Don’t let the long braising time in this recipe intimidate you. It’s an easy “prepare it and forget about it” step and fills the house with an enticing aroma that will make your guests’ mouths water. It’s a perfect company’s-coming meal because it’s guaranteed to impress.
Main Dish
Braised Short Ribs with Moxie Beans
Long, cold New England winters would be unbearable if it weren’t for braises. There’s a solid six months between picking the last of the summer’s tomatoes and trimming the first spear of asparagus, and during that time I turn to sturdy long-cooked recipes like these short ribs, which have the added benefit of warming your kitchen as they cook. This is a recipe intended for a cold day, when the wind is blowing sideways and the snow shoveling feels never-ending.
Milk-Braised Chicken Legs with Spiced Rice
Milk may not seem a likely braising liquid, but it works beautifully, tenderizing the meat and combining with the chicken juices and spices to create the sauce. You can brown the meat in advance, assemble the braise and refrigerate it, then pop it into the oven just before you want to eat; in under an hour you’ll have a comforting main course that’s perfect for a snowy evening.
Pan-Roasted Pork Tenderloin with Rosemary and Fig and Balsamic Agrodolce
Chris Prosperi made this pork tenderloin for us as our pre-show meal, and it was outstanding. We wholeheartedly recommend you try it for a weeknight dinner or the next time guests come for dinner.
Seared Sea Scallops with Microgreens Salad and Miso and Lime Dressing
Seared scallops are one of those dishes that qualify has simple and elegant at the same time. They’re easy enough for a weeknight, but special enough for a romantic anniversary or Valentine’s Day dinner. They sear for just 2 minutes on each side, making them quick, too. The other benefit: they’re a blank canvas, begging for a sauce to add interest—or whatever global spin you like.
Beet and Polenta Cakes with Faux Aioli
Top these beautiful cakes with Vanessa Seder’s Faux Aioli.
