Picky to Adventurous Recipes
Macaroni and Cheese
Even if you're not feeling nostalgic, you'll find this slightly updated version of an old favorite irresistible. And it's incredibly fast and easy because you don't have to make a sauce or even bake the macaroni.
Grilled Chicken Breasts with Lemon and Thyme
A bold mixture of red-pepper flakes, garlic, thyme, lemon juice, and olive oil serves as a spicy marinade for bone-in chicken breasts. If you want your chicken spicier still, increase the red pepper or leave the breasts in the marinade for an hour or two.
Perfect Pizza Margherita
Letting the dough rest in the refrigerator overnight results in a chewy crust with a slight tang.
Grilled Porterhouse Steak with Summer Vegetables
Chef Kerry Simon grills steak and vegetables over a hot charcoal fire, then smokes a whole chicken over the smoldering coals to eat later.
Grilled Fontina, Mushroom, and Sage Sandwiches
The grilled cheese sandwich grows up in our sophisticated version that starts with nutty, smooth-melting fontina cheese and adds a layer of sage-accented sautéed mushrooms.
Barbecued Salmon Sandwiches
This barbecue sauce, made with ketchup, cider vinegar, Worcestershire and canned chipotles in adobo, comes together quickly in a blender. The chipotles give the sauce an appealing smokiness.
Rabbit Ragout with Soppressata and Pappardelle
Tom Colicchio learned to cook using Jacques Pépin's 1976 La Technique and 1979 La Methode. The books' lessons came in handy during an apprenticeship at the Hôtel de France in Gascony, in southwest France. One morning, Colicchio showed up for work after a long night of drinking. "The chef took one look at me, said "I have a job for you" and pointed at a box with a big, dead hare in it. Luckily, Jacques had written about prepping rabbit, so I knew what to do."
Tomato-and-Anchovy Salad with Garlic Cream
Daniel Humm varies the ingredients for this lovely appetizer depending on what he finds at the farmers' market—on good days, beautiful heirloom tomatoes. He tosses them with briny oil-and-vinegar-marinated white anchovies, also known by the Spanish name boquerónes, which are available at the deli counter of many specialty-food stores.
Calf's Liver with Green Beans
When prepared correctly, calf's liver can be absolutely amazing. This version is rich and crispy and served with a tangy salad of wax beans and frisée in a mustardy red wine vinaigrette.
Grilled Marrow Bones with Rosemary-Lemon Bruschetta
Chris Cosentino uses the phrase God's butter to describe rich, decadent bone marrow. Here he serves it alongside grilled toasts rubbed with rosemary and lemon. For a more potent herbal flavor, singe the rosemary sprigs on the grill for a few moments before rubbing the toasts.