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Ancho- and Chipotle-Rubbed Pork Loin - Main Courses
Boneless loin of pork is an extremely elegant cut, and was always a joy to serve

Baked Bluefish Fillets with Lemon and Onions - Main Courses
Lemon is a perfect foil for the richness of the Bluefish

Baked Ham With Coffee and Brown Sugar Glaze - Main Courses
Though it does sound a little unusual, the glaze in the recipe lends a lovely color and flavor to the exterior of the ham

Baked Red Snapper in a Salt Crust - Main Courses
Traditionally in France, the crust is made of salt -- which congeals and holds during the baking process, and is then shattered and removed before serving.

Basic Quesadilla - Main Courses
The grilled cheese sandwich of the nineties

Beggars Purses - Main Courses
Freshly made crepes are filled with caviar and creme fraiche, then bunched

Blanquette de Veau - Main Courses
Introduced to many Americans in the sixties by Julia Child, and featured early on at many French restaurants in America, this white stew with mushrooms and onions was the first clue to many American diners that stewed veal can be glorious

Boeuf a la Bourguignonne - Main Courses
Perhaps the first ethnic beef stew that made a big splash in America, along about the sixties, was this potful of wine-soaked beef from Burgundy

Boiled Lobster - Main Courses
Lobsters cooked in water, or over water, are delicious -- and easy to prepare

Boned, Rolled, and Braised Breast of Veal, Spanish-Style - Main Courses
This delicious, chorizo-stuffed breast is great with garlicky roast potatoes or rice flavored with saffron

Bone-In Chicken Thighs Braised with Balsamic Vinegar and Porcini - Main Courses
The dish is superb with any side-dish starch that features a bit of Parmigiano-Reggiano

Bone-In Veal Breast Stuffed with Spinach, Cheese, and Pine Nuts - Main Courses
Serve with braised Italian greens, like broccoli rabe or escarole

Boneless Ginger-Hoisin Chicken Thighs - Main Courses
Marinate the thigh and cook quickly for the best chicken part you've ever tasted

Brandade de Morue - Main Courses
Probably the most famous of all salt cod dishes is brandade de morue, the great Provençal purée that tempers the saltiness of the dish with potatoes, milk, and olive oil.

Bread and Butter Stuffing with Fresh Sage - Main Courses
If you love the taste of butter, this highly unusual stuffing is for you

Brick-Weighted Soft-Shell Crabs with Lime-Garlic Mojo - Main Courses
When you cut into a brick-weighted soft-shell crab, it's like cutting into a crispy piece of lobster meat

Brie and Smoked Ham on Sourdough Ficelle - Main Courses
Whatever happened to ham and Swiss?

Brined Pork Chops - Main Courses
Here's one solution that will make any pork chop, even loin chops, more appealing in texture: soak 'em in brine.

Broiled Boneless Drumsticks with Gremolata - Main Courses
In our minds, there's not much in this world that a sprinkle of gremolata won't make better

Broiled Halibut Steaks with Mustard Coating - Main Courses
This is a supremely simple way to cook halibut -- perfect for showing off the intrinsic quality of the fish.

Broiled Lobster, New York Restaurant Style - Main Courses
A technique we learned from the New York steak houses offers the best of both worlds: by boiling then broiling the lobster, you get juicy lobster with that extra measure of broiler flavor

Broiled Salmon Filet with Bacon, Wild Mushrooms, and Oyster Sauce - Main Courses
Here, the bacon and the broiler combine to drive even more brown flavor into salmon fillets

Bundles of Smoked Salmon Tartare with Oysters and Chives - Main Courses
If you're especially fond of the interplay between smoked salmon and oyster -- which we are -- this one's for you

Cantonese Mussels with Black Bean Sauce - Main Courses
This great version of steamed mussels is often made with clams in Chinatown restaurants—but it's just as delicious with mussels

Cantonese Steamed Flounder - Main Courses
Steamed whole fish is a Cantonese classic, almost always served at an important banquet, or to an important guest, or for a New Year dinner.

Cantonese Velvet Chicken with Broccoli and Ham - Main Courses
In this lovely dish, the chicken gets an egg-white-and-cornstarch coating, which creates a texture the Chinese imagine to be velvety.

