Here’s how to keep a skinless, boneless chicken breast moist while giving it a crust, without using a lot of fat. This technique relies on two properties of the chicken breast that make it more like fish than like other meat: it cooks quickly, and it contains a fair amount of moisture. This enables you to start cooking the breasts with just a bit of fat over fairly high heat to begin browning, then lower the heat and cover the pan, which not only allows the meat to steam in its own juices but maintains the nicely browned exterior (on one side anyway). If you use mass produced commercial chicken, the results will be somewhat cottony. Free-range or kosher chickens are usually considerably better.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.