This is a classic spring or fall dish, times when you can get good, fresh turnips but don’t mind long, slow cooking. Here turnips and pork are both browned for perfect color and then simmered in a little liquid until tender. Don’t ignore the instruction to preheat the skillet for at least a minute, then allow the butter and/or oil to become hot, and don’t crowd the meat, or it won’t brown properly. Make sure the first side of the pork cubes browns well and that the second is on its way to being browned before adding the turnips. The turnips themselves are so high in natural sugars that they brown almost instantly and continue to gain color as they braise.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.