Main Courses

Our main courses range from simple one-pot meals to elegant presentations for those special evenings. No matter what the occasion, however, one truth remains the same: It’s all about the flavors.

To browse these recipes in a list format, along with all of our recipes by category, see our Full Recipe Listing.

Post image for Herb Crusted Veal Roulade with Creamy Leek Sauce & Savory Chocolate Gravy

You can make this dish with either of the sauces or both for a nice visual and taste bud treat. We used free-range veal here, as the cook in charge (in this case our talented photographer Kelly Cline) is convinced it has more flavor while remaining succulent. You can also substitute chicken breast in this recipe.

Serves 4


For the roulade:
1-lb. veal cutlet (ask the butcher to cut it about 5/8″ thick from a whole top round)
Two pinches sea salt, finely ground
3 Leek Leaves, opened with the green tops cut off, softened in warm salt water
1 cup Wild Rice with Leeks and Portabello Mushrooms (recipe below)
2 tablespoons melted butter
½ cup fresh chervil, finely chopped

For the sauces:
Savory Chocolate Gravy (recipe below)
Creamy Leek Sauce (recipe below)

[click to continue…]

{ 1 comment }

Classic Mexican Mole (with Grilled Chicken and Cashews)

Thumbnail image for Classic Mexican Mole (with Grilled Chicken and Cashews)

Mole is one of the most enigmatic and interesting foods on earth.

Turkey Preparations

Thumbnail image for Turkey Preparations

There are as many ways to roast a turkey as there are grandmothers to teach us their cooking secrets.

Turkey Gumbo

Thumbnail image for Turkey Gumbo

Wondering what to do with the leftovers? This gumbo uses dark meat turkey instead of the traditional sausage and shrimp.

Turkey and Wild Mushroom Sauce

This sauce is a great way to use the small leftover bits from the bottom of the turkey platter. It freezes well, so you can make it right after Thanksgiving to use your leftovers, then defrost it in the middle of winter when you’re hankering for a little quick comfort food.

Lavender & Honey Roasted Chicken

Thumbnail image for Lavender & Honey Roasted Chicken

This marinade is great for roasted chicken, duck, hens, or any poultry.

Moroccan Lemon Chicken with Chickpeas and Honeyed Sauce

Thumbnail image for Moroccan Lemon Chicken with Chickpeas and Honeyed Sauce

This simple and rustic dish uses honey to sweeten the sauce and bring together the dish.

Citrus Tea-Rubbed Halibut

Thumbnail image for Citrus Tea-Rubbed Halibut

Ming Tsai shows us how delicate Citrus Herbal Tea Rub and mild sautéed halibut were made for each other.

Lamb and Fresh Herb Khoresh

Thumbnail image for Lamb and Fresh Herb Khoresh

This Khoresh-e qormeh sabzi pairs lamb with aromatic herbs, which serve to enhance the flavor of the lamb.

Seared Duck Breast with Figged Port Demi-Glace

Thumbnail image for Seared Duck Breast with Figged Port Demi-Glace

This dish is deceptively simple, and is a great technique for preparing duck breast with any kind of sauce.

Grilled Chicken Ciabatta Sandwiches with Roasted Pepper Duo

Roasted peppers are as much a part of summer for us as vine-ripened tomatoes.