Main Course
8665 recipes found
Chicken Paillards With Fennel, Red Pepper and Apricot Salad
Creole Redfish Gumbo
Jordan Ruiz cooks a version of the seafood gumbo his mother and grandmother made when he was growing up in New Orleans’ Gentilly neighborhood. It contains fin fish, which is rarely seen in restaurants in New Orleans, where seafood gumbos tend to contain shrimp and crab. Gumbo filé, made of dried and ground sassafras leaves, is used both as a thickening agent and for its flavor. Mr. Ruiz’s gumbo can be found at the Munch Factory, the New Orleans restaurant he owns with his wife, Alexis.
Roast Chicken Salad With Croutons and Shallot Dressing
This bowl of chicken, croutons and greens makes a cool, satisfying summer dinner. Leftover roast chicken with its juices yields the most savory dressing, but leftover fried or poached chicken are also excellent.
Chicken, Green Olive Tajin
Roast Chicken With Turnips
Stuffed and Roasted Chicken
Crema de Elote (Corn chowder with roasted peppers)
Flattened Chicken With Cantaloupe and Arugula
Lamb Braised With Green Olives
Sauteed Lamb With Green Olives
Chicken, With Chili and Walnut Sauce
Great Roast Chicken
Sautéed Chicken With Green Olives and White Wine
In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts. That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.
Roast Leg of Lamb, Swedish Style
Chicken Roasted With Fennel And Green Olives
Roasted Chickens
Roast chicken for couscous
Spinach And Blue Cheese Soup
Lobster à l’Armoricaine
Lamb With Vegetables and Yogurt Sauce in a Pita
Spicy Squash-Apple Chowder
Pitas Stuffed With Hummus and Tomato
Sesame Braised Chicken With Scallions, Daikon and Mushrooms
On a search for a nontraditional take on chicken in a pot in 2012, Melissa Clark was hoping for something that avoided the flavors and “seasonings inherent in Continental cuisine” — white wine, leeks, bacon. She found an answer in this recipe, which relies on dry sherry, soy sauce and star-anise-infused sesame oil as its braising liquid. Daikon and shiitake mushrooms soak up the liquid and soften under its weight. Be sure to brown the bird, too. It won't crisp the skin, but it does add depth of flavor.