- 4 veal shanks (about 1–1½ inch thick) - Salt and black pepper - 1/2 cup all-purpose flour (for dredging) - 3 tbsp olive oil - 1 onion, finely chopped - 1 carrot, finely diced - 1 celery stalk, finely diced - 1 cup dry white wine - 1 cup beef or veal stock - 1/2 cup crushed tomatoes - 2 cloves garlic, minced - 1 sprig rosemary - 1 bay leaf - Gremolata: zest of 1 lemon, 1 garlic clove minced, 2 tbsp parsley, chopped
1. Season veal shanks with salt and pepper and lightly dredge in flour, shaking off excess. 2. Heat olive oil in a heavy pot and brown shanks on all sides; remove and set aside. 3. Sauté onion, carrot, and celery until softened; add garlic and cook 1 minute. 4. Deglaze with white wine, scraping browned bits, then add stock, crushed tomatoes, rosemary, and bay leaf. 5. Return shanks to the pot, bring to a simmer, cover, and braise in a 325°F (160°C) oven for 1½–2 hours until meat is tender. 6. Remove herbs, adjust seasoning, and sprinkle with gremolata before serving with risotto alla Milanese or polenta.
- 1 lb beef sirloin or tenderloin, thinly sliced against the grain - Salt and black pepper - 2 tbsp butter - 1 onion, thinly sliced - 8 oz mushrooms, sliced - 1 tbsp Dijon mustard - 1 cup beef stock - 1/2 cup sour cream - 1 tbsp flour (optional, for thickening) - 1 tbsp Worcestershire sauce - Egg noodles or rice, for serving
1. Season beef with salt and pepper. Sear beef quickly in batches in a hot pan with butter until just browned; set aside. 2. In the same pan, sauté onion until translucent, then add mushrooms and cook until browned. 3. Stir in mustard and Worcestershire sauce, sprinkle flour if using, and cook 1 minute. 4. Add beef stock and simmer briefly to thicken slightly. 5. Return beef to the pan to warm through, then remove from heat and stir in sour cream (do not boil). 6. Adjust seasoning and serve over egg noodles or rice.
- 1 lb ground lamb (or ground beef for Cottage Pie) - 1 onion, diced - 2 carrots, diced - 1 cup frozen peas - 2 tbsp tomato paste - 1 cup beef or lamb stock - 2 tbsp Worcestershire sauce - 3 cups mashed potatoes (prepared) - 2 tbsp butter - Salt and black pepper - Fresh thyme or parsley (optional)
1. Preheat oven to 400°F (200°C). Sauté onion and carrots in a skillet with butter until softened. 2. Add ground lamb, cook until browned, drain excess fat if needed. 3. Stir in tomato paste, Worcestershire sauce, and stock; simmer until slightly reduced, then add peas and season to taste. 4. Spoon meat mixture into a baking dish and spread mashed potatoes evenly over the top; dot with butter. 5. Bake for 20–25 minutes until the top is golden and the filling is bubbling. 6. Garnish with thyme or parsley and serve hot.
- 4 veal cutlets (about 4–6 oz each), pounded to about 1/8 inch thickness - Salt and white pepper - 1/2 cup flour - 2 eggs, beaten - 1 cup fine breadcrumbs (fresh or panko) - 4 tbsp clarified butter or lard (for frying) - Lemon wedges, for serving - Parsley, chopped (optional)
1. Season veal with salt and white pepper. Dredge each cutlet in flour, shaking off excess. 2. Dip cutlets into beaten eggs, then press evenly into breadcrumbs to coat completely. 3. Heat clarified butter or lard in a large skillet over medium-high heat until shimmering. 4. Fry cutlets one or two at a time for 2–3 minutes per side until golden and crisp; avoid overcrowding. 5. Drain on paper towels, keep warm in a low oven if needed. 6. Serve immediately with lemon wedges and a sprinkle of parsley, alongside potato salad or boiled potatoes.
- 2 lb (900 g) chicken wings, tips removed, separated into drumettes and flats - 1 tbsp lemon zest (from 1–2 lemons) - 2 tsp cracked black pepper - 1 tsp kosher salt - 1 tsp garlic powder - 1 tsp onion powder - 1 tbsp neutral oil (vegetable or canola) - Lemon wedges and chopped parsley, for serving
1. Pat wings dry with paper towels. Preheat oven to 425°F (220°C) and place a rack on a baking sheet; or preheat grill to medium-high. 2. In a bowl, combine lemon zest, black pepper, salt, garlic powder, and onion powder. Toss wings with oil, then rub the spice mixture all over until evenly coated. 3. Let wings rest 20–30 minutes in the refrigerator (or up to overnight) to deepen flavor. 4. Bake on the rack for 35–45 minutes, turning once, until skin is crisp and internal temperature reaches 165°F (74°C); or grill 12–16 minutes, turning often, until charred at edges and cooked through. 5. Serve hot with lemon wedges and a sprinkle of parsley.
- 2 lb (900 g) chicken wings - 1 tbsp paprika (preferably smoked) - 2 tsp cayenne pepper (adjust to heat preference) - 1 tsp dried thyme - 1 tsp dried oregano - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp salt - 1/2 tsp black pepper - 1 tbsp neutral oil
1. Preheat oven to 425°F (220°C) with a rack on a baking sheet, or heat grill to medium-high. 2. Mix paprika, cayenne, thyme, oregano, garlic powder, onion powder, salt, and black pepper in a bowl. 3. Pat wings dry, toss with oil, then coat thoroughly with the Cajun rub. Let sit 20–30 minutes (or refrigerate up to overnight). 4. Bake 35–45 minutes on the rack, turning once, until crisp and cooked through; or grill 12–16 minutes, turning frequently until nicely charred. 5. Serve immediately. Offer celery and a cooling dip on the side if desired.
