Thick, sweet caramelized onions flavored with grenadine and tangy sherry vinegar make a savory marmalade. Serve at lunch on bread with a green salad.
Deeply smoked garlicky pork sausage and gruyere cheese are tossed in a mustard vinaigrette and served over field greens in this French country salad recipe.
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 by—surprise!—an easy cider brown butter sauce. Equal parts tart, sweet, succulent.
Mild mahi mahi fish is pan seared in this recipe and served with grilled Japanese egg that have been brushed with a miso-mirin-sake glaze. Simple. Exotic.
A rib roast is studded with garlic and rubbed with salt, pepper, and smoke paprika. After roasting, a sauce is made from the drippings. Easy entertaining.
For this beef recipe, tri tip is marinated in olive oil, rosemary, and black pepper. It’s then grilled and served with a garlicky-spicy olive mayonnaise.
This French recipe calls for pork chops to be seared and dressed with a pan sauce spiked with shallots, garlic, cornichons, and Dijon mustard.
Just revel in this sublime confit made from pork belly cured with spices, slowly cooked until tender, and finished by deep-frying.
Indonesian saté, marinated meat on skewers with peanut sauce is popular all over the world. Instead of chicken or pork, this recipe uses turkey.
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
The sweetly spicy aromas of North Africa will titillate your sense when you toss together this tagine. Just an hour to wait. Patience, people.
These irresistible croquettes, made with ham and chicken, are a favorite in Spanish tapas bars. A great hors d’oeuvre, after-school snack, or nibble.
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