This recipe came from Nicole from For The Love Of Food. A play on her traditional German Breaded Pork Chops, this crunchy-peppery dish was selected as the featured recipe for the Root Source Challenge: Pork Chops.
You can read more about this recipe at For the Love of Food.
This may be our favorite way to cook potatoes. High heat makes them crisp and golden on the outside and pillowy on the inside. Toss them with butter or melted duck fat instead of olive oil for more indulgence. To brighten them up at the end, drizzle them with a little Champagne vinegar.
Spicy Grilled Chicken Satays With Oregano
Spicy Grilled Chicken Satays With Oregano
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Pork Burgers With Avocado Dressing
Pork Burgers With Avocado Dressing
The richness of the avocado dressing is cut by the salty and slightly spicy pork burgers. Add more chipotle sauce if you want a spicier burger. We don't mention it here but sliced carrots make also make a great garnish.
Poached Halibut With Thyme-Butter Sauce
Poached Halibut With Thyme-Butter Sauce
A perfect example of how just a few ingredients can come together for a fabulous result - some thyme, butter, light fish, and you've got your dinner. Atlantic halibut is not currently considered a sustainable fish and most sold on the East Coast is in fact Pacific halibut.
This simplest of grilled steak recipes could be dolled up with any marinade (such as jerk, chimichurri or lime-soy), but why not just let the generously seasoned flank steak speak for itself? We like flank steak rare, but you could let it go to medium. Past that and you risk a tough piece of meat.
Toasted Barley With Rosemary And Parsley
Toasted Barley With Rosemary And Parsley
This simple dish is best with fresh herbs - but if you need to substitute dried, reduce the amount by 1/3 - so 1 teaspoon each of rosemary and parsley...though dried parsley serves little purpose, really, and could just be omitted or exchanged for some other more flavorful dried herb like mint or marjoram.
This is a simple, classic way to braise a beef brisket. The tomato paste and balsamic vinegar give it some acidity to balance the rich meat. With softened onions and succulent beef, brisket is even better warmed up the day after cooking.
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Tortellini In Soy And Lemongrass Broth
Tortellini In Soy And Lemongrass Broth
This is an Asian take on the classic Italian tortellini in broth. We love the combination of earthy mushroom tortellini and aromatic lemongrass and ginger, but pork, beef or vegetable dumplings would work too.
Potato-Leek Soup With White Beans, Ham And Dill
Potato-Leek Soup With White Beans, Ham And Dill
This soup could easily be made without the ham -- but the rich meaty flavor it develops when cooked to a brown crust is perfectly delicious.
