Main Course
8665 recipes found
Hallacas
During the Christmas season, Venezuelans typically gather with their families and team up to make one of the most labor-intensive dishes of the entire year: hallacas, which are similar to Mexican tamales or Puerto Rican pasteles. This multigenerational recipe from Isbelis Diaz and her son, Ivo Diaz, is served at Casa Ora, their fine-dining Venezuelan restaurant in Brooklyn. Ms. Diaz’s great-grandmother learned this recipe from her neighbor nearly a century ago; it has passed down to each matriarch of the family. It starts with a deep red oil made from annatto seeds that is used to flavor the pork filling and masa for the hallacas. Before opening Casa Ora, Ms. Diaz would bring the hallacas — which are double-wrapped in banana leaves and tied with cotton twine — to businesses and events all throughout New York City, hoping to create a clientele. Today, they’re on the menu as an appetizer throughout the year, with a pork or vegan filling. The dish is typically served with other sides, like pan de jamón, but it makes a quick lunch or light supper. Though it’s project cooking at its finest, this recipe yields about 25 hallacas that can be frozen for future feasts.
Dwaeji Bulgogi (Spicy Pork Bulgogi)
In this chile-fragrant variation of the Korean grilled beef dish bulgogi, a quick but impactful marinade tenderizes thin slices of pork. Sweet and spicy dwaeji bulgogi, known to some as jeyuk bokkeum, can be both a weeknight staple for the family and a crowd pleaser for a gathering, not least because you can marinate the meat in advance and cook it whenever you’re ready to eat. Wrapping the juicy red pork in grassy, aromatic perilla leaves (a mint-family herb that you can find in Korean grocery stores) is a beautiful eating experience, but lettuces such as red leaf, romaine and butter lettuce work as well. A side of white rice helps sop up the saucy, flavorful pork.
Mussels and Cod Bucatini With Spicy Tomato Sauce
Simple yet celebratory, this hearty seafood pasta is a party dish that your guests will want to tuck into. White wine-steamed mussels and tomato-poached cod top a mound of bucatini coated in a buttery, brothy sauce. Calabrian chile paste adds depth of flavor to the tomato sauce and a small hit of heat. Of course, you can use as much of it as you — and your guests — can handle. If this dish is served on its own, it’s enough to feed eight. As part of a feast, it’s easily 12 servings or more. For smaller celebrations or a weeknight meal, it can be halved easily.
Baked Oatmeal
A toasty, browned top paired with a moist, tender interior, baked oatmeal offers the best of both textures for a simple yet satisfying breakfast. This easy recipe comes together in one bowl, and just about every component is customizable. Depending on what you have on hand, use fresh, frozen or dried fruit, and mix in some chopped nuts, pumpkin seeds or flaked coconut for a little crunch. Any kind of milk works here, including dairy-free alternatives. The addition of egg makes a fluffier dish and helps bind the oatmeal so it can be easily sliced into squares. Serve a few minutes after cooling, or pop into the fridge (see Tip) to enjoy throughout the week.
Insalata di Frutti di Mare (Italian Seafood Salad)
Crisp and zesty, this version of the classic Italian dish uses shrimp, scallops and calamari but works well with any seafood you can get your hands on. It can be served as an appetizer for a large feast or as the main course of a smaller meal. Steaming the seafood instead of boiling it makes it more tender and simultaneously gives it a snappier bite. Submerged in an abundant amount of tart dressing while it cools in the refrigerator, the seafood, along with fennel and celery, ends up infused with serious flavor. Spicy jarred cherry peppers add a welcome hit of heat, but sweet cherry peppers can be substituted.
Spinach and Gruyère Breakfast Casserole
Filled with sautéed spinach and nutty Gruyère mixed into a nutmeg and lemon-scented custard, this breakfast casserole is a rich, meatless option for a special occasion breakfast or brunch. Like most of its kind, you can assemble the casserole the day before you want to bake it, then pop it in the oven an hour or so before serving. It will emerge puffed and golden on top, ready for its star-turn on any festive table.
