Main Course
8665 recipes found
Salt Cod In Tomato Sauce
Stir-fried Tofu With Carrots and Red Peppers
Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate. Both of these vegetables keep well in the refrigerator, so this should be a dish you can pull together easily.
Winter Squash, Leek and Farro Gratin With Feta and Mint
A delicious, and simple, winter squash gratin. This tastes like the filling of many Greek winter squash pies I have made, but it is a simpler dish. The squash is roasted, which gives it great depth of flavor. I love the sweetness of the squash against the salty feta, and the chewy farro against the tender squash. Most of the elements for this gratin can be prepared ahead if you want to go about this piecemeal – farro freezes well and keeps for a few days in the refrigerator; roasted squash keeps well in the refrigerator for a few days as well.
Veal Roast With Mango Sauce
Lentils With Smoked Trout Rilletes
A new take on surf and turf, with simply cooked lentils topped with smoked trout. This plate of lentils topped with quenelle-shaped spoonfuls of smoked trout rillettes is not your run of the mill surf and turf combo. It is inspired by a wonderful dish I ate at Buvette, a tiny, lively bistro in Paris. I was there in October, less than a week after I had eaten at its equally popular twin in New York, where the menu was almost identical, except this dish wasn’t offered on the New York menu when I was there (instead I enjoyed brandade). The lentils were simply cooked and came topped with a big scoop of the smoked trout rillettes, a great combo. If I were French I would make the rillettes with lots of butter, but this version has more of a Mediterranean sensibility. Use a fork, not a food processor, to mash the smoked trout, as you want the rillettes to have some texture. Any type of lentil will work here.
Soft-Shell Crab Sandwiches With Red-Pepper Mayonnaise
Boneless Mackerel Fillets With Cracked Pepper
Oven-Dried Tomato Tian With Creamy Lima Beans And Goat Cheese
Mussels Steamed With White Wine And Curry Leaves
Pork, Chickpea And Red Pepper Paella
Crispy Parmesan Roast Chicken With Lemon
Sprinkling grated Parmesan over a whole chicken as it roasts yields extra-crisp, extra-savory skin in this recipe, while chopped fresh rosemary and lemon zest perfume the meat through and through. Be sure to serve this with the lemony pan drippings, which make a bright, rich sauce for the tender meat. Heat lovers should feel free to add plenty of red-pepper flakes to the drippings — or serve red pepper on the side for individual spicing.
Sea Scallops With Sweet Roasted Red Peppers
Polenta With Zucchini, Peppers and Cheese
Venison Medallions With Blackberry Sage Sauce
Roasted Vegetable Sandwich With Parsley Arugula Salad
Red Pepper Dip With Walnuts And Pomegranate
This dish, called muhammara, is a beautiful coarse purée of roasted red peppers, chilies, walnuts, garlic and pomegranate molasses.
Lamb With Parsnip And Pancetta Mash And Pinot Noir Sauce
Smoked Trout Salad, Cucumber and Roasted Pepper Sandwich
For this sandwich I use canned smoked trout — it’s packed in oil and not dry, so it lends itself to a mixture like tuna salad. I flake it in my mini-processor, then mix it up with a little yogurt and mayonnaise.
Tuna Burgers
The chef Michel Richard featured these tuna burgers in his 2006 cookbook, "Happy in the Kitchen." At the time of publication, Mr. Richard's Washington, D.C., restaurant, Citronelle, was considered one of the best in the country. Basil, soy, anchovies and garlic add layers of flavor to this simple-to-assemble tuna burger.
Roast Turkey With Maple-Butter Glaze
Salmon Steak au Poivre
Salmon Sandwich Extraordinaire
Salmon replaces tuna in this old-fashioned sandwich.
San Francisco Little Joes