Print Recipe Weeknight Chicken Parmesan with Jammy Cherry Tomatoes Crispy, golden-brown chicken parmesan draped in melty mozzarella is now a weeknight possibility thanks to John Soules Foods’ ready-to-eat breaded chicken cutlets. In place of marinara, we cook cherry tomatoes until they burst and get sweet and jammy. Spoon them over the pre-cooked chicken cutlets and […]
fresh thyme leaves
Parmesan-Black Pepper Parker House Rolls
The Parker House Hotel in Boston began making these petite, buttery rolls in the 1870’s and since then this iconic recipe has inspired generations of devotees to make their own. As of late, we have been obsessing over Half-Baked Harvest’s easy Parker House roll method, so we had to give it a try ourselves. The […]
Goya Foods’ Oven Roasted Tomato and Manchego Tartlets
Using Goya’s ready-made empanada dough, this simple tartlet is perfect for your next get together! Fresh yet refined, this easy hors d’oeuvre can be made ahead of time and assembled right before your guests arrive. Goya Executive Chef Fernando Desa demonstrates how to do it! Print Recipe Goya Foods’ Oven Roasted Tomato and Manchego Tartlets […]
French Onion Popovers
Few recipes are as comforting as a classic French Onion Soup. The sweet caramelized onions, hint of Cognac, toasty croutons, and melty cheese—it’s a winning combination. With these ingredients in mind, we created the French Onion Soup POPOVER.
The ULTIMATE Mac-and-Cheese
Mac-and-cheese just became a weeknight possibility thanks to this easy no-roux recipe. Traditionally, mac-and-cheese begins with a béchamel sauce that is thickened by a butter and flour roux. In this version, we skip the roux all-together and use good ol’ American cheese.
Berry & Thyme Cobbler
Print Recipe Berry & Thyme Cobbler Votes: 0 Rating: 0 You: Rate this recipe! Course Desserts Occasion Casual, Summer Servings servings MetricUS Imperial Ingredients Filling 2 pounds fresh or frozen mixed berries (such as raspberries blueberries and blackberries)1/2 cup sugar1 tablespoon cornstarch2 teaspoons fresh thyme leaves2 teaspoons fresh lemon juice Topping 1 cup flour1/4 cup […]
Braised Lamb Shanks with White Bean & Vegetable Ragout
This is from our friends at Schug Winery in the Napa Valley– and you’ll love the richness of this recipe! It’s not a difficult recipe, but it does take some time. You can make the shanks and the ragout in advance, however!
Racks of Lamb with Whole-Grain Mustard and Apricot Glaze
Grilled racks of lamb, frenched, with a supremely tasty whole-grain mustard and apricot glaze from the folks at Cline Cellars in Sonoma.
Underbelly’s Turkey Gumbo
Getting the roux just right is essential for the flavor of this filling Turkey Gumbo from Executive Chef/Owner Chris Shepherd of Underbelly in Houston. Patience, patience, patience. The result is SO worth it!
