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Skillet Tuscan Pork Chops #SundaySupper

Skillet Tuscan Pork Chops #SundaySupper

Mediterranean Turkey Burgers packed with nutrition and flavor via http://beyondthebite4life.blogspot.com/2014/12/hidden-liver-mediterranean-turkey.html #aip #paleo #primal

Mediterranean Turkey Burgers packed with nutrition and flavor via http://beyondthebite4life.blogspot.com/2014/12/hidden-liver-mediterranean-turkey.html #aip #paleo #primal

Pasta and sliced brussels sprouts make a good pair, the softened green shreds commingling with the chewy noodles in the sauce Here that sauce is a simple one with big flavors: pancetta, rosemary, garlic and chile The raw brussels are then added to the pan

Penne With Brussels Sprouts, Chile and Pancetta

Pasta and sliced brussels sprouts make a good pair, the softened green shreds commingling with the chewy noodles in the sauce Here that sauce is a simple one with big flavors: pancetta, rosemary, garlic and chile The raw brussels are then added to the pan

Sheet Pan Lamb Meatballs with Cauliflower and Tahini-Yogurt Sauce Recipe on Food52 recipe on Food52

Sheet Pan Lamb Meatballs with Cauliflower and Tahini-Yogurt Sauce

Sheet Pan Lamb Meatballs with Cauliflower and Tahini-Yogurt Sauce Recipe on Food52 recipe on Food52

NYT Cooking: Harold Dieterle, the chef and an owner of two restaurants in Manhattan, Perilla and Kin Shop, cooks food that is often fiery and always immensely detailed. It resembles intricate music that is played very, very loud. This Jamaican-style jerk sauce is no exception. Its heat is towering, but it does not overwhelm the flavors that accompany the flames: thyme and allspice, alo...

NYT Cooking: Harold Dieterle, the chef and an owner of two restaurants in Manhattan, Perilla and Kin Shop, cooks food that is often fiery and always immensely detailed. It resembles intricate music that is played very, very loud. This Jamaican-style jerk sauce is no exception. Its heat is towering, but it does not overwhelm the flavors that accompany the flames: thyme and allspice, alo...

NYT Cooking: This quick sausage dish is perfect for spring. The dark green chard adds freshness, while the rhubarb lends a citrus-like sour note that cuts through the richness of the sausages. If you don’t have any mustard seeds on hand, leave them out. While they do add a pleasant heat and gentle crunch, you won’t miss them if you didn’t know they were supposed to be there. ...

Sausage With Chard and Rhubarb

NYT Cooking: This quick sausage dish is perfect for spring. The dark green chard adds freshness, while the rhubarb lends a citrus-like sour note that cuts through the richness of the sausages. If you don’t have any mustard seeds on hand, leave them out. While they do add a pleasant heat and gentle crunch, you won’t miss them if you didn’t know they were supposed to be there. ...

This schnitzel is light and crunchy with a crust that rises like a soufflé. The secret is to trap air in the crust when you cook the meat by moving and shaking the pan (Ms Clark demonstrates with pork in this video.) You can use this technique with a variety of meat cutlets. (Photo: Andrew Scrivani for NYT)

This schnitzel is light and crunchy with a crust that rises like a soufflé. The secret is to trap air in the crust when you cook the meat by moving and shaking the pan (Ms Clark demonstrates with pork in this video.) You can use this technique with a variety of meat cutlets. (Photo: Andrew Scrivani for NYT)

NYT Cooking: Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California. She has a varied roster of preparations, all of which will work with any good quality brown rice. In this recipe, Swiss chard stems and leaves are seasoned with toasted gar...

Swiss Chard Rice Bowl With Chorizo

NYT Cooking: Jessica Koslow, the owner of Sqirl in Los Angeles, started making rice bowls as way to showcase Kokuho Rose brown rice, a particularly nutty and perfumed heirloom variety grown in Northern California. She has a varied roster of preparations, all of which will work with any good quality brown rice. In this recipe, Swiss chard stems and leaves are seasoned with toasted gar...

NYT Cooking: This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to reduce the amount by half.<br/><br/>I also added garlic chives to the mix just because I saw them at the farmers’ market and figured a little more garlic flavor could only help. (Regular chives are perfectly fine.)

Seared Pork Cutlets With Green Garlic Salsa Verde

NYT Cooking: This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to reduce the amount by half.<br/><br/>I also added garlic chives to the mix just because I saw them at the farmers’ market and figured a little more garlic flavor could only help. (Regular chives are perfectly fine.)

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