Ingredients

• 1½ lbs. boneless, skinless chicken thighs, trimmed and cut into 2-inch chunks
• Kosher salt and ground black pepper
• 3 Tbsp. salted butter
• 4 bunches scallions, thinly sliced, white and green parts reserved separately
• 2 Tbsp. tomato paste
• 1 Tbsp. garam masala
• 1½ tsp. ground cardamom
• 1 tsp. ground turmeric
• 2 15½-ounce cans cannellini beans, drained, liquid reserved
• 1 cup low-sodium chicken broth
• 2 tsp. grated lime zest
• ¼ cup lime juice

Directions

1. Season the chicken with 1 teaspoon salt and ¼ teaspoon pepper.
2. In a large pot over medium-high, melt the butter. Add the chicken and scallion whites, then cook, stirring once or twice, until both the chicken and scallions begin to turn golden brown, 3 to 5 minutes.
   
3. Add the tomato paste, garam masala, cardamom, turmeric, 1½ teaspoons salt and ½ teaspoon pepper.Cook, stirring constantly, until fragrant, 30 to 60 seconds.
   
4. Add the bean liquid, broth, and lime zest and juice, then bring to a boil. Reduce to medium and cook, uncovered, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is opaque when cut into, 5 to 7 minutes.
   
   

   
5. Stir in the scallion greens and the beans, then cook until the beans are heated through, another 2 minutes.
   
6. Taste and season with salt and pepper.
   

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Ingredients (Single batch. This makes about 2 1/2 dozen cookies)

Cookies

• ¹/₃ cup whole pistachios, plus 1/3 cup chopped for sprinkling
• 2 cups all-purpose flour
• ¹/₂ tsp. baking soda
• ¹/₂ tsp. salt
• 4 Tbsp. (1/2 stick) unsalted butter, at room temperature
• ³/₄ cup granulated sugar
• ¹/₄ cup confectioners’ sugar
• ¹/₂ cup high-quality extra virgin olive oil
• 1 large egg
• 1 tsp. pure vanilla extract

Lemon Glaze

• 1 cup confectioners’ sugar
• Grated zest of 1 lemon
• 1 Tbsp. lemon juice
• 2 to 4 Tbsp. heavy cream or whole milk

NOTES: For a double batch, I needed two lemons. However, my fruits were very large so I only used the zest from 1 1/2 lemons. As far as the milk, I used 4 Tbsp. for the double batch and the glaze was a perfect consistency.

Directions

Cookies

1. Place the pistachios in a food processor fitted with a steel blade and pulse until finely ground. Add the flour, baking soda, and salt. Pulse to fully combine and set aside.
   
   

   
2. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and confectioners’ sugars and beat on medium until light and fluffy, 2 to 4 minutes.
3. Add the olive oil and mix on low until combined. Scrape down the sides of the bowl and add the egg and vanilla, mixing on low until combined. Add the flour mixture and mix on low until combined.
   
   

   
4. Gather the dough, wrap with plastic wrap, and chill in the refrigerator for at least 2 hours and up to 1 day.
   
5. Lightly flour a work surface and roll the dough to 1/4-inch thick. Using a 2-inch (or slightly bigger) biscuit or cookie cutter, cut out circles. (Any dough scraps can be rewrapped and chilled while the cookies are baking/freezing.)
   
   
6. Adjust the oven rack to the middle position. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
7. Gently slide a metal spatula underneath each round and transfer it to the prepared baking sheet. Place 12 on each sheet.
   
8. Put the first baking sheet in the freezer for 10 minutes. After the dough has chilled, put the first pan of cookies in the oven, and then put the second pan in the freezer. Repeat with the leftover dough.
9. Bake 10 to 12 minutes one sheet at a time, until the cookies are just beginning to brown on the edges. Transfer the baking sheet to a wire rack and let the cookies cool completely on the pan.
   
