¼ cup (30 g) seasoned breadcrumbs (or plain breadcrumbs plus 2 tsp Italian seasoning)
Salt and pepper, to taste
1 lb (450 g) white fish fillets
½ cup (120 ml) dry sherry
4 tbsp (56 g) butter, melted
1 tsp (5 ml) lemon juice
Freshly grated Parmigiano Reggiano, to taste (about ¼ cup)
Paprika, to taste
Fresh basil, chiffonade (*optional*)
Instructions
Preheat oven to 500°F (260°C).
Cover the bottom of a 2-quart baking dish with sliced tomatoes and season lightly with salt. Place a single layer of fish fillets on top and season lightly with salt and pepper.
Pour sherry, lemon juice, and melted butter over fish.
Sprinkle with breadcrumbs, Parmigiano Reggiano, and paprika.
Bake for 10–15 minutes, depending on thickness, until the fish flakes easily with a fork and is opaque in the center.
Remove from oven and optionally sprinkle with fresh basil before serving.
Slice salmon into fillets and pat dry. Season lightly with salt.
Heat oil in a nonstick pan over medium-high heat. Sear salmon skin-side down for 3–4 minutes, or until the color has changed about 60% up the side of the fillet.
Flip, reduce heat to medium-low, and cook 1 minute more until internal temp is 125–130°F (50–55°C).
Brush with teriyaki glaze and serve with rice or vegetables.
Notes
Use enough oil to coat the bottom of the frying pan. This will ensure good heat conduction for browning and reduce the risk of the fish sticking.
Chicken thighs marinated in spiced soy sauce, air-dried, and steamed.
Ingredients
2 cups (500 ml) light soy sauce
3 tbsp (50 g) dark soy sauce
1 tbsp (12 g) sugar
2 tsp (10 g) Sichuan peppercorns
7–8 dried red chilies
5 star anise
4 bay leaves
2–3 pieces Chinese cinnamon
3–4 whole cloves
4 large bone-in, skin-on chicken legs
Instructions
Simmer all ingredients (except chicken) for 5 minutes. Let cool.
Marinate chicken in the cooled liquid for 2 days, flipping once.
Air-dry chicken in refrigerator overnight.
Steam or bake at 400°F (204°C) for 30–45 minutes, until tender. Chicken should reach an internal temperature of 175–185°F (80–85°C) for optimal tenderness.
A rich, restaurant-quality dish featuring tender chicken cutlets in a glossy Marsala wine and mushroom sauce. This version layers flavor through pancetta (or bacon), dried and fresh mushrooms, and a gelatin-enriched reduction for body. A standout meal for special occasions or Sunday dinners.
Ingredients
4 (8 oz / 225 g) boneless, skinless chicken breasts (**2 lbs / 900 g total**)
Kosher salt
About 1 cup (120 g) all-purpose flour, for dredging (gluten-free blend works well)
Olive oil, for pan-frying
650 g (2¾ cups) Dry Marsala wine, plus extra for deglazing
350 g (1½ cups) chicken stock, plus extra to loosen sauce
2 packets (14–15 g total) powdered gelatin
30 g (1 cup) dried mushrooms (shiitake or porcini)
1 lb (450 g) baby bella mushrooms, sliced
100 g (3.5 oz) pancetta or thick-cut bacon, diced
½ large onion (100 g), finely diced
15 g (2–3 cloves) garlic, minced
15 g (1 tbsp) tomato paste
1 tsp (1 g) dried oregano
20 g (1½ tbsp) Worcestershire sauce
50 g (4 tbsp) cold unsalted butter
1 tbsp (5 g) chopped parsley, for garnish
Instructions
**Prep the Chicken:** Slice each chicken breast in half horizontally to make 8 thin cutlets. Pound to even thickness inside a freezer bag using a saucepan or meat mallet. Season generously with salt and let sit for 10–15 minutes to dry-brine while preparing the sauce base.
