Ingredients

• 2 Cups basmati rice
• Kosher salt and ground black pepper
• 1½ Lbs. bone-in, skin-on chicken thighs, trimmed
• 4 Tbsp. extra-virgin olive oil, divided
• ⅓ Cup slivered almonds
• 8 Oz. cauliflower florets (1-inch pieces)
• 8 Medium garlic cloves, chopped
• 4 Tbsp. (½ stick) salted butter, melted
• 4 tsp. ground cumin
• 1 Tbsp. ground allspice
• 2 tsp. ground turmeric
• 1 tsp. grated nutmeg
• ½ Medium eggplant (about 8 ounces), sliced into ¼-inch-thick rounds
• 1 Qt. low-sodium chicken broth

Directions

1. In a large bowl, combine the rice and 2 tablespoons salt. Add water to cover by 1 inch, then set aside. Have ready a lidded pot that measures 9½ to 11 inches in diameter and 4 to 6 inches deep. Cut 2 rounds of kitchen parchment the size of the pot.
2. Season the chicken all over with salt and pepper. Set the pot over medium and heat 1 tablespoon of the oil until shimmering. Add the chicken skin down and cook until browned, about 10 minutes. Transfer to a plate and set aside. Remove the pot from heat. Place 1 parchment round on the bottom, then turn to coat it with fat.
3. Add the remaining 3 tablespoons oil to the parchment-lined pot, then sprinkle evenly with the almonds. Drain the rice in a fine mesh strainer, then rinse under cool running water and drain again.
4. Scatter 1 cup of the rice in a thin, even layer over the almonds. In a medium bowl, mix together the remaining rice with the cauliflower, garlic, butter, cumin, allspice, turmeric, nutmeg and 1¾ teaspoons each salt and pepper.
5. Reserve ½ cup of this mixture, then distribute the remainder in an even layer in the pot.
6. Place the chicken in the pot, slightly nestling the pieces into the rice-cauliflower layer; discard any accumulated juices. Shingle the eggplant slices over the chicken in an even layer. Sprinkle with the reserved ½ cup rice mixture.
7. Pour the broth into the pot (it will not fully cover the eggplant), then bring to a boil over medium-high. Set the second parchment round over the food, then cover the pot with the lid. Cook for 5 minutes, reduce to low and cook, undisturbed, for 35 minutes.
8. Remove the pot from the heat, uncover and let stand for 15 minutes. Remove the parchment, then invert a serving platter onto the pot.
9. Holding the platter against the pot, carefully invert the two together; leave the pot overturned on the platter and let rest for about 10 minutes. Slowly lift off the pot and, if needed, remove and discard the parchment.

Tip: Don’t forget to soak and rinse the rice. This helps the grains cook up light and separate.

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Ingredients

• 8 ounces egg noodles
• 3, 8″ chicken sausage links
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1, 10 3/4-oz. can cream of chicken soup
• 1/2 cup chicken stock, preferably homemade
• 1/4 teaspoon salt, or more to taste
• Freshly ground black pepper to taste
• 1/2 to 1 cup croutons, crumbled
• 1/4 cup grated parmesan cheese
• Fresh Parsley, chopped as garnish

Directions

1. Gather the ingredients.
2. Heat the oven to 350 F. Lightly butter a shallow 3-quart baking dish or spray it with cooking oil spray.
3. Cook the noodles in a saucepan of boiling salted water following the package directions.
4. Drain in a colander and set aside.
5. Place the sausage links into a large skillet and cook until browned on both sides, about 10 minutes, flipping several times until browned all over. Remove from pan and cut 1/2-inch slices at a diagonal.
6. Add the chopped onion and red bell pepper to now empty skillet. 
7. Place the skillet over medium heat and cook, stirring, until the vegetables are tender, about 5-6 minutes. Drain off excess drippings, if any. Return sausage slices to pan and heat for 1 minute.
8. In a large bowl, combine the sausage/vegetable mixture with the cream of chicken soup, broth, and cooked noodles. Taste and add salt and pepper, as needed.
9. Spoon the mixture into the prepared baking dish. Sprinkle with crumbled crouton/cheese combination.
10. Bake in the preheated oven for about 35 minutes, or until hot and bubbly.
11. Remove from oven and let sit for 5 minutes. Sprinkle with chopped parsley before serving.

