- Seared Scallops with Savoy Cabbage, Fingerling Potatoes, Pink Ladies, and Sultanas
Dish Type: Entree
- Semolina Pizza Dough
If youíre making this dough way ahead of time, divide it into two portions after the first rise, roll each portion into a ball, cover, and refrigerate it until ready to use, up to overnight. If refrigerated, allow the dough to return to room temperature for about 20 minutes before rolling it out.
- Skillet Strata
This skillet casserole rises and browns beautifully on the top and bottom yet stays nice and creamy inside.
- Slow-cooked Pulled Pork
Dish Type: Entree
This simple recipe serves a crowd and will make folks think you slaved over a smoker all day long. The meat is slathered with delicious spices and seasonings and kept overnight in the fridge. The next day, it gets transferred to the slow cooker, and thatís it!
- Southern-style Chicken and Dumplings
This is the real-deal down-South chicken and dumplings. The dumplings feel
like little pillows in your mouth, the chicken is meltingly tender, and the broth,
well, itís simply delicious.
- Stone-ground Grits
- Thai Chicken and Coconut Soup
Hereís an easy one for you. Steep chicken broth with aromatics, strain, add the rest of the ingredients, and simmer briefly. This soup is spicyóif you need to make a milder version, either remove the seeds from the chiles or donít include them at all.
- Tuscan White Bean Soup with Broccoli Rabe
This is a comforting, hearty soup with flavors reminiscent of northern Italy. We used baby lima beans because we just love their tender, creamy consistency, although in Italy it would likely be made with cannellini beans or great Northern beans.
- Wok-seared Duck Salad
Dish Type: Salads
This recipe was inspired by a Thai dish called laap, which is made with minced or ground chicken, fish, pork, or duck and seasoned with the wonderful flavors of chiles, ginger, fish sauce, and citrus.
- Wonton Soup
Dish Type: Soups
Youíll love this. No fighting over the wontons. Thereís plenty . . . nine for each person if youíre serving four, but whoís counting?