Who doesn’t love a chicken cutlet? It turns an ordinary piece of chicken into something rich, crunchy, and juicy. Chicken breasts are versatile enough on their own, but once you dredge them in breadcrumbs and pan fry them, well—it’s kind of like the transformation from Bruce Banner to the Incredible…
Top sirloin cap is a lesser-known cut that we’re fond of here at Butcher Box. It comes in a small 1.5-pound roast, and, due to its petite size, it can be treated like a roast and cooked whole, or sliced into steaks and grilled or seared in a cast-iron skillet….
Scallops always have a special-occasion feeling, even in the simplest preparations. Pair them with bacon and they start to feel downright luxurious. This dish has that vibe, but it’s also a one-pan situation with a very simple technique at its core. Searing the scallops on one side, then adding…
Here’s a simple and full-flavored dish (mildly spicy, sweet, and savory all at once) for a weeknight dinner that takes under 30 minutes, start to finish. Put on some rice, and while it’s cooking and resting, you can quick-pickle some cukes, whisk together a glaze, and broil the fish….
Tostadas are like an open-faced taco; crunchy, messy, and topped with whatever layers of flavor you like. For this recipe, we toss shrimp with cumin and lime and cook them quickly in a skillet. Crisp cabbage laced with more lime juice lime, black beans with salsa verde, and…
Here’s a simple, healthy weeknight dinner. Poaching boneless, skinless chicken breasts in a garlicky ginger broth makes a flavorful base for a soup that comes together quickly and has all the elements of an ideal light winter meal: Chicken for protein, broth to warm you up, vegetables for their…
Soup with chips in it—should be an easy sell! Especially when it’s super-comforting and flavorful from the smoky, garlicky, tomatoey broth, shredded chicken breasts, and plenty of fun garnishes. Tortilla soup also gets better as it sits, so make it ahead and heat it up for a simple winter…
A bright and refreshing warm salad to serve at almost any time of day. It’s full of color and flavor from the wild-caught salmon, red onion, citrus, and herbs. Slow-roasting the salmon gives the fish a rich but delicate texture that’s excellent warm, room temp, or even cold from…
Behold the sheet pan dinner! From start to finish, this colorful, satisfying meal takes little time and packs a lot of healthy flavors. This recipe takes just 40 minutes to get to the table (and 25 of those it’s in the oven). Line the sheet pan with parchment paper to…
Most root vegetables respond well to high-heat roasting and carrots are no exception. In this simple side dish, they’re roasted until their sweetness intensifies and they become lightly caramelized. Then they’re topped with a verdant parsley pesto and crunchy, garlicky breadcrumbs, bringing some real zip to the party.
Loretta Barrett Oden is a busy lady. The Native chef from the Potawatomi tribe just launched a restaurant, called 39, in the newly opened First Americans Museum in Oklahoma City, where her menu highlights Native cuisines from the 39 tribes located in Oklahoma. The First Americans Museum, or FAM, opened…
This salad, inspired by one that ran in Culture magazine a few years ago and entered my seasonal salad rotation soon after, has just the right combination of richness and crunch. It’s festive but super simple to make; bonus points because it requires neither stove nor table and can be…