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104 recipes tagged with main-course.
2 servings If desired, freeze the lobsters for 2 hours to sedate them before cooking.
6 side-dish or 4 main-course servings For Risotto Milanese, the classic accompaniment to braised meat, especially Osso Buco, steep 3 generous pinches…
4 servings This method works well for chops up to 1 ½ inches thick. For thicker, double-cut chops, treat as for Pan-Roasted Pork Tenderloin. Preheat the…
4 servings This recipe can be adapted for broiling—use Grilled or Broiled Whole Fish as a guide. Trout are among the easiest fish to grill whole. You may…
4 to 8 servings The vegetables will take about 45 minutes to become tender and browned, so you may need to add them partway through cooking depending on…
12 servings Grilling a turkey over indirect heat on a charcoal grill is a good idea for several reasons, most notably because the results are flavorful…
4 servings This recipe can be used with fillets larger than those called for; however, for whole fish greater than 3 pounds, stick with slow-roasting to…
A classic roast beef technique for well-marbled rib or loin cuts, yielding a pink center with a crusty exterior. Seasoned simply with salt and pepper…
4 servings In Indian cooking, “tandoori” refers to food cooked in a tandoor, a fiercely hot charcoal-fired vertical oven. Meats cooked in a tandoor are…
4 or 5 servings Asian markets often sell thinly sliced round steak for adding to hot pots and pho. If you cannot find it, buy a portion of eye-of-round…
2 pounds This recipe can be scaled up depending on how much salmon you wish to smoke. Black cod (sablefish), sturgeon, and mackerel are also excellent…
4 servings This decadent method of preparing fish infuses it with the rich flavors of the fat. It is ideal for leaner fish like halibut, cod, freshwater…
Crispy fried fish fillets or chunks, either deep-fried or shallow-fried until golden brown. Serve very hot with tartar sauce, chutney, raita, or cocktail…
8 ounces ham per person A delicious treatment for brine-cured ham. To use country ham, reduce its saltiness as suggested in Country Ham Steak with Red-Eye…
4 servings If you catch your own trout, there is nothing better. To ensure that the bacon renders and crisps, don’t rush the grilling process. While the…
6 servings Cacciatore means “hunter’s style” in Italian. There are countless versions of this dish, some made with rabbit (which seems more appropriate to…
Live lobsters boiled in heavily salted water until bright red, then served with melted butter and lemon wedges. A straightforward method for cooking…
4 servings This Italian-American classic can be assembled early in the day, refrigerated, and baked when needed. Use 3 cups of your favorite store-bought…
6 to 8 servings Leftover or store-bought, precooked chicken or turkey breast is perfect here.
4 to 6 servings For well-browned, crisp chicken skin, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat and brown the chicken, skin…
6 to 10 servings Roasting wild turkey in a bag keeps it from losing precious juices. Please read About Wildfowl and About Wild Turkey.
A classic baked ham glazed with brown sugar, mustard, and vinegar, or an optional honey, bourbon-molasses, or pineapple glaze. Scored and studded with…
6 servings Duck breasts are best served rare or medium-rare. This technique is best with breasts from leaner ducks, such as Muscovies and Moulards. In…
4 servings Use “true” cinnamon (Ceylon, or canela) if you have it. Instead of baking the fish in the sauce as directed below, you may grill, broil, or…
10 to 25 servings This is the ideal method to use for birds over 15 pounds in weight, though it works well for smaller birds, too. The lower heat ensures…
Butternut squash halves are baked until tender, filled with a savory sausage and apple bread stuffing, then baked again until golden and crusty. A hearty…
Baked apples hollowed and stuffed with savory bulk sausage, then roasted until tender. A homey, rustic winter dish that balances sweet and savory.
8 to 12 servings Searing a beef roast over a hot fire, then finishing with indirect heat on the cooler side of a covered grill gives it a deliciously…
Chicken breasts are pounded thin, filled with ham and Swiss cheese, then breaded and pan-fried until golden and crispy. A classic French-inspired dish…
4 servings Rib and loin chops are the most tender, but do not discount leg, sirloin, and shoulder chops—especially the latter, which are streaked with fat…
4 servings Cooking times for grilling and broiling are approximate and depend on the many variables of steaks and cooking temperatures. The best way to…
2 to 3 servings Searing the rack of lamb before roasting browns it and helps melt any untrimmed fat. Preheat the oven to 425°F.
