2,073 bon les recipes

Texas BBQ beef brisket: seven pounds of brisket smoked low and slow with paprika rub and wood chips, finished with a tangy homemade sauce built from the pan drippings.

Creamy chicken Marsala dredges chicken breasts in flour and tarragon, sears them golden, then builds a rich Marsala-cream pan sauce sharpened with dry mustard. Served over rice with fresh parsley.

Spit-roasted whole pork loin dry-rubbed and rested a full 30 hours, then slow-turned on the rotisserie. Finished with a splash of coffee in the pan juices for deep, unexpected roasted flavor.

Orange Glazed Pork Roast cooks in an oven bag with orange juice, cinnamon, and thyme - the bag traps all the juices into a ready-made sauce. Easy hands-off dinner for 6.

Pot roast with Dijon mustard sauce: chuck roast simmered in beef broth and white wine, then served with a tangy mustard pan sauce thickened with cornstarch. Elegant French-style braise.

Best corned beef cures your own brisket from scratch in a spiced salt brine, then simmers it tender. Real-deal homemade corned beef with garlic and pickling spice, far better than anything from a packet.

Crispy oven-fried chicken with a corn flake crumb crust and no oil required. A flour-egg-flake breading delivers crunch comparable to deep-fried chicken with a fraction of the fat.

Baked chicken breasts in a tangy yogurt-herb sauce with lime, oregano, coriander, and thyme. Light, flavorful, and naturally low in fat.

Sweet and sour pork the proper way: marinated pork cubes battered and deep-fried crisp, then tossed in a homemade sweet-sour sauce with peppers, carrots and lychees. Crunchy, glossy and far better than takeout.

Hickory smoked ham on the grill with a simple maple-Dijon mustard sauce. A pre-cooked ham slow-smoked over indirect heat with soaked hickory chips for deep, smoky flavor.

Roast leg of lamb soaks for two days in pomegranate juice, whole-grain mustard, and garlic, then roasts to a rosy medium with the strained marinade reduced into a tangy, glossy pan sauce.

Moroccan lamb tagine with fresh artichoke hearts, preserved lemons, olives, and saffron. A slow-braised North African classic with bright, briny citrus finish.

Mediterranean beef stir fry tossing thin-sliced round steak with broccoli, yellow squash, and cherry tomatoes in zesty Italian dressing, served over fettuccine with parmesan. A 30-minute weeknight skillet dinner.

Tender beef chuck slow-braised with cinnamon, cumin, tomato paste, and pearl onions, then crowned with crumbled feta. This Greek stifado fills the kitchen with warm spice and Mediterranean soul.

Broiled salmon fillets with a silky pureed fennel butter sauce seasoned with nutmeg and cayenne. An elegant seafood dinner with a French-inspired anise-sweet accompaniment.

Goan pork vindaloo, tender pork shoulder in a fiery, tangy brown sauce built from freshly toasted whole spices, dried red chiles, garlic, tamarind, and vinegar. The authentic Portuguese-Indian curry, hot and sour.