Sour Cream & Potato Sweet Dough

This recipe makes enough dough for one Russian Chocolate Braid, one German Butter Cake, or ten Cinnamon Chrysanthemums; it can be doubled. Be sure to use a food processsor that holds at least 7 cups.

For the dough:

• 8 oz. (1-1/2 cups) plus 3 Tbs. unbleached all-purpose flour
• 1 tsp. instant yeast (Red Star QuickRise, Saf’s Perfect Rise, Fleischmann’s RapidRise, or bread machine yeast)
• 3 Tbs. water
• 1 very small potato, peeled, boiled, and sieved (to yield 1/4 cup)
• 2 large egg yolks
• 2 tsp. pure vanilla extract
• 1/4 cup sour cream
• 3 Tbs. granulated sugar
• 1/2 tsp. table salt
• 1-1/2 oz. (3 Tbs.) cold unsalted butter

In a large bowl, mix the 3 Tbs. flour with the yeast and then whisk in the water. Let the mixture sit covered until it has begun to puff, 10 to 15 minutes.

Fit a large-capacity food processor with the metal blade. Put the remaining flour in the workbowl and then add the yeast mixture, potato, egg yolks, vanilla, and sour cream. Process the dough for about 1 min. Remove it from the machine and knead it by hand on an unfloured countertop for 1 minute to redistribute the heat. The dough will be very stiff at this point. Continue this alternating kneading: process for 30 seconds and then knead on the counter for about 30 seconds, until the dough is very smooth (this should take 2 to 3 processing rounds).

Put the dough back in the food processor and add the sugar and salt, kneading again in the processor and then on the counter until the sugar has dissolved (the dough will soften considerably and become very sticky; this is fine).

Finally, return the dough to the processor, add the butter, and do another alternating kneading round until the butter is well incorporated and the dough is very soft and smooth, about 1 minute. The dough won’t clean the bowl at this point. It’s all right if it feels quite soft and warm after processing: kneading the dough on the counter will help it cool down and firm up.

Transfer the dough to a container at least four times its volume (no need to grease the container); seal well. (At this point, the dough can instead be rolled in flour and then sealed in a plastic bag and refrigerated for up to 4 days. If you do mix ahead and chill the dough, pull it out of the fridge 3 to 4 hours before baking.) Let the dough ferment at room temperature for about 3 hours or until it’s expanded to 3 times its volume and an indent remains when you press it with a floured finger.

German Potato Salad

Sure, the Classic Potato Salad recipe is a winner, but for your next cookout, turn up the tangy dial and impress your guests with another classic: German Potato Salad, or create your own potato salad recipe with our new Potato Salad Recipe Maker.

For the dressing

• 1/4 cup white wine vinegar
• 1 Tbs. grainy mustard
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1-1/2 tsp. caraway seeds, lightly toasted and ground

For the salad

• 1/4 cup plain rice vinegar
• Kosher salt
• 3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
• 3/4 lb. bacon, cooked and crumbled
• 1 cup small-diced sweet onion
• 3/4 cup small-diced dill pickles
• 1/2 cup chopped fresh flat-leaf parsley

Make the dressing

Whisk the vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the caraway seeds.

Make the salad

Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the rice vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

Gently fold the bacon, onions, pickles and parsley into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

Barbecue Braised Country Spareribs with Beer and Mustard Glaze

For this recipe, the German dark lager called bock beer is my top choice, but any dark lager works well. Serve with boiled new potatoes or potato salad.

For the ribs:

• 1 Tbs. sweet Hungarian paprika
• 1 tsp. dark brown sugar
• 1 tsp. dry mustard (preferably Coleman’s)
• 1 tsp. dried sage
• Kosher salt and freshly ground black pepper
• 3 lb. bone-in country style pork ribs

For the braising liquid:

• 4 strips bacon, cut crosswise into 1/2-inch-wide strips
• 2 medium yellow onions, thinly sliced (3 cups)
• 4 medium cloves garlic, chopped (1 Tbs.)
• 1 medium carrot, chopped (1/2 cup)
• 2 cups lower-salt chicken broth
• 1 12-oz. bottle bock beer or dark lager
• 1/4 cup cider vinegar
• 2 bay leaves
• 1 tsp. caraway seeds

For the glaze:

• 1/4 cup Dijon mustard
• 1/4 cup light brown sugar
• 1/4 tsp. Worcestershire sauce

Season:

In a small bowl, combine the paprika, brown sugar, dry mustard, sage, 1 tsp. salt, and 1 tsp. pepper. Set aside 2 tsp. to use in the braise and sprinkle the remaining rub all over the ribs. Cover and refrigerate for at least 2 hours but preferably overnight.

