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Main courses Desserts26 Side dishes25 Breakfast19 Soups18 Bread16 Basics14 Baking11 Dinner7 30 minutes5 Sauces5

36 recipes tagged Main courses · page 1 of 2

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3 photos

Slow-Braised Beef Shin

Beef shin browned hard then cooked for hours at a bare simmer, until the collagen melts and the meat falls apart under a fork.

4 hrServes 4

Main coursesDinnerBeef

by readylemur

3 photos

Weeknight Red Lentil Dal

Red lentils simmered down to a loose puree with turmeric, then finished with cumin, mustard seed and garlic bloomed in hot ghee.

45 minServes 4

Main coursesDinner

by zestykestrel

3 photos

Cacio e Pepe

Spaghetti in a sauce of nothing but pecorino, black pepper and starchy pasta water, emulsified off the heat so it stays smooth.

22 minServes 2

Main coursesDinner30 minutes

by quietgecko

3 photos

Roast Chicken with Lemon and Thyme

A whole chicken salted and left uncovered in the fridge before roasting hot then moderate, so the skin crisps and the breast stays juicy.

1 hr 40 minServes 4

Main coursesDinnerChicken

by quietgecko

3 photos

Slow-Cooked Beef Ragu

Coarse beef mince browned in batches then held at a bare simmer for three hours, finished in the pan with the pasta.

4 hr 5 minServes 6

Main coursesDinnerBeef

by zestykestrel

3 photos

Crisp-Skinned Salmon

Salmon fillets cooked almost entirely on the skin side in one pan, which crisps the skin and leaves the flesh barely set.

15 minServes 2

Main coursesDinner30 minutes

by readylemur

3 photos

Classic Margherita Pizza

Three toppings, nothing hidden — this is the pizza that shows whether your dough is any good.

Mushroom Julienne

Mushrooms baked in a bechamel-style sauce under grated cheese, in individual dishes, browned under the grill.

50 minServes 4

Main courses

3 photos

Kulebyaka

An enriched pastry loaf layered with salmon, rice, egg and dill, baked until the crust sounds hollow.

1 hr 45 minServes 6

Main courses

3 photos

Pozharsky Cutlets

Breaded minced-chicken cutlets enriched with butter and cream-soaked bread, fried until the crust is deep gold.

50 minServes 4

Main courses

3 photos

Zharkoye

Beef, potato and root vegetables braised slowly in one pot until the meat pulls apart under a fork.

3 hr 5 minServes 4

Main courses

3 photos

Warm Farro and Roast Squash Bowl

Farro boiled like pasta and dressed while it is still hot, under roast squash, crisped kale and feta, so it eats as a meal.

1 hrServes 4

Main courses

3 photos

Slow-Cooked Black Dal

Whole urad soaked overnight and simmered for hours until it turns black and glossy, then finished with butter and a little cream.

3 hr 50 minServes 6

Main courses

3 photos

Chickpea and Spinach Stew

Dried chickpeas cooked from scratch and thickened with fried bread pounded to a paste, which is how Seville gets body without cream.

2 hr 10 minServes 4

Main courses

3 photos

Vareniki

Larger Ukrainian dumplings filled with potato and fried onion or with sweetened curd, boiled and dressed in butter.

1 hr 25 minServes 4

Main courses

3 photos

Mujaddara

Lentils and rice cooked in one pot under a mound of onions fried well past golden, which is where the whole flavour comes from.

1 hr 15 minServes 4

Main courses

3 photos

Buckwheat Kasha with Mushrooms

Buckwheat toasted dry, then cooked pilaf-style with onion and mushrooms so the grains stay separate.

50 minServes 4

Main courses

3 photos

Pelmeni

Small meat dumplings in thin dough, boiled until they float and served with smetana or with butter and vinegar.

1 hr 12 minServes 4

Main courses

3 photos

Golubtsy

Cabbage leaves rolled around seasoned mince and rice, then braised slowly in tomato and soured cream.

2 hr 20 minServes 4

Main courses

3 photos

Shashlik

Cubed lamb marinated in grated onion and vinegar, then grilled on flat skewers over embers until charred at the edges.

50 minServes 6

Main courses

3 photos

Plov

Rice steamed over lamb, carrot and cumin in a heavy pot, left unstirred so the grains stay separate.

2 hr 15 minServes 6

Main courses

3 photos

Kotlety

Everyday Soviet-era mince patties bound with milk-soaked bread, which keeps them tender rather than springy.

40 minServes 4

Main courses

3 photos

Beef Chow Mein

Beef coated in cornflour and seared in batches in a pan hot enough to smoke, with the sauce going in only at the very end.

40 minServes 4

Main courses

3 photos

Pork and Fennel Meatballs

Pork mince bound with a milk and bread panade and toasted fennel seed, browned in a pan and finished in tomato sauce.

1 hr 10 minServes 4

Main courses