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Ingredients

• ¼ cup extra-virgin olive oil, plus more to serve
• 4 medium shallots, halved and thinly sliced
• 1 Tbsp. ground cumin
• 1 tsp. smoked paprika
• 2 bay leaves
• Kosher salt and ground black pepper
• 1 cup green lentils
• 1 cup drained roasted red peppers, chopped
• 1½ qts. low-sodium chicken broth
• 5 oz. container baby spinach

Directions

1. In a large saucepan over medium-high, heat the oil until shimmering. Add the shallots and cook, stirring occasionally, until softened, about 5 minutes.
   
2. Add the cumin, paprika, bay leaves and 1 teaspoon pepper, then cook, stirring, until fragrant, about 30 seconds.
   
3. Add the lentils, roasted peppers and broth, then bring to a boil. Cover, reduce to low and cook, stirring occasionally, until the lentils are softened and just beginning to fall apart, about 35 minutes.
   
   

   
4. Remove and discard the bay, then add the spinach and stir until wilted.
   
   

   
5. Taste and season with salt and pepper. Serve drizzled with additional oil.
   

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Ingredients

• ¼ Cup extra-virgin olive oil
• 2 tsp. pomegranate molasses (see note), plus more to serve
• 1 Tbsp. ground allspice
• 1 tsp. ground coriander
• ¾ tsp. ground cinnamon
• ⅛ tsp. ground cardamom Kosher salt and ground black pepper
• 3 Lbs. bone-in, skin-on chicken parts, trimmed and patted dry
• 1½ Lbs. medium to large red potatoes, unpeeled, cut into 1½-inch-thick wedges
• 8 Medium garlic cloves, peeled (more to preference)
• Fresh flat-leaf parsley, to serve

Directions

1. In a large bowl, stir together the oil, molasses, allspice, coriander, cinnamon, cardamom, 4 teaspoons salt and ¼ teaspoon pepper. Add the chicken and potatoes, then toss to coat. Set aside at room temperature while the oven heats.
2. Heat the oven to 450°F with a rack in the middle position.
3. Place the garlic cloves in the center of a rimmed baking sheet. Arrange the chicken parts, skin up, around the garlic; this prevents the garlic from scorching during roasting.
4. Arrange the potatoes evenly around the chicken. Roast until the thickest part of the breast (if using) reaches about 160°F and the thickest part of the largest thigh/leg (if using) reaches about 175°F, 30 to 40 minutes. (It’s a very hot oven, so check the temperature after 25 minutes.)
5. Halfway through (about 15 minutes), turn the potato wedges so that they get equally crisp on both sides and not overly charred on one side.
6. Using tongs, transfer the chicken and potatoes to a platter, leaving the garlic on the baking sheet. With a fork, mash the garlic until relatively smooth.
7. Carefully pour ¼ cup water (we doubled the amount of liquid using homemade stock) onto the baking sheet, then use a wooden spoon to scrape up the browned bits. Taste the sauce and season with salt and pepper, then pour over the chicken and potatoes. (Like us, you may want to use an immersion blender to make a more unified sauce.)
8. Drizzle with additional pomegranate molasses and sprinkle with parsley.

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Ingredients

• 1/2 cup chopped artichoke hearts
• 3 Tbsp. homemade or store bought pesto
• 2 Tbsp. olive oil
• 2 doz. pitted kalamata olives, roughly chopped
• 1 12-oz. can tuna, drained
• Kosher salt and freshly ground black pepper, to taste
• Greens, tomato wedges and carrot strips
• Optional: sliced and toasted bread of your choice, for serving

Directions

1. In a medium bowl, mix together the artichoke hearts, pesto, olive oil, olives, and tuna.
2. Season with salt and pepper to taste.
3. Also add some greens, or even a few slices of tomato.
4. Heck, turn it into a tuna melt and add some provolone over the top. You do you.

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Ingredients

• ²/₃ cup non-alkalized unsweetened cocoa
• ²/₃ all-purpose flour
• 1 teaspoon kosher salt
• ¹/₂ cup extra-virgin olive oil (mild)
• 2 tablespoons salted butter, room temperature
• ¹/₂ cup white sugar
• ¹/₄ cup dark or light brown sugar
• 1 egg, room temperature
• 1 tablespoon vanilla extract
• 10 oz. bittersweet chocolate chips
• 1 tablespoon Maldon sea salt (to sprinkle on top before baking)