Sear:

Prepare a gas grill for direct grilling over medium-high heat. Grill the ribs until nicely browned, 3 to 5 minutes per side. Transfer to a platter, let cool briefly, and then tie each rib with 3 or 4 loops of butcher’s twine.

Braise:

Prepare the grill for indirect grilling. In an 8-quart heavy-duty pot, cook the bacon over medium heat, stirring occasionally, until it just starts to crisp, 2 to 3 minutes. Add the onions and cook, stirring occasionally, until soft and beginning to color, 6 to 8 minutes. Add the garlic, carrot, and the reserved spice rub and cook for about 1 minute more. Add the broth, beer, vinegar, bay leaves, and caraway seeds. Bring to a boil, reduce the heat, and simmer, uncovered, for 10 minutes.

Nestle the ribs into the braising liquid. Set the pot on the grill over the cool zone. Cover the pot, close the grill lid, and cook until fork-tender, about 1-1/2 hours, turning the ribs halfway through cooking.

Transfer the ribs to a tray. Strain the braising liquid into a heatproof vessel, such as a Pyrex measuring cup, and let sit until the fat rises to the top. Discard the solids. Skim off and discard the fat. Keep warm.

Glaze:

Prepare the grill for direct grilling over medium-low heat. In a small bowl, stir the mustard, brown sugar, and Worcestershire sauce. Stir in just enough of the braising liquid, 1 Tbs. at a time, to produce a glaze thin enough to easily brush on the ribs. Brush one side of the ribs with the glaze and grill glazed side down until bubbly and beginning to darken, 3 to 5 minutes. Brush the other side, flip the ribs, and grill until the glaze is bubbly and beginning to darken, an  additional 3 to 5 minutes.

Remove the string from the ribs, put them on a warm platter, and drizzle with the remaining braising liquid.

Pork Loin Sandwich with Mustard & Apple Butter

Use a coffee grinder dedicated to spices or a mortar and pestle to grind your whole spices. The coarse grind gives the pork a wonderfully textured crust and won’t burn the way a finely ground rub might. Roast the pork loin at night when the kitchen is cooler.

• 1 Tbs. coarsely ground cumin seeds
• 1 Tbs. coarsely ground mustard seeds
• 1 Tbs. coarsely ground coriander seeds
• 2 lb. boneless pork loin, tied 
• Kosher salt and freshly ground black pepper
• 3 Tbs. olive oil
• 8 slices hearty pumpernickel or other dark bread
• About 1/2 cup Apple Butter
• About 1/4 cup coarse-grain mustard

Heat the oven to 350°F. Combine the cumin, mustard, and coriander. With your hands, pat the spices all over the pork loin. Sprinkle with salt and pepper. Heat the olive oil in an ovenproof, heavy-based pan over medium-high heat. When the oil is hot, add the pork and sear it on all sides. Put the pan in the oven and roast the loin until a meat thermometer registers 145°F, 40 to 50 minutes.  (The pork will continue to cook out of the oven.) Let cool.

Cut the cooled pork loin into thin slices. For each sandwich, spread a generous amount of apple butter on one slice of the bread; spread the mustard on the other. Pile the slices of pork on one side and top with the other.

Pork Chops with Mustard Sauce

A fast, creamy pan sauce dresses up these simple seared pork chops; serve them with rice or noodles to soak up the sauce.

• Eight 1/2-inch-thick boneless pork chops (about 3 oz. each)
• Kosher salt and freshly ground black pepper
• 3 Tbs. all-purpose flour
• 1 Tbs. unsalted butter
• 1 Tbs. extra-virgin olive oil; more as needed
• 1/2 cup dry white wine
• 3/4 cup heavy cream
• 1/2 cup lower-salt chicken broth
• 1/4 cup stoneground or country-style mustard

Season the chops lightly with salt and pepper and dredge in the flour, shaking off the excess.

Put the butter and oil in a 12-inch skillet over medium heat. When hot, add 4 of the pork chops and cook, turning once, until golden on both sides and just cooked through, 4 to 6 minutes total. Transfer the pork to a serving platter and tent with foil. Repeat with the remaining chops, adding another tablespoon of oil to the pan if necessary.

Pour off any fat in the pan, add the wine, and scrape up the browned bits from the bottom of the pan with a wooden spoon. Increase the heat to medium high and boil until the wine is reduced to about 2 Tbs., 2 to 3 minutes. Stir in the cream, chicken broth, and mustard and boil until reduced to a saucy consistency, about 5 minutes. Season to taste with salt and pepper.

Return the pork and any juices to the pan, turn to coat with the sauce, and then transfer back to the serving platter. Drizzle any sauce remaining in the skillet over the chops and serve.