Carbonnade of Beef with Prunes - Main Courses
This fabulous stew, based on an idea from Belgian cuisine, is cooked with a delicious secret ingredient: beer.

Chicken and Porcini Paté - Main Courses
We especially like slices of it served as a first course on top of a tangle of salad greens,

Chicken Korma - Main Courses
To the Indian chef, a korma is a type of stew in which the meat is braised, then mixed with something creamy

Chicken Pot Pie with Rosemary - Main Courses
Admit it -- you ate a lot of frozen pot pies when you were growing up. That's why, when pot pies got revived in the eighties and nineties, they seemed so comforting and attractive

Chicken, Apple, and Sage Sausages - Main Courses
This is our best-selling fresh sausage

Clam Hash - Main Courses
To turn this into a great brunch or luncheon main course, slip a few poached or fried eggs on top.

Classic Steamed Clams - Main Courses
Serve with some bread, or potatoes, and a pitcher of beer.

Coarse Country Pâté - Main Courses
This pate has the unmistakable tang of rural France about it

Coq au Vin - Main Courses
In delicious version, the wine tastes as good in the pot as it does in the glass

Cornmeal-Molasses Fried Chicken - Main Courses
If you want to stray from tradition—but you're feeling a little timid about your journey—why not stay close to home, and prepare this creative Southern variation of Southern fried chicken?

Crabs Cantonese - Main Courses
This is one of our favorite dishes in Cantonese restaurants, where it is also called crab soong

Cream-Poached Cod Fillets with White Wine, Mushrooms, Onions, and Tomatoes - Main Courses
Cream sauces, like cod, are not the height of fashion...but cod and cream taste so delicious together you may want to swim against the stream for one night only.

Cuban Roast Pork Shoulder - Main Courses
Cubans love roasting pork -- particularly in the form of a whole suckling pig.

Cuban-Style Deep-Fried Calf's Brains with Cumin and Lime (Sesos Fritos) - Main Courses
This is an ideal pass-around starter for a night of Latin American dining adventure

Curried Salt Cod and Shrimp - Main Courses
This fabulous Caribbean recipe for salt cod comes from Geoffrey Holder, one of our customers.

Daube a la Provençale - Main Courses
With new interest in Mediterranean cuisine in the eighties, American chefs started looking toward Provence, not Burgundy, for their French beef stews.

Dean & DeLuca Roquefort Special - Main Courses
The combination of flavors and textures is remarkable- something like a fruit and cheese and bread course in one manageable package

Dean & DeLuca's Potato Pancakes - Main Courses

Dean & DeLuca's Potato Pancakes These potato pancakes are light, lacy, and flavorful—the best you've ever tasted. Delicious with smoked salmon, a dollop of crème fraîche and a sprinkle of fresh, chopped chives. Makes 16 pancakes Dean & DeLuca 4 large russet potatoes (about 2 pounds) 1 medium onion,

Dean & DeLuca's Tuna Sandwich with Carrots, Red Onion, and Parsley - Main Courses
A fancier version of the tuna on white with mayo.

Deep-Fried Whitebait with Crunchy Parsley - Main Courses
This is a great dish for the start of a dinner party.

Duck Pâtè with Foie Gras and Apricots - Main Courses
The following delicious pate brims with duck flavor, and gains a delicious, subtle sweetness from dried apricots

Eggplant Madras

Eggplant Madras Eggplant deliciously soaks up the warm spices of Indian cooking Eggplant deliciously soaks up the warm spices of Indian cooking. Serves 8 as a side dish Dean & Deluca Cookbook 4 1/2 pounds eggplant 1/4 cup vegetable oil 1 cup minced yellow onion 4 large garlic cloves, minced

Eggplant Madras - Main Courses
Eggplant deliciously soaks up the warm spices of Indian cooking

Eggplant Parmigiano-Reggiano with Tomato and Caper Sauce - Main Courses
One of the most popular eggplant dishes in America -- understandably

Eggplant, Red Pepper, and Goat Cheese Terrine - Main Courses
This terrine highlights the color and the flavor of the its ingredients. Consider the introduction of an infused herb oil, drizzled over the terrine and onto the plate before serving.

Esqueixada - Main Courses
We have tweaked the tradition of this dish by adding the sweetness of roasted red peppers to it

Fast Country-Style Ribs with Kansas City Barbecue Sauce - Main Courses
By all means, however, slather a great Kansas City barbecue sauce on these meaty ribs for a quick and satisfying treat.