Moo Goo Gai Pan
The basic components of moo goo gai pan, a Chinese-American dish which means “mushrooms with chicken slices” in Cantonese, has remained relatively unchanged over the years: tender chicken and an assortment of vegetables coated in a light, savory sauce served alongside a pile of steamed white rice. The dish, which is inspired by classic Cantonese cuisine, is believed to have first appeared in the United States in the 1800s, when Chinese immigrants prepared it for laborers. While the combination of vegetables varies, here, fresh carrots and canned bamboo shoots and water chestnuts reflect what’s commonly found in Chinese restaurants in the United States. For added texture and flavor, this version includes crunchy sugar snap peas, and the option of substituting shiitakes for traditional button mushrooms. Most often, this dish is prepared with a silky, chicken broth-based white sauce, but here, a tiny bit of soy boosts the flavor.
Christmas Glazed Ham
There’s nothing quite like the smell of ham roasting with clementines and cloves to announce the holidays. Taking inspiration from Claudia Roden’s orange and almond cake, which uses boiled oranges for moisture and flavor, this recipe steams clementines alongside the ham, then blends them into a sweet mustard sauce to pour over the meat. The result is a sweet, sticky, spiced glaze coating the ham, plus extra pooling at the bottom of the pan. Any excess turns into a clever sandwich condiment to dress any leftover ham.
Chicken Vindaloo
Tangy and tongue tingling from Kashmiri red chiles, vinegar and garlic, chicken vindaloo is spicy enough to make you take notice, but not so much that it overpowers the sweet and sour flavors or the subtle warmth of the cloves, cumin and cinnamon. Vindaloo is a Goan recipe adapted from carne de vinha d’alhos, a Portuguese dish in which meat is marinated in garlic and wine or vinegar. In Goa, vindaloo is prepared with pork, while the Western version is typically made with chicken, as it is here. Toasting and grinding whole spices will yield the most traditional and vibrant vindaloo, but if you don’t have a spice grinder or a mortar and pestle, don’t fret — we’ve also provided the amounts of ground spices to use. The optional tomato paste, while not conventional, helps temper the chiles’ heat, but leave it out if you like your food fiery. Serve with basmati rice or yellow rice and naan.
Seared Bone-In Rib-Eye Steaks
Rippled with fat, extrathick rib-eye steaks end up with charred crusts after an initial, intense stovetop sear, and buttery, tender centers after cooking through in a low oven. This technique is the reverse of a reverse sear, in which the meat cooks through first in a low oven or grill, then gets seared just before serving. Both methods ensure an even medium-rare on this expensive cut, but with this reverse-reverse sear, you’re not stuck at the stove, smoking up the kitchen after guests arrive. Instead, the time the steak finishes cooking in the oven can be spent washing up or enjoying a cocktail with friends. If you’re preparing just one steak, skip Step 5 and simply transfer the skillet to the oven. Once the steak comes out of the oven, transfer it to a cutting board and make the sauce as directed in Step 8.
Panang Curry
Rich with coconut milk and crushed peanuts, panang curry, also known as phanaeng or panaeng curry, is subtly spiced with coriander and cumin. This version is made with chicken, but you’ll often find it made with beef and sometimes prawns. Panang curry is sometimes mistakenly linked to Penang, a Malaysian island, but it actually originated in Thailand. According to Pim Techamuanvivit, the chef and owner of Nari and Kin Khao restaurants in San Francisco, and the executive chef of Nahm Bangkok in Bangkok, it’s important to use thick coconut milk for the creamiest results, and be sure to break the sauce by simmering until a layer of bright red oil shimmers on top. Purchase panang curry paste online or at an Asian market and add crushed peanuts to it if it doesn’t include them (not all of them do), or prepare your own paste, as is done here.
