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!
Classic Caprese gets a major upgrade with this easy, cheesy chicken Caprese skillet!
This chocolate crepe recipe is the perfect backdrop for the ultimate dessert crepe. They are full-flavored with chocolate and just slightly sweet making the whipped cream, hot fudge and fresh bananas really shine. Impress your next dinner guests with a unique and delicious way to end your meal.
Traditional shrimp summer rolls are a great Asian appetizer. This version adds corn and uses Old Bay Seasoning to give it a New England inspired twist. The poaching liquid doubles as a dipping sauce as well. You can find rice paper wrappers and rice stick noodles at Asian grocery stores and the Asian section of well-stocked grocery stores.
Enjoy a taste of warmer seasons with this rich and fruity dessert that is also great for afternoon or morning tea. The passionfruit adds a lovely tang, but you could easily use pineapple or peaches instead. Delicious with whipped cream or ice cream!
Loaded with fresh vegetables, tender chicken, crispy bacon and a creamy chipotle lime yogurt dressing – this easy to make pasta salad will become a new favorite at outdoor gatherings all summer long.
This chocolate orange pudding pie is the perfect easy Thanksgiving dessert—rich chocolate flavor with just a touch of orange essence. The sweet and crunchy pretzel crust gives you that perfect sweet and salty bite.
Fresh cilantro, pistachios, and Cotija cheese reinvent the classic basil pesto and serve as a sauce on tender chunks of chicken. Make a double batch of this non-traditional pesto and reserve for use on sandwiches, in pasta dishes and on pizza.
So often, plums are paired with spices like cinnamon, nutmeg, and ginger. While those are entirely delicious couplings, consider branching out and spiking your plums with cardamom this summer. Using in small amounts, it gives the plums fragrance and subtle flavor. It is certain to become both a ready favorite for gift giving and your morning toast.
This classic from-scratch hummus recipe gets a blast of rich salty flavor from kalamata olives and freshness from parsley. The pita chips are quickly toasted in a skillet so that you can make them anytime, even on short notice.
The sauce takes quite a bit of time to cook and reduce, but this is something you want to do slowly. Don't rush it ... good things take time. The resulting sauce is rich, deep and luxurious, with sweet, tart, and savory all wrapped up into one bite.
Skip the store-bought – this creamy enchilada sauce makes a surprising and delicious pasta sauce perfect for a fun do-it-yourself pasta bar.
We love this rub so much, we can’t see any reason to make a single batch. This recipe makes enough rub for 2-4 more meals: use it on salmon, swordfish, chicken or burgers.
Here’s a classy wrap for your next picnic. The simple spread on this crepe is the secret sauce served on sandwiches at the pub where my daughter, Maggy, worked when she lived in England. The grated onion, which subtly heightens the flavor, is key.
Satisfying cheesy comfort food is lightened up a bit with bright lemon zest and sweet peas. A risotto is the perfect bed to nestle several succulent grilled shrimp that have been tossed in a garlicky basil pesto. Serve with rosé wine and a side of bruschetta and you’ll have quite the dinner party that can be thrown together in a snap!
Make the chili in advance if you’d like; it keeps well in the refrigerator for several days or freezes well.