Main Course
8665 recipes found
Shrimp Tacos
Spiced shrimp and quick-pickled red cabbage fill corn tortillas for dressed-up tacos that are easy to put together and sure to be a favorite. The seasoned shrimp is cooked in a heated skillet for a slight char, but resist the temptation to move the pieces before the contact side is properly browned. You can keep the add-ons simple with slices of creamy avocado, bits of fresh cilantro and acidic bursts from lime slices. Or bulk up with dollops of guacamole, chunky pico de gallo, and sour cream. The choice is yours!
Mushroom Scampi
While most scampi recipes feature shrimp rather than the namesake small, lobster-like crustaceans, this mushroom version is a joyful meat-free alternative. All of the signatures are here – garlic, butter and white wine – and the mushrooms add a rich, earthy umami element. There is room to vary your mushrooms; while cremini or button mushrooms are great because they remain juicy and plump, oyster or shiitake mushrooms would add a pleasing, chewier texture. This dish is also parsley heavy; some is cooked with the mushrooms and the rest is added fresh, delivering a clean herbaceousness that brightens the dish. Eat with pasta, noodles or bread.
Jewish American Pot Roast
Brisket is now a luxurious, festive dish for Hanukkah and Passover, but it was originally an inexpensive cut considered too tough for roasting. This brisket recipe came from Mimi Sheraton, the New York Times’s first restaurant critic and author of a memoir-cookbook, “From My Mother's Kitchen: Recipes and Reminiscences” (HarperCollins, 1979), about growing up in Brooklyn in the 1930s. It demands minimal preparation and limited ingredients — little more than onions and garlic — but the low-and-slow cooking make it extraordinarily complex and delicious. Although the brisket (breast) is traditional, the same recipe works beautifully with any stew cut, such as chuck, oxtail or short ribs. Serve over mashed potatoes or egg noodles, or with boiled potatoes, sprinkled with parsley.
Creamy Chicken and Spring Vegetables
Based on the French preparation known as blanquette, this light, comforting dish will please anyone who likes chicken potpie. It’s meant to celebrate fresh spring vegetables and herbs, but frozen peas, lima beans and artichokes are also fine here. The vegetable combinations can be altered to taste or to be fewer in number. This is the version for company, with its savory white gravy enriched with white wine. A dollop of crème fraîche is added just before serving, along with a shower of fragrant fresh herbs. There are a lot of ingredients listed, but it’s not hard to put together this elegant meal.
Farro and Bean Chili
For a vegan chili that’s rich, silky and hearty, introduce a whole grain like farro. When cooked, it has a similar rubble as ground meat, a nutty flavor that’s natural in chili, and starches that thicken the surrounding liquid. Feel free to swap in other grains like white or brown rice, bulgur or wheat berries, and adjust the cooking time and water quantity so the grains are tender, and the chili isn’t soupy. The combination of chili powder and fire-roasted tomatoes creates a moderately spicy base, but for more heat, add chipotle chiles in adobo, chopped fresh jalapeño or hot sauce with the tomatoes. However you tweak it, this chili’s flavor improves with time, so make it ahead and warm up a bowl anytime the need strikes.
Beef Braciole
Braciole is a hearty southern Italian dish involving thinly pounded top round steaks that are stuffed, rolled and simmered; traditional fillings vary by location. In Sicily, the filling might include raisins and pine nuts, while in Calabria, cheese and crispy pork are commonly used. Once the meat is filled and rolled, a threaded toothpick holds everything in place while the meat gets a quick sear to seal the seams. It’s then simmered until tender in a simple tomato sauce flavored with a glug of wine. In Italy, braciole would traditionally be served after the pasta as a secondo (second course), but the braciole’s cooking sauce will perfectly dress a pound of pasta, if you’d like to serve that alongside.
Roasted Fish and Broccolini With Tamarind and Black Pepper
A single skillet is all you need for this delicious, convenient and comforting weeknight meal. With its caramel-like tang and pleasant pucker, tamarind enlivens the marinade for fish fillets in this simple baked fish recipe. Rich with coconut milk and infused with garlic, ginger and freshly ground black pepper, the quick marinade glazes the fish and bathes the vegetables. Broccolini is used here, but cauliflower, brussels sprouts or hearty leafy greens such as chard, turnip or beet greens can be substituted. This sauce is versatile and pairs well with most fish, so go with the fillets that look freshest at the market.
