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YOUR INVITATION TO EXCLUSIVE NEWS AND RELEASES
Baked Ricotta
This makes a rich warm cheese dip with a light, airy, soufflé-like texture that can’t be beat for any occasion. In addition to crudités, it’s delicious served to top a salad, pasta or whatever.
Mushroom Pâté
The simplicity of this recipe belies its great taste. Traditionally served in a small glass jar with a bail lid.
Pasta with Salmon Caviar
Salmon or trout roe is delicious and much more affordable than sturgeon caviar. It adds a delicate crunch to this luxurious pasta dish.
Champagne Sabayon
BY CHEF JOHN ASH
INGREDIENTS
7 large egg yolks
1/2 cup sugar
Pinch salt
3/4 cup champagne
2 tablespoons kirsch or orange flavored liqueur such as Grand Marnier (optional)
2 cups fresh berries of yo...
Garlicky Fettucine Alfredo
BY EMEALS
INGREDIENTS
1 16-oz pkg fettuccine
2 Tbsp minced garlic
¼ cup butter
2 cups heavy cream
3 cups freshly grated Parmesan cheese
½ cup chopped fresh parsley (optional)
To taste Freshly groun...
Pecan-Crusted Grouper
BY EMEALS
INGREDIENTS
6 (6-oz) grouper fillets
½ tsp salt
½ tsp pepper
¾ cup finely chopped pecans
¾ cup panko breadcrumbs
2 Tbsp olive oil
2 large eggs
INSTRUCTIONS
Preheat oven to 400°F. Sprink...
Grilled Fish with Charred Lemons
BY EMEALS
INGREDIENTS
¼ cup olive oil
2 Tbsp minced garlic
¾ tsp freshly ground pepper
6 (4-oz) grouper fillets
3 lemons, halved
INSTRUCTIONS
Preheat grill to medium-high heat. Combine oil, garli...
Creamy Tomato-Basil Chicken
BY EMEALS
INGREDIENTS
6 (6-oz) boneless, skinless chicken breasts
2 Tbsp olive oil
2 (14.5-oz) cans diced tomatoes with basil, garlic, and oregano
¾ cup heavy cream
½ cup chopped fresh basil, divi...
