facebook share image   twitter share image   pinterest share image   E-Mail share image

Baked Sardines in Pepperonata

"If you don't like sardines," says Lett, "you're going to today." Make sure to ask your fishmonger to remove the center bones but leave the head and tail intact.

Cauliflower Soup with Hazelnuts and Bacon

Creamy puréed soups always benefit from having crunchy things sprinkled on top.

Lamb Shoulder with Citrus Fennel Salad

Lightly scoring the fat cap across the top of the roast allows salt and flavors to penetrate even if you can't season it a day ahead.

Author: Chris Morocco

Spiced Orange Wine

Author: Paul Grimes

Clams with Chorizo, Leeks, Tomato, and White Wine

You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.

Author: Anthony Bourdain

Pork Chops Scarpariello

Author: Ian Knauer

Porcini Fondue with Ham and Ciabatta

Porcini Fondue with Ham and Ciabatta

Mango Cucumber Wine Cooler

Author: Eric Werner

Chilled Grape Soup

The gelatin in this refreshing dessert soup sets just enough to give it body but not bounce. All kinds of grapes work beautifully as garnishes for this soup; it's worth seeking out unusual varieties, however,...

Wine Spritzer

Author: David Lynch

Lobster and Shrimp Cioppino

Author: Nancy Oakes

Quail Sauce for Fresh Pasta

Author: Marcella Hazan

Monkfish and Clam Bourride

Author: Jody Adams