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The buttery almond crust here adds rich texture to this delicate sole dish.
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Clafoutis is a French dish that is a cross between flan and a pancake. It is hearty enough for breakfast and versatile as a dessert that never fails to impress.
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Sweet apple juice permeates this crunchy salad.
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You can make this dish in less than 30 minutes. Serve as an appetizer or as a main course.
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This medium-hot chili begins with a great pot of beans, seasoned
and slowly simmered with onion and garlic in a thick,
savory broth. If you prefer a three-alarm version, make it hotter by using hot ground chili or adding more medium chili.
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This robust, slow-cooked brisket is accompanied by a deliciously spicy plum sauce.
These browned, braised pork chops are enhanced by the addition of tomatoes, rosemary and savory anchovies, which bring a nice saltiness and umami to the table.
While not a strong-tasting cut, pork shoulder stands up
beautifully to a variety of cooking methods. Here, cooking
it in red wine and stock gives it an added boost of flavor.
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This recipe includes a vivid stuffing of shrimp, ginger, shallots and Tabasco. A rich-flavored recipe like this calls for simple side dishes like boiled red-skinned potatoes with parsley, and green beans with tomatoes.
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Roast your own peppers for this dish, or use jarred roasted peppers. Oven-roasted peppers will be sweeter.
This combination of poultry, butter and tarragon is all about simple, straightforward
comfort food.
With virtually no cooking involved, a lime-marinated
seafood salad is the ultimate summertime food.
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This version of the classic Italian dish includes lots of mushrooms, both dried and fresh. You can add kale if you want to work in some leafy greens.
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Traditionally, the term “meuniere” refers to fillets of
sole that are floured and sautéed, then finished with
lemon juice, parsley and browned butter. But it's also
one of the best ways to treat chicken cutlets.
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Really good ingredients, cooked at their prime, take minimal effort in the kitchen.
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With chicken thighs, bulgur, chickpeas and dried apricots, this tagine comes together to produce an Americanized version that is a super one-pot dinner, fast enough for a weeknight despite the long ingredient list, and infinitely variable.
Smaller than a burger, but bigger than a slider, this sandwich makes an ideal late-afternoon nibble.
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This classic pairing calls upon juicy, flavorful prime rib that's perfect for a Sunday dinner with the family.
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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Here, the combination of soy and ginger in the glaze matches well with the distinct flavor of Cornish hen.
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A variation of meatloaf, pâté de campagne-or country
pâté-is denser, with more meat, and the addition of
cream and spices makes it delicious and elegant enough
to impress dinner guests.
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The understated richness and lively effervescence of this Reserve Champagne from Jean Vesselle offers lip-smacking companionship to the cornucopia of flavors wrapped in these fresh, Thai-inspired spring rolls.
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The dollop of Dijon mustard and the wedges of lemon in this recipe accentuate the mineral tang of the crab meat in these dense and flavorful crab cakes.
A meaty and moist fish, sole is able to stand up to a full-flavored dressing like this creamy mint sauce.
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This dish is complexly flavored, multitextured and only slightly sweet.
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Here, the nuttiness of the almonds and
spicy greenness of chopped basil serves
as a refreshing counterpoint to this creamy pasta.
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Parmesan and succulent sausage provide the richness
to offset silky polenta.
Acccentuated by a pinch of cayenne, a dash of nutmeg and a squeeze of lemon, this succulent chicken breast is thinly veiled by a crispy, light crust.
These crisp, juicy lamb chops make for a delicious, full-flavored meat dish.
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The daring simplicity of this recipe provides a platform for the lamb to shine in all its divine glory.
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Impress your guests during the holidays, or any time, with this crown roast of pork dish.
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The spices for this rub are "bloomed"--sautéed in oil-which simultaneously intensifies and mellows their flavors.
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This savory, starchy risotto is lifted by the addition of white wine.
Serve this dish as a refreshing hors d'oeuvre or as a dessert.
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Here, the sharpness of the lemon juice is perfectly balanced by the nutty sweetness of the brown butter.
