Main Course

Quail Egg Fettuccini Nests

For celebrating spring, allow the creamy texture of peewee quail eggs atop a delicate fettuccini nest, enhanced by the flavor of the mushroom cream sauce and fresh peppery chives, satisfy both the aesthetic eye and gourmet palette.

Pork Ragôut with Pappardelle

Savory pork ragôut, slowly stewed with tomatoes, carrots, pearl onions, and herbs creates a succulent sauce for Tuscan pappardelle egg noodles.

Chicken Pumpkin Tagine

Capturing the best fall flavors and colors, earthy bright orange pumpkin and sweet crimson currants stud this rich and hearty North African chicken stew. Savor the season’s satisfying abundance.

Ember-Roasted Turkey Breast

Turkey breast wrapped in bacon spit-roasted over an open fire in the crisp fall air beckons friends and family to gather and share.

Stuffed Clam Bake

This Southern cornbread, bacon, and topneck rendition of Cape Cod’s stuffed quahogs baked in shucked and cleaned half-shells of hard-shell clams make a delicious shellfish entree.

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