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8 to 10 crabs per person The traditional and delightfully messy way to serve these crabs is to dump them onto the center of a table covered with…
4 servings These richly flavored burgers will fool no one but please many. Roasted mushrooms, toasted pecans, soy sauce, Parmesan, and porcini powder make…
Build your own burger with herb-and-spice patties, candied bacon, and a variety of gourmet toppings. Perfect for feeding a crowd.
5 to 6 servings Fully cooked chunks of potato are sometimes added to this richly spiced Thai curry at the end, but we like to cook the potatoes in the…
4 servings In the Midwest, this is known as Johnny Marzetti when it is made with meat sauce and topped with 1 cup shredded Cheddar or mozzarella (4…
8 to 10 servings The term “corned” refers to the kernel-sized crystals of salt once used to cure large cuts of beef brisket. In most supermarkets, corned…
4 servings If desired, substitute ¾ cup chicken stock plus 2 tablespoons lemon juice for the wine in the pan sauce made after cooking the fish. Reduce as…
4 servings Please read About Searing, Sautéing, and Pan-Frying Fish.
About 9 servings Pasties are meat hand pies, originally from Cornwall, England. They were a portable lunch for miners and other laborers who needed a…
4 to 6 servings Poached and shredded poultry in a rich cream sauce (essentially just a very thick white sauce or béchamel) can be served over rice or…
4 to 6 servings While the pomegranate seeds are optional here, we highly recommend adding them, as they impart just the right amount of sweetness and a…
A classic Roman pasta dish with creamy egg and cheese sauce, crispy pork, and black pepper.
8 servings This long-simmered meat and bean stew can feature a wide variety of meaty odd bits. Any combination of pork ribs, pork tongue, carne seca…
6 to 8 servings This richly spiced dish is traditionally served on Christmas morning in Guyana. Cassareep is a thick, dark, heavily seasoned…
Squid stuffed with a parsley and bread crumb mixture, baked in a white wine and tomato sauce. Served hot or cold.
8 to 10 servings Traditionally made with Barolo, but good with any dry robust red wine. This is a fantastic dish for a Sunday supper, giving you leftovers…
2 servings Quality, fresh shrimp need little more than brief cooking, butter, and lemon juice.
4 servings The ground meat for these kebabs must be kneaded to develop the myosin, which will help bind it to the skewers. Wide, flat metal skewers are…
4 servings Our favorite way to cook salmon fillets. Most of the frying occurs on the skin side, which gets nice and crispy.
4 servings This technique produces steaks with a nicely browned exterior. Since the heat is slightly lower than it is for searing, the browned bits left…
4 servings A simple sauce of olive oil and garlic is one of the purest ways of enjoying good pasta.
6 to 8 servings Traditionally, this dish is cooked in a covered casserole; the flesh ends up succulent but the skin will not brown. For the sake of…
4 servings Please read Cooking Wildfowl and About Wild Duck and Goose.
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