Directions

1. Sift together the cocoa, flour, and salt. Sift again. Set aside.
2. In a standing mixer (or by hand) beat the sugars, olive oil, and butter on high speed for 2 minutes. Scrape down the sides.
3. Add your egg. Beat at medium speed for 8 seconds. Scrape down the sides.
4. Add your vanilla extract. Beat on medium speed for 5 seconds. Scrape down the sides.
5. Add 1/3 of the dry ingredients and beat for 8 seconds on low speed. Scrape down the sides. Add the second 1/3 of the dries, beat for 8 seconds on low. Scrape down the sides. Add your final 1/3 of the dries, beat on low for 5 seconds.
6. Add the chocolate chips and stir with wooden spoon until incorporated. If there are any pockets of flour remaining, mix them in by hand. Refrigerate the dough for about an hour (it will be easier to handle).
7. Heat the oven to 350° F.
8. Line a sheet pan with parchment or a Silpat. Scoop the dough into half spheres. Or you can scoop with a spoon and quickly roll with your hands. They will spread a bit so leave a few inches between the cookies.
9. Sprinkle each cookie with sea salt (amount is up to you). Bake them for 4 minutes. Spin the tray around 180 degrees (to cook evenly) and bake for another 3 to 4 minutes. You want the centers to still be glistening. Don’t worry—they will firm up quite a bit as they cool. (I must admit, I was very concerned with this, but after a few hours, they did indeed get firm.)
10. Remove from the oven and allow them to cool on the sheet pan for at least 15 minutes.
11. Being very careful, remove them to a cooling rack for at least an hour to firm up.
12. Eat right away, or store in an air tight container. You could also freeze for a few months.

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Ingredients

• 3 Tbs. unsalted butter, softened
• 2-1/2 lb. Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 7 cups)
• 2-1/2 cups heavy cream
• 2 cloves garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 1 tsp. fennel seeds, lightly crushed
• 3 large leeks, white and pale-green parts only, trimmed, halved, and sliced crosswise 1/2 inch thick
• 1-1/2 to 1-3/4 lb. fennel bulbs, trimmed, quartered, cored, and thinly sliced (about 5 cups)
• 8 oz. Gruyère, grated (about 2 cups)

Directions

1. Position a rack in the center of the oven and heat the oven to 400°F. Grease the bottom and sides of a 10×15-inch (4 quart) baking dish with 1 Tbs. of the butter.
2. Put the potatoes, cream, garlic, 1-1/2 tsp. salt, and 1/2 tsp. pepper in an 8-quart pot. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are barely tender when pierced with a fork, about 8 minutes.
3. Meanwhile, melt the remaining 2 Tbs. butter in a heavy-duty 12-inch skillet over medium heat. Add the fennel seeds and stir just until fragrant, about 30 seconds. Add the leeks and fennel, season lightly with salt and pepper, and cook, stirring occasionally, until just tender, 8 to 10 minutes.
4. Gently mix the leeks and fennel with the potatoes. Transfer to the prepared baking dish, evening out the vegetables. Top with the cheese, and bake until the cheese is deep golden brown, the cream has thickened, and the potatoes are tender when pierced with a knife, 35 to 40 minutes. (If the top is becoming too brown before the vegetables are done, cover the gratin loosely with foil.) Let cool for 10 to 20 minutes before serving.
5. If desired, sprinkle the finished gratin with fennel fronds for a pop of color.

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Ingredients

• One 5-pound boneless leg of lamb (plus reserved bones, sawed or chopped into 1-inch pieces; optional)
• Coarse salt and freshly ground black pepper
• ½ cup chopped flat-leaf parsley; stems reserved
• 2 tablespoons chopped fresh thyme, mint, rosemary, and/or sage (in any combination)
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• ¼ teaspoon ground allspice
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion (about 8 ounces), coarsely chopped
• 2 large carrots, coarsely chopped
• 2 tablespoons tomato paste
• 1 teaspoon chopped fresh thyme, mint, rosemary, and/or sage (the same combination you used in the stuffing)
• 2 bay leaves
• Reserved parsley stems from the stuffing, torn into 4-inch lengths
• 1 cup dry red wine
• 2 cups lamb, veal, or chicken stock, homemade or store-bought