   

   

Lemon Glaze

1. In a small bowl, whisk the confectioners’ sugar and lemon zest. Whisk in the lemon juice.
   
2. Whisk in the heavy cream (or whole milk), 1 tablespoon at a time. Add just enough cream to make a thin glaze.
3. Using an offset spatula or kitchen knife, spread a thin layer of the glaze on each cooled cookie.
4. Sprinkle with the chopped pistachios and let the glaze set a few minutes before serving.
   

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Ingredients

• 1.5 lbs. baby potatoes, such as Klondike Gourmet
• 3 Tbsp. olive oil
• 1 Tbsp. roasted garlic paste, or 4 cloves finely minced or grated
• Salt and fresh cracked black pepper
• 1 Tbsp. Italian seasoning*
• 1/2 cup fresh grated Parmesan cheese
• 1/2 cup unsalted butter (optional)
• Fresh chopped parsley, for garnish
• 2 oz. pancetta, small dice (optional)

*To make your own Italian seasoning: In a food processor, combine 2 Tbsp. each of basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes. Blend for 1 minute, or until desired consistency is achieved.

Directions

1. Preheat your oven to 400ºF. Grease a large rimmed baking sheet with non-stick spray or olive oil and set aside.
2. If using pancetta, cook in a skillet over medium heat until crispy, move to a paper towel- lined plate and set aside.
3. Parboil baby potatoes in boiling water for 5 to 8 minutes to precook them. They’ll be more tender on the inside when roasting. Cool slightly then cut in half.
4. In a large bowl, combine olive oil, garlic paste, salt, herbs, pepper, and parmesan cheese together, mixing to combine. Add a little more olive oil if the parmesan cheese has absorbed most of it.
   
5. Toss parboiled potatoes halves with the garlic parmesan mixture to evenly coat.
6. Arrange the coated potatoes cut side down in a single layer onto the prepared baking sheet.
   
7. Bake the potatoes, turning after 15 minutes with tongs or a spatula, until potatoes are browned and crisped at the edges, up to 10 minutes more.
   
8. Allow the potatoes to cool down for a couple of minutes on the baking sheet before removing. This will ensure parmesan sticks to the potatoes, not on the baking sheet surface.
9. In the meantime if desired, gently melt butter in the microwave and combine with fresh chopped parsley. Remove roasted potatoes for the oven, and drizzle with the butter parsley sauce. (Or just use the chopped parsley without butter.) Add pancetta bits, toss to coat well and serve immediately.
   

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Ingredients

• 5 large cloves garlic, coarsely chopped (about 1/4 cup)
• 1 tsp. dried thyme
• 1/3 cup extra-virgin olive oil; more as needed
• Kosher salt
• 12 oz. cavatelli or similar pasta
• 1 lb. asparagus, cut into 1-1/2-inch pieces
• 1 large onion, finely chopped (about 1-1/2 cups)
• 1 lb. extra-large shrimp, shells removed
• 2 medium lemons, 1 zested and juiced, 1 cut into wedges for serving
• Freshly ground black pepper
• 1/2 cup dry white wine or vodka
• 1 cup finely grated Parmigiano-Reggiano or Grana Padano; more for serving
• 1 cup chopped fresh flat-leaf parsley

Directions

1. Put the garlic and thyme in a small saucepan and add enough oil just to cover, about 1/3 cup. Warm the pan over very low heat so that the temperature of the oil is just below a simmer; you should see small bubbles rising from the oil at a slow, gentle rate. (If the oil begins to simmer, lower the heat. If you can’t reduce the heat any further, remove the pan from the heat to allow the oil to cool slightly, and then return it to the burner.)
   
2. Continue to poach the garlic until it becomes slightly translucent (there should be no browning), about 20 minutes. Remove the pan from the heat and set aside.
3. Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente, adding the asparagus in the last 2 minutes of cooking. Reserve 1 cup of the cooking water, and then drain the pasta and asparagus.
4. Heat 3 Tbs. of the garlic oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until translucent, about 2 minutes.
5. Add the shrimp, lemon zest, 1/2 tsp. salt, and a few grinds of pepper, and cook, stirring frequently, until the shrimp begin to turn pink, about 1 1/2 minutes.
   
