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February/March 2017

Breaded Chicken Cutlets with Orange Salsa

Few can resist a crisp fried cutlet. Here, both the meat and the breading are infused with the delicate flavors of orange and thyme. The fruity, colorful salsa complements the…

  • Beluga Lentils with Ruby Chard

    One look at this stunning side dish, and you can see why these elegant legumes are also called caviar lentils. Serve with braised beef, lamb, or roast chicken.

  • Braised Pork Shoulder with Fennel, Garlic, and Herbs

    The flavor combination in this braise is reminiscent of porchetta, and leftovers make a great sandwich. For the best results, season the pork at least a day ahead.

  • Broccoli Rabe and Potato Pizza

    Broccoli rabe and potatoes, a classic Italian combination, is even better topped with creamy, smoky mozzarella.

  • Broccoli Rabe and Ricotta Ravioli

    Wonton wrappers make these great-tasting ravioli easy to assemble even for a weeknight dinner.

  • Butternut Squash Risotto

    Yes, cheese is often added to risotto, but that flavor gets intensified when using cheese rind broth, too. One bite, and you may not go back to using any other…

  • Braised Chicken Legs with Prosciutto, Sweet Potatoes, and Olives

    Tender chicken is at the heart of this homey braise, but it’s the other ingredients—the broth, rich prosciutto, sweet potatoes, and tangy olives—that make it memorable.

  • Egg Noodles with Creamy Mustard-Tarragon Sauce

    This simple alternative to plain buttered noodles brings so much more flavor. Serve with roast chicken or seared salmon.

  • Endive and Radicchio Salad with Hazelnuts and Gorgonzola

    Bitter endive and radicchio are beautifully balanced by pungent gorgonzola nad sweet-tart cranberries in this quick and easy side dish. Serve with braised beef or seared steak.

  • Fried Egg on Toast with Kale and Pickled Peppers

    This open-face sandwich works for supper, thanks to earthy greens, sweet-tart peppers, and nutty cheese.

  • Garlicky Roasted Artichoke Hearts

    Panko adds crunch to this Italian-inspired side; it pairs well with a seared flaky fish like cod. The artichokes also add flavor and texture to Pasta with Roasted Artichokes, Sun-Dried…

  • Lingonberry Cream Cheese Pastries

    These individual tarts are simple to make using purchased puff pastry. You can prepare them up to the point of baking, freeze them, and then bake one whenever you want…

  • Orange, Pear, and Date Salad with Orange-Rosemary Vinaigrette

    Though the jewel-like tones of orange slices scream for attention, the charm of this refreshing salad is its balanced, simple, almost subdued flavors, which beguile with every bite.

  • Orange, Onion, and Olive Focaccia

    Sweet, tangy, and salty, this focaccia is hard to stop eating. Depending on the size of your oranges, you may not use all of them. And though it may look…

  • Orange and Brown-Sugar-Glazed Cake with Orange-Flecked Whipped Cream

    Surprisingly light and airy, the cake on its own would make a delightful snack or breakfast treat. Brush on the glaze and pile on the whipped cream, though, and you…

  • North African Spiced Salmon Over French Lentils

    Go to any French bistro, and you’ll likely find a dish of lentils and salmon. It’s a classic for good reason: Lean, mellow lentils complement the richness of the fish.…

  • Roasted Green Bean Panzanella Salad

    Roasted green beans make this summery salad work well in colder months. On its own, it makes a great vegetarian main dish, but it also serves as a hearty side…

  • Rigatoni with Roasted Artichokes, Sun-Dried Tomatoes, and Olives

    Tender roasted artichokes and crispy panko add nutty, toasted flavors to a pasta brimming with briny olives and sweet sun-dried tomatoes.

  • Roasted Green Beans

    Roasting green beans creates caramelized notes that pair well with bright lemon zest. Serve the beans with roasted chicken or seared salmon, or use them in Roasted Green Bean Panzanella.

  • Quick Collards with Bacon and Onions

    Contrary to popular belief, collard greens don't need long cooking time to be delicious. Pair these toothsome greens with southern-style braised short ribs or fried chicken.

