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Recipes
Bacalao croquettes are a beloved small bite throughout Spain and Portugal. Made from salt cod (bacalao) that’s been soaked, flaked, and blended with mashed potato, garlic, parsley, and sometimes béchamel, they’re shaped into small ovals or balls, then breaded and fried until perfectly golden. The result is creamy inside, crisp outside, and packed with umami flavor—ideal for pairing with a chilled glass of cava or a zesty aioli.
This appetizer brings together buttery salmon, crispy rendered skin, and a bold wasabi mayonnaise for a fusion-style dish that’s punchy, rich, and perfect for small bites or sharing. The key is mastering crispy salmon skin—pan-seared to perfection and served either whole or cut into poppable cubes.
This stuffed acorn squash recipe is a warm, nutritious, and beautifully presented dish that captures the essence of fall. Roasted squash becomes tender and caramelized, then filled with a wild rice blend enriched with cranberries, toasted nuts, and fresh herbs. It’s vegetarian, gluten-free, and makes a stunning centerpiece for any holiday table.
This recipe brings together the cozy warmth of sweet potatoes with the elegance of handmade Italian gnocchi. Unlike traditional gnocchi, this version has a subtle sweetness and vibrant orange hue, perfectly complemented by the rich, toasty flavors of brown butter and fresh sage. It’s a soul-satisfying dish that’s both rustic and refined.
Elk meat is naturally lean, high in protein, and rich in flavor—making it perfect for meatballs that are juicy and robust. In this dish, the meatballs are gently seared and then slowly simmered in a garlicky tomato ragù infused with wine, herbs, and a hint of spice. It’s comforting, elegant, and ideal for serving over pasta, polenta, or on its own with crusty bread.
Pheasant, a lean and mildly gamey bird, is ideal for rich preparations like pot pie. Braised until tender, then combined with a classic mirepoix and creamy herb-infused sauce, it’s all tucked beneath a golden puff pastry or buttery pie crust. It’s comfort food with countryside elegance—perfect for chilly evenings or holiday meals.
Wild boar ribs are leaner and more flavorful than domestic pork, with a subtly sweet, earthy taste. This dish balances those gamey notes with a blackberry glaze—a deep, rich sauce made from fresh or frozen berries, balsamic vinegar, and herbs. The ribs are slow-roasted for tenderness, then finished on the grill or under the broiler for a sticky, caramelized glaze.
Duck legs are meaty, succulent, and richly flavorful—perfect for slow-roasting to achieve ultra-crispy skin and tender meat. In this version, they’re finished with a reduced glaze of cherries, balsamic vinegar, and wine, creating a luscious sauce that contrasts beautifully with the duck’s richness. It’s ideal for date night, dinner parties, or anytime you want to impress.
Chicken Kiev is a celebrated dish believed to have originated from Eastern Europe, particularly Ukraine or Russia, then adopted and refined by French and British chefs. It features a chicken breast pounded thin, filled with a cold herb-garlic butter, then breaded and fried (or baked) until golden. When sliced, the melted butter creates a rich sauce that pools onto your plate—dramatic and delicious.
Harissa, a Tunisian chili paste made from roasted red peppers, garlic, and spices, brings heat and depth to these roasted chicken thighs. The dish is incredibly simple but packed with flavor. The chicken develops crispy skin and a caramelized coating in the oven, while staying juicy and tender inside. It’s perfect served with couscous, roasted veggies, or flatbread.