Court-Bouillon (Louisiana Seafood Stew)

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Healthy, nutritious and delicious. Court-bouillon is a richly flavored Creole and Cajun seafood stew, and it’s quite different from the more delicate French broth of the same name. The base of this hearty stew is a combination of roux, the Creole trinity (bell pepper, onion and celery), crushed tomatoes and seafood stock. It’s traditionally prepared with redfish, though you’ll find recipes that incorporate a variety of seafood.

Here, mild tilapia (our choice) or cod are poached in the tomato broth, contributing flavor and savoriness. The slices of lemon that are stewed alongside add citrusy bursts that enhance the fish and broth, and are a hallmark of this dish. The original recipe calls for 2 large lemons. This may be a bit too tart for some, so use only one large lemon, or two small if that’s the case.

If you have any leftovers, remove the lemon slices, otherwise when you reheat, the stew could become bitter. Using homemade shellfish stock is your best bet for the most flavor and health benefits. Even as leftovers, the stew was delicious!

Court-Bouillon (Louisiana Seafood Stew)

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1½ lbs. firm white skinless fish fillets, such as tilapia or cod
  • Salt and black pepper
  • 6 Tbsp. unsalted butter
  • ⅓ cup all-purpose flour
  • 1 large yellow onion, chopped
  • 3 celery stalks, chopped
  • 1 small green bell pepper, seeded and roughly chopped
  • 8 oz. mushrooms, roughly chopped
  • 4 garlic cloves, minced
  • 1 (15-oz.) can crushed tomatoes
  • 2 cups seafood stock , preferably homemade
  • 2 bay leaves
  • 4 thyme sprigs
  • 2 lemons, sliced and seeds removed
  • ⅓ cup chopped flat-leaf parsley leaves and tender stems, plus more for serving
  • ⅓ cup chopped scallions, plus more for serving
  • 1 tsp. dried basil
  • 1 to 2 tsp. hot sauce, to taste, such as Crystal Louisiana Hot Sauce
  • Cooked rice (optional), for serving

Directions

  1. Cut the fish into 2-inch pieces. Season all over with salt and pepper. Cover and set in the refrigerator while preparing the stew. 
  2. In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes. 
  3. Add the onion, celery, bell pepper and mushrooms, plus a large pinch of salt. Increase the heat to medium and cook until softened, stirring occasionally and scraping the bottom of the pot as necessary, about 8 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Stir in 1 teaspoon salt and ½ teaspoon pepper. 
  4. Stir in crushed tomatoes, stock, bay leaves, thyme sprigs, lemon slices, parsley, scallions and basil, scraping the bottom of the pot. Increase the heat to bring the stock to a hearty simmer. Once simmering, reduce the heat to low and cover with the lid. Let simmer for 15 minutes, stirring once or twice.
  5. Stir in the hot sauce, if using, and taste, adjusting the seasoning as desired. 
  6. Add the fish to the pot and bring to a simmer, increasing the heat slightly if necessary. Once simmering, cook the fish, stirring gently and occasionally, until opaque and just starting to flake, 5 to 10 minutes. 
  7. Ladle into bowls and enjoy with rice, if desired.

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Recipe by Vallery Lomas for NYTimes Cooking

Glazed Pork Tenderloin with Gingery Carrots

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It was literally LOVE at first bite with a colorful palette and awesome flavors! This easy pork tenderloin dish takes cues from teriyaki and tastes best if marinated well in advance of cooking. A full night in the fridge is ideal, but plan for an hour at the very least. Now we didn’t realize this ahead of time, so the pork marinated only about 1 1/2 hours, and it was fantastic, so imagine the flavor after many more hours getting happy!

And be sure to pull the tenderloins out of the oven a bit early, since the meat is very lean and will be unpleasantly dry if overcooked. Finally, spoon those lush pan juices over the meat and serve with the accompanying French-style buttered carrots — which were amazing in, and of, themselves. In fact, we would double the amount of carrots to two pounds (keeping the other ingredients the same.)

While we drooled over our first taste, this meal went promptly on our company-worthy list. Selecting the multicolored carrots adds an additional enhancement to the dish; and serving with a side of Melting Sweet Potatoes was brilliant.

The melting potatoes can be made with white or sweet potatoes, with the latter making a perfect accompaniment for this dish. I think we fell in love all over again, at least with this uncomplicated meal… Literally, every bite melted in the mouth, with pleasure…

Glazed Pork Tenderloin with Gingery Carrots

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 pork tenderloins (about 1¼ lbs. each)
  • ½ cup soy sauce
  • ½ cup mirin
  • ¼ cup brown sugar
  • 4 garlic cloves, grated
  • 1 Tbsp. toasted sesame oil
  • ¼ teaspoon ground cayenne
  • 1 lb. young slender carrots, cut into 2-inch batons
  • 6 Tbsp. unsalted butter
  • 1 (1-inch) piece fresh ginger, peeled and slivered
  • 1 tsp. kosher salt (such as Diamond Crystal)
  • ½ tsp. crushed red pepper
  • Chives or scallions, for garnish
This platter reveals only one tenderloin sliced with all of the carrots.

Directions

  1. Place pork tenderloins in a shallow baking dish. Stir together soy sauce, mirin, brown sugar, garlic, sesame oil and cayenne.
  2. Pour mixture over pork and coat well. Cover and marinate for at least 1 hour or up to 24 hours, turning occasionally. The longer, the better, if you have the opportunity.
  3. Bake at 375 degrees until a thermometer registers 130 degrees, about 30 minutes. Pan juices should have thickened and become syrupy — if not, remove the pork and return the pan with sauce to the oven for a few minutes. (Alternatively, transfer to a small saucepan and reduce juices briefly over high heat.) Cover loosely and let rest for 15 to 20 minutes. Pork tenderloin is very lean, so be careful not to overcook or it will be dry.
  4. Meanwhile, cook the carrots: Place carrots, butter and ginger in a large skillet or a low, wide saucepan. Add salt and 2 cups water. Cook over high until boiling, then reduce to a brisk simmer and cook, uncovered, until the water has evaporated and carrots are tender, stirring occasionally, about 15 minutes. Sprinkle with a pinch of crushed red pepper.
  5. Reheat pork briefly in a low (250-degree) oven, if necessary. Slice ¼-inch thick at an angle and spoon pan juices over. Surround with carrots and shower with snipped chives or scallions.