- 2 lb (900 g) chicken wings - 2 tbsp brown sugar, packed - 1 tbsp smoked paprika - 1 tsp regular paprika - 1 tsp kosher salt - 1 tsp ground cumin - 1 tsp garlic powder - 1/2 tsp onion powder - 1/2 tsp black pepper - 1 tbsp neutral oil
1. Preheat oven to 425°F (220°C) or prepare smoker/grill for indirect medium heat. 2. Combine brown sugar, smoked paprika, paprika, salt, cumin, garlic powder, onion powder, and black pepper. 3. Pat wings dry, toss with oil, then rub the spice mixture all over. Rest 30 minutes (or refrigerate overnight) for the sugar to meld. 4. Bake on a rack for 35–45 minutes until caramelized and cooked through; or smoke/indirect-grill 25–35 minutes until smoky and done. 5. Let rest 3–5 minutes and serve as a barbecue-style entree.
- 2 lb (900 g) chicken wings - 1 tbsp ground allspice - 1 tsp ground cinnamon - 1 tsp dried thyme - 1 tsp brown sugar - 1/2–1 tsp cayenne or ground scotch bonnet (adjust to heat) - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp kosher salt - 1 tbsp neutral oil - Lime wedges, for serving
1. Preheat grill to medium-high or oven to 425°F (220°C). 2. Whisk together allspice, cinnamon, thyme, brown sugar, cayenne, garlic powder, onion powder, and salt. 3. Dry wings thoroughly, toss with oil, then rub jerk seasoning evenly onto wings. Marinate at least 30 minutes or refrigerate overnight for deeper flavor. 4. Grill 12–16 minutes, turning to char and cook through; or bake 35–45 minutes on a rack until browned and cooked. 5. Serve with lime wedges to squeeze over the wings.
- 2 lb (900 g) chicken wings - 1½ tsp Chinese five-spice powder - 1 tsp five-pepper blend or ground white pepper - 1 tsp garlic powder - 1 tsp kosher salt - 1 tsp sugar - 1 tbsp neutral oil - Thinly sliced scallions, for garnish
1. Preheat oven to 425°F (220°C) with a rack on a baking sheet or preheat grill to medium-high. 2. Mix five-spice powder, white pepper, garlic powder, salt, and sugar in a bowl. 3. Pat wings dry and toss with oil, then coat evenly with the five-spice rub. Rest 20–30 minutes or overnight for stronger flavor. 4. Roast on the rack for 35–45 minutes, flipping once, until skin is crisp and meat reaches 165°F (74°C); or grill 12–16 minutes until lightly charred. 5. Garnish with scallions and serve hot.
- 2 lb (900 g) chicken wings - 2 tbsp finely grated Parmesan cheese (dry) - 1½ tsp garlic powder - 1 tsp onion powder - 1 tsp dried oregano - 1 tsp kosher salt - 1/2 tsp black pepper - 1 tbsp olive oil - Chopped parsley, for serving
1. Preheat oven to 425°F (220°C) with a wire rack over a baking sheet. 2. Combine grated Parmesan, garlic powder, onion powder, oregano, salt, and pepper. 3. Pat wings dry, toss with olive oil, then press the Parmesan-garlic mixture onto the wings so it adheres. Chill 20–30 minutes to help the cheese set. 4. Bake 35–45 minutes on the rack, turning once, until golden, crisp, and cooked through. 5. Sprinkle with chopped parsley and serve immediately.
- 1 lb cooked crawfish tails, drained - 1 cup mayonnaise - 2 tbsp Creole mustard - 1 tbsp ketchup (or chili sauce) - 1 tbsp prepared horseradish - 1 tsp Worcestershire sauce - 1 tsp hot sauce (to taste) - 2 tbsp chopped green onion - 1 tbsp chopped celery - 1 tsp paprika, pinch cayenne, salt and black pepper - Lettuce leaves or endive for serving
1. Whisk together mayonnaise, Creole mustard, ketchup, horseradish, Worcestershire, hot sauce, paprika, cayenne, salt and pepper to make the remoulade dressing. 2. Fold in chopped green onion and celery, then gently toss with the crawfish tails until evenly coated. 3. Chill at least 30 minutes to marry flavors. 4. Serve on lettuce leaves or endive or offer as a dip with crackers.
- 4 halibut fillets (6–8 oz / 170–225 g each), skin removed - Salt and freshly ground black pepper - 1/2 cup (60 g) all-purpose flour, for dredging - 4 tbsp unsalted butter - 2 tbsp olive oil - Juice of 1 lemon (about 2 tbsp) - 2 tbsp chopped fresh parsley - Lemon wedges, for serving
1. Pat fillets dry and season both sides with salt and pepper. Lightly dredge in flour, shaking off excess. 2. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat until sizzling. Add fillets and cook 3–4 minutes per side until golden and just cooked through; transfer to a warm plate. 3. Reduce heat to medium, add remaining 2 tbsp butter and swirl until browned and nutty (beurre noisette). Add lemon juice and chopped parsley, scraping up any browned bits. 4. Spoon sauce over halibut, serve immediately with lemon wedges.
