Wood Stone Recipes - Entrees
Barbecued Brisket
This brisket cooks slowly in the ingredients that ultimately become the BBQ sauce, creating a very flavorful, tender brisket. Add figs, dates, or pears for a sweeter sauce, or substitute a quality Bourbon for the red wine to achieve more complex flavors.
Cedar Planked Salmon
Wood Stone's Pacific Northwest location affords us what we believe to be the finest salmon in the world.
Chicken Parmesan
An Italian favorite, we love how this Chicken Parmesan tastes in our ovens. The combination of top and bottom heat in a Wood Stone oven ensures that the dish emerges full of flavor and beautifully browned every time.
Coriander Scented Lamb Chops over Shaved Celery Salad
This aromatic East Indian dish demonstrates how tandoori flavors can emerge from a stone hearth oven. Straight forward and simple, these lamb chops are particularly good over a light celery-citrus salad.
Molasses and Black Pepper Tri Tip Roast
This roast emerges from our ovens tender and moist, and the molasses marinade carries a blush of sweetness that makes the tri tip melt in your mouth.
New York Steak
The combination of top and bottom heat in our oven makes this steak juicy and tender. A simple rub of Searing Seasonings is all that's needed for this steak--our ovens do the rest, giving us a full-flavored steak every time.
Not Your Momma's Mac & Cheese
Comfort food for the adult who still loves mac & cheese, this sophisticated macaroni is baked in a stone hearth oven with pancetta, white wine, and three cheeses. A rich delicious spin on a childhood favorite.
Oaxacan Chicken
Achiote paste is a bright orange seasoning paste from the Yucatan made from ground annatto seeds; it is available in most Mexican specialty markets.
Oven Roasted Chicken
This recipe has become a staple of the Wood Stone test kitchen; time and time again, our Oven Roasted Chicken gives us the best chicken we've ever tasted.
Pasta al Forno
The balance of top and bottom heat in our ovens produces beautifully browned baked pasta dishes, and Pasta al Forno "fire-kissed" pasta is one of our favorites.
Porketta Braised Pork Shoulder
Few dishes are more elegant than this braise. Because we braise overnight, the pork shoulder is extremely tender, and the flavors of its juices are as complex as they are intense.
Spinach-Ricotta Manicotti
This delicious manicotti bakes beautifully in a Wood Stone oven.
