Recipes

Sizzling Skillets and Other One-Pot Wonders

  • Pork Loin with Dried Fruit and Orange Cider Sauce

    Pork Loin with Dried Fruit and Orange Cider Sauce

    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 celebratory holiday meal.

    • Prep Time: 15 minutes
    • Total Time: 3 hours
    • Yield: 6 servings
  • Rabbit Ragout over Pappardelle

    Rabbit Ragout over Pappardelle

    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.

    • Yield: 4 - 6 servings
    Tags: rabbit
  • Wok-seared Duck Salad

    Wok-seared Duck Salad

    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.

    • Yield: 4 servings
  • Chicken Sauce Piquante

    Chicken Sauce Piquante

    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.

    • Prep Time: 30 minutes
    • Total Time: 3 to 3 1/2 hours
    • Yield: 4 servings
    • Yield: 4 to 6 servings
  • Grillades And Stone-ground Grits

    Now here’s a Creole classic that will definitely make you feel as if you’re in New Orleans.

    • Yield: 4 to 6 servings
  • New England-style Fish And Shellfish Chowder

    New England-style Fish And Shellfish Chowder

    The success of this simple, foolproof chowder relies on the freshness of the seafood that goes into it.

    • Yield: 4 quarts, 6 to 8 servings
  • Wonton Soup

    Wonton Soup

    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?

  • Braised Breast Of Veal With Fennel And Green Olives

    Braised Breast Of Veal With Fennel And Green Olives

    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.

    • Prep Time: 1 hour
    • Total Time: 4 hours
    • Yield: 6 to 8 servings