Brown Butter Pumpkin Layer Cake

A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Double the topping if you want to pile the nuts on as shown in the photo.
For more side Thanksgiving dessert recipes visit The Guide to Thanksgiving Dinner.

For the purée

• 2 tsp. vegetable oil
• 1 medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded

Tip:

You can substitute canned pumpkin purée for homemade, if you like.

For the cake

• 6 oz. (3/4 cup) unsalted butter; more for the pans
• 9 oz. (2 cups) unbleached all-purpose flour; more for the pans
• 1-1/2 tsp. baking soda
• 1-1/2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 3/4 tsp. table salt
• 1/4 tsp. ground cloves
• 1-1/2 cups granulated sugar
• 2/3 cup firmly packed light brown sugar
• 2 large eggs
• 1/3 cup buttermilk

For the topping

• 1-1/2 Tbs. unsalted butter
• 2/3 cup pecans
• 1/2 cup unsalted, raw, hulled pepitas
• 2 Tbs. firmly packed light brown sugar
• 1/4 tsp. table salt
• 1-1/2 Tbs. chopped crystallized ginger

For the frosting

• 4 oz. (1/2 cup) unsalted butter
• 8 oz. cream cheese, at room temperature
• 1/4 cup firmly packed light brown sugar
• 5 oz. (1-1/4 cups) confectioners’ sugar

Make the pumpkin purée

Position a rack in the center of the oven and heat the oven to 350°F. Brush a 9x13-inch baking dish with the oil. Put the pumpkin halves in the dish cut side down and bake until tender when pierced with a fork, about 45 minutes. Let cool. Peel the pumpkin and purée the flesh in a food processor until smooth. You’ll need 1-1/2 cups of the purée for the cake. Refrigerate or freeze any remaining purée for another use.

Make the cake

Position a rack in the center of the oven and heat the oven to 350°F.


Butter and flour two 9-inch round cake pans with removable bottoms (or butter two 9-inch round cake pans, line the bottoms with parchment, butter the parchment, and flour the pans).


Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until cool but not set, about 15 minutes.

In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves. In a large bowl, whisk 1-1/2 cups of the pumpkin purée with the granulated sugar, brown sugar, eggs, and buttermilk until very well blended. With a rubber spatula, stir in the flour mixture until just combined. Gently whisk in the brown butter until completely incorporated. Divide the batter evenly between the prepared pans.


Bake the cakes until a tester inserted in the center comes out clean, about 28 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the pan bottoms or parchment, and cool completely.

Make the topping

Melt the butter in a heavy-duty 12-inch nonstick skillet over medium heat. Add the pecans and pepitas and cook until the pecans brown slightly and the pepitas begin to pop, about 2 minutes. Sprinkle in the brown sugar and salt and stir until the sugar melts and the nuts are glazed, about 2 minutes. Stir in the ginger. Remove from the heat and let the mixture cool in the skillet.

Make the frosting

Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until the solids settle at the bottom of the bowl, about 5 minutes. Carefully transfer the bowl to the freezer and chill until just firm, about 18 minutes. Using a spoon, carefully scrape the butter from bowl, leaving the browned solids at the bottom; discard the solids.


Using an electric mixer, beat the butter, cream cheese, and brown sugar on medium-high speed until light in color and the brown sugar has dissolved, 2 minutes. Gradually beat in the confectioners’ sugar and continue beating until fluffy, 1 to 2 minutes.

Assemble the cake

Put one cake layer on a cake plate. Spread 1/2 cup of the frosting on the layer. Sprinkle 1/2 cup of the nut mixture over the frosting and top with the second layer. Frost the top and sides of the cake with the remaining frosting. Arrange the remaining topping in a ring 1-1/2 inches in from the edge of the cake and serve

Pork Loin Sandwich with Mustard & Apple Butter

Use a coffee grinder dedicated to spices or a mortar and pestle to grind your whole spices. The coarse grind gives the pork a wonderfully textured crust and won’t burn the way a finely ground rub might. Roast the pork loin at night when the kitchen is cooler.

• 1 Tbs. coarsely ground cumin seeds
• 1 Tbs. coarsely ground mustard seeds
• 1 Tbs. coarsely ground coriander seeds
• 2 lb. boneless pork loin, tied 
• Kosher salt and freshly ground black pepper
• 3 Tbs. olive oil
• 8 slices hearty pumpernickel or other dark bread
• About 1/2 cup Apple Butter
• About 1/4 cup coarse-grain mustard

Heat the oven to 350°F. Combine the cumin, mustard, and coriander. With your hands, pat the spices all over the pork loin. Sprinkle with salt and pepper. Heat the olive oil in an ovenproof, heavy-based pan over medium-high heat. When the oil is hot, add the pork and sear it on all sides. Put the pan in the oven and roast the loin until a meat thermometer registers 145°F, 40 to 50 minutes.  (The pork will continue to cook out of the oven.) Let cool.

