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Shelf 02 — Mains

The dishes that anchor a whole dinner — from a weeknight skillet to a low-and-slow Sunday roast.

Mains3 hrServes 4

Buttermilk Fried Chicken

A 24-hour buttermilk soak is the whole secret to chicken this juicy under a shatter-crisp crust.

20 minActive
24 hrMarinate
4Servings
MediumDifficulty

Ingredients

  • 8 chicken thighs and drumsticks, bone-in
  • 2 cups buttermilk
  • 1 tbsp hot sauce
  • 2 cups all-purpose flour
  • 1 tbsp paprika
  • 1 tsp cayenne
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper, to taste
  • Neutral oil, for frying
Kitchen note: keep the oil temperature steady — a thermometer clipped to the pot makes this far more forgiving than guessing.

Method

  1. Marinate. Combine the buttermilk and hot sauce in a large bowl or bag, add the chicken, and refrigerate at least 8 hours, ideally 24.
  2. Season the flour. Whisk the flour with paprika, cayenne, garlic powder, onion powder, salt, and pepper in a wide dish.
  3. Dredge. Lift each piece from the buttermilk, letting excess drip off, and press firmly into the seasoned flour to coat well. Set on a rack for 15 minutes.
  4. Heat the oil. Heat 1.5 inches of oil in a heavy pot or Dutch oven to 325°F (163°C).
  5. Fry. Fry in batches, 12–15 minutes per batch, turning occasionally, until deep golden and the internal temperature reaches 165°F (74°C).
  6. Drain and rest. Drain on a wire rack, season with a pinch more salt while hot, and rest 5 minutes before serving.
Mains4 hrServes 6

Red Wine Braised Short Ribs

Low and slow turns short ribs fall-apart tender, with a glossy, deeply savory sauce built right in the pot.

30 minActive
3.5 hrBraise
6Servings
MediumDifficulty

Ingredients

  • 4 lb bone-in beef short ribs
  • Salt and pepper, to taste
  • 3 tbsp olive oil
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 4 garlic cloves, smashed
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 3 cups beef stock
  • 2 bay leaves
  • 4 thyme sprigs

Method

  1. Sear. Season the ribs well. Heat oil in a Dutch oven over high heat and sear the ribs on all sides until deeply browned, about 8 minutes total. Remove and set aside.
  2. Build the base. Lower heat to medium, add the carrots, celery, and onion, and cook 6–7 minutes until softened. Add garlic and tomato paste and cook 1 minute more.
  3. Deglaze. Pour in the wine, scraping up any browned bits, and simmer 5 minutes to reduce slightly.
  4. Braise. Return the ribs to the pot, add the stock, bay leaves, and thyme. Bring to a simmer, cover, and transfer to a 325°F (163°C) oven for 3 to 3.5 hours, until fork-tender.
  5. Finish the sauce. Remove the ribs, strain the braising liquid, skim excess fat, and simmer to thicken slightly if needed.
  6. Serve. Spoon the sauce over the ribs and serve over mashed potatoes or polenta.
Mains40 minServes 4

Skillet Lemon-Herb Salmon

A fast weeknight main — crisp-skinned salmon in a bright, buttery pan sauce, done in under 40 minutes.

10 minPrep
15 minCook
4Servings
EasyDifficulty

Ingredients

  • 4 salmon fillets, skin-on
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 3 garlic cloves, minced
  • 1 lemon, juiced and zested
  • 2 tbsp capers
  • 2 tbsp chopped parsley

Method

  1. Season. Pat the salmon dry and season both sides with salt and pepper.
  2. Sear. Heat olive oil in a skillet over medium-high. Sear salmon skin-side down 5–6 minutes until crisp, flip, and cook 2–3 minutes more. Remove and set aside.
  3. Make the sauce. Lower heat to medium, add butter and garlic, and cook 30 seconds until fragrant. Stir in lemon juice, zest, and capers.
  4. Finish. Return the salmon to the pan, spoon the sauce over, and scatter with parsley before serving.