6. Add the wine and cook, stirring occasionally, until the shrimp are pink and curled and most of the liquid has evaporated, about 3 minutes.
   
7. Add the pasta, asparagus, cheese, poached garlic, and garlic oil to the pan, toss to combine, and heat through, about 2 minutes.
   
8. Remove from the heat, add the lemon juice and parsley, and season to taste with salt and pepper. If necessary, add some of the reserved cooking water to loosen the sauce.
   

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Mayo-Marinated Chicken with Chimichurri

Ingredients

• 1 1/2 lbs. chicken tenders (about 9-10 tenders)
• 1/3 cup store-bought or homemade mayonnaise
• 1 cup chimichurri (see recipe below)

Directions

1. Season chicken tenders on both sides with salt and pepper and set aside.
2. Whisk together mayonnaise and 1/4 cup chimichurri in a large bowl. Reserve remaining chimichurri. Add chicken to the mixture and turn to coat. (Cook immediately, or for better flavor, transfer to a sealed container and refrigerate for 4 to 24 hours. Ours marinated for 4 hours.)
   
   

   
3. Heat a large 12-inch” cast-iron or nonstick skillet over medium-high heat until a drop of water immediately balls up and dances across the surface.
4. Add chicken tenders in a single layer and cook, flipping once until browned on both sides and just cooked through, about 6-8 minutes. You may have to cook them in two batches so as not to crowd the pan, which would steam the poultry instead of browning the pieces. (Test with an instant thermometer for the temperature to reach about 160°.)
   
   

   
5. Transfer chicken to a serving platter. Spoon some of the remaining chimichurri over the chicken and serve the rest in a small bowl on the side.
   

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Ingredients

• 1/2 cup olive oil
• 2 Tbsp. red wine vinegar
• 1/2 cup finely chopped parsley
• 4 cloves garlic, minced
• 2 small red chilies, deseeded and minced
• 3/4 tsp. dried oregano
• 1/2 tsp. salt, more to taste

Directions

Mix all ingredients in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil.

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Ingredients

• ⅓ cup extra-virgin olive oil
• 1 medium yellow onion, chopped
• 4 medium garlic cloves, finely chopped
• 3 medium plum tomatoes, cored and chopped
• Kosher salt
• 1 bunch lacinato kale (about 1 pound), stemmed, leaves torn into 1½-inch pieces
• ½ cup long-grain white rice, rinsed and drained
• 2 1/2 cups homemade chicken broth, or water
• 1 Tbsp. lemon juice

Directions

1. In a large pot over medium-high, heat the oil until shimmering. Add the onion, garlic, a third of the chopped tomatoes and 1 tablespoon salt. Cook, stirring occasionally, until the tomatoes have broken down and the bits stuck to the bottom of the pot are dark golden brown, 7 to 10 minutes.
   
   

   
2. Add the kale and cook, stirring and scraping up any browned bits, until wilted, about 1 minute.
   
3. Stir in 2½ cups water (or homemade chicken stock) and bring to a simmer, then cover and reduce to medium-low. Cook for 10 minutes, then stir in the rice and remaining chopped tomatoes.
   
4. Return to a simmer, cover and reduce to low. Cook, without stirring or lifting the cover, until the rice is tender and only a little liquid pools at the bottom of the pot, 20 minutes.
5. Stir in the lemon juice and 1 teaspoon salt. Taste and adjust the seasoning with salt.
   

Tip: Don’t uncover the pot while the rice is cooking; it will release too much steam and the end result will be too dry.

