Yields 8 portions
Chopped Steakhouse Salad with Maytag Blue Cheese and Red Wine Vinaigrette
Makes 6 Servings Red Wine Vinaigrette Makes 2 cups
Farro Salad
Makes 6 servings
Grilled East Mediterranean Cheese with Tomatoes
Makes 4 servings Inspired by the classical cheese saganaki from Greece, this recipe features grilled haloumi cheese. For the traditional saganaki, which literally translates into “little skillet,” the cheese is commonly sautéed or pan seared. Haloumi cheese, a firm, relatively salty cheese originally from Cyprus, is popular in many Middle […]
Grilled Halibut With Roasted Red & Yellow Pepper Salad
Makes 8 servings
Insalata di Riso (Rice Salad)
Serves 8 to 10 Make this with whole grains such as brown rice, spelt, or barley if you prefer. Increase the cooking time for these grains and cook them long enough to be tender to the bite.
Maccheroncini with Swordfish, Capers, Olives, and Pine Nuts
Serves 6 to 8
Pescada à la Veracruzana
Makes 10 servings Sauce Garnish
Rémoulade
Makes 2 cups Perfect spread on fish or crab cake sandwiches or to dunk any of your favorite fried foods, this classic sauce is piquant and creamy. Make it ahead of time and keep covered in the refrigerator for up to a week. Note: This recipe was originally printed in […]
Steak Tartare
Makes 6 to 8 appetizer servings Cold, highly seasoned, and luxuriously raw beef with crispy fried potatoes is an inspired combination of textures and flavors that goes marvelously with a light, slightly chilled cru Beaujolais, or even better, Champagne. Serve this appetizer with gaufrettes (waffle-style potato chips), spicy mustard, and […]
Stuffed Grilled Swordfish
Makes 4 to 6 servings Salmoriglio sauce is a pungent but simple combination of olive oil, lemon, and oregano. Pass it at the table so that everyone can dress their fish to suit themselves.
Swordfish Carpaccio
Serves 6 to 8 Fish carpaccio is very common in regions where fresh fish is available. It is often cured with an acid, usually lemon juice, and marinated with extra-virgin olive oil and herbs.