Mushrooms and butter and garlic. Think you’ve been there, done that? Trust us, you haven’t. Not like this, anyway.
Made with both almonds and brown butter, this little number from Dorie Greenspan is the love child of sole amandine and sole meunière.
This is one of those recipes where the results far outshine the amount of effort. Hungry and in a hurry? Get ready to have your mind blown.
We absolutely love breakfast for dinner. It’s a weeknight savior when you feel lazy, hangry, or just plain rushed off your feet.
Essentially an Italian rendition of chicken cordon bleu, chicken saltimbocca is simply cutlets, cheese, prosciutto, a lovely pan sauce and it’s on the table in 30 minutes.
Mini food always makes a big statement. Tiny chicken burgers from Trisha Yearwood do just that–and they taste amazing, too.
Dorie Greenspan’s quick cornbread won rave reviews from our testers for its tender, cakey, crumbliness. Handfuls of add-ins optional.
Everyone loves food on sticks, right? Easier to eat, less messy, and just more fun. Garlic, ginger, chicken, lemongrass, and peanut sauce makes it even better.
Shredded beef and gooey cheese and a pretty mild sauce. Just 20 minutes in the oven, then compliments all around. Thanks, Homesick Texan.
Yes, you can make magnificent breakfast sausage at home, and it’s surprisingly easy. Here’s how.
With this recipe, you can assure anyone who asks “Parlez-vous poulet?” that yes, in fact, you do. Quite fluently.
What do we adore most about roast chicken? The fix-it-and-forget-about-it-ness of it. That and the countless ways to fancy it up. Here’s one of our fuss-free favorites.
“Impressive.” “Easy.” “Yummy.” “Brilliant.” “No leftovers!” That’s what folks are saying about this lovely little tart.
Quick to cook and quick to please–a creamy, lemony pasta that comes together in just one pot. Just one! Did we mention that it’s scrumptious, too?
“Like the best diner pancakes of your life.” “This is going to replace my standard pancake recipe.” That’s what folks are saying about these ‘cakes.
A satiating, simple meal that is Italian food at its best–full of robust flavors and easy prep. Serve as a side or on its own with a slice of homemade bread.
This anything-but-boring bird borrows its Peruvian accent from a technicolor dream coat of paprika, lemon, garlic, and cumin.
If you’ve been waiting for a sign that you should start roasting your own garlic, consider this it. Once you taste it, you’ll wonder why you waited.
“Simple.” “Perfect.” “The moistest chicken with the crispiest skin we’ve ever had.” That’s what folks are saying about this crowd-pleasing, weeknight-friendly chicken trick.
Like a chorus line of Rockettes, tender slices of brisket lean on each other in perfect symmetry and perfect doneness. Here’s how to replicate this performance at home.