310 boring recipes

Summer tomato spaghetti with vine-ripened tomatoes, fresh basil, garlic, and Parmigiano-Reggiano. A barely-cooked sauce that lets peak-season tomatoes do the talking.

Oven-barbecued turkey legs dredged in chili-spiced flour, seared golden, then braised low and slow in barbecue sauce with chicken bouillon. Fall-off-the-bone tender in 2 hours.

Flaky crescent rolls stuffed with a cream cheese, cheddar, sour cream, and chicken filling with chopped olives, brushed with butter and Parmesan. A crowd-pleasing appetizer or finger-food dinner.

Easy ham, bean and tomato soup turns leftover holiday ham and a ham bone broth into a hearty navy bean soup with onions, celery, and tomato. A pantry-savvy meal.

Pan-roasted veal chops with fresh sage, sliced mushrooms, and prosciutto in a white wine pan sauce. Italian-inspired one-skillet dinner that turns bone-in veal into a special-occasion showstopper.

Chicken braised in a mix of regular and dark beer with onion soup mix for a rich, savory sauce. Four ingredients, one pan, and zero fuss. Serve over rice.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

Two-ingredient crockpot chicken with sweet and spicy sauce. A whole chicken slow-cooked breast-down for juicy, saucy, fall-off-the-bone results every time.

Madeira gravy made from turkey pan drippings, reduced Madeira wine, chicken broth, and thyme. A flour-free, intense holiday gravy that pulls depth from roasted bones.

Galliano barbecued pork ribs parboiled to fall-off-the-bone tender, then basted with a hickory barbecue sauce spiked with anise-vanilla Galliano liqueur. The boozy Italian twist that takes weeknight ribs from ordinary to memorable.

Creole pork chops with white beans: bone-in pork chops braised low and slow with white beans, holy trinity vegetables, tomatoes, and Creole seasoning. Louisiana comfort food in a Dutch oven.

Easy braised lamb shanks slow-cooked in red wine, tomato, and stock until the meat falls off the bone, then finished with a reduced, glossy pan sauce. A rustic, restaurant-worthy lamb dinner that mostly cooks itself.

Butterflied leg of lamb marinade with olive oil, soy sauce, Worcestershire, lemon juice, red wine vinegar, and dry mustard. Overnight soak, then grill to medium-rare.

Hickory-smoked BBQ pork ribs rubbed with olive oil and barbecue spice, then slow-smoked for tender, fall-off-the-bone meat with a sticky sauce finish.

Traditional Scottish hough soup made from beef shank simmered for hours with carrots, onion, and turnip, then thickened with sago. A hearty, old-fashioned broth from the bone.

Slow cooker barbecued turkey legs in a homemade molasses-ketchup sauce with hickory smoke salt. Fall-off-the-bone tender after 7 to 9 hours on low.