Sometimes it just takes the smallest tweaks to wake up old favorites. This week’s menu features pork chops in an unusual maple-ginger pan sauce, and linguine in clam sauce that is brightened up with the unexpected addition of tarragon. Meanwhile, a classic beef stew is weeknight-ified by using rib-eye instead of a tougher cut. Get the shopping list here (ingredients for suggested side dishes not included on the list).
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RecipePork Chops with Maple-Ginger Pan Sauce
There's probably a bottle of pure maple syrup in your refrigerator right now, awaiting your next batch of pancakes. But, if that's all you're using it for, you're missing out. Here, the maple syrup adds an earthy sweetness to the dish and its flavor pairs well with pork and peppery spices like ginger. This method is also a good way to cook very thin pork chops without drying them out.
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RecipeLeek and Goat Cheese Frittata
The high ratio of leeks to eggs in this frittata brings the leeks’ sweet flavor and meltingly tender texture to the forefront.
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RecipeLinguine with Clams, Bacon, and Tarragon
It’s amazing how the addition of tarragon plays with our notion of classic linguine and clam sauce. The herb makes it feel lighter. -
RecipeQuick Beef Stew with Red Wine and Rosemary
Long-cooked stews coax flavor from tough cuts of meat but require time. This weeknight-friendly dish features rib-eye, which adds deep flavor after only a short time in the stew pot. A smidge of horseradish at the end of cooking adds bright, peppery bite. -
RecipeChicken Piccata
In this Italian-American favorite, the thin-cut chicken breast cutlets cook up in no time and the flavor is light and bright.
