Beet-green salad proves the whole beet belongs on the plate: roasted beets and their steamed greens arranged with tomatoes and cucumber under a bright citrus vinaigrette. Champagne vinegar, orange and lemon juice, mustard, and honey make a dressing that plays...
Jamaican jerk pork chops bring island heat to the skillet: bone-in chops marinated in a homemade jerk paste of allspice, thyme, cinnamon, nutmeg, scallions, ginger, and serrano, then panfried until the edges caramelize. Store-bought jerk seasoning has nothing on this...
Pork chops with pomegranate-ginger sauce turn a weeknight skillet dinner into something celebratory: center-cut chops rubbed with coriander and garlic, panfried to a deep brown, then napped in a glossy pomegranate sauce spiked with fresh ginger and shallots....
Citrus-braised pork shoulder is the kind of meal that makes a Sunday: a cumin-and-coriander rubbed roast browned in lard, then braised with lime juice, orange juice, and chicken broth until it falls apart under a fork. The citrus cuts through the pork's richness...
Chinese five-spice plum pork ribs are sticky, fragrant, and utterly addictive: spare ribs braised in a glaze of honey, orange juice, ginger, garlic, and serrano, with fresh plums roasting right alongside. The five-spice brings all of the classic Chinese flavors —...
SERVES 8 Goat is the most widely consumed red meat in the world, a staple among many cultures but rarely eaten in the United States. I am not sure why, because it is truly delicious! Pasture-raised goat meat tastes more like beef than lamb. Because goat is very lean,...
SERVES 6 I have been perfecting the recipe for a slow-cooker chicken mole for several years. I think I finally got it right! The dark chocolate adds richness and complexity, while the peppers add a smoky flavor and the tomatoes brighten up the dish. INGREDIENTS 2...
Wine-braised duck legs are French bistro cooking made for a slow evening: duck legs rubbed with chili-spiced salt, seared, then braised with red wine, tomatoes, herbs, and chicken broth until the meat slips from the bone. The braising liquid is strained and reduced to...
Macadamia-crusted duck breast with spicy “soy” ginger sauce is dinner-party cooking at its most impressive: duck breasts seared skin-side down until the fat renders, then topped with honey and crushed macadamias and roasted to a golden crust. The sauce — shallots,...
Tandoori chicken without the tandoor: chicken legs and thighs slashed deep, coated in a from-scratch spice paste of toasted fenugreek, peppercorn, coriander, cumin, and garam masala, and roasted until the edges char. Coconut milk replaces the traditional yogurt and —...
Grilled chicken chermoula brings North Africa's favorite marinade to the backyard grill: cilantro, parsley, garlic, red chili, cumin, and lemon blitzed with olive oil into a vivid green sauce. Half of it marinates the chicken overnight; the rest is spooned over...
Slow-cooker chocolate chicken mole is the set-it-and-forget-it version of Mexico's legendary sauce: browned chicken simmered with tomatoes, rehydrated New Mexico chilies, almond butter, and dark chocolate until everything melts into a glossy, complex mole. The...