**Make the Reduction:** In a saucepan, combine Marsala wine, chicken stock, gelatin, and dried mushrooms. Bring to a boil, then reduce heat to medium and simmer for about 20 minutes, or until reduced by half. Strain through a fine mesh sieve, pressing on mushrooms to extract all liquid. Discard mushrooms.
**Dredge and Brown the Chicken:** Lightly dredge cutlets in flour, shaking off excess. Heat olive oil in a sauté pan over medium-high heat and sear chicken in batches until golden brown—about 2–3 minutes per side. Transfer to a tray and keep warm.
**Sauté the Mushrooms:** In the same pan, add more olive oil if needed and sauté the fresh mushrooms with a pinch of salt until deeply browned and tender, about 6–8 minutes. Transfer to a bowl.
**Cook the Pancetta:** Add pancetta or bacon to the pan and cook until crisp. Remove with a slotted spoon and add to the mushroom bowl. Drain off most of the fat, leaving about 1 tablespoon behind.
**Build the Sauce Base:** Sauté diced onion in reserved fat until soft and lightly golden, 1–2 minutes. Stir in garlic, tomato paste, and oregano; cook until fragrant and tomato paste darkens. Deglaze with a splash of Marsala wine and reduce briefly.
**Finish the Sauce:** Add Worcestershire sauce and the reserved Marsala-mushroom reduction. Bring to a simmer. Nestle chicken cutlets into the sauce and baste for 1 minute to glaze. Do not overcook. Transfer cutlets to a warm dish.
**Emulsify the Sauce:** Add the mushrooms and pancetta back to the pan. Loosen with a splash of stock if too thick. Off heat, swirl in cold butter until glossy. Fold in chopped parsley.
**Serve:** Spoon mushrooms and sauce over each cutlet. Serve immediately.
Notes
Dried mushrooms deepen the umami base—don’t skip them.
Gelatin adds body and cling without muting flavor like cornstarch.
Use sweet Marsala, not dry, for best flavor balance.
Excellent with mashed potatoes, roasted vegetables, or Parmesan polenta.
¼ tsp (1 g) freshly ground black pepper, plus more to taste
2 tbsp (30 ml) olive oil
2 tbsp (28 g) unsalted butter, divided
⅓ cup (80 ml) dry white wine
⅓ cup (80 ml) low-sodium chicken broth
½ cup (120 ml) heavy cream
2 tbsp (30 g) Dijon mustard
1 tbsp (15 g) whole-grain mustard (*optional*)
2 tbsp (20 g) finely chopped shallots
2 tbsp (8 g) fresh parsley, chopped
Lemon wedges, for serving (*optional*)
Instructions
Slice each breast into two cutlets. Pound to ¼-inch thickness.
Mix flour, salt, and pepper. Dredge chicken, shaking off excess.
Heat oil and 1 tbsp butter in a skillet over medium-high. Cook cutlets 3–4 minutes per side. Remove to plate.
Add remaining butter and shallots; sauté 2 minutes. Add wine and broth; boil 2–3 minutes. Stir in cream and mustards; simmer to thicken until sauce coats the back of a spoon.
Return chicken to skillet, spoon sauce over, and heat for 1–2 minutes. Sprinkle with parsley. Serve with lemon wedges.
Notes
Serve with mashed potatoes or pasta for a complete meal.
A deeply savory, browned ground beef filling for tacos, burritos, or tostadas. Tomato paste, garlic, and your homemade
Taco Seasoning Mix
deliver bold, concentrated flavor. Ideal for gatherings with a toppings bar.
Kosher salt, to taste (about 1 tsp per lb of beef)
2 limes, cut into wedges
Instructions
Add the ground beef to a large saucepan over medium-high heat. Sprinkle with salt and break the meat up with a spoon or spatula.
Stir in the diced onions. Continue cooking, stirring frequently, as the beef releases moisture and then begins to dry and brown.
