Swordfish Cutlets with Pepper Sauce
John and I make swordfish cutlets often. This sweet-and-spicy pepper sauce is really addictive, but another go-to is to top the cutlets with a simple raw tomato sauce with basil, red onion, and garlic.
Rachael Ray's Tagliatelle with Crab
When it's so hot out it's making you crabby, let this recipe come to your rescue. This pasta works equally well with lump or king crabmeat.
Chicken Milanese with Asparagus Salad & Crispy Capers
Milanese-style meat is coated in cheese and breadcrumbs, then fried in butter. Here, olive oil–fried chicken is topped with tangy asparagus salad. Boneless, skinless breasts never had it so good!
Aglio e Olio with Lemon & Pecorino Breadcrumbs
"If there's a heaven, my first meal will be a bowl of aglio e olio with extra anchovies shared with my grandpa Emmanuel." — Rachael Ray