Main Dish recipe collection

Stuffed soft-shell crawfish: Louisiana bayou classic with shells packed full of buttery crawfish-bread stuffing, fried golden, and crowned with rich hollandaise. A full-on Cajun centerpiece.

Vegetarian stuffed winter squash filled with brown rice, carrots, peas, celery, and hazelnuts, then baked in a homemade tomato sauce. Serve hot or cold as a hearty plant-based main dish.

Crab and mushroom stuffing for flounder with scallions, bread crumbs, lemon juice, and butter. Baked at high heat and served with Mornay sauce.

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

Summer succotash with fresh corn, lima beans, zucchini, and grape tomatoes topped with seared sea scallops and a bright parsley drizzle. A seasonal one-pan main that eats like a cookout on a plate.

Beef Wellington, a true centerpiece roast: a beef tenderloin wrapped in a mushroom, pate, and Cognac duxelles and flaky puff pastry, then baked golden. An elegant special-occasion main that carves into pink slices.

London broil with a punchy garlic-mustard-Worcestershire marinade, broiled hot and sliced thin against the grain. The classic American budget-cut steak dinner done right.

Pan-seared salmon with orange juice and herbs, served over red potatoes, carrots, and broccoli. A complete one-pan dinner ready in 50 minutes.

Succulent stewed rabbit: flour-dredged rabbit browned in bacon fat, then braised with carrots, onion, red wine, and rosemary until fall-off-the-bone tender, finished in a rich wine gravy. Rustic comfort food.

Sugar house ham simmered in apple juice or fresh maple sap, then glazed with maple sugar, mustard, cloves, and raisins. A New England sugaring-season classic with sweet, deep flavor and a rich pan sauce.

This is a great pizza, and I added some onions too, very tasty and light.

Summer vegetable saute with squash, bell pepper, green onions, and fresh tomato seasoned with chili powder. A quick low-fat vegetarian side served over rice.

Ground beef meat pie with a seasoned beef and sour cream crust pressed into a pie pan, filled with mixed vegetables and melted cheddar cheese. A crustless meat pie with built-in protein shell.

No-cook sun-dried tomato and olive pesto with pine nuts, fresh parsley, shallots, and garlic. A bold, savory alternative to traditional basil pesto.

Sun-dried tomato spaghetti sauce with canned tomatoes, white wine, fennel seeds, and a vegetable soffritto sauteed in the sun-dried tomato oil. An intensely tomatoey, meatless pasta sauce.

White pizza with a ricotta base, rehydrated sun-dried tomatoes, chopped garlic, and dried basil and thyme on a prepared shell. A no-sauce pizza ready in about 30 minutes with just six ingredients.