Meuniere once referred to fillets of sole that were floured and quickly sautéed in clarified butter, then finished with parsley, lemon juice, and a little melted butter. Over the years its definition has expanded, to the point where it describes a series of flexible techniques that can be applied to just about any thin cut of meat, poultry, or fish, all of which makes it more useful. You must preheat the skillet before adding the oil (or clarified butter, if you’re feeling extravagant) and you must use a large, flat-bottomed skillet, preferably nonstick, with deep, sloping sides, which makes turning the cutlets easier and keeps the inevitable spattering to a minimum.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.