Featured in Main Course
Chicken and Dumplings
Cook the dough right on top of the chicken for the lightest, fluffiest way to make this Southern icon.
A fine balance of sour, sweet, savory, and spice make this traditional Indian dish shine.
Rye’s Red Chili
Oven-roasted pulled pork fills this Kansas City concoction.
Sicilian Seafood Stew with Almonds and Couscous
A bounty of Mediterranean seafood, piled high atop the quick-cooking North African starch.
Mussels with Pale Ale and Spicy Aïoli
Give these boozy, herby mussels from Eli Sussman a spicy kick.
Clams and Mussels with Spicy Pork Sausage Broth
Classic New England clambake, no sand required.
Moroccan-Style Honey-Braised Lamb Shanks
Give those legs the Mediterranean treatment with a sweet, nutty, sauce.
Roasted Garlic-Chile Dungeness Crab with Garlic Noodles
In the Bay Area, the prized Pacific crustaceans are braised in a buttery bath of garlic and spice, then served with a side of savory noodles.
Wild Mushroom and Dungeness Crab Stew
Simmer these hyperseasonal shellfish in Seattle chef Eric Rivera’s savory, warming bowl.
Tagliolini with Shaved Black Truffle
Delicate fresh pasta in a heady, infused oil.