Cumin Tofu Stir-Fry
Many people may not think of cumin as a traditional seasoning for Chinese food, but the earthy spice is found regularly in the cuisine of Xi’an, a city in northwest China that is the eastern origin of the ancient trade route known as the Silk Road. Cumin, chile and Sichuan peppercorns are used generously, resulting in bold, not-for-the-faint-of-heart dishes that combine Chinese and Middle Eastern flavors. This recipe, which is adapted from “To Asia, With Love” by Hetty McKinnon, is a vegan riff on the signature lamb dish at Xi’an Famous Foods, a restaurant chain in New York, that is made with chunks of meat dry-fried in a heavy cumin spice mix. This version features tofu and cauliflower. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
One-Pot Japanese Curry Chicken and Rice
Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.
Moqueca (Brazilian Seafood Stew)
Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. The dish begins with a base of sautéed garlic, onion, tomatoes and sweet peppers. A fresh chile adds heat that will linger gently, and coconut milk gives the stew body. Red palm oil (azeite de dendê in Portuguese) acts as the glue that holds this dish together. There is no substitute for its characteristic floral, smokelike flavor and vibrant orange sheen. Serve moqueca hot, alongside steamed white rice, farofa de pilão (made from manioc flour toasted in dendê oil), pirão (a creamy porridge made from cooking manioc flour in a fish or meat stock) and lime wedges for a bright finish.
French Onion Soup
In 1954, what was then called the Food News Department of The New York Times released a pamphlet simply called “Soups,” which had 20 recipes for soups “thick and thin, hot and cold,” including those for minestrone, shrimp bisque and this French onion soup. We’ve updated the recipe adding sherry and wine to layer in more flavors. The bulk of the time is spent on caramelizing the onions, a process that always takes longer than it seems it should. But it’s worth the wait. Why You Should Trust This Recipe Sara Bonisteel caramelized nearly 10 pounds of onions to achieve this, the ideal soup. Adapting this from a recipe first published in The Times in 1954, she added both wine and sherry for even more depth of flavor.
Baked Potato Soup
If we’re being honest, a baked potato isn’t really about the potato. It’s about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn’t skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings — including potato skins — are added. It’s potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and-or serve it with a side salad (though it’s plenty hearty all on its own).
Kale and Butternut Squash Bowl With Jammy Eggs
Steaming vegetables is a quick way to enjoy their inherent sweetness, and steaming eggs is the secret to perfect-as-possible jammy eggs. In this recipe, you don’t need a steamer basket for either. Cook the eggs in a covered skillet or pot of shallow boiling water, then layer winter squash, broccoli or cauliflower and dark leafy greens. The small amount of water will produce ample steam to cook the vegetables. Eat with plenty of sesame seeds for crunch and a yogurt sauce that is nutty from sesame oil and bright with lemon and ginger. The sauce is endlessly adaptable; add fresh or dried herbs or chile, ground or toasted spices, toasted coconut and more.
Carrot-Leek Soup With Miso
This light, simple vegetable soup is very quick to put together. A little miso is stirred in just before serving to add depth, and a final squeeze of lime gives brightness.
Baked Fish With Mushrooms and Ginger
A firm, white-fleshed fish like halibut, bass or grouper makes a neutral backdrop for a zesty, savory topping of stir-fried mushroom. Any type of mushroom will work, but shiitake are especially nice. Serve with steamed rice.
Pan-Seared Fish With Citrus Pesto
Genovese pesto Genovese pesto isn’t the only pesto around: There are many regional variations, including a vibrant and light Sicilian version that stars citrus. This naturally vegan version doesn’t need cheese: The citrus provides acidity, and the umami comes from the capers and toasted nuts. Pistachios and almonds grow abundantly in Sicily, but walnuts or pine nuts also work. Feel free, generally, to adapt this base recipe, as you’ll find Italian citrus pestos made with anchovies, garlic, dried oregano, fennel fronds, dried chile and, yes, cheese. The pesto below eschews cheese as written — Italians historically don't mix seafood and cheese — which only adds to its versatility. Pair it with pasta and fish alike.
Air-Fryer Pork Chops
This easy air-fryer recipe creates tasty, effortless pork chops, with the flexibility to season ahead of time or with no notice at all. The sugar-and-spice blend performs double duty, injecting a jolt of seasoning all over while also caramelizing as the pork cooks, forming a delightfully crackly crust that keeps the meat moist. Depending on the size of your air-fryer basket, you may be able to fit more than two pork chops, but the temperature and cook time will stay the same.
