Main Dish Recipes

Pan-browned whole trout on a bed of mushroom-ham stuffing, draped in a foaming Roquefort and Pernod butter sauce. A classic French fish dish for a special occasion.

Firehouse-style chili with 2 pounds of ground beef, pinto beans, and smoky cumin. Serve over spaghetti Cincinnati-style or with crackers for game day.

Veal ragout simmered with carrots, celery, potatoes, peas, tomato paste, garlic, and marjoram. A classic one-pot stew with golden-browned veal in a rich, savory gravy.

Classic veal piccata with lightly floured cutlets seared in butter and olive oil, finished with a bright lemon-caper pan sauce. A timeless Italian-American favorite that comes together faster than you can set the table.

Layered vegetarian moussaka with sauteed eggplant, rich mushroom-tomato sauce with red wine, and creamy ricotta bechamel baked until golden. Greek comfort food, no lamb needed.

A Cajun showstopper: whole roasted chicken rubbed with Creole seasoning and stuffed with homemade dirty rice built on a dark roux, gizzards, ground pork, and the holy trinity.

Ginger-spiked pork meatballs browned until golden, then simmered in curried coconut milk sauce and served on crisp lettuce with fresh basil and lemon zest. A Thai twist on the Chinese classic.

My favorite pierogi are filled with the veal lung or the brown lentils. Why not to combine these ingredients into the one filling?

Crab and shrimp baked in a sharp cheddar cheese sauce with a hit of hot sauce, topped with more melted cheddar and served over steaming rice. Southern-style seafood comfort.

Chili-dusted chicken pieces browned and simmered in a saucy mix of diced tomatoes, green chilies, black olives, and fresh cilantro. Serve over rice for a Southwestern one-skillet meal.

Fried pike sandwich with Cambridge sauce: cornmeal-crusted pike fillets on pumpernickel, slathered with a classic English herb sauce of hard-boiled egg, anchovies, capers, and tarragon.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

Lightly floured sole fillets pan-seared until golden and crackling, finished with a bright lemon-butter pan sauce. Ready in just 15 minutes for a quick, elegant weeknight dinner.

Oyster and artichoke casserole layered with sauteed mushrooms and topped with a white wine cream sauce, lemon slices, and paprika. A rich Southern-style seafood bake.

Lamb Marsala: shoulder chops dredged, browned, and slow-braised in Marsala wine with mushrooms until fork-tender, then served over golden braised winter squash. A rich, cozy autumn twist on chicken marsala.

Microwave mac and cheese loaded with sharp cheddar, luncheon meat strips, and a buttered bread crumb topping. Stovetop-free comfort food that comes together in one casserole dish.