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  Entree

  Braised Pork Shanks with Fennel

  This Braised Pork Shanks with Fennel recipe is also known as "Stinchi di Maiale Brasati con Finocchio". It appears in Lidia Bastianich's…
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  Entree

  Mapo Tofu

  This mapo tofu recipe appears in Off the Menu.
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  Entree

  Fresh Kimchi

  From A Mouthful of Stars: A Constellation of Favorite Recipes from My World Travels by Kim Sunée / Andrews McMeel Publishing, LLC.

  Likes: 2
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  Entree

  Beef Yaki Udon

  Yaki udon is slightly chewy, thick, wheat based noodles stir fried with crisp veggies and flavored by a little bit of meat and…
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  Entree

  Jonathan Wu's Steamed Fish

  Jonathan Wu is the executive chef at New York’s Fung Tu restaurant.
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  Entree

  Green Garlic Custard

  Try Chef David Kinch's recipe for Green Garlic Custard.
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  Entree

  Black Cod Barigoule

  Try Chef David Kinch's recipe for Black Cod Barigoule.
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  Entree

  Vegetarian Chili with Cornbread Dumplings

  This weeknight chili won't weigh you down, but it is still a hearty meal. (Recipe Credit: Adrianna Adarme from the Fresh Tastes blog).
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  Entree

  Maiale Tonnato

  Get a taste of Gabrielle Hamilton's "tunafied" pork recipe for maiale tonnato.
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  Appetizer

  Burnt Lemon Chana Dal Soup

  Use chickpeas to make this thick, creamy dish for a warm, flavorful meal. (Recipe Courtesy: Marc Matsumoto from the Fresh Tastes blog)
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  Entree

  Poppy Seed Chicken Casserole

  This pickled beet recipe is courtesy of Sheri Castle, and is featured in the A Casserole Says Plenty episode of Season 3 of A Chef's Life.

  Likes: 1
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  Appetizer

  Cream of Mushroom Soup

  Satisfy a craving for warm, rich food with this easy-to-make recipe. (Recipe Courtesy: Marc Matsumoto from the Fresh Tastes blog)
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  Entree

  Pumpkin Alfredo with Ricotta Stuffed Shells

  Pour the pumpkin Alfredo sauce over the ricotta stuffed shells for a hearty Fall meal. (Recipe Credit: Adrianna Adarme of the Fresh Tastes…
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  Entree

  Caprese di Astice e Burrata (Heirloom Tomato, Housemade Burrata, Steamed Maine lobster)

  Combine the wonderful tastes of lobster, heirloom tomatoes and burrata in this Italian dish. (Recipe courtesy of Lidia Bastianich.)
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  Entree

  Pear and Pecorino filled Ravioli (Cacio e Pere)

  This delicate and quite simple ravioli is a lovely way to enjoy the affinity of pear and cheese. The filling is a lively blend of shredded…

  Likes: 1
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  Entree

  Alda's Braised Octopus with Potatoes

  Chef Gabrielle Hamilton uses the broth created in this dish as the catalyst for her maiale tonnatto dish and in her periwinkles in chorizo…