Recipes 1 - 20 of 463
AllGrill-Smoked Pork Shoulder with Spice Rub
Although many recipes instruct you to soak wood chips before grilling, cookbook author Brigit Binns says she’s never found that this enhances the smoking process. Here, the steam rising from the water in the drip pan keeps the meat from drying out during the long cooking.
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Grilled Beef with Salsa Verde
Italy is known for some memorable beef dishes, including bollito misto, a Piedmontese classic of boiled meat served with a sharply flavored salsa verde (green sauce). Here, the salsa verde is perfect with thin slices of grilled flank steak. Green olives add a pleasant savory note. Flank steak is one of the cuts of beef that is lowest in fat. Because it is ...
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Crab and Jalapeño Burgers with Grilled Mango Salsa
These tropical-inspired burgers use crab as a lean protein base. Crab is bursting in vitamin B-12, which helps form healthy blood cells. Bright mango and red onion provide a big dose of vitamins A and C. The salsa imparts a smoky flavor to the patties, thanks to a quick stint on a grill pan before dicing and mixing.
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Risotto-Style Farro with Porcini and Pecorino
Cookbook author Domenica Marchetti was introduced to farro years ago at a wonderful restaurant in Lucca, where it was used in a hearty soup with beans. The grain’s appealing chewy-tender texture and earthy flavor also make it perfect for this risotto-style dish.
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Planked Miso-Glazed Salmon with Bok Choy
A member of the Chinese cabbage family, bok choy is a popular vegetable in Asian cooking. Be sure to use baby bok choy for this recipe; it is about half the size and more tender. Steamed white rice is the perfect accompaniment.
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Mussels with Fennel-Herb Broth
Today, most mussels are farm raised and have only small or no beards—the tuft of fibers they use to hold onto rocks or pilings. To remove a beard, scrape or cut it away with a knife or scissors, or firmly pull down, toward the shell’s hinge end, with your fingertips.
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Pork Rib Ragù with Polenta
This dish is just the thing for cool autumn evenings. Meaty pork ribs braise to tender perfection in a savory sauce, then the ragù is served over steaming polenta.
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Breaded Chicken Cutlets with Green Olive-Lemon Relish
Plump, fleshy green olives have a salty, meaty, well-rounded flavor and hints of fruitiness. They are the backbone of this rustic Mediterranean-inspired relish. Tangy lemon juice and zest, briny capers, fresh parsley and fruity olive oil each add their character to this savory accompaniment for crisp breaded chicken breasts.
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Corn Cakes with Smoked Salmon and Crème Fraîche
The crisp acidity of many dry sparkling wines is a refreshing counterpoint to the saltiness of smoked salmon. It also cuts through the richness that comes from frying these corn cakes and then serving them with crème fraîche. The accent of the corn adds an implied toastiness, which is a hallmark of many French Champagnes. Dependable: nonvintage French ...
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Tea-Smoked Duck Breasts
Look for bone-in, skin-on duck breasts for smoking. During the long, slow cooking, the bone adds flavor while the skin protects the meat from drying out and burning. Here, the duck receives a double infusion of tea, in a paste smeared onto the breasts, and mixed in with the wood chips. Choose the tea according to your preference, but be sure it is of good ...
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Roasted Beef Tenderloin with Mushroom Ragout
Tenderloin, a tender, special-occasion cut, is quite mild—not as beefy as rib roast—so this recipe includes an earthy contrast of sherry-flavored woodsy mushrooms to serve alongside the meat. If you don’t ask your butcher to trim the roast of silverskin, just make sure to snip through the sinewy layer every 3 to 4 inches to prevent the roast from curling. ...
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