Main Course
8665 recipes found
Flounder Fillets With Tomato Sauce
Squash And Bulgur Pie
Bulgur and Lentil Salad
The best lentils for this hearty salad are French green lentils or black beluga lentils. They’re more likely to stay intact while cooking than brown lentils.
Stir-Fried Asparagus, Scallops and Sesame Seeds
North African Meatballs
In France, meatballs are called boulettes, and by far the favorite versions are the spice-scented North African type. Most of the neighborhood Tunisian and Moroccan restaurants in Paris offer them, served as an appetizer or a side, or in a fragrant main-course tagine with couscous. This recipe is an amalgam of several that I found on my bookshelf, among them one called boulettes tangéroises in an old French cookbook. Since I like things a bit spicier, my boulettes are more like Tunisian ones, in which hot pepper is more assertive.
Bulgur Pilaf With Chickpeas and Herbs
This is the type of satisfying high-protein grain and legume dish that easily occupies the center of your dinner plate, accompanied by vegetables or a salad. Cook the chickpeas, then use the soaking water for reconstituting the bulgur. It couldn’t be a simpler dish to make.
Transylvanian Goulash
Tuna Casserole
Fava Bean Stew With Bulgur
I usually go through the tedious process of shelling and skinning fava beans to make this robust stew. But if fava beans aren’t available in local markets, use frozen skinned favas instead.
Tagliatelle With Ham and Fava Beans
Braised Pheasant With Sauerkraut
Eggplant Parmigiana
Bulgur Pilaf With Red Peppers And Tomatoes
Classic Choucroute
Roast Chicken With Sauerkraut
Choucroute Garnie
Gregory Cox's Warm Chicken And Vegetable Salad
Bulgur With Everything
White Beans And Fusilli
Pork Chops, With Sauerkraut
Pizza With Arugula, Corn And Bacon
Roasted Cornish Game Hens with Bulgur Stuffing (Farakh Badari)
Pizza With Shrimp, Bacon and Artichoke Hearts
Homemade pizza is meant to be imperfect, Sam Sifton argued in 2009, in bringing this recipe to The Times. “Your pizza may look a little funny,” he wrote. “It may be ovoid, crackly in parts. It may have soft spots. But it will still be pizza, and it will still be delicious, and in these parlous times, it is cheap to boot.” But, still, it’s worth making — and topping as you please. Do as Chris Schlesinger, formerly of the East Coast Grill in Cambridge, Mass., does, and add shrimp and artichoke hearts to a flatbread. This recipe takes that idea one step further, studding the flatbreads with Asiago cheese for richness and depth. It may not be a perfect pie, but who needs perfection when you have deliciousness?
