Main Dish Recipes

Cheddar rice and green chili frittata: a Tex-Mex egg bake loaded with leftover rice, tomato, mild green chiles, and sharp cheddar. Cooks on the stovetop or in the oven.

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

Old-fashioned beef and vegetable soup with stewing beef, potatoes, carrots, celery, and cabbage. A rustic two-hour simmer that turns budget cuts into a hearty cold-weather meal.

Fried rabbit in breadcrumbs: a double-dredged, crisp-coated classic that treats rabbit like fried chicken. Milk-flour wash, then egg, then breadcrumbs. Serves with sautéed potatoes and greens.

You can use salmon or cod with great results in this cheesy bubbly dish.

This recipe is a keeper of our family recipes, very healthy and lovely.

If you love garlic, you will adore the scrumptious taste this tasty pasta dish has to offer!

Pancetta stuffed flounder baked with a crispy pancetta and bread stuffing, served over buttered new potatoes with hollandaise. An elegant dinner party fish dish ready in about an hour.

A simple and succulent dish that's very easy to make and doesn't take a lot to gain the approval of your family!

Stop being a plain Jane and try this succulent dish that is made with corned beef, cabbage and turnips.

An easy and scrumptious recipe is perfect for a small dinner with friends. One dish that will have you licking your fingers!

Killer shrimp: fiery herb-and-garlic broth with rosemary, thyme, fennel, and red pepper, simmered long then poached shrimp added at the end. Eaten with your fingers and plenty of bread.

Grilled salmon steaks basted in melted butter with lemon juice, white wine vinegar, and a hint of garlic. Simple, smoky, and on the table in 30 minutes flat.

Cajun pork boulettes simmer ground pork with onion, peppers, and garlic in a brown roux gravy, then fold in rice before getting breaded and fried into golden, walnut-sized fritters. Served with Creole mustard aioli for full Louisiana flair.

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.

Lamb stew with chestnuts and pomegranate layers tender braised lamb with saffron, cinnamon, ground walnuts, and tart pomegranate juice. A jewel-toned Persian-style stew, sweet, sour, and savory, spooned over saffron rice.