Liver is another good option for sautéing, since it cooks so quickly, inside and out. A simple dredging in seasoned flour is all that’s required; soaking the liver in milk first will mellow its flavor and tenderize the meat. Be sure to pat the liver dry before coating; otherwise the flour will form clumps, which can fall off in the pan. Liver and onions is a classic dish, and can be prepared by caramelizing some sliced onion (two onions would be plenty for four servings) in butter before browning the liver. Then finish by returning the onion to the pan just to heat through. Or serve with Tomato and Onion Confit (on page 306), as pictured.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.