Main Course
8665 recipes found
Marinated Flank Steak With Asian Slaw
Stuffed Boneless Turkey Breast With White Wine Gravy
Here (at last) is a recipe for roasted turkey breast with the visual impact of a whole bird, complete with mahogany skin and drippings for gravy. The technique of sandwiching a layer of bread stuffing between two boneless turkey breasts is adapted from a recipe by Julia Child. It can be served instead of — or alongside, if you have a large group — a traditional Thanksgiving turkey. Don’t fuss overmuch about the assembly. Even if the stuffing seems to be escaping, or if the shape is more like a football than a turkey, once the roast is wrapped and baked, it will contract into a neat bundle.
Red Cabbage, Carrot and Broccoli Stem Latkes With Caraway and Sesame
I love finding things to do with broccoli stems. I find that allowing the cabbage mixture to sit for 10 to 15 minutes before forming the latkes allows the cabbage to soften a bit, and the latkes hold together better.
Squid With Tomato and Pickled Mustard Greens
Brandade Potato Latkes
Grilled Pork Chops With Vidalia Onions
Linguini With Oven-Dried Tomatoes, Grapes and Anchovies
Pasta with clams meridionale
Whelk Chowder
Calf's Liver With Grapes
The Perfect Burger
Stew And Marianne Leonard's Medallions Of Beef Forestiere
Turkey With Pasta And Broccoli
Alaskan Halibut With Crayfish Sauce
Lobster With Noodles
Scallops With Maui Onion Rings
Lobster Summer Rolls
These Vietnamese-style rolls, from David Tanis, take a tiny bit of dexterity but fall under the kind of easier project cooking that yields big personal triumphs. Once you get the hang of tucking and rolling the rice-paper wrapper, the rest is simple. But, “if, despite your best efforts, your lobster rolls become unruly and fall apart, don’t despair,” he wrote back in 2013. “Just plop the perfectly good remains on a plate, drizzle with the dipping sauce and call it a rice noodle salad.”
Cold Rice Noodles With Grilled Chicken and Peanut Sauce
Maybe cold pasta makes you think of some mediocre quasi-Italian grab-and-go deli choice in a plastic clamshell. To me, it conjures up images of delicious Southeast Asian street food and warm ocean breezes. There, cool rice noodles are topped with crisp vegetables, sweet herbs, pungent sauces and usually a little savory element, like sizzled fragrant beef or nuggets of fried spring rolls. A bowl of these saladlike noodles is always appealing, and they’re excellent for hot weather wherever you may find yourself, even if you don’t happen to be on a tropical holiday. For a dish that’s not especially labor intensive, it ranks high on the flavor scale and tastes fresh, clean and bright: the kind of home-cooked fast food we can all appreciate.
Noodles With Hot Meat Sauce
To be made in two batches one day in advance if desired
Provençal Onion Pizza
Pissaladière is a signature Provençal dish from Nice and environs, a pizza spread with a thick, sweet layer of onions that have been cooked slowly until they caramelize and garnished with olives and anchovies.
Bass Ceviche
This recipe is a simple wonder: small pieces of fresh fish are tossed with onion, scallions, hot peppers, olive oil and a goodly amount of lemon juice. The result is flavorful and refreshing. If green garlic is in season, use that in place of the scallions. The same goes for fresh cherry peppers, which can stand in for easier-to-find Fresno peppers.
Marcella Hazan’s Pasta With Four Herbs
This easy weeknight recipe from Marcella Hazan is pasta the way it is meant to be, and it can be prepared with items already in your pantry or easily procured at your farmers' market, corner deli or backyard garden. Fresh mint, sage, rosemary and parsley are tossed with chopped, ripe tomatoes and tossed with sizzling hot olive oil. The best part is it can be thrown together in about 20 minutes.
Peruvian Pork Stew With Chiles, Lime and Apples
Spicy and sweet, this Peruvian stew is rich with apples and onions and scented with chiles, lime and cloves. It’s not at all difficult to make, and it takes less time than you would think, about two hours from start to finish. As you brown the pork on all sides in a pot, sauté the onions and apples with the chiles, bay leaves and cloves in another. Combine everything and braise until the pork is very tender and falling apart. If you’d like to make it in a slow cooker, put everything into the crock after browning and sautéing and turn the cooker on high. It will be ready in four to six hours.