Yaki Udon
Pleasantly chewy udon noodles are tossed with a mix of vegetables and meat, then coated in a salty-sweet combination of soy and oyster sauce, mirin, rice vinegar and sugar in this version of yaki udon, the Japanese stir-fry dish. Using precooked frozen udon noodles, available at Asian markets in vacuum-sealed bags, ensures that they don’t overcook and fall apart. Keep them on hand for a fast meal: Just give them a quick bath in boiling water before stir-frying alongside just about any meat and vegetables. While using dark soy sauce (see Tip) and oyster sauce is not traditional, this variation combines them for a thicker and slightly sweeter sauce.
Vegan Jackfruit Pernil
On holidays and special occasions, the center of a Puerto Rican table usually features pernil, a juicy shredded roast pork seasoned with garlic, citrus and oregano. In 2020, Lyana Blount suddenly had more time to experiment with her vegan recipes and formed her Black Rican Vegan pop-up. She created a vegan version of the pernil she grew up eating using jackfruit. She boiled canned, brined jackfruit and seasoned it with spices and sauces like adobo, sazón and sofrito, then roasted the marinated jackfruit pieces in the oven, crisping the edges to mimic pernil. Even the most critical abuelas might not be able to tell the difference. Serve the dish with a vegan arroz con gandules or other rice.
Egg Salad
This classic, deli-style egg salad requires only a few kitchen staples and the time it takes it to hard-boil and peel eggs. Seasoned simply with mayonnaise, Dijon mustard, salt and pepper, it makes for a delicious sandwich piled on toasted bread, or a quick snack with crackers. Chop the hard-boiled eggs finely for a smooth, creamy texture, or coarsely for larger pieces of egg in each bite. This basic recipe can be dressed up with whatever green herbs you have on hand, or add a handful of finely chopped celery for some crunch. Use this simple method for cooking eggs to the hard-boiled stage and running them under cool water if using right away.
Chicken Fried Steak
There is, in fact, no chicken in chicken fried steak. The name of the classic Southern dish refers to the batter — the sort typically used for fried chicken — which coats cube steak, whose perforated texture provides lots of little nooks and crannies for batter coverage. That, and a double dip in flour makes for a delightfully crisp crust. Season the flour with the salt and seasonings used here, or try 2 teaspoons of store-bought seasoned salt or Cajun seasoning. Chicken fried steak is traditionally draped with a simple white gravy made with flour, milk, butter and plenty of salt and pepper. Make it in a separate pan with butter for snowy white results, or recycle the pan and oil used for frying the steaks for a tawny, speckled gravy. Serve with fluffy mashed potatoes and a side of greens for the ultimate comfort food.
Flank Steak
This lean, readily available cut of beef takes particularly well to flavorful marinades, and is best grilled over high heat to develop a nice char. In this recipe, the marinade takes a cue from bottled salad dressing, with plenty of punchiness from garlic, red wine vinegar and Dijon mustard. The honey helps the flank steak caramelize beautifully on the grill, and Worcestershire adds a savory, salty note that balances the sweetness. The trick to serving lean cuts of beef like flank is to slice them against the grain, so look for the natural lines in the steak’s muscle fibers, and slice perpendicular to them. For directions on how to cook a flank steak on the stovetop, see Tip.
Spiced Vegetable Phyllo Pie
In this spectacular meatless meal, crisp sheets of buttery, golden phyllo surround vegetables and chickpeas stewed with sweet spices, preserved lemon and earthy turmeric. You can prepare the vegetable stew the day before; just reheat it so it's warm when it meets the phyllo pastry. Once it’s baked, you can serve this hot or at room temperature, making it perfect for a party. Since it’s baked on a sheet pan, it makes enough to feed a crowd.
Lemony Skillet Chicken and Brioche
In this comforting one-pan meal, salt-and-pepper chicken thighs roast atop sweet, buttery brioche, which conforms to the chicken like memory foam. The parts cushioning the chicken become soft and tender from the juices, and the bottoms and exposed portions turn golden and toasty. To marry it all, a simple, savory and bright pan sauce is made with shallots, butter, lemon and a touch of miso. Chopped dill lightens the mood. Serve with roasted green beans, or mixed greens tossed with a little lemon and olive oil.
