Szechuan Pork, Asparagus, Bell Pepper and Mushroom Stir-Fry

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There are weeknight dinners, and then there are weeknight dinners that taste like you know exactly what you’re doing. This Szechuan pork stir-fry is firmly, unapologetically the latter. Stir-fries are one of our favorite go-tos, especially when time is limited.

Wok cooking rewards confidence and punishes hesitation. The heat is high, the timing is quick, and the results — when you trust the process — are spectacular. If you’re new to stir-fry technique, this recipe is a masterclass in the fundamentals: proper oil selection, batch cooking for a true sear, and the discipline of having everything prepped and within reach before the first drop of oil hits the pan.

Serve it over steamed jasmine rice or alongside lo mein noodles, with an extra spoonful of chili garlic sauce on the side for those who like to live boldly. Either way, dinner is going to be very, very good tonight.

While the list of ingredients may seem daunting, don’t sweat it, the recipe is just a starting point with a lot of versatility. Feel free to switch out the protein and vegetables at whim.

After the recipe below, I’ll describe in-depth the ingredients used and why.

NOTE: The option to “velvet” the pork before stir-frying is up to you. The process is noted below the stir-fry recipe and requires additional time to do this step.

Szechuan Pork, Asparagus, Bell Pepper and Mushroom Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

The Sauce:

  • 1 tsp. Szechuan peppercorns
  • 1/4 cup soy sauce
  • 3 Tbsp. brown sugar
  • 1 Tbsp. sesame oil
  • 1 Tbsp. rice wine vinegar or black vinegar
  • 1 Tbsp. Shaoxing wine
  • 3 cloves garlic finely minced
  • 2 tsp. fresh ginger finely minced
  • 1 Tbsp. chili garlic sauce or sambal oelek or more to taste
  • 1/2 tsp. Chinese Five Spice
  • 1 Tbsp. cornstarch to thicken

The Meat and Veggies:

  • Peanut oil, divided
  • 1 1/4 lbs. of boneless pork loin chops, halved horizontally, then sliced into 1/4″ strips
  • 1 1b, med. thick asparagus, woody bottoms removes and sliced at a diagonal in 1-ich pieces
  • 1 large red bell pepper, stemmed, seeded and sliced into 1/4″ strips
  • 1 red onion, ends remove, and cut vertically into 1/4″ slices
  • 8 oz. shiitake mushrooms, stems removed and cut into 1/4″ slices
  • 1-2 scallions, sliced thin on a diagonal, for garnish (optional)

Directions

For the sauce:

  1. Toast szechuan peppercorns in a hot dry skillet over medium heat, until fragrant, about 1-2 minutes. Crush.
  2. Place all ingredients in a medium bowl or small jar and whisk until well combined.
    To thicken it, whisk in 1 tablespoon cornstarch.

For the Stir-Fry:

  1. Heat peanut oil in a wok until searing. Working in two batches, sear the pork, constantly stirring for ??? minutes each batch. Remove to a side bowl.
  2. Add more oil (??) to wok and when hot toss in the bell pepper and onion, stirring constantly until crisp tender, about ?? minutes. Add the asparagus and continue stir-frying for about ?? minutes. Remove all of these vegetables from the wok into the bowl with the pork.
  3. More oil? Next, stir-fry the mushroom slices for about ?? minutes. Return the bowl of pork and vegetables to the wok with the mushrooms and stir to combine. Whisk the sauce again before adding along the inside edges of the wok. Stir-fry for a few minutes until sauce thickens.
  4. Spoon over hot steamed rice garnished with thinly-sliced scallion greens.

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Velveting Pork for Stir-fry

Through the process of velveting, meats retain their moisture and take on a soft and velvety texture that is a signature quality of Chinese cuisine. The cornstarch and oil form a barrier that locks in juices and protects the meat from the hot cooking medium, and additional seasonings in the marinade add flavor.

Ingredients

  • Use pork from above recipe
  • 1 Tbsp. water
  • 1 1/2 tsp. Shaoxing wine
  • 1 1/2 tsp. oyster sauces
  • 3/8 tsp. baking soda
  • 1 1/2 tsp. cornstarch
  • 1 tsp. vegetable oil
  • 1/4 tsp. sesame oil
  • 1/8 tsp. white peppers

Directions

  1. In a medium bowl, add the pork, water, Shaoxing wine, oyster sauce, and baking soda.
  2. Mix with your hands until the pork is well coated and the liquid is absorbed into the meat. Add the cornstarch, vegetable oil, and optional sesame oil and white pepper. Mix again until everything’s well incorporated. Set aside and let the pork marinate for at least 30 minutes or overnight. If marinating overnight, let the pork come up to room temperature before starting your dish.
  3. To sear the pork, place your wok over high heat. When it starts to smoke lightly, add 2 tablespoons oil around the perimeter of the wok to coat the surface. Add the pork in one layer, allowing it to sear for 30 seconds. Stir-fry until it has turned opaque, remove from the wok, and set aside.
  4. Now your pork is ready to be added to your stir-fry. Remember, whether searing or blanching, you will cook the pork again in your stir-fry, so avoid overcooking it during the pre-cook step.

The Sauce: Building Layers of Flavor

The soul of this stir-fry lives in its sauce — a carefully balanced blend of bold, aromatic, and umami-rich ingredients that draws on the classic pantry of Chinese cooking.

Szechuan Peppercorns are the dish’s defining character. Unlike black pepper, these aren’t truly “hot” — instead, they deliver a singular má (麻) sensation: a floral, citrusy tingle that numbs the lips and electrifies the palate. Toast and lightly crush them before adding to unlock their full fragrance.

Soy sauce forms the backbone of the sauce, bringing deep, fermented saltiness and the savory umami that makes stir-fries so satisfying. It also contributes color, giving the finished dish its rich, lacquered glaze.

Brown sugar balances the salt and heat with gentle sweetness and a hint of molasses depth. It also encourages caramelization in the high heat of the wok, helping the sauce cling to the pork and vegetables rather than pool at the bottom of the pan.

Sesame oil is used here as a flavoring, not a cooking fat — its low smoke point makes it unsuitable for high-heat frying. Added to the sauce, it weaves in a deep, nutty, toasted richness that is unmistakably Chinese in character.

Rice wine vinegar or black vinegar introduces a necessary brightness. Rice wine vinegar is mild and clean; black vinegar (Chinkiang) is earthier and more complex, with a slightly smoky depth reminiscent of balsamic. Either works beautifully here, but black vinegar is the more traditional Szechuan choice and worth seeking out.

Shaoxing wine is a aged Chinese rice wine that adds an aromatic, slightly sweet complexity you simply can’t replicate with a substitute. It tenderizes the pork, lifts the other flavors, and contributes the subtle fermented backbone that distinguishes an authentic stir-fry from a merely good one. Dry sherry is the closest stand-in if needed.

Garlic and ginger, both finely minced, form the aromatic foundation of virtually every great stir-fry. Garlic brings pungent savory heat; ginger contributes bright, peppery warmth and a freshness that keeps the sauce from feeling heavy. Mince both as finely as possible so they melt into the sauce rather than dominate any single bite.

Chili garlic sauce or sambal oelek is where you control the fire. Chili garlic sauce is slightly more complex, with fermented depth and visible garlic throughout; sambal oelek is purer, brighter chile heat. Start with a tablespoon and adjust boldly — this dish is meant to have presence.

Chinese Five Spice adds an almost mysterious, warm complexity: a ground blend of star anise, cloves, Chinese cinnamon, Szechuan pepper, and fennel seeds. Just half a teaspoon is enough to infuse the entire dish with that distinctively fragrant, slightly sweet-and-spiced quality that sets Chinese braised and stir-fried pork apart from anything else.