Lower the heat to medium. Once the onions are soft and the beef is deeply browned, stir in the tomato paste. Cook for 2 minutes to caramelize and develop sweetness.
Add the garlic and cook for 1 minute more, stirring constantly.
Reduce heat to medium-low. Stir in the Taco Seasoning Mix. Once incorporated, add 2–4 tbsp of water to prevent the spices from burning. St untilir evenly mixed and the texture is cohesive but not wet.
Taste and adjust seasoning: add salt as needed, a squeeze of lime for brightness, or a pinch of sugar to balance acidity.
Serve hot on warm corn or
flour tortillas
, on tostadas or taco salad, and with your favorite toppings. A squeeze of lime juice really makes it pop!
Notes
For American-style tacos: top with shredded Monterey Jack, lettuce, salsa, tomatoes, onions, and sour cream.
For Mexican-style tacos: try shredded cabbage, diced white onion, salsa, cilantro, cotija cheese, crema, and lime juice.
The recipe scales well for parties without adding much work and leftovers freeze well.
Smoky, spicy chicken stew for tacos, tostadas, or burritos.
Ingredients
3 lbs (1.4 kg) boneless, skinless chicken thighs
3 cloves garlic, peeled
1 large yellow onion, halved
½ tsp (2 g) dried Mexican oregano (substitute marjoram or regular oregano)
2 tsp (12 g) kosher salt
4 cups (960 ml) chicken broth
1 cup (240 ml) water
½ to 1 can (7 oz / 200 g) chipotle peppers in adobo, to taste (they're spicy!)
1 can (28 oz / 795 g) peeled plum tomatoes
2 tbsp (30 ml) olive oil or chicken fat
1 large yellow onion, diced
Cotija cheese and fresh cilantro, for garnish
Instructions
In a pot, simmer chicken, garlic, halved onion, oregano, salt, broth, and water for 30-45 minutes or until fork tender. Remove chicken and onions; strain broth.
Heat oil in the pot. Sauté diced onion until golden, 4–5 minutes. Add strained broth and reduce by half.
Blend poached onions, chipotle peppers, and tomatoes until smooth. Add to pot and pring to a simmer. Reduce for about 15-20 minutes or until the sauce has thickened to your liking.
Shred chicken and return to pot. Simmer 10–15 minutes to warm it through and allow the flavors to meld.
Adjust seasoning. Serve in tortillas or with rice and top with your favorite garnishes. Cotija cheese, cilantro, lime wedges, etc.
Notes
This is great also as a filling for burritos, quesadillas or in a taco salad.
Adding a whole can of chipotles in adobo is on the spicy side. Consider halving this ingredient for children and those sensitive to spicy food.
Creamy, cheesy, and unapologetically inauthentic, these gringo-style enchiladas are a crowd-pleasing casserole of corn tortillas, shredded chicken, sour cream, and plenty of melted Monterey Jack. With their retro canned-soup sauce and easy assembly, they deliver cozy, midwestern comfort more than Mexican street cred—and that’s exactly the point.
Ingredients
12 corn tortillas
2 cans (10.5 oz / 298 g each) cream of chicken soup
1 cup (240 ml) sour cream
1 (4 oz / 113 g) can diced green chiles
12 oz (340 g) cooked shredded chicken
Use rotisserie, leftovers, or well-drained canned chicken
1 large onion, finely chopped and sautéed until soft
1 can (4–6 oz / 113–170 g) sliced or chopped black olives
10 oz (285 g) Monterey Jack or Pepper Jack cheese, grated
Use 6 oz (170 g) inside the enchiladas and reserve 4 oz (115 g) for topping
Neutral oil, for frying
Instructions
Preheat oven to 350°F (175°C).
In a bowl, mix together the cream of chicken soup, sour cream, and green chiles. Set aside.
Heat a small amount of oil in a skillet and lightly fry each tortilla for 5–10 seconds per side to soften. Drain on paper towels.