Fast Roast Chicken, Tandoori-Style, with Spiced Onion Sauce - Main Courses
This recipe yields a roast chicken with a particularly subtle flavor of Indian spices

Fish with Potatoes - Main Courses
For Bouillabaisse

Focaccina - Main Courses
The simplest pizza served in Neapolitan pizzerias

Fried Calamari - Main Courses
This simple recipe yields the crispiest squid you'll find. We like it with salt alone, maybe a little lemon

Fried Flounder Fillets with Cracker Meal Coating - Main Courses
The same method can be applied to almost any fish or shellfish you wish to fry, including shrimp and oysters.

Fried Salmon Fillet with Mustard and Panko Crumbs - Main Courses
Lovely as an appetizer, especially when served atop a lightly dressed tangle of frilly greens.

Fried Scallops with Cracker Meal Coating - Main Courses
If you can get the incredibly sweet and succulent scallops of Peconic Bay, Long Island, New York, or of Nantucket, Massachusetts, your scallop fry will be truly memorable.

Fried Squid with Beer Batter - Main Courses
This tweaked version of fried squid yields a crispy result

Frisée with Crisped Salmon Skin and Warm Sherry Vinaigrette - Main Courses
Broiled salmon skin is a sushi bar staple, and the ginger in this dish echoes that connection.

Galician-Style Octopus (Pulpo Gallego) - Main Courses
They love octopus in the northwest corner of Spain, in Galicia, where every tapas bar features a dish of boiled, paprika-scented octopus with potatoes

German-Style Pork Roast - Main Courses
Mouth watering, tender pork roast

Goat Cheese, Avocado, and Turkey Sandwich on Nut Bread - Main Courses
An ideal picnic sandwich, especially when a crisp, cool bottle of Sancerre or Pouilly-Fume is at hand.

Golden Chicken Breasts with Prosciutto, Fontina and Fresh Sage - Main Courses
Of the many Italianesque pounded chicken breast sautés with melted cheese, this one's our favorite.

Goose Liverwurst smorrebrod - Main Courses
A rich variation on the theme

Gravlax with Juniper and Gin - Main Courses
This gravlax has a terrific interplay of sweet and salty elements -- serve it on dark bread as an opening pass-around at a party

Greek Lamb Stew with Artichokes, Orzo, and Avgolemono Sauce - Main Courses
Cooking this fabulous, subtle stew with bone-in lamb adds more flavor to the dish

Greek-Style Grilled Octopus with Ouzo and Fresh Thyme - Main Courses
Serve with ice-cold glasses of ouzo, of course

Grilled Eggplant with Orange-Sesame Miso Sauce - Main Courses
We like the small Japanese variety for this delicious first course.

Grilled Lamb Kofta - Main Courses
This is a basic, pan-regional recipe for minced lamb shaped onto skewers.

Grilled Porterhouse Steak for Two Very Hungry People - Main Courses
Steak-house steak, after all, is nothing but indulgence.

Grilled Rabbit with Aioli - Main Courses
Lots of restaurant chefs participating in the rabbit revival are marinating rabbit, then cooking it quickly over hot coals.

Grilled Salmon Cubes with Tawny Port-Tarragon Sauce - Main Courses
Made from cubes that are cut from salmon steaks, this dish features a slightly sweet, incredibly deep-tasting sauce

Grilled Salmon on Rye with Sauerkraut and Horseradish Cream - Main Courses
Served warm, this sandwich is an irresistible lunch

Grilled Sardines with Moroccan Preserved Lemons and Olive Oil - Main Courses
Nothing is better than the sardines -- served outside at picnic tables with an assortment of salads, bread, and bottled water

Grilled Shrimp with Lime-Cilantro Marinade - Main Courses
Shrimp on the grill are extraordinary; as the shell and flesh brown, they pick up wonderfully sweet additional flavors

Grilled Shrimp with Turkish Spices - Main Courses

Grilled Shrimp with Turkish Spices Serves 4 as an appetizer Dean & Deluca Cookbook 1 pound (16 to 20) large shrimp 1/2 teaspoon ground cumin pinch of cayenne pepper salt to taste 1/4 lemon 4 large garlic cloves, finely minced olive oil for drizzling the shrimp 2 tablespoons minced fresh parsley 2

