Main Course

8665 recipes found

Arroz con Maiz y Crema (Cheesy Rice Casserole With Corn)
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Oct 10, 2023

Arroz con Maiz y Crema (Cheesy Rice Casserole With Corn)

Sandra A. Gutierrez, the author of “Latinísimo: Home Recipes from the 21 Countries of Latin America” (Knopf, 2023), was born in Philadelphia and raised by her Guatemalan parents in their home country. This recipe, a classic from Guatemala City where she lived, has been made since the 1950s, when mayonnaise started gaining popularity in Latin America as it became available in grocery stores. Ms. Gutierrez says the dish is typically enjoyed alongside buffet dinners with roast chicken or beef tenderloin. A satisfyingly easy side dish that is rich, cheesy and tangy, this casserole can be prepared and assembled in advance, or easily halved for a smaller crowd.

50m8 to 12 servings
Pasta con Palta (Creamy Avocado Pesto Pasta)
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Oct 10, 2023

Pasta con Palta (Creamy Avocado Pesto Pasta)

In 2016, Sandra A. Gutierrez began to narrow down a list of 9,000 recipes to about 500 for her encyclopedic Latin American cookbook called “Latinísimo: Home Recipes from the 21 Countries of Latin America” (Knopf, 2023). She wanted to focus on the dishes people made at home for a readership of novice cooks. This easy, weeknight recipe from Chile emulates that spirit with the use of Hass avocados –– the main variety produced in the country –– to make a rich and silky sauce that comes together in a blender as the pasta cooks. For best results, sauce and eat the dish immediately to enjoy its velvety texture.

30m4 servings
Herby Sweet Potato Soup With Peanuts
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Oct 10, 2023

Herby Sweet Potato Soup With Peanuts

This sweet potato soup is both fresh and hearty, with layers of flavors and textures throughout. The sweet potato brings an autumnal warmth, brightened by handfuls of fresh herbs and a squeeze of lemon juice added just before serving. Feel free to swap the sweet potato for pumpkin or any winter squash — this soup is versatile — and use small pasta shapes like orzo if you don’t have bulgur on hand. The topping and soup can be cooked a day in advance, but you’ll want to add the herbs and lemon juice when ready to serve in order to optimize their bright notes.

55m4 servings
Roasted Vegetables With Creamy Coconut Dressing
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Oct 10, 2023

Roasted Vegetables With Creamy Coconut Dressing

A creamy, tangy dressing enlivens a warm vegetable salad of roast carrots, beets and fennel. Coconut cream adds a lovely richness to the vinaigrette while ginger brings a bite and the acidity of rice vinegar and limes deliver a slight pucker. To achieve a nice golden brown caramelization while roasting your vegetables, make sure the cut pieces are dry and spread evenly on the sheet pan. And those fennel fronds — save them! They add a nice licorice flavor to tingle your palate ever so slightly once chopped and tossed over the finished dish.

1h 5m4 servings
Taquitos
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Oct 6, 2023

Taquitos

In Spanish, taquitos means “little tacos,” and depending on where you are in Mexico, they can refer to small tacos, breakfast tacos, or stuffed, rolled and fried tacos. If they’re the latter, as in this recipe, medium-size tortillas are typically used, whereas when larger tortillas are used, they are called flautas (or flutes). When choosing your tortillas, freshness is more important than size — they need to be soft and pliable so they won’t crack when rolled. Pick up the bag of tortillas at the store and gently bend the stack; if they are stuck together, stiff or you see any broken edges, they are probably old and will be difficult to roll. Conversely, if there is condensation inside the bag, that generally means the tortillas were packed warm, have a higher moisture content and are likely fresh.

45m4 servings
Arepas
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Oct 6, 2023

Arepas

These chicken and avocado-stuffed arepas, which are known as reina pepiada (or curvy queen), were created in honor of Susana Dujim, a Venezuelan beauty queen who was crowned Miss World in 1955. The 1950s also marked the invention of precooked corn flour, now known as masarepa, by a Venezuelan engineer. But arepas were around for hundreds of years throughout Latin America before that, the corn patties sometimes served whole or split, then filled with countless combinations. Preparing them used to be labor-intensive, but masarepa gives arepas a light and creamy texture without a lot of effort. Unlike cornmeal used for cornbread or muffins, which is ground dried uncooked corn, masarepa is ground from cooked corn and conveniently sold as dried corn flour. Masa harina is ground uncooked corn treated with other ingredients and is used to make tortillas and other dishes. Neither cornmeal nor masa harina can be substituted for masarepa, which is available online and in many supermarkets.

