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Handmade Chestnut Rigatoni with Braised Veal, Squash, Shaved Brussels Sprouts, and Pecorino

Handmade Chestnut Rigatoni with Braised Veal, Squash, Shaved Brussels Sprouts, and Pecorino


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Jane Bruce

For a hearty hoilday meal, try this flavorful chestnut pasta with tender braised veal and vegetables.

For more recipes, visit Justmarriedandcooking.com

Ingredients

For the pasta

  • 4 Ounces chestnut flour
  • 3 Ounces bread flour
  • 1/4 Teaspoon baking soda
  • 1 egg white
  • 2 Ounces water

For the braised veal, squash, and shaved Brussels sprouts

  • 1 Pound braised veal meat, or duck confit
  • 2 Cups veal cooking liquid or chicken stock
  • 1 Cup Brussels sprouts, shaved or thinly sliced
  • 1 Cup roasted butternut squash
  • Fresh grated pecorino cheese, as needed

Leite's Culinaria

Welcome to the world according to me, David Leite (my last name, quite coincidentally, rhymes with “eat” in English, “ate” in Portuguese). Nothing frustrates me more than recipes that disappoint, so rest assured, you’ll find only tried-and-true, trustworthy recipes here. Each recipe we offer has been made time and again by our team of recipe testers and home cooks.

You’ll also find a different kind of sustenance on Leite’s Culinaria—how-tos, essays, musings, and interviews from writers both Pulitzer prize-winning and previously unpublished. These writers have one thing in common: Their lives are shaped by food. So eat, drink, read, and don’t forget to leave a comment. And the rest of the story…


Customer Review

This is not a review, but just a list of the recipes for your reference.

The recipes are broken down into:
- Salads
- Soups
- Starters
- Fish
- Poultry and Game
- Meat
- Desserts

- Endive and Heirloom Apple Salad (Applewood-smoked bacon, candied pecans, and creamy montgomery cheddar dressing)
- White Asparagus Salad with "Crunchy" Poached Farm Egg (fresh porcini, pamesan fonduta, and serrano ham)
- Mediterranean Mussels with Panzanella and Arugula (fennel confit and soft saffron aioli)
- Warm Medjool Dates Stuffed with Goat Cheese (blood oranges, pistachios, pomegranate, bitter greens, and blood orange vinaigrette)
- Carpaccio of Fresh Hearts of Palm, Cucumberes, and Summer Truffles (ricotta salata and banyuls vinaigrette)
- Salt-Roasted Bosc Pear and Roquefort Salad (toasted walnut relish, port vinaigrette, and lollo rossa lettuce)

- Cauliflower Soup with Maine Lobster
- White Corn Soup (little crab cake "Souffles")
- Roasted Ratatouille Soup with White Beans and Serrano Ham
- Braised Chestnut Soup (apple cream and crispy duck confit)
- Provencal Fish Soup (herb-roasted jumbo prawns, bouillabaisse relish and aioli)
- Artichoke Soup (artichoke hearts, marcona almond and mint pesto)

- Dungeness Crab Cakes (asparagus, lemon vinaigreete, and crab salad)
- Black Truffle Pappardelle (Shaved black truffled and parmesan beurre fondue)
- Pan-Seared Monterey Calamari (fresh dungeness crab legs and oven-roasted tomatoes)
- Fried Green Tomato and Crispy Hama Hama Oyster "BLT," (tartar sauce and green tomato vinaigrette)
- Goat Cheese and Truffle Ravioli (pine nut pesto, basil and tiny fava pesto, roasted tomatoes, white asparagus and truffles)
- Trio of Tuna Tartares (jalapeno and ginger, spicy red chile, shiitake, and white soy)
- Seared Sea Scallop (fesh shelling beans, lomo embuchado, smoked Spanish paprika)
- Sand Dabs Stuffed with Lobster (artichoke confit, parsley beurre fondue)
- Maine Lobster Tail with John Desmond's Black Pudding (potato mousseline, fennel and leek relish, blood orange jus)
- Pan-Seared Foie Gras (bosc pear confit, almond pain perdue, sherry vinegar reduction, and assorted salts and peppers)
- Quail Stuffed with Foie Gras and Roasted Porcini Mushrooms (kabocha squash puree and asian pear, thyme and Spanish sherry relish)
- Glazed Sweetbreads in Potato Crust (chanterelle mushrooms and red wine reduction)
- Pan-Roasted Mediterranean Rouget Barbet (melted eggplant, shrimp and basil beignets, heirloom tomato carpaccio)

- California White Sea Bass Roasted with Olives and Basil (potatoes crushed with garlic, chiles, and arugula, tomato vinaigrette)
- Pan-Roasted Halibut Fillets and Cheeks (Fresh morel mushrooms, spring vegetables, green garlic pesto, and morel mushroom jus)
- Pan-Roatsed Wild King or Ivory Salmon (potato bacon, and watercress cake, shaved apple and fennel salad, cider sauce, and mustard vinaigrette)
- Roasted True Cod (tomato gratin, pancetta and baby spinach salad, pine nut relish)
- Pan-Roasted Black Bass (Santa Barbara Spot Prawns, Cauliflower "Risotto")
- Crispy-Skinned Onaga (braised shellfish mushrooms and fresh hearts of palm)
- Bacon-Wrapped Maine Monkfish Stuffed with Lobster and Avocado (fresh coriander risotto and green almonds)
- Spiny Lobster Paella (with a pot of steamed clams and chorizo)

- Buttermilk-Brined Fried Little Chickens (mashed potatoes, gravy, and cream biscuits)
- Roasted Poussin with Spicy Corn Bread Stuffing (andouille gumbo sauce)
- Pot-Roasted Guinea Hens (twice-cooked potatoes with garlic mousseline, warm arugula and olive salad with glazed walnuts)
- Pan-Roasted California Pheasant Breast (spring onions, prunes in armagnac, braised bascon, savoy spinach, and lisa's potato pancakes)
- Duck Breast Stuffed with Apples and Chestnuts and Roasted in Bacon (celery root puree and calvados sauce)
- Pan-Roasted Squab (hazelnut pancakes, grape and kumquat relish, foie gras sauce)
- Rabbit Two Ways (legs fried in a parmesan crust and roasted loins wrapped in Smithfield County "prosciutto," fava beans, English peas, and mint)

- Fennel-Roasted Pork Tenderloin and Porcini-Pork Sausage Wrapped in Pancetta (white and green beans with garlic confit, pork-porcini juc)
- Cider-Brined Berkshire Pork Loin Chop (bacon, pomegranate, and pistachio relish, shaved brussels sprouts, and cider jus)
- Lamb Porterhouse Chop Stuffed with Broccoli Rabe and Melted Garlic (potato risotto)
- Veal Chops Stuffed with Porcini Mushrooms and Asiago Cheese (roasted fingerling potatoes, tomatoes, sage, pancetta, and arugula)
- Veal, Veal, Veal (roasted tenderloin, veal osso buco, and veal cheek ravioli)
- Fire-Roasted Angus Beef Filet (sweet white corn and chanterelles, blue cheese fritters, and heirloom tomatoes)
- New York Strip Roasted in an Herbed Salt Crust (creamed morels with aged Madeira on Toast)
- "Steamship" Short Ribs Bourguignon
- New Year's Eve Venison Chop "Rossino": Venison, foie gras, toast, creamed spinach, truffle sauce, and shaved black truffled

- Whole-Apple Crisp (Rum raisin ice cream, cider caramel sauce)
- Chocolate Cherry Short (old fashioed vanilla ice cream and cherries jubilee)
- Majari Chocolate Truffle Tart with Salted Caramel Ice Cream
- White Chocolate-Banana Cream Pie
- Carrot Cake with Cream Cheese Filling (candied walnut ice cream, cream cheese ice cream, carrot sorbet)
- Heather Hot's Lemon Meringue Icebox Cake
- Bittersweet Chocolate Cake (caramel corn ice cream and caramel sauce)
- Chocolate Temptation (chocolate panna cotta, chocolate toffee crunch)
- vanilla, vanilla, vanilla (creme brulee, bavarian timbale, ice cream sandwich)

This is not a review, but just a list of the recipes for your reference.

The recipes are broken down into:
- Salads
- Soups
- Starters
- Fish
- Poultry and Game
- Meat
- Desserts

- Endive and Heirloom Apple Salad (Applewood-smoked bacon, candied pecans, and creamy montgomery cheddar dressing)
- White Asparagus Salad with "Crunchy" Poached Farm Egg (fresh porcini, pamesan fonduta, and serrano ham)
- Mediterranean Mussels with Panzanella and Arugula (fennel confit and soft saffron aioli)
- Warm Medjool Dates Stuffed with Goat Cheese (blood oranges, pistachios, pomegranate, bitter greens, and blood orange vinaigrette)
- Carpaccio of Fresh Hearts of Palm, Cucumberes, and Summer Truffles (ricotta salata and banyuls vinaigrette)
- Salt-Roasted Bosc Pear and Roquefort Salad (toasted walnut relish, port vinaigrette, and lollo rossa lettuce)

- Cauliflower Soup with Maine Lobster
- White Corn Soup (little crab cake "Souffles")
- Roasted Ratatouille Soup with White Beans and Serrano Ham
- Braised Chestnut Soup (apple cream and crispy duck confit)
- Provencal Fish Soup (herb-roasted jumbo prawns, bouillabaisse relish and aioli)
- Artichoke Soup (artichoke hearts, marcona almond and mint pesto)

- Dungeness Crab Cakes (asparagus, lemon vinaigreete, and crab salad)
- Black Truffle Pappardelle (Shaved black truffled and parmesan beurre fondue)
- Pan-Seared Monterey Calamari (fresh dungeness crab legs and oven-roasted tomatoes)
- Fried Green Tomato and Crispy Hama Hama Oyster "BLT," (tartar sauce and green tomato vinaigrette)
- Goat Cheese and Truffle Ravioli (pine nut pesto, basil and tiny fava pesto, roasted tomatoes, white asparagus and truffles)
- Trio of Tuna Tartares (jalapeno and ginger, spicy red chile, shiitake, and white soy)
- Seared Sea Scallop (fesh shelling beans, lomo embuchado, smoked Spanish paprika)
- Sand Dabs Stuffed with Lobster (artichoke confit, parsley beurre fondue)
- Maine Lobster Tail with John Desmond's Black Pudding (potato mousseline, fennel and leek relish, blood orange jus)
- Pan-Seared Foie Gras (bosc pear confit, almond pain perdue, sherry vinegar reduction, and assorted salts and peppers)
- Quail Stuffed with Foie Gras and Roasted Porcini Mushrooms (kabocha squash puree and asian pear, thyme and Spanish sherry relish)
- Glazed Sweetbreads in Potato Crust (chanterelle mushrooms and red wine reduction)
- Pan-Roasted Mediterranean Rouget Barbet (melted eggplant, shrimp and basil beignets, heirloom tomato carpaccio)

- California White Sea Bass Roasted with Olives and Basil (potatoes crushed with garlic, chiles, and arugula, tomato vinaigrette)
- Pan-Roasted Halibut Fillets and Cheeks (Fresh morel mushrooms, spring vegetables, green garlic pesto, and morel mushroom jus)
- Pan-Roatsed Wild King or Ivory Salmon (potato bacon, and watercress cake, shaved apple and fennel salad, cider sauce, and mustard vinaigrette)
- Roasted True Cod (tomato gratin, pancetta and baby spinach salad, pine nut relish)
- Pan-Roasted Black Bass (Santa Barbara Spot Prawns, Cauliflower "Risotto")
- Crispy-Skinned Onaga (braised shellfish mushrooms and fresh hearts of palm)
- Bacon-Wrapped Maine Monkfish Stuffed with Lobster and Avocado (fresh coriander risotto and green almonds)
- Spiny Lobster Paella (with a pot of steamed clams and chorizo)

- Buttermilk-Brined Fried Little Chickens (mashed potatoes, gravy, and cream biscuits)
- Roasted Poussin with Spicy Corn Bread Stuffing (andouille gumbo sauce)
- Pot-Roasted Guinea Hens (twice-cooked potatoes with garlic mousseline, warm arugula and olive salad with glazed walnuts)
- Pan-Roasted California Pheasant Breast (spring onions, prunes in armagnac, braised bascon, savoy spinach, and lisa's potato pancakes)
- Duck Breast Stuffed with Apples and Chestnuts and Roasted in Bacon (celery root puree and calvados sauce)
- Pan-Roasted Squab (hazelnut pancakes, grape and kumquat relish, foie gras sauce)
- Rabbit Two Ways (legs fried in a parmesan crust and roasted loins wrapped in Smithfield County "prosciutto," fava beans, English peas, and mint)

- Fennel-Roasted Pork Tenderloin and Porcini-Pork Sausage Wrapped in Pancetta (white and green beans with garlic confit, pork-porcini juc)
- Cider-Brined Berkshire Pork Loin Chop (bacon, pomegranate, and pistachio relish, shaved brussels sprouts, and cider jus)
- Lamb Porterhouse Chop Stuffed with Broccoli Rabe and Melted Garlic (potato risotto)
- Veal Chops Stuffed with Porcini Mushrooms and Asiago Cheese (roasted fingerling potatoes, tomatoes, sage, pancetta, and arugula)
- Veal, Veal, Veal (roasted tenderloin, veal osso buco, and veal cheek ravioli)
- Fire-Roasted Angus Beef Filet (sweet white corn and chanterelles, blue cheese fritters, and heirloom tomatoes)
- New York Strip Roasted in an Herbed Salt Crust (creamed morels with aged Madeira on Toast)
- "Steamship" Short Ribs Bourguignon
- New Year's Eve Venison Chop "Rossino": Venison, foie gras, toast, creamed spinach, truffle sauce, and shaved black truffled

- Whole-Apple Crisp (Rum raisin ice cream, cider caramel sauce)
- Chocolate Cherry Short (old fashioed vanilla ice cream and cherries jubilee)
- Majari Chocolate Truffle Tart with Salted Caramel Ice Cream
- White Chocolate-Banana Cream Pie
- Carrot Cake with Cream Cheese Filling (candied walnut ice cream, cream cheese ice cream, carrot sorbet)
- Heather Hot's Lemon Meringue Icebox Cake
- Bittersweet Chocolate Cake (caramel corn ice cream and caramel sauce)
- Chocolate Temptation (chocolate panna cotta, chocolate toffee crunch)
- vanilla, vanilla, vanilla (creme brulee, bavarian timbale, ice cream sandwich)


All Recipes

Paul “Sweet Paul” Lowe is guided by his grandmother, Mormor’s, motto: “fullkommenhet er kjedelig” -- “perfection is boring”. Born in Oslo, his Mormor and Great Auntie Gunnvor instilled in him a love for cooking and crafting that carried over to his career in New York as a food and props stylist, and eventually the creative guru behind the quarterly Sweet Paul Magazine. Flipping through the pages of his eponymous magazine, you’ll be riveted by beautiful culinary and crafting ideas that remain humble and accessible -- but never boring!

About the Magazine

Sweet Paul Magazine is a lifestyle magazine for anyone looking to make simple, elegant meals and stylishly easy crafts for the home. We're about homemade and handmade, and we're helping our readers create a one-of-a-kind style for life&rsquos every day occasions.


COVID-19 Surcharge

To help offset restrictions on our business resulting from the COVID-19 crisis, a 5% surcharge has been added to all guest checks. If you would like this removed, please let us know. PLEASE NOTE: We are a cashless restaurant.

Description:
THIS IS A CASH-FREE RESTAURANT. WE ACCEPT ALL MAJOR CREDIT CARDS.

