Main Course
8665 recipes found
Sweetbreads Braised In Wild Mushroom Broth
Texas Chili con Carne
Coconut Barley Pilaf With Corn, Chicken and Cashews
Stuffed and Seared Duck Breasts
Porchetta, a classic Italian pork dish, relies on a huge piece of meat (often the entire torso of a pig) and an incredibly aromatic combination of flavors — traditionally garlic, rosemary and fennel. It is fantastic, but it’s not simple, and it’s not fast. Indeed, one could argue that it’s easier to get to Siena, where I last ate it, than to make it oneself. This dish addresses two challenges beautifully. First, it has some of the beauty of porchetta in a neat, manageable little package. Second, it converts the often-boring duck breast into a convenient, delicious piece of meat simply by stuffing it with garlic, rosemary, fennel and in this case, Parmesan. The result is delicious and, when sliced, quite impressive looking. Not porchetta, but not bad for a weeknight, either. And cheaper than going to Siena.
Arthur Zampaglione's Rustic Meat Sauce
Southwestern Beef Stew
Crisp Smelts With Confit of Turnips in a Vinegar and Tomato Fondue
Christopher Styler's Mussels Steamed Over Tomatoes And Fennel Seeds
Soba Noodles With Chicken and Snap Peas
A simple sesame-soy dressing coats chewy soba noodles, tender chicken and crisp sugar snap peas in this dish that's good at room temperature or cold. It’s a great way to use leftover or store-bought rotisserie chicken, but also works well without. You can double up on the snap peas instead or fold in other vegetables, like grated carrots, shredded cabbage or thinly sliced bok choy. The quick daikon pickles add a bright tangy crunch, but you can skip them and still enjoy this one-bowl meal.
Hungarian Stewed Meat and Sauerkraut (Szekely Gulyas)
Beef Stew With Orange and Rosemary
Pork Braised With Turnips and Marjoram
In assembling this rather straightforward pork ragout, my main question was how to produce a sauce with substantial consistency, considering I had not planned to use any flour or other thickener. I thought that finely diced apple, which would melt into the sauce, might do the trick. It did, though also mincing the shallots meant that they, too, would add body. Pork shoulder, called butt for some reason, is the best cut for slow-cooking. It will have fat, which is to its advantage in terms of flavor and texture, and is a component that can be trimmed and put to practical use to start the cooking.
Chicken With Sausage
Auberge de la Madone's Beef Stew With Wild Mushrooms and Orange
Baked Tuna Belly in Porrata
Fennel-Steamed Mussels Provencal
Sake Salmon With Black Bean Sauce
Vietnamese Rice Noodles With Lemongrass Shrimp
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish. Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
Fillets of Sole Pavillon
Chicken With Clams
This is a dish inspired by the classic Portuguese pork with clams (usually called á alentejana, because it’s from Alentejo), a magnificent expression of surf and turf, with the brininess of the clams almost overwhelmingly flavoring the pork. Here, it’s done with chicken, which is more reliably tender (good pork is harder to find than good chicken) and marries with the clam juice equally well. It can also be made in a kind of Chinese style, by adding not only ginger to the garlic but also sesame oil and soy sauce.
Chicken Kottu Roti
This recipe for kottu roti, a popular Sri Lankan street food, comes from Sanjeewa Gooneratne, who prepares the dish at events around New York on a griddle the size of a sled. A flaky flatbread is stir-fried with eggs and spices and finished with a curry sauce. Don't let the long list of spices deter you from making the dish. You can omit a few and still experience its fantastic depths of flavor.
Provencal Fish Stew
Citrus and Fennel Braised