Unless you need to feed a small army, buy a half ham.
Read more about this recipe in Virginia Willis' Bon Appétit, Y'All.
This is an easy and light preparation of boneless chicken breasts. Add a dash of lemon juice or a fresh sprig of rosemary to the water for some extra flavor, and serve the chicken with a side salad or steamed veggies. Make a few extra breasts for tomorrow's chicken salad.
Roast Pork Loin Studded With Garlic And Rosemary
Roast Pork Loin Studded With Garlic And Rosemary
If you have time, wrap the seasoned pork with plastic wrap and refrigerate it overnight. Take the pork out of the refrigerator 1 hour before you're ready to cook it so it comes up to room temperature.
The nutty flavor of quinoa toasted in a knob of butter adds character to a simple rice-style pilaf flavored with chicken or vegetable stock, onion, celery, carrot and fresh thyme.
Sliced okra is coated with a light dusting of cornmeal, deep-fried until golden and sprinkled with lemon juice just before serving.
Shrimp Tacos With Cabbage, Avocado, Feta And Cilantro
Shrimp Tacos With Cabbage, Avocado, Feta And Cilantro
The sweetness of the shrimp goes great with the brininess of the feta, the creamy avocados and the spicy jalapeños. You might add some sour cream on top, too.
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.
Fried chicken recipes can get quite elaborate, but we love this method. Soak chicken in buttermilk. Dredge in seasoned flour. Fry. Done.
There is little better than a freshly roasted chicken and this combination of fresh rosemary, thyme, and marjoram adds a wonderful boost of flavor. Pick the bones clean, then save the remains for a big pot of flavorful stock. For a tip on preparing rosemary, take a look at the article to the left.
