If you love cilantro (most people either love it or hate it), you will want to have this bright and spicy accompaniment on hand to lend extra flavor to an assortment of dishes. Not only is it delicious dolloped on curries, it is also delicious with samosas and pakoras.
Read more about this recipe in The Take-Out Menu Cookbook.
Quinoa is a great alternative to rice, if you're looking for something simple and different. This recipe could be easily varied with herbs and spices.
Grilled Herb-Mustard Chicken Breasts
Grilled Herb-Mustard Chicken Breasts
If you think grilled chicken breasts are boring, think again. The mustard and herb glaze adds extra flavor as well as keeping the chicken nice and moist. Use dried herbs when fresh are not on hand.
Chicken In Parchment With Mushrooms, Spring Onion And Zucchini
Chicken In Parchment With Mushrooms, Spring Onion And Zucchini
Making a papillote by folding a meat and several aromatic vegetables (or just several aromatic vegetables with no meat) up in parchment paper is an easy way to keep chicken or fish moist and full of flavor. These little meal packages also make a great presentation at the table.
Radicchio, Ham And Fontina Gratin
Radicchio, Ham And Fontina Gratin
We love the rich, nutty flavor of fontina cheese in gratins. It melts to a gooey texture but doesn't overwhelm the more delicate flavors of the radicchio and ham.
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 Rosemary Chicken Breasts
Roasted Rosemary Chicken Breasts
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."
If you are going to make meatloaf, well, ever, consider buying a meatloaf pan. It is a two piece pan, the top part (where you put the meat) is perforated and sits on top of the bottom pan so all of the juices (read: fat) run off the meat and into the pan.
Read more about this recipe at Coconut & Lime.
This is a particularly delicious seviche. Don't substitute bay scallops for the sea scallops; they are too sweet. A dry Gewürztraminer thoroughly chilled holds up to this dish.
Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
This cold fowl salad is both pretty and good. You could substitute chicken if you wanted. Use the enriched stock for a soup or freeze it for later use.
Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
