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The cooking of greens and chicken takes place in one pan, first on the stove top, then in the oven. The resulting dish not only looks impressive but tastes better than chicken and greens served separately.
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Portabella (a.k.a. portobello) mushrooms are just grown-up cremini mushrooms. Huge portabellas are great for grilling, and the smaller ones are perfect for stuffing. You’ll be amazed by how much filling you can pack into a medium-size portabella. Serve these as a starter or a side dish.
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Pesto creates a nice bridge to the earthiness of roasted peppers.
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In this preparation, the flavor and texture of flank steak is enhanced when steeped in a zesty marinade of lime juice, garlic and jalapeño and ginger.
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Wrapping these pork ribs in foil and roasting them in the oven makes the meat supernaturally tender.
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A fiery jalapeño and ginger spiked yogurt marinade give life to tandoori chicken.
After a 20-minute smoke and then a flash in a hot pan, chicken thighs taste like they are straight off the grill, but smokier, juicier and — depending on how you get your smoke — more interesting.
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This ultra-thick, nicely marbled, strongly flavored steak is perfect for roasting, broiling or a combination of stove-top and oven cooking. It's wonderfully suited to this practically instant version of romesco, the Catalan sauce more commonly used with fish. (If you can't find tri-tip, use any thick cut of sirloin, or even steaks from the not-too-flavorful fillet, which will be helped immeasurably by the romesco.)
The perfect used for leftovers, this salad lasts for several days afterward. If you have other vegetables on hand, add them to the salad, too.
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This version of the quintessential Tuscan salad panzanella combines grilled fennel with cucumbers and olives-the perfect addition to a hearty steak.
Ginger, coriander, cumin and cardamom meld seamlessly with sweet, juicy chicken meat.
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Tender, delicate veal and savory, earthy morel
mushrooms make for a wonderful meal.
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You can use Yukon golds, fingerlings or red bliss potatoes for this warm, creamy salad. The goat cheese melts into the dressing when you toss it with the hot potatoes.
Here, rainbow trout is baked in foil packets and moistened with the savory juice that accumulates inside as they bake.
This hearty vegetarian dish is rustic and delicious.
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To keep the soufflé as light as possible, the zucchini should
be finely grated, so that it almost melts into the onion and
garlic in the sauté pan. Gruyere cheese provides savory
nuttiness.
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