This is a classic spring or fall dish, times when you can get good, fresh turnips but don’t mind long, slow cooking. Here turnips and pork are both browned for perfect color and then simmered in a little liquid until tender. Don’t ignore the instruction to preheat the skillet for at least a minute, then allow the butter and/or oil to become hot, and don’t crowd the meat, or it won’t brown properly. Make sure the first side of the pork cubes browns well and that the second is on its way to being browned before adding the turnips. The turnips themselves are so high in natural sugars that they brown almost instantly and continue to gain color as they braise.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.