Boneless skinless chicken breasts are a mainstay of warm-weather grilling. They’re virtually fat-free, are pure protein and if you compare the price per pound with some other proteins, are still fairly affordable. However, if not cooked properly, this part of the chicken can be dry and rather ho-hum.
We live too far away from restaurants to enjoy the convenience of takeout or home delivery. If we’re in the mood for Asian food, it’s a good 20-minute drive and often not something we feel like doing on a moment’s notice — especially after a long day.
A well-stocked pantry is the way we pull off an authentic Asian-inspired meal when the craving hits.
The word “cassoulet” in the title of a recipe might evoke an image of a complex, multistep recipe that requires many hours of work. Some cassoulets can even take days to prepare; however, a cassoulet need not be that complicated. In the end, it’s basically just a bean casserole.
Meat loaf is considered to be an American invention; however, the concept of combining ground meat with other ingredients and then cooking them together in loaf form goes back centuries. Meat loaf became popular in this country around World War II as a thrifty way to use up ingredients before they spoiled.
Meat loaf is one of my most requested items from clients, but they also request it be more healthful than what they grew up with. This Greek-inspired spinach and feta cheese-stuffed turkey meat loaf is certainly that and is also dressy enough to prepare for guests.
Here’s a restaurant-quality meal for a special occasion that’s easily prepared at home. Sweet sea scallops encrusted with a pistachio-lemon zest combination are served atop a simple baked Champagne risotto accompanied by roasted asparagus. Since giving you a recipe for an American-inspired risotto some months ago, I’ve discovered a method for making risotto that is easy and foolproof — and I may never make risotto any other way again. Instead of painstakingly stirring risotto on the stovetop, the method I’ve discovered is to simply bake it.
Whenever I’m asked what I love cooking the most, my reply is always a slow braise. I enjoy it because it’s easy to feel like a magician when transforming a tough cut of meat into something buttery tender and falling off the bone — and all it takes is time. I hope you’ll enjoy this hearty, rustic braised lamb dish as much as we did — one that’s perfect for a wintry night.
The shank is the toughest part of the lamb. It’s the upper part of the leg and is full of connective tissue. When cooked very slowly, that connective tissue melts away and yields a rich, luxurious fork-tender dish.