e.g. Coleman’s

Recipes

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  Recipe

  Pork Medallions with Whisky-Marmalade Sauce

  Pork and fruit are natural partners, made even better with the addition of bittersweet orange marmalade and a splash of Scotch. Serve with Cauliflower and Couscous Pilaf, which will soak…

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  Prosciutto-Wrapped Pork with Apricot-Sage Stuffing and Bourbon-Mustard Glaze

  Prosciutto makes a fantastic wrap, holding the bread stuffing in place and crisping up during roasting. If it’s a bit on the fatty side, the fat will melt away, revealing…

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  Spiced Apple-Braised Pork Shoulder

  Apple and pork is a classic combination. Here, the fruit’s sweetness is balanced by the warm spices—ginger, mustard, cayenne, and black pepper—in the spice rub. For best flavor, season the…

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  Russian Dressing

  Sure, you can buy Russian dressing, but homemade is so much better. Plus, you likely have all the ingredients on hand. It's terrific on a Reuben or alongside Baked Eggs…

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  Spinach and Leek Soup with Garlic and Cannellini Beans

  Creamy, earthy beans and plenty of greens make this delicately lemony soup satisfying enough for a light meal. Just serve it with some good crusty bread—or a sandwich, if you’re…

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  Slow Cooker Pork Tenderloin with Bourbon Molasses Baked Beans

  To complement the naturally sweet flavors in a pork tenderloin, these baked beans are loaded with plenty of aromatics, as well as the woodsy, earthy tones of bourbon. Just remember:…

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  Egg and Watercress Salad with Curry Vinaigrette and Spicy Whole-Grain Croutons

  With its hit of curry, crunchy croutons, and crisp prosciutto, this salad delights with every bite.

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  Shrimp Risotto with Bacon and Tarragon

  This outstanding risotto is a fabulous way to use homemade shrimp stock left over from making shrimp scampi. In fact, the stock is so easy, you might find yourself making…

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  Sautéed Spinach with Shallots and Mustard

  干一点芥末给t一个意想不到的活力his simple side dish. It's excellent served with Oven-Fried Chicken.

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  Steak Frites with Mustard Butter

  To make this bistro classic, use a cast iron skillet, get it really hot, and sear the steak on both sides. The preferred cut is entrecôte, or rib-eye, and if…