French Main Dish Recipes

This always reminds me of an aromatic day in Eze, France.

This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams.

Steak Diane was a staple on menus in fine dining establishments back in the day. Prepared tableside where the server ignited the cognac, it was an impressive sight. You don't need to flame the cognac; just keeping it on the heat will eventually evaporate the alcohol. But be careful--it can still flare up if the heat's high enough when you're reducing the sauce.

This terrific dish is loaded with succulent Mediterranean vegetables.

This is a mouthwatering tender roast with vegetables and a great gravy that gives a fantastic presentation for a dinner party, or for a family New Year's Eve dinner. It slow cooks once browned, so you can be straightening up the house while it simmers. You can get the boneless shoulder roast and roll it very tightly yourself and tie it several times with butcher string. Sometimes if you explain to the butcher, they will do it for you. Great served with fresh steamed asparagus or green bean spears.

Cooking fish in parchment paper is incredibly simple, and yet fairly terrifying for a novice cook. Since the seafood is encased in paper, there's really no good way to check if it's done. The good news: if you use a large, center-cut salmon filet, about 8 or 9 ounces, and cook it for 15 minutes at 400 degrees F, you're going to be very, very close.

This is a French recipe, very easy and a real comfort food. An all in one pot meal! I have gotten people who say they don't like sauerkraut to try this dish. They couldn't believe how good it is and asked for more.

This striking looking dish is basically a potato, onion, and bacon casserole, topped with Reblochon cheese.

I've been making this recipe for years, and it is one of my family's most requested meals. Serve with brown and wild rice or rice pilaf along with Italian-cut green beans. Enjoy!

Delicious stuffed lobster coated in Parmesan and broiled until golden.

'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II!

Bacon, Swiss cheese and onions mingle in perfect harmony amidst the eggs and cream in this timeless classic. Perfect for breakfast, brunch, lunch, dinner or just an indulgent snack!