Main Course
8665 recipes found
Lamb Braised With White Beans and Turnips
Bordeaux is more distinctive for wines than food, though its vinously sauced dishes are famous, as is its lamb from Pauillac. Indeed, while tasting, it struck me that succulent lamb, with slightly gamy fat, would best unpin the tight embrace of the 2008 vintage from the Médoc. I braised chunks of lamb shoulder in wine, gave the dish an edge with lemon zest and white turnips, and added buttery white beans, a classic partner for lamb. If you like canned beans, rinse and drain them, and add in place of the cooked beans, with the turnips, during final simmering.
Seared Salmon Fillets With Roasted Fennel And Balsamic Lentils
Wine-Braised Oxtail
Don’t be scared off by oxtail just because you may never have cooked it before. It’s as meaty and rich as short ribs, and just as straightforward to prepare. In this hearty braise, the meat is simmered in wine with carrots and celeriac. Feel free to substitute other vegetables for those roots. For example: mushrooms, celery stalks, turnips, rutabaga, winter squash chunks, and sweet potatoes would all be happy additions to the pot. Or leave the vegetables out and serve the whole thing over mashed potatoes, egg noodles or polenta. Like all braises, it can be made at least four days ahead, and gets better as it sits.
Caramelized Onion and Lentil Pilaf
Back in 2003, Nigella Lawson brought to The Times a recipe for chicken and apricot masala, and with it, she paired this dish, a caramelized onion and lentil pilaf. “The sweet smokiness of scorched onion and the depth of spicing you get from cumin, coriander and cloves more than balances out the rich texture of the rice studded with lentils and mustard seeds,” she wrote. “This dish is robust and earthy ballast. I might even have it by itself for supper, with no more than a salad of diced cucumber, dressed with yogurt and dried mint, on the side.” Perhaps you should do the same.
Frittata With Turnips and Olives
This is adapted from a Richard Olney recipe. Even in winter it is possible to find turnips that are not fibrous or spongy. (Those, Mr. Olney says, should be relegated to the soup pot.) Look for hard medium-size or small turnips.
Shrimp and Spinach Soup With Roasted Garlic
Cucumber-and-Potato Soup
Lentil soup (Potage Esau)
Dumpling Stew
Nonya Hokkien Stir-Fried Noodles
The Singaporean cookbook author Sharon Wee, who wrote “Growing Up in a Nonya Kitchen,” customarily makes these slick noodles tossed in a savory sauce for Lunar New Year’s Eve to mark the beginning of the two week-long celebrations. Her mother taught her how to throw proper Peranakan feasts, which include a unique blend of Malay, European and Chinese influences. They spent weeks pickling vegetables in spiced vinegar, making pork liver meatballs and braising duck in a tamarind gravy. This simple stir-fry is anchored by juicy pork belly and shrimp, and topped with pale yellow egg strips, bright red chiles and vibrant mustard greens. It is best enjoyed with a dollop of sambal belacan, which gives it a hit of heat, and served with braised cabbage and chicken curry.
Vegetable-Beef Soup
Ravioli Alla Burrata With Pistachio Pesto
Rice With Rabbit
Memorable dishes sometimes come out of nowhere. One recent evening in Tarragona, just south of Barcelona, I wandered past a number of cafes and tapas bars. Txantxangorri, a Basque place serving rice dishes — not paellas — was the only one that had seats. The rice with rabbit, served in a terra cotta casserole, was simple, satisfying and, unlike the Michelin-starred dishes I had elsewhere in Spain, something I could try at home. With reds from Roussillon, a region that is practically in Catalonia anyway, I had my chance.If you do not have an earthenware casserole, you can make the whole thing, from stovetop to oven, in enameled cast iron.
Rice Noodles With Stir-Fried Chicken, Turnips and Carrots
Turnips are a perfect winter vegetable for a hearty stir-fry.
Roasted Fish With Brown Butter Corn
Corn cooked in browned butter is the backbone of this summer sauce, which is sweet and a little tart, nutty and very creamy.
Braised Pork With Turnips
Stuffed Chicken Breast In Phyllo Crust on Green-Lentil Compote
Roasted Halibut and Potatoes With Rosemary
This is a great method for roasting any type of firm-fleshed fish fillet. The seasoning mimics one often used for pork chops, and all the cooking is done in the oven, except for the initial boiling of the potatoes. The result ticks all the boxes — it is easy to prepare; it uses a minimum of pots and pans; and most important, it is utterly delicious.
Provençal White Wine Beef Daube
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune. Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew. The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
Beef With Mushrooms and Capers
Razor Clams with Kielbasa
It’s not that David Chang, the chef and owner of the Momofuku Noodle Bar in the East Village, doesn't like vegetables. In fact he loves them. He just thinks a little meat makes them better. Even his fish gets the meat treatment. When you look at Mr. Chang's razor clams with kielbasa, you see a dish that, with a couple of exceptions, like the addition of soy and ginger, could have originated in Portugal. Of course that country's cuisine has as much respect for the tradition of including meat in nearly everything as Mr. Chang's own.
Braised Chicken With Ginger and Chestnuts
Gish Jen, the author of “Mona in the Promised Land,” shared this recipe with The Times in the late 1990s. Growing up in Scarsdale, N.Y., she was “suspicious” of her mother’s cooking. “I mean, I never ate the kind of Chinese food they serve in restaurants.” But she came to love her mother’s family-style Shanghai cooking. This dish, Peace and Safety In All Seasons, is part of her family's traditional Chinese New Year feast along with Step-by-Step Higher (rice and cabbage), Yearly Surplus (fried sea bass) and High Achievement (pork and hard-boiled eggs). To derive the maximum benefit from the feast, the author said, you have to eat absolutely everything — the sweet and the sour.
Spiced Lamb Shanks With Orange and Honey
There are many ways to cook lamb shanks throughout the year, but these taste like the beginning of spring. The orange fragrance and the honey’s perfume are complemented by the similarly sweet carrots and turnips. A shower of freshly snipped herbs adorns the dish just before serving. The recipe is easy to prepare in two parts: The shanks are simmered to tenderness first, which produces the broth. This can be done several hours ahead or up to 2 days in advance. Then, the bones are removed, and the meat can be finished in the sauce.
