Not all sauté recipes start with dredging the meat in flour. Instead, this recipe demonstrates how meat can achieve a nice sear simply by relying on the high heat of the pan (and a little science, called the Maillard reactions; see page 126). To encourage browning, you must make sure the meat is dry, as moisture will hinder the process. First, pat the meat dry with paper towels and wait to salt it until just before cooking (since salt will draw the juices to the surface). The sautéed meat will leave golden-brown bits behind, so you’ll want to deglaze the pan and incorporate them into a pan sauce. This one is made with a fragrant combination of brandy, shallots, apples, and raisins (all good partners for pork) and finished with cream, which thickens as it simmers, giving body to the sauce.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.