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Recipe by David Tanis for NYTimes Cooking

Melting Sweet Potatoes

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What makes these sweet potatoes so special is their texture. Often, roasted sweet potatoes are either mushy and bland or crispy but dried out. Here, you get the best of both worlds — with seemingly little effort.

All you have to do is flip the potatoes once at the 15 minute mark. Flip again in another 15 minutes and add the broth, then back into the hot oven for the last 15 minutes. You have sweet potatoes that are browned and crispy on the edges with the most decadently creamy center (they actually do melt in your mouth).

This dish can also be made using Yukon Golds (shown below) instead of sweet potatoes.

Melting Sweet Potatoes

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. unsalted butter, melted
  • 2 Tbsp. olive oil
  • 3/4 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 pounds uniformly sized medium sweet potatoes (4 to 5), peeled if desired and cut crosswise into 1-inch-thick rounds
  • 1 Tbsp. coarsely chopped fresh rosemary leaves (from about 3 sprigs)
  • 1 cup low-sodium vegetable or chicken broth
  • 4 cloves garlic, peeled and smashed

Substitutions: You can substitute any combination of chopped fresh hearty herbs (such as thyme, sage, or oregano) for the rosemary.

Directions

  1. Heat the oven to 500°F.
  2. Stir 2 tablespoons melted unsalted butter, 2 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper together in a large bowl until combined. Add 2 pounds cut sweet potatoes (peeled if desired) and 1 tablespoon coarsely chopped fresh rosemary leaves, and toss well to coat.
  3. Transfer the potatoes cut-side up to a 9×13-inch metal baking pan (avoid glass, as it could shatter) or rimmed baking sheet (quarter sheet pan) and arrange in a single layer. Drizzle any remaining butter mixture over the potatoes.
  4. Roast until the sweet potatoes easily release from the pan with tongs and the bottoms are light golden-brown, about 15 minutes. Flip the rounds and roast until the bottoms and tops are deep golden-brown, about 15 minutes more.
  5. Remove the pan from the oven. Carefully pour 1 cup low-sodium vegetable broth into the pan and add 4 peeled and smashed garlic cloves. Return to the oven and roast until the potatoes are very tender and most of the broth is absorbed, about 15 minutes.

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Recipe from TheKitchn.com

Speedy Chicken Stroganoff

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This chicken stroganoff recipe from Bon Appétit delivers everything you love about the classic: savory mushrooms, a tangy-creamy sauce, and plenty of comfort — minus the beef. Inspired by traditional beef stroganoff, this streamlined version swaps in quick-cooking, thin-cut boneless, skinless chicken breasts for a faster, lighter weeknight dinner that still tastes rich and deeply satisfying.

For a comforting meal in under an hour, thin-cut chicken breasts cook quickly and brown beautifully, while a splash of white wine, Dijon mustard, and crème fraîche make a silky, deeply savory sauce. We served over mushroom tagliatelle but other options are egg noodles, rice, or mashed potatoes.

Most stroganoff recipes call for sour cream, which tends to break when cooked at too high a heat. Here, crème fraîche is swapped in because it has a higher fat content, allowing it to remain stable. The result is a supremely creamy sauce that clings to the chicken and mushrooms without breaking.

NOTES: If you want to save yourself a few bucks, buy ordinary boneless chicken breasts and pound them down to a thinner thickness. The directions indicate to cook the mushrooms in a single layer, undisturbed. There were too many shrooms for a single layer, so you may have to stir them an occasionally until they shrink and almost fit into one layer and turn deep golden brown.
Finally, we suggest powdering the cutlets (after they’ve been seasoned with salt and pepper), with a light dusting of flour—it helps retain their moisture.

FYI, this dish is best enjoyed shortly after it’s made. The leftover sauce can be tricky to reheat, and breast meat can dry out quickly.

Speedy Chicken Stroganoff

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 small thin-sliced skinless, boneless chicken breasts (about 1½ lb. total)
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
  • Freshly ground pepper
  • 7 Tbsp. (or more) extra-virgin olive oil, divided
  • 1 lb. cremini mushrooms, sliced ¼” thick
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • ½ cup dry white wine
  • 1 Tbsp. all-purpose flour, (plus more for dusting)
  • ½ tsp. paprika
  • 1½ cups chicken broth, preferably homemade
  • ⅓ cup crème fraîche
  • 3 Tbsp. unsalted butter, cut into pieces
  • 1 tsp. Dijon mustard
  • 2 dashes Worcestershire sauce
  • Chopped parsley and cooked egg noodles, mashed potatoes, steamed rice, or country-style bread (for serving)

Directions

  1. Lightly season 4 small thin-sliced skinless, boneless chicken breasts (about 1½ lb. total) all over with kosher salt and freshly ground pepper. Heat 3 tablespoons extra-virgin olive oil in a large skillet over medium-high. Working in 2 batches and adding more oil between batches, cook chicken in a single layer, undisturbed, until golden brown underneath, about 5 minutes. Turn and cook on other side until nearly cooked through, 2–3 minutes. Transfer to a plate. (The pan may have browned bits stuck to it, but that flavorful fond will be deglazed shortly.)
  2. Increase heat to high; add 2 tablespoons extra-virgin olive oil to pan. Arrange 1 pound cremini mushrooms, sliced ¼” thick, in pan in a single layer as much as possible and cook, undisturbed, until golden underneath, about 4-5 minutes. Stir; season lightly with salt (this will help draw out water from the mushrooms) and cook, undisturbed, until golden, about 5 minutes. Continue to cook, stirring occasionally, until liquid released from mushrooms is mostly evaporated and mushrooms are deep golden brown, 2–3 minutes more. Transfer to a large plate, spreading out to keep from steaming.
  3. Reduce heat to medium and heat remaining 2 tablespoons extra-virgin olive oil in pan. Add 1 medium onion, thinly sliced, and 4 garlic cloves, thinly sliced, season with salt and pepper, and cook, stirring occasionally, until slightly softened, 3–4 minutes. Add ½ cup dry white wine; simmer, stirring occasionally and scraping up any browned bits, until almost completely evaporated, 1–2 minutes. Add 1 tablespoon all-purpose flour and ½ teaspoon paprika; cook, stirring constantly, until a thin film starts to form on bottom of pan, 30–60 seconds. Gradually pour in 1½ cups low-sodium chicken broth, stirring constantly. Increase heat to medium-high; bring to a rapid simmer and cook until sauce is thick enough to lightly coat a spoon, about 3 minutes.
  4. Reduce heat to low; add ⅓ cup crème fraîche, 3 tablespoons unsalted butter, cut into pieces, 1 teaspoon Dijon mustard, 2 dashes Worcestershire sauce, and ½ teaspoon Diamond Crystal or ¼ teaspoon Morton kosher salt. Cook, stirring often, until butter is melted and emulsified, about 2 minutes. Taste sauce; season with more salt if needed. Return chicken and mushrooms to pan and cook, basting with sauce with a large spoon, until warmed through, about 1 minute. Remove from heat; top stroganoff with chopped parsley. Serve over cooked egg noodles, mashed potatoes, steamed rice, or country-style bread.

