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The French green Le Puy lentils are smaller and firmer than brown lentils, but have the same type of earthy flavor. They lend themselves to dishes where you want the lentils to stay intact like salads and sides. "Beluga lentils" will also work for this salad.
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This recipe is borrowed from that old English dish devils on horseback, modernized by grilling the scallops and serving them on top of an herb salad, so the juices soak into the refreshing greens.
This classic Roman pasta dish with pungent garlic and
red pepper calls out for a dark and juicy wine.
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The meat’s juicy, gamy taste is coupled with tarragon-infused root vegetables.
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This dish is classically French, with fresh flavors of parsley, rosemary
and garlic.
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This
Cornish hen recipe features the spicy perfume of
paprika and cumin, accented by the gentle sweetness of
golden raisins.
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Parmesan and succulent sausage provide the richness
to offset silky polenta.
Virtually effortless to prepare, this dish celebrates one
of life’s greatest gastronomic pleasures: succulent, unadulterated chicken.
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This dish is simple: slice cooked potatoes, drape the warm potatoes with thin slices of raclette (or Gruyère or Comté) , and put them in the oven until the cheese melts. Serve with cornichon, other kinds of pickled vegetables, or a salad.
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Lamb shanks contain only a bit of fat, just enough to work with the wine to season and moisten the lentils, making them rich and savory. The shanks have so much flavor and richness of their own that the acidity of the wine is needed to lighten them a bit.
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As long as a scallop is a good inch across and roughly three-quarters of an inch thick, you can make an equatorial slit in it and fill the cavity with herb paste, peanut sauce, tomato pulp minced with cilantro or parsley, or any savory mixture you like.
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A rack of lamb is adequate for four servings. This is
especially true when it’s served with side dishes and
topped with the pimentón and bread-crumb mixture, which
packs enough punch that you won’t need as much meat to
feel satisfied.
Once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires. This takes about 3 minutes. A squeeze of lemon perked everything up without diminishing the essential butteriness.
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Shiitakes, which are sold in many supermarkets along with cremini and button mushrooms, are nutritional powerhouses. In addition to the B-vitamins and minerals that all mushrooms contain, shiitakes contain amino acids and linoleic acid, an essential fatty acid. When you pan-cook them over high heat, as you do here, the flavor is very intense.
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Here, luscious lobster pasta is topped with a savory sherry sabayon. It's slightly more labor-intensive than the usual cream sauce, but more ethereal, too.
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Here, the combination of soy and ginger in the glaze matches well with the distinct flavor of Cornish hen.
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