All the flavor of a classic baked ziti with tomato sauce and cheese, but in a single skillet, start to finish.
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Syrupy reduced orange juice is brushed onto orange and rosemary marinated chicken legs served with an orange, blue cheese, walnut, and spinach salad on the side.
Spicy, fresh, and aromatic, this fresh puttanesca sauce, made from fresh cherry tomatoes, olives, capers, chilies, oregano, and lemon, flavors a gorgeous stew of jumbo tomatoes. A light take on a classic that's a perfect after-work dinner for two.
This creamy tomato sauce packs a flavorful punch. Toast up some buttery Parmesan garlic bread to serve on the side.
A one-skillet supper of couscous, squash, and pancetta.
A classic Sicilian dish of eggplant sautéed in olive oil and served with pasta in a rich tomato sauce garnished with ricotta salata.
Short ribs in rich porcini-port wine sauce are a luxurious, company-worthy affair.
Don't ask for "Singapore Noodles" inside Singapore unless you want to be tagged as a tourist. Here's an authentic version of the dish.
This salmon roasted with lemon and thyme can be served hot or room temperature with a simple sauce of crème fraîche, thyme, and lemon in three forms: zest, juice, and preserved.
Seared foie gras lacquered with a sweet-hot fig mostarda and fresh figs.
Seared foie gras with a creamy spiced orange puree and candied orange zest.
Last week, when I wrote about the the state dinner honoring President Obama on his recent visit to Bangkok, I made a promise that I'd share a recipe for the spicy herbal salmon salad with you. Well, here it is.
If you find yourself celebrating the holidays as a twosome this year, here is one option I propose: a fabulous, easy, lean roast loin of pork crusted in fennel seeds and fresh thyme with fabulous, soft caramelized fennel and red onions roasted alongside. Instead of gravy, top it with a light drizzle of simple olive oil and balsamic vinegar.
Perfectly cooked, butter-basted steak with a deep brown crust flavored with aromatics.
Duck breasts with juicy meat and crisp skin topped with a robust cherry-port sauce. A rich and warm combo that's fitting for the start of winter.
Juicy, sweet sea scallops get quickly baked with little grape tomatoes and a herby breadcrumb topping packed with garlic, basil, and a little bit of butter.
Because of their dainty size, lamb chops make for a great finger food to serve alongside a beer or glass of wine. Each chop provides a succulent two or three-bite serving of lamb—and on top of that, the rib bone makes for a convenient built-in handle. Although corn dogs, kebabs, and satays all make for great bar bites in their own right, there is no other meat-on-a-stick option more elegant than a lamb rib chop.
Crisp, salty duck and bright, snappy root vegetable slaw make for the perfect fall lunch.
A quick and easy dinner that gets a boost of flavor from chorizo. It's hard for something not to taste good when there's chorizo involved. In this dish, chorizo adds rich flavor with the subtle addition of heat—it's not too much, just enough.
The concept is simple: no-fuss baked salmon crusted in hot blackening spice perched on a pile of cool coconut couscous splintered with fresh herbs. It's New Orleans meets Miami in 15 minutes. The salmon is spicy, salty, savory, and meaty. The couscous is fluffy and fresh, packed full of mint, parsley, green onions, and pumpkin seeds.