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Recipe by Hana Asbrink for Bon Appétit

Moroccan-Inspired Beef Stew with Ras El Hanout

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As we were contemplating our upcoming weekly menus, a huge Winter storm was forecast for the weekend across a large swath of the United States, so a comforting beef stew seemed like a cozy way to hunker down and whittle away the afternoon.

Moroccan-Inspired Beef Stew with Ras el Hanout is a rich and aromatic dish known for its deep, layered flavors. The key technique that elevates this stew is browning the beef chunks on all sides over high heat before braising. This step is crucial: as the beef browns, it undergoes the Maillard reaction, which creates a beautifully caramelized crust. This crust forms a complex, savory flavor base that is both deeply satisfying and slightly sweet from the caramelization.

When the browned beef is then braised in the broth, these savory, caramelized notes infuse the liquid, enriching it with a robust depth. The broth becomes much more than just a cooking medium: it carries the essence of the meat, boosting the stew’s overall savoriness. Yum!

This rich, meaty depth perfectly complements the fragrant and warm spices of ras el hanout—a traditional Moroccan spice blend that can include cinnamon, cumin, coriander, ginger, turmeric, cardamom, and sometimes floral or peppery undertones. The spices bring brightness, warmth, and a subtle complexity that balances the meat’s richness. Together, the caramelized beef flavor and the aromatic spices create a harmonious stew that feels both comforting and exotic, with every spoonful offering layers of taste and enticing aromas.

Instead of cooking the stew entirely on the stovetop, we braised it in a 300°F oven for two hours before adding the greens and chickpeas. (Adding a piece of parchment paper under the lid helps prevent the loss of liquid.) Then it went back into the oven, covered for another 20 minutes. To complete the meal, serve with a side salad.

NOTE: The stew can be cooled down and refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.

About that storm… It was definitely a day to stay indoors…

Moroccan-Inspired Beef Stew with Ras El Hanout

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 2 1/2 lbs. boneless beef chuck or other stewing beef, trimmed of excess fat and cut into 1- to 1 1/2–inch chunks
  • Kosher salt
  • 1/4 cup extra-virgin olive oil, divided
  • 2 medium yellow onions, diced 
  • 3 medium cloves garlic, minced
  • 1 Tbsp. tomato paste
  • 2 tsp. homemade or store-bought ras el hanout
  • 2 cups homemade beef stock, or store-bought low-sodium chicken broth, plus more if needed
  • 1 tsp. honey
  • 1 small bunch cilantro, tied with kitchen string into a bundle, plus chopped cilantro for serving (optional)
  • 8 oz. sturdy greens, such as collard, lacitino kale, or Swiss chard, thick central stems removed (which, for chard, can be chopped up and thrown in the pot), leaves cut crosswise into 1-inch-wide strips
  • 1 15.5-oz. can chickpeas, drained and rinsed
  • Cooked couscous, bread, or rice, for serving

Directions

  1. Pat beef dry with paper towels and season all over with salt. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon (15 ml) oil over medium-high heat until shimmering. Add half of beef and cook, turning occasionally (wait until beef releases easily from the bottom of the pot with a gentle lift), until well browned on all sides, 8 to 10 minutes; transfer to a large plate. Repeat with 1 tablespoon (15 ml) oil and remaining beef.
  2. In now-empty Dutch oven or pot, reduce heat to medium and add remaining 2 tablespoons (30 ml) oil. Add onion and cook, stirring occasionally, until softened and just beginning to brown, 3 to 5 minutes. Add garlic, tomato paste, and ras el hanout and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return seared meat to pot and add stock or broth, 1 teaspoon salt, and honey and stir to combine.
  3. Add cilantro bundle, increase heat to medium-high and bring to a boil, then cover pot, reduce heat to low, and simmer, adjusting heat as needed to maintain a gentle simmer, until beef is fork-tender, 2 to 2 3/4 hours; stir every 30 minutes or so to prevent sauce from sticking to bottom of pot. OR, after adding the cilantro bundle, braise in a 300°F oven for 2 hours and not have to worry about sticking and stirring.
  4. Stir in collard greens and chickpeas. There should be enough liquid to partially cover the ingredients; if necessary, add a little more stock or water. Cover pot and simmer until collard greens are tender, 15 to 20 minutes.
  5. Off heat, discard cilantro bundle and season to taste with salt, if needed. Using a ladle or wide spoon, skim any excess fat from top of stew. Sprinkle individual portions with chopped cilantro, if desired, and serve with bread or cooked couscous or rice.

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Adapted from a recipe by Nargisse Benkabbou for Serious Eats

Roasted Fennel with Gruyère and Thyme

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Roasted Fennel with Gruyère and Thyme is a savory and aromatic dish that highlights the sweet, mellow flavor of fennel, enhanced by the nutty, creamy richness of Gruyère cheese and the earthy fragrance of fresh thyme. A welcome relief to serving the same old everyday side dishes.

The recipe features fennel bulbs that are cut into wedges and roasted until tender and caramelized. Roasting mellows the fennel’s natural sharpness and brings out a subtle sweetness with a slightly crisp, golden edge. After roasting, the fennel is topped with shredded Gruyère cheese, which melts beautifully, creating a luscious, creamy layer of molten cheese with a slightly nutty and salty depth.

