This weekend we change the clocks! That means the days will be lighter and longer. To celebrate the upcoming arrival of Spring, make this uncomplicated meal, chock-full of tender vegetables. Crisp potatoes, baby carrots, and meaty mushrooms are combined with March's most beloved veggie, asparagus. Seared boneless chicken thighs provide heft and make this single-pot dinner one that's sure to become a family favorite. Check out the recipe when you read more
Although it may seem impossible or just simply ironic, this quick braised chicken comes together in under half an hour. Traditionally, for a dish to be considered a braise, it must be browned and then slow-cooked for a long period of time.
However, it's 2010, and if you want to braise flavorful chicken legs in a tomato, mushroom, and onion sauce for a mere 15 minutes, go right ahead! The recipe serves the saucy chicken over white rice, but feel free to pair with brown rice, mashed potatoes, or noodles. Learn the method when you read more
If you have a meat and potato lover in your life, try to incorporate some fish into their diet with this recipe. Served with potatoes, this fish is topped with a fragrant coconut milk, green curry sauce. The fish — smothered in the sauce — has no "fishy" flavor. Despite the exotic ingredients, no unusual cooking techniques are used and this meal comes together rapidly. To take a peek at the recipe, read more
If you think braising is a technique that only applies to slow cooked meat, well think again! Tonight's quick fix meal is a medley of braised vegetables. You can feel fantastic about this dish because it is wonderfully good for you! Pair with a crusty chunk of warmed bread and a glass of your favorite red wine. Get this cozy recipe when you read more
A cooking technique in which food (both vegetables and meat) is prepared by browning, then cooking slowly in a small amount of liquid, seasonings, and fat in the oven or in a covered pan on the stove top. The long slow cooking process develops flavor and tenderizes foods by gently breaking down their fibers. (Pictured at left is the browning step.)