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Ingredients

• 1 tsp. Worcestershire sauce
• Kosher salt and freshly ground black pepper
• 2, 1-1/2-inch-thick boneless rib-eye steaks (about 2 lb. total), each cut into two equal pieces and patted dry
• 2-1/2 Tbs. olive oil
• 2 large cloves garlic, minced
• 1-1/2 lb. chard, washed, stems halved lengthwise and thinly sliced crosswise, leaves sliced into ribbons about 1/2 inch thick
• 1 tsp. chopped fresh thyme
• 2 Tbs. dry white wine
• 1/2 cup heavy cream
• 1-1/2 tsp. fresh lemon juice; more to taste
• 3/4 oz. finely grated Parmigiano-Reggiano (3/4 cup grated on a rasp)

Directions

1. Position a rack in the center of the oven and heat the oven to 425°F. Set a wire rack over a rimmed baking sheet lined with foil.
2. In a small bowl, combine the Worcestershire sauce with 2 tsp. salt and 1/2 tsp. black pepper, and rub all over the steaks.
   
3. Heat 1 Tbs. of the olive oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Sear the steaks until well browned, about 3 minutes per side.
   
4. Transfer to the rack and roast until medium rare (130°F), 8 to 10 minutes. Transfer to a platter, tent with foil, and let rest for at least 5 minutes.
   
5. While the steaks are in the oven, return the skillet to medium heat, add the remaining 1-1/2 Tbs. oil and the garlic, and cook, stirring, until pale golden, about 1 minute.
6. Add the chard stems, thyme, and a pinch of salt; cook, stirring occasionally, until just tender, about 5 minutes.
   
7. In batches, add the chard leaves, tossing with tongs and 1/4 tsp. salt, until wilted, about 5 minutes. If necessary, transfer to a large sieve and press on the chard with the back of a spoon to drain as much liquid as possible. (We did not need to do this.)
8. Return the chard to the skillet over medium heat and add the wine. Cook, stirring occasionally, until the wine is almost evaporated, about 2 minutes.
   
9. Add the cream, bring to a boil, then adjust the heat to simmer until reduced by half, about 3 minutes.
   
10. Off the heat, stir in the lemon juice and Parmigiano. Season to taste with more lemon juice, salt, and pepper. Serve with the steaks.
    

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Ingredients

• 3 Tbsp. oyster sauce
• 1 Tbsp. sriracha
• 1 Tbsp. grapeseed or other neutral oil
• 8 medium garlic cloves, finely grated
• 1 Tbsp. finely grated fresh ginger
• 3 Tbsp. soy sauce, divided
• Kosher salt and ground black pepper
• 4 6-ounce skinless cod, haddock or halibut fillets (each about 1 inch thick)
• 8 ounces shiitake mushrooms, stemmed and thinly sliced
• 2 Tbsp. unseasoned rice vinegar
• 1 Tbsp. packed light or dark brown sugar
• ¼ cup water
• 2 scallions, thinly sliced

Directions

1. In a shallow bowl or pie plate, whisk together the oyster sauce, Sriracha sauce, oil, garlic, ginger, 2 tablespoons of soy sauce and ½ teaspoon each salt and pepper. Add the fillets and turn to coat, gently rubbing in the sauce.
   
2. Add the mushrooms and toss until evenly coated. Marinate at room temperature for about 10 minutes.
   
3. Place a steamer basket in a large Dutch oven. Add enough water to fill the bottom of pot without touching the basket. Remove the basket. Cover the pot and bring to a simmer over medium-high.
4. Meanwhile, mist the steamer basket with cooking spray. Arrange the fish in an even layer in the basket and top the fillets with the mushrooms, evenly arranging them.
5. Return the basket to the pot, cover and steam over medium until the fish flakes easily, 8 to 12 minutes. (Ours took 20 minutes to reach 130°.)
   
   
6. Meanwhile, in a small bowl, stir together the vinegar, sugar, the remaining 1 tablespoon soy sauce and ¼ cup water.
   
7. When the fish is done, use a thin metal spatula to transfer the fillets and mushrooms to a platter. Sprinkle with the scallions and serve with the sauce on the side.
   

