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All About "appetizers"
Chicken Cutlets with Grape-Shallot Sauce
One of the Test Kitchen’s favorites, this quick sauté pairs wine and grapes in a luscious sauce for pan-seared chicken breasts. If you’ve never used grapes in a sauce before—try it—you won’t be disappointed.
Read MorePear Risotto with Prosciutto & Fried Sage Leaves
Heady with ripe pear and laced with the delicate saltiness of prosciutto, this creamy risotto goes well with any roast meat or poultry. Any Parmesan cheese can be used but we recommend Parmigiano-Reggiano because its superior...
Read MoreRoasted Pear-Butternut Soup with Crumbled Stilton
Stilton cheese and pears are a classic combination--the salty milky blue cheese balances the sweet, floral taste of the pears. Roasting the pears and the butternut squash caramelizes their sugar, maximizing their inherent sweetness.
Read MoreThyme- & Sesame-Crusted Halibut
Quickly roasting fish at high heat keeps it moist and succulent. The thyme-and-sesame crust gives this halibut a distinctive finish.
Read MoreWatermelon & Goat Cheese Salad with Citrus Vinaigrette
The contrasting flavors and textures of crisp, sweet watermelon and creamy, tangy goat cheese are magical partners. Top with sliced grilled chicken to make it a meal.
Read MoreGrilled Peach Sundaes
Fruit on the grill? Most definitely!
Read MoreApricot Canapes
These sweet and savory bites are like a cheese course in a bite.
Read MoreBistro Beef Tenderloin
Tenderloin is the most luxurious cut of beef. Although it’s a fantastic dinner-party dish, leftovers the next day are pure heaven.
Read MoreSauteed Flounder with Orange-Shallot Sauce
Look for Pacific Flounder. Its delicate flavor is wonderfully balanced by the sweet and savory combination of orange, shallot and mustard. A large nonstick skillet is highly recommended.
Read MoreDark Roast Creme Brulee
Inspired by a recipe developed by Chef Patrick Grangien at Cafe Shelburne in Shelburne, Vermont, this lightened version has less than half the calories and one-eighth the fat of a classic brulee.
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