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4 servings This dish is traditionally made with tofu and ground beef or pork. However, we often make a vegetarian version by simply omitting the meat.
4 servings Despite its name, this fried pasta cake has no eggs. Patience is rewarded when browning the pasta—don’t rush it or the seasonings will burn…
These crab cakes are made with fresh lump crabmeat, herbs, and panko, pan-fried until golden. They are onion-free, using parsley and dill for flavor.
4 servings This classic consists of pounded boneless, skinless chicken breasts rolled around seasoned butter, then breaded and fried. The key to success…
4 to 6 servings A classic ingredient in Cassoulet, well-browned confit can also be used in hash, as a topping for a salad of sturdy greens, or added to a…
4 servings One of our favorite toppings for Bún (Vietnamese Rice Noodle Bowls). Thick, center-cut, or sirloin pork chops are great here, but we are fond…
Cajun fried shrimp and oysters dredged in seasoned cornmeal and deep-fried until golden. A Louisiana-style seafood dish perfect for serving with hush…
A hearty Basque-style chicken stew with peppers, tomatoes, and cured ham, simmered until tender and served over rice.
Crispy tostadas topped with lime rice, sautéed zucchini, poblano pepper, and onion, finished with Cotija cheese. A fresh and flavorful vegetarian meal.
4 servings Use steaks cut from the loin or tender portion of the leg for this recipe.
4 to 5 servings The cheese or combination of cheeses used must be natural, not processed. Kirsch is traditional, but another nonsweet alcohol, such as…
4 to 6 servings This dish is sometimes served as is, with bowls of garnishes such as grated cheese, shredded lettuce, guacamole, and chopped tomatoes on…
Juicy garlic butter shrimp served over roasted potatoes and sautéed bell peppers and onions. A quick and flavorful sheet pan meal.
2 servings Flaky white fish such as cod, perch, or trout work beautifully in this recipe.
Veal cutlets are sautéed and served in a rich paprika-sour cream sauce with onions, finished with parsley and optional capers or anchovies. Traditionally…
4 servings This Welsh specialty is bound with egg and bread crumbs and formed into sausage-shaped cakes. They will fool no one, but they are quite tasty…
6 to 10 servings The key to a moist and tender pot roast is to cook the meat at a bare simmer. If your pot and lid are ovenproof, you may cook the roast…
A large buffalo roast is seasoned, slow-roasted, and finished with a bourbon-molasses glaze for a sweet and savory crust. Served with optional chile…
Classic Chicken Cordon Bleu with ham and Gruyère, coated in fresh herbs and pan-seared until golden. A quick and elegant dinner.
4 servings Thai larb or laap are fragrant, punchy salads seasoned with herbs, fish sauce, lime juice, and curry paste. If desired, you may substitute…
2 to 3 servings This sticky, sweet-sour dish is one of our favorite ways to prepare tempeh. It comes together as quickly as a pot of rice and Roasted…
Succulent shrimp and tender orzo pasta with zucchini in a creamy, spicy Calabrian chile sauce. A quick and flavorful weeknight dinner.
4 to 6 servings This lesser-known, spicy cousin of General Tso’s chicken was concocted by Chinese restaurateurs in India. Though not typical, we sometimes…
6 to 8 servings Pork loin is best slow-roasted to ensure the outer layer of the roast does not turn dry before the center cooks through. For an especially…
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