In the same skillet, sauté the chopped onion over medium heat until soft and translucent, about 5–7 minutes. Let cool slightly.
In a mixing bowl, combine the shredded chicken, sautéed onion, olives, and 6 oz (170 g) of the shredded cheese. Add a few spoonfuls of the sour cream sauce for extra creaminess, if desired.
Place a heaping ¼ cup of the filling into each tortilla. Roll up and place seam-side down in a greased 9×13-inch (23×33 cm) baking dish.
Once all tortillas are filled and arranged, pour the remaining sour cream sauce evenly over the top.
Sprinkle with the reserved 4 oz (115 g) of cheese.
Since the chicken is already cooked, aim for an internal temperature of 140–150°F (60–65°C). If you would like extra browning on the top, broil on high for about 2 minutes until the top is lightly golden and the edges turn crispy. Watch closely to prevent burning.
Notes
Pepper Jack adds a spicy kick and melts beautifully.
Sautéing the onion brings out its natural sweetness and softens its texture, creating a more balanced filling.
Use freshly grated cheese for the best melt and texture.
Garnish with chopped cilantro or green onions before serving.
Brown sausages in a pan with olive oil, 3–4 minutes per side. Slice into 2-inch pieces.
Pat chicken dry; slash skin and season with salt and pepper.
In a large bowl, toss the sausages, peppers, onions, and potatoes with olive oil and Italian herbs until evenly coated. Transfer the mixture to a roasting pan, then gently nestle the chicken pieces skin-side up on top, keeping the skin intact and exposed.
Spread in a roasting pan, skin side up. Roast at 425°F (218°C) for 1–1.25 hours, rotating the pan halfway through the cooking time. Chicken should reach an internal temperature of 175–185°F (80–85°C) for optimal tenderness.
Garnish with parsley and serve with pan drippings.
Notes
Feel free to experiment with different types of sausage (mild Italian, spicy, smoked) and seasoning blends to vary the flavor profile.
A fast, skillet-cooked dish inspired by the flavors of a classic egg roll—minus the wrapper. Ground beef is browned for deep flavor, then combined with cabbage, aromatics, and a bold, umami-rich sauce. Ideal for low-carb meals or easy weeknight dinners.
Ingredients
1 lb (450 g) ground beef
3 cloves garlic, minced
1 tbsp (12 g) fresh ginger, grated
1 small jalapeño, minced (optional; remove seeds for less heat)
16 oz (450 g) green cabbage, thinly shredded
1 bunch scallions (about 6–8 stalks), sliced and divided into light and green parts
Sauce:
1½ tbsp (22 ml) soy sauce
1 tbsp (18 g) oyster sauce
1 tbsp (18 g) hoisin sauce
1 tbsp (15 ml) sriracha or chili garlic sauce
1 tbsp (15 ml) rice wine vinegar
1 tsp (5 ml) toasted sesame oil
Instructions
In a small bowl, mix together all sauce ingredients and set aside.
Heat a large skillet over medium-high heat. Add the ground beef and press it flat into the pan. Let it cook undisturbed for 2–3 minutes to encourage browning, then break it up and cook until no longer pink.
Add garlic, ginger, jalapeño (if using), and the light parts of the scallions. Cook for 30–60 seconds until fragrant.
Stir in the cabbage and cook for 5–7 minutes, until wilted but still crisp-tender.
Pour in the sauce and stir well to coat. Add 2–4 tablespoons of water if needed to deglaze the pan.
Stir in the green scallion tops. Taste and adjust seasoning if desired.
Serve hot, optionally over steamed rice or cauliflower rice.
Notes
Pressing the beef into the skillet and letting it cook undisturbed at first gives it a flavorful browned crust.
Use pre-shredded coleslaw mix to save time, avoiding mixes with carrot for keto-friendly versions.
Swap ground beef for ground chicken, pork, or tofu if preferred. Just keep in mind that they’ll require different cooking times and techniques than ground beef.
