Main Courses

The piquant rémoulade sauce, flavored by cornichons, launches this childhood favorite into adulthood.

After the pork chops are cooked, take advantage of the flavorful browned bits left in the skillet by deglazing the pan with wine or a combination of broth and lemon juice.

This roast is rubbed with a garlic and herb mixture based on the traditional chimichurri, or green sauce, of Argentina. 

An herb-accented crust cradles an eggy filling boosted with tangy cheese, leeks and bacon.

 En papillote--baking in paper--is an effective method for preventing delicate foods like fish from drying out.

Asian plum sauce is a flavorful base for the glaze that’s brushed on the chicken. Although it also uses Sriracha hot sauce, also known as rooster sauce because of the animal that graces the bottle, it’s rather mild. Add additional hot sauce for a bigger burst of heat.

Asian seasoning and fresh bell peppers and green onions brighten up mild-tasting tilapia.

The spicy-sweet marinade that flavors this chicken couldn’t be easier.

Orange juice and peel work in tandem to give a citrus punch to this dish.

Pork chops are thinly pounded and dredged in panko, which turns into a golden brown crust during cooking.