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This classic Beef Stroganoff recipe uses ingredients commonly kept on hand for an easy and delicious family meal. Garnish with fresh dill, if desired.
The pork tenderloin used in this delicious recipe is one of the easiest cuts of meat to cook. Also, the sweet and tangy sauce, made in the pan after the meat is cooked, pairs perfectly with the black pepper crust on the pork. Makes 4-6 Portions of Black Cherry Pork Tenderloin
Start with an apricot fruit spread to concoct a sauce that transforms simply prepared chicken breasts into this elegant dish. Prep: 4 minutes; Cook: 14 minutes
Eggplant always seems to have a love-it-or-hate-it audience. But "even people who claim they don't like eggplant love these easy meatballs," says Christine Datian. You can use a small ice cream scoop to shape them quickly. PREP AND COOK TIME: About 1 hour.
Change up your cold lunch routine with a hot sandwich. A combination of sauteed onions, bell peppers, and mushrooms makes a tasty topping for this chicken cutlet sandwich, assembled on half a baguette.
Prep and Cook Time: about 1 hour.
Miso adds a yeasty note to traditional chicken piccata in this recipe that's quick to make. Serve with orzo or rice to soak up the sauce.
The simplicity of this dessert belies its sumptuousness. It uses ingredients you're likely to have on hand. The easy procedure requires no mixer. If you don't have 2-ounce ramekins, you can make the dessert in a regular-sized muffin pan.
For a festive look, serve in decorative Halloween cupcake liners.
Time: 1 hour, plus brining time. Char siu—Chinese-style barbecued pork—is popular throughout the Islands. We've used its sweet, tangy glaze on pork tenderloin and pineapple, and then tucked both into Hawaiian sweet rolls.
Shirred eggs baked in individual dishes with cream, butter, and cheddar cheese. Large Picture of Shirred Eggs
Prep: 25 min., Cook: 7 min., Stand: 15 min., Chill: 4 hr.
The cool sour cream dressing in the slaw balances the spiciness of chiles in the burger. Toast the buns while the patties cook. Serve with baked sweet potato chips.
). Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl. Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites. Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used a 1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.
This aigo boulido, or garlic soup, recipe is the Provencal cure for anything that ails you. A traditional recipe that incorporates garlic, herbs, and water, it is known informally as “boiled water.”
A small amount of roasted peanut oil gives this slaw a big hit of flavor with a minimum of fat. Any nut oil will work.
This bread's long rise creates an assertive, yeasty flavor. The crisp, chewy texture is a satisfying complement to meaty fish.
This classic recipe will be well received at all of your holiday gatherings; try it with any flavor of fruit preserves you enjoy. Adorn the platter with fresh blackberries, apple slices, oregano, and flat-leaf parsley.
This is the quintessential French tart, found at patisseries and cafes year-round. Cool, sharp lemon filling contrasts nicely with the flaky, slightly sweet pastry. A little dollop of Chantilly cream served with the dessert makes the ideal treat.
This simple sauce is an emulsion--the end product should have a thick, creamy consistency and the light color of cold butter. It's an indulgent sauce but perfect for pairing with low-fat lobsters and steamed clams. This recipe goes with Grilled Maine Lobsters, Beer-Steamed Soft-Shell Clams
You can serve this stuffing with a side of mashed potatoes and Brussels sprouts.
At Manhattan's Le Bernardin, pastry chef Michael Laiskonis is always looking for new ways to use his awesome red wine caramel. Made with just sugar, water and wine, it's delicious with apple tarts, chocolate cake, even cheese. Here it dresses up a creamy sweet potato tart spiced with ginger and cinnamon. Laiskonis likes to roast the sweet potatoes for the filling instead of boiling them because he feels the flavor becomes deeper and sweeter.
This recipe for coq au vin is a fresher, green-herb-laced version of the original French classic. Serve with a crusty baguette for dunking.
Chicken soup flavored with coconut and curry make this Thai recipe a reader favorite. Snow peas, spinach, and chicken breast give this coconut curry chicken soup flavor, texture, and a wealth of nutrients.
One pan is all you need to get juicy, flavorful lamb chops. Don’t forget to rest the chops after they come out of the oven—you don’t want the juices to dribble out all over the plate. Serve with Cilantro-Almond Couscous for an easy weeknight meal. To see this recipe with illustrated steps, check out The Basics: How to Sear-Roast Lamb Loin Chops.
Fried slices of prosciutto provide a crisp contrast to sautéed escarole.
Students at Harvard also discover that just a few ingredients, such as garlic and chopped fresh rosemary, lend a heady fragrant aroma to a humble lamb chop. An instant-read thermometer is crucial for determining when to remove the lamb from the grill (from 140° for rare to 170° for well done), since doneness is a matter of personal preference.
Pair pasta-like gnocchi with wilted spinach for a flavorful and light dish in minutes.
This recipe calls for Halloumi, a fabulous cheese from Cyprus, and one often used in Greek cooking. If you can't find Halloumi, mozzarella (often recommended as a substitute) has a similar uncooked texture, but less salt, less flavor, and will melt. Feta cheese will soften (not melt), and will change the taste of the dish slightly, but it is better choice. This dish is easy to make, and delicious. Serve with noodles (spaghetti, linguine) or rice.
A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this recipe a classic and, as in any good gumbo, a deep, rich roux thickens the stew.
Low-sodium roast beef keeps sodium levels in check for this hearty sandwich.