A Spanish savory pie, Pastela Moruna is related to Moroccan bastila though not as sweet or rich. Rotisserie chicken and puff pastry make this a quick meal.
Grilled tuna steaks are cooked medium-rare and served with watercress and parsely. The vinaigrette dressing packs flavor and punches up the grilled tuna.
For this pork loin recipe, Mario Batali blends porchetta, a highly seasoned boneless roast suckling pig with pork loin. An intense porchetta recipe.
David Leite, a self-admitted grilling nimrod, visits Waldy Malouf, owner of Beacon Restaurant in NYC, for a crash course in man’s relationship with fire.
Toasted walnuts, seasoned butter, and crème fraîche or cream accompany snails in this rich, comforting French recipe from the southwest of France.
Called bacalhau a Gomes de Sa, this Portuguese recipe is made of layers of salt cod, potatoes slices, sauteed onions topped with olives and hard-boiled eggs.
Creamy risotto flavored with lemon zest and is studded with shrimp that’s sauteed in a garlic-chile pepper mix. Tangy, hot, sweet, silky.
Quick cooking scallops are complemented with an easy cider brown butter sauce. The apples bring a light, tart flavor to browned butter and meaty scallops.
These pork chops with vinegar and sweet peppers are juicy because they’re brined. Bell peppers add sweetness to the pork chops, while vinegar adds tang.
Meaty chicken legs are sauteed in butter with plenty of garlic and then white wine and verjus are tipped in. The crowning touch is the addition of sour grapes.
Chicken Marbella, a sell-out at The Silver Palate, is filled with chunks of chicken and flavored with vinegar, brown sugar, dried plums, and olives
Potica (pronounced “po-TEET-sa”) is a paper-thin sweet bread filled with walnuts, honey, sugar, and butter originally from Croatia.
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