The fifth taste sensation, umami, with its 'pleasant savory taste' comes through perfectly in this delicious butter. It pairs well with steak, as it is in this recipe, but can complement any dish in need of some nuanced flavor.
A new cookbook shows how easy it is to turn your grill into a pizza oven. Grilling gives this pizza with red sauce, sausage, and arugula a crunchy crust and a nice, slightly smoky flavor.
Canned black beans cooked with onion, red bell pepper, garlic and chipotle peppers in adobo sauce make a smoky, spicy, show-stealing side for pork chops, chicken and fish – or a vegetarian meal with tofu.
In this take on classic fried chicken, buttermilk-soaked chicken thighs are heavily seasoned, fried briefly and finished in the oven.
It's hard to go wrong with Greek yogurt, but a few brands stand out in quality, taste, and flavor. For a quick, healthy, delicious lunch, top warm brown rice with Greek yogurt, pistachios, fresh rosemary, and a drizzle of olive oil.
Nothing says spring like the snap and crisp taste of fresh peas. Barely sautéed, with fettuccine, Parmesan, and prosciutto they make subtle, rich dish.
All are good on their own, but together scallops with smoky chipotle butter, tomato salad, and cornbread are a restaurant-inspired meal.
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.