Food writers (and I include myself) are often talking about what new things you can do with that package of chicken breasts or that pound of ground beef to get out of the same-old, same-old cooking
I have been thinking about steak recipes with pedigree and history, such Steak au Poivre, Steak with Sauce Bordelaise and Steak Florentine, and the words Steak Diane popped into my brain.
Schnitzels are often made with veal or chicken, but pork is a great alternative.
And then that moment of summer arrives when the green beans are piled so high at the markets, and being sold at such a low price, that you feel like you’d be a fool not to pick up a pound or two or
Though clearly I wear the apron in my family, this is the recipe I would lay on the kitchen counter with a note saying, “Please make this for me for Mother’s Day.”