Smothered Pork Chops - this is a really good recipe for pork chops smothered in brown gravy and onions. I can never get a brown gravy right, but this one was great! Yummy and easy.

Smothered Pork Chops

Smothered Pork Chops - this is a really good recipe for pork chops smothered in brown gravy and onions. I can never get a brown gravy right, but this one was great! Yummy and easy.

Baked Honey Mustard Chicken

Baked Honey Mustard Chicken

Seared n Baked Honey Mustard Chicken THIGHS! The creamiest honey mustard chicken ever! It's so good, you'll want to eat the honey mustard itself with a spoon!

Pork chops dipped in ranch dressing and coated in Italian bread crumbs with Parmesan cheese and garlic

Zippy Breaded Pork Chops

Pork chops dipped in ranch dressing and coated in Italian bread crumbs with Parmesan cheese and garlic

This dish is a little fiddly, but it is well worth the effort, and much of the prep can be done ahead. The sauce is rich with the essence of lobster, balanced with a good kick of hot pepper. It needs a good chewy pasta like bucatini or thick spaghetti. (Photo: Fred R. Conrad/The New York Times)

This dish is a little fiddly, but it is well worth the effort, and much of the prep can be done ahead. The sauce is rich with the essence of lobster, balanced with a good kick of hot pepper. It needs a good chewy pasta like bucatini or thick spaghetti. (Photo: Fred R. Conrad/The New York Times)

Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind. No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long. This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast. (Photo: Fred R. Conrad/The New York Times)

Velvet Chicken Breast With Mustard Sauce

Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind. No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long. This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast. (Photo: Fred R. Conrad/The New York Times)

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. (Photo: Evan Sung for The New York Times)

Braised Chicken With Lemon and Olives

A good cook needs an assortment of chicken dishes to fall back on. Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master. Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor. Though it could be done on the stovetop, this dish is oven-braised. (Photo: Evan Sung for The New York Times)

Prepare the lamb shanks up to 2 days before serving, if desired. Refrigerate them covered in broth and reheat for 30 minutes in a 350 degree oven or over gentle heat on the stovetop. (Photo: Fred R. Conrad/The New York Times)

Persian-Spiced Lamb Shanks

Prepare the lamb shanks up to 2 days before serving, if desired. Refrigerate them covered in broth and reheat for 30 minutes in a 350 degree oven or over gentle heat on the stovetop. (Photo: Fred R. Conrad/The New York Times)

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