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Cooking Lessons from the Experts

  • Lucy Schaeffer

    Chicken Rollatini

    Editorial assistants Amanda Flores, Caren Oppenheim, and Allison Baker worked with Julie, our senior food editor, on how to make a weeknight dinner that's also great for entertaining.

    Tip: Fold edges of sliced turkey over the cheese before tightly rolling chicken. This will help keep melted cheese from oozing out of the open ends while baking.

    Get the recipe here

  • Lucy Schaeffer

    Pork Chops with Roasted Vegetables

    Family Circle staffers Susan Hennessey and Meg Ragland wanted Cindy, our assistant food editor, to give them strategies for cooking for two and tips for properly seasoning food. "Now I know to salt and pepper each part of a dish," says Meg. "No more hot sauce!"

    Tip: Remove seared pork from skillet before it's cooked through — it will finish cooking when you add it back into the sauce.

    Get the recipe here

  • Lucy Schaeffer

    Sliced Sauteed Sirloin with Shallot Pan Sauce

    Editors Jonna Gallo Weppler and Robb Riedel are both accomplished home cooks but felt they needed a primer from Michael, our associate food editor, for sauteing a simple steak. "I have never been able to nail the perfect steak. It's always too rare or well-done," says Jonna.

    Tip: Use tongs — instead of piercing steak with a fork, which releases juices — to turn the steak. At the end, season meat with additional salt and pepper, if needed.

    Get the recipe here

  • Lucy Schaeffer

    Oven-Roasted Cod with Tomato Relish

    Executive editor Darcy Jacobs' family loves fish, but she asked Michael to show her a healthier — but still quick — alternative to sauteing. "The cod was moist and delicious — and I can throw it all together after work."

    Tip: To be sure the fish is done, use a thicker piece as a test. Fish is ready when it is opaque and flakes easily with a fork.

    Get the recipe here

  • Lucy Schaeffer

    Escarole with Caramelized Onions & Chickpeas

    Senior editor Gay Norton Edelman looks for healthy vegetarian dinners for her family that are filling too. "Regina taught me how to caramelize onions without burning them!"

    Tip: Cook onions over medium heat — it may take 15 to 23 minutes — to give the sugar in the onions enough time to caramelize.

    Originally published in the May 2009 issue of Family Circle magazine.

    Get the recipe here

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