Grilled Beef-Tenderloin Skewers with Red-Miso Glaze
Addictively tangy and salty-sweet, these skewers are also delicious when made with chicken breast or pork tenderloin.
Chef Rob Evans gets his specially-made bread from the Standard Baking Company, but he also recommends using focaccia or ciabatta.
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.
Pork with Arugula, Prosciutto and Tomatoes
Cookbook author Nancy Verde Barr created this winning combination of pork with prosciutto, arugula and balsamic vinegar.
Chef Alex Raij prepares this Spanish sandwich with high-quality jarred tuna and crisp baguettes.
Wild Mushroom-and-Red Wine Risotto
This creamy risotto gets a nice earthiness from wild mushrooms and red wine.
Pan-Seared Cod with Preserved-Lemon Aioli
Nonstick skillets are incredibly helpful when preparing lean fish like the cod fillets here, because the flesh sticks to metal so easily. To give the cod a golden crust, Melissa Rubel Jacobson dusts it with finely milled Wondra flour before cooking. The creamy preserved-lemon aioli she serves alongside the fish is also a terrific dipping sauce for roasted potatoes.
Chicken Breasts with Apricot-Onion Pan Sauce
After sautéingchicken 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.
Curry-and-Yogurt-Braised Chicken Thighs
The creaminess in this quick-braised chicken curry comes from tangy Greek-style low-fat yogurt, which Grace Parisi cleverly blends with fresh tomatoes, corn kernels, serrano chile, ginger and curry powder for immense flavor.
Warm Potato Salad with Pancetta and Brown Butter Dressing
Grace Parisi whisks brown butter into a tangy, mustardy dressing for creamy fingerling potatoes.