Main Course
8665 recipes found
Tuna with Tomatoes
Sauteed Duck Breasts With Game Chips
Kasha-Stuffed Roast Chicken
Indian Summer Chicken
Fresh Corn and Tomatoes With Curry
Spicy Quiche
Soft-Shell Crabs With Corn And Black-Bean Salsa
Soft-Shell Crab Toast
Broiling is perhaps the easiest way to cook soft shell crabs. All you do is oil up the crabs, lay them on a baking sheet and broil them until crisp and bronzed on both sides — under 10 minutes. It's also one of the tastiest ways to cook them: their edges crisp and char while their bellies swell with sweet, saline juices. Here, the broiled crabs are laid on toast and served as open-faced sandwiches. The toast absorbs the crab juices and also heightens the crunch. If you're pressed for time, or if you're a purist, you can skip the parsley jalapeño sauce. A lemon wedge is all you really need to bring out the sweetness of the crab.
Scaloppine With Any Meat
You can use any kind of meat to make these dead-simple scaloppine – veal, turkey, chicken, pork, even beef if you can find pieces thin enough. Cook them quickly in butter over high heat, then turn those buttery pan drippings into your sauce, seasoning it with garlic and a squeeze of lemon or lime. This needs no further embellishment. But a handful of capers, sliced olives, chopped fresh herbs or toasted sliced almonds warmed in the butter at the last minute wouldn’t do any harm, either.
Iranian Beet, Plum and Celery Soup with Kubbeh (Meat Dumplings)
Sea Scallops With Sunchokes and Truffles
Turkey Braised With Cranberries
Those who believe the best part of the Thanksgiving turkey is the day-after sandwiches with leftover cranberry sauce will welcome this recipe. It teams the relatively unappreciated drumsticks with the rarely used fresh cranberries to produce a dish of uncommon complexity.
Spinach and Onion Tart
This is a classic combination for a quiche, but it’s lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.
Shrimp With Creamed Corn and Feta
Fresh summer corn kernels, simmered with feta cheese and a little cream, make a buttery bed for shrimp sautéed in a tomato and bell pepper sauce. Think of it as a lighter, sweeter and wholly inauthentic take on shrimp and grits. If you crave this out of corn season, feel free to use frozen kernels instead.
Chicken With White Wine, Onions and Herbs
With a little practice and a little added flavor, a humble chicken breast can be anything you want.
Spinach Gnocchi
Roasted Squash and Red Onion Gratin With Quinoa
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.
Spicy Shrimp Salad With Mint
This light, summery Minimalist recipe for shrimp salad, from 1998, still carries a lot of heft. Lightly sweet shrimp is enhanced by cayenne, paprika, garlic and a bit of lemon juice. A bed of arugula and mint adds freshness to cut through the heat. If it’s too hot out to turn on the broiler, try this recipe on the grill.
Poulet Chasseur
Fish With Toasted Almonds
This is an easy dish that you can put on the table when you have friends coming around after a long day's work. The soft-fleshed cod (or any other meaty white fish) is offset by the crunchy almonds. Serve alongside a pile of fresh green beans, cooked until just tender, but still bright.
Chicken With Vin Jaune and Mushrooms
Polenta With Braised Root Vegetables
Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you’ll have a wonderful topping and a comforting winter meal.
Green Gnocchi With Peas and Fresh Sage Butter
Winter Vegetable Curry
There are lots of authentic vegetarian Indian dishes, but this hearty curry is more a seat-of-the-pants improvisation, actually based on a French technique. The recipe, however, may be used as a template for any number of variations. Make it with other winter vegetables, or change the combination to match the seasonal vegetables available throughout the year. Just don't forget to remove the whole chiles before eating.