One-Pot Chorizo Noodles

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The genius of this unusual dish is its economy — one pot, about 35 minutes, and a pantry-friendly ingredient list that produces something that tastes far more considered than the effort involved, complete with a luxurious mouth-feel.

The technique is essentially pasta cooked risotto-style. Rather than boiling the spaghetti in a separate pot of salted water and draining it, you cook it directly in the seasoned broth, and as the noodles absorb the liquid and release their starch, the remaining broth transforms into a loose, clingy sauce that adheres to every strand. The chorizo’s rendered fat and chile-and-spice juices have already been absorbed into that liquid, so the pasta is flavored from the inside out, not just dressed on top.

A couple of things to watch: stir early and stir often once the pasta goes in — spaghetti has a talent for clumping and sticking in the first few minutes before it softens and separates. And pull it while it still has a touch of bite; the noodles will continue to absorb sauce as they sit on the platter.

Adding half of the scallions off the heat and reserving half for garnish is a simple but smart move — you get both the mellow, wilted depth of cooked scallion woven through the pasta and the fresh, sharp bite of raw scallion on top.

This would be nicely complemented by a simple side of sliced avocado or a squeeze of lime at the table, which would cut through the richness of the chorizo fat beautifully. Add a crisp side salad to round out the meal.

NOTES: Mexican-style chorizo is a fresh, raw, heavily spiced sausage — not the cured Spanish variety. The two are not interchangeable here. Mexican chorizo renders its fat and spiced juices directly into the pot, becoming the flavor backbone of the entire dish.
Our chorizo was precooked, so once we removed the casings, we chopped up the links and then browned them in the pot — no need to further break up the meat.

One-Pot Chorizo Noodles

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. unsalted butter
  • 1 lb. Mexican-style chorizo sausage, casings removed
  • 1 cup finely chopped onion
  • ½ tsp. table salt
  • ½ tsp. pepper
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 2 cups water
  • 12 oz. spaghetti
  • 3 scallions, sliced thin, divided

Directions

  1. Melt 2 tablespoons unsalted butter in Dutch oven over medium heat until foaming. Add 1 pound Mexican-style chorizo sausage, casings removed, and cook, stirring frequently and breaking up meat into ½-inch pieces, until just starting to brown, 2 to 3 minutes.
  2. Add 1 cup finely chopped onion, ½ teaspoon table salt, and ½ teaspoon pepper and continue to cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Add 4 cups chicken broth and 2 cups water and bring to boil over high heat. Add 12 ounces spaghetti and continue to boil, stirring frequently to prevent sticking, until pasta is al dente and most liquid has evaporated so pasta is coated in slightly thickened sauce, 12 to 14 minutes. 
  3. Off heat, stir in 1½ thinly sliced scallions. Transfer to serving platter and garnish with remaining 1½ thinly sliced scallions. Serve.

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Adapted from a recipe by Erica Turner for Cook’s Illustrated

Normandy Chicken with Apples

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Poulet Vallée d’Auge, a rustic braise that marries chicken with apples, Calvados, hard cider and cream. As it is classically known in English, Normandy Chicken with Apples smells like an autumn orchard, although it is a meal that is welcomed anytime of year.

The sequencing of the apples is the real ingenuity of this recipe. By pulling them out after a brief sauté and not returning them until the sauce is nearly finished, you preserve that sweet-tart brightness — they taste of apple rather than dissolving anonymously into the braise. It’s a small act of restraint that makes a big difference in the bowl. Keeping them unpeeled helps the wedges hold their shape through the brief sauté. Their early removal and late return is the key to bright, distinct fruit flavor in the finished dish. (If you prefer softer apples, cook them a few minutes longer in Step 2.)

The uncovered Dutch pot in the oven is also worth trusting. It’s counterintuitive — braising usually means lid on, low and slow — but the oven’s dry, ambient heat does something a stovetop lid cannot: it keeps the skin taut and golden while the liquid below gently simmers and reduces. You get crispness and succulence in the same bite.

One practical note: when you nestle the chicken back in for the oven braise, make sure those skin surfaces are genuinely sitting above the braising liquid, not totally submerged in it. You can use a combination of thighs and breasts (we just used thighs).

Braised recipes with apples tend to be considered a Fall/Winter dish. However, since good apples are available any time of year, there is no reason not to make the meal in the Springtime. (Hot summers, maybe not the best time.) It is lovely served over buttered egg noodles or alongside crusty bread to catch the cream sauce.

Calvados is an aged apple brandy produced in Normandy. If it is not available, domestic apple brandy is a fine substitute, as is applejack. As for the hard cider, use one that is dry, not sweet, and do not replace it with nonalcoholic cider or apple juice, both of which are too sugary.

TIP: Don’t aim for deep browning on the chicken, apples or mushrooms. Light to medium caramelization at all stages is desirable here. The gentle flavors in the braise are easily overwhelmed by aggressive searing.

Oh, and because we ADORE shallots, the amount was doubled from 2 to 4, and it was perfect!

Normandy Chicken with Apples

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2½ – 3 lbs. bone-in, skin-on chicken thighs and/or breasts, trimmed and patted dry, breasts halved crosswise if larger than 12 oz. each
  • Kosher salt and ground black pepper
  • 1 Tbsp. neutral oil
  • 4 Tbsp. salted butter, cut into 1-Tbsp. pieces, divided
  • 2 medium crisp, sweet-tart apples, such as Honeycrisp or Gala (about 12 oz.), unpeeled, halved, cored and cut into ½-inch-thick wedges
  • 8 oz. cremini mushrooms, trimmed and quartered
  • 2 medium shallots, cut into ¼-inch-thick wedges (root ends intact)
  • 1/4 cup Calvados or other apple brandy (see headnote)
  • 12 oz. bottle dry hard apple cider (see headnote)
  • 1/2 cup heavy cream
  • Chopped fresh flat-leaf parsley, to serve

Directions

  1. Heat the oven to 425°F with a rack in the lower-middle position. Season the chicken all over with salt and pepper. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the chicken skin side down, in batches if needed to avoid crowding; cook, reducing the heat if needed, until light golden brown, 6 to 8 minutes. Transfer the pieces skin side up to a large plate. Pour off and discard the fat from the pot.
  2. To the now-empty pot, add 2 tablespoons butter and heat over medium until just melted. Add the apples and cook, stirring, until lightly golden and starting to soften, about 3 minutes (or a few minutes longer if you prefer softer apples). Transfer the apples to another plate; set aside.
  3. Return the pot to medium and melt the remaining 2 tablespoons butter. Add the mushrooms, shallots and ½ teaspoon salt; cook, stirring, until the vegetables begin to soften, 2 to 3 minutes. Remove the pot from the heat and add the Calvados. Return to medium-high and cook, scraping up the browned bits, until syrupy, about 2 minutes. Add the cider, bring to a simmer and cook, stirring occasionally, until reduced by half, about 5 minutes.
  4. Off heat, return the chicken skin side up to the pot and add the accumulated juices. Place uncovered in the oven and cook until the thickest part of the breasts (if using) reaches 160°F or the thickest part of the thighs (if using) reaches 175°F, 20 to 25 minutes.
  5. Transfer the chicken to a platter. Return the pot to medium-high and stir in the apples and cream. Cook, stirring occasionally, until the sauce lightly coats the back of a spoon, about 5 minutes. Off heat, taste and season with salt and pepper. Spoon the sauce and vegetables around the chicken. Sprinkle with the parsley.

