This tangy Lemon Risotto recipe makes for a delicious, romantic dinner. Parmesan cheese and lemon juice give this risotto rice a tangy burst of flavor, while a little lemon zest provides a pop of bright color that dresses up the dish. People sometimes shy away from risotto recipes because they mistakenly think that it's too complicated a dish, but with a little patience, you'll learn how to make a risotto that's a perfect 10 every time. This easy risotto recipe is a great place to start.
Who can resist the comforting, savory taste of a Chicken Pot Pie? This easy pot pie recipe is chock-full of vegetables and chicken for a dish that's as filling as it is flavorful. It's a favorite dish of kids and adults alike, and one that's earned its place as an American classic. By using frozen puff pastry you can cut down on the prep time, but this chicken pot pie recipe can be even better if you take the time to make it all from scratch! Either way, this is a familiar favorite dinner that can't miss.
If you're looking to learn how to roast a chicken, this Roast Chicken recipe is the best there is. The difficulty with roasting a chicken lies in the task of ensuring that the bird doesn't dry out while still cooking it thoroughly throughout. The secret lies in placing a lemon inside the bird, them basting the entire chicken several times during the cooking process to achieve a juicy, tender roast chicken for a classic family dinner. Serve with a vegetable side dish for a healthy and balanced meal!
Osso buco is a traditional Italian recipe for braised veal shank that originated in Milan during the 19th century. It is often served in a brown broth with vegetables - in this case, onions, carrots, celery, and tomatoes. A garlicky gremolata perfectly sets off the rest of the flavors in this osso buco recipe. It does take a few hours to prepare, but the tender veal and savory sauce will be well worth it. If you've been looking for veal recipes that are a hit every time, this age-old classic is certainly one of them.
Choucroute is a traditional sauerkraut recipe that originated in Alsace and became popular in France. It consists of sauerkraut and various meats, sometimes accompanied by potatoes or other hearty vegetables. This particular recipe is bursting with flavor - sausage, bacon, bratwurst, pork, and sauerkraut are accompanied by a hint of juniper and herbs for a truly unique taste, served in casserole form for ease and convenience. You'll never want to go back to other sauerkraut recipes once you've sampled this hearty, meaty dish - it's got the best of many worlds.
Shepherd's Pie, also known as cottage pie, has come a long way from the peasant dish it started out as in the 1700s. This hearty, filling dish is chock-full of meat, potatoes, and other vegetables for a comforting flavor you probably remember from your childhood. This shepherd's pie recipe can easily be made with leftovers, especially from Thanksgiving, so it's a great way to use up whatever's in your refrigerator. It's a great pick-me-up that's sure to keep you and your family warm on a cold day!
Bourride is a French fish soup similar to bouillabaisse. This Bourride with Aioli is a fish stew recipe that has a garlicky broth, thickened with aioli and served with tender cooked vegetables for a full, light meal. The fish stew itself is simple, requiring only a few ingredients, which leaves you free to cook the vegetables to your liking. The aioli makes for a great finishing touch when served with the vegetables. If you're a fan of garlic, you'll love this fish soup recipe.
These Herbed Mashed Potatoes with Roquefort Cheese take your typical cheesy potatoes and bump them up a notch. Unlike other mashed potato recipes, this one uses sophisticated Roquefort cheese to complement the flavor of the herbs and create a creamy, rich side dish that's perfect for any meal. You can also substitute the Roquefort cheese with goat cheese for a new and exciting flavor (see the Notes section). Dinner parties will never be the same - these mashed potatoes will quickly become everyone's favorite!
To prepare the corn, husk the ears and remove all of the silk. Using a sharp knife, cut away the kernels from the cob, slicing from the top of the ear downward and not too close to the cob. Place the kernels in a bowl. With a small spoon, scrape the pulp from the cobs into the bowl.
Serve with roast loin of pork, roast fresh or smoked ham, or as a dessert.