Meal Prep

Can be prepared in 45 minutes or less, but requires additional unattended time.

The juices from any roast—poultry or meat—caramelize in the pan, leaving a residue of brown glaze with intense flavor. In the process called "deglazing," we melt these brown bits in hot liquid (wine, stock, and/or water), to create a quick sauce of concentrated natural essences. Make this pan sauce for either of our roast chickens.

Ghee Active time: 25 min Start to finish: 30 min

Active time: 20 min Start to finish: 12 hr (includes chilling)

In this modified version of the Middle Eastern garbanzo bean dip, yogurt is used to replace some of the high-fat tahini (sesame seed paste). The dip is great with fresh vegetables or toasted pita bread wedges. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe was created to prepare Bacon and Blue Cheese Salad with Caesar Dressing . This recipe can be prepared in 45 minutes or less.

Thai red chilies are used at Keo's, but a sliced jalapeño chili will work just as well.

If you thought you couldn't cook Thai food at home, this colorful and slightly spicy curry-a bit of a cross between a soup and a stew-will change your mind. It's a cinch to whip up after work and intriguing enough to impress your friends. Begin dinner with frozen egg rolls or take-out ones from a Chinese restaurant, and finish things off with ice cream or sorbet topped with chopped tropical fruit. GewÜrztraminer or Thai beer complements the menu nicely.

This recipe was created to accompany Sauteed Sea Bass.

When you compose a gorgeous salad brimming with the freshest greens, herbs, and flowers, the best choice of dressing is a simple vinaigrette with a fairly neutral flavor that gently blends with the flavors of the salad ingredients instead of overriding them. The key is to use good-quality vinegar and olive oil. I use two kinds of vinegar: a good red wine vinegar or aged sherry vinegar for crispness, and a smaller amount of balsamic for its full body and touch of sweetness. You don't need to use the precious old balsamico tradizionale, but its best to stay away from the very low priced brands. This recipe has a slightly higher than average proportion of vinegar to oil to help balance assertively flavored greens. When it comes to choosing the right oil, try to find a first-rate extra-virgin olive oil with a mild flavor, not a brand that's powerfully fruity. You don't want the oil to jump out as the predominant flavor. The exception is when many of your greens are very bitter or hot, like mustard, radicchio, peppercress, or endive, in which case a very fruity olive oil will balance and tone down their aggressiveness. If you're using this vinaigrette on a salad of many varied and distinctively flavored greens and herbs, like the Herbfarm Garden Salad, I suggest you not add more herbs to the dressing. However, if you are making the vinaigrette for a simpler salad of lettuces and other greens or vegetables, try blending in one of the herbs listed in the variations that follow. The vinaigrette also presents an excellent opportunity to use an herb-infused vinegar.

This recipe is an accompaniment for Roast Prime Rib with Madeira Sauce and horseradish Sauce.

If you've never thought of roasted squash as a side dish, try this recipe. Just rub pieces of butternut squash with olive oil, salt and pepper and bake until their flesh is tender and roasted to tawny gold. Serve the squash the way it's eaten in country houses in the part of the Emilia-Romagna region where nearly every family makes its own balsamic vinegar. Small bottles of balsamico are set out on the table, and everyone seasons their squash to taste with the vinegar. Try the squash with grilled lamb chops, roast chicken, pork and simple sautéed fish dishes.