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Ingredients

• 3 Tbsp. extra-virgin olive oil, divided
• 1 cup pearl couscous
• 1 med. yellow onion, halved and thinly sliced
• 4 med. garlic cloves, chopped
• 3 large carrots, peeled, quartered lengthwise and cut into 1/2-inch pieces
• Kosher salt and ground black pepper
• 1/2 tsp. ground allspice
• 1 Tbsp. ground cumin
• 1 lb. boneless, skinless chicken thighs, trimmed and halved
• 2 cups chicken broth, preferably homemade
• 2 bay leaves
• 15 ½-oz. can chickpeas, rinsed and drained
• 1 tsp. pomegranate molasses
• 1 cup lightly packed fresh flat-leaf parsley, roughly chopped

Directions

1. In a large Dutch oven over medium-high, heat 1 tablespoon of oil until shimmering. Add the couscous and cook, stirring, until golden brown, about 3 minutes. Transfer to a small bowl.
   
2. In the same pot over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the garlic and cook, stirring until beginning to brown, about 30 seconds.
3. Add the onion, carrots, 2 teaspoons salt and 1 teaspoon pepper, then cook, stirring occasionally, until the onions are well-browned, 3 to 5 minutes.
   
4. Add the cumin and allspice, then cook, stirring, until fragrant, about 30 seconds.
5. Stir in the chicken, bay leaves, and 2 cups broth (or water). Bring to a boil, then cover, reduce to medium-low and simmer for 5 minutes.
   
6. Stir in the couscous, cover and simmer until the chicken is opaque when cut into and the couscous is tender but not mushy, about 8 minutes.
   
7. Off heat, stir in the chickpeas, pomegranate molasses and half the parsley. Remove and discard the bay leaves. Taste and season with salt and pepper.
   
8. Transfer to a serving bowl, then sprinkle with the remaining parsley. Serve with additional pomegranate molasses for drizzling.
   

Tip: Don’t stir the onion too often as it cooks. Infrequent stirring allows the slices to brown deeply; this caramelization is essential for developing rich flavor in the dish.

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1. Using kitchen shears, cut through the shrimp shells two-thirds of the length down the back of the shrimp. Remove the legs and devein the shrimp, leaving the shells and tails on.
2. In a medium bowl toss the shrimp with the lime juice for a few seconds. Rinse the shrimp, drain, and set on a plate lined with paper towels. With more paper towels pat the shrimp dry.
   
3. In a small bowl combine the ketchup, rum, soy sauce, and ground white pepper.
   
4. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
5. Swirl in the oil, add the garlic and ginger, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant.
6. Push the aromatics to the sides of the wok, carefully add the shrimp and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear.
7. Sprinkle on the salt and stir-fry 30 seconds or until the shrimp begin to turn orange.
   
8. Add the tomatoes, bell peppers, and onions and stir-fry 1 minute or until the shrimp have turned almost totally orange. (Return the aromatics of garlic and ginger if you removed them earlier.)
   
   
9. Swirl the ketchup mixture into the wok and stir-fry 1 minute or until the shrimp are just cooked through and the sauce coats the shrimp. Stir in the cilantro.
   
   

   

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Ingredients

• 5 medium cloves garlic, peeled and crushed
• 2 Fresno or other small fresh red chiles, cut into a few pieces (remove seeds and ribs for less heat)
• 1/2 cup extra-virgin olive oil; more as needed
• 2 tsp. crumbled dried oregano
• 2 tsp. Aleppo pepper or 1/2 tsp. red pepper flakes; more to taste
• 3/4 tsp. ground cumin
• Fine sea salt
• 3 rred bell peppers or a mixture of red, yellow or orange, roasted, peeled, seeded, and cut into 1-inch pieces
• 1 tsp. smoked paprika
• 1 Tbs. balsamic vinegar
• 1 lb. extra-large shrimp, peeled and deveined
• 12 oz. whole-grain farfalle
• 4 oz. (1 cup) crumbled mild feta, preferably sheep’s milk
• 1/2 cup lightly packed chopped fresh flat-leaf parsley
• Finely grated Parmigiano-Reggiano for garnish

Directions

1. In a food processor, pulse the garlic and chiles until finely chopped. Transfer to a medium bowl, and add the oil, oregano, Aleppo, cumin, and 1/2 tsp. salt; stir well with a fork to combine.
   
