Main Course
8665 recipes found
Spring Lamb With Baby Greens
Chicken With Apples And Ginger
Braised Veal Shanks With Apricot, Orange and Fennel
This osso buco is a tangy, tomato-based centerpiece for Rosh Hashana dinner, a meal usually built around sweet things like apples and honey (to welcome in a sweet new year).
Braised Chicken With Prunes
Curried Root Vegetable Stew With Dumplings
Noodles and Shrimp Singapore-style
Chicken Roasted With Sour Cream, Lemon Juice And Mango Chutney
Strawberry Risotto
Chicken Meunière
Traditionally, the term “meuniere” refers to fillets of sole that are floured and sauteed quickly, then finished with lemon juice, parsley and browned butter. But there’s no reason to be parochial about it. This is a fast, surprisingly elegant approach to boneless, skinless chicken breasts, or cutlets of pork, turkey or veal.
Couscous, Pork And Apricots
Baby Lamb With Noodles And Vegetables
Braised Lamb Shanks With Apricot Curry Sauce
Pasta With Wild Mushrooms
Turkey Breast Scaloppine With Marsala Sauce
Game Hens With Sumac, Pomegranate and Cardamom Rice
There’s very little difference these days between the small chickens marketed as game hens and the ones called poussins. Both names are used, and they refer to a bird that weighs about 1 pound. And both birds work here in this recipe. The hens are beautifully burnished and seasoned with sumac and pomegranate molasses, which adds a tart sweet and sour flavor. (You can find the molasses at Middle Eastern groceries.) Figure one whole bird per person, or half a bird for smaller appetites. Fragrant cardamom-spiced basmati rice makes a perfect accompaniment.
Edith Klein's Cholent
Stewed Lamb Shanks With White Beans And Rosemary
Braised Moroccan-Style Lamb With Dried Prunes, Almonds and Apricots
Pork Loin With Grapes
Grapes rarely get their moment in the culinary limelight, and it’s too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness. In this roasted-pork dish, loosely adapted from Suzanne Goin's book "Sunday Suppers at Lucques," their fruitiness complements the meat’s salty drippings.
Cooked Chicken Breasts
Prune-Stuffed Gnocchi With Vin Santo Glaze
Carrot Wraps
Chef Ana Sortun, a chef who has a wonderful restaurant in Cambridge called Oleana, presented a delicious carrot “shawarma” at the recent Worlds of Healthy Flavors conference at the Culinary Institute of America in St. Helena, Calif. Her husband is a farmer, and at this time of year she i’s always looking for ideas for using the carrots he grows. These wraps are inspired by Ana’s, but have a slightly less complex paste/sauce than hers. (It is also more Georgian than Turkish.).
Passover-Inspired Braised Lamb With Dried Fruit
This is a play on tsimmes, a traditional Jewish casserole. The flavors of North Africa and the Middle East are utilized for this lamb shoulder. Braising the meat in red wine yields a tender cut of meat without a lot of work.