Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.
Dinner 1: Crispy Fish Sandwiches and Sweet and Tangy Slaw
Crispy Fish Sandwiches with Tartar Sauce features a generous piece of fried fish topped with lettuce and creamy tartar sauce. The fish is coated in a batter of beer, flour, cornstarch, and baking powder. The proteins in the flour help the batter fuse to the fish and also brown deeply; the cornstarch crisps up nicely. A toasted brioche bun, creamy tartar sauce, and fresh lettuce complete this quintessential New England sandwich. We toss the cabbage for our Sweet and Tangy Coleslaw with salt and sugar before microwaving it for one minute. In seconds, the cabbage sheds the same amount of liquid that it would release in 3 hours at room temperature. Cooling down the cabbage is easy: We simply chill the dressing in the freezer and then refrigerate the finished slaw before serving.
Clip-On Probe Thermometers for Meat, Deep Frying, and Candy MakingWe made French fries, fried chicken, and caramel sauce, evaluating four thermometers for accuracy, functionality, and durability.
Dinner 2: Crepes Stuffed with Mushrooms and Asparagus with Couscous
Our recipe for Whole-Wheat Crepes with Creamy Sautéed Mushrooms and Asparagus pairs nutty whole-wheat crepes with sautéed savory cremini mushrooms and tender, thinly sliced asparagus. A bit of cream and grated Pecorino Romano cheese makes the filling rich and creamy. Couscous with Dried Cherries and Pecans relies on the pilaf method to produce a light, fluffy texture. Dried cranberries can be used in place of the cherries and other nuts, such as almonds or walnuts, can be swapped for the pecans.
The Best Nonstick SkilletsThese pans are wildly popular for a reason. When you have a good one, food never sticks and cleanup is a breeze.
Dinner 3: Pan-Seared Strip Steak and Braised Red Potatoes
Pan-Seared Strip Steaks employs a fast, mess-free method for achieving deeply seared, rosy meat. We start the steaks in a “cold” (not preheated) nonstick skillet over high heat and flip them every 2 minutes; that way, the meat's temperature increases gradually, allowing a crust to build up on the outside without overcooking the interior. After initially searing at high heat, we quickly lower the heat to medium; at this temperature, the meat will continue to sizzle, but there is no risk of the fat smoking. Braised Red Potatoes with Lemon and Chives is a one-pan side dish that features the benefits of both boiling and roasting. We start by combining small red potatoes, butter, and salted water in a skillet and simmering the potatoes until they turn creamy. We then fully evaporate the water and allow the potatoes to brown in the butter.
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