Grilled Swordfish Steaks Slathered with Tapenade - Main Courses
This recipe holds nothing back, flavor-wise

Grilled Veal Chops with Sage Jus - Main Courses
One of our favorite veal recipes

Guatemalan Turkey Mole - Main Courses
Serve with rice and Latin American salads and salsas

Herb-Crusted Rack of Lamb - Main Courses
This is a delicious coating for rack of lamb, giving the already-succulent meat a subtle ProvenÁal flavor

Herring Smørrebrød with Apples and Beets - Main Courses
If you've turned up your nose at herring Wllets, try this terrific sandwich in which the herring combines beautifully with other ingredients

Honey-balsamic Roasted Duck Legs - Main Courses

Honey-balsamic Roasted Duck Legs Honey-balsamic Roasted Duck Legs Honey-balsamic Roasted Duck Legs 4 duck legs 3 spring onions, finely chopped 2 garlic cloves, crushed 3 tbsp. balsamic vinegar 3 tbsp. honey 2 tbsp. soy sauce Combine all ingredients for the marinade and pour 1/3 onto

Hot Italian Sausages - Main Courses

Hot Italian Sausages Makes 6 sausages, each about 5 inches long Dean & Deluca Cookbook 2 1/2 pounds pork (about 70 percent meat and 30 percent fat), cut into 2-inch cubes 2 tablespoons hot paprika 2 teaspoons dried hot pepper flakes 1/3 cup cold water 2 tablespoons fennel seeds salt and freshly ground

Ideal Prime Ribs - Main Courses

Ideal Prime Ribs An easy recipe for a perfect prime rib. Serves 8 Dean & Deluca Cookbook 5-rib prime rib roast salt and pepper 1. Bring prime ribs to cool room temperature (about 1 1/2  hours out of the refrigerator). Make sure you know the weight of the roast. 2. Preheat oven to 275

Indonesian Chicken Saté - Main Courses
This delicious saté is great for a summertime grill party.

Italian Croque Monsieur (Pan-Grilled Focaccia with Mozzarella and Prosciutto) - Main Courses
The combination of flavors and textures is remarkable- something like a fruit and cheese and bread course in one manageable package

Kielbasa Stew with Root Vegetables - Main Courses
It's cheap and it's accessible, but kielbasa is nevertheless a delicious treat.

Lahmajun - Main Courses
We prefer to eat them as we did on the street in Istanbul: rolled up in paper, like a gyro sandwich, and munched out of the hands

Lamb and Rosemary Sausages - Main Courses
Lamb makes delicious sausage meat, more pronounced in flavor than sausage made from pork

Lamb Shanks Braised in Red Wine with Root Vegetables, Served with Rosemary Gremolata - Main Courses
This delicious, wintry dish is great with polenta.

Lamb Vindaloo - Main Courses
Often known in this country as the hottest curry, vindaloo is a hot and pungent curry originally from Goa (on the southwestern coast of India), a Portuguese Christian settlement

Lasagne Verde Bolognese - Main Courses
This rich version of lasagna -- loaded with profound sauce bolognese and topped off with a palate-caressing white sauce -- is our hands-down favorite

Linguine with Raw Tomatoes and Basil - Main Courses
A delicious dish, anyway, especially in the summer

Lobster Medallions with Herbed and Truffled Butter Sauce - Main Courses
This very simple preparation makes a dazzling starter for a fancy dinner party.

Lobster Sausage - Main Courses
This is a delicious version of the dish, and not hard to make

Lugano Sausages - Main Courses

Lugano Sausages This delicious, fine-textured sausage, with its slightly cheesy taste, is very popular at the store. This delicious, fine-textured sausage, with its slightly cheesy taste, is very popular at the store. Makes 6 sausages, each about 5 inches long Dean & Deluca Cookbook 2 1/2 pounds

Magret de Canard with Apples and Maple, Quebec-Style - Main Courses
Although commonly misused, the French term magret refers strictly to the breast meat of the fattened Moulard duck

Mahimahi Sandwich on Grilled Sourdough Bread with Saffron Mayonnaise - Main Courses
In Hawaii, at the best restaurants, mahimahi is often the star of upscale lunchtime sandwiches

Master Recipe for Pan-Fried Veal Scallops with Bread Crumbs - Main Courses
Many of the most famous veal-scallop dishes are made with crumb-coated scallops

Master Recipe for Sauteed Veal Scallops - Main Courses
Veal scallops, quick, easy, and delicious

Matzo Balls - Main Courses
The debate rages: heavy matzo balls or featherlight ones? The following matzo balls satisfy both camps.

