Main Course
8665 recipes found
Roast Chicken With Lemon Grass
Grilled Marinated Swordfish Steaks
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey’s green bean and tomato salad. It's a meal you'll never forget. (The Monterey Bay Aquarium's seafood watch list provides up-to-date information on sustainable seafood options here.) Why You Should Trust This Recipe The celebrated French chef Pierre Franey first created this recipe in 1993, and it remains the most popular swordfish recipe on New York Times Cooking. After a career in noted fine-dining kitchens, he began writing The Times’s “60-Minute Gourmet” column in 1976, teaching home cooks how to simply and quickly prepare restaurant-quality dishes.
Jacques Pépin's Stuffed Peppers
In this classic home cooking recipe from Jacques Pépin, green bell peppers are stuffed with a hearty combination of mushrooms, ground sausage, onion, zucchini and fresh bread crumbs, then baked for a little over an hour until the peppers are tender and the filling cooked through. They're not only easy to make, they are also endlessly adaptable. Don't have bread crumbs? Use orzo, rice, quinoa or practically any other cooked grain. Not a fan of zucchini? Add some diced tomato, eggplant or summer squash. Vegetarian? Leave out the sausage and toss in some cooked beans or grated cheese. Make it your own. Just remember to season and taste the filling as you go. If it tastes good outside of the pepper, it'll taste good inside, too.
Roasted Atlantic Salmon With Savoy Cabbage
Boiled Virginia Ham
Chicken Pot Pie With Wild Mushrooms
Macaroni and Cheese With Velveeta
Chicken Pot Pie With Biscuit Topping
Microwave Gefilte Fish
Basic Texas Meat Loaf
Grilled Duck Legs With Frisee Salad
Duck Legs With Cabbage and Tomatoes
Braised duck legs, falling off the bone, has long been a match for vegetables such as cabbage, turnips or white beans. This recipe, based on a dish by Paul Bertolli of Chez Panisse featured in “The Open Hand Cookbook” (Pocket Books, 1989), can be doubled or quadrupled easily.
Roast Duck Breast With Carrots
Pasta Casserole With Goat Cheese and Salsa
Rancho La Puerta's Granola
Healthy Hot Cakes
Tuna Steaks, Grilled and Marinated
Goulash Soup
Microwave Paella
Alfredo Viazzi's Quails Hunter Style
Moqueca (Bahian fish stew)
Roast Pheasant With Morels
Roast Veal With Morels