05 Feb Moroccan Lemon Chicken with Chickpeas and Honeyed Sauce
This simple and rustic dish uses honey to sweeten the sauce and bring together the dish....
Main Courses
01 Feb Citrus Tea-Rubbed Halibut
Ming Tsai shows us how delicate Citrus Herbal Tea Rub and mild sautéed halibut were made for each other....
25 Mar Lamb and Fresh Herb Khoresh
This Khoresh-e qormeh sabzi pairs lamb with aromatic herbs, which serve to enhance the flavor of the lamb....
09 Jan Seared Duck Breast with Figged Port Demi-Glace
This dish is deceptively simple, and is a great technique for preparing duck breast with any kind of sauce. We think the port pairs so well with the richness of the duck, and who can resist a dish with figs? Serve over a disc of polenta pan-fried in a little hazelnut oil and a simple salad of mixed greens for an exquisite meal. 4 servings Ingredients 4 6-8 ounce boneless duck breasts, skin intact (or 2 larger duck breasts, 8 ounces per person) Sea salt and freshly ground white peppercorn, to taste For the port demi-glace: 6 fresh figs, halved (or dried if out of season) 1 teaspoon of whole white peppercorns ½ teaspoon finely minced chervil (or parsley) 1 cup ruby port01 Sep Grilled Chicken Ciabatta Sandwiches with Roasted Pepper Duo
Roasted peppers are as much a part of summer for us as vine-ripened tomatoes. ...
16 Aug Basil Pasta Rags with Four Cheese Filling & Basil Sauce “Mignonette”
This is the rustic approach to ravioli or lasagna, and one that saves time while delivering the same magnificent taste....