Cookthink

Risotto With Artichoke Hearts, Prosciutto And Basil

You can use fresh artichokes for this simple risotto, but it's a lot of work, and frozen hearts are often better anyway. Do not use canned or jarred artichoke hearts. Be sure to simmer the broth before adding it to the risotto.

Prosciutto-Wrapped Asparagus With Lemon-Shallot Vinaigrette

The prosciutto makes this an Italian take on a classic Spanish tapas plate. If you found it in Spain, it'd have jamon serrano and maybe some finely chopped peppers sprinkled on top. We like to wrap the asparagus while it's still warm, because the heat sets off just enough of the prosciutto's dark scent.

Chanterelle Risotto With Seared Scallops

I love chanterelles, but I had never cooked with them. This creamy chanterelle risotto with seared scallops is a meal that tastes complicated, but really is quite simple once you get the hang of it (and if you don’t mind cleaning lots of different pans). Read more about this recipe at Cook & Eat.

Roasted Corn With Spicy Tomato Butter

In this dish, corn is grilled in its husk, where it steams and absorbs a smoky flavor that is enhanced with a flavorful butter made with chili paste and garlic salt. This recipe is part of Andrew Schloss's Sunday Dinners.

Whole Wheat Fusilli With Watercress, Red Peppers, Pine Nuts And Garlic

You might not often find watercress in Italian pastas, but its peppery bite is balanced here by sweet peppers, pungent garlic and toasted pine nuts. Toss in a little basil at the end if you have some on hand.

Salt Cod, Tomato And Chickpea Salad

This is a filling and protein-rich Mediterranean-style salad, full of flavor from salt cod, mixed herbs and ripe tomatoes. The tomatoes are a key ingredient -- make sure to use the sweetest, ripest ones available.

Braised Short Ribs With Polenta

The long braising time ensures that the meat is tender and shreddable -- perfect for ladling over a pile of soft polenta. Serve with a dry red wine and a salad. Low-sodium beef or chicken stock may be substituted for the roasted vegetable stock.

Oven-Roasted Halibut

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."

Linguine With Shrimp, Snap Peas And Basil

Orthodox Italians -- who do not believe in mixing fish and cheese -- would be averse to the addition of parmesan in this spring pasta. But we don't have an Italian grandmother to scold us for the sacrilege, and think it's delicious. If you're a classicist, skip the cheese.

Creamy Tagliatelle With Chicken, Mushrooms And Lemon

Together, chicken, cream, mushrooms and parmesan make for a decadent pasta experience. Bright lemon zest and parsley brighten up and complement the rich tagliatelle. Really good on an autumn evening. For a pasta prep tip, check out the article to the left.

Fusilli With Sausage, Broccoli Raab And Pecorino

Italian sausage and broccoli raab are a natural match -- the sweet richness of the sausage tempers the bitterness of the broccoli raab. You can either cut the sausage into pieces or remove it from the casing and crumble it into the pan.

Chicken Marsala

The success of this relatively straightforward and classic disht depends on attention to detail. if the pan's too hot the chicken will scorch; too cold and it'll steam. The ooking goes quickly, so have a few warm plates ready and put your guests on notice.