Walnut-Crusted Chicken With Chard And Bleu Cheese
Walnut-Crusted Chicken With Chard And Bleu Cheese
You can use the heady stuffing for these pan-seared chicken breasts for pounded flank steak, pork roast or Portobello mushrooms.
Read more about this recipe at hogwash.
If you're in the mood for comfort food, a warm, creamy bowl of this calming clam chowder will ease the stress of all calamities. If you can't find sunchokes, substitute 1 1/2 cups chopped new potatoes. The fish stock can be replaced by 3 cups vegetable stock plus 1 cup clam juice.
Read more about this recipe at Cook & Eat.
Using milk results in an earthy flavor; cream imparts a rich sweetness. If these potatoes sound bland, use the minimum amount of butter and cream, and gently stir in up to 1-1/2 cups of grated cheddar or Gruyère cheese while the potatoes are hot.
Read more about this recipe at the Washington Post.
Beer-Braised Sausages With Sauerkraut
Beer-Braised Sausages With Sauerkraut
This dish is the kind of rustic, nourishing grub that tastes right on a cold winter's night. Use leftovers to make a hearty pasta.
This recipe is part of Andrew Schloss's Sunday Dinners.
Creamy Macaroni And Cheese With Rapini
Creamy Macaroni And Cheese With Rapini
Using evaporated milk makes the sauce a very creamy, but has a fraction of the fat in heavy cream. Rapini's strong flavor is tempered by the cheese and keeps the dish from being too one-dimensional.
Read more about this recipe at Coconut & Lime.
Though everyone has their favorite ice cream flavor, sometimes nothing beats plain old vanilla, especially accompanied by a warm slice of pie or dark chocolate cake. This recipe calls for whole vanilla bean to give the ice cream authentic vanilla flavor.
Crème fraîche gives this ice cream a subtle sour-cream flavor reminiscent of cheesecake.
Read more about this recipe in Fresh From the Farmer's Market.
This classic potato-leek soup with chives is known as vichyssoise. It can be served either warm or chilled; we prefer it slightly warm. If the 1/2 cup of heavy cream is too heavy, try mixing 1/4 cup of cream with 1/4 cup of milk.
Salmon Salad With Lemon, Dill And Yogurt
Salmon Salad With Lemon, Dill And Yogurt
Combining yogurt and mayonnaise lightens up this flavorful salmon salad. Put it on bread as a sandwich or just eat it with a fork.
Fabulously rich, with the contrast of the fresh ginger bite.
Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
