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 Lavender & Honey Roasted Chicken

This marinade is great for roasted chicken, duck, hens, or any poultry.  The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze on the bird.  You may also use this as a glaze for grilling chicken pieces, but be sure to baste it near the end of the cooking time to ensure that the glaze doesn’t burn.

Makes about 1 cup of marinade


1 tablespoon thyme
1 tablespoon rosemary
1 teaspoon lavender
½ cup honey
1 ½ teaspoons marjoram
1 garlic clove, minced
1 shallot, minced
¼ cup aged balsamic vinegar

Whole chicken, chicken pieces, or smaller poultry such as a poussin, quail, or cornish hen


Non reactive mixing bowl
Pastry brush
Roasting pan
Meat thermometer


Combine all ingredients in a non-reactive bowl and stir thoroughly.

Preheat the oven to 350° F. Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).

Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165° F. Do not overcook.

[Chef’s Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.]

Recipe and photo by Mark Tafoya


Turkey Preparations

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

Turkey Gumbo

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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.

Moroccan Lemon Chicken with Chickpeas and Honeyed Sauce

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

Citrus Tea-Rubbed Halibut

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

Lamb and Fresh Herb Khoresh

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

Classic Mexican Mole (with Grilled Chicken and Cashews)

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

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

Thumbnail 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.