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Fish & Seafood
Honey FPepper Coconut Shrimp
Although his breading technique at Rocky’s Hot Chicken Shack in Asheville, North Carolina is top secret, chef Rich Cundiff was kind enough to create this special riff on his coconut shrimp exclusively for us. A drizzle of syrupy honey glaze, infused with black pepper and lemon, adds a tart-sweet bite.
Lamb & Mutton
Rosé Marinated Grilled Leg of Lamb with Walnut Salsa Fresca
Studding a leg of lamb with anchovies adds savory depth to this beautiful cut of meat flavored with a garlicky, herbal rosé-based marinade. The flavors in the walnut salsa fresca served alongside mirror those of the marinade, bringing a final dose of richness and flavor to this standout dish.
Pizza & Sandwiches
Wild Mushroom Pizza with Homemade Ranch
It's important not to weigh your pizza down with too many toppings, which can make for a soggy pie, so this pizza only requires a small amount of wild mushrooms.
Fish & Seafood
Pla Pad Cha Thai Fried Fish with Spicy Chile Sauce
White peppercorns and brined green peppercorns add pungency to crisp, tender snapper fillets in this quick recipe.
Fish & Seafood
Fish Fry
This perfectly tender and delightfully crispy fried fish doesn't lose its crunch.
Lamb & Mutton
Lamb Sliders with Yogurt Tahini Sauce
A symphony of herbs — in the form of za'atar — and little bits of toasted pine nuts add bright flavor and texture to the ground lamb patties that accompany this fresh summer salad.
Lamb & Mutton
Lamb Sausage Kefta
Grassy, sweet lamb gets a flavor boost from a warm Moroccan spice mix in this recipe for Lamb Sausage Kefta. Chilling the sausage before cooking helps it hold its shape. As well, the meat stays tender and juicy, and gets nice and browned in the skillet. If you'd like, you can substitute pork in for lamb; the lamb sausage mixture can also be used to make meatballs or burger patties. Serve the kefta with a tzatziki-style dip.
Pizza & Sandwiches
Chicago Tavern Style Pizza
Place dry ingredients in bowl of a 10-cup food processor fitted with a dough blade and pulse to mix. Scrape sides of bowl and pour in water and oil. Process (on dough setting if you have it), until dough forms a ball, 2 to 3 minutes. Process dough an additional 40 seconds and turn off machine. Let dough rest in food processor for 20 minutes. Remove dough from blade and process another 40 seconds. Remove dough from food processor, divide into 2 equal portions, and shape into balls.
Lamb & Mutton
Greek Style Leg of Lamb
I let the leg marinade for 12 hours and grilled the roast on a wood fired barbecue. Medium rare was perfect but took 50 minutes on our barbecue.
Pizza & Sandwiches
Potato Pizza with Crème Fraîche and Bacon
It may seem like a crazy idea, but doubling the carbs on this pizza is one delicious way to serve up a pie. This pizza starts with the flavors of the classic Alsatian pizza, made with crème fraîche, caramelized onion, and bacon, and adds soft confit garlic cloves and thin slices of potatoes. A little greenery from kale and chives, and you've got an exceptional pizza to both look at and eat.
Lamb & Mutton
Lamb Rogan Josh
Chef Way Vikram Sunderam relies on plenty of spices, like cardamom, cloves and cumin, to flavor this succulent lamb stew (the name translates roughly into "red lamb").Easy Way Use Madras curry powder, a spice blend, in place of the individual spices.
Pizza & Sandwiches
Smoky Breakfast Pizzas
Chef Justin Bazdarich makes his Kind Brother pizza at Speedy Romeo in Brooklyn extra decadent with a combination of béchamel and smoked mozzarella. This easy version also gets a kick from smoked mozzarella, plus a drizzle of fresh basil oil for a pop of freshness.
Lamb & Mutton
Lamb Pastelón Puerto RicanStyle Plantain Casserole
Layers of thinly sliced sweet plantains come together with a savory ground lamb filling and melty mozzarella cheese in this hearty Puerto Rican casserole.
Fish & Seafood
Crispy Fish Tacos
The batter for the white fish fillets is flavored with garlic, oregano, and beer — perfect when drizzled with spicy, smoky salsa macha.
Pizza & Sandwiches
Sausage and Ricotta Pizza with Castelvetrano Olives
The combination of the meaty, briny, vegetal flavors in this pizza hits so many satisfying notes that it is sure to be a hit at your table. The olives, peppers, sausage, and ricotta combine to bring sweet, savory, salty, and creamy notes to this pretty pizza.
Fish & Seafood
Chutney Fish
Marinating tender sea bass in turmeric, lal masala, and ketchup before coating with green chutney keeps each layer of flavor distinct and adds a beautiful ring of vibrant color to this crispy fried fish, traditional to Parsi cuisine.