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Recipes

Chicken Breast Stuffed with Goat Cheese and Olives
Chicken Breast Stuffed with Goat Cheese and Olives
|Joanne Weir
Boneless, skinless chicken breasts are a great starting point for a simple weeknight dinner. But, when you remove the skin from the chicken, lots of flavor is lost. This assertive... Read more...
Chipotle Sloppy Joes
Chipotle Sloppy Joes
|Marge Perry & David Bonom
You can easily get this family favorite on the table in well under a half hour. By all means make a double batch and either freeze leftovers or serve it... Read more...
Turkey Picadillo Tacos
Turkey Picadillo Tacos
|Rosemary Mark
A can of fire-roasted tomatoes transforms ground turkey into taco filling. Fire-roasted tomatoes vary in heat by the brand, try a few to pick your favorite. Raisins add sweet contrast... Read more...
Turkey Juicy Lucy
Turkey Juicy Lucy
|Marge Perry & David Bonom
Minneapolis is famous for its “Juicy Lucy”—a thin burger with an oozing cheese filling. Have lots of napkins on hand—and be sure to wait a minute or two after you... Read more...
Turkey Cutlet Milanese with Arugula and Tomato Salad
Turkey Cutlet Milanese with Arugula and Tomato Salad
|Marge Perry & David Bonom
Crisp, slightly acidic salad topping makes a perfect counterpoint to breaded fried cutlets. Read more...
Cheesesteak Panini
Cheesesteak Panini
|Marge Perry & David Bonom
This fast and easy twist on the Philly Cheese steak is great for weeknight meals—and perfect Sunday game-watching fare. Read more...
Pan Roasted Pork Chops with Glazed Peaches
Pan Roasted Pork Chops with Glazed Peaches
|Sally James
Simple, rustic with sweet and sour notes, this pork dish is best when peaches are at their peak. If out of season, try with pears, apples or figs. It’s also... Read more...
Arabica Spice Rubbed Flank Steak
Arabica Spice Rubbed Flank Steak
|Marge Perry & David Bonom
We love this rub so much, we can’t see any reason to make a single batch. This recipe makes enough rub for 2-4 more meals: use it on salmon, swordfish,... Read more...
Chinese Chicken Salad
Chinese Chicken Salad
|Rita Held
Make this ahead by preparing the dressing and salad parts separately. Keep the salad refrigerated until ready to toss with the dressing and serve. Read more...
Bistro Salad with Poached Egg and Shallot-Chive Vinaigrette
Bistro Salad with Poached Egg and Shallot-Chive Vinaigrette
|Marge Perry & David Bonom
The beauty of this classic bistro salad is the way the poached egg yolk oozes over the greens, cloaking them with rich flavor. Lardons, the bits of chopped slab bacon,... Read more...
Pepper Rubbed Porterhouse Steaks with Chive Butter
Pepper Rubbed Porterhouse Steaks with Chive Butter
|Marge Perry & David Bonom
Nothing enhances a really good steak like a pat of flavored butter. We love porterhouse steaks, because it’s like getting two steaks in one: each person is served half the... Read more...
Veal Marsala
Veal Marsala
|Marge Perry & David Bonom
This is one of those dishes restaurateurs can never take off their menus because it is so universally beloved. But don’t just eat it in restaurants: it’s actually quite simple... Read more...