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Recipe adapted by Courtney Hill for Milk Street

Thai Shrimp with Glass Noodles

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Goong Ob Woon Sen is a beloved Thai comfort dish — deceptively simple but packed with layered, complex flavor. The magic here is in the steaming technique: the shrimp aren’t stir-fried or sautéed but rather laid on top of the noodles and essentially steamed under a tight lid, keeping them incredibly plump and juicy while the noodles below absorb every drop of the savory broth.

The sauce — a blend of soy sauce, oyster sauce, sesame oil, and a touch of brown sugar — creates a glossy, umami-rich coating on the glass noodles that’s salty, slightly sweet, and deeply savory all at once. The double pepper (black and white) is the dish’s signature move: black pepper adds bold, earthy heat while white pepper brings a more fragrant, floral warmth that’s distinctly Thai.

Glass noodles are perfect for this preparation — they start neutral and slippery, then become silky and translucent as they soak up the seasoned seafood (or chicken) stock, practically becoming one with the sauce. A final squeeze of lime at the table cuts through the richness and ties everything together with a bright acidic finish.

It’s a one-pot weeknight dream: deeply satisfying, ready in under an hour, and best eaten right away.

Glass noodles go by different names, including bean threads, bean vermicelli, cellophane noodles or saifun. They resemble rice vermicelli but the two are very different, so shop carefully. Check the label to make sure the noodles are made at least in part with mung bean starch. If you can find a brand made with 100 percent mung bean starch, even better.

TIP: Don’t soak the noodles in hot or boiling water, as they will wind up too soft. The aim is to soak them until only partially softened and pliable, but not fully tender; room-temperature or cool tap water is best. Be sure to swish the noodles once or twice during soaking to break up any clumps and ensure they hydrate evenly.

*White pepper is an important ingredient in this dish. But the problem with processed pre-ground pepper is the musty, dusty barnyard-like flavors. Fresh, well-handled peppercorns, by contrast, deliver bright citrus spice with hints of pine. A clear favorite, BoTree White Kampot Pepper is robust yet balanced, and offers impressive complexity — no funk, more flavor!

Thai Shrimp with Glass Noodles

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 oz. glass noodles (see headnote)
  • 1/4 cup soy sauce
  • 3 Tbsp. oyster sauce
  • 1 Tbsp. toasted sesame oil
  • 1Tbsp. packed light brown sugar
  • 1 lb. large (26/30 per lb.) shrimp, peeled (tails removed) and deveined, patted dry
  • Ground black pepper
  • Ground white pepper, preferably from fresh peppercorns*
  • 2 cups chicken OR seafood broth, preferably homemade
  • 2 Tbsp. neutral oil
  • 1½ Tbsp. minced fresh ginger
  • 4 medium garlic cloves, minced
  • 1 bunch scallions, cut into 1-inch lengths on the diagonal
  • Lime wedges, to serve

Directions

  1. Place the noodles in a large bowl and add room-temperature water to cover. Let stand until the noodles are pliable, but not fully tender, about 15 minutes, swishing them once or twice to ensure even hydration. Drain in a colander. Using kitchen shears, snip the noodles in several places to cut them into shorter lengths.
  2. While the noodles soak, in a medium bowl, combine the soy sauce, oyster sauce, sesame oil and sugar; stir until the sugar dissolves. In a small bowl, toss the shrimp with 2 tablespoons of the soy sauce mixture, ¼ teaspoon black pepper and ⅛ teaspoon white pepper. Stir the broth into the remaining soy sauce mixture.
  3. In a large (7- to 8-quart) Dutch oven over medium, combine the neutral oil, ginger, garlic and ½ teaspoon each black and white pepper. Cook, stirring, until the garlic begins to brown, 2 to 3 minutes. Add the noodles, tossing, then distribute in an even layer. Scatter the scallions over the noodles, followed by the shrimp, then drizzle in any liquid remaining in the bowl; do not stir. Pour in the broth mixture and bring to a simmer over medium-high. Cover, reduce to medium-low and cook, undisturbed, until the shrimp are opaque throughout and the noodles are tender and have absorbed the liquid, 8 to 10 minutes. Toss to integrate the scallions and shrimp into the noodles. Serve with lime wedges.

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Adapted from a recipe by Rose Hattabaugh for Milk Street

Ropa Vieja

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This version of Ropa Vieja is made in only one-pot. While flank steak is typically at its best when briefly seared and sliced thinly across the grain to minimize the chewiness of those fibers, here, it’s the opposite. The beef is cooked until well-done, and the fibers are then shredded so that they’re long and whole (hence the dish’s name, which translates as “old clothes”).

Once the beef is browned and removed from the pot, sliced onions and bell peppers, are added plus a generous dose of minced garlic, and all are cooked down until softened. Next, spices like cumin and dried oregano, and a small amount of tomato paste are added, cooking it all for a minute or two to deepen the flavors of those ingredients. Then in go white wine, canned tomatoes, and water or chicken stock. (If you have homemade beef stock, you can use it here; otherwise, chicken stock is the better option, as its flavor is always superior to that of store-bought beef broth.)

The whole pot can is left on the stovetop to simmer, or goes into a 350°F oven to cook until the beef is tender. The oven adds an extra layer of complexity, since the enveloping heat allows the stew’s surface to brown as it cooks, something that doesn’t happen on a burner.

The final step is to fish out the bay leaves, carrot, and celery, then shred the meat into long, thin strands. Mix it back in, toss in some green olives, and simmer it just a little more until the juices have reduced enough to coat the beef in a rich sauce. (We chopped up the celery and carrot and tossed them back into the pot.)

NOTE: Despite being a lean cut not generally suited to long cooking, the classic flank steak works well in ropa vieja because of how nicely it shreds. You can substitute brisket or skirt steak if desired.

