For this easy dish, the chops are quickly browned in a pan and set aside. Then cider vinegar, hard cider, horseradish, and cayenne are added and cooked down to create a sweet and spicy glaze. The chops are returned to the pan, coated with the glaze and cooked through before finishing with a shower of chopped dill.
Jeremy Salamon’s cookbook features a showstopping roast chicken marinated in buttermilk, spatchcocked, and roasted to golden perfection. Drizzled with lemon-garlic olive oil, sprinkled with dill and smoked paprika, it’s a flavor-packed tribute to traditional chicken paprikash.
For our last brunch, I made sure to add some extra veggies to balance out the heavier dishes we were serving. While everyone patiently waited for the main courses to be ready, I served Ina’s Green Herb Dip with carrots, celery, broccoli, tomatoes and cucumbers. An absolute Ina classic.
Book: Go-To Dinners, page 34Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: smoked salmonPricey Ingredients: —Hard-to-find: — Recipe not on Foodnetwork.com
Book: Go-To Dinners, page 89Rating: 4/5 How Easy Is That: IntermediateStore-Bought Is Fine: Gruyere Pricey Ingredients: —Hard-to-find: — Recipe not on Foodnetwork.com
Book: Go-To Dinners, page 52Episode: Rating: 4/5 How Easy Is That: EasyStore-Bought Is Fine: unsalted butter Pricey Ingredients: —Hard-to-find: — Recipe not online
Book: Go-To Dinners, page ??Episode: —Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: chicken stockPricey Ingredients: —Hard-to-find: — Recipe on BarefootContessa.com.
Book: —Episode: Be My Guest: Rob Marshall and John Deluca Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: hamburger bunsPricey Ingredients: —Hard-to-find: — Recipe on Foodnetwork.com