Cocktails

SPANISH G&T cardamom-infused gin, mediterranean tonic, mint, rosemary, lime - $15

Tequila Talkin' fresno arette blanco, house-made margarita mix - $15

Leone Vodka, Habanero Honey, Fresh Blackberry and Rosemary - $15

Gold Digger Bourbon, House Lemonade and Giffard - $15

Prickly Pearadise Codigo Rosa Tequila, Prickly Pear Puree, fresh lime - $16

Classic Martini Belvedere Vodka, Shaken, three olives - $16

Margarita Pitcher house margarita by the pitcher, can be made spicy or regular, serves four - $50

Sangria Pitcher housemade red sangria by the pitcher, serves four - $45

Bottles & Cans

IPA three weavers "expatriate" - $8

Peroni pilsner, crisp & refreshing - $8

PILSNER Boomtown brewery mic Czech (16oz) - $10

BELGIAN WHITE ALE avery - $7

Hard Kombucha juneshine iced tea lemonade (16oz) - $11

Brooklyn Special Effects non-alcoholic ipa contains less than .5% alc/vol - $7

Ommegang Rosetta sour ale aged on cherries - $8

Caliban modern times hazy india pale ale - $10


The Restaurant Issue: 96 Favorites

Owners Bob Mitchell and Tom Holmes scour the markets for aged beef so fine, it should be insured. Your new favorite slab of beef: 10 ounces of certified Angus bliss seared in a 1,600-degree oven. Filet mignon, Delmonico, New York strip&mdashthey&rsquore all here. One-of-a-kind seared beef capriccio is served with deep-fried prosciutto, artichokes drizzled with roasted garlic and horseradish-infused olive oil, then garnished with shaved Parmesan. 18585 Coastal Hwy., Suite 6, Rehoboth Beach, 645-9355

Abstractions Sushi Bar

Agave Mexican Grill

At Agave, more than 70 varieties of tequila find their way into glasses for sipping, tasting flights and margaritas. Before opening the place, owner Chris McKeown toured Mexico to learn what gives añejo tequila its oaky finish while he also discovered the secrets of stellar Mexican cuisine. Think chiles en nogada and crispy fish tacos. Diminutive though it is, Agave has become a hotspot. The good: It&rsquos hoppin&rsquo. The bad: You might have to wait for a seat. 137 Second St., Lewes, 645-1232

Aqua Sol

You&rsquoll love the view of the marina from the sunroom, with its towering windows. You&rsquoll also love a festive offering of starters such as skewered jerk chicken, ceviche and conch fritters. Feeling the island vibe yet? Try the dark rum-guava barbecue sauce on the ribs or a good Cuban sandwich. If you like yuca, you&rsquoll find plenty of it here, as chips, as a mash and as gnocchi. 3006 Summit Harbour Place, Bear, 365-6490

Page 2: The Restaurant Issue: 96 Favorites, continues…

At The Rail

Other places may have golf course views, but none is as panoramic as At the Rail&rsquos vantage of White Clay Creek Country Club. You&rsquoll find classic steak and seafood dishes, but the chefs also stretch with offerings such as an appetizer of short rib spanikopita ravioli bursting with tangy feta cheese. Seasonal wine dinners stretch the bounds in delicious ways. The decor is classic and comfortably rich. 777 Delaware Park Blvd., Wilmington, 994-6700

The Augusta Grille

The renovated Clarion Belle hotel is a world away, and with a name like The Augusta, the emphasis is on cuisine of the South, such as peanut soup and pecan- and sweet potato-crusted catfish, pecan pie with bourbon cream and, from the bar, cool mint juleps. But there are Italian favorites too, prime rib and beef tenderloin, and fresh seafood, all served in a warm, softly lit dining room. 1612 N. Dupont Hwy., New Castle, 299-1414

Back Burner

Almost 30 ago, the Back Burner set the standard for an area that was in need of fine dining, and it remains at the fore. The menu recently changed to accommodate budget-minded diners, but the decor is still country elegant, and the pumpkin-mushroom soup and stuffed mushroom caps remain area classics. There is nothing like a seafood stew Provençal on a chilly night. 425 Hockessin Corner, Hockessin, 239-2314

The Back Porch Café

Made by foodies, for foodies, The Back Porch is the only place in Delaware where you will find grilled rabbit loin with truffled gnocchi or walnut-crusted paillards of duck breast with beet root polenta and blood orange. Chef Leo Medisch and the rest of Back Porch&rsquos owners travel far and wide to excite their taste buds, then pass the adventure on to you, via Pugliese buratta, roasted Guinea hen and more. Try The Back Porch&rsquos Café Flambé, a mix of Kahlua, Galiano and coffee embellished with fresh whipped cream, cinnamon and nutmeg and a rim of scorched sugar. It&rsquos the best, if not the coolest, drink at the beach. Watching one made is akin to watching someone blow glass by hand. 59 Rehoboth Ave., Rehoboth Beach, 227-3674

Page 3: The Restaurant Issue: 96 Favorites, continues…

Big Fish Grill

Norman and Eric Sugrue&rsquos family recipes are so good, other families pack into Big Fish to taste them. Fish is an obvious choice&mdashfrom crab cakes and fried shrimp to pan-seared mahi mahi&mdashbut you&rsquove got to love homemade sides like sweet potato mashers and desserts like peanut butter pie. The new Wilmington Riverfront location takes the same approach as the original in Rehoboth, but with an uptown twist. Expect more mushroom- and Gouda-crusted rockfish and rare-only tuna with wasabi cream. 20298 Coastal Hwy., Rehoboth Beach, 227-3474 720 Justison St., Wilmington, 652-FISH

Blue Moon

The only Delaware bar-restaurant to host the Shirelles and serve foie gras in the same calendar year combines a hugely popular bar with a high-end dining room. Chef Lion Gardner&rsquos French-, Spanish- and Italian-influenced menu borrows heavily from local, sustainable and organic products. He loves pushing the envelope, so fans expect superb lamb dishes, as well as the signature fried green tomatoes to start. On Tasting Tuesdays, Gardner turns loving patrons into his willing guinea pigs with a slightly off-beat tasting menu. Expect dishes such as duck confit tamales and smoked mackerel taquitos. 35 Baltimore Ave., Rehoboth Beach, 227-6515

Bluecoast Seafood Grill

Colors and flavors mingle during picturesque sunsets on the bay, when amber and crimson from the sky meld with green-lipped mussels, white clams and red lobster on the table. Fresh goes a long way in describing the food at Bluecoast, where a devotion to seasonal produce and an on-site fish market makes freshness abundant. The place wows diners with dishes such as rustic seafood stew alongside shaved Brussels sprouts with shaved pecorino and truffle oil on a cool off-season night. 1111 Highway One, Bethany Beach, 539-7111

Bon Appetit

Nobody&rsquos confusing western Sussex with the Burgundy countryside, unless they&rsquore in Bon Appetit, Karen and Chino Pedemonte&rsquos love letter to French sophistication. Salmon (or saumon, en Français) Poireaux, chicken divan, country pâté and the best sautéed escargot in Delaware win loyal diners. Visit when the bouquet of garlic and herbs de Provençe is what you&rsquore after. While other restaurants hang their hats on French influence or style, Seaford&rsquos little gem is likely the last full-bore French experience in the state. 312 High St., Seaford, 629-3700

Page 4: The Restaurant Issue: 96 Favorites, continues…

Bonz

Harrington is a steak-and-potatoes kind of town, and Bonz gives its visitors some of the best. Strip dance, anyone? Rastilli Bros.-procured Kansas City strip steak, New York strip steak and hard-to-come-by Wagyu strip steak. Or go for the coveted bone-in filet mignon. You&rsquoll enjoy a very un-casino-like 44-seat outdoor courtyard shrouded in greenery and brick floors. Harrington Raceway and Casino, U.S. 13, 398-5348

Brasserie Grille

Why don&rsquot more people know about the Brasserie? Tucked into the Christiana Hilton, it&rsquos far more than a convenient place for travelers. It&rsquos part steakhouse, part seafood house (chef Jim Lauser prepares some of the best crab cakes around), and all classic. We don&rsquot see veal Oscar on enough menus these days. 100 Continental Drive, Newark, 454-1500

Buckley&rsquos Tavern

David Weir bridges two worlds: country pub and country inn. In the lounge, feast on burgers, quesadillas and ribs. In the dining room, try shrimp and grits with tasso ham, sherry cream and green chilis. Happy hours are lively. The dining room stays genteel. Come summer, choose from three outdoor dining areas: the vine-covered front porch, the villa-like rear patio, or the rooftop deck. 5812 Kennett Pike, Wilmington, 656-9776

The Buttery

The Buttery is a rare package of liveliness, intimacy and innovation, all in a comfy Victorian mansion. Chefs are passionate about farm-fresh and organic produce and meats, but not at the cost of flavor or true innovation. The Buttery has no trouble with contempo dishes, but its crab cakes, bleu cheese salad and seafood chowder will never be replaced. Opulent dining is a steal at $28 for three courses between 5 p.m. and 7 p.m., and nice weather is for dining on the lovingly restored veranda. The Buttery&rsquos wine program, with an emphasis on small producers and estate-bottled selections, is legendary. 102 Second St., Lewes, 645-7755

Page 5: The Restaurant Issue: 96 Favorites, continues…

Café Mezzanotte

Café Mezzanotte is nothing if not comfortable. The palette is soft and soothing. The tables are nicely spaced. The food, of course, is delicious. You&rsquoll find all the usual Italian favorites done very well, but with a few surprises such as baked oysters stuffed with crab meat and drizzled with truffle oil, as well as crepes filled with chicken and spinach. There is ample seafood, as well as beef, veal, pork and chicken with sides such as polenta and sauces such as porcini cream. The wine list is predominantly Italian, natch. 1007 N. Orange St., Wilmington, 658-7050

Café Scalessa&rsquos

Neighborhood Italian isn&rsquot supposed to be this fun. Don Scalessa and his crew make every service a party with music, dancing, great food and adoration of Italian-American culture. Sunday pork with rigatoni and ricotta is a can&rsquot-miss, as is the creamy and delicate crab dip. Meatballs are heralded across the region. Fridays are ladies nights&mdash$5 mixed drinks and $3 beers. Sunday brunch is big, as are homemade tiramisu, cannoli and butter cake. 504 Greenhill Ave., Wilmington, 656-0955

Caffé Gelato

Fine dining in downtown Newark used to be a rare sight. Gelato changed that. Owner Ryan German&rsquos love of wine is fun to observe. At the new wine bar, try one of 1,500 bottles on reserve. Whether you&rsquore an amorous sophomore marketing major trying to impress a restaurant management major with your refined taste, or whether you&rsquore keeping the flame alive, this is your place. The gelato is one of the best desserts in the state. 90 E. Main St., Newark, 738-5811

Capers & Lemons

Don&rsquot let the beautifully contemporary lines and warm palette of the dining room fool you&mdashthis is pure Old World comfort. Build your own antipasto from a selection of such delicacies as braised fennel, roasted beets, delicious Italian meats and more. There are a variety of individually sized wood-fired pizzas, as well as homemade pastas. The chicken piccata proves that Capers & Lemons lives up to its name. Don&rsquot fill up on the garlic mashed potatoes. You need room for the decadent tiramisu. 301 Little Falls Drive, Wilmington, 256-0524

Page 6: The Restaurant Issue: 96 Favorites, continues…

Captain Pete&rsquos Mediterranean Cove

If you&rsquore looking for good Greek food, Captain Pete&rsquos is one of the few places to offer it. Start with a sampler of dolmades, spanakopita, olives, meatballs, sausages, good feta and more. Since you&rsquore at the beach, go native by ordering the catch of the day. Grilled on an open flame, it&rsquos always perfect. Yes, there are Greek wines. 700 Coastal Hwy., Fenwick Island, 537-5900

Casablanca

A softly lit dining room with cushy seats and rugs is the backdrop to one of the most fun dining experiences around. The roasted lemon chicken falls off the bone. The flaky bastilla of cinnamon-dusted phyllo dough and ground chicken is a revelation. From places unseen emerge bellydancers and Moroccan waiters bearing seven tempting courses. At $25 a head, it&rsquos the best value at a place without a drive-through. 4010 N. Dupont Hwy., New Castle, 652-5344

Catch 54

Pick your view of Assawoman Bay: from above, via the dining room, or from sea level on the deck. Either enhances the menu of creative seafood. Where else would anyone find so local a catch as bluefish? Menus change, but there&rsquos usually a seafood pasta dish and a seafood stew. Now is the time for special off-season prices on food and wine. Del. 54, Fenwick Island, 436-8600

Chops Grille

The signatures as the restaurant of the Sheraton Dover? Chops, of course: the pork chops with grilled apple-fennel slaw and amaretto reduction, as well as grilled rack of lamb with black cherry-mint sauce. There is prime rib and grilled steaks (combined with shrimp or crab, if you wish). Seafood gets touches of Asia, Italy and France. 1570 N. Dupont Hwy., Dover, 678-8500

Cloud 9

This bistro offers a bit of everything: a lively bar, live entertainment, dancing and good food. The menu changes frequently, but often includes fun items such as lobster tempura and scallop-lobster risotto. Blueberry martinis win raves. 234 Rehoboth Ave., Rehoboth Beach, 226-1999

Page 7: The Restaurant Issue: 96 Favorites, continues…

Confucius Chinese Cuisine

A secret handshake among locals who know how amazing it is, Shawn Xiong&rsquos Confucius goes toe-to-toe with Rehoboth&rsquos classiest restaurants. Like its simple, bright and sophisticated interior (eggshell walls covered sparsely with local artwork), Confucius&rsquo dishes have an inescapably clean quality&mdashbeautifully plated, never greasy, never muddled with sauce. Fried dishes are only lightly fried. Peking duck is a signature dish. Go when you want to see where the town&rsquos best chefs dine out. The surprise: Sunday brunch, a $10 three-course meal that may include items like steamed pork buns, stuffed eggplant, and dumplings. 57 Wilmington Ave., Rehoboth Beach, 227-3848

Cool Springs Fish Bar

Dennis Forbes and crew offer perfectly consistent fish-house fare with a twist. From the open kitchen, chefs create tried-and-true recipes such as stuffed rockfish, prime rib and seared tuna, plus more adventuresome oyster sashimi&mdashsushi-grade tuna pounded flat to top a raw oyster piqued with wasabi sauce. Call ahead to find out whether Cool Springs is doing your favorite seafood special, be it highly coveted shrimp and grits or grilled halibut with shrimp succotash. Forbes bakes eight desserts daily. 2463 S. State St., Dover, 698-1955

Corner Bistro

Mickey Donatello&rsquos masterpiece has a little quirk, which provides North Wilmington a bit of cool and affordable made-from-scratch cuisine. Classic bistro offerings&mdashsteak frites, split game hen&mdashare handled well. Affordable wines by the glass are plentiful. CB&rsquos relaxed atmosphere allows diners to have an audible conversation. Regulars know to save room for homemade desserts, from classic Key lime pie and &ldquothe cake&rdquo to layered delicacies like dulce de leche-laced banoffee tarts. 3604 Silverside Road, Wilmington, 477-1778

The Crownery

Authentic Chinese cuisine is more common in big cities, but Hockessin is home to one of the area&rsquos best examples of beyond-General-Tso Chinese. Think of it as soul food from the East&mdashseafood-bean curd soup, salt-crust baked pork chops, fat braised egg noodles and mushrooms. 228 Lantana Drive, Hockessin, 239-3825

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Culinaria

Ten years of style and sophistication in strip-mall laden North Wilmington is, ironically, found in a strip mall. In Culinaria&rsquos open kitchen, the masterful Ezio Reynaud turns the familiar into something striking, be it roast salmon, famous potato-crusted catfish or otherworldly mashed potatoes. Trends be damned. Liver and onions, tomato soup, shrimp scampi&mdashReynaud and partner Pam Grabowski never overshoot. They do the basics very, very well. 1812 Marsh Road, Wilmington, 475-4860

Cultured Pearl

The Pearl is artful in every way, from its rooftop koi pond to its martinis. Maki helped put the Pearl on the map, thanks to creative twists on rolls adored by Western palates. Look for a bit of pineapple in the East of Maui roll and habañero in the Kazan roll. The sake list is the best at the beach. The Pearl is packed in summer, but the multi-level dining nooks help guests feel more spread out. Wow&mdashthere are 15,000 gallons of water in the Pearl&rsquos rooftop lagoon, where gazebo islands provide the best way to watch the doings in town. 301 Rehoboth Ave., Rehoboth Beach, 227-8493

