Main Course
8665 recipes found
Soba Noodles With Shiitakes And Broccoli
Red-Cooked Beef Short Ribs With Daikon
This technique, called red cooking, involves simmering meat with soy sauce, sugar and sweet aromatics like star anise and cinnamon. It happens in a wok, but instead of a quick high-heat stir-fry, it is a slow braise, more like a savory stew. Once the stew is assembled and simmering, it’s mostly a matter of waiting. Top off the liquid from time to time, but add only enough to barely cover the meat. The final step of cooking down the sauce intensifies the seasoning, accentuating the pungency of ginger and orange.
Deep-Fried Catfish
Craig Claiborne was the food editor of the New York Times for 29 years, and he opened the world of global cooking to generations of readers who knew little about even Italian or French food. But underneath it, he always had an abiding appreciation for the classic food of his childhood home in Mississippi. This simple, reliable formula for fried catfish can be applied to other relatively firm white filets. Mr. Claiborne’s love of corn oil reflects the era in which he cooked. Canola, sunflower or peanut oil will work as well.
Broiled Fiery Bluefish
Steamed Sole with Smoked Trout Consommé
Cilantro Soup With Monkfish
Fresh Kimchi
Zuppa di Pesce
Brook Trout Meuniere With Ginger Stuffing
Steamed Mussels in Thai Broth
Trout Papillote Style With Lemon And Olives
Seafood Choucroute
Bold, bracing sour beers like gueuze, kriek and lambic will slice right through a meal from aperitif to cheese, stymied only at dessert. They’ll stand up to fat, juicy pork and will welcome all sorts of seafood, like clams and oysters, smoked salmon, grilled bass, and skate in a saline caper butter. You also cannot go wrong with the Alsatian sauerkraut classic, choucroute garnie. But consider making that dish a clever showcase for fresh and smoked fish, with the typical pork at a minimum. Years ago, I loved the fish choucroute at Au Crocodile in Strasbourg, France, with a dry riesling. Back then, who knew from sour beer?
Catfish Meuniere
Herb-Stuffed Trout
Stir-Fried Pork and Greens With Noodles
This Asian noodle dish is a simple combination of greens seasoned with ginger, garlic and pork. For a vegetarian version, you could substitute tofu for the pork.
Swordfish With Scallions and Cracked Peppercorns
This is the sort of dish to cook in the early days of spring when, as Florence Fabricant put it, "freshness, greenery and a touch of peppery spice are the most tempting." Ms. Fabricant brought the recipe to The Times in a 1991 review of "Cooking for All Seasons," by Jimmy Schmidt, then chef and owner of the Rattlesnake Club and Tre Vite Restaurants in Detroit.
Grilled Swordfish With Pesto-Lemon-Caper Sauce
Mustard Greens With Pork, Stir-Fried
Soba Noodles in Broth With Spinach and Shiitakes
This dish is inspired by a recipe by Sonoko Kondo in her wonderful book “The Poetical Pursuit of Food” (Clarkson Potter, 1986). Soba noodles represent longevity in Japan because they are long and lean. When you eat them, slurp them without breaking the noodles.
Swordfish, Black Beans And Red Pepper Pasta
Pork Chops Ni,coise
Bibimbap With Clams, Kale, Daikon and Carrots
The broth from the clams is used to season the rice in this version of bibimbap. Prepare all of the vegetables first
Stir-Fried Brown Rice With Kale or Frizzy Mustard Greens and Tofu
I used a beautiful green I’d never seen before called frizzy mustard greens for this quick and easy stir-fry. They look like a cross between frisée and curly kale and have a sharp, mustardy kick. Curly kale makes a fine substitute. Also, you can substitute white rice for the brown.