Cut the cooled pork loin into thin slices. For each sandwich, spread a generous amount of apple butter on one slice of the bread; spread the mustard on the other. Pile the slices of pork on one side and top with the other.

Grilled Bratwurst Sandwiches with Tomato Jam and Sauerkraut

Give those hot dogs and burgers the night off and grill up a sandwich with substance instead. Ripe tomatoes, vinegar, sugar, and fresh thyme make a tangy, jam-like condiment for these hearty sandwiches. If you don't have a grill or you're rained out, cook the bratwurst on a grill pan on the stovetop, or broil them. They'll taste just as good.

• 3 medium ripe tomatoes (3/4 to 1 lb.), cored and chopped
• 1 Tbs. apple cider vinegar
• 2 tsp. granulated sugar
• 1 tsp. finely chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 4 uncooked bratwursts (about 1-1/4 lb.)
• 4 hoagie sandwich rolls, split
• 1 Tbs. extra-virgin olive oil
• 1/2 tsp. cumin seed
• 1 cup bagged sauerkraut, drained
• 1/3 cup lower-salt chicken broth

Prepare a medium gas or charcoal grill fire.


Meanwhile, in a small saucepan, combine the tomatoes, vinegar, sugar, thyme, 1/4 tsp. salt, and 1/8 tsp. pepper. Bring to a boil over medium-high heat, reduce the heat to medium, and simmer, stirring often, until most of the liquid has evaporated and the mixture resembles a thick, chunky ketchup, about 20 minutes. Season to taste with salt and pepper; set aside.


Grill the sausages, turning occasionally, until cooked through and dark golden-brown all over, 10 to 15 minutes. During the last few minutes of cooking, toast the sandwich rolls on the grill, 30 seconds to 1 minute per side.


While the sausages are cooking, heat the oil and the cumin seed in a small saucepan over medium heat until fragrant, 2 to 3 minutes. Add the sauerkraut, broth, 1/4 tsp. salt, and 1/8 tsp. pepper and bring to a boil. Cover, reduce the heat to medium low and simmer, stirring occasionally, for 10 minutes. Season to taste with salt and pepper.


Spread the rolls with some of the tomato jam and then place a sausage inside each. Top the sausages with the sauerkraut and serve.

Oven-Roasted Sausages with Riesling, Apples, and Pears

Preparing this dish will fill your home with the most intoxicating aroma ever. The smell alone may be enough to inspire the occasional home cook to prepare dinner on a regular basis. A mixture of orange juice and wine is infused with ginger, cinnamon, cloves, and anise seed, then poured over sautéed apples, pears, and sweet Italian sausage and baked. The meal tastes just as wonderful as it smells.

• 2 Tbs. unsalted butter
• 1 Tbs. brown sugar
• 3 Bosc pears, peeled, halved, and cored
• 3 Granny Smith apples, peeled, halved, and cored
• Kosher salt
• 1 cup freshly squeezed orange juice, from about 2 to 3 oranges, or store-bought prepared orange juice
• 1 cup late-harvest wine, such as Riesling or Gewürztraminer
• 1 tsp. grated orange zest
• 2 slices fresh ginger
• 2 whole cloves
• 1 cinnamon stick
• 1⁄8 tsp. anise seed, crushed
• 9 sweet Italian pork sausages, pricked with a fork

Heat the oven to 375°F.

Melt the butter in a large frying pan over medium heat. Add the brown sugar and cook until it is melted. Add the pears and apples, cut side down, in a single layer, and cook until they are golden brown, 5 to 7 minutes. Remove from the heat and place the pears and apples in a large baking dish in a single layer. Season with salt.

In the meantime, add the orange juice, late-harvest wine, orange zest, ginger, cloves, cinnamon stick, and anise seed to the frying pan over high heat. Bring to a boil and immediately remove from the heat. Discard the ginger, cinnamon stick, and cloves.

Add the sausages to the baking dish with the pears and apples. Pour the orange juice and wine mixture over the pears, apples, and sausages and season with salt. Cover loosely with foil and bake until the sausages are cooked and the pears and apples are tender but still hold their shape, 25 to 35 minutes.

To serve, cut each sausage in half on the diagonal. Place 3 pieces of sausage and half of a pear and apple on each plate. Drizzle with the pan juices and serve immediately.

Pork Chops with a Dijon-Rye Crust

It’s the easy-to-make rye bread crust that transforms these skillet chops into something special. Set under the broiler for just a minute, the crust turns a lovely golden brown.

