Chicken adobo or adobong manok is one of the most well known Filipino dishes. Chicken thighs and drumsticks are simmered in a tangy sauce made from soy sauce and vinegar with plenty of garlic.
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In this recipe I used a curry seasoning with the brine, which adds a subtle flavor to the roasted chicken.
Roasted eggplant, potatoes, beef and lamb sauce and béchamel are layered for a filling and delicious Greek entrée.
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.
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.
These short ribs are braised in a citrusy, chili based broth until they are falling off of the bone.
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.
Whole chicken legs might be my favorite cut of chicken to roast, as you get the crispy skin and lots of tender meat plus they make for a beautiful presentation.
The racks of lamb are seasoned with salt and pepper and coated in a garlicky pistachio crust and then roasted and finished with a drizzle of homemade pomegranate glaze.
I’m a sucker for any meat coated in spices, particularly the pastrami spice combination that includes a base of black pepper and coriander.