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.
An ethereally creamy, subtly sweet pistachio gelato that derives its pure flavor from nothing more than the essentials.
A clean-flavored ice cream laced with Armagnac is a perfect companion to fall fruits like plums, prunes, pears, and figs but adds a nice finish to summer meals.
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.
Heirloom tomatoes–both red and yellow–and salad greens add layers of color and flavor to this terrine filled with silky, garlicky goat cheese.
The natural sweetness of the scallops is perfectly offset by the tartness of fruit-vinegar glaze. This scallop recipe is delicious and simple to prepare.
These sassy fried shrimp are doused with plenty of lemon juice and fresh dill. Greek through and through. Opa!
Okay. We’re just going to say it. It’s the chicken livers that give this stew its crazy complexity. Smoked bacon doesn’t hurt.
This risotto, straight from Rome, gets its flavor and color from cooked spinach, arugula and spinach. Its smoothness is a product of butter, cream, and cheese.
Nothing could be simpler than a dish of Swiss chard tossed in garlic-infused olive oil and sprinkled with salt and pepper on top. Fast, easy, elegant.
In this French salad, wonderfully earthy tasting goat cheese mixes beautifully with really fresh salad leaves, crunchy walnuts, and good, spicy olives.
Cod is scented with rosemary tucked under the skin and is accompanied by mashed rutabaga infused with vanilla. Rosemary cod makes an ideal light lunch.
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