Main Dish Recipes

  • Blogs

    December 27, 2010

    Make Kittichai's Chicken and Coconut Wrapped in Egg Nets, Like Ty Bellingham

    Ty Bellingham, Executive Chef at Kittichai - Chicken & coconut wrapped in an egg net from Hanna Astrom on Vimeo. Give your New Year's Eve party a kick in the pants with these tasty little treats from Kittichai's new chef, Ty Bellingham. They're a little bit sweet, a little bit savory, with a touch ... More >>

  • Dining

    December 15, 2010

    Jeffrey's Grocery Serves Up Lamb Shank and Toilet Paper

    Gabriel Stulman offers you a seat at his high-end general store

  • Blogs

    December 6, 2010

    Recipe Exclusive: Make Back Forty's One-Pot Pozole Verde, Available Throughout December

    Back Forty's Pozole​Back Forty's One-Pot Dinner Series debuted last month and is slated to run through March. The idea was to feature one, soul (and body)-warming meal each cold-weather month, like Brazilian feijoada or Cajun gumbo. But November's Pozole Verde was popular with patrons that the ... More >>

  • Blogs

    December 2, 2010

    Top Chef: "I'm Reliving This Nightmare"

    Bravo​ After far, far too brief a hiatus, Top Chef returned last night, with a merry band of All-Stars in tow. "All-Stars," of course, is very convenient shorthand for "prior contestants suffering from various degrees of bitterness, self-delusion, and a disproportionate need for vengeance." Ev ... More >>

  • Blogs

    November 29, 2010

    Make Casa Lever's Risotto alla Milanese con Ossobuco, Like Chef Mario Danieli

    Risotto alla Milanese con Ossobuco​ Casa Lever in the Lever House building opened about a year ago, a venture of the Sant Ambroeus restaurant group. There's modern art on the walls and traditional Milanese-inspired dishes on the menu. Executive chef Mario Danieli shares the recipe for one of h ... More >>

  • Blogs

    November 16, 2010

    Make Haru's Chicken Udon Soup by Chef Norihiko Aratake

    Just like mama used to make.​Forget getting a flu shot this season (unless you're elderly or a baby). Instead, dose yourself with chicken noodle soup. It's Jewish penicillin -- or in this case Japanese. Chef Norihiko Aratake of Haru shares his recipe for Chicken Udon Soup, a restorative recip ... More >>

  • Dining

    November 10, 2010

    Henan Feng Wei—a Rare Henan Restaurant—Offers Unfussy Food

    Venture down to Flushing's bargain basement

  • Dining

    October 6, 2010

    Tu Do's Pho Needs Re-Education

    But other fine dishes abound at this Chinatown Vietnamese spot

  • Blogs

    August 23, 2010

    Make Daniel Angerer's Wiener Schnitzel, from Klee Brasserie

    It's icky out. Make wiener schnitzel.​Daniel Angerer has had a busy year: he had a baby, made headlines with his wife's breast milk cheese, and started releasing details about his forthcoming sausage-centric restaurant. Today, he warms us up with a recipe for wiener schnitzel, just as he makes ... More >>

  • Blogs

    July 22, 2010

    Chatting With Veggie Burgers Every Which Way's Lukas Volger About Reinventing the Bête Noire of Vegetarian Dining

    Veggie Burger MadnessLukas Volger displays one of his creations.​Even though it's generally accepted that vegetarian food has evolved by leaps and bounds over the past several years, veggie burgers by and large remain stuck in the herbivore ghetto. There's the Morningstar-Boca Burger contingen ... More >>

  • Dining

    July 13, 2010

    At David Chang's Ma Peche, Good Food Battles a Terrible Room

    Downtown's cult chef tries to tackle Midtown

  • Blogs

    June 21, 2010

    Make Seamus Mullen's Marinated Cheese From The Book of Tapas

    Manchego, marinated.​ For some reason, the idea of tapas can be daunting. It probably has something to do with the fact that, to make a meal out of them, you have to make so many different things. But with recipes as easy as Seamus Mullen's marinated cheese, throwing a tapas party could become ... More >>

