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Jon hates fish. Really hates it. All of it. This is clearly irrational, and it started, as many such things do, in his childhood. His mother made him fish pie...
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Get Soy Beurre Blanc Recipe from Food Network
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A simple, quick soup recipe made from carrot, celery, and onion with just a hint of tarragon. Makes an excellent first course!
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Heres a delectable French classic that never seems to go out of style. The sauce takes only a few minutes to make, but if you prefer you can serve the chicken without it. Green beans are a good accompaniment.
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Salmon fillets, baked in foil over a bed of julienned red bell peppers and leeks. Gluten-free, paleo, and low-carb!
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With white wine and Galliano.
cooking.nytimes.com
Jonathan Reynolds brought this recipe to The Times in 2000, from the New York restaurant La Tulipe He thought it a perfect dish for a man to cook for a woman (Whether that is also true for men cooking for men and women cooking for women, he said he didn’t know, so we tested it out: It does.) The morels and Cognac are wildly sophisticated additions to what otherwise might be a plain roasted chicken, making the dish an easy, stylish win for newish cooks interested in making an impression on a sweetheart or someone who might become one
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A thin chicken breast cutlet is seared and then cooked in a lemony white wine sauce that's perfect over capellini pasta or rice.
cooking.nytimes.com
This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini Soaking the mushrooms takes the greatest amount of time — once they’re ready, they’re drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock Butter and cheese add creaminess, while sage adds an herby bite.
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Puff pastry rectangles are wrapped around a savory mushroom filling creating a delightful 'mushroom bundle' that is a great way to start an evening's meal.
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This simple chicken dinner comes together using one single pan—score!
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Get Baked Brie Pasta Recipe from Food Network