Deep Blue

There was no better way to kick off the downtown Wilmington renaissance 10 years ago. Owner Dan Butler already had a proven record of great concepts and hiring great talent. From its start, Deep Blue has been sleek, urbane, lively and delicious. Power lunch, fun dinner, happy hour or late night, Deep Blue does it all. The first place in Wilmington to give fish the royal treatment is still one of the best. 111 W. 11th St., Wilmington, 777-2040

DiFebo&rsquos

Jeff and Lisa Osias care for their guests like family, so it&rsquos no wonder a wait on summer weekends is the norm. The Culinary Institute of America grads treat their ingredients with respect. Your veal shank won&rsquot be swimming in an overpowering demi-glace or overwhelmed by a heavy sauce. The place is bright and airy, yet still family-cozy. 789 Garfield Pkwy., Bethany Beach, 539-4550

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Domaine Hudson

Domaine has an unparalleled wine program (400 constantly rotating bottles) that satisfies serious oenophiles and neophytes, all in a dining area that feels more like your neighbor&rsquos rec room than a stuffy wine bar. The country French bistro-style menu is as rock-solid as the wine program, one heavy on seasonal ingredients and motifs. Even rack of lamb glazed with 15-year-old balsamic vinegar won&rsquot break the bank. Domaine&rsquos regular wine dinners, the ones where vintners themselves are typically present, are a must for wine lovers. And Domaine&rsquos new craft beer list is as impressive as its wine list. 1314 N. Washington St., Wilmington, 655-9463

Dos Locos Stone Grill

Dos Locos really took off when it started offering the stone grill three years ago. Order some beef (or lamb or seafood), then cook it to your liking on a red-hot stone delivered to your table. Choose your own seasoning rub and accompanying sauces such as jerk or teriyaki. The Two Crazies also offer all the standard Mexican dishes such as fajitas, burritos, enchiladas and more. The hacienda decor is as warm as the grilling stones, and the bar sizzles with regular drink specials (but don&rsquot be wary about bringing the kids). 208 Rehoboth Ave., Rehoboth Beach, 227-3353

Eclipse Bistro

Carl Georigi&rsquos cozy-chic Eclipse wrote the script for his other restaurants: superior service and straightforward ingredients that sing on the plate. Hearty cold-weather items such as braised short ribs with maple demi-glace always reappear on the menu, along with marinated ribeyes, great pastas and more. Weekends pop with unique fish specials and a small bar crowd. Regulars have been known to dine there five or six nights a week. And it&rsquos truly family-friendly. 1020 N. Union St., Wilmington, 658-1588

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Chef Cyrus Keefer is an artist at heart. He takes his quality ingredients and turns them into masterworks without sacrificing simplicity. Produce from Fifer Orchards and grower Bob Russell of Milton find their way into high-end plates. Wine director Christopher Capriotti steers an award-winning wine program. Eden features intimate curtained booths and a veranda that overlooks Baltimore Avenue. And there&rsquos a new bar menu featuring blue-collar dishes with an Eden twist. Try a braised short rib Manwich or an open-faced meatball sandwich on house-made peasant bread. 23 Baltimore Ave., Rehoboth Beach, 227-3330

Espuma

Hip and upscale in a sort of neo-classic Philly way, Espuma is up there with the most intimate of Rehoboth&rsquos top-tier restaurants. Exciting food in a relaxing environment is prepared by a chef who&rsquos so skillful, you&rsquod think he&rsquod want to show off once in a while. He doesn&rsquot. Go whenever artful revisions of classic flavor combinations (bacon and egg, duck and cherry, citrus and thyme) are available&mdashor whenever it&rsquos martini night. Jay Caputo is a legit celebrity chef. Diners often wait after their meals like kids at a football game to meet him. 28 Wilmington Ave., Rehoboth Beach, 227-4199

Feby&rsquos Fishery

The fish is fresh off the boat, whether it was caught in local waters or the Pacific. Feby&rsquos keeps it simple with a menu of seafood classics: oysters Rockefeller, clams and oysters on the half, or shrimp Lejon to start creamy clam chowder, tomato-y crab and snapper soup to chase then surf and turf, a crabcake or broiled seafood to top the tank. After 35 years, Feby&rsquos is a classic. 3701 Lancaster Pike, Wilmington, 998-9496

Fenwick Crab House

Kitschy and fun, the crab house is a great family place and one of the oldest dining establishments at the beach. The namesake crustacean gets star billing (steamed crabs, crab cakes, crab imperial, etc.), and there&rsquos seafood galore, but longtime owner Scott Fornwalt wants you to try the barbecued ribs. We have. They&rsquore delicious. This is an authentic beach experience. 100 Coastal Hwy., Fenwick Island, 539-2500

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Fins Fish House and Raw Bar

Fins knocked it out of the park when it opened. Diners went bananas over the raw bar (good ones have always been surprisingly rare at the beach), which sources nearly 35 types of oysters from around the world, including briny faves from Chincoteague. Entrées range from well-prepared standards such as crab cakes, fried oysters, and fish and chips to spicy cioppino. The bar, created in classic English pub style, is just plain fun. 234 Rehoboth Ave., Rehoboth Beach, 226-3467

Firebirds Wood Fired Grill

Big bar, big dining room, big beef. And all that beef is grilled over an open flame for the big Western flavor that inspired the concept. Lobster-spinach queso is a bold alternative to crab dip. Bison is an authentic touch. If a handcut filet, strip or ribeye doesn&rsquot move you, there are delicious salmon and chicken dishes. Potatoes are de rigueur. 1225 Churchmans Road, Newark, 366-7577

Fish On!

Like all of Matt Haley&rsquos SoDel Concepts restaurants, Fish On! is contemporary in decor: big, bright windows, sleek black banquet, clean maple chairs, white tablecloths. The cuisine is a perfect match. Pan-roasted halibut with a maple-sherry glaze is teamed with shiitakes and caramelized Brussels sprouts. The tomato-based seafood stew is a fave, as is shrimp and grits studded with chorizo. If fish isn&rsquot your thing, opt for a filet or really good cheeseburger. The caramel toffee cheesecake is beyond description. 17300 N. Village Main Blvd., Lewes, 645-9790

Go Fish!

This is an ordinary chippy that&rsquos so much more, thanks to horseradish-crust salmon, organic cider, and a heck of an environmental conscience. (The place is powered by windmills.) Icelandic cod and thin batter is used to make the fish and chips sweet and crispy. Rich sticky toffee pudding is owner Alison Blyth&rsquos gift to the world. 24 Rehoboth Ave., Rehoboth Beach, 226-1044

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The Green Room

Closing in on 100 years, the stately space formerly known as Main Dining Room is still the epitome of fine dining. The Green Room wraps French-inspired cuisine in gold chandeliers, mahogany walls and Versace china under a soaring ceiling. Executive chef Keith Miller, who&rsquos been with DuPont hospitality for 18 years, is a creative force (and accomplished sugar artist) who is tasked with harnessing the energy of his young, Culinary Institute of America-trained team. The premier special-occasion place isn&rsquot for special occasions only&mdasha $27 entrée isn&rsquot a king&rsquos ransom, and The Green Room offers a three-course meal for $40 every night. On the regular menu, you&rsquoll find pan-roasted squab, seared Costa Rican corvina and Muscovy duck with kale marmalade, but if the crab and fontina cheese sandwich ever left the menu (or heaven forbid, the macaroons), regulars would revolt. 100 W. 11th St., Wilmington, 594-3154

Harry&rsquos Savoy Grill

The flagship of David Banks and owner Xavier Teixido continues to be an indomitable force. The naysayers who think Harry&rsquos hasn&rsquot changed in 20 years are still out there, blissfully unaware that Harry&rsquos was one of the first around to add ceviche to an American menu. Even still, the prime rib, lobster and crab cakes remain superb. It&rsquos the perfect place if your party is a mixed bag. Steak and crab cakes for some, duck confit and ostrich loin for others. All are delicious. Sommelier Anne Hood is one of the best. She trains servers at both Harry&rsquos restaurants in the ways of the grape. 2020 Naamans Road, Wilmington, 475-3000

Harry&rsquos Seafood Grill

Busy in a fun way, Harry&rsquos, like its beef-and-lobster forebear, consistently sources better product than its competition. And you can&rsquot beat the view of the Christina River. Splurge on the grand seafood plateau, a full-on thesis of the raw bar&rsquos best in oysters, mussels, clams, shrimp, ceviche, sashimi, ponzu and lobster. Never be afraid to ask your server exactly what, pray tell, an amberjack, a triple tail or a bigeye is. He&rsquoll explain gladly, and it&rsquos usually delicious. (P.S.: They&rsquore fish.) 101 S. Market St., Wilmington, 777-1500

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Home Grown Café

Perfect for a college town, Home Grown is the eclectic upperclassman who has it all figured out. Lancaster produce and goods can be found in everything from Caesar salad to root vegetable fricassee to goat cheese truffles. It&rsquos the place to go when dieting&mdashor when trying to convince yourself you&rsquore dieting while you pass on the vegetable stir fry in favor of braised pork belly. The bar may be smallish for Main Street, but Home Grown has one of the best beer selections in town. Skip the Pabst and grab a big bottle of Southern Tier&rsquos potent Unearthly. 126 E. Main St., Newark, 266-6993

Iron Hill Brewery and Restaurant

Call it Old Reliable. Iron Hill has always been counted on for consistently solid food in a warm, relaxing atmosphere and impeccably trained servers. The bargain-priced menu plays it safe without being dull. Prime rib, meatloaf and the ilk will always have a place, but so will shrimp Lejon pizza with malted barley dough. Iron Hill will soon surpass Michael Phelps in gold medal count. Its medals are from the Great American Beer Festival and the World Beer Cup. 147 E. Main St., Newark, 266-9000 710 S. Madison St., Wilmington, 472-2739

Jake&rsquos Seafood House

Owner Bill Klemkowski makes a big deal of his crab cakes, which are fashioned according to an old family recipe, and rightfully so. One would expect nothing less than perfection from a place that styles itself a Baltimore seafood house. That means lots of steamed mussels, clams and shrimp, Maryland crab soup and seafood bisque. And it means classic fare such as stuffed flounder, stuffed shrimp, crab imperial and more. There&rsquos ample beef, too.Both locations are bright, modern and very popular. 29 Baltimore Ave., Rehoboth Beach, 227-6237 19178 Coastal Hwy., Rehoboth Beach, 644-7711

Jasmine Restaurant and Lounge

Business crowds file in daily to pop edamame and to nibble on bento box lunches (make your box Japanese, Thai, Chinese or Vietnamese), then take their families back later for dinner. Cool lighting (the walls change color) and a bar that&rsquos always buzzing (sometimes with live music) gives suburban North Wilmington a bit of edge, and the sushi bar, which cranks out signatures such as the lobster and avocado Jasmine Roll, is a favorite place for regulars. You&rsquoll enjoy pad thai, as well as Thai chicken and basil. Jasmine covers the full range of Asian cuisine. 3618 Concord Pike, Wilmington, 479-5618

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Jessop&rsquos Tavern

Was all food this good in 1724? Jessop&rsquos sets out to be the cozy historic tavern in a cozy historic neighborhood and succeeds because the food turns out to be better than anticipated. The period-dressed staffers refer to themselves as compatriots and give true customer service. Chef Lee Ward takes great care for his daily selections of soup and chowder&mdashfrom clam to Indian mulligatawny to butternut squash&mdashwhich are served in pewter. Thirteen draft beers, including a few great Belgians, are always good. Mondays mean big business on oysters, but it&rsquos hard to imagine a better way to enjoy Jessop&rsquos than by warming up at its fireplace on a cold night. 114 Delaware St., New Castle, 322-6111

Kenny&rsquos Pan Asian Cuisine

We love the black lacquer and bright white plates, the red walls, the contemporary art. And we really love the blend of Chinese, Japanese and Thai cuisines as expressed via fried calamari with chili dipping sauce, shrimp tempura and crab Rangoon&mdashand that&rsquos just to start. Kenny&rsquos offers Peking duck and roasted duck with bok choy, as well as a variety of seafood, chicken beef and more. Sushi and noodle dishes are big hits. 1255 Quintilio Drive, Bear, 838-1725

Kindle

It&rsquos only natural warm would be the first thing you think of when it comes to Kindle, the recently relocated bistro whose earth-toned booths and friendly atmosphere made it an instant hit in downtown Lewes. Chef Ian Crandall works magic over seafood and steak dishes. Housemade desserts, like pumpkin cheesecake brûlée topped with whipped Lewes Dairy cream, are unforgettable. 111 Bank St., Lewes, 645-7887

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Krazy Kat&rsquos

Krazy or Kozy? Either way, KK is the most successful around at creating such a relaxing environment, you forget you&rsquore shoulders-deep in fine dining. It&rsquos a study in locally sourced product obsession on the part of chefs Jesse Jones and Donny Merrill, whose shared vision results in some of the most visually stunning and delicious plates around. That&rsquos local goat cheese in the risotto and local crab in the lemon verbena-infused crab cakes that attract some of the area&rsquos social and professional elite. Krazy Kat&rsquos is one of the few places that doles out an amuse-bouche&mdasha quickie one-bite hors d&rsquooeurve&mdashbetween courses. Think of it as a fun little hello from the chef. Del. 100 and Kirk Road, Montchanin, 888-4200

La Casa Pasta

Chef Giuseppe Martuscelli hails from Salerno, so the man knows seafood, and it has won a following that has stayed true for more than 30 years. Regulars return for his pescatore over spaghetti. Newcomers appreciate classics like shrimp scampi done perfectly. Lovers of beef, veal and chicken also will be well pleased. The dining room&rsquos subdued palette is relaxing, setting a stage that puts the food at center. Del. 896, Four Seasons Shopping Center, Newark, 738-9935

La Tolteca

The last of La Toltecas stand sentry on Wilmington&rsquos bustling Concord Pike, still doing wild business by giving its customers exactly what they want&mdashflavorful versions of their favorite Tex-Mex dishes and tasty margaritas. What&rsquos made Tolteca stand the test of time? How about the marinated skirt steak that finds its way into parrilladas, or the fresh-tasting house made pico de gallo. 2209 Concord Pike, Wilmington, 778-4646 4015 Concord Pike, Wilmington, 478-9477

La Tonalteca

The Cedillo and Herrera families continue to march toward Delaware dominance&mdashan extensively renovated Tonalteca reopened in Dover last year. That location pairs its classic, 200-item Tex-Mex menu with an astoundingly colorful dining room, replete with bright colors, a striking, marble-top bar and Mayan-looking artifacts. The restaurant&rsquos heralded statewide Cinco de Mayo celebration is just a few months away. 245 S. Dupont Hwy., Dover, 735-1572 528 S. Bay Road, Dover, 734-4575 654 N. Dupont Blvd., Milford, 422-2111 60 N. College Ave., Newark, 737-8220 4578 Highway One, Rehoboth Beach, 644-3994 1724 W. Newport Pike, Stanton, 636-9484

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Lamberti&rsquos Cucina

Soft colors create a mellow vibe where you can enjoy home-cooked food that will warm you through and through. There are no surprises, just the classics: grilled chicken and veal, Marsalas, saltimboccos and Parmagianas, lots of shellfish in zesty sauces over pastas, and wood-fired pizzas. 1300 Centerville Road, Wilmington, 995-6955 514 Philadelphia Pike, Wilmington, 762-9094

Lupo Di Mare Cucina Italiano

Super chef Matt Haley&rsquos foray into coastal Italian hits the right notes by leaning on fresh herbs, lemons and good olive oil as the backbone for many of its dishes. TV screens in this restaurant (in Hotel Rehoboth) may show classic Italian cinema, but you&rsquoll be too engrossed in seared tuna or eggplant capanata&mdashor too busy watching the doings on Rehoboth Avenue. Go coastal with starters such as octopus stewed with white beans in garlicky tomato sauce. Warm, beachy colors set the tone in the intimate dining room. There&rsquos a fine selection of wines from California and Italy, as well as a couple of choice grappas. 247 Rehoboth Ave., Rehoboth Beach, 226-2240

