Main Dish Recipes

Flank steak and greens braised with a Cajun-leaning spice blend, browned flour roux, and a quart of mixed greens. The Louisiana-style one-pot beef-and-rice dinner with deep, smoky depth.

Carbonnade flamande, the Belgian beef-and-beer stew: chunks of beef simmered low in dark stout with caramelized onions, brown sugar, vinegar, and a Dijon-smeared piece of stale bread that thickens the gravy.

Fluted quiche cups use homemade crepes as the crust, filled with sausage, cheddar cheese, eggs, and mayonnaise. Individual quiches that freeze beautifully for make-ahead brunch.

Focaccia condita made with durum flour and a slow-rise biga, topped with fresh tomatoes, oregano, capers, and olive oil. Crisp, chewy Italian flatbread baked at high heat.

Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.

If you love French Onion Soup you will enjoy this easy recipe that makes it a perfect light lunch.

Fried chicken breasts rubbed in ancho peppers: chicken slathered in a rich ancho chile paste, then dredged in a chili-spiked cornmeal coating for a shatteringly crisp, Southwestern-spiced crust. A bold twist on classic fried chicken.

Yeasted beer batter for fried fish: flour, eggs, beer, and a packet of active dry yeast rested two hours into a light, lacy coating that fries up shatteringly crisp. Pub-style fish-and-chips done right.

Cheesy baked dip with green chilies, oyster mushrooms, and eggs in a creamy custard. Scoop it up with chips or crusty bread.

Chicken casserole with red kidney beans, chili, and tomato sauce baked until the chicken is tender and the sauce thickens. A hearty one-pot dinner with Mexican-inspired flavor.

Granny's chicken and sausage gumbo, built on a deep brown roux and loaded with okra, smoky sausage, and tender chicken. Thickened twice with okra and file, simmered low, and ladled over hot rice.

Tender green beans bake under a blanket of crispy fried onions and cream of mushroom sauce, creating the classic comfort casserole that defines holiday tables.

Green chili with pork shoulder, diced green chilies, and canned tomatoes. A New Mexico-style chili verde browned in lard with no beans and loads of pepper flavor.

Roasted duck with a green peppercorn and star anise sauce made from homemade duck giblet broth. The duck is salt-poached first, then roasted until crispy. A refined French-inspired main course.

Very great vegetarian pizza, with garden tomatoes, fresh and savory flavor.

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