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Here, sweet flounder, bright lemon juice and buttery macadamia nuts form a chorus of flavors.
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You'll love this sweet, fragile, gravity-defying dish.
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If you don't want to serve this fish raw, just dip the fillets in milk, then in Wondra flour, and fry them in olive oil.
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Like pasta, pizza is one of the easiest meals to make fast and vary endlessly. And if you skip the usual cooked tomato sauce on top, pizza seems even simpler.
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Goat cheese adds creaminess and rich flavor to this delicate frittata.
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Roasting the chicken to a dark golden brown caramelizes the skin.
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Smear with a heavy-on-the-garlic rub including olive oil, herbs and citrus, seasoning the meat to the point where any extra sauce would seem gratuitous.
Salmon can be cooked over medium heat on the stovetop,
but this recipe produces a lovely filet that emerges from
the oven tender, juicy and beautifully colored. Look for
wild sockeye or king salmon, if you can find it.
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Enjoy the flavors of lamb, garlic, rosemary, thyme and lemon in this savory dish.
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Thyme, rosemary and lavender are aromas that are often used to season Mediterranean foods. Chicken seasoned with fresh herbs is a simple but perfect dish.
This spice rub adds flavor and crunch, and complements the flavor of the meat without overwhelming it.
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The sweet, flaky halibut pairs naturally with the power and richness of the spicy rémoulade.
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The flavors of grilled or broiled lamb are punctuated with rosemary, garlic and black pepper.
Whether you use pork, beef or lamb in this dish, you can't go wrong.
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Firm but moist monkfish is complemented beautifully here with a
fruity, high-acid sauce combination of tomato and concentrated
orange juice.
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This dish has direct, uncomplicated, pork-driven flavors.
The understated wine-salt rub used here highlights the simplicity of this juicy pork loin.
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Quail has the bone structure and color of chicken (even
the cooked meat looks similar), but its distinctive flavor
minimizes the need to dress it up. This simple recipe
is a shining example of that philosophy, as the only
seasonings are salt, pepper, sage. Sage gives the quail
meat a perfumed tang.
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Slightly gamier and darker than chicken, quail is here complemented by bitter olives.
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Smoked paprika, dried chipotle, mint and thyme add an exciting kick to this hearty dish.
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If you can find and afford it, look for meat graded ''prime'' (few supermarkets have it). ''Choice'' meat (what you usually get in a supermarket) is more than acceptable, but ''good'' meat is so lean that the whole point will be lost.
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The idea here is not to be shy about using garlic: the flavor should be strong and very up-front. Since the garlic does cook on the grill, its flavor is tamed somewhat, but in principle it shouldn't be tamed much.
In this simple recipe, grilled hanger steak is rendered
ever more fragrant with a drizzle of warm, herb-infused
olive oil.
Mint and feta cheese add wonderful tang to a gentle
couscous salad, and altogether provide a brilliant base
to set off savory strips of lamb.
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Lentils provide an earthy base for lamb shanks, with a
wonderfully full flavor and richness of their own.
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Using several Moroccan spices with the salt and pepper for the rub will fill your kitchen with the dreamy scents
of cinnamon, cumin and coriander.
Lemon risottos of any kind always delight guests. The lemon juice and zest are added to this comforting mixture at the end of cooking.
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A bowl of garlicky clams, steamed in their own juices, with white wine, good oil and plenty of fresh herbs, begs for something to sop up the sauce. A crusty loaf will do. But when something a little more refined is in order, linguine can be even better, especially if you let the pasta finish cooking in the clams’ heady liquid.
This Spanish interpretation of pizza is piled high with ingredients.
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When you take this slightly hot, quite sweet, sour and extremely juicy sauce and pair it with fish (chicken, yes; pork or beef, sure; but primarily fish), something really magical happens: a bunch of rather ordinary ingredients becomes quite splendid.
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The bold flavors of the herb-laced lamb and spiced pork sausages in this paella are softened by starchy rice and chicken stock.
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In this ‘mock’ ceviche the seafood is cooked, but much of the flavor comes from the citrus and herbaceous jalapeño, tomato and bell peppers.
