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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EntreeNew Potatoes and Clams
by Chef James Walt With crusty bread and a green salad this dish makes a delicious light lunch.
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EntreeOven-Roasted Chicken with Fresh Herbs
by Chef Horst Pfeifer Chicken stuffed with garlic, shallots and a fresh-herb medley.
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EntreePan Seared Sea Scallops
by Chef Dieu Ho Pan seared sea scallops with crab, sweet pea tip and Yukon gold potato hash in a lemon thyme butter sauce.
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EntreePissaladière
by Chef Kathy Duffy Traditional French tart with caramelized onions, dried plum tomatoes, olives and basil.
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EntreePork, Clams, and Greens
by Chef Jody Adams Braised pork belly with spring green crostini, littlenecks, pancetta and fiddleheads.
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EntreeRed Snapper and Sugar Snap Peas En Papillote
by Chef Ellen Ecker Ogden Red snapper and fresh sugar snap peas cooked en papillote.
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EntreeRoasted Wild Spring Salmon
by Chef Jody Adams Roasted wild spring salmon with asparagus, peas, ramps and favas, with savory sabayon.
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EntreeRoot Vegetable Casserole
by Chef Michel Nischan A casserole that will turn your tough root vegetables nice and tender.
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EntreeRosemary Roasted Leg of Lamb
by Chef Gordon Hamersley Slow-roasted Sunday leg of lamb marinated with rosemary, anchovy and garlic.
Likes: 1 -
EntreeSalmon Fillet with Sea Urchin Risotto
by Chef Dieu Ho Chinook salmon served with sea urchin risotto, tossed greens and lemon verbena oil.
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EntreeSalmon Salad Sandwich
by Chef Michel Nischan An unexpected way to use mesclun lettuce.
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EntreeSeafood Primavera
by Chefs Jack and Rocco Collucci Pasta with scallops, clams, tomatoes, mushrooms and squash.
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EntreeSpicy Broccoli with Garlic, Red Pepper and Shrimp
by Chef Jasper White A simple broccoli and shrimp sauté.
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EntreeAsparagus Tempura
by Chef Hiroko Shimbo Crispy asparagus tempura served with a light dipping sauce.
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EntreeAutumn Eggplant In Spicy-Sweet Vinegar Marinade
by Chef Hiroko Shimbo Known in Japan as namban-nasu, this delicious dish can be prepared up to a day in advance.
Likes: 1 -
EntreeBacon-Wrapped Scallop Tournedos with Summer Succotash
Recipe contributed by Chef Chris Schlesinger These flame-grilled giant scallops are wrapped in bacon with corn, lima beans and tomato…