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: Orange-Honey Glazed Chicken Breasts with Asparagus Salad
Game Plan: Prepare the chicken through step 3. When the chicken is in the oven (step 4), prep the salad ingredients, including sautéing the asparagus (step 1) and making the dressing. Toss the salad right before serving.
Orange-Honey Glazed Chicken Breasts feature perfectly rendered skin, moist meat, and a glaze with complex flavor. We lightly coat the chicken with flour to enhance browning and provide a good grip for the glaze. Corn syrup, which is half as sweet as sugar, gives the glaze just the right amount of stickiness while keeping the sweetness level in check. Asparagus, Red Pepper, and Spinach Salad with Sherry Vinegar and Goat Cheese starts with a quick sauté to give the asparagus a tender-crisp texture. A zesty sherry vinegar vinaigrette, along with goat cheese and baby spinach, provide flavor and substance, respectively.
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Dinner 2: Crunchy Baked Pork Chops with Celery Root and Potato Roesti
Game Plan: Start by brining the pork chops. As they brine, prep the coating for the chops and the ingredients for the roesti. Start cooking the roesti. As it browns on the first side, bread the chops and transfer them to the oven. As the chops bake, flip the roesti to brown the second side.
To get a thick coating on our Crunchy Baked Pork Chops, we make a quick batter by whisking flour into egg whites and mustard. Once the chops are coated in this glue-like mixture, they hold on to a flavorful blend of toasted bread crumbs, garlic, Parmesan, and herbs. Celery Root and Potato Roesti starts with raw shredded potatoes and celery root—not boiled, mashed vegetables as many recipes recommend. This produces a moist cake with a thick, crisp crust and fresh potato and celery flavor. Cooking the roesti over moderate heat is important to ensure that the center will be tender by the time the crust has turned crisp and golden brown.
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Dinner 3: Teriyaki Tofu and Sautéed Snow Peas
Game Plan: Prep and bake the tofu. Sauté the snow peas 5 minutes before the tofu is done.
Teriyaki Tofu starts with from-scratch teriyaki sauce made with soy sauce, sugar, mirin, garlic, ginger, and cornstarch. If you don’t have mirin, 1 tablespoon of white wine or sake mixed with 1 teaspoon of sugar can be substituted. Firm tofu can be used instead of extra-firm. Adding a little sugar to Sautéed Snow Peas with Ginger, Garlic, and Scallion helps to bump up the peas’ natural flavor. To keep the pods crisp, we limit the cooking time: Two minutes is just right.