- 4 halibut fillets (6–8 oz / 170–225 g each) - Salt and freshly ground black pepper - 1 cup thinly sliced zucchini and/or fennel - 1 cup cherry tomatoes, halved - 1 small shallot, thinly sliced - 2 tbsp white wine or lemon juice - 2 tbsp olive oil - 4 sprigs fresh thyme or tarragon - Parchment paper or foil, for parcels
1. Preheat oven to 400°F (200°C). Cut four 12–15 inch parchment squares. 2. Place an equal portion of sliced vegetables and shallot on the center of each parchment. Drizzle with a little olive oil and season with salt and pepper. 3. Place a seasoned halibut fillet on top of the vegetables, add 1/2 tbsp wine or lemon juice and a sprig of thyme. Drizzle with remaining olive oil. 4. Fold parchment into sealed parcels and place on a baking sheet. Bake 12–15 minutes, until fish is cooked through and vegetables are tender. Open carefully and serve.
- 4 bone-in, skin-on chicken thighs (about 1.5–2 lb) - Salt and freshly ground black pepper - 2 tbsp olive oil - 1 medium onion, thinly sliced - 1 red bell pepper, sliced - 2 cloves garlic, minced - 8 oz cremini or button mushrooms, halved - 1/2 cup dry white wine - 1 (28 oz) can crushed tomatoes - 1 tsp dried oregano - 1 bay leaf - 1/4 cup chopped fresh parsley - Optional: a pinch of red pepper flakes
1. Season chicken with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. 2. Brown chicken, skin-side down first, 4–5 minutes per side until golden; transfer to a plate. 3. Add onion and bell pepper to the pan and sauté until softened, 5–6 minutes. Add garlic and mushrooms and cook 2–3 minutes. 4. Pour in white wine, scraping up browned bits; simmer 2 minutes to reduce slightly. 5. Stir in crushed tomatoes, oregano, bay leaf, and red pepper flakes if using. Return chicken to the pan, nestling into the sauce. 6. Cover and simmer over low heat 30–40 minutes, or until chicken is cooked through and tender. 7. Remove bay leaf, adjust seasoning, sprinkle with parsley, and serve hot.
- 1 whole chicken, cut into 8 pieces (or 8 bone-in pieces) - Salt and pepper - 3 tbsp olive oil - 1 large yellow onion, sliced - 1 green bell pepper, sliced - 2 cloves garlic, minced - 1/2 cup dry white wine - 1 (28 oz) can plum tomatoes, crushed by hand - 1/2 cup pitted black olives, halved - 1 tbsp capers, rinsed (optional) - 1 tsp dried oregano - Fresh basil leaves for garnish
1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. 2. Brown chicken on all sides; remove and set aside. 3. Sauté onion and bell pepper until tender. Add garlic and cook 1 minute. 4. Deglaze with white wine and reduce slightly. 5. Stir in crushed tomatoes, olives, capers (if using) and oregano. 6. Return chicken to the pan, cover, and simmer gently 30–40 minutes until cooked through. 7. Taste and adjust salt; garnish with fresh basil and serve.
- 6 bone-in chicken thighs - Salt and pepper - 2 tbsp olive oil - 1 small onion, chopped - 3 cloves garlic, thinly sliced - 12 oz mixed mushrooms (porcini, cremini, shiitake), sliced - 3/4 cup dry red wine - 1 (14 oz) can crushed tomatoes - 1 tsp dried thyme - 1 bay leaf - 2 tbsp chopped fresh parsley
1. Season chicken; brown in olive oil over medium-high heat, then remove. 2. Sauté onion until translucent, add garlic and mushrooms and cook until lightly browned. 3. Add red wine and reduce by half, scraping pan. 4. Stir in crushed tomatoes, thyme and bay leaf. Return chicken to the pot. 5. Simmer, covered, 35–45 minutes until chicken is tender and mushrooms are melded into the sauce. 6. Remove bay leaf, season to taste, sprinkle with parsley and serve.
- 4–6 bone-in, skin-on chicken thighs - Salt and pepper - 2 tbsp olive oil - 1 onion, sliced - 1 red bell pepper, sliced - 2 cloves garlic, minced - 8 oz mushrooms, sliced - 1/2 cup dry white or red wine - 1 (28 oz) can crushed tomatoes - 1 tsp dried oregano - 1 bay leaf - Fresh parsley for garnish
1. Season chicken with salt and pepper and brown briefly in oil in a skillet (optional for deeper flavor). 2. Place onion, bell pepper, garlic and mushrooms in the slow cooker. 3. Add browned chicken on top. Pour in wine and crushed tomatoes, sprinkle oregano and add bay leaf. 4. Cover and cook on low 6–7 hours or high 3–4 hours, until chicken is tender. 5. Remove bay leaf, adjust seasoning, garnish with parsley and serve.
- 4 bone-in chicken thighs - Salt and pepper - 2 tbsp olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1 red bell pepper, sliced - 1/2 cup dry white wine - 1 (28 oz) can crushed tomatoes - 1/2 cup green Castelvetrano or Kalamata olives, pitted and halved - 1 tbsp capers, rinsed - 1 tsp dried oregano - Chopped parsley for finishing
1. Season and brown chicken in olive oil; set aside. 2. Sauté onion and bell pepper until soft, add garlic and cook 1 minute. 3. Deglaze with white wine, reducing slightly. 4. Add crushed tomatoes, olives, capers and oregano. Return chicken to the saucepan. 5. Simmer, covered, 30–40 minutes until chicken is cooked through and sauce flavors have melded. 6. Adjust salt and pepper (olives/capers add saltiness), sprinkle with parsley and serve.
