Main Course
8665 recipes found
Bass Fillets Baked With Ginger and Sesame Oil
Orange Glazed Pork
Roast Whole Fish With Cilantro Chili Sauce
Cold Poached Salmon With Dill Mustard Sauce
The centerpiece of a summer solstice menu created in 2005 for The Times, this dish alludes to gravlax — the Scandinavian dish of cured salmon — with the spices used to poach the salmon and the sweet mustard sauce. The cooking technique here yields the most tender flesh you may ever encounter with salmon.
Spicy Rice With Pork And Tomatillos
Grilled Pork With Lime-Ginger Marinade
Bass Fillets Broiled With Mustard Mayonnaise
Pappardelle And Shiitake Mushrooms In Saffron Cream Sauce
Pork in Sweet Mustard Marinade
Maple Mustard Pork On a Bed of Mashed Sweet Potatoes
Black Bass With Silky Rhubarb Sauce
Laurie Colwin's Roast Chicken
Here is a straightforward roast chicken recipe from the writer Laurie Colwin, who swore by simplicity — in the kitchen and in life. Not many people will take the time to stuff and truss a chicken, and Ms. Colwin famously abandoned the practice when she found her child making spider webs with her expensive trussing string. Try the trussing and stuffing sometime, though. A little time, simply spent, rewards with tender meat and a savory stuffing, an easy feast for a night at home.
Pistou (Summer vegetable soup)
Whole Wheat Penne or Fusilli With Tomatoes, Shell Beans and Feta
Shell beans and tomatoes are still available at the end of September in farmers’ markets, and I’ll continue to make pasta with uncooked tomatoes until there are no sweet tomatoes to be found. Shell beans are a rare treat, soft and velvety, to be savored during their short season.
Marinated Pork Tenderloin
Bass Steaks in Rosemary-Sherry Vinaigrette
Steamed Wild Striped Bass With Coconut Rice and Apple-Banana Chutney
Spiced Pork Tenderloin
Honey-Grilled Pork
Oven-Baked Porcini On a Bed of Potatoes
Veal Meatballs In Port Sauce
Tandoori Squab (Or Quail)
Slow-Cooked Albacore and Fresh Shell Bean Salad
A recipe for a salad of slow-cooked albacore and fresh shell beans.
Peppery Lamb With Shell Beans and Cherry Tomatoes
One of the great joys of summer cooking is the availability of just-picked green beans, Romano beans and yellow wax beans, as well as tender, creamy fresh shell beans. They make a delicious colorful main-course salad complemented with sweet cherry tomatoes. To accompany it here, boneless lamb leg is coated generously with coarsely ground pepper and coriander, and roasted in the oven or in a covered grill until medium-rare. The peppery lamb pairs beautifully with the salad. Dressed with an assertive vinaigrette, this room-temperature dish is perfect for an al fresco lunch or supper. Use the method as a template for making similar salads all summer long, using other meats (or fish) if you wish. If shell beans are not available, you may substitute cooked dried beans or chickpeas.