Directions

1. Trimming the lamb: open the lamb out flat, fat side down, on your work surface. If there are any especially thick spots, make a lengthwise incision with a knife, without cutting through the meat, and lay it open like a book. You want to get the meat as even in thickness as possible while keeping it intact. Season the cut side generously with salt and pepper.
2. The stuffing: in a small bowl, combine the parsley, mixed herbs, shallot, garlic, and allspice. Stir until evenly mixed together.
3. Stuffing and shaping the lamb: spread the stuffing over the cut side of the leg of lamb with a rubber spatula. Press the stuffing into the meat with your hands to make it adhere, and spread it around so that it covers the entire inside surface. Roll the lamb up into a cylinder, and tie it neatly and snugly with kitchen string. Season the outside of the meat with salt and pepper. (The lamb can be prepared to this point and refrigerate for up to 18 hours before braising. When you are ready to braise the lamb, remove it from the refrigerator, and let it sit at room temperature while you heat the oven.)
4. Heat the oven to 325 degrees.
5. Browning the lamb: add the oil to a heavy lidded Dutch oven or braising pan just large enough to hold the lamb (5-quart), and heat it over medium-high heat until it simmers. Lower the lamb into the pot with tongs, and brown it evenly, turning to brown all sides, until mahogany in spots but not at all burnt, 10 to 12 minutes total. Transfer the lamb to a platter. Add the bones to the pot if you have them, and brown them as best you can without charring, turning them ever 4 minutes, for about 12 minutes. Set aside with the lamb. Pour off all but about 1 tablespoon of fat from the pot. If the bottom is at all blackened, wipe those bits out with a damp paper towel, doing your best to leave behind the caramelized juices.
6. The aromatics and braising liquid: return the pot to medium-high heat, add the onion and carrots, and sauté, stirring, until beginning to brown, about 4 minutes. Add the tomato paste and stir it in with a wooden spoon so it coats the carrots and onions. Add the teaspoon of herbs, the bay leaves, and parsley stems. Pour in the wine and bring it to a boil, stirring and scraping with the spoon to dislodge all those wonderful caramelized bits stuck to the bottom of the pot from browning the lab. Boil to reduce the wine by about half, about 2 minutes. Pour in the stock and bring to a boil. Continue to boil, stirring occasionally, for about 4 minutes allowing the flavors to meld.
7. The braise: return the lamb to the pot, along with any juices that have seeped from the meat, and tuck the bones, if using, around the meat. Cover with a piece of parchment paper, pressing down so the paper nearly touched the meat and the edges extend over the sides of the pot by about an inch. Then put the lid in place, and slide the pot onto a rack in the lower third of the oven. After about 15 minutes, check to see that the liquid is simmering gently, not aggressively. If it’s simmering too vigorously, lower the oven heat 10 or 15 degrees. Continue to braise, turning the lamb with tongs and basting once or twice, until the meat is fork-tender and cooked through, 2 to 2 ½ hours.
8. The finish: transfer the lamb to a carving board with moat or platter to catch the juices, and cover loosely with foil to keep warm. Strain the pan juices into a saucepan, and skim off and discard excess fat – there may be as much ½ cup, so it’s a good chance to use your gravy separator, if you have one. Bring the sauce to a boil and simmer for 5 minutes to concentrate the flavor and thicken it some. Taste: if it tastes too brothy, boil for another 3 or 4 minutes. Taste again for salt and pepper.
9. Serving: remove the string from the lamb, pour any juices that have accumulated on the carving board into the sauce, and carve the lamb into ½ inch slices. Arrange the slices on dinner plates or a serving platter, and pour over enough sauce to moisten. Pass the remaining sauce at the table.

Don’t forget to brown the end caps. Our notched wooden spatula helps hold the meat in place while the ends brown.

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Ingredients

• 1/4 cup fresh lemon juice
• 1/4 cup mixed-fruit mostarda, finely chopped
• Kosher salt and freshly ground black pepper
• 3/4 cup extra-virgin olive oil, divided
• 4 boneless pork cutlets, trimmed of fat (if your chops have bones, cut the meat away before pounding thin)
• 1/2 cup all-purpose flour
• 1/2 tsp. crushed red pepper flakes, ground in a spice grinder
• 2 large eggs
• 1 cup plain panko
• 1/2 cup finely grated Parmigiano-Reggiano
• 3 Tbs. finely chopped fresh flat-leaf parsley
• Baby arugula, enough for each serving
• Lemon wedges, for serving
• Flaky sea salt, for serving

Directions

1. In a small bowl, combine the lemon, mostarda, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk in 1/4 cup. cup of the extra-virgin olive oil. Set aside.
   
2. Put each chop between two pieces of plastic wrap, and pound with a mallet until about 1/4 inch thick. Season both sides with salt and pepper. (All this meat shown below came from two bone-in chops.)
   
3. Have ready three shallow bowls large enough to hold one pork cutlet at a time. In one bowl, combine the flour and red pepper; in another, beat the eggs with 1 Tbsp. water; and in the third, combine the panko, Parmigiano, parsley, 1/2 tsp. salt, and 1/4 tsp. pepper.
   
