Warm Potato Salad with Pancetta and Brown Butter Dressing
Chef Gabriel Rucker uses nutty brown butter instead of oil in a warm vinaigrette for a summer vegetable salad. In the quick take, Grace Parisi whisks brown butter into a tangy, mustardy dressing for creamy fingerling potatoes.
Flavored butter gives these meaty swordfish steaks a piquant, herbal taste that’s echoed in Sauvignon Blanc, particularly ones from the Collio region of Italy. Try the medium-bodied, grapefruity Villa Russiz or the perky Marco Felluga, whose flavor recalls lemon zest.
For shrimp saganaki, Greeks sauté shrimp in a pan with tomatoes, olives and feta cheese, then serve it right out of the skillet with bread to soak up all the delicious juices. Grace Parisi stirs fresh dill into her quick version to brighten the flavor.
Mexican posole is typically a thick, hearty soup made with hominy (chewy dried corn kernels with the hull and germ removed). For his version, Ethan Stowell slow-simmers chunks of pork butt to create a dish that’s appealingly brothy. The array of fun, potently flavorful condiments—jalapeño, onion, cilantro and lime wedges—is key to the dish.
After sautéing chicken breasts, Melissa Rubel adds diced onions and white wine to sweep up the delicious browned bits left in the skillet, then sweetens the sauce slightly with dried apricots and apricot preserves.