Oysters on the Half Shell with Tarragon Mignonette

An impressive addition to a cocktail party or holiday gathering, this dish is quite easy to prepare. Here, the mignonette sauce—a classic accompaniment to raw oysters—gets a flavor boost from fresh tarragon.

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Thai Shrimp on Lemongrass Skewers

A thin, firm stalk of lemongrass makes an aromatic skewer for shrimp. Serve these shrimp with a cucumber salad seasoned with rice vinegar and fresh cilantro.

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Braised Chicken with Preserved Meyer Lemons

Mildly tart Meyer lemons have a full, ripe, almost floral aroma. This recipe includes a method for making an easy version of Moroccan preserved lemons that very quickly draws out bold flavor from thin slices of Meyer lemons. Their citrusy intensity adds sunny notes to this braised dish that is fragrant with spices.

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Grilled Lamb Kabobs with Mint-Yogurt Sauce

Kabobs are made all over the Mediterranean, and in the eastern Mediterranean, lamb is the meat of choice. If you like, remove the hot lamb from the skewers, tuck into pita wedges and drizzle with the sauce. Roasted vegetables, such as bell peppers, eggplant and zucchini, are often slipped into the pita as well.

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Clams in White Wine

This Portuguese dish is named after the 19th-century Lisbon poet Bulhão Pato, a well-known gourmand, and today it is a popular first course in the capital's many tascas and restaurantes típicos. The Spanish, of course, make a similar dish, which they call almejas a la marinera, or clams "fisherman's style." It might mean spicy clams cooked with tomato and ...

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Flank Steak Stuffed with Asparagus Pesto

Pesto can be made from virtually any green, leafy vegetable or herb, and even some stalks, like asparagus. Here, par-boiled asparagus blends beautifully into a pesto with bright green color and earthy flavor. The fiber-rich paste is spiraled into a juicy roll of flank steak for a festive presentation. Any leftover pesto is delicious on pasta, spread on ...

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Braised Chicken with Tomato, Pancetta and Zinfandel

Bay Area wine drinkers are such fans of Zinfandel that they turn out by the thousands for the ZAP (Zinfandel Advocates and Producers) tasting held in San Francisco each winter. With its reputation as a wine for relaxed occasions, Zinfandel complements winter stews and braises, especially when tomato sauce is involved. For this dish, many Bay Area cooks ...

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Herbed Roast Chicken with Lemon, Garlic and Red Onions

In this recipe a compound butter—softened butter combined with herbs, lemon zest and garlic—adds flavor to a roast chicken for a one-dish meal that’s easy enough for a weeknight but also elegant enough for guests.

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Ricotta Gnocchetti with Beef Ragu

These gnocchetti are soft, tender and rich with ricotta. In the summer, toss them with pesto and in the fall, dress them with sautéed squash and sage brown butter. Here, they’re served with a hearty meat ragu that is deeply savory and intense. The richness and complexity of the slowly cooked beef brisket and tomato paste complement the rustic dumplings and ...

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Spiced Beef Brisket

A blend of Middle Eastern spices adds an exotic touch to the classic Jewish braised brisket.

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