Grilled Tandoori Chicken
Tandoori Chicken is a dish that I have had countless times at Indian restaurants. It’s probably a dish that all of us have had many times. Whether it is at a buffet or made to order, Tandoori Chicken always seems to be on the menu, but it is DEFINITELY not always good!I have had […]
Scallop Gratin with Pumpkin
Coquilles St. Jacques is a type of broiled scallop gratin. It’s a rich, buttery and creamy scallops dish. Sometimes you’ll find it baked, sometimes broiled, but it is ALWAYS decadent. In fact, it’s so buttery and creamy, that it might– just possibly– be a little too decadent. This autumn take on the rich and […]
Stracotto di Manzo (Stewed Beef)
I miss going to Rome I love everything about this amazing city. Here is a typical Roman recipe I got from Stefano, the owner of Osteria dal 1931, my favorite restaurant in Rome, on my last visit. Hopefully, I’ll be back soon.
Bucatini Pasta with Amatriciana Sauce
The key to this recipe for me is the pasta cut. Originating from Amatrice in the of Lazio region of Italy. A couple of ingredients and simple to make. If you can not find Guanciale or Pancetta you can sub a piece of thick-cut bacon.
Udon with Chicken and Garlicky Peanut Dressing
This dressing is creamy, savory, and perfectly balanced. Put it on udon noodles—or just drink it. The garlicky-peanut dressing on this cold noodle salad recipe is insane (in a very good way).
Pesto alla Genovese
Good-quality cheese is essential for rich, full-flavored pesto. Seek out true Italian Parmesan, as well as pecorino Sardo, a sheep's milk cheese from Sardinia. If you can't find pecorino Sardo, don't use pecorino romano, which is too strong; instead, opt for Manchego, a Spanish sheep's milk cheese. Roughly chopping the basil by hand before adding […]
West Indian Lamb Curry
Curried goat is a popular dish in the West Indies, but lamb makes a fine substitute here in the United States, where goat meat is hard to find. This version, by the chef Martin Maginley from the Round Hill resort in Jamaica, is deeply flavored with allspice and Scotch bonnet peppers, but not overwhelming spicy. […]
Pan Seared Scallops with Bacon Fennel Cream Sauce
This recipe for pan seared scallops with bacon fennel cream sauce makes an ideal dinner party idea that doesn’t take much time at all. If you prep all your ingredients beforehand and have them at the ready beside the stove, the cooking time should really be about 15 minutes. The creamy fennel flavoured sauce […]
Campanelle Pasta with Sweet Corn, Tomatoes, and Basil
The ingredients in this summery pasta dish are few, so fresh corn and ripe tomatoes are key. To create a creamy sauce without cream, we grate the corn kernels from the cobs. To reinforce the corn flavor, we boil the cobs in the water that is later used to cook the pasta. Using a minimal […]
Curried Ground Shrimp and Noodles
This recipe for spicy, citrusy noodles is a much-loved menu staple at Pêche restaurant in New Orleans. Chef Donald Link is such a fan of their weeknight ease, he’s even known to make them at home, sometimes subbing Massaman curry paste for the curry powder.
Oaxacan Green Mole with Chicken
When we think of mole, we most often think of mahogany-colored mole negro. But as we learned in Oaxaca, there is a wide variety of moles, each with a unique character. Mole verde—or green mole—is traditionally made with pork and gets its bright, fresh flavor from a blend of fresh chilies, tomatillos and herbs. […]
Better Chicken Marsala
In our recipe for chicken Marsala, we take a new approach to fabricating and cooking chicken cutlets. First, we cut each chicken breast in half crosswise. Then, we cut the thicker half in half horizontally to make three identically sized pieces that can easily be pounded into cutlets. We salt the cutlets briefly to boost […]
Chicken Marsala (featuring sweet Marsala)
This is ATK's original Chicken Marsala recipe from season 2 of the show that uses a sweet Marsala wine. ATK has since updated the recipe with a "better" savory version and they have removed the original recipe from their site. They have even linked the updated version to the original video episode. Whether you […]
Paella for Two
This classic saffron-scented rice dish from Valencia, Spain, with its signature crispy bottom crust and a melange of proteins, often contains a laundry list of ingredients, requires special equipment (a traditional, shallow Paella pan), and is meant to serve a crowd. To make paella for two people, we found some shortcuts. First, we used […]
Filipino Chicken Adobo with Coconut Broth
A hefty dose of rice vinegar blended with soy sauce and aromatics gave this Filipino dish its characteristic bright flavor and made for a potent marinade. The coconut milk tended to burn under the broiler, so we added it toward the end. If you can’t find bird’s eye chilies (sometimes called Thai chilies), any small […]
Spicy Chicken Stir-Fry With Celery and Peanuts
This one-skillet recipe is fast and furious—ideal for those nights when you have 10 minutes to stand at the stove, tops. The cooking technique is in the tradition of Chinese stir-fry, in which proteins and vegetables are chopped small so that they cook quickly over high heat, then bound together with a cornstarch-thickened sauce. If […]