French Indian Curry doesn’t use tomatoes like a traditional garam masala curry, but it is loaded with juicy chunks of chicken plus a ton of mushrooms and vegetables. And of course, it has cream sauce.
Main Course
The category “main course” will give you entrees that are usually served with side dishes.
Chicken over Pasta in a Brie and Bacon Sauce
Chicken over Pasta in a Brie and Bacon Sauce. Need I say more? Breasts. Recipe. There, now I’ve said everything.
Salmon Rushdie
This simple and easy recipe for oven-baked Salmon in Brie-and-Bacon Sauce with Asparagus and Crispy Potatoes is perfect for someone who has little experience with fish.
How to Cook Pierogi
Pierogi may not be easy to make, but they’re easy to cook. They can be served simply boiled once or twice, or fried – perhaps after having been breaded with bread crumbs or crackers. Although they reheat fantastically, they do not take to that greatest reheating mechanism of all time: the microwave. If you want to eat pierogi like a true Pole, serve them with sour cream.
Italian-American Spaghetti and Meatballs Recipe
Lidia Bastianich’s Italian-American Spaghetti and Meatballs in a rich, zesty tomato sauce … it’s one of myfavorite recipes.
Fast Chicken, Slow Potatoes, (Spinach)
Fast Chicken and Slow Potatoes (w/Spinach). It’s your two favorite comfort-food groups – “baked” and “fried” – along with a few others you might like: “braised” and “fricasseed.”
Chicken Breasts with Mushrooms in a Garlic-Lemon-Thyme Sauce (with Corn Pudding and Carrots)
Chicken Breasts with Mushrooms in a Garlic-Lemon-Thyme Sauce, accompanied by Corn Pudding and Steamed Carrots: Everyday Comfort Food in a Home-Style Dinner for Four
Coffee-Crusted Pork Roast: Dinner for Six
Check out our recipe for Coffee-Crusted Pork Roast with orange-cardamom jus, accompanied by caramelized Brussels sprouts and braised red cabbage.
Chicken Soup with Polish Dumplings
Homemade Polish Dumplings go wonderfully with any kind of chicken soup. Polish Dumplings are made very simply and easily from potatoes and flour. They freeze well and are easy to reheat. They’re a comfort-foodie accompaniment to the stock you made from your leftover holiday turkey.