The peaches add a sweet taste to the marinated chicken thighs while the tomatoes add fresh and juicy flavor contrasting cooked and fresh ingredients for a thoroughly summer dish.
This whole leg of lamb is roasted in a pan filled with potatoes at the bottom to catch the fat drippings as the lamb cooks. The result is not only an impressive entrée but a flavorful side dish as well.
Using this method of poaching salmon in olive oil at a low temperature in the oven will result in extremely tender and succulent fish.
This tasty pizza is covered with flavorful, crumbled homemade lamb merguez sausage, fragrant confit tomatoes, shallots and garlic, shaved fennel and cheese and can be made in the oven or on a grill.
This recipe is for the traditional French preparation of duck confit where duck legs are cured in salt, then rinsed and slowly cooked at a low temperature in duck fat or other lard.
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.