Sprinkled throughout are fresh thyme leaves, which add a fragrant, herbal note that complements both the fennel and the cheese perfectly. A drizzle of olive oil and a touch of salt and pepper are added before roasting to enhance flavors further. Serve with jammy lemon wedges for a squeeze of brightness.

This dish is great as an appetizer or part of a vegetable platter; or can be served hot as a side dish with roasted meats or poultry.

TIP: The original recipe indicates the dish serves 4, which means about a half (2 quarters) of a small fennel bulb per person. Three servings is more realistic, in which case you may want to cut each bulb into 6 wedges. The upside is that they’ll roast faster. As it was, our wedges took 40 minutes to become fork-tender.

Instead of just plopping the the lemon wedges on the plate for serving, add them to the baking sheet for the last 15 minutes of roasting the fennel, so they get jammy. Then after topping with the cheese and thyme, place the baking sheet back in the oven for about 1 minute to melt the cheese. Zest the lemon over the fennel just before serving.

Roasted Fennel with Gruyere and Thyme

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 2 small heads fennel, trimmed and quartered, leaving some of the core intact
  • 1⁄4 cup finely shredded Gruyère cheese, abut 1 oz.
  • 1 tsp.lemon zest
  • 1⁄2 tsp. chopped fresh thyme
  • Lemon wedges for serving.

Directions

  1. Preheat oven to 425°F. Line a small rimmed baking sheet with parchment paper.
  2. In a medium bowl stir together the olive oil, 1/2 teaspoon salt and 1/4 teaspoon ground pepper. Toss with hands to coat. Place fennel , cut sides down, in the prepared pan.
  3. Roast fennel until tender and cut sides are browned, about 35-40 minutes.
  4. Sprinkle with cheese and thyme, place back in oven for 1 minute. Zest with lemon and serve immediately.

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Adapted from a recipe from Better Homes and Garden Magazine

Cardamom Coffee Banana Bread

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With several bananas nearing their beyond-ripe cycle of life, I was on the search for an “elevated” banana bread, and this intriguing recipe from NYTimes Cooking enticed me. The content noted that adding cardamom to coffee is a well-loved practice throughout the Middle East and one that plays off each ingredient’s traits.

Sweet, floral cardamom mellows the acidity of coffee while coffee’s inherent bitterness keeps the peppery, menthol-like notes of the spice from overpowering. Here, the couple transforms a humble banana bread, perfuming it with extra warmth, while chopped dark chocolate adds richness.

An optional coffee drizzle ensures this loaf is eye-catching but if you’d rather keep things simpler, sprinkle it with coarse turbinado sugar before baking to lend a touch of sparkle as well as pleasant crunch. (For a slight extra punch, we decided to replace the water in the glaze with bourbon, which of course changed the color from white to caramel.)

The Ghirardelli chocolate bar was a total of 4 ounces, so I made the executive decision to include the entire amount, 25% more than the recipe called for. No one seemed to mind… 😉 ! When you get around to eating it, try a schmear of ghee on a slice and zap it in the microwave for 20 seconds. Bellissimo!

NOTES: If you’re caffeine-sensitive, look for decaf instant espresso powder, which can be a little harder to find but is available online. The cooled banana bread, without the glaze, can be tightly wrapped and frozen for up to 3 months. Let it thaw at room temperature at least 4 hours or up to overnight before glazing and serving. Alternatively, the bread can be baked and glazed up to a day ahead of time and stored, loosely covered, at room temperature.

You’ll want your bananas to be much riper than these.

To achieve the best flavor and texture in banana bread, use very ripe bananas by following these points:

  • Ripe bananas are sweeter, enhancing the overall flavor of the bread.
  • They provide natural moisture, resulting in a softer texture.
  • The starches in ripe bananas break down into sugars, improving sweetness.
  • Overripe bananas mash easily, making them easier to incorporate into the batter.
  • They contribute to a richer banana aroma, elevating the bread’s appeal.
  • Using ripe bananas reduces the need for added sugars in the recipe.

Cardamom Coffee Banana Bread

  • Servings: 1 loaf, 8-10 slices
  • Difficulty: easy
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Ingredients

  • 3 very ripe large bananas (about 1 lb.) 
  • ⅔ packed cup light brown sugar
  • ½ cup unsalted butter (1 stick), melted and slightly cooled
  • ⅓ cup sour cream, OR whole-milk Greek yogurt
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1½ Tbsp. instant espresso powder
  • 1 tsp. ground cardamom, preferably freshly ground
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 3 oz. dark (bittersweet) chocolate, chopped (about ½ cup)

For the Coffee Drizzle

  • 2 tsp. instant espresso powder
  • ⅓ cup unsifted powdered sugar
  • 2 tsp. water, OR bourbon
  • Pinch kosher salt

Directions

  1. Heat oven to 350 degrees. Line a 9-by-5-inch loaf pan with parchment paper to form a sling that hangs over the two long sides.
  2. In a large bowl, mash the bananas with a fork or potato masher until mostly smooth (a few lumps are okay). Add the brown sugar, melted butter, sour cream, eggs and vanilla extract and whisk to combine.
  3. Add the flour, espresso powder, cardamom, baking soda and salt and stir until just combined; do not overmix. Stir in the chocolate.
  4. Transfer the batter to the prepared pan and spread into an even layer. Bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached—start checking after 50 minutes, but it might take a little longer depending on your oven.
  5. Let cool for 10 minutes in the pan. Meanwhile, make the coffee drizzle, if using: While the banana bread is cooling, combine espresso powder and 2 teaspoons water (or bourbon) in a small bowl to dissolve. Add the powdered sugar and stir with a fork until smooth.
  6. Run a knife around the sides of the bread to loosen it then grasp the parchment paper sling and lift the bread out of the pan onto a wire rack. Peel off the parchment paper from the sides (not the bottom) of the bread and drizzle the glaze over the top, if using (any excess will fall onto the peeled-off parchment). Let cool completely before removing the parchment paper from the bottom of the bread and slicing.

