Classic Tomato Soup With A Goat Cheese Swirl
Classic Tomato Soup With A Goat Cheese Swirl
What gives old-fashioned tomato soup its comfort-food super-status is its perfect sweet-acid balance. Chervil adds a delicate celery-like flavor that complements the tomatoes.
Read more about this recipe in The Santa Monica Farmers' Market Cookbook.
Spaghetti With Canned Tuna And Tomatoes
Spaghetti With Canned Tuna And Tomatoes
This weeknight staple is so simple, but so delicious. You could substitute water-packed tuna if that's all you have, but the olive oil gives it a richer, fuller flavor.
Read more about this recipe at the Cookthink blog.
Once you have mastered the technique, be adventurous and substitute sweet potatoes for the russets or vary the herbs and spices. To make gnocchi light and fluffy, use as little flour as possible, just so they hold together.
Read more about this recipe in Jesse Ziff Cool's Simply Organic cookbook.
Long Island, New York and Manhattan have long argued over who gets credit for developing this recipe. Although some Long Islanders still refer to the chowder as Long Island Clam Chowder, the rest of the culinary world is in agreement that it is a Big Apple version.
Read more about this recipe in the Washington Post.
This is a beautiful, dramatic way to infuse shrimp with anise flavor. Unpeeled shrimp retain the most flavor, but you can peel and devein them before cooking if you like. Don't use more pastis than the recipe calls for (and have a lid on hand to cover the pan if the flames get too high). You can read more about this recipe on the Cookthink blog.
Sausage Roll With Peppers, Onions And Mustard Dressing
Sausage Roll With Peppers, Onions And Mustard Dressing
Poaching is a quick and easy way to cook sausage, but it would be delicious grilled, too. Read more about this recipe on the Cookthink blog.
Oven-Braised Beef Stew With Syrah
Oven-Braised Beef Stew With Syrah
Marinating beef in red wine and vegetables, then stewing the meat in the marinade gives this stew a rich depth of flavor. Taking the time to brown the beef deeply makes a big difference in the final dish.
"Each month is gay, each season nice, when eating chicken soup with rice." - Maurice Sendak, Chicken Soup with Rice
Grilled Yogurt-Mint Lamb Chops
Grilled Yogurt-Mint Lamb Chops
Plain yogurt does just fine for this refreshingly bright marinade, but you could easily substitute some thicker Greek yogurt for a slightly more sour tang to contrast with the meaty lamb chops - a Mediterranean touch. Don't blame us if you become mildly addicted to the Greek yogurt.
Straight-up grilled steaks can be mouthwatering, as long as you're careful not to not over-cook them. Put your meat thermometer in easy reach and remove the steaks from the heat when they are slightly under temperature. They will finish cooking while you let the meat rest.
This basic preparation for beef kebabs could easily be applied to the grill. Obviously, any marinade you can think of will serve this dish well. Try this Greek yogurt, mint and garlic marinade and then serve the beef wrapped in pita with a salad tucked in around it.
This is a simple, classic way to braise a beef brisket. The tomato paste and balsamic vinegar give it some acidity to balance the rich meat. With softened onions and succulent beef, brisket is even better warmed up the day after cooking.
