Recipes 461 - 467 of 467
After several hours of roasting and then braising in the oven, this lamb is so tender that when cut or shredded, it’s almost like a ragout sauce. One way to serve the meat is to shred it and add it to cooked fettuccine that has been lightly tossed with butter. This lamb is very forgiving: it is ready to eat straight from the oven, or it can be set aside ...
Porchetta—highly seasoned, deboned, stuffed and roasted whole pig—is a marketplace staple in many parts of Italy. Here is a simplified home-cooked version that still has all the flavors of the original. Serve it as a main course or stuffed inside crusty rolls for lunch. The pork must be refrigerated overnight before cooking, so place an order with the ...
Chinese egg noodles are a versatile ingredient for soaking up flavor and making a salad into a heartier main-course dish. Regular vermicelli pasta may be substituted.
If you’re lucky enough to have a source for freshly made corn tortillas, you’ll want to use them in this recipe. Try to purchase wild salmon rather than farmed—not only is it a more sustainable option, but it’s more nutritious and flavorful, too.
For a quick paella, use 3 Tbs. chopped fresh marjoram in place of the oregano, substitute 1/2 cup dry white wine for an equal amount of the broth, and stir in 1 cup frozen peas with the tomatoes. You can also add Manila clams, shrimp or sliced Spanish chorizo during the last 10 minutes of cooking.
These quick, juicy salmon burgers are a delicious way to get your omega-3 fatty acids—and more. In addition to its delicate anise flavor and delightful crispness, fennel offers a unique array of antioxidants and vitamins that reduce inflammation and boost the immune system.
Steamed bok choy makes a wonderful accompaniment to these Asian-inspired salmon cakes.