Ingredients

• 8 bone-in, skin-on chicken thighs, trimmed
• 1 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3/4 cup apple cider
• 1 Tbs. honey
• 1-1/2 Tbs. cold unsalted butter, cut into 1/4-inch pieces

Chicken thighs are tossed with the oil, salt, and pepper, put on a baking sheet and arranged skin side up on the rack.

The thighs are brushed with the cider-glaze several times through out the cooking process.

Directions

1. Position a rack 6 inches from the broiler and heat the oven to 450°F. Line a large rimmed baking sheet with foil.
2. In a large bowl, toss the chicken thighs with the oil, 1 tsp. salt, and 1/2 tsp. pepper. Put a rack on the baking sheet and arrange the chicken thighs skin side up on the rack. Roast until the thighs are lightly golden and an instant-read thermometer inserted in the thickest part without touching the bone registers 165°F, about 20 minutes.
3. Meanwhile, in a small saucepan, bring the cider and honey to a boil over high heat. Reduce the heat to medium and simmer vigorously until the mixture has reduced to 1/2 cup, 8 to 10 minutes. Remove from the heat and whisk in the butter.
4. Turn the broiler to high, brush the chicken thighs with the cider glaze, and broil for 1 minute. Brush with more glaze and broil again until deep golden-brown, 2 to 3 minutes. Remove the chicken from the oven, brush with more of the glaze, and serve.

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Ingredients

• 1-1/2 to 2 lb. sweet potatoes, peeled, halved crosswise, and cut into 3/4-inch-thick wedges
• 2 Tbs. olive oil
• Kosher salt and freshly ground black pepper
• 2 Tbs. unsalted butter
• 1 medium-large tart green or red apple, quartered, cored, cut into 16 wedges, wedges halved crosswise (we used two apples)
• 1 Tbs. chopped fresh sage
• 1-1/2 tsp. fresh lemon juice
• 1 tsp. pure maple syrup

Toss the sweet potato wedges in olive oil, salt an pepper.

Spread the potatoes in a single layer on a large, rimmed baking sheet.

Core the apple(s) into 16 wedges, then cut them in half crosswise.

Add the apples in a single layer and brown on both sides, then add the sage and stir until wilted.

Directions

1. Position a rack in the top third of the oven and heat the oven to 475°F.
2. In a large bowl, toss the sweet potatoes with the oil, 1 tsp. salt, and a few grinds of black pepper. Spread the potatoes in a single layer on a large, rimmed baking sheet. Roast for 10 minutes; then flip the potatoes and continue roasting until tender and browned in spots, about 5 minutes more.
3. While the potatoes roast, heat the butter in a 12-inch skillet over medium-high heat until melted and beginning to brown, 1 to 2 minutes. Add the apples in a single layer and brown on both sides, 1 to 2 minutes per side. Add the sage and stir until wilted, about 30 seconds. Off the heat, stir in the lemon juice and maple syrup. With a spatula, scrape the apples and butter into the bowl used for tossing the potatoes.
4. When the potatoes are done, add them to the apples and gently combine with the spatula. Season to taste with salt and pepper, and serve.

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Ingredients

• 2 Tbs. olive oil; more for the baking dish
• 1 medium yellow onion, diced
• Kosher salt
• 2 medium red bell peppers, cored, seeded, and diced
• 8 oz. ham, diced (about 1-1/2 cups)
• 2 tsp. chopped fresh thyme leaves
• Pinch red pepper flakes
• 1 20-oz. bag frozen shredded potatoes (do not thaw)
• 10 large eggs
• 1 cup whole or 2% milk
• 2 Tbs. Dijon mustard
• Freshly ground black pepper
• 8 oz. shredded extra-sharp Cheddar (about 2 cups)
• Hot sauce (optional)

Directions

1. Position a rack in the center of the oven, and heat the oven to 375°F. Lightly coat a 9×13- inch baking dish with oil.
2. Heat 2 Tbs. of oil in a large skillet over medium heat. add the onion, season with salt, and cook, stirring occasionally, until tender, about 8 minutes.
   
3. Add the bell peppers, ham, thyme, and pepper flakes, and cook until heated through, about 2 minutes. Transfer to a large bowl.
   
