Main Course
8665 recipes found
Arctic Char with Spinach Butter
Darina Allen, known as the Julia Child of Ireland, has run the Ballymaloe Cooking School on an organic farm in east Cork for more than 30 years. Here’s a lovely dish from her repertoire, a whole fish wrapped in a foil package, seasoned with nothing more than salt, pepper, butter and a sprig of tarragon. The fish emerges moist and juicy, ready for a creamy butter sauce packed with chopped spinach and herbs. Ms. Allen makes it with pink trout, which are plentiful in Ireland, but this recipe calls for Arctic char, which is more widely available in the United States. But you could substitute pink trout (also called coho trout) if you can find it, or large wild trout, or even thick fillets of steelhead trout or salmon.
Herbed Omelet Wraps With Rice Noodles and Duck
Fillet of Beef With Gorgonzola Sauce
Rustic Shrimp Bisque
This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
Celery Root-Parsnip Latkes
Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long. At Hanukkah, he breaks out the variations. Celery root and parsnip replace potato in this version, the sweetness of the parsnips tempered by the grassiness of the celery root. Mr. Bernamoff suggests topping these with horseradish cream.
Garlic Custard With Shrimp And Tomato Broth
Hamburger Holstein
This is a juicy, tender, chopped steak patty, topped with a fried egg, its bright, golden yolk crisscrossed with anchovies. It may sound excessive, but actually the balance of textures and flavors is perfect: the oiliness of the egg is matched by the sharp saltiness of the anchovies, and both point up the tender savoriness of the rare-cooked meat. You don't even miss the bun.
Roast Saddle Of Venison With Red Wine
Curry-Glazed Duck Legs
Ligurian Kale Pie (Torta di Verdura)
English Pastry for Meat Pie
Cod Baked With Prosciutto
Cod with prosciutto and lentils is one of my favorite dinner party standbys. You can brush the cold cod fillets with a little melted butter and wrap them in the prosciutto a few hours before you want to cook them. Just let them sit in the fridge, and remember to bring them to room temperature before brushing with a little more butter and cooking. Arrange the lentils on a large dish, place the fish on top and garnish with some freshly chopped parsley if you wish.
Magret de Canard With Colonel Hawker Sauce
Colonel Hawker is said to have been Wellington's fowling officer. His recipe was given to me by my friend, the late Angus Cameron.
Buckwheat Harvest Tart
This vegetarian tart is trifle elaborate, but it's the sort of substantial dish that even meat-eaters will enjoy. It came to The Times in 2012 from the self-taught vegetarian chef and blogger, Sara Forte.
Sopa de Lima
Confit de canard (Preserved duck)
Boeuf Bourguignon
Cornmeal waffles
Chicken Stew With Dried Limes
Whole-wheat waffles
Fish in Hazelnut Crust With Red Pepper Relish
Eggplant With Spicy Ginger Sauce
Swiss Chard Rice Bowl With Chorizo
Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California. She has a varied roster of preparations, all of which will work with any good quality brown rice. In this recipe, Swiss chard stems and leaves are seasoned with toasted garlic, cumin and smoked paprika before being mixed into the rice; a crisp chorizo patty adorns the top. If you’d rather leave out the chorizo, you can top this with a fried egg or fried tofu instead.
Pecan Waffles
One of the pleasures of waffle-making is, and always has been, the limitless flavors with which the waffles may be made and served: a blend of flours (such as whole-wheat and regular flour), cornmeal, various cheeses, nuts (such as pecans or hazelnuts), and so on.