Main Dish recipe collection

Blanquette of veal is a classic French white stew with tender veal, cauliflower, and a silky sour cream and lemon sauce. Bistro comfort served over rice or noodles.

Classic French blanquette of veal with cauliflower in a velvety white roux sauce finished with sour cream. Slow-simmered tender veal stew, lightly nutmegged. Serve over rice pilaf or buttered noodles.

BLT burritos wrap crispy bacon, fresh tomatoes, shredded lettuce, and mayo in warm flour tortillas. A no-cook lunch ready in 10 minutes that combines two classics into one handheld meal.

Easy, quick and rich tasting pasta and it's ready in 20 minutes.

Blueberry risotto with fresh boletus (porcini) mushrooms, white wine, thyme, and butter-finished arborio rice. A Swiss-inspired risotto where wild berries meet earthy wild mushrooms.

Beanless ground beef chili spiked with cocoa powder and cinnamon for a rich, earthy depth. Thickened with masa harina and loaded with cumin, oregano, and five tablespoons of chili powder.

Treat your friends the next time their over with these scrumptious appetizers that will be gone in seconds!

Tourtiere, the French-Canadian meat pie served every Christmas in Quebec: spiced ground veal and pork simmered with potato, onion and thyme, tucked into a double crust and baked golden. A cozy, savory holiday tradition.

A quick and savory chili that tastes wonderful with a bread bowl or dinner rolls.

This freshly baked boboli can be served all by itself, it's delicious enough. Top it with some of your favorite vegetables, cheeses or anything you like to make a yummy pizza. Garlic and rosemary in the dough brings lots of great flavors.

Boboli topping with a sweet-savory pork and apple filling: roast pork and tender apples in an orange, Dijon and ginger glaze, piled onto a warm Boboli crust and quartered. A fast, gourmet flatbread that puts leftover pork to use.

Slow cooked classic, beefy just bursting with flavor, easy to make and feeds a crowd. Perfect for company.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Try this flavorful Irish boiled dinner at St. Patrick's Day!

This is a vegetarian dumpling dish, in Chinese New Year, when you begin to get tired of meat, you can try this recipe!

This Asian style bok choy stir-fry is very easy to make, and only a few ingredients, but they bring tons of flavors together!