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    172 Recipes

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    So far, this is my favorite duck recipe to date. DH and I made this easy, flavorful dish a couple of nights ago and loved it. It is from Williams-Sonoma Kitchen. I bought my demi-glace at the Williams-Sonoma store. Little did I realize it was $30 per jar! I havent looked yet, but maybe there is a recipe on Zaar for demi-glace? Anyway, I was glad I bought it and tried this dish because I will be enjoying it many more times to come. A couple of notes on this recipe: although the recipe lists this as 4 servings, I found it only served 2. Also, my stock and butter were not unsalted and the dish did not seem salty to me. Finally, Williams-Sonoma specifies that you use duck breast with skin because the fat flavors the meat when seared.

    Recipe #338979

    DH and I made this light-tasting, flavorful dish for dinner last night and really enjoyed it. While we followed the instructions as posted, this recipe seems very versatile and it appears as though you can cook the pork chops any way you like as the relish is made seperately. Next time, I think I will grill the chops and top with the relish. I got this recipe from the Williams-Sonoma website. The description says that "the relish improves in flavor if made 2 or 3 days before serving." However, this is not mandatory.

    Recipe #338321

    A delicious recipe DH and I tried from Williams-Sonoma, which is perfect for a busy night, as there is virtually no prep! The mustard cream sauce is very flavorful.

    Recipe #336075

    DH and I made this steak a few nights ago. It was delicious! It was raining, so we ended up making the steak on the stovetop in a grill pan and it still turned out really well. In step 3, our potato was not barely tender after 10 minutes on medium low and we ended up turning up the heat and cooking it for several more minutes until it began to soften. You may need, like me, to modify this step. The recipe is from Williams-Sonoma "Backyard Barbeques." Prep time includes resting time for the steak.

    Recipe #333201

    From June 2008 issue of Bon Appetit. DH and I made this for dinner and thought it was a keeper.

    Recipe #333016

    DH and I enjoyed this pork chop recipe from my Williams-Sonoma "Steak and Chops" cookbook. It's easy to prepare, without a lot of prep. We used vermouth. Prep time includes the at least 15 minute resting time for the meat at room temp.

    Recipe #331858

    Another delicious recipe from my Williams-Sonoma "Steak and Chops" cookbook. DH and I found this to be wonderfully spicy. We used baby portabellas for the mushrooms instead of white and it worked well in the dish. Prep time includes the at least 15 minutes of letting meat stand at room temp.

    Recipe #331759

    This recipe is from my cookbook from The Stinking Rose restaurant in San Francisco. As the name implies, garlic is their featured ingredient. DH and I made this recipe a few nights ago. We really enjoyed it. I am guessing on the prep time because my rabbit already came in pieces and I did not have to cut it myself.

    Recipe #330233

    I got this recipe from another site when attempting to use up the abundance of Anaheim chiles in my garden. Reportedly this recipe was the 1993 Times-Picayune Recipe Contest Finalist Winner in the Appetizer Category. My husband and I thought this was tasty. Hope you enjoy!

    Recipe #327977

    Some friends left some "Woodchuck Hard Cider" in our cooler after a BBQ here. Since I don't really prefer cider as a beverage of choice, I thought it perfect that I could use it as an ingredient in a pork chop recipe I found in my Williams-Sonoma "Steak and Chop" book. Although I dont like to drink hard cider, I certainly enjoyed it in this pan sauce. I just used regular pork chops without the bone and thought they turned out fine. I'd defintely have this again, so I'm going to have to invite those friends over soon.....

    Recipe #327289

    DH and I made this recipe for lunch today and thought it was good for a fast and easy to prepare meal. It is from my Williams-Sonoma "Steak and Chops" cookbook. Instead of cooking the steak in a pan as posted, we grilled ours. DH usually adds a small bit of steak fat to the pan he's cooking the sauce in to give it flavor. We used white truffle oil, as the recipe does not specify white or black.

    Recipe #326437

    DH and I had this recipe for dinner last night and loved the spicy cream sauce for our filets. I am posting the recipe as it appears in the Williams-Sonoma "Steak and Chop" book; however, DH and I grilled our steak on the BBQ and DH added a bit of steak fat that he chopped off of the filet to the pan on the stovetop for the cream sauce.

    Recipe #326423

    I found this delicious appetizer on another recipe site as I was looking for a way to use up the abundance of anaheim peppers I have growing in my garden. I brought this to a friend's house and it was a big hit. We used serrano peppers for the red and green hot chili peppers called for in the recipe and cilantro for the fresh herb. We served atop baked pita chips. Prep time includes time to chill in fridge.

    Recipe #326338

    I got this recipe from my grandma's "Philadelphia" magazine. It is credited to the "fish master" Chip Roman of Conshohocken's Blackfish restaurant. The tomatoes take 4 hours to cook, which is included in the cook time. They are so delicious. You must use merguez sausage in this dish, which is a lamb sausage. Do not make other sausage substitutions. DH and I, not knowing what merguez was initially, made the dish with chorizo once and it was way too rich and didnt taste anything like how the dish is supposed to, now that I found and tried it with the merguez. The second time I made the dish, I put the tomatoes in the crock pot all day and then finished them in the oven when I got home and was ready to prepare the rest of the dish. Also, the original recipe (as I posted it) calls for 1 cup of za'atar. I found that was way too much for my needs and used about half that amount. The tomatoes are eaten whole as a side accompaniment to the fish.

    Recipe #325969

    This refreshing bellini drink uses fresh raspberries and is very easy to make! Courtesy of Dave Lieberman of Foodnetwork.com

    Recipe #311742

    DH and I had these chops for dinner a few nights ago. They were really tasty! From Williams-Sonoma "Steak and Chop" cookbook.

    Recipe #309039

    DH and I made this and thought it had great flavor, despite the fact we overcooked ours. So, be careful in Step 10....the original recipe says to cook about an hour until the instant-read thermometer registers 130F. After an hour, ours was way too well-done. DH suggests you check the meat with your thermometer at least every 15-20 minutes. Also, prep and cook time do not include time it takes to roast the red bell pepper. Finally, you will need kitchen string. From the Williams-Sonoma "Steak and Chop" book.

    Recipe #306787

    DH and I made this for dinner last night. We loved it! According to the recipe, couscous with minced green onions would make a nice side dish (we didn't try that). From Bon Appetit.

    Recipe #305590

    DH and I made this interesting drink tonight. From May 2008 Bon Appetit. We found the Rooibos herbal tea from the "Home Goods" store by our home (also linked to Marshalls Dept store where I am from). I don't usually care for tea, but I liked this drink. Go easy on the rosemary sprigs (maybe use small ones), otherwise they can taste kind of strong in the drink.

    Recipe #305532

    Had these delcious burgers for lunch today. DH and I both thought they tasted like something we could be eating at our favorite Middle Eastern restaurant. The pita bread, yogurt, and tomato topping was really delicious with the spiced lamb. From Williams-Sonoma "Essentials of Grilling."

    Recipe #305505

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