4. Position a rack in the center of the oven and heat to 200°F. Put an oven-safe wire rack on a rimmed baking sheet and set it in the oven.
5. Dredge each pork chop in the flour, then egg, and finally panko, lightly pressing the panko to adhere. Transfer to a plate.
6. Heat 1/4 cup of the olive oil over medium-high heat in a large nonstick skillet. Fry one chop (two if your pan allows) at a time, about 2-1/2 minutes per side, then transfer to the wire rack in the oven to keep warm. Repeat with the remaining chops.
   
   
7. Serve the chops with the arugula and a drizzle of the dressing. Pass the lemon wedges, flaky salt, and any extra dressing at the table.
   
   We paired ours with a side of roasted potato and onion wedges.

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Ingredients

• 2 lbs. bone-in, skin-on chicken thighs, trimmed and patted dry
• Kosher salt and ground black pepper
• 2 Tbsp. grapeseed or other neutral oil
• 12 oz. fresh shiitake mushrooms, stemmed and halved
• 1 medium yellow onion, halved and thinly sliced
• 1 cup low-sodium chicken broth
• 6 Tbsp. oyster sauce
• ¼ cup low-sodium soy sauce
• 3 Inch piece fresh ginger, peeled and thinly sliced
• 1 tsp. cornstarch
• Thinly sliced scallions, to serve
• Sesame seeds, toasted, to serve

Directions

1. Season the chicken with salt and pepper. In a large Dutch oven over medium-high, heat the oil until barely smoking. Add the chicken skin down, reduce to medium and cook without disturbing until the skin is well browned, about 10 minutes.
   
2. Flip and cook until lightly browned on the second sides, about 3 minutes. Transfer to a large plate, then pour off and discard all but 3 tablespoons of fat from the pot. Remove and discard the skin from the chicken thighs.
   
   

   
3. Return the pot to medium and add the mushrooms and onion. Cover and cook over medium, stirring occasionally, until the mushrooms begin to brown and the onion has softened, 6 to 8 minutes.
   
4. Stir in the broth and 1 cup water, scraping up any browned bits. Stir in the oyster sauce, soy sauce and ginger, then bring to a simmer.
   
5. Return the chicken and accumulated juices to the pot, cover and cook over medium until a skewer inserted into the largest thigh meets no resistance, about 40 minutes, flipping the pieces halfway through.
   
6. Using tongs, transfer the chicken to a serving dish and cover to keep warm.
7. In a small bowl, stir together 2 tablespoons water and the cornstarch, then whisk the mixture into the cooking liquid. Bring to a simmer over medium-high and cook, stirring constantly, until thickened, about 2 minutes.
   
8. Taste and season with salt and pepper, then spoon the mushrooms and sauce over the chicken. Sprinkle with scallions and sesame seeds.
   

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Ingredients

• ½ lb. ground pork
• ½ lb. ground veal
• ½ lb. ground beef 85/15 blend
• 1 Tbsp. chopped parsley
• 1 Tbsp. kosher salt
• 1 tsp. freshly ground black pepper
• 2 eggs, beaten
• 1 cup freshly grated Pecorino Romano cheese
• 1 cup bread crumbs, preferably Italian seasoned
• ½ cup milk
• ½ cup brodo di mamma, cooled (see recipe below)

Directions

1. In a large bowl, hand mix all the ingredients. The mixture will be very soft but resist the urge to add more bread crumbs, this makes a tender, melt in your mouth meatball!
   
2. Once all the ingredients are just combined, wet your hands and pinch ¼ cup of the mixture and roll into balls. (Ours weighed about 2.2 ounces.) Place on a baking sheet.
   
   

   
3. Carefully drop the meatballs into the sauce. If the pot seems to be full, simply shimmy the pot back and forth to make more room. (If you stick a spoon in the pot you will break the meatballs apart.)
   
   
4. Allow to simmer in the sauce for 45 minutes or up to 2 hours.

*Mamma Gina’s meatballs freeze exceptionally well.  Freeze on the baking sheet and then transfer to freezer bags.  Will keep up to a month.  When ready to cook, make Mamma’s brodo and drop frozen meatballs right into the sauce.  And don’t forget to shimmy!  Cook for 1 hour or up to two.

