Main Course
8665 recipes found
Turkey Steaks With Prosciutto and Mushrooms
Risotto With Wild Mushrooms
Chou vert farci (Stuffed cabbage)
Salt-Roasted Rack of Lamb
Potato Lasagna With Wild Mushrooms And Herb Sauce
Salmon on a Bed Of Creamy Cabbage
Fried Chicken (From Teddy Edelman)
Grilled Turkey Breast With Chive Butter
Smoked Turkey Breast
Sweet Peppers Stuffed With Lamb And Minted Couscous
Roast Tarragon Chicken With Corn and Tomato Salsa
Fettuccine With Sausage And Fried Sage Leaves
Chicken Legs Stuffed with Morels and Steamed (Et Farci aux Morilles)
Craig Claiborne's Roast Chicken With Mustard Sauce
Steak Salad With Vegetables
This is a hearty meat-and-potato dish. For those who wish, the steak can be omitted. Wild mushrooms will provide a meaty flavor.
Oven-Steamed Arctic Char With Piperade
Arctic char, a cold-water pink-fleshed fish, is farmed in a more sustainable way than salmon and has the same good Omega-3s. Simply steamed in a low oven, it is complemented here with a sweet and savory pepper sauce. The sauce is great with just about any fish. Try it with a whole grilled striped bass (another one of Seafood Watch’s Best Choices).
Veal Chops With Morels
Pan-Roasted Cod With Stuffed Potatoes
Stir-Fried Lamb With Green Peppers And Black Beans
Salmon Steaks With Salsa And Cumin Okra
Chicken Livers With Spinach Noodles
Cold Stuffed Roast Of Veal
Chicken Soup (Aunt Mary’s Penicillin)
Mary Stacey shared this chicken soup recipe with The Times in 1990. The then 76-year-old aunt of Curtis Sliwa, of the Guardian Angels, made it regularly in her Howard Beach home, carrying the soup to Mr. Sliwa as he patrolled the subways. Mrs. Stacey believed that the magic of chicken soup is unleashed only when the carrots and onions are mashed into the broth. Strained, it makes an excellent broth for a myriad of soups. The strained broth can be frozen in small containers for future soups or in ice-cube trays to use in sauces.