- 1 lb ground beef (80/20) - Salt and freshly ground black pepper - 4 slices American cheese - 4 soft potato or hamburger rolls - 2–3 tbsp unsalted butter (room temperature)
1. Divide beef into four loose 4-oz patties; season both sides lightly with salt and pepper. 2. Heat a cast-iron skillet or griddle over medium-high heat until very hot. Place patties and cook 2–3 minutes without moving to form a crust. 3. Flip patties, top each with a slice of American cheese, and immediately place a small pat (about 1/2 tbsp) of butter on the cheese. Cook until cheese melts and burgers are done to your liking, about 1–2 more minutes. 4. Split rolls and spread remaining butter on cut sides; toast briefly on the skillet until golden. 5. Serve each patty on a butter-toasted roll, letting the melted butter run into the bun.
- 1 lb ground beef (80/20) - Salt and freshly ground black pepper - 4 slices cheddar or American cheese - 4 hamburger buns - 2 tbsp unsalted butter - Lettuce, tomato slices, red onion rings, pickles (optional) - Ketchup, mustard, mayonnaise (optional)
1. Form four even patties slightly larger than the buns; season both sides with salt and pepper. 2. Heat a skillet or grill to medium-high and cook patties 3–4 minutes per side for medium (adjust time to desired doneness). 3. Place a cheese slice on each patty in the last minute of cooking to melt. 4. Meanwhile, spread butter on the cut sides of buns and toast them in a pan or on the grill until golden. 5. Assemble burgers with patties and desired toppings and condiments; serve immediately.
- 1 lb ground beef - Salt and freshly ground black pepper - 1 large onion, thinly sliced - 4–6 slices Swiss cheese - 8 slices rye bread - 3 tbsp unsalted butter - 1 tsp Worcestershire sauce (optional)
1. Heat 1 tbsp butter in a skillet over medium; add onions and a pinch of salt and cook, stirring occasionally, until deeply caramelized (15–20 minutes). Stir in Worcestershire if using. Transfer onions to a bowl. 2. Form four thin patties, season with salt and pepper, and cook in the same skillet 2–3 minutes per side until just done. Remove. 3. Build sandwiches: place a patty on a slice of rye, top with caramelized onions and Swiss, then another rye slice. 4. Butter outer sides of each sandwich and return to the skillet over medium heat. Grill 3–4 minutes per side until bread is golden and cheese is melted. 5. Slice in half and serve hot.
- 1 lb ground beef (80/20), shaped into 6 loose balls - Salt and freshly ground black pepper - 4 slices American cheese - 4 burger buns - 3 tbsp unsalted butter - Optional: sliced onions, pickles
1. Heat a griddle or heavy skillet over high heat until very hot. Toast buns buttered lightly in pan and set aside. 2. Place a beef ball on the griddle and press down firmly with a spatula or burger press to form a thin patty; season with salt and pepper. Repeat with remaining balls (work in batches). 3. Cook 1–2 minutes until edges are deeply browned, flip, and immediately place a slice of cheese on each. Add about 1/2 tbsp butter around each patty and tilt the pan to baste the patties with melted butter for 30–60 seconds. 4. Remove patties and stack two thin patties per bun if desired. Assemble with chosen toppings and serve right away.
- 1 lb ground beef (80/20) - Salt and freshly ground black pepper - 8 oz cremini or button mushrooms, sliced - 1 small onion, thinly sliced - 3 tbsp unsalted butter, divided - 4 slices Swiss cheese - 4 hamburger buns
1. Melt 1½ tbsp butter in a skillet over medium-high heat; add mushrooms and onions, season lightly, and sauté until soft and browned (8–10 minutes). Remove and keep warm. 2. Form four patties, season with salt and pepper, and cook in the same skillet or a separate pan 3–4 minutes per side until done. 3. During last minute of cooking, top each patty with Swiss cheese and cover to melt. 4. Meanwhile, spread remaining butter on buns and toast briefly. 5. Place patties on buns, spoon buttered mushrooms and onions over the cheese, and serve.
- 1 lb ground beef (blend with some chuck or sirloin) - Salt and freshly ground black pepper - 4 hamburger buns - 4 tbsp unsalted butter (softened) - 1 clove garlic, minced - 1 tbsp chopped fresh parsley (or chives) - Optional: arugula or lettuce
1. In a small bowl, combine softened butter, minced garlic, and chopped parsley; mix well and form into four small discs or one log to chill until slightly firm. 2. Form four patties, season generously with salt and pepper, and cook on a hot grill or skillet 3–5 minutes per side to desired doneness. 3. Place a disc of garlic-herb butter atop each hot patty right after removing from heat so it melts over the burger. 4. Toast buns with a little butter if desired, assemble burgers with optional arugula, and serve immediately.