4. Add the potatoes, breaking up any large clumps, and 1 tsp. salt to the bowl, and stir to combine.
   
5. Transfer to the baking dish, and spread in an even layer. Combine the eggs, milk, mustard, 3/4 tsp. salt, and 1/4 tsp. pepper in the same bowl, and whisk until smooth.
6. Evenly pour over the vegetable mixture.
   
7. Sprinkle with the cheese.
   
8. Bake until the top is light golden brown and a knife inserted into the center comes out clean, about 1 hour. (Check after 45 minutes. if the casserole is browning too quickly, cover loosely with aluminum foil.)
9. Let cool for 5 minutes before slicing. Serve warm with hot sauce on the side, if you like.
   

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• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 5 cloves garlic, peeled and smashed
• 3 large, full stems basil
• Three 14-ounce cans peeled cherry tomatoes
• 1 carrot, peeled and halved
• 8 ounces Parmigiano-Reggiano rind, cut into 3-inch pieces
• Kosher salt
• 1 pound penne rigate pasta
• 1/2 cup grated Parmigiano-Reggiano, plus more for serving
• 3 to 4 tablespoons butter

Directions

1. Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes.
2. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.
3. Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce (I prefer chunky). It’s OK if some of the basil leaves remain in the sauce.
4. Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions.
5. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water.
6. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together.
7. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente.
8. Serve topped with more cheese if desired.

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Ingredients

• ½ cup (1 stick) chilled unsalted butter, divided
• 1 pound skinless, boneless chicken thighs, cut into ¾-inch pieces
• ¾ medium onion, chopped
• 2 celery stalks, chopped
• ½ teaspoon kosher salt, plus more
• ¼ teaspoon freshly ground black pepper, plus more
• ¼ cup sauerkraut
• ¼ acorn squash, seeds removed, peeled, cut into ¾-inch pieces
• 1/2 cup frozen peas, thawed (optional)
• 2 tablespoons plus 1 cup all-purpose flour; plus more for surface
• 1 cup plus 2 tablespoons whole milk
• 1 cup chicken stock, preferably homemade (use instead of water)
• 1 large egg yolk

Directions

1. Preheat oven to 450°.
2. Melt 2 Tbsp. butter in a medium skillet over medium-high heat. Cook chicken, stirring occasionally, until just beginning to brown, 5–6 minutes. Transfer to a medium bowl with a slotted spoon.
   
3. Melt 1 Tbsp. butter in same skillet over medium heat. Cook onion and celery, stirring occasionally and scraping up any browned bits from bottom of pan (the good stuff), until vegetables are beginning to soften, 6–8 minutes; season with salt and pepper.
   
4. Add sauerkraut and cook until liquid is evaporated, about 1 minute.
5. Add squash and cook, tossing occasionally, until slightly softened, about 5 minutes. (It took 10 minutes for my squash.)
   
   
6. Return chicken and any accumulated juices, and add peas to skillet and sprinkle with 2 Tbsp. flour; toss to coat. Cook, stirring occasionally, until heated through, about 1 minute.
7. Stir in 1 cup milk and 1 cup chicken stock and cook, stirring occasionally, until thickened to the consistency of heavy cream, about 10 minutes.
   
8. Meanwhile, cut remaining 5 Tbsp. butter into small pieces (it should be cold). Whisk 1 cup flour, ½ tsp. salt, and ¼ tsp. pepper in a medium bowl. Toss butter in flour mixture to evenly coat.
9. Working quickly, rub butter into flour with your fingertips (or use a dough cutter) to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating a mix of flat and thin pieces).
   
10. Drizzle remaining 2 Tbsp. milk over and knead until dough starts to come together, pressing to incorporate shaggy edges (it will still look a little dry).
    
11. Turn dough out onto a lightly floured piece of parchment paper, waxed paper, or foil. Roll out to a 10″ circle, trimming any shaggy edges.
    
    
12. Using parchment to help you, carefully invert dough over filling in skillet, covering it completely.
13. Beat egg yolk and 1 Tbsp. water in a small bowl just to blend—congratulations, you just made egg wash. Cut 4 slits in dough to allow steam to escape and brush with egg wash.
    
14. Bake pot pie until crust is golden brown and filling is bubbling around the edges, 14-17 minutes. Let cool 10 minutes before serving.
    Slice through crust with a sharp knife and use a large spoon to ladle the contents into shallow bowls.
    

Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 1 month.

