Disks of Crottin, a classic French goat cheese, are baked on buttery toasts, then placed atop a simple salad of mixed greens and Dijon mustard vinaigrette to produce a classic bistro dish.
Roasted asparagus spears are topped with sautéed bacon and shallots and a poached egg for a light lunch.
Lamb Navarin combines lamb, peas, carrots, new potatoes, and turnips for a spring stew that is hearty, but lighter tasting than beef stew.
Meat can really take a bite out of your grocery budget. Rethink the cuts you choose with this helpful guide, full of links to delicious recipes.
Based on the classic Italian dish veal piccata, chicken breast fillets, pounded thin and sautéed in butter and oil, then topped with a piquant sauce of butter, lemons, capers, and parsley
Farfalle means butterflies in Italian. As a pasta tossed with peas, bacon, butter, sage, lemon juice, zest, and Parmesan it means delicious.
In this take on the classic French recipe Saumon aux Lentilles, mild white-fleshed fish and sage stand in for salmon and tarragon.
Chevre – mild goat cheese – and lemon juice give this cheesecake a tangy flavor note. The hazelnut adds a rich, nutty crunch, and the fruit compote a lively tart finish.
Leftover mashed potatoes combine with ground pork, grated apple, chopped onion and fresh sage for a quick, economical, thoroughly satisfying dinner.
A pork loin roast that is coated with a glaze of Dijon mustard, rosemary, shallot, and garlic, allowed to marinate for several hours, then roasted until just cooked through.
Short on time and energy to make dinner? Use a few basic ingredients for a tasty winter supper.
Mushrooms are quickly cooked in butter. Kale is sautéed just as quickly with pancetta (optional), onion and garlic. Combined, they make a delicious sauce for pasta.
Oven-braised chicken thighs with Brussels sprouts and potatoes is a hearty, one-pan meal – perfect for a winter night. Dried minced orange peel adds a bright citrusy note.
Mexican pork short ribs are given a classic French comfort food treatment.
Tilapia with white beans and kale is a weeknight-quick, one-pan meal. Capers add a briny kick.
A first experience cooking with a slow cooker results in a delicious pot roast with carrots, onions, rosemary, bay leaves, and garlic.
Whole duck legs are braised with orange, ginger, lemongrass, cilantro, and garlic in this dish adapted from 'The Lemonade Cookbook' by Alan Jackson.
In this recipe from 'Home Cooking with Charlie Trotter,' a braised beef stew flavored with cardamom, garlic, onion, celery, and carrots is topped with roasted potatoes, parsnips, and celery root.
Sautéed and quickly braised with whole cumin seeds, garlic, lemon juice and crushed red pepper flakes, normally mild-mannered celery upstages the supposed star of this dish, ground lamb.
Variations of this soup are made in Tuscany, France, and Britain. This version combines white beans, sage, shallots, garlic, and sausage in a soup hearty enough to be a meal.