Entree
379 recipes found
Maple Glazed Salmon with Chinese Five Spice
This maple syrup glaze salmon dish is not just easy to make but it is also incredibly, insanely, and supremely delicious.
Pici Cacio e Pepe with Garlic & Marjoram
This recipe is adapted from the cult-worthy dish at Padella in London's Borough Market. What this dish lacks in aesthetic appeal it makes up for in luscious, savory sauce and perfectly imperfect tangles of hand-rolled noodles. It's the perfect project for a Friday night in or a Sunday afternoon, or, if you're feeling ambitious, an excellent date activity. I recommend serving alongside a sharp green salad and some bread for wiping up every bit of the sauce. Every. Bit.
Grilled Pesto Chicken
Charred grilled chicken combines with bright, fresh pesto for the perfect simple entree recipe. Use boneless, skinless chicken breasts, salt, pepper, and oil.
Pan Seared Strip Steak
Perfect for a weeknight or weekend, this pan seared strip steak recipe produces juicy, salty, perfectly cooked steak every time! Use olive oil and butter.
How to Clean & Prepare Mussels
This recipe is a simple guide on how to perfectly clean and prepare mussels. Fresh and healthy mussels should have a glistening shell without a fishy smell.
Fish in Foil
Basic and brilliant way to cook fish. The "License to Grill" cookbook folks (Chris Schlesinger and John Willoughby) call this a "hobo pack" and others refer to this method as "baking in a packet," but in essence, you use foil to create a vessel to cook fish. This is my brother John's recipe. He is the best cook in my family. He has an incredibly well-developed sense of taste and smell and intuitively knows what combinations of food work well together. Whenever I am planning a menu, I usually call John to make sure he approves or to help me figure out something that is missing or a way to improve the meal. Hats off to you, bro!
sweet potato gnocchi with a lemon beurre noisette and basil
My original take on a timeless classic.
Cacio e Pepe Con Ricotta
The idea of adding a puddle of ricotta on your cacio e pepe comes from Sora Margherita, a Roman-Jewish restaurant in Rome that's been around in the 1920s, and likely hasn't changed much since then. The cacio e pepe base recipe is inspired by one in Katie Parla and Kristina Gill's Tasting Rome, which comes from Leonardo Vignoli.
Warm, Cheesy, Baked Gnocchi
This recipe requires only a little chopping, crumbling, or even patience. But the most fascinating step this recipe lacks? Mixing. This baked gnocchi recipe eliminates one crucial step that’s key to a solid baked pasta: mixing the sauce in. Where pasta starts to dry out immediately after being strained, the gnocchi does not.By carefully spooning the sauce atop our potato puffs and not mixing, here is what happens: pockets of tomato sauce form in every nook and cranny of the baking dish. Some sections will even caramelize and acquire a deeper tomato flavor. The gnocchi will absorb some of sauce, but most will rest untouched. The best part is that every now and then, you’ll drag a gnocco through the sauce and discover a surprise.
Purslane Salad
Although many cultures are unfamiliar with this weed, Purslane is a staple vegetable in Turkish Cuisine. Stews, salads and mezes are very popular dishes made with purslane. It is very rich in omega 3 fatty acids , vitamin E C and many minerals. A quick salad recipe with those fleshy succulent leaves will make this veg one of your favorites...
Instant Potato Gnocchi
You might think I'm crazy, but you can make pretty great gnocchi from instant potato flakes... don't knock it 'till you try it. This recipe is 5-ingredients!
Chicken in Butter
Inspired by Elizabeth David's description for 'Florentine chicken breast' from “Italian Food” (1954) and the signature dish of Trattoria Sostanza in Florence, I can't emphasise how important it is for such a simple dish to obtain top quality ingredients. I recommend using organic, non-factory farmed chicken, so that it's as tender as can be, and unsalted butter. Try a European-style cultured butter (note: You can find locally made European-style butter too, it doesn't necessarily mean that it has to be from Europe!). If you really wanted to add something else here, you could dip the floured chicken breasts in a beaten egg, as they do in Sostanza, or throw in some fresh sage leaves together with the chicken or a squeeze of lemon juice to brighten the sauce just before serving. However, simplicity is part of the beauty of this dish.
