Tasty apps and entrées to set the mood.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
This pork tenderloin roast with a bourbon and fig glaze is a snap to make.
Tender, plump shrimp with mushrooms, bacon, and herbs, all atop creamy cheese grits.
Peppery watercress with savory pan-roasted mushrooms.
Deeply browned scallops with a sweet, caramel-colored crust and a tender center.
Cod poached in coconut milk with lemongrass and ginger.
Halibut and clams gently poached in an aromatic broth with fennel and white wine.
Deep purple-red beets are used to transform classic fresh egg pasta into an eye-catching but simple main course.
An elegant dish of salmon cured in sugar and salt, caraway, coriander, and dill.
Juicy pork chops with a bright and rich pan sauce made from leeks, white wine, chicken stock, and lemon zest.
Delicate pasta surrounds a core of creamy sheep's milk ricotta, served in a brown butter sage sauce.
It's remarkably easy (and quick!) to make these light and tender gnocchi.
Oversized ravioli filled with a ring of creamy ricotta surrounding a perfectly intact, perfectly runny yolk.
Sweet and funky butternut squash and blue cheese-stuffed ravioli served in a brown butter sauce with frizzled sage.
Emmentaler and Gruyère are melted together into a white wine base and spiked with lemon juice.
Creamy, flavor-packed mushroom risotto, without the constant stirring.
A 15-minute French classic made with fresh, inexpensive ingredients.
The delicious combo of butternut squash, sage, and brown butter in an easy hands-off risotto.
The tricks to a luxurious Alfredo pasta that won't weigh you down.
If you love ceviche, then aguachile is for you.
Ethiopian berbere spice adds a fiery kick to perfectly grilled lamb chops.
A rich and creamy mushroom soup.
A creamy carrot soup flavored with cumin, ginger, and spicy North African harissa paste.
Sweet and savory glazed black cod prepared with only a few minutes of work.
Seared lamb chops served over a quick stew of chickpeas and spinach, flavored with harissa and Moroccan spices.
Perfectly cooked, butter-basted steak with a deep brown crust.
One of the easiest, least messy, fastest ways to cook salmon.
Perfectly even, edge-to-edge cooking with foolproof results.