The sauce used here is a small-batch version of the
Stir Fry Sauce
, which can be prepared in bulk and used for many stir-fries.
A beloved Haitian dish of marinated pork shoulder simmered until tender, then broiled until caramelized and crispy. Bright with citrus, deeply seasoned with garlic and Scotch bonnet pepper, and traditionally served with rice and
Pikliz
.
Ingredients
1 Scotch bonnet or habanero pepper, quartered and seeded (use gloves!)
1 medium red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small bunch parsley (about 1 cup chopped)
6 cloves garlic, minced
2 tsp dried thyme
1 tbsp kosher salt
1 tsp black pepper
½ cup sour orange juice
(or ¼ cup lime juice + ¼ cup orange juice)
2 tbsp white vinegar
2 tbsp lemon juice
2 tbsp lime juice
1 tbsp Worcestershire sauce
2½ lbs (1.1 kg) pork shoulder, cut into 2-inch cubes
2–3 tbsp neutral oil (for broiling)
Additional parsley and thyme leaves, for garnish
Instructions
Wearing gloves, quarter the chile and remove seeds and membranes. Finely chop one quarter of the chile; leave the rest in large pieces.
In a large Dutch oven or heavy pot, combine the chopped and whole chile with the onion, bell peppers, parsley, garlic, thyme, salt, and pepper. Stir in the citrus juices, vinegar, lemon juice, and Worcestershire sauce. Add the pork and toss to coat thoroughly. Cover and refrigerate overnight.
Remove the pot from the fridge 1–3 hours before cooking. Preheat oven to 325°F (160°C). Place the pot on the stove over high heat and bring the mixture to a simmer. Cover and transfer to the oven. Cook for 1½ to 2 hours, stirring occasionally, until pork is very tender and the liquid has mostly reduced.
Using a slotted spoon, transfer the pork to a rimmed baking sheet, discarding vegetable solids and any herb stems. Let rest for 10 minutes. Meanwhile, strain the braising liquid into a clean saucepan and simmer over high heat until reduced by half, about 25–30 minutes.
Preheat the broiler. Drizzle pork with 2 tablespoons oil and season lightly with salt. Broil for 5–10 minutes, tossing once or twice, until evenly browned but still juicy.
Drizzle with some of the reduced sauce and garnish with chopped parsley and fresh thyme leaves. Serve hot with rice and
Pikliz
.
Notes
For best flavor, marinate the pork overnight. Let it come closer to room temperature before cooking.
If using a very spicy chile, you can omit the chopped portion and use only the large pieces to infuse heat more gently.
Sour orange juice can be found in Latin and Caribbean markets. If unavailable, a blend of citrus juices works well.
A Trinidadian-Chinese fusion dish featuring juicy chicken marinated in five-spice, ginger, soy, and lime, fried until crisp, and lacquered with a spicy oyster sauce glaze.
Ingredients
8–10 chicken thighs, legs, or wings (2½–3 lbs / 1.1–1.4 kg)
2 tbsp (12 g) five-spice powder
Juice of 2 limes
3 tbsp (45 ml) soy sauce
1 (2-inch) knob ginger, minced (1 tbsp / 10 g)
½ cup (120 ml) neutral oil (canola or grapeseed)
2 tbsp (30 ml) sesame oil
½ cup (120 ml) oyster sauce
1–3 tbsp (15–45 ml) Scotch bonnet pepper sauce, to taste
Freshly ground black pepper, to taste
¼ cup (15 g) chopped scallions, for garnish
Instructions
**Marinate**: Toss chicken with five-spice, lime juice, soy sauce, and ginger. Refrigerate for 1 hour to overnight.
**Fry**: Heat neutral and sesame oils in a skillet over medium-high. Fry chicken in batches, turning often, 15–20 minutes.
