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Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.
For Pan-Seared Pork Tenderloin, we lightly pound tenderloins to create two flat sides for searing, then halve them crosswise to create moderately sized steaks that are easy to maneuver in the pan. Before searing, we slowly cook the pork in a low oven to ensure that it's rosy and moist from edge to edge. Finally, for great browning, we pat the pork very dry before searing it on the stovetop. To guarantee that our Sugar Snap Peas with Almonds, Coriander, and Orange Zest cook evenly, we use a hybrid method of steaming the peas briefly before sautéing them; the trapped steam transfers heat more efficiently than air does so that the pods cook through quickly. Cutting the peas in half further reduces the cooking time so the pods retain more of their snap, and the pockets capture the seasonings.
Many fish chowders are so rich with cream that you can hardly taste the fish. We start our New England Fish Chowder by gently poaching flaky cod in water flavored with salt pork, onions, and herbs, which creates a quick, clean-tasting fish stock. Next, we introduce milk, as opposed to other rich dairy additives like half-and-half and heavy cream. Our Kale Caesar Salad starts by soaking the greens in warm water for 10 minutes to tenderize them. A dressing made with equal amounts of mayonnaise and Greek yogurt boasts a pleasant tang and is thick enough to coat the hearty leaves. A 20-minute rest after the greens and dressing are mixed helps to blend the flavors before serving.
To ensure that our Nut-Crusted Chicken Cutlets with Orange and Oregano are juicy and flavorful, we poke the meat with a fork, salt it, and let it rest before dredging it with a seasoned mixture of half nuts and half panko bread crumbs. To enhance the nutty taste, we cook the coating in browned butter. For Broccoli Rabe that delivers less bitterness and a round, balanced flavor, we start by blanching the rabe in a large amount of salted water to tame its harsh edge. We then sauté the blanched rabe with garlic and red pepper flakes, ingredients that complement its bold taste.