Recipes in "Dinner, Main Course" category| Page 13

Steak Salad With Vegetables

This is a hearty meat-and-potato dish. For those who wish, the steak can be omitted. Wild mushrooms will provide a meaty flavor.

Author: Linda Wells

Braised Goose With Pears

Author: Mark Bittman

Brook Trout Meuniere With Ginger Stuffing

Author: Pierre Franey

Spartina's Roasted Cod With Nicoise Vinaigrette

Author: Florence Fabricant

Steamed Fish With Black Beans

Author: Craig Claiborne

Carre d'Agneau a l'Estragon (Rack of lamb with tarragon)

Author: Pierre Franey

Pork Chops With Morels

Author: Moira Hodgson

Quinoa Bowl With Artichokes, Spring Onions and Peas

Lately I've been into "big bowls" - layered grain and vegetable meals in a bowl - in a big way. I cook up a pot of grains and let the vegetables I'm finding at the market inspire how I'm going to build...

Author: Martha Rose Shulman

Braised Duck Over Rice

Author: Amanda Hesser

Grilled Halibut/Swordfish With Olive and Tomato Sauce

Author: Moira Hodgson

Curried Duck Legs With Ginger and Rhubarb

Author: Melissa Clark

Veal Marengo Pot Pie

Author: Moira Hodgson

Southern Style Barbecued Quail

Author: Florence Fabricant

Little Birds In A Nest

Author: Leslie Land

Mustard Ginger Chicken (Rai Adrak Walli Murgh)

Author: Craig Claiborne

Salmon With Chive Oil, Cauliflower and Greens

Author: Paula Wolfert

Winter Vegetable Stew

Author: Melissa Clark

Sauteed Soft Shell Crabs With Shrimp Amandine

Author: Pierre Franey

Thai Eggplant Sandwich

Author: Molly O'Neill

Savoy Cabbage Pie With Bacon, Stilton and Pears

Author: Molly O'Neill

Polenta With Pomodoro Sauce

Cooking with your child is an act of relaxation, learning and intimacy. It's love over a stove. For The Times, the New York chef Marco Moreira and his daughter, Francesca, cooked this simple dish together...

Author: Elaine Louie

Melissa Kelly's Rubbed Rack of Lamb

Author: Florence Fabricant

Chicken Scaloppine With Roasted Apricots

Roasted apricots go well with savory dishes like these chicken breasts, which are called scaloppine when they're pounded thin, as they are here. When you pound meat thin like this, you can get a lot out...

Author: Martha Rose Shulman

Hungarian Stuffed Under The Skin Chicken

Author: Joan Nathan

Ina Garten's Make Ahead Coquilles St. Jacques

Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. It comes from Ina Garten, the celebrated cookbook...

Author: Sam Sifton

Black Bean Chorizo Casserole with Pickled Onions

You've probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven't, now is the time). But this one is bolder, brighter and more deeply...

Author: Melissa Clark

Vermouth Braised Short Ribs

When it comes to short ribs, you have choices. Boneless short ribs are easier to serve to a crowd and can be substituted pound for pound in your grandmother's time-honored brisket recipe. Bone-in short...

Author: Melissa Clark