Main Course
8665 recipes found
Spinach and Bacon Tartine
In Paris’s small neighborhood cafés and bistros, kitchens are extremely small, consisting often of no more than a small wooden cutting board and a wall mounted heavy-duty toaster oven. At lunchtime a hot open-faced tartine — bubbling with fragrant cheese — is a popular menu choice. Similar to a piece of pizza, a tartine is constructed from a thick slice of rustic bread, lightly toasted. A savory topping and some good French cheese precede a few minutes of browning under the broiler. This tartine has a light smear of Dijon mustard, wilted spinach, bacon lardons and the bold-flavored cheese called Raclette, which melts in a spectacular way. If you can’t get Raclette, substitute Gruyère or Emmenthaler. Accompanied by a green salad, it makes a quick light meal, or you may cut the tartine into small wedges to serve with drinks.
Microwave Mixed Rice
Leftovers are the simplest thing to take to work for lunch. Sometimes you just end up with them. But if you are planning ahead you can cook a little more than you are going to eat at dinner so you have the makings of the next day’s lunch. This combination of cooked rice, vegetables and meat can accompany virtually any sauce you can imagine putting on it: vinaigrette, sesame dipping sauce, tahini sauce, pico de gallo, onion chutney, pesto, hummus. Simply pop it in the office microwave for a couple of minutes and eat.
Black Cod in a Salt Crust With Green Tea
Moroccan Lamb
Short Rib Meatballs With Farro and Carrot Salad
Lamb Shank With Lima Beans In the French Style
Mary Frank's Solar-Cooked Shrimp
Sauteed Softshell Crabs
Rack of Lamb With Garlic-Cream Sauce
Simmering Irish Stew With Dumplings
Shrimp Linguine
Soft-Shell Crab Poor-Boy
Ask your fishmonger to clean the crabs for you, because though the process is a quick and easy one, it's not for the squeamish. There's not much cooking here. Sometimes crabs spatter, so it's best to fry them in oil that's not smoking hot.
Tony Garnier’s Gumbo
Here is a remarkable gumbo recipe that Eric Asimov scored off Tony Garnier, the bassist who plays behind Bob Dylan and is sometimes called his musical director, in 1998. It calls for all kinds of interesting meats, most of which can be substituted if you can't find them at the store, though the duck is tough to live without. Mr. Garnier picked up the recipe in the 1970s at Jay's Lounge and Cockpit in Cankton, Louisiana, a dive deep in Cajun country where the proprietor would keep a pot of gumbo simmering for when the music and the cockfighting were done for the night. ''I became interested in how to cook it, so I'd sneak back to the kitchen and ask questions,'' Mr. Garnier said. He refined the recipe for years. It is now at its apex.
Steak au Poivre
Warm Scallop Puddings With Spinach and Cold Tomato-Basil Juice
Seared Tuna Salad With Anchovy Tomato Sauce
Chicken Livers, With Green Peppercorns
Roasted Cauliflower With Red Wine-Cabbage Sauce
Tea-Smoked Chicken Thighs With Pomegranate Glaze
Roasted Poussins With Aniseed, Thyme And Orange Zest
Giant Shrimp With Artichokes And Fennel
Bavette With Mojama
Spicy Crab Cakes
This recipe came to us by way of Garrett Oliver, the brewmaster of Brooklyn Brewery. He believes beer and wine should always be served with food. And beer, he contends, is often the better choice. With these crab cakes, Mr. Oliver, an excellent cook who is widely-known for his successful beer-and-wine pairings, recommends an India pale ale. The bitterness of the hops plays nicely with the spiciness of the dish.
