Main Dish

This chicken adobo recipe is a one-pot Filipino braise of chicken thighs in soy sauce, vinegar, garlic, and whole peppercorns, finished with a glossy sauce that clings to every piece. The chicken goes in skin side down first, so the fat renders and the sauce Read More

I set out to build a chicken fried steak recipe that keeps its crust crisp even after the gravy hits the plate, because a coating that turns to mush is the one thing that ruins this dish. I pound cube steak to an even quarter Read More

I cook this white chicken chili on the stove so the cumin toasts in the oil before the broth and green chiles go in. Chicken thighs simmer in that pot until they shred, then I mash a cup of beans against the side and whisk Read More

I make these chicken enchiladas by frying corn tortillas for a few seconds, then dipping them in warm homemade red sauce so they roll without splitting and don’t soak into a soggy layer on the bottom of the pan. The filling is shredded chicken mixed Read More

This chicken tetrazzini is baked spaghetti, shredded chicken, and mushrooms in a cream sauce that starts on the stove. I cook the mushrooms until the pan is dry before the flour goes in, because leftover liquid is what thins the sauce in the oven. I Read More

These blackberry chicken thighs pair golden, pan-seared chicken with a sweet-tart sauce made from blackberries, jalapeño, and serrano pepper. Fresh ginger adds warmth, while lime juice brightens the sauce just before serving. Serve with crispy roast potatoes to catch the extra sauce, or add classic Read More

This tater tot casserole goes soggy when the tots sit in the filling or bake under foil. I brown and drain the beef, keep the mix thick enough to mound on a spoon, then set frozen tots in one layer on top and bake uncovered Read More

This cheesy chicken casserole starts with seasoned chicken breasts that are lightly floured and browned in butter before they go into the oven. Browning adds more flavor and helps the creamy sauce cling to every piece. If you like this style of chicken, my cast Read More

This American goulash recipe goes soupy and tastes like the can when dry elbows hit uncooked tomato sauce. I brown the beef with onion and pepper, simmer the tomatoes uncovered until the sauce thickens and the tin flavor cooks off, then add the pasta so Read More

This pot roast recipe is a Dutch oven braise, not a stew. I sear a chuck roast until the crust is deep brown, keep the liquid only halfway up so the meat doesn’t boil gray, and add the potatoes and carrots for the last 90 Read More