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Light, airy Parisian-style gnocchi made from choux paste and Parmesan, boiled then sautéed until golden. Serve simply with butter and cheese, or baked…
4 servings This recipe can be used with fillets larger than those called for; however, for whole fish greater than 3 pounds, stick with slow-roasting to…
4 servings This classic presentation reminds us that simplicity is often the best approach. However, you may augment and garnish this basic recipe as you…
4 servings This dish is traditionally made with tenderloin, but we prefer less expensive cuts that have more flavor. If you do use tenderloin, try to find…
A classic roast beef technique for well-marbled rib or loin cuts, yielding a pink center with a crusty exterior. Seasoned simply with salt and pepper…
4 servings For tips on pounding pork chops and steaks into thin cutlets, see here. Alternatives: PAN-FRIED CHICKEN CUTLETS
8 servings To prepare the authentic recipe, substitute two 10¾-ounce cans condensed cream of chicken soup for the flour, chicken stock, and sour cream.
4 servings This Italian “mixed fry” can be composed of a wide variety of vegetables and seafood. We recommend always including the sage and lemon slices…
4 servings In Indian cooking, “tandoori” refers to food cooked in a tandoor, a fiercely hot charcoal-fired vertical oven. Meats cooked in a tandoor are…
4 servings This recipe creates a court bouillon, a flavorful liquid, that is then used to poach the shrimp. If desired, however, you may simply cook the…
4 servings Superlative comfort food from northern Thailand. Tender egg noodles and fall-apart chicken lurk in the coconut-curry broth; the optional crispy…
2 pounds This recipe can be scaled up depending on how much salmon you wish to smoke. Black cod (sablefish), sturgeon, and mackerel are also excellent…
4 servings A superlative treatment for poultry that results in deeply browned birds with flavorful meat and skin. This procedure may be used with a whole…
Frog legs coated in breadcrumbs or cracker crumbs and deep-fried until golden. Served with tartar sauce for dipping.
4 servings You can steam any clam you like, but soft-shell clams are the traditional steamers, in large part because it is difficult to purge them…
Foil packets filled with shrimp, andouille sausage, corn, and red potatoes, seasoned with Old Bay and butter, then grilled for an easy summer meal.
A butterflied pork loin stuffed with a pancetta, garlic, and rosemary paste, rolled and roasted, then seared in a cast iron skillet. Finished with a…
4 servings This decadent method of preparing fish infuses it with the rich flavors of the fat. It is ideal for leaner fish like halibut, cod, freshwater…
Tender frog legs are dredged in seasoned flour, browned in butter, then braised with onions and chicken stock. Finished with a creamy sauce and a toasted…
8 to 10 servings Prepare the white sauce and meat sauce a day or so ahead, if you like.
Crispy fried fish fillets or chunks, either deep-fried or shallow-fried until golden brown. Serve very hot with tartar sauce, chutney, raita, or cocktail…
8 ounces ham per person A delicious treatment for brine-cured ham. To use country ham, reduce its saltiness as suggested in Country Ham Steak with Red-Eye…
6 to 8 servings Pork belly roasted with the rind on is a memorable treat. The thicker, meatier end of the pork belly is ideal here. If your knife is not…
4 servings If you catch your own trout, there is nothing better. To ensure that the bacon renders and crisps, don’t rush the grilling process. While the…
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