Main Course
8665 recipes found
Crispy Pork Cheek, Belly or Turkey-Thigh Salad
Braised Fresh Bacon
Slow Cooker Short Ribs With Chinese Flavors
Slow cookers get a bad rap in the world of accomplished chefs, but Mark Bittman loves his. He calls it his "Monster of Braising," and he claims to use it every day. Here is his recipe for braised short ribs with soy sauce, honey, cinnamon, star anise and ginger.
Pecan And Wild Boar Bacon Waffles With Syrup
For Mark Miller, the former owner of the Coyote Cafe in Santa Fe, the ranch breakfast ''was the central meal of the working day. People went out before dawn, worked a few hours, and came together around a huge breakfast table.'' These waffles, which he served at home to weekend guests, are a Southwestern rendition of traditional American fare.
Hunter's Paella
Beef Short Ribs With Porcini Rub
Cabbage and Pepper Chakchoukah
This is a spicy Tunisian pepper stew with poached eggs, called chakchoukah. In this version, cabbage is substituted for some of the peppers in the traditional version.
Pan Seared Duck Breast With Pumpkin Polenta
Spaghetti With Walnuts and Anchovies
This is a pared-down version of a recipe that I came across in Nancy Jenkins’s informative book on Southern Italian food, “Cucina del Sole.” The dish is traditionally part of a meatless Christmas Eve dinner. If you can find freshly harvested walnuts, they’ll make this pasta even better.
Duck and Andouille Etouffée
Roux becomes the base for this étouffée, which uses plenty of smoky, chunky Cajun andouille and well-seasoned chopped duck meat. If you have a favorite Chinese barbecue restaurant, you can buy a duck there. Even grocery store rotisserie chicken will work.
Spaghetti Friuliano
Classic Pho
Creamy Cabbage Soup With Ham and Roquefort Croutons
Veal Pojarski
This retro indulgence, called Pojarski de veau (veal Pojarski), was supposedly a favorite of Czar Nicholas I. It gained popularity in Montreal after the city hosted Expo in 1967. It is made with diced veal, mushrooms and butter, formed into a plump, flat-topped meatball and then stuck with a roasted bone, so that the dish looks like a chop but tastes richer and more tender. On any given day in the Joe Beef kitchen, the dish might also include ends of charcuterie, bacon, ham and seared duck livers; its essence is the succulent combination of cured and cooked meat.
Pappardelle With Mushrooms and Duck
Cassoulet a la Minute
Roast Muscovy Duck
Grilled Veal Chops With Morels
Kalbi-Chim
This Korean-style dish is the perfect dinner-party centerpiece. The marinated pork ribs, kalbi, are slow-cooked over a bed of vegetables and mushrooms. Serve it with rice and homemade kimchi for a filling meal.
Roast Loin of Pork With Caraway, Lemon and Garlic
This recipe is a wonderful addition to a celebratory feast, or a weekend winter meal. Some advice if you can't find a loin on the bone: Buy a boneless rolled pork loin and stab it in several places with a knife, then push small amounts of the spice paste into the meat. Smear the rest all over. The aroma of caraway and clove sweetly permeates the meat alongside the sweet-sharpness of the garlic and the out-and-out sharpness of the lemon. The result is robust without being heavy, and the apples roasted alongside the pork provide a juicy edge and a beautiful accompaniment.
Veal Chops With Sorrel Sauce
Osso Buco With Anchovies and Sage
Brined And Roasted Pork Belly
