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Your Menu For the Week of November 4, 2019

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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).

  • Recipe

    Pork 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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  • Recipe

    Leek 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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  • Linguine with Clams

    Linguine 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.

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  • quick beef stew

    Quick 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.

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  • Recipe

    Chicken Piccata

    In this Italian-American favorite, the thin-cut chicken breast cutlets cook up in no time and the flavor is light and bright. 

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