There is no other dinner roll quite like the beloved Parker House roll: it is soft and mildly sweet, with a tender, flaky texture and luxurious melt-in-your mouth consistency. Make them even more of a cause for celebration with the sage-honey butter.
Removing the backbone and opening the turkey up more than just a beautiful presentation: it also helps the turkey cook faster and more evenly.
Filet Mignon ‘grilled’ on the cooktop for a crispy outside and finished in the oven for a perfectly tender inside.
The cauliflower crumb crust adds welcome crunchy texture and lovely buttery-parmesan flavor (with no bread!) to creamy mashed potatoes.
Autumn flavors take center stage in this squash crème brulee with flavors reminiscent of pumpkin spice.
For a beautiful and elegant meal, serve two quail per person—and by all means encourage diners to pick up the legs and eat with their hands!
This incredibly simple skillet cake keeps well for several days—if you don’t eat it all before then. Keep it at room temperature covered in plastic wrap.
Take your pot roast to the next level in flavor—with out sacrificing the ease. All that meaty goodness braises in Rioja wine and vegetables, while infusing the fingerling potatoes steaming above the meat with savory flavor. Finally, gild this lily by tossing the potatoes with a simple smoked paprika butter and you have a meal you cook and eat Sunday—and can enjoy throughout the week.
This umami-packed upgrade of the classic pastrami sandwich delivers layer upon layer of savory Brooklyn-inspired flavor.
One of the keys to the deep, savory flavor of the of the braise is what’s known as “thin” or “superior” or “premium” soy sauce. It is also occasionally referred to as light soy sauce—but don’t confuse that with low sodium! Thin soy sauce is actually saltier and lighter in color than regular soy sauce. Buy the buns at your local Chinese market: look in the freezer section for folded, not round, buns.
This sophisticated and healthful dish can be made in a single divided pan which allows you to both grill and cook in a skillet at the same time (with only one pan to clean at the end of dinner!)
When cooking double cut chops, searing them on the stove and finishing them in the oven gives you a lovely, savory brown crust and moist, tender meat. (Thick chops cannot be cooked entirely on the stove, or they will burn on the outside by the time the inside is cooked).
Make an entire meal—a beautifully browned roast chicken and vegetables—in one pot.
Bring this moist, tender cake to the table right in the skillet—it looks as homey and beautiful as it tastes. Don’t worry if fresh blueberries aren’t available—this cake works well with thawed frozen berries, too. The cake freezes beautifully, as long as it is well-wrapped and thawed slowly to room temperature.
This dish is perfect use of the end-of-summer vegetables that make our food look and taste so clean and healthful!
This fast and simple recipe makes a dish that is an unexpected flavor and texture knockout.
This meaty side dish adds depth of flavor to any meal—and is a cinch to prepare! It may be made ahead without the arugula and re-heated. When it is re-warmed, toss with the arugula to allow it to wilt slightly.
This bowl makes a great lunch or light dinner, especially when the weather is warm and you want to feel cool. To change it up, try different veggies for the toppings, different herbs in the dressing, or adding tofu, chicken, or shrimp.
Everything you adore about carne asada—Mexican-style beef, marinated and grilled—plus rice, beans, salsa, and more, in a hearty, satisfying bowl. Muy bien.
Sure to please kids of all ages, this bowl is everything you love about a peanut butter and jelly sandwich combined with the cozy comfort of oatmeal. When berries aren’t in season, substitute other fruits and complementary jam or jelly.