Ropa Vieja

  • Servings: 6-8
  • Difficulty: moderately easy
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Ingredients

  • 2 1/2 lbs. beef flank steak (see note)
  • Kosher salt and freshly ground black pepper
  • 3 Tbsp. vegetable oil, plus more if needed
  • 1 large yellow onion, sliced
  • 3 red, yellow, and/or orange bell peppers, stemmed, seeded, and thinly sliced
  • 8 medium cloves garlic, minced
  • 1 Tbsp. tomato paste
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. ground allspice
  • 1/2 cup dry white wine
  • 1 14-oz. can peeled whole tomatoes in their juices, crushed
  • 1 cup homemade or store-bought chicken stock, plus more if needed
  • 2 bay leaves
  • 1 medium carrot, halved crosswise
  • 1 celery rib, halved crosswise
  • 1/2 cup pimento-stuffed olives, sliced into thirds
  • 1 small handful chopped cilantro leaves and tender stems (about 1/2 loosely packed cup)
  • Cooked rice and pinto or black beans, for serving

Directions

  1. Preheat oven to 350°F (180°C). Cut flank steak into large pieces that will fit on the bottom of a Dutch oven in 2 batches. Season with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Working in batches, add steak and cook, turning, until browned, about 6 minutes per batch. Transfer steak to a plate and set aside.
  2. Add onion and bell peppers to Dutch oven and cook, stirring and scraping up browned bits from bottom of pot, until onion and peppers are tender, about 8 minutes. Add garlic and cook for 1 minute longer; lower heat and/or add more oil at any point if ingredients threaten to burn.
  3. Stir in tomato paste, cumin, oregano, and allspice and cook, stirring and scraping, for 1 minute.
  4. Add white wine and bring to a simmer, scraping up any browned bits from bottom of pot. Boil until raw alcohol smell has cooked off from wine, about 2 minutes, then add canned tomatoes and stock. Return beef to pot, nestling it under the liquid among onions and peppers, along with any of its accumulated juices. Nestle bay leaves, carrot, and celery into pot. Add more stock, just enough to cover all the ingredients, if necessary.
  5. Cover Dutch oven and transfer to oven, then let cook until beef is very tender, about 1 1/2 hours.
  6. Remove bay leaves, carrot, and celery from pot and discard. Remove beef from pot and, using 2 forks, pull apart into very thin, long shreds. Return beef to pot, stirring to combine with vegetables and cooking liquid.
  7. Stir in olives, return Dutch oven to medium heat, and simmer until juices have reduced just enough to coat the beef in a rich, saucy glaze. Season with salt and pepper. Stir in cilantro, then serve with rice and beans.

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Recipe from Daniel Gritzer for Serious Eats

Penne Strascicate

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This is a deeply special pasta — one that rewards patience and rewards you for paying attention to its distinctly Florentine character.

What separates Penne Strascicate from every other meat sauce you’ve had is the warm spice profile. Nutmeg, cinnamon, and coriander appear in small amounts, but their effect is transformative — they don’t make the dish taste sweet or exotic, but instead add a haunting, aromatic depth that lingers on the palate and makes you wonder what’s in there. It’s a medieval culinary tradition that survived in Tuscany long after the rest of Italy moved away from spiced meat sauces.

The besciamella is used not as a dominant sauce but almost as a finishing emulsifier — a few spoonfuls stirred in at the very end that transform the ragù from something rustic into something almost lacquered. It bridges the richness of the beef-pork mixture and the starch of the pasta into a unified, glossy whole.

And then there’s the technique itself — the strascicare. By pulling the parboiled penne into the still-simmering ragù and dragging it continuously through the sauce, each tube finishes cooking inside the meat sauce rather than water. The pasta swells and absorbs the flavors from the inside out, and the released starch thickens the sauce around it. The result is something you simply cannot achieve by boiling pasta to done and ladling sauce on top. It’s a dish where the process is the point — and where Florence quietly reminds you it does things its own way — well.

We happened to have 1 1/2 pounds of meatloaf mix which is 50% more than the recipe calls for but we used it all, and glad we did. With this addition, the dish could easily feed eight people — paired with a side salad. BTW, we thought the dish was even better the next day as leftovers!

TIP: Don’t boil the pasta until al dente. Drain it when it when it’s a good deal shy of al dente—tender on the outside but still very firm and underdone at the core. (Start checking doneness about 5 minutes before the recommended cooking time on the package.) This ensures the pasta will not end up overdone after cooking in the ragù.

VARIATIONS: The spices are non-negotiable: Nutmeg, cinnamon, and coriander are the soul of this dish — a Florentine fingerprint that sets it apart from Bolognese. Trust the recipe even if the amounts seem small. Don’t skip the drag: Finishing the pasta in the ragù rather than simply tossing at the end is the whole point. Those extra minutes of stirring allow the starch from the pasta to thicken and bind the sauce. Besciamella is the secret weapon: It’s not a heavy addition — just a few spoonfuls lend the final dish a silky, restaurant-quality gloss that coats each piece of pasta. Make the ragù ahead: It improves significantly overnight. The spices mellow and integrate beautifully. Reheat gently and make the besciamella fresh. Penne rigate is ideal: The ridges grip the meaty sauce far better than smooth penne or any other shape.

Penne Strascicate

  • Servings: 6-8
  • Difficulty: moderately easy
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Ingredients

For the ragù:

  • 1/4 cup extra-virgin olive oil
  • 2 medium carrots, peeled and finely chopped
  • 2 medium celery stalks, finely chopped
  • 1 medium red onion, finely chopped
  • Kosher salt and ground black pepper
  • 8 oz. 80 percent lean ground beef
  • 8 oz. ground pork
  • 1 tsp. coriander seeds, crushed
  • 1 tsp. fennel seeds, crushed
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 6 oz. can tomato paste (⅔ cup)
  • 4 medium garlic cloves, finely chopped
  • 1/2 cup dry white wine
  • 2 bay leaves

For the besciamella:

  • 1 Tbsp. salted butter
  • 1½ Tbsp. all-purpose flour
  • 1 cup half-and-half
  • 1 oz. Parmesan cheese, finely grated (½ cup)

For the pasta and serving:

