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Main Course (37)
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For this recipe, it is best to cook the meat and tomatoes seperately so that the fat from the meat does not get into the sauce.
Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors.
Natives (Bonackers) of the East End in the Hamptons really know how to make chowder.
This is a wonderful way to serve fresh porcini mushrooms.
Originally from Calabria, this dish is now a Rao's Restaurant standard.
In China's Sichuan province, noodles are sold not only at shops and stands, but literally on the streets.
While visiting Sweden we were served this traditional-style terrine.
Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe.
The caraway seeds give a sweet tangy flavor to this tart red cabbage dish.
Forget Texas! Amateur chef Jim Clark won the 1980 Great Chili Cookoff in Galena, Illinois, with this recipe, and Benjamin’s, a local eatery, served it for years.
This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish.
The name means “fermented fish with coconut milk”, but Americans may find this dish more reminiscent of chili—even though it is served as a condiment with rice and vegetables.
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe.
This sauce is more delicate than the familiar bolognese sauce, and is perfect on pasta.
This Alsatian dish is a rich game stew, traditionally thickened with the blood of the animal. Our recipe uses flour for a lighter interpretation.
This is our version of an all-American classic, inspired by our visit to the small Blew family farm in New Jersey.
You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells.
We altered this chowder recipe from the Crane Brook Restaurant & Tea Room by replacing hard-to-find smoked cod with smoked haddock.
Chuck’s three-day theory is based on his quest for clear fish stock.