Foods by "Dinner, Weekday, Main Course" category| Page 7

Chicken Breasts With Salad Topping

Author: Florence Fabricant

Anton Mosimann's Halibut Fillets

Author: Moira Hodgson

Veal Medallions, Chanterelles and Noodles

Author: Moira Hodgson

Roast Haddock Fillet With Scalloped Potatoes

Author: Moira Hodgson

Fish Mousse Grilled On Lemon Grass (Sate Lilit)

Author: Steven Raichlen

Wild Salmon With Sea Beans

Author: Melissa Clark

Famous Beef Barbecue

Author: Molly O'Neill

Noisettes of Lamb with Eight Spices

Author: Florence Fabricant

Spring Spinach And Lamb Ragout

Author: Molly O'Neill

Chicken With Sorrel

Author: Mark Bittman

Boiled Chicken With Carrots

Author: Moira Hodgson

Chicken Rolls Stuffed With Rice, Lemon and Herbs

Author: Molly O'Neill

Stir Fries With Fresh Vegetables

Over 50 percent of this colorful chicken stir-fry is composed of vegetables. Use chicken tenders or chicken breast.

Author: Martha Rose Shulman

Neau Pad Prik (Sauteed Beef With Chilies)

Author: Marian Burros

Tuna Or Swordfish With Onion Confit

Author: Mark Bittman

Salmon With Pea Sauce And Herb Salad

Author: Molly O'Neill

Radicchio Pizza With Gremolata

Author: Oliver Strand

Swordfish With Scallions and Cracked Peppercorns

This is the sort of dish to cook in the early days of spring when, as Florence Fabricant put it, "freshness, greenery and a touch of peppery spice are the most tempting." Ms. Fabricant brought the recipe...

Author: Florence Fabricant

Quinoa, Spinach and Poached Egg

I'm in that third situation a few nights a week, and often all I want to eat is a salad - but a salad with substance. I'm hungry at the end of the day, and dinner is the one meal of the day that I sit...

Author: Martha Rose Shulman

Marcus Samuelsson's Quinoa with Broccoli, Cauliflower and Toasted Coconut

Quinoa "might be the new kale," said Marcus Samuelsson, the chef and owner of Red Rooster in Harlem. The ancient grain is the star of this quick one-bowl dish, which Mr. Samuelsson created to be an easy...

Author: The New York Times

Chicken With Fresh Curry Paste

Author: Mark Bittman

Grilled Lamb with Red Lentils

Author: Marian Burros

Codfish Steak In Green Sauce

Author: Florence Fabricant

Polenta, Corn and Cheese

Author: Marian Burros

Naked Tofu With Cold Sesame Soba Noodles

Fresh white bean curd has been an integral part of Asian cooking for centuries. Some people turn up their noses: others love this chameleon that tastes like whatever it's cooked with.

Author: Marian Burros

Quick Chicken For Two

Author: Florence Fabricant

Snap Pea and Jicama Salad With Sea Scallops

Author: Molly O'Neill

Steamed Halibut With Rosemary Served With Parsnip Purée

In this case do not add ginger to the parsnip purée since the halibut steamed with rosemary will have its own flavoring.

Author: Jason Epstein

Dark Roasted Pomegranate Rabbit

Author: Molly O'Neill

Basil Chicken

Author: Nina Simonds

Smoked Trout Frittatas

There isn't much in the way of food that tart, citric, sometimes spicy and often refreshing Austrian rieslings can't handle with aplomb. Spring's challenges, like artichokes, asparagus and salads, would...

Author: Florence Fabricant

Venetian Style Marinated Cooked Pompano Fillets

Author: Molly O'Neill

Stewed Borlotti Beans

Pop the cap from a bottle of dunkel alongside that pastrami on rye. The beer's bitter, hoppy finish has touches of smoke and spice, like the rich meat. But its relatively light body balances the succulence...

Author: Florence Fabricant