Main Course
8665 recipes found
Chicken and Vegetable Wrap
Much of the pleasure of eating this wrap comes from the crunchy textures of the lettuce and the shredded vegetables. If you poach and shred a couple of chicken breasts at the beginning of the week, then these wraps are quickly thrown together.
Brown Basmati With Coconut, Almonds And Currants
One-Pot Creamy Pasta and Greens
In this recipe, frozen spinach, pasta and a whole lot of milk come together to create a satisfying pasta dish that will remind you of the best creamed spinach you’ve ever had. Stir the mixture often and vigorously to help the pasta release its starch and create a rich sauce. The lemon peel provides a bright citrus flavor, but you can leave it out. If you’d like a spicy version, add a dash of red-pepper flakes along with the shallot and garlic. You can also substitute different greens: Instead of frozen spinach, you can use 2 cups of chopped dark leafy greens, like chard or kale.
Yogurt Berry Parfait With Steel-Cut Oats
This is a great way to enjoy both steel-cut oats and yogurt, whether or not you use the yogurt for this parfait. The oats soften overnight in the yogurt and thicken the yogurt at the same time. Look for organic yogurt that has no thickeners or gums added to it.
Fish in Bangladeshi Shorshe Bata (Mustard Paste)
Lamb-Shoulder Mafe With Fonio
The Senegalese-born chef Pierre Thiam makes this lamb mafe with meat from the shoulder, on or off the bone, which goes tender after a stretch of unattended, gentle simmering. Adapting the dish in New York, Thiam thickened it with jarred peanut butter, which lends the sauce its characteristic creaminess, and Vietnamese fish sauce, for salty depth. Though he leaves the Scotch bonnet whole, if you want a more intense taste of it, crush it apart with a wooden spoon, and you'll tap right into its bright, floral heat. You could serve the stew with rice, or a number of other grains, but Thiam serves his on a heap of warm fonio, a tiny, tender, ancient grain that can be found partly cooked and dehydrated in many West African grocery stores, as well as specialty food stores and health food markets.
Osso Buco Portobello
Spinach and Goat Cheese Quesadillas
Many types of greens would be delicious in these quesadillas. Spinach is the quickest to wilt and the easiest to find.
Tunisian Style Baked Cauliflower Frittata
In the authentic version of this frittata there is a lot more olive oil, as well as chopped hard-boiled eggs. This one is lighter and simpler. It is great for lunch or dinner and keeps well in the refrigerator.
Polenta With Italian Peppers and Mushrooms
Chicken Peking
Red-Cooked Tofu, Family Style
Peppered Tuna With Portobello Mushrooms
Chinese-Style Barbecued Duck
Shellfish Stew Over Rice Noodles
Stir-Fry Duck With Mushrooms and Broccolini
The last time I was in Chinon, I had lunch at a charming restaurant, Au Plaisir Gourmand. The name is fitting: Chinon was the birthplace of Rabelais, who valued indulgence at the table. We began with andouilles (tripe sausages) and continued with lièvre à la royale (hare stuffed with foie gras), as we poured more than one bottle of Chinon. I have never made either dish. But with these wines I still want something bold, earthy and luscious. Did someone say Asian? Starting with duck breast, sliced thick enough to be succulent in a stir-fry, I added mushrooms, broccolini and musky oyster sauce. Unless you worship at the table of Rabelais, the recipe is more than ample for two.
Quesadillas
Five-Spice Jasmine Rice With Portobello Mushrooms
Sonia’s Phyllo and Feta Torte With Dill and Nutmeg
Here is a recipe for a torte, appropriate for a springtime lunch, that looks daunting, but really is not. The only challenge is finding the right Greek feta, by which we mean something not too salty but not too mild. Think of the layering of the phyllo sheets as a meditative exercise, clearing the clutter of the week and preparing you for something delicious. Gild it with Greek honey for a welcome touch of sweetness.
Stir-Fried Vegetables
Sesame Chicken Kebabs With Orange Hoisin Sauce
Corn Fritters
Corn is the One True Vegetable of American summer. Vine-ripened tomatoes are thrilling, but not ours alone. And zucchini, while pleasant, does not make anyone’s toes curl. But the crunch and suck of ripe local corn on the cob is, so far, confined to the Here and Now. Once you’ve tired of piled-high platters of cobs, turn to corn fritters, which are always greeted with surprise — joy, even. And they are forgiving, because they can be made with fresh, or leftover cooked, kernels. Frying on a hot day isn’t anyone’s idea of fun, so my recipe has evolved into a hybrid of fritter and pancake, cooked in shallow oil. It goes with everything on the August table and, with maple syrup, peaches and bacon, is an ideal breakfast for dinner.
Fish Poached In Cider