Main Courses
Tested, loved, and easy to make your own
Detroit-style Goat Sausage PizzaBy Recipe courtesy of Scraps
Brined Double Cut Pork Chops with Barbecue SauceBy Charlie Palmer, Remington Camp Cooking
Salmon KabobsBy Philips
Risotto Style Pasta with Olives, Arugula and HerbsBy All-Clad
Steamed Clams in Spicy Red SauceBy Paul Kooiman for Sur La Table
Salmon Dill LinguineBy Tested and perfected in the Sur la Table kitchen
Ricotta and Nettle-filled Tortellini with Speck and Asparagus
Spiced Brisket with Leeks and Dried Apricots from Bon AppétitBy Bon Appétit