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79ca7fa3 11e3 4829 beae d200649eab49  walken the walk

pierino is a trusted source on General Cooking and Tough Love.

added almost 6 years ago

Tonight I have to prepare a side for a community TGIF thing so I'm making a porcini risotto "al onda" spiked with truffle oil. But grilled meats are good as long as you can cook outside. You can do a brine or rub a day ahead and hold overnight and then just slap them on the grill.

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added almost 6 years ago

Coming in to fall, I really like this: http://www.food52.com/recipes...

It goes well with lots of different proteins.

I love Amanda's braised and spatchcocked chicken:

http://www.food52.com/recipes... which is pretty quick to make

0dcfb05c 8a90 480f 8cf7 cbc33e9a6b5c  me
added almost 6 years ago

Thirschfeld's sirloin with horseradish sauce is one of my go-to's:it's quick, incredibly tasty and very impressive to boot! http://www.food52.com/recipes...
It's lovely with mashed potatoes and green beans.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only

AntoniaJames is a trusted source on Bread/Baking.

added almost 6 years ago

In the colder months, I almost always do a make-ahead main dish like Beef Bourguignonne or one of the beef stews here on food52, or Merrill's truly outstanding Chicken with Sausage, White Wine and Artichokes (which I have also made and served the night of a weeknight dinner party, but had prepped everything else and made dessert the night before). Braises taste better the next day, and are easily made the night before, and people love them, so those tend to be my favorites. In the summer, we grill everything (kebabs, flank steak -- this summer, using pierino's Mysteries of Korea Town and sdebrango's prize winning recipe) and all veggies (zucchini, yellow squash, eggplant and onions) also grilled at the same time. Great question! I'm looking forward to seeing the other answers. ;o)

0dcfb05c 8a90 480f 8cf7 cbc33e9a6b5c  me
added almost 6 years ago

And don't forget AntoniaJames' great stew: http://www.food52.com/recipes...

6f614b0c 899e 467f b032 d68711f70a39  2011 03 07 18 28 41 870
added almost 6 years ago

I love chicken picata...

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1

Chops is a trusted home cook.

added almost 6 years ago

Sdebrango's Contest winner is a crowd favorite: http://www.food52.com/recipes...

Whether in the sandwich form with a side, I ust made it two datys ago for my sis-in-law and teenage niece with some homemade mashed potatoes. So good. I've made it at least 5x now for 2 -16 people.

Also, chicken scarparello, chicken piccata, and chicken marsala.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

I really love to serve chicken (braised spatchcocked whole or pieces depending on how many people are over) since you can really vary the seasonings with what you have on hand and it makes a nice presentation served over greens, spaghetti squash, cabbage, or any starch. Also, cooking chicken covered on the stove frees up the oven for making sides (or dessert). I have made chicken paprikash like this (essentially chicken pieces braised in onions, stock, and paprika, finished with sour cream) in under an hour and it was a huge hit.
We also like to do crostinis since you can top with cheese, cured meats, hummus, pesto, again whatever you have, and most of these topping last awhile (meaning I always have an assortment in my fridge and need only to pick up a cheese or two and make a salad to serve).
Broiled fish is something that also scales up pretty easily, and it frees the stovetop for sides.
I too am time constrained and am often having weeknight guests. The key for me aside from planning ahead (since that's not always possible) is to keep a well stocked pantry (which is tough in my small kitchen, but this can eliminate a mid week shopping trip from time to time).

Dcca139f 78d5 41a3 b57b 6d6c96424a1c  img 7818
added almost 6 years ago

Thanks so much to everyone for weighing in. I really enjoyed reading your answers, and I've saved your suggestions to my recipe box!

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
added almost 6 years ago

These are my go-to's because they can be prepped or made ahead and always get rave reviews:
http://www.food52.com/recipes... from dymano
http://www.food52.com/recipes... by Chef June
http://www.food52.com/recipes... by smallkitchencara
I also make a very elegant halibut En Papillote with a crab sauce that is a show stopper. The recipe comes from Shirley O Corriher. If you want me to send it to you, send me a message.

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