Boneless leg of lamb is the perfect cut for feeding a crowd. It’s large, wonderfully flavorful, easy to prepare, and cooks to varied donesses. I like butterflying (or further flattening…
This tangy tarragon-infused sauce complements mildly flavored fish. If you can't find halibut, tuna steaks are also a good pairing. Most mayonnaise is made with an egg yolk, but this recipe…
The flavors in this pasta build with each bite. Try it once, and it will become a summertime staple. If you can’t find orecchiette, you can use farfalle instead.
Consider this a guide to building a mixed green salad and use whichever leaves are available at the grocery store or farmers’ market. I love to add fresh herbs and…
Because not all berries are perectly ripe and sweet, the fruit filling recipe calls for a range of granulated sugar. Start by tossing your berries with a 1/2 cup of sugar, then add…
Chimichurri is the star salsa of the Argentine grill, but the lesser known salsa criolla was my favorite when I visited that country. Full of onions, red peppers, and herbs,…
This vinaigrette lends some smoky heat to grilled Shrimp Skewers and Pancetta & Pineapple Skewers. Pimentón is smoked Spanish paprika. You can find it in specialty food stores or online at iGourmet.com.
The pancetta and pineapple are a sweet and salty contrast and this quick, easy appetizer benefits from the subtle smokiness of a pimentón vinaigrette marinade.
These sweet-and-tangy squares are what you get when you cross lemon bars with cheesecake. The bars need to set up in the refrigerator, so allow at least 5 hours of…