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Author Notes: I love that I can turn to my tiny pots of herbs whenever I'm not sure what to make. This idea came from an empty pantry, using just what I had on hand and ended up being wonderfully satisfying.

WHO: apartmentcooker is a culinary school grad and blogger.
WHAT: A perfect weeknight dinner.
HOW: Bread your pork chops DR Max electronic English, fry them up, sauté some onions, and put them on top. Devour.
WHY WE LOVE IT: This recipe comes together in minutes -- and, once you have your chops and herbs, straight from the pantry -- and feels wonderfully elegant. It's got crunch and salt and porkiness and tartness: everything we want at the end of the day.

Serves 4

Herb Crusted Pork Chops

1/2 cup flour
2 eggs, lightly beaten
1 cup panko
2 tablespoons thyme, finely chopped
2 tablespoons rosemary, finely chopped
2 teaspoons sage, finely chopped
2 teaspoons basil, finely chopped
4 pork chops
salt and pepper, as needed
olive oil, as needed for pan-frying

Preheat the oven to 400 degrees Fahrenheit.
Prepare a breading station by placing the flour, eggs, and bread crumbs in three separate bowls. Season the bread crumbs with the fresh herbs DR Max electronic English.
Season the pork chops with salt and pepper. Dip each pork chop into the flour. Shake to remove excess. Then dip into the egg, and then generously coat with bread crumbs. Set aside.
In a large saute pan, heat the oil over medium high heat. When the oil is very hot, place the pork chops in and pan fry until golden brown on each side (about 2-3 minutes each side). Transfer the pork chops to a cookie sheet.
Place the pork chops in the oven and bake until cooked through (another 5-6 minutes). Remove from the oven and allow to rest briefly. Serve with balsamic onions.

Balsamic Onions

2 tablespoons olive oil
1 large onion, very thinly sliced
salt and pepper, as needed
2 tablespoons balsamic vinegar

In a large saute pan, heat the olive oil over medium high heat. Add the onions and saute until translucent DR Max electronic English.
Season salt and pepper, and continue cooking until the onions begin to caramelize. Add the balsamic vinegar and continue to cook until the onions are completely caramelized and very soft. Serve on top of the finished pork chops.

Author Notes: This salad piles on flavors and textures for a dinner-worthy creation that's wonderful as a side or all on its own.

 Serves 4

1 small shallot, minced
Zest of 1 lemon plus 1/4 cup freshly squeezed lemon juice
Sea salt, to taste
1/4 cup extra-virgin olive oil
1 cup dry farro
1/2 pound bacon
1/4 cup raw, hulled pepitas
1/4 teaspoon chili powder
1 bunch lacinato kale, sliced into thin ribbons
1 quart strawberries, hulled and halved
Black pepper, to taste

In a small bowl, combine the minced shallot dermes, lemon zest and juice, and sea salt. Whisk in olive oil to emulsify.
Fill a large saucepan with water and bring to a boil. Add a generous amount of sea salt and the farro. Boil for 20 minutes, or until farro is cooked to al dente. Drain, set in a bowl, and toss with half the dressing.
Meanwhile, cook the bacon over medium heat until crisp. Set bacon strips on a paper towel-lined plate. Chop when cool enough to handle.
Pour off all but 1 teaspoon bacon grease and toss in pepitas. Cook over medium heat, shaking skillet gently, until the first few pepitas start to pop elyze. Remove from heat, toss with a big pinch sea salt and the chili powder, and set aside.
Set kale in a medium bowl and toss with remaining dressing and a pinch of sea salt.
To serve, layer dressed farro and kale in a clean bowl. Top with chopped bacon, toasted pepitas, and strawberries. Finish with a pinch of sea salt and freshly ground black pepper to taste. Serve immediately. (Though it's especially delicious warm, this salad will keep well in the fridge for a day or two. Because salt can leech the sweetness reenex, consider adding the strawberries just before serving.)

