A Portuguese staple from the island of Madeira, swordfish marinated is a spiky oil of pepper, garlic, and oregano, are threaded on skewers and then grilled.
Thick, sweet caramelized onions flavored with grenadine and tangy sherry vinegar make a savory marmalade. Serve at lunch on bread with a green salad.
Pancetta is simply unsmoked bacon—aka pork belly—cured with salt and seasonings. And now you can DIY it.
Warm lentils and rice get comfy with a tahini flavored Middle Eastern salad. Make it a second time with falafel in place of the tomatoes and onions.
French women don’t get fat eating this salad. Slices of duck breast are laid atop a mixed green salad with a tangy red-wine dressing. An elegant lunch.
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.
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.
For a quick, satisfying dinner, make this pasta salad with strips of seared sirloin ahead of time. Refrigerated or fresh, any flavor of tortellini will do.
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.
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