- 2 lb ground beef (85% lean) - 1 large onion, finely chopped - 3 cloves garlic, minced - 2 tbsp tomato paste - 4 cups beef broth - 1 cup water - 2 tsp ground cinnamon - 1 tsp ground allspice - 1 tsp ground cloves - 1 tbsp ground cumin - 1 tbsp chili powder - 1 tbsp unsweetened cocoa powder (or 1 oz dark chocolate) - 1 tbsp Worcestershire sauce - 2 tbsp apple cider vinegar - 3 tbsp masa harina (corn flour) or 2 tbsp all-purpose flour (for thickening) - 2 bay leaves - Salt and freshly ground black pepper to taste - 2 tbsp vegetable oil (if needed)
1. In a large pot over medium-high heat, brown the ground beef in batches until no pink remains; drain excess fat if necessary and return meat to the pot. 2. Add chopped onion and garlic; sauté until softened, about 5 minutes. 3. Stir in tomato paste, cinnamon, allspice, cloves, cumin, chili powder and cocoa powder; cook 1–2 minutes to bloom the spices. 4. Add beef broth, water, Worcestershire sauce, vinegar and bay leaves; bring to a simmer. 5. Whisk masa harina with a few tablespoons of cold water to make a slurry, then whisk into the simmering chili to thicken (or sprinkle in flour and whisk). 6. Reduce heat to low and simmer gently, uncovered, for 45–60 minutes, stirring occasionally, until flavors meld and chili is thick. Season with salt and pepper; remove bay leaves before serving. ---
- 8 oz dried spaghetti - Salt for pasta water - 2 cups Cincinnati-style chili (prepared) - Grated cheddar cheese (optional for guests)
1. Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente; drain. 2. Reheat the Cincinnati chili gently in a saucepan until hot. 3. Divide cooked spaghetti among plates and ladle the hot chili over the top (two-way is just spaghetti and chili). Serve immediately. ---
- 8 oz dried spaghetti - Salt for pasta water - 2 cups Cincinnati-style chili (prepared) - 1½–2 cups finely shredded sharp cheddar cheese
1. Cook spaghetti in salted boiling water until al dente; drain. 2. Warm the Cincinnati chili in a saucepan until steaming. 3. Plate spaghetti, spoon chili over the pasta, then heap shredded cheddar on top (the cheese melts into the chili). Serve hot. ---
- 8 oz dried spaghetti - Salt for pasta water - 2 cups Cincinnati-style chili (prepared) - 1½ cups finely shredded sharp cheddar cheese - ½ cup finely diced raw onion (white or yellow)
1. Cook spaghetti in salted boiling water until al dente; drain. 2. Heat the chili gently until hot. 3. Arrange spaghetti on plates, spoon chili over, top with shredded cheddar, and sprinkle with diced raw onions. Serve immediately. ---
- 4 hot dogs (preferably natural-casing beef hot dogs) - 4 soft hot dog buns - 1½ cups Cincinnati-style chili (prepared) - 1 cup finely shredded cheddar cheese - ¼ cup finely diced raw onion - Yellow mustard for drizzling
1. Steam or grill hot dogs until heated through and slightly charred if grilling. 2. Warm the Cincinnati chili in a saucepan until hot. 3. Place each hot dog in a bun, spoon a generous layer of chili over each dog, sprinkle with diced onions, mound with shredded cheddar, and finish with a drizzle of yellow mustard. Serve immediately.
- 1 leg of lamb (bone-in, 2–3 kg / 4–6 lb) - 6–8 garlic cloves, sliced - 3–4 tbsp fresh rosemary, chopped - 3 tbsp olive oil - Salt and freshly ground black pepper - 1 lemon (optional, for finishing)
1. Preheat oven to 220°C (425°F). Pat lamb dry and make small incisions all over; insert garlic slices into the slits. 2. Rub lamb with olive oil, chopped rosemary, salt and pepper. 3. Place on a rack in a roasting pan and roast at 220°C (425°F) for 15–20 minutes to brown. 4. Reduce oven to 180°C (350°F) and roast about 15–20 minutes per 500 g (per lb) for medium-rare, longer to desired doneness. 5. Remove from oven, tent with foil and rest 15–20 minutes. Squeeze lemon over before carving if desired.
- 1 leg of lamb (bone-in, 2–3 kg / 4–6 lb) - 3 lemons, juice and zest - 4–6 garlic cloves, crushed - 2 tbsp dried oregano (or 3 tbsp fresh) - 4 tbsp olive oil - 3–4 potatoes, chunked - 2 onions, quartered - 2 bay leaves, salt and pepper - Parchment paper or foil for wrapping
1. Combine lemon juice/zest, garlic, oregano, olive oil, salt and pepper to make a marinade; rub all over lamb and marinate overnight in the refrigerator. 2. Preheat oven to 150°C (300°F). Toss potatoes and onions with a little olive oil, salt and pepper. 3. In a large baking tray, place vegetables, lay lamb on top, add bay leaves. Wrap tightly in parchment/foil to seal. 4. Bake slowly for 3–4 hours until lamb is very tender and falling from the bone. 5. Unwrap for the last 20–30 minutes to brown if desired; carve and serve with the roasted vegetables.
- 1 leg of lamb (bone-in, 2–3 kg / 4–6 lb) - 400 g plain yogurt - 3 tbsp ginger-garlic paste - 2 tsp garam masala - 1–2 tsp red chili powder (adjust to taste) - 1 tsp turmeric - 2 tsp ground coriander, 1 tsp ground cumin - Juice of 1 lemon, salt and oil or melted ghee for basting
1. Whisk yogurt with ginger-garlic paste, spices, lemon juice and salt to form a thick marinade; coat the lamb thoroughly and marinate 8–12 hours or overnight. 2. Preheat oven to 160°C (325°F). Remove excess marinade and place lamb on a rack in a roasting pan. 3. Roast for 2.5–3.5 hours, basting occasionally with oil or melted ghee, until internal temperature and tenderness are achieved. 4. For a charred exterior, increase heat to 220°C (425°F) for the final 10–15 minutes. Rest 15 minutes before carving.