   

   
2. Transfer half of the mixture to another medium bowl stir in the roasted peppers, smoked paprika and vinegar.
3. Add the shrimp  to taste to the remaining marinade, gently toss to coat, and set aside to marinate for 15 minutes.
   
4. Meanwhile, position a rack 4 inches from the broiler element, and heat the broiler on high. Bring a large pot of well-salted water to a boil, and cook the pasta according to package directions until al dente.
5. While the pasta cooks, heat a cast-iron skillet (without any extra oil) until smoking hot. Place the marinated shrimp into the hot pan, flipping once, until opaque throughout, 3 minutes total. Move into a separate bowl covered with tinfoil until ready to use.
   
6. Reserve 1/2 cup of the pasta cooking water. Drain the pasta and transfer to a large heated serving bowl.
7. Add the peppers with the marinade, feta, parsley, and 1/4 cup of the pasta water. Gently toss with a large serving spoon for 1 minute to warm the feta, adding a bit more pasta water as needed to loosen the sauce. Season to taste with salt.
   
8. Place pasta into a large shallow heated serving bowl. Sprinkle generously with the Parmigiano, and place shrimp on top. Serve, passing more cheese at the table.
   

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Ingredients

• 1 (4- to 5-pound) boneless beef chuck-eye roast, pulled into 2 pieces at natural seam and trimmed (or 2 smaller, 2- to 2 1/2-pound roasts) 
• Salt and pepper
• 2 Tbsp. extra-virgin olive oil
• 8 slices bacon, chopped
• 2 onions, chopped
• 4 carrots, peeled and cut into 1-inch pieces
• 6 garlic cloves, minced
• ½ ounce dried porcini mushroom, rinsed and minced
• 2 Tbsp. minced fresh oregano or 2 teaspoons dried
• 2 Tbsp. tomato paste
• ½ tsp. red pepper flakes
• ½ cup dry red wine
• 1 (28-ounce) can crushed tomatoes
• 1 cup chicken broth
• 2 bay leaves
• ¼ cup minced fresh parsley

Directions

1. Pat beef dry with paper towels and season with salt and pepper. Tie 3 pieces of kitchen twine around each piece of beef to create 2 evenly shaped roasts.
   
2. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown roasts on all sides, 7 to 10 minutes; transfer to plate. (It’s essential to get a nice crust on the meat.)
   
   

   
3. Add bacon to now-empty skillet and cook over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to slow cooker. Pour off all but 2 tablespoons fat from skillet.
   
4. Add onions and carrots to fat left in skillet and cook over medium heat until softened and lightly browned, 8 to 10 minutes. Stir in garlic, mushrooms, oregano, tomato paste, and pepper flakes and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits; transfer to slow cooker.
   
   

   

   
5. Stir tomatoes, broth, and bay leaves into slow cooker. Nestle roasts into slow cooker, adding any accumulated juices. Cover and cook until beef is tender and fork slips easily in and out of meat, 9 to 10 hours on low or 6 to 7 hours on high.
   
   
6. Transfer roasts to carving board, tent loosely with aluminum foil, and let rest for 20 minutes.
7. Discard bay leaves. Using large spoon, skim fat from surface of sauce. Stir in parsley and season with salt and pepper to taste.
   Alternatively: Discard bay leaves. Pour the sauce into a large strainer over a large bowl. Place the strained carrot mixture back into the crockpot, and the separated liquid into a defatter. Now pour the defatted sauce back into the slow-cooker and using an immersion blender, puree until most of the sauce is well combined. It will leave the big chunks of carrots intact.
   
