Course: Entree

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…

Entree

Spaghetti Chicken

Vivian of Haper Woods, Michigan submitted this recipe which was a winner in our Italian recipe contest judged by Mary Ann Esposito of Ciao…

Entree

Spaghetti Alla Carbonara

Paul of Houston, Texas submitted this recipe which was a winner in our Italian recipe contest judged by Mary Ann Esposito of Ciao Italia.

Entree

Naples via Chicago Meat Sauce

Laura of Des Moines, Iowa submitted this recipe which was a winner in our Italian recipe contest judged by Mary Ann Esposito of Ciao Italia.

Entree

Hiyashi Chuka Soba

Like its older sibling ramen, hiyashi chuka's origins are a bit fuzzy, but it has become a ubiquitous dish served at ramen restaurants all…

Entree

Lasagna

Wendy from Calfornia submitted this recipe which was a winner in our Italian recipe contest judged by Mary Ann Esposito of Ciao Italia.

Entree

Farmers' Market Stir Fry

In summer, nothing is better than fresh vegetables from the farmer's market. Treat yourself to this healthy stir fry that includes fresh…

Entree

Heartland Lamb Stew

Source: www.americanlamb.com/recipes