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.

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.

Olive Oil Poached Sablefish with Citrus & Thyme

The sweet taste and flaky texture of sablefish are complemented by its poaching liquid: wonderfully fruity olive oil.

Moroccan Pork Tenderloin with Cardamom Glazed Carrots

The aroma of this spice rub is an indulgent invitation for the senses.

Beer-Braised Beef Back Ribs

Jennifer sets out to master the art of braising beef back ribs.

White Pizza with Shrimp, Crab & Asparagus

When my friend Paul started talking about this pizza he prepared, I believe I may have dribbled on my shirt. This combination of flavors is veritably sex on a plate.

Gramma Crucitti’s Meatballs

Nothing brings back childhood like my grandmother’s meatballs.

Lobster Ravioli with Vanilla Butter Sauce

Thumbnail image for Lobster Ravioli with Vanilla Butter Sauce

These luscious ravioli combine the delicate flavors of lobster & shiitake mushrooms with the decadence of vanilla & white wine.

Video: Indonesian Cooking – Pepes Ikan dan Udang

Chef Mark’s Indonesian Adventure concludes with a trip to the Wayan Cooking School in Bali

Herb Crusted Rack of Lamb with Garlic Smashed Potatoes

Lamb is both the symbolic and literal food of springtime.

Roasted Squab (or Cornish Game Hens) with Apple-Cinnamon Glaze

This simple preparation can be used to roast any bird, but is especially good for wild game birds, as it showcases and gently accents their natural flavors.