Cornstarch, whisked into the sauce before adding it to the wok, performs two essential functions: it thickens the sauce into a glossy, restaurant-style coating, and it helps the flavors cling to every piece of pork, asparagus, bell pepper, and mushroom rather than sliding to the bottom of the pan. The result is that signature, satiny stir-fry finish.

The Meat & Vegetables: Technique is Everything

In stir-fry cooking, how you prepare your ingredients matters just as much as what you put in the sauce. Every cut here is deliberate — designed to maximize surface area, ensure even cooking, and create a finished dish where every component is perfectly tender, never soggy, and beautifully glazed.

Peanut oil is the ideal fat for wok cooking. Its exceptionally high smoke point allows it to withstand the fierce, sustained heat that a proper stir-fry demands — the kind of heat that sears rather than steams, creating those lightly charred, caramelized edges that define great wok food. Its flavor is clean and neutral with just the faintest hint of nuttiness that complements the sesame and Szechuan flavors beautifully. The oil is divided intentionally: you’ll cook the pork and vegetables in separate batches, adding fresh oil as needed so that the wok temperature stays high and nothing stews in its own juices.

Boneless pork loin chops, halved horizontally and sliced into quarter-inch strips, are an excellent choice for stir-fry. Loin is lean enough to cook quickly without becoming greasy, yet has just enough fat marbling to stay juicy under high heat. Halving the chops horizontally first — essentially butterflying them into thinner slabs — makes the subsequent slicing easier and ensures the strips are a consistent, delicate thickness that will sear and cook through in a matter of minutes. Cut against the grain wherever possible for the most tender result. Pat the strips dry before they hit the wok: moisture is the enemy of a good sear.

Asparagus, sliced on a diagonal into one-inch pieces with the woody bottoms snapped away, brings grassy, vegetal freshness and a satisfying crunch that holds up beautifully against the bold, assertive sauce. Medium-thick spears are ideal here — thin asparagus risks going limp too quickly, while very thick spears may not cook through in time. The diagonal cut isn’t merely decorative: it exposes more surface area to the heat, accelerating cooking and giving the sauce more to cling to.

Red bell pepper, sliced into thin quarter-inch strips, contributes sweetness, color, and a crisp bite that provides textural contrast throughout the dish. Red peppers are the ripest and sweetest of the bell pepper varieties, and their natural sugars caramelize beautifully in a screaming-hot wok. Their vivid color also makes the finished dish as visually striking as it is delicious.

Red onion, cut vertically into quarter-inch slices, softens and sweetens as it cooks, its sharpness mellowing into something almost silky under high heat. Cutting vertically — from root end to tip along the natural lines of the onion — helps the slices hold together in the wok rather than falling apart into individual rings. Red onion also brings a subtle purple hue that adds to the dish’s visual appeal.

Shiitake mushrooms, stems removed and sliced into quarter-inch pieces, are among the finest mushrooms for stir-fry. Their caps are meaty, dense, and remarkably absorbent, soaking up the Szechuan sauce like little flavor sponges while contributing their own deep, woodsy umami to the dish. The stems are fibrous and tough even when cooked, so removing them entirely is worth the small extra effort. If your shiitakes are particularly large, a rough chop rather than a slice works equally well.

Scallions, sliced thin on the diagonal and scattered over the finished dish just before serving, are more than garnish. Their mild, grassy onion flavor adds a final fresh note that cuts through the richness of the sauce, and their bright green color signals to every diner that something vibrant and carefully made has just arrived at the table. The diagonal slice, echoing the asparagus cut, gives the dish a visual coherence and exposes just enough of the scallion’s interior to release its fragrance without wilting.

Creamy Swiss Chard Pasta with Leeks, Tarragon and Lemon Zest

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This creamy pasta is exactly what you want when you’re craving something deeply satisfying without feeling weighed down. Tender Swiss chard, silky leeks and a luxurious cream sauce make it rich and comforting, while fresh tarragon and a bright hit of lemon zest keep things feeling fresh and vibrant. It’s the kind of dish that’s endlessly versatile and always welcome at the table.

The real secret weapon here is the toasted panko topping, which adds a satisfying crunch to every forkful — a simple trick worth keeping in your back pocket for any creamy pasta. Nutritional yeast gives it a subtle tang, but the topping is endlessly adaptable: swap in a melted anchovy for savory depth, or season it with herbes de Provence, Italian seasoning or ground coriander depending on your mood. However you finish it, don’t rush past the final garnish of tarragon and lemon zest — that last-minute freshness is what elevates the whole dish.

This recipe took about 50% longer than the 30 minutes originally allotted. The extended time is noted in the recipe below. It serves 4 as an entrée, or 8 to 10 as a first course. Add a sprinkle of red pepper flakes for a hit of heat, if desired.

Creamy Swiss Chard Pasta with Leeks, Tarragon and Lemon Zest

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ¾ lb. green Swiss chard (1 large bunch), washed and trimmed
  • 2 large leeks (10 to 12 oz. each)
  • 5 Tbsp. unsalted butter
  • ½ cup panko bread crumbs
  • Kosher salt and black pepper
  • 3 Tbsp. nutritional yeast 
  • 3 garlic cloves, thinly sliced
  • 2 tsp. fresh thyme leaves
  • 2 cups chicken or vegetable stock
  • 1 cup heavy cream
  • 1 lb. linguine or fettuccine
  • ¾ cup finely grated Parmesan
  • Fresh tarragon leaves, for garnish
  • 1 lemon, for garnish
  • Red pepper flakes, as a garnish, optional

Directions

  1. Bring a large pot of salted water to a boil. Prepare the chard: Tear the leaves off the stems, separating the leaves and stems. Thinly slice the stems, then coarsely tear the leaves into bite-size pieces. Set both aside in separate bowls.
  2. Prepare the leeks: Trim off the bottom and the dark green portion at the top, halve the remaining white and pale green portion lengthwise, then thinly slice them crosswise. Wash and drain the sliced leeks. Set aside.
  3. Prepare the bread crumbs: In a large skillet, melt 2 tablespoons butter over medium. Add the panko, season lightly with salt and generously with pepper, and cook, stirring occasionally, until golden and toasted, 3 to 4 minutes. Stir in nutritional yeast, then transfer to a paper towel-lined plate.
  4. Wipe out the skillet. Add the remaining 3 tablespoons butter and melt over medium-high. Add the leeks, chard stems, garlic and thyme, season with salt and pepper, and cook, stirring occasionally, until leeks start to wilt and soften, about 5 minutes. Add the torn chard, season with salt and pepper, and cook, stirring, until just wilted, 2 minutes.
  5. Add the stock and heavy cream, and boil over high until thickened, about 10 minutes.
  6. Once the mixture is simmering, add the pasta to the pot of boiling water and cook until al dente. Don’t drain the pasta.
  7. With tongs, transfer the pasta directly from the pot to the pan with chard mixture. Stir the cooked pasta, then sprinkle with the Parmesan, stirring vigorously to melt it into the sauce. Ladle in more pasta water, a 1/4 cup at a time, if necessary for a smooth, silky consistency. Season to taste with salt and pepper.
  8. Divide among shallow bowls or plates. Sprinkle generously with the prepared bread crumbs, top with tarragon and grate fresh lemon zest on top. Serve immediately.

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Adapted from a recipe by Alexa Weibel for NYTimes Cooking

Mongolian Beef

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Mongolian beef has a bit of an identity crisis — it’s not Mongolian, and it’s not quite Chinese either. The dish was born in Taiwan, where “Mongolian barbecue” restaurants took off in the 1950s, and it eventually found a permanent home on Chinese American restaurant menus across the country. The name stuck. So did the craving.

