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One-Pan Crispy Chicken with Buttery Lemony Mushroom Orzo

This one-pan wonder combines crispy-skinned chicken, baked directly on top of buttery, lemony orzo, studded with wild mushrooms, leeks and baby spinach. It’s a complete (and completely delicious) dinner, made in a single skillet. 

Sticky Toffee Pudding (warm date cake)

Sticky toffee pudding is a hallowed British dessert which translates to American as “warm date cake drizzled with toffee sauce”. Either way you say it, it’s a deliciously rich and comforting treat, perfect for a chilly evening. 

Classic British Pork Pies

Your classic British cold pork lunch pie – seasoned pork and aspic in a firm and thoroughly tasty hot water crust pastry. It’s a process befitting a Tudor kitchen, but making these Melton Mowbray-style pork pies is way easier – and more fun! – than you might expect.

Blood Orange Salad with Shaved Fennel and Pistachios

Blood Orange Salad with Shaved Fennel and Pistachios

Blood Orange Salad with Shaved Fennel and PistachiosBlood orange salad is a colorful, tangy and healthy way to remind yourself that winter will not last forever. As a bonus, it also wards off scurvy!

This is the salad to make when you can barely remember what a real garden tomato tastes like. When you’re so deep in winter that the summer abundance of a few months ago seems like a fever dream.

This is the salad that reminds us that, even in the dead of winter, there are still wonderful things to be found if you know where to look.

Blood Orange Salad with Shaved Fennel and PistachiosBlood Orange Salad with Shaved Fennel and Pistachios

Thai Peanut Noodles with Grilled Chicken

Thai Peanut Noodles with Grilled Chicken

Thai Peanut Noodles with Grilled Chicken

Thai Peanut Noodles with Grilled Chicken

These peanut noodles might be one of the most delicious and easiest recipes we’ve ever created. It’s basically the love child of Chinese cold sesame noodles and Thai chicken satay. If you like those kinds of flavors, I think you’re going to be pretty happy with your dinner.

It’s also happens to be very adaptable. You can make a vegan version with tofu. You could grill shrimp instead of chicken. You could add pretty much any vegetable you would throw into a stir fry (I’ve listed some options with the recipe below).

Fresh Chinese wheat noodles

Fresh Chinese wheat noodles

We found these fresh noodles at our local Asian market but dried spaghetti works equally well. I’ve also seen fresh Chinese egg noodles for sale at our grocery store and those would be great too. Whatever style you decide on, cook them until they’re al dente (but don’t undercook them either).

Roasted Delicata Squash with Miso-Maple Butter

Roasted Delicata Squash with Miso-Maple Butter

Delicata Squash with Miso-Maple ButterDelicata squash (or your favorite winter variety) roasted until deeply caramelized and glazed with a delicious miso-maple butter. It’s sweet, salty and so satisfying.

I love butternut squash to bits but even I, an admitted squash fiend, sometimes just can’t deal with the work of prepping it. Those suckers are big and can be a pain in the butternut to peel, chop and seed.

That’s why, if you haven’t yet, you should expand your vegetal horizons to include the lovely and thin-skinned Delicata.

Delicata Squash

Savory Beef Stew with Mustard and Brandy

Savory Beef Stew with Mustard and Brandy

Savory Beef Stew with Mustard and BrandyI have to say that in general, beef stew is one of those dishes I had always been ‘meh’ about. I never disliked it, but I can’t say I ever craved it either.

I think I probably associate it with the gross canned stuff that everybody ate in college. You know, that brownish sludge with chunks of ‘beef’ and flecks of ‘carrot’. No thanks!

But a couple of weeks ago we went to my brother and sister-in-law’s house for dinner and they made a version of beef stew that was so good, I knew I wanted to make one at home. It reminded me that stew is basically just braised beef, off the bone. And if your braising liquid is really flavorful, chances are your beef will be too. That’s just science.

Savory Beef Stew with Mustard and Brandy

Shredded Brussels Sprout and Red Cabbage Salad with Walnuts and Pecorino

Shredded Brussels Sprout and Red Cabbage Salad with Walnuts and Pecorino

Shredded Brussels Sprout and Red Cabbage Salad with Walnuts and PecorinoA beautiful, healthy salad that combines thinly shredded brussels sprouts and red cabbage with toasted walnuts and Pecorino cheese. Simple but so delicious. 

In the midst of all the joyous holiday feasting, it’s easy to forget the pleasures of a simple, really good salad. Don’t get me wrong, one glance at our Instagram feed tells you that we’re chock full of holiday spirit (in the form of toffee, cookies and homemade eggnog) but sometimes it all becomes just a bit too much, you know?

I was going to make this salad for Thanksgiving but feared there would be a riot if there was no Shredded Brussels Sprouts with Bacon and Pecans on the buffet, so I played it safe.

Shredded Brussels Sprouts with Bacon and Pecans

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