Crispy Duck Breasts with Maple-Bourbon Sauce
The start of hunting season inspires an easy duck breast recipe with a memorable sauce.
The start of hunting season inspires an easy duck breast recipe with a memorable sauce.
Traditional corn bread made in a cast-iron skillet gets an update with fresh corn, sun-dried tomatoes and sage.
Hearty, long-simmered braised short ribs and mushrooms combine in a luscious, tender ragu to warm up a chilly evening.
Rainbow chard’s Crayola-colorful leaves and stems make a speedy, tasty side dish.
This is the perfect tomatoe sauce to make with that extra pint of cherry tomatoes in your CSA box that’s sitting on your counter. Use it in a simple pasta or spoon it over a crispy chicken paillard.
A few well-selected convenience products help this homemade baked pasta classic come together in a flash! Whole wheat pasta and a sprinkling of wheat germ boost its nutritional cred.
Whole grain bulgur stands in for traditional couscous in this hearty, fragrant Moroccan-style lamb braise.
Sweet, roasted fig paired with gooey cheese and salty prosciutto makes for a memorable summertime sandwich.
Served warm, these fennel wedges are make a fine side dish with roast chicken or pork. Served cool, they’re a terrific finger-food appetizer.
You may know–and love–radishes in their raw state. But they’re lovely in this delicious side too. Butter adds a bit of richness to this otherwise simple dish. Browning the butter takes it a step further to add a nutty note, enlivened on the other end by the mint.
Parsnips have an earthy sweetness to them, making them an interesting alternative to same-old, same-old potato fries. These, with sliced garlic and Parmesan, are downright addictive.
This super-flavorful recipe is a delicious way to use that valu-pak of chicken thighs that’s in your freezer. Serve over whole wheat couscous or bulgur.
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