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Classic Beef Pot Roast with Pistachio Salt from 'The New Midwestern Table'

Serious Eats Kate Williams 5 comments

It may not be as much of a showstopper as a crown roast of pork or an elegant roast goose, but when prepared properly, a pot roast will be far more tender, delicate, and memorable than any of these typical centerpieces. Even better, it can be made in advance and popped in the oven to heat through at whatever hour needed. More

Ancho-Rubbed Bison Tenderloin With Spicy Cilantro Sauce

Serious Eats J. Kenji López-Alt Post a comment

Bison tenderloin rubbed with a sweet-and-spicy ancho chili rub, slow roasted and served with a cilantro-based salsa verde. More

Crying Tiger Lamb From 'Everyday Thai Cooking'

Serious Eats Kate Williams 1 comment

Crying Tiger Lamb from Katie Chin's new cookbook, Everyday Thai Cooking, is named for its ability to make even a tiger weep. It's not only fiery, but it's also got a strong hand with salty fish sauce, sour lime juice, and grassy cilantro. In other words: it's seriously awesome, and a true gift to lamb lovers. More

Sautéed Bok Choy with Caramelized Onions, Golden Raisins, and Toasted Pine Nuts

Serious Eats Lauren Rothman Post a comment

This tasty, boundary-transcending dish of bok choy sauteed with garlic, sherry-soaked raising, pine nuts, and caramelized onions can be spooned over fluffy rice or mixed into a bowl of toothsome pasta. More

Fennel-Rubbed Pork Roast with Balsamic-Glazed Vegetables

Serious Eats Jennifer Olvera Post a comment

The perfect answer to early fall: Pork loin rubbed with fennel makes an ideal companion for sticky, glazed balsamic vegetables. More

Dinner Tonight: Mario Batali's Chicken Thighs with Garlicky Crumbs and Snap Peas

Dinner Tonight Blake Royer 1 comment

Chicken breasts are an extremely popular cut of meat, and that's because they're easy to work with. But I've lately taken to buying boneless, skinless chicken thighs instead. They're just as easy (no prep whatsoever), but they lay flat and cook more evenly, especially on a grill or grill pan. They also taste better—and a coating of "garlicky crumbs," as in this Mario Batali recipe, doesn't hurt at all. More

Mario Batali's Chicken Thighs with Garlicky Crumbs and Snap Peas

Serious Eats Blake Royer 8 comments

Chicken breasts are an extremely popular cut of meat, and that's because they're easy to work with. But I've lately taken to buying boneless, skinless chicken thighs instead. They're just as easy (no prep whatsoever), but they lay flat and cook more evenly, especially on a grill or grill pan. They also taste better—and a coating of "garlicky crumbs," as in this Mario Batali recipe, doesn't hurt at all. More

Pork Adobo

Serious Eats Max Falkowitz 2 comments

Adobo is more a cooking style than a recipe. Pork, chicken, fish, beef, or pretty much any protein you want can be adobo'd. Some cooks swear by coconut milk, others consider it verboten. You can add coriander, cumin, and chiles (smoked or fresh), or just stick to classic bay leaf, as I've done here. Even the inclusion of soy sauce is negotiable. There are few rules with adobo, and fewer agreements about what constitutes it. More

Cherry Coke-Glazed Country Ham

Serious Eats J. Kenji López-Alt 2 comments

A Cherry Coke-glazed country ham for the holidays. More

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