A variation on the traditional Greek avgolomeno, this soup leaves out the chicken and includes orzo, which gives it a richer, fuller texture. You could also use Arborio rice but it may take a little longer to become al dente.
Tomato, Mozzarella And Basil Salad
Tomato, Mozzarella And Basil Salad
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Good fish tastes best with a minimum of fuss, so with just some flour and a little oil you can have a main course. Fresh (or fresh-frozen) halibut truely deserves to be described as "buttery."
Lentil Salad With Garlic Vinaigrette
Lentil Salad With Garlic Vinaigrette
Mustard and lentils are a classically good combination (especially alongside pork). Here, the mustard and vinegar together are a great foil to the soft, creamy and earthy lentils. For a nuttier vinaigrette, replace the olive oil with walnut oil, which mixes wonderfully with Champagne vinegar.
Broiled Chicken Breasts With Mustard Parsley Crust
Broiled Chicken Breasts With Mustard Parsley Crust
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
The thin stream of egg drizzled into the hot broth is so pretty, and develops a wonderful silken texture. You can thinly slice the spinach like the basil to form a more even distribution of green. Parmesan adds that distinctly Italian flavor.
A nice veal chop is a treat and a quick pan-roasting browns the edges wihile bringing out all the flavor with minimal distraction. Try it with our Asparagus-Fontina Gratin to make a fast and elegant meal.
Roasted Bone-In Chicken Breasts With Dijon
Roasted Bone-In Chicken Breasts With Dijon
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
The slightly prickly and bitter frisée is a beautiful contrast to richer meat and cream-based dishes. The variations and additions are endless for this basic salad, but we also love a big bowl of frisée by itself as a mid-afternoon snack or as the finish to a big meal.
