Main Course
8665 recipes found
Cold Loin Of Veal With Celery-Steamed Leeks
Pan-Seared Veal Steaks With Green Peppercorns
Green peppercorns grow on the same vine as the black peppercorns you use in your pepper mill. The difference is the green ones are picked young, while the black have been allowed to mature and dry. Though they are occasionally available still fresh on the branch, flown in directly from Southeast Asia, green peppercorns are always available preserved in brine or freeze-dried. This classic French recipe employs them in a deliciously pungent sauce for veal steaks, though boneless pork loin chops or chicken breasts can stand in nicely.
Veal Scallops, With Chanterelles
Crawfish Boil
Paul Prudhomme's Bronzed Chicken Breasts
Pho With Spinach and Tofu
You can fuse Asian cuisines in this version of pho, substituting soba for the rice noodles and seasoning the tofu with a little soy sauce.
Sausage Bread
Dill Kalv (Boiled Veal with Sweet and Sour Dill Sauce)
Veal Chops With Anchovy Sauce
Grilled Shrimp, Red Pepper and Corn Salad
Skate Wings With Cabbage And Spring Onions
Rice Noodles With Chile and Basil
Veal Escallops With Wild Mushrooms And Wild Peppergrass
Jean Marsh's Melton Mowbray Pie
Eggplant and Beef Creole
Cleopatra's Caesar Salad
Chinese-Style Vegetable and Veal Stew
Fried Chicken and Andouille-File Gumbo
Yogurt or Buttermilk Soup With Wheat Berries
This is the kind of meal I could eat every day for lunch and never tire of. Cold summer soups welcome the addition of chewy whole grains. On a hot day in early summer, a soup like this one is both refreshing and substantial.
Ann and Eugene Patout's Crawfish Bisque
Veal shanks with mushrooms and rosemary
Veal Shanks With Tomato Sauce
Chicken and Sausage Jambalaya
Here is a plain and simple version of jambalaya that calls for low-fat sausage and skinless chicken breasts. It could just as easily be made with the full-strength stuff, and chicken thighs, to little ill effect. But if not, make sure to keep the spice levels high, to help amplify the flavor. (Sam Sifton)
Simple Roast Chicken With Greens (and Bonus Stock)
This thrifty dinner is a a crisp-skinned treat that leaves leftovers for lunch, and, if you like, a 2-quart container of golden broth. Reserve the bones, and let them simmer in salted water with a few simple aromatics, while you answer emails, check the news or drink some wine. The chicken here is first roasted in a skillet, so even the drippings don't go to waste, used to sauté some hearty greens as a side. But you can use any pan you like, as long as it has a rim to catch the juices. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)