Who doesn’t need a weeknight supper they can get on the table in under 30 minutes? This dish from Fine Cooking is a keeper. It really was on the table in no time. It’s got a lot of flavor and crunch. It gives you the pleasure of fried food but it’s not. It’s sautéed. The secret here is Panko breadcrumbs. These great Japanese imports are a terrific addition to any pantry. They’re far superior to Italian breadcrumbs. You can even find them at Whole Foods in a whole wheat variety. The other tip here is to use the recommended Muir Glen Fire Roasted tomatoes. They really have a significantly better taste than ordinary diced tomatoes. Of course, they’re organic but they’re only slightly more expensive than plain old diced tomatoes. Then there’s the cheese. Parmigiano is a staple at our house. I always have it on hand.
Caramelized Pineapple - A simple, French-inspired recipe for Caramelized Pineapple yields rich, tropical tidbits. Inspired by Baking Chez Moi by Dorie Greenspan.
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