The French chef Joël Robuchon has been known to say he limits his dishes to no more than three dominant flavors so you appreciate the intrinsic flavors of a dish. Here I flavor French string beans with toasted hazelnuts and fresh dill, and I think they all work really well together.
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Bistro Bundt-Pan Chicken with Shallots and Potatoes
There’s actually a fair amount of “classical” French cookery here: the chicken roasted with a mustard glaze, the potatoes done in a little chicken fat (as it runs off the bird). Serve this rich meal alongside a shredded lettuce and carrot salad with a vinegary dressing.
Porcini and Orange Braised Short Ribs
Break out the slow cooker! This sweet-and-sour braise is a great meal on a very cold night. Make sure you crumble the dried porcini so they contribute the most flavor to the stew, providing an earthy contrast to the vinegary orange sauce.
Freezer-to-Oven Whole Turkey
A turkey roasts beautifully even in its frozen state. Yes, it takes longer. But the skin will get browner and even crunchier, a definite plus.
Microwave Pasta Carbonara
The mere notion that you can make a creamy carbonara pasta dish in minutes—using dried pasta that cooks right in the sauce—is in and of itself pretty amazing. This recipe has weeknight dinner written all over it.
Three No-Flip Omelets
Omelets are hard to flip—or worse, a devil to roll out of a small skillet and onto a plate the way chefs do. But with a waffle iron, you can make one in minutes, lose the flip problem, and end up with an omelet that is set on both sides without any fuss. In fact, […]
