Recipes & Menus

Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.

With a sweet and tangy sauce, these rice noodles are a fast and fabulous dinner for any night of the week.

With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you’d like.

Meet the Negroni’s wintery cousin—a combination of rye whiskey and Scotch in place of gin makes it peppery, dry, and wonderfully savory.

This make-ahead cocktail is lightly smoky and wonderful with dessert. Adding water along with the ingredients, then freezing the batched drink, means you won’t need to shake it over ice.

These rolls can be assembled 2 days ahead and refrigerated. If you want to serve them alongside pork or turkey, simply add them to the same oven in the last 40 minutes of roasting time.

This vibrant, tangy dish is an example of the Moorish influence on Spanish food. It’s also popularly made with quail or duck—another Moorish influence.

In this recipe, halibut gets smothered in roasted garlic and cheese before cooking under the broiler. The fish becomes tender and flaky, while the top layer turns golden brown and crisp.

This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused filling and a delectable topping of crunchy sugar-coated hazelnuts.

The sour cherry relish can be used in a similar way to cranberry sauce. Its tart, fruity flavor is perfect with pork, but it’s also great with ham or turkey.

Tender, sweet and well-spiced stewed meat topped with cheese-encrusted creamy mashed potatoes…need I say more?

Persillade is an herby sauce, a little like a French pesto, made with ingredients we have an abundance of in the US.

A little sweet, a little spicy, a little smoky—these pork shoulder steaks have everything it takes to steal the show at your next dinner party. 

Sure, you could use just one kind of potato for this pomegranate-topped side dish, but we love to combine a few. Try orange and purple sweet potatoes plus Yukon Golds. 

Butternut squash melts into the polenta as this creamy, make-ahead dish cooks, while chunks of Fontina create gooey pockets of cheese throughout.