   

   
8. Remove twine from roasts, slice meat against grain into ½-inch-thick slices, and arrange on serving dish. Spoon 1 cup sauce over meat and serve, passing remaining sauce separately.

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Ingredients

• 1/4 cup plain dried bread crumbs
• 2 tablespoons whole milk
• 2 large eggs, lightly beaten
• 3/4 cup grated Romano
• 1 pound ground turkey, preferably dark meat
• Salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 5 cups tomato sauce, recipe follows
• 1 pound dried Cellentani pasta
• Fresh basil, chiffonade for garnish (optional)

Simple Tomato Sauce:

• 1/2 cup extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• Sea salt and freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves
• 4 tablespoons unsalted butter, optional (we didn’t use any)

Directions

1. In a large bowl add bread crumbs milk and mix until well combined. Mix in eggs and 1/2 cup Romano cheese and mix well.
   
2. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper. Shape into golf-size balls.
3. In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total.
   
4. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to over-handle the meatballs since they are soft and fragile.
   
5. In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, according to package directions. Drain Cellentani in a colander. Do not rinse pasta with water since you want to retain the pasta natural starches allowing the sauce to cling to them.
6. Add the leftover 1 cup of tomato sauce to the now empty pasta pot, then stir in the drained Cellentani.
7. In a large pasta serving bowl, add the pasta topped with the meatballs and sauce; or simply let diners self-serve directly from the cooking vessels.
8. Top each serving with grated Romano and basil chiffonade, if using.
   

Simple Tomato Sauce:

Yields 6 cups

1. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and sauté until soft and translucent, about 5 to 10 minutes.
2. Add celery and carrots and season with salt and pepper. Sauté until all the vegetables are soft, about 5-10 minutes.
   
   

   
3. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors (we didn’t use any butter).
   
4. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
   

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Ingredients

• 1 1/2 cups basmati rice
• 1 Tbsp. canola oil
• 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 2 shallots, minced
• 3 cloves garlic, minced
• 1 yellow (red or orange bell pepper), seeded and cut into 1/4″ x 2″ strips
• 3 Tbsp. red curry paste
• 1 Tbsp. freshly grated ginger
• 1 13.5-oz. can coconut milk
• 1 bunch broccolini, cut into 3-inch pieces
• 2 green onions, thinly sliced
• 3 Tbsp. chopped fresh cilantro leaves
• 2 Tbsp. freshly squeezed lime juice

Directions

1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes.
3. Add in bell pepper strips, and cook for an additional 2 minutes.
4. Stir in red curry paste and ginger until fragrant, about 1 minute.
   
5. Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
   
6. Stir in broccolini until just tender, about 3 minutes. (I covered the pot and it still took 10 minutes to soften the broccolini.)
   
   
7. Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste. Serve immediately with rice and garnish with more cilantro and scallions.
   

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Ingredients

• 2 12-oz. skinless swordfish steaks (each about 1 inch thick), patted dry
• Kosher salt and ground black pepper
• 2 Tbsp. grapeseed or other neutral oil, divided
• 3 medium red onions, halved and thinly sliced
• 2 Bay leaves
• 1 cup plus 1 tablespoon white wine vinegar, divided
• ¼ cup white sugar
• 3 Tbsp. yellow mustard seeds

Directions

1. Season the fish on all sides with salt and pepper.
   
2. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add the fish and cook without disturbing until well browned, 5 to 7 minutes.
   
3. Flip, reduce to medium and continue to cook until the fish is opaque throughout and the centers reach about 130°F, about another 5 minutes. Transfer to a small glass or ceramic baking dish and set aside; wipe out the pan.
   
4. In the same pan over medium, heat the remaining 1 tablespoon oil until shimmering. Add the onions, bay and ½ teaspoon salt. Cook, stirring occasionally, until the onions are very soft, 5 to 7 minutes.
   
