I recently had a friend reach out for a super simple and comprehensive recipe that she could make for a dinner party. Simple to cook, but one that would still impress her guests. This is one of those recipes that can be made in a pinch with few ingredients and pairs well with just about any side.
I love the contrast between the fresh, bright citrus salad that tops the crispy fried pork schnitzel in this recipe.
Right after the New Year is a great time to experiment with new recipes or new ingredients! This recipe is inspired by a dish I had at a restaurant in NYC last winter called Flex Mussels.
In this recipe, chunks of lobster meat are combined with a creamy base loaded with potatoes, carrots, leeks and shallots and topped with buttery, flakey puff pastry.
The two-day preparation, while it may seem overwhelming, is the secret to making the meat so juicy and flavorful.
Prepare to be amazed – you can sous-vide your turkey cuts as far as a month in advance by chilling, then freezing the bags. On Thanksgiving Day, reheat the turkey in the sous-vide water bath and then sear the pieces to complete the process just before serving.
These turkey meatballs are tender and easy to make and have all of the delicious components of a Thanksgiving dinner when they are smothered in homemade gravy and cranberry sauce. This is a great roast turkey alternative dish for a smaller Thanksgiving dinner or a friendsgiving gathering.
Cinnamon sticks and thyme in the braised dish add a warm aroma while sliced onions add a sweet flavor and when braised have a jam-like consistency. Carrots, celery and chunks of butternut squash accompany the lamb.
This is a heavy rotation in my house because it can easily be assembled from things in the fridge. I actually developed the recipe when I went foraging in my refrigerator for ingredients so that I didn’t have to make a trip to the grocery store.
These short ribs are braised in a citrusy, chili based broth until they are falling off of the bone.
Nothing says summer gatherings like meals that can be easily made in large quantities and set out on a big table for a laid back dinner party.
Do you call them crawfish, crayfish or crawdads? They are all the same thing, but it all depends on where in the United States you are living.
I was having a difficult time tracking down whole live crawfish on the West Coast so I did what any normal person does these days, I turned to the internet.
In this recipe a whole chicken is broken down and arranged on a sheet pan with an assortment of spring vegetables and lemon.
“Bangers and mash” is a way more fun way of saying sausages and mashed (usually) potatoes. Bangers got their name for how they sputter around in the pan when cooking.