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.
Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce
Skillet-Cooked Duck Breast with Beets and Watercress
Sauéed Sea Scallops with Caramelized Apples and Chicken Livers
Justin Smillie’s Peppercorn-Crusted Short Ribs with Lemon, Olives, and Radishes
Cured Fluke with Yogurt, Watermelon, Sunflower Seeds, and Togarashi
Israeli Cous Cous with Ras el Hanout, Fennel and Carrot