Main Course
8665 recipes found
Beet Greens and Rice Gratin
Like so many of my Mediterranean gratins, this is bound with a combination of rice and egg. It’s good hot or cold.
Broiled Sea Scallops With Orange-Butter Sauce
Calzone Stuffed With Chicory And Olives
Toad-In-The-Hole
Baked Sea Scallops With Feta Cheese
Grilled Scallops With Basil and Prosciutto
Frittata with Peppers and Potatoes
Spicy Green Mussels
Sauteed Scallops With Orange and Sesame
Fennel and Orange Bluefish Grilled With Tomatoes, Potatoes and Fennel
Scallion and Celery Quiche
I’ve written before that I consider celery an underrated vegetable, capable of contributing nuance and texture to a dish. But it would have never occurred to me to have it as one of the main vegetables in a quiche if I hadn’t heard the restaurant critic Jonathan Gold discussing a tarte au céleri that he’d had at Church & State in downtown Los Angeles, a sort of tarte flambée in which celery, celery root and apples stood in for the traditional onions and bacon. I figured if it worked so well in that dish, it could also in a quiche. It does.
Escarole Pizza
Ted Williams’s Fenway Chowder
Scallops With Shallots
Dilled Potato Crab Cakes
Seared Sea Scallops With Fresh Fava Bean Puree and Shiitake Mushrooms
White or Pink Beans With Beet Greens and Parmesan
If you use white beans for this savory dish, the beet greens will infuse them with a lovely pink hue. Even more standout is the savory/umami flavor that the Parmesan rinds impart. Parmesan rinds will keep for months. Wrap them in foil and keep in the freezer. They add great depth of flavor to vegetarian soups and stews.
Pasta With Collard Greens and Onions
Slow cooking sweetens the collards in this satisfying pasta dish.
Cornmeal Waffles With Banana Bourbon Syrup
Cornmeal adds crunch and sweetness to these fluffy waffles, which are lightened with beaten egg whites. If you’d prefer a little more fiber, you can substitute a third of the all-purpose flour with whole-wheat or rye flour. The banana bourbon syrup, studded with pecans, makes these waffles sweet enough for dessert. If you do go that route, a scoop of vanilla ice cream or whipped cream would not be amiss. Or serve the waffles with some butter, sliced bananas and a drizzle of plain maple syrup for a simple but satisfying breakfast.
Collard Greens Stuffed With Raisins, Nuts and Rice
If greens, raisins, nuts and grains of rice all symbolize prosperity, then you’ll do well to make this recipe for your New Year’s Eve party. Collard greens are great stuffing leaves; they are large and easy to work with, and they can stand up to long simmering. The filling is a typical Greek dolmades filling.
Guinea Fowl
Spiced Roast Pork With Warm Potato-Bacon Salad and Wilted Chicory
Sauteed Calf's Liver With Onions and Apples
Meatball Sausages (Soutzoukakia Smyrneika)
This is a soulful dish: handmade meatball sausages subtly seasoned with onion, garlic, cumin, cinnamon, allspice and nutmeg and baked in a bubbling tomato sauce. It was originally made by Greeks who lived in Smyrna, which is now Izmir, Turkey. In the early 1920s many of them returned to Greece after the Greco-Turkish war.