Skillet-Cooked Duck Breast with Beets and Watercress. Ariana Lindquist
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.
Cured Fluke with Yogurt, Watermelon, Sunflower Seeds, and Togarashi
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 »