Main Course
8665 recipes found
Le Cirque's Gingered-Chicken Fricassee
Caraway Pork Sausages With Red Wine
Cornish hens farci bourgeoise (Game hens stuffed with sausage)
Classic Irish Salad
Caribbean Jerked Pork Tenderloins
Veal'' with Capers
Pork Burgers With Caraway
Provençal Artichoke Ragout
This is the way my friend Christine Picasso prepares artichokes. Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes. She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
Turkey Hash With Lemon Chili Mayonnaise
Baked Tuna Salad With Fennel
Felipe Rojas-Lombardi's Quinoa Atamalada
Sautéed Flounder With Green Beans and Potatoes
Frank Stitt opened the Highlands Bar and Grill on a gritty street corner in Birmingham, Ala., in 1982, when most of the city’s elite still took its meals in country clubs and restaurant dining meant flambéed everything at the Hyatt downtown. His was a Southern cuisine married to French technique, which meant it was plain and simple as much as it was the exact opposite. This recipe, which Stitt gave to The Times in 2013, is a marvelous example, elegant and refined.
Madras Burgers
Striped Bass all’Amatriciana
The robust amatriciana sauce that so beautifully complements the baked fish in this dish is never made with fresh tomatoes; using canned tomatoes greatly simplifies the recipe and reduces the cooking time. The bright flavors of striped bass make it especially nice for summer entertaining, but prepare it with any firm white fish you prefer, and use parsley when basil is out of season.
Fish With Tomato Salsa
Fish Veracruzana
Mussel-Stuffed Flounder Fillets With Vegetables And Mussel Broth
Salt Cod Salad
Mole Coloradito
Kichri With Massour Dal
Kichri, a traditional Indian dish, is a delightful savory combination of dal and basmati rice cooked together. Lots of other cultures serve something similar: rice and pigeon peas throughout the Caribbean, or rice and brown lentils in many Middle Eastern countries. It can be served alone, with a dollop of yogurt, for breakfast or lunch, or as a side dish with grilled or roasted meats. Some cooks add more liquid for a kichri that is more on the soupy side. Sizzling the spices in ghee makes the kichri quite aromatic.
Flounder Fillets With Mushrooms and Tomatoes
Fillets of Flounder With Parsley and Mustard Sauce
Fried Flounder In Beer Batter