Main Course
8665 recipes found
Beef Fajitas
Chicken Breasts Stuffed with Mushrooms
Chicken Marsala
Lamb and white-bean soup
Turkey Cutlets Marsala
Here is a recipe adapted from one written by Elizabeth David, the erudite British cookbook writer who died in 1992. Jill Norman beautifully reanimated it in her 2010 book “At Elizabeth David’s Table” and we took it along ever so slightly in the name of ease: lightly browned cutlets in a sauce of Marsala wine. The cooking is gentle, and takes little time. It pairs nicely with a mushroom risotto or a pile of rice.
Pumpkin and Chickpea Hot Pot
With a bit of red Thai curry paste, some cans of garbanzo beans and coconut milk, regular pumpkin is turned into an aromatic hot pot that can be served as a mildly spiced vegetarian curry, with more paste added for heat rather than warmth, with plain-cooked rice. Or think of it as a rich, chunky soup and pour into bowls and make sure everyone has a crusty wedge or two of good bread to dunk in, absorbing the sweet, spiced juice. This is good, fragrant weeknight cooking. Feel free to substitute butternut squash for the pumpkin.
Lentil and Barley Soup
Deep-Dish Lamb Pie
Broiled Lamb Chops With Apricots
Lamb Shanks Braised With Apricots and North African Spices
Lamb and Red-Pepper Fajitas
Turkey Breasts Scaloppine With Marsala
Grilled Quail Wrapped In Grape Leaves On White Bean Salad
Scallops With Pomegranate Syrup and Foriana Sauce
Scallops, yes, and pomegranate, but the real delight of this recipe is in the Foriana sauce, a sweet walnut, pine nut, garlic, raisin and oregano sauce I learned from my dad. The original recipe calls for minced anchovies and the sauce served on thin spaghetti. Either version is delicious.
Beef And Barley Soup
Chicken With Apricots
Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner. For another, they were usually stewed rather than braised, turning the chicken skin sodden. I brown the chicken in a nonstick skillet with no fat, and that works well. A tablespoon or two of butter, stirred in at the end, will make the sauce richer. Or you can render some bacon, remove it, and brown the chicken in the bacon fat, then crumble the bacon and stir it in at the end of cooking. Finally, any dried fruit can be used, or a combination; with the short cooking time, even prunes will remain intact. But be aware that fruit dried with sulfur (the common method) becomes tender much faster than fruit dried organically, which needs a couple of hours of soaking before cooking.
Porcini And Barley 'risotto'
Steamed Open-Topped Dumplings
Scallops With Endive
Calf's Liver With Pancetta And Marsala
Fajitas (Meat-filled tortillas with hot sauce)
Red Wine-Braised Short Ribs With Carrots
Everyone loves beef short ribs. Because the meat is well-marbled, a couple of hours’ slow cooking keeps it incredibly succulent. This homely combination of beef with carrot, cooked rather plainly, is classic in traditional French cooking, and produces truly delicious results. Like all other braises, this one improves if made a day (or two) in advance of serving, though you can certainly make it all in one go if you wish. Cooking it ahead accomplishes a number of things, not least of which is that it needs only reheating to serve. Another is that refrigerating the braise in its juices always seems to intensify the flavors. Yet one more reason: It is easier to remove the fat on the surface of the liquid when it is cold, rather than trying to skim it from the surface hot.
Simple Sea Scallops Persillade
Sea scallops are available all year, but are abundant and quite welcome in winter. Like all shellfish, they are best when they are ultra-fresh. If you can get them like that, just let the freshness shine. These simple scallops are nearly naked, adorned with nothing more than butter, garlic and parsley. The idea is to accentuate, not mask, that straight-from-the-sea feeling.
Beet Greens, Green Garlic and Barley Gratin
I use a certain formula for Provençal gratins combining grains and vegetables. I cook the greens and garlic, and then toss them with a cup of cooked grains, three eggs, a half cup of milk and some Gruyère cheese. I happened to have purple barley in my freezer when trying out this recipe, but you can use any type of barley, brown rice or arborio rice.