The foundation of this dish is onions and apples, classic pork go-withs in both France and America, while the flavorful wet rub — grainy mustard (French), honey, brown sugar, Sriracha and bourbon (from Kentucky) — is a mélange. Roasted in the oven for under an hour, everything comes together in a mix of sweet and hot that calls for some dunkables — biscuits or baguette.
This Persian take on a frittata is packed with bites of creamy sautéed eggplant and a bundle of fresh, green herbs.
This is one of those miraculous dishes that uses only a few basic ingredients (beef, onions, garlic, thyme, etc.), doesn’t require much technique or fussing, and yet produces a delectable and soul-satisfying dish that’s superb on its own but lends itself to leftover improvisation.
The blend of balsamic vinegar and honey to baste the guinea hen gives the bird a beautiful mahogany glaze and a delicious sweet-tart taste. These hens make an impressive holiday meal.
On a hot summer day, there’s nothing better for lunch than a chilled soup. This lovely starter, featuring farm-fresh fennel, potatoes, and garlic, was as delicious as it was beautiful.
Try this simple stew for your St. Patrick’s Day dinner, and make your family feel lucky. In this slow-cooker supper, Chris Prosperi swaps out the traditional cabbage in favor of its mini-cousin, Brussels sprouts.