• 3 slices caraway rye bread (such as Pepperidge Farm seeded Jewish rye), crusts trimmed
• 2 Tbs. unsalted butter, melted
• 4 bone-in, center-cut pork chops, each 1-inch thick (about 2 lb. total)
• Kosher salt and freshly ground black pepper
• 2 Tbs. vegetable oil
• 3 Tbs. coarse-grained Dijon mustard

Position one rack in the center of the oven and a second rack directly under the broiler. Heat the oven to 400°F.

Pulse the bread in a food processor until it forms coarse crumbs. Drizzle in the melted butter and pulse a few more times to evenly moisten the crumbs.

Season the pork chops generously with salt and pepper. Heat the oil for 1 minute in a 12-inch ovenproof skillet over high heat. Put the chops in the skillet and cook until nicely browned, 2 to 3 minutes per side.

Remove the skillet from the heat and transfer the chops to a plate. Spread the mustard on one side of the chops and then gently press on the breadcrumbs.

Return the chops to the pan, crumb side up, put the pan in the oven, and cook until the centers of the chops are slightly firm to the touch and they register 145°F on an instant-read thermometer, 5 to 7 minutes. Remove the skillet from the oven and switch the oven temperature to high broil. Let it heat for about 3 minutes. Put the skillet full of chops under the broiler just long enough to brown the crumb crust, 30 to 60 seconds. Serve immediately.

Sour Cream & Potato Sweet Dough

This recipe makes enough dough for one Russian Chocolate Braid, one German Butter Cake, or ten Cinnamon Chrysanthemums; it can be doubled. Be sure to use a food processsor that holds at least 7 cups.

For the dough:

• 8 oz. (1-1/2 cups) plus 3 Tbs. unbleached all-purpose flour
• 1 tsp. instant yeast (Red Star QuickRise, Saf’s Perfect Rise, Fleischmann’s RapidRise, or bread machine yeast)
• 3 Tbs. water
• 1 very small potato, peeled, boiled, and sieved (to yield 1/4 cup)
• 2 large egg yolks
• 2 tsp. pure vanilla extract
• 1/4 cup sour cream
• 3 Tbs. granulated sugar
• 1/2 tsp. table salt
• 1-1/2 oz. (3 Tbs.) cold unsalted butter

In a large bowl, mix the 3 Tbs. flour with the yeast and then whisk in the water. Let the mixture sit covered until it has begun to puff, 10 to 15 minutes.

Fit a large-capacity food processor with the metal blade. Put the remaining flour in the workbowl and then add the yeast mixture, potato, egg yolks, vanilla, and sour cream. Process the dough for about 1 min. Remove it from the machine and knead it by hand on an unfloured countertop for 1 minute to redistribute the heat. The dough will be very stiff at this point. Continue this alternating kneading: process for 30 seconds and then knead on the counter for about 30 seconds, until the dough is very smooth (this should take 2 to 3 processing rounds).

Put the dough back in the food processor and add the sugar and salt, kneading again in the processor and then on the counter until the sugar has dissolved (the dough will soften considerably and become very sticky; this is fine).

Finally, return the dough to the processor, add the butter, and do another alternating kneading round until the butter is well incorporated and the dough is very soft and smooth, about 1 minute. The dough won’t clean the bowl at this point. It’s all right if it feels quite soft and warm after processing: kneading the dough on the counter will help it cool down and firm up.

Transfer the dough to a container at least four times its volume (no need to grease the container); seal well. (At this point, the dough can instead be rolled in flour and then sealed in a plastic bag and refrigerated for up to 4 days. If you do mix ahead and chill the dough, pull it out of the fridge 3 to 4 hours before baking.) Let the dough ferment at room temperature for about 3 hours or until it’s expanded to 3 times its volume and an indent remains when you press it with a floured finger.

Pan-Seared Chicken Thighs with Beer and Grainy Mustard Sauce

Maple syrup adds a hint of sweetness that rounds out the mustard’s bite in this quick pan sauce. Not in the mood for chicken? Try it with pork chops instead.

• 8 small bone-in, skin-on chicken thighs (4 to 5 oz. each), trimmed of excess skin and fat
• Kosher salt and freshly ground black pepper
• 2 tsp. vegetable oil
• 2 medium shallots, minced
• 1-1/2 tsp. all-purpose flour
• 1 cup amber lager, such as Dos Equis Ambar
• 1/2 cup lower-salt chicken broth
• 1-1/2 Tbs. pure maple syrup
• 1/2 tsp. chopped fresh thyme; more for garnish
• 1 Tbs. whole-grain mustard
• 1 oz. (2 Tbs.) unsalted butter

Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack, and heat the oven to 475°F. Season the chicken thighs all over with salt and pepper.