Mediterranean Tuna Burgers with Aioli - Main Courses
This flavorful dish goes in a Mediterranean direction. It's delicious with aioli- or another mayonnaises (such as lemon or saffron).

Memphis Dry-Rub Ribs - Main Courses
This method emphasizes whatever smoky flavor you're able to coax out of your home grill

Merluza a la Vasca - Main Courses
In the Basque region, the dish is often served at table right out of its casserole; in fancier restaurants, a decorative arrangement of the ingredients is made on each plate

Mild Italian Sausages - Main Courses

Mild Italian Sausages Delicious sausages. Makes 6 sausages, each about 5 inches long Dean & Deluca Cookbook 2 1/2 pounds pork (about 70 percent meat and 30 percent fat), cut into 2-inch cubes 3 ounces cold water 2 tablespoons fennel seeds salt and freshly ground pepper to taste Pass the

Mild Okra-Thickened Green Gumbo with Chicken, Shrimp, and Fresh Herbs - Main Courses
Owing to the immense popularity of Cajun food, no American soup has gotten as much attention in the American Soup Renaissance as gumbo.

Moroccan Braised Drumsticks with Ras el Hanout, Chickpeas, and Raisins - Main Courses
The drumsticks, chickpeas, and raisins are terrific over a big platter of steamed couscous

Moroccan Swordfish Kebabs - Main Courses
The double marination (First dry, then wet) helps to drive the spice flavor into the fish

Mussels and Chorizo in Saffron-Garlic Broth - Main Courses
We love this Iberian version of steamed mussels, especially when good, strong-tasting New Zealand green-lipped mussels are at hand

Nantucket Bay Scallops with Beurre Blanc and Caviar - Main Courses
A fantastically elegant opener for a dinner party.

Old-Fashioned Crispy Roast Duck - Main Courses
Simple as can be -- and leads to perfectly crisp skin and meltingly tender duck meat

Old-Fashioned Italian-American Lasagna with Ricotta and Tomato Sauce - Main Courses
What's old-fashioned about this lasagna is that it contains the holy trinity of ricotta, mozzarella, and tomatoes

Onion Frittata Rolls with Bacon and Roasted Red Pepper - Main Courses
We love this cross-cultural collision of frittata, egg foo young, and Western sandwich (Western as in Denver)

Pad Thai with Shrimp - Main Courses

Pad Thai with Shrimp Try this recipe at your next Thai feast. Serves 4 Dean & Deluca Cookbook 1/2 pound dried sen lek (flat rice noodles, 1/8 inch thick) 6 tablespoons water 1 teaspoon tamarind concentrate 1/4 cup palm sugar 3 tablespoons distilled white vinegar 3 tablespoons nam pla

Pan Bagnat - Main Courses
Something like a salade nicoise on a roll -- you'll find it on every street corner in Nice

Pan-Fried Double Thick Lamb Chops with Olive-Anchovy-Orange Butter - Main Courses
A fast and easy recipe that will stand up perfectly at an elegant dinner party

Panini with Roasted Tomatoes, Squash, and Mozzarella - Main Courses
Panini are, literally, little breads,or rolls.

Pasta e Fagioli with Rind of Parmigiano-Reggiano - Main Courses
Known as Pasta Fazool in some circles, this dish remains a healthy favorite

Pepper-Grilled Sea Scallops with Roasted Mexican Green Sauce - Main Courses
The pepper on the scallops and the chilies in the sauce marry well

Perfect Soft-and-Moist Meat Loaf - Main Courses
A tremendous comfort-food rating, and makes it a perfect partner for any pale gravy you'd like to pour over or around it

Perfect Two-Stage Roast Turkey - Main Courses
The following recipe is calibrated for a 14-pound turkey; add or subtract time depending on the size of the bird.

Pissaladière - Main Courses
A fabulous lunch (with a green salad) or a terrific opener for a Provencal dinner party

Pizza alla Napoletana - Main Courses
Sliced, uncooked cherry tomatoes and basil create a fragrant, simple dish.

