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Recipes containing White Wine

Spicy Tomato Barramundi Bisque

Spicy Tomato Barramundi Bisque

This is what happens when tomato soup and grilled cheese grows up. On a night when you’re craving comfort food but don’t want to spend the timing making something that takes all day, Carolyn has created a healthy and spicy twist on traditional tomato soup. To make it even more hearty, she cooks pieces of… Read More »

Barramundi Fish Chowder with Old Bay Sourdough Croutons

Barramundi Fish Chowder with Old Bay Sourdough Croutons

Imagine your favorite New England chow-dah, lightened up, seasoned with Old Bay, and filled with hearty, meat chunks of tender fish. That’s what Laurie creates in this Fish Chowder recipe. As many recipes do, she starts with bacon as the base, layering in onions, potatoes, clam juice, and old bay to create a delicious broth…. Read More »

Crispy Barramundi with Red Curry Beurre Blanc

Crispy Barramundi with Red Curry Beurre Blanc

The name of this dish might sound fancy and intimidating, but it’s actually quite accessible. Beurre blanc (or “white butter”) is a classic butter and white wine sauce paired with fish, but in this recipe, Kelli makes more of a beurre rouge by whisking Thai red curry paste into the sauce. While most people may not consider… Read More »

Fish Piccata with Barramundi

Fish Piccata with Barramundi

You’ve heard of veal piccata…and chicken piccata…but fish piccata? Yes! While you have to be selective about what type of fish to use in this preparation, a mildly-flavored, firm-fleshed white fish like barramundi can rise to the occasion. Amy lightly dredges the fish in flour before sautéing it in olive oil. In the same pan,… Read More »

1/22/2014#WorldCuisine

Classic Chicken Piccata

Chicken Piccata Recipe

Though the traditional version of this Italian (perhaps Italian-American is a better label) dish uses veal, chicken piccata has become a staple at Italian restaurants around the world and, after today, will be in your home as well. It’s the kind of dish that is quick enough for a weeknight meal but elegant enough for… Read More »

10/22/2013#Healthy

Healthier Individual Chicken Pot Pie

Chicken Pot Pie

It’s sweater weather in most of the country, and families are bringing out their tried-and-true recipes. Unfortunately, most of these dishes are heavy on the cream, heavy on the calories, and leave you heavy in general. Thankfully, Emily’s remix of the chicken pot pie allows you to indulge your tastebuds without a calorie-dense meal. Portion… Read More »

10/9/2013#WorldCuisine

Cioppino – Fisherman’s Stew

Cioppino - Spicy Fisherman's Stew

This recipe takes us on a journey from one continent to another. Commonly known as one of the signature dishes of San Francisco’s Fisherman’s Wharf, cioppino is a seafood stew that actually has its origins in Genoa, Italy. When Italian immigrant fisherman (many from Genoa) settled in San Francisco’s North Beach neighborhood in the late… Read More »

2/20/2013#WorldCuisine

Linguine Vongole

Linguine Vongole

Sometimes the simplest things in life are the best. The combination of clams and pasta is traditionally a Neapolitan dish but is also popular in the surrounding region of Campania, Rome, and throughout Italy. Fresh clams (or cockles if you can find them) are steamed in a broth of olive oil, butter, onions, garlic, and… Read More »

1/9/2013#WorldCuisine

Mini Pork, Fennel, and Parmesan Meatballs

Mini Pork, Fennel, and Parmesan Meatballs

There’s nothing quite like the smell of a big pot of meatballs and tomato sauce simmering away on the stove for hours. While every household has their Grandma’s carefully guarded secret recipe for the “best” meatballs, we’re especially fans of this mini version. Hannah takes the classic combination of pork and fennel (which most of… Read More »

10/31/2012#WorldCuisine

Classic French Onion Soup

Classic French Onion Soup

Let’s face it. Most of the stuff labeled as “French Onion Soup” out there is pretty terrible, mediocre at best. That’s because most restaurants don’t take the time needed to build and extract the layers of flavors that come from low and slow cooking of simple ingredients. Well, this recipe gets it right (and with… Read More »