Course: Entree

Entree

Crispy Baked Taquitos with Black Bean Filling

Serve these crispy baked taquitos with sliced mangos. Aviva Goldfarb of The Six O'Clock Scramble shares this recipes. See the full post at…

Entree

Steak & Kidney Pie

This savory pie is a traditional way of preparing meat from parts of the animal that are not suitable for roasting. By cooking the meat…

Entree

Love In Disguise

Fancy names were traditionally given to offal dishes like this one in order to mask their origins. This is really just a recipe for stuffed…

Entree

Haggis

In the days when hunting was a means of survival, all parts of the dead animal were put to use. Stomachs made excellent cooking vessels.…

Entree

Tyrells Chardonnay

Cuts richness of black cod with acidity, matches smoke with ripe tropical fruit

Entree

Tea Smoked Salmon

With Quail's Egg , White Asparagus & Striped Beet Salad

Entree

Slow Roasted Salmon

Prepared by Sarah Stegner Chef, The Dining Room at The Ritz-Carlton Chicago (A Four Seasons Hotel)

Entree

Portobello Mushrooms Glazed with Balsamic Vinegar

Prepared by Sarah Stegner Chef, The Dining Room at The Ritz-Carlton Chicago (A Four Seasons Hotel)

Entree

Roasted Breast of Squab

With Salt Spring Island Goat's Camambert

Entree

Paila Coco

(Courtesy of Aqui Esta Coco, Chile)

Entree

Chilean Blackberry Polenta with Chilean Peach Compote

To celebrate Chile fruit, the Chilean Fruit Association in association with some of the United States professional chefs held the "Taste of…

Entree

Tomato, Pasta, and Potato Bake

Entree

Broccoli Rabe Pizza

Entree

Salami Olive Pizza

Entree

Big Fat Tomato Sandwich

Try this big fat tomato sandwich recipe made with grilled yellow peppers, gouda cheese, and herb vinaigrette. You can watch Sue prepare the…

Entree

Sweet and Spicy Grilled Salmon

Try this grilled salmon recipe for a sweet and spicy flavor cooked on a cedar plank for the best taste. You can watch Sue prepare the dish…