Main Course
8665 recipes found
Fresh Pasta and Seafood Salad
ALTHOUGH pasta has existed for years in French cuisine - 16th- century French cookbooks offer recipes for ravioli - its importance in the French diet evolved only recently. Today fresh pasta can be found at many cheese shops and charcuteries, while pasta appears on menus all over the country, in many cases replacing the potato as a side dish. In the kitchens at Tour d'Argent pasta is prepared fresh daily, while such restaurants as Rostang and Jamin include ravioli or pasta on the menu throughout the year. At Jules Verne, in the Eiffel Tower, the menu features a warm salad combining fresh fettuccine and sole in a light, creamy dressing, while at La Cantine des Gourmets goat cheese-filled ravioli floats in a rich duck stock, surrounded by slices of rosy duck and chunks of fresh artichoke hearts. This recipe comes from Colette Dejean of Chez Toutone, a small Left Bank restaurant.
Oyster Sausages
The sausages were often served for breakfast with scrambled eggs.
Turkey Breast With Stuffing
Turkey breast can be seasoned all sorts of ways and served with various stuffings. I cook the stuffing separately, which lets me monitor the breast's doneness more precisely. When a meat thermometer in the center of the breast reaches 160 degrees, it is done. Let it rest, covered, 10 minutes or so before carving. This recipe originally appeared with corn bread-sausage stuffing.
Greek Baked Vegetables (Briam)
A Greek version of ratatouille.
Roast Turkey Breast With Ribs
Sea Bass Baked In A Salt Crust
Fluke Crudo With Lime, Sea Salt and Olive Oil
Dave Pasternack, the chef at Esca in New York, has a few tips for preparing crudo. Tell your fishmonger that the fish you’re buying is to be served raw. You want fresh-filleted fish, not something that is already cut. Then, once you have your fillet, take it home, chill it and then slice it. When you are ready to serve it, get ready for the easiest recipe on earth. Sprinkle the fish with lime juice, coarse sea salt and the best olive oil you can find. That’s it. You have a sophisticated plate of food that took you no time at all. Pair the dish with a chilled Sancerre and see if you don’t relish in your good fortune.
Sliced Turkey Breast With Mustard Sauce
Sliced Turkey Breasts With Herbs
Turkey Piccata
Noodles with Chicken Livers (Nouilles Strasbourgeoise)
Turkey Breast With Fresh Tomato Sauce
Spicy Turkey Mix
Tropical Shrimp Salad
Salt-Baked Chicken
Spaghetti Caruso
Roasted Eggplant and Chickpeas With Tomato Sauce
Eggplant is always a good, substantial vegetable to use for a vegetarian main dish. The chickpeas and the feta provide plenty of protein. Vegans can leave out the feta and substitute sugar or agave nectar for the honey.
Turkey Breast With Provencal Herbs
Turkey Cutlets In Anchovy-Lemon Sauce
Shortcut Chilaquiles
Chilaquiles, a traditional Mexican dish made with fried tortillas simmered in red or green salsa, has become a popular breakfast item because it begs to be topped with a couple of fried eggs. This cheater's version is made with a fresh tomato (or tomatillo) salsa that doesn't require a blender, and tortilla chips or broken tostadas instead of fried tortillas. The perfect texture here is softened but not soggy; you want to make sure the chips are tossed evenly with the sauce, but not so much that they get lost in it. Fried eggs are the perfect complement here, as the crisp-edged white provides texture and the yolk a rich sauciness. But it would be just as delicious served underneath or alongside a pile of soft scrambled eggs.
Turkey Breast With Mozzarella and Prosciutto
Frances Bissell's Turkey Fillets With Pomegranate Sauce
Roasted Free-Range Chicken With Swiss Chard And Marrow Gratin
Drawing on a classic French technique, this full-flavored chicken with greens is a Baedeker of things to come. For a leaner meal, replace the butter with olive oil in the gratin and eliminate the marrow bones.