Heat the oil in a heavy-duty ovenproof 12-inch skillet over medium-high heat until shimmering hot. Swirl to coat the pan bottom. Arrange the chicken in the pan skin side down in a single layer (it will likely be a snug fit), cover with an ovenproof splatter screen (if you have one) and cook until the skin is deep golden-brown, about 7 minutes. Turn the thighs and transfer the skillet and splatter screen, if using, to the oven. Roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 5 to 8 minutes. Transfer to a plate.


Pour off all but 1 Tbs. fat from the skillet. Add the shallots and sauté over medium heat until softened, about 2 minutes. Stir in the flour until combined. Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon. Simmer vigorously until reduced to about 1 cup, about 3 minutes. Remove from the heat and whisk in the mustard, then the butter. Season the sauce to taste with salt and pepper.


To serve, dip each chicken thigh in the sauce and turn to coat. Arrange 2 thighs on each of 4 plates, spoon additional sauce over them, and garnish with the thyme. Serve immediately.

Pork Chops with a Dijon-Rye Crust

It’s the easy-to-make rye bread crust that transforms these skillet chops into something special. Set under the broiler for just a minute, the crust turns a lovely golden brown.

• 3 slices caraway rye bread (such as Pepperidge Farm seeded Jewish rye), crusts trimmed
• 2 Tbs. unsalted butter, melted
• 4 bone-in, center-cut pork chops, each 1-inch thick (about 2 lb. total)
• Kosher salt and freshly ground black pepper
• 2 Tbs. vegetable oil
• 3 Tbs. coarse-grained Dijon mustard

Position one rack in the center of the oven and a second rack directly under the broiler. Heat the oven to 400°F.

Pulse the bread in a food processor until it forms coarse crumbs. Drizzle in the melted butter and pulse a few more times to evenly moisten the crumbs.

Season the pork chops generously with salt and pepper. Heat the oil for 1 minute in a 12-inch ovenproof skillet over high heat. Put the chops in the skillet and cook until nicely browned, 2 to 3 minutes per side.

Remove the skillet from the heat and transfer the chops to a plate. Spread the mustard on one side of the chops and then gently press on the breadcrumbs.

Return the chops to the pan, crumb side up, put the pan in the oven, and cook until the centers of the chops are slightly firm to the touch and they register 145°F on an instant-read thermometer, 5 to 7 minutes. Remove the skillet from the oven and switch the oven temperature to high broil. Let it heat for about 3 minutes. Put the skillet full of chops under the broiler just long enough to brown the crumb crust, 30 to 60 seconds. Serve immediately.

Pork Chops with Beer, Cabbage & Apples

• 4 center-cut pork chops, about 1-1/2 inches thick
• Salt and freshly ground black pepper
• 3 Tbs. vegetable oil
• 1 small red onion, thinly sliced
• 1 Tbs. Dijon-style mustard
• 1/2 head Savoy cabbage (about 1 lb.), cored and thinly sliced
• 2 tart apples, peeled, cored, and cut into 1/2-inch slices
• (see "How to core an apple")
• 1 cup beer or ale
• 2 sprigs fresh thyme or 1/2 tsp. dried
• 1/2 cup homemade or low-salt canned chicken stock

Season the chops on both sides with salt and pepper.

Heat the oil in a large, heavy skillet over medium-high heat until hot. Add the chops and cook on one side until well browned; turn and brown other side. Transfer to a plate and set aside.

Put the onion in the pan and cook, stirring, until softened, about 5 minutes. Stir in the mustard and 1/2 tsp. pepper. Add the cabbage and apples, season lightly with more salt, and cook, stirring, for another minute. Add the beer, thyme, and stock. Bring to a boil and cook for about 5 minutes to intensify the flavors.

Return the chops to the skillet, burying them in the cabbage mixture. Cover the pan and simmer until the pork is just cooked through, about 15 minutes. Season to taste. Arrange the chops on plates and top with the cabbage.

Pork Burgers with Sauerkraut and Gruyère

These burgers are a cross between a patty melt and a Reuben. For the best flavor, avoid canned sauerkraut and look for the bagged version in the supermarket meat case. 

• 1/2 lb. bacon (about 9 slices)
• 1 lb. ground pork
• 1 tsp. caraway seeds, lightly crushed
• 1/2 tsp. freshly grated nutmeg
• 4 slices Gruyère
• 1 cup sauerkraut, rinsed and drained
• Dijon mustard to taste
• 8 slices seeded or marble rye bread, toasted

Cook the bacon in a 12-inch skillet over medium heat, turning occasionally with tongs, until crisp, 6 to 8 minutes. Remove the skillet from the heat. Transfer the bacon to a cutting board with a slotted spoon, let cool slightly, and chop into small pieces. Drain all but 2 Tbs. of the fat from the skillet.

