Branzino with Chorizo and Potatoes
Don't forget the crusty bread to soak up all the mouthwatering leftover sauce!
Linguine and Mussels alla Diavola
Alla diavola ("of the devil" in Italian) is a nod to the spiciness of this delicious sauce.
Serrano-Wrapped Spanish Scampi with Tomato Toast
Delectable shrimp and toasty bread is almost too easy to make.
Andalusian-Style Chicken with Saffron and Green Olives
Earthy saffron and tangy green olives are common ingredients in the Andalusian region of southern Spain.
Truffle-Laced Chicken with Mushrooms, Polenta and Roasted Broccolini
Thick and tender polenta with succulent chicken compliment the roasted broccolini perfectly.
Tournedos Pizzaiola on Charred Ciabatta
Fresh mozzarella, arugula and tomato sauce on ciabatta makes this a must for all sandwich lovers.
Tournedos Chasseur, Crushed Potatoes and Wilted Baby Greens
"This is my version of a Julia Child recipe and cooking school classic. It's a fantastic, simple supper. The crispy, buttery potatoes are made using a Jacques Pepin technique." --Rach
Lamb Loin with Green Chile-Mint Chimichurri & Marcona Almond Rice Pilaf
You'll wonder why you never topped your lamb with this savory chimichurri before.
Lamb Loin Persillade
Persillade is a classic French sauce that's herby, garlicky, and perfect with lamb.
Lamb Loin with Caponata
Caponata, a sweet-tangy Sicilian relish, cuts through the richness of the lamb.