Fact: pork chops (like this sweet and sour glazed recipe) can be enticing. They're also affordable, easy-to-cook cuts of meat that can be incredibly tasty when made well. To breathe some inspiration into
Pork shoulder is beloved for good reason: it's cheap, forgiving, and it can feed an army. Those reasons alone make it a winner of a cut in my book. It's also barbecue spice-ready, too, as you'll see here.
Biryani is a celebratory dish of rice and curry, often featuring meat. Luckily, Hugh Fearnley-Whittingstall's vegetarian version in River Cottage Veg doesn't suffer from its absence. His base is a richly
Ingredients 2 tablespoons vegetable oil • 3 large Yukon gold potatoes, cut into 1/2 inch cubes • Kosher salt and freshly ground black pepper • 1 medium onion, finely chopped (about 1 cup) • 1/2 cup grated
Note: Make this meal faster by using pre-cooked chicken; thigh meat will yield the moistest texture. Feel free to substitute your favorite vegetable for the broccoli. This frittata releases easiest from
Serious Eats VIDEOS Watch More Videos Note: You can also make a cheaty allioli by whisking 1 minced garlic clove, 3/4 teaspoon smoked paprika, 1/2 teaspoon lemon juice, and 2 tablespoons extra-virgin oil
Ingredients 1/2 cup pumpkin seeds • 3/4 cup fresh cilantro leaves • 1 medium garlic clove, chopped (about 1 teaspoon) • 1/2 cup olive oil • 3 to 4 tablespoons fresh juice from 3 to 4 limes • Kosher salt