Pizza with Arugula and Mozzarella - Main Courses
To a group of 25 fanatics who had just chomped through a degustazione of various pizze, this uncommon variation was everyone's hands-down winner

Pizza with Mozzarella and Gorgonzola - Main Courses

Pizza with Mozzarella and Gorgonzola A delicious pizza with a little flare. Makes 1 pizza Dean & Deluca Cookbook 1/4 dough from master pizza dough recipe cornmeal for sprinkling 1/3 cup coarsely chopped mozzarella 1/3 cup coarsely chopped Gorgonzola 1 teaspoon extra-virgin olive oil

Plain Boiled Crabs - Main Courses
This is the simplest way imaginable to cook blue crabs -- in water only, with no seasoning

Poached Beef Tenderloin with White Peppercorn Sauce - Main Courses
Poaching a tenderloin of beef is a marvelous way to emphasize its velvety texture

Portuguese Pork with Clams - Main Courses
Serve with Portuguese bread, a green salad, and very cold vinho verde

Posole with Shellfish - Main Courses
Here's an utterly unclassic variation- but a damned delicious bowl of soup, rich with the sweet flavor of crabs

Pot-au-Feu - Main Courses
This fabulous French country dish did not make a grand comeback in the eighties and nineties -- but we're hoping it will over the next decade

Preserved Duck (Confit de Canard) - Main Courses
This recipe deviates from the classic one in a few small ways, but yields one of the best confits we've ever tasted.

Provençal Rabbit Stew with Olives and Capers - Main Courses
When stewed, the rabbit meat is moist and tender, like chicken, but with an extra layer of flavor.

Provencal Roast Leg of Lamb with Caramelized Eggplant - Main Courses
Leg of lamb is infused with the old flavors of Provence

Quesadilla with Cilantro and Pickled Red Onions - Main Courses
Though we're quesadilla purists, we find this embellished version to be irresistible

Quick Halibut Seviche with Grapefruit and Chilies - Main Courses
This fabulous seviche solves all the problems.

Rack of Cervena with Texas Barbecue Sauce - Main Courses
Serve with black beans, and mashed potatoes that have been mixed with roasted poblano chilies

Rendered Duck Fat with Wine - Main Courses
A flavorful way to render your own duck fat.

Roast Chicken with Rosemary, Shallots, and Garlic - Main Courses
If you wish to roast a medium-size bird, bistro-style, just skip the flavorings and use this oven technique anyway.

Roast Guinea Hen with Bacon and Belgian Endive - Main Courses
A terrific basic recipe for guinea hen.

Roast Shoulder of Lamb, Eastern Mediterranean Style - Main Courses

Roast Shoulder of Lamb, Eastern Mediterranean Style Shoulder of lamb is a very flavorful cut; unfortunately, the meat is not particularly tender. Shoulder of lamb, normally weighing 4 to 6 pounds, is a very flavorful cut; unfortunately, the meat is not particularly tender. The following marinade solves the

Roasted Beef Tenderloin with Herbes de Provence and Marrow - Main Courses

Roasted Beef Tenderloin with Herbes de Provence and Marrow Serves 4 Dean & Deluca Cookbook 3 tablespoons herbes de Provence 1 teaspoon salt 3/4 teaspoon freshly cracked black pepper 2-pound chunk of beef tenderloin of even thickness (preferably cut from the chateaubriand section) 3-inch piece of beef

Roasted Catfish Sandwich with Smoked Salmon and Arugula - Main Courses
This is a very quiet but very comforting sandwich --a real crowd-pleaser over the years

Roasted Cod Steaks with Green Olives and Sherry Vinegar - Main Courses
Cod is a remarkable canvas against which bright colors may be splashed

Roasted Leg of Lamb with Onion Jam on Brioche - Main Courses
The combination of freshly roasted lamb, garlic butter and herb-scented onion jam is simply irresistible

Roasted Monkfish Tail with Bacon, Potatoes, and Fresh Thyme - Main Courses
This is a wonderful country French treatment of monkfish, perfectly at home in a bistro or at your house during an informal dinner party

Sauerbraten - Main Courses
Sauerbraten is, quite simply, the best pot roast that we know of.

