DAY Recipe

Braising the cabbage in cider gives it a light but distinct apple flavor.

Makes 4 servings.

INGREDIENTS
2tablespoons (1/4 stick) butter
1medium onion, thinly sliced
12-pound head green cabbage, quartered, cored, thinly sliced
1/2cup apple cider
2tablespoons apple cider vinegar
DIRECTIONS
Melt butter in large pot over [...]

The wonderful flavor for the halibut comes from sautéing it with anchovies,
parsley, and garlic and then finishing it in the oven along with the
tagliarini and its creamy cooking water. Shellfish such as clams, mussels, or
prawns are also all delicious prepared in this parsley, garlic, and anchovy
sauce.
Serve with a dry reserve Riesling, such as Oregon’s Argyle [...]

To accompany the pork, toss egg noodles with butter and chives, and sprinkle lemon juice over sautéed vegetables. Finish with vanilla ice cream and butterscotch sauce.

Makes 2 servings (can be doubled).

INGREDIENTS
1 1/2tablespoons butter
4thin boneless pork chops or2 thick [...]

INGREDIENTS

1 lb round steaks
6 garlic cloves , sliced
1/2 cup dry red wine
1 (19ounce)can tomatoes
1/2 teaspoon dried rosemary
2 tablespoons extra virgin olive oil , divided
salt
hot red pepper flakes

DIRECTIONS

Cut the steak into 4 portions and sprinkle with a pinch of salt.

In a large skillet, heat 1 tablespoons oil over medium-high heat.

Brown the steak on both sides and transfer to a casserole dish.

Pour off any fat.

Add the rest of the oil [...]

INGREDIENTS

4 skinless chicken breasts
1 tablespoon kosher salt
2 teaspoons cayenne pepper
2 teaspoons herbes de provence
1 head garlic cloves , peeled
1 red bell pepper , diced
1 carrot , diced
6 parsley sprigs
1/2 cup chicken stock
1 cup red wine vinegar
1 tablespoon tomato paste
chopped parsley (to garnish)

DIRECTIONS

Preheat oven to 375°F.
Season chicken generously with salt, cayenne and herbs de Provence.
Place in an oven safe skillet, interspersed with garlic, red pepper and carrot.
Tuck in the parsley sprigs and pour on stock to almost cover chicken.
Cover [...]