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main courses

saffron couscous

Serves 6–8 This savory-sweet, exotic side dish lends any buffet a festive accent. 2 cups chicken stock (or substitute vegetable stock) 1 teaspoon saffron 2 cups couscous 2 carrots, peeled, cooked, and sliced 1⁄4 cup pine nuts 1⁄4 cup currants or raisins 1 tablespoon garlic powder Salt and pepper to taste 3 scallion greens, finely sliced  Bring the chicken stock to a boil. Add the saffron, ...

sage-roasted cornish game hens with creamy garlic

Makes 6 hens This dish is at once homey and impressive. Your guests will think you went to a lot of trouble, but in fact, it’s very easy to prepare. Toss in the garlic cloves 15–20 minutes before the hens are finished and you’ll have a creamy roasted-garlic-clove garnish that guests can mash and spread on ...

world’s best mac-n-cheese

Serves 8 A rich, delicious version of the classic comfort-food favorite. Use your favorite pasta shape for a new twist. Salt and pepper to taste 1 tablespoon olive oil 1 pound elbow macaroni, fusilli, or rigatoni 8 ounces grated cheddar cheese 6 ounces grated Parmesan cheese 4 ounces shredded mozzarella cheese 4 ounces crumbled Gorgonzola cheese 6 ounces ricotta cheese 1 egg 1⁄2 cup heavy cream 1 ...

seared fillet of beef with foie gras chapeau & balsamic pan sauce

Serves 6 This dish is luxurious. If you’re not into foie gras, the beef is wonderful by itself or served with Truffled Mashed Potatoes and Creamed Spinach Royale. 4 tablespoons (½ stick) butter 6 fillets of beef, about 4 ounces each Salt and pepper ½ cup balsamic vinegar 7-ounce block (canned) foie gras, cut into 6 equal-sized medallions Melt 2 tablespoons of ...

white lasagna with wild mushrooms

Serves 6 You can substitute light versions of all the dairy ingredients here if you like (although I prefer freshly made full-fat ricotta), but definitely look for really great mushrooms at your farmers’ market or grocery. 2 tablespoons olive oil, plus additional for the baking dish 1 medium yellow onion, minced ¼ pounds wild mushrooms, washed, woody stems removed, ...

red miso–baked salmon with scallions

Serves 6 This is one of my go-to dishes for when I have company. The miso-and-soy blend is a salty and slightly sweet foil for the meatiness of the salmon. ¼ cup red miso paste ¼ cup soy sauce (use the low-sodium version, if you like) 2 tablespoons rice wine vinegar 1 tablespoon sesame oil 6 salmon fillets, about 6 ounces ...

pineapple-glazed shrimp kebabs

Serves 10 This is the ultimate summery seafood dish. It would be great with the Parsley Couscous or the Baby Arugula Salad with Grapefruit & Avocado. Vegetable oil, for the grill 4 bell peppers, assorted colors, cut into 1½-inch squares 5 pounds jumbo shrimp, peeled and deveined pound fresh pineapple chunks 1 recipe Pineapple Glaze 3 limes, cut in wedges Brush your ...

brother david’s grilled chicken & ribs

Serves 10 Brother David is my brother David, the one whose backyard I am always borrowing. He loves to grill and we all love it when he does! Hey, the sauce is my recipe, though, so don’t give him credit for that. ¼ cup olive oil 3 pounds chicken pieces, skin on (thighs, drumsticks, breasts) 3 pounds pork ribs ...

world’s best chili

Serves 10 (and freezes well, if you have leftovers) I have some sports fans in my life, and the first time I made this chili it was for a Super Bowl party. It was such a hit, folks now request it! This dish can be made in advance and kept in the fridge for a couple ...

focaccia panini with prosciutto à la caprese

Serves 4 I am obsessed with my panini maker. I believe everyone should own one. Many of the new versions have two-sided cooking surfaces that allow you to use them as a griddle when you’re not grilling pressed sandwiches. This panini is unique because it features focaccia, a dense, “quilty” Italian bread whose spongy texture soaks ...