4 servings Boned lamb loins can be quite small. You may special order a roast where both loins are left attached and the backbone removed. They are then…
6 servings Literally translated, osso buco means “bone with a hole,” and in veal shanks, that hole contains marrow. If possible, choose crosscut slices of…
4 servings Mussels may be steamed in a variety of cooking liquids with succulent results. Don’t forget to place a bowl on the table for the empty shells…
A slow-roasting method that yields evenly cooked beef from center to surface, ideal for thick roasts. The roast is seasoned, dried in the refrigerator…
4 servings Saltimbocca means “jump into the mouth,” which is precisely what these delicious stuffed and sauced cutlets do. Prosciutto and sage are the…
Duck legs are braised until tender in a savory-sweet sauce, then grilled to caramelize the glaze. Served with jasmine rice.
4 servings Grill tenderloin whole to keep it from drying out. For tenderloins less than 1 ½ inches thick, treat as for chops, below. To ensure juiciness…
2 to 4 servings Please read About Duck and Goose. For duck à l’orange, after roasting the duck, prepare Sweet-Sour Orange Pan Sauce with the pan juices…
4 servings Large whole fish and big fillets may be cooked with this method (figure on 12 ounces per person or 6 ounces per person, respectively). To stuff…
4 servings This classic consists of pounded boneless, skinless chicken breasts rolled around seasoned butter, then breaded and fried. The key to success…
6 to 8 servings Pork loin is best slow-roasted to ensure the outer layer of the roast does not turn dry before the center cooks through. For an especially…
A velvety chicken curry with coconut milk, creamed coconut, and pineapple chunks, spiced with garam masala and fresh ginger. Garnished with cashews…
A rich braised rabbit dish with prunes, bacon, and mushrooms in a red wine sauce. The rabbit is marinated overnight for deep flavor, then slowly simmered…
Soft-shell clams are baked until they open, then served on the half shell with melted butter, cocktail sauce, and lemon wedges.
A vibrant salad with crispy chorizo and tender squid, tossed with olives, red onion, parsley, and fresh lime juice.
4 servings This easy method results in a moist piece of fish, and it works well with all types: whole fish, steaks, or fillets. Choose the smallest pan…
Quail marinated in a spicy maple-soy glaze, then roasted until juicy and glazed. Perfect as an appetizer or main course.
4 servings This recipe can be easily adapted for broiling. We enjoy grilled tuna steaks served on a bun with wasabi-spiked mayonnaise, lettuce, tomato…
6 to 8 servings Rubbed with lemon zest, fresh herbs, garlic, and fennel, the seasoning for this butterflied shoulder roast is based on Italian specialties…
A rack of lamb is seasoned with salt and pepper, grilled over a two-zone fire, and finished with lemon juice. Served with salsa verde or chimichurri.
15 to 20 servings Whole veal breast is the most cumbersome roast that can still fit in a standard oven. You will need a pan that is at least 17 × 11 ½…
4 to 6 servings For more on kebabs, please read Skewer Cooking. If using wooden skewers, soak them in water for at least 1 hour.
4 servings Position a rack in the center of the oven. Preheat the oven to 450°F. Place a wire rack on a large rimmed baking sheet or in a shallow roasting…
A butterflied leg of lamb is marinated with a spice rub or paste, then grilled or broiled to medium-rare and sliced. Serves 8 to 10.
3 to 4 servings Tenderloin needs special treatment to get browned to our liking. If you find a pork loin roast that will fit comfortably in an ovenproof…
A rich and aromatic mutton curry slow-cooked with potatoes in a spiced tomato-onion gravy. Perfect for a hearty meal served with puri bread.
Pork tenderloin wrapped in a woven bacon lattice, roasted until crisp, and glazed with honey for a sweet finish. A showstopping main course.
Grilled crab cakes made with Dungeness crab, panko, and crème fraîche, cooked in a cast-iron skillet on the grill for a smoky flavor. Serve with aioli.
A fragrant Malaysian lamb dish with spiced coconut rice. Lamb rump steaks are marinated in five-spice and roasted, then served over Penang-style rice…
Lamb rump steaks are seared, then topped with a spiced onion and ginger biscuit paste and broiled until golden. A quick 30-minute version of a festive…
Lamb shanks are braised low and slow in a rich red wine sauce with herbs and vegetables until fall-apart tender. Serve with creamy polenta for a hearty…
Crispy, sweet, and sticky chicken wings with a rich, fruity, dark treacle finish. Marinated in a blend of date syrup, black treacle, spices, and dark rum…
Chicken breasts are pounded thin, stuffed with spinach, crabmeat, and red pepper strips, then rolled and poached. Served sliced with hollandaise sauce.
Beef tenderloin is roasted and served with a rich caramelized onion and red wine sauce. This elegant dish is perfect for special occasions.
Lamb shanks are marinated in a fragrant spice paste, roasted, then braised in a yogurt-based sauce until tender. This hearty dish is perfect for sharing.
