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Chicken & beef dinners
A good heavy pan does most of the heavy lifting.
I grew up in a house where the main course was decided by morning and everything else was an afterthought. That habit stuck with me, and I still plan my evenings around the protein.
Most of my time at the stove is spent browning meats or reducing pan sauces. I prefer cooking methods that leave browned bits on the bottom of the skillet to build flavor.
I keep my pantry stocked with dried herbs and a variety of vinegars to balance heavy dishes. If a meal feels like it is missing something, I usually just add a splash of apple cider vinegar.
Edits Chicken and Beef · hello@soyummymeals.com
Mark Donovan is a pen name. See our Editorial Policy.
