Main Course
8665 recipes found
Branzino With Arugula Sauce
Potato Gnocchi, Four Ways
Onion Soup Gratinée With Cider
Tacos With Summer Squash, Tomatoes and Beans
Beans such as pintos, even out of a can, add substance to this summery taco filling. Goat cheese provides a creamy, rich finish.
Corn, Tomato and Basil Chowder
This summer corn chowder is flavored with lime juice and basil and is nearly as light and fresh as a salad — until you add the optional dollop of crème fraîche.
Cheddar Cheese Soup
Ale-Steamed Mussels With Garlic and Mustard
Looking for a sustainable, affordable seafood option back in a 2009 column, Melissa Clark landed on mussels. Here, she pairs them with a good ale, Dijon mustard, garlic, shallots and thyme for a quick weeknight dinner that’s ready in 15 minutes. Just don’t forget the baguette. You’ll want it for soaking up all those juices.
Orange Chicken With Vegetables
This is a mild version of Grace Young’s spicy orange chicken, with as much emphasis on vegetables as on chicken.
Mushroom Tart
If you have made the mushroom ragoût, this tart is quickly assembled. You need about 2 cups of the ragoût for the filling.
Beet Gnocchi
Pasta With Mushrooms and Gremolata
This savory pasta is just one idea for gremolata, a pungent mixture of garlic, lemon zest and parsley. It’s terrific with the sautéed mushrooms and makes a great condiment for a variety of roasted vegetables.
Winter Tomato Quiche
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling. When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
Mushroom and Greens Gratin
Casseroles need not contain eggs or dairy products. And baked beans, exceptionally creamy after their long simmer in the oven, can be made into perfect vegan fare. Add vegetables of your choice and you’ll have a perfect one-dish meal. This savory gratin is a regular item in my winter repertory. Those one-pound bags of sturdy greens, sold in my market as “Southern greens mix,” are a winter godsend. All the time-consuming work has been done, and the rest can be accomplished while the blanching water comes to a boil.
Seared Red Rice With Spinach, Mushrooms, Carrot and Egg
Rice bran oil has a very high smoke point, so it's a perfect oil for searing and stir-fries where that high-heat seared flavor is desired. You can make this dish with any type of rice, but I love the red rice I’ve been finding in whole-foods stores, whether from Thailand or Bhutan.
Provençal Tomato and Bean Gratin
This is a comforting Mediterranean version of baked beans. You can halve these quantities if you want a smaller amount to serve your family.
Pistachio-Crusted Chicken Breast
Orecchiette With Fresh and Dried Beans and Tomatoes
Once the beans are done, this pasta dish takes only 15 minutes. Orecchiette is a great pasta to use with beans, which lodge in the hollows of the little ears. I used lush Good Mother Stallard beans, an heirloom bean that I ordered from Rancho Gordo for this dish, but you can substitute supermarket pinto or borlottis. Cook them simply and use some of the broth for the sauce. If you have marinara sauce on hand you can use that; otherwise take advantage of the tomatoes arriving in farmers’ markets and your garden, and chop up a few of them. No need to cook them if you don’t want to.
Smoked Herring With Fingerling Potatoes and Chives
Spaghetti With Roasted Cauliflower, Tomato Sauce and Olives
Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes.
Spaghetti With Fried Eggs And Roasted Peppers
Bulgur and Squash Kefteh
This mixture can be formed into patties, but it is just as wonderful and a lot easier to spread in a baking dish, served by the spoonful.
Shells With Summer Squash, Corn, Beans and Tomato
You can use canned beans for this dish, but if you happen to have cooked pintos or borlottis in broth, use the broth for the pasta sauce.
Risotto With Spring Carrots and Leeks
You can get carrots and leeks year ‘round in the supermarket. In the spring, though, new carrots and leeks, fresh and sweet, come to farmers’ markets, and they’re perfect for this risotto.
