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Side Dish
Pesto Babka

This recipe is courtesy of Kitchen Vignettes.
Breakfast and Brunch
Potato and Egg Frico (with Asiago Cheese)

Frico is a traditional dish from the region of Friuli, Italy in which potatoes and cheese are baked together. This rendition uses eggs, so…

Likes: 5
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…
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…

Likes: 2
Side Dish
Green Tomato and Watermelon Rind Achaar

This recipe from chef Cheetie Kumar of Garland in Raleigh, N.C., who replaced mango in mango pickle with green tomatoes and watermelon…
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…
Soup and Stew
Matzo Ball Soup

This recipe is from Petra Kay, whose matzo ball-making skills are well known in Jackson, Miss. Learn more about the history of this dish in…
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…
Snack
Truffled Popcorn

Because dining in our kitchen is a bit like dinner and a movie, we often serve this version of popcorn at the Chef’s Table. Even without…
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…

Likes: 3
Entree
Agrodolce

Agrodolce is a traditional sweet and sour sauce in Italian cuisine. Chef Franca DiRenzo is more savory than sweet folding in chicken…
Entree
Pork Adobo

Often considered the unofficial dish of the Philippines, adobo is a stew of vinegar, garlic, soy sauce, and other spices. Michelle Valko of…
Side Dish
Pandesal

Pandesal or pan de sal, is a common bread roll in the Philippines made of flour, eggs, yeast, sugar, and salt. The recipe appears courtesy…
Dessert
Cherry Jam Tart (Torta di Pasta Frolla alla Genovese)

I used American Spoon's Sour Cherry Preserves for the filling, when I made this tart for the celebratory meal during the filming of my…

Likes: 1
Entree
Shrimp and Leek Risotto

Inspired by the people she met on her journey through America's heartland, Lidia makes this creamy and delicious Shrimp & Leek Risotto…
Dessert
Fruit Jam Tartlet Cookies (Crostate)

Apricot, peach, cherry, plum, strawberry, raspberry–pick your favorite, and make these beautiful fruit jam tartlet cookies that will be the…

Likes: 1 145 Minutes