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This pork loin is simple and impressive. The silky sauce and plumped dried fruit really enhance the flavor of the pork. This dish works well as a family weeknight dinner or as a holiday meal.
Though this is traditional hunter's fare, here's a great recipe for domesticated rabbit. It's stewed with vegetables and garlic in red wine until mouth-wateringly tender and served with pasta. This also makes a wonderful do-ahead meal for guests since the sauce gets even better after sitting a day or two in the fridge.
This recipe was inspired by a Thai dish called laap, which is made with minced or ground chicken, fish, pork, or duck and seasoned with the wonderful flavors of chiles, ginger, fish sauce, and citrus.
Here’s a traditional New Orleans dish for the slow cooker in all its peppery glory. Hence, piquante. You’ll enjoy its pungency, tempered with tomatoes and herbs and spooned over white rice.
Now here’s a Creole classic that will definitely make you feel as if you’re in New Orleans.
The success of this simple, foolproof chowder relies on the freshness of the seafood that goes into it.
You’ll love this. No fighting over the wontons. There’s plenty . . . nine for each person if you’re serving four, but who’s counting?
Breast of veal is an often underrated cut of meat. It is naturally self-basting and, after long, slow cooking, will provide you with the most unbelievable pan juices to drizzle over everything.