Main Course
8665 recipes found
Chipotle Chicken Sausage
Rabbit With Pappardelle
Swiss Steak With Mushrooms and Red Wine
Winter Ribs
Baked Stuffed Eggplant
Canadian Bacon With Onion and Apple
Whole-Wheat Pie Dough
Most of the vegetable tarts that I post on Recipes for Health call for a yeasted olive oil crust that I love to work with. With French quiches, however, I prefer a crust that resembles classic French pastry. However, I always use at least half whole-wheat flour – which is not so French – not only for its nutritional superiority, but also because it gives the resulting shell a nuttier, richer flavor that is particularly welcome in a savory tart. This dough, adapted from Jacquy Pfeiffer’s recipe for pâte brisée in “The Art of French Pastry,” involves more butter than you’re used to seeing in my recipes, but an occasional butter-based crust, especially when it’s made with whole-wheat flour and contains a filling that is all about vegetables, is not going to kill us. Instead, it’s a vehicle for the foods that we want to move toward the center of our plates.
Aunt Rosie's Oven-Barbecued Spareribs
Pecan Soup
Scampi With Cream
Red Snapper With Hot Pepper and Cilantro
Pappardelle With Feta Cheese Sauce
Quail in an Omelet Beggar's Purse
Craig Claiborne's Preferred Hamburgers
Moroccan Marinated Fish
Vernon's Jerk Snapper
Spaghettini Puttanesca
Battery Fried Fish With Peanut Sauce and Stuffed Okra
Tim Boyd's Barbecued Spareribs
Broiled Sardines With Lemon and Thyme
This is a dish that is both humble and elegant, full of flavor, with the glistening silver skin of the sardines crisping in the heat. It’s also not fussy in the slightest, which means it could easily serve as the centerpiece of a light weeknight meal, with a large bowl of greens and crusty bread. First, heat the broiler (and with it, a sturdy pan), then stuff the sardines with whole thyme sprigs and sliced lemon. (Seasoned bread crumbs would be another sound addition.) Place the sardines in the pan with a generous slick of olive oil and run them under the broiler for about 5 minutes, without flipping, until the flesh is opaque and the skin is browned. Serve them whole, laid out on a platter, garnished with extra thyme branches and other chopped herbs if you have them. To eat, use a fork to tease away the white meat from the top of the skeleton, then carefully remove the intact skeleton to reveal the bottom filet.
Boned Leg of Lamb With Yogurt
Squash-and-Chestnut Soup With Chipotle Cream
Oysters Under a Blanket