tafelspitz (Austrian Boiled Beef) With Apple-Horseradish
Quick Quesadilla With Dukkah
Dukkah has so many of the attributes of a snack food – crunch, a little bit of salt (as opposed to a lot of salt), spice. I realized that very little salt is required when the salt is combined with spices and ground or chopped nuts and seeds to give your palate that hit of snack-food pleasure. And it occurred to me that dukkah could also fit the bill as a low-sodium seasoning for all sorts of dishes.
Duck Stew With Black Figs
Eight-Grain Granola
Here is a granola recipe, adapted from the chef Anup Joshi, that is packed with protein and texture. It combines rolled oats, spelt, teff, amaranth and other grains into a healthy power punch. You may need to explore the bulk-food section of your grocery to gather these ingredients, but the extra shopping time will result in a sweet, salty crunch, laden with dried fruit.
Roast Trout With Bacon and Herbs
Chicken Breasts with Cabbage (Krauthendl)
Tacos With Turkey Picadillo
Picadillo is a typical filling for tacos, enchiladas and chilies, traditionally made with ground beef. I lighten the sweet and savory mixture by using ground turkey breast.
Green Chilaquiles With Chicken and Squash
Of all the dishes I make with tomatillos, this one counts as the greatest comfort food. You can toast the tortillas in a microwave: zap them for one minute at 100 percent power, and turn them over and zap them again. Repeat until they are crisp and brown, then break up into large pieces.
Lamb and Fig Skewers With Honey and Rosemary
This easy recipe bridges that strange period of cooking that falls at the end of summer, when there's a chill in the air, and grilling might require a sweater instead of a cold beer. Make sure your figs are very ripe, and allow the lamb several hours to marinate in the fridge.
Breakfast Tacos With Eggs, Onions and Collard Greens
These comforting, easy tacos don’t have to be relegated to the breakfast table. The chili pepper is optional; you can make them as spicy as you want.
Juniper-and-Beer-Braised Short Ribs
Gnocchi With Light Bolognese Sauce
Roast Chicken With Lemon
Tacos With Black Beans and Chard
If you are looking to feed a crowd, one way to meet the challenge is to pick up a supply of corn tortillas and make a big pot of beans and some other dishes that are at home in a taco. Buy some salsa, or make your own, and your house will be taco party central. You can make fillings in advance and arrange in bowls or on platters. Then all it takes is warming tortillas in a microwave, oven or steamer, and guests can assemble their own tacos. These beans are great in tacos, but can also be eaten on their own.
