What to Cook This Week
Last Updated March 16, 2020
In this first week of hibernation and "social distancing," the freezer might still be full. As such, we're focusing on beef and chicken and meals that are great as leftovers or repurposed from a roast. Now is the time for long simmered comforting dishes, such as Beef Braciole and Bolognese sauce. Or roast chicken that can be repurposed into stock and chicken salad. Enjoy and stay safe.
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Marcella Hazan's Bolognese Sauce
The perfect, true Bolognese sauce from the doyenne of Italian cooking herself (via the NYTimes).
Sunday Roast Chicken with Citrus
We love this bright chicken recipe from contributor, Teresa Blackburn. Serve pieces of chicken with some of the pan juices & roasted citrus, a crusty baguette for soppin’ and a simple arugula...
Sweet Potato Peanut Chicken Stew
We love this recipe excerpted from Soul Food Love (Clarkson Potter, 2015) by Alice Randall and Caroline Randall Williams. We add chopped sweet potatoes and use vegetable or chicken broth in place of...
Slow-Cooked Beef and Mushroom Braciole
This homey, comforting recipe is just the thing for the weekend or the weekday when it can cook effortlessly in the slow cooker. Serve over cheese polenta or mashed potatoes or cheese grits. Add a...
Blood Orange & Bourbon Chipotle BBQ Roasted Chicken
This time of year, we focus on the big day (Thanksgiving), followed immediately by holiday baking and gift giving—leaving little time for feeding oneself the other 50 days of the holiday season....
Alice Randall's Herb Roasted Salmon Fillet
Roast this side of salmon and serve with a taziki sauce, then use the leftovers in salads.
Easy Stir-Fried Mongolian Beef with Onions
Homemade Chinese food might be easier than you think. Give it a try with this recipe from Brentwood's own Corner Asian Bistro.
