Main Course
8665 recipes found
Stir-Fried Beet Greens, Tofu and Beets
I had lots of beet greens on hand during the week that I was testing all of these beet recipes, so I decided to combine them with julienned beets in a stir-fry. The greens should be crisp-tender.
Radiatore with Tomatoes And Beet Greens
Beauty’s Cheese Blintzes
My grandmother, Beauty, used to call these little packages of love: thin dough around sweetened cheese, topped with fresh fruit. They’re perfect for brunch or anytime you want to make loved ones feel special.
Czech Stuffed Chicken
Nava Atlas’s Spinach, Leek and Potato Matzo Gratin
This closely resembles the layered matzo casseroles, called minas, which are commonly served at Sephardic Seders. Consisting of layered matzos and vegetables, these make great main dishes for the vegans at the Passover table, and a nice side for everyone else.
Salmon en Gelée With Coconut Risotto
Pasta, Ricotta and Beet-Green Pie
Braised Rabbit Legs
Almost-From-Scratch Corn Tortillas
Here is a relatively easy project that can deliver what may be the best tortillas you’ve ever had: Masa harina mixed with water and a little fat, left to rest for a while, then pressed and griddled. The recipe makes 12 to 16, enough for a taco party.
Roast Pheasant With Wild Rice Stuffing
Baked Flounder With Wild-Rice Stuffing
Goose-Matzo Balls With Dried Ginger and Parsley
This recipe came to The Times in a 2012 magazine article by David Sax about the goose-matzo-ball soup he discovered at Fülemüle, a tiny restaurant in Budapest which serves Hungarian-style Jewish dishes. The recipe, created by then chef András Singer, calls for goose schmaltz in place of chicken, hand-crushed matzo instead of preground matzo meal and a bit of dried ginger to cut through the richness. The combination yields what Mr. Sax called "the greatest matzo ball on earth."
Timbale de volaille et riz sauvage (Chicken and wild-rice casserole)
Chicken With Chervil Sauce
Stuffed Roast Pheasant With Sherry Wild Rice
Leek Quiche
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche. The French version calls for lots of butter and cream or crème fraiche.
Gina Pfeiffer's Chili
Pompano With Black-Eyed Peas and Citrus Salsa
Rolled Oats With Amaranth Seeds, Maple Syrup and Apple
Grated apple adds a fresh, zesty dimension to just about any bowl of hot (or cold) cereal. The little amaranth seeds contribute protein, lysine and calcium to this mix. They will soften overnight, but they retain texture, which is one of the things I like about the combo.
Baked Acorn Squash Stuffed With Wild Rice and Kale Risotto
The filling here is a Greco-Italian fusion, with a little American (wild rice) thrown in. I’m usually not a fusion sort of cook, but I wanted something creamy like risotto to fill these squash. Look for small acorn squash so that each person can have one. They’ll be like miniature vegetarian (or vegan) turkeys
Lentils and Rice With or Without Pork
Carnitas Braised in Witbier
Orange Pork Ragout with Beans