  • 1 lb. penne pasta
  • Kosher salt
  • Finely grated Parmesan cheese, to serve

Directions

  1. To make the ragù, in a large Dutch oven over medium-low, combine the oil, the carrots, celery, onion, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring often, until the vegetables are fully softened but not browned, 25 to 30 minutes.
  2. Increase to medium, then add the beef, pork, coriander, fennel, cinnamon and nutmeg; cook, stirring occasionally and breaking the meat into small pieces, until the meat is no longer pink, 4 to 6 minutes. Add the tomato paste and garlic; cook, stirring, until the tomato paste darkens slightly, 1 to 2 minutes. Add the wine and cook, scraping up any browned bits, until almost fully evaporated, about 2 minutes. Add 3 cups water and the bay, then bring to a simmer over medium-high. Reduce to medium-low and cook, uncovered and stirring occasionally, until the meat is tender and the liquid has reduced by about half, 30 to 35 minutes.
  3. Meanwhile, make the besciamella. In a small saucepan over medium, melt the butter. Whisk in the flour and cook, whisking constantly, for 2 minutes. While whisking, gradually add the half-and-half, then bring to a simmer. Cook, whisking often, until the sauce thickens and no longer tastes of raw starch, 3 to 4 minutes. Off heat, stir in the Parmesan; set aside until ready to use.
  4. About 20 minutes into simmering the ragù, cook the pasta. In a large pot, bring 4 quarts water to a boil. Add the penne and 2 tablespoons salt, then cook, stirring occasionally, until the pasta is somewhat softened but still very firm at the core (begin testing about 5 minutes before the recommended cooking time on the package). Drain the pasta in a colander.
  5. When the ragù is ready, remove and discard the bay, then add the besciamella; cook over medium-low, stirring, until the mixture is slightly thickened, about 2 minutes. Gradually add the pasta, stirring to coat and break up clumps. Cook, stirring and “dragging” the pasta through the sauce, until the pasta is al dente, 2 to 3 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with Parmesan.

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Adapted from a recipe by Lawman Johnson for Milk Street

Green Olive and Garlic Braised Chicken

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This is a wonderfully rustic, Mediterranean-inspired dish that comes together in one pan in about an hour. The chicken thighs are first seared to develop a golden crust, then slowly braised in a fragrant bath of white wine, chicken broth, garlic, and herbs — which means they finish incredibly tender and juicy.

The real star is the combination of mild, smooth green olives and butter at the end. Large, buttery Castelvetrano olives are especially good paired with this braised chicken. The olives bring a meaty, juicy punch that balances the richness of the braising liquid, while swirling in butter at the finish creates a silky, glossy sauce that clings beautifully to the chicken. The rosemary and bay leaves perfume everything throughout the braise, and the fresh parsley at the end adds a bright, herby lift.

It’s the kind of dish that tastes like it took much longer than it did — great served with crusty bread, creamy polenta, simple white rice, or like we did, with couscous. And using homemade chicken stock adds tons of flavor over store-bought.

A few changes that we made included increasing the amounts for the garlic, rosemary and olives; and switching out the wine in favor of dry vermouth. Dry vermouth has a more complex flavor profile due to its botanicals, often includes herbs and spices that enhance its taste, and is typically less sweet than white wine.

TIP: Don’t cover the pot tightly when simmering the chicken. Keep the lid ajar to trap some heat but still allow for some evaporation, which concentrates the flavors.

VARIATIONS: Olive choice matters: Castelvetrano olives are ideal here — buttery and mild. Cerignola or Manzanilla also work beautifully. Wine swap: No white wine on hand? Dry vermouth or even a splash of white wine vinegar diluted with extra broth works in a pinch. Make it ahead: This dish tastes even better the next day as the flavors meld. Reheat gently on the stovetop. Add heat: A pinch of red pepper flakes added with the garlic gives a nice subtle kick.

Green Olive and Garlic Braised Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ lbs. boneless, skinless chicken thighs, trimmed and halved crosswise
  • Kosher salt and ground black pepper
  • 1 Tbsp. extra-virgin olive oil
  • 3 medium garlic cloves, thinly sliced
  • 2 bay leaves
  • 6 inch sprig rosemary
  • 3/4 cup dry white wine
  • 1 cup chicken broth, preferably homemade
  • 1 cup pitted green olives, lightly smashed
  • 2 Tbsp. salted butter, cut into 2 pieces
  • 1/4 cup chopped fresh flat-leaf parsley

Directions

  1. Season the chicken with salt and pepper. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the chicken and cook until browned on both sides, 6 to 8 minutes, flipping the pieces halfway through. Transfer to a large plate.
  2. To the fat in the pot, add the garlic, bay, rosemary and ¼ teaspoon each salt and pepper. Cook over medium-high, stirring, until fragrant, about 1 minute. Add the wine and cook, scraping up the browned bits, until reduced by half, 3 to 4 minutes. Stir in the broth, then the olives, chicken and any accumulated juices. Bring to a simmer, then cover partially and reduce to low. Cook, stirring occasionally, until a skewer inserted into the chicken meets no resistance, 15 to 20 minutes.
  3. Using a slotted spoon, transfer the chicken and olives to a platter. Simmer the braising liquid over medium until slightly reduced, 2 to 3 minutes. Remove and discard the rosemary and bay, then whisk in the butter. Off heat; stir in the parsley, then taste and season with salt and pepper. Spoon the sauce over and around the chicken.

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Adapted from a recipe by Rose Hattabaugh for Milk Street

Lemony White Bean Soup with Turkey and Greens

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Lemony White Bean Soup with Turkey and Greens is a bright, hearty soup that balances comforting richness with fresh, citrusy lift. It starts with onion and carrot sautéed until sweet and tender, then garlic is added for depth. Warm spices—cumin and a touch of ginger—bloom in the pot, giving the base a gentle earthiness and subtle zing.

Chicken stock forms the savory backbone, simmering with creamy white beans that thicken the broth slightly as they soften. Tender ground turkey make it filling without feeling heavy, while ribbons of chard greens wilt in at the end for a clean, slightly bitter-green contrast. A generous squeeze of lemon finishes it all, sharpening the flavors and making the soup taste vibrant and light even though it’s deeply satisfying.

This highly adaptable soup can be either light and brothy or thick and stew-like, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it’s a warming, piquant, one-pot meal that’s perfect anytime of year.

Lemony White Bean Soup with Turkey and Greens

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. olive oil
  • 1 large onion, diced
  • 1 large carrot, diced
  • 1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
  • 1 Tbsp. tomato paste
  • ¾ tsp. ground cumin, plus more to taste
  • ⅛ tsp. red-pepper flakes, plus more to taste
  • ½ lb. ground turkey
  • 3 garlic cloves, minced
  • 1 Tbsp. finely grated fresh ginger
  • 1 tsp. kosher salt, plus more to taste
  • 1 qt. chicken stock, preferably homemade
  • 2 15-oz. cans white beans, drained and rinsed
  • 1 cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
  • Fresh lemon juice, to taste

Directions

  1. Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
  2. Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
  3. When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
  4. Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
  5. Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
  6. Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

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Recipe by Melissa Clark for NYTimes Cooking

Brazilian-Style Shrimp Stew

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Here’s a dish that earns its place in your weeknight rotation — vivid, fragrant, and ready in about 30 minutes.

The base begins with a generous slick of oil in a wide skillet over medium-high heat. Sautéed onion and red bell pepper soften into sweetness while sliced garlic blooms into the pan, releasing its perfume before the diced tomatoes go in, they collapse into a jammy, brick-red foundation. A bit of cayenne goes in early so its heat has time to mellow and weave through everything.

