Nightly Specials

Monkfish “Osso Buco” with Pancetta and Carrots

This monkfish osso buco recipe is a seafood riff of the Italian classic. The orange zest–parsley topping is a fresh take on gremolata.

  • Quick Glance
  • 35 M
  • 50 M
  • 0
The Tex-Mex Cookbook by Rob Walsh

Posole

Posole is a thick, hearty soup, but the name also refers to dried corn. For this recipe use canned hominy and pork shoulder. Cook until the meat is tender.

  • Quick Glance
  • 30 M
  • 3 H
  • 0

Berber Chili

A traditional Moroccan stew with lamb. The meat is rubbed with spices: paprika, turmeric, cumin, powdered ginger and cooked over onions for hours.

  • Quick Glance
  • 15 M
  • 3 H
  • 0
Mustard Garlic Goose Recipe

Mustard and Garlic Roast Goose

After a disastrous roasted goose experience, it took David more than a decade to muster the courage to learn proper fowl cookery. And boy, did he ever…

  • Quick Glance
  • 50 M
  • 4 H, 30 M
  • 38
Roasted Stuffed Partridge and Myrtle with Chestnut Polenta Recipe

Roasted Stuffed Partridge and Myrtle with Chestnut Polenta

Roasted partridges are filled with sausage -mushroom stuffing and served with polenta. Chicken can be substituted for the partridges, but be adventurous and try the partridge.

  • Quick Glance
  • 1 H, 30 M
  • 1 H, 30 M
  • 0

Braised Lamb Shanks With Masala Raan

Pungent Indian spices make up this masala. Cumin, coriander, saffron, turmeric and garam masala dissolve into a rich sauce for tender, braised lamb shanks.

  • Quick Glance
  • 1 H
  • 2 H, 45 M
  • 0
Prune-Stuffed Pork Roast Recipe

Prune-Stuffed Pork Roast

Pork loin roast and its accompanying buttery sauce are filled with prunes, a great companion for pork. The recipe is simple and perfect for entertaining.

  • Quick Glance
  • 1 H
  • 2 H
  • 0
Pomegranate-Glazed Cornish Game Hens Recipe

Pomegranate-Glazed Cornish Game Hens with Pine-Nut-and-Currant Bread Stuffing

Game hens are brushed with a peppery pomegranate glaze and stuffed with a savory pine-nut-currant bread stuffing. The game hens are a great holiday meal.

  • Quick Glance
  • 1 H
  • 2 H, 30 M
  • 4

Erminia’s Pan-Crisped Chicken

Two-stage cooking makes this Italian style chicken crispy with less fat. Easy to make, the chicken is first sauteed and later the skin is crisped.

  • Quick Glance
  • 1 H, 15 M
  • 3 H, 30 M
  • 0
Southern Fried Chicken Recipe

Southern Pan-Fried Chicken

This recipe from the late, great Edna Lewis turns out skillet-fried chicken that’s perfectly seasoned, extra-crispy, and gosh darn beautiful in every way.

  • Quick Glance
  • 1 H
  • 9 H, 30 M
  • 5

Judy Hesser’s Oven-Fried Chicken

Crispy over-fried chicken could be any easier. A simple shake in a bag of seasoned flour, an hour or so in the oven, and you have dinner.

  • Quick Glance
  • 25 M
  • 2 H
  • 0

Braised Rabbit

Braised rabbit, a staple in many cultures, is made by searing rabbit pieces then slowing braising them in a vegetable-rich, wine-laced liquid. Can’t fathom eating Bugs Bunny? Use chicken instead.

  • Quick Glance
  • 45 M
  • 3 H
  • 0
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