Main Course
8665 recipes found
Chicken-Fried Steak
Roasted Cod With Tangerine Sauce
Auvergnese Seven-Hour Leg Of Lamb
This dish, brought to The Times by Patricia Wells in 1988, came from a cheesemaker near Salers, France. The lamb is cooked long and slow alongside vegetables for several hours. While the dish is called seven-hour lamb, the size of the leg of lamb will dictate the cooking time. Peek in on it frequently, and adjust the liquid as needed.
Salmon With Chive Oil, Cauliflower and Greens
Provençal Leg Of Lamb With Potato Gratin
Chickpea Casserole
Baked Garbanzo Beans
Pasta With Bread Crumbs and Anchovies, Sicilian Style
Here's a delightfully simple yet deeply flavorful Sicilian-style pasta sauce from Paula Wolfert, the prolific Mediterranean cookbook author. As you wait for your pasta to cook, sauté a garlic clove in a good bit of olive oil, then discard the clove. Toss in two cans of anchovy fillets and mash them with the back of your spoon until they dissolve into a fragrant sauce. Drain the pasta, then combine it with the anchovy sauce and serve. Sprinkle with chopped fresh parsley for color and toasted bread crumbs for crunch. If you're serving this as a main course, double the recipe, for four generous servings.
Tourte Aux Bettes (Swiss Chard Tart)
Almond Crusted Sturgeon
Braised Octopus
Grilled Octopus
Dfina (Moroccan Bean Stew)
Seared Blackfish With Tomato Water, Herbs and Olives
Tuna Or Swordfish With Onion Confit
Honey-Roasted Chicken
Creamy Farro And Chickpea Soup
Lamb With Tomatoes And Olives
Orzo with Summer Squash and Pesto
There’s still plenty of summer squash in the market. I like to dice it small for this dish, cook it with a little garlic and marjoram or mint and toss it with orzo, a pasta that looks like rice but tastes and feels like pasta. I love the textures of the two, and the pesto completes the dish. Make sure to dice the squash small so the pieces aren’t much bigger than the grains of orzo.
Lamb Chops With Black Olives
Black Olive Gnocchi With Tomatoes and Basil
The eye can influence wine choices almost as easily as the nose or the palate. Snowy little pillows of gnocchi often suggest a white wine, but before me was a plate of dusky ones, darkened with black olive paste. The dish demanded a red wine, one with rustic heft. Black olive gnocchi is a highlight at La Terrazza, the restaurant at the Splendido Hotel in Portofino, Italy, where I opted for a local red, a Rossese di Dolceacqua, alongside. The preparation is simple and will be successful as long as you apply a light touch.
Pasta With Zucchini, Shrimp and Saffron
Rack of Lamb With Pimentón, Garlic and Olive Oil