Chicken Cook-Up Rice
Hearty and satisfying, this one-pot meal combines tender coconut rice and black-eyed peas with chicken. Marinated in a slightly spicy and herbaceous green seasoning, the meat ends up deeply flavorful. The term “cook-up” is a Caribbean expression for a dish that incorporates the ingredients at hand, so it changes from cook to cook. Different iterations vary among the islands, including the types of beans and meat used. This version of cook-up rice is inspired by a one-pot Guyanese rice dish generally made on the weekends and also on New Year's Eve. With a tradition similar to American Southerners preparing black-eyed peas for a lucky new year, this beautiful dish is hearty and satisfying.
Chicken Biryani
Just as beautiful for entertaining as it is for a comforting family meal, biryani is a Central and South Asian dish of layered rice, spices and meat or vegetables. There are many variations of biryani, but here, marinated chicken drumsticks are tucked in between layers of basmati rice, fried onion, whole spices and fresh herbs. Don't be intimidated by the multiple steps: Split up the work by marinating the meat in advance, and feel free to use store-bought fried onions instead of frying your own (use about 1 heaping cup). Traditionally, biryani is sealed with dough, but in this recipe, the lid is covered with a thin kitchen towel to ensure a proper seal and catch excess condensation so the rice steams properly. Garnishing with pomegranate seeds is not traditional, but they add a pop of color and a welcome fresh bite. Serve chicken biryani with raita, if desired.
Braised Chicken Thighs With Sweet Potatoes and Dates
This colorful meal is based on tsimmes, the classic Ashkenazi dish of sweet potatoes, carrots and dried fruit (and sometimes meat) typically served on Rosh Hashanah and other Jewish holidays. This version includes boneless, skinless chicken thighs and spices, and lets everything simmer together in a Dutch oven until fragrant and silky. It’s a festive one-pot meal that’s sweet, savory and a little tangy from some orange juice used for braising.
Lechon Kawali
Lechon, or whole suckling pig, is traditionally prepared for large holiday gatherings in the Philippines, but lechon kawali, a dish of crispy deep-fried pork belly, is served year-round for special occasions. (Kawali refers to the pan used for frying the pork.) To maximize lechon kawali’s crispiness, it’s important to make sure the skin is as dry as possible. In this version, the pork belly is first simmered in a savory broth of onion, garlic, bay leaves and peppercorns, then dried in a low oven. To finish, the pork is fried until the skin is crisp and crackly. Serve lechon kawali with a side of rice, and don’t skip the garlicky vinegar sauce for dipping, which balances the fried pork by adding a necessary tang.
Burritos de Chile Verde con Papas (Chile Verde Burritos With Potatoes)
One of the most popular and traditional burritos of the El Paso-Ciudad Juárez borderlands, this chile verde burrito is referred to as a purist burrito: It has no toppings, no garnishes and no salsas or crema to drizzle on top. It is neat, clean, slim and tightly packed; its filling is intensely flavorful, but delicate in its texture and bite. Everything in it is cooked al punto, on point: The Anaheim chiles are fire-roasted to bring out their exuberance, tenderly cooked over soft heat with almost-caramelized onions and soft-to-the-bite potatoes, and then coated in creamy crema. The fact that the best renditions of this burrito are made with freshly made flour tortillas makes the experience sublime.
Lemony Pasta With Braised White Beans
Braising canned white beans with garlic, chile flakes and olive oil is a classic recipe — a speedy, meatless, very satisfying weeknight meal. This version turns the mix into a sauce for pasta, brightened by lemon juice and zest, and rounded out with fresh parsley or arugula and cherry tomatoes, a juicy contrast to the velvety beans. The pasta water also plays an important role here, keeping the beans from becoming pasty. Use the best olive oil you can, especially for drizzling at the end. That’s where you’ll really taste it, and a robust, herbal oil will add a lot of character to this simple dish.