Main Course
8665 recipes found
Polenta Lasagna
24m5 servings
Warm Fillet of Salmon With Banyuls Sauce
1h6 servings
Lamp Chops With Barley Salad
1h 15m4 servings
Jeremiah Tower's Duck With Endive Salad
40m4 servings
Grilled Chicken And Zucchini Salad
45m2 to 3 servings
Grilled Swordfish With Smoked Tomato Salsa
1h 10m4 servings
Trout Muniere With Hazelnut Oil
15m2 servings
Halibut Steaks With Hazelnut Red Pepper
30m4 servings
Red Snapper With Hazelnut Peppers
30m4 servings
Pastichio
50m6 to 8 servings
Spring Quiche
42m6 to 8 servings
Fish Fillets With Lemon Turmeric Sauce
15m4 servings
Salmon Fillets With Sorrel Sauce
15m4 servings
Red Snapper Fillets With Thyme and Yellow Pepper
25m4 to 6 servings
Curried Lentils And Vegetables
30m2 servings
Risotto With Radicchio
25m2 large servings
Polenta With Tomato And Wild Mushroom Sauce
35m2 servings
Duck Tamales With Mole Sauce
Florence Fabricant brought this recipe to The Times in 1988, part of a piece looking at the Coyote Cafe in Santa Fe, N.M, where the owner Mark Miller drew from a diverse selection of ingredients. Here, duck serves as the filling in tamales smothered in mole sauce. It’s a rich, satisfying dish for a weekend project.
1h 40m6 to 8 servings
Herbed Lentil Casserole
1h 39m4 servings (about 6 cups)
Fettuccine With Artichoke Hearts
35m3 to 4 servings
Boeuf Braise au Beaujolais (Beef braised in Beaujolais)
4h 45m8 servings
Lotte au Poivre
30m4 servings
Carbonnades of Chicken
1h 10m4 servings
Grilled Fish Setubal Style
35m4 servings