**Sauce**: Mix oyster sauce, Scotch bonnet sauce, lime juice, and black pepper. Adjust seasoning.
**Serve**: Garnish with scallions. Serve with rice and extra sauce on the side.
Notes
For best texture, cook dark meat chicken to an internal temperature of at least 175°F (79°C)—even up to 185°F (85°C)—for optimal tenderness. This ensures the connective tissue fully breaks down for tender, juicy meat.
A hearty stew with tender beef, vegetables, bacon, and Irish stout.
Ingredients
4 strips bacon, sliced
2½ lbs (1.1 kg) beef chuck, cut into 2-inch pieces
Kosher salt, to taste
Freshly ground black pepper, to taste
2 onions, chopped
4 cloves garlic, minced
¼ cup (60 g) tomato paste
1 can (12–14 oz / 355–414 ml) Irish stout (e.g., Guinness)
4 sprigs fresh thyme
3 carrots, cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
2½ cups (600 ml) chicken stock
1 tsp (5 g) sugar
Instructions
Cook bacon in a skillet until crisp. Transfer to a stew pot, reserving the fat.
Season beef with salt and pepper. Working in batches, sear the beef in the reserved bacon fat over medium-high heat until deeply browned on all sides. Lower the heat slightly if needed to prevent the fond (browned bits) from burning. Transfer seared beef to the stew pot as you go.
Sauté onions with ½ tsp salt until soft, 5 minutes. Add garlic and cook 1 minute. Deglaze with stout; simmer 2–3 minutes.
Pour onion mixture into pot. Add tomato paste, thyme, carrots, celery, stock, sugar, and pepper.
Simmer covered for 2 hours. Uncover and cook 15–20 minutes more to thicken. Remove thyme stems.
Adjust seasoning. Serve over mashed potatoes.
Notes
For a thicker stew, whisk 1–2 tbsp (8–16 g) of flour into the sautéed onions before deglazing with stout. Cook for 1–2 minutes to eliminate raw flour taste.
Beef chuck simmered in a miso-maple-ketchup sauce with mushrooms.
Ingredients
2 tbsp (30 ml) peanut or vegetable oil
2½ lbs (1.1 kg) beef chuck, cut into 2-inch chunks
Kosher salt, black pepper, and cayenne, to taste
1 tbsp (14 g) butter
6–8 oz (170–225 g) king trumpet mushrooms, halved
(or substitute cremini or button mushrooms)
1 yellow onion, diced
¼ cup (60 ml) sake or dry white wine
3 tbsp (45 g) yellow miso
2 tbsp (30 ml) maple syrup
2 tbsp (30 g) ketchup
½ cup (120 ml) chicken broth
1 tbsp (15 ml) rice wine vinegar
¼ cup (30 g) sliced red chilies
¼ cup (15 g) sliced green onions
Instructions
Season beef with salt, pepper, and cayenne. Working in batches, sear the beef in the reserved bacon fat over medium-high heat until deeply browned on all sides. Lower the heat slightly if needed to prevent the fond (browned bits) from burning. Set aside seared beef as you go.
Melt butter in the same pot. Brown mushrooms 3–4 minutes per side. Remove.
Sauté onion until browned, about 4 minutes. Deglaze with sake. Add miso, syrup, ketchup, and broth.
Return beef and mushrooms to the pot. Simmer on low for 2–3 hours.
Stir in vinegar, chilies, and green onions. Cook 5 more minutes.
Serve over rice or noodles.
Notes
King trumpet mushrooms brown beautifully and have a firm, meaty texture, but cremini or button mushrooms work just as well and are easier to find.
This hearty, slow-cooked beef dish is inspired by the Italian classic *Brasato al Barolo*. While traditionally made with Barolo, any dry red wine you enjoy drinking—such as Pinot Noir—will work beautifully. The beef becomes meltingly tender, infused with the deep flavors of wine, aromatics, and warm spices.
**Sear the Beef:** In a large Dutch oven, heat olive oil over medium-high heat. Season beef with salt and pepper. Sear until browned on all sides. Remove and set aside.