In a large bowl, thoroughly mix the bacon, ground pork, caraway seeds,
and nutmeg with your hands. Form into four 1/2-inch-thick patties.

Return the skillet to medium heat. When the bacon fat is hot, add the
burgers and cook for 6 minutes. Flip the burgers, cover the skillet, andcontinue to cook until an instant-read thermometer inserted into a
burger registers 160°F for well done, about 5 minutes more. Turn off theheat, top each with a slice of the cheese, cover, and let sit until thecheese has melted, about 1 minute.

Meanwhile, heat the sauerkraut in a small saucepan over medium heat until warm.

Spread mustard on each slice of rye toast. Serve the burgers between the toast, topped with the sauerkraut.

Cabbage and Apples with Riesling and Caraway

Boiling, then sautéing the cabbage gives it an almost silky texture. This dish is a perfect match for roast pork loin or sausage, such as bratwurst or boudin blanc.

• Kosher salt
• 1 medium head green or Savoy cabbage (about 3 lb.), cored, and cut into 1-inch pieces
• 6 Tbs. unsalted butter
• 1-1/2  lb. apples, such as Granny Smith or Pink Lady, peeled, cored, and cut into 1/4-inch-thick slices
• 1 tsp. granulated sugar; more as needed
• 1/4 cup white wine, preferably Riesling
• 1 tsp. caraway seeds, lightly toasted

Bring a large pot of well-salted water to a boil. Add the cabbage, return to a boil and cook until tender, 6 to 8 minutes. Drain well and set aside.

Melt 3 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add the apples, spreading them evenly. Season with a generous pinch of salt, sprinkle with the sugar, and cook, tossing occasionally, until lightly caramelized and just tender (they should still offer a little resistance when pierced with a fork), about 5 minutes.

Add the wine and cook until reduced by half, about 1-1/2 minutes. Add the remaining 3 Tbs. butter, the cabbage, and caraway and continue cooking, stirring gently, until the butter has melted, 1 to 2 minutes. Season to taste with salt and a pinch more sugar, if necessary. Serve hot or warm.

Pork Loin Sandwich with Mustard & Apple Butter

Use a coffee grinder dedicated to spices or a mortar and pestle to grind your whole spices. The coarse grind gives the pork a wonderfully textured crust and won’t burn the way a finely ground rub might. Roast the pork loin at night when the kitchen is cooler.

• 1 Tbs. coarsely ground cumin seeds
• 1 Tbs. coarsely ground mustard seeds
• 1 Tbs. coarsely ground coriander seeds
• 2 lb. boneless pork loin, tied 
• Kosher salt and freshly ground black pepper
• 3 Tbs. olive oil
• 8 slices hearty pumpernickel or other dark bread
• About 1/2 cup Apple Butter
• About 1/4 cup coarse-grain mustard

Heat the oven to 350°F. Combine the cumin, mustard, and coriander. With your hands, pat the spices all over the pork loin. Sprinkle with salt and pepper. Heat the olive oil in an ovenproof, heavy-based pan over medium-high heat. When the oil is hot, add the pork and sear it on all sides. Put the pan in the oven and roast the loin until a meat thermometer registers 145°F, 40 to 50 minutes.  (The pork will continue to cook out of the oven.) Let cool.

Cut the cooled pork loin into thin slices. For each sandwich, spread a generous amount of apple butter on one slice of the bread; spread the mustard on the other. Pile the slices of pork on one side and top with the other.

German Potato Salad

Sure, the Classic Potato Salad recipe is a winner, but for your next cookout, turn up the tangy dial and impress your guests with another classic: German Potato Salad, or create your own potato salad recipe with our new Potato Salad Recipe Maker.

For the dressing

• 1/4 cup white wine vinegar
• 1 Tbs. grainy mustard
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1-1/2 tsp. caraway seeds, lightly toasted and ground

For the salad

• 1/4 cup plain rice vinegar
• Kosher salt
• 3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
• 3/4 lb. bacon, cooked and crumbled
• 1 cup small-diced sweet onion
• 3/4 cup small-diced dill pickles
• 1/2 cup chopped fresh flat-leaf parsley

Make the dressing

Whisk the vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the caraway seeds.

Make the salad

Combine the rice vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the rice vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

Gently fold the bacon, onions, pickles and parsley into the potatoes. Whisk the vinaigrette back together and fold enough of it into the potatoes to generously coat them (you may not need all of the dressing). Season to taste with salt and pepper. Serve while still slightly warm, or at room temperature.

