One man's meat is another man's poison, or so the saying goes. So we're hedging our bets with main course recipes that offer everything from meat and potatoes to kid-friendly foods to homespun casseroles so you can pick your, uhm, poison with ease.
Steamed Vegetables with Tamari Butter
Steaming is an excellent way to prepare vegetables. It’s fast and helps to retain moisture, color and nutritional value.
Spicy Glazed Chicken
In the oven or on the grill, this spicy rub with a honey glaze turns chicken into a quick meal.
Prune-Stuffed Pork Loin
A perfectly juicy pork loin, stuffed with prunes and finished with your favorite Cajun seasoning.
Roasted Chicken Legs with Olives
A budget-conscious Italian inspired chicken dish with roasted olives–yum!
Braised Chicken with Mushrooms
Serve this chicken over a bed of wild rice to soaks up the delicious juices.
Cajun Chef Donald Link calls for ground pork and chopped chicken livers in this version of Dirty Rice.
Stovetop Cheese Souffle
Use any kind of good-quality cheese you like in this super-easy, weeknight souffle.
Smoky Mac and Cheese
Smoked Gouda and fire-roasted tomatoes add a double hit of smoky flavor to this luscious mac and cheese.
Salmon and Root Vegetable Packets
Salmon and fresh vegetables are seasoned with fresh dill, butter, salt and pepper.
Duck Glazed with Curry and Honey
These timings and temperatures should give you ducks that are medium-rare—that is still a bit pink at the joints. If you like your duck well done, cook longer.
James Beard’s Turkey Chili
This savory turkey chili includes two surprise ingredients: almonds and peanuts.
Roast Duck with Oranges
This duck recipes is a much simplified version of the French standard canard à l’ orange.