Main Course
8665 recipes found
Sauteed Quail Breast With Ravioli And Chanterelles
Rosemary Roasted Quail
Butter-Braised Quail With Carrots and Soy
Pork Chops With Clams
Braised Quail With White Wine
Cambodian Hot-Pot Banquet With Vegetables And Seafood
Grilled Quail, Tuscan-Style
Pan-Cooked Quail, Vietnamese-Style
Black Rice and Soy Salad
I’ve made this salad with Chinese black rice and with Lundberg’s Japonica, and both work well. It’s a salad high in omega-3 fatty acids and plant proteins — contained in the tofu, edamame and rice — and it packs well in a lunch box. Whichever type of rice you use, just follow the cooking instructions on the bag.
Leslie Revsin's Braised Quail With Juniper, Bayberry And Pomegranates
Salmon Cakes With Thai Basil Yogurt
Ginger and Thai basil yogurt is a wonderful accompaniment for these fish cakes, but they are also great with just a squeeze of lime if you want to save time. The cakes are best cooked as soon as they are shaped and served as a starter or a snack. However, if you wish to make them ahead of time, or if it's just a matter of preference, swap out the sunchokes (also known as Jerusalem artichokes) for more potato and chill them once they are formed. They should keep for a couple of days in the refrigerator, ready to be fried. If you cook them from cold, pop them into a hot oven after frying to make sure they are properly heated through.
Fresh Pea And Morel-Mushroom Risotto With Grilled Quail
Babette's Cailles en Sarcophage
Quail in Escabeche (From Pedro Larumbe's recipe)
Chickens Under a Brick
These take only 12 or 15 minutes to prepare and can be held in a 50-degree oven for an hour or so. Therefore it is most convenient to grill them two at a time.
Roast Chicken With Fennel
The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.
Fried Rice With Peas And Chicken
Grilled Quail
Breast of Quail With Wild Mushrooms
Mushroom Hash With Black Rice
When I made this hash, I thought hard about adding cooked grain to the chopped mushrooms, as they’re so good on their own. You may choose to serve this without the black rice, but add it if you want a more substantial dish.
Roasted Chilean Sea Bass With Chive Oil
Grilled Quails
Braised Chicken With Tomatoes, Olives and Capers
Stir-Fried Chicken and Eggplant With Thai Basil
This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.