Then comes the pour of coconut milk that transforms the whole dish, cascading into the tomato base and the two swirl together into a blush-toned, velvety sauce. It simmers a few minutes until it thickens just slightly at the edges, concentrating the flavors. The aroma at this point — sweet coconut, bright acid, gentle heat — is already intoxicating.

In go the shrimp, large and pink-edged, nestled down into the sauce. They need only three or four minutes, curling into plump little crescents as they turn coral and opaque. Pull them off the heat the moment they’re just cooked through; a minute too long and you’ve lost the magic.

A generous squeeze of fresh lime goes in off the heat, lifting the whole pot with brightness. The sauce tastes rounder, more alive. Then the remaining cilantro — not stirred in but showered lavishly over the top, so the heat just barely wilts the leaves and the fresh green scent rises up in a cloud.

Ladle it into wide, shallow bowls over steamed white rice, which soaks up the coral sauce greedily. The first spoonful delivers everything at once: the briny sweetness of the shrimp, the lush coconut body, the tart lime cutting through, the slow warmth of cayenne building at the back of the throat, and the clean, herbal finish of cilantro.

It tastes far more laborious than it is. The whole dish is an argument that weeknight cooking doesn’t have to mean compromise — just good technique and the right few ingredients working together.

Brazilian-Style Shrimp Stew

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 1 medium yellow onion (8 oz.), diced
  • 1 medium red bell pepper, diced
  • 4 Tbsp. chopped fresh cilantro, divided
  • 3 garlic cloves, minced or finely grated
  • 1 tsp. sweet paprika
  • 1/4 tsp. cayenne pepper, more to taste
  • 1 14.5-oz. can no-salt-added diced tomatoes, with their juices
  • 2 Tbsp. fresh lime juice (from 1 to 2 limes)
  • 1/2 tsp. fine salt
  • 1/4 tsp. freshly ground black pepper
  • 1 cup light coconut milk (from one 13.5-oz. can)
  • 1 1/4 lbs. large shrimp (26-30 count), peeled, deveined and tails removed
  • Cooked rice, for serving (optional)

Directions

  1. In a large (12-inch) high-sided skillet over medium heat, heat the oil until shimmering. Add the onion and bell pepper, and cook, stirring occasionally, until softened, about 5 minutes.
  2. Add 1 tablespoon of the cilantro, the garlic, paprika and cayenne pepper, and cook, stirring, until aromatic, about 30 seconds. Add the tomatoes, with their juices, followed by the lime juice, salt and black pepper, and stir to incorporate.
  3. Increase the heat to medium-high and bring to a boil. Cook until the liquid reduces slightly, about 5 minutes, then add the coconut milk and return the mixture to a boil.
  4. Stir in the shrimp, reduce the heat to medium and simmer, stirring occasionally, until the shrimp are cooked through, opaque and pink, 3 to 5 minutes.
  5. Garnish with the remaining 3 tablespoons of cilantro and serve, with rice, if desired.

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Adapted from a recipe by Ellie Krieger

Mustard-Braised Pork

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Mustard-Braised Pork is a deeply satisfying, rustic dish where cubed pork shoulder slowly transforms in a rich, tangy braising liquid into something tender and boldly flavored.

The pork shoulder is ideal here because its generous fat marbling and connective tissue break down over long, gentle heat, releasing gelatin that gives the braising liquid a silky body. Once the pork is seared to a deep golden crust — building fond and locking in savory depth — the real magic happens in the braise itself.

Dijon mustard is the backbone of the seasonings. It’s sharp and complex, with a subtle heat that mellows as it cooks but never disappears entirely, acting as an emulsifier. The white wine vinegar cuts through the richness of the pork and brightens everything, keeping the dish from feeling heavy despite the long cooking time.

Brown sugar balances the acidity and mustard’s bite, lending a subtle caramel warmth that rounds out the sharp edges without tipping the dish into sweetness. Garlic, braised low and slow, loses its pungency and becomes soft, nutty, and almost sweet, weaving through the flavors as a quiet, aromatic thread.

The finished dish is a study in contrasts held in harmony — tangy and rich, savory and faintly sweet, sharp and mellow all at once. The pork chunks are fork-tender, practically falling apart, with a savory crust. It’s the kind of dish that smells incredible for hours as it cooks and tastes even better the next day after the flavors have had time to deepen and settle together.

Serve the pork with anything from roasted potatoes and sauerkraut to rice and beans or even a simple green salad. Other options include over creamy mashed potatoes, egg noodles, or crusty bread to soak up the sauce, it’s straightforward comfort food with real sophistication underneath.

Mustard-Braised Pork

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2½ to 3 lbs. boneless pork shoulder, cut into 2-inch chunks
  • Salt and pepper
  • ¼ cup Dijon mustard (or a mixture of whole grain and Dijon), plus more for serving 
  • 2 Tbsp. white wine vinegar, distilled white vinegar or apple cider vinegar 
  • 3 Tbsp. brown sugar 
  • 3 garlic cloves, finely chopped or finely grated 
  • Warmed cooked white beans and a green salad (optional), for serving
We paired our pork with roasted baby potatoes and homemade sauerkraut.

Directions

  1. Arrange a rack in the middle of the oven and heat the oven to 350 degrees. Place the pork in a Dutch oven or other large ovenproof pot with a lid and season all over with salt and pepper. 
  2. In a small bowl, whisk together the mustard, vinegar, brown sugar and garlic until the sugar has dissolved. Pour the mixture all over the pork chunks and rub it in with your hands. Without pouring it directly over the pork, add 2 cups of water to the pot.  
  3. Cover the Dutch oven and bake for 1¼ hours. Adjust the oven temperature to 450 degrees and carefully uncover the pot. Bake until almost all of the liquid has evaporated (leaving mostly rendered fat) and the pork is golden brown and tender, about 30 minutes more.
  4. Serve the pork with sides as desired, and a dollop of mustard, if you like.

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Recipe by Christian Reynoso for NYTimes Cooking

Lomo Saltado (Peruvian Beef Stir-Fry)

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In the mid-19th century, Chinese and Japanese immigrants arrived in Peru, introducing ingredients, like soy sauce, ginger and rice vinegar. These Asian flavors quickly were integrated into Peruvian cuisine, giving birth to the popular Lomo Saltado, a stir-fry of beef, onions, tomatoes and soy sauce served with french fries and rice.

As beta-testers for America’s Test Kitchen, we did the trial version for Cook’s Illustrated several months back. Here, you want tender beef and crisp-tender vegetables coated in a lightly thickened, savory and tangy sauce. There should be enough sauce to coat the meat, vegetables, and French fries, which should begin to soften as they soak it up.

