This risotto is characterized by the gold hue and flavor from the threads of saffron. Threads of the red spice are beautiful but they are also quite expensive.
This classic Milanese dish is made up of braised veal shanks in a white wine and tomato-based sauce that is served over a bed of saffron risotto and gremolata.
Steelhead is a great alternative to salmon because it tastes very similar (just a bit more mild) and it’s a more sustainable option. It’s an easy swap and can be found at many grocery stores or fish markets - plus it has a gorgeous bright color.
Chicken adobo or adobong manok is one of the most well known Filipino dishes. Chicken thighs and drumsticks are simmered in a tangy sauce made from soy sauce and vinegar with plenty of garlic.
In this recipe I used a curry seasoning with the brine, which adds a subtle flavor to the roasted chicken.
Roasted eggplant, potatoes, beef and lamb sauce and béchamel are layered for a filling and delicious Greek entrée.
In this recipe chickpeas are stewed in a creamy coconut sauce made from a homemade curry paste base. This is my version of the chickpea curry dish at my favorite restaurant in Santa Monica, Cassia.
I recently had a friend reach out for a super simple and comprehensive recipe that she could make for a dinner party. Simple to cook, but one that would still impress her guests. This is one of those recipes that can be made in a pinch with few ingredients and pairs well with just about any side.
I love the contrast between the fresh, bright citrus salad that tops the crispy fried pork schnitzel in this recipe.
Right after the New Year is a great time to experiment with new recipes or new ingredients! This recipe is inspired by a dish I had at a restaurant in NYC last winter called Flex Mussels.
In this recipe, chunks of lobster meat are combined with a creamy base loaded with potatoes, carrots, leeks and shallots and topped with buttery, flakey puff pastry.
The two-day preparation, while it may seem overwhelming, is the secret to making the meat so juicy and flavorful.
Prepare to be amazed – you can sous-vide your turkey cuts as far as a month in advance by chilling, then freezing the bags. On Thanksgiving Day, reheat the turkey in the sous-vide water bath and then sear the pieces to complete the process just before serving.
These turkey meatballs are tender and easy to make and have all of the delicious components of a Thanksgiving dinner when they are smothered in homemade gravy and cranberry sauce. This is a great roast turkey alternative dish for a smaller Thanksgiving dinner or a friendsgiving gathering.
Cinnamon sticks and thyme in the braised dish add a warm aroma while sliced onions add a sweet flavor and when braised have a jam-like consistency. Carrots, celery and chunks of butternut squash accompany the lamb.