Sausage in Brioche - Main Courses
This is one of the great traditional appetizers of France

Sautéed Monkfish Fillets with Buttery Tomato and Garlic Sauce - Main Courses
Phenomenal with this simple butter sauce, which really moves the monkfish in a lobstery direction

Sautéed Skate with Cabbage and Sherry-Vinegar Caper Sauce - Main Courses
Today, you'll find versions of this dish in France both at fancy restaurants and at bistros; this is our version, perfect for casual family dining or high-end entertaining.

Scrambled Egg with Salmon Roe smorrebrod - Main Courses
Salmon roe tastes best on this luscious sandwich, but any form of caviar or Fish roe will work well.

Seared Ginger Tuna with Buttered Oyster Sauce - Main Courses
Seared-and-raw tuna has become especially popular in restaurants with multi-culti, East-meets-West themes

Seared Sea Scallops with Winter Squash Purée - Main Courses
A drizzle of black truffle oil adds grand finish to this dish.

Seared Shad Fillets with Granny Smith Vinaigrette - Main Courses
An almost bacon-like quality that enables the shad itself to stand in for the real bacon that's often paired with this fish

Serrano Ham Toasts with White Truffle Cream - Main Courses
A sure hit for the apperitif hour.

Shellfish with Saffron-Olive Oil Broth - Main Courses
For Bouillabaisse

Shepherds Pie - Main Courses
Making this dish is easier than pie: though it's called a pie, there's not a crumb of pastry involved.

Shish Kebab - Main Courses
This Greek version of skewered lamb chunks is a particularly mirthful summer barbecue item.

Shrimp Marinara - Main Courses
A staple of Italian-American restaurants for decades, and its popularity has never faded

Shrimp Smørrebrød - Main Courses
This is one of Scandinavia's favorite smorrebrod

Sicilian Lamb Sauce with Peas - Main Courses
This full-flavored, hearty, stew-like sauce is definitely on the Greek side of the Sicilian experience. Easily prepared in 30 minutes or less, it's a welcome addition to our repertoire of after-work autumn recipes.

Simple Roasted Quail - Main Courses
While we prefer our squab rare, we -- along with many others -- prefer quail that's fully cooked through

Simple Roasted Squab - Main Courses
Simple roasted squab is delicious when served with a dark-brown wine sauce, and with any of the potato dishes so often served in country French cuisine

Sizzled Mussels with Garlic and Parsley a la Vaudeville - Main Courses
Here's a smart variation on the clams oreganata theme: this dish uses mussels, which never have the rubbery texture of baked clams.

Slow Roast Chicken, Bistro-Style, with Goose Fat - Main Courses
This recipe represents several important chicken-roasting principles, and provides a soul-satisfying meal

Smoked Salmon Tartare with Oysters and Chives - Main Courses
This variation features little ovals of the tartare arranged elegantly on plates as a first course

Spanish Lamb Stew with White Beans and Chorizo - Main Courses
The boneless lamb in this delicious cassoulet-like stew makes for polite knife-and-fork eating

Spanish Potato Omelet (Tortilla Española) - Main Courses
A dense moist cake of potato, egg, and onion, totally different from both the French omelet and the Mexican tortilla. It is more like a frittata than anything else.

Spanish Shrimp in Garlic Sauce (Gambas al Ajillo) - Main Courses
A classic tapa, served in every region of Spain, is also classically simple to prepare

Spanish Tripe Stew with Chickpeas, Chorizo, and Paprika - Main Courses
We're crazy about the pairing of tripe and red, paprika-scented sausage

Spiced Steamed Crabs, Maryland-Style - Main Courses
This is the way they're done in the great crab houses of Maryland.

Spicy Fried Chicken with JalapeÑo, Garlic, and Ginger - Main Courses
Go for it. Why not multi-culti fried chicken?

Spicy Hungarian Pork Goulash with Peppers - Main Courses
The original goulash was more of a soup, and this delicious recipe holds to that tradition

Spicy Red File-Thickened Gumbo with Crawfish and Andouille - Main Courses
If you're looking for Cajun Fire, this one has it.

Spinach-Stuffed Chicken Breasts with Cognac and Tarragon - Main Courses
The delicious presence of spinach under the skin keeps chicken breasts juicy

Steamed Fish Fillets with Delicate Vegetables - Main Courses
It's hard to decide what this recipe's highest virtue is: it is made up of healthful ingredients; has a fresh and stunning taste; and a fine visual presentation.