  • Blogs

    June 14, 2010

    Make The Mark's Cheeseburger with Truffle Mayonnaise, Off the Late-Night Menu

    The Mark's late-night cheeseburger.​Jean-Georges Vongerichten has been busy this year with two major restaurant openings in the space of several weeks. The Mark Restaurant, in the hotel of the same name, has just introduced its late-night menu, complete with dressed up bar snacks like the Mark ... More >>

  • Blogs

    May 24, 2010

    Make Adam Perry Lang's Beef Back Ribs, From BBQ 25

    Adam Perry Lang's Beef Back Ribs.​More than half of the recipes in Adam Perry Lang's latest cookbook, BBQ 25: The World's Most Flavorful Now Made Foolproof, are "quick cook" meals because, as he writes in the book's introduction, "sometimes all you want is instant gratification." He shares his ... More >>

  • Blogs

    April 26, 2010

    Tetsuya Akikawa's Saikyo Miso from Zenkichi

    Zenkichi's most popular dish: Saikyo miso-marinated black cod​Zenkichi, that labyrinthine Japanese brasserie in Williamsburg, is still struggling to get approval for a liquor license for a second location on the Bowery. It has even urged patrons to send letters to the community board voicing t ... More >>

  • Blogs

    April 19, 2010

    Spice Market's Chicken Satay with Lime Dipping Sauce

    Spice Market's Chicken Satay with Lime Dipping Sauce​As the weather warms (and cools and warms again... damn you, spring, you tease!) diners are heading outdoors for dinners al fresco and fun, summery fare. Spice Market opened its outdoor dining section a couple of weeks ago, and Jean-Georges ... More >>

  • Blogs

    March 29, 2010

    For Passover, Some Gefilte Fish, Out of the Jar and Into the Steamer

    Smoked whitefish gefilte fish. Not filthy fish.​ On the Passover Seder table, there are few foods more reviled than gefilte fish. Burdened with the nickname "filthy fish" and typically sourced from glass jars where it's suspended in a viscous, gelatinous sludge, it's been likened to SPAM, ca ... More >>

  • Blogs

    March 29, 2010

    Make Mama's Cornbread and Pork Stuffing for Brunch

    Mama's Cornbread and Pork Stuffing​Mama's Food Shop has long been known for its exceptional (and exceptionally priced) fried chicken, roasted pork shoulder, and bacon-wrapped meatloaf, all served alongside such generous sides as mac 'n' cheese, braised kale, and sweet potatoes with molasses. L ... More >>

  • Dining

    March 24, 2010

    Double Happiness at Merit Kabob and Dumpling Palace

    Jackson Heights serves up a South Asian two-for-one

  • Blogs

    March 15, 2010

    Make Terrence Gallivan's Pizza Bianca from August's Brunch Menu

    Terrence Gallivan's Pizza Bianca at August​You may be wishy-washy about brunch, but there certainly are no misgivings about your feelings for pizza. Chef Terrence Gallivan of August in the West Village has embraced his restaurant's popularity among the brunch crowd, but gives away his fondness ... More >>

  • Blogs

    February 23, 2010

    All About Braising by Molly Stevens

    ​ Welcome to Best Cookbooks, an appreciation of the cookbooks we use the most: The ones with sauce-splattered and dog-eared pages, the ones that can be counted on. "At its most basic," Molly Stevens writes, "braising refers to tucking a few ingredients into a heavy pot with a bit of liquid, ... More >>

  • Blogs

    February 22, 2010

    Make Michael Ferraro's Margarita Mac from Macbar

    Chef Michael Ferraro's Margarita Mac​Comfort food shows no sign of slowing down in New York, and nothing epitomizes the trend more than an entire restaurant dedicated to mac and cheese. (In fact, our fair city boasts two such establishments.) Macbar, the all-yellow carb-peddling annex to Deli ... More >>

