Main Course
8665 recipes found
Herbed Butter and Smoked Salmon Sandwiches
Alex Luppi's Pita Bread Sandwiches
Mimmetta's Peppers, Smoked Salmon and Pasta
Lamb Chops au Poivre
Roasted Pepper Tacos With Cream
Boneless Shell Steak With Crushed Peppercorns
Roast Leg Of Baby Lamb
Khao Soi (Northern Chicken Curry Noodles)
Pepper Pot With Shellfish And Squash
Salmon With Peppercorns
Danny Bowien's Pastrami
I grew up in Oklahoma City, where barbecue and smoked meats are pretty much a prerequisite for family gatherings. And yet, like many families, Thanksgiving around my house included the traditional turkey and ham, which got a little boring. Pastrami brings something different to the table. The idea is to keep the prep simple; the meat takes a long time to cook, but once you have it in the oven or smoker, you don’t have to attend to it. It easily feeds a large crowd and, since it isn’t your typical Thanksgiving centerpiece, it will be a conversation starter. Serve it with plenty of hot mustard.
Orange Roasted Duck (Anatra All'arancia)
Flageolet Beans With Chanterelles, Smoked Salmon and Sage
Peppered Duck Breast With Red Wine Sauce
Back in 2011, this version of steak au poivre made with duck breasts was introduced as part of a New Year’s menu. Fancy enough for a gathering, but relaxed enough that it doesn’t feel like too much, you can make it any time you want something a little more special than your average fare.
Whole-Grain Pasta With Mushrooms, Asparagus and Favas
Pasta companies have made great strides when it comes to whole-grain pasta. On the small scale, Community Grains in Northern California is producing some excellent pasta with its amazing whole-wheat flour, and on the larger commercial scale, companies like Barilla are selling better and better products. I used Barilla penne for this springtime mix.
Mark Bittman’s Tamales
Making tamales doesn’t have to be difficult. With a little planning, you can have this traditional treat at hand. Start the night before, setting the husks to soak overnight. The next day, mix the masa marina with some chicken stock, lard, salt and baking powder. Lay the mixture onto the husks along with shredded meat, wrap and steam them in a rack. It’s a perfect project for the intermediate home cook, hoping to broaden a skill set. If it feels like a lot, invite a friend over, crack open a couple of beers and make it a party.
Grilled Pork Porterhouse With an Apple-Maple-Ginger Sauce
Rabbit With Vanilla-Almond Marinade
Penne With Broccoli Rabe
Duck Gumbo
Bobby Flay’s New York Strip Steak With Horseradish-Mint Glaze
This simple yet exquisite preparation for steak was developed by Bobby Flay, the restaurateur and Food Network star, in 2003. It's the sort of steak dinner you can easily prepare on a weeknight, but also guest-worthy. Start with the best steaks you can afford without mortgaging the house, then season with a combination of ground black pepper, ancho chile powder, and salt. Sear in a blazingly hot pan slicked with a little canola oil, then slide them into the oven for about 10 minutes. Remove and brush them with a flavorful glaze of Dijon mustard, horseradish, honey and fresh mint, then return to the oven to finish. Bliss.
Spaghetti With Green Peppercorns
Quails With Peppercorns
Eric Ripert's Turkey Two Ways
The chef Eric Ripert brought The Times this French take on the traditional Thanksgiving centerpiece in 2002. The turkey is cooked in parts: the breasts are roasted in the oven, and the turkey legs and thighs are slowly braised and then baked in cabbage rolls.