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Ingredients

• 3/4 cup butter, softened
• 2-1/2 cups sugar
• 3 large eggs
• 1 can (15 ounces) solid-pack pumpkin
• 2-1/3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1 cup buttermilk

FROSTING:

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners’ sugar
• 1 teaspoon vanilla (or maple) extract
• 2 teaspoons ground cinnamon

Directions

1. Preheat oven to 350°.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin.
   
   
3. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger, whisk together until well blended; add to creamed mixture alternately with buttermilk, beating well after each addition.
   
   
4. Fill 24 paper-lined muffin cups three-fourths full. Bake 25* minutes or until a toothpick inserted in the center comes out clean. (*Mine actually took 27-30 minutes.)
   
5. Cool 10 minutes before removing from pans to wire racks to cool completely.
   
6. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth.
    
   

   
7. If you want a multicolored effect, divide the icing into equal portions and add coloring to each, mix well. Put each color into a separate 6-8″ throw-away piping bag, then insert both (or all) of them into one large 12-16″ piping bag with a large star tip. You may have to do this a couple of times, depending on bag sizes.
   
8. Starting in the center, squeeze the large piping bag to make a star on the top of the cooled cupcake, then move out to the edge while continuing to squeeze the bag. Circle around the outer edge first then continue to move inward until you reach the center and pull up. Repeat with each cupcake.
9. Refrigerate leftovers (if you have any).

Test Kitchen Tips

1. For tender baked goods like muffins and cakes, the key is to mix gently. It also helps to whisk your dry ingredients well first, before combining them with any wet ingredients.
2. These are bursting with autumn flavor, but if you want to take it over the top, try adding a little maple syrup to your frosting or a touch of maple extract to the cupcakes.
3. It’s very easy to adjust the frosting consistency to your preference. Too stiff? Add milk a teaspoon at a time until the frosting is perfectly spreadable. Too thin? Beat in confectioner’s sugar 1/4 cup at a time until thickened.

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Ingredients

For the brine

• 4 cups apple cider
• 1/2 cup granulated sugar
• 1-3/4 oz. kosher salt (about 1/3 cup Diamond Crystal)
• 3 cloves garlic, cut in half
• 3 lb. center-cut pork loin
  

For the pork

• 16 leaves fresh sage, 4 torn into large pieces
• Freshly ground black pepper
• 3 large Granny Smith apples (about 3-3/4 lb.), peeled and cut into 2-inch wedges
• 1-1/2 lb. small creamer potatoes, such as Yukon Gold, halved
• 1 large red onion (about 1 lb.), cut into 1/2-inch wedges (I added 2 onions)
• 3 Tbs. olive oil
• Kosher salt
• 2 Tbs. unsalted butter
• 2 Tbs. all-purpose flour
• 1-1/2 cups apple cider

Directions

1. BRINE: Put 2 cups of the cider in a small saucepan over medium-high heat. Bring to a simmer, and whisk in the sugar, salt, and garlic, adjusting the heat to maintain a simmer.
2. Once the sugar and salt dissolve, remove the pan from the heat, add the remaining 2 cups cider, and let cool to room temperature.
3. Transfer the loin to a large bowl or zip-top bag, pour in the brine, cover with plastic wrap or seal the bag, and refrigerate for 8 hours or overnight.
4. PORK: Position a rack in the center of the oven, and heat the oven to 425°F. Remove the pork from the brine, and transfer to a large plate lined with paper towels. Discard the brine, and pat the loin dry.
   
5. Using kitchen twine, tie the loin in three places at even intervals. Slip the 12 whole sage leaves between the twine and meat, and season with 1 tsp. pepper.
   
6. In a large roasting pan, toss the apples, potatoes, and onion with 1-1/2 Tbs. of the oil and 1 tsp. salt. Roast until mostly tender, about 25 minutes.
   
7. Meanwhile, set a large heavy-duty skillet over medium-high heat. Add the remaining 1-1/2 Tbs. oil, and heat until shimmering. Set the loin in the skillet fat side down. Sear, undisturbed, until the meat browns and easily releases from the pan when you lift an edge with tongs, 2 to 3 minutes.
8. Reduce the heat to medium, and sear the remaining sides, about 1 minute per side, or 6 minutes total. Set the skillet aside.
   
9. Put the pork on top of the apples, potatoes, and onion in the roasting pan. Insert digital probe with alarm if you have one.
   
