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Boneless Leg of Lamb Stuffed with Swiss Chard and Feta
A butterflied and stuffed leg of lamb makes a visually impressive and succulent holiday roast.
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Braised Beef Short Ribs
I’ve made Suzanne Goin’s braised short ribs twice now, and the recipe below reflects my adaptations. I pretty much just use whatever short ribs are available, as they don’t seem to be common cuts of...
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Salmon Two Ways
A pair of recipes for dealing with baked salmon fillets: Rubbed with a pastrami spice mix, and flavored with a soy-dijon vinaigrette (which can also be used to marinate a whole host of proteins).
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Salmon Glue
A trio of salmon recipes: Roasted with caper-anchovy butter; sauteed and served under a satiny beurre rouge sauce; and crusted with crispy rounds of potato, with a simple salmon mousse serving as...
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Seeing Red
A boneless chicken recipe pairing red wine with the traditional Chinese technique of red cooking, essentially a braise of soy, brown sugar, and 5-spice.
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Not Too Shabby
Fancy food for weeknights: garlicky prawns, pan-seared steaks, and cheesecake. What more could you ask for?
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