25 years, 25 dishes. We're going back in time to count down our best of the best, from 2011 to 1987.
Photo: Howard L. Puckett
1993: A meal for two that utilizes the cooktop for browning and the oven for roasting all in one skillet. Sage, rosemary, paprika, and pepper, when added with olives, fennel bulb, shallots, and red pepper make a harmonious combination of seasonings that elevate chicken and potatoes. When you add the vegetables to the skillet it sizzles and loosens the browned bits spreading the yummy concentrated flavor. The combination isn’t common, but it’s easy, delicious, and a definite repeater.
1992: Who doesn’t love French Onion Soup? Who thought it could be modified to lower sodium and saturated fat and still be delicious? Here you go…a few modifications a couple decades later and it’s still a crowd-pleasing dish.