Main Dish recipe collection

Arrabbiata-style spaghetti with chitterlings, pork, walnut puree, raisins, and a white wine sauce. A regional Italian peasant-pasta that uses every part of the pig.

Crispy artichoke and peppery arugula pizza topped with thin slices of salty prosciutto. This Italian-inspired flatbread balances creamy, crispy, and fresh flavors.

Artichoke and leek pizza: fresh baby artichokes braised with pancetta, onions, and sweet leeks, piled onto thin-crust pizza with mozzarella and Parmigiano-Reggiano. A restaurant-worthy springtime slice that looks and tastes like Rome.

Artichoke and red pepper pizza on a par-baked crust with a roasted garlic-olive oil base, mushrooms, olives, basil, mozzarella, and Parmesan. No red sauce needed.

Artichoke pasta sauce: canned artichoke hearts simmered with garlic, fresh tomatoes, onion, and basil into a chunky vegetable sauce. Vegetarian, light, ready in under 35 minutes.

Artichoke, tomato, and three-cheese pizza with creamy ricotta, melty mozzarella, and sharp Asiago over Roma tomatoes and marinated artichoke hearts. The Italian-style white pizza with bright flavor.

Artichoke-spinach casserole with marinated artichoke hearts, squeezed-dry frozen spinach, and a creamy Parmesan and cream cheese topping. Five ingredients, one baking dish.

Chicken breast stuffed with artichoke hearts, garlic, breadcrumbs, and a touch of cream and nutmeg. Baked at high heat for a fast, elegant dinner.

Fresh arugula and Roma tomato topping with lemon juice and olive oil. A peppery, bright salad topping for pizza, bruschetta, grilled chicken, or flatbreads.

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Asian-inspired maple glazed pork ribs slow-baked tender then finished with a sticky soy-maple glaze. Sweet, savory, and spice-touched with curry, garlic, and sesame seeds.

Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper.

Seared beef tenderloin sliced thin and rolled around blanched asparagus spears with horseradish chive mayonnaise. An elegant cold appetizer or light main course.

Asparagus ham rolls baked under homemade cheddar cheese sauce and golden breadcrumbs. Three asparagus spears per roll, covered in creamy bechamel.

Fresh asparagus spears nestle into a creamy egg and cheese custard spiked with dill and tarragon for a springtime quiche that's as elegant for brunch as it is satisfying for dinner.

Asparagus spears wrapped in ham slices and baked under a homemade cheddar cheese sauce with dry mustard. A retro-style ham and asparagus roll-up that makes a satisfying weeknight dinner in about 35 minutes.