Main Course
8665 recipes found
Curried Chicken Breast
Poached Shad Roe With Sorrel Sauce
Cream Of Sorrel Soup With Root Vegetables
Chicken with sorrel sauce
Chilled Green Borscht
Linguine With Clams, Roasted Tomatoes and Caramelized Garlic
Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams. The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight. Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.
Risotto With Asparagus And Ricotta Salata
Bucatini With Red Clam Sauce
Butterflied Leg of Lamb With Sorrel Sauce
Chicken With Sorrel
Pearl Couscous With Shrimp and Clams
Pearl couscous, also known as Israeli or giant couscous, is cooked here in a stock made from the heads and shells of the shrimp, making it wonderfully rich yet equally soothing. Put the pan in the center of your dining table, alongside something green (steamed French beans or sautéed chard or spinach), and you’ve got a real celebration.
Rye Omelet With Duck Pastrami
Steamed Corn With Clams and Bacon
"The dish tastes exactly of August on a plate," Sam Sifton wrote in 2013 when bringing the recipe to The Times. "the saltiness of the clams amplifying what Pablo Neruda called the sweet, 'virginal' flavor of the corn." Adapted from ‘‘Seamus Mullen’s Hero Food," this fast summer recipe pairs sweet corn with briny clams and smoky bacon for a well-rounded, light dish.
Lucky's Clams Provencal
Lamb Chops With Sorrel Sauce
Shrimp and Asparagus With Sorrel
Clams and Spaghetti With Spicy Tomato Broth
Many Italian recipes call for simmering fish and shellfish in “acqua pazza,” or crazy water. It's a quick way to make a small amount of tasty broth, and obviously more flavorful than cooking fish in plain water would be. Every cook makes it differently, but most recipes involve olive oil, tomato and a pinch of crushed red pepper. Garlic, parsley, capers, lemon and even smashed anchovy could also be part of the mixture. The end result is the perfect year-round medium for cooking fish fillets or shrimp or to serve as the base for a brothy bowlful of clams and spaghetti. It takes only a few minutes, and the cooking liquid, conveniently, is also the sauce. Basil leaves and fresh cherry tomatoes, halved and drizzled with olive oil and salt, give the dish a summery feel.
Clams With Asian Noodles
Spicy Clam Pasta With Bacon, Peas and Basil
In a pinch, canned baby clams make a very decent pasta ingredient. There is great variation between different brands of canned clams — some are not salty at all, so bear that in mind when seasoning. The liquid in the cans is not needed here, but you may save it for another purpose if you wish.
Pasta With Parsley Sauce
Pappardelle With Fresh Ricotta, Squash Blossoms and Basil Oil
Ricotta is one of the great undersung cheeses and can be used in dozens of ways. Bake it in a hot oven in an earthenware dish with a little olive oil and rosemary, then spread it on toast for an antipasto or snack. Mix it with chopped cooked spinach or chard for filling ravioli or layering into baked pasta. Or, as is done here, fold the cheese into pappardelle noodles with barely cooked zucchini and squash blossoms and serve with basil oil and grated pecorino for a sensational summer pasta.
Shrimp With Tomato And Dill
Steamed Clams With Spring Herbs
A pot full of garlicky steamed clams needs nothing more than some crusty bread – or even just a spoon – to accompany it. In this version, tarragon and chives add a bracing freshness to the clams while lime juice and zest brighten things up. Take your time when cleaning the clams; they need a good scrubbing under running water to remove all the sand and grit. If you do find grit in the sauce after cooking, either strain it through a sieve lined with a dish towel, or let it settle to the bottom of the pot and spoon the sauce off the top. This recipe also works with mussels if you add 1/4 cup water to the pot along with the shellfish.
