Main Course
8665 recipes found
Cold Lobster With Basil Vinaigrette
Gluten-Free Pizza
This pizza has a full-flavored, crackerlike crust with a pleasing if slight chew.
Orecchiette With Tomato Sauce and Kale
This is true to the Apulian tradition of serving chopped greens with orecchiette, those little ear-shaped pasta, though the greens might be different in Apulia and the combination doesn’t always include a tomato sauce. Since I’ve always got tomato sauce in my freezer, it’s an easy dish to throw together. This winter version is made with canned tomatoes.
Carolina Chicken Bog
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas. The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog. It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina. “Bog is one of those classic Carolina meals,” she said. “It’s clumpy, it’s delicious and you see it everywhere — at football games and Nascar race weeks alike.” Recipes for bog are as varied as the 146 counties of North and South Carolina. For ours, we turned to Robert Stehling, who runs the Hominy Grill in Charleston, S.C. Mr. Stehling’s bog features just about every part of the bird you can name, save feet and cockscombs. (Which would be worthy additions.) As outlined in the recipe here, the dish serves about eight hungry people, but the proportions can be adapted by anyone who can do a little fourth-grade math.
Fish Dumplings in Turmeric Sauce (Belehat Arouss)
Chicken Roasted With Sage and Lemon
Deep-Fried Rabbit
Broiled Cod With Mustard Sauce
White-Bean Chili
Spinach and Garlic Omelet
You can use bagged baby spinach or stemmed and washed bunch spinach for this simple omelet with Mediterranean flavors.
Fluke With Romesco and Potatoes
Blinis With Red Caviar
Rigatoni With Marinara Sauce, Sausage, Mushrooms And Peppers
Onion Tart With Bacon or Olives
A recipe for onion tart with bacon or olives.
Diane Judge's New England Boiled Dinner
Risotto With Creamy Scallops and Tomatoes
Sesame-Crusted Fish With Butter and Ginger Sauce
This recipe came out of a 2005 kitchen cage match between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps just as deliciously. Judging by the quality of this particular dish, he succeeded.
Scrambled Eggs With Osetra And Mouillettes
Clams and Sausage In Saffron Sauce
Monkfish With Mashed Potatoes and Thyme
Striped Bass With Pesto
Pasta Alla Norma, My Way
I make pasta alla Norma all the time; you will find more than one recipe from me on the classic tomato and eggplant sauce. But this is my favorite version, created on the spur of the moment and at the suggestion from a friend.
Steamed Fish on Kale
Many home cooks are comfortable with spinach but are intimidated by the unfamiliar variety of other cooking greens: chard, mustard, turnips, collards, kale and more. But it doesn't matter much which you include in a given dish: they're all good, and they all cook quickly. This preparation is dead easy. You first steam the kale with butter (you could use olive oil, but here it just isn't the same), white wine (water is almost as good) and garlic, until it's just about done. At that point you top the greens with a fillet or two of white fish and continue to steam until the fish is cooked through. Timed correctly, the greens will be tender and bright green and the fish moist. The juices from both will have combined with the butter, wine and garlic to produce a sauce that is great with rice or bread.
