Makes 6 to 8 servings Ingredients 2 ancho chiles 1 tablespoon cumin seeds 1 tablespoon fennel seeds 4 1/2 teaspoons coriander seeds 1 tablespoon black peppercorns 1 tablespoon dried thyme 1 tablespoon oregano Salt, to taste 1 tablespoon dry mustard 3 lb salmon fillet, cut into ten 6-oz portions 3 […]
Anelli di Ricotta e Spinaci (Rings of Ricotta and Spinach)
Makes 6 to 8 servings Anelli is Italian for “rings.” These crespelle will have a rich dairy taste thanks to the ricotta, Parmigiano-Reggiano, and melted butter. Enjoy them with medium-bodied dry white to cut through that velvety texture with some green fruit acidity. The dish will also be at home […]
Asian Glazed Flank Steak
Makes 6 servings Ingredients 2 flank steaks (3 to 3 1/2 lb total) 1/2 cup soy sauce 1/4 cup honey 1/4 cup mirin 2 tablespoons dark sesame oil 1 teaspoon Sriracha sauce Directions Trim any excess fat from the flank steak. To make the marinade: Combine the soy sauce, honey, […]
Asparagus with Chanterelles
Makes 5 servings This dish works well with either white or green asparagus. The time of year will determine which one you choose—it is in season in the spring. If you are lucky, you will find both in the store and you can prepare either. White asparagus is covered while […]
Asparagus with Shiitakes, Bowtie Pasta, and Spring Peas
Makes 8 Servings
Baked Sardines
Makes 4 to 6 servings Baked sardines is a typical preparation in many regions in Italy, and the flavors included in this recipe are typical for the southern cuisine. Enjoy with a glass of wine, if you like. Medium bodied whites or light- to medium-bodied sparklers will pair beautifully. Ingredients […]
Baked Smoked Salmon Gnocchi with Asparagus
Makes 6 servings
Baked Sweet Potatoes with Caramelized Onions and Mushrooms
Makes 4 servings Ingredients 4 small sweet potatoes, scrubbed 3 tablespoons extra-virgin olive oil, divided use Kosher salt, to taste 2 tablespoons unsalted butter 3 medium yellow onions, thinly sliced Freshly ground black pepper, to taste 1 lb 8 oz mixed mushrooms, like oyster, shiitake, or cremini, cut into bite-sized […]
Balsamic Vinegar of Modena P.G.I. Classic Spaghetti with Ragù Bolognese
Makes 8 servings
Balsamic Vinegar of Modena P.G.I. Mushroom Toasts with Burrata and Basil
Makes 6 servings
Balsamic Vinegar of Modena P.G.I.-Braised Red Cabbage and Glazed Sausages with Grainy Mustard Spaetzle
Makes 6 servings
Balsamic Vinegar of Modena PGI and Honey Glazed Chicken Kofta Kebabs
Makes 5 servings *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or […]