Main Course (28)
Soups & Stews (9)
These simple broccoli rabe–sausage sandwiches are a favorite postmarket lunch of cook and author Lidia Bastianich.
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
This recipe is based on one that appears in German Home Cooking by Dr. August Oetker. The addition of a little flour gives the soup a smooth texture, while celery root adds an earthy note.
This hearty dish is a classic main course in the Auvergne region of France.
This rustic version of ragù calls for several different kinds of meat, each contributing a different dimension to the sauce, but it's the chicken livers in particular that lend a gamy depth.
While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
This deep, purple dish is a classic German accompaniment to a hearty meat course.
In this gumbolike stew, tender hunks of dried beef, beef chuck, and a smoked sausage called calabreza are simmered with okra.
This gravy is enriched with a variety of meats: hot Italian sausage, slender baby back ribs, thin-cut lamb shoulder chops, and more.
This is a favorite New England preparation for stuffed quahog clams.
Use only egg yolks in this delectable combination: in the time it takes for a whole egg to cook, the crêpe will dry out.
These saucy meatballs figure in a wide range of dishes that make up the constellation of little snacks served in tapas bars all over Madrid.
This hearty dish of sausage and grits is stick to the ribs good.
You can't beat homemade meatballs and spicy marinara to top your favorite pasta.
Here's a tasty way to prepare fresh fish with a Southern twang.
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
This is a German take on coq au vin.
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.