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.
Chicken, potatoes, artichoke hearts, olives, and capers create a hearty, rustic Italian stew. The recipe is adapted from 'Hedgebrook Cookbook: Celebrating Radical Hospitality.'
An inexpensive pork roast, seasoned with fresh garlic and Chinese five-spice powder, and braised on a bed of apples, onions, and apple cider until falling-apart tender, becomes an impressive, company-worthy dinner.
Adapted from 'The Southern Vegetarian Cookbook,' this red eye gravy gets its umami-rich, sausage-like flavor and texture from mushrooms, herbs and spices. Paired with easy-to-make drop biscuits, it creates an iconic Southern breakfast.
A basting sauce of Sriracha, apricot preserves, hot chili sauce, rice vinegar, and fish sauce gives this grilled chicken a tangy, slightly spicy kick.
Kale, lemon juice and zest, pistachios, garlic, and Parmesan cheese make a quick, no-cook vegetarian pasta sauce – or spread for crostini.
A butterflied pork tenderloin is stuffed with sautéed mushrooms, pear, shallots and sage, then grilled both indirectly and directly.
Inspired by Gobi (cauliflower) Manchurian Dry, a popular Indo-Chinese appetizer we sampled at a Bengali restaurant, this lighter version skips the breading and deep frying, but not the flavor.
Savory, crunchy and often spicy, pickled kimchi is the Korean national dish. It’s also the delicious heart of this weeknight-quick pancake.
This quick vegetarian pasta dish makes the most of in-season-now asparagus and gets a bright flavor boost from balsamic vinegar.