- 1 bone-in leg of lamb (4–5 lb / 1.8–2.3 kg) - 6–8 garlic cloves, sliced - 3–4 sprigs fresh rosemary - 2 tbsp Dijon mustard - 2–3 tbsp olive oil - Salt and freshly ground black pepper - 1 cup dry red wine or lamb stock (for pan jus) - 1 tbsp butter (optional, for jus)
1. Preheat oven to 425°F (220°C). Pat the leg dry and trim excess fat if desired. 2. Make small slits all over the lamb and push a slice of garlic and a small rosemary leaf into each slit. 3. Rub the entire leg with olive oil, Dijon mustard, salt and pepper. Tuck remaining rosemary sprigs around the meat. 4. Place on a rack in a roasting pan and roast 15 minutes at 425°F to brown, then reduce heat to 350°F (175°C) and roast until desired doneness (about 15–20 minutes per pound for medium-rare). Use a meat thermometer (55–58°C / 130–136°F for medium-rare). 5. Remove lamb, tent loosely with foil and rest 15–20 minutes. Meanwhile, deglaze the roasting pan with red wine or stock, reduce and swirl in butter to finish the jus. 6. Carve the leg into slices and serve with the pan jus.
- 1 leg of lamb (bone-in, 3–5 lb / 1.4–2.3 kg) - 4–6 medium potatoes, peeled and cut into large wedges - Juice of 2 lemons and zest of 1 lemon - 3–4 garlic cloves, minced - 2 tbsp dried oregano (or 3 tbsp fresh) - 4 tbsp olive oil - Salt and black pepper - 1/2 cup dry white wine or water
1. Preheat oven to 375°F (190°C). In a bowl combine lemon juice/zest, garlic, oregano, olive oil, salt and pepper to make a marinade. 2. Rub the leg of lamb with the marinade and allow to marinate at least 1 hour (or overnight in fridge). Toss potato wedges in remaining marinade. 3. Place lamb on a rack in a roasting pan and arrange potatoes around it; pour wine or water into the pan. 4. Roast for about 1.5–2 hours (depending on size) basting occasionally, until potatoes are tender and lamb reaches desired doneness (about 60–70°C / 140–158°F for medium). 5. Remove lamb, rest 15 minutes; return potatoes to a high oven for 10 minutes if you want them crisp. 6. Slice lamb and serve with roasted potatoes and pan juices.
- 2 lb (900 g) leg of lamb, cut into 1½–2 inch pieces - 2 tbsp butter and/or olive oil - 2 onions, chopped - 3 carrots, cut into chunks - 2 turnips or parsnips, cut into chunks - 2 tbsp tomato paste - 1 cup dry white wine (or red) and 2 cups lamb or chicken stock - Bouquet garni (thyme, bay leaf, parsley stems) - 1 cup peas (fresh or frozen) - Salt and pepper - Fresh parsley, chopped (for garnish)
1. Season lamb pieces with salt and pepper. Brown in batches in a heavy pot with butter/olive oil; remove and set aside. 2. Sauté onions in the same pot until translucent, add carrots and turnips and cook briefly. Stir in tomato paste. 3. Return lamb to pot, add wine to deglaze, then add stock and bouquet garni. Bring to a simmer. 4. Cover and simmer gently for about 1.5–2 hours until lamb is tender. 5. Add peas in the last 10–15 minutes of cooking; adjust seasoning. Remove bouquet garni. 6. Serve hot, sprinkled with chopped parsley and accompanied by crusty bread or boiled potatoes.
- 2–3 lb (900 g–1.4 kg) leg of lamb, cut into large chunks - 2 tbsp olive oil - 1 large onion, chopped - 2–3 garlic cloves, minced - 1 preserved lemon, pulp removed and rind rinsed and sliced - 1 cup green olives, rinsed - 1 tsp ground ginger, 1 tsp ground cumin, 1 tsp paprika, pinch saffron or 1 tsp ras el hanout - 1 cup chicken or lamb stock - Fresh cilantro and parsley, chopped - Salt and black pepper
1. Heat oil in a tagine or heavy pot; brown lamb pieces in batches and set aside. 2. Sauté onions until soft, add garlic and spices and cook briefly to release aromas. 3. Return lamb to pot, add stock, cover and simmer gently for about 1.5–2 hours until lamb is tender. 4. Add preserved lemon rind and olives in the last 20–30 minutes of cooking; adjust seasoning. 5. Remove from heat, sprinkle with chopped cilantro and parsley. 6. Serve over couscous or with crusty bread, spooning sauce and olives over the lamb.
- 200 g tuna in olive oil (or canned tuna), drained - 4 small new potatoes, halved - 150 g green beans, trimmed - 2 carrots, sliced thin or blanched - 2–3 ripe tomatoes, quartered - 4 eggs, hard-boiled and halved - Mixed lettuce leaves (butter lettuce or romaine) - 8 anchovy fillets (optional) and/or Niçoise olives - 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard (classic vinaigrette / salad dressing) - Salt and freshly ground black pepper - Fresh parsley, chopped
1. Boil potatoes until tender; drain and cool slightly. Blanch green beans 2–3 minutes until crisp-tender and plunge into ice water; drain. Blanch carrot slices if desired. 2. Whisk olive oil, red wine vinegar and Dijon with salt and pepper to make the vinaigrette. 3. Arrange lettuce on a large platter. Place quartered tomatoes, potatoes, green beans, carrots, tuna, egg halves and olives in separate sections over the lettuce. 4. Drizzle the vinaigrette evenly over the salad and scatter chopped parsley; add anchovies if using. 5. Serve immediately as an entree, allowing diners to compose portions onto plates.
