Robust, meaty, bistro-style hanger steaks are seared and served alongside a trio of classic steakhouse sides: caramelized onions, sauteed mushrooms, and pan-roasted potatoes.
Individual Chicken Pot Pies
Apr 12, 2010 by
These pot pies are the ultimate comfort food. Any why not? Creamy chicken and vegetable filling lies in wait beneath a thyme-infused buttery crust.
- Quick Glance
- 2 H, 20 M
- 4 H
- 9
Ham and Potatoes Sarladaise
Apr 09, 2010 by
A classic that typically draws on duck confit, this froufrou French casserole is very nearly as sublime when used to disguise leftover holiday ham.
- Quick Glance
- 30 M
- 1 H, 30 M
- 4
Moghlai Lamb with Spinach
Apr 07, 2010 by
This classic Moghul recipe is teeming with lamb and spinach. Lovely with Indian breads or rice or both, it’s a little bit of India brought to your home.
- Quick Glance
- 30 M
- 1 H, 45 M
- 0
Northern Fried Chicken
Apr 06, 2010 by
The secret to this crispy fried chicken? Matzoh meal, a simple yet complex seasoning blend, and a pantry staple you’ve probably never thought of like this before.
- Quick Glance
- 30 M
- 50 M
- 4
Chicken Gravy
Apr 06, 2010 by
This chicken gravy, made the old-fashioned way from bones and stock, is terrific on fried chicken and even better on mashed potatoes. Cross our hearts.
- Quick Glance
- 20 M
- 1 H, 50 M
- 0
Arugula Salad with Country Ham, Pears, and Honey Vinaigrette
Apr 05, 2010 by
This arugula and ham salad balances the saltiness of the ham, the juiciness of pears, and the tartness of the dressing. Serve it as an entree or appetizer.
- Quick Glance
- 20 M
- 20 M
- 10
My Favorite Brisket
Mar 29, 2010 by
A meaty beef brisket is slowly braised in a brew of red wine, tomatoes, onions, garlic, rosemary, thyme, and parsley. A perfect recipe for Passover.
- Quick Glance
- 20 M
- 4 H
- 3
Roasted Fresh Ham with a Maple-Spice Glaze
Mar 27, 2010 by
Don’t try to rush this ham. It’s slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.
- Quick Glance
- 10 M
- 5 H
- 0
Chicken Piccata
Mar 24, 2010 by
Perfectly seared tender chicken breasts are dressed in a buttery lemon sauce. It’s the kind of dish that takes no time to whip up and everyone loves.
- Quick Glance
- 25 M
- 25 M
- 11
Pork Belly Confit
Mar 23, 2010 by
You’ve not truly lived until you’ve had pork belly prepared this way. Perhaps it’s time you get a life….
- Quick Glance
- 45 M
- 1 D, 16 H
- 16
Turkey and White Bean Chili
Mar 06, 2010 by
Fast and flavorful and a favorite of our own Fatty Daddy—er, David Leite—this chili is a knockout. The only thing is, well, um, it’s not quite chili.
- Quick Glance
- 35 M
- 35 M
- 6
Coq au Vin
Feb 18, 2010 by
Coq au vin, aka chicken in wine, is a French classic that exists in countless incarnations. This rich, soulful riff from Julia Child is our default dish.
- Quick Glance
- 30 M
- 1 H
- 38
Beef Chili
Feb 06, 2010 by
A chili that you can dress up or down, whether you need something really impressive for game day or relatively inexpensive for Tuesday night dinner.
- Quick Glance
- 30 M
- 1 H, 20 M
- 2
Vinegar-Glossed Chicken
Jan 16, 2010 by
When the vinegar is splashed to the pan of chicken, magic occurs. The vinegar deglazes the brown bits and permeates the chicken with a sweet/sour flavor.
- Quick Glance
- 45 M
- 1 H, 5 M
- 20
Turkey Meatloaf
Jan 12, 2010 by
This turkey meatloaf is made from ground turkey, chopped vegetables and is brushed with a tangy bbq sauce. Leftover turkey meatloaf makes great sandwiches.
- Quick Glance
- 20 M
- 1 H, 20 M
- 3
Long-Cooked Pork Belly with Preserved Mustard
Jan 05, 2010 by
Two different cooking techniques—steaming and then braising—ensure that this Chinese-style pork belly (fresh bacon) is amazingly tender.
- Quick Glance
- 40 M
- 5 H, 40 M
- 0
My Mother’s Chicken and Potatoes
Jan 03, 2010 by
An Italian classic that’s woo’d would-be-husbands for generations, this single-skillet supper melds meat, potatoes, bacon, and onion to moist, crisp effect.
- Quick Glance
- 30 M
- 45 M
- 8
Slow-Cooked Lamb Shanks in Pinot Noir
Jan 02, 2010 by
Braised lamb shanks are cooked slowly in wine until the meat is falling-off-the-bone tender. The lamb shanks can be braised ahead for more flavor.
- Quick Glance
- 40 M
- 3 H, 40 M
- 15
Barq’s Root Beer-Glazed Ham
Dec 28, 2009 by
Sassfras, ginger, nutmeg, cloves, and anise found in root beer enhance the smoky, saltiness goodness of this glazed ham. It’s is an ideal holiday meal.
- Quick Glance
- 30 M
- 4 H, 30 M
- 2