The Melting Pot

The Melting Pot defines romantic dining, as well as fun dining. Whether you&rsquore dipping with a small group or with a special someone, The Melting Pot is contemporary and cozy and dripping with warmth. Cheese, chocolate and specially seasonedboullions provide an endless variety of ways for you to cook beef, poultry, fish, fruit and more. A fun wine list means even more variety. 1601 Concord Pike, Wilmington, 652-6358

Michele&rsquos Steak and Seafood

With floor-to-ceiling windows that overlook the hotel lobby, Michele&rsquos is the pinnacle of dining at Dover Downs, which now features several great restaurants. It ditched a globetrotting menu that mixed East Asian and Tuscan with Maryland seashore and Southwestern. The new menu is back-to-basics steak and seafood. Michele&rsquos upscale Sunday brunch is considered one of the best in town, and Thursday nights are packed for ladies night, when entrées are half-price. The chef&rsquos table is a lost art, but Michele&rsquos behind-glass chef&rsquos room is undeniably cool, as is its private wine room. Dover Downs Hotel and Casino, 1131 N. Dupont Hwy., Dover, 674-4600

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Mikimotos

Darius Mansoory&rsquos smashingest of smash hits is bathed in black lacquer, deep red walls, and more Japanese pop art (hello, Racer X) than you&rsquoll ever need. An approachable but never-dull pan-Asian menu is highlighted with Western sushi rolls like its famous Hairy Mexican and the inventive Sahara Roll&mdashsnow crab and asparagus topped with Cajun-spiced white tuna. During happy hour, select sushi rolls are priced two for one, sake-tinis are poured with profusion and Wilmington&rsquos younger power set settles in. Part of Miki&rsquos strength is its ability to attract non-sushi types with solid seafood and steak offerings, plus stir-fry, tempura and things like fried Oreo cheesecake spring rolls. 1212 N. Washington St., Wilmington, 656-8638

After a not-so-seismic shift from New American- to Mediterranean-inspired fare (think more pastas, seafood, salumi, and risotto), Moro, under James Beard Award-nominee chef-owner Michael DiBianca, remains one of the most innovative dining forces in the state. Moro prides itself on its ability to source the best and most unique product, be it seafood from top-notch Philly fishmongers Samuel and Sons, or salami flown in overnight from Seattle&rsquos Creminelli Fine Meats. Perhaps the best way to experience Moro is with a three-, four- or five-course chef&rsquos tasting menu, created by DiBianca on a whim using the best ingredients of the day. 1307 N. Scott St., Wilmington, 777-1800

Nage

Nage is a fine balance of comfort and spectacle that simultaneously satisfies adventurous guests, a creative kitchen and the Sunday supper types. The menu changes daily, and has to, in order to keep up with the imaginations of Kevin Reading and Hari Cameron. Part of the fun is watching the gastronomes in the kitchen take an ingredient and run with it (see sumptuous fig halvah with pistachio ice cream and fig compote) or take a familiar dish and turn it ever so slightly on its side (see slow-cooked beef tenderloin with mulled red wine gastrique and mustard seed jam). One mainstay, Nage&rsquos Kobe beef burger, is considered one of the best in the country. Great deals are plentiful, so keep a keen eye toward happy hour ($6 and under bar food), Sunday seafood dinners, farm-to-table dinners, VIP deals, and more. 19730 Coastal Hwy., Rehoboth Beach, 226-2037

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Nantuckets

In a region where Eastern Shore cuisine is gospel, Nantuckets is a welcome and reverent New England-style breath of fresh air. The quahog-scallop chowdah is the breadwinner, but lobster shepherd&rsquos pie is just an awesome idea&mdashtwo 5-ounce tails baked with garlic mashed potatoes, wild mushrooms, spinach and a splash of Chardonnay. White tablecloth spots in Fenwick aren&rsquot the norm, so clean up by taking advantage on Sundays, Wednesdays or Thursdays, when entrées go for $19. Nantuckets&rsquo taproom&mdashhomey with hardwood floors and glass liquor cabinets&mdashis a favorite local hangout because its bar food is as good, if not better, than dining room fare. Go for fresh-tasting baked Brie Alla with grape tomatoes, or try the heartier Nawlins shrimp and sausage. 601 Coastal Hwy., Fenwick Island, 539-2607

Okura Japanese Cuisine Restaurant

In a time when every restaurant that puts a spin on a sushi roll calls itself pan-Asian, Okura has stayed true to its Japanese roots. And it has set the standard. Yes, Okura serves sushi. Yes, it has a few rolls all its own. But it also offers a variety of traditional soups and noodle dishes, the teriyaki and tempura treatments of everything from shrimp and lobster to chicken, and broiled eel. Rice paper screens and tatami seating make Okura the real deal. 703 Ace Memorial Drive, Hockessin, 239-8486

Olé Tapas Lounge

Striking, bold reds and oranges on the wall match Ivan Torres&rsquo Spanish cuisine&mdashrustic, authentic tapas like gooey seared goat cheese with red wine reduction, house-marinated olives or gambas rebosadas, Florida shrimp splashed with saffron aïoli. Go with a group. Few dining experiences are as fun as ordering a lot of Olé&rsquos tapas and sharing. Depending on the time and day, there&rsquos usually a half-off special on sangria or tapas. Wine dinners on the last Tuesday of the month are going gangbusters. Mmmm&mdashtapas for dessert in the form of crispy house-made churros with a rich, hot chocolate cup for dippin&rsquo. 1126 Capitol Trail, Newark, 224-9378

Orillas Tapas Bar and Restaurant

Orillas has been teaching Wilmingtonians the true meaning of tapas (and the pronunciation of Spanish double-Ls) one gamba al ajillo at a time. Mission figs, Serrano ham, Manchego and more are combined in ways that feel at once traditional and innovative. Go when it&rsquos time to get romantic. Cozy and rustic and cool and trendy all-around, the city&rsquos undisputed new date place is causing more romance than &ldquoBarry White&rsquos Greatest Hits.&rdquo As if the sangria wasn&rsquot enough, Orillas now carries high-end cachaca, distilled sugar cane juice from Brazil. Try it in a caipirinha, the new margarita. 413N N. Market St., Wilmington, 427-9700

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Palacio Maya Mexican Restaurant

The Cedillo family built its La Tolteca-La Tonalteca empire on the strength of well executed yet familiar Tex-Mex, and introduced those who dared to authentic regional Mexican with Palacio Maya. From earthy quesadillas de huitlacoche, the sweet-and-savory chiles en nogada and reverence to Gulf shrimp, Palacio Maya creates flavors that go well beyond the norm. 7288 Lancaster Pike, Hockessin, 239-5590

Pan Tai

Still spicy after all these years, the Union Street original melds Southeast Asian influences&mdashthink loads of chilies, garlic, ginger, limes and tamarind&mdashin its chicken, seafood and vegetable dishes. Its pad thai is a longtime favorite, especially for the many chili-heads who order it with maximum heat. The upstairs bar-lounge is a great place to unwind, thanks to a relaxing atmosphere accented with candlelight and original artwork. 837 N. Union St., Wilmington, 652-6633

The Parkway Restaurant

Consistently delicious, The Parkway is an institution in Bethany, the place that started the town down the road of fine dining. Winter brings hearty peppercorn-crusted filets of beef with cognac cream, as well as roasted lamb chops crusted with pecans and rosemary, all drizzled with a demi glace of dried cherries and Shiraz. Summer brings favorites with a twist, such as crab cakes with a sweet chili remoulade. If you like West Coast wines, this is your place. 114 Garfield Pkwy., Bethany Beach, 537-7500

Pickled Pig Pub

Pickled Pig hits that sweet spot all good gastropubs aim for, somewhere between fine dining and fun, atmospheric bar casual. Thank the food, invented by creative chef Michael Stiglitz, and one of the area&rsquos better selections of craft beer. It&rsquos not often you get the chance to pair beer-braised boar cheeks with herbed spaetzle with a pint of North Coast Brother Thelonius Dubbel. 18756 Coastal Hwy., Rehoboth Beach, 645-5444

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The Pig + Fish Restaurant Company

The owners, Iron Hill disciples (and past employees), bring well-executed comfort food, good beers and a familiar upscale-log-cabin vibe to the beach. Michael Stiglitz&rsquos signatures include Tabasco-smoked pork tenderloin, barbecue pork quesadilla and a Pig of the Day special. The Pig + Fish goes cow on Steakhouse Sundays, when $20 gets you prime rib au jus, a New York strip or dry-aged sirloin, plus a house salad and a glass of wine. Extra thirsty fish can head down the road to the Pig&rsquos cousin, Pickled Pig Pub, which offers many microbrews on tap. 236 Rehoboth Ave., Rehoboth Beach, 227-7770

Pizza by Elizabeths reflects its Greenville clientele perfectly&mdashsomehow melding classic, elegant, funky and chic through cushy, vividly patterned booths, big, bold colors and giant murals of famous Elizabeths (Montgomery, Shue, etc.). It&rsquos a concept unlike anything else around: pizzas with sauces like mushroom duxelles and olive pesto, a wide selection of cheeses, and toppings from Serrano ham to artichokes. (There is mozzarella and pepperoni, too.) PBE is consistently packed, so you will always see someone you know, and the crowded front lounge (complete with pianist) creates an air of fun. More than just pizza? Believe it. Creamy tomato soup, curry chicken salad and a seafood salad are some of the best items on the menu. Quiche-like breakfast pizzas, served for Sunday brunch, are out of this world. 3801 Kennett Pike, Greenville, 654-4478

Pomodoro Ristorante Italiano

Giuseppe Furio is making an impassioned effort to introduce Wilmington to real Italian food from inside his cozy stone-and-brick trattoria. Handmade pastas and mozzarella are divine, as are Pomodoro&rsquos seafood dishes. Catch them together in dishes such as linguini with octopus and squid ink sauce, as well as tortellini filled with crab and mascarpone. Furio&rsquos wine list is dotted with Brandywine Valley favorites such as bottles from Penns Woods, and the restaurant holds occasional wine dinner specials to highlight other great vintners. Furio&rsquos daily specials, from braised rabbit to wild boar to lots of fresh seafood, are worth calling ahead for. 729 N. Union St., Wilmington, 574-9800

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Ponos Hawaiian Fine Dining

Ponos is a truly unique experience&mdashand a bit of a surprise in Dewey. Many dishes get Asian touches: yuzu, wasabi, various curries. There&rsquos pineapple, of course. And though trying to turn paella into something distinctively Hawaiian is a novel exercise, you&rsquoll be delighted by standouts such as the sweet-and-spicy glazed pork belly appetizer and the Hawaiian red snapper in a macadamia-cilantro crust served with pineapple risotto and corn-tomato concasse. 1306 Coastal Hwy., Dewey Beach, 227-3119

Chef Jay Caputo&rsquos &ldquoother&rdquo restaurant is so much more, thanks to typically offbeat offerings that don&rsquot stray too far from prevailing tastes: duck confit that&rsquos crispy and tender, a risotto menu that&rsquos delicious and fun, and&mdashwhy not?&mdashKobe beef hot dogs. Just off Rehoboth&rsquos main drag and voluminous foot traffic, Porcini&rsquos lunch business is huge during summer. Folks can eat outdoors on relatively light fare and the rooftop deck is tricked out with stage lighting and a hefty mahogany bar. 210 Second St., Rehoboth Beach, 227-6494

In a shopping complex that&rsquos loaded with chain restaurants, Potstickers almost feels like a chain, too&mdashit&rsquos big, it&rsquos usually filled, it&rsquos brilliantly decorated and it&rsquos cuisine is consistently good. But Potstickers is a cut above, thanks to seasonal, organic vegetables and certified Angus beef that goes into its pan-Asian dishes like Kung Pao San Yang and house signature onion-infused Mongolian beef. The ginger-soy sea bass is delicious. The sampler of namesake potstickers is a terrific start. And there&rsquos sushi. No wonder all those Buddhas on the wall look so contented. 1247 Churchmans Road, Newark, 731-0188

Here, a CIA grad takes on supposedly stodgy Old New Castle with ample spice, freshness and Southern and South American-influenced fare. Prince Johnson&rsquos menu changes with the seasons and is often built around organic produce. Currently, look for squash, sweet potatoes, lamb and dishes like creamy crab risotto or stewed sirloin over sushi rice. Check into Friday Night Jazz for soothing music and candle-topped tables. Prince&rsquos desserts come from acclaimed pastry chef Dana Herbert, who whips up pecan pies, baked apple tarts and scintillating death by chocolate cake. 124 Delaware St., New Castle, 326-1130

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Old-school neighborhood Italian meets Greenville upper crust chic&mdashand works. Be it sautéed softshell crabs, salt-crusted branzino or ground sea urchin, chef-owner Marco Rizzo, a former fisherman, and main man Calixto Fernandez do some amazing things. On Friday and Saturday nights, Marco swings into host extraordinaire to entertain the throng. And there&rsquos a salad even men go nuts for. Marco&rsquos grilled version takes a whole romaine lettuce segment, then tops it with shaved Parmesan, diced fried pancetta and balsamic vinaigrette. 1847 Pulaski Hwy., Bear, 392-2244 3801 Kennett Pike, Greenville, 254-5427

It&rsquos no safari, but Zebra always seems to impress Rehoboth&rsquos adventurous dining crowds with its upscale Italian offerings. Credit the homemade pastas, which include black and white fettuccine, and the house signature veal saltimbocca. A lively bar crowd turns out for downtown people-watching and sublime martinis. 32 Lake Ave., Rehoboth Beach, 226-1160

Dover&rsquos favorite pizza shop-turned-dress-up Italian place still packs them in, thanks to chef Joey Garramone Jr. and his father Guiseppe&rsquos recipes. Roma is old-school for good reason: There&rsquos no denying the staying power of American-Italian favorites made from fresh ingredients, from veal scaloppini to chicken Parmigiana to veal saltimbocca. Yet how many Italian places serve sushi-grade ahi with wasabi and soy-ginger sauce? 3 President Drive, Dover, 678-1041

We may be very familiar with the produce of area farms, but Salt Air takes us to school anyway, propelling local corn, tomatoes, berries and more to new heights. Owner Jonathan Spivak sources darned good product, and chef Nino Mancari captures it in dishes like fire-roasted whole chicken, local porgy and Chincoteague oysters. Take visiting relatives who need an exposition on coastal Delaware cuisine. Salt Air&rsquos secret weapon is pastry chef Rebecca Krebs, whose re-imagining of classics will leave you licking the plate. 50 Wilmington Ave., Rehoboth Beach, 227-2444

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Chef Ray Richardson deserves his propers. He maintains a cozy, laid-back place where his kitchen is as comfortable preparing local faves such as Maryland crab soup and crab cakes as it is with teaming fried green tomatoes with crabmeat and a salad of green pea tendrils drizzled with a chili-lime vinaigrette. Your fish dinner may get a simple buerre blanc or a more playful treatment of Asian touches such as wasabi and pickled ginger. Richardson has as much fun with beef, chicken and pasta. 115 Second St., Lewes, 644-4121

If you&rsquore looking for a walk on the wild side, Sedona occasionally offers game. Less exotic fare all gets a contemporary treatment that goes perfectly with the sophisticated decor of this Bethany treasure. Think peppered tuna with white beans and portobellos in a Pinot Noir reduction. Make a reservation if you&rsquore visiting during summer. 26 Pennsylvania Ave., Bethany Beach, 539-1200

Soffritto serves a healthy mix of Northern and Southern Italian specialties, created with fresh ingredients, in a breathtaking atmosphere. Linguini pescatore is a specialty of chef Antonio Ramos, as is nearly every seafood dish, from langostinos to Dover sole. Wednesday is fish night, when a whole fish can be ordered and filleted tableside for a mere $19.99. The copper water feature spans an entire wall of the dining room, and a nearby stone fireplace mixes with terra cotta and earth tones inside one of the prettiest dining rooms around. 1130 Kirkwood Hwy., Newark, 455-1101