10m8 arepas
Cabbage Rolls
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Oct 6, 2023

Cabbage Rolls

Cabbage leaves stuffed with a mixture of meat, vegetables and rice have been eaten in Europe for centuries. While variations abound, the version most popular in the United States bears some resemblance to Polish gołąbki, in which the leaves are filled with a mixture of cooked ground beef, pork and rice, then rolled and baked in tomato sauce. The rolls are incredibly tender, lightly spiced, and topped with fresh dill. Serve with classic mashed potatoes for a comforting cold weather meal.

2h 30m6 to 8 servings
Coconut Saag
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Oct 6, 2023

Coconut Saag

Saag paneer is a classic North Indian dish — but it’s also endlessly riffable. Swap out the paneer for feta or halloumi, the mustard greens for kale or spinach, and so on. This is a particularly stellar riff, in which coconut milk enriches an already aromatic and verdant sauce that can be paired with either the traditional paneer, or extra-firm tofu. The final hit of coconut oil infused with smoky cumin seeds and red chile powder adds loads of depth, making this dish quite possibly the most luxurious way to eat a pound of greens.

35m4 servings
Tomato Pie
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Oct 6, 2023

Tomato Pie

The Italian American tomato pie is an elemental dish that lets its simple components — a flatbread covered in tomato sauce — really sing. It comes in different forms in different cities. In Philadelphia, tomato pie is an institution unto itself, typically sold from old-school Italian bakeries. Joe Beddia of Pizzeria Beddia is among a younger generation of chefs in the city who are making their own version of tomato pie. His 24-hour fermented dough produces a focaccialike flatbread with a springy interior and a crunchy, golden-brown crust. He covers it with a thin spread of rich tomato sauce, and finishes it with a generous drizzle of fruity olive oil and restrained sprinkle of Sicilian oregano. Eat it at room temperature as they do in Philadelphia — it makes for an ideal, make-ahead buffet addition, especially on Eagles game days.

5m15 servings
Hunan Chicken
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Oct 5, 2023

Hunan Chicken

The cuisine of the Hunan province is one of the eight traditional Chinese cuisines, but what sets it apart from the others is its use of bold hot and sour flavors. Chiles, vinegar and fermented black beans are staples in Hunan cuisine, and this recipe uses all three. Hunan chicken originated in China and made its way to the United States in the 1970s, where the flavor profile was adapted to please the American palate. Here, bite-size pieces of chicken are marinated in soy sauce, making them tender and juicy, while vegetables are flash-cooked in a wok alongside other staples of Chinese cooking, such as garlic, ginger and scallions, for a flavor-packed dish that hits all the tastebuds. Serve it right away, accompanied by fluffy jasmine rice. 

40m4 servings
Chili Mac
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Oct 5, 2023

Chili Mac

“Nothing induces a feeling of security and comfort better than the come-hither aroma of an honest pot of chili mac keeping warm on the stove.” Many would agree with what Jane and Michael Stern wrote in “The Lexicon of Real American Food” (Lyons Press, 2011), whether they’ve had the thrifty, hearty combination of macaroni and chili at a family dinner table, around a campfire, bellied up to a bar somewhere near Lake Michigan or even in an M.R.E. in a military dining room. This supersavory version is a cinch, requiring just one pot and minimal chopping. (For another common chili pasta, see this Cincinnati chili con carne.)

35m4 to 6 servings
Pork Tenderloin
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Oct 5, 2023

Pork Tenderloin

A family dinner favorite for good reason, pork tenderloin is lean, inexpensive, and cooks quickly. In this simple preparation, the pork is marinated with garlic, mustard, thyme and honey, browned on the stove, then baked until tender and juicy. The honey helps the meat develop a beautiful crust and lends just a hint of sweetness to pan juices, which are delicious spooned over the cooked pork. Consider this marinade a starting point and feel free to use other fresh herbs, such as rosemary, sage or oregano, or add a pinch of your favorite seasoning blend. Pork tenderloins are often sold in packages of two, but you can easily cut this recipe in half; in that case, roast the single tenderloin in the same skillet used to brown it. If your tenderloins weigh less than 1 pound each, you may need to reduce roasting time slightly — begin checking for doneness after 15 minutes.

