Main Course
8665 recipes found
Turkey Biryani
Biryani is a natural choice for Thanksgiving leftovers. With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices and some good basmati rice. If you don’t have leftovers, the recipe here can be prepared with fresh turkey legs. You can make it completely vegetarian if you wish, using roasted squash, potatoes or cauliflower, and adding legumes or green peas.
Soft-Shell Crabs With Black-Bean Sauce
Beef Brochettes With Red Peppers and Coriander
No-Fuss Jerk Chicken
Jerk chicken — spicy and grilled — is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than 400 years. The pungent marinade includes lots of allspice (called pimento in the islands), black pepper and clove, but gets an even bigger kick from ultra-spicy yellow Scotch bonnet peppers, similar in shape and intensity to habanero chiles. You can certainly grill it in the island manner. But this easy recipe puts the chicken in the oven instead, which fills the kitchen with intoxicating flavors. Vacation on a plate.
Crab Dumpling and Rice Vermicelli Soup
Soft-Shell Crabs Sauteed In Brown Butter
Chilled Watermelon Soup
This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors. A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.
Watermelon Burgers With Cheese
Here is a surprising vegetarian option for the backyard barbecue. The saltiness of the cheese cuts the sweetness of the watermelon. The burger gets its savory nature from the grill and a hit of onion.
Chicken legs stuffed with wild rice and mushrooms
Grilled Tabasco Chicken
Crabs Escondido
Lemon Grass Spicy Vegetables
Cabbage, Onion and Millet Kugel
Light, nutty millet combines beautifully with the sweet, tender cabbage and onions in this kugel. I wouldn’t hesitate to serve this as a main dish.
Greek Salad Sandwich
Greek salad on a bun makes a wonderfully satisfying meal. The English muffins absorb the sweet and tangy juices from the salad without becoming soggy.
Sesame Noodles With Shrimp and Corn
Tower Of Bagel Sandwiches
At Eli Zabar's E.A.T. in New York, the smoked salmon and cream cheese sandwich is taken to the next level, literally. The bagel is sliced into four neat slivers that each receive a smear of cream cheese and a slice of salmon before being stacked on top of one another.
Watermelon Surf and Turf
Pepper Shrimp
Stewed Spicy Chicken With Lemongrass And Lime
This wildly flavorful chicken dish is inspired by the bright flavors found in Thai cooking – garlic, galangal (or ginger), chiles, turmeric, cilantro and lemongrass. While its flavor profile is complex, it is blessedly easy to make. Just sauté the savories, herbs and spices and add the chicken to the pan. Allow it to cook, covered, for about 20 to 30 minutes. Remove the lid, let the chicken brown a bit, and that's it. Serve over rice so you don't miss out on a single drop of the exquisite sauce.
BBQ Porkette With Fried Potatoes and Scallion Hash
Porkette is shoulder meat injected with brine, inserted into netting and "smoked" with burned-hickory mist. It is an industrial food product (and so's your hanger steak, pal), but it's a more than decent one. And at $4.99 a pound, dinner for four costs less than $20. But it also makes an excellent breakfast. At the Hope & Anchor restaurant in Red Hook, Brooklyn, Dianna Munz served a barbecued ham and scallion hash with two fried eggs, but sometimes hash is better consumed at home. Made with Porkette, Munz's dish takes on a slightly gruffer flavor that is matched perfectly by the sweet of the barbecue sauce and the thick run of an easy-cooked egg yolk. Members of the smart set will cut their potatoes thin the night before. This makes the final preparation of the dish on a weekend morning a snap. Just add hot coffee.
Pozole
Pozole is a traditional soup or stew from Mexico. Variations use different kinds of meat, like beef, chicken, turkey or even pork rinds instead of the pork used here. But the hominy is the constant.
Pumpkin Kabocha No Nimono
Purslane, Watercress And Potato Soup With Crisp Leeks
Cottage Cheese Pancakes With Indian Spices
We eat these Indian-spiced pancakes for dinner, along with a green salad. They don’t even need a topping. If you do want to top them with something, a cucumber raita or plain yogurt would work well