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recipes 2007 09 pan seared veal chops with faro ragout
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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.
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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.
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Everyone in my family loved these garlic-miso pork chops from the June issue, and that's really saying something.
Chris Hall
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Jill Silverman Hough
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Like brothy udon and squishy rice rolls.
Bon Appétit Staff & Contributors
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It's hot out, but we're staying cool with lemony dressings, quick seafood dishes, and grilled everything.
Chris Morocco
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Pork chop perfection, weeknight cake (!), a meaty take on lentils, and more wonderful ways to liven up your dinner table.
Alison Roman
Videos
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Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
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Shallow-braised short ribs provide a relatively hands-off path to an incredibly rich and robust ragù using Barilla® Vero Gusto Heritage Marinara sauce.
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For this basic bulgogi recipe, cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours.
Get the recipe: Basic Bulgogi
Get the recipe: Basic Bulgogi
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes his strip steak with umami butter sauce recipe. The creamy fusion of butter and Sriracha that compliments the seared steak starts with a base of caramelized miso - deepening its savory-nutty flavor and adding body to the finished dressing.
To see this full recipe and receive unlimited access to thousands more, visit bonappetit.com/unlimited
To see this full recipe and receive unlimited access to thousands more, visit bonappetit.com/unlimited
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Jon Chris Morocco in the Bon Appétit Test Kitchen as he prepares a rich mushroom ragù. Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, Chris's mushroom ragù recipe can accommodate a tight weeknight schedule.
See the full recipe here: Mushroom Ragù
See the full recipe here: Mushroom Ragù
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Produced by Bon Appétit with FarmToFork™ | Kick up the heat with FarmToFork™ Spicy Marinara Sauce topping layers of bubbly baked cheese and roasted red bell peppers.