This terrific lobster preparation reminds me of a dish that was popular on the menus of Italian-American restaurants when I first came to the United States. Lobster oreganata, as the dish was called, was a split lobster topped with bread crumbs, seasoned with dry oregano, and baked. On recent visits to the Sardinian coast, I’ve often had its prized spiny lobsters prepared in quite similar fashion. So, though I am pleased to bring you this recipe for authentic Sardinian aragosta arrosta (roast lobster), I am quite sure that Italian-American restaurants and immigrants had the same idea many years ago. As with the preceding Aragosta alla Catalana, I like this dinner to be a hands-on, fully absorbing experience. After my guests have salad or a vegetable appetizer, I give everyone a half-lobster without the distraction of side dishes, furnishing guests with plenty of wet towels and bowls for empty shells. Then we all just concentrate on getting every morsel of meat out of these amazing crustaceans.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.