Main Course
8665 recipes found
Pate Feuilletee With Asparagus And Mushrooms
Goat Ragù
Pasta With Venison and Porcini
Back around the time the earth cooled, there was a restaurant, Giordano’s, on West 39th Street near the entrance to the Lincoln Tunnel. Craig Claiborne gave it three stars in his 1968 “New York Times Guide to Dining Out in New York.”Among the specialties was sautéed beef tenderloin, unusual because its sauce depended on white wine, not red. When I asked the chef about it, he said it was lighter that way.I had not made it in many years but as we tasted the 2004 Barolos and everyone’s appetite was whetted for pasta with a beef ragù and truffles, I thought of it. I decided to try it with venison and porcini to serve with fresh pasta. You’ll need some last-minute stove work before you can put it on the table and pour that Barolo.
Stir-Fried Venison
Pecan Rice And Chicken Salad
Duck Confit With Sauteed Potatoes
Carol Wolk’s Matzoh Balls
This recipe won the grand prize at the Stage Deli’s first Matzoh Bowl contest in 1988.
Pasta With Smoked Trout And Golden Caviar
Braised Lamb Shanks
Roast Boar and Black Bean Chili
Bourbon Roasted Pheasant With Braised Cabbage
Scallops In Leek Sauce And Caviar
Baked Baby Lamb Shanks
Sautéed Chicken With Roasted Grapes
Potato, Asparagus And Mussel Salad
Oyster Stuffing Cakes
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp. But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions. Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings. The chef Peter Woods at Merroir in Topping, Va., serves this crisp, savory treat in fall and winter as an appetizer, or as a main course with a big winter salad of bitter greens, pears or dried fruit and toasted nuts.Try to buy the oysters for this recipe at a fish store with high turnover and have the counterman shuck them for you; if you can't, even packaged shucked oysters will do fine. They are chopped up small in this recipe so they melt into the bread and herbs, and their briny liquor binds the mixture. You taste umami and butter and salt, but nothing screams "Oyster!"
Lamb in Mustard-Mascarpone Sauce
Baked Lamb Shanks
Oysters With Sausage
Pan-Roasted Fish With Fried Capers
Salt-packed capers have become a growing presence in grocery stores. They tend to be larger than capers cured in vinegar and brine, more like the flower buds that they are, and pleasingly vegetal in flavor. When you fry them in olive oil, the oil intensifies their saltiness and turns their outer leaves into a crisp shell, creating delicious crunchy bits that can be used as both seasoning and texture. Here, they stud fillets of pan-roasted striped bass, but you could use any meaty white fish like cod or halibut. It's a bright and flavorful alternative to the usual weeknight fish dish, and it can be on the table in about a half hour.
Striped Bass with Zucchini (Bar Raye aux Courgettes)
Lamb Shanks and Prunes
Tom Colicchio's Crab-Meat-And-Celery-Root Napoleon