Chef Steve Hagen offers the best of both turf and surf: filets, strips and slabs of prime rib with such finishes as herbed butters, mushroom pan gravy and fresh ground horseradish pork chops with brandied apple jam and fried leeks and salmon, tuna and mahi mahi with delicious risottos, fresh fruit salsas and unique barbecue glazes. 238 Atlantic Ave., Millville, 539-0626

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Stingray Sushi Bar + Asian Latino Grill

Owner Darius Mansoory pulled out all the stops with Stingray, which melds seemingly incompatible elements in surprisingly harmonious ways. Ultra-contemporary Stingray lets you start with pork potstickers or fish tacos. Come dinner, go the other way, if you&rsquod like. Latin: Pan-roasted pork tenderloin over black bean-corn salsa with ginger-lime beurre blanc served with butternut squash roasted with coriander. Asian: Pad Thai of wok-cooked duck breast with julienne vegetables, baby spinach and rice noodles covered with peanut sauce and topped with pan-seared scallops. Get it? 59 Lake Ave., Rehoboth Beach, 227-6476

Its top-shelf wines will blow experts away, but the excellent and affordable wine-by-the-glass program is ideal for those still exploring. The food is equally good. Chef Jason Dietterick, formerly of Rehoboth&rsquos excellent Nage, is big on farm-to-table, hearty but not overly heavy nouveau-bistro cuisine, and there&rsquos a well-rounded cheese program. Visit Tuesday nights for Dietterick&rsquos three-courses for $22 dinner. The dining room harbors an Old World feeling. 115 E. Main St., Newark, 266-8111

Sully&rsquos is the chain place we just can&rsquot ignore. Clubby in an uptown way, it never disappoints. Portions of its famous sides are enough for two. The seafood starters are fresh and delicious. The wedge salad is simply classic. The fish entrées range from simple (broiled lobster tail) to conservatively contemporary (Hong Kong Chilean sea bass). Then there&rsquos all that aged beef. In a place so right, there may be many martinis to choose from, but only one to sip: gin and Vermouth, please. 5525 Concord Pike, Wilmington, 479-7970

Toscana has never been afraid to reinvent itself. Dan Butler&rsquos legions expect him to stay ahead of the curve. His housemade tortellini, coated in sun-dried tomato cream, is a simple luxury, and the Really Good Fries aren&rsquot just a clever name. Italian at heart, Toscana does a mean Sunday fish and pasta dinner, and 20 select bottles of wine are offered for only $20 each. One of the few upscale spots with a really lively nightlife scene, Toscana is where Trolley Square&rsquos vintage crowd hangs with cosmos and John Dalys. 1412 N. Dupont St., Wilmington, 654-8001

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An ambitious owner-chef duo injected new life into a stagnating steakhouse with weekly events and wine dinners, fresh-made pastas and, yes, darn good steaks. Matt Curtis and Robert Lhulier, both Deep Blue alumni, have brought imagination to a menu that is still rustic and recognizable. Sublime chili is made with braised short ribs. Lamb chops get a dose of balsamic gastrique. Gnocchi and fettuccine are made in-house. On Sundays, $2 buys you an ounce of filet mignon. Pony up $4 for two ounces. 805 N. Union St., Wilmington, 654-9780

Vallé has come a long, long way from its humble beginning as a pizza place. Its meaty, well-seasoned crab cakes deserve all the praise that is heaped upon them. Other favorites verge on decadence, such as the char-grilled filet topped with Brie and baked in puff pastry. The Italian gumbo with orzo is a heartwarming dish for any winter night. And don&rsquot forget the pasta. A diverse wine list shows why Vallé earned its Wine Spectator award of excellence. 4752 Limestone Road, Wilmington, 998-9999

Victorian decor in progressive Rehoboth?Victoria&rsquos pulls it off with ease with the leather chairs, rich woods and just enough gingerbread. Try the cream of crab soup, then go with any of the big, brazen and beautiful entrées like Dogfish-head braised chicken, grilled filet or roasted pork belly. Sunday brunch beneath the outdoor trellises is unbeatable, and the normally early-bird-only $29 three-course meal extends all night. Many folks make Victoria&rsquos their last stop for dessert and a nightcap. Crème brûlée and cheesecake are top-notch. 2 Olive Ave., Rehoboth Beach, 227-0615

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Quintessentially Wilmington, Walter&rsquos remains the place for a steak and beef done right. Don&rsquot skimp on crab cakes or clams casino, but you&rsquore visiting Walter&rsquos for steak. Go for the 20-ounce Kansas City strip. On Monday, Thursday and Sunday nights, there&rsquos a complimentary raw bar of juicy oysters, caviar and more. Never one to hop trends, Walter&rsquos added hot-stone seared Kobe beef. It&rsquos a perfect fit. 802 N. Union St., Wilmington, 652-6780

Crossing the Line

Far be it for us to stay home every weekend. These are just over the line and worth the extra 10 minutes of driving.

Bayard House Restaurant

Eastern Shore classics and Baltimore-style seafood favorites are the order of the day. The crab cakes are exquisite. 11 Bohemia Ave., Chesapeake City, Md., (410) 885-5040

Brandywine Prime Seafood and Chops

Owner Dan Butler did a fabulous job of renovating the old Chadds Ford Inn with exposed stone walls and warm woods. You&rsquoll find a full range of steaks on the grill, veal chops and pork chops. 1617 Baltimore Pike, Chadds Ford, Pa., (610) 388-8088

Chesapeake Inn

The first floor and deck offer tavern favorites that keep tiki bar patrons dancing to live music all night. Upstairs features fine dining on such classics as stuffed rockfish and beef on the grill. All areas offer great water views. 605 Second St., Chesapeake City, Md., (410) 885-2040

Dilworthtown Inn

Visit one of the most romantic rooms in Chester County. This is why we love Jim Barnes and his team: duck breast with candied orange, leg confit, frisee-watercress salad, Port-poached black Mission figs and juniper-infused jus. The wine cellar houses 800 selections. 1390 Old Wilmington Pike, West Chester, Pa., (610) 399-1390

Fair Hill Inn

Chefs Phil Pyle and Brian Shaw grow their own produce and herbs, source artisan cheeses from around the world, and serve entrées such as roasted quail and braised boar. Note the house-made charcuterie and cured Italian meats. 3370 Singerly Road, Elkton, Md., (410) 398-4187

Sovana Bistro

Seasonal and local is the mantra. Check the holiday antipasto of local pear and Fontina grilled cheese local beets with sherry vinaigrette and crispy shallots Medjoul dates with goat cheese and Tuscan salami and more. 696 N. Unionville Road, Kennett Square, Pa., (610) 444-5600

Talula&rsquos Table

The wait for the lone table for eight at Bryan Sikora and Aimee Olexy&rsquos 3-year-old BYOB is still a year. You&rsquoll be treated to such dishes as beef tartare with poached quail eggs and capers, lasagna of potato and shaved porcini. 102 W. State St., Kennett Square, Pa., (610) 444-8255


75 Side Dishes That Pair Perfectly with the Christmas Ham

You generally know what you'll be serving at your Thanksgiving or Easter dinners&mdashthose menus are practically set in stone. Christmas on the other hand can be anything you want it to be. Without must-have staples like turkey, ham, pumpkin pie, or cake, there are a lot more options. You can make the dishes that you grew up eating, or you can innovate, and find something more in line with your family's current tastes.

Some folks love to celebrate tradition, and if you're all about a Christmas ham then we are here to help. But if you're looking to switch it up, there are plenty of other ways to make Christmas dinner unforgettable. Whatever you decide, this list of delicious, easy-to-make, and comforting Christmas sides are sure to pair well with the meal. Whether the celebration is informal or impressive, packed with holiday appetizers and fancy Christmas cocktails, or far more focused on keeping healthy Christmas recipes with a few sneaky vegetable substitutions in the mix, we'll help you plan a meal so that everyone can feel welcome and enjoy themselves.

We know the pains of planning the perfect Christmas menu, which is why we rounded up dozens of easy Christmas side dishes to feed your family on December 25. Here, you can choose anything from healthy sides to ones that have taken Pinterest by storm. Which means you can spend less time planning and more time decorating and making the best crafty Christmas presents this year.


Christmas Side Dishes

Whether you're serving roast turkey, juicy prime rib or baked ham, we've got the best sidekicks for your Christmas meal — from traditional Yorkshire pudding to an unconventional vegetable Tarte Tatin.

Related To:

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Yunhee Kim ©2011, Television Food Network, G.P. All Rights Reserved.

Photo By: Gilles Mingasson/Getty Images

Christmas Pasta Salad

Thanks to its festive colors, this pasta salad will shine bright on your holiday table. For the vibrant green dressing, we jazzed up traditional basil pesto with spinach and almonds. A couple tablespoons of white wine vinegar go into the whole dish for extra tang. The pesto can be made three days ahead and refrigerated in an airtight container.

Green Beans with Warm Bacon Dressing

Bacon makes everything better, especially tender green beans. Top the veggies with creamy goat cheese and sweet dried cranberries for a dish that hits all the right notes.

Cauliflower-Goat Cheese Gratin

Three cheeses &mdash goat, Monterey Jack and Parmesan &mdash give Bobby's creamy cauliflower gratin extra flavor.

Creamed Farmstand Veggies

Inspired by the casseroles her mom used to make, Trisha combines squash, tomatoes and leafy greens in a cheesy cream sauce, then tops the dish with crumbled crackers and crispy onions.

Yorkshire Pudding

There's so much to be said for the perfect pairing of Yorkshire pudding and roast beef, which is why Tyler makes this traditional English treat using one crucial ingredient: the savory pan drippings left behind by a roast prime rib.

Brussels Sprouts with Balsamic and Cranberries

Ree's balsamic vinegar reduction and dried cranberries elevate simple roasted Brussels sprouts, turning them into an elegant holiday side.

Broccoli and Cauliflower Gratin Mac 'n' Cheese

Turn your mac and cheese into a cheesy gratin that's chock-full of vegetables.

Hasselback Sweet Potatoes with Pistachio Crumble

Valerie&rsquos impressive potatoes are deceptively simple. After baking the buttery potatoes, place them on a platter and top the whole thing with crunchy crumbled pistachios.

Almond Cranberry Rice Pilaf

Toasted almonds and dried cranberries add a festive flair to Valerie&rsquos rice pilaf.

The Best Roasted Fennel

Fennel sometimes plays second fiddle to other vegetables, but it is the true star in this simple but impressive side dish. Roasting the fennel until tender and almost creamy mellows its usual licorice flavor and brings out a touch of natural sweetness. Even if you don't normally like fennel, give this delicious dish a try. You might be surprised.

Creamed Spinach

Serve this simple, classic side at your Christmas meal. We add a little spice to the creamy sauce with a pinch of freshly grated nutmeg.

Bacon Stuffing with Radicchio and Chestnuts

Stuffing isn&rsquot just for Thanksgiving. Giada&rsquos bacon-filled recipe pairs equally well with turkey, ham or beef and makes a beautiful addition to your Christmas table.

Shaved Brussels Sprouts with Pancetta

Ina uses a food processor to slice the brussels sprouts, which she sautes with balsamic vinegar and salty pancetta for a five-star side that even picky eaters will love.

Burgundy Mushrooms

During the nine hours that Ree's burgundy mushrooms slow-cook, they shrink in size and soak up all of the flavors of red wine, dill and bouillon.


Recipes from Restaurants in the St. Louis Metro Area

This list is still in development, please come back later for the complete list. If you're looking for a particular St. Louis restaurant recipe published in the Post-Dispatch, please search the Post-Dispatch website at StlToday.

Algonquin Golf Club
St. Louis, Missouri (Rock Hill)
For reservations, phone 314-962-3200
RECIPES
Chicken & Mushroom Crepes (2017)

American Bounty Restaurant (closed)
Washington, Missouri
RECIPES
Warm Green Apple Cobbler (2012)
Beef Tenderloin Medallions With Port Reduction And Gorgonzola (2007), More Special Requests cookbook
Tomato Soup with Balsamic Vinaigrette & Pesto (2004)
Warm Green Apple Cobbler with Sauce of the Missouri River Valley (2001), not online, not in cookbooks
Nine-Way Pasta (2000), not online, not in cookbooks

Ameristar Casino St. Charles
St. Charles, Missouri
RECIPES
Shrimp & Chicken Gumbo (2010)
Shrimp Pan Roast (2009), More Special Requests cookbook
Chicken Spring Rolls (2008)
Carrot Cake (2007), not online, not in cookbooks

Anthonino’s Taverna
St. Louis, Missouri (On the Hill)
For reservations, phone 314-773-4455
RECIPES
House Salad Dressing (2017)

The Art of Entertaining
St. Louis, Missouri (Webster Groves)
For orders, phone 314-963-9899
RECIPES
Bacon-Wrapped Pineapple (2012)
Gorgonzola Green Beans (2008)

Assumption Greek Orthodox Church
Home of the St. Louis Greek Fest
Town & Country, Missouri
RECIPES
Baked Fish (2015)
Greek Salad Dressing (2012)
Shrimp Saganaki with Rice (2001), not online, not in cookbooks

Atlas Restaurant (closed)
St. Louis, Missouri (DeBaliviere)
RECIPES
Butterscotch Pudding (2012)

Balaban's Wine Cellar & Tapas Bar
St. Louis, Missouri (Central West End for 37 years, now in Chesterfield)
For reservations, phone 636-449-6700
RECIPES
Smoked Trout Pancakes (2012)

Balducci’s Restaurant
St. Louis, Missouri (Maryland Heights)
For reservations, phone 314-576-5024
RECIPES
French Onion Au Gratin Soup (2015)

Bandana's Bar-B-Q
St. Louis, Missouri (several locations)
RECIPES
Potato Salad (2014)

The Barn
St. Louis, Missouri (Crestwood)
For reservations, phone 314-966-8397
RECIPES
Sugared Apricot Scones (2016)

Bartolino's Restaurants
St. Louis, Missouri
BARTOLINO'S OSTERIA (The Hill)
For reservations, phone 314-644-2266

BARTOLINO'S SOUTH (South Lindbergh)
For reservations, phone 314-487-4545
RECIPES
Crab-Stuffed Tenderloin (2014)
Grilled Salmon with Orzo Pasta (2012)
Chicken Ragni (2000), not online, not in cookbooks
Chicken Franco (1999), not online, not in cookbooks
Alson Linguine with Shrimp & Pine Nuts (1996), not online, not in cookbooks

Basket Case Deli (closed)
Washington, Missouri
RECIPES
Sweet Potato Salad (2011)
Gooey Butter Bread Pudding with Homemade Caramel Sauce (2011)

The BBQ Saloon
St. Louis, Missouri (Central West End)
For reservations, phone 314-833-6666
RECIPES
Potato Salad (2017)

Benton Park Cafe
St. Louis, Missouri (Benton Park)
For information, phone 314-771-7200
RECIPES
Strawberry Poppy Seed Salad (2012)

Bevo Mill (now Das Bevo)
St. Louis, Missouri (South City)
For reservations, phone 314-832-6776
RECIPES
Potato Pancakes (2011)
Sauerbraten (2009), More Special Requests cookbook
Seafood Salad (2000), not online, not in cookbooks

Bici Cafe (closed)
St. Louis, Missouri (University City)
RECIPES
Bici Cafe's Mushroom Ravioli (2012)

Big Bear Grill
St. Louis, Missouri (Wildwood)
For reservations, phone 636-405-1100
RECIPES
Pepper Jack Potato Soup (2014)

Bill Gianino's Restaurant
St. Louis, Missouri (Oakville)
For reservations, phone 314-892-6326
RECIPES
Cod Cardinale (2011)
Steak Modiga (2005)
Light Chicken Primavera (2002), not online, not in cookbooks
Ravioli Prosciutto (2000), not online, not in cookbooks

Bixby's (closed)
St. Louis, Missouri (Missouri History Museum at Forest Park)
RECIPES
German Potato Salad (2015)
Mushroom Barley Soup (2015)
Bixby's Shrimp Bisque (2012)

Bleeding Deacon (closed)
St. Louis, Missouri (Chippewa & Gravois)
RECIPES
Bleeding Deacon Meatloaf with Bourbon Ketchup (2011)

