For that special occasion, these elegant entrees from SAVEUR magazine are sure to impress. Choose from recipes, including veal, lamb, scallops, duck, short ribs, and more.
Vin jaune, a semisweet wine from the Jura region of France, enlivens the creamy morel ragù in this elegant veal and oyster dish.
Skillet-Cooked Duck Breast with Beets and Watercress
This elegant dish marries the light sweetness of scallops with the deep, rich flavors of earthy chicken liver and caramelized apples.
These short ribs are brined, steam-roasted, and then seared, making the meat succulent and turning the peppercorn rub into a thick, spicy bark. Get the recipe for Justin Smillie’s Peppercorn-Crusted Short Ribs with Lemon, Olives, and Radishes »
Breakfast, brunch, or snack, we could serve (and eat) this quick-cured, no-cook fish dish from John Karangis of Union Square Events, any time of day. It works exceptionally well as a summer starter, served with a savory lime yogurt and refreshing cubes of ripe watermelon, then sprinkled with flecks of shichimi togarashi: a spicy, tangy, earthy Japanese spice mix. Get the recipe Cured Fluke with Yogurt, Watermelon, Sunflower Seeds, and Togarashi »
Galliano, an Italian liqueur flavored with 30 herbs and spices, including anise and vanilla, adds complex sweetness to this Chicken Marsala variation. Get the recipe for Chicken Galliano »
Ras el hanout, the North African spice blend, along with fresh orange zest and juice, mint, and cilantro, give Israeli cous cous a fresh feel and flavor in this simple weeknight meal. Get the recipe for Israeli Cous Cous with Ras el Hanout, Fennel and Carrot »