Family-style doesn’t have to be boring. Try these main dishes that feature delicious flavor combinations.
Writer Julia Rutland
1 of 15Photo: Howard L. Puckett
Scallop-Wild Rice Pie in a Hazelnut Crust
This dish is very tasty and comforting. Bay scallops are small, but if you want to use larger sea scallops, simply quarter them. Any type of mushroom works; wild mushrooms such as shiitake and porcini are delicious in this dish.
This tasty make-ahead dish uses hot smoked salmon. (The type you see in thick, rectangular pieces, located in the refrigerated section of the grocery store.) Cold smoked salmon is the thin, translucent type often served with bagels and cream cheese. You can use either type, but the thinner slices turn pale and opaque during cooking and lose a lot of their delicate smoked flavor.
Tagine is the name of the dish and also the vessel you cook it in. The domed lid circulates steam so food is very tender. No worries if you don’t have one; just use a heavy cast iron Dutch oven with lid.
Cassoulet is a French dish that traditionally contains beans and meats like pork, sausage, or duck. Our recipe sticks to the classic but adds spicy Andouille sausage for a kick of heat and country ribs for richness.
Poaching is a super-easy and quick way to cook fish and great for keeping all seafood moist and tender. This recipe takes it one step further because the poaching liquid becomes a delicious broth you’ll want to soak up with bread. Small, thin fillets such as tilapia or flounder will fall apart; it’s better to use thicker cuts of fish in this recipe.
Traditional cassoulet with dried beans can take hours to prepare. Our version takes a few shortcuts including canned beans and tomatoes. You can even prepare this the day ahead—great for busy weeknights.
The rice in this zesty dish is full of flavor because it’s cooked with broth and all the seasonings. The chopped chicken is cooked in two batches—instead of being sautéed, a large amount will just steam.Recipe:Chicken-and-Sausage Jambalaya
13 of 15Photo: Charles E. Walton IV
Chicken and Rice Casserole with Spinach and Shiitakes