Main Course
8665 recipes found
Fried Oysters With Creamy Tartar Sauce
Boiled Dinner With Turnips And Ham Hocks
Braised Pheasant With Chestnuts
Madame Mouriere's Cassoulet
Acorn Squash With Sausage Bread Stuffing
Tucci Ragù
This recipe, a contemplation on classic Italian cooking, is adapted from “The Tucci Cookbook,” a book of recipes from the actor and director Stanley Tucci’s food-obsessed family. It will take some time, so set aside an afternoon, say, a Sunday in the fall, when browning meat and listening for the correct simmer are exactly what you want to do. (The New York Times)
Korean Steamed Chicken With Vegetables
Thai Grilled Beef
New Amsterdam Pea Soup
Preserved Duck (Confit de Canard)
Roasted Tomatoes and Lentils With Dukkah-Crumbled Eggs
At once homey and inspired, this recipe from Diana Henry lifts stewed lentils out of the quotidian by topping them with harissa-roasted plum tomatoes, runny-centered eggs, and a pungent, Middle Eastern nut-and-spice mix called dukkah. Ms. Henry calls for making the dukkah with a mortar and pestle, which helps maintain a chunky, rustic texture. A food processor works, too, just add the nuts last so they don’t turn into paste, and don’t overdo the processing. You’re looking for coarsely rather than finely ground. You can make the dukkah, lentils and tomatoes a few days ahead. Just heat them up before serving.
Halloween Waffles
Stuffed Pheasant Breasts With Wild-Mushroom Sauce
This dish is named for Gaston Lenotre's hunting lodge, Les Bastes, in Sennely, France. Though the recipe is long and appears complicated, much of the work can be done rather quickly ahead of time.
Roasted Squash With Cornbread, Sage and Chestnut Stuffing
Braised Pheasant with Chestnuts
Spicy Ginger and Lemon Chicken
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin. It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken. It can be made ahead and reheated, so it makes a perfect dinner party entree.
Tacos With Carnitas And Avocado Butter
Pasta With Chestnuts And Mushrooms
Butternut Squash and Mushroom Wellington
Butternut squash coated in maple syrup, and soft, earthy mushrooms are sautéed then wrapped in a crisp, flaky puff pastry in this recipe. It's softly sweet and bursting with autumnal flavors, with goat cheese providing some soft, tangy creaminess. Try it on a chilly night, paired with a glass of white wine.
Roast Lobster With Vanilla Sauce
Onion Ragu With Penne
Roast Pheasant Stuffed With Chestnut Bread Dressing
Stuffed cabbage leaves
Quail With Chestnuts and Raisins
You may not associate the Loire Valley with game, but the hunt, especially for birds, is important in that region of France. I had that in mind when I decided on a seasonal preparation for quail, dressed up with chestnuts, raisins, a shot of gingery heat and a splash of port. It would pair well with cabernet franc from the region.