Main Course
8665 recipes found
Turkey Smoked Indoors
Veal Shanks With Vegetables
Ragout of Shrimp, Artichokes and Potatoes
Scallop Gumbo
Gumbo is like many regional dishes: there are nearly as many interpretations as there are cooks. Most include the common Louisiana trinity of vegetables: green peppers, celery and onion. Some include meat, often a spicy sausage like andouille, in addition to or in place of shellfish. And while some gumbos rely on okra as a thickener, others use a roux, a combination of flour and fat cooked until brown and tasty. What I like about this gumbo is that it borrows a little from many approaches to create a lighter, more contemporary dish: a one-pot meal that’s ideal for any occasion calling for a crowd-pleaser.
Rainbow Carrot Stir-Fry
In January, a friend gave me beautiful lacquered chopsticks from Shanghai. That was a spur for me to pull out my wok for a stir-fry of spring onions and young carrots of all colors: purple and dark red-orange, yellow and the familiar orange. I’ve made many rainbow pepper stir-fries, but this time I used my multicolored carrots, and cut them into matchsticks so they would cook quickly along with the spring onions. I wanted this to be a main dish, so I added tofu, as well as the aromatics that I always use in my stir-fries: garlic, ginger, dry sherry, soy sauce and a bit of sugar. The list of ingredients in stir-fry recipes can look long, even daunting. But most of the ingredients don’t require knife skills, just measuring spoons, so the preparation is simple. And the actual cooking goes very quickly, so quickly that it’s important to have everything prepped and within reach of your wok. Read through the recipe a couple of times before you begin cooking, because once you start, you won’t have time to refer to it.
Mustard-and-Curry- Roasted Veal
Sweet-Potato Tian With Spiced Shrimp and Prosciutto
Chicken Breasts Creole Style
Spezzatino di Vitello Alla Salvia (Italian braised veal with sage)
Veal Sliders With Wilted Cabbage
Wheat Berries With Winter Squash and Chickpeas
Use wheat berries or spelt for this hearty, nutrient-dense winter dish. The squash will fall apart as it simmers with the wheat berries, adding a sweet flavor to the mildly spicy broth.
Grilled Double-Thick Pork Chops With Southern Flavors
Grilled Lamb Blade Chops With Orzo Avgolemono and Green Garlic
Glazed Maya Shrimp With Carrot-Ginger Sauce
Creole Chicken Loaf
Charles Michener's Potted Veal
Shrimp Etouffee
Crisp Turkey-Stuffed Crepes
Porchetta at Home
Sauteed Veal Chops With Herb Vinegar Glaze
Spicy Sour Botan Shrimp
Pizza With Spring Onions and Fennel
Fennel and spring onions, cooked gently until they begin to caramelize, make a sweet topping for a pizza. Fennel is an excellent source of vitamin C and a very good source of fiber, folate and potassium. Fennel also contains many phytonutrients, including the flavonoids rutin and quercitin, as well as a compound called anethole, mainly responsible for its anise-y flavor, that may have anti-inflammatory properties.
Shrimp Gumbo
