4 (3/4″ thick) boneless pork chops 1/2 tsp. salt 1/4 tsp. pepper 1 apple, peeled and chopped 2 Tbsp. butter 3 Tbsp. brown sugar 1/4 cup apple cider or apple brandy 2 Tbsp. cream 1 Tbsp. thyme leaves Season pork Read on!
1/4 cup olive oil 1/2 pound gypsy peppers, cut into 1/2″ strips 4 garlic cloves, chopped 2 pounds Gulf shrimp, shelled, deveined and butterflied 1 cups Calamata olives, pitted and halved 1/2 cup parsley, chopped 3/4 cup basil Freshly ground Read on!
Salt 1/2 pounds green beans, trimmed 1 tablespoons vegetable or toasted sesame oil 2 tablespoons minced fresh ginger (thumb-sized piece) 2 medium-size garlic cloves, minced Bring a large pot of salted water to a boil, and fill a large Read on!
1/4 cup (1/2 stick) unsalted butter 2 1/2 cups chopped onions 1/2 pound mixed crimini and oyster mushrooms, sliced (about 3 cups) 1 pounds white scallop or other summer squash, grated 1/2 c vegetable or chicken stock 4 cups basic Read on!
1/3 cup plain breadcrumbs 2 1/2 tbsp grated Parmesan 3/4 tsp dried rosemary 1 large egg 2 pork cutlets, pounded with a meat mallet until 1/4 inch thick 2 tsp olive oil 1 clove garlic, peeled Lemon wedges, thinly sliced Read on!
1 lb ground pork 8 oz. tofu, drained, cut into cubes and fried until golden (optional-double quantity of pork if omitting) 1/2 pound green beans, washed and trimmed and cut into 2″ lengths 1/2 packed cup of whole basil leaves Read on!
1 garlic clove, chopped 3 tablespoons extra-virgin olive oil 1 medium yellow squash 2 balls pizza dough, rolled out and chilled For pizza dough: 2/3 cup lukewarm water (105°F.-115°F.) a 1/4 ounce package (2 1/2 teaspoons) active dry yeast 1/2 Read on!
1 lb dried cannellini or Great Northern beans, picked over and rinsed 1 pint grape tomatoes 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter, divided 3 thyme sprigs 1 teaspoon Read on!
For sauce 1 cup plain yogurt 1 teaspoon minced garlic Salt For kofte 2 slices firm white sandwich bread, torn into pieces 1 pound ground lamb 1 small red onion, minced or grated 1/3 cup finely chopped fresh flat-leaf parsley Read on!