This version, developed by food blogger and cookbook author Cathy Erway, is built for a weeknight: thin-sliced flank steak, crisp celery, onion, and a deeply savory sauce, all ready in 30 minutes. No deep-frying, no overnight marinade, no special equipment beyond a hot pan.

The secret to getting restaurant-quality results at home is velveting — a Chinese technique where a cornstarch-based marinade insulates the meat from the wok’s fierce heat, keeping it silky and tender instead of tough and chewy. A pinch of baking soda in the mix does double duty, lightly tenderizing the steak while also coaxing out a deeper, more satisfying sear.

The sauce ties it all together: Taiwanese soy paste brings a rounded, almost caramel-like depth that soy sauce alone can’t match, brightened with fresh ginger for a glossy, cling-to-every-bite finish. Spooned over steamed rice, it’s the kind of dinner that makes takeout feel unnecessary.

NOTE: Taiwanese soy paste (jiang you gao) is a thick, soy sauce–based condiment traditionally made by simmering soy sauce with a starch — often glutinous rice flour, though some bottled versions use cornstarch or other thickeners — to give it body. It’s also commonly sweetened with sugar. It’s texturally similar to Cantonese oyster sauce, but the flavor is gentler and less briny.

If you can’t find (or don’t have) Taiwanese soy paste, the most common substitutes are:

Closest in flavor:

  • Chinese sweet bean paste (tianmianjiang) — thick, savory, and slightly sweet, very similar in profile
  • Hoisin sauce — a little sweeter and more complex, but works well; use slightly less since it’s more assertive
  • Oyster Sauce — while similar in color, oyster sauce tends to be more liquid than soy paste sauce.

In a pinch:

  • Regular soy sauce + a small amount of sugar and cornstarch — approximates the body and subtle sweetness; about 1 tbsp soy sauce + ½ tsp brown sugar + ¼ tsp cornstarch per tablespoon of soy paste called for
  • Dark soy sauce — adds the deeper color and slightly sweeter, more molasses-like richness, though it’s thinner

For this particular recipe, hoisin or tianmianjiang would be the smoothest swap since the sauce is meant to be glossy and rounded rather than sharp. If you go the soy sauce + sugar route, just taste as you go — it’s easy to over-salt.

Mongolian Beef

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/4 lbs. flank steak, thinly sliced against the grain 
  • 1 Tbsp. toasted sesame oil
  • 1/4 tsp. baking soda
  • 1/4 tsp. ground white pepper
  • 2 Tbsp. cornstarch, divided
  • 2 Tbsp. soy sauce, divided
  • 1/2 cup cold water
  • 2 Tbsp. Taiwanese soy paste (see above for substitutions)
  • 1/4 cup neutral cooking oil (such as canola), divided
  • 1 (1-inch) piece fresh ginger, peeled and cut into thin matchsticks
  • 3 small celery stalks, thinly sliced on an angle (about 1 cup)
  • 1 cup white onion
  • Chile crisp, for garnish
  • Cooked white rice, for serving
  • Scallion greens, cut on the diagonal, for garnish (optional)

Directions

  1. Toss together steak, sesame oil, baking soda, white pepper, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a medium bowl using your hands. Cover and refrigerate for 20 minutes.
  2. Stir together 1/2 cup cold water, soy paste, remaining 1 tablespoon cornstarch, and remaining 1 tablespoon soy sauce in a small bowl; set aside.
  3. Heat 2 tablespoons neutral oil in a large wok or 12-inch cast-iron skillet over high. Add steak mixture in an even layer; cook, undisturbed, until browned on bottom side, 2 to 3 minutes. Flip steak, and spread in an even layer; cook, undisturbed, until almost cooked through, about 1 minute. (Since our steak was slightly larger than called for, we decided to cook it in two batches.) Transfer steak to a large plate; do not wipe wok clean.
  4. Add ginger and remaining 2 tablespoons oil to reserved wok; cook over high, stirring constantly, until fragrant, about 10 seconds. Add celery; cook, stirring often, until slightly softened, about 1 minute. Add onion; cook, stirring often, until slightly softened, about 1 minute.
  5. Stir soy paste mixture into vegetable mixture in wok. Reduce heat to medium-high; cook, stirring constantly, until thickened, 15 to 30 seconds. Stir in steak; cook, stirring constantly, until cooked through, 1 to 2 minutes. Garnish with chile crisp; serve with rice.

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Recipe by Kathy Erway for Food & Wine

Chicken Bog

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Chicken bog is a beloved South Carolina Lowcountry staple — essentially a hearty one-pot rice dish cooked with chicken, smoked sausage, and simple seasonings until the rice absorbs all the savory cooking liquid. The consistency of the dish feels like chicken and rice soup meets jambalaya.

The basics: Bone-in chicken pieces are simmered in a seasoned broth until tender, then the meat is pulled off and returned to the pot along with sliced smoked sausage (usually kielbasa or andouille) and raw long-grain Carolina gold rice. Everything cooks together until the rice soaks up the rich, chickeny broth.

The texture is the defining feature — the rice is meant to be moist and slightly sticky (“boggy”), not fluffy and separate like a pilaf. That’s where the name comes from: the rice bogs down in the liquid.

Seasonings are intentionally humble — onion, salt, pepper, and maybe a bay leaf or two. Depth and layers of flavor are built by browning the sausage in the chicken drippings and then using those drippings to sauté the vegetables. A little butter at the end adds richness.

Culturally, it’s deeply tied to the Pee Dee region of South Carolina (around Loris, SC, which calls itself the “Chicken Bog Capital of the World”) and is the quintessential community and festival food — traditionally made in giant cast-iron pots to feed crowds.

It’s humble, unfussy, and deeply satisfying — a dish where technique matters more than fancy ingredients. The hot sauce is optional, and we decided to use some as a spice enhancer. Oh, and because our package of andouille weighed in at 13 ounces, we used the entire thing 😉 .

Chicken Bog

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 2 lbs. bone-in, skin-on chicken thighs (about 4 thighs)
  • 1 1/2 tsp. kosher salt, divided
  • 1 tsp. black pepper, divided
  • 2 tsp. olive oil
  • 8 oz. andouille sausage, chopped (about 1 cup)
  • 1 1/2 cups chopped yellow onion (about 1 medium onion)
  • 1 cup chopped carrots (about 2 medium carrots)
  • 1 cup chopped celery (about 3 stalks)
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 tsp. dried thyme
  • 2 garlic cloves, thinly sliced
  • 1 cup Carolina Gold rice
  • 4 cups chicken broth, preferably homemade
  • 2 fresh bay leaves or 1 dried bay leaf
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. chopped fresh flat-leaf parsley
  • Hot sauce (such as Tabasco, OR Louisiana Crystal), optional
  • Lemon wedges

Directions

  1. Preheat oven to 350°F. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Heat oil in a large Dutch oven over medium. Add chicken, skin side down; cook until skin is golden brown, 9 to 12 minutes. Flip chicken, and cook until both sides are browned, 4 to 6 minutes. Transfer chicken to a plate. Add sausage to drippings; cook, stirring occasionally, until browned on all sides, 5 to 7 minutes. Transfer sausage using a slotted spoon to a bowl lined with paper towels.
  2. Add onion, carrots, celery, bell peppers, thyme, garlic, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper to drippings in Dutch oven. Cook over medium, stirring occasionally, until vegetables are softened, about 10 minutes. Add rice; cook, stirring constantly, until lightly toasted, about 1 minute. Stir in broth and bay leaves. Return sausage and chicken thighs along with any juices to Dutch oven; bring to a simmer over high.
  3. Cover Dutch oven, and transfer to oven. Bake until a thermometer inserted into thickest portion of chicken registers 160°F and rice is tender, about 15 minutes.
  4. Remove Dutch oven from oven. Let stand, covered, for 5 minutes. (Internal temperature of chicken will continue to rise to 165°F.) Transfer chicken thighs to a plate; let cool 5 minutes. Shred chicken into bite-size pieces; discard skin and bones.
  5. Stir shredded chicken and any juices into Dutch oven. Discard bay leaves. Stir in butter, lemon juice, and parsley. Garnish with black pepper. Serve with hot sauce and lemon wedges (if using).

