Family-style doesn’t have to be boring. Try these main dishes that feature delicious flavor combinations.
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
The trick to keeping all the different types of seafood and meats tender is to cook them individually. It’s a little more
work, but you won’t be left with tough shellfish.
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.
We’ll consider this a one-dish meal because you have meat, vegetables, and fruit all on a stick. It’s so easy, and you’ll
want to put the Lime-Cayenne Butter on everything you grill.
Arborio rice is what makes risotto so creamy delicious. This specialty rice has shorter, fatter grains than long-grain rice.
The trick is to pour in small amounts of broth, and stir constantly.
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.
Be sure to have all your ingredients ready (grated cheese, chopped parsley) before preparing the egg noodles. They cook quickly
and will get sticky if they are left sitting in a colander too long.
Cutting a whole chicken into pieces isn’t hard when you have sharp kitchen shears. You can also substitute 4 bone-in chicken
breasts if your group prefers all white meat.
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.
It’s easy to make this super-tasty recipe with rotisserie chicken or, for a slightly smoky flavor, grilled chicken.
The secret ingredients in this deeply flavored but simple chili? Canned chipotle peppers and dark beer.
This is the perfect dinner on a chilly day. Use any type of frozen vegetable medley—stir-fry blends have the most variety.