- 1 head romaine lettuce (or mixed lettuce), chopped - 2 cooked chicken breasts, diced - 4 slices bacon, cooked crisp and crumbled - 2 hard-boiled eggs, sliced - 1 avocado, diced - 2 tomatoes, diced - 1 carrot, shredded - 100 g blue cheese or Roquefort, crumbled - 3 tbsp red wine vinegar, 6 tbsp olive oil, 1 tsp Dijon mustard (red-wine vinaigrette / salad dressing) - Salt and pepper
1. Make the dressing by whisking red wine vinegar, Dijon, olive oil, salt and pepper; adjust seasoning. 2. On a large platter, lay out chopped lettuce. Arrange rows of chicken, bacon, eggs, avocado, tomatoes, shredded carrot and blue cheese across the lettuce. 3. Drizzle the dressing over the assembled salad just before serving. 4. Slice into portions and serve as a hearty entree.
- Mixed lettuce (iceberg and romaine recommended) - 100 g cooked ham, julienned - 100 g cooked turkey or chicken, sliced - 1 tomato, seeded and sliced - 1 carrot, julienned - 2 hard-boiled eggs, quartered - 75 g Swiss or cheddar cheese, sliced into strips - 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp sugar, 1 tsp Dijon (French dressing / salad dressing) - Salt and pepper
1. Whisk together olive oil, red wine vinegar, sugar, Dijon, salt and pepper to make the French dressing. 2. Arrange mixed lettuce on a large platter. Neatly place ham, turkey, cheese, tomato slices, julienned carrot and egg quarters over the lettuce. 3. Serve the dressing on the side or lightly drizzle over the salad; toss at the table or allow guests to individualize—serve as a main-course entree.
- 3 cups cooked chicken, diced (rotisserie or poached) - 1/2 cup mayonnaise (salad dressing) - 1 tsp Dijon mustard - 2 stalks celery, diced - 2 green onions, sliced - 1 carrot, grated - 2 tomatoes, sliced (for serving) - Lettuce leaves for serving (Boston or romaine) - Salt, pepper and a squeeze of lemon juice - Fresh parsley, chopped
1. In a bowl combine mayonnaise, Dijon, lemon juice, salt and pepper to make the dressing. 2. Stir diced chicken, celery, green onions and grated carrot into the dressing until evenly coated. Adjust seasoning. 3. Arrange lettuce leaves on plates, place tomato slices alongside, and mound the chicken salad on the lettuce. 4. Garnish with chopped parsley and serve chilled as an entree.
- 4 large firm tomatoes - 300 g ground beef (or a mix of pork and beef) - 1/2 cup cooked rice - 1 small onion, finely chopped - 1 carrot, finely diced - 1 clove garlic, minced - 2 tbsp parsley, chopped - 2 tbsp olive oil - 1/4 cup breadcrumbs (optional) - Mixed lettuce for serving - 3 tbsp olive oil, 1 tbsp red wine vinegar (vinaigrette / salad dressing) - Salt and pepper
1. Preheat oven to 190°C (375°F). Slice tops off tomatoes and scoop out pulp; reserve pulp. Lightly salt the tomato shells and invert to drain. 2. Sauté onion, carrot and garlic in olive oil until softened. Add ground meat and cook until browned. Stir in cooked rice, chopped tomato pulp, parsley, breadcrumbs (if using), salt and pepper; remove from heat. 3. Fill each tomato shell with the meat mixture, replace the tops, and place in a baking dish. Drizzle with a little olive oil. 4. Bake 25–35 minutes until tomatoes are tender and filling is cooked through. 5. Whisk vinaigrette and toss with lettuce. Serve each stuffed tomato atop the dressed lettuce as an entree.
- 500 g skirt or flank steak (or sirloin) - Salt and freshly ground pepper - 2 tbsp olive oil (for searing) - Mixed lettuce (frisée, arugula or romaine) - 1 cup cherry tomatoes, halved (or 2 tomatoes, sliced) - 1 carrot, julienned into thin ribbons - 1 small red onion, thinly sliced - 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon (classic vinaigrette / salad dressing)
1. Bring steak to room temperature, season well with salt and pepper. Heat a skillet over high heat with olive oil and sear steak 3–4 minutes per side for medium-rare (adjust to preference). Rest 5–10 minutes, then slice thinly against the grain. 2. Whisk vinaigrette from olive oil, red wine vinegar and Dijon; season to taste. 3. Toss mixed lettuce with half the vinaigrette and arrange on plates. Scatter cherry tomatoes, carrot ribbons and red onion over the greens. 4. Top with warm sliced steak, drizzle remaining vinaigrette over the steak and salad, and serve immediately as an entree.
- 1 bone-in lamb shoulder roast (3–4 lb / 1.4–1.8 kg) - 6–8 garlic cloves, sliced - 3–4 sprigs fresh rosemary, chopped - 2 tbsp olive oil - 1 tbsp sea salt - 1 tsp freshly ground black pepper - Zest of 1 lemon (optional) - 1/2 cup dry white wine or stock (optional for roasting pan)
1. Preheat oven to 325°F (160°C). Pat lamb dry and make small slits all over with a knife. 2. Insert garlic slices into slits. Mix chopped rosemary, olive oil, lemon zest, salt and pepper to a paste and rub all over the roast. 3. Place roast on a rack in a roasting pan; pour wine or stock into the pan if using. Cover loosely with foil. 4. Roast low and slow for about 3–3½ hours (until fork-tender and internal temp ~190°F/88°C for shreddable lamb). 5. Remove foil, increase oven to 425°F (220°C) and roast 15–20 minutes to brown and crisp the exterior. 6. Rest 15–20 minutes before carving or shredding and serve with pan juices.
