229 recipes
Anginares me anitho: Greek artichokes braised with spring onions, fresh dill, and lemon, then finished with a silky avgolemono egg-lemon sauce. The springtime Athenian classic.
This was a quick dinner option that was very tasty. Loved the broccolli in it for some cheesy greens
Lubecker Schwalbenester, a classic German dish of veal cutlets wrapped around ham and hard-boiled eggs, browned in butter and braised in a white pepper pan sauce. Swallow nests from Lubeck.
Ricotta pesto gnocchi with semolina flour, served in a roasted garlic broth and garnished with basil, tomato, Parmesan, and pine nuts. A chef-level Italian pasta course.
Homemade potstickers from scratch: hand-rolled dough wrappers filled with pork, napa cabbage, ginger and water chestnut, pan-fried crisp then steamed tender. Served with a soy, chili oil and vinegar dipping sauce.
Finnish summer vegetable soup with fresh garden vegetables, shrimp, and a silky cream-enriched broth. Keskeitto celebrates peak-season produce in a light, delicate one-pot soup.
Creamy white chicken chili with fresh jalapeños, ginger, corn, and great northern beans in a buttery roux-based sauce. Top with Monterey Jack and serve with cornbread.
Poached salmon steaks in white wine with a creamy horseradish, sour cream, and mint sauce made from the strained poaching liquid. A light, elegant fish dinner for two.
Oyster and plantation soup builds a Caribbean-Creole bisque from ripe plantains, onions, coconut milk, and cream spiked with cayenne, basil, and tarragon, then poaches fresh oysters in their own liquor. A briny-sweet seafood soup with island roots.
Veal fricassee with capers and dill: tender veal in a creamy white wine sauce enriched with egg yolks, brightened with briny capers and fresh dill.
Fresh chile and corn fritters made with Anaheim and serrano chiles blended into sweet corn purée, pan-fried in ghee and served with sauteed apples. A Southwestern vegetarian main with sweet-hot-savory balance.
Scandinavian rutabaga and potato casserole (lanttulaatikko) with cream, dark corn syrup, and warm spices. A slow-baked Finnish holiday side for Christmas dinner.
Pumpkin ravioli stuff fresh egg pasta with a Parmesan, amaretti, and nutmeg pumpkin filling, then toss in browned butter. Northern Italian Mantua-style autumn pasta with sweet-savory crumbs.
Beef noodle soup with a rich bone broth simmered for two hours, anchovy paste for umami depth, and handmade noodles pressed through a colander directly into the pot. A hearty, from-scratch soup.
Sole fillets rolled around crab, baked under a classic Mornay sauce with sauteed mushrooms and artichoke hearts. Make-ahead elegant seafood casserole.
Vegan wild rice crepes stuffed with a savory trio of shiitake, oyster, and button mushrooms, finished with a silky nutty almond sauce. Elegant plant-based entertaining at its finest.