This recipe is simplicity itself. Red mullet is wrapped in foil packet and baked. On the side is a salad of tomato wedges, chile, garlic, and olives.
Very high heat achieves a perfectly crisp skin full of flavorful seasonings. The caper vinaigrette adds a piquant counterpoint to the fresh halibut.
Made from the best bittersweet chocolate you can find, these mini souffles from David Lebovitz are an elegant end to dinner.
Eating this dessert is sorta like spooning white chocolate ganache straight into your mouth. Sounds terrible, right?
This grilled chicken for tacos gets a little tipsy after being doused with tequila, then takes a cold shower in the form of cilantro-chile mayonnaise and a squeeze of lime.
Crisp-skinned and sinfully succulent, a grilled whole chicken is the surprise way to go for summer entertaining. You’ll be the talk of your ‘hood.
This is so not your mom’s classic tuna salad. And we’re sorta glad of that. One taste and we think you’ll understand what we mean.
Corn relish can take on all manner of guises. This one gets gussied up with onions, bell peppers, cider vinegar, sugar, and celery seed.
Shallots take on a dulcet, docile personality when slowly coaxed to a burnished, caramelized brown. Not only easy to make, they’re easygoing in terms of playing nicely with all manner of main courses.
This marinara sauce from Lidia Bastianich takes just minutes to simmer yet tastes like it was on the back burner all day.
Think rice is boring? The inclusion of cinnamon, cardamom, ginger, almonds, and pistachios in this recipe may make you think again.
A simple, surprising indication of just how lovely and intriguing the entire repertoire of traditional Moroccan salads can be.
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