Roasted Beef Tenderloin
A whole beef tenderloin is a splurge, an ideal party centerpiece for Christmas or any other holiday, that tastes as good hot as it does at room temperature. It also looks impressive, especially if it’s evenly rosy through the center and nicely browned on the outside. To achieve that, a combination of soy sauce, Worcestershire sauce and sugar is mixed with butter to slather all over the meat. It helps create a caramelized yet delicate deep-brown crust without the hassle of searing and gives the mild meat a more complex savory flavor. So does a classic creamy horseradish sauce. This cut would also be delicious with herby chimichurri or a rich béarnaise and goes with just about any holiday side dish. An untrimmed beef tenderloin costs a lot less than one that comes peeled and tied. Follow the tip to prepare it yourself and use the trimmings to make stock.
Shish Kebab
Cooking pieces of skewered meat over fire is a practice almost as old as the discovery of fire itself, and it’s a culinary tradition that has been embraced across the globe. Shish kebab, from the Turkish words şiş (sword or stick) and kebap (roasted meat), is beloved across the Mediterranean and beyond. There are endless regional preparations for shish kebab; in this version inspired by Turkish flavorings, a yogurt and tomato paste-based marinade, punched up with lively spices like Aleppo pepper, paprika and cumin, tenderizes succulent pieces of lamb or beef. If you prefer a milder lamb taste, use boneless leg of lamb; for a more pronounced lamb taste, use boneless shoulder meat. If you’d like to skip the lamb altogether, use beef sirloin or top loin, which each make for tender and juicy kebabs without the expensive price tag. Shish kebab is best grilled, but you can also use a broiler or a stovetop grill pan (see Tip). For a complete meal, skewer peppers and onions (or any other vegetables you like), grill them alongside the kebabs and serve with flatbread.
Chile Crisp Fettuccine Alfredo With Spinach
Swirling chile crisp, a popular Chinese condiment, and spinach into fettuccine Alfredo gives you an immensely satisfying meatless one-dish dinner. The firecracker crunch of chile crisp intensifies when sizzled in butter before cream tempers its heat. Parmesan heightens the sauce’s savory umami, and pregrated cheese works just fine here. This astoundingly simple meal — it doesn’t even require any chopping — comes together in under 30 minutes but tastes as complex as anything you’d get at a restaurant.
One-Pan Shrimp Scampi With Crispy Gnocchi
The best part of shrimp scampi is arguably the garlicky sauce, usually poured over pasta or mopped up with bread. This recipe offers another take: Pillows of potato gnocchi are crisped in a skillet that is then used to cook the shrimp. The gnocchi add heft, and their soft yet chewy texture goes nicely with the springiness of the shrimp. Serve this with a big green salad to round out the meal.
Chicken Potpie
Chicken potpie is a classic American comfort food that may prompt visions of long labor and many dirty dishes, but it can be a rewarding one-pot meal with the use of store-bought dough. This quick version uses mirepoix, a flavor base traditionally made from celery, carrots and onion, with mushrooms added for depth and body. Flour, stock and heavy cream are added to create gravy, though you can substitute sour cream or half-and-half for the cream, depending on what you have on hand. The chicken simmers gently in the gravy before being topped with puffed pastry and baked. For the puff pastry, don’t worry too much about the size of the store-bought pastry; just make sure that it covers the top with some room to spare, as it will shrink as it cooks.
Butternut Squash Soup
With a combination of squash, onion, garlic and a little spice, this soup is as simple as it gets. Roasting the squash helps concentrate its natural flavors and is a step that can be done a day or two ahead. A splash of rice vinegar adds a tangy sparkle and, if you want a touch more sweetness, you can stir in some brown sugar or honey. Taste your soup before adding any — you may find your squash’s natural sugars offer just the right amount of sweetness for you.
Pulled Pork
This is party eating — and still easy enough to pull off for dinner whenever you want. Saucy and satisfying, it’s the type of dish that feels festive. Pulled pork from the American South ranges in styles, but usually balances the natural sweetness of the meat, slowly cooked until it slouches into tenderness, with tanginess and spice. Here, ground and whole dried chiles season the meat and blend into a sauce with fruity complexity and mild heat. The preparation is as inspired by barbecue pulled pork as it is by carne con chile rojo. That means that the glossy hunks and slivers of meat taste as good piled into buns as they do over rice or stuffed into tortillas.