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Adapted from a recipe by Jenni Lata for Food & Wine

Mediterranean Salmon with Veggies and Feta

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This one-pan Mediterranean salmon is weeknight cooking at its best — bold flavors, minimal cleanup, and dinner on the table in about 30 minutes. A warm spice blend of oregano, sumac, and cumin does double duty, seasoning both the vegetables and the fish, while chunks of feta melt into the mix as everything roasts, turning soft, creamy, and rich.

The vegetables — cherry tomatoes, bell peppers, baby bella mushrooms, and whole garlic cloves — go in first to get a head start in the hot oven, then the seasoned salmon joins them for a final steam under foil that keeps the fish tender and flaky. A squeeze of fresh lemon over everything at the end ties it all together with a bright, clean finish.

Sumac, the tart, ruby-red spice common throughout Middle Eastern and Mediterranean cooking, is the secret weapon here — it brings a fruity, citrusy acidity that plays off the lemon and lifts the richness of both the salmon and the feta. If it’s not already in your pantry, it’s worth seeking out.

Fresh thyme scattered over the vegetables adds a gentle herbal note as they roast, perfuming the whole pan. This dish is flexible by nature. Any color bell pepper works, and the vegetables can be swapped based on what’s on hand — zucchini, red onion, or olives all make excellent additions. The salmon fillets can be skin-on or skinless. Serve straight from the pan with good crusty bread to soak up the juices, or alongside rice or warm pita.

We increased a few of the ingredients, specifically the cocktail tomatoes and cremini mushrooms, with the newer amounts reflected below. And because we were a party of three for dinner, we portioned the salmon fillet into as many pieces.

Mediterranean Salmon with Veggies and Feta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tsp. dried oregano
  • 1 tsp. sumac
  • 1 tsp. cumin
  • 1 cup cherry tomatoes
  • 1 bell pepper, any color, cored and sliced into thin sticks
  • 5 oz. baby bella mushrooms, trimmed and halved
  • 4 to 5 large garlic cloves, peeled
  • 5 to 6 oz. feta cheese block, cut into large chunks
  • Kosher salt
  • Black pepper
  • 6 to 7 sprigs of fresh thyme
  • Extra virgin olive oil
  • 4 6-oz. portions salmon fillet
  • 1 to 2 large lemons, halved, for serving

Directions

  1. Get ready. Preheat your oven to 425°F. In a small bowl, combine the oregano, sumac, and cumin.
  2. Season the vegetables. Add the tomatoes, mushrooms, bell peppers, and 4 to 5 peeled garlic cloves to a large baking dish or sheet tray. Sprinkle with 1/2 tablespoon of the spice mixture (save the rest for the fish) and a good pinch of salt and pepper. Drizzle with 1 to 2 tablespoon olive oil, toss to coat, and spread so that everything is in one layer.
  3. Bake the vegetables and feta. Nestle chunks of feta in between the vegetables and top with a few sprigs of fresh thyme. Place in the heated oven and bake until the vegetables have begun to soften, about 10 minutes.
  4. Season the fish. Meanwhile, pat the fish dry and season on both sides with salt, pepper, and the remaining spice mixture.
  5. Bake the salmon. Carefully remove the sheet pan from the oven and nestle the salmon in with the veggies and feta. Top the salmon with a drizzle of olive oil, then cover the pan with aluminum foil to trap the steam. Return to the center rack of the heated oven until the fish is cooked through and flakes easily, about 10 minutes.
  6. Finish and serve. Remove the salmon from the oven, carefully remove the foil, and immediately squeeze lemon juice onto the fish. Serve with lemon wedges on the side for squeezing.

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Adapted from a recipe by Suzy Karadsheh

Caramelized Onions

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Caramelized onions done right start with a simple but effective technique: a covered nonstick skillet over high heat with ¾ cup of water. The water and steam work together to soften the onions quickly and evenly. Once the lid comes off and the heat drops to medium-high, the softened onions are pressed into the bottom and sides of the skillet for maximum contact with the hot pan.

Rather than finishing with sugar or honey as many recipes suggest, a pinch of baking soda does the heavy lifting — speeding up the reaction that converts flavorless inulin (a polysaccharide naturally present in onions) to fructose, unlocking deep, complex sweetness.

Yellow or Spanish onions are the best choice here for their rich, layered flavor. Slicing them through the root end keeps them intact and prevents them from breaking down too much during cooking. The result is a versatile, deeply savory condiment that belongs just about everywhere. Here are some great uses:

On top of things

  • Burgers and sandwiches (classic pairing with gruyère)
  • Pizza or flatbreads
  • Crostini with goat cheese or brie
  • Steaks and grilled meats

Stirred into things

  • French onion soup (they’re the whole point)
  • Pasta sauces, risotto, or mac and cheese
  • Quiches, frittatas, and savory tarts
  • Dips — blended into sour cream for an incredible onion dip

As a base or filling

  • Caramelized onion jam (great on charcuterie boards)
  • Tart or galette filling with cheese and herbs
  • Stuffed into quesadillas or grilled cheese
  • Mixed into mashed potatoes or polenta

They keep well in the fridge for about a week, so making a big batch and using them throughout the week is totally worth the time investment.

In honor of National Hamburger Day, we topped off cheeseburgers with the caramelized onions for the win!

Caramelized Onions

  • Difficulty: easy
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Ingredients

  • 3 lb.s onions, halved and sliced through root end ¼ inch thick
  • ¾ cup plus 1 Tbsp., divided
  • 2 Tbsp. vegetable, OR olive oil
  • ¾ tsp. salt
  • ⅛ tsp. baking soda

Directions

  1. Bring onions, 3/4 cup water, oil, and salt to boil in 12-inch nonstick skillet over high heat. (The pan will be very full.) Cover and cook until water has evaporated and onions start to sizzle, about 10 minutes.
  2. Uncover, reduce heat to medium-high, and use rubber spatula to gently press onions into sides and bottom of skillet. Cook, without stirring onions, for 30 seconds. Stir onions, scraping fond from skillet, then gently press onions into sides and bottom of skillet again. Repeat pressing, cooking, and stirring until onions are softened, well browned, and slightly sticky, 15 to 20 minutes.
  3. Combine baking soda and remaining 1 tablespoon water in bowl. Stir baking soda solution into onions and cook, stirring constantly, until solution has evaporated, about 1 minute. Transfer onions to bowl. (Onions can be refrigerated for up to 3 days or frozen for up to 1 month.)

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Recipe by Lan Lam for America’s test Kitchen

Fettuccine with Asparagus, Lemon and Prosciutto

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Fettuccine with asparagus, lemon, and prosciutto strikes the perfect balance between effortless and impressive — weeknight-friendly in its simplicity, yet refined enough to anchor a dinner party spread. This is a definite keeper!

The ingredient list is short but mighty: delicate shallots lend a subtle sweetness, silky heavy cream and nutty Parmesan build a luxurious sauce, bright lemon cuts through the richness, and thin-sliced crisped prosciutto adds a savory, lightly salty depth and additional texture. Fresh asparagus ties it all together, bringing a verdant, slightly grassy note that makes the dish feel vibrant and seasonal.

