8 Servings June 2013Print Ingredients 1/2 cup raw shelled sunflower seeds 1 small garlic clove 2 cups (packed) arugula leaves 1 cup (packed) fresh basil leaves 1/4 cup extra-virgin olive oil 2 teaspoons
By Alison Roman Photos by Nicole Franzen A seared piece of meat might sound boring. But when it’s drizzled with a silky reduction? Always exciting. These are the keys to pulling off a pro-grade pan sauce.
12 Servings Loaded with oats and bananas, this is a great treat to have on hand after soccer or baseball practice. Print Ingredients 6 tablespoons unsalted butter, cut into ½” pieces, melted, plus more
Servings November 2012Print Ingredients 1/2 cup (1 stick) unsalted butter 12-24 small tender thyme sprigs plus 2 teaspoons coarsely chopped leaves 1 garlic clove, minced 1 3/4 pounds small waxy potatoes
4 Servings Prep Time: 20 min Total Time: 50 min Go light on the salt when seasoning these chops; the marinade is fairly salt, especially after it reduces. Learn how to make this recipe and more in our
2 Servings Brining these pork chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen. Learn how to make this recipe and more in our online cooking
8 Servings Crispy, cheesy, bacon-y—they're an irresistible Super Bowl snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe. Print Ingredients 8 russet (about
6 Servings For this braised chicken recipe, balsamic vinegar adds the sweetness needed to balance the sharp flavor of red wine vinegar. February 2013Print Ingredients 2 pounds cipolline or pearl onions