Main Course
8665 recipes found
Chinese Sausage, Thai Style
Pork Chops Provencal
Swedish Spring Chickens
Puerto Rican Rice and Chicken
Tuscan Bread Soup
Cabbage Pirozhki
A rich-tasting Eastern European pastry that isn’t rich at all. Of all the different fillings for the small oval Russian pies called pirozhki, cabbage has always been my favorite. The filling is a simple mixture of onions and cabbage, cooked in butter (traditionally in much more than I use here), until soft and sweet but not browned, then seasoned with dill, salt and pepper, and enriched with chopped hard-boiled eggs. I sometimes add a little ricotta to the mix. Traditional pirozhki dough is a rich pastry made with butter and sour cream. I tried my yeasted whole-wheat olive oil pastry and it worked beautifully.
Pork Chops With Onions, Cream and Tomatoes
Marino's Crab Jus
Roast Lamb With Pomegranate Glaze
Clam Chowder With Spinach, Basil And Corn
Chicken Thighs With Green Sauce
Lorna Laspia's Roast Wild Duck
Pacific Rim Chicken
Fesenjan
This rich, tangy Iranian chicken stew from Azita Houshiar is a highlight of the Persian holiday Shab-e Yalda, a winter-solstice tradition that predates Islam by thousands of years. The chicken is drenched in pomegranate molasses and cooked with a copious amount of ground walnuts, which results in a gravy that is sweet, tart and thick with flavor.
Spicy Stir-Fried Japanese Eggplant and Cucumber
This light side dish is inspired by a more substantial pork, cucumber and garlic dish in Grace Young’s “Stir-Frying to the Sky’s Edge.” I’d never thought about stir-frying cucumber until I saw this recipe. It’s a great idea: the crunchy, watery cucumber contrasts beautifully with the soft eggplant. Make sure to slice the eggplant thinly, or it won’t cook through. This stir-fry cold is also good served cold.
Parmesan Lamb Chops
Though you can buy individual rib chops, it is easy to cut a rack into eight chops yourself, which is more economical. (You will want to have it Frenched, that is, trimmed to expose the bones and rib-eye. Most butchers sell lamb racks that are already prepared this way.) How many chops make a portion? Two make a moderate serving, but you may need three or four for heartier appetites. A wonderful way to prepare rib chops is to coat them in a mixture of bread crumbs and Parmesan cheese, then fry them gently in olive oil to give them a crisp, golden, savory crust. Served with lemon wedges and a pile of garlicky greens like broccoli rabe or spinach, they make a lovely treat.
Lamb Chops With Lamb's Lettuce
Lamb Chops Mediterranean-Style
Smoked Turkey And Avocado Sandwiches With Tangy Corn Relish
Lancashire Hotpot
Lamb Chops on a Bed Of Peppers and Onions
Baked Beans With Pomegranate Molasses, Walnuts and Chard
This Iranian-inspired rendition of baked beans is sweetened with pomegranate molasses, which you can find in Middle Eastern markets.
Sherried Lamb Chops
Spoon Lamb
Ana Sortun, the chef at Oleana restaurant in Cambridge, Mass., finished culinary school in Paris in 1988. But the education of her palate wasn't complete, she said, until she apprenticed herself to the Tunisian chef Moncef Meddeb in Boston, then began traveling to Turkey and Greece in the 1990's. Now, Ms. Sortun's food at Oleana is defined by its generous use of seasonings used in balance. Her signature lamb stew has a juicy dose of pomegranate, but its intensity is smoothed out with a final squeeze of lemon juice and (that old cooking school favorite) cold butter.