Skillet-fried using minimal oil, our country steak has all the makings of its artery-clogging contemporaries with a fraction of the fat. Serve it swathed in mushroom gravy.
Thomas Keller’s Over-the-Top Mushroom Quiche recipe combines silky egg custard with sautéed mushrooms and cheese—and rises several dramatic inches. It just might be the best quiche recipe ever.
Broiled peppers, tomatoes, and onions become a luscious topping for quickly sautéed chicken breast cutlets. The fried caper garnish adds a crisp, salty note.
