Main Course
8665 recipes found
Jean-Georges's Sesame Noodles
Roasted Lamb Ribs
Summer Minestrone al Pesto
Some vegetable soups are complex and long-simmered. This light, brothy one brims with full-flavored summer vegetables for a minestrone that comes together in a half an hour or so. If you don't have a vegetable garden, look to the farmers' market for the freshest, sweetest produce. For a warm-weather lunch or supper, the simplicity of this soup is very appealing.
Broccoli Rabe and Sausage Pizza
Mexican-Style Avocado And Vermicelli Soup
Eggplant, Bulgur and Tomato Casserole with Yogurt Topping
This is a vegetarian moussaka, with bulgur standing in for meat. The tangy Balkan-style yogurt and egg topping has a wonderful pillowy texture, much lighter than béchamel. I like to begin this dish by making the tomato sauce, which I often prepare a day ahead.
Harira
Charred Lamb and Eggplant With Date-Yogurt Chutney
You can marinate the meat ahead of time or, in a pinch, make it while the eggplant roasts. Use half the marinade to slather the meat and to the rest, add almonds, dates and cilantro, and spread that over the finished cubes of eggplant. Then roast and broil the lamb to char the surface and keep the meat juicy and rare. Nice dinner!
Grilled Chicken and Asparagus Rice Salad
White-Bean-And-Shrimp Salad With Tarragon Vinaigrette
Paella Salad
Grilled Eggplant Stuffed With Bulgur Salad
Breast of Chicken With Winter Vegetables
Bun Ga Nuong (Chicken and Vermicelli)
Grilled chicken is tossed with rice vermicelli in a chili vinaigrette flavored with fresh lime juice.
Red-Cooked Fish With Tangerine Peel
"Red cooking'' means braising with a strong sauce, one that incidentally is reddish in color. The technique is usually applied to meat but it works well with any firm white fish. If carp is unavailable, a similar fresh fish may be substituted.
Bean Soup With Parsley Salad And Bacon
Armenian-Style Chicken And Bulgur Wheat
Warm Asparagus, Chicken and Portobello Rice Salad
Chinese Steamed Chicken
Manhattan Clam Chowder
The word chowder is said to derive from chaudière, the French word for caldron and the vessel in which the French who migrated to America from their coastal regions cooked fish soups and stews. In 1984, Craig Claiborne and Pierre Franey explored a hundred or more variations on the preparation of chowder and alighted upon what they deemed the “ultimate” Manhattan clam chowder. This is their recipe.
Curried Lamb
Thai Chicken With Basil
Shiitake Mushrooms With Vermicelli