Main Course
8665 recipes found
Enrique Riggs's Mussels Supreme
Wild Rice and Quinoa Breakfast Stuffing
Breakfast in general is a good place for leftovers, as this wild rice and quinoa dish, a kind of morning stuffing, shows. Sausage and nuts round out this recipe and will keep you going maybe even beyond your normal lunch time.
Wolfgang Puck's Crisp Potato Galette With Scrambled Eggs
Boneless Quail Stuffed With Wild Rice and Mushrooms
Fern Berman's Ginger And Lentil Soup
Slow-Roasted Pork for Tacos
To make tacos for a crowd, you can’t do better than to begin with slow-roasted pork, scented with cumin and coriander, garlic and red pepper. Use shoulder or butt meat and you won’t go wrong, as the high fat content makes the meat self-basting. Slow, indirect grilling is ideal, but you don’t lose much by cooking the pork in the oven, using moderate heat. Shred and serve on warm tortillas.
Grilled Scallops and Avocado Corn Burritos
Fresh Fava Bean and Shrimp Risotto
This luxurious risotto is a cinch to make. Use the plumpest, juiciest shrimp you can find.
Potato Latke with Smoked Salmon (Crique Stephanioise)
Langue de Boeuf aux Lentilles (Beef tongue with lentils)
Spring Lamb and Chickpea Stew
Stews and braises are for year-round cooking, but warmer weather calls for a lighter approach. This stew is quite brothy, and full of greens, wilted in olive oil with green garlic, carrots and fava beans or peas. A healthy sprinkling of roughly chopped mint adds brightness. It’s important to use dried chickpeas, because they add flavor to the broth as they slowly cook with the lamb. And an overnight soak is essential: The soaked dried chickpeas will swell to three times their original size, which gives them the proper creamy texture when cooked.
Stir-Fried Pork In Garlic Sauce
Black-Eyed Peas With Andouille Sausage And Rice
Brooklyn Transplant Sandwich
Steak au Poivre With Green Peppercorns
Moo Shu Pork Tortillas
Spiced Salt-Baked Shrimp
The chef Adam Evans of The Optimist in Atlanta likes to roast big, fresh Southern shrimp with the heads in a deep dish of rock salt studded with spices, an easy method that produces tender, delicately flavored and perfectly seasoned shrimp. Here, headless shrimp take on fragrance from cinnamon and star anise and get heat from jalapeños. The presentation is spectacular for a dinner party. Let the salt cool completely before you toss it out.
Avocado Gazpacho
These days in Spain, chefs are being fanciful with their gazpachos. This has the tangy flavor of traditional gazpacho andaluz but a creamy texture.
Garden Pizza
Gazpacho With Lobster And Shrimp
Spaghetti With Fava Beans, Bread Crumbs and Marjoram
This recipe is inspired by a dish from southern Italy made with fresh peas rather than fava beans. Substitute one for the other, depending on what you find at the market. In the original peasant recipe, bread crumbs stand in for cheese, but I’ve given you the option here of Parmesan or pecorino.
Raie Au Beurre Noir (Skate With Black Butter Sauce)
Cacio e Pepe with Peas and Favas
Peeling fava beans is a fiddly task that includes removing the beans from their pods, blanching them and then peeling off the skins. But for a light dish of pasta, peas, cracked black pepper and cheese, it’s well worth the effort. Favas can be found in farmers markets in the spring and summer. This dish is one of their highest uses.