Main Course
8665 recipes found
Winter Fruit Salad
Slow-Roasted Duck With Peppered Pineapple Chutney
Cod and Mashed Potatoes
West Indian Curry Hash
Beef Short Ribs with Star Anise and Tangerine
Beef short ribs, cut flanken style, are the best choice for any number of braises or stews, whether it’s Yankee pot roast or French pot-au-feu. Since they have the perfect fat-to-lean ratio, they always remain juicy. Here, a fragrant Chinese-inspired marinade featuring star anise, cinnamon stick, 5-spice powder and tangerine makes them anything but ordinary. Serve these short ribs in a Western manner with mashed root vegetables, or stick with Asian accompaniments like steamed rice and daikon radish.
Pork Top Loin Roast With Asparagus, Spring Onion and Butter Lettuce
Michael Bao Huynh's Vietnamese Caramelized Pork
Thit kho to – a sticky-sweet pork dish with funky undertones of nuoc mam – is often served on Tet Nguyen Dan, the Vietnamese New Year and the nation's most important holiday. This recipe is adapted from Michael Bao Huynh, a chef and restaurateur who came to the United States as a refugee in 1982. Thit kho to is traditionally made with pork belly, but it can also be made with pork shoulder butt (as shown in the photo) – a lighter though no less delicious alternative. Serve the meat over a pile of snowy white rice with a bottle of hot pepper sauce nearby.
Sweetbreads Dusted with Cloves
Cod Papillote
Roast Guinea Hen with Grilled Radicchio
Roasted Turkey Drumsticks With Star Anise and Soy Sauce
Back in 2011, Melissa Clark revisited the turkey. “Just because we don’t think to make it the star of a meal in May doesn’t mean turkey won’t taste as good as it did in November,” she wrote. She took several approaches: cooking the parts separately, then braising them slowly; simmering ground turkey with pancetta for a ragù; and this one, where turkey drumsticks are coated in a mixture featuring soy sauce, honey and star anise, then cooked in a 400-degree oven. It’s a worthy weekend meal, or one for a weekday when work gets out early. Pair it with white rice, to sop up the reserved marinade.
Easy Chicken Curry
Weeknight cooking doesn't get any easier than this endlessly adaptable five-ingredient, 30-minute curry from Mark Bittman. Sauté a pile of chopped onions in a little oil, then stir in curry powder (or red curry paste for Thai flavors). Pour in a can of coconut milk and swirl to combine. Add chicken, simmer until it's cooked through and finish with some chopped tomatoes. And dinner is served! This recipe lends itself to experimentation, so change it up. Be generous with spices. Toss in chopped bell pepper or carrots with the onions. Add a can of drained chickpeas or a generous handful of fresh spinach with the tomatoes. Instead of chicken, try shrimp, duck, turkey, firm fish, tofu, lump crab meat or beef. Just watch the cooking time: Fish, shrimp and crab cook faster than other meats. Also, don't forget to season as you go with salt and pepper.
Rice Salad With Cucumber, Lemon And Scallion
Blueberry Pancakes
Stuffed Mexican Flank Steak
Stir-Fried Coconut Noodles
Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with pork or chicken, bell pepper and eggplant. Be generous when you're seasoning the dish with nam pla (fish sauce), which adds umami and some welcome funk. No nam pla? Use soy sauce instead.
Buckwheat Crepes
Squab With Mushrooms and Pears
There’s an almost infinite list of compatible dishes to match the earthy elegance of Barolo. Some gaminess, herbs, fruit and the alluring funkiness of mushrooms are the wine-friendly elements brought together in this dish, a dinner for two. The method of roasting the squab is based on the recipe in Pierre Koffmann’s “Memories of Gascony.” It’s a technique that yields perfectly medium-rare birds, so I would not mess with it. But the accompanying pear and mushroom ragout is my own, and I’m quite proud of it, down to the idea of not bothering to peel the pears. You could serve the squabs whole for more drama, but quartering them makes them easier for guests to handle.
Grilled Pork Loin With Wine-Salt Rub
Cod With Mustard-Cracker Crust
Cajun Popcorn (Batter-Fried Crawfish)
Cajun popcorn is an irresistible appetizer made with deep-fried crawfish. Paul Prudhomme, the chef and owner of K-Paul’s Restaurant in New Orleans, shared this recipe in 1983 with Craig Claiborne. It was featured in a menu for an economic summit held in Williamsburg, Va. Mr. Claiborne created three days of meal programming that he hoped would display the geographic and gastronomic diversity of the United States. If crawfish is not readily available where you live, look for frozen crawfish tails online.
Pork Chops With Rye-Bread Stuffing
Pizza Dough With Yeast
Grilled Pork Skewers With Peanut-Basil Sauce
Peanut butter is more than just a sandwich spread, or a perfect accompaniment to chocolate. It can also substitute for tahini or be a worthy addition to certain meats. Here, it serves as the basis of a dipping sauce and marinade, a counterbalance to smoky pork skewers. A great warm-weather dinner, it's ready in minutes, on the grill pan, the grill, or even the broiler.