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Thumb_7312_Sauteed Spinach And Chickpeas With Feta And Lemon

Thumb_7312_Sauteed Spinach And Chickpeas With Feta And Lemon

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."

Thumb_10210_Radicchio, Ham And Fontina Gratin

Thumb_10210_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.

Thumb_7297_Braised Beef Brisket

Thumb_7297_Braised Beef Brisket

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. 

Thumb_6873_Herb-Roasted Chicken

Thumb_6873_Herb-Roasted Chicken

There is little better than a freshly roasted chicken and this combination of fresh rosemary, thyme, and marjoram adds a wonderful boost of flavor.  Pick the bones clean, then save the remains for a big pot of flavorful stock. For a tip on preparing rosemary, take a look at the article to the left. 

Thumb_4646_Greek Yogurt, Mint And Garlic Marinade

Thumb_4646_Greek Yogurt, Mint And Garlic Marinade

A creamy marinade like this one tastes wonderful on rich meats like lamb or beef.  Be sure to set some aside to use as a sauce because the marinade used to soak the meat cannot be re-used. 

Thumb_8766_Pan Roasted Monkfish With Coconut Mashed Parsnips

Thumb_8766_Pan Roasted Monkfish With Coconut Mashed Parsnips

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."

Thumb_13701_Pineapple Glaze

Thumb_13701_Pineapple Glaze

This glaze is an ideal topping for Lindy's Famous Cheesecake. This recipe is part of the Barbara Kafka Dessert Anthology.

Thumb_14354_Sausage, Mushroom And Onion Pizza

Thumb_14354_Sausage, Mushroom And Onion Pizza

You should have enough sauce left over to make another pizza or two; (it can be frozen in a tightly covered container for about a month). Read more about this recipe at the Washington Post.

Thumb_17051_The Presidente

Thumb_17051_The Presidente

The Presidente, or El Presidente, is a vigorous old-time cocktail that was named for a now-forgotten president of Cuba, General Carmen Menocal. This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.

Thumb_18355_Ward Eight

Thumb_18355_Ward Eight

This cocktail was created to honor Martin Lomasney, a Massachusetts politician, and the ward which got him his seat in the Massachusetts general court. This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.

Thumb_17608_Bollito Misto

Thumb_17608_Bollito Misto

Like most boiled meat dishes, classic Italian bollito misto is simple, taking time but little attention. The rich, fragrant broth is served as a first course, so reserve your broth to eat alone or as the base for tomato-rice soup. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_19022_Chilled Grog Cocktail

Thumb_19022_Chilled Grog Cocktail

Otherwise known as Navy Grog, the Grog Cocktail is drunk chilled. For warm Grog, dark rum is preferable. Use a light rum or a blend of rums in a cold Grog.


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