We give the large bone-in breasts a head start in the oven so they will be perfectly cooked by the time the vegetables are done. This cut is also rather juicy; you’ll want to drain off the liquid from the pan before adding the vegetables so they can caramelize evenly. Brussels sprouts, butternut squash, and […]
This savory rack of lamb is coated with chives, fresh parsley and mint. It is simplified enough for a weeknight meal but can stil be used for special occasions. Ingredients 1 1/2 teaspoons olive oil 1 (1 1/2-pound) rack of lamb (8 ribs), trimmed 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 […]
We give the large bone-in breasts a head start in the oven so they will be perfectly cooked by the time the vegetables are done. This cut is also rather juicy; you’ll want to drain off the liquid from the pan before adding the vegetables so they can caramelize evenly. Brussels sprouts, butternut squash, and […]
A simple lemon vinaigrette doubles as a marinade. Make sure to pat the chicken dry before searing, or the excess liquid will keep the meat from browning. This salad is packs a serious crunch and is loaded with superfoods and antioxidants to keep you satisfied and energized. Ingredients 1/4 cup olive oil 1 teaspoon grated […]
This chicken recipe elevates the weeknight staple to a new level of decadence. Make it tonight for a flavorful dish that’s guaranteed to please. Ingredients 1 tablespoon butter, divided 8 (4-ounce) bone-in chicken thighs, skinned 1 cup thinly sliced carrot 3/4 cup chopped onion 1/2 cup thinly sliced celery 8 pitted dried plums, chopped 1/2 […]
You can serve these with carrot and celery sticks and a bit of light ranch dressing on the side for dipping. Ingredients 2 1/2 tablespoons olive oil 2 tablespoons thinly sliced shallots 1 tablespoon Dijon mustard 1/4 teaspoon black pepper 1/8 teaspoon salt 1 (6-ounce) can solid white tuna in water, drained and flaked 1 […]
Skin-on fish holds together better on the grill—plus the skin gets deliciously crisp and lightly charred. The Strodes use Australian bacon, called bacon rashers or back bacon. Because that’s less available in the States, we recommend Canadian bacon. Ingredients 6 (3/4-ounce) pieces Canadian bacon 6 (6-ounce) skin-on ocean trout, steelhead trout, or salmon fillets 1/4 […]
Celery is such an underrated vegetable, often used as a flavor accent for soups or Thanksgiving stuffing. But it shines as the star in a salad, thanks to its fantastic crunch and naturally salty flavor. For ease and speed, we advise slicing thinly on a mandoline. To slice by hand, line up 3 stalks side-by-side […]
Serve a simple steak dinner topped with a peppery veggie-and-cheese relish. Pepperoncini peppers are yellow, wrinkled, and slightly spicy; we use both the chopped pickled pepper and pickling liquid to flavor the crunchy relish. Ingredients 1 (1-pound) flank steak, trimmed 1 tablespoon bottled minced garlic 1/2 teaspoon salt 1/4 teaspoon black pepper Cooking spray 1 […]
Texture is the most satisfying element of a great salad. Crunchy and crisp vegetables signify freshness—they taste as vibrant as they look. Here we dial up the crunch with crisp romaine hearts, sliced cucumber, and coarsely chopped almonds (which lend much more texture than sliced or slivered nuts). Crunchy vegetables tend to be milder due […]