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These delicious vegetarian patties have a great texture because of the almonds and bulgur.
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This lasagna tastes very rich, even though it really isn’t. It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese. I prefer no-boil lasagna noodles because they’re lighter than regular lasagna noodles. But I still boil them because I think the results are better if they’re cooked until they’re flexible (a couple of minutes) first.
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Mushrooms make a meaty quesadilla filling. If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.
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Mushrooms show all their earthy intensity when blended into a terrine. Use an assortment, including shiitake, cremini and oyster, and even some wild ones like chanterelles, porcini or morels.
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Smoky pork ribs are an irresistible meal at any time of year.
This full-flavored recipe is a diabolically delicious collision of the plant and animal worlds.
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The flavors here meld seamlessly to create this rich, savory pasta dish.
In this dish, mushrooms contribute earthiness to the sauce while the ginger
sharpens it a bit.
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Winter squash can seem dauntingly impenetrable but it's worth the effort. Here, sweet butternut squash is combined with salty ricotta salata.
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The rhythms of life have changed so much that the idea of shelling peas for a weeknight meal is pretty much out of the question. That’s why it’s so delightful that grocers now stock fresh spring peas, out of the pod, bright and not too starchy. Combine them with crab to make a fast and quite tasty salad in less time than it would have taken to shell the peas.
This healthy desert option is perfect for when the fruits of summer give way to apples and pears.
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This juicy rib-eye steak takes only 15 minutes to prepare.
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The quick marinade used here is the perfect complement to this simple dish.
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Purists will only use a mortar and pestle to make pesto,
but using a hand blender inside a straight-sided jar also
gets great results. Here, the mushrooms provide a gentle,
savory vehicle for delivering pesto’s sharp, green flavor.
Onion, garlic and olives are added to the ground lamb for this dish, which can be served with a simple cucumber salad.
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Eating this dish is like eating a salad and a pizza at the same time.
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Like pasta, pizza is one of the easiest meals to make fast and vary endlessly. Here, fresh tomatoes should be seeded and drained to keep the dough from becoming soggy.
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The ideal approach for a dinner party, poaching beef is precise, consistent and effortless-and it yields delicious results. Serve the sliced tenderloin with a variety of zesty garnishes like minced shallots, good mustard and coarse salt.
Before putting the polenta in the oven, try topping it with thin slices of fresh mozzarella, two or three thinly sliced Roma tomatoes or a bit of tomato sauce, and a handful of fresh basil for the ultimate savory dish.
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Here, celery and sage ramp up the herbal qualities, while pancetta, which has a delicious affinity for sage, contributes a satisfying meatiness to enhance the lean birds.
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Without a grill, the mushrooms can be cooked in a grill pan on the stove or under the broiler. They are meant to be done in advance and kept warm, leaving any last-minute preparation for finishing the rice.
Here, broiled club steaks are served with parsley and watercress salad, flecked with capers and large, rustic croutons.
Knowing how to roast a chicken is unquestionably a valuable skill, and so is roasting vegetables. So why not combine them? With just a little practice, the resulting dish is a crisp, nicely browned bird with tender, lightly browned vegetables.
Though this recipe is simple and easy, the step of rubbing it with salt and herbs the day before will help develop flavors that add complexity to the chicken.
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A leg of lamb studded with sprigs of marjoram, thyme, rosemary and little cloves of garlic, makes a great centerpiece for an evening meal.
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Few meats are as tender, juicy and flavorful as good roast beef, yet none are easier to prepare. It needs nothing beyond salt and pepper and proper cooking. And while it is most commonly sliced thin, it can also be carved thick and served like steak, especially if you start with sirloin.
You can make this stuffing and stuff the bird in less time than it takes to heat the oven.
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This pairing showcases the generous texture of tender scallops, enhanced by browned butter.
Here, a little Dijon mustard—along with aniseed, thyme and orange zest—is perfect for flavoring tender young chicken.
Each of the spices called for in this pork-based country-style pâté comes together beautifully.
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