White Asparagus a la Flamande | Asperges op Vlaamse Wijze. BELGIUM, EUROPE
White asparagus tastes more mild than green asparagus, perhaps even a little sweeter. The topping is rather like a rich, lemony egg salad and goes well with the asparagus.
Green Beans with Speck | Schinkenspeck. AUSTRIA, EUROPE
Speck, technically called Schinkenspeck, is a dry aged prosciutto product. Bacon or ham can be substituted if your grocer does not carry this Austrian favorite. Enjoy Green Beans with Speck with chicken, fish, or pork.
Barbecue Shrimp with Avocado Salad
This quick and easy shrimp is flavored with plenty of Worcestershire, making it hearty and bold
Chicken Legs Coq au Vin
Coq au vin is typically made with a cut-up chicken; this version uses only drumsticks, so the meat cooks uniformly in the rich red wine sauce.
Risotto Nero with Squash and Burrata
Makes this gorgeous risotto with Venere black rice, a naturally black short-grain rice. The glossy grains are especially striking served with the golden butternut squash puree and creamy white burrata.
Sir Winston's Favorite Short Ribs
Jayson grills his savory-sweet Korean-style ribs on an Argentine-style metal grill called a parrilla.
Rib-Eye Steak au Poivre
When making steak au poivre, Maria always stirs a few capers into the sauce, an addition her daughter did not appreciate as a girl.
Hoisin-Glazed Chicken Wings
Sticky, sweet and delicious, these hoisin-glazed chicken wings are a fun, Asian-inspired twist on classic buffalo wings.
Beer-Braised Chicken Wings with Clams and Chickpeas
Inspired by beer-steamed clams, he took a pound of chicken wings out of the fridge and came up with this hybrid recipe when he had some unexpected dinner guests one evening
Curry-and-Yogurt-Braised Chicken Thighs
The creaminess in this quick-braised chicen curry comes from tangy Greek-style low-fat yogurt, which Grace Parisi cleverly blends with fresh tomatoes, corn kernels, serrano chile, ginger and curry powder for immense flavor.
Braised Chicken all'Arrabbiata
All'Arrabbiata means "in an angry style" in Italian. Spice the chicken with poblano and chile flakes, then braise it. For extra kick, toss in some hot pickled cherry peppers.