J. Kenji López-Alt's Butter-Basted, Pan-Seared Thick-Cut Steaks
Forget what you've been taught: flip your steaks often. It leads to a more evenly cooked steak. Recipe adapted slightly from Serious Eats. To get the full 30-minute speed-luxury dinner plan, including arugula salad and squashed potatoes, head to the article here.
Giant shrimps
Victoria Granof’s Pasta con Ceci
For this pasta con ceci recipe, first, you need to use all of the olive oil. It gives the soup substance and body and carries the other chickpea flavors.
Transformational Turkey Pot Pies
I stock my post-Thanksgiving freezer with these, bracing myself for those long days of cookie-baking, gift-wrapping, and card-writing that start on Black Friday and steal away any time to prep a meal. I like to justify my obsession with single-serving ramekins by using them to make individual pies; well-wrapped in plastic and foil they will keep in the freezer until the new year. If you prefer, use a freezer-to-oven two quart casserole dish and serve your whole family. Quantities listed are approximately one serving; multiply as needed.
Chicken Thighs Confit
For this confit chicken recipe, let the thighs brine overnight with garlic and herbs, then place in a roasting pan, cover with oil, and roast for 6 to 8 hours.
Tartine's Pizza Dough
This Tartine's Pizza Dough Recipe as published in NY Times is so good and easy make. It has nice blistery crust, good raise, and it holds up well to toppings.
The Only Roast Chicken Recipe You'll Ever Need
I know, it's a big claim telling you to toss all of your other roast chicken recipes, but I don't think you'll be disappointed after the first bite. Did I also mention that it makes for perfect roast chicken in only 60 minutes? Yep. There are no bells and whistles here—nor will you find fancy herbs. It's all about technique, from a higher-than-usual roasting temperature, starting off with a dry roast (not adding any fat or liquid to the pan at first), to properly salting the bird before popping it in the oven. Unless you have a killer hood vent, you'll want to open the windows for the dry roasting—trust me, the little of bit smoke is well-worth it! And yes, it sounds fussy to baste every 10 to 15 minutes, but super crispy skin is the reward. What happens next is a sheer delight, simple only in its method, and exceptional in taste. If you manage to have leftovers (you might want to roast 2 chickens), the extras can always go into tacos, chili, or homemade chicken croquettes.
Chicken Fig Saltimbocca
Perfectly balanced with savory prosciutto, herbaceous sage, fresh sliced figs & a sweet balsamic fig sauce. Low-Carb, Gluten-Free, Paleo.
pasta with beer-caramelized onions
this pasta dish is really rich tasting while ultimately being very light, super sweet and savory, and can be customized many different ways -- I added some cooked white beans as you can see from the photo, I could see either raw or sundried tomatoes being delicious here, roasted mushrooms or zucchini, any kind of cheese really -- or you can make this completely vegan by caramelizing the onions in olive oil instead of butter
Lisa B.'s Tomato & Cheddar Cheese Pieche (Pie & Quiche in one!)
Well, it's easy, inexpensive & yummy! Hot or cold for brekkie, lunch or dinner! Tomatoes with cheese in a pie crust!
Yuca Tortillas
Delicious Paleo, gluten-free, grain-free, nut-free, egg-free, dairy-free tortilla!
Easy Tomato Infused Angel Hair Pasta
Inspired by the tomato pasta at Sammy's Woodfire Pizza, this recipe is easily adjustable based on flavor preferences and greasiness. By simmering the tomatoes slowly the rich oil soluble flavors can extract while some of the tomato's water both infuses the dish with the water soluble compounds and evaporates to increase the overall intensity and flavor..