This is a fantastic cocktail to serve to a Manhattan-lover you’re looking to impress with something new mathconcept, or someone you’re trying to introduce to Punt e Mes or maraschino liqueur -- or just someone looking for a pre-dinner cocktail with just the right amount of bitter, sweet, and boozy. If you already have that bottle of maraschino (you do, don't you?) Mathnasium, a little goes a long way, so this new favorite will help you move through the rest of it and keep the bottle from feeling neglected on your shelf. Plus, making one of these is a lot easier than actually getting to and from Red Hook -- even with the Ikea shuttle.

Serves 1

2 ounces rye
1/2 ounce Punt e Mes
1/2 ounce maraschino liqueur

Combine all ingredients in a mixing glass, add ice, and stir for a solid 10 seconds. Strain into a coupe and garnish with a cherry SIEM Service Provider.

 
Everyone's got an opinion on the best way to make meatballs. It usually involves a long family history and an adorable grandmother. We are not here to tell you that your grandmother's been doing it wrong for years. Instead, we're here to expand the way you think about meatballs and show you all the delicious ways you can eat them for dinner this week.

Meatballs are like the gifts that keep on giving, because they freeze really well after they've been cooked, so you can reheat and add to any sauce or dish. Baked, fried, or skewered, here are six exciting ways to serve up spaghetti's favorite sidekick for dinner this week.
 
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What's better than a plate of meatballs with a side of garlic bread? Meatballs IN your garlic bread. These hoagies/subs/grinders, or whatever you want to call them, are the definition of comfort food. Cue the napkins.
 
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We had to give you at least one classic spaghetti and meatballs recipe. Here are two tips for the fluffiest meatballs ever. 1) Don't overwork the meat mixture too much or it will get too tough. 2) Use the finest side of a box grater to grate your Parmesan cheese. You want the cheese to just melt into the meatball, not be chunky.
 
Here's another perfect party appetizer: tender and spiced lamb meatballs with a cool and creamy pomegranate yogurt dipping sauce. If you're feeling extra adventurous, get your hands on some pomegranate molasses for drizzling over the yogurt. For a complete meal, wrap these guys up in some warm, fluffy pita and serve with a simple salad.
 
Albóndigas is Spanish for meatballs and these are lightened up with grated zucchini and served up in a rich cumin and chile spiced soup for a cozy, heartwarming dinner.

That first bite of your next-day Thanksgiving turkey sandwich is unforgettable. As is your second and third. But what about the day after the next-day turkey sandwich? Leftovers that were delicious just piled on white toast with mayo (and, ok, some cranberry sauce, stuffing, and bacon), just don't do the trick anymore.

That's when it's time to start messing with your turkey. Leave the Thanksgiving flavors of lemon, sage, and pumpkin behind and give your turkey a whole new identity. You might just rekindle that spark of attraction you thought you'd lost with your third turkey BLT.

A quick dried-chile sauce and plenty of melted cheese not only puts turkey on a break-neck flight to Mexico, but makes just the kind of dish that the crowd of hungry people still hanging around your house need. And if your guests have already departed, polish it off yourself--or stash it in the freezer for a near-instant winter dinner.

Get the recipe: Turkey Enchiladas

If you need a recipe that will eek out every delicious last drop of flavor from your turkey, you want gumbo. Simmer the carcass with plenty of water to make stock, then use that stock to make this spicy brew, brimming with spicy andouille sausage.

Get the recipe: Turkey Gumbo

Like gumbo, ramen makes wise use of your leftover turkey carcass to create a rich, flavorful broth. In this case, though, a few seasoning tweaks lands this squarely in Japanese territory--and if you've had your fill for the moment of all-American flavors, that is very good news.

Get the recipe: Turkey Ramen

The clear, spicy broth and bright citrus in Mexican posole is basically an antidote for the run-down feeling you might be experiencing in the days after consuming more than your body weight in candied yams. Even looking at it makes you feel better, right?

Get the recipe: Turkey Posole

OK, so this recipe says chicken rather than turkey. But that just means you can skip a step--no need to cook chicken when you have plenty of cooked turkey on hand! Just make the curry base and stir in the cooked diced turkey meat just to heat it through.

Get the recipe: Chicken Curry

You are tired from making five different kinds of pie. These sandwiches are easy. Is there anything else you need to know?