3h 40m4 to 6 servings
Maple-Soy Pork Chops With Shichimi Togarashi
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Oct 4, 2023

Maple-Soy Pork Chops With Shichimi Togarashi

Shichimi togarashi is a citrusy, savory Japanese seven-spice blend featuring ground red chiles, roasted orange peel, black and white sesame seeds, sansho pepper, seaweed and often ginger. You can extend those sharp, multilayered flavors with lime juice, maple syrup and a touch of soy reduced to a sticky pan sauce that slicks quick-cooking pork chops in this easy recipe. Try to find bone-in loin chops with nice fat caps around the curved outer edges for richness and succulence. Serve with white rice and green beans, or alongside a big crunchy salad.

25m2 to 4 servings
Hiroshima-Style Okonomiyaki
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Oct 3, 2023

Hiroshima-Style Okonomiyaki

Meals seldom get more soulful than okonomiyaki — the Japanese cabbage pancake is soothing and filling, hearty with pork and savory with a topping of seaweed and bonito flakes. Its name stems from “okonomi,” which translates closely to “how you like,” and the recipe is an exercise in variation and flexibility. With a framework of shredded cabbage and its accompanying batter, any number of proteins, vegetables, cheeses and seasonings are fair game, yielding a meal that’s as personal as you’d like it to be. This iteration’s locality is commonly attributed to Hiroshima: the layered pancake’s noodles add texture while absorbing sauce and flavor from pork belly, a fried egg and whichever other toppings of yours are adorning the dish. If you’re cooking with a griddle, it’s possible to make multiple pancakes at once; but if you’re using a pan on your stovetop, it’s worth cooking them one at a time, then serving each immediately.

1h 15m2 to 4 servings
Tostadas
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Sep 29, 2023

Tostadas

In Spanish, tostada is used as an adjective and a noun to refer to a tortilla that has been toasted on a comal or griddle, crisped in the oven, or in some regions of Mexico, fried until golden brown. Stateside, store-bought corn tortillas are made using preservatives to extend their shelf life, but they can also add a sour taste and smell to the product. This is masked by toasting or frying them, which enhances the flavor of the corn, making them taste more like something you would find in Mexico. Tostadas can be used to hold whatever fillings you want to pile on top, but in this recipe, chorizo and canned beans make a quick meal perfect for breakfast, lunch or dinner.

1h4 servings
Marry Me Chicken
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Sep 28, 2023

Marry Me Chicken

This cozy dish, which went viral on TikTok with claims that if you prepare it for someone, you will end up getting married, features boneless chicken breasts nestled in a creamy, tomato-y sauce. With wedding bells in mind or not, this dish comes together fairly quickly and is just as great for entertaining as it is for a family meal. In this version, the addition of tomato paste adds a bright acidity to the rich cream sauce and complements the sun-dried tomatoes. Serve with crusty bread to sop up all the juices as well as tangy green salad to balance out the sauce’s richness. Or, try it over pasta, rice or polenta.

1h4 servings
Air-Fryer Steak with Garlic-Herb Butter
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Sep 28, 2023

Air-Fryer Steak with Garlic-Herb Butter

A classic cast-iron steak recipe is hard to beat, but cooking steak in the air fryer is a reliable way to nail the perfect internal temperature in a fraction of the time thanks to the machine’s circulating high heat. Both the steak seasoning and herb butter work well for other occasions and can be easily scaled up, stored and saved for future use. The small amount of brown sugar doesn’t add much sweetness, instead, it helps encourage caramelization. Fast and dependable, this may become your new go-to way to cook steak on a weeknight. Why You Should Trust This Recipe In creating this recipe, Eleanore Park tried cooking more than five different cuts of steak in the air fryer to reach the ideal result. The recipe tester then tried another cut and also helped adjust the timing to make sure the steak comes out perfectly medium-rare every time.

45m2 servings
Barbacoa
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Sep 28, 2023

Barbacoa

Originating with the Taíno people of eastern Dominican Republic, barbacoa is a method of cooking meat whose name comes from the Arawak word barbaca. In Mexico, barbacoa is a style of slow cooking large cuts of beef, lamb, goat and pork. Depending on regionality, the meat is cooked over an open fire or in an underground pit called a pibil, wrapped in agave or banana leaves, often covered with earth, then slow roasted overnight. In this version, beef is oven roasted at a low temperature in a sauce made from dried chiles, herbs and spices, until the meat is so tender it easily shreds.

