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Recipes

Arabica Spice Rubbed Flank Steak
Arabica Spice Rubbed Flank Steak
|Marge Perry & David Bonom
We love this rub so much, we can’t see any reason to make a single batch. This recipe makes enough rub for 2-4 more meals: use it on salmon, swordfish,... Read more...
Pepper Rubbed Porterhouse Steaks with Chive Butter
Pepper Rubbed Porterhouse Steaks with Chive Butter
|Marge Perry & David Bonom
Nothing enhances a really good steak like a pat of flavored butter. We love porterhouse steaks, because it’s like getting two steaks in one: each person is served half the... Read more...
Veal Marsala
Veal Marsala
|Marge Perry & David Bonom
This is one of those dishes restaurateurs can never take off their menus because it is so universally beloved. But don’t just eat it in restaurants: it’s actually quite simple... Read more...
Panko Crusted Tilapia with Tartar Sauce
Panko Crusted Tilapia with Tartar Sauce
|Marge Perry & David Bonom
This is the fish dish that will convert fish-haters once and for all. The golden crisp coating and tender, mild fish are simply irresistible—especially when combined with the simple tartar... Read more...
Salt and Pepper Stir-Fried Shrimp with Asparagus
Salt and Pepper Stir-Fried Shrimp with Asparagus
|Marge Perry & David Bonom
Fast, healthful and delicious—it doesn’t get much better than this. Seriously—your dinner will be on the table in 15 minutes. But be warned—it might disappear just as quickly! Read more...
Spanish Style Braised Brisket - Circulon
Spanish Style Braised Brisket
|Bruce Aidells
Brisket is the go-to main course for many Jewish holiday celebrations like Passover and Chanukah. This recipe adds a Spanish/Sephardic influence by using Spanish paprika, sherry and olives to flavor... Read more...
Shepherd’s Pie with Irish Cheddar
Shepherd’s Pie with Irish Cheddar
|Marge Perry & David Bonom
All the other Leprechauns will turn green with envy when they taste this twice-as-Irish Shepherd’s Pie. An oozing layer of melted cheese just beneath the topping makes it doubly as... Read more...
Horseradish and Mustard Crusted Corned Beef and Cabbage
Horseradish and Mustard Crusted Corned Beef and Cabbage
|Marge Perry & David Bonom
This corned beef hits just the right balance between respecting tradition and offering an interesting, updated and delicious twist with a horseradish-panko crust. Read more...
Grilled Eggplant Sandwich with Aïoli
Grilled Eggplant Sandwich with Aïoli
|Georgeanne Brennan
These Italian sandwiches make a nice main dish for a summer lunch or supper. The eggplant can be grilled a day ahead, refrigerated and then brought to room temperature before... Read more...
Buffalo Burger with Harvest Relish
Buffalo Burger with Harvest Relish
|Sally James
It’s hard to go back to buying ground meat for making burgers when you’ve started making your own using your meat of choice. You can control the amount of fat,... Read more...
Beef Stew with Red Wine over Polenta
Beef Stew with Red Wine over Polenta
|Marge Perry & David Bonom
This deeply flavorful dish is as much a comfort food as it is a luscious meal to serve to guests. The stew may be made a day or two in... Read more...
Lamb Stew with Irish Stout and Fresh Mint
Lamb Stew with Irish Stout and Fresh Mint
|Peggy Fallon
Thin ribbons of aromatic mint complement the richness of this stout-spiked gravy, and add a welcome touch of green. Serve with plenty of fluffy mashed potatoes. Read more...