Keto
Rosemary Chicken
By James Beard
Mussels with Pernod and Cream
This recipe can be prepared in 45 minutes or less.
Start with a romaine salad tossed with Dijon vinaigrette, and pass rolls for dipping into the mussel broth. Lemon tarts from the bakery would be a nice finale.
Milk-Braised Pork
In this simple recipe, an adaptation of Italian cooking legend Marcella Hazan's Bolognese-style pork loin braised in milk, the meat acquires a delicate texture and flavor and the milk slowly evolves into a rich sauce of golden curds. Don't be put off by its homely appearance!
Lemon-Sage Cornish Game Hens with Tomato-Porcini Sauce
Robust ingredients and an elegant presentation: This dish captures all the romance of winter fireside dining. Break out a bottle of good Chianti to pour with supper.
Sour-Cream Chile Sauce
This recipe can be prepared in 45 minutes or less.
This recipe originally accompanied Salmon and Leek Pie .
Chicken Paillards with Radish-Mint Chutney
Stir-fried Sugar Snap Peas and Cherry Tomatoes and buttered couscous are great sides. Round out the meal with sugared strawberries and toasted pound cake.
Pork with Gorgonzola Sauce
"On a visit to Key West, Florida, I had a superb dinner at Camille's Restaurant," writes Patrick Wessels of Milwaukee, Wisconsin. "I was especially impressed by the creamy Gorgonzola cheese sauce they served over roast pork tenderloin."
Broiled Turkey
By James Beard
Schooner Salad
By Dorothy Vinson
Porcini Butter
Beurre composé, or compound butter—butter creamed with various flavorings—is a classic French accompaniment, used to top anything from broiled steak or fish to steamed vegetables. Compound butter can be frozen and a few slices cut off whenever the need arises.
Cayenne Gazpacho
By Deborah Serangeli
Chicken Flambé
By James Beard
Torquato's Tuscan Slaw
This recipe was given to Willinger by the late Torquato Innocenti, the local farmer whom Willinger considered her muse. Whenever she bought vegetables from his stand, he would give her terrific ideas for how to use them. Willinger wanted to honor his recipe-sharing tradition by passing this delicious slaw along to our readers.
Pine Nut Vinaigrette
A quick-to-make vinaigrette that's great tossed with greens and poured over steamed vegetables or orange slices. Present it in an antique glass cruet.