**Sauté Aromatics:** Add pancetta and cook until crisp. Stir in onions, carrots, and celery; cook until caramelized, about 10 minutes. Add garlic and cook 30 seconds more.
**Deglaze and Braise:** Return beef to the pot. Add red wine and 2 cups of beef stock. Stir in cloves, rosemary, bay leaves, and cinnamon stick. Bring to a boil, then reduce to medium-low. Cover and simmer for 2½ to 3 hours, turning occasionally. Add stock as needed to keep beef mostly submerged.
**Reduce the Sauce:** Remove beef and tent with foil. Strain cooking liquid into a saucepan and discard solids. Simmer over high heat until reduced and glossy, about 10 minutes. Season to taste.
**Serve:** Slice beef against the grain and arrange on a platter. Spoon sauce over the top and garnish with chopped parsley.
Notes
**Wine Selection:** Barolo is traditional, but any dry red wine you enjoy—like Pinot Noir—works well.
**Make-Ahead Friendly:** This dish improves overnight. Reheat gently before serving.
**Serving Suggestions:** Pairs beautifully with creamy polenta, mashed potatoes, or crusty bread.
Tender lamb shanks slow-roasted with garlic, onions, and a sweet-tangy saba glaze.
Ingredients
4 lamb shanks
2 tbsp (30 ml) olive oil
2 tsp (12 g) kosher salt
1 tsp (5 g) freshly ground black pepper
1 tsp (5 g) smoked paprika
1 tsp (5 g) ground cinnamon
½ tsp (2 g) dried rosemary
1 large onion, sliced
6 garlic cloves, crushed
1 cup (240 ml) chicken broth
⅓ cup (80 ml) saba or aged balsamic vinegar
½ tsp (2 g) chopped fresh rosemary
Instructions
Preheat oven to 450°F (230°C). Rub lamb with oil, salt, pepper, paprika, cinnamon, and rosemary.
Place onion and garlic in a roasting dish. Nestle lamb on top. Roast uncovered for 30 minutes.
Reduce oven to 200°F (95°C). Pour broth and saba over lamb. Cover with foil and braise for 3 hours.
Raise oven to 350°F (175°C). Uncover and roast 20–30 minutes, turning shanks to glaze.
Transfer lamb to a bowl and tent with foil. Skim excess fat from the braising liquid, then bring to a simmer and reduce for 5–10 minutes, until slightly thickened and glossy. Stir in chopped rosemary and adjust seasoning if needed.
Serve lamb over mashed potatoes with the reduced sauce.
Notes
Saba provides a balanced sweetness; substitute high-quality aged balsamic if unavailable.
A nostalgic, budget-friendly classic of hot dogs simmered with baked beans, bacon, onion, bell pepper, and savory seasonings. Browning the hot dogs and reserving the bacon ensures rich flavor and ideal texture.
Ingredients
4 strips bacon, chopped
6 hot dogs, sliced into coins or halves
1 (16 oz / 454 g) can baked beans
½ medium onion (75 g), diced
½ red or green bell pepper (60–70 g), diced
1 clove garlic, minced
1 tsp Dijon mustard
1 tsp Worcestershire sauce
Instructions
In a medium skillet over medium heat, cook the chopped bacon until crisp.
Remove the bacon with a slotted spoon and set aside. Leave about 1 tablespoon of bacon fat in the pan.
Add the onion and bell pepper and sauté for 2–3 minutes, until beginning to soften.
Stir in the sliced hot dogs and cook for 3–4 minutes, until lightly browned.
Add the garlic and cook for 1 minute more.
Stir in the baked beans, Dijon mustard, Worcestershire sauce, and reserved bacon.
Simmer uncovered for 10–15 minutes, stirring occasionally, until thickened and heated through.
Serve warm with toast, cornbread, or over rice.
Notes
Smoked sausage, kielbasa or cooked bratwurst can replace hot dogs for a richer variation. Go for about 8-10 oz.