If you want the crunch of fried chicken without the fuss of cooking big pieces, you have to try this quick, streamlined recipe. My technique for cutting chicken steaks gives each person white and dark meat and makes for a hearty serving. This all-season dish is perfect with simply blanched vegetables. In the winter, I serve it with broccoli; in the spring, snap and snow peas; and in the summer, wax beans and haricots verts.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.