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Recipe by Sheela Prakash for NYTimes Cooking

Russ’s Beef and Barley Soup

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We had recently purchased some beautiful beef shanks — which we hardly ever find at the supermarket — and being in the grips of a prolonged deep-freeze, a comforting beef and barley soup seemed like a no-brainer. It was also an opportunity to use up some herbs that were nearing their expiration date (if you know what we mean).

Now you can do it the old-fashioned way, or use a slow cooker or pressure cooker to streamline the process. Here, The Hubs opted for the quick method, which is ideal for busy individuals, as it allows for hands-off cooking and produces incredibly tender and juicy beef shank.

In the world of culinary arts, beef shank holds a revered position due to its delectable taste and versatility in a wide array of dishes. From hearty stews to succulent braised dishes, beef shank has long been cherished for its ability to transform humble ingredients into gourmet delicacies. It contains a high amount of connective tissue, which breaks down during the cooking process, creating a velvety mouthfeel and added depth of flavor.

The small amount of fish sauce added at the end is optional, but we urge you to use it. It adds a good dose of umami.

Russ's Beef and Barley Soup

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 4 lbs. meaty beef shanks, trimmed of excess fat
  • Kosher salt and freshly ground black pepper
  • 4 Tbsp. (1/4 cup) neutral oil, divided
  • 8 oz. cremini mushrooms, cleaned and roughly chopped
  • 4 large carrots (15 oz.), 3 diced and 1 left halved, divided
  • 2 large yellow onions, diced, and 1 small yellow onion, halved
  • 3 large ribs celery, 2 diced and 1 halved, divided
  • 2 Tbsp. tomato paste
  • 4 cloves garlic, peeled and lightly crushed
  • 1 cup dry white wine
  • 2 quarts beef broth, preferably homemade, or use chicken stock
  • 4 sprigs fresh thyme, or more to taste
  • 1 tsp. dried rosemary, crumbled, or 1 Tbsp. of fresh, chopped
  • 2 bay leaves
  • 1 cup pearled barley, rinsed and drained
  • 1/2 tsp. Asian fish sauce (optional), or more to taste

Directions

  1. Season shanks generously on both sides with salt and pepper. In a pressure cooker, heat 3 tablespoons oil over medium-high heat until lightly smoking. Working in batches if necessary, add shanks and cook, turning occasionally, until well browned on all sides, about 5 minutes per side. Transfer to a large platter.
  2. Add diced carrot, diced onion, diced celery, and chopped mushrooms to pressure cooker and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Add tomato paste and combine well with the vegetables. Cook an additional 2 minutes, stirring frequently. Scrape vegetables into a heatproof bowl and set aside.
  3. Add remaining 1 tablespoon oil to pressure cooker and heat over medium-high heat until shimmering. Add remaining carrot halves, halved onion, and halved celery rib, along with garlic cloves, and cook, stirring occasionally, until browned in spots, about 4 minutes. Add wine to pot and cook, scraping up any browned bits from bottom of pot, until wine comes to a simmer and alcohol smell cooks off, about 4 minutes.
  4. Add stock, thyme, bay leaf, rosemary, reserved beef and any accumulated juices, to pressure cooker; the liquid should just cover all the other ingredients. Close cooker, bring to high pressure, and cook for 45 minutes. Allow pressure to release naturally for 15 minutes, then release any remaining pressure using pressure release valve. Remove beef and set aside to cool. Using a spider or similar tool, remove and discard the herbs and vegetables.
  5. While the beef is cooking, bring 3 cups of water (or a combination of water and broth) and 1 teaspoon salt to a boil in a medium saucepan. Add the barley and stir. Reduce the heat to a simmer. Cover and cook the barley for 30 minutes. Set aside off the heat. If there is any liquid remaining in the pot after cooking, be sure to drain it off before adding it to the soup.
  6. When the shanks are cool enough to handle, remove the bones (be sure to scoop out the marrow to add to the soup!) and discard any large pieces of fat. Cut or shred beef into bite-size pieces.
  7. Bring the broth in the pressure cooker back to a simmer. Stir in reserved diced vegetables, meat, and barley. Stir well and simmer for about 10 minutes. Add fish sauce, if using, and season to taste with salt and pepper.

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Loaded Sweet Potatoes with Gochujang Turkey

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While we don’t have a typical weekday meal “rotation,” for those that do, every now and then, it is fun to throw a surprise into the mundane. Well, this versatile dish is a dinner that can be dressed up, down, and sideways depending on whom you’re feeding.

And you can up the pizzaz with sour cream, yogurt, or shredded cheese as additional toppers for the sweet potatoes. Or why not put the meat mixture between toasted buns for a version of Sloppy Joes? The Hubs dubbed them Korean Sloppy Joes.

Swap in harissa paste or Thai red curry paste for the gochujang. In the spirit of meal prepping, consider doubling the meat mixture and freezing half as a gift to your future self. (Wish we would have done that 😦 )

The timing will vary on how large your sweet potatoes are. It so happens ours were huge and took one hour and 15 minutes before they rendered tender enough. Therefore two spuds, one half of a potato per, served with a side dish (in this case, sautéed edamame with shallots and garlic), was enough to satisfy 4 people.

Do Ahead: Sweet potatoes can be roasted 4 days ahead; transfer to an airtight container. Cover and chill. Turkey mixture can be made 4 days ahead; transfer to a separate airtight container. Cover and chill.

Loaded Sweet Potatoes with Gochujang Turkey

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 medium sweet potatoes (1¼–1½ lb.), scrubbed
  • 2 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
  • 1 large onion, finely chopped
  • 1 medium green bell pepper, ribs and seeds removed, finely chopped
  • 6 garlic cloves, finely chopped
  • 1 lb. ground turkey
  • ¼ cup double-concentrated tomato paste
  • 2 Tbsp. gochujang (Korean hot pepper paste)
  • 1 Tbsp. soy sauce
  • 1 Tbsp. toasted sesame oil, plus more for drizzling
  • 1 tsp. honey
  • 4 scallions, thinly sliced on a diagonal
  • ½ cup coarsely chopped cilantro
  • Lime wedges (for serving)

