This baked egg dish is made by layering the ingredients in muffin tins, making them simple to serve and a pleasure to eat.
This one-pot meal is light and can be served hot or cold, great for spring. The rice is soft and subtly flavored with saffron.
This works well with bison or stew meat.
Grapefruit, brown sugar, and spices coat pork tenderloin and turn into a caramelized, flavorful crust.
Slow-cooked fennel gives this dish a nice soft creaminess, a perfect counterpoint to the Italian sausage. This is excellent served over polenta or pasta.
Substitute small new potatoes or quartered golden potatoes for the purple ones, and this hearty salad will be just as good. It’s easily doubled.
Leftover pork from this easy dinner is fantastic in a sandwich the next day.
Rich brisket is balanced with subtly spicy Chinese five-spice powder and lightly sweet satsumas.
These beautiful hand-held savory pies look impressive, but they are incredibley easy to make. Perfect as a light lunch with a side salad, as an accompaniment to a larger meal, or make them smaller and serve them as appetizers at your holiday...
Served with a simple green salad dressed in a light vinaigrette, this one-pan dinner hits the spot on cool, blustery, fall evenings.