Pasta recipes

Tournedos of lotte (monkfish) with lobster, sauteed monkfish medallions plated with lobster meat in a silky Cognac-cream sauce enriched with homemade lobster butter. An elegant French restaurant classic for special occasions.

Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.

Kobeba samakeyah are Lebanese fish-filled bulgur croquettes seasoned with cumin and cilantro, deep-fried golden, and served with homemade tahini sauce. A Middle Eastern classic.

Lemony Caesar salad with homemade anchovy spread on walnut toast, a from-scratch lemon-garlic dressing, and shaved Parmesan. Three components, one composed plate.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.

thoroughly enjoyed this recipe. I found it very easy to prepare. I served this recipe with angel hair pasta and it has become a favorite.

Asparagus sauce blends boiled asparagus tops with unsalted butter and infuses heavy cream with the woody ends, creating a silky verdant sauce ideal for pasta, fish, or grilled chicken. San Francisco chef's elegant green sauce.

Pasticcio di Maccheroni, the Greek baked pasta casserole layered with spiced ground beef, macaroni, grated cheese, and a rich béchamel crown.

Caramelized shallots cook low in butter and sugar until deeply golden and almost candy-sweet. A four-ingredient French side that elevates roast meats, pasta, pizza, and grain bowls.