Main Course
8665 recipes found
Turkey and Red Pepper Hash
This sweet and spicy turkey and red pepper hash is much like a beef picadillo that might be used to fill an empanada or to stuff a chili pepper. I make quick soft tacos most often with warm corn tortillas.
Skillet Duck
Turkey Roulade en Cocotte
Chicken Livers With Raw-Scallion Sauce
Grilled Butterflied Leg Of Lamb With Pesto
Chicken With 40 Cloves of Garlic And Garlic Bread
Poached Poulet With Brown Rice
Chicken Ragout Meme
Ribollita With Cabbage
In Tuscany region of Italy, the way to transform leftover bean and vegetable soup into the ultimate comfort food is to reheat the soup with dry or toasted bread, then blend it into a thick, comforting pap. This is called ribollita, which means “reboiled.”
Grilled Rib-Eye With Wasabi-Garlic Paste
Sweet and Sour Peppers Stuffed With Rice or Bulgur and Fennel
These sweet and sour peppers are great on their own, but they can also be filled. I like the filled peppers both cold, as sort of a salad, and warm. This is one instance in which fleshy red peppers work best.
Shoulder Steak With Herbs
Pasta With Roasted Red Peppers and Goat Cheese
Years ago, I stayed with an Italian friend in Bologna who worked long hours at his job. By the time he got home, he was hungry, so he’d start water boiling and cast about his tiny kitchen to see what he could use for dinner. Then, to my fascination, he’d whip up a delicious pasta sauce from almost nothing: a few anchovies and some walnuts, or a can of tuna and another of beans. Yesterday’s bread became today’s bread crumbs, browned in olive oil with garlic and tossed with spaghetti, olives, capers and jarred tomato purée. I try to keep a jar of roasted peppers handy at all times. They’re useful for panini, pizzas and especially pastas like this one. Spanish piquillo peppers are particularly sweet, but bell peppers will do as well. If you have basil, it’s delicious in this dish — but not required.
Crunchy Calamari Salad
Whole Grain Macaroni and Cheese
This is a macaroni and cheese that's not too heavy and benefits mightily from the use of whole-wheat pasta and the addition of broccoli. You can assemble it ahead and bake it when you need it, or bake it ahead and reheat. There are a number of excellent whole wheat macaroni products on the market now. Check out Community Grains and MagNoodles. When you cook the macaroni, be sure to cook it for less time than usual so that it is more al dente; otherwise it will become too soft and may fall apart when you bake it in the final casserole.
Tuscan Sandwiches
Southeast Asian Chicken, Two Ways
Crawfish and Shrimp Pot With Spiced Sweet Potatoes
Plentiful throughout the Gulf Coast, crawfish and shrimp are Choctaw staples and traditional seasonings like filé, the spice ground from dried sassafras bark, and spicy chiles are a perfect accompaniment. Here, the crustaceans rest on a bed of spicy sweet potatoes, in a dish that calls back to traditional feasts and community gatherings. The sassafras adds a grassy, slightly sour note, and the berries bring more color and tang. You can vary the shellfish depending on the season and your locale in this festive dish, which is easily doubled to serve a crowd.
Dosas With Mustard Greens and Pumpkin-Seed Chutney
Making dosas — those gloriously thin, pleasingly sour South Indian flatbreads — at home requires some advance planning. You may need to hunt down the ingredients (online or at an Indian market), and you’ll definitely have to soak the lentils and then let the batter ferment for at least 8 hours or overnight. But the crisp and flavorful crepes are well worth the effort. Note that the first dosas you fry might not turn out well — spreading the batter thin enough takes practice. This recipe, adapted from the chef Anita Jaisinghani of Pondicheri, calls for filtered water because fluoride can interfere with fermentation.
Caroline Rostang's Warm Truffle Sandwich
Garlic Broth With Lobster or Chicken
Roasted Peking Chicken
Stir-Fried Shrimp With Spicy Greens
Whenever I use a red-tinged vegetable like amaranth in a dish I know the vegetable is bringing with it lots of antioxidant-rich anthocyanins, a flavonoid found in dark red and blue pigments. Use beet greens if you can’t find amaranth; they will bring with them the same red pigments, which make for a richly colored sauce. For a beautiful meal, serve the stir-fry with red rice, like Bhutanese rice.
Hot Cajun-Style Crab Boil
A trip to Avery Island, La., the home of Tabasco sauce, inspired this Jacques Pépin recipe from 1994. A few years earlier, Paul McIlhenny, the fourth generation of his family to produce the hot sauce, served Mr. Pépin and his wife a bountiful crab boil. ” People helped themselves,” Mr. Pépin wrote, adding, “We washed the banquet down with plenty of cold beer.” Here, he substitutes blue crab for crawfish, and kielbasa for the hot Cajun sausage. But whatever you use, keep Mr. Pépin’s recommendation and have a beer alongside.