Main Course
Beef Tenderloin with Shallot and Red Wine Reduction
The tenderloin is both the most tender cut of beef and one of the most expensive. It is also leaner than many other cuts, which means it needs relatively brief cooking and tastes best when cooked to no more than medium-rare. The red wine reduction, made from the flavorful pan juices, is quickly assembled while the roast rests.
Apricot-Stuffed Pork Loin
More than any other type of meat, pork works well with a variety of fruits. Here, dried apricots and raisins are key flavors in a stuffing that is spread on a butterflied pork loin before it is rolled, tied and roasted.
Shrimp in Tomato-Olive-Caper Sauce with Polenta
Polenta makes a hearty gluten-free base for this rustic Italian meal. This southern staple will add a bold flavor and supple texture to the dish.
Flank Steak Stuffed with Asparagus Pesto
Pesto can be made from virtually any green, leafy vegetable or herb, and even some stalks, like asparagus. Here, par-boiled asparagus blends beautifully into a pesto with bright green color and earthy flavor. The fiber-rich paste is spiraled into a juicy roll of flank steak for a festive presentation.
Black Cod with Lemon & Thyme Bread Crumbs
Lemon and fresh herbs are a smart complement to mild fish. Here, we’ve used them in a crunchy bread crumb topping. Saute wild mushrooms to serve on top
Linguine, Shrimp & Endive with Bread Crumbs
Shrimp, endive and lemon, quickly sauteed, make a novel topping for pasta, but the crisp herb-infused crumbs give this dish and extra-special touch. The combination of fresh seafood, vegetables and grain are a perfect one-dish meal.
Oven “Fried” Chicken with Baby Spinach Salad
Finely ground gluten-free tortilla chips make a crunchy coating, while high-heat roasting produces moist, flavorful meat without the mess of frying. Choose chicken legs, thighs or breasts, with or without skin, as you prefer. This dish is a great choice for an easy family supper.
Buttermilk Fried Chicken
A big platter of this crispy, tender, golden brown chicken would be a hit at almost any potluck or picnic. Immersing the chicken pieces in the buttermilk brine for several hours gives the chicken loads of flavor and helps keep the meat moist as it fries. The acid in the buttermilk also helps to tenderize the chicken.
Smoked Duck Breasts with Cherry Compote
Rich duck and tart-sweet fruit are always a great match. Here, we’ve added one other element: smoke. Duck takes to this method beautifully, ensuring moist and flavorful meat. Serve with mashed potatoes, a spinach salad or simple dinner rolls for a special spring meal.
Simple Roast Chicken with Lemon and Herbs
In this recipe, Chef Paul uses fresh herbs two ways—first, the chicken is coated with a paste of chopped herbs and olive oil before cooking, then the roasted bird is showered with more herbs. It’s a beautiful way to showcase vibrant spring herbs for a special dinner.
Pork Chops with Horseradish Applesauce
Sweet, tart applesauce balanced by spicy horseradish is an unusually good accent for seared pork chops. Sauteed shaved Brussels sprouts add good color and nutrients to the plate. Sliced pears and cheese are the perfect finale.
Short Ribs Braised in Balsamic
Braised short ribs, country bread and a big red wine are the components of a perfect winter menu. These fork-tender short ribs can be braised in a slow cooker and served as the centerpiece of a special night in.
Starter
Crab and Cucumber Canapés
These impressive little appetizers come together quickly, so they’re perfect for busy hosts with movies on their minds. Crisp cucumber provides a refreshing contrast to the succulent richness of crabmeat, making these savory bites feel especially light and elegant.
Peppered Beef Tenderloin Crostini with Caramelized Onions
There’s nothing like rare beef tenderloin to create an ambiance of gastronomic luxury. And since the beef is served cold
Fish with Lemon & Caper Sauce
Piccata is a traditional Milanese preparation in which a pan sauce of butter, lemon juice, and capers is spooned over thin slices of sautéed veal. But that same trio of ingredients is also used in southern Italy as the basis of a sauce for white fish, especially those with a delicate texture. Serve with simple steamed vegetables.
Pumpkin Ravioli with Sage Butter
This classic Italian ravioli is dressed with a simple sauce of lightly browned butter and fresh sage, which heightens and contrasts with the sweetness of the pumpkin in the filling.
Radicchio, Orange and Hazelnut Salad
The colors of this salad are dramatic: deep burgundy leaves, orange citrus, white shallot slices and toasty brown nuts.
Bruschetta with Three Toppings
Bruschetta simply grilled bread topped with something, is the ideal party food: easy to make, serve, and eat. The three toppings used here—classic tomato, garlic, and basil; sautéed mushrooms with Parmesan; and grilled balsamic onions with mozzarella—are guaranteed crowd-pleasers. Sprinkle with fresh herbs and drizzle with a little olive oil just before serving.
Summer Squash Tartines with Rosemary and Lemon
It’s amazing what you can do with just one squash. We choose the best, creamiest ricotta for these bites, which are the perfect solution for summer’s bounty of squash.
Watermelon, Feta & Mint Salad
This refreshing salad is perfect for a hot summer day. Serve it as a first course at a dinner party, enjoy it as a snack, or create an hors d’oeuvre to go with a crisp white wine.
Prosciutto-Wrapped Haricots Verts with Lemon Aioli
This is a stunning presentation for spring and summer entertaining. For a vegetarian option, use a long blanched chive in place of the prosciutto to tie the haricots verts into bundles.