Chicken Schnitzel
This classic chicken Schnitzel recipe sounds harder to make than it is. Plus, you get to pound out the day’s stress.
Pan-Seared Swordfish Steaks
Mildly flavored but meaty swordfish steaks are best when cooked quickly over high heat, where they acquire a golden-brown crust. Slow cooking gives their enzymes the time to break down the proteins in these dense steaks, rendering them unappealingly mushy. To speed up cooking, we seared them in a hot skillet, flipping them frequently so […]
Cardamom Summer Banana Pancakes
Jerk Black Bean Burger
Beef Stroganoff
Stroganoff, a creamy dish of sautéed beef that is Russian in origin, was one recipe my mum cooked all the time while I was growing up – it’s fabulous comfort food!
Chili Con Queso
Salty-Sweet Party Mix
Whether you prefer the buttery richness of classic party mix or you’re on the sugarcoated puppy chow team, this recipe has you covered. Sweet from honey, savory from miso and nutritional yeast, and a touch spicy from chili powder—it’s the perfect crowd-pleasing snack. When choosing crackers, nuts, and cereal for the mix, be sure to […]
Classic Chewy Oatmeal Cookies
Many oatmeal cookies are dry, cakey, and overly spiced. To make ours dense and chewy, we combine unsaturated fat (vegetable oil) and saturated fat (butter) in a ratio of nearly 3 to 1, and we reduce the proportion of flour. Adding an extra egg yolk boosts moistness and richness, while a touch more salt […]
Butter Pecan Ice Cream
I’ve never made or eaten homemade ice cream that is this silky, smooth, and delicious. I followed the ingredients and directions closely with only one small diversion, I prepared my custard the night before, transferred it to a container with a tight-fitting lid and refrigerated it overnight so I could put it in my little […]
Florentine Butter Chicken with Burst Cherry Tomatoes, Basil & Mozzarella
This is a great midweek meal full of flavor. It's crispy buttery chicken that's pan-fried until golden. It's served along side tomatoes that have been kissed with a bit of heat, some thyme, and a little bit of chile flakes and it's all served up with some fresh buffalo mozarella and linguini to finish. […]
Stracotto di Manzo (Stewed Beef)
I miss going to Rome I love everything about this amazing city. Here is a typical Roman recipe I got from Stefano, the owner of Osteria dal 1931, my favorite restaurant in Rome, on my last visit. Hopefully, I’ll be back soon.
Bucatini Pasta with Amatriciana Sauce
The key to this recipe for me is the pasta cut. Originating from Amatrice in the of Lazio region of Italy. A couple of ingredients and simple to make. If you can not find Guanciale or Pancetta you can sub a piece of thick-cut bacon.
Cheddar Scalloped Potatoes
We love scalloped potatoes, but most recipes call for more than an hour of oven time to soften the potatoes. We wanted a streamlined recipe that could be made any night of the week. We started by parboiling sliced russet potatoes in a combination of heavy cream and chicken broth on the stovetop. Then […]
Udon with Chicken and Garlicky Peanut Dressing
This dressing is creamy, savory, and perfectly balanced. Put it on udon noodles—or just drink it. The garlicky-peanut dressing on this cold noodle salad recipe is insane (in a very good way).
Pesto alla Genovese
Good-quality cheese is essential for rich, full-flavored pesto. Seek out true Italian Parmesan, as well as pecorino Sardo, a sheep's milk cheese from Sardinia. If you can't find pecorino Sardo, don't use pecorino romano, which is too strong; instead, opt for Manchego, a Spanish sheep's milk cheese. Roughly chopping the basil by hand before adding […]
West Indian Lamb Curry
Curried goat is a popular dish in the West Indies, but lamb makes a fine substitute here in the United States, where goat meat is hard to find. This version, by the chef Martin Maginley from the Round Hill resort in Jamaica, is deeply flavored with allspice and Scotch bonnet peppers, but not overwhelming spicy. […]