To keep things efficient, the asparagus is cooked right alongside the pasta in the same pot of boiling water. For the best results, look for spears that are slightly thicker than a pencil — slender enough to cook quickly, but substantial enough to reach tender-crisp perfection right as the fettuccine hits al dente. (We gave our asparagus one extra minute in the pot before adding the fettuccine.)

TIP: Don’t allow the shallots to brown. Sauté them over moderate heat just until softened to keep their flavor delicate, without any notes of caramelization that would compete with the other flavors in the dish.

Although not part of the original recipe, before sautéing the shallots, we decided to crisp the prosciutto. The crisping adds a nice texture and brings out the flavor of the meat. 

Fettuccine with Asparagus, Lemon and Prosciutto

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 4 oz. thinly sliced prosciutto, cut into ½-inch ribbons
  • 2 Tbsp. salted butter
  • 2 medium shallots, minced
  • 1/2 cup heavy cream
  • 1 Tbsp. grated lemon zest, plus 1 Tbsp. lemon juice
  • 1 oz. Parmesan cheese, finely grated (½ cup), divided
  • Kosher salt and ground black pepper
  • 1 8- to 9-oz. container fresh fettuccine
  • 1 lb. asparagus, trimmed and cut on the diagonal into 2-inch lengths

Directions

  1. In a 12-inch skillet over medium-high, add 2 tablespoons olive oil and when hot drop in the prosciutto, stirring often until crisped, about 2-3 minutes. Remove prosciutto to a plate.
  2. Reduce heat to medium and melt the butter. Add the shallots and cook, stirring occasionally, until softened and translucent, 3 to 5 minutes.
  3. Stir in the cream, lemon zest, half of the Parmesan and ½ teaspoon pepper; remove from the heat and set aside.
  4. In a large pot, bring 2 quarts water to a boil. Add the asparagus and boil for 1 minute. Add the pasta to the pot with the asparagus and 2 teaspoons salt; cook, stirring occasionally, until the pasta is al dente and the asparagus is tender-crisp, about 2 minutes more. Reserve about 1 cup of the cooking water, then briefly drain in a colander, leaving water clinging to the pasta.
  5. Immediately add the pasta mixture and ½ cup of the reserved pasta water to the skillet. Cook over medium heat, tossing with tongs, until the pasta is lightly sauced, 1 to 2 minutes; add more reserved pasta water as needed so the sauce clings to the noodles.
  6. Add the lemon juice, then taste and season with salt and pepper. Transfer to a serving platter or individual bowls, then scatter on the crisped prosciutto and sprinkle with the remaining Parmesan.

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Adapted from a recipe by Rose Hattabaugh for Milk Street

Chicken Alambre (Mexican Chicken Skillet With Bacon, Vegetables, and Melted Cheese)

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In Mexican cuisine, an alambre is a popular shared dish in which diners use tortillas as a glove to grab a fistful of melted cheese along with meat and vegetables. The name alambre translates to “wire,” a nod to earlier versions of the dish that were cooked on skewers rather than in a skillet.

An alambre is similar to fajitas in the sense that they’re both a medley of ingredients cooked together and served with tortillas. But where fajitas tend to keep each component more distinct, alambres embrace cohesion — the whole mixture is tossed together and blanketed with melted cheese so every bite is a little messy, a little stretchy, and full of everything at once. This version uses chicken thighs, bacon, mushrooms, chipotles, garlic, and onion.

Chicken thighs are preferred for their milder flavor and higher fat content, which keep the meat tender while allowing the smokiness of the bacon, the heat of the chipotles, and the savoriness of the mushrooms to come through clearly.

The key to a great alambre is the order of operations. The chicken marinates in chipotle adobo sauce — its vinegar and tomato base tenderizes the meat while building smoky, tangy flavor. The chicken cooks first to brown without overcrowding. Bacon renders next, its fat becoming the cooking medium for the mushrooms and onions, which need time to brown and concentrate their flavor.

Garlic and spices are added last and briefly bloomed in the heat, before everything comes together with chipotles for a final hit of smoke and heat. This smoky, cheesy one-skillet chicken dish comes together fast and feeds 4 to 6.

TIPS: Marinating the chicken in salt and acidic adobo sauce seasons it throughout and helps tenderize the meat. Cooking the ingredients in stages ensures tender chicken, crispy bacon, and well-browned vegetables, so each component keeps its ideal texture and flavor. Queso Oaxaca, also known as quesillo, is a fresh Mexican cheese. It can be substituted with any other melting cheese, such as mozzarella or Monterey Jack.

Chicken Alambre (Mexican Chicken Skillet With Bacon, Vegetables, and Melted Cheese)

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 lbs. skinless chicken thighs, cut into 1/4-inch strips against the grain
  • 2 to 3 minced chipotle chiles and 1/4 cup adobo sauce from 2 (7-ounce) cans chipotle in adobo
  • 1 tsp. Diamond Crystal kosher salt, plus more to taste; for table salt, use half as much by volume
  • 1/2 tsp. freshly ground black pepper
  • 6 strips bacon, cut into 1/2-inch pieces
  • 1 lb. cremini or white button mushrooms, thinly sliced
  • 1 small white onion (6 oz.), thinly sliced
  • 5 medium cloves garlic, minced
  • 2 tsp. ground cumin
  • 2 tsp. dried oregano
  • 1/4 cup homemade chicken stock or store-bought low-sodium chicken broth
  • 10 oz. Queso Oaxaca, shredded
  • Warm corn tortillas, for serving
  • Roughly chopped cilantro, for topping

Directions

  1. In a large bowl, combine chicken, 1/4 cup canned adobo sauce, kosher salt, and black pepper. Refrigerate, uncovered, for at least 30 minutes and up to 24 hours. (Our chicken marinated for 2 hours.)
  2. In a 12-inch-deep sauté pan or cast-iron skillet, heat oil over medium-high heat until shimmering. Add chicken and cook, stirring occasionally, until lightly browned and cooked through, about 8 minutes. Transfer chicken and any juices to a large plate or bowl and set aside. Do not wipe skillet clean.
  3. Add bacon to now-empty skillet and cook over medium heat, stirring occasionally, until crisped, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate or bowl. You should have about 2 tablespoons of rendered fat in the skillet.
  4. Adjust oven rack to upper-middle position and heat broiler on high. Add onions and mushrooms to rendered fat in skillet and cook over medium heat, stirring occasionally, until onions and mushrooms are beginning to brown, 8 to 10 minutes. Add garlic, cumin, and oregano and cook until fragrant, about 30 seconds. Add chicken stock and scrape bottom of skillet with a wooden spoon to scrape up any browned bits, about 1 minute.
  5. Return cooked bacon, chicken, and any accumulated juices, and remaining minced chipotles to skillet. Cook, while stirring constantly, until all ingredients are warmed through, about 1 minute. Season to taste with salt, if needed. Top with shredded cheese. Broil just until cheese is melted, 2 to 5 minutes. Top with cilantro and serve with warm tortillas.

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Adapted from a recipe by Octavio Peña for Serious Eats

One-Pot Baked Ziti with Sausage and Spinach

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This hearty one-pot baked ziti is weeknight comfort food at its finest; yet fancy enough for a weekend dinner party. To start, sweet Italian sausage is browned right in the Dutch oven, building a rich, savory base for a tomato sauce seasoned with garlic, oregano, and just a touch of heat with the red pepper flakes.

The pasta cooks directly in the sauce — no second pot needed — soaking up all that flavor as it simmers. Baby spinach and a blend of Parmesan and mozzarella get stirred in for creaminess and body, while generous dollops of ricotta and a final pass under the broiler create a golden, bubbly cheese topping. Fresh basil finishes the dish with a bright, herby note.