The Blue Owl
Kimmswick, Missouri
For reservations, phone 636-464-3128
RECIPES
Coconut Cream Pie (2017)
Tossed Strawberry Salad (2015)
Coconut Cream Dream Cake (2009) More Special Requests Cookbook
Gooey Butter Cookies (2008) More Special Requests Cookbook
German Chocolate Pie (2008)
Eggnog Cheesecake (2005)
White Chili (2005) Special Requests Cookbook
White Chocolate Strawberry Shortcake Pie (2003)
Snickers Pie (2000), not online, not in cookbooks
Strawberry Almond Spinach Salad (1999), not online, not in cookbooks

Blueberry Hill
St. Louis, Missouri (Delmar Loop)
For reservations, phone 314-727-4444
RECIPES
Chicken Noodle Soup (2015)
Spicy Cucumber Yogurt Dressing (2014)

Bobo Noodle House
St. Louis, Missouri (Delmar Loop/Skinker DeBaliviere)
For information, phone 314-863-7373
RECIPES
Grilled Curried Chicken (2014)
Sesame Chicken Salad (2010)

Boogaloo
Maplewood, Missouri
For reservations, phone 314-645-4803
RECIPES
Boogaloo Paella (2011)
Coconut Steamed Mussels (2008), More Special Requests cookbook
Jambalaya (2010)

Brasserie by Niche
St. Louis, Missouri (Central West End)
For reservations, phone
RECIPES
Pumpkin Soup (2016)
Ancient Grain Salad (2015)

Bravo! Cucina Italiana
St. Louis, Missouri (Des Peres)
For reservations, phone 314-821-2562
RECIPES
Chicken, Spinach and Bacon Flatbread (2015) (copycat recipe)

Brio Tuscan Grille
St. Louis, Missouri (Plaza Frontenac)
For reservations, phone 314-432-4410
RECIPES
Tiramisu with Coffee Sauce (2011)
Lobster Bisque (2008), More Special Requests cookbook
Chicken Pasta Fra Diavolo (2007)
Tomato Bisque (2005)

Budweiser Brew House
St. Louis, Missouri (Downtown)
For reservations, phone 314-241-5575
RECIPES
Smashed Avocado Dip (2016)

Byrd & Barrel
St. Louis, Missouri (South City)
For reservations, phone 314-875-9998
RECIPES
Cauliflower (2016)

Café Aroma
Edwardsville, Illinois
For reservations, phone 618-655-1500
RECIPES
Spicy Tortellini Soup (2010)

Caleco's Bar and Grill
St. Louis, Missouri (Downtown & St. Peters)
For reservations, phone 314-421-0708 (Downtown) or 636-970-7926 (St. Peters)
RECIPES
Caleco's House Caesar Dressing (2012)

California Pizza Kitchen
Multiple restaurants in St. Louis area
RECIPES
Avocado Club Egg Rolls (2010)
Chicken Lettuce Wraps (2009)
Chicken Piccata (2009)
Sedona White Corn Tortilla Soup (2005)
Spinach Artichoke Dip (2003)
Dakota Smashed Pea & Barley Soup (2003)
BBQ Chopped Chicken Salad (2001), not online, not in cookbooks
Pumpkin Cheesecake (1999), not online, not in cookbooks
Chicken Caesar Salad (1999), not online, not in cookbooks

Cafe at the Rep
St. Louis, Missouri (Webster Groves)
For tickets, phone 314-968-4925
RECIPES
Sweet Potato Hash with Poached Eggs & Spicy Hollandaise Sauce (2012)

Café Madeleine (Piper Palm House)
St. Louis, Missouri (Tower Grove Park)
For reservations, phone 314-575-5658
RECIPES
Moroccan Pasta Salad (2013)
Vegetable & Barley Soup (2001), not online, not in cookbooks

Cafe Napoli
St. Louis, Missouri (Clayton)
For reservations, phone 314-863-5731
RECIPES
Liver Napoli (2014)

Callier’s Home Plate Deli
St. Louis, Missouri (Ballwin)
For information, phone 636-394-2080
RECIPES
Seasoned Beef Chili (2014)

Canyon Cafe
Frontenac, Missouri (Plaza Frontenac)
For reservations, phone 314-872-3443
RECIPES
Pecan-Crusted Crab Cakes with Chipotle Remoulade (2010)
Sedona Spring Rolls (2010)
South Texas Tortilla Soup (2009), More Special Requests cookbook
Pablo’s Enchiladas (2007)
Desert Fire Pasta (2004)
Tortilla Soup (2003), not online, not in cookbooks
Fire Grilled Tuna (2001), not online, not in cookbooks
King’s Ranch Casserole (1999), not online, not in cookbooks
Kahlua Chocolate Mousse (1999), not online, not in cookbooks

Carondolet Diner
St. Louis, Missouri (East of Broadway)
For reservations, phone 314-833-3470
RECIPES
Western Quiche (2018)

Central Table Food Hall (closed)
St. Louis, Missouri (Central West End)
RECIPES
Spanish Octopus Plate with Harissa and Citrus Pickled Onions (2014)

Charlie Gitto's Downtown
St. Louis, Missouri (Downtown)
For reservations, phone 314-436-2828
RECIPES

Charlie Gitto's
St. Louis, Missouri (The Hill, Chesterfield)
For reservations, phone 314-772-8898
RECIPES
Chopped Salad (2017)
Italian Chopped Salad (2012)
Pumpkin Gelato (2009), More Special Requests cookbook
Penne Borghese (2004), Special Requests cookbook
Potato Soup (1997), not online, not in cookbooks

Charcoal House Restaurant
Rock Hill, Missouri
For reservations, phone 314-968-4842
RECIPES
Coleslaw (2016)
Fried Lobster Tails (2001), not online, not in cookbooks

Chez Marilyn
Alton, Illinois (downtown)
For reservations, phone 618-465-8071
RECIPES
Chicken Tortilla Soup (2012)

Cicero's (closed)
University City, Missouri (Delmar Loop)
RECIPES
Apple Rum Raisin Bread Pudding (2013)
Salmon Wrap (2010)
Cheese Baked Pasta Alamara (2006)
Tortellini in Cream Sauce (1999), not online, not in cookbooks

Citizen Kane’s Steakhouse
St. Louis, Missouri (Kirkwood)
For reservations, phone 314-965-9005
RECIPES
Sautéed Mushrooms (2014)

City Coffeehouse & Creperie
St. Louis, Missouri (Clayton)
For information, phone 314-862-2489
RECIPES
Mexican Tortilla Soup (2013)

City Diner
St. Louis, Missouri (South Grand & Grand Center)
For reservations, phone 314-772-6100
RECIPES
Cuban Sandwich (2013)

Cleveland-Heath
Edwardsville, IL
For information, phone 618-307-4830
RECIPES
Pozole (2018) Coming soon!
Brussels Sprouts (2014)
Broccolini (2013)
Kale Salad (2013)

Comet Coffee
St. Louis, Missouri (Midtown & Kirkwood)
For information, phone 314-932-7770
RECIPES
Chocolate Chip Cookies (2016)

Companion
Multiple St. Louis locations
For information, phone 314-352-4770
RECIPES
Granola Bars (2015)
Companion Cornbread (2012)
Chicken Artichoke Brie Soup (2011)
Chuck’s #39 Chicken Salad (2010)
Potato ‘n’ Egg Bake (2005, republished in 2011), Special Requests cookbook

Concord Grill
St. Louis, Missouri (Afton)
For reservations, phone (314) 849-5239
RECIPES
Pickled Cucumbers (2015)

Cool Beans Cafe & Catering
St. Louis, Missouri (The Hill)
For orders, phone 314-773-4200
RECIPES
Pumpkin Cookies (2000), not online, not in cookbooks

Copia Restaurant & Wine Garden
St. Louis, Missouri (Downtown, Washington Avenue)
For reservations, phone 314-241-9463
RECIPES
Gumbo (2015)

Cork Wine Bar
St. Louis, Missouri (Ferguson)
For reservations, phone 314-521-9463
RECIPES
Chickpea Stew (2013)

Cravings Gourmet Desserts
Webster Groves, Missouri
For information, phone 314-961-3534
RECIPES
Oven-Dried Tomato & Goat Cheese Tart (2014)
Linguini with Wild Mushroom Sauté (2012)
Spanakopita (2005)
Zucchini Umbria (2001), not online, not in cookbooks

Cristo's Restaurant (closed 2012)
St. Louis, Missouri
RECIPES
House Dressing (2010)
Beef Barley Soup (2004)
Steak Soup (1999), not online, not in cookbooks

Crusoe’s Restaurant
St. Louis, Missouri (Oakville)
For reservations, phone 314-892-0620
RECIPES
Stuffed Pepper Soup (2014)

Culpeppers
St. Louis, Missouri (Central West End, O’Fallon & St. Charles)
For information, call 314-361-2828
RECIPES
Meatloaf (2014)

Cyrano's Cafe
St. Louis, Missouri (Webster Groves)
For reservations, phone 314-963-3232
RECIPES
Veggie Burger (2014)

Dalie’s Smokehouse
St. Louis, Missouri (Valley Park)
For reservations, phone 636-529-1898
RECIPES
Mac-n-Cheese (2017)

De Palm Tree Restaurant
St. Louis, Missouri (University City)
For reservations, phone 314-432-4171
RECIPES
Jamaican Jerk Chicken (2013)

Delmar Restaurant & Lounge
University City, Missouri (Delmar Loop)
For reservations, phone 314-725-6565
RECIPES
Buffalo Meatloaf (2010)

Dominic’s On the Hill
St. Louis, Missouri (The Hill)
For reservations, phone 314-771-1632
RECIPES

Dominic’s Trattoria
St. Louis, Missouri (Clayton)
For reservations, phone 314-863-4567
RECIPES
Gnocchi alla Bolognese (2014)

Eclipse Restaurant
St. Louis, Missouri (Delmar Loop, University City)
For reservations, phone 314-726-2222
RECIPES
Mushroom Soup (2016)
Potato Gratin (2013)

Edgewild
St. Louis, Missouri (2 locations)
For information, phone 314-548-2222 (Creve Coeur) or 636-532-0550 (Chesterfield)
RECIPES
Pistachio-Crusted Herbed Goat Cheese (2016)

Edibles & Essentials
St. Louis, Missouri (St. Louis Hills)
For reservations, phone (314) 328-2300
RECIPES
Sweet Potato Curry with Polenta Cakes (2017)
Veggie Burgers (2016)

Eleven Eleven Mississippi
St. Louis, Missouri (Lafayette Square)
For reservations, phone
RECIPES
Pan-Roasted Mussels (2016)
Horseradish Potato Salad (2015)
Crème Custard Napoleon (2006) Special Requests cookbook

Elijah McLean's Restaurant (closed)
Washington, Missouri
RECIPES
American Cut Pork Apple Kraut (2001), not online, not in cookbooks

Faraday’s Steakhouse (St. Louis Renaissance Hotel Airport) (closed)
St. Louis, Missouri
RECIPES
Dauphine Potatoes (2001), not online, not in cookbooks

Farmhaus
St. Louis, Missouri
For reservations, phone 314-647-3800
RECIPES
Ozark Forest Roasted Mushroom Salad (2016)

The Fatted Calf (closed)
Clayton, Missouri
RECIPES
Picadilly Sauce (2011)

Favazza’s On the Hill
St. Louis, Missouri (The Hill)
For reservations, phone 314-772-4454
RECIPES
Sicilian Chicken (2017)
Steak Mudega (2016)

Feasting Fox
St. Louis, Missouri (DutchTown)
For reservations, phone 314-352-3500
RECIPES
Chicken Salad (2011)

Fitz’s
St. Louis, Missouri (Delmar Loop)
For reservations, phone 314-726-9555
RECIPES
Black Beans (2013)

Fletcher's Kitchen & Tap
Belleville, Illinois & Crestwood, Missouri
RECIPES
Cheddar Ale Soup (2010)

Franco (closed)
St. Louis, Missouri (Soulard)
RECIPES
Escargot (2014)

Frank Papa’s Ristorante
St. Louis, Missouri (Brentwood)
For reservations, phone 314-961-3344
RECIPES
Cannelloni (2014)
Crostini with Spanakopita (2000), not online, Special Requests cookbook
Tuna Marinata (1999), not online, not in cookbooks

Fratelli’s Ristorante
St. Charles, Missouri
For reservations, phone 636-949-9005
RECIPES
Chicken Spiedini (2014)
Lasagna al Forno (2012)
Chicken Marsala (2007), More Special Requests cookbook
Penne al Salute Sicilian (1999), not online, not in cookbooks

Frazer's Restaurant & Lounge
St. Louis, Missouri (Soulard)
For reservations, phone 314-773-8646
RECIPES
Cajun Shrimp Pasta (2011)
Mushroom Strudel Triangles (2008)
Carrot Cobbler (2007), More Special Requests cookbook
Key Lime Pie (2003)
Double Chocolate Bread Pudding (2002), Special Requests cookbook
Salmon Frazer (1996), not online, not in cookbooks

Gentelin’s on Broadway
Alton, IL
For reservations, phone 618-465-6080
RECIPES
Warm Gooey Butter Cake (2013)

Gioia’s Deli
St. Louis, Missouri (On the Hill)
For information, phone 314-776-9410
RECIPES
Tortellini Salad (2014)

Gingham's Homestyle Restaurant
St. Charles & Ellisville, Missouri
For reservations, phone 636-946-0266
RECIPES
Chicken Rice Soup (2011)

Giovanni’s On the Hill
St. Louis, Missouri (The Hill)
For reservations, phone 314-772-9598
RECIPES
Scallops with Sherry and Cream (2015)

Grace Meat + Three
St. Louis, Missouri (The Grove)
For information, phone 314-533-2700
RECIPES
Bourbon Sweet Potatoes (2017)

Grone Cafeteria (closed 2004)
St. Louis, Missouri
SPECIAL REQUEST RECIPES
Chicken Stir Fry (2001), not online, not in cookbooks
Orange Fluff Cake (1999), not online, Special Requests cookbook

Hacienda Mexican Restaurant
St. Louis, Missouri (Rock Hill)
For reservations, phone 314-962-7100
RECIPES
Hacienda Guacamole Especial (2012)

Half & Half
St. Louis, Missouri (Clayton)
For information, phone 314-725-0719
RECIPES
Oven-Baked Oatmeal (2014)

Hanneke's Grocery & Westwood Catering
St. Louis, Missouri (Glendale)
For information, phone 314-965-7428
RECIPES
Chicken Salad (2012)

Harry's Restaurant & Bar (closed)
St. Louis, Missouri (downtown)
RECIPES
Bruschetta (2009), More Special Requests cookbook
Caesar Salad Dressing (2004)

Harvest (closed)
RECIPES
Buffalo-Style Oysters (2011)
Roasted Acorn Squash Soup (2004)
Brioche Bread Pudding (year uncertain), not online, Special Requests cookbook

Hawthorne Inn
Labadie, Missouri
For reservations, phone 636-451-0004
RECIPES
Bread Pudding (2008)
Bow Tie Jack Pasta (2007), More Special Requests cookbook
Mushroom Cheese Steak (2006) , not online, Special Requests cookbook
Coconut Cream Pie (2003)
Grilled Shrimp Scampi (2003)

Hendri’s Events
St. Louis, Missouri
For information, phone 314-752-4084
RECIPES
Italian Cheese Puffs (2016)

Helfer's Pastries
Florissant, Missouri
For orders, phone 314-837-6050
RECIPES
Spice Muffins (2004)
Deep Butter Cake (2010)

Helen Fitzgerald's Irish Grill & Pub
St. Louis, Missouri (Sunset Hills)
For reservations, phone 314-984-0026
RECIPES
Irish Beef Stew (2012)
Potato Soup (2010)

The HotPot (now SymBowl)
St. Louis, Missouri (Kirkwood)
For information, phone 314-315-4421
RECIPES
Lemon Mango Curry Sauce (2013)

House of India
St. Louis, Missouri (University City)
For reservations, phone 314-567-6850
RECIPES
Kheer (Rice Pudding) (2004), Special Requests cookbook

