Thin lamb chops cook quickly, but that doesn’t leave much time for a deeply browned sear. The solution is to coat them in yogurt. The sugars in the dairy caramelize into a crust, while the built-in acidity tenderizes the meat and adds tang.
Pair this delicious rocket salad with grilled salmon and you’ll have an elegant meal in less than 30 minutes.
Serving duck is often overlooked as a holiday main course. Turkey, ham, and prime rib are great, but serving duck is sure to wow your guests.
Italian Style Shepard’s Pie is a twist on the classic and perfect for a fall meal. You can make this dish ahead of time and reheat on busy days. Serve with a side salad of Arugula tossed with lemon juice and olive oil.
As we say goodbye to summer we say hello to fall, which is my favorite season of the year. Children are back in school, leaves are beginning to turn colors, and it’s time to get back to the meat and potatoes of ordinary time. Turkey meatloaf is an excellent weeknight dish that also doubles as weekday lunches. Serve with a side of herbed potatoes and a garden salad.
Crispy chicken with an herby twist is a total crowd pleaser. Za’atar is a Middle Eastern spice blend that can be found in specialty markets.
These pork chops are nice and creamy. The onions keep it moist and I’m sure these pork chops will become a favorite in your house.
Tiny New York Kitchen’s vegetarian twist on a Greek favorite. Eggplant, cherry tomatoes, and zucchini are marinated and then grilled to perfection.
It’s cold outside which calls for a comforting Winter Pot Roast. Feel free to use any vegetables that strike your fancy.
Many times it’s best using simple and inexpensive ingredients. Don’t worry if it’s winter and you must use a lesser quality cherry tomato variety because you’ll get a concentration of taste and texture during the roasting process. The beauty of using bread crumbs in this recipe is that it adds both crunch along with thickening the sauce.
