Ever taste a dish with fabulous flavor and can’t quite identify the ingredients? That’s the case with the glazed lamb chops in this week’s menu, with a sweet and tangy sauce that includes Worcestershire sauce and, of all things, Angostura bitters. (Trust us, it’s got a solid 5-star rating.) The week is rounded out with two delicious meatless meals: eggs baked in a vegetable hash and a caccio e pepe pasta with winter greens. Get the shopping list here (ingredients for suggested side dishes not included on the list).
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RecipeGlazed Lamb Chops
An unusual mix of pantry ingredients—including Worcestershire sauce, anchovy paste, Angostura bitters, and honey— provides sweet and tangy flavors in this rich glaze. Serve the chops with herb-roasted tomatoes and baked potatoes.
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RecipeShirred Eggs with Vegetable Hash and Smoked Cheddar
In this single-skillet supper, eggs are cracked over a tender sweet potato and zucchini hash, which is then topped with smoked Cheddar and broiled.
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RecipeSkillet-Braised Green Curry Chicken
Chicken curries are often made with boneless, skinless chicken. Here, bone-in, skin-on thighs are cooked until the skin is nice and crisp; the contrast of that rich crackle with the bright, aromatic sauce is magical. -
RecipeSautéed Shrimp and Pancetta with Cheese Grits
If you can’t find quick-cooking grits, you can use quick-cooking polenta instead—just be sure to follow the package’s instructions for the correct cooking time and the amount of liquid needed.
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RecipeSwiss Chard Caccio e Pepe
Commonly thought of as a “winter” green, chard elevates a classic quick-to-make pasta to a hearty meatless meal.
