Thinly sliced “bone-in” pork chops are marinated in a honey-soy sauce mixture and pan-seared until just cooked through and then served over tender and sweet miso roasted kabocha squash and blistered shishito peppers providing for a light yet filling fall entrée.
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Whole roast chicken is a staple in my house. I love being able to make one meal that can be divided up and served for dinner one night then brought along for lunch a day later.
I love the way fried ribs have a crispy exterior with a tender inside and I opt to coat the ribs in a chipotle peach sauce to use the last of some of my favorite summer produce, a fitting recipe for Labor Day weekend and the end of summer.
As the name implies, Nashville hot chicken hails from Nashville, Tennessee and is in fact, very spicy. When I was in Nashville I fell in love with Hattie B’s and their style of serving fried chicken coated with a spicy mixture.
Pieces of slowly roasted pork belly are tossed in a sauce made from gochujang, a Korean fermented red pepper paste, cashew butter and melted butter.
The peaches add a sweet taste to the marinated chicken thighs while the tomatoes add fresh and juicy flavor contrasting cooked and fresh ingredients for a thoroughly summer dish.
This whole leg of lamb is roasted in a pan filled with potatoes at the bottom to catch the fat drippings as the lamb cooks. The result is not only an impressive entrée but a flavorful side dish as well.
This tasty pizza is covered with flavorful, crumbled homemade lamb merguez sausage, fragrant confit tomatoes, shallots and garlic, shaved fennel and cheese and can be made in the oven or on a grill.
This classic Milanese dish is made up of braised veal shanks in a white wine and tomato-based sauce that is served over a bed of saffron risotto and gremolata.
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.
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.