Season 6
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Meat and Potatoes
What’s for Sunday dinner? Around many American tables, it’s meat and potatoes. Beef brisket is a good choice and a nice change from pot roast or beef stew. Although inexpensive and not so difficult to prepare, brisket does pose some challenges to the cook.
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American Classics
Two old-fashioned dishes with modern appeal: Boston baked beans and chicken and dumplings. Neither requires fancy ingredients or expensive equipment, just a little time and effort.
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One-Skillet Dinners
When most people think of dishes like lasagna and jambalaya, they think of labor-intensive weekend meals. In this episode, however, we develop versions that could be prepared on a busy weeknight.
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Dinner on a Dime
We investigate inexpensive steaks and find out which were worth eating and how best to prepare them. We also take a look at a classic accompaniment to steak: mashed potatoes.
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Cooking with Squash
What could be more synonymous with fall than butternut squash, with its vivid orange color and sweet, earthy flavor? In this episode, we explore two main-course squash recipes: a creamy, comforting soup perfect for serving on a busy weeknight and a rich, hearty risotto suitable for entertaining.
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South-of-the-Border Soups
Traditional recipes for black bean soup require a significant commitment of prep time, starting with soaking the beans a day ahead of preparing the soup. And tortilla soup includes a host of hard-to-find ingredients, necessitating a special trip to a Latin market. We longed to make these soups fit modern time constraints while avoiding any field trips or research.
