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Arlene Jacobs

  • Recipe

    Chicken Cutlets with Tomatoes and Basil

    Boneless chicken breasts cook very quickly when butterflied and pounded thin. Topped with tomatoes, garlic, and basil and served on a bed of arugula, they make a colorful and tasty…

  • Recipe

    Steak Diane

    Classically made with filet mignon, this version of steak Diane uses less pricey flank steak. The beefier nature of the cut holds its own against a bold sauce featuring sherry,…

  • Recipe

    Pernil-Style Pork Tenderloin

    Pernil is a brightly flavored roast pork dish from the Caribbean. This version uses quick-cooking tenderloin in place of the more traditional pork shoulder, but it has the same robust…

  • Recipe

    Roast Chicken with Fingerling Potatoes, Leeks, and Bacon

    Sautéing the leeks and garlic before layering them with the potatoes renders them meltingly tender and slightly caramelized. The roast chicken on top comes out incredibly juicy, with delicate herbal…

  • Recipe

    Tuscan Roast Pork with Yellow Potatoes, Fennel, and Parsnips

    For this slow roast, the potatoes and vegetables are precooked so they come out perfectly tender when the pork loin is done. The rosemary, coriander, fennel seeds, and other Tuscan…

  • Recipe

    Rosemary-Garlic Roast Leg of Lamb with Red Potatoes

    An overnight rest allows the Provençal blend of herbs and garlic that dot this leg of lamb to infuse the meat. Arranging the potatoes cut side down in a single…

  • Recipe

    Cheesy Rice with Garlic and Thyme

    Imagine risotto crossed with macaroni and cheese, and that’s what you get in this comforting side dish. Dried porcini lend a savory edge without an overt mushroom flavor. Serve alongside…

  • Recipe

    Hanger Steak with Spicy Miso Glaze

    Known for its intensely beefy flavor, hanger steak is also sometimes called “butcher’s steak” because butchers often keep it for themselves. If you can’t find it, you can use sirloin…

  • How-To

    Crispy Potato Pancakes

    A chef shares her tricks for making this classic holiday side—and a few great ways to jazz it up

  • Recipe


    Duxelles is a mixture of finely chopped mushrooms, shallots, and sometimes herbs that is cooked slowly in butter until it becomes thick. The Duxelles here is used as a filling…