  • Blogs

    February 16, 2010

    Make George Mendes' Arroz de Pato

    arroz​In weather such as this, there are few cravings as strong as those for carbs and meat. The Arroz de Pato (duck rice) is the most popular dish at Aldea, the restaurant George Mendes opened last summer as an ode to Iberian cooking. Preparing the dish is no quick task, but the results are w ... More >>

  • Blogs

    January 19, 2010

    Joseph Leonard's James McDuffee Shares his Recipe for Pan-roasted Chicken Breast with Baby Carrots, Turnips, and Mashed Potatoes

    You've heard a lot about Joseph Leonard. Now, listen to the recipe for its pan-roasted chicken.​ For a small, quaint West Village restaurant, Joseph Leonard has had a difficult time staying out of the press since it opened last summer. Even after the opening buzz died down, it made headlines f ... More >>

  • Blogs

    December 30, 2009

    Pot Roasting a Lamb Neck From the Greenmarket's Uphill Farms

    Lamb pot roast with carrots and polenta​ Ruth Reichl posited that lamb neck will be the pork belly of 2010, and indeed, it's turning up on menus with increasing frequency, including cooked alla cacciatora at Danny Meyer's new Maialino. It may be having its moment, but it's one of those humble ... More >>

  • Blogs

    December 8, 2009

    Recipe: Make Antonio Prontelli's Venison Stew With Chestnuts and Dried Apricots & Mascarpone Polenta

    Chef Antonio Prontelli gets his game on.​Seems like everyone is getting into game these days. It's wild, lean, and full of flavor. But cooking it isn't exactly a no-brainer -- the risk of ending up with a tough hunk of meat is high. Chef Antonio Prontelli of Rock Center Cafe avoids this proble ... More >>

  • Blogs

    December 8, 2009

    Improvisational Adventures in the Kitchen, Part 2: In Which Rachael Ray Exonerates Herself

    ​As you'll no doubt recall, last night I roasted a chicken because I wanted to make Thanksgiving-style stuffing.

  • Blogs

    November 23, 2009

    Recipe: Make The Pioneer Woman's Potato-Leek Pizza

    ​Ree Drummond is The Pioneer Woman, a thirty-something city girl-turned-ranch wife and mother of four. Her blog chronicles her life as a black pumps-wearing, sushi-eating, pedicure-getting gal who fell in love with a rugged cattle rancher and moved to the middle of nowhere. She shares a recipe ... More >>

  • Blogs

    November 19, 2009

    Interview: Coolio on His New Cookbook Cookin' With Coolio, Ratatouille, and Thanksgiving Dinner With a Pimp

    You wouldn't think that the rapper behind "Gangsta's Paradise" would know his way around the kitchen, but it turns out that Coolio is something of a foodie. Last year, rather than settling in for a mild-mannered retirement with a Grammy, three VMAs, several movie roles, and a handful of TV appeara ... More >>

  • Blogs

    November 16, 2009

    Recipe: Make the Smorgas Chef's Gravlaks

    ​Morten Sohlberg, the chef-owner of Smorgas Chef at Scandinavia House, shares his recipe for the house gravlaks, a Scandinavian specialty of fresh salmon cured in salt, sugar, dill, and spices. The gravlaks is part of the new Dinner & a Movie special at Smorgas that includes, well, a three-cou ... More >>

  • Blogs

    November 4, 2009

    Does the World Need Another Burger List?