Since the pot goes under the broiler for several minutes at the end, make sure to use a broiler-safe Dutch oven such as an enameled cast iron dish. We increased the amounts of several items such as the sausage (doubled), baby spinach (used 10 ounces), and mozzarella cheese (from 6 to 8 ounces). All of these changes are noted in the recipe below.

TIPS: Spray the Dutch oven with PAM to eliminate sticking. Deglaze the pan with some red wine or Marsala before adding the tomatoes in Step 1.

You can substitute penne for the ziti. Both ziti and penne are tubular kinds of pasta that pair well with thick or chunky sauces. Ziti is a short, hollow, extruded pasta shape with a smooth texture. A defining characteristic of ziti pasta is its flat ends, blunt cut at ninety degrees rather than at an acute angle, like penne. Either choice works well in this recipe.

One-Pot Baked Ziti with Sausage and Spinach

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 lb. sweet Italian sausage, casings removed
  • 3 garlic cloves, minced
  • 1/4 cup dry red wine, for deglazing
  • 1 28-oz. can tomato sauce
  • 1 14.5-oz. can diced tomatoes
  • ¾ tsp. salt
  • ½ tsp. dried oregano
  • ½ tsp. sugar
  • ⅛ tsp. red pepper flakes
  • 2 cups water
  • 12 oz. ziti OR penne
  • 6 Tbsp. chopped fresh basil, divided
  • 10 oz. baby spinach, chopped coarse
  • 8 oz. whole-milk mozzarella cheese, cut into ¼-inch pieces, divided
  • 2 oz. Parmesan cheese, grated, divided
  • 8 oz. whole-milk ricotta cheese

Directions

  1. Cook sausage in Dutch oven over medium-high heat, breaking up pieces with spoon, until lightly browned, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. (Deglaze pan with red wine or Marsala, if using.) Stir in tomato sauce, diced tomatoes and their juice, salt, oregano, sugar, and pepper flakes. Bring mixture to boil, reduce heat to medium-low, and simmer until thickened, about 10 minutes.
  2. Stir in water, pasta, and 4 tablespoons basil. Increase heat to high and bring to boil. Reduce heat to medium and simmer vigorously, uncovered, until pasta is still very firm but just starting to soften, 6 to 8 minutes, stirring frequently. Adjust oven rack 8 inches from broiler element and heat broiler.
  3. Remove pot from heat and stir in spinach, 3/4 cup mozzarella, and 1/2 cup Parmesan. Dollop surface of pasta evenly with spoonfuls of ricotta. Top with remaining mozzarella and Parmesan.
  4. Broil ziti until cheese is bubbling and beginning to brown, 5 to 7 minutes. Transfer to wire rack and let cool for 10 minutes. Sprinkle with remaining 2 tablespoons basil and serve.

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Adapted from a recipe by Christie Morrison for America’s Test Kitchen

Pressure-Cooker Boneless Beef Short Ribs with Hoisin Sauce

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There’s a particular kind of kitchen magic that happens when you lock a lid, crank the heat, and surrender control — the kind of cooking that turns humble boneless beef short ribs into something that falls apart at the mere suggestion of a fork. This recipe harnesses that magic with a sauce that pulls from the pantry of Chinese cooking: smoky-sweet hoisin, salty soy, dry sherry, and a whisper of cayenne heat.

The pressure cooker does something a braise never quite can. Sealed tight with no room for steam to escape, it drives flavor into the meat rather than letting it drift away into your kitchen air. What emerges after 35 minutes is deeply savory beef swimming in a concentrated, glossy sauce — more than you’d ever coax from a Dutch oven, and richer for it. A handful of fresh scallion greens and torn cilantro added at the end lifts the whole thing, cutting through the richness with a bright, herby finish.

Serve it over a bowl of steamed white rice that can drink up every last drop of that sauce. This is weeknight cooking that eats like a weekend project — without the wait.

Pressure-Cooker Boneless Beef Short Ribs with Hoisin Sauce

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. vegetable oil
  • 4 garlic cloves, minced
  • 1 2-inch piece ginger, peeled, sliced into ¼-inch-thick rounds, and smashed
  • ½ cup hoisin sauce
  • 2 Tbsp. soy sauce
  • 2 Tbsp. dry sherry
  • 4 scallions, white parts chopped coarse, green parts sliced thin
  • ¼ tsp. cayenne pepper
  • 48 oz. boneless beef short ribs (about 6 short ribs), trimmed
  • 2 Tbsp. minced fresh cilantro

Directions

  1. Cook oil, garlic, and ginger in pressure-cooker pot over medium-high heat until fragrant, about 1 minute. Stir in hoisin sauce, soy sauce, sherry, scallion whites, and cayenne, then add beef.
  2. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure.
  3. Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
  4. Transfer short ribs to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Strain sauce into fat separator, let sit 5 minutes, then pour defatted sauce into small bowl. Stir scallion greens and cilantro leaves into sauce and serve with ribs.

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Recipe from America’s Test Kitchen

Patates Lemonates (Greek Lemon Potatoes)

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When it comes to roast potatoes, crispness is often prized as the ultimate goal — but there are plenty of other oven-roasted styles worthy of attention, ones that place a premium on creamy tenderness rather than crunch.

Patates Lemonates, a classic Greek side of potatoes roasted with olive oil, lemon juice, and oregano, are a top contender in this category. A generous splash of stock or water added to the pan before it goes in the oven creates a braise-roast hybrid cooking environment that gives the spuds their characteristic fork-tender texture.

Unlike many Western European potato dishes, patates lemonates take advantage of the flavor-absorbing qualities of potatoes to imbue them with a burst of citrus acidity rather than just fat and woodsy herbs. This brightness makes them the perfect foil to hearty roasted or grilled meats and seafood.

These poatoes are commonly prepared as an accompaniment to roast chicken, with pieces of potato arranged around a bird in a roasting pan so that they soak up poultry juices during cooking. Also known as patates riganates (oregano) or patates sto fourno (oven-roasted), they can easily be prepared on their own as well.

The approach here draws on a technique used for French pommes de terre fondantes: rather than relying on a single uncovered roast or variable intervals of covering and uncovering — which can produce inconsistent results across different ovens — the potatoes are given a more controlled braise-roast environment that reliably delivers the ideal balance of tenderness and light surface browning.

Patates Lemonates (Greek Lemon Potatoes)

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/2 cup extra-virgin olive oil, divided
  • 2 1/2 lbs. Yukon gold potatoes, peeled and cut into 2-inch pieces
  • Kosher salt
  • 2 medium garlic cloves, lightly crushed
  • 3/4 cup homemade chicken stock or low-sodium store-bought chicken broth, or water
  • 1/4 cup freshly squeezed lemon juice from about 3 lemons, divided
  • 2 tsp. dried oregano

Directions

  1. Adjust oven rack to middle position and preheat oven to 425°F. In a 12-inch stainless steel straight-sided sauté pan or skillet, or cast iron skillet, heat 2 tablespoons olive oil medium-high heat until shimmering. Add potatoes to skillet, with one cut side down, in a single layer and evenly spaced, and season with salt. Cook, without moving, until potatoes begin to brown around edges, 4 to 5 minutes. Continue to cook, rotating and swirling pan gently to promote even browning and prevent sticking, until potatoes are browned on bottom side, 2 to 3 minutes longer, adjusting heat as needed if some of the pieces brown too quickly.
  2. Using a thin metal spatula, flip potatoes onto second flat side. Continue to cook until browned on second side, 4 to 5 minutes. Stir in garlic, and cook until aromatic, about 1 minute. Add remaining olive oil, chicken stock (or water), 3 tablespoons lemon juice, and oregano. Bring to a boil, swirling pan occasionally, and season with salt to taste.
  3. Transfer skillet to oven and roast until potatoes are completely tender, offering little to no resistance when poked with a paring knife, and most of the stock has evaporated, 25 to 30 minutes.
  4. Remove from oven, add remaining 1 tablespoon lemon juice, and stir to combine. Season with salt to taste, then serve.

