Main Course
8665 recipes found
Turkey-Mushroom Bread Pudding
Mushroom and Meat Loaf
Craig Claiborne's Ravioli
Gloria Slater's Stuffed Veal Pocket With Oyster Dressing
Konigsberger Klopse (German Meatballs)
Fettuccine With Wild Mushrooms
Chicken-Mushroom Burgers
Lentil Stew With Pumpkin or Sweet Potatoes
This easy, subtly seasoned stew is an adaptation of a Moroccan recipe by Kitty Morse, from her lovely book “The Vegetarian Table: North Africa.” Whether you choose to use sweet potatoes or winter squash, you’ll be using vegetables with a great deal of vitamin A.
Chili Con Carne Loaf
Ukrainian Mushroom and Onion Dumplings
Vushka are plump mushroom-and onion-filled dumplings resembling tortellini. “Vushka” means little ears in Ukrainian, and with their curvy whorls, that’s just what they look like, especially when they turn bright red in a bowl of borscht served for Sviata Vecheria, the traditional 12-dish Ukrainian dinner that is meatless and dairy-free. The East Village restaurant Veselka serves the dinner from Dec. 24 to Jan. 6.
Veal Meatballs With Tarragon
Savory Bread Pudding With Broccoli and Goat Cheese
For this comforting gratin, broccoli is briefly steamed and seasoned with garlic and thyme before being tossed with the bread, eggs, goat cheese and milk. You can include tomatoes if you can still find good ones.
Roast Chicken With Seasoned Paste
Fettucine With Porcini
Pasta with Foie Gras and Truffles
Consider denting the budget with a foie gras and truffle indulgence for two. By using either tinned or fresh preserved foie gras, as in a mousse with truffles or a nice portion of foie gras au torchon, you can dress some pappardelle or tagliatelle in deep velvet and create a dish that seeks the acidity and sleek fruit of Côte de Nuits. As for the truffle, fresh black is not required. A less costly tinned or jarred truffle provides juice to enhance the sauce.
Braised Rabbit With Porcini and Polenta
Risotto With Mushrooms And Peas
Smoky Oven Spareribs
Braised Spareribs With Cabbage
Shrimp in Spiced Carrot Juice
Tomato Sauce With Lamb and Pasta
Oven-Smoked Ribs
It took a few tries, but I finally came up with what I’d call “smoke kissed” ribs in my oven. I started with a dry rub; it’s the same one I use every summer, based on a recipe my friend Chris Schlesinger shared with me years ago. Then I used a roasting pan and aluminum foil to cobble together a smoker. It’s a rudimentary approach, but one that creates a smoky steam that in turn infuses the meat.
Potato, Canadian-Bacon and Gruyere Pie