Directions

  1. Place a rack in middle of oven; preheat to 400°. Arrange 4 medium sweet potatoes (1¼–1½ lb.), scrubbed, on a parchment-lined rimmed baking sheet; drizzle lightly with extra-virgin olive oil and turn to coat; season with kosher salt. Roast sweet potatoes until very tender, 50–60 minutes. (Will take longer if your spuds are on the larger size.)
  2. Meanwhile, heat 2 tablespoons extra-virgin olive oil in large skillet over medium-high. Add 1 large onion, finely chopped, 1 medium green bell pepper, ribs and seeds removed, finely chopped, 6 garlic cloves, finely chopped, and 1 teaspoon Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring often, until onion is golden around edges and softened, 8–10 minutes.
  3. Add 1 pound ground turkey to pan. Mix into vegetables, then spread out in an even layer. Cook, undisturbed, until almost cooked through, about 5 minutes. Add ¼ cup double-concentrated tomato paste, 2 tablespoons gochujang (Korean hot pepper paste), 1 tablespoons soy sauce, 1 tablespoon toasted sesame oil, and 1 teaspoon honey; cook, stirring often, until tomato paste is deepened in color, about 5 minutes. Add 1 cup water and cook, stirring often, until liquid is reduced by about half and mixture looks saucy.
  4. Transfer sweet potatoes to a platter, split lengthwise with a small knife (don’t cut all the way through), and open up like a book. Using a fork, lightly mash flesh, making sure to keep skins intact; season lightly with salt.
  5. Spoon turkey mixture over sweet potato halves. Top with 4 scallions, thinly sliced on a diagonal, and ½ cup coarsely chopped cilantro. Drizzle lightly with more sesame oil. Serve with lime wedges for squeezing over.

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Recipe from Millie Peartree for Bon Appétit

Chicken Thighs with Shallots and Tomatoes

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Here is a simple, excellent one-pot recipe for an easy feast, full of rich flavor, with a sauce that you’ll be drooling over. The original recipe (adapted from Sam Sifton for NYTimes Cooking) indicated the process took 1 hour and 15 minutes. In actuality, it took us over 2 hours, so not exactly a weeknight option for those with a busy schedule.

Anyway, it is worth the time because we loved the crispy skin, jammy shallots and delicious sauce. Speaking of shallots, unless you have small ones, do yourself a favor and cut them in half lengthwise, otherwise the chicken thighs are done before the shallots are soft enough.

This main entrée can be served with egg noodles (our choice), mashed potatoes or crusty bread to mop up the sauce. An additional side salad makes a fresh accompaniment.

Chicken Thighs with Shallots and Tomatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. kosher salt
  • 1 Tbsp. black pepper
  • 2 Tbsp. unsalted butter
  • 12 to 15 whole medium shallots, peeled, cut in 1/2 lengthwise
  • 2 cups white wine
  • 2 Tbsp. Dijon mustard
  • 2-4 tarragon sprigs, more for garnish
  • 2 cups cherry tomatoes, halved

Directions

  1. Pat the chicken thighs very dry with paper towels. Sprinkle poultry with salt and pepper. Add flour to a plastic or paper bag, insert chicken thighs 4 at a time ,and shake until thoroughly coated. Repeat with remaining 4 thighs.
  2. Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside. (If your pan is not large enough to hold all 8 without squeezing them in, brown in 2 batches.)
  3. Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. (Depending on the size of your shallots, this step could take longer.) Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
  4. Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
  5. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

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Recipe from Andrew and Rishia Zimmern, adapted by Sam Sifton for NYTimes Cooking

Portuguese-Style Meatballs

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There was a spread in a recent Food & Wine Magazine issue with a recipe for these oven-browned, JUMBO beef meatballs. Deeply browned oversize meatballs (see note below for size reduction) “settle into a glossy pool of tomato sauce for a dish that’s simple and quick enough for the family and elegant enough for a small gathering.”

Unexpected yet familiar, the seasonings are ground coriander and nutmeg which offer cozy warmth, while a hit of lemon zest brightens the beef. A heady amount of garlic lends extra pizzaz and anchors the meat mixture with savory notes.

The meatballs’ texture stays light because they’re bound together with only enough panko to hold them together — so use a light hand when mixing and shaping to further ensure their texture stays tender. And instead of frying, they bake and then broil to develop a gorgeous crust with far less fuss and mess.

It pairs perfectly with simple sides — crusty bread for dipping into the sauce or orzo to soak up all its goodness. A simple green salad with nuts and cheese offers the perfect complement. The original recipe indicated it served 6, and that would be only 1 meatball per person. So with a serving size of of one-and–half to two meatballs per eater, this more realistically feeds 3 to 4 people.

NOTE: These meatballs are wonderfully supersized, but if you’d rather make smaller ones, they’ll still be just as delicious. For each meatball, use about two tablespoons of the meat mixture, and roll gently to shape. Arrange the meatballs on an aluminum foil–lined baking sheet, and bake at 425°F until just browned, 8 to 10 minutes. Broil for just a couple of minutes until deep golden brown before simmering in the sauce until a thermometer inserted into the center of a meatball registers 165°F. 

*Because it was the dead of Winter when we made this dish, local homegrown Roma tomatoes were not available. Instead of using the shipped-in grocery store offerings, we suggest using canned tomatoes for more robust color and flavor.

Portuguese-Style Meatballs

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 2 large eggs
  • 1 1/2 lbs. 85% lean ground beef
  • 3/4 cup panko
  • 1 1/2 tsp. ground coriander
  • 1 tsp. grated lemon zest
  • 1/2 tsp. black pepper
  • 1/2 tsp. ground nutmeg
  • 1 Tbsp. finely chopped garlic (about 3 large garlic cloves), divided
  • 2 1/2 tsp. kosher salt, divided
  • 2 Tbsp. extra-virgin olive oil
  • 1 cup finely chopped yellow onion (about 1 small onion)
  • 1 Tbsp. tomato paste
  • 1 tsp. sweet paprika
  • 3/4 cup (6 oz.) dry white wine
  • 1 lb. plum tomatoes*, finely chopped, locally grown or canned
  • 1 1/4 cups chicken broth
  • Chopped fresh cilantro, for garnish

