Category: Entrees

Baked Cod with Green Olive Crust

This dish makes a showstopping presentation, but if you manage your time— preparing the caper-and-raisin puree and olive crust while the bell peppers are marinating and the oven is preheating, or prepping all the components a day ahead—it can be put together in under an hour, perfect for a weeknight […]

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Brick Chicken with Herb Gremolata

Brick chicken, or “chicken under a brick,” is your ticket to chicken that’s crisp on the outside, tender on the inside, and cooked in half the time as it takes to roast it in the oven. To brick chicken, you’ll first employ a technique called spatchcocking, which is simply removing […]

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Pecan Crusted Mahi-Mahi

We put a twist on succotash by swapping in edamame— fresh young soybeans—for the traditional lima beans, with vibrant-tasting results. Fresh edamame can be found at the occasional farmers’ market; if you see it, grab a bunch and pop the beans out of their pods and into your succotash. Pecans […]

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Roasted Pork Chops, Apple Butter

In recent years, kale has become a superstar vegetable. When you pair it with bacon, it only gets better. To avoid overcooked, dry pork chops, we marinate ours in a flavorful brine with juniper berries and black peppercorns (note that you’ll need to plan ahead, up to overnight, for the […]

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Beef Wellington, Blackberry Sauce

For a successful Wellington, first you’ll sear the beef on all four sides to build an initial layer of flavor. Then you’ll brush the hot-out-of-the-pan beef with mustard, roll the beef in a layer of prosciutto and a concentrated mushroom filling known as duxelles, and wrap the whole thing in […]

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