Leeks, chestnuts, and whole grain mustard seriously up the game on braised chicken thighs.
A simple 'sauce' of parsley, lemon zest and juice, capers, scallions, garlic, and olive oil delivers the promise of spring when spooned over pan-seared salmon.
Bacon jam – homemade or store-bought – is the salty-sweet-tangy heart of this pasta dish.
Flavors from all over Asia (ginger, lemongrass, five-spice powder, garam masala, fish sauce) spice up this delicious, aromatic, meaty stew that draws its inspiration from when Vietnam was called French Indochina.
Earthy, fiber-rich lentils combine with fennel bulb, carrots, Italian sausage, onion, and garlic for a satisfying antidote to cold weather.
Ground coffee, whole cumin seeds, chili powder and cinnamon create an easy, amazing spice rub for pan-seared lamb chops
Fresh black-eyed peas, green beans, and cherry tomatoes combine with thyme and bacon to make this one-skillet meal complex, layered, and delicious.
Challah, a traditional Jewish braided bread, can be flavored in many ways, from simple to savory to sweet. Here, semi-sweet chocolate and brown sugar create an almost dessertlike loaf.
Fresh spinach gives this classic quiche a bigger flavor than frozen – and a frozen crust simplifies preparation.
Weeknight-quick and one-pan simple, braised chicken thighs and potatoes are brightened with lemon juice and capers.
Fried rounds of store-bought polenta are topped with fresh mozzarella, caramelized onions and apricot jam for lunch on a busy Sunday.
Sweet Hungarian paprika, garlic, cayenne pepper, sumac, diced tomatoes with green chilies and just a bit of lamb make Turkish-style red lentil soup with chard a lively, healthy, robust meal in a bowl.
Oct. 4 is observed each year as #NationalTacoDay in the United States. Many taco restaurants may choose offer specials on Oct. 4, including an increasing number of taco food trucks.
Chicken thighs are seared, then pan roasted with apples, capers, shallots, and rosemary for a meal that tastes like autumn.
Chicken breasts are briefly marinated in olive oil, sherry vinegar, Dijon mustard and fresh sage, then roasted. The mustard quietly blends in, taking on a subtle role.
A quick marinade of fresh basil, garlic and olive oil gives pan-grilled pork chops classic Italian flavor.
Heat is optional, big flavor isn’t, when sweet, savory and a host of spices get together in pork chops with balsamic peaches.
Feta cheese, black olives, red onion, dill, and lemon juice and zest do their predictably wonderful thing when mixed together and heaped on pan-seared pork chops.
Potatoes stand in for pasta as the only cooked ingredient in this dish, warming the Italian tuna, artichoke hearts, capers, red onion, lemon and parsley
Hoisin sauce brings a barbecue sauce-like flavor to this chicken dish equally at home on the grill or in the oven. Ginger, garlic, sesame oil, soy sauce and rice vinegar add their own flavor notes.