Caprese Salad Recipe

Caprese Salad

Basil, tomato, and mozzarella–green, red-and white–are all this summer salad needs to shine. Oh, a drizzle of olive oil and a a squeeze of lemon help.

  • Quick Glance
  • 15 M
  • 15 M
  • 0
Citrus Risotto with Garlic-Chile Prawns Recipe

Citrus Risotto with Garlic-Chile Prawns

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 Glance
  • 50 M
  • 50 M
  • 3
Seared Scallops with Cider Brown Butter Recipe

Seared Scallops with Cider Brown Butter

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.

  • Quick Glance
  • 25 M
  • 25 M
  • 0
Pan-Seared Mahimahi with Eggplant Recipe

Pan-Seared Mahi Mahi with Eggplant Misoyaki

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.

  • Quick Glance
  • 25 M
  • 25 M
  • 2
Niman Ranch Cookbook by Bill Niman and Janet Fletcher

Rib Roast with Red-Wine Pan Sauce

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.

  • Quick Glance
  • 30 M
  • 3 H, 15 M
  • 0
Grilled Tri Tip with Black-Olive Aioli Recipe

Grilled Tri Tip with Black Olive Aïoli

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.

  • Quick Glance
  • 30 M
  • 10 H, 30 M
  • 0
Cooking at Home on Rue Tatin by Susan Herrmmann Loomis

The Vintner’s Wife’s Pork Chops

This French recipe calls for pork chops to be seared and dressed with a pan sauce spiked with shallots, garlic, cornichons, and Dijon mustard.

  • Quick Glance
  • 30 M
  • 30 M
  • 0
Pork Chops with Vinegar and Sweet Peppers Recipe

Pork Chops with Vinegar and Sweet Peppers

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.

  • Quick Glance
  • 45 M
  • 1 H, 45 M
  • 0
Charcuterie Cookbook

Jim Drohman’s Pork Belly Confit

Forget the fat for a moment and enjoy this crispy confit. Pork belly is cured with spices, cooked slowly until tender, and finished by deep-frying.

  • Quick Glance
  • 30 M
  • 3 H, 30 M
  • 1
Spices of Life by Nina Simonds

Turkey Saté with Spicy Peanut Sauce

Indonesian saté, marinated meat on skewers with peanut sauce is popular all over the world. Instead of chicken or pork, this recipe uses turkey.

  • Quick Glance
  • 35 M
  • 1 H
  • 0
The Cooking of Southwest France by Paula Wolfert

Chicken with Tart Grape Sauce

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.

  • Quick Glance
  • 30 M
  • 50 M
  • 0
The New American Table by Marcus Samuelsson

Chicken Marbella

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

  • Quick Glance
  • 25 M
  • 3 H
  • 1
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