   
10. Reduce the oven temperature to 350°F. Roast until an instant-read thermometer inserted into the thickest part of the roast registers 145°F, about 80 minutes; start checking after about 60 minutes (or sooner if preparing a smaller roast). Remove from the oven, and let rest for 15 minutes.
11. While the pork is resting, make a pan sauce. Pour off and discard any fat from the skillet, and set the pan over medium-high heat.
12. Add the butter, flour, and torn sage leaves. Cook, stirring to scrape up any brown bits on the bottom of the pan, until the flour is lightly browned, about 1-1/2 minutes.
    
13. Add the cider, and bring to a boil, stirring constantly. Reduce to a simmer and cook, stirring until thickened, about 5 minutes. Season to taste with salt and pepper.
    
14. Remove the twine from the roast, and thinly slice the pork. Serve with the apples, potatoes, onion, and a generous drizzle of the sauce.
    
    

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Ingredients

• 2 strips bacon, finely diced (chill for 10 minutes in the freezer to make it easier to cut; about 1/4 cup)
• 2 Tbs. vegetable oil
• 1 large yellow onion, finely diced
• 1 large Spanish onion, finely diced
• 1 large carrot, peeled and finely diced
• 2 ribs celery, finely diced
• 2 medium bell peppers, 1 red and 1 green, stemmed, seeded, and finely diced
• 2 cloves garlic, minced
• 1 28-oz. can crushed tomatoes
• 1 bay leaf
• 1/2 tsp. chopped fresh thyme
• 1/2 lb. russet potatoes, peeled and cut into 1/2-inch dice
• 4 cups shellfish stock, preferably homemade
• 1 8-oz. can clam juice
• 1 10-oz. can baby clams in juice (or 1/2 lb. bay scallops)
• 1/2-lb. uncooked shrimp, shelled and roughly chopped
• 1/2-lb. cod, roughly chopped
• 1-1/2 tsp. kosher salt
• 1/2 tsp. celery salt
• 1 tsp. freshly ground black pepper
• 5 dashes Tabasco sauce, or to taste
• 3 dashes Worcestershire sauce, or to taste

Directions

1. Place a medium (6- to 8-quart), heavy soup pot over medium-high heat. When hot, add the bacon. When it starts to brown in spots, lower the heat to medium and continue to cook until most of the fat has been rendered and the bacon is almost crisp, about 4 minutes.
2. Add the vegetable oil, onions, carrots, celery, and bell peppers. Sauté, stirring occasionally, until very soft, 10 to 15 minutes.
   

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3. Add the garlic and sauté for another 2 minutes.
4. Add the crushed tomatoes, bay leaf, thyme, and potatoes.
5. Add the stock and clam juice to the pot. Stir to mix well. Bring to a boil over high heat, and then lower the heat to a simmer and cook for 30 minutes, stirring occasionally, or until the potatoes are fork-tender.
   
6. Add the cod, shrimp and clams with their juice and season with the kosher salt, celery salt and pepper.
   
7. Add the Tabasco and Worcestershire. Bring back to a simmer for several minutes until the seafood is opaque.
   
8. Ladle into bowls and serve hot.

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Ingredients

• 1 ounce dried ancho or other large dried red chiles
• 1/2 cup boiling water
• 1 cup fresh white breadcrumbs
• 1/3 cup milk
• 1 pound ground beef
• 1 egg
• 4 cloves garlic, divided
• 1/2 cup cilantro leaves, finely chopped
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander seeds
• Sea salt and cracked black pepper
• 1/4 cup extra-virgin olive oil
• 1 yellow onion, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon malt vinegar (substitute red wine or apple cider vinegar)
• 1/2 cup beef stock
• 28-ounce can chopped tomatoes
• 28-ounce can black beans, drained and rinsed (or 2, 14-ounce cans)
• 1 tablespoon smoked paprika
• 7-ounces dried chorizo, skin removed and roughly chopped
• Steamed rice and sour cream, to serve

Directions

1. Preheat oven to 400°F.
2. Place the ancho chiles and boiling water in a bowl and allow to stand for 10–15 minutes or until soft. Cool slightly, drain, remove seeds and roughly chop the chiles, reserving the liquid. Set aside.
   
   
3. Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the milk is absorbed.
4. Add the beef, egg, half the garlic, cilantro, coriander seeds, cumin, salt and pepper and mix well to combine. Using wet hands, roll tablespoon-portions of the mixture into balls. Makes about 36 meatballs. (Can do Steps 1-4 up to a day beforehand.)
   