Directions

  1. Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil; set aside.
  2. Whisk eggs in a large bowl until smooth. Add beef, panko, coriander, lemon zest, black pepper, nutmeg, 2 teaspoons garlic, and 1 1/2 teaspoons salt; gently mix using your hands, taking care to avoid overmixing. Form mixture into 6 (5-ounce) balls (about 2/3 cup each); space evenly on prepared baking sheet. Bake until golden brown, 22 to 25 minutes. (Meatballs will not be fully cooked through.)
  3. Meanwhile, heat oil in a large, deep skillet over medium. Add onion; cook, stirring occasionally, until starting to soften, 4 to 5 minutes. Stir in tomato paste, paprika, remaining 1 teaspoon garlic, and remaining 1 teaspoon salt; cook, stirring constantly, until mixture is deep red, about 2 minutes.
  4. Add wine, and bring to a simmer over medium; simmer, stirring occasionally, until slightly reduced, about 2 minutes. Add tomatoes and broth; return mixture to a simmer over medium-high. Reduce heat to medium-low; simmer, stirring occasionally, until tomatoes soften, about 15 minutes. (This step took an additional 12 minutes using the hothouse plum tomatoes.)
  5. Add browned meatballs to skillet, and gently stir to coat. Cover and simmer until flavors meld and an instant-read thermometer inserted into center of meatballs registers 160°F, 5 to 10 minutes. Remove from heat; garnish with cilantro just before serving.

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Adapted from a recipe by Ann Taylor Pittman for Food & Wine

Roasted Smashed Carrots

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Crispy, caramelized, and totally irresistible! Barely roasted carrot halves are smashed to create more surface area and caramelly edges. Manchego and hazelnuts reinforce their nutty earthy flavor. A lovely, impressive way to prepare an ordinary side dish.

Bring out carrots’ natural sweetness by roasting them in the oven. Although it takes longer than steaming or microwaving, the tender, caramelized outcome makes the extra cook time worthwhile. Simply roast the carrots until they’re fork-tender, then smash them (without breaking), sprinkle with a little cheese, and roast again until the edges are nice and crispy and the cheese is melted.

If you are starting with raw filberts, toast the nuts in a dry pan. When cooled, removed the skins as much as possible. The hazelnuts can be chopped in a small mini food processor, or hit with a mallet while inside a ziploc bag.

Roasted Smashed Carrots

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. medium carrots, peeled and halved lengthwise
  • 2 Tbsp. olive oil, divided
  • 1/2 tsp. salt
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. black pepper
  • 1/4 to 1/2 cup shredded Manchego cheese (1 to 2 oz.)
  • 2 Tbsp. chopped toasted hazelnuts, skins removed
  • 1/2 tsp. orange zest (optional)
  • 1 orange wedge (optional)

Directions

  1. Preheat oven to 400°F. Line a 15×10-inch baking pan with parchment paper. Place carrots in prepared pan. Drizzle with 1 Tbsp. of the oil. Sprinkle with salt, paprika, and pepper; toss to coat.
  2. Roast until carrots are fork tender, 20 to 25 minutes. Use the bottom of a heavy glass or measuring cup to smash carrots, without breaking them, to about 1/2-inch thickness. Drizzle with remaining 1 Tbsp. oil. Sprinkle with cheese. Roast until edges of carrots are lightly browned and crisp, 15 to 20 minutes more.
  3. Sprinkle with hazelnuts. If you like, top with orange zest and squeeze orange wedge over carrots. Serve immediately.

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Recipe by Maddy Bendgen for Better Homes and Gardens

Leek, Fennel, and Squash Soup with Sausage

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Who doesn’t love a tasty homemade soup? Leek, Fennel, and Squash Soup with Sausage is a hearty, flavorful bowlful that blends sweet, aromatic vegetables with savory, spiced sausage for a comforting and satisfying meal.

This soup starts with sautéed leeks and fennel, which bring a mild onion-like sweetness combined with the subtle anise flavor of fennel. Both vegetables soften and infuse the broth with their delicate aromatics. Of course, using homemade chicken broth adds oodles of flavor and health benefits.

The squash—a winter variety like kabocha or butternut—adds a creamy, naturally sweet, and slightly nutty element once cooked. Its vibrant orange color makes the dish visually appealing as well.

Savory sausage—usually Italian, fennel, or spicy sausage—is browned and crumbled into the soup, infusing it with rich, meaty notes and a bit of spice and seasoning complexity. This soup is perfect for a cozy lunch or dinner, served with crusty bread on the side, if desired.

NOTE: Kabocha squash is worth seeking out in this soup, but if you can’t find it red kuri or butternut squash will also work.

Leek, Fennel, and Squash Soup with Sausage

  • Servings: 5
  • Difficulty: easy
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Ingredients

  • 1 lb. hot Italian sausage casing removed
  • 1 1/2 lbs. leeks white and light green parts only, halved lengthwise, cut into 1/2-inch pieces, and washed thoroughly
  • 1 fennel bulb halved, cored, and cut into 1/4-inch pieces
  • 4 cloves garlic peeled and sliced thin
  • 1 Tbsp. extra-virgin olive oil
  • 1/4 tsp. table salt
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 1 1/2 lbs. winter squash (kabocha, red kuri, or butternut), peeled, seeded, and cut into 1-inch pieces
  • 6 cups chicken broth, preferably homemade
  • 1 can cannellini beans (15-oz.) rinsed
  • 1/2 cup finely chopped fresh parsley

Directions

  1. Cook sausage in large Dutch oven over medium-high heat, breaking up meat with wooden spoon, until browned, 5 to 7 minutes. Using slotted spoon, transfer sausage to plate and set aside.
  2. Add leeks, fennel, garlic, oil, salt, bay leaf, and thyme sprigs to fat left in pot. Reduce heat to medium and cook, stirring occasionally, until vegetables are tender and just beginning to brown, about 7 minutes.
  3. Stir in squash, broth, beans, and reserved sausage, scraping up any browned bits. Cover pot, increase heat to high, and bring soup to vigorous simmer. Reduce heat to medium and vigorously simmer for 20 to 35 minutes, until squash is tender. Remove pot from heat, discard bay leaf and thyme sprigs, and stir in parsley. Season with salt and pepper to taste. Serve.

