</head>Pork chop perfection, weeknight cake (!), a meaty take on lentils, and more wonderful ways to liven up your dinner table:
Double-baking means double the fun—and the indulgence. This hybrid of baked and mashed potatoes is comfort food par excellence.
The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.
Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these chops. Why we flip the chops: Frequent flipping produces a deep-brown crust and an evenly cooked rosy interior—plus, the meat cooks in less time since both sides are in near-constant contact with the pan. For the best results, try this technique with the thickest, fattiest chops you can find.
Fragrant bits of aggressively seasoned lamb and heaps of fresh herbs transform ordinary lentils into the pantry party kid. Why we choose brown lentils: Slightly larger than the red or fancy black kind, brown lentils are ideal for sautéing because they’re less likely to fall apart when crisped up in the skillet.
And stay sane, too! There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special. Said Senior Food Editor Alison Roman, “If the idea of making a cake during the week causes anxiety, we hear you. Trust: This super-simple recipe is panic-free.”