The challenge: Slow cooker recipes usually make a gallon of food. I’m only cooking for two, and I don’t want all those leftovers. Our solution: Hack the cooker so that you can make smaller amounts with great results. For a stew or braise, use smaller amounts, place into 8- or 10-ounce ramekins, and set those […]
If working with phyllo dough fills you with fear, don’t worry—this recipe is beginner-friendly. There’s no crimping or folding the dough; you just lay flat sheets of dough on top of each other for a rustic, unfinished edge. Do make sure to thaw the phyllo according to package directions—preferably overnight in the fridge. Properly thawed […]
The cedar plank lends the shrimp smoky flavor and amazing deep golden color. It makes a genuinely impressive dish for company. Ingredients Basic Brine 2 pounds large shrimp, unpeeled 2 (15 x 6 1/2 x 3/8-inch) cedar grilling planks 1/4 cup extra-virgin olive oil 1 tablespoon grated garlic 1 tablespoon fresh thyme leaves 1 teaspoon […]
A bed of fragrant fresh thyme lends wonderful flavor to the fish. Have your fishmonger remove the pin bones from the fillet, and choose one cut toward the head end of the fish. Ingredients 10 thyme sprigs 1 (3-pound) skin-on salmon fillet (preferably sustainable), pin bones removed 1/4 cup country Dijon mustard 2 tablespoons honey […]
Beef tenderloin steaks are often considered a special-occasion cut, but when they go on sale (or you’re ready for a splurge), this classic preparation is foolproof. Use a timer rather than turning, prodding, or overcooking the steaks, and set the timer again while they rest so you don’t slice too soon. You could also use […]
Individual, itty-bitty quiches are great for serving at a family brunch. While they may look cutesy, the complex flavors from the leek and applewood-smoked Gruyère ensure these pocket-sized egg parcels are tough enough for the grown-up’s table. Ingredients Crust: 1.5 ounces brown rice flour (about 1/3 cup) 1.4 ounces sweet white sorghum flour (about 1/3 […]
Individual, itty-bitty quiches are great for serving at a family brunch. While they may look cutesy, the complex flavors from the leek and applewood-smoked Gruyère ensure these pocket-sized egg parcels are tough enough for the grown-up’s table. Ingredients Crust: 1.5 ounces brown rice flour (about 1/3 cup) 1.4 ounces sweet white sorghum flour (about 1/3 […]
The Southern tradition of eating black-eyed peas and collard greens in the New Year is a delicious one, though not remotely quick enough for a weeknight. Until now, that is. Collards fair nicely in a quick sauté; slice into thin ribbons so they wilt quickly and stay tender. Canned black-eyed peas also save time. Pork […]
A full-plate dinner simmers to saucy, savory perfection in the slow cooker. To end up with super-succulent pork, don’t overcook the chops in the pan before adding to the slow cooker. Just a couple of minutes per side will be enough to achieve nice color. Don’t be afraid of the time, you will only be actively […]
Ingredients 3/4 cup part-skim ricotta cheese 1/4 cup chopped fresh flat-leaf parsley 1 1/2 tablespoons 1% low-fat milk 1 tablespoon fresh thyme leaves 1 garlic clove, grated 1/2 teaspoon kosher salt, divided 12 (14- x 9-in.) frozen phyllo pastry sheets, thawed 3 1/2 tablespoons olive oil, divided 1 1/2 pounds medium asparagus spears, trimmed to […]