Sunday, March 21, 2010

Spaghetti with Wild Garlic and Herbs

Spaghetti with Wild Garlic and Herbs

March 17, 2010 Leave a Comment posted by Julie Dreyfoos  
Filed under weeknight winners™

This dish, filled with wild garlic (a real flavor booster) and herbs, including basil mint, and parsley, adds up to a simple and elegant weeknight dinner.

Warm Sourdough Bread Salad with Chicken and Pine Nuts

Warm Sourdough Bread Salad with Chicken and Pine Nuts

March 9, 2010 Leave a Comment posted by Julie Dreyfoos  
Filed under weeknight winners™

Bread salads are a traditional Italian way to use day-old bread. Adding cooked chicken and greens makes this a balanced meal.

Turkey and White Bean Chili

Turkey and White Bean Chili

March 6, 2010 Leave a Comment posted by David Leite  
Filed under weeknight winners™

Turkey sausage infused with Italian seasonings makes this chili flavorful. Onions and red bell pepper and a can of tomatoes and beans make it fast.

Quick Navy-Bean Stew

Quick Navy-Bean Stew

March 2, 2010 Leave a Comment posted by Renee Schettler Rossi  
Filed under weeknight winners™

This navy-bean, potato, and mushroom stew is ready in less than an hour, but has all the flavor of a dish that took twice as long. Easily customizable.

Steamed Cod with Ginger and Scallions

Steamed Cod with Ginger and Scallions

March 2, 2010 Leave a Comment posted by Renee Schettler Rossi  
Filed under weeknight winners™

Steamed Pacific cod is cooked with aromatics that coax as much flavor from this dish as possible. The soy, ginger, and scallion lend a light Asian touch.

Brazilian Fish Stew

Brazilian Fish Stew

February 23, 2010 8 Comments posted by David Leite  
Filed under soups | stews

This Brazilian fish stew, called moqueca in Portuguese, is rich with fish, peppers, onions, and garlic, all in a tomato-coconut broth. A great family dish.

Seafood Soup Amalfi-Style

Seafood Soup Amalfi-Style

February 18, 2010 1 Comment posted by Renee Schettler Rossi  
Filed under soups | stews

This soup, which hails from Italy’s Amalfi Coast, takes its rich flavor from plenty of fish, San Marzano tomatoes, fennel, herbs, and a splash of spirits.

Coq au Vin

Coq au Vin

February 18, 2010 8 Comments posted by David Leite  
Filed under weekend projects

Coq au vin, aka chicken in wine, is a classic French dish. It’s so popular, every family has its own coq au vin recipe. This one by Julia Child is a winner.

Chili

Chili

February 6, 2010 2 Comments posted by David Leite  
Filed under recipes

This beef chili appeals to just about everyone–whether for the Super Bowl, game night, or just a plain Tuesday dinner. The chili can be dressed up or down.

Coal Miner’s Fodder: Spaghetti alla Carbonara

Coal Miner’s Fodder: Spaghetti alla Carbonara

January 22, 2010 13 Comments posted by David Leite  
Filed under video

Spaghetti carbonara is hot pasta tossed with eggs, cheese, bacon and pepper forming a creamy carbonara sauce and coats the spaghetti. Great recipe.

Vinegar-Glossed Chicken

Vinegar-Glossed Chicken

January 16, 2010 10 Comments posted by David Leite  
Filed under testers choice

When the vinegar is added to the pan of chicken, magic occurs. The vinegar deglazes the brown bits and permeating the chicken with a sweet/sour flavor.

Turkey Meatloaf

Turkey Meatloaf

January 12, 2010 3 Comments posted by Linda Avery  
Filed under testers choice

This turkey meatloaf is made from ground turkey, chopped vegetables and is brushed with a tangy bbq sauce. Leftover turkey meatloaf makes great sandwiches.

Hunan Hot-and-Spicy Shrimp

Hunan Hot-and-Spicy Shrimp

January 7, 2010 2 Comments posted by David Leite  
Filed under recipes

For Hunan hot and spicy shrimp, shrimp are tossed in a peppery mix then seared in a kicky sauce of chiles, ginger, garlic, shallots. Fire-extinguisher hot.

