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Top Rated Sherry Vinegar Recipes

This is my go-to vinaigrette, perfect for dressing anything from a simple green salad to earthy French lentils to a platter of grilled vegetables. You can vary it by switching to a different oil or vinegar or by adding fresh herbs or other flavorings. I use sherry vinegar because I like its mellow, rounded flavor and I find it is less harsh and more complex than most red-wine vinegars. My oil choice is usually a moderately priced extra-virgin olive oil with a fruity character. No cough-inducing bitterness typical of a big Tuscan oil, please. I like Unio and Lucini brands, the former from Spain and the latter from Italy. Click here to read more about sauces. 
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5

Halibut with Peas
This is my Sunday go-to dinner. I learned it in 1995 from a woman nicknamed Titi. She was from Genoa and married to Giorgio Gallizio, the man who hired me to open Giorgio's at the Pier in Juneau, Alaska. Giorgio wanted his wife to put some of her dishes on the menu. I was skeptical at first, but then she started cooking for me. Skepticism be gone! She made me some incredible dishes, like ravioli Genovese (sweetbread and brain ravioli), fried porcini mushrooms, and halibut with peas. The halibut was my favorite, and it went on the menu at Giorgio's. It was on my menu at Vetri for a while, too, but nowadays it shows up more often on my own kitchen table. My wife just loves it. Sometimes, I'll toss in a little chopped pancetta to make it richer. But don't even bother using anything but freshly shelled peas. The smaller, the better. Once they get too big, they go from sweet to starchy.
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5

kale salad
Cask & Larder has provided this delicious Kale Salad featuring plums, apples, peaches, avocado, beets, and a simple, do-it-yourself Bacon Vinaigrette.
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4.5

When assembling the salad, slice each variety of tomato in a different way. Slice the Heirlooms into circles, the Cherries into halves, and the Early Girls in wedges to get a range of textures.  Together, they create an interesting contrast of shapes, showing off the character of each variety. This is not a super technical recipe.  The amounts vary depending on the size of the plate or platter you are working with and your personal preference.  I like to go really light on the vinegar so you can taste the natural flavor of the tomatoes.
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4.142855

Sheila's Favorite Avocado and Corn Salad
I served this recipe to my friend who came over to taste test some of my recipes. She said this was her favorite, and that I needed to name it something really special because she thought it was fabulous. Well, I am. I am naming it after my fabulous friend Sheila! You might want to double this recipe, as it won't last long; it's so good it's addictive! Click here to see 7 No-Cook Side Dishes.
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4

Summer is in full swing and so are endless outdoor soirées. Executive Chef Mark Alba of STK Atlanta whipped up an heirloom tomato and peach salad recipe that is easy to create and the perfect light offering for any outdoor gathering. Serving six guests, the combination of sweet peaches and ripe tomatoes is sure to be a crowd pleaser.
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4

Roasted Chicken with Bacon-Glazed Brussels Sprouts and Caramelized Onions
This is the kind of dish you would order in a restaurant and then return to the restaurant just to order it again. And again. It’s that good.Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.
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4

Camana Bay, in conjunction with James Beard Award-winning and Miami-based chef Michael Schwartz of Michael’s Genuine® Food & Drink, recently celebrated Slow Food Day, a daylong celebration of the Cayman Islands’ farmers and fishermen. The third annual Slow Food Day on April 12 brought together the culinary community together in a celebration of eating locally and sourcing sustainability. Michael’s Genuine Food & Drink created this roasted pumpkin salad specifically for the event.
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4

Green Tomato Gazpacho
Simple, cool, and refreshing, this reimagined version of gazpacho made with green tomatoes is a popular starter at Luce Wine Restaurant, located in the InterContinental Hotel in San Francisco. See all gazpacho recipes. Click here to see 5 Creative Recipes for Green Tomatoes.
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3

Steelers fans come to Heinz Stadium for more than just good football. This Allegheny burger, named after Allegheny county in Pennsylvania, is stacked with the stadium's namesake-braised onions and a sauerkraut aioli to make it more than just any old burger. Did we mention it's topped with pierogies?
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3

The bright and tangy flavor of kumquats is transformed in a syrup and tempered by the sweetness of Medjool dates in this innovative recipe for Brussels sprouts from chef Walter Manzke, who worked at the critically acclaimed French restaurant Church and State in Los Angeles. — Will BudiamanClick here to see Chefs' Favorite Winter Recipes.
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3

Arugula Salad with Moroccan Mint Brussels Sprouts
I’ve recently purchased those pretty organic salad greens in the plastic containers. They’re practical and keep my greens nice and plump, unlike the bagged versions. But the best part is that they’re so easy to make a fun meal, put the top back on, and bring it with you whether you’re heading out for meetings, traveling on a flight or train, running errands around town, or simply storing it in the fridge until you’re ready to enjoy. Just add some veggies (I've added Brussel sprouts) and some herbs and you're good to go.  Think of it like your very own homemade takeout. It works for me. Go ahead, try it. It’s cheap, vegan, and gluten-free. And tastes pretty darn good, too. So, next time you’re thinking of stopping to get a salad from a salad bar that’s full of unhealthy options — think again. That nice little container of greens is staring at you. Pick it up — along with some other fresh produce and make your own salad bar right in your very own kitchen.
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2.5