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Recipe courtesy of America’s Test Kitchen

Seared Tuna with Citrus, Tomato and Olive Sauce

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Imagine a beautifully plated dish that showcases the vibrant, fresh flavors of the sea and Mediterranean garden. At the center is a perfectly seared tuna steak, its exterior caramelized to a tender, golden-brown crust while the interior remains delightfully rare, melt-in-your-mouth pink. The tuna’s rich, meaty texture provides a luxurious base for the meal.

Resting atop the tuna is a bright and zesty citrus, tomato, and olive sauce. This sauce balances savory and tangy notes with a Mediterranean flair. Juices of fresh lemons and oranges mingle with ripe, sliced plum tomatoes and briny black olives, enhanced by a touch of garlic. The acidity and complexity of the sauce perfectly cut through the richness of the tuna, creating a harmonious blend of flavors in every bite.

On the side, a serving of fluffy couscous complements the dish with its light, grainy texture. The couscous is cooked to a tender consistency, each tiny granule separate and airy, and acts as a gentle flavor absorber, soaking up the juices from the citrus sauce and adding a satisfying, hearty component to the meal.

Together, this dish offers a balance of textures and flavors—tender, rich tuna; vibrant, tangy sauce; and delicate, comforting couscous—making a meal that’s fresh, elegant, and nourishing.

With just the two of us for dinner, we simply cooked one large tuna steak (keeping the amount of the other ingredients intact) and shared it along with couscous cooked in homemade shrimp stock, and a small side salad. Healthy eating at its best!

Seared Tuna with Citrus, Tomato and Olive Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 medium plum tomatoes
  • Kosher salt and freshly ground black pepper
  • 1 medium lemon
  • 2 medium navel oranges
  • 2 Tbsp. coriander seeds
  • 1 Tbsp. black peppercorns
  • 4 tuna steaks 1 inch thick (6 to 7 oz. each)
  • 5 Tbsp. extra-virgin olive oil
  • 2 anchovy fillets rinsed and patted dry
  • 1 large clove garlic minced
  • 1/2 cup pitted Kalamata olives (about 18)
  • Optional sliced scallions for garish
  • Lemon wedges for serving

Directions

  1. Cut each tomato into four wedges, cut out the cores, and remove the seeds and pulp. Slice the tomatoes lengthwise into 1/4-inch strips. In a colander, toss them with 1/4 tsp. salt and let them drain for 15 minutes.
  2. Meanwhile, finely grate the zest of the lemon. Put the zest in a medium bowl. Working over the bowl, segment the lemon and the oranges. In a spice grinder or mortar and pestle (or with a meat mallet; put the spices in a zip-top bag), coarsely grind the coriander and peppercorns. Press the spices into both sides of the tuna steaks.
  3. Gently heat 3 tablespoons of the oil in a 12-inch skillet over medium heat. Add the anchovies and mash them into the oil with the back of a spoon until nearly dissolved. Turn the heat to low, add the garlic, and cook until softened but not browned, 3 to 4 minutes. Remove from the heat.
  4. Add the drained tomato strips, the orange and lemon segments (with the zest and juice), and the olives to the pan. Toss very gently to warm through, being careful not to break up the citrus segments. Season to taste with salt and pepper. Transfer to a serving bowl and keep warm.
  5. Wipe out the skillet, set it over medium-high heat, and pour in the remaining 2 tablespoons oil. Generously salt the tuna steaks on both sides. Working in batches if necessary, sear the steaks, pressing on them while cooking to help a crust develop, until golden brown, 2 to 3 minutes. Flip the tuna and continue to cook until golden brown, another 2 to 3 minutes for medium rare to medium. Transfer the tuna to dinner plates and serve with the warm citrus sauce.

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Adapted from a recipe by Arlene Jacobs

Filipino Pork Adobo

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In this Milk Street recipe (that all reviewers rated 5 stars), there is a slow and fast version. Here, we made it using the fast method (with a pressure cooker, not an InstaPot). The final result is fork tender meat with deeply satisfying flavor, all done from start to finish in one pot.

Adobo varies from household to household across the Philippines, with some versions being more sour, others sweeter or with a thicker sauce. It’s considered the unofficial national dish of the Philippines due to its popularity, ease of preparation, and flavorful, comforting taste. The defining flavors are vinegar, garlic, black pepper, bay and salt in some form (often soy sauce). For this version of pork adobo, instead of the oft-used pork belly, boneless shoulder is the meat choice because it is easier to find in supermarkets, but still is rich and flavorful.

Honey, or any type of sweetener, is an unconventional ingredient in adobo, but is used here to balance the salty and sour flavors in the dish. The serranos give the braise a gentle spiciness; if you prefer, use just one chili or keep both whole. Serve this over rice to soak up the sauce.

NOTE: When cooking the scallion whites, garlic and bay, don’t over stir; the goal is to develop deep browning, which builds flavor in the dish.

Filipino Pork Adobo

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. grapeseed or other neutral oil
  • 2 bunches scallions, white and light green parts cut into 1-inch pieces, green parts thinly sliced, reserved separately
  • 8 medium garlic cloves, smashed and peeled
  • 3 bay leaves
  • ½ cup low-sodium soy sauce
  • ¼ cup white vinegar
  • 2 Tbsp. honey
  • 2 serrano chilies, stemmed and halved
  • Ground black pepper
  • 3 lbs. boneless pork shoulder, trimmed and cut into 2-inch chunks
  • 1 Tbsp. cornstarch

Directions

  1. On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the scallion whites, garlic and bay, then cook without stirring until golden brown on the bottom, about 4 minutes.
  2. Stir and continue to cook, stirring only once or twice, until darkly browned, about another 2 minutes. Press Cancel, then stir in the soy, vinegar, honey, serranos and 1 teaspoon pepper, scraping up any browned bits. Add the pork; stir to combine, then distribute in an even layer.
  3. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 30 minutes.
  4. When pressure cooking is complete, allow the pressure to release naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  5. Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Remove and discard the chilies and bay.
  6. In a small bowl, whisk the cornstarch with 3 tablespoons of the cooking liquid, then stir into the pot. Select Normal/Medium Sauté and bring to a simmer, stirring constantly, and cook, stirring, until lightly thickened, about 1 minute.
  7. Press Cancel to turn off the pot. Taste and season with salt and pepper. Serve sprinkled generously with the scallion greens.

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Adapted from a recipe from Milk Street