Main Dishes

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Ratatouille is a hearty vegetable stew from the Provence region of France, and you'll find many variations. This recipe for ratatouille uses a pressure cooker to cook up the brightly colored and flavorful [more…]

Cassoulet: An Inexpensive Main Dish for Christmas

Cassoulet is a festive, budget-friendly main dish that's just right for a family Christmas dinner. This version of the classic French casserole makes a rich bean stew full of five types of meat. You can [more…]

Rolled Omelet with Herbs (Omelette aux Fines Herbes)

One of the first things a new cook learns how to make in a French kitchen is a basic rolled omelet. Plain or seasoned with herbs, the perfectly cooked omelet should be puffy and light. [more…]

Beef Stew (Boeuf Bourguignonne)

Perhaps the most famous of all stews, boeuf bourguignonne is chunks of beef that are browned and then slowly braised in red wine until the meat is fork-tender. [more…]

Casserole of Scallops (Coquilles St. Jacques)

What could be more special than an easy-to-prepare casserole of sea scallops poached in a wonderful white wine and cream sauce, dotted with bright green specks of chives? Serve with lots of crusty bread [more…]

Eggplant Casserole (Ratatouille)

Ratatouille, a hearty vegetable casserole from the Provence region of France, is made with the brightly colored and flavorful vegetables the area is known for. This dish is hearty enough to be served as [more…]

Fisherman’s Stew (Bouillabaisse)

This is the type of stew mostly likely made by a fisherman after cleaning his catch. The base of the stew is a tomatoey fish stock made with the most flavorful parts of the fish that are usually not eaten [more…]

Lamb Stew (Navarin d’Agneau)

Simplicity at its best, this stew benefits from very slow cooking, which makes the lamb butter-tender and melting off the bone. Ask your butcher to cut the lamb into even-sized pieces. [more…]

Leg of Lamb (Gigot Rôti à la Moutarde)

Leave it to the French to know how to prepare such a humble cut of meat with so much flavor and aroma. The mustard seals in all the wonderful flavor of the lamb while at the same time keeping the meat [more…]

Onion and Bacon Pie (Flammkuche)

Chewy like pizza, flammkuche is distinctly an Alsatian specialty with both French and German influences. Spread thick with sautéed onions, crème fraîche, and chunks of smoked bacon, this pie is especially [more…]

Open-Faced Omelet with Peppers, Tomatoes, and Ham (Pipérade)

There’s no denying that the origin of this hearty egg entrée is in the Basque region of France, which borders Spain. Basque cooking is known for its extensive use of peppers, onions, garlic, and tomatoes [more…]

Salt-Roasted Whole Fish (Le Poisson du Paludier)

Roasting fish in a shell of salt has been a popular cooking method for centuries. The salt absorbs the heat from the hot oven to cook the fish, which comes out moist and flaky with just the right about [more…]

Stewed Chicken (Coq au Vin)

This dish was most likely created years ago by some farmer’s wife as a way to tenderize an old laying hen or rooster. The chicken pieces are browned and slowly braised in red wine until the meat is falling [more…]

Tomato, Olive, and Anchovy Tart (Pissaladière)

True to their Mediterranean roots, the French of Provence shy away from using heat-sensitive fresh dairy products in their cooking, relying more on olive oil, vegetables, and cured fish, as in this fabulous [more…]

Cheese Tart (Quiche au Fromage)

Real men do indeed eat quiche in France. In fact, this savory, easy-to-make custard tart is a favorite entrée to prepare with whatever ingredients home cooks have on hand, including cheese, vegetables, [more…]

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