Steamed Salmon Steaks with Tamarind-Ginger Sauce - Main Courses
This delicious, Thai-influenced recipe yields perfect, medium-rare steaks after 10 minutes of steaming

Steamed Shad Roe Bundles with Ginger-Lemon Sauce - Main Courses
Asian-influenced sauce cuts through the richness of the shad roe, lightening it considerably

Steamed Singing Scallops with Yellow Curry Broth - Main Courses
We love this bowlful of shells in broth

Stifado - Main Courses
A very simple weeknight family dish that is interesting enough for guests

Stir-Fried Szechuan Lobster with Chili Sauce - Main Courses
This spicy number is one of our favorite dishes in the whole Chinese repertory

Stuffed Drumsticks with Bacon, Brandy, and Thyme - Main Courses
You'll be amazed at the deep, charcuterie-like flavor in these wonderful turkey-and-meat bundles

Szechuan Shredded Pork with Garlic Sauce - Main Courses
A spicy stir-fry with tenderized pork

Tabouli-Stuffed Pita Breads with Grilled Cumin Chicken and Yogurt-Tahini Sauce - Main Courses
One bite, and you'll be transported to...midtown Manhattan, where thousands of sandwiches with similar Middle Eastern flavors are sold from fancy pushcarts every day. But they don't have the care and finesse that this sandwich has.

Thai Crisp-Fried Noodles with Crab, Pork, and Bean Sprouts (Mee Krob) - Main Courses

Thai Crisp-Fried Noodles with Crab, Pork, and Bean Sprouts (Mee Krob) Flavorful and not too hot Serves 8 Dean & Deluca Cookbook 2 1/2 tablespoons vegetable oil plus 2 cups for deep-frying 1 medium onion, finely chopped 3 cloves garlic, minced 6 dried Chinese mushrooms, soaked in warm water

Thai Crispy Sea Bass with Spicy Tamarind Sauce - Main Courses
Deep-frying whole fish is very popular in all parts of Asia; it creates a lovely, crunchy crust that goes well with strongly flavored sauces.

Thai Red Pork Curry - Main Courses
This is a perfect example of the Thai way with curries:the finished dish is remarkably fragrant

Thai Steamers - Main Courses
In Thailand, tender little clams are often served with a fragrant coconut milk-and-basil sauce. Those flavors transpose well into this remarkable version of steamed clams. A heaping bowl brought to the table makes for a stunning first course.

Thai-Style Noodles with Peanut and Cucumber Sauce - Main Courses
Traditional Asian noodle dishes, especially from Thailand, have become American restaurant instant classics. Make this quick dish a classic in your kitchen.

The TLT (Smoked Trout, Lettuce, and Tomato Sandwich) - Main Courses
For some blasphemers, this sandwich may be an improvement on the classic BLT.

Tonkatsu-Style Butterflied Pork Chops with Watercress Salad - Main Courses
This dish is a Japanese-Italian hybrid of two great ideas.

Tuna Carpaccio with Mesclun and Parmigiano-Reggiano - Main Courses
This recipe is especially light thanks to lots of lemon and clean greens.

Turkish-Style Lamb Shanks Braised with Vegetables - Main Courses
Lamb is the most commonly eaten meat in Turkey, and Turkish lamb dishes are among the best in the world

Vietnamese Stuffed and Grilled Squid - Main Courses
This tweaked version of fried squid also yields a crispy result

Vitello Tonnato on Semolina Bread with Fresh Basil and Sun-Dried Tomatoes - Main Courses
We think that this vitello tonnato sandwich is an improvement on vitello tonnato, or thin slices of veal served with a tuna-Flavored mayonnaise

Whole Sauteed Dover Sole - Main Courses
If you've never had this fish prepared this way, and the whole proposition sounds boring to you -- would you please just try this once so you can see why a classic is irrefutably a classic?

Wild Mushroom and Chipotle Quesadillas - Main Courses
Though most people don't associate mushrooms with Mexican food, funghi are an integral part of several regional cuisines

Wild Mushroom Lasagna with Smoked Mozzarella and Fresh Sage - Main Courses
Austere, unsaucy, devoted singularly to the flavors of one ingredient- mushrooms