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Braising the pork chops in hard cider tenderizes them while adding loads of flavor. Best of all, once you get them started, your pan and the heat do most of the work for you! You’ll have time while the chops cook to make a salad and have a glass of wine—we think you should toast your new favorite dish for a weeknight win!
It’s a win for residents of Louisville, KY that there’s a hot chicken war going on: joints featuring this beloved Nashville import seem to appear faster than beer at a Cardinals basketball game. But if you don’t happen to be lucky enough to live in Louisville, you can get your Hot Chicken Sandwich fix in your very own kitchen. And just so there won’t be any misunderstanding with the folks in Nashville, we made this version 100% Kentucky, thanks to a knock-your-socks off, only-in-Kentucky bourbon barbecue sauce.
While we usually think of tarte tatin as a sweet skillet-roasted dessert, this wonderfully savory version was inspired by late summer tomatoes. The tomatoes are cooked in an intriguing sherry vinegar-based caramel, topped with a classic piecrust dough, (puff pastry makes a great stand in) and baked until the tomatoes burst with flavor and the crust turns golden. The tart is then inverted on to a platter and served with a dollop of umami-rich creamy anchovy mayonnaise.
Like so many cooks, we learned key fundamental cooking techniques—like how to steam mussels — from Jacques Pepin’s books and television shows. While we may vary the flavorful broth ingredients, we rely on his simple no-fail method to result in tender, flavorful mussels every time.
You braise the fennel wedges in chicken stock and melted butter (it would entirely appropriate to replace some of the stock with wine, should you have a bottle open), and once they easily yield to the tip of a paring knife, you top them with a topping made from breadcrumbs, grated cheese, and lemon. Baked up in the useful and beautiful umber stoneware dish from Anolon, the finished dish is outrageously fragrant, lovely enough to share with company, and quite delicious.
Aromatic flavors and a rich sauce give this one pot, plant-forward Indian-inspired dish a big, bold presence. Serve it as is or over rice.
This savory bread pudding is a great winter dish for a crowd. You can even make it vegetarian friendly by omit the bacon, use 1 tablespoon of olive oil to sauté the vegetables and add an additional 1/2 cup of smoked Gouda cheese to the filling. If you can’t find Gruyere cheese, feel free to substitute Jarlsberg or Swiss.
The caramelized sugars in the cola make an irresistible sweet glaze for your holiday ham. Be sure to get a ham big enough for leftovers—it is nearly as good sliced up for sandwiches or fried with eggs as it is when presented in its full glory just out of the oven.
This fast and simple recipe makes a dish that is an unexpected flavor and texture knockout.
This bowl makes a great lunch or light dinner, especially when the weather is warm and you want to feel cool. To change it up, try different veggies for the toppings, different herbs in the dressing, or adding tofu, chicken, or shrimp.
Poke shacks are popping up everywhere, but there’s no reason you can’t enjoy a poke bowl at home. This classic version is a little bit sushi, a little bit Hawaii, and a whole lot of delicious.
This twist on a classic poke bowl features sweet pineapple, mildly spicy jalapeno, and bright lime sauce. But feel free to mix it up—use a different grain, a different citrus in the sauce, a different type of chile, or even different toppings to make the recipe your own.
