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Speedy Sausage Ragù With Crispy Garlic
When you want a groan-worthy dish but you’re short on time, make this outrageously savory sausage ragù. Ragù is an Italian, meat-based sauce typically served over pasta. Arguably the best-known version is Bolognese sauce, from Bologna in the Emilia-Romagna region, enriched with milk and/or cream.
Cider-Braised Chicken with Apples, Onions & Thyme
Zippy Vietnamese-Inspired Beef Salad
Pulling from Vietnamese cuisine, this recipe gets an umami hit from fish sauce, sherry vinegar, and lime juice tossed through a mix of crunchy and tender veg, finished with a scatter of fresh herbs.
Buttermilk Puff Pastry Chicken Pot Pie
Steak Tartare with Potato Chips
With the right approach, steak tartare is a treat (and so easy) to make in your own kitchen. For this preparation use the freshest grass-fed filet mignon you can get your hands on.
Steak Salad With Garlic-Anchovy Vinaigrette
Springtime food is best when it can be thrown together in a flash, and bring with it uplifting sustenance to get us back to the day’s tasks. This juicy, flavor-packed beef salad comes together in a jiffy.
Brick-Grilled Spatchcock Chicken with Scapes and Garden Herb Sauce
Egg and Prosciutto Toasts
Avgolemono
There is nothing quite as soothing as a bowl of warm, creamy soup on a cold day. With the addition of fresh lemon juice and zest, avgolemono is as bright and uplifting as it is comfort-in-a-bowl.
Chicken Fricassee With Mushrooms & Thyme
This one-pan, all-stovetop meal is a comfort food winner. Historically, fricassee is traditionally a lightly sautéed mixture of meat and vegetables, cooked into a creamy stew. I firmly believe foods taste better once they have been seared golden—so in this version, I burnish chicken until its skin is rendered crispy, which deepens the flavor layers.
Lamb Chops with Autumn Olive Mostarda
Autumn olives are sweet-tart and pleasingly tannic, similar tasting to cranberries. I made a lot of jam to preserve the season and, searching for a way to highlight its flavor, I decided on a version of mostarda. Mostarda has a bright, tangy-savory-sweet hit, the perfect foil to rich, buttery lamb chops encrusted in cumin, coriander, and black pepper, pan-cooked till golden and crispy at their edges. This is a delightful dish for any special occasion meal.
