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10/23/2012
Veal Piccata
Tender veal scaloppine dredged in flour and sautéed in butter get a boost of brightness from a simple pan sauce made with white wine and a generous squeeze of lemon.
Issue #150
10/07/2010
Turbot aux Beurre Blanc (Grilled Turbot with White Wine and Butter Sauce)
Turbot, a flatfish found in the North Atlantic, is grilled and generously sauced with a classic accompaniment of beurre blanc at Allard. We've simplified the dish to accommodate filets of sole, fluke, or flounder.
Issue #133
09/15/2010
Apricot and Walnut Stuffing
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
Issue #132
08/26/2011
Linguine with Clams and Chiles
As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce. We developed this recipe to accompany Nancy Harmon Jenkins's piece "The Essence of Olives" (May 2010). Continue...
Issue #129
08/09/2010
No Reservations: Scallops with Saffron Sauce
An American remake of the movie Mostly Martha, this film, set in New York City, delivers one of the most important lines found in any food movie: "It's the recipes that you create yourself that are the best." Here, Start Cooking re-creates No Reservations's signature dish of scallops in saffron sauce—and it's surprisingly quick and easy.
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Source: startcooking.com
07/08/2010
Linguine with Balsamic Roasted Tomatoes
Use ingredients you probably already have on hand for this tasty dinner of roasted tomatoes combined with garlic, olives, and capers over linguine. Continue...
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Source: Luna Cafe
03/04/2010
Winter Squash Risotto with Radicchio
Blue Hubbard squash pairs nicely with the slightly bitter flavor of the radicchio in this risotto recipe. If you can't find Blue Hubbard squash, you could easily substitute butternut squash. Continue...
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Source: My Recipes
12/15/2009
Red Kuri Squash Risotto
Red squash is beautiful to cook with and is known for its thick and brightly orange-colored skin.
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Source: Boing Boing
12/15/2009
Red Kuri Squash, Fettucine, and Sage Cream Sauce
This recipe, courtesy of Lisa Dupar of Pomegranate Bistro in Redmond, Washington, is a guaranteed crowd-pleaser. Toss pasta into this rich sauce and you have an instant dish to entertain with.
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Source: Daily Candy
12/08/2009
Spicy Lamb with Lentils
Lamb is braised with lentils and tomatoes in a spice-rich broth for a hearty dinner. Continue...
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Source: Culinary Disasters
11/24/2009
Mushroom Cappuccino
Wild mushrooms make this soup rich and heady. When served in coffee mugs, it takes on the appearance of cappuccino or hot chocolate, making it an excellent dish for the holidays.
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Source: The British Larder
11/24/2009
Garlic and Black Pepper Shrimp with Black-Eyed Peas
This flavorful soup made with a healthy amount of bacon, garlic, and white wine will be sure to keep you warm on the first day of the New Year.
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Source: Gourmeted.com
10/28/2009
Chicken Cacciatora
Fresh herbs are the perfect compliment to the dark meat found on chicken thighs and breasts. Here, they are cooked in a mixture of rosemary, sage, and olive oil that is fragrant and flavorful.
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Source: Angela's Food Love