Bucatini con le Sarde
It's impossible to go to Southern Italy without trying pasta con le sarde, the famous and most traditional of Sicilian dishes. The Sicilians are masters at blending sweet with salty and savory flavors, and pasta con le sarde is the perfect dish for both the peak of summer's heat and a cold winter's night as it can be enjoyed hot or at room temperature.
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Purple Potatoes Wrapped in Puff Pastry
Peruvian purple potatoes are rich in the antioxidant anthocyanin. Their nutty taste and beautiful appearance set them apart from other potatoes. This recipe is just one of many great ways to use these medium-starch potatoes.
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Tortellini and Vegetable Salad
Here's a unique twist on the popular pasta salad. Here, tortellini is used instead of the usual penne, farfalle, or elbow-shaped pasta, and summer's best seasonal vegetables are thrown into the mix for a healthier, more nutritious pasta salad that's sure to please.
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Chef Marcus Samuelsson shares his holiday recipes and pairings. The two different parts to this recipe complement each other well balancing the flavors between savory and sweet. He also suggests you pair it with the Penfolds Koonunga Hill Chardonnay. 
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This recipe makes chicken succulent and simple. A profile of rustic Italian flavors both refined and aproachable takes this classic dish right from the chef's kitchen to yours. 
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Freshly grated zest and thin mandarin slices do double duty as edible decoration for this irresistibly versatile cake. Blanching the citrus slices removes their inherent bitterness and makes them tender.
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Spring Vegetable Ragù
This simple yet delicious ragù is ideal served alongside branzino, grilled swordfish, lamb tenderloin, Cornish game hen, or salmon. Click here to see In Season: Fava Beans.
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Brussels Sprout and Date Salad
Here's a quick and easy side dish for two that can easily be made to accommodate a crowd. Honey, balsamic vinegar, and dates play off the bitterness in the radicchio, and perfectly cooked Brussels sprouts lend a crisp tender crunch to the dish. See all Brussels sprout recipes. Click here to see Christmas Dinner: It's Not Thanksgiving Anymore.
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Ingredients: 2 large white onions, sliced medium thick 1/2 cup cream 1 cup Swiss chard, finely sliced 2 Tbsp butter 2 1/2 Tbsp flour 1 tsp red chili flakes 1 cup bread crumbs 1/4 cup Parmesan cheese salt, pepper Method: Saute the Swiss chard with red chili flakes and keep aside Heat up some water and blanch the onion for 2 or 3 minute with a little salt. Drain and set aside. Save about 1/2 cup of onion water. Preheat the broiler. Heat butter in saute pan and add butter followed by the flour and cook for 2 or 3 minutes. Meanwhile boil cream. Add the onion water to the cream and whisk it into the flour. Once it has thicken add the onion and chard and mix well. Then add ground black pepper mix the 1/4 cup Parmesan. Transfer to a baking dish. Mix the bread crumbs with a tablespoon of melted butter and rub the crumbs to absorb the butter. Sprinkle on top the onion chard mixture and broil until top is golden brown. Serve warm with a salad. 
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Like a Tuscan sunrise over the region’s renowned vineyards, our Al Fresca Mary is brimming with warmth – and many of the subtle flavor notes you might find in a superior Chianti – thanks to tomato juice infused with fresh strawberry and lightly spicy pepperoncini and a generous pour of rich balsamic syrup.
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3.666665

Tofu Vegetable Salad
This healthy tofu vegetable salad packs a vegetarian protein punch perfect for a post-workout meal or a weeknight dinner for two. Or, take leftovers to work the next day with some brown rice for a light, nutritious lunch.
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Inspired by a stroll from the famed Ferry Building (and its collection of top-notch food stands) to Fisherman’s Wharf, where the fog rolls in off the bay, Fisherman’s Blood brings the indelible flavors of the sea and the city’s heritage as one of America’s most exciting cocktail cities into your glass with house-infused horseradish-peppercorn vodka and our own briny Clamato juice.
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