White Wine

This recipe was developed by Christopher Israel, formerly the chef and a co-owner at one of Bruce Carey’s restaurants.

Because this recipe makes a large quantity of risotto, be sure to use a wide, shallow saucepan or skillet to let the rice cook evenly.

Perfect risotto is easy to make; the keys are to be sure the stock is fully incorporated after each addition and to avoid overcooking the rice. If you prefer, you may use Parmesan instead of Asiago cheese in this recipe.

If you would prefer a simple lemon risotto, omit the asparagus and peas.

The scallops and vegetables can be poached and refrigerated up to 1 day ahead. Avoid using an oaky Chardonnay, which may add bitterness.

Fill a tiered platter with just as much seafood as it can hold comfortably; refrigerate the rest until you are ready to replenish the platter.

With this recipe, you season and bake a turkey tenderloin, then make a sauce—all in one dish. It’s a great entrée to serve when you’re in a hurry and even greater when you’re the one cleaning up.

This fresh salmon dish, which gets its distinctive flavor from a hint of cloves, is so quick and easy that it will become an on-the-go favorite. For a change of taste, try topping the salmon with Yogurt Dill Sauce (page 263).

Fondue is traditionally made tableside in a stainless steel or ceramic pot over a small open flame. Here is my smoke-infused version of a classic fondue using a wood-fired oven or the indirect heat of a grill or cooker. My favorite way of making the fondue is in a clay sand pot as used in Asian cooking. These pots are inexpensive and fun to cook with (see Resources). You can use a ceramic pot with a lid as well. Or, for a dramatic presentation, place the fondue pot on the table over a small charcoal hibachi to keep hot (see Resources). You can use endive or radicchio leaves and red peppers for dipping in addition to the bread. Serve with a small, simple salad.

Poaching refers to cooking in a liquid that’s heated to just below boiling. The shells are kept on the shrimp while cooking to keep them tender and to allow the shells to release their flavor into the poaching liquid. Cooking halibut, salmon, or shellfish this way produces a delicate texture.

Brussels sprouts are misunderstood. They are often served overcooked, mushy, with not a lot of flavor. When wood-fire roasted along with shallots, however, they become caramelized, subtly smoky, and sweet.

This recipe is simple but packed with flavor. You can substitute other shellfish, such as mussels or shrimp or cracked crab, or a combination of all of these. This version gives a nod to Provence, using herbes de Provence and Pernod. The rich liquor created by the combination of the shellfish, garlic, wine, and herbs is the best part! Bake up some No-Knead Dutch Oven Bread (page 85) to accompany this delightful dish.

(Note that this is always called a stew but it is actually a braise, because the meat is browned.)