This smoky chipotle chicken and avocado kale salad skips the bottled dressing entirely — massaged avocado, lime, and olive oil do the work. Marinated roasted chicken, roasted red onion, and cumin-toasted pumpkin seeds make it a satisfying, flavor-packed meal that comes together with minimal prep and maximum payoff.
This cashew chicken and asparagus stir-fry delivers crisp vegetables, perfectly seared chicken, and a balanced sauce with rice vinegar and just enough sweetness. The key is cooking each component separately for maximum texture.
Whenever winter sets in, I turn to Rick Martinez’s Cuban-style black beans. Made with dried beans, aromatics, and zero soaking, they simmer into something deeply creamy and comforting. Effortless, pantry-friendly, and endlessly versatile, they’re just as good in breakfast burritos as straight from the fridge.
A rich ragu of crushed meatballs, white wine, and soffritto meets a silky Parmesan-laced béchamel. Baked until bubbling and golden, it’s a comforting, make-ahead classic that proves béchamel truly beats ricotta every single time.
Wrap up rhubarb season with Claire Saffitz’s Rhubarb Custard Cake – an easy, elegant dessert layered with lemon, dark rum, and sour cream. Topped with fresh rhubarb and baked in a springform, this cake is irresistibly moist and perfectly balanced between sweet and tart. A must-bake for any rhubarb lover.
To toast Rosemont Market & Bakery’s 20th anniversary, I made a Maine‑sourced dinner. Tide Mill Organic Chicken roasted on new potatoes, Olivia’s Garden tomatoes and Bumbleroot greens in a lemon‑Dijon salad, a crisp rosé from Rosemont, and a strawberry‑rhubarb pie prove local shopping makes deliciously easy meals.
This elevated Salisbury steak from Jesse Szewczyk is a nostalgic throwback with a flavorful twist. Juicy beef patties are smothered in a rich mushroom and shallot gravy, brightened with thyme and lemon. It’s the grown-up version of the classic TV dinner—bold, savory, and weeknight-friendly comfort food at its finest.
Chris Morocco’s shepherd’s pie is a rich, comforting take on the classic. Made with bacon, lamb, red wine, and herbs, the savory filling simmers down into a flavorful ragu. Topped with golden mashed potatoes enriched with butter and sour cream, it’s a cozy, satisfying dish perfect for chilly nights or St. Patrick’s Day.