Main Course
8665 recipes found
Brined Turkey
This recipe, from the barbecue expert Steven Raichlen, was originally published alongside a pair of recipes for smoking the Thanksgiving turkey: one that has you smoking it outdoors on a charcoal grill, the other indoors using a stovetop smoker and a conventional oven. But there's no reason you couldn't brine the turkey according to the method below and then roast it to bronzed perfection.
Shrimp and Duck Gumbo
Frogmore Stew
Union Square Cafe's Marinated Filet Mignon Of Tuna
Crab Meat Pasta
Seared Pork Cutlets With Green Garlic Salsa Verde
This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to reduce the amount by half. I also added garlic chives to the mix just because I saw them at the farmers’ market and figured a little more garlic flavor could only help. (Regular chives are perfectly fine.) The sauce, with plenty of chopped parsley and mint, is intense, bright and herbal. It makes a bright counterpoint to rich slices of seared pork. I used butterflied slices of loin that cook very quickly, but you can use bone-in chops if you give them a few more minutes on the fire (or pound them first).
Beef Tri-Tip Skewers Marinated in Harissa and Yogurt
Beets-With-Greens Borscht
Artichoke and Oyster Casserole
Crawfish Etoufee
Linguine With Monkfish And Scallops
Pan-Barbecued Shrimp
This Southern recipe, although called ''barbecue,'' is actually prepared in a hot cast-iron skillet.
Cannelloni au Gratin With Sardi Sauce
Rhode Island Lobster Stew
Chez Marcelle's Cajun Redfish Roulades Stuffed With Crayfish
Soft-Shell Crabs With Curry Butter
Fans of soft-shell crab look forward to the season — late spring and early summer — with feverish anticipation. The entire delicious crab is edible and may be prepared in many ways; deep-fried, grilled or pan-cooked. Here they are sautéed in a spicy curry butter, which complements the crabs’ rich flavor. (The recipe makes more butter than is needed for this dish, but is wonderful to have on hand. Use extra for cooking vegetables or eggs.) Serve 1 large or 2 small soft-shell crabs per person.
T-Bone Steak Burger
The chef Yannick Alléno served a thick, succulent hamburger for his casual Paris restaurant, Le Dali. For those burgers, Mr. Alléno's butcher, Yves-Marie Le Bourdonnec delivered a mix of chuck and beef rib. But the butcher thought the American T-bone steak to be the ideal. The T-bone does not exist in France, but to make his point, Mr. Le Bourdonnec made his own. He combined a piece of filet, which is tender but less flavorful, with a piece of contrefilet, which is marbled and tasty, but slightly less tender.
Glazed Beef-and-Scallion Rolls
Eggplant and Herb Casserole
Stir-Fried Leeks With Amaranth and Green Garlic
In April, I found piles of baby leeks, red spring onions, amaranth and green garlic at one stand at the local farmers’ market. I bought some of each on impulse, and this dish is what became of them. Amaranth is a beautiful leafy green used in the cuisines of China and Mexico. You can find it at some Asian markets and farmers’ markets.
Potato Leek Soup
Green Garlic and Butter Clams
Double Veal Chops With Braised Spring Vegetables