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Makes about 8 cups of sauce

Ingredients

• ½ cup Italian extra virgin olive oil
• Fresh basil leaves; 5 whole, 1 Tbsp. chopped
• 4 cloves garlic, peeled and smashed
• 2 tsp. crushed red pepper (optional and more to taste)
• 3 28 oz. cans crushed tomatoes
• 2 cups of water
• 2 Tbsp. tomato paste
• 1 Tbsp. kosher salt
• 1 tsp. freshly ground black pepper
• 2″ parmesan rind, optional to throw into sauce

Directions

1. In a small saucepan, combine olive oil with basil and garlic (crushed red pepper flakes for a spicy brodo). On very low heat, allow the basil and garlic to simmer in the olive oil for 10 to 15 minutes. This steeping process will allow olive oil to become fragrant. Careful that garlic gets toasted brown but not black.  Remove from heat and strain aromatics. Set aside.
   
2. In a large pot or Dutch oven, pour in the tomato sauce and the water. Add tomato paste and salt and pepper.
   
3. Pour reserved olive oil into the sauce and mix to combine. Bring to a boil and then immediately reduce to a simmer. If also making meatballs, remove ½ cup of the brodo and set aside to cool.
4. Add parmesan rind to sauce. Partially cover the pot and allow sauce to simmer for at least 45 minutes or up to 2 hours. The longer it cooks, the better it tastes.
5. Mix to combine in olive oil that has separated to the top and add chopped basil.
6. Serve with your pasta of choice, in this case, festoni.
   

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Ingredients

• 5 strips bacon, diced raw
• 1 head cabbage, chopped
• 1 large onion, diced
• 2 Tbsp. Worcestershire
• 1 Tbsp. apple cider vinegar
• 2 Tbsp. brown sugar
• 1 tsp. garlic powder
• Black pepper to taste

Directions

1. Add chopped bacon to a large heavy pot such as a dutch oven.
2. Cook bacon over medium heat until extra crispy.
   
3. Remove bacon from pot, leaving the fat.
4. Add cabbage to pot and cook over medium-high heat for 10 minutes, stirring every minute or so.
5. Add chopped onion and continue cooking 5 more minutes, continue stirring every minute.
   
6. Add Worcestershire, apple cider vinegar, garlic powder and brown sugar.
   
7. Reduce heat to medium and continue cooking for 30 minutes, stirring occasionally, until cabbage is cooked through.
   
8. Add cooked bacon to cabbage and taste to adjust seasonings and serve.
   
   

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Ingredients

• 6-7 lbs. boneless beef chuck roast, well trimmed and cut into 2-inch cubes
• Kosher salt and ground black pepper
• 4 Medium carrots, peeled and cut crosswise into ½-inch rounds, divided
• 3 Anchovy fillets, patted dry
• 2 Tbsp. extra-virgin olive oil
• 2 Medium garlic cloves, thinly sliced
• 1 Medium yellow onion, chopped
• 1 Cup pitted kalamata olives, rinsed, patted dry and chopped, divided
• 2½ Cups dry red wine
• 1 Medium red bell pepper, stemmed, seeded and cut into 1-inch pieces
• 1 Tbsp. grated orange zest, plus ⅓ cup orange juice
• 2 tsp. red wine vinegar
• 1 Cup lightly packed fresh flat-leaf parsley, roughly chopped

Directions

1. Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven, toss the beef with 2 tablespoons salt and 2 teaspoons pepper. Add ½ the carrots, the anchovies, oil, garlic and onion, then toss. Cover, transfer to the oven and cook for 2 hours.
   
   

   
2. Remove the pot from the oven and stir in ½ cup of the olives. Return to the oven uncovered and cook until a knife inserted into a piece of beef meets no resistance, 1 to 1½ hours.
   
3. Using a slotted spoon, transfer the meat to a large bowl, leaving the vegetables in the pot. Set a fine mesh strainer over a fat separator or medium bowl. Pour the meat juices into the strainer, pressing on the solids to extract as much liquid as possible; discard the solids. You should have about 2½ cups liquid (we ended up with only 3/4 cup); if needed, add with water.
   
   

   
4. Pour the wine into the now-empty pot and bring to a boil over medium-high, scraping up any browned bits. Reduce to medium and simmer, stirring occasionally, until the wine is reduced by half, about 8 minutes. Meanwhile, if you strained the meat juices into a bowl, use a spoon to skim off and discard the fat from the surface.
5. Pour the defatted meat juices into the pot and add the remaining carrots and the bell pepper. Return to a simmer and cook, uncovered and stirring occasionally, until the vegetables are tender and the sauce is slightly