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.
Just a hint of cardamom gives this beautiful pear tart a little depth and mystery. You will need a platter that is slightly larger than the top of the pan on which you’ll invert the tart.
The exciting flavors of New York City come alive with the combination of apple-bacon jam and rich, creamy cheddar. And like the city, this grown-up grilled cheese is sweet, spicy, sour and rich—a little bit of everything. Note: the jam, which keeps well in the refrigerator for a couple of weeks, is also the perfect condiment for pork roast.
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.
This old school treat is a labor of love and the perfect rainy day project for parents and kids. Cream-filled chocolate cupcakes covered with marshmallow fluff and colorful coconut flakes. I’d like to get into a snowball fight with one of these, baby!
Surf & Turf Skewers are a fun twist for weekend entertaining. Thinly sliced skirt steak, fresh jumbo shrimp, cherry tomatoes and shishito peppers create a savory combination of flavors that are sure to impress your friends and family.
Kick your weeknights up a notch without the extra effort. This easy grilled Surf & Turf recipe combines juicy flank steak, tender shrimp and sweet tomatoes with a simple homemade Chimichurri Sauce.
Summer Vegetable Polenta Bowls are an easy, flavorful weeknight meal. Serve peak season farmer's market vegetables over creamy polenta for a fast, fresh, flexible dinner.
Spend a little time in the kitchen making these Polenta Bowls, and you’ll have the perfect weekend dinner to serve for a date night in or when company calls. The extra effort of mixing pureed roasted pepper into cooked polenta doesn’t go unnoticed, and sea scallops are always impressive.
If you’ve read any article about how to cook a good steak, chances are you know the importance of letting meat rest once it has cooked: 10 minutes at a minimum. Slice the skirt steak against the grain, and serve it with plenty of your fresh, summery, bright sauce spooned over top.
Here skirt steak, which cooks to medium-rare in five to six minutes total, is layered with arugula between slices of focaccia smeared with herbed mayonnaise. The key, as with all meats, is to let the steak rest for at least 10 minutes before slicing, and with skirt steak, to slice it thinly against the grain.
The slightly sweet, crunchy cornflake crust takes this French Toast to a new level. Drizzle the brown sugar syrup that forms in the pan over the French toast: all the nooks and crannies of the crust have a delightful way of holding the sauce.
Crisp radish slaw is the perfect crunchy counterpart to grilled tuna steaks. If you can’t find yuzu for the marinade (it is generally available at Asian foods stores and some grocery stores), substitute 2 tablespoons lime juice, 1 tablespoon orange juice and 1 tablespoons seasoned rice vinegar.
This simple and healthful dish can be on the table in less than 15 minutes. Adjust the cooking time based on the thickness of your tuna steaks, and on how thoroughly you like your tuna cooked.
Spicy Moroccan harissa sauce, made with red peppers and chilies, gives this quick chutney lingering flavor and smoky heat. You will find the bottled sauce at most specialty food chains (such as Whole Foods) and at many grocery stores.
Double cut pork chops are best when seared on the stove and finished in the oven: the searing gives them that wonderful brown crust, and finishing in the oven keeps them moist and tender. This spicy-sweet chutney is made with bottled harissa, a Morrocan red pepper and chili paste with smoky heat.
Rubbing truffle butter under the skin takes this simple and beautiful dish to a whole new level—and makes your home smell incredible!