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.
-
EntreePandora's Chicken
Sheila Lukin's recipe for disapora chicken.
-
EntreeBologna Capelletti In Broda
By Roberto Donna This is a Jewish dish which Roberto learned from Edda Servi Machlin's Italian Jewish cookbook. It is a Jewish version of…
-
EntreeChicken Adobo with Mojo
With the coming and onset of the Second World War, Jews scattered all over the world including the unlikely haven of Havana, Cuba. Check…
-
EntreeJewish Pizza
Wolfgang Puck's interpretation of the classic pizza.
-
EntreeCurious George Birthday: Build-Your-Own Pisghetti Pizza
What You'll Need: knife (for adult use), cutting board, large plate or platter, serving bowls, spoons and forks (for toppings), paper…
-
EntreeSpicy Eggplant
by Chef Michel Nischan A hot and spicy dish that celebrates the diverse flavors of eggplants and peppers.
-
EntreeSteamed Bok Choy and Shiitakes
Try Chef Ming Tsai's steamed bok choy and shiitakes recipe from the PBS program The Victory Garden. Use grapeseed oil, ginger, scallions,…
-
EntreeSteamed Chicken
by Chef Michel Nischan Prepared using a rice cooker and served with cabbage and garden vegetables.
-
EntreeStuffed Trout with Scallops Tartar
Chop the scallops into small pieces and mix them with the shallots, 1 tablespoon dill, and lemon juice. Add salt and pepper to taste.…
-
EntreeJapanese Pot-Stickers
by Chef Hiroko Shimbo Known in Japan as gyoza, pot-sticker dumplings are easy to prepare, and make a delicious appetizer or party hors…
-
EntreeCouscous with Grilled Vegetables and Charmoula Sauce
by Chef Patsy Jamieson Here is an elegant vegetarian entrée featuring sweet grilled vegetables and a spicy herb sauce. It is an excellent…
-
EntreeMarjoram Pesto with Capers and Olives
by Chef Deborah Madison
-
EntreeOkonomiyaki
by Chef Hiroko Shimbo Japanese crepes stuffed with cabbage, pork and shrimp.
-
EntreePacific Rockfish with Edible Flowers
By Chefs Ed Tuson and Sinclair PhilipPacific rockfish and steamed nasturtium flowers with tuberous begonia vinegar and pansy oil.
-
EntreePeperoni Ripieni Sottosopra
by Chef Mary Ann EspositoUpside-down stuffed peppers.
-
EntreeSlow-Roasted Salmon with Melted Cabbage
by Chef Michael Schlow Slow-roasted salmon with melted cabbage, smoked bacon and carrot-juice reduction.