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Entries tagged with 'mains'

Plantain-Crusted Mahi mahi with Pineapple Salsa from 'The Catch'

Serious Eats Kate Williams Post a comment

Mahi mahi takes well to tropical-themed preparations, such as this creative twist on fried fish from Ben Sargent's new cookbook, The Catch. Instead of breading or battering the fish, Sargent coats the mahi mahi fillets with a thin layer of crushed plantain chips. The chips make for an ultra-crisp coating on the fish, and add needed sweet richness to the lean fish. A big spoonful of pineapple and tomatillo salsa is a perfect accompaniment, adding bright freshness to the fried fillet. More

Creamy Polenta with Chicken, Caramelized Shallots, Arugula

Serious Eats Yvonne Ruperti 1 comment

Creamy Parmesan polenta is topped with moist chicken, caramelized shallots, toasted pine nuts, and nutty arugula. More

Sardines in Spicy Tomato Sauce from 'The Adobo Road Cookbook'

Serious Eats Kate Williams Post a comment

For Marvin Gapultos, canned sardines in tomato sauce were the ultimate bachelor comfort food. These days, however, he has ditched the can for a fresh version featured in his new cookbook, The Adobo Road. His sauce is a perfect example of the melting pot of culinary influences in the Philippines: tomatoes from the Americas, smoked paprika and white wine from Spain, and fish sauce and calamansi lime juice from Southeast Asia. Fresh sardines quickly broiled atop the fragrant sauce are a step above the canned variety and just as effortless to prepare. More

Spiced Baked Chicken Parcels (Chicken en Papillote)

Serious Eats Yvonne Ruperti 1 comment

Who says cooking in papillote is just for fish? Parchment paper packets steam chicken, tomatoes, peppers, onions, lemon, and mediterranean herbs to moist perfection. More

Chicken Risotto with Lemon, Asparagus and Peas

Serious Eats Yvonne Ruperti 3 comments

This creamy risotto starts with homemade chicken stock and fall off the bone tender chicken. More

Turmeric Chicken with Sumac and Lime from 'The New Persian Kitchen'

Serious Eats Kate Williams 5 comments

For a totally different take on the basic roasted chicken thigh, enter Louisa Shafia's Turmeric Chicken with Sumac and Lime from The New Persian Kitchen. This super-simple braised dish is bright, tangy, and brilliantly yellow—it's a far cry from most muddled braised chicken dishes and even further from the typical roasted bird. More

Sesame Chicken and Eggplant

Serious Eats Yvonne Ruperti 3 comments

Microwave the eggplant first to use less oil in this hearty, sweet-salty chicken dish with lots of sesame flavor. More

Pastelón (Sweet Plantain 'Lasagna') with Radish Salsa

Serious Eats Lauren Rothman Post a comment

Traditional pastelón is kind of like a Latin American lasagna, layering fried plantains with a spiced ground beef filling and melty white cheese. This version is vegetarian-friendly, using spicy red beans for the filling and served with a crunchy, refreshing radish salsa. More

Orange Glazed Chicken

Serious Eats Yvonne Ruperti Post a comment

Syrupy reduced orange juice is brushed onto orange and rosemary marinated chicken legs served with an orange, blue cheese, walnut, and spinach salad on the side. More

Mapo Chicken

Serious Eats Yvonne Ruperti 7 comments

Tofu haters can have a shot at tasting the addictive Sichuan-style sauce flavored with hot chili oil and numbing Sichuan peppercorns. More

Chicken Egg Foo Yung and Garlic Bok Choy

Serious Eats Yvonne Ruperti 10 comments

Learn how to make this classic Chinese-American restaurant style dish at home. Succulent chicken omelettes with crunchy wood ear mushrooms, bean sprouts, smothered in an oyster and rice wine sauce. Served with garlic bok choy and steamed rice. More

Double Crusted Chicken Pot Pie

Serious Eats Yvonne Ruperti 6 comments

This leek, thyme, and parsley chicken pot pie does it right with a double helping of the best part—the crust. A pizza stone keeps the bottom golden and crisp. More

Herbed Stuffing Chicken Crunch Bake

Serious Eats Yvonne Ruperti 4 comments

Crunchy stuffing crumbs coat baked chicken with mushrooms in this vintage version of a Campbell's Soup recipe. More

Salt-Fried Pork

Serious Eats Chichi Wang 2 comments

A quick stir-fry of pork belly seasoned with chili bean paste and scallions. More

Turkey Au Vin

Serious Eats Kerry Saretsky 2 comments

Turkey legs get slow cooked in a classic French sauce of mushrooms, shallots, thyme, Cognac, red wine, and stock. The resulting stew is perfect over creamy mashed potatoes or buttered gnocchi. More

Slow-Roasted Duck Leg and Crunchy Root Vegetable Salad

Serious Eats Kerry Saretsky 2 comments

Crisp, salty duck and bright, snappy root vegetable slaw make for the perfect fall lunch. More

Blackened Chicken With Smashed Potatoes

Serious Eats Yvonne Ruperti Post a comment

As if the intense flavors of the spice rub weren't enough, this seasoning gets a toasty "blackening" as the chicken cooks in a hot skillet. Creamy smashed potatoes provide the perfect balance. More

Beyond Curry: Indian Fried Chicken

Beyond Curry Denise D'silva Sankhe 2 comments

A fresh green herb and chillis marinade make this Indian dish an interesting take on classic fried chicken. First, it's fried. Secondly, it's spiced just right. And thirdly, well, it's fried. More

Lemon-Rosemary Roasted Chicken with Crispy Potatoes

Serious Eats Yvonne Ruperti Post a comment

Lemon and rosemary chicken creates a flavorful pan juice to spoon over roasted carrots and crunchy roasted russet potatoes. More

Seared Panzanella Chicken from 'Portland, Oregon Chef's Table'

Serious Eats Kate Williams 1 comment

Roost's Seared Panzanella Chicken stood out amongst the rest of the poultry recipes in Portland, Oregon Chef's Table for its rustic restraint. The chicken is simply seared skin-side down and finished in the oven. The panzanella component is no more than caramelized garlic, oil-cured olives, toasted bread, parsley, and chicken jus. Each plate is finished with a whiff of arugula salad and a drizzle of extra jus. Nothing more, nothing less. More

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