Main Course
8665 recipes found
Hard-Cooked Egg and Basil-Butter Sandwich
Risotto With Fennel And Broccoli
Braised Goose With Pears
Roast Christmas Goose
Slow-Cooked Duck Legs With Olives
Salmon With Dandelion Sauce
Danish Parsley Chicken
Kasha Varnishkes With Confit of Gizzards
Cassoulet with Duck and Hot Sausages
Salmon With New Potatoes and Dill
Roast Chicken With Lemon and Orange
French Fish Chowder
Caribbean Sweet Potato Soup With Gingered Shrimp
Braised Lamb Shanks With Mint and Flageolets
Roasted Monkfish
Coriander Shrimp In Coconut Milk
Frittata With Zucchini, Goat Cheese and Dill
Goat cheese adds creaminess and rich flavor to this delicate frittata.
Spaghetti With Turkey And Tomato Sauce
Save the Day Rösti
Spicy Ginger Pork Noodles With Bok Choy
Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don’t have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger’s pungency.
South Indian Eggplant Curry
Eggplant is good steamed or fried, but try making it in the microwave. The timing is forgiving in this recipe from reader Roopa Kalyanaraman, and the texture of the eggplant is mind-blowingly good, soft and not at all oily or soggy. Like steaming, but better.
Anton Mosimann's Halibut Fillets
Scallop And Sole Ragout
Oven-Poached Pacific Sole With Lemon Caper Sauce
A fish piccata of sorts, this dish is easy to make and the lemon-caper sauce marries well with delicate varieties like sole, fluke or flounder, as well as more robust fish like swordfish. Start by laying fish fillets out in a baking dish and seasoning them with salt and pepper. Finely chop some shallots and briefly cook them in a skillet before adding wine. Pour the wine and shallots over the fish, cover with foil and bake until opaque and the fish pulls apart easily when gently probed with a fork. Meanwhile, whisk together garlic, capers, lemon juice and olive oil. When the fish emerges from the oven, pour the liquid from the dish back into the skillet to make a pan sauce. Reduce it to about 1/4 cup — thicker than you may imagine — stirring all the while. Add the garlic-caper mixture and some chopped parsley, whisk together and serve on top of the fillets, the mild flesh of the fish bathing in the bright, brawny flavors of the sauce.