Il Bel Lago
St. Louis, Missouri (Creve Coeur)
For reservations, phone 314-994-1080
RECIPES
Barolo Wine Reduction Sauce (2011)

J. Gilbert’s Wood-Fired Steaks & Seafood
St. Louis, Missouri (Des Peres, West County Center)
For reservations, phone 314-965-4500
RECIPES
Char Crusted Ahi Tuna (2012)

Jilly's Cafe and Steakhouse
St. Louis, Missouri (High Ridge)
For reservations, phone 636-449-4500
RECIPES
Joe's Famous White Chocolate Bread Pudding (2012)

Jubelt's Bakery & Restaurant
Litchfield, IL
For information, phone 217-324-5314
RECIPES
Cherry Chews (2010)

Kaldi's Coffee
Multiple locations
For information, phone 888-892-6333
RECIPES
Lemon Raspberry Scones (2013)
Iced Chocolate-Chip Scones (2011)
Gooey Butter Cake (2010)
Mocha Muffins (2009), More Special Requests cookbook
Oatmeal Nut Trail Bars (2004), not online, not in cookbooks
Cookies (2001), not online, not in cookbooks

Kenrick's Meats & Catering
St. Louis, Missouri
For orders, phone 314-631-2440
RECIPES
German Potato Salad (2010)
Potato Soup (2008)
Amaretto Carrots (2001), not online

Kota Wood Fire Grill (closed)
St. Louis, Missouri (Grand Center)
RECIPES
Chipotle Cheddar Biscuits (2010)

Krieger’s
St. Louis, Missouri (Chesterfield & Ballwin)
RECIPES
House Salad Dressing (2015)

La Bonne Bouchée
St. Louis, Missouri (Creve Coeur)
For information, phone 314-576-6606
RECIPES
Braised Short Ribs (2009), More Special Requests cookbook
Triple Mustard and Pecan Chicken Salad (2009), More Special Requests cookbook
Chilled Cucumber and Dill Soup (2004), not online, Special Requests cookbook

LaCHEF and Co Catering
St. Louis, Missouri
For orders, phone 314-747-5350
RECIPES
Edamame Almond Wonton Twists (2012)

Las Palmas Mexican Restaurant
St. Louis, Missouri (Maplewood & Page Avenue)
For reservations, phone 314-645-3364
RECIPES
Veronica’s Guisado De Puerco (Mexican Pork Stew) (2017)

La Mancha Coffeehouse
St. Louis, Missouri (Old North)
For information, phone 314-932-5581
RECIPES
The Cuban (2016)

Lemmons (closed then reopened under new management)
RECIPES
Peppery Chicken Wings (2012)

Lemp Mansion
St. Louis, Missouri (Soulard)
For reservations, phone 314-664-8024
RECIPES
German Style Green Beans (2016)
Cheddar Sour Cream Potato Casserole (2005)
Chicken Valle Douge (2006), Special Request cookbook

Lewis and Clark's
St. Charles, Missouri (Old St. Charles)
For reservations, phone 636-947-3334
RECIPES
Gumbo (2017)
White Chili (2011)
Mexican Salad with Chicken (2010)
Fajita Chicken and Steamed Vegetable Salad (2003)
Fettuccine Alfredo Cajun Shrimp (2001), not online, not in cookbooks
Seafood Gumbo with Rice (1999), not online, not in cookbooks

The Libertine (closed)
St. Louis, Missouri (Clayton)
RECIPES
House-Cured Wild Scottish Salmon (2017)
Ash Roasted Carrots (2013)

Liluma (closed)
St. Louis, Missouri (CWE)
RECIPES
Liluma's Corn Soup (2012)

Llywelyn's Pub
St. Louis, Missouri
For reservations, phone the specific location
RECIPES
Cheesy Potato Leek Soup (2015)
Guiness Brownies with Guiness Fudge Sauce (2007), More Special Requests cookbook
Shepherd's Pie (2005)
Bailey's Cheesecake (2000) not online, Special Requests cookbook

Lombardo's Restaurant
St. Louis, Missouri (Lambert-St. Louis International Airport)
For reservations, phone 314-429-5151
RECIPES
Calzoni (2011)
Baked Eggplant (2006)
Linguini Primavera (2000), not online, not in cookbooks

Lombardo's Trattoria
St. Louis, Missouri (downtown)
For reservations, phone 314-621-0666
Black Russian Pie (2004)
Lasagna (2001), not online, not in cookbooks

The London Tea Room
St. Louis, Missouri (South City)
For reservations, phone 314-241-6566
RECIPES
Blueberry Lemon Cake (2016)
Spinach Gruyere Quiche (2009), More Special Requests cookbook

Lorenzo's Trattoria
St. Louis, Missouri (The Hill)
For reservations, phone 314-773-2223
RECIPES
Grissini (Bread Sticks) (2016)
Veal Risotto (2016)
Polenta (2008), not online, not in cookbooks
Eggplant Rolls (2005)
Rigatoni with Eggplant (2005), not online, Special Request Cookbook
Shrimp Scampi, not online, not in cookbooks

LoRusso’s Cucina
St. Louis, Missouri (Lindenwood Park near The Hill)
For reservations, phone 314-647-6222
RECIPES
Bread Pudding (2013)
Crème Brulee (2007), not online, More Special Requests cookbook
Veal Saltimbocca (2004), not online, Special Requests cookbook

Lotawata Creek Southern Grill
Fairview Heights, IL
For information, phone 618-628-7373 or 314-621-4899
RECIPES
Lotawata Creek's Hot Bacon Salad Dressing (2012)
Cajun Shrimp (2008), More Special Requests cookbook
Southern Creamed Spinach (2002), Special Requests cookbook

Lubeley's Bakery & Deli (closed)
St. Louis, Missouri (Afton)
RECIPES
Macaroon Fruit Cups (2011)

Lucas Park Grille
St. Louis, Missouri (Washington Ave downtown)
For reservations, phone 314 241-7770
RECIPES
Lobster Mac and Cheese (2009)

Lumiere Place Casino & Hotels
St. Louis, Missouri (LaClede's Landing)
For reservations, phone 314-881-7777
RECIPES
Tiramisu (2013)
Crab Rangoon (2013)

Mad Tomato Italian Kitchen (closed 2015)
St. Louis, Missouri (Clayton)
RECIPES
Maccheroni Larghi (Pork Rib Ragu) (2012)

Madison's Cafe
O'Fallon, Missouri
For reservations, phone 636-978-7355
RECIPES
Pasta Sydney (2013)
Pasta with Broccoli (2009), More Special Requests cookbook
Seafood Bisque (2003)
Cream of Broccoli Soup (2002), not online, not in cookbooks
Vegetable Stir-Fry (2000), not online, not in cookbooks
Filet of Sole with Lemon Sauce (1999), not online, not in cookbooks

Mama Josephine's (closed)
St. Louis, Missouri (Shaw Neighborhood)
RECIPES
Mama Josephine's Chicken and Dumplings (2011)

Manee Thai
St. Louis, Missouri (Manchester)
For reservations, phone 636-256-8898
RECIPES
Pad Thai (2015)

Mangia Italiano
St. Louis, Missouri (South Grand)
For reservations, phone 314-664-8585
RECIPES
Shrimp Pasta with Vodka Sauce (2009), More Special Requests cookbook
Mangia Wings in Cayenne Honey Sauce (2004), Special Requests cookbook

Mango Peruvian Cuisine
St. Louis, Missouri (Downtown)
For reservations, phone 314-621-9993
RECIPES
Lomo Saltado (2014)
Sangria (2012)

Market Pub House
St. Louis, Missouri (Delmar Loop)
For information, phone 314-727-8880
RECIPES
Spinach & Artichoke Dip (2014)

McGurk's
John D. McGurk's Irish Pub St. Louis, Missouri (Soulard)
For reservations, phone 314-776-8309

McGurk's Public House
O'Fallon, Missouri (O'Fallon)
For reservations, phone 678-978-9640
RECIPES
Beggar's Purse (2012)
Sweet & Sour Medallions of Pork (2007)

Mercy
St. Louis, Missouri (formerly St. John’s Mercy Hospital)
RECIPES
Monster Cookies (2016)

Mike Shannon's
St. Louis, Missouri (Edwardsville)
For reservations, phone 618-655-9911
RECIPES
Potato Salad (2015)
Herb-Encrusted Trout (2006)
Chicken Flamingo (2001), not online, not in cookbooks
(1998), not online, not in cookbooks

Milagro Modern Mexican (closed)
St. Louis, Missouri (Webster Groves)
RECIPES
Carne Asada (2015)
Roasted Poblano Salsa (2011)

Mission Taco Joint
University City, Missouri (Delmar Loop)
For information, phone 314-932-5430
RECIPES
Street Corn “Off the Cob” (2013)

Mother-in-Law House
St. Charles, Missouri (Historic St. Charles)
For reservations, phone 636-646-9444
RECIPES
Pea Salad (2016)
Curry Chicken Salad (1999), not online, not in cookbooks

Napoli 2
Town & Country, Missouri
For reservations, phone 636-256-9998
RECIPES
Shrimp Limon (2014)
Arancini (2010)
Veal Marsala (2009)

Newstead Tower Public House (closed)
St. Louis, Missouri
RECIPES
Onion Rings (2010)

Niche Restaurant (closed, reopened as Sardella in same space by same chef/owner)
St. Louis, Missouri (Clayton)
For reservations, phone 314-773-7755
RECIPES
Shortbread Cookies (2015)

Nico (closed)
RECIPES
Lamb Burgers (2012)

Nicoletti's Steak & Pasta
St. Louis, Missouri (Twin Oaks)
For reservations, phone 636-225-4222
RECIPES
Italian Potatoes (2015)
Lasagna (2009)
Cajun Pasta (2003)
Chicken Bianco (2001), not online, not in cookbooks

Norwood Hills Country Club
St. Louis, Missouri (North County)
For information, phone 314-521-0682
RECIPES
Search House Dressing (2017)

Oceano Bistro
St. Louis, Missouri (Clayton)
For reservations, phone 314-721-9400
RECIPES
Smoked Salmon & Tomato Frittata (2014)

Old Standard Fried Chicken (closed, reopened in same space by same owner as Nixta)
St. Louis, Missouri (McRee Town/Botanical Heights)
For reservations, phone 314-899-9000
RECIPES
Cole Slaw (2015)

Olio
St. Louis, Missouri (McRee Town/Botanical Heights)
RECIPES
Beet Salad (2017)
”Famous” Egg Salad (2013)

Olympia Kebab House and Taverna
St. Louis, Missouri
For reservations, phone 314-781-1299
RECIPES
Olympia Tzatziki (2012)

One 19 North Tapas and Wine Bar
St. Louis, Missouri (Kirkwood)
For reservations, phone 314-821-4119
RECIPES
Beet Soup (2016)
Smoked Gouda Grits (2012)

The Original Crusoe's
St. Louis, Missouri (South City)
For reservations, phone 314-351-0620
RECIPES
Bread Pudding (2013)
Guinness Meatballs (2010)

Panorama (St. Louis Art Museum)
St. Louis, Missouri (Forest Park)
For reservations, phone 314-655-5490
RECIPES
Mississippi Mud Pie (2015)
Pickles (2015)

Papa Vito's PIzza
Belleville & Waterloo, Illinois (3 locations)
RECIPES
Tortellini Soup (2016)

Parker's Table
St. Louis, Missouri (Clayton)
For reservations, phone 314-645-2050
RECIPES
(2017)

Party Pastry Shop (closed)
St. Louis, Missouri (Ballwin)
RECIPES
Cheese Stollen (2016)
Fruit Bars (2009), More Special Requests cookbook
Caramel Nut Ring (2006)

Pasta House Co.
St. Louis, Missouri (multiple restaurants)
For information, phone 314-535-6644
RECIPES
Nonna Fresta's Creamy Chicken Noodle Soup (2011)
Chicken Ignatio (2011)
Chicken Flamingo (2009)
Fettucini Alfredo (2000), not online, not in cookbooks
Pasta Con Broccoli (1999), not online, Special Requests cookbook

OTHER PASTA HOUSE RECIPES
Pasta House Salad

Pastaria
St. Louis, Missouri (Clayton)
For information, phone 314-862-6603
RECIPES
’Nduja Risotto Balls (2017)
Radish Bruschetta (2014)
Orange Salad (2014)

Patty Long Catering Company
St. Louis, Missouri
For information, phone 314-621-9598
RECIPES
Bread Pudding (2014)
Bread Pudding (Meriwether's at Missouri History Museum) (2006)
Vegetable Lasagna (2001), not online, not in cookbooks

Peacemaker Lobster & Crab Co.
St. Louis, Missouri (Benton Park)
For reservations, phone 314-772-8858
RECIPES
Chowder (2017)

Phoenicia Mediterranean Deli
St. Louis, Missouri (Ballwin)
For information, phone 314-764-9222
RECIPES
Chaaybiyet (2017)

Pietro's
St. Louis, Missouri (St. Louis Hills)
For reservations, phone 314-645-9263
RECIPES
Bean Soup (2010)
Chicken Maria (2007)
Meatball Soup (2006)
Veal ala Pietro (2003)
Tutto Mare (2002)
Corn Chowder (2001), not online, not in cookbooks
Saucy Sole (1999), not online, not in cookbooks

PW Pizza
St. Louis, Missouri (Lafayette Neighborhood)
For reservations, phone 314-241-7799
RECIPES
Three-Cheese Spinach Artichoke Dip (2015)
Red Pepper Hummus (2011)

Quintessential
St. Louis, Missouri (St. Charles)
For reservations, phone 636-443-2211
RECIPES
Jambalaya (2012)

Racanelli's New York Pizzeria
St. Louis, Missouri (several locations)
RECIPES
Spinach Calzones (2014)

The Rack House Kitchen Wine Whiskey
Cottleville, Missouri
For reservations, phone 636-244-0574
RECIPES
Chicken Wings (2018)

The Restaurant at the Cheshire
St. Louis, Missouri
For reservations, phone 314-932-7818
RECIPES
Macaroni & Cheese (2013)

Rich and Charlie's
St. Louis, Missouri (multiple locations)
For information, phone 314-822-4909
RECIPES
Chicken Spedini (2012)
Chicken Emil (2008), More Special Requests cookbook
Chicken Marsala (2007), not online, not in cookbooks
Chicken Vesuvio (2005)
Linguini with Chicken Livers (2001), not online, not in cookbooks

River Des Peres Yacht Club
St. Louis, Missouri
For reservations, phone 314-914-9033
RECIPES
Pizza Penne Pasta (2017)

Riverbend Restaurant (closed 2017)
St. Louis, Missouri (Soulard)
RECIPES
Mardi Gras Pasta (2014)
Crawfish Etoufee (2013)

Rizzo's Italian Restaurant
St. Louis, Missouri (South County)
For reservations, phone 314-487-4242
RECIPES
Steak Modiga (1997), not online, not in cookbooks

Rizzo's Pasta (no website)
Florissant & O'Fallon, Missouri
For reservations, phone 314-921-6886
RECIPES
Beef Soto (2009), More Special Requests cookbook
Chicken Spiedini (2008), More Special Requests cookbook
Chicken Marsala (2006)

Robust
St. Louis, Missouri
RECIPES
Robust Chowder (2014)

Ruma’s Deli
St. Louis, Missouri (South County & Imperial)
For information, phone 314-892-9990
RECIPES
Prosperity Sandwich (2016)

Russell House
Hillsboro, Missouri
For reservations, phone 636-797-8501
RECIPES
Protein Wrap (2017)

Saint Louis Club
Clayton, Missouri
Private dining club, phone 314-726-1964 for information
RECIPES
Roasted Butternut Squash Soup (2012)
Sugar-Free Raspberry Espuma (2011)
Bean Soup (2000), not online, not in cookbooks
Raspberry Crème Brulee (1999), not online, not in cookbooks

Salt + Smoke
St. Louis, Missouri (Delmar Loop)
For information, phone 314-727-0200
RECIPES
White Cheddar Cracker Mac (2016)

Sam's Steakhouse
St. Louis, Missouri (South County)
For reservations, phone 314-849-3033
RECIPES
Stuffed Mushrooms (2015)
Shrimp Louisiana (2012)