Long-Cooked Pork Belly with Preserved Mustard

Long-Cooked Pork Belly with Preserved Mustard

January 5, 2010 Leave a Comment posted by Linda Avery  
Filed under recipes

This Chinese pork dish uses pork belly (fresh bacon) that’s first braised and then steamed. The double cooking makes the pork belly amazingly tender and supple.

Valtellina Pizzoccheri

Valtellina Pizzoccheri

January 4, 2010 2 Comments posted by Linda Avery  
Filed under recipes

Pizzoccheri is a hearty flat buckwheat noodle found in the Lombardy region of Italy. The noodles are tossed in a butter sauce of cheese, onion, and sage.

Trenette with Langoustines

Trenette with Langoustines

January 4, 2010 3 Comments posted by Linda Avery  
Filed under testers choice

Trennette, a long, narrow, flat pasta noodle similar to pappardelle, is tossed in a simple sauce of spicy, garlicky oil. On top is a scattering of parsley.

Shells with Gorgonzola and Pistachios

Shells with Gorgonzola and Pistachios

January 4, 2010 1 Comment posted by Linda Avery  
Filed under recipes

Pasta shells are tossed in a Gorgonzola and Parmesan cheese sauce that’s studded with chopped pistachios. The shells hold the cheese sauce wonderfully.

My Mother’s Chicken and Potatoes

My Mother’s Chicken and Potatoes

January 3, 2010 3 Comments posted by Linda Avery  
Filed under recipes

Lidia’s mother’s recipe calls for pieces of chicken breast and legs to be seared with bacon, peppers, potatoes, onions and seasoned with fresh rosemary.

Slow-Cooked Lamb Shanks in Pinot Noir

Slow-Cooked Lamb Shanks in Pinot Noir

January 2, 2010 9 Comments posted by Julie Dreyfoos  
Filed under testers choice

Braised lamb shanks are cooked slowly in wine until the meat is falling-off-the-bone tender. The lamb shanks can be braised ahead for more flavor.

Barq’s Root Beer-Glazed Ham

Barq’s Root Beer-Glazed Ham

December 28, 2009 Leave a Comment posted by Linda Avery  
Filed under testers choice

Sassfras, ginger, nutmeg, cloves, and anise found in root beer enhance the smoky, saltiness goodness of this glazed ham. It’s is an ideal holiday meal.

Medallions of Beef with Foie Gras and Truffles

Medallions of Beef with Foie Gras and Truffles

December 27, 2009 Leave a Comment posted by Linda Avery  
Filed under recipes

Known as tournedos Rossini, these cuts of beef filet are topped with a slice of seared foie gras and drizzled with an unctuous Madeira wine-truffle sauce.

Baked Country Ham

Baked Country Ham

December 19, 2009 Leave a Comment posted by Linda Avery  
Filed under recipes

Baked country ham, one of the South’s greatest achievements, is perfect holiday fair. This salty country ham is flavored with mustard, vinegar, and cloves.

Chicken Kentuckian

Chicken Kentuckian

December 17, 2009 1 Comment posted by Linda Avery  
Filed under testers choice

This southern dish of chicken sauteed with bourbon has a unusual depth of flavor thanks to a wild mushroom sauce. Serve the chicken with rice or noodles.

Baked Pork Loin with Sweet Potatoes

Baked Pork Loin with Sweet Potatoes

December 16, 2009 1 Comment posted by Linda Avery  
Filed under recipes

Pork loin and sweet potatoes, both of which come into season in autumn, are a classic Southern pairing. This earthy pork dish is served with a rich pan gravy.

Steak au Poivre

Steak au Poivre

December 12, 2009 2 Comments posted by Linda Avery  
Filed under recipes

The French classic steak with pepper, steak au poivre, is updated with black, green, white peppercorns and allspice. A cognac pan sauce seals the deal.

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