For starters, we were a bit apprehensive regarding the added French fries. But after eating it, we were astonished how much we liked the potatoes in the dish. They soak up some of that luscious sauce and add additional texture. We feel the rice is not necessary, but it also doesn’t diminish the meal in any way.

Fresh aji amarillo chiles can be challenging to find; look for frozen chiles in some Peruvian, Hispanic, or possibly Asian grocery stores. If unavailable, use red fresnos, red jalapeños, or orange mini bell peppers. Beef tenderloin is preferred (and expensive!) but sirloin or skirt steak will also work. We used a sirloin steak, the least expensive of the three options, and it was perfect!

TIP: Make sure to start preheating your oven for the French fries before you begin prep, so that you don’t have lag time until the oven reaches temperature.

Lomo Saltado (Peruvian Beef Stir-Fry)

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. soy sauce
  • 2 Tbsp. oyster sauce
  • 5 tsp. white wine vinegar
  • 1 lb. beef tenderloin, trimmed, cut into 2- to 2-½ inch wide strips with grain, each strip cut crosswise against grain into ½-inch-thick slices, divided
  • 4 tsp. vegetable oil, divided
  • 1 small red onion, halved and sliced through root end into ¾ inch‑thick pieces
  • 2 garlic cloves, minced
  • 2 plum tomatoes, cored, seeded, and cut into ¾-inch-thick wedges
  • 2 aji amarillo chiles, stemmed, seeded, halved, and sliced thin
  • 8 oz. french fries, cooked
  • 2 Tbsp. chopped fresh cilantro

Directions

  1. Whisk 2 tablespoons plus 1 teaspoon soy sauce, 2 tablespoons plus 1 teaspoon oyster sauce, and 5 teaspoons white wine vinegar together in small bowl and set aside. Cut 1 pound beef tenderloin, trimmed, into 2-inch-long, ½-inch-wide strips.
  2. Heat empty 14-inch flat-bottom wok over high heat until just beginning to smoke. Drizzle 1½ teaspoons vegetable oil around perimeter of wok and heat until smoking. Add half of beef and use tongs to break up any meat that clumps. Cook, without stirring, until beef is browned on bottom, about 1 minute, then stir and cook until beef is browned around edges, about 1 minute longer. Transfer beef to medium bowl. Wipe wok clean and repeat with 1½ teaspoons oil and remaining beef.
  3. Wipe wok clean, then add remaining 1 teaspoon oil; heat over high heat until just beginning to smoke. Add 1 small red onion, halved and sliced through root end into ¾-inch‑thick pieces, and cook, stirring occasionally, until beginning to brown, about 1 minute. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Transfer to bowl with beef.
  4. Return wok to high heat, add soy sauce mixture, and bring to simmer. Cook until sauce is thickened slightly, about 1 minute. Add beef mixture and simmer, stirring occasionally, until sauce is thick enough to coat ingredients but still pools slightly at bottom of wok, 1 to 2 minutes.
  5. Off heat, add 2 plum tomatoes, cored, seeded, and cut into ¾-inch-thick wedges, and 2 ají amarillo chiles, stemmed, halved, seeded, and sliced lengthwise, and toss to combine. Gently fold in 8 ounces cooked french fries. Transfer to platter, garnish with 2 tablespoons chopped cilantro, and serve.

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Recipe by David Yu for Cook’s illustrated

Weeknight Ragù Bolognese

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Ragù Bolognese over Fettuccine is one of the great classics of Italian cuisine — a deeply satisfying, soul-warming dish from the Emilia-Romagna region of northern Italy.

The aroma is heady — savory, sweet from the carrot and onion, with hints of wine and the warm, roasted depth of slowly cooked meat. The taste is profoundly comforting: rich without being heavy, complex without being fussy. It’s the kind of dish that feels like it took all day — but here you get top-quality results in one hour!

Typically, the ragù is a slow-cooked meat sauce, rich and complex in flavor. In this short-cut version, meatloaf mix is used. Beginning with a soffritto — a fragrant base of finely diced onion, celery, and carrot sweated in butter and olive oil, the meat mixture is browned into this base, then married with dry white or red wine, a modest amount of tomato paste, and heavy cream, which softens the acidity and rounds out the sauce.

Flat, ribbon-like egg pasta — such as pappardelle, fettuccine or tagliatelle — is the ideal vehicle. Its broad, slightly porous surface clings to the thick ragù beautifully, and its richness (egg yolk in the dough) complements the butteriness of the sauce. When cooked properly to al dente, it has a satisfying chew and a gentle golden color.

On the plate, the result is a lustrous, amber-brown tangle of pasta, each strand coated in a clinging, meaty sauce studded with tender bits of browned meat. It’s finished with a generous shower of freshly grated Parmesan, which melts slightly into the warmth of the dish and adds a sharp, nutty counterpoint. A drizzle of good olive oil or a knob of butter can be added at the end for gloss.

In lieu of pancetta, we used guanciale since we had exactly 4 ounces on hand.

Weeknight Ragù Bolognese

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 4 oz. piece pancetta, cut into ½-inch chunks
  • 1 medium yellow onion, finely chopped
  • 1 medium celery stalk, finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 2 garlic cloves, chopped
  • Kosher salt and ground black pepper
  • ½ cup dry red or white wine
  • 1 lb. meatloaf mix
  • 6 oz. can tomato paste
  • 1⁄2 cup heavy cream
  • 1⁄2 oz. Parmesan cheese, finely grated (1⁄4 cup); more for serving
  • 1 qt. low-sodium beef broth
  • 1⁄4 cup finely chopped fresh flat-leaf parsley

Directions

  1. On a 6-quart Instant Pot, select More/High Sauté. Add the oil, pancetta, onion, celery, carrot, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onion is translucent and the pancetta has rendered some fat, 5 to 6 minutes.
  2. Add the wine and meatloaf mix; cook, breaking up the meat in small pieces, until no longer pink, 4 to 5 minutes.
  3. Stir in the tomato paste, cream, Parmesan and 1/2 cup water, then distribute the mixture into an even layer.
  4. Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; making sure pressure level is set to High. Set the cooking time for 15 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then open the pot.
  5. Stir the parsley into the sauce, then taste and season with salt and pepper. Serve over cooked ribbon-like pasta.

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Adapted from a recipe for Milk Street

Creamy Fennel and White Bean Soup

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Creamy Fennel and White Bean Soup is a comforting and flavorful dish characterized by its smooth, velvety texture and aromatic taste. The soup typically features tender white beans (such as cannellini or great northern beans) cooked until soft and then blended or partially puréed to create a creamy base without needing heavy cream.

Fennel, with its mild anise-like flavor, is a standout ingredient that adds a subtle sweetness and a hint of licorice aroma to the soup. Other common ingredients included here are onions, garlic, vegetable or chicken broth, and olive oil. The seasonings are rosemary, chives, salt, and pepper which round out the savory profile.