  • Spicy Chicken Larb with Thai-Style Roasted Cabbage

    The unofficial national dish of Laos, larb is also popular in Thailand and exemplifies the bold flavors of the region. Usually served with fresh vegetables as a salad, it’s made…

  • Sweet and Hot Roasted Jícama

    Jícama is more prized for its fresh crunch than its mild flavor. Roasted, it still has crunch but is sweeter, which makes a toss with hot sauce welcome. It's good…

  • Spanish Pardina Lentil and Chorizo Stew

    Despite its humble looks, this stew is full of bold flavors and is super satisfying. Serve it with crusty bread and a bottle of red wine, and you’re all set…

  • Spiced Apple-Braised Pork Shoulder

    Apple and pork is a classic combination. Here, the fruit’s sweetness is balanced by the warm spices—ginger, mustard, cayenne, and black pepper—in the spice rub. For best flavor, season the…

  • Sautéed Broccoli Rabe with Leeks

    A side dish of broccoli rabe makes a good counterpoint to the rich, hearty dishes popular in winter.

  • Slow-Cooker Southern-Style Short Ribs with Pimiento Grits

    Tender, meaty beef short ribs are classic cold-weather comfort fare, but these—made in a slow cooker while you tend to the rest of your life—harken back to summer, thanks to…

  • Scotch Blondies

    Scotch's vanilla flavors enhance these soft, chewy blondies, while its toasty, smoky nuances make a nice counterpoint to the sweetness. Use a blended Scotch and save your single malt to…

  • Winter Salad with Curried Shrimp, Apples, and Cashews

    The warming spices in the curry make this main-course salad a perfect choice for a light meal on a cold winter day.

  • Vegetable and Quinoa Soup with Sweet and Hot Roasted Jícama

    This zesty soup is perfect on a cold day. When served with the toasted baguette and garlic butter, it makes a satisfying meal.

  • Curried Lentil-Scallion Pancakes

    Though you can’t see the lentils in this dish, you can definitely taste their earthy flavor. Make the pancakes big and slice them to portion for serving. Or make silver-dollar-size…

  • Chile-Rubbed Braised Beef

    The Tex-Mex flavors of this fork-tender meat make it perfect for shredding and using in tacos, burritos, and even nachos. It’s also tasty on its own topped with the chunky…

  • Cheese Rind Broth

    This savory broth makes use of something that might otherwise be tossed: the rinds of Parmesan or Grana Padano cheese. Use the broth in soups, risotto, pastas, and braises.

  • Chicken Chili Nachos

    These are made with ground chicken, but you can also use shredded cooked chicken (from a rotisserie chicken, for instance). If doing the latter, add 2 cups shredded chicken to…

  • Porcini-Rubbed Red-Wine-Braised Beef

    The deep, dark spice rub can make the meat look like it’s burned, but it’s most definitely not. A special-occasion dinner on its own, the beef is also delicious shredded,…

  • Pasta with Pork and Chestnut Ragù

    Roasted chestnuts, available at most supermarkets, add a low-key sweetness to the meaty sauce. Fresh rosemary adds its aromatic magic, making this hearty dish perfect for a cold winter night.

  • Parsnip & Parmesan Soup with Pumpkin Seed Pesto

    This silky soup is quite good on its own, but the gorgeous green pesto adds a burst of flavor.

  • Pulled Pork Nachos with Tomatillo Salsa

    These nachos are a great destination for leftover pulled pork, or you can buy some.

  • Thai-Style Roasted Cabbage

    Peppery cabbage becomes delightfully sweet post roast. Paired with a Thai-inspired dressing, it makes a perfect side for steak and a great base for Spicy Chicken Larb.

  • Tofu Saag

    A creamy yogurt-spinach sauce surrounds spiced, crisped cubes of tofu in this aromatic, satisfying dish. If you like hot foods, leave the serrano chile seeds in. Serve with rice or naan.

  • Backward Braising

    Slow cooking followed by a blast in the oven creates tender meat with an appealing crust, all without searing.

  • From Rinds to Riches

    Why adding a stock made from cheese “scraps” to risotto, braises, and more is an easy, economical way to boost flavor.

  • French Onion Roast Chicken

    Few dishes are as simple to make as this one—juicy roast chicken with a caramelized onion relish made right in the roasting pan. The wonderful flavor is reminiscent of French onion…

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