   
5. Heat 1 tablespoon of the oil in a large, shallow, heavy-based ovenproof saucepan over medium heat. Cook the meatballs in batches, turning frequently, for 5–7 minutes or until browned.
   
6. Remove the meatballs from the pan and set aside. Add 1 tablespoon of the oil, onion and remaining garlic to the pan and cook for 5–7 minutes or until lightly golden.
7. Add the tomato paste, sugar and vinegar and cook for 1 minute.
   
8. Add the beef stock, tomatoes, beans, reserved chopped chile, reserved soaking liquid, paprika, salt and pepper. Bring to a boil, return the meatballs to the pan and transfer to the oven.
   
9. Bake uncovered for 20 minutes or until the sauce is reduced and the meatballs are cooked through.
   
10. Meanwhile, place the chorizo in a food processor and process until finely chopped.
    
    
11. Heat the remaining oil in a medium non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 5–6 minutes or until crispy.
    
12. Serve the meatballs over steamed rice and top with the crispy chorizo and sour cream. Or, as in our case, some shredded sharp cheddar.
    

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Ingredients

• 8 ounces pad Thai rice noodles, preferably brown rice noodles
• 2 teaspoons canola oil
• 1 pound lean ground chicken, preferably organic
• 2 cups matchstick carrots
• 2 cups stringless snap peas
• ½ cup chopped scallions
• ½ cup pad Thai sauce, store bought or home-made*
• Chopped peanuts and lime wedges for serving

Directions

1. Bring a pot of water to a boil. Cook noodles in boiling water according to package instructions until al dente.
2. Reserve 1 cup cooking liquid and drain the noodles.
3. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add ground chicken, and cook, crumbling with a wooden spoon until browned, 4 to 5 minutes.
4. Add snap peas, carrots and scallions, and cook, stirring often, until the peas are bright green, 2 to 3 minutes.
   
5. Add sauce, the noodles and about half of the reserved cooking liquid; stir with tongs to coat. Reduce heat to medium-low and simmer, adding more of the reserved cooking liquid to moisten if necessary.
6. Cook, stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes longer. Serve hot with chopped peanuts and lime wedges.
   

*Making your own Pad Thai sauce:

Ingredients (makes 1 1/2 cups)

• 1 cup Tamarind paste
• ¼ cup water
• ¼ cup fish sauce
• 1 Tbsp soy sauce
• ⅓ cup brown sugar
• Lime zest, optional

Directions

1. Combine all ingredients in a small saucepan over medium heat. Simmer until the brown sugar is dissolved, 2 to 3 minutes. (Do not let it reduce any further once the sugar is dissolved or it won’t be the right consistency for making Pad Thai.)
   
   
2. IMPORTANT: At this point, you need to taste the sauce and adjust it to fit your taste. Some people like their sauce a bit more sweet, so if that’s you, add a bit more sugar and simmer for another minute. If you prefer a bit more salty/umami flavor, add a bit more soy or fish sauce. You can also add a bit of lime zest if you like a more pronounced citrus flavor.
3. Store in an airtight container in the refrigerator for 3 weeks.

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Ingredients

• 4 sprigs oregano
• 2 15.5-oz. cans cannellini (white kidney) beans, rinsed
• ½ cup Castelvetrano olives, pitted, torn
• Kosher salt
• 1½ lb. whole skinless cod fillet (substitute haddock, or halibut)
• 1/2 cup homemade fish stock (substitute vegetable or chicken broth)
• 2 small shallots, thinly sliced into rings
• 1 Fresno chile, seeded, very thinly sliced into rings
• 2 lemons, divided
• 5 Tbsp. extra-virgin olive oil

Directions

1. Preheat oven to 325°.
2. Combine oregano, beans, olives, and ½ cup fish stock in a shallow 3-qt. baking dish; season lightly with salt.
   
3. Place fish on top and nestle into beans; season fish generously with salt. Scatter shallots and chile slices over cod and beans.
   
4. Very thinly slice 1 lemon and wriggle out seeds. Arrange slices, slightly overlapping, over surface of fish.
5. Drizzle everything with oil and roast until fish is opaque throughout and flesh in the center flakes when gently pressed, 35-45 minutes, depending on the type and thickness of the fish. (Start checking at 35 minutes just to be sure.)
   

