Main Course
8665 recipes found
Smoked Turkey And Basil-Goat-Cheese Filling
Herb Risotto With Bitter Greens And Sea Bass
Smoked Turkey Chowder
Egidiana's Bollito Misto
Dukkah-Dusted Sand Dabs
Cook these delicate fish in 2 batches. They cook in about 3 minutes.
Chinese Marinated Fish
Poached Wild Striped Bass
Striped Bass on Greens And Potatoes
Torrisi Turkey
The roast turkey breast that Rich Torrisi and Mario Carbone serve for lunch at their restaurant Parm in New York City is about the moistest, most luxuriously flavorful turkey available on the planet: rich and buttery, deep with rich turkey taste. They wrap a brined breast in plastic wrap and aluminum foil and place it in an intensely humid low-temperature oven that leaves the meat dense with moisture, heavy with flavor. Then they paint a glaze of honey and roasted garlic on the meat and place it in a hot, dry oven to create a crust. The result is turkey that tastes emphatically of turkey. And you can do it at home.
Wild Bass With Bing Cherry Chutney and Hazelnut Hollandaise
Lamb and White Bean Casserole
Baked Eggs with Amaranth and Porcini
Two-Way Beans
Chilled White-Cooked Chicken with Green Sauce
Braised Beef Ribs With Vegetables
Striped Bass, With Coriander
Roast Lamb With Garlic
Whole Roasted Fish
Wolfgang Puck's Salmon With Celery-Root Puree
Bass With Truffle Vinaigrette
Grilled Cumin Lamb With Spicy Onions
Yogurt makes a great base for a marinade, adding a milky tang and helping to tenderize all kinds of meats. In this case, the yogurt is spiked with aromatics — toasted cumin, green chile, herbs, and plenty of ginger and garlic — which impart complex flavors to a butterflied leg of lamb destined for the grill. Lightly pickled, spicy onions make a bright garnish here, but you can skip them if it seems like one step too many. Instead, just slice up a red onion and scatter the raw slivers over the top of the meat for a contrasting crunch. If you’d rather cook this inside, you can broil it instead of grilling.
Poisson aux Epices (Fish with spices)
Whole Striped Bass With Fennel And Tomatoes In a Roasting Bag
Bombay Leg Of Lamb With Yogurt And Lime
This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of “Recipes 1-2-3,” and her three-ingredient cooking. The bare-bones marinade here really lets the lamb shine, so make sure to get quality meat. Ms. Gold proves that with fewer ingredients, shopping becomes less painful, and cooking times and techniques tend to be simpler.