Our February recipes were all about ease. We relied on minimal ingredients, unfussy preparations, and quick cooking times to get dinners on the table, especially when the thought of another winter night with little else to do but cook felt wholly unappetizing. But these easy preparations still brought out big flavors. It turns out, chicken needs nothing more than garlic, some herbs, and salt and pepper to really become a winner dinner. You cooked, you got creative, you learned some time-saving skills. From crudo to saudero, these satisfying dishes kept the winter blues at bay.
WE LOVED THESE FEBRUARY RECIPES
Elevate your taco Tuesdays with this taco recipe—by far one of the most popular on our site. The beef slow cooks for 6 hours in a marinade of aromatics, herbs, and milk, and results a perfectly tender, flavorful filling.
When Nathalie Dupree offers a way to save time and effort, you follow suit, always. If you need a speedy side dish or you want to bake, but not anything too intense, this biscuit recipe is your secret weapon. Simply cut heavy cream into flour until crumbly and bake 15 minutes.
In Cajun communities, the shrimp boil offers fast route to feed a large group of family, friends, and neighbors. This recipe from food blogger and cookbook author Alex Snodgrass scales down this feast into a sheet pan preparation, for a fast route to the bayou on a weeknight.
With a seasoned cast iron skillet, garlic, and rosemary, you can whip up an elegant chicken dinner for two. We recommend using chicken thighs over breasts—they render nicely to create that perfect crispy skin. Enjoy with a simple green salad or along with their pan juices over mashed potatoes.
Easy and light, these poached asparagus provide a vibrant side dish for fish or steak. Chef Dale Hawkins strongly recommends peeling the asparagus prior to cooking, which helps them maintain their shamrock green color.
When you can’t stand the idea of turning on the stove or oven yet again, switch it up with this no-cook dish. The sashimi-style snapper gets served over a spiced-citrus oil that utilizes seasonal winter citrus. It makes a sophisticated appetizer, or you could serve it as a light dinner along with steamed rice.
Think of this as Southern bouillabaisse. Loaded with shrimp, fish, new potatoes, bacon, and hard-boiled eggs, this fish muddle brings warmth on the most blustery nights. Serve it as you would gumbo—over Carolina gold rice or grits.
We can only assume that Valentine’s Day spurred readers to treat their loved ones to a Brennan’s-style brunch. This cousin to eggs benedict includes a marchand de vin sauce of mushrooms, ham, and aromatics sautéed in a dark roux. Make a little extra of the sauce to serve over chicken, pork, or lamb.
- by TLP's Partners
- by Erin Byers Murray
- by TLP's Partners
- by TLP Editors