    ​ Clearly, the ground beef recall has not slaked the food press's hunger for more burger coverage. Today, yet another discussion of the ground beef patty sandwich has surfaced in Time Out New York. This one is notable for the fact that it lists the burger favorites of luminaries like Anita Lo, ... More >>

  • Blogs

    November 3, 2009

    Umi Nom's Incredible Hot Sauce

    ​ Umi Nom, the new Filipino-Southeast Asian restaurant on the Clinton Hill-Bed-Stuy border, serves a very comforting version of pancit canton. The noodle dish, which is Filipino of Chinese origin, involves round egg noodles stir-fried with sweet Chinese pork sausage, chicken, scallion and dash ... More >>

  • Blogs

    November 2, 2009

    David Chang Says That Doing Vegetarian Food Would be a "Pandora's Box"

    eflon/flickrSwiss chard, or Pandora's box?​David Chang appeared on Leonard Lopate earlier this afternoon to plug his new cookbook, which hit bookshelves last week. In between talking about recipes (all of the ingredients in the book, Chang said, could be found in Chinatown), plugging the Brook ... More >>

  • Blogs

    October 19, 2009

    Recipe: Make Pork Chops Two Ways By Sonoma Chefs Jeff Mall & Josh Silvers

    ​Sonoma chefs Josh Silvers and Jeff Mall of Syrah Bistro and Zin Restaurant, respectively, have teamed up on a cookbook for Rodney Strong Vineyards that highlights Sonoma-style cuisine, entitled Down Home: Downtown. Silvers provides the downtown, while Mall contributes the down home recipes. T ... More >>

  • Blogs

    October 12, 2009

    Recipe: Make Sam Sidawi's Rustic Rib Eye Roast on Baguette

    ​Sam Sidawi is a baker based in Montreal, who was inspired by a sandwich he ate in Paris. He's known for his instructional DVDs on how to make good bread. His new book, My Rustic Sandwiches: Great Recipes to Savor Artisan Bread, features simple and gourmet recipes for foods best enjoyed with h ... More >>

  • Blogs

    September 15, 2009

    Cookbook Tester: Japanese Hot Pots

    Salmon hot pot--made with arctic char​ One of the only good things about summer's passing is the arrival of soup season. Just in time, Japanese Hot Pots: Comforting One-Pot Meals by Matsuri chef Tadashi Ono and writer Harris Salat comes out a week from today. Japanese hot pot, or nabemono, ... More >>

  • Blogs

    September 8, 2009

    Recipe: Make Ryan Skeen's Salt & Pepper Pigs' Tails​Chef Ryan Skeen is known for his porky exploits and, especially, his nose-to-tail cooking philosophy -- not to mention a new-found "rock star" status. He shares his recipe for Salt & Pepper Pigs' Tails, which can be found on the menu at Allen & Delancey. Pigs' tails can be purchased ... More >>

  • Blogs

    September 2, 2009

    Cookbook Tester: Everyday Harumi

    Tofu with spicy minced meat sauce (Japanese-style mabo dofu)​Mackerel cooked in miso​ Harumi Kurihara is Japan's most popular cookbook writer and food authority--she has books, a magazine, and shops where she sells her cookware and clothing lines. She's like Martha Stewart, Nigella Lawso ... More >>

  • Blogs

    August 7, 2009

    Cookbook Tester: Burger Bar by Hubert Keller

    ​ The problem with Burger Bar by Hubert Keller is that it is full of extremely fussy burgers--and the rare recipe that doesn't call for two dozen ingredients is so simple that you really don't need a recipe. You know how to make a burger out of ground chuck and then top it with cheese, lettuc ... More >>

  • Blogs

    July 23, 2009

    Cookbook Tester: The Iraqi Cookbook by Lamees Ibrahim

    Iraqi zucchini and eggplant stew Our Man Sietsema has recently written about Iraqi food (and two weeks ago reviewed the first "out" Iraqi restaurant in the city)--good reminders that the country has a rich culinary tradition, and has much more going on than constant strife. Just two months ago, In ... More >>

  • Blogs

    July 20, 2009

    Recipe: Make Aretsky's Patroon's Certified Angus Prime Beef Burger with Slow Roasted Tomatoes and Grilled Red Onions

