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recipes 2007 09 pan seared veal chops with faro ragout
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5.0
(5)
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Comfort food at its finest, this layered casserole features fried rice, flavorful pork chops, and a punched-up tomato sauce under a blanket of melty cheese.
2.7
(2.67)
Quick
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Rather than marinating ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor.
5.0
(4.85)
Quick
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Teamed up with chips, this dip is the most popular snack in town. Or be like us and call it dinner.
4.5
(4.53)
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There’s marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.
4.0
(4.16)
Quick
Quick
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Rubbing a little honey across the surface of the pork before searing guarantees a shiny, caramelized crust. Pair that with a lemony endive and apple salad, and you've got the ultimate dinner for two.
4.4
(4.44)
Easy
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This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.
4.0
(3.85)
Recipes
A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.
5.0
(4.91)
Easy
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Starting the chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.
3.3
(3.3)
Quick
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Chef Sara Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.
3.7
(3.73)
Recipes
Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandolin, use a vegetable peeler.
Easy
4.0
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3.6
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4.0
(4)
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3.5
(3.5)
Easy