Top 10 Best Recipes Ever

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10Sauteed Chicken with Olives, Capers and Rosted Lemons

LemonsThis piquant dish from Lidia Bastianich’s Missouri restaurant, Lidia’s Kansas City, is one of our favourite ways to prepare skinless chicken breasts.

 

 

 

 

 

 

9Chunky Guacamole with Cumin

CuminF&W’s Marcia Kiesel’s take on everyone’s favourite dip has subtle tartness, balanced heat and a creamy chunky texture.

 

 

 

 

8Mark Bittman’s Grilled Skirt Steak with Chimichurri Sauce

MeatThis recipes is mostly used by New York Times columnist Mark Bittman as a complement to rich skirt steak.

 

 

 

 

7Turkish Tomato Salad with Fresh Herbs

TomatoToasted pistachios add flavor and crunch to Turkish cooking authority Engin Akin’s jalapeno-spiked tomato salad.

 

 

 

 

6Pan-Roasted Salmon with Tomato Vinaigrette

Grape-tomatoesGrape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon.

 

 

 

 

5Lamb Chops with Spicy Thai Peanut Sauce

ChickenThe nutty paste does double duty as a rub and a sauce for these grilled lamb chops from meat master Bruce Aidells.

 

 

 

 

 

 

4Pasta with Sausage, Basil and Mustard

PastaIn matching spicy sausage with a creamy mustard sauce and fragrant basil, British cookbook author Nigel Slater created a quick pasta supper with warm, mildly spicy flavors, perfect for a cool fall or winter evening.

 

3Caramelized Black Pepper Chicken

Black-Pepper-ChickenAt the Slanted Door in San Francisco, chef Charles Phan prepares spectacular Vietnamese specialties like this intensely sweet and savory peppered chicken.

 

 

 

2Pork with Arugula, Prosciutto and Tomatoes

Pork-ChickenCookbook author Nancy Verde Barr created this winning combination of pork with prosciutto, arugula and balsamic vinegar.

 

 

 

1Chicken in Vinegar Sauce

Chicken-VinegarMaster French chef Paul Bocuse’s recipe reflects his interest in lightening up the classics. For his poulet au vinaigre de vin, he’s swapped fresh tomatoes for tomato paste, used lower-acid rice vinegar in place of red wine vinegar and significantly reduced the amount of butter.

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