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6. Let rest, occasionally pressing beans down into the liquid so they don’t dry out, 5–10 minutes.
7. Cut remaining lemon into wedges and serve alongside fish and beans for squeezing over.
   

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Ingredients

• Kosher salt
• 2-1/2 to 3 Tbs. extra-virgin olive oil; more as needed
• 12 oz. cremini mushrooms, sliced about 1/4 inch thick
• Freshly ground black pepper
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1-1/2 tsp. tomato paste
• 1-1/2 tsp. all-purpose flour
• 1-1/2 tsp. chopped fresh thyme leaves
• Pinch crushed red pepper flakes
• 1/4 cup dry red wine
• 1/4 cup lower-salt vegetable or chicken broth
• 10 oz. fresh or frozen cheese ravioli or other cheese-stuffed pasta
• 1 Tbs. chopped fresh flat-leaf parsley
• Grated Parmigiano-Reggiano or Grana Padano

Directions

1. Bring a large pot of well-salted water to a boil.
2. Heat 1-1/2 Tbs. of the oil in a large skillet over medium-high heat. Add the mushrooms, 1/4 tsp. salt, and a few grinds of black pepper. Stir to combine, then spread the mushrooms out in the pan and cook, undisturbed, until well browned on one side, about 3 minutes.
   
3. Stir and continue to cook until well browned all over and any liquid has evaporated, about 3 minutes. (If the mushrooms are dry and the pan begins to scorch, add a drizzle of oil.) Transfer the mushrooms to a plate.
4. Add 1 Tbs. of the remaining oil in the same pan over medium heat. Add the onion and cook until translucent, about 2 minutes.
5. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, for 1 minute.
   
6. Return the mushrooms and any liquid to the pan. Add the flour, thyme, and pepper flakes, and cook, stirring frequently, for 1 to 2 minutes.
7. Add the wine, and stir until thickened.
8. Add the broth, and simmer until the liquid reduces to a light sauce. Season to taste with salt and pepper.
   
9. Meanwhile, cook the pasta in the boiling water according to package directions until al dente, drain, and add to the skillet with the mushrooms. Stir to coat over low heat. Serve topped with the parsley and cheese.
   

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Ingredients

• 1 pound skinless, boneless chicken thighs, cut into 1/2-inch cubes
• 1 tablespoon minced garlic
• 2 teaspoons soy sauce (for a richer tasting sauce, use dark soy sauce) 
• 1 1/2 teaspoons cornstarch
• 1 teaspoon plus 2 tablespoons Shao Hsing rice wine or dry sherry
• 3/4 teaspoon salt
• 1/8 teaspoon granulated sugar
• 1/4 cup homemade chicken stock or canned chicken broth
• 2 tablespoons peanut or vegetable oil 
• 2 tablespoons minced ginger
• 1/2 cup sugar snap peas (2 1/2 oz), strings removed
• 1/2 cup carrots sliced 1/4 inch thick (or matchsticks)
• 1/2 cup celery sliced 1/4 inch thick
• 1/2 cup unsalted roasted cashews 

Directions

1. In a medium bowl, combine the chicken, garlic, 1 teaspoon of the soy sauce, 1 teaspoon of the cornstarch, 1 teaspoon of the rice wine, 1/2 teaspoon of the salt, and sugar. Stir to combine.
   
2. In a small bowl combine the broth, the remaining 1 teaspoon soy sauce, 2 tablespoons rice wine, and 1/2 teaspoon cornstarch.
3. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a bead of water added vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, tilting the wok to evenly coat the bottom of the pan.
4. Add the ginger and, using a metal spatula, stir-fry until the ginger is fragrant, about 10 seconds. Push the ginger to the sides of the wok, carefully add the chicken mixture, and spread it evenly in a single layer. Cook the chicken, undisturbed, for 1 minute. Then stir-fry until the chicken is lightly browned but not cooked through, about 1 minute.
   
5. Swirl the remaining 1 tablespoon oil into the wok, add the sugar snaps, carrots, celery, and cashews, and sprinkle with the remaining 1/4 teaspoon salt. Stir-fry just until the sugar snaps are bright green, about 1 minute.
   
6. Restir the broth mixture and swirl it into the wok, adding it along the sides rather than into the middle. Stir-fry until the chicken is just cooked through, about 1 minute. Serve immediately over steamed rice, if using.
   

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