- 1 bone-in lamb shoulder (3–4 lb / 1.4–1.8 kg) - 4 large potatoes, cut into chunks - 4 garlic cloves, crushed - 2 lemons, juice and zest - 2 tbsp dried oregano (or 3 tbsp fresh) - 1/4 cup olive oil - 1 cup dry white wine or water - 2 bay leaves - Salt and black pepper
1. Preheat oven to 300°F (150°C). In a bowl combine garlic, lemon juice and zest, oregano, olive oil, salt and pepper. 2. Rub the mixture all over the lamb shoulder; let marinate 30 minutes if time allows. 3. Arrange potatoes in a deep roasting dish, place lamb on top, add bay leaves and pour wine or water into the dish. 4. Cover tightly with foil or parchment and foil (traditional kleftiko is wrapped) and bake slowly for 3–4 hours until meat is falling-apart tender. 5. Uncover and bake 20–30 minutes more to brown the top if desired. 6. Rest briefly, then serve the lamb with roasted potatoes and pan juices.
- Macaroni - Broccoli - Mozzarella - Garlic - Red Onion - Button Mushroom
1. Preheat oven to 200°C (400°F). Trim broccoli into florets and slice mushrooms and red onion thinly; mince the garlic. 2. Cook macaroni in boiling water until just al dente; drain and set aside. 3. In a pan, lightly sweat garlic, red onion and mushrooms until softened and fragrant using a splash of the pasta cooking liquid if needed. 4. Mix macaroni with broccoli florets, the garlic–onion–mushroom mixture and torn pieces of mozzarella. 5. Transfer to a baking dish, top with remaining mozzarella, and bake until cheese is melted and the top is lightly browned, about 15–20 minutes. 6. Let rest a few minutes before serving. ---
- Whole Chicken Wing - Macaroni - Button Mushroom - Garlic - Red Onion - Mozzarella - Broccoli
1. Separate wings into drumette and flat if desired, then brown whole wings in a heavy pan to develop color. 2. Remove wings briefly; add sliced red onion, minced garlic and sliced mushrooms to the pan and cook until softened. 3. Return wings to the pan, add a splash of water to cover partly, cover and simmer gently until wings are tender and meat pulls from the bone (about 35–45 minutes). 4. Remove wings, shred the meat from the bones and return shredded meat to the pan, stirring with the mushroom–onion mixture. Adjust consistency with a little cooking liquid. 5. Cook macaroni until al dente and toss with steamed broccoli florets. 6. Spoon the ragù over the macaroni, scatter torn mozzarella on top and place briefly under a broiler or in the oven to melt the cheese before serving. ---
- Whole Chicken Wing - Garlic - Red Onion - Button Mushroom - Broccoli - Mozzarella
1. Preheat oven to 220°C (425°F). Arrange whole chicken wings on a roasting tray; scatter whole peeled garlic cloves, sliced red onion and halved mushrooms around them. 2. Roast until wings are deeply browned and cooked through, turning once so vegetables roast evenly, about 30–40 minutes. 3. During the last 8–10 minutes, add broccoli florets to the tray so they roast tender-crisp alongside the wings. 4. Remove from oven and scatter torn mozzarella over the hot wings and vegetables; allow cheese to soften and melt slightly from the residual heat. 5. Serve whole wings with the roasted vegetables. ---
- Macaroni - Broccoli - Button Mushroom - Red Onion - Garlic - Mozzarella
1. Cook macaroni until al dente and drain, reserving a little cooking liquid. 2. Blanch broccoli florets briefly until bright and tender, then refresh. 3. In a skillet, cook sliced red onion, minced garlic and mushrooms until softened and fragrant. 4. Toss the hot macaroni with the vegetables in the skillet, adding reserved pasta water as needed to loosen the mix. 5. Remove from heat and fold in torn pieces of mozzarella so it softens into the pasta. 6. Serve immediately while warm. ---
- Whole Chicken Wing - Macaroni - Broccoli - Button Mushroom - Red Onion - Garlic - Mozzarella
1. Preheat oven to 200°C (400°F). Partially cook macaroni until just firm; drain and spread in an ovenproof pan. 2. Scatter broccoli florets, sliced mushrooms, sliced red onion and minced garlic over the macaroni. 3. Nest whole chicken wings on top of the pasta and vegetable bed. 4. Cover the pan and bake until wings are cooked through and vegetables are tender, about 35–45 minutes. 5. Uncover, sprinkle torn mozzarella over the top and return to the oven until the cheese melts and begins to brown. 6. Let rest briefly, then serve portions with a wing atop each serving of macaroni and vegetables. ---
- Whole Chicken Wing - Button Mushroom - Red Onion - Garlic - Macaroni - Mozzarella - Broccoli
1. Brown whole chicken wings in a wide skillet; remove and set aside. 2. Add sliced red onion, minced garlic and mushrooms to the skillet and cook until softened. 3. Return wings to the pan, add a small amount of water, cover and simmer gently until wings are tender and cooking liquid has reduced to a glossy sauce. 4. Meanwhile, cook macaroni until al dente and steam or blanch broccoli florets. 5. Arrange macaroni and broccoli on plates, top with braised wings and spoon the mushroom–onion pan sauce over everything. 6. Scatter torn mozzarella over the hot dish so it softens before serving.