Recipes in "Dinner, Project, Main Course" category| Page 1

Sea Bass Fillets with Mushroom Beurre Noisette

Author: Mark Bittman

Schrafft's Lobster Thermidor

In this French dish, the meat of the lobster is cooked in a creamy mustard sauce then returned to its shell for baking. This recipe is adapted from the version that was served at Schrafft's, an upscale...

Author: Jonathan Reynolds

Pineapple And Molasses Spareribs

Author: Nigella Lawson

Fish Poached In Buttermilk

Jean-Georges Vongerichten, the chef and an owner of Jo Jo, discovered this pairing one night when he tried a stuffing for poussin with the fish and buttermilk. It worked. The combination of fish and buttermilk,...

Author: Amanda Hesser

Postrio's Lobster With Curry Risotto

Author: Linda Wells

Poached Salmon With Sauteed Leeks and Leek Cream Sauce

Author: Fran Schumer

Acorn Squash With Polenta Soufflé and Pulled Pork

Author: Molly O'Neill

Goat Cheese Gnocchi With Caramelized Onion And Thyme

Author: Regina Schrambling

Indoor Smoked Salt and Pepper Beef Ribs

Author: Jill Santopietro

Crab Meat and Mussels Cioppino With Glass Noodles

Author: Bruce Cost

Cajun Style Stuffed Rabbit Legs

John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.

Author: Craig Claiborne

Chicken With Almonds and Green Olives

Author: Amanda Hesser

Pan Seared Scallops With Cabernet Risotto And Lemon Broth

Author: William Grimes

Red Snapper Stew With Aioli

Author: Molly O'Neill

Stuffed Chicken Breasts Poached In Tomato Consomme

Author: Molly O'Neill

Salt Baked Whole Pompano With Parsley Oil

Author: Molly O'Neill

Couscous With Vegetables and Lamb

Author: Florence Fabricant

Pork and Watermelon Salad

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Author: Melissa Clark

Hominy With Red Chilies

Author: Florence Fabricant

Breaded Lamb Cutlets

Author: Mark Bittman

Rabbit Sausage

Author: Craig Claiborne

Rack of Lamb With Fava Beans And Roasted Garlic Custard

Author: Molly O'Neill

Roast Leg of Lamb With Garlic Rosemary Sauce

Author: Moira Hodgson

Duck Sausage

Author: Craig Claiborne

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,...

Author: Florence Fabricant

Lion's Head Meatballs

Author: Andrea Reusing

Braised Lamb Shanks With Mint and Flageolets

Author: Moira Hodgson

Barbecue Beef Tongue

Barbecue beef tongue, a bold, richly succulent dish that suited the unseasonal weather. The recipe is somewhat surprising. I expected the tongue to be slow-cooked over applewood or hickory, but the barbecue...

Author: Florence Fabricant

Coriander Duck With Sweet Potato Sauce

Author: Marian Burros

Potato And Mushroom Strudel

Author: Molly O'Neill

Fruits de Mer

Author: Hal Rubenstein

Ann and Eugene Patout's Crawfish Bisque

Author: Marian Burros

Ba Nam's Cha Gio

Author: Nancy Harmon Jenkins

Gnocchi With Scallops

Author: Maura Egan

Oven Barbecued Pimentón Brisket

Author: John Willoughby

Fish tamales (Tamales de Pescado)

Author: Zarela Martinez

Roasted Capon With Black Truffles and Chanterelle Stuffing

Author: Molly O'Neill

Simmering Irish Stew With Dumplings

Author: Jonathan Reynolds

Paupiette of Sea Bass

Author: Molly O'Neill

Bsteeya

Author: Craig Claiborne And Pierre Franey

Goat Cheese Calzone

Author: Florence Fabricant

Potato Lasagna With Wild Mushrooms And Herb Sauce

Author: Linda Wells

Steak and Kidney Pudding

Author: Jonathan Reynolds

Classic Masala Dosa

A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite...

Author: David Tanis