The traditional version of cassoulet is made with beans; this one uses lentils and has an Indian flavor profile.
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The smoky flavor of the vegetables in this rendition of a French classic takes ratatouille to the next level. Don’t hesitate to substitute or remove vegetables from the ingredient list below; allow the season and your local farmers market offerings to decide the make up of your grilled rat... Read more
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Any firm-fleshed fish would work well in this recipe. The main thing is to pick a meaty fillet, at least an inch thick, or to get one cut from the center. The thin fillets or tail ends tend to overcook quickly. Heating the fruit, even for just a few minutes, brings out its tropical flavor.... Read more
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Serve these lightly fried potato patties with a yogurt-based Cilantro Chutney and Tamarind Chutney. Chaat masala is a sweet-sour spice blend available at Indian markets. The potato cakes can be assembled and refrigerated a few days in advance. Fry them just before serving.
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Skewers keep broiled shrimp in line, so to speak. Here, a "semplice" (simple) treatment keeps the timing within the boundaries of a busy weeknight, even with peeling and deveining. The mint is a nice, unexpected touch.
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No doubt about it, this is an indulgence. It's also a great way to eat oysters: The bivalves, bacon, vinegar and lemony vin blanc sauce hit all the right flavor notes. At Pearl Dive Oyster Palace, these come 4 to a plate, but 2 would make a fine first course for a light meal.
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Braised lamb shanks are equally suitable for a simple at-home dinner or an elegant party. In this version, searing the shanks on a grill complements the smoky quality of the ancho chili peppers featured in the sauce, which is thickened with caramelized onions and apricots.
Serve the shanks... Read more
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Fresh mango emulsifies this vinaigrette, giving it the kind of creamy consistency usually found in egg-thickened dressings. If you happen to have some spiced pecans on hand, by all means use them. If not, toasted pecans will do.
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In this dish, hoisin sauce provides sweetness; pork adds flavor; ginger and a bit of chili sauce bring the heat (which we have adjusted to suit younger palates). Leftovers can be frozen. Serve the sloppy Joes with brown-rice chips and pickles
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The price of clams has risen in recent years, but this recipe makes economical use of them. Less-expensive mussels can be substituted. It's a good way to use up a bit of leftover wine, then drink the rest with dinner.
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This spicy recipe is nothing like traditional beef tartare. It is full of flavor and packs a healthy dose of heat from whole-grain mustard and chopped pickled chili peppers. For a clean presentation, use a 2- to 2 1/2-inch round biscuit cutter to shape your patties.
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For those who want to love quinoa more than they do, incorporating quinoa into a soup or stew is one way to avoid its stick-in-your-teeth seediness.
Chef David Scribner has updated and streamlined the brisket recipe he used to make at Felix in the late 1990s. In this version, he uses whole (peeled) cipollini onions, which are flat and hold their shape well.
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Even done well, a rendition of chicken and sausage can be heavy. Here, the sausage takes on a reduced role, flavoring but not weighing down the dish. The result: a richly favored sauce to marry with the tender chicken.
Enzo Fargione, chef and proprietor of Osteria Elisir, developed this recipe after accidentally overcooking a leg of lamb one afternoon. Not wanting to waste the pricy ingredient, Fargione borrowed a technique from Sichuan chefs and double-cooked the lamb, transforming it into a rich ragu w... Read more
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The walnuts add a healthful and chewy element to the topping for these simply prepared chops.
This sandwich from Fiola restaurant gains sophistication
from the melding of the creamy ricotta and buffalo
mozzarella cheeses. Cut into fingers, it makes a terrific
hors d’oeuvre.
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The Thai green curry paste in this casserole, made with green chilies, garlic, lemon grass, galangal (Thai ginger), onion, coriander, cumin and kaffir lime, takes butternut squash and turns blah into bling. Kale provides nutrients as well as crunch, when the leaves on top crisp in the oven... Read more
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The recipe calls for a whopping 8 pounds of butter to be clarified for poaching the meat. The meat becomes incredibly tender and is finished in a skillet on the stove top, where the outside of the roast is quickly seared with roasted garlic and, believe it or not, a little more butter.
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Few preparations show off the bold flavor of a pastured chicken better than grill-roasting. Thanks to a coating of sweet soy sauce that caramelizes and crisps the bird’s skin, this version is special.
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