Author: Chef M

This simple recipe for brisket cooks down slowly in a rich broth of balsamic vinegar and red wine before being sliced and served over a bed of blue cheese grits.

Either way, chicken salad has been a staple of ladies-who-lunch tearooms and bridesmaid luncheons across the South for decades. Spooning it into a tomato adds another level of thoughtful presentation while also providing an edible vessel for the creamy concoction. This version begins with roasting a chicken for a flavor that’s deep and layered, but when pressed for time, a rotisserie chicken from the grocery deli works, too.

This is your go-to recipe for those times when you have a melon so ripe that it can’t wait a minute longer to be eaten and a schedule that requires that dinner can’t wait another minute to be made. The sweet-spicy sauce of pureed melon and hoisin sauce pairs perfectly with the pork chops and crunchy cabbage.

This Asian-style dish is for those who like that little edge of burnt toast, the charring on a pizza crust, the slightly incinerated spot on a french fry anything served “blackened.” After a spin in hot oil, these blistered green beans have spots that are “overcaramelized” just enough to be pleasantly flavorful.