Main Dish Recipes

Plump shucked oysters in a buttery cream sauce seasoned with mace and nutmeg, spooned into flaky patty shells. A classic seafood appetizer or elegant holiday main course.

Garlic potato and garbanzo pizza: thin-crust homemade pizza with a Dijon mustard base, sliced potatoes, smashed chickpeas, browned garlic, and red pepper flakes. Vegan-friendly, no tomato sauce required.

Scandinavian-style meatball cakes made from ground veal and pork with cream and eggs, served alongside beer rice cooked in French onion soup. A hearty, pub-inspired dinner.

Green enchiladas with Monterey Jack cheese and onion rolled in corn tortillas, smothered in a creamy sour cream and jalapeno sauce. A rich, cheesy Tex-Mex dinner baked until bubbly.

Flour-coated chicken livers cooked in butter with white wine, ketchup, and onion using the microwave. A quick 25-minute liver dinner with a tangy wine sauce, served over rice.

Golden onion quiche built on a full pound of slow-caramelized onions and sharp Gruyere, suspended in a heavy-cream custard. French bistro flavor, deeply savory, and worth every minute of stirring.

Rabbit cake is an old-fashioned Pennsylvania Dutch comfort bake: tender deboned rabbit layered with creamy potato filling and a simple stock gravy, then baked until golden and bubbling. Frugal, deeply savory.

Buttermilk chicken fried steak dredges cube steak in seasoned flour, dips it in a tangy buttermilk batter, and fries to crackling golden brown. Texas truck-stop comfort on a plate.

Ham crescent rolls stuff soft, buttery yeast dough with diced ham, rolled into crescents and baked golden. A Venezuelan-style homemade take on the supermarket classic.

Ham and turkey hash with sweet potato, apple, and red bell pepper, blanketed in a peppery cheddar cheese sauce and broiled bubbly. Great leftover ham rescue.

Southern-style veal rolls stuffed with ham and cheese, breaded with a horseradish egg wash, and baked in a mushroom soup and white wine sauce until golden.

Onion and Swiss cheese quiche in a flaky homemade soda water crust with a rich egg and cream custard seasoned with nutmeg. Made entirely from scratch.

Bacon and Swiss pizza quiche merges quiche custard with pizza-style tomato sauce, basil, and oregano. Crispy bacon, melty Swiss, and a spoke-pattern sauce drizzle make it brunch-table royalty.

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

Foolproof lasagna with ground beef in tomato sauce, layered with ricotta and mozzarella, then topped with a creamy parmesan béchamel for the crowning finish.

Chicken in corn cream sauce layered in a baking dish with Parmesan, nutmeg, and heavy cream, then broiled golden. A from-scratch roux-based casserole with broth-poached chicken.