4h 25m8 servings
Air-Fryer Baked Potatoes
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Sep 22, 2023

Air-Fryer Baked Potatoes

Cooking baked potatoes in an air fryer is an excellent option when it’s too hot to turn on the oven, or when you’re cooking for a smaller group. The machine’s circulating heat evenly crisps potato skins to perfection. Though simply delicious with a pat of butter and a sprinkle of chopped chives or scallions, these spuds also make perfect vessels for leftovers; add chopped, roasted broccoli, crispy crumbled bacon or a mound of chili for a heartier meal.

1h 10m2 to 4 servings
Baked Chicken Breasts
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Sep 21, 2023

Baked Chicken Breasts

Boneless, skinless chicken breasts are a popular cut of meat for their versatility, and because they are so lean, knowing how to properly season and cook them is essential. When it comes to baking, a quick brine in a saltwater solution ensures the meat comes out tender, moist and well-seasoned. (Don’t leave the breasts in the brine for longer than 2 hours, or the salt could negatively affect the texture of the meat.) The chicken is delicious as-is, but it can also be diced or shredded and mixed into salads, soups or any recipe that calls for cooked poultry. Feel free to swap the dried herbs and spices here with your favorite seasoning blends — just stick to around 1½ teaspoons seasoning total for each breast and be mindful of the salt if it’s included in the blend. 

1h 15m4 servings
Baasto iyo Suugo Tuuna (Pasta and Spiced Tuna Sauce)
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Sep 21, 2023

Baasto iyo Suugo Tuuna (Pasta and Spiced Tuna Sauce)

Thanks to Somalia’s exposure to the ocean — it has the longest coastline in mainland Africa — seafood is an abundant resource. Topped with a rich, spiced tuna suugo (tomato sauce), this pasta dish is a staple in many Somali households, and comes together easily thanks to canned tuna and store-bought marinara sauce. Pasta is a culinary relic of Italian colonialism in Somalia that Somalis have long reimagined into their own new thing. This dish also has different spellings throughout Somalia, including “tuuna” after the English word or “toonno” following the Italian word “tonno.” This pasta sauce gets its unique taste from the addition of fresh cilantro and warm spices, including xawaash, a seven-spice mix that incorporates bold flavors like turmeric, cardamom and cumin. Serve with a salad or enjoy the baasto on its own.

35m2 to 4 servings
Shrimp Saganaki
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Sep 15, 2023

Shrimp Saganaki

Built for a weeknight but worthy of company, this Greek dish coddles shrimp in a delicate tomato sauce that gains depth from olives, ouzo and feta. Its name is derived from sagani, a two-handled pan in which the dish is traditionally cooked and served. Garides saganaki can be an appetizer, mopped up with bread, or it can anchor a meal. Some versions might be flambéed, but this recipe, from “Salt of the Earth: Secrets and Stories from a Greek Kitchen” by Carolina Doriti (Quadrille Publishing, 2023), is sautéed, then baked, which is an easy way to ensure plump, pillowy pieces of shrimp. If you don’t have licorice-scented ouzo, Ms. Doriti suggests brandy or white wine as potential substitutes.

50m4 to 6 servings
Chipotle-Coconut Chicken
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Sep 15, 2023

Chipotle-Coconut Chicken

This grilled chicken is silky and humming with smoky heat thanks to a two-ingredient marinade of coconut milk and chipotle chiles in adobo. Coconut milk is used in marinades in South and Southeast Asian cuisines because it tenderizes and adds a sweet creaminess to meats, tofu and seafood. Canned chipotles are a heavy-hitting ingredient thanks to the heat of the smoked, dried jalapeños and the feisty adobo they’re packed in. Together, they’re all you need to marinate and glaze chicken. As for serving ideas, consider eating the chicken alongside grilled vegetables, over rice or in tortillas.

45m4 servings
Sheet-Pan Zucchini, Tomatoes and Feta
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Sep 14, 2023

Sheet-Pan Zucchini, Tomatoes and Feta

The star of this speedy supper is the golden-topped, lightly scorched feta that remains irresistibly spreadable and melty when sliced. Thanks to the direct heat of the broiler, charred and burst tomatoes add juiciness to the sheet pan, along with tender zucchini spears. You could also scatter some arugula or baby spinach over the ingredients, gently tossing to wilt, and eat this dish right out of the pan with some bread for a warm, late-summer salad. During other times of year, you could swap the zucchini for asparagus or broccolini.

20m4 servings