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Entries tagged with 'Valentine's Day entrees'

Curried Scallops with Tomatoes

Serious Eats Carrie Vasios Mullins Post a comment

Adapted from Minimalist Cooks Dinner by Mark Bittman.... More

Healthy & Delicious: Lighter Spinach Lasagna

Serious Eats Kristen Swensson Sturt 2 comments

This Valentine's Day, instead of blowing big bucks on a restaurant meal, why not pour a big ol' glass of red wine and whip up this lightened version of Better Homes and Gardens' Spinach Lasagna? It has all the cheesy goodness of regular spinach lasagna, minus a few extra calories. More

Sous-Vide 101: Duck Breast

Serious Eats J. Kenji López-Alt 27 comments

As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide. By cooking it at 135°F for two hours, much of the fat under the skin begins to soften and render out while the proteins in it begin to set, making it much easier to crisp without shrinking on the stovetop just before serving. More

The Secret Ingredient (Pink Peppercorn): Lamb au Pink Peppercorn Poivre

Serious Eats Kerry Saretsky 4 comments

This dish is a monochrome spoof on the traditional steak au poivre. Lamb loin is cooked pink, crusted with pink peppercorns, and served in a reduction of Cognac and cream, blistered with more crushed, popping pink peppercorns. A rose-tinted twist on a classic. More

Dinner Tonight: Steak Tagliata with Arugula

Serious Eats Nick Kindelsperger 3 comments

I'm not sure how this simple recipe from Cathy and Tony Mantuano's Wine Bar Food all comes together, but it's the best steak I've had in ages. Each salty, fatty bite of beef is balanced by the bitter shock of arugula. And even better, cleaning up only required washing one skillet. More

Casunsiei (Beet and Ricotta Ravioli)

Serious Eats Kumiko Mitarai 5 comments

This is a signature dish at Al Di La, and one that I love to order. The jewel-colored beet filling shines through the delicate pasta, just bidding to be eaten. They are so sublimely delicious, I always want more. Now I can make and eat as many as I want at home...and you can too. More

Pan-Seared Steaks with Red Wine Pan Sauce

Serious Eats J. Kenji López-Alt 3 comments

Note: Want to know why it's important to rest your steak? Check it out here.... More

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