A little inspiration for your next meal
From everyday comforts to something new. Make something delicious.
Juicy miniature beef burgers cooked as individual patties, topped with melted cheddar and tucked into toasted slider buns with a tangy burger sauce, lettuce, onion and pickles. Makes 12 sliders, serving 6 people at 2 sliders each.
Beef chuck slowly simmered with onions, carrots and potatoes in a rich, lightly thickened broth. Browning the beef in batches builds flavor, while adding the vegetables later keeps them from falling apart. Makes 6 generous main-course servings. Allow extra cooking time if the beef is not yet fork-tender.
Tender chunks of beef slowly simmered with sweet paprika, onions, garlic and red pepper in a rich, savoury sauce, served over soft homemade potato gnocchi. This hearty, Hungarian-inspired goulash makes a comforting family dinner or a satisfying weekend meal, with detailed instructions for tender beef and light, fluffy gnocchi.
A generous main-course salad with juicy pan-cooked chicken, crisp bacon, hard-boiled eggs, avocado, tomatoes and blue cheese over romaine. A tangy red wine vinaigrette balances the rich toppings, which are arranged in colorful rows before serving.
A bistro-style Niçoise salad with flaky tuna, tender potatoes, crisp green beans, hard-boiled eggs, tomatoes and briny olives. A Dijon and red wine vinaigrette brings the separate components together for a colorful, substantial lunch or light dinner.
Chicken livers are browned in a wide skillet, then coated in a glossy garlic and pomegranate molasses sauce and finished with fresh lemon juice and parsley. This Lebanese-inspired dish balances rich, savory liver with a tangy, gently sweet sauce. Serve immediately as a small main course with flatbread or rice, or divide into smaller portions for a shared mezze spread. The recipe makes 4 small main-course portions; side dishes are not included.
Pork tenderloins are coated with garlic, rosemary, thyme, Dijon mustard and a little honey, then roasted in a hot oven. A thermometer-based cooking method and a proper rest help keep this lean cut juicy. The pan juices are spooned over the sliced pork for a simple oven-baked main course.