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.

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There are as many ways to roast a turkey as there are grandmothers to teach us their cooking secrets. Everyone seems to have their favorite method for turkey, and while we do not zealously advocate one over another, we are partial to the high-heat roasting method, which produces a crisp and brown exterior without cooking the bird so long it dries out. To ensure a moist bird, buy a kosher turkey, which has been salted to draw out the blood. Otherwise, use a brining technique to ensure a moist bird. Below is one of our favorite brine mixes, which you can use for any kind of meat.

Fruit and Spice Brine Mix


For the fruit and spice brining mix (makes about 3 cups):
1 cup sea salt
¾ cup sugar
3 or 4 star anise
1 tablespoon whole black or pink peppercorns
6-8 cardamom pods
1 tablespoon dried orange peel
1 tablespoon dried lemon peel
2 tablespoons dried rosemary

8 cups water
8 cups apple cider or water

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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.

Lavender & Honey Roasted Chicken

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

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

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You can make this dish with either of the sauces or both for a nice visual and taste bud treat.

Seared Duck Breast with Figged Port Demi-Glace

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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.

Basil Pasta Rags with Four Cheese Filling & Basil Sauce “Mignonette”

This is the rustic approach to ravioli or lasagna, and one that saves time while delivering the same magnificent taste.

Gorgonzola-Stuffed Steak with Prosciutto

Gorgonzola cheese blended with finely minced herbs and nuts oozes out of pockets cut into thick, meaty sirloin steaks.