Tuna Scallopine with Parsley and Pomegranate Seeds
Chef Frank Stitt’s cookbook, Bottega Favorita focuses on his creative use of Italian and Southern ingredients, including this quick tuna dish.
Spice-Rubbed T-Bone Steaks
Big, thick steaks need a lot of seasoning, so be sure to cover them liberally with salt, pepper and any rub before grilling.
Angel-Hair Pasta with Crab and Country Ham
This lush and quick-to-make pasta pairs well with the bright acidity of Pinot Blanc.
Cheddar-and-Onion Smashed Burgers
Inspired by the sliders, Adam Fleischman creates beef patties by flattening balls of ground meat on the griddle.
Grilled Salmon with Teriyaki Shiitake
Dr. Andrew Weil mixes sake with soy sauce, sesame oil and brown sugar to make an Asian-accented glaze for shiitake. Using the meaty-tasting mushrooms as a topping for salmon creates a dish loaded with heart-protective omega-3 fatty acids, B vitamins and protein.
Roasted Veal Chops with Grapes
Roasting intensifies the sweet juiciness of the grapes; as they cook, they break down to make a fruity sauce for the veal.
Open-Face Grilled Eggplant Sandwiches
This smoky version of eggplant Parmesan is simple to make and pairs well with a Rioja.
Seared Scallops with Cauliflower, Capers and Raisins
This luxurious-tasting dish takes less than 30 minutes. Cook bits of cauliflower in a skillet with the scallops and add a splash of balsamic vinegar at the end of cooking—no reducing necessary.
Fried Tofu with Spicy Ginger-Sesame Sauce
Tofu is an unlikely partner for red wine, but a Cabernet Sauvignon pairs perfectly in this recipe with a soy-ginger glaze.
Mexican-Style Chicken with Penne
Adding a small amount of canned chipotle chiles in adobo (available at most supermarkets) makes a basic tomato sauce smoky and complex. Finishing the dish with queso blanco and chopped cilantro leaves intensifies the Latin flavor.
Lamb Chops Sizzled with Garlic
Las Pedroñeras, in the Castilla—La Mancha region, is considered the garlic capital of Spain. These juicy, meaty lamb chops sizzled in extra-virgin olive oil with plenty of garlic cloves are Janet Mendel's homage to the village.
Toasted Spaghetti with Clams
The cooking method is very similar to risotto, but spaghetti fills in for the arborio rice: Ferran Adrià toasts it in a pan with a little oil, then adds hot clam juice until the pasta is fully cooked and loaded with briny flavor.
Avgolemono Chicken Soup with Rice
Avgolemono is a classic sauce of chicken broth, egg yolks and lemon juice; the addition of a bit more chicken broth, rice and shredded chicken turns it into a satisfying soup.
Chanterelle and Fontina Frittata
Marc Meyer's easy frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.
In his reinterpretation of the classic Provençal seafood stew bouillabaisse, Aaron Whitcomb piles seared fish fillets, tangy tomato and shaved fennel on bread slathered with saffron mayonnaise.
Stir-Fried Chicken with Chinese Cabbage
A simple sauce of garlic, hot pepper, sherry, wine vinegar, and tomato, adds intense flavor to this quick stir-fry and it practically makes itself while the chicken and cabbage cook. Steamed rice is an ideal accompaniment.
Chickpeas with Eggs and Mustard Greens
Chickpeas, mustard greens and chiles get topped with poached eggs in this simple 30-minute dish from F&W’s Justin Chapple.