Apple and Sage Pork Chops
Browned boneless pork chops share a pan with apple wedges and a small cider-mustard sauce.
Method notes
Pasta, beans, pancakes, and skillet dishes that let you watch and adjust as you cook.
18 notes to explore
Browned boneless pork chops share a pan with apple wedges and a small cider-mustard sauce.
Crisp-edged tofu and tender broccoli meet a glossy ginger-soy coating, with sesame added at the end.
Parboiled potatoes brown with red pepper and onion before four eggs finish under a lid.
Canned chickpeas simmer in a tomato-coconut sauce before a generous handful of spinach wilts into the pan.
Browned mushrooms, tofu and bok choy meet wheat noodles in a ginger broth finished with white miso.
Cool buckwheat-wheat noodles take a creamy peanut dressing, crisp cucumber, scallions and chopped roasted peanuts.
Burst cherry tomatoes, a knob of butter, and the lemon you nearly forgot turn a pot of pasta into dinner.
A can of beans earns a proper lunch with shallots, olive oil, and toast rubbed with a cut clove of garlic.
A generous pan of mushrooms gives soft cornmeal a savory topping, with enough pan juices to spoon around the edges.
A quick pot of beans that leaves enough broth for a piece of bread and enough greens to count as dinner.
Soft-centered pancakes with lemon zest and modest sweetness, ready for berries or a spoonful of jam.
Red lentils thicken a tomato broth into a steady, warming supper without a blender.
Crushed tomatoes and white beans make a thick sauce that catches in short pasta shapes.
Cherry tomatoes soften around chicken thighs, with olives and a little lemon to sharpen the pan juices.
Brown a pair of sirloin steaks, let them rest, and use the same skillet for onions and sweet pepper.
A gentle simmer softens short-grain rice into a coconut pudding, with lime zest added after the heat.
Warm beans, corn, and red pepper make a quick skillet meal; lime and cilantro come in at the end.
A boneless-thigh variation on chicken adobo, with vinegar, soy sauce, garlic, bay, and a sauce reduced before serving.
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