main course
- "Capered" Chicken
- Rick Bayless' trip through the golden era of the haciendas inspired him to make a classic Mayan-Spanish-European fusion dish -- capered chicken.
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- Achiote Seared Shrimp with Quick Habanero Pickled Onions
- Hacienda San Jose, a luxury resort, inspires Rick's rendition of achiote-seared shrimp.
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- Braised Short Ribs
- Rick braises short ribs with arbol chilies, white beans, mushrooms and beer.
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- Grilled Rack of Lamb with Honey Pasilla Glaze
- Grilled Rack of Lamb with Honey Pasilla Glaze
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- Dish Do-Over: Bacon Cheeseburger Pizza
- Chef Jo Lusted has combined her two favorite indulgences -- pizza and an all-dressed cheeseburger -- into one delicious recipe you don't have to feel guilty about eating!
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- Lemon-Oregano Lamb Chops and Bread Salad
- Bring the vibrant flavors of Greek cooking to your weeknight dinner with this main-course salad from Chef Curtis Stone.
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- Prune-Stuffed Pork Tenderloin
- Presidents' Choice chef Tom Fillipou shares a recipe for prune-stuffed pork tenderloin.
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- Filet Mignon with Chive Butter
- Danny Boome describes this dish as "perfection in a pan". With this seared, tender steak served with aromatic melted butter, we most definitely agree.
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- Shrimp and Grits
- Shannon Cantrell's recipe for shrimp and grits is a comforting and delicious southern specialty.
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- Prosciutto Wrapped Chicken Terrine with Tomate Jaleo
- Terrines present beautifully and are a wonderful dish to make ahead for a tasty picnic lunch or as a treat for an al fresco meal in the backyard. Chef Voula's infused this chicken terrine with favorite Mediterranean flavors. Perfect served with a side salad of mixed greens and slices of crusty fresh bread, you'll be surprised how easy this is to make.
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