Main Course
8665 recipes found
Bourride à la Sétoise
This deeply flavored fish stew is a traditional specialty of Sète, a working-class Mediterranean port in the Languedoc-Roussillon region. While it has largely vanished from restaurants, it still turns up as a showpiece on Sunday and holiday tables. Save some time by having your fish counter do the skinning and boning for you, if possible. As a starter course, it can easily serve six.
Coquilles St. Jacques Niçoise
Quail and Lentil Casserole
Quails Roasted With Bacon and Foie Gras
Grilled Monkfish Brochettes With Orange-Butter Sauce
Blackened Quail With Watercress Sauce
Bay Scallops With Fennel, Endive And Rosemary-Orange Caramel Glaze
Soupe de Poisson Avec Calmar (Fish soup with squid)
Monkfish With Meat Sauce
Nicola Civetta's Quaglie Giardiniere (Quail Gardener's Style)
A Basic Meat Sauce
Roast Quails With Carrots and Onions
Chinese-Style Quail With Seasoned Salt
Quail Roasted In Vine Leaves
Charcoal-Grilled Stuffed Quail
The chef Bill Neal, of Crook’s Corner in Chapel Hill, N.C., taught Craig Claiborne how to make this delectable recipe in 1985. Eating well, Mr. Neal said, was his family’s preoccupation in their small farming community near Gaffney, S.C. “Both my grandmothers were marvelous cooks, but no one in that community ever thought of going to a restaurant. It was all home cooking.”
Quail With Fregola and Olives
Veering from quail, you could serve the fregola, scooped from the pot without baking, alongside lamb chops or a roast. As for those figs, they’ll honor a wedge of sharp cheese, with the last of the wine.
Fillets of Monkfish With Mustard Cucumber Sauce (Gidleigh Park)
Pierre Franey's Pasta With Clams
Monkfish Fillets Dijon Style
Savory Pie
Sauteed Quail With Raisins
Monkfish and Scallop Soup
Pork Supreme Chow Mein San Yan Wong, Hunan Garden
