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recipes 2007 09 pan seared veal chops with faro ragout
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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.
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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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Teamed up with chips, this dip is the most popular snack in town. Or be like us and call it dinner.
4.5
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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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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.
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Like brothy udon and squishy rice rolls.
Bon Appétit Staff & Contributors
Culture
Everyone in my family loved these garlic-miso pork chops from the June issue, and that's really saying something.
Chris Hall
Campbell's
Cooking
I thought pork chops were a dry, sad, never-make-at-home dish. This recipe changed my mind.
Alyse Whitney
test-kitchen
Recipes to keep that cold can of beer company.
Adam Rapoport
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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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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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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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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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Today, one of NYC’s best Italian chefs, Stefano Secchi, demonstrates how he cooks the perfect Ragu. Secchi has mastered the art of Italian cooking as Executive Chef at Massara in NYC, but even top chefs still love the classic dishes you can make at home.
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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