Main Course
8665 recipes found
Grand Cru Salmon with Lentils in Red Wine
Wild Mushroom Quesadillas
You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.
Curried Roast Chicken, Durban Style
In Madhur Jaffrey's book "From Curries to Kebabs: Recipes From the Indian Spice Trail" (Clarkson Potter, 2003), which explores the dispersion of Indian food worldwide, there is a recipe from Durban, South Africa, for chicken roasted whole with a forcefully seasoned ginger and chili paste. The chicken is skinned before seasoning and cooking, not a demanding job but one that requires care. The fragrant heat of the chicken, which stayed moist thanks to its foil cocoon, even seemed to tease some spicy flavors from the Marcel Lapierre Morgon Beaujolais I poured with dinner. The fruitiness of the wine helped tame the heat.
Sea Bass Fillets with Mushroom Beurre Noisette
Roasted Salmon With Wasabi Cream
Venison and Rice Stick Stir-Fry
Chicken With Almonds and Green Olives
Lamb Meatballs with Mint
Chicken with Shallots And Madeira
Herbed and Butterflied Leg of Lamb
Eggplant and Chickpea Stew
Meat Club Rub
Beef Stew With Sweet and Hot Paprika
After a tasting session focusing on Priorat wines back in 2005, Florence Fabricant was looking for a meal pairing that could stand up to the wines’ heft. She found what she was looking for in a beef stew featured in "Italian Slow and Savory" by Joyce Goldstein. She adapted it by swapping the stew meat for short ribs, and cooking it in a Dutch oven or heavy casserole, but if a tagine is available to you, that also works. “If you use a tagine for the recipe, it must be a large one, about 17 inches in diameter,” Florence writes. “For a smaller one, 12 to 14 inches, you can make the dish to serve four, reducing the quantities of ingredients by one-third.”
Chicken-Tarragon Pot Pie
This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables. You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.
Chicken Bouillabaisse With Chorizo and Clams
Flat Omelet with Rutabaga
Stir-Fried Shrimp With Snow Peas and Ginger
In 2005, Julia Moskin wrote an excellent article about woks, the best sort for American kitchens (a 14-inch heavy-gauge carbon-steel wok with a flat bottom) and how to season it. This recipe, adapted from Grace Young's book, "The Breath of a Wok," ran alongside it. It is simple, fresh and fast. It cooks in under 5 minutes, so start your pot of rice as you clean the shrimp and chop the ginger, garlic and scallions.
Salt-Baked Snapper with Ice Wine Nage
Arctic Char Stuffed with Leeks
Turkish Bride Soup
Oyster Chowder
This oyster chowder was one of Amanda Hesser’s grandmother’s standbys, a recipe untouched over generations and passed along to The Times in 2005. If you have oysters, the rest is fairly straight-forward: Bacon adds smokiness, while milk and potatoes lend creaminess. And, as if that weren’t appealing enough, the whole thing is ready in 30 minutes or less.
Manhattan Clam Chowder with Hake and Chorizo
This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
Cider-Cured Pork Chops
This is a home cook's take on a restaurant special, with shortcuts baked into the recipe. I learned the original at the elbow of Marc Murphy, the chef and an owner of Landmarc in Manhattan, and then adapted it for use in the home kitchen. (He grills. I pan-roast.) Brining gives the pork an incredible flavor, one amplified by the accompanying caramelized onions and apples. A drizzle of mock Bordelaise over the top elevates the whole enterprise: it's a meal for date nights and celebrations.