Main course recipes

Baked Spaghetti with Melted Cheese and Milk

Tender spaghetti coated in a simple buttery milk-and-cheese sauce, topped with more grated cheese and baked until bubbling.

• 45 min

Baked Weakfish Vénitienne

Weakfish baked with a green butter of shallots, garlic, parsley, chervil and chives.

Bavarian Hen Stuffed with Giblets and Truffles

Whole hen braised with a breadcrumb, giblet, truffle and egg filling.

• 155 min

Bavarian Roast Turkey with Potato-Apple Stuffing

Whole roast turkey stuffed with grated raw potato, apple, onion, crumbs and egg, seasoned with sage and thyme.

• 270 min

Bay Shore Smelts

Twelve whole seasoned smelts lightly rolled in Parmesan and deep-fried.

Beef Braised with Tomato and Dried Mushrooms

A thick piece of beef started in a gentle simmer, then finished over pancetta and vegetables with tomato and dried mushrooms in strained juices.

• 240 min

Beef Curry with Rice and Fried Apples

Tender beef pieces in a lightly thickened curry sauce, served inside a ring of rice with browned apple slices and parsley.

• 135 min

Beef Fillet with Marsala

A tied beef fillet gently cooked with onion, prosciutto and butter, then finished in strained, defatted juices with Marsala.

• 105 min

Beef Tongue in Lemon and Vinegar Sauce

Slices of slowly boiled tongue finished in a lightly sweet-sour onion sauce with lemon, vinegar and warm spices.

• 230 min

Beef Tongue with Mushrooms, Tomato and Sherry

Tender sliced beef tongue reheated in an onion, mushroom, tomato and sherry sauce.

• 225 min

Beef and Chutney Stuffed Peppers

Sweet peppers baked with a seasoned beef, tomato and egg filling until fully cooked.

• 80 min

Beef and Prosciutto Cake with Rosemary

One thick, finely minced beef and prosciutto cake with Parmesan and eggs, gently cooked with garlic, rosemary and a little tomato sauce.

• 60 min

Beefsteaks with Fried Apples

Broiled sirloin steaks with milk-and-flour-coated fried apples and herb butter.

Belgian Bacon-Wrapped Broiled Quail

Butter-rubbed quail broiled inside a thin bacon band and served on toast with parsley-lemon butter.

• 50 min

Belgian Chicken and Veal with Sherry Currant Sauce

Cooked chicken and veal heated in a mustard-paprika sherry stock, finished with currant jelly and croutons.

• 30 min

Belgian Fried Calf's Feet with Tomato Sauce

Tender deboned calf's feet egged, crumbed and fried golden, served with warm tomato sauce.

• 255 min

Belgian Lamb Chops with Claret and Carrot Sauce

Flour-dusted browned lamb chops with a light carrot, onion and red-wine pan sauce, served with green peas.

• 50 min

Belgian Lemon-Herb Roast Lamb

Four-pound lamb roast with onion, bay, herbs and lemon pan juices, served with peas.

• 155 min

Bell Pepper and Chickpea Couscous

Bell pepper and onion are cooked until tender, then chickpeas and artichoke hearts are warmed through. Couscous, mint and parsley complete the dish.

• 30 min

Bell Pepper and Pumpkin with Potato

Bell pepper, pumpkin, potato and onion cook with a little cider until tender. Cooked black-eyed peas are warmed through and parsley is added before serving.

• 40 min

Bistecca alla Fiorentina

A bone-in beef loin steak grilled without oil, seasoned after cooking and finished with a little butter.

• 35 min

Bitokes Tiflis

Beef and suet patties served with potatoes and horseradish cream.

Black Bass Grand Duke

Whole bass in tomato-white-wine mushroom sauce.

Black-Eyed Pea and Yuca Pasta with Pork

Pork cooks with ginger, cinnamon and onion while yuca is boiled separately. Black-eyed peas, yuca and pasta are folded into the pan before serving.

• 65 min