Main Course
8665 recipes found
Lentils With Bulgur And Herb Salad
Ambassador Roland Eng's Khmer Noodles
Thomas Keller’s Butternut Squash Soup With Brown Butter
This soup, an adaptation of one found in Thomas Keller's "Bouchon," should be approached as a labor of love; it requires several steps (including making vegetable stock) and four hours of cooking, but the result is astonishingly flavorful and complex. Sizzling brown butter is swirled in at the very end, giving the soup a rich toasted flavor.
Sausage and Cabbage
This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery. A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients — sausage, cabbage, butter and pepper — but after two and a half hours in the oven, it emerges mysterious and succulent.
Georgian Stuffed Chicken
This recipe was inspired by the cuisine of Georgia, on the Black Sea. The stuffing is a simple affair of rice cooked with onions, garlic and dried sour cherries. Parsley is forked through before spooning the rice into the chickens. And yes, chickens: I take the view that one bird is a meal, two is a feast.
Tuscan Farro Soup
Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.
Salmon Sandwiches
Peppered Fillet Of Beef With Cranberries
Smoked Turkey Indoors
Grilled Octopus With Chickpeas and Oregano
Smoked Trout Salad With Candied Kumquats
Browned And Braised Fish In Tomato Sauce
Migas With Tortillas and Beans
This recipe, brought to The Times in 2004 by Karen Olsson as part of a collection of regional recipes published in The New York Times Magazine, comes from Juan in a Million, in East Austin. To best appreciate this Tex-Mex favorite, she writes, “the procedure is as follows: Smear the tortilla with a spoonful of the beans, pile on the migas, followed by a dollop of salsa, and tell your cardiologist to kiss your widening behind.” Follow her advice, or don’t. But do garnish it with a bright salsa fresca or pico de gallo, and enjoy.
Oxtail Soup
Pam Panyasiri served a version of this simple soup at her beloved restaurant, Pam Real Thai Food, in Midtown until it closed in 2001. It is not a staple of Thai menus, but it should be: it would make a French chef bow down in reverence. There is almost nothing to it: oxtails, boiled in seasoned water until very soft, then finished with chili, lime juice, scallion and cilantro, and usually crisp-fried onions or shallots.
Crispy Pork And Red Peppers In Chili Sauce
Herb-Poached Tenderloin With Barolo Sauce
Chicken Larb
Chicken Laab
Steamed Cod With Coconut Chutney
Duck Marinated In Red Wine And Orange
Scallops With Jerusalem Artichoke Purée And Honey-Sage Jus
Coconut Noodles
This noodle recipe comes from Ma Thanegi, a Burmese writer in Yangon, Myanmar, who called it a dish "so easy, the worst cook in the world could make it."
Prosciutto, Havarti and Apple Sandwich
Here is an easy sandwich with a great balance of salt and sweet, as strong a candidate for school lunch as an office brown bag. The night before, assemble your ingredients and grill the sandwich for about five minutes, then put it in a sandwich bag, and place in the fridge. By noon the next day: luncheon excellence.
Summer Night's Salad
This salad is light but fulsome, a scoop of punched-up tuna paired with the summer's best greens and some carefully considered vegetables. Serve a soft cow or goat's milk cheese on the side with some crusty bread and a crisp, chilled rosé to cut into it all. The goal is this: On a sweltering night, dinner must leave enough room for fresh peaches and vanilla ice cream, a fitting reward for finishing your vegetables.