Top 10: 3-Step Recipes
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.
OTG Management is developing restaurants at New York’s JFK airport. Among the first: Piquillo at Terminal 5, where chef Alex Raij (formerly of Manhattan’s Tía Pol) serves these Spanish sandwiches.
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.
Grilled Swordfish Steaks with Basil-Caper Butter
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.
Chef Rob Evans also recommends using focaccia and ciabatta.
Butter Bean, Tuna and Celery Salad
Big, creamy butter beans give a tuna and celery salad terrific heartiness. The salad would also be delicious spooned over slices of warm grilled country bread.
Simple Pork Posole
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.
Wild Mushroom-and-Red Wine Risotto
An intense, blackberry-scented red like the Le Terrazze Rosso Conero, is a perfect pairing for this silky risotto.
Chicken Breasts with Apricot-Onion Pan Sauce
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.