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4 servings When the old rooster, or coq, lost his crow, he would find himself the main ingredient in this classic French braise. It is commonly made with…
6 to 8 servings The name translates as “old clothes,” which the shreds of beef and strips of onion and pepper are said to resemble. Like Puerto Rican…
4 servings You can smoke any small bird in this way, but be careful not to overcook it or the meat will dry out.
A simple pasta dish tossed with fresh herbs, olive oil, and Parmesan cheese, creating a light and flavorful sauce.
Grilled chicken cutlets topped with fresh tomatoes, mozzarella, and a basil vinaigrette. A light and flavorful summer dish.
4 servings This method is approachable for fledgling explorers of heart cookery. The delectable marinade and steak-like results are easy for the less…
A Colombian-style hot dog topped with ketchup, mustard, salsa golf, pineapple relish, cheddar cheese, and crushed potato chips.
6 servings The flavor of this loaf is even better the next day. Leftovers make terrific sandwiches. Preheat the oven to 350°F. Grease a 9 × 5-inch loaf…
10 to 15 servings This technique delivers a beautifully browned, intensely flavorful bird. To cook to doneness at a higher heat, the bird should weigh 15…
4 servings This cooking method is adaptable to many seasonings, but if you use an aromatic wood such as cedar, try to restrain your creativity and enjoy…
4 servings Serve simply, as in this recipe, or try any of the variations that follow. For tips on pounding veal into cutlets, see here.
8 to 12 servings This Greek casserole is a little time-consuming to prepare, but it can be done in stages. In fact, it tastes best when assembled ahead…
4 servings Firm, white-fleshed fish work well here, but sardine and mackerel fillets are also quite good. Please read About Deep-Frying and Shallow-Frying…
4 servings Using a food processor helps these burgers hold their shape without the use of a binder like beaten egg. However, you can make these without a…
A classic boulangère-style baked fish dish with tender potatoes and pearl onions, flavored with thyme and butter. Simple and elegant, perfect for a…
A simple preparation of squab, spatchcocked and grilled or broiled until juicy, served with buttered toast and pan drippings.
A rack of lamb is seasoned with salt and pepper, grilled over a two-zone fire, and finished with lemon juice. Served with salsa verde or chimichurri.
A simple pasta dish featuring tagliatelle tossed with wilted greens, garlic, red pepper flakes, and grated cheese.
A modern twist on a classic Mallorcan dish featuring pan-seared sea bass fillets served with a saffron and olive oil potato purée and a sherry vinegar…
A refreshing salad featuring tender conch or whelk tossed with fresh vegetables and a citrus vinaigrette, served over crisp romaine leaves.
2 to 4 servings This dish is fast enough to be the backbone of a weeknight meal, but it is truly elegant. The quick cooking method combined with a simple…
15 to 20 servings Whole veal breast is the most cumbersome roast that can still fit in a standard oven. You will need a pan that is at least 17 × 11 ½…
A classic Greek salad with crisp lettuce, tomatoes, cucumber, olives, feta cheese, and optional anchovies, tossed in a vinaigrette.
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