Main Course
8665 recipes found
Ham-And-Peanut-Stuffed Chicken Breasts With Cider Sauce
Edna Lewis’s Smothered Rabbit
Edna Lewis's family looked forward to visitors during hunting season, and they would prepare elaborate, generous breakfasts like this smothered rabbit to fortify them. You brown the rabbit in butter and bacon fat, drape it with sweet onions and then slowly cook it until the onions give up their juices. The Lewises served it with biscuits or corn muffins, jellies or preserves, oatmeal and coffee or hot cocoa.
Filet de Boeuf Roti au Jus (Roasted fillet of beef)
Clam and Mushroom Chowder
Curried Lamb Patties
Grilled Skirt Steak With Mixed Peppers
Snap Peas and Shiitake Mushrooms In Scallion Crepes With Lemon Zest
Baked Bluefish
Pasta With Roasted Cauliflower and Blue Cheese
When creamy Gorgonzola dolce hits a pot full of hot pasta, it melts into a rich and complex sauce without your having to do much more than stir. Here, the pasta and sauce are tossed with roasted cauliflower and caramelized, browned leeks. It’s comfort food, but with a blue-cheese bite.
Shaking Beef
This savory-sweet stir-fry, known as bo luc lac or “dice” in Vietnamese, gets its English name from the constant shaking of the pan performed by the cook while browning the meat. It can be tough work to move the hot wok constantly, and the intense heat can burn the ingredients in a wink. This recipe, adapted from the one served at Slanted Door, Charles Phan’s immensely popular Vietnamese restaurant in San Francisco, has been simplified for the home cook. Once the meat is marinated, it is quick work – 20 minutes from start to finish – but don’t try to expedite matters further by dumping all of the meat into the wok at once. Cook the meat in two batches (a pound at a time) so you get a nice, crisp sear.
English Roast Fillet of Beef With Two Sauces
Pan-Fried Skirt Steaks With Shallot Butter
Cold-Beef-And-Lentil Salad
Filet d'Alose Veronique (Shad Fillet With Grapes)
Rice Bowl With Cabbage and Baked Tofu
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal. It was too sticky to use for stir-fried rice so I made stir-fried vegetables and oven-baked tofu, and served up rice bowls topped with both. I thought it might be an altogether too purple meal, but it was quickly devoured, and we are all the more anti-oxidant rich because of the anthocyanins in the red and purple foods.
Grandma Tedesco's Mussels And Gravy
Splayed Turkey With Herbs
This unorthodox method for roasting a turkey gives you a delicious, evenly cooked bird — fast. Before roasting, the bird’s legs are splayed so they lie flat on the bottom of the roasting pan, where they are seared. That jump-starts the cooking of the dark meat (which always needs more time than the white meat). Then, after searing, the bird is surrounded by onions and wine before going into the oven; this essentially braises the dark meat while the breast meat roasts. The result is tender dark meat and juicy white meat, all ready in under 2 hours in the oven. An added bonus: You’ll get a pan full of rich oniony drippings that can enrich your gravy, or take its place entirely. To get the deepest flavor, this recipe calls for dry-brining your bird at least a day or two ahead. But you can reduce the brining time to 2 hours if you’re pressed for time. Also, if you're trying this with a bird that weighs more than 13 pounds, you will need an extra-large roast pan, and to roast it for a bit longer.
Red Cabbage, Bacon And Stilton Filling
Beef With Red and Green Peppers Chinese Style
Quail and Grapes
Broiled Peppered Fillet of Beef
Curried Chicken and Shrimp With Grapes
Sausages With Grapes