Main Dish Recipes

Chicken tandoori marinated in yogurt, lemon, garam masala, coriander, and cumin, then grilled hot and dry to mimic a real tandoor oven. Serve with naan, rice, and cool cucumber.

Classic Italian osso buco: veal shanks seared then braised low in white wine, tomatoes, and herbs until the meat falls off the bone. Finished with a bright parsley and lemon gremolata.

New Mexico style spicy green chili braises pork shoulder and bones with tomatoes, tomato sauce, green chili strips, and hot peppers. Use to smother enchiladas or eat by the bowlful.

Texas-style smoked beef brisket rubbed with spices and barbecued low and slow, then wrapped with beer for a juicy, tender finish. The Texan way to smoke a brisket.

Never eat a frozen veggie burger again. Vegetarian burgers are easy to make, and you’ll be proud to show meatless who’s boss.

Compared to restaurant and store-bought veggie burgers this is the best black bean burger recipe I’ve ever tried. Add a quick avocado salsa for a topping and we're in love.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Boudin du pays is a traditional Quë©bécois blood pudding sauce made from fresh pork, lung, heart, and neck simmered with onions, cloves, savory, and coriander.

If you love seafood, this recipe will for sure deliver the delicious sea flavor to you.

Braised veal shanks (osso buco-style) with porcini mushrooms, white wine, rosemary, and a classic mirepoix. Oven-braised until fork-tender, with a reduced pan sauce.

Pan-seared chicken breast with leeks, lime and sundried tomatoes over zucchini noodles. Elegant, low-carb weeknight dinner with bright citrus finish.

Broccoli onion quiche with Swiss cheese and sour cream in a flaky pie crust, baked golden brown. Serve it with a fresh salad for a light summer meal.

Broiled cheddar-olive sandwiches loaded with sharp cheddar, olives, hard-boiled egg, and green pepper on toasted buns. A retro open-face sandwich that broils bubbly in minutes.

Broiled fish fillets finished with a deviled cheese topping of cheddar, chili sauce, mustard, and horseradish. Five-ingredient quick weeknight seafood dinner.

Grilled lamb chops with a Dijon mustard and honey glaze spiked with garlic and ginger. A 5-ingredient recipe where the sweet, tangy glaze caramelizes into a sticky crust on the grill.

Broiled rosemary chicken over pureed lentils stacks broiled chicken breasts on a walnut-and-mushroom lentil purée, with lemon-garlic chard and a rosemary-lemon pan drizzle.