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Recipe by Sasha Marx for Serious Eats

Sweet and Spicy Grilled Flank Steak

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Flank steak gets the bold treatment it deserves — a zesty lime marinade with brown sugar sweetness and a fiery kick from jalapeño and sriracha. Fire up the grill and get ready for one of the most satisfying weeknight dinners around. And whatever you do, make extra — the leftovers are absolutely worth it.

There are some steaks that need nothing more than a little salt and pepper to bring out their beefy goodness. Flank steak is not one of them. This bold marinade is just the sort of seasoning the brawny cut begs for: lime juice and zest add brightness, brown sugar sweetness, and jalapeño and sriracha a complex heat. Just whiz it all together in a food processor and slather on the meat. Marinate overnight (or 2 hours if that’s all the time you have) before tossing it on the grill.

And since you have the grill fired up, do yourself a favor and make a colorful, smoky side dish that pairs perfectly with the Sweet and Spicy Grilled Flank Steak. Combine tender cremini mushrooms, sweet red bell pepper, hearty eggplant, zucchini, and caramelized onion with a handful of chopped fresh herbs such as rosemary, oregano and parsley. Marinate in a bowl or ziploc for a couple of hours with EVOO, balsamic vinegar, salt and pepper to taste. When ready to cook, add them to a grill basket, stirring occasionally until they all come together for a simple yet stunning accompaniment. (The vegetables will take about 15 minutes longer than the steak.)

Sweet and Spicy Grilled Flank Steak

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1-2 scallions, coarsely chopped
  • 1 Tbsp. peeled and finely chopped ginger
  • 1 fresh jalapeño, seeded if desired, coarsely chopped
  • 2 large garlic cloves, finely chopped
  • 1 Tbsp. light brown sugar
  • Zest of ½ lime
  • 2 tsp. lime juice
  • 1 tsp. sriracha or other hot sauce (or to taste)
  • 2 Tbsp. extra-virgin olive oil
  • 1½ tsp. coarse kosher salt
  • 1½ lbs. flank steak, OR skirt steak

Directions

  1. In a food processor, pulse together scallion, ginger, jalapeño, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth.
  2. Season steak with salt. Place in a large ziploc baggie and pour marinade over meat. Massage the meat in the bag to coat well with the mixture, and refrigerate for at least 2 hours or overnight.
  3. When you are ready to cook the steak, heat the grill to medium-high heat, or heat the broiler with the rack set 4 inches from the heat source. Transfer meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare), or broil until charred and done to taste, 4 to 6 minutes per side. (If using skirt steak, the meat will cook quicker since it is a thinner cut.)
  4. Let rest on a cutting board for 5 minutes, then slice thinly. Serve with grilled vegetable medley, if desired.

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Adapted from a recipe by Melissa Clark for NYTimes Cooking

Roasted Rosemary Chicken with Citrus Marinade

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If you’re into roast chicken with oodles of flavor, this recipe is for you. Fragrant rosemary and oregano, bright citrus, spices and aromatics come together for a dish that’s effortlessly elegant. Imagine crisp, tangy, and succulent chicken seasoned Mediterranean-style and bathed in a bold wine and a orange-lime marinade.

The delicious jammy onion and citrusy-tangy sauce are splendid served over garlicky mashed potatoes, rice or polenta. To complete the dinner, add a side of roasted Brussels sprouts.

TIP: Use split chicken or chicken pieces of similar size for even cooking. For best flavor, allow 30 minutes, or preferably 2 hours for marinating.

Our bird was a good bit larger than the 3 1/2-pound listed chicken, and therefore required a longer cooking time. *And while it brings visual appeal to the platter, there really is no need for all of the extra citrus slices, perhaps just a few for color.

Because our chicken was sufficiently charred once it reached the proper internal temperature, we opted not to put it under the broiler, but did slather on the honey glaze. If however you might be broiling it, make sure to use an enameled cast iron, or other broiler-proof pan that won’t shatter under intense heat.

Roasted Rosemary Chicken with Citrus Marinade

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 whole chicken (about 3 ½ lbs.), split in half through the backbone
  • Kosher salt
  • 1 cup Pinot Noir
  • 3 oranges, 1 zested, 2½ juiced, plus ½ sliced for garnish
  • 2 limes, 1 juiced, plus 1* lime sliced for garnish
  • Extra virgin olive oil
  • 3 Tbsp. tomato paste
  • 1 ½ tsp. dried oregano
  • 1 tsp. dried rosemary
  • 1 tsp. sweet paprika
  • 1 tsp. Aleppo pepper
  • 7 to 8 garlic cloves minced
  • 1 white onion, halved, peeled and sliced
  • 1 Tbsp. honey

Directions

  1. Season the chicken with kosher salt on all sides, making sure to season underneath the skin as well. (You can do this one night ahead of time and keep the chicken in the fridge to air-chill uncovered).
  2. Prepare the citrus marinade. In a medium bowl, add the wine, orange juice and zest, lime juice, 3 tablespoons extra virgin olive oil, tomato paste, spices, and a good dash of kosher salt. Add the garlic, whisk to combine.
  3. In a extra-large ziploc, add the chicken and onion slices and toss to coat, making sure to lift the skin up and spoon some of the marinade underneath (this will give you more flavor). Set aside at room temperature for 30 minutes. Alternatively, refrigerate for an hour or two, turning the bag every 20 minutes or so. (For best results, take it out of the fridge and leave the chicken at room temperature for 30 to 45 minutes before cooking)
  4. Preheat the oven to 425°F and adjust a rack in the middle.
  5. Transfer the chicken and the marinade to a braising pan that can withstand a broiling temperature. Roast for 30 minutes, then carefully turn the pan 180 degrees and roast for another 15 minutes or until the chicken is fully cooked and tender (juices should run clear).
  6. In a small bowl, mix together the honey with 1 tablespoon of extra virgin olive oil. Carefully remove the chicken from the oven and brush the top with the honey and olive oil mixture.
  7. If necessary, switch the oven to the broil function. Return the chicken back to the oven about 6 inches away from the broiler and cook briefly for 3 to 4 minutes, watching for the skin to turn a nice golden brown.
  8. Remove from the heat and finish with lime juice. Add slices of fresh orange and lime, if desired.

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Adapted from a recipe by Suzy Karadsheh

Black Bean-Garlic Skirt Steak with Asparagus

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In this recipe from Cooking the Borderlands: Spice and Smoke Between Mexico and the States, two culinary traditions are brought together: the high-heat grilling of northern Mexico and the bold savoriness of Chinese fermented black bean sauce. The result is a platter of wonderfully charred skirt steak draped with asparagus slicked in a glossy black bean–garlic sauce punctuated by chiles de árbol.

Salted fermented black beans, available at Asian markets and online, bring an ultra-concentrated savory quality. Here, they’re mashed with garlic, ginger, and scallions, then cooked gently with soy sauce, Shaoxing wine, and piloncillo until thick and lacquered. A spoonful transforms the asparagus stir-fry into something complex and multidimensional. The recipe makes more sauce than you need for this dish — an intentional gift to future meals. (Although we intentionally used more than the recipe called for.)

