This simple, savory pork shoulder is infused with the flavors of bright citrus, plenty of garlic and dried herbs and spices as it marinates overnight. Before a slow simmer with sweet onion and spicy Serrano chilies, the roast is browned to bring out the rich, deep flavors of the meat.
Make weeknight-gourmet a regular thing with this fall-inspired recipe that prepares the entree and side dish all in one.
Portobello Enchilada Skillet Pie – Toasted tortillas layered with green enchilada sauce, pepper jack cheese, portobello mushrooms and melted with queso fresco. Top with all your favorite fixings and this easy dish will quickly become your summer favorite.
These ravioli have a slightly sweet, mildly pungent and creamy filling. The intensely flavored walnut balsamic drizzle adds sweet, tart and earthy elements, which make the dish both intriguing and immensely satisfying.
One of the most beloved street foods from Vietnam, the irresistible bahn mi is traditionally made with juicy sliced meat (usually pork), crunchy pickled vegetables, fresh chilies, herbs and a sauce. It is served on a baguette with a soft crumb and thin, crispy crust. Lucky for us, we can make a wonderful version at home: seared ground pork patties get extra savory flavor from aromatic fish sauce and sweet and salty hoisin, and quick pickled vegetables add satisfying lightly acidic crunch. A simple sauce of mayonnaise and sriracha contributes a creamy element; sliced jalapenos a burst of heat; and fresh cilantro leaves just the right amount of green herbaceous-ness.
Simplify weeknight dinner with a chicken and potato sheet pan meal using fresh and flavorful ingredients. This will be your new go-to dinner that’s the perfect amount of food for a family of four! Best of all, you’ll enjoy the easy cleanup.
This restaurant-style meal only looks complicated. But with the few simple and fresh ingredients and the right cookware, you can easily recreate this at home for special occasion or an elevated take on a mid-week meal.
Like so many cooks, we learned key fundamental cooking techniques—like how to steam mussels-- from Jacques Pepin’s books and television shows. While we may vary the flavorful broth ingredients, we rely on his simple no-fail method to result in tender, flavorful mussels every time.
Cassoulet is a classic French dish that isn’t difficult to make but does take a bit of planning. This version uses duck confit and dried beans. The duck confit can be made ahead of time but you can also just purchase the duck confit legs already made from an upscale grocery store if you wish.
Traditional Roman-style Carbonara uses carryover heat from the piping hot pasta to cook eggs into a silky, creamy sauce. This updated take adds Brussels sprouts to help cut the richness of the bacon and eggs. Once you prep the ingredients, the recipe comes together fast for an easy weeknight meal that is elegant enough to serve to guests at a dinner party.
Sweet, spicy and savory—these wings have it all. The Asian-inspired flavors play off one another in the perfectly piquant sauce that glazes crunchy-crisp wings.
Simple seared pork chops and Brussels sprouts are elevated to a new level with this surprisingly nuanced sauce.
With flavors that are both sophisticated and homey, this could easily become your new favorite winter chicken dinner. The chicken cooks with vegetables and potatoes, making it a complete one-pot meal.
Robustly flavorful Jambalaya is perfect when cooking for a crowd—or making a Sunday supper with an eye on leftovers. Andouille sausage and mustard greens give this version a real kick—you can tone it down by using a milder kielbasa sausage and mellow collard in place of the mustard greens.
Aromatic flavors and a rich sauce give this one pot, plant-forward Indian-inspired dish a big, bold presence. Serve it as is or over rice.
This savory bread pudding is a great winter dish for a crowd. It can be made ahead of time for convenience and served at room temperature or warmed up for 15 minutes in the oven at 350˚F. You can serve smaller portions for a side item or large portions for a main course.
Skillet-roasting spatchcocked chicken does nearly magical things to an ordinary chicken: the result is golden crisp skin and juicy tender meat. In fact, because of the way the bird sits in the pan, the breast cooks to an ideal 160 degrees and the thigh to 170-175°F in the same amount of time.
This Asian inspired, rich, savory and somewhat sweet dish is an unusual departure from the more expected short ribs preparation. It may be made up to two days in advance and reheated.
One Pot Lasagna Bolognese is an easy weeknight meal, made in just 30 minutes in one pot, for easy prep and easy clean-up!
How could a dinner you put together this quickly be this good? Credit the grill pan, which lets you cook chicken to moist, juicy perfection! Then pair that perfectly cooked chicken with a salty pretzel bun and sweet-tart mango salsa, and you have an irresistible balance of flavors and textures—on the table in under 20 minutes.