Makes 6 servings Though this sauce is relatively basic, lamb adds that sort of can’t-quite-place-it flavor that you and your guests will love. We like pairing it with homemade Troccoli pasta, but you can use whatever dried variety you prefer. Make the sauce well-ahead, if you like, and freeze it […]
Makes 4 to 6 servings Featuring the best ingredients of late spring and early summer, this decadent lobster pasta is perfect alongside a crisp glass of white wine for dinner al fresco. Chef’s Note: To prepare the lobster for this dish, bring a large pot of water to a rolling […]
Makes 4 servings A tronçon is a fish steak cut at a 90-degree angle from half of a flat fish (usually a turbot or halibut). It traditionally includes the bone and skin. A cut across a round fish, such as salmon, is called a darne. They’re both referred to as […]
Makes 6 servings The familiar flavors of the Thanksgiving holiday come together in this shepherd’s pie. The individual ingredients freeze well and reheat easily for some quick comfort food all year round. This goes well with a green salad and steamed vegetables on the side. Ingredients 2 medium or 1 […]
This roulade is great for a compact Thanksgiving dinner, with the addition of a veggie side, cranberry sauce, and nice crusty bread. Follow along with this video for more guidance on butterflying, pounding, rolling, and tying. Makes 12 servings Ingredients Italian Sausage Stuffing 1 tablespoon olive oil 1 lb sweet […]
Makes 4 servings Note: If the sauce is too thick, add a little water. If too thin, add a little cornstarch and water. To prepare this thickener, mix 2 tablespoons cornstarch to 1/3 cup water. Drizzle just enough thickener into sauce, stirring constantly, until it thickens slightly after returning to […]
Makes 4 servings This simple egg dish is an amazing, flavorful dish as long as you use the very freshest eggs and the best good quality tomatoes. This is no place to use generic canned tomatoes! Ingredients 2 lb ripe plum tomatoes 2 tablespoons extra-virgin olive oil 2 garlic cloves, […]
Makes 8 servings Ingredients 3 tablespoons olive oil 1 1/2 cup red onion, cut into thin strips 1 tablespoon garlic, minced 1 lb red pepper, cut into thin strips 1 lb green pepper, cut into thin strips 1 lb yellow pepper, cut into thin strips 1 lb napa cabbage, chiffonade […]
Makes 6 to 8 servings Ingredients Roasted Vegetables 1 large eggplant (about 2 lb) 4 medium zucchini (about 1 1/2 lb) 2 large ripe yellow tomatoes Kosher salt, as needed 3 garlic cloves, thinly sliced Leaves from 6 thyme sprigs 3 red bell peppers Extra-virgin olive oil, as needed Extra-virgin […]
This pot pie is just as cozy and comforting as the classic chicken version, thanks to savory mushrooms, hearty potatoes, and just enough cream! Though we’ve included some classic veggies, you can substitute just about any of your favorite farmers’ market finds, like parsnips, turnips, or corn. Don’t forget to […]
Makes 8 servings Ingredients 6 ounces pinto beans, canned 1/2 cup onion, diced 1/2 tablespoon garlic, minced 1 tablespoon peanut oil 1 1/2 cups vegetable stock 3/4 cup long grain rice 1 tablespoon tomato paste 1 tablespoon white balsamic vinegar 2 teaspoons chipotle peppers, chopped 1 teaspoon cumin seeds Salt, […]
Makes 4 to 6 servings Directions Wash the zucchini and carrots and finely grate (or you can also grind in a food processor). Finely mince or grind the mushrooms in a food processor. Remember, the smaller you can get the veggies, the better you’ll be at disguising them! Heat […]