Recipes for Two
Whole-Wheat Pasta with Spicy Chorizo and Kale
The spicy chorizo and hearty kale make this a great wintery pasta dish.
Slow-Roasted Tomatoes and Garlic with Basil Whole-Wheat Pasta and Parmesan
Slow roasting the cherry tomatoes gives them lots of extra flavor.
Mussels with White Beans and Chorizo
F&W Best New Chef 1996 Michael Schlow adds white beans and smoky chorizo to mussels for a hearty, substantial meal.
Steamed Littleneck Clams
Clams are deceptively nutrient-dense; they have a lower contamination profile than other ocean-based sources of omega-3 fatty acids and more iron pound-for-pound than beef liver. This classic preparation puts them on your table in less than 20 minutes.
Lamb Meatballs with Yogurt Sauce
For these Middle Eastern inspired meatballs, try substituting regular bread-crumbs with gluten-free oats. The result is great, firm meatballs with the added health benefits of extra fiber.
Skillet Pork Chops with Warm Escarole Caesar
While the juicy pork chops roast, you can make this quick and flavorful side dish of escarole, radishes and anchovies.
Burrata with Speck, Peas and Mint
Rack of Lamb with Mustard-Shallot Sauce
A Valentine’s Day strategy: Roast rack of lamb, then use the pan with the drippings to make a delectable sauce.
Boston Lettuce Salad with Herbs
The herbed vinaigrette here would be lovely on any summer lettuces.
Rib-Eye Steak au Poivre
When making steak au poivre, Maria Guarnaschelli always stirs a few capers into the sauce, an addition her daughter did not appreciate as a girl. Today, however, Alexandra’s steak au poivre—with capers—is a favorite.
Scallops with Brussels Sprouts
Stuart Brioza has a brilliant way of preparing brussels sprouts: Rather than cook them whole, he thinly slices them, then sautés them with pancetta, shallot and garlic until they’re shredded and soft.
Quick-Aged Grilled Rib Eyes
In this brilliant trick from the book Modernist Cuisine at Home, Nathan Myhrvold simulates the taste of weeks-old, dry-aged beef by marinating fresh steaks in fish sauce for three days, then air-drying them for three more.
Chicken with Candied Cashews
Rich Torrisi and Mario Carbone often find inspiration in New York City's Chinatown. They transform Chinese cashew chicken into a fancy appetizer featuring the chicken "oyster"—the succulent piece of meat between the thigh and backbone, prized by French chefs.
Escarole-Stuffed Seared Trout
This one-skillet dish has more flavor than its short ingredient list suggests, especially if made with fresh-caught fish.
Focaccia-Stuffed Squab with Bean Stew
“It’s traditional to stuff birds with plain bread,” Celestino Drago says, “but I like to use focaccia with herbs; it’s nicer.”
Lamb Chops with Fennel Relish
Stuart Brioza likes to use juicy lamb loin chops here, but you can also use less expensive steaks cut from the leg, or you can make lamb burgers and smother them in the chunky fennel, olive and caper relish.
Soba Noodles with Dashi, Poached Egg and Scallions
Chef Douglas Keane, an F&W Best New Chef 2006, creates a quick but flavorful broth using kombu (a type of seaweed) and dashi powder (an instant Japanese stock made from shaved bonito—tuna flakes). He poaches eggs in the broth and serves them for a protein-rich lunch or even breakfast.
Fried Tofu with Spicy Ginger-Sesame Sauce
Tofu is an unlikely partner for red wine, but in this recipe by Young Hwa Chung—wife of Dana Estates owner Hi Sang Lee—a soy-ginger glaze works well with the winery’s Cabernet Sauvignon.
Bluefish with Grape Leaves
To keep fillets intact, chef Anita Lo of Annisa in New York City wraps them in briny grape leaves—a tasty combination.
Stir-Fried Pork Belly with Kimchi
Izakaya Ten in New York adds kimchi, the pungent Korean condiment, to a pork stir-fry. Fresh pork belly, available at Japanese markets, has the ideal fat-to-lean-meat ratio to temper the kimchi’s intensity.
No-Bake Chocolate Custard
This supersilky chocolate custard appears regularly on the dessert menu at Rubicon in San Francisco. Nicole Krasinski suggests serving it slightly chilled.