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Duck a l'Orange

Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity...

Coquilles St. Jacques

Coquilles St.-Jacques - I will always associate the smell of this dish with my first imaginings of France - and with the imminent arrival of guests. My mother made it for special occasions only. I remember...

One Pot Clam Bake

Author: Bon Appétit Test Kitchen

Veal Scallops with Creamy Mushroom Sauce

John Schumacher bought the historic but deteriorating Broz Hotel, 50 miles southwest of Minneapolis, back in 1974. After renovating the building, he reopened it as a European-style hotel and restaurant....

Author: John Schumacher

Shrimp Risotto

A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.

Seared Scallops With Pan Sauce

Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.

Author: Mark Bittman

Lemon Dill Sauce

This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.

Lemon Risotto

An easy Lemon Risotto recipe. Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.

Porchetta Style Roast Pork

Porchetta, or roast suckling pig seasoned with garlic and herbs, is a traditional Italian dish. Here, the flavors of porchetta are used on a roasted pork shoulder. You'll need to start this dish one day...

Author: Jeanne Kelley

Escarole with Italian Sausage and White Beans

Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.

Steamed Mussels in White Wine

Author: Bon Appétit Test Kitchen

Ravioli with Sage Cream Sauce

Toss chopped endive, radicchio, fennel and roasted bell peppers with oil and vinegar for a pretty salad course. For the finale, offer poached pears drizzled with chocolate sauce and sprinkled with crushed...

Bolognese Sauce

This recipe is an accompaniment for Pappardelle Bolognese .

Author: Mario Batali

Pasta with Sausage, Tomatoes, and Mushrooms

"I used to go to central New Jersey frequently on business and always made time to stop at Eccoqui, an Italian restaurant in Bernardsville," Try any of your favorite pasta shapes with this sauce. Pappardelle...

Crab Bisque

Author: Paul Grimes

Vegan "Tofurkey" with Mushroom Stuffing and Gravy

Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to miso-infused tofu, a pecan-mushroom stuffing, and...

Author: Katherine Sacks

Provençal Braised Lamb Chops

Author: Paul Grimes

Sauerkraut with Apples

Author: Ian Knauer

Chicken Sauté with White Wine

Author: James Beard

Scallop Sauté with Miso Sauce

Author: Harumi Kurihara

Mussels with Coconut Curry Sauce

Mimosa in Los Angeles uses coconut milk in this version of a Breton classic.

Black Truffle Sauce

Author: Michael Mina

Drunken Chicken

Author: Anne Willan

Cider Braised Chicken with Apples and Kale

Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.

Author: Anna Stockwell

Mussels With White Wine

Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.

Author: Dawn Perry