Italian ragus tend to be long-simmered dishes, but a French ragout is a quicker affair, a thick, cheesy stew. Tossed over pasta, this one is a true fusion, a halfway point between ragu and ragout.
Brown the pork tenderloin on all sides before baking–this gives the meat a nice sear and seals in the rich flavor. Top with apricot chutney, made from store-bought jam, rice vinegar, mustard seed, and fresh ginger.
Use the showiest farmers' market or garden tomatoes in a dish that deliciously combines a favorite sandwich and a classic Italian salad, with a touch of corn and basil thrown in for extra summery flair.
Do you ever have days where you just need a big gooey bite of chocolate? Like, if you could melt a bag of chocolate chips and then smear them all over your
Smoky, low-sodium, oven-roasted tomatoes stand in for jarred sauce, and fresh mozzarella adds a cheesy finish to portion-perfect Chicken Parmesan with Oven-Roasted Tomato Sauce.
