Brining pork chops keep them juicy, and this is a great alternative to cooking them on a grill.
Recipe adapted from Bon Appetit.
Gnocchi is a pillowy potato pasta typically boiled in water like other pastas, but a recent trend in roasting all of the ingredients for a meal on a single sheet pan has inspired a new way to cook them. Shelf-stable or refrigerated gnocchi can be roasted straight out of the package, resulting in a crispy, chewy texture. Bell peppers, cherry tomatoes, red onion, basil, and garlic round out the meal.
Recipe from The Kitchn.
Our Sunday friends have fallen in love with Lofthouse cookies, a very soft sugar cookie frosted with colorful icing found in the baking section of most grocery stores. I’m looking for a great recipe for homemade Lofthouse cookies, but this version caught my eye because they’re made in bar form. If you need a sweet treat for a kid’s school party or to feed a crowd, these are great. Customize the color of the icing and the type of sprinkles for any theme.
Recipe from Mel’s Kitchen Cafe.
I have a great recipe for charro beans cooked in a pressure cooker with lots of bacon. This vegetarian version is cooked on the stovetop and inspired by the beans at a local Austin Tex Mex restaurant.
Recipe from The Veggie Girl.
I’m just getting to know kale. This finely shredded salad has a lot of steps (toast the walnuts, plump the raisins, toast the breadcrumbs, grate the pecorino), but it’s elegant and special, and is a lovely way to enjoy your leafy greens.
Recipe from Smitten Kitchen.
During the school year I have zero time to make breakfast, but making sure kids have a good, protein-filled breakfast can make a big difference in their school day.
These egg cups are easy to make ahead of time and reheat in the morning, and because they’re made in individual portions, they can be customized for individual tastes. At their base, they’re nothing more than eggs, milk, and cheese. Add leftover veggies, caramelized onions, jalapeños, or whatever you like for the grown-ups.
Recipe from The Lemon Bowl.
Our family’s classic Thanksgiving and Christmas menu is rich. There are tons of carbs, and I’m afraid to tell you how much butter it takes to get the meal on the table. This tangy cabbage slaw is not only quick to put together and sturdy enough to sit for up to 2 hours without wilting, it’s acidity and hint of mustard help cut through the other dishes on the plate.
Recipe from The Kitchn.
After years of using the pancake recipe from the red plaid Better Homes & Gardens cookbook I got in college, I decided to look for a recipe that was a little more special. These pancakes are truly fluffy and delicious. The recipe makes a big batch, which is great if you have houseguests, or you can refrigerate leftovers and heat them in the toaster later in the week.
Recipe from Cafe Delites.
A great strategy for getting dinner on the table fast is to prepare part of the meal in a pressure cooker, leaving your hands free to make one of the other dishes. This well-seasoned pork dish is quick to get into the pressure cooker. While it’s cooking, make some garlic broccolini and rice.
If you don’t have a pressure cooker, try these grilled pork tenderloins.
Recipe from The Kitchn.
Butter, garlic, soy sauce, fish sauce, and Parmesan seems like a funky combination, but it’s a delicious way to dress a side of noodles.
Recipe from Spoon Fork Bacon.