Showing posts tagged with "Entrées". View All Posts

A Budget-Friendly Meal That's Rich With Italian Flavor


Meatballs are the perfect make-ahead meal. (Photo: Steve Giralt)

Lidia Bastianich shares a recipe for super-savory meatballs with eggplant that will keep your belly and your wallet full.

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Super-Fast Shrimp Tacos That Taste Like Vacation


Spoon the chipotle-lime crema on top for a cool contrast to the shrimp. (Photo: Jill Bernardini)

Close your eyes and you might just think you're in Cabo. These fiesta-worthy tacos yield a ton of smoky-sweet flavor in less time than it takes to order delivery.

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Become the Jedi of Juicy Pork Chops


Meaty pork chops marry sweet onions and pears in the oven. (Photo: Chris Roslan)

Arm yourself with Lidia Bastianich's oven-braised pork chop recipe, and you'll restore peace and justice to the universe... and on the dinner table.

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Pot Roast Perfection



Beer-braised beef is the best make-ahead meal for holiday company.

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Turkey Sausage Pilaf



Believe it or not, my first rice dish flavored with alcohol was not a risotto, but a fermented white rice my folks bought when I was a kid, at Kim’s Mart, the only Asian grocer in Dayton, Ohio in the early 1970s. This fermented rice was a sweet Chinese porridge called Jo Nyang and it’s the inspiration for today’s recipe: my Turkey Sausage Pilaf, an all-in-one dish that is sure to be a hit… so let’s get cooking.

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Spaghetti with Beets, Walnuts, and Goat Cheese



Beets have got to be one of the sexiest of vegetables—whether they are a deep glistening ruby red, vivid sunset yellow or clown-ish, with red & white stripes. Their earthy and rich flavor are all about strength and vitality. But food writer Sara Moulton doesn't agree.

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Creamy Risotto with Baby Shrimp and Bok Choy



Seves 4

Ingredients 

  • 1 tablespoon minced garlic
  • 2 minced shallots
  • 2 tablespoons minced lemongrass
  • 2 cups koshi hikari or similar sushi rice (or Arborio rice)
  • 1 cup white wine
  • 2-3 cups chicken stock, hot
  • 1 pound baby Contessa shrimp
  • 3 heads baby bok choy, shredded
  • 4 tablespoons room temperature cream cheese
  • Minced chives, for garnish
  • Olive oil to cook
  • Kosher salt and freshly ground black pepper to taste

 

Directions

Coat a skillet over medium heat lightly with olive oil and saute the garlic, shallots, and lemongrass for about 2 minutes. Add the rice, stir to coat with oil and season. Deglaze with white wine and reduce by 75%. Slowly add stock a ladle at a time, stirring rice until each ladle of liquid is absorbed. When just beyond al dente, add the shrimp and bok choy to heat through. Add cream cheese to melt, check again for flavor and garnish with chives. Serve.

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Pesto Alla Anna



You're hungry! You just don’t feel like cooking — but you love pasta, right? Although the pasta in this recipe does have to be cooked, the pesto sauce does not!

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Coconut-Cranberry Chicken Curry



What happens when you take coconut milk from the East and combine it cranberries from the west? Well, you get today's dish: a quick Coconut-Cranberry Chicken Curry that introduces India to Cape Cod.

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Farro Salad



The key to this hearty salad is the ancient Italian grain farro. You could substitute with brown rice, spelt, or even barley, but farro is pretty easy to find and it is more flavorful. Now that I know about it, I cook up a batch and add it to salads all the time.

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Morel Mushroom Frittata



A frittata is essentially a quiche of Italian ancestry, without the pastry. This recipe for morel mushroom frittata makes a fast, but elegant, weeknight meal.

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Cranberry Red Roast Braised Pork Shoulder



Ingredients 

  • 2 cups naturally brewed soy sauce
  • 2 cups red wine
  • 2 cups water, plus more if necessary
  • 1 small ginger root, sliced into 5 thick slices
  • 2 bunch scallions, 1 inch pieces
  • 3 star anise
  • 1 packed cup of brown sugar
  • 1 cup fresh cranberries, plus 1/2 cup for garnish, halved
  • 1 bone-out pork shoulder, fat cap on, scored diagonally
  • Kosher salt and freshly ground black pepper
  • Chinese steamed bread (you can buy these frozen in Chinatown)

 

Directions

In a stock pot over high heat, combine all liquids, ginger, scallions, star anise, sugar and cranberries and stir to combine. Bring to a simmer and add pork. Cook 4 hours until pork is fork tender, skimming periodically. When ready, using a spider, remove pork and transfer to large oval platter. Remove star anise and ginger and discard.


Reduce sauce by 25% and check for seasoning. Add remaining cranberries and heat for 5 minutes with steamer on top of stockpot to heat the white Chinese steam bread. Ladle sauce on pork, serve with steamed bread. To eat, slice pork and stuff inside steamed bread with a spoonful of the red roast sauce.

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