Garlicky Lemon Braised Chicken
In this one-pot recipe, the chicken is seared and braised in one pot, and then the braising liquid is reduced to a silky gravy.
In this one-pot recipe, the chicken is seared and braised in one pot, and then the braising liquid is reduced to a silky gravy.
With some ready-to-go ingredients on hand, our pozole, a hearty stew often served at Christmastime in Mexico and the Southwest, comes together for a speedy dinner.
This riff on classic grilled cheese sandwiches takes a cue from the legendary Cubano sandwich, adding roast pork, mustard and pickles to the mix.
These easy grilled beef tacos come together in less than 30 minutes. You’ll even have leftovers for sandwiches and salads later in the week.
I first made this last year when we were in Denver visiting my best friend Julie—the whole family went gaga, and it quickly became our
A pressure cooker makes these sublimely tender, shot-through-with-flavor-to-the-bone barbecue ribs possible in under an hour, so you can have more free time to enjoy your July 4th barbecue!
I was lucky enough to nab a leg of organic, sustainably-raised lamb from Montana’s Willow Spring Ranch at Shelton’s Market for this and was rewarded with succulent, juicy meat spiked through with spice. To find a source for grass-fed lamb (and other meats) near you for your Easter meal, check out Eat Wild. Serve this with quinoa, mixed greens, sliced black olives, thick slices of orange, thinly sliced fennel and red onion tossed with the dressing from this salad here.
Chock-full of seasonal vegetables, this healthy beef and barley stew recipe nourishes body and soul an a chilly evening.
Got an Instant Pot or pressure cooker? Then you can enjoy this from-scratch corned beef recipe in less than two hours, start to finish.
Make this great gathering dish with whatever you have in your fridge.
There are so many things I love about cassoulet … one of them being its versatility. Be creative with your leftovers–beans, roasted meat, stale bread–and see what it becomes.
This recipe, my slightly off-kilter ode to harvest, was adapted from Micol Negrin’s gem of a book, The Italian Grill.
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