A turkey roulade stuffed with garlic, shallot, parsley, rosemary, and orange zest, roasted until golden and juicy. Served sliced with optional grapes and…
A savory tart made with leeks, goat cheese, and mushrooms on a puff pastry crust. Perfect for a fall dinner or as a main course.
A roasted guinea fowl with herb butter, served with a lemon-herb couscous salad and asparagus. The bird is stuffed with lemon and garlic, then roasted…
A boneless pork top loin roast is stuffed with a savory mixture of caramelized onions, spinach, herbs, and feta cheese, then roasted until golden and…
Crispy octopus patties inspired by a traditional Alaskan recipe. Tender and bouncy like crab cakes, fried until golden and served with dipping sauce and…
Piquillo peppers are stuffed with a creamy salt cod brandade and baked in red pepper coulis. This Spanish-inspired dish is rich and flavorful, perfect for…
A creamy, aromatic butter chicken with a tangy tandoori marinade. This Mowgli favorite features tender chicken in a rich spiced tomato sauce, finished…
A creamy Bomba rice dish with saffron, sea fennel, and Sóller prawns, finished with marinated fennel and cheese. This Spanish-inspired recipe highlights…
Baked mussels with tomato, Parmesan, and basil make a flavorful appetizer or main dish. The mussels are cooked in white wine, then stuffed with a…
A fresh and healthy chicken curry made with just five spices. Cumin seeds provide a nutty base, while garlic, ginger, garam masala, and turmeric create a…
This balsamic glazed pork tenderloin is marinated in a tangy herb-infused balsamic vinaigrette, then roasted until tender and juicy. Perfect for a…
A whole chicken is butterflied and brined in buttermilk, then roasted with a herb and spice rub. The buttermilk tenderizes the meat and adds flavor, while…
Whole prawns are cooked over a bed of hot salt, then drizzled with olive oil. The dish is served with instructions to suck the juices from the heads and…
A leg of lamb marinated in pomegranate, herbs, and spices, then roasted until tender. The pomegranate marinade tenderizes the meat and adds rich flavor.
These lamb pinchos moruños are flavorful kebabs marinated in spices, served with a creamy walnut and red pepper dip and a refreshing cucumber salad…
A pork loin is seared, then roasted with a crust of sobrasada, rosemary, and breadcrumbs. It is served with a sweet and savory saffron-apple compote.
A boneless leg of lamb is slow-roasted until tender, then served with roasted carrots, parsnips, and leeks. A bright pistachio, mint, and parsley…
A roasted beef tenderloin coated with a peppercorn-rosemary crust, served alongside caramelized root vegetables. Perfect for a special occasion dinner.
Beef brisket is braised in dark beer with vegetables until tender, then served with a reduced sauce. This hearty dish is perfect for feeding a crowd and…
A stuffed pork loin with a savory filling of bacon, mushrooms, spinach, and Parmesan, grilled to perfection. Serve with roasted vegetables and potatoes…
Smoked beef short ribs are braised in red wine and beef broth until fall-apart tender. This rich, flavorful dish is perfect for a special dinner.
A smoked beef brisket coated with beef rub and spritzed with Merlot wine for enhanced flavor. This recipe guides you through trimming, smoking, and…
A spatchcocked chicken is grilled at high heat for juicy, evenly cooked meat. The dry rub of coriander, marjoram, and sage adds savory flavor. This…
Grilled duck breast with crispy skin and rich flavor, seasoned with poultry rub. Perfect for a special dinner.
Beef skewers marinated in red wine and herbs, grilled and glazed with a sweet-tart cherry-bourbon sauce. Perfect as an appetizer or main course.
Beef skewers marinated in red wine and herbs, grilled and glazed with a sweet-tart cherry-bourbon sauce. Perfect as an appetizer or main course.
Quick and easy beef kebabs with a sticky soy-honey marinade and sesame seeds. Inspired by Korean street food, these are char-grilled to perfection.
A whole bone-in turkey breast is rubbed with a garlic-herb paste and roasted until golden and juicy. Served with pan juices, this makes an elegant yet…
Smoked salmon coated with a mustard-dill mixture, smoked low and slow until tender. Perfect for a flavorful main course.
A boneless leg of lamb marinated with garlic and herbs, then roasted and topped with a crispy bread crumb crust. Perfect for a special dinner.
A versatile squid dish simmered in a rich tomato and red wine sauce with garlic and parsley. Serve as a main course or over pasta.
Danish meatballs made with a blend of ground beef and pork, coated in bread crumbs and baked until golden. Served with a creamy dill sauce.
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