Main Course
8665 recipes found
Rosh ha-Shanah Pot Roast
Turkey Loaf
Lamb and Bean Stew
Chicken Breasts With Tomatoes and Eggplant
Lentil Salad With Frankfurters
Vegetable Soup With Meat
Stuffed Quail Gumbo
John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s. Instead of being served separately, as tradition dictates, the gumbo garnishes — rice, oysters and sausages — are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.
Cajun-Style Stuffed Rabbit Legs
John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.
Penne With Corn And Hot Sausage
Paglia e Fieno With Corn
Wild Boar Fried Texas Style
Austrian Marinated Fillet of Beef With Asparagus Tips
Grilled Chicken Marinated in Sesame Oil
Grilled Cornish Hens With Marjoram and Garlic
Fried Chicken Salad
Basic Smoked Fish
Fettuccine With Mussels, Basil and Cream
Moules Marinières
Brie and Artichoke Custard Pie
Boston Fish Chowder
Runzas
These Russo-German beef-cabbage mixtures encased in yeast dough were called kraut runsas by German farmers who had first settled in Russia and then emigrated to Nebraska. Later they became kraut baroques. Today the local chains of Runza Huts and Runza Drive-Inns have copyrighted the name for a dish not unlike a Cornish pasty. Nebraskans on home leave always return with runzas.
Louisville Hot Brown Sandwich
Basic Roast Duck