If I had to nail down our favorite family recipe, this would be it. Invented on a college budget more than ten years ago, this sweet and sour chicken is absolutely divine. A million percent better than any takeout, this
Seared and browned in the skillet and then baked in the over, these fritters are flavorful and filling, without being greasy. Fresh avocado and cilantro compliment the fritters and add some coolness to the dish.
These flaky biscuits make an attractive, dusky-orange topping for the vegetable potpies; alternatively, they can be cooked separately and served alongside roast meat and poultry or even eaten by themselves for breakfast.
Oh yes, I know what you're thinking. Doesn't that look lovely? All burnished and brown and crusty? All herby and earthy and fragrant? Pork tenderloin, baby, and soft little potatoes, baked in a salt crust. Oh yeah. You don't even...
Top skillet-cooked sirloin steaks with a rich red wine and mushroom sauce for an easy, elegant weeknight dinner. Serve with sauteed haricots verts and mashed potatoes.
Currant-Glazed Lamb Chops with Pistachio Couscous is definitely a company-worthy entree, but it's also easy on the cook. The slow-cooked flavor of these lamb chops will have guests thinking you've been in the kitchen all day--not 20 minutes.
Quick-pickled cukes give these burgers tart crunch. Panko and egg white hold the patties together. Use cilantro leaves on the burgers as you would lettuce for herby freshness.
Port reduces to an intensely fruity, syrupy glaze for the pork loin. You can also omit the port and stir 2 tablespoons unsalted chicken stock into the cherry preserves. Fresh sage or rosemary would work in place of the thyme.
I fully admit that around this time of year I go a little squash crazy (examples: mashed with mascarpone, curried in soup, curried in another soup, in pasta with bacon, in farro salad). I tend to …