5. Stir in 1 cup of vinegar, the sugar and the mustard seeds. Bring to a simmer and cook, stirring occasionally, until the liquid has thickened to a light syrup consistency, 5 to 7 minutes.
   
6. Off heat, stir in the remaining 1 tablespoon vinegar.
7. Immediately pour the onion mixture over the fish. Marinate for about 30 minutes at room temperature or cover and refrigerate up to overnight.
   
8. To serve, remove the fish from the marinade, then slice each piece and transfer to a platter.
   
9. Discard the bay from the marinade and spoon the onions and liquid around and over the fish.
   

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Ingredients

• 4 Tbsp. (½ stick) salted butter, cut into 4 pieces
• 1 tsp. cumin seeds
• 1 tsp. yellow mustard seeds
• 4 medium garlic cloves, chopped
• 1 jalapeño chili, stemmed and minced
• 1 Tbsp. finely grated fresh ginger
• 1 medium yellow onion, finely chopped
• 1½ tsp. curry powder
• Kosher salt and ground black pepper
• 1½ lbs. bunch spinach, trimmed of bottom 1½ inches, roughly chopped

Directions

1. In a large Dutch oven over medium, melt the butter. Add the cumin and mustard seeds, then toast, stirring often, until fragrant and sizzling, 45 to 90 seconds.
   
2. Add the garlic, jalapeño, ginger, onion, curry powder, 1 teaspoon salt and ½ teaspoon pepper, then cook, stirring occasionally, until the onion is softened, 3 to 5 minutes.
   
3. Add the spinach (which I left whole), turning to coat with the butter. Cover and cook until the stems are tender, about 4 minutes, stirring once about halfway through.
   
4. Remove from the heat, then taste and season with salt and pepper.

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Ingredients

• 1 lb. flank steak, halved lengthwise with the grain, then cut against the grain into ¼-inch-thick slices
• 1 Tbsp. soy sauce
• 3 Tbsp. fish sauce, divided
• Ground white pepper
• 4 Tbsp. peanut oil, divided
• ¼ cup chopped fresh basil, plus 3 cups lightly packed, torn
• 2 Tbsp. white vinegar
• 4 oz. sugar snap peas, strings removed, halved on the diagonal
• 1 red bell pepper, stemmed, seeded and sliced ½ inch thick
• 1-2 serrano chilies, stemmed and sliced into thin rounds
• 4 medium garlic cloves, thinly sliced
• 1 bunch scallions, white and light green parts finely chopped, dark green tops cut into 1-inch pieces, reserved separately
• 1 Tbsp. white sugar
• 1 tsp. oyster sauce
• White or brown long-grained steamed rice

Directions

1. In a medium bowl, stir together the steak, soy sauce, 1 tablespoon fish sauce and ½ teaspoon white pepper. Let stand for 5 minutes, then drain and pat dry with paper towels.
   
2. In a 12-inch skillet over high, heat 1 tablespoon of oil until barely smoking. Add half the meat in a single layer without crowding and cook without stirring until well browned, 1 to 1½ minutes.
   
3. Turn the slices, then continue to cook until the second sides are well browned, another 1 to 1½ minutes. Transfer to a clean medium bowl.
4. Repeat with 1 tablespoon of the remaining oil and the remaining meat. Transfer to the bowl, then stir in the chopped basil and vinegar.
   
5. Add the remaining 2 tablespoons oil to the skillet and heat over medium-high until barely smoking. Add the snap peas, bell pepper and chilies. Cook, stirring occasionally, until the peas are lightly browned, about 3 minutes.
   
6. Add the garlic and finely chopped scallion parts, then cook, stirring, until fragrant, about 30 seconds, then stir in the sugar.
   
7. Add the scallion tops and the beef with any accumulated juices and cook, stirring, until most of the juices have evaporated, about 1 minute.
   
8. Off heat, add the remaining 2 tablespoons fish sauce, the oyster sauce and torn basil, then stir until the basil is wilted, about 30 seconds. Taste and season with white pepper.
   
   

   

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