Sanctuaria Wild Tapas
St. Louis, Missouri (The Grove)
For reservations, phone 314-535-9700
RECIPES
Wicked Good Shrimp (2012)

Schlafly Brewery
St. Louis, Missouri (Tap Room/St. Louis Brewery/Downtown & BottleWorks/Maplewood)
For information, phone 314-241-2337

TAP ROOM RECIPES
Schlafly Chicken Salad Sandwich (2011)
Goat Cheese Rarebit (2008), More Special Requests cookbook
Sticky Toffee Pudding (1999), not online, Special Requests cookbook
Grilled Chicken Salad (1997), not online, not in cookbooks

Sen Thai Asian Bistro
St. Louis, Missouri (Downtown)
For reservations, phone 314-436-3456
RECIPES
Drunken Noodles (2014)

Shaw’s Coffee
St. Louis, Missouri (The Hill)
For information, phone 314-771-6920
RECIPES
Tuscany Sunset Quiche (2017)

Shrine Restaurant (Our Lady of the Snow)
Belleville, Illinois
For information, phone 618-394-6237
RECIPES
BBQ Soup (2014)
Chicken Salad (2007)

Six North Cafe
St. Louis, Missouri (Downtown & Ballwin)
For information, phone 636-527-0400
RECIPES
Chicken Salad (2013)

Six Row Brewing Company (closed)
St. Louis, Missouri (Midtown)
RECIPES
Porter Meatloaf (2013)

Small Batch
St. Louis, Missouri (Midtown)
For reservations, phone 314-380-2040
RECIPES
Slinger (2016)

Soulard's
St. Louis, Missouri (Soulard)
For reservations, phone 314-241-7956
RECIPES
Catholean's Bread Pudding with Whiskey Sauce (2011)
Meatloaf (2008)
White Onion Soup (2007)
Maytag Blue Cheese-Encrusted Halibut (2005)
Pork Tenderloin with Raspberry Sauce (2007), not online, Special Requests cookbook
Pumpkin Cheesecake with Walnut Crust (2000), not online, not in cookbooks

Southern
St. Louis, Missouri (Midtown)
For information, phone 314-531-4668
RECIPES
Mac + Cheese Casserole (2017)
Fried Green Tomatoes (2016)

Southtown Pub
St. Louis, Missouri (South City)
For information, phone 314-832-9009
RECIPES
Buffalo Chicken Dip (2016)

Spare No Rib
St. Louis, Missouri (South Jefferson)
For reservations, phone 314-354-8444
RECIPES
Grapes & Pearl Salad (2017)

Square One Brewery & Distillery
St. Louis, Missouri (Lafayette Square)
For reservations, phone 314-231-2537
RECIPES
Shrimp & Grits (2016)

SqWires Restaurant
St. Louis, Missouri (Lafayette Square)
For reservations, phone 314-865-3522
RECIPES
Tom’s Seafood Chowder (2016)
Rosemary Parmesan Gratin Potatoes (2014)

St. Luke's Hospital
St. Louis, Missouri (Chesterfield)
RECIPES
Loaded Potato Soup (2012)

Sugarfire Pie
St. Louis, Missouri (Olivette)
For reservations, phone 314-736-6300
RECIPES
Sugarfire Pie (2015)

Sugarfire Smoke House
St. Louis, Missouri (Olivette, St. Charles & Winghaven)
RECIPES
Coffee BBQ Sauce (2014)

Sugo's Spaghetteria
St. Louis, Missouri (Frontenac) & Edwardsville, Illinois
For reservations, phone 314-569-0400
RECIPES
Seafood Risotto (2013)
Pasta Funghi (2012)

Super Smokers BBQ
St. Louis, Missouri (Eureka)
For reservations, phone 636-938-9742
RECIPES
BBQ Beans (2014)

Sweetie Pie's
St. Louis, Missouri
RECIPES
Macaroni & Cheese (2010)

Syberg's
St. Louis, Missouri (various locations)
For reservations, call individual restaurant
RECIPES
Crab- and Cheese-Stuffed Mushrooms (2011)
Shark Bites (2003), not online, not in cookbooks

Talayna's
St. Louis, Missouri (Chesterfield)
For reservations, phone (314) 469-6650
RECIPES
Chicken Maria (2013)

T. Arcobasso's Italian Ristorante
Weldon Spring (St. Charles), Missouri
For reservations, phone 636-300-4680
RECIPES
Bruschetta alla Thomas (2011)

Teaspoons Cafe
Edwardsville, IL
For information, phone 618-655-9595
RECIPES
Chicken Salad (2015)
Banana Bread Crumb Cake (2014)

Tei Too
St. Louis, Missouri (Webster Groves)
For reservations, phone 314-961-8889
RECIPES
Thai Fried Rice (2014)

Three Families Restaurant
St. Peters, Missouri
For reservations, phone 636-244-4326
RECIPES
Reuben Soup (2016)

Three Monkeys
St. Louis, Missouri (Tower Grove South)
For information, phone 314-772-9800
RECIPES
Fried Potato Salad (2017)

Tony's
St. Louis, Missouri (downtown)
For reservations, phone 314-231-7007
RECIPES
Pasta Primavera (2009), More Special Requests cookbook

Tortillaria (closed)
St. Louis, Missouri (Central West End)
RECIPES
Chile Arbol Salsa (2013)

Tower Restaurant (Queeny Tower at Barnes-Jewish Hospital)
St. Louis, Missouri (Central West End)
For information, phone 314-747-9322
RECIPES
Carrot Cake (2013)

Trailhead Brewing Company
St. Charles, Missouri
For reservations, phone 636-946-2739
RECIPES
Spicy Chicken Wings (2016)
Seafood Bisque (2015)
Trailhead Chili with Smoked Brisket (2008) More Special Requests Cookbook
Barbecued Chicken Pizza (2004) Special Requests Cookbook
Chicken Wings (2004), not online, not in cookbooks
Honey Peppered Chicken Salad (2002), not online, not in cookbooks
Crab Artichoke Dip (1997), not online, not in cookbooks

Trattoria Branica
St. Louis, Missouri (various locations)
For reservations, phone the individual location
RECIPES
Vitello al Limone (Veal With Lemon Sauce) (2010)
Chicken Sorrentino (2009), More Special Requests cookbook

Trattoria Marcella
St. Louis, Missouri
For reservations, phone 314-352-7706
RECIPES
Whole Stuffed Artichoke (2015)
Shaved Brussels Sprouts Salad (2011)
Lobster Risotto (2011)
Polenta Fries with Marsala Gorgonzola Cream Sauce (2002), not online, Special Requests cookbook

Triumph Grill
St. Louis, Missouri (Midtown)
For reservations, phone 314-446-1801
RECIPES
Flash Fried Spinach (2015)

Truffles
St. Louis, Missouri (Ladue)
For reservations, phone 314-567-9100
RECIPES
Buttermilk Panna Cotta (2011)
New Orleans Style BBQ Shrimp (2007), More Special Requests cookbook
twinOak Wood Fired Fare
St. Louis, Missouri (Brentwood)
For reservations, phone 314-644-2772
RECIPES
Blue Cheese & Bacon Mac-n-Cheese (2014)

Urban Chestnut
St. Louis, Missouri (Midtown & The Grove)
For information, phone 314-222-0143
RECIPES
Deviled Eggs (2015)

Veritas
St. Louis, Missouri (Chesterfield)
For reservations, phone 636-530-9505
RECIPES
Veritas Vegetable Soup (2011)

Vin de Set Rooftop Bar & Bistro
St. Louis, Missouri (Lafayette Square)
For reservations, phone 314-241-8989
RECIPES
Maple Mascarpone Cheesecake (2015)

Vincenzo’s Italian Restaurant
St. Louis, Missouri (Ferguson)
For reservations, phone 314-524-7888
RECIPES
Amaretto Chicken (2013)

The Vine
St. Louis, Missouri (South Grand)
For information, phone 314-776-0991
RECIPES
Lentil Soup (2015)

Vito's Sicilian Pizzeria & Ristorante
St. Louis, Missouri (Midtown)
For information, phone (314) 534-8486
RECIPES
Arancini (2008)
Tutto Mare (2006)

Viviano’s Festa Italiano
St. Louis, Missouri (Fenton & Chesterfield)
For information, phone 636-305-1474
RECIPES
Italian Tuna Salad (2014)

West End Grill & Pub (WEGAP)
St. Louis, Missouri (Central West End)
For reservations, phone 314-531-4607
RECIPES
Fingerling Potato Salad with Green Beans (2013)
Green Curry Mussels (2009), More Special Requests cookbook

Whittemore House at Washington University
St. Louis, Missouri (Clayton)
For information, phone 3140935-3354
RECIPES
Chili Cheese Flatbread (2016)

Yacovelli's Restaurant
St. Louis, Missouri (Florissant)
For reservations, phone 314-839-1000
RECIPES
Char Broiled Tenderloin (2002), not online, not in cookbooks
Shrimp Ponchartrain (2001), not online, not in cookbooks

YaYa's Eurocafe
St. Louis, Missouri (Chesterfield)
For reservations, phone 636-537-999
RECIPES
Baba Ganoush (2013)

Yemanja Brasil Restaurante
St. Louis, Missouri (Bento Park)
For reservations, phone 314-771-7457
RECIPES
Caldeirada do Mar (Brazilian Fish Stew) (2011)
Bobo de Camarao Yemanja (2005), Special Requests cookbook
Feijoada de Ogum (2001), not online, not in cookbooks

Zodiac (Neiman Marcus)
St. Louis, Missouri (Frontenac Plaza)
For reservations, phone 314-994-5050
RECIPES
Sautéed Bay of Fundy Salmon (2013)
Zodiac Three-Bean Salad (2011)
Ahi Tuna Salad (2005)
Popovers with Strawberry Butter (2000), not online, not in cookbooks
Oatmeal Raisin Cookies (2000), not online, not in cookbooks
Chicken Broth (1999), not online, not in cookbooks

Zoya's Cafe & Catering (closed)
St. Louis, Missouri (Creve Coeur)
RECIPES
Zoya's Cold Borscht (2012)


We found at least 10 Websites Listing below when search with best rigatoni with meat recipe on Search Engine

10 Best Rigatoni Pasta Ground Beef Recipes Yummly

Yummly.com DA: 14 PA: 35 MOZ Rank: 49

Easy Baked Rigatoni With Ground Beef and Mushrooms Food.com rigatoni pasta, seasoning salt, mozzarella cheese, lean ground beef and 8 more Ground Beef Kabob Skewers Open Source Food turmeric, garlic cloves, ground beef,

Baked Rigatoni with Beef Recipe

Pillsbury.com DA: 17 PA: 50 MOZ Rank: 68

  • Make this Baked Rigatoni with Beef the hero of any weeknight
  • Loaded with rigatoni pasta, ground beef, two different types of cheese and plenty of sauce, this hearty and comforting baked rigatoni will have everyone at the table asking for seconds—even the picky eaters
  • This simple rigatoni and beef

Baked Rigatoni With Meat Sauce Recipe

Food.com DA: 12 PA: 45 MOZ Rank: 59

  • In a medium frying pan, heat the oil and butter over low heat
  • Add the onion, carrot, celery, garlic, parsley and basil and cook until very soft, about 20 minutes
  • Raise the heat to moderate, add the ground beef, fennel seed, salt and pepper

Creamy Baked Rigatoni with Meat Sauce Valerie's Kitchen

  • Combine meat sauce and pasta and mix thoroughly
  • Spray a large casserole dish or lasagna pan with cooking spray and layer 1/2 of the pasta mixture, half the bechamel and half the …

Rigatoni With Meat and Cheese Sauce Recipe

Food.com DA: 12 PA: 50 MOZ Rank: 66

  • To make the meat sauce, heat the oil in a large frying pan and fry the beef for 10 minutes, stirring occasionally until browned all over
  • Add the onion to the pan and cook for 5 minutes, stirring occasionally
  • Stir in the garlic, tomatoes, herbs and tomato paste
  • Bring to a boil, cover, and simmer for about 30 minutes.

Rigatoni al Segreto (Rigatoni with Secret Sauce) Allrecipes

Allrecipes.com DA: 18 PA: 50 MOZ Rank: 73

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness)

"Date Me" Creamy Sausage Rigatoni Pasta – Modern Honey

Modernhoney.com DA: 19 PA: 39 MOZ Rank: 64

  • This rigatoni pasta recipe makes a lot of pasta and makes the best leftovers
  • You can feed a lot of mouths for a fraction of the cost of one serving at a restaurant

Rigatoni with Meat Sauce recipe Epicurious.com

Epicurious.com DA: 18 PA: 50 MOZ Rank: 75

  • Heat the oil in a large skillet over medium heat
  • Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 …

Rigatoni with Spiced Meat Sauce Recipe Martha Stewart

  • The meat sauce was good, but the cinnamon was way too strong for my tastes - it ended up overpowering the recipe for me
  • It did add a very nice dimension to the sauce, so I don't think I would …

Rigatoni and Meatballs Recipe Ree Drummond Food Network

Foodnetwork.com DA: 19 PA: 50 MOZ Rank: 78

  • Throw in the meat into a large mixing bowl
  • Add the breadcrumbs, Parmesan, milk, parsley, garlic, eggs, salt and some pepper

Baked Rigatoni Recipe: How to Make It Taste of Home

Tasteofhome.com DA: 19 PA: 24 MOZ Rank: 53

  • Directions In a large skillet, saute onion and green pepper in oil until tender
  • Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings

How To Make Cheesy Baked Rigatoni with Beef Kitchn

Thekitchn.com DA: 17 PA: 25 MOZ Rank: 53

  • Rigatoni is a short pasta that’s larger and wider than ziti
  • Ziti has a slender, smooth shape, while rigatoni’s tube is lined with ridges to trap thick, meaty sauces.When it comes to this baked pasta dish — packed with ground beef, a rich tomato sauce, and melted cheese — there’s no question that rigatoni is the best

Best Bolognese Recipe Bon Appétit

Bonappetit.com DA: 18 PA: 26 MOZ Rank: 56

  • Break beef into small clumps (about 1½") and add to pot season lightly with salt
  • Cook, stirring occasionally but not breaking meat apart, until beef is lightly …

Baked Rigatoni with Homemade Melt-In-Your-Mouth Meatballs

  • Prepare yourself for a drool-worthy experience as you experience comfort food at its finest
  • Baked Rigatoni with Homemade Melt-In-Your-Mouth Meatballs is so delectable you will probably want multiple servings! The meatballs in this recipe rock! Baked Rigatoni with Homemade Melt-In-Your-Mouth Meatballs is an Italian entree is one of my favorites.

Baked Rigatoni Pasta Recipe The Recipe Critic

  • In a large pot bring water to a boil and cook the rigatoni according to package directions
  • Saute: In a medium sized saucepan over medium high heat add the olive oil, onions and garlic.

Baked Rigatoni with Beef Recipe MyRecipes

Myrecipes.com DA: 17 PA: 32 MOZ Rank: 64

  • Cook beef in a large nonstick skillet over medium-high heat until browned stir to crumble
  • Combine beef, rigatoni, Tomato Sauce, and 1 cup mozzarella in an 11 x 7-inch baking …

Rigatoni and meat sauce » Hangry Woman®

Hangrywoman.com DA: 15 PA: 25 MOZ Rank: 56

  • This rigatoni and meat sauce recipe was inspired by wanting a home-cooked meal, and needed to do it fast
  • One night, I was looking for something really easy to make with a few ingredients

Rigatoni Bake With Ground Beef and Cheese Recipe

8 ounces rigatoni (cooked, drained, and rinsed following package directions) 1 tablespoon olive oil 1 pound ground beef (extra-lean) 1 large carrot (finely chopped or grated) 1 medium onion (chopped) 2 ribs celery (chopped) 1/2 red bell pepper (or green bell pepper, diced) 1 small zucchini (quartered lengthwise and thinly sliced, about 1 cup)


Watch the video: RECEPT: Penne met Hollandse garnalen en paddestoelen. OhMyFoodness (July 2022).


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