Pork Chops with Beer, Cabbage & Apples

• 4 center-cut pork chops, about 1-1/2 inches thick
• Salt and freshly ground black pepper
• 3 Tbs. vegetable oil
• 1 small red onion, thinly sliced
• 1 Tbs. Dijon-style mustard
• 1/2 head Savoy cabbage (about 1 lb.), cored and thinly sliced
• 2 tart apples, peeled, cored, and cut into 1/2-inch slices
• (see "How to core an apple")
• 1 cup beer or ale
• 2 sprigs fresh thyme or 1/2 tsp. dried
• 1/2 cup homemade or low-salt canned chicken stock

Season the chops on both sides with salt and pepper.

Heat the oil in a large, heavy skillet over medium-high heat until hot. Add the chops and cook on one side until well browned; turn and brown other side. Transfer to a plate and set aside.

Put the onion in the pan and cook, stirring, until softened, about 5 minutes. Stir in the mustard and 1/2 tsp. pepper. Add the cabbage and apples, season lightly with more salt, and cook, stirring, for another minute. Add the beer, thyme, and stock. Bring to a boil and cook for about 5 minutes to intensify the flavors.

Return the chops to the skillet, burying them in the cabbage mixture. Cover the pan and simmer until the pork is just cooked through, about 15 minutes. Season to taste. Arrange the chops on plates and top with the cabbage.

Braised Country-Style Pork Ribs with Mustard-Beer Sauce

Cooking country ribs with moist heat helps melt excess fat and soften tough bits. Here they're broiled until browned and then braised with beer and aromatic vegetables so they absorb tons of flavor. The braising liquid is then reduced into a sweet-and-salty sauce for glazing the ribs and drizzling over them before serving.

For the ribs

• 6-1/2 lb. bone-in country-style pork ribs, cut into individual ribs (12 to 16 large, meaty ribs)
• 2 12-oz. bottles lager, such as Budweiser
• 2 Tbs. canola oil
• 1 medium yellow onion, chopped
• 1 medium carrot, chopped
• 1 medium celery rib, chopped
• 4 medium cloves garlic, crushed
• 1-1/2 cups lower-salt chicken broth
• 2 Tbs. soy sauce
• 1/2 tsp. crushed red pepper flakes

For the sauce

• 1/3 cup packed light brown sugar
• 3 Tbs. whole-grain mustard
• 3 Tbs. balsamic vinegar

Braise the ribs

Position an oven rack about 6 inches from the broiler element and heat the broiler on high.

Arrange half of the ribs in a single layer in a broiler pan (without the top rack). Broil, turning occasionally, until browned on all sides, about 15 minutes. Transfer to a platter and discard the fat in the pan.

Put the pan over high heat. Add 1 bottle of the beer and bring to a boil, scraping up the browned bits from the bottom of the pan with a wooden spatula. Transfer the mixture to a large roasting pan. Repeat with the remaining ribs and beer.

Clean the broiler pan. Reposition the rack to the center of the oven and lower the oven temperature to 350°F.

Heat the oil in a 12-inch skillet over medium heat. Add the onion, carrot, celery, and garlic and cook, stirring occasionally, until the onion softens, about 5 minutes. Transfer to the roasting pan holding the beer mixture; stir in the broth, soy sauce, and red pepper flakes. Spread the vegetables in an even layer and arrange the ribs on top (it’s OK if they're crowded).

Cover the roasting pan with heavy-duty aluminum foil, crimping the edges to create a tight seal. Braise in the oven for 30 minutes. Turn the ribs, re-cover the pan, and braise until the ribs are tender when pierced with a small knife, 60 to 80 minutes more.

Line the clean broiler pan with aluminum foil and transfer the ribs to the broiler pan. Tent loosely with more foil while you make the sauce.

Make the sauce

Strain the braising liquid through a fine sieve into a medium saucepan; discard the solids. Let stand for 5 minutes; skim off and discard the fat on the surface. Bring to a boil over high heat. Lower the heat to maintain a steady simmer and cook, stirring often, until the liquid has reduced to 1-1/2 cups, about 20 minutes. Whisk in the brown sugar, mustard, and vinegar and raise the heat to return to a boil. Then lower the heat to maintain a simmer and cook, stirring occasionally, until reduced to 1-1/2 cups, 10 to 15 minutes.

Finish the ribs

Leaving the rack in the center of the oven, heat the broiler on high.

Brush the tops of the ribs with about 1/2 cup of the sauce; broil until glazed and sizzling, 5 to 7 minutes. Flip the ribs, brush with another 1/2 cup of sauce, and broil until the other side is glazed and sizzling, 5 to 7 minutes more. Transfer to a serving platter, drizzle with the remaining sauce, and serve.