Author: Chef M
You can also try this with blueberries, diced plums, or sliced peaches.
Sometimes you find a magic recipe that has not one but two nextovers in it. This recipe, by Mindy Fox, is one of those: nextover’d steak gets used in a noodle bowl, and nextover’d broccoli gets used in a killer pasta salad.
Italian sausage is definitely not Vietnamese, but when you fortify it with big hits of ginger, scallion, lime zest, and fish sauce, you’d never know it.
Turkey and gravy is classic, but this versatile protein also takes well to stronger flavors. And with our Dutch oven we could achieve not only a perfect roast turkey breast, but also a distinctive side dish to accompany it. We found inspiration for this complete meal in North Africa, where the chile paste known as harissa is a common condiment.
Unlike a whole roast turkey, roast bone-in turkey breast is unfussy and a great option for a Sunday dinner, especially when served with a rich gravy. Unfortunately, turkey breast has a reputation for turning out dry, which can dissuade cooks from preparing it. We’ve used several tricks to prevent dry meat, but no method delivers a juicier turkey breast than roasting it in a covered Dutch oven at very low heat. With all the moisture trapped in the pot, the turkey essentially braises in its own flavorful juices, and the gentle heat decreases the risk of overcooking the delicate white…
No matter how you categorize it, spoon bread is very Southern and very delicious! There are many types of spoon breads, the most basic having nothing but a nice cornmeal taste. This sausage and Cheddar version has plenty of flavor, even with less butter than traditional recipes and no sugar. You won’t miss either!
No one will ever guess how easy these biscuit rolls are to make. You simply layer melted butter, Parmesan cheese, garlic, and fresh parsley onto biscuit dough; roll it into a large cylinder; and slice the dough to form the biscuit rolls, or pinwheels. Then nestle them into a skillet and bake until golden brown. Yum! They are delicious with Easy Skillet Lasagna or alongside a soup or salad.
They’re so easy to make too no pastry rolling and blind-baking, just a lovely, buttery press-into-the-pan base that cooks until crisp and goes beautifully with the indulgent nutty topping.