Course: Entree
Knock your hunger out of the park with our wide selection of entree recipes. Dinner will never be the same again with these main course ideas to satisfy everyone at the dinner table.
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Entree
Spaghetti with Breadcrumbs and Anchovies
Breadcrumbs on pasta are known as the poor man’s cheese; they are often used as a great substitute for cheese for lactose-sensitive…
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Entree
North Indian (Punjabi) Saag Paneer
This recipe comes from Rakesh Anand, a retired physician in Cary, N.C. He and his wife, Archna, showed Vivian Howard how they make saag…
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Entree
Collard Sandwich with Chow-chow
Unlike stewed collards, these collards are thinly sliced and sautéed with sausage to be enjoyed between two slices of fried thin crispy…
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Breakfast and Brunch
Polenta, Sautéed Greens and Eggs
Jesica Clark is a farmer and willow basket maker in New York's Hudson Valley. On her farm, she grows most of the food that sustains her and…
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Entree
Crab and Tomato Gravy over Grits
This recipe is inspired by the technique shown by Emily Meggett, the matriarch of Edisto Island’s Gullah community.
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Entree
Turcos
This recipe comes from Sara Dueñas Flores of Corpus Christi, Texas and Goldsboro, N.C. The recipe is from her family’s cookbook, "Lo Mejor…
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Entree
Dan Dan Noodle
Dan dan noodles is a noodle dish originating from the Sichuan region containing preserved vegetables, chili oil, Sichuan pepper, and minced…
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Entree
Feijoada
Brazil’s national dish, feijoada is traditionally a stew of beans (black), with beef and pork. Fátima Langa’s feijoada recipe — featured in…
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Entree
Margherita Pizza
The quintessential thin crust pie, adorned simply with basil, mozzarella, and tomato sauce — San Marzano, of course. Salvatore Carollo and…
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Entree
Trofie with Pistachio Pesto and Orange Zest
Trofie is a short, thin, twisted, and spiral-shaped pasta that is also native to Italy’s Liguria region. Chef Marc Vetri of Philadelphia’s…
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Entree
Agrodolce
Agrodolce is a traditional sweet and sour sauce in Italian cuisine. Chef Franca DiRenzo is more savory than sweet folding in chicken…
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Entree
Beef Shish Kabob
Traditional Armenian beef kabobs seasoned with black and aleppo peppers, and served with lavash. Armen Martirosyan recipe from Mini Kabob…
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Entree
Basturma Spiced Beef Short Ribs
The Basturma rub on these spiced beef short ribs is authentically, completely Armenian, where pitmaster Arthur Grigoryan adds fenugreek,…
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Entree
Khash
Eaten mostly during the cold months (and always with lavash), khash is a cow feet stew that’s seasoned with onion and garlic. The…
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Entree
Panrkhash
A centuries old Armenian dish, panrkhash translates to "boil the cheese," and is made of cheese, lavash, onions, boiled water. The dish is…
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Entree
Leah Penniman’s Soup Joumou
Soup Joumou, also known as the Haitian Independence Soup, is a hearty pumpkin (or squash) soup that is traditionally served on January 1 to…