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
Crab Spring Rolls
Prepare crab spring roll appetizers that Jean-Georges Vongerichten made for Julia Child on her classic show In Julia's Kitchen with Master…
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Entree
Muscovy Duck Breast with Chinese Spices
Alfred Portale prepared these Muscovy Duck Breast with Chinese Spices for Julia Child on her classic show In Julia's Kitchen with Master…
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Entree
Orecchiette Con Broccoli Di Rape and Sausages
Lidia Bastianich makes for Orecchiette con Broccoli di Rape and Sausages for Julia Child on her classic show "Cooking with Master Chefs."
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Entree
Poblanos Rellenos-Stuffed Poblano Chiles
Zarela Martinez makes poblanos rellenos-- stuffed poblano chiles for Julia Child on her classic cooking show In Julia's Kitchen with Master…
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Entree
Shrimp Étoufée
Chef Emeril Lagasse makes Shrimp Étoufée for Julia Child on her classic show "Cooking with Master Chefs."
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Entree
Baked Apricot Chicken
You can easily master this baked apricot chicken recipe, which is a quick weeknight meal. The chicken comes out moist and delicious, and…
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Entree
Wild "Faux" Gumbo
by Chef Ellen Vliet Cohen This vegetarian gumbo can be considered "faux" for two reasons: because of the mushrooms that masquerade as…
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Entree
Choucroute Garni A La Juive
"Sauerkraut with Corned Beef and Sausages Jewish Style" By Andre Soltner Jews were known for being in the Charcuterie business in France.…
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Entree
Cholent
Be sure to soak the beans for up to 6 hours before starting this Cholent recipe.
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Entree
Crique Stephanoise
By Daniel Boulud Grated Potato Latke with Smoked Salmon To me, this is the ultimate potato pancake, one I tasted in the Ardeche of France.…
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Entree
Mock Chopped Liver or String Bean Vegetarian Pate
Vegetarians don't have to miss out on this classic Jewish dish. Doralee Patinkin Rubin's recipe makes a delicious string bean vegetarian…
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Entree
Horseradish-Crusted Bass with Borscht Broth
Ed Brown's recipe combines classic ingredients to create a flavorful bass dish with a borsht broth made with beets. Complete the dish with…
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Entree
Chicken Paprikash
By Eva Young The beauty of this dish is that it tastes better the next day and this way you can remove any coagulated fat before serving.
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Entree
Glazed Corn Beef
Glazed corned beef is the American Jewish rendition of glazed ham, sometimes called "faux ham."
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Entree
Sephardic Brisket
Check out this Sephardic Brisket recipe from the slopes at Vail by Jim Cohen. Explore more Jewish recipes on PBS Food.
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Entree
Updated Herring In Parchment Paper
Once upon a time, there were little "appetizing" stores that sold more kinds of pickled and smoked fish than one believed existed. View…