With simply marinated skirt steak grilled over high heat, the dish balances smoke, sweetness, heat, and salinity. A squeeze of lime and a scatter of herbs brighten each bite, making this a meal that feels both celebratory and deeply personal. If you, like us, find yourself firmly parked in the camp of craving intensely bold flavors, then you’ll want to take a spin with this recipe!

What takes time here is the meat marinating, which is anywhere from a minimum of 3 hours up to overnight — we chose the latter. By doing so, you can just jump right into dinner prep on the eve of your meal.

Black Bean-Garlic Skirt Steak with Asparagus

  • Servings: 4-6
  • Difficulty: moderate
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Ingredients

Black Bean-Garlic Sauce

  • 4 scallions
  • 1/2 cup salted fermented black beans, rinsed
  • 8 garlic cloves, smashed and peeled
  • 3 Tbsp. minced fresh ginger
  • 3 Tbsp. water
  • 3 Tbsp. grapeseed oil or other neutral cooking oil
  • 3 dried chiles de árbol, stemmed
  • 1/3 cup ground or grated piloncillo or dark brown sugar (about 1 oz.)
  • 3 Tbsp. Shaoxing cooking wine
  • 3 Tbsp. soy sauce

Skirt Steak

  • 1 2-lb. outside skirt steak (1/2 inch thick)
  • 2 Tbsp. olive oil
  • 1 Tbsp. minced garlic
  • 1 Tbsp. minced fresh ginger
  • 1 1/2 tsp. Diamond Crystal kosher salt

Asparagus Stir-Fry

  • 2 Tbsp. grapeseed oil or other neutral cooking oil
  • 1 lb. fresh asparagus, trimmed and cut crosswise into thirds (3 cups)
  • 2/3 cup thinly sliced red onion
  • 5 Tbsp. Black Bean–Garlic Sauce
  • 3 Tbsp. water
  • Fresh cilantro leaves, for garnish
  • Lime wedges and steamed rice, for serving

Directions

  1. Make the black bean–garlic sauce: Separate white parts from green parts of scallions; refrigerate scallion greens until ready to use. Coarsely chop white parts of scallions, and place in a mini food processor; add fermented black beans, garlic, ginger, and 3 tablespoons water. Pulse until you have a rough, minced paste (not a smooth puree), 8 to 10 pulses, stopping to scrape down sides of container as needed.
  2. Heat grapeseed oil in a large skillet or wok over medium-high until oil is shimmering. Add chiles; fry, stirring often, until chiles turn a dark burgundy color, 1 to 2 minutes. Transfer chiles to a small bowl using a slotted spoon; reserve for garnish.
  3. Add black bean mixture to oil in skillet; fry over medium heat, stirring constantly, until mixture is fragrant and just begins to stick to bottom of skillet, about 2 minutes. Whisk in wine, soy sauce, and piloncillo, combining thoroughly. Cook over medium, stirring constantly, until mixture thickens, is dark and glossy, and can almost be mistaken for a chocolate sauce, about 1 minute and 30 seconds. Scrape sauce into a small heatproof bowl. Reserve 5 tablespoons for this recipe; store remaining sauce (about 1/2 cup).
  4. Make the skirt steak: Place steak in a 13- x 9-inch baking dish. (Halve steak crosswise, if needed, to fit in dish.) Rub steak with olive oil, garlic, ginger, and salt, massaging thoroughly. Cover baking dish using plastic wrap, and refrigerate for at least 3 hours or up to overnight.
  5. Preheat grill to high (450°F to 500°F). Place steak on oiled grates; grill, uncovered and undisturbed, until a hard sear is achieved, 3 to 4 minutes. Flip steak; sear until a thermometer inserted into thickest portion of steak registers 120°F to 125°F for medium-rare, about 3 minutes, or until desired degree of doneness. Remove steak from grill, and let steak rest for at least 5 minutes before slicing.
  6. Make the asparagus stir-fry: Heat grapeseed oil in a large wok or heavy skillet over high until oil starts lightly smoking. Quickly add asparagus and onion; cook, stirring constantly, until asparagus is crisp-tender, about 4 minutes.
  7. Add black bean–garlic sauce and 3 tablespoons water to wok; cook, stirring often, until asparagus is just done and coated in sauce, about 1 minute. Remove from heat.
  8. Slice reserved green parts of scallions; finely chop fried chiles de árbol. Slice steak against the grain into thin strips; arrange on a large platter. Spoon asparagus mixture over steak. Garnish with cilantro leaves, scallion greens, and chile de árbol. Serve with lime wedges and rice.

http://www.lynnandruss.com

Adapted from a recipe by Claudette Zepeda for Food and Wine

Pork and Onion Stir-Fry

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Some of the most satisfying dishes are born at the intersection of two culinary worlds, and this Pork and Onion Stir Fry is a perfect example. Classic Chinese technique — velveting the pork with cornstarch, baking soda, and Shaoxing wine to ensure it stays tender and silky — meets an unexpectedly familiar sauce built on ketchup and Worcestershire, two pantry staples that have quietly made themselves at home in Chinese-American cooking for generations.

The result is a stir fry that’s deeply savory, a little tangy, and faintly sweet, with caramelized onions that soak up every drop of that glossy, umami-rich sauce. It comes together in minutes, works with nearly any cut of pork you have on hand (we used pork loin), and tastes like something far more considered than the sum of its parts.

Ketchup may seem like an odd choice but in many cases, it’s not so much about a lack of “authenticity” or a sign of no effort, but rather an ingredient that was lovingly adopted into the Chinese American pantry.

Pork and Onion Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

For the pork and marinade:

  • 12 oz. boneless pork (thinly sliced into 2-inch lengths; pork shoulder, butt, loin, and boneless country ribs are all good options)
  • 1 Tbsp. water
  • 1 tsp. cornstarch
  • 1½ tsp. Shaoxing wine
  • 1 tsp. neutral oil (such as canola, vegetable, or grapeseed oil)
  • 1 tsp. oyster sauce
  • ¼ tsp. baking soda
  • ⅛ tsp. white pepper

For the sauce:

  • 3 Tbsp. water
  • 1½ Tbsp. ketchup
  • 1 Tbsp. light soy sauce
  • 1½ tsp. Worcestershire sauce
  • ½ tsp. sugar
  • ½ tsp. dark soy sauce
  • ⅛ tsp. white pepper

For the rest of the dish:

  • 2 Tbsp. neutral oil
  • 1 clove garlic (sliced)
  • 2 medium onions (sliced into thin wedges)
  • 2 Tbsp. Shaoxing wine
  • 2 scallions, sliced thin on a diagonal for garnish (optional)

Directions

  1. In a medium bowl, add the sliced pork, water, cornstarch, Shaoxing wine, oil, oyster sauce, baking soda, and white pepper.
  2. Next, make the sauce mixture by combining the water, ketchup, light soy sauce, Worcestershire sauce, sugar, dark soy sauce, and white pepper.
  3. Heat a wok or skillet over medium-high heat until it’s just starting to smoke or a drop of water beads on the surface. Add the neutral oil and swirl it around to coat. Add the pork in a single layer and let it sear. When it’s golden on the edges on one side, flip and stir-fry the pork. Cook to about 80% doneness. Transfer to a bowl and set aside.
  4. Add the garlic and onion to the pan. Stir fry and cook for 30 seconds, then add the Shaoxing wine to deglaze, scraping up any stuck-on bits. Stir fry for another 2 minutes. Add the pork and any juices back to the wok, along with the sauce mixture. Stir-fry to combine until the pork and onions are glossy and coated. 
  5. Plate over steamed rice and garnish with scallion slices, if using. Serve immediately.

http://www.lynnandruss.com

Adapted from a recipe for Woks of Life