Main Course
8665 recipes found
Lutece's Bay Scallops With Tomato and Chives
Simplest Bay Scallops
This recipe, adapted from “Fish: The Complete Guide to Buying and Cooking” by Mark Bittman, came to The Times in 1997, part of a greater piece on bay scallops. In season from November to March, he wrote, they’re “best prepared as simply as possible,” and made as they are here: with just a quick sear, a sprinkling of salt and some lemon wedges to let their flavor shine through.
Rosh Hashana Chicken With Cinnamon and Apples
Basic Chicken Soup
This recipe is adapted from “The Whole World Loves Chicken Soup” by our old colleague Mimi Sheraton. It was published in 1995. Practical and pragmatic in the technical aspects of soup making, Ms. Sheraton is an unabashed hedonist when it comes to serving and consuming it. "Chicken soup must be very, very hot," she counsels. "You want to have to inhale it, to take tiny sips at first and build, as the soup cools, to larger and larger bites. Near the end, you are racing to finish. Tepid soup is dead."
Roast Chicken With Black Olives
Roasted Bay Scallops With Brown Butter And Shallots
Scallops in Cream Sauce
Scallops Nicoise With Tomato-Olive Sauce
Curried Bay Scallops Risotto
Bay Scallops With Spinach and Garlic
Seafood Pie
Lobster and Scallops In Court Bouillon
Bay Scallops Provencal
Monkfish Medallions With Cranberries
Roman Lamb
Scallops in shallot sauce (Coquilles St.-Jacques Bordelaise)
Bay Scallops With Scallions And Sesame Seeds
This simple recipe, adapted from David Paultstich, the chef at The Mark Hotel in New York, calls for just five ingredients – the best bay scallops you can find, butter, scallions, lemon juice and toasted sesame seeds. The gentle bite of the scallions and the tang of the lemon complement the natural sweetness of shellfish while a shower of sesame seeds adds a nutty, delicate crunch.
Monkfish Roasted With Herbs and Olives
Firm-fleshed fish can be described as "meaty" — monkfish fits this category — and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness, just as they would roast lamb or chicken. A smear of rustic zesty black olive paste is the perfect condiment to complete this simple dish. Use whatever kind of olives appeal to you. At most supermarket self-serve olive bars you can combine 3 or 4 types in one container. I prefer a mixture of green and black whole olives with pits to roast with the fish. For the olive paste, pitted black olives are ideal. But it’s fine to use just one type of olive, of course, and go pit-free throughout — it is a forgiving, malleable sort of recipe. To that end, if monkfish is unavailable, consider halibut, swordfish, grouper, sea bass or snapper.
Monkfish Terrine (Terrine de Lotte)
Chicken With Lemon And Ramps
Sam Hayward's Pasta With Goat Cheddar And Smoked Mussels
Linguine With Bay Scallops And Pancetta
Seafood Paella
Although paella can be done entirely on top of the stove, it will cook more evenly if placed in a hot oven for the final 10 to 15 minutes, uncovered, with any quick-cooking seafood spread on top. When the paella is removed from the oven, the rice should be slightly underdone. A tent of foil is then placed on top, and the paella allowed to rest at least 10 minutes, so the rice can finish cooking.
