Mixing all-American cranberries and French Brie cheese is the kind of dish that only a Yank could dream up. Serve it with a bitter green salad on the side to balance out the richness of the cheese and the sweetness of the cranberry preserves.
Yellow tomatoes make this gazpacho . . . yellow. It's also chilly (if you refrigerate it for an hour or two), unctuous, full from the bread, and bright. Add more salt, pepper, olive oil or vinegar at the end to suit your taste. Substitute cilantro or basil for the parsley, too.
Italian-style polenta -- ground yellow cornmeal boiled here with water -- can be used as a bed for roasted or stewed vegetables or meats, or served on its own with good cheese and a salad. You can substitute milk if you'd like an even creamier result and can adapt the recipe by stirring in grated cheese or herbs to the cooked polenta.
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."
A peeler and a box grater turn raw turnips and carrots into a fresh, crispy, light salad. Almost any vinaigrette or dressing would work here, but this really flavorful Asian dressing brings a variety of tastes to the raw vegetables.
The risotto acts as a creamy base for the classic combination of shrimp, tomatoes, feta and basil. Any combination of herbs. You could do without the parmesan, but just the little bit helps bind everything together.
This simple appetizer tends toward pizza, but “pizza” just doesn’t capture its little mustard bite, the great herby fennel flavor, or the way the kale dries out and crisps in the oven.
Read more about this recipe at hogwash.
When we have any leftover meat, we tend to make burritos with it. Because it has so much flavor on its own and is already the right size, pulled pork is made for burritos. You could surround it with any number of ingredients. Here, we chose pretty straightforward (but delicious) burrito ingredients.
These lightly flavored scones are really quick to make fresh for afternoon tea or a nice weekend breakfast.
Read more about this recipe at Vegan YumYum.
This recipe has its origins in Pescara, a port city in Italy’s Abruzzo region. Known as Zuppa di Frutti di Mare al Farouk, it is named after the deposed king of Egypt, who fled to Italy in 1952.
Use leftover roasted meat to make cold roast beef with two sauces and leftover braised wild mushrooms to make chicken and mushroom stew.
This recipe is part of Andrew Schloss's Sunday Dinners.
Cooking a rack of lamb is both easy and delicious; let the butcher French the bones for you for a more elegant presentation. Make sure that the lamb is room temperature before browning so that it roasts properly.