    Is there a more perfect summer food than a freshly grilled burger? (Um, perhaps. But it probably can be vastly improved by an accompanying grilled beef burger.) Bill Peet, executive chef at Aretsky's Patroon, shares the recipe for his Certified Angus Prime Beef Burger, as well as a few tips on how ... More >>

  • Blogs

    July 20, 2009

    Make Nelson Mandela's Favorite Chicken Curry

    There's much to be written about Nelson Mandela, but a Mandela cookbook isn't exactly the first thing that springs to mind. Nevertheless, South Africa-based writer Anna Trapido has recently published Hunger for Freedom: The Story of Food in the Life of Nelson Mandela, a "gastro-political biography." ... More >>

  • Blogs

    July 14, 2009

    Cookbook Tester: Quick and Easy Korean Cooking

    Left: Sauteed eggplant; Right: Spicy buckwheat noodles topped with boolgogi Quality, accessible, authentic Korean cookbooks are hard to come by. Ably filling that gap is Cecilia Hae-Jin Lee's Quick and Easy Korean Cooking, which just came out in March. It's filled with more than 70 recipes, most o ... More >>

  • Blogs

    July 6, 2009

    Make Spina's Farfalle With Chanterelle Mushrooms & Speck

    Photo by Michael TulipanA trip to Naples can ruin pizza for you for life. The same can be true of pasta... Unless you live in New York. Neapolitans have been coming to our fair city to replicate the amazing pizzas and pastas of their homeland for decades. One such Neapolitan is Roberto Patriarca, w ... More >>

  • Blogs

    June 18, 2009

    Cookbook Tester--Second Helpings from Union Square Cafe

    Lamb stew alla Romana Second Helpings from Union Square Cafe by Danny Meyer and Michael Romano was published way back in 2001, but we think that the book is worth a second look. Union Square Cafe , opened in 1985, was Danny Meyer's first restaurant, serving seasonal, New American-Italian food tha ... More >>

  • Blogs

    June 15, 2009

    Recipe--Make Francis Mallmann's Peached Pork

    This week, we bring you a recipe for Peached Pork by South American celebrity chef Francis Mallmann. Argentina's TV chef is the mentor of Ignacio Mattos, the chef at Il Buco, and will be cooking at the restaurant tonight with his protege to celebrate his new book, Seven Fires: Grilling the Argentine ... More >>

  • Blogs

    May 20, 2009

    Make Apiary's Citrus Cured Salmon Benedict

    As promised in our weekly dining newsletter, we bring you the recipe for Citrus Cured Salmon Benedict with trout roe and hollandaise sauce on a grilled brioche from Scott Bryan, the chef at Apiary, which is still excited about its newish brunch menu. Says Chef Bryan about his dish: "I wanted to do ... More >>

  • Blogs

    April 24, 2009

    Flash in the Pan--Kung Pao Shrimp

    Flash in the pan: bringing you simple, quick, but not dumbed-down recipes. This Kung Pao shrimp recipe is adapted from a Kung Pao chicken recipe by Fuchsia Dunlop in her book Land of Plenty: A Treasury of Authentic Sichuan Cooking. I tweaked it by subbing shrimp for chicken, and adding mild, lo ... More >>

  • Blogs

    April 13, 2009

    Cookbook Tester--Suvir Saran's American Masala

    Suvir Saran, chef of Devi, has just opened a casual spot in Jersey City called American Masala. That also happens to be the name of the chef's most recent cookbook, and from what I gather, the concept behind the book and the restaurant are the same: simple, Western food (burgers, pasta, chili) twea ... More >>

  • Blogs

    April 9, 2009

    The Tao--and Dow--of Tao

    When Eater reported on the New York restaurants that were among the highest grossing in the nation, I was astonished. I guess I expected Tavern on the Green to be there, but I never expected the list to be such a celebration of mediocrity. Number 5 on the list--grossing 24.4 million--was Tao, a midt ... More >>

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