Main Course
8665 recipes found
Goat Cheese Gnocchi With Caramelized Onion And Thyme
Veal With Chanterelles
Salmon Timballes and Scallops Tartare With Caviar
Boliche Mechido
Monkfish Roasted Like Lamb With Garlic And Fennel
Monsoon Salt and Pepper Whole Prawns
Zuppa Pavese
Osso Buco With Orange-Herb Gremolata
Cross-cut veal shanks are the cut for osso buco, a braised dish. The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth. But it’s the addition of orange zest and oil-cured black olives that makes this a standout. Like most slow-cooked dishes, you can make this a few days ahead and it will only be better for the wait. The tradition is to serve the veal (you can use pork, if you prefer) with a last-minute dusting of gremolata, a mix, in this case, of basil, orange zest and garlic. Osso buco is good over rice, noodles or other grains; I like it over mashed potatoes or a smooth squash purée.
Herb Omelet Pita Sandwich
There are other options besides fried falafel or spit roasted lamb to fill a pita. A less well-known filling is an herb omelet, called ejjeh in Lebanese cuisine. This version -- made with lots of chopped parsley, dill, mint and cilantro -- mimics the Persian herb omelet called kuku sabzi. It makes a perfect vegetarian sandwich filling, topped with a salad of chickpeas, chopped cucumber and tomato and a refreshing tahini-yogurt sauce.
Lamb Cassoulet
This recipe came to The Times in 2001 from Joël Chapoulie, the executive chef at L’Express. At the Montreal restaurant, he made it with a cut of lamb called souris, nuggets from the knuckle that are exceptionally flavorful and gelatinous (and that American butchers never bother with, instead selling whole shanks). The cassoulet can be made ahead, and reheated just before serving.
Grilled Snapper With Lemon Basil Beurre Blanc
Little Birds In A Nest
Bourbon-Pecan Chicken
This is a 1990 recipe from Regina Schrambling that was appended to an article about the role alcohol can play in a home cook's kitchen. It's terrific.
Stilton-and-Broccoli Soup
Squash And Chipotle Chili With Black Beans And Hominy
Mustardy Braised Rabbit With Carrots
Bsteeya
Catfish Courtbouillon
Joan Fontaine's Creole Fish Gumbo
Basic Phyllo Dough
It seems scary at first, making your own phyllo dough. But with this recipe, we learn that although phyllo means leaf, that leaf need not be the paper-thin kind we’re used to seeing in Middle Eastern pastry. A Greek chef, Diane Kochilas, gives the lesson here, and she’s not overly careful of the dough, she patches holes where needed and she uses a good amount of olive oil. It’s delicious.
Pork to Taste Like Wild Boar
Salmon Wrapped in Phyllo With Spinach and Cheese
Cock-a-Leekie
Coiled Greek Winter Squash Pie
This is a beautiful way to present a Greek phyllo-wrapped vegetable pie. The filling is wrapped in phyllo cylinders, which are arranged in a coil in a pan, then baked until crisp. It takes longer to assemble than a regular pie, but it’s worth the time for Thanksgiving. For a vegan version, you can omit the egg and the feta