Spice-Crusted Tuna

Toasted cumin and fennel seeds, with their smoky flavors, complement tuna steaks. This dish calls for impeccably fresh sushi-grade tuna. Serve the steaks on a bed of arugula or accompanied with grilled vegetables.

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Salmon Burgers with Vegetable Slaw

Salmon is among the most prized of all fish, found wild in both the Atlantic and Pacific oceans and in many lakes, and now farmed as well. To grind it for this recipe, cut it into chunks and pulse it in a food processor until ground, taking care not to overprocess. Or ask your fishmonger to grind it for you.

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Szechwan Seared Tuna with Soy-Mustard Sauce

Thanks to its high smoke point, grapeseed oil is excellent for frying and enables you to get a good sear on the tuna. Szechwan pepper, a mildly hot spice, comes from the prickly ash tree. The berries resemble black peppercorns but are unrelated to the peppercorn family and contain a tiny seed.

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Seared Duck Breast with Pinot Noir Sauce

Duck and Pinot Noir are a classic combination. Look for Muscovy duck breasts for this recipe; they are generally larger and have a lower fat-to-meat ratio than the breasts of other duck varieties. Jars of demi-glace are sold in specialty-food stores. Serve the duck with our Potato and Apple Galette plus Savoy Cabbage and Turnips, and pour your best Pinot ...

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Goat Cheese, Leek and Mushroom Tart

A standby in French homes, savory tarts are often cut into small portions and served with an apéritif. The tarts are made by cooking vegetables, such as leeks or onions, asparagus or mushrooms, and then combining them with cheese or crème fraîche to make a smooth filling. The filling can be spread onto flatbread dough or sheets of puff pastry. Wine-pairing ...

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Creamy Mushroom Paprikash Over Pasta

This rich pasta dish is a vegetarian riff on a Hungarian paprika-infused chicken dish. You can serve it on wide, fresh pasta ribbons, but dried egg noodles or spaetzle would also be wonderful. Don’t overcrowd the mushrooms when sautéing them or they won’t properly brown. Use a very large (about 14-inch/35-cm) pan or cook them in batches to avoid crowding.

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Seared Ahi Tuna with Green Peppercorn-Thyme Crust

Ahi tuna, also known as yellowfin, is slightly more flavorful than the milder-tasting albacore. This recipe calls for cooking the tuna steaks briefly, which helps to prevent the fish from drying out.

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Portobello Mushrooms with Parmesan and Basil

With their dense texture and rich flavor, roasted portobello mushrooms make a satisfying vegetarian main course. You can also put the roasted caps between toasted slices of rustic country bread for a hearty sandwich, or slice them and stir them into a pan sauce for serving with roasted poultry or meats.

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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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Grilled Tuna with Basil-Walnut Sauce

This thick sauce shows off summer basil at its best and is the perfect accent for the gentle flavor of albacore tuna. Grill olive oil-rubbed bread along with the fish, and serve briefly sautéed zucchini ribbons on the side.

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Salmon Steamed in Cedar Papers with Shiitake Salad

Salmon fillets are marinated with our red miso glaze, made from Japanese red miso enhanced by the natural essence of yuzu, an aromatic citrus fruit. Then the fish is topped with an Asian-inspired shiitake mushroom salad and roasted inside cedar grilling papers, emerging moist and flavorful.

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Creamy Mushroom Bisque

The versatile stock includes both fresh and dried mushrooms. It makes a flavorful base for a rich bisque, and you’ll have enough left over to make other delicious dishes. To store the extra stock, let it cool, then transfer to airtight containers. Store in a refrigerator for up to 3 days or in a freezer for up to 2 months.

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