Lighten Up, Main Dishes!
Meatballs and Spaghetti
Dandelion-Stuffed Pork Loin
Chicken-Fried Steak with Milk Gravy
The secret to this steak’s crispy crust is crumbled saltine crackers. To achieve a crispy outside and a tender inside, firmly push the cracker crumbs into the cube steak to fill crevices and to keep the steak from shrinking as it cooks.
Chicken and Dumplings
It’s generally accepted that there are two regionally distinct dumpling styles—the Midwestern biscuit-like option and the Southern pasta-like version. This lightened-up dish is inspired by the Midwest's version, and it's rich and satisfying enough to be a meal.
Barbecue Pork Ribs
Pork loin back ribs are meaty and lean, so they cook quickly. Ribs are all about proper cooking, so that you get just a mouthful of meat you can tear with your teeth (proper barbecue doesn't actually fall off the bone). To ensure they get a nice char and have smoky flavor, start them on a grill with wood chips, but then wrap them in foil and finish in the oven. This ensures even cooking and allows the ribs to make their own pan sauce, which you’ll want to spoon over the top when you serve them.
Slow-Roasted Pulled Pork
This recipe was inspired by one created by Lee and Jack Manfred, a father-son cooking team from Vienna, VA. Its tender meat and flavorful, crispy edges has made it their legendary tailgate dish.
Maine Lobster Bake
Minnesota Wild Rice Soup
Here’s a hearty winter favorite from the upper Midwest. Wild rice—the official state grain of Minnesota—”pops” when you cook it, adding creaminess to the soup.
Unlike traditional stuffed chiles, these peppers are cooked on the stovetop with a small amount of oil and then baked instead of deep-fried. The result is a crispy exterior that rivals that of the fried version, but with significantly less fat and calories.
Black Bean and Cheese Enchiladas with Ranchero Sauce
Pasta with Vodka Cream Sauce
Hoisin-Glazed Salmon Burgers
Beef and Mushroom Stew
Bacon-Corn Chowder with Shrimp
Spicy Sausage and Mushroom Pizza
New Orleans Gumbo
Chicken-Matzo Ball Soup
Oven-Fried Fish Sticks with Tartar Sauce
Split Pea Soup with Ham
Although a favorite across the nation, this dish was introduced to the U.S. by early English settlers. This recipe omits the salty ham hock, but adds smoked paprika for extra smoky flavor.
Mushroom and Spinach Lasagna
Chicken Tikka Masala