Lamb marinated in pomegranate molasses

This dish was inspired by our time in Turkey in 2013 when we spent 2 months in Istanbul. Pomegranate is a staple of Turkish (and Persian) cuisine and is used pervasively in salads and meat dishes. Pomegranate molasses is also used in the spinach salad with pomegranate seeds.

Caramelized fennel and grapefruit salad

This dish is a faster and easier variation of the braised endive and citrus salad. This salad still has the great color and freshness of the citrus, but the fennel has plenty of its own aroma, so doesn’t need the addition of spices. 

Lobster risotto

As I promised in the original risotto post the possibilities are endless.  Lobster risotto is one luxurious and indulgent dish. 

Osso bucco Milanese

Slow braised meats are my favorite type of dish, and the osso bucco is a classic comfort dish – particularly good for the cold winter nights. I first learned my osso bucco from the Terra cookbook and I recently had a “refresher” at the Culinary Institute of America bootcamp.

Octopus on patatas bravas

This dish can be served as canapés, as an appetizer or even a main course. I use it mostly as canapés when I host large groups of people for Thanksgiving or Christmas.

Stuffed quail

This dish takes a while to make – mostly because you have to stuff each quail, tie it and roll it in bacon. But it is sumptuous and surprising to dinner guests because you don’t get to taste quail that often.