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A garlic-tomato sauce for cod gets Sicilian flavor from orange zest and saffron.
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It takes three chefs 12 hours to prepare Wylie Dufresne's chicken confit with peas and carrots at his WD-50 restaurant in Manhattan, but less than an hour for a home cook to make this one.
www.allrecipes.com
Quinoa is tossed with steamed vegetables in a light vinaigrette in this quick and easy recipe for quinoa salad.
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Grilled fish is always great, and here's a delicious fiery lemon marinade for swordfish steaks to add to your recipe box. This marinade will work for any firm, white fish steaks--try it with marlin, tuna or halibut.
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This is a bread machine recipe that includes a little cocoa to darken the loaf and caraway seeds for extra bite.
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The rich and nutty taste of toasted pine nuts combine beautifully with sauteed bits of ham, fresh basil, chopped tomatoes, and Parmesan cheese. Toss this savory mixture with warm pasta, then dress with oil and vinegar for a very special dish.
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This soup with red lentils, bulgur wheat, and rice has dynamic flavors and a lovely mild heat.
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Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests.
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Crawfish tails are simmered in a creamy sauce with mushrooms and garlic, and served on a bed of hot linguine.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 7 hours 40 minutes, plus 2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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