Main Dish

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

Cornbread cowboy casserole turns sweet and smoky baked beans with bacon into a complete skillet dinner. Ground beef, onion, green pepper, barbecue sauce, Dijon, and Worcestershire create a thick filling, while crisp bacon balances the brown sugar with a salty bite. Homemade cheddar cornbread is Read More

This chicken marsala recipe starts with cutlets pounded to ¼ inch so they sear gold before the middle dries out, then I reduce dry Marsala on its own until it smells nutty instead of like raw alcohol. Cream stays out of the pan; the flour Read More

This shrimp scampi recipe combines juicy shrimp, garlic, butter, white wine, lemon, and linguine in a light, glossy sauce that coats the pasta instead of pooling at the bottom of the pan. The key is cooking the shrimp briefly, then taking them out while the Read More

This stuffed peppers recipe fills tender bell peppers with seasoned ground beef, cooked rice, tomatoes, and plenty of melted cheese. The peppers are roasted briefly before filling, which gives them time to soften without overcooking the beef mixture or leaving you with watery filling. Using Read More