Since beef tenderloin doesn't have much fat, it can easily become dry and overcooked. For tender slices, don't cook past a meat thermometer registering 130° in the center.
For many, cornbread dressing is the soul of Thanksgiving dinner. Rich with savory cornbread and made fragrant with onions and herbs, this side dish is an all-time holiday favorite.
These crisp, buttery crackers make an impressive hostess gift alongside a bottle of wine. We've included a classic Cheddar option, as well as three creative flavor variations if you want to mix things up: Pimiento Cheese; Pecan-and-Thyme; and Bacon, Bourbon, and Benne Seed.
Give your guests something to talk about by serving a platter of these mushroom-stuffed phyllo cups. Served with a big-patch party cocktail, these mushroom-stuffed cups are the perfect accompaniment to other favorite party appetizers such as classic deviled eggs and cocktail meatballs. To make things easy on you, this appetizer can be made ahead and just need 5 minutes to bake. Just pop them in the oven as your guests arrive and they will be piping hot. You can make the filling in advance and fill the phyllo cups right before party time. If you can't find the gourmet fresh mushroom blend, use any combination of mushrooms you can find to equal 8 oz going into the food processor. Shiitake, cremini, and oyster mushrooms are typically found in the packaged blend.
We urge you: Don’t skip the marinade step—it really amps up the flavor and sets this buttery garlic shrimp recipe apart. Use the time to make a big green salad. Before you add the shrimp to the pan, be sure everything else for your meal is set up. The dish cooks in less than 10 minutes and shrimp can easily overcook and turn rubbery. Serve your shrimp scampi with bread for dipping so none of the lemony garlic-butter sauce goes to waste. Plates are optional.
Chicken breasts can be juicy and delightful. The key here is to coat them in a dusting of flour, salt, and turmeric, which yields a lightly seasoned crust and prevents them from sticking to the pan. Searing the chicken to start yields a crackly-golden exterior on the meat, and lots of flavorful browned bits too. The sauce comes together in the same skillet, with shallots and garlic infusing the olive oil before Dijon mustard, heavy cream, and fresh thyme team up for a sunny, fragrant sauce. For maximum juiciness, the chicken gently finishes cooking in the oven, until it reaches succulent, tender perfection. Rely on an instant-read thermometer if you’re feeling unsure of its doneness, and make sure to let it rest before slicing.
The soft-boiled eggs will keep in the fridge for about 3 days, so make a big batch to dole out onto bowls of ramen, salads like this one with rye berries and peppery greens, or toast throughout your week. Feeling like deviled eggs? Skip the hassle of scooping and piping in favor of former BA editor Sarah Jampel’s favorite lazy snack, aioli-topped jammy eggs.
This is absolutely the best banana cake I’ve ever had! It’s supremely moist with cream cheese frosting, tons of banana, brown sugar, and cinnamon flavor.
Palm sugar is stickier than caster sugar and has a caramel-like flavour. Make sure you use the Thai variety here, which is sort of firm and sticky, but easy to crumble, and not the super-hard kind. It makes this crumble similar to cookie dough: gooey in places and crisp in others.
The secret here is to slightly under-bake the cookies, which keeps them soft and fudgy. It’s for this reason that they’ve never become a feature in the shops, particularly in the summer, where they’d bend and break after an hour or two piled up in a bowl. There are worse things to happen, though, than to be told you need to eat a whole batch of cookies within a day or so of them being baked.
This is a quick way to get a very comforting meal on the table in a wonderfully short amount of time. It’s a dish as happily eaten for brunch, with coffee, as it is for a light supper with some crusty white bread and a glass of wine. The leeks and spinach can be made up to a day ahead and kept in the fridge, ready for the eggs to be cracked in and braised.
These simple pork chops are cooked to perfection in a cast iron pan. Make sure you get good quality pork chops - otherwise you only need a handful of ingredients to create restaurant-quality pork chops. - You’ll need to adjust the cook time depending on the thickness of your bone-in chops:
For 1 1/2-inch bone-in chops, total cooking time is 11 to 13 minutes.
For 3/4-inch to 1-inch bone-in chops, total cooking time is 8 to 10 minutes.
For 1/2-inch bone-in chops, total cooking time is 4 to 8 minutes.
With bright flavors from fresh herbs, lemon, ginger, and red pepper flakes, chermoula is the perfect sauce to add flavor to your meals. Use it over fish or meat, stir it in your soups, or spread it on your sandwiches. So many delicious ways to use this herby Moroccan sauce!
This mushroom soup without cream is a delicious broth-based soup that can be modified to your taste. It's close to a mushroom soup that I had at a great deli in Florida — I've been trying to duplicate it ever since. I finally found a basic recipe that I could modify; this is the result. Great with a salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: shitake, baby portobellos, and white button mushrooms.
This Taco Casserole Recipe is loaded with all of your Mexican favorites and topped with Doritos, Fritos, or Tortilla Chips! It’s easy to assemble days ahead of time and bake later for an easy dinner!
This “orzotto” has a creaminess similar to classic risotto thanks to the starchiness of the orzo pasta, but it’s easier and faster to prepare. A combination of melty cheddar cheese and nutty Parmesan lends richness, while cauliflower brings subtly sweet notes and makes the “orzotto” more substantial. Chicken broth can be used in place of the vegetable broth. Herbs other than parsley work nicely, too—chives or dill are particularly good. This is a terrific side to a simple roasted chicken, but it’s also hearty enough to be a meat-free main.
TIP
Don’t be shy about stirring after adding the broth. Frequent and brisk stirring helps create an especially creamy consistency. Be sure to also scrape along the bottom of the pot to ensure the mixture isn’t sticking to the bottom.
This salad is only worth making when tomatoes are in season and full of flavour. It should be acidic and tangy, and will taste amazing alongside a piece of slightly charred meat from the barbecue.
The garlic butter is the star of this dish, combining mellow, slow-roasted garlic, sweet black garlic and pungent raw garlic. The recipe will make more butter than you’ll need for the flatbreads, but it keeps for up to a week in the fridge and is great spread on toast, melted over steak or stuffed into chicken kievs.
Is it queso? Is it mac and cheese? Is it enchiladas? It's a little bit of all three! This creamy, spicy, and filling dish comes together on the stovetop in minutes and satisfies pretty much ALL of your cravings.
Classic Southern grits just got a slow cooked makeover and you're going to love it. We love grits, but don't love spending time standing over a hot stove stirring as our arm steadily turns to jelly. Finally, we have a solution. Enter, our Slow Cooker Grits. They have the same great flavor we love, but with a set-it-and-forget-it mentality that we can really get behind. Be sure to opt for stone-ground grits—this is not the time to sub in the quick-cook variety.
Soak 8 hours
Cook @ 2 hours