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Tag: Recipes: Entrees
This is my idea of a perfect cool-weather weeknight meal: hearty, healthy, and comes together in an hour with little clean-up. To go with it, I roasted a pound of Brussels sprouts—trimmed, halved, and tossed in olive oil, salt and pepper—in a separate pan alongside it for about 20 minutes. Watch carefully and shake the pan now and then; I like some dark, crispy leaves but don’t let them get too black. Depending on how big your pork chops are and how hungry you are, this will serve two to four.
Many know Twain's Brewpub & Billiards in Decatur as a prime watering hole with games to boot, but that hasn’t stopped Savannah Haseler, the restaurant’s executive chef, from churning out quality food. Here she offers this Hanukkah-appropriate dinner that is too good to eat just once a year.
In this installment of Market to Table with Steven Satterfield, the head chef of Miller Union and author of Root to Leaf looks to fall’s bounty for hearty vegetables and greens perfect for any upcoming holiday fare.
For an easy dinner at home, Billy Allin suggests open-top braising, a slow-cooking method that yields super-tender meat with minimal kitchen effort. For poultry, Allin prefers the “crocodile” method, in which he places chicken (or duck) pieces in a pan and partially covers them with liquid, leaving the tops exposed “like the backs of crocodiles floating in the water.”
You could make your usual Thanksgiving turkey, and nobody would blame you. But if you're looking to impress the room with something new (but still turkey), try this elegant turkey roulade. Prep the dish on Wednesday so come Thanksgiving day, you just need to pop it in the oven.
While the classic rib-sticking soup, Caldo Gallego, has roots in northwestern Spain, Nancie McDermott acknowledges its Cuban influences in this version that’s made its way up to Florida. Beans, greens, potatoes, and some kind of pork are the common denominators of all. McDermott recommends serving it over rice or hot buttered bread. On a rainy autumn evening it hit the spot, and provided a welcome, ready-made lunch straight from the fridge for days to come.
These young wheat berries are sun-dried and lightly roasted, giving them a smoky tinge that pairs exceptionally well with hearty fall vegetables, dried fruits, sausages, and nuts. This colorful meat-in-one mélange, based on a recipe I found on a freekeh website, features all of them and is a great starting place to explore the possibilities.
A roast chicken prepared with precision can be a Michelin star–worthy feast. Here, Little Bacch executive chef Joe Schafer breaks down the basics.
There's nothing particularly brilliant about this recipe—except that it's easy to pull together and is immensely satisfying. This simple recipe takes almost no time to make and highlights the often-misunderstood chicken thigh, which has far more character and flavor than a lean breast. Don't skimp on the butter. We’re cooking dinner, not making a salad. While the chicken bakes, chill the Chardonnay and pick out something on Netflix.
Everybody knows that a ripe tomato is essential, but it’s the details that make for BLT perfection, says Wrecking Bar Brewpub executive chef Terry Koval, who never lets his tomatoes see the inside of a refrigerator.