For contrast, as well as a smoky-savory counterpoint, top the soup with crisped bacon. Chopped fresh chives and a squeeze of lemon juice finish it with freshness. Overall, Creamy Fennel and White Bean Soup is a nourishing, mildly sweet, and savory soup that’s perfect for a light lunch or dinner, especially during cooler months.

NOTE: Don’t fill the blender jar more than a third full of the hot soup mixture; hot liquids tend to splash out when the blender is turned on. To help prevent this, remove the cap from the blender lid and cover tightly with a kitchen towel. Start the blender on low and gradually increase the speed.

Of course, using homemade stock is always preferable. Homemade chicken stock is one of the most versatile and flavorful ingredients you can have in your kitchen. Unlike store-bought stocks, homemade stock has a richer, deeper flavor and aroma, and it is free from preservatives, artificial flavors, and excess sodium. As an added bonus, homemade chicken stock is also incredibly inexpensive, and it is an excellent way to use up kitchen scraps and leftover chicken bones.

Creamy Fennel and White Bean Soup

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 oz. bacon, finely chopped
  • 2 medium yellow onions, finely chopped
  • 1 medium fennel bulb, trimmed and finely chopped
  • 5 medium garlic cloves, smashed and peeled
  • 2 tsp. fennel seeds, finely ground
  • 3 15½-oz. cans cannellini beans, rinsed and drained, divided
  • 5 cups chicken, or vegetable broth, preferably homemade
  • 1 4-inch sprig fresh rosemary
  • Kosher salt and ground black pepper
  • 3 Tbsp. extra-virgin olive oil, plus extra to serve
  • 3 Tbsp. finely chopped fresh chives
  • Lemon wedges, to serve

Directions

  1. In a large Dutch oven over medium, cook the bacon, stirring occasionally, until crisp, about 10 minutes.
  2. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 2 tablespoons fat from the pot.
  3. Add the onions, fennel, garlic and ground fennel to the pot, cover and cook over medium-low, stirring occasionally, until the vegetables are tender, about 15 minutes.
  4. Measure out 1½ cups of the beans and set aside. Add the remaining beans to the pot along with the broth, rosemary, ½ teaspoon salt and 1 teaspoon pepper. Bring to a simmer over medium-high. Cover, reduce to medium-low and simmer for 15 minutes.
  5. Remove and discard the rosemary sprig. Let the soup cool slightly, about 15 minutes. Transfer about ⅓ of the soup to a blender. Add 1 tablespoon of the oil and puree until smooth.
  6. Transfer to a large saucepan, then repeat with the remaining soup and oil, working in batches. Add the reserved beans and heat over medium-low, stirring, until the soup is heated through, about 10 minutes.
  7. Taste and season with salt and pepper. Serve drizzled with oil, sprinkled with the bacon and chives, with lemon wedges on the side.

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Adapted from a recipe for Milk Street

Green Chile Puttanesca Pork Chops

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Piquant was my initial descriptor as I savored my first bite; delicious was a very quick second. As chef Chris Morocco from Bon Appétit explains, every pork chop is a bit different, depending on its thickness and where it has been cut along the ribs or sirloin. That means each chop is somewhat unique and they often don’t cook evenly, particularly when seared like steaks.

However, this recipe calls for a two-step cooking process that mitigates this tendency, ideally starting with thinner chops of around ½” thickness, but the technique works for thicker chops as well (which ours were). A light dusting of flour allows for a deeper sear in less time, which is followed by a very fast and gentle braise in the pan sauce, allowing the chops to cook through but stay wonderfully juicy.

The heat of store-bought pickled chiles, like jalapeños (we always have our own pickled chiles on hand) and guindillas, brings a welcome zing that integrates seamlessly with the salty elements of puttanesca (made with pantry staples like olives and capers) and acts like a counterweight to rich pork chops.

With only two of us for dinner, and not wanting leftovers (unusual for us), we created the dish using only two chops, but did not decrease the other ingredients (except the flour, way too much!) You can easily cut that amount of flour by half, or more (which is indicated in ingredients list below).

Our accompaniment was sautéed baby spinach with garlic (yes, more!). If you would like to pair with a starch, polenta would make a good choice.

Green Chile Puttanesca Pork Chops

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ½ cup, all-purpose flour; plus 2 tsp. from dusting leftovers for sauce
  • 4 ½”-thick pork rib chops (look for the most marbled ones you can find), preferably bone-in (1½–2 lb.)
  • Kosher salt, freshly ground pepper
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 large shallot, thinly sliced into rings
  • 8 garlic cloves, crushed
  • ½ cup pitted Castelvetrano or other green olives
  • ¼ cup (or more) halved or sliced pickled jalapeños or guindilla peppers
  • 2 Tbsp. drained capers
  • ¼ cup fresh lemon juice
  • 4 Tbsp. unsalted butter, cut into pieces

Directions

  1. Place 1 cup all-purpose flour in a shallow bowl. Season four ½”-thick pork rib chops, preferably bone-in (1½–2 lb.), with kosher salt and freshly ground pepper; lightly dredge in flour, shaking off excess. Heat 2 tablespoons. extra-virgin olive oil in a large skillet over medium-high. Working in batches if needed, cook pork chops until deep golden brown underneath, about 5 minutes. Turn; cook until light golden on other side, about 2 minutes. Transfer to a plate.
  2. Reduce heat to medium; pour remaining 1 tablespoons extra-virgin olive oil into pan. Add 1 large shallot, thinly sliced into rings, and 8 garlic cloves, crushed, and cook, stirring often, until softened and light golden around the edges, 3–4 minutes.
  3. Add 2 teaspoons of leftover flour; cook, stirring constantly, until aromatics are coated, about 1 minute. Add ½ cup pitted Castelvetrano or other green olives, ¼ cup halved or sliced pickled jalapeños or guindilla peppers, 2 tablespoons drained capers, and 1 cup water and cook, stirring constantly and scraping up any browned bits, until sauce is simmering and beginning to thicken, about 2 minutes. Add ¼ cup fresh lemon juice and 4 Tbsp. unsalted butter, cut into pieces, and swirl pan until butter is incorporated. Taste sauce; season with salt and add more jalapeños and/or some brine if needed.
  4. Return pork chops to pan, reduce heat to medium-low, and bring sauce to a gentle simmer. Cook, basting with sauce, just until warmed and cooked through, 3–4 minutes. Transfer pork chops to a platter and top with sauce and cilantro.

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Adapted from a recipe by Chris Morocco for Bon Appétit

Baked Potatoes for Two with Broccoli Cheese Topping

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These babies are a meal in themselves, and that’s exactly what we had for dinner recently. Sometimes a perfectly cooked baked potato can be just as satisfying as a fancy gratin.

To produce baked potatoes with an evenly fluffy interior, their ideal doneness temperature is 205 degrees. Baking them in a hot (450-degree) oven prevents a leathery “pellicle” from forming underneath the peel.

To season the skin, coat the potatoes in salty water before baking; crisp the skin by painting it with vegetable oil (do not use olive oil as it will burn at such a high temp) once the potatoes are cooked through, and then bake the potatoes for an additional 10 minutes.

Adding a broccoli cheese sauce topping elevates these spuds to another level. Make sure to use a good quality Parmesan. Grate it from a block cheese to avoid a grainy effect. The sauce can easily be cut in half if desired (which we did, but then wished we had made the full amount).

Baked Potatoes for Two with Broccoli Cheese Topping

  • Servings: 2
  • Difficulty: easy
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TIP: For a silky smooth sauce, wait until the Monterey Jack and cheddar are thoroughly integrated before you add the Parmesan. If the sauce gets too thick, whisk in 1 tablespoon of hot water.

Ingredients

  • Salt and pepper
  • 2 12-oz. russet potatoes, unpeeled, each lightly pricked with fork in 6 places
  • 2 tsp. vegetable oil

Broccoli Cheese Sauce

  • 12 oz. broccoli, florets cut into 1-inch pieces
  • 1 Tbsp. vegetable oil
  • Salt and pepper
  • 1 Tbsp. unsalted butter
  • 4 tsp. all-purpose flour
  • 1⁄4 tsp. dry mustard
  • 1⁄8 tsp. cayenne pepper
  • 1 cup half-and-half
  • 1⁄2 cup water
  • 1⁄2 cup shredded Monterey Jack cheese
  • 1⁄2 cup shredded sharp cheddar cheese
  • ¼ cup Parmesan cheese, grated from a block

Directions

  1. Potatoes: Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in ½ cup water in medium bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. (If you have time, turn the potatoes in the water several times over 15 minutes.) Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, about 1 hour. (Depending on the size of your potatoes, this could take longer.)
  2. Add a quarter-sized rimmed baking sheet (in same oven as potatoes) and heat for 15 minutes. This will be used to bake the broccoli.
  3. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.
  4. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste.
  5. Broccoli Cheese Sauce: While potatoes are roasting, toss broccoli florets with oil, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl.
  6. Arrange broccoli in single layer on heated rimmed baking sheet. In the same 450° degree oven, after the potatoes have cooked for about 50 minutes, roast the broccoli until spotty brown, about 15-18 minutes, turning florets halfway through cooking.
  7. Meanwhile, melt butter in medium saucepan over medium heat. Add flour, mustard, and cayenne and cook, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in half-and-half and water and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, 8 to 10 minutes.
  8. Off heat, whisk in Monterey Jack and cheddar until smooth. Stir in Parmesan until smooth. Season with salt and pepper. Top potatoes with roasted broccoli, pour sauce over broccoli and serve immediately. Sprinkle with a touch of paprika, if desired.

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Adapted from recipes for America’s Test Kitchen

Creamy Braised Chicken with Bacon and White Wine

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Let’s face it, chicken thighs are one of the most versatile and forgiving proteins to work with, and the options to create an amazing dish are boundless. Example, also known as Blanquette de Poulet, this weeknight-friendly comforting dinner comes together with a silky white wine sauce, tender chicken and vegetables. Cooking something en blanquette refers to the French method of preparing white meat in a white sauce.

This homey French stew is typically made with veal (blanquette de veau), but chicken (blanquette de poulet) and other meats can be used as well, such as this recipe. To make it, simmer veal and vegetables in stock until tender, remove the meat, and thicken the broth with a roux to make a sauce velouté—essentially a béchamel with a base of chicken stock instead of milk.

Finally, a mixture of cream and egg, called a “liaison” in French, thickens the sauce further, adding richness and a super silky texture — but no egg is used here. The meat is returned to the pot along with some sautéed mushrooms, and the dish is served with rice, bread, or egg noodles (our choice).

Note: Leftovers can be refrigerated in an airtight container for up 3 days. Reheat by gently simmering over medium-low heat until warmed through. Avoid bringing it to a rapid boil, which can cause the sauce to split.

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 slices thick-cut bacon, cut into 1/4-inch pieces
  • 2 lbs. bone-in, skin-on chicken thighs, patted dry
  • Kosher salt and black pepper to taste
  • 8 oz. cremini mushrooms, stemmed and sliced into 1/4-inch pieces
  • 1/2 medium yellow onion, finely diced
  • 1 large carrot, cut into a ½-inch dice
  • 1 large celery rib, finely diced
  • 1 cup dry white wine, such as riesling or sauvignon blanc
  • 1 cup low-sodium chicken broth, homemade or store-bought, or water
  • 4 tsp. cornstarch
  • 1/2 cup heavy cream
  • Crusty bread, egg noodles, or cooked farro, for serving

Directions

  1. In a 5-quart Dutch oven set over medium-low heat, cook bacon, stirring occasionally, until fat has rendered and bacon is crispy, about 8 minutes. Using a slotted spoon, transfer bacon to a small bowl. Increase heat to medium-high.
  2. Lightly season chicken all over with salt and pepper, then place it skin-side-down in the Dutch oven. Cook until well browned, 5 to 7 minutes per side. Using tongs, remove the chicken to a plate. Pour all but 2 tablespoons of fat from Dutch oven; discard excess fat.
  3. Add mushrooms, onion, carrots, and celery to Dutch oven and cook over medium-high heat, stirring occasionally, until vegetables are tender and onion and celery are translucent, about 7 minutes. Using a wooden spoon, scrape fond from bottom and sides of pot. Return bacon and chicken to the pan; nestle chicken skin-side-up among the vegetables. Add wine and 1 cup low-sodium chicken broth or water, and season generously. (Liquid should reach about 2/3 of the way up sides of the chicken; add more water as needed.)
  4. Bring to a simmer, then reduce heat to low. Cover pot and gently simmer until the vegetables are soft and the meat is tender, 45 to 55 minutes. Using tongs, remove chicken to a plate; set aside.
  5. Bring to a simmer, then reduce heat to low. Cover pot and gently simmer until the vegetables are soft and the meat is tender, 45 to 55 minutes. Using tongs, remove chicken to a plate; set aside.
  6. In a small bowl, whisk cornstarch and 3 tablespoons cold water to combine. Pour cornstarch slurry into braising liquid; stir well to combine and cook until sauce is thick enough to coat back of a spoon, about 3 minutes. Remove from heat and stir in cream until well-combined. To serve, place individual thighs onto plates and ladle the vegetables and sauce over the top. Serve with crusty bread, egg noodles, or cooked farro.

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Adapted from a recipe by Zola Gregory for SeriousEats.com