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Entreés

Faith’s St. Patrick’s Day Tamale Pie

tamaple pie_Flickr_cheesewz

Ground meat combines with tomatoes, spices, raisins, olives, chilis, corn, wine and cheese, then it’s topped with cornbread.

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Cooking with Scraps: Any-Season Strata

Any Season Strata recipe
A strata is a versatile dish for clearing out odds and ends in the fridge, and it’s make-ahead friendly. A strata is also one of the best ways to put stale bread to good use.

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Chris Prosperi’s Chicken, Bacon and Cheese Enchilada

enchiladas_Annie_Flickr

Why not put a platter of enchiladas out for a party or bring them to your next potluck? The enchiladas are easy to make, you can use any meaty filling you like—or black beans, corn, and avocado for a vegetarian filling—and a saucy platter of enchiladas is always a crowd-pleaser.

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Vegetable Noodles with Shrimp & Garlic

butternut squash noodles_www.yourbestdigs.com_Flickr

I never feel deprived when I make butternut or zucchini squash noodles, sold in the produce section at supermarkets. Add garlic, lemon, and shrimp and a light sprinkle of cayenne, and you’re on your way to a healthier you.

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Eggplant Kuku (Persian Frittata)

Leah Koenig_Jewish Feasts_Persian Frittata Recipe

This Persian take on a frittata is packed with bites of creamy sautéed eggplant and a bundle of fresh, green herbs.

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Balsamic and Brown Sugar Brisket

Leah Koenig_Jewish Feasts_Brisket Recipe

Braised brisket began as poverty cuisine—a method of low-and-slow cooking that was capable of transforming a cheap, tough cut of meat into something desirable. Over time, it has become one of the most iconic dishes of the Jewish American kitchen.

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