Main Course
8665 recipes found
Sea Scallop Sandwiches With Citrus Juices
Cod and Clams in Coconut Nage
This dish needs only 20 minutes of attention at the stove. The coconut nage delivers a whisper of sweetness, ginger-chile heat and a splash of lime, and the broth is light enough to suit a summer dinner with plenty of chilled wine. I paired it with the best of Mâconnais, wines that express citrus and minerals balanced by a touch of grapy richness. I served sautéed sugar snap peas alongside, on separate plates.
Darina Allen's Shepherd's Pie
This is an adaptation of an irresistibly homey recipe from the Irish chef Darina Allen's cookbook “Grow Cook Nourish: A Kitchen Garden Companion in 500 Recipes.” She devised it for leftover roast duck and gravy, but here, meaty duck legs are braised especially for the dish (they may be cooked up to 2 days in advance). The topping is an earthy blend of potato and parsnip, a brilliant counterpart to the rich saucy filling. To be true to the spirit of the recipe, you should feel free to replace the duck with other combinations of cooked meats, vegetables or mushrooms. You’ll need 5 to 6 cups of filling in total.
Elvis's Fried-Potato Sandwich
It is perhaps not advisable to follow an Elvis Presley diet for more than a meal or two. But for one? Let us take care of business. Fried bacon, onions, potatoes, soft white bread sliced with mustard: this is a glorious, if greasy feast. Presley led a life in which he snacked without guilt. Although he never heard of it, he lived deeply within the Greek philosophy of eudaemonia, meaning “human flourishing.” Try it for lunch some time. (Sam Sifton)
Corn and Seafood Chupe
Peas With Halibut
Giant Green Pie (Torta Pasqualina)
This savory pie, called torta pasqualina in Italy, is many times made for special occasions because the preparation is a bit fiddly. The finished product, though, is impressive to behold, and you’re sure to draw compliments from your dining companions. Traditional cooks use a strudel-like pastry, rolled out very thin into a large circle, for the pie. At least four layers are necessary, brushed with oil to achieve a flaky crust. (You can get good results with phyllo dough or ordinary pie dough.)
Pork Belly Tea Sandwiches
These sandwiches are not dainty pinkie-in-the-air nibbles, but hefty pork belly tea sandwiches that cater to hearty appetites and cold beer. Zak Pelaccio, the chef and an owner of Fatty Crab, a Malaysian street food cafe on the edge of the meatpacking district, got the idea for them from the afternoon English tea services he enjoyed when he lived in Malaysia. With each bite the sandwiches offer richness, salt and spice, the components that make game day food so satisfying. Southeast Asian chili sauce, two kinds of soy sauce and streaky pork fat heighten the taste. And they are a cinch to make. Just marinate, braise then pile the meat onto big slices of dense supermarket white bread that have been slathered with spicy mayonnaise. They can be made in advance and wrapped and refrigerated for a couple of hours before serving.
Broiled Fish With Green-Tea Salt
Maya Citrus Salsa With Red Snapper
Xec (pronounced “shek”) is a sweet, sour, juicy citrus salsa from Mexico’s Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination here — orange, grapefruit, lemon — is not traditional to Mayan cooking, nor is it a mandate. Add lime if you have it, a bitter orange if you can find it. Don’t skip the minced habanero, though, which adds a bit of heat and yet more flavor. The fish starts on the stove for a few minutes, and is soon moved to the oven to finish cooking, for a total time of less than 10 minutes.
Curried Root Vegetable Strudel
Grilled bluefish
Veal Shanks With Preserved Lemon
Grilled Meat Skewers With Bay Leaves
Monkfish Rolls
Peruvian Cheesy Potato Soup With Spicy Herb Sauce
Chuño, a small bright-white dried potato, adds a slightly earthy taste and chewy texture to this soup. If you cannot find chuños (they look like white pebbles), you can substitute russet potatoes, as detailed in the note here. In Peru, this soup is served with the chile-herb sauce called uchucuta, which adds sour and spicy notes to the broth.
Mixed Greens Galette With Onions and Chickpeas
A tasty way to use bagged greens in a dish with Middle Eastern overtones. I use bagged Southern greens mix for this, a robust mix of collards, kale, turnip greens and spinach, all washed, chopped and ready to go. The filling has Middle Eastern overtones, with lots of well-cooked onion and the Middle Eastern blend of thyme, sesame and ground sumac called za’atar. You can make za’atar yourself or buy it from Middle Eastern markets or Penzey’s Spices.
Freda Cenarrusa's Braised Lamb Shanks
Veal Shanks With Dried Cranberries
Pork Medallions With Prunes
Pappardelle With Greens and Ricotta
This is the kind of pasta dish you could make for a dinner party when you have little time to prepare food in advance. Seek out fresh ricotta at Italian markets for best results.
Clam or Mussel Stew With Greens and Beans
This is a great winter seafood stew adapted from a much richer recipe by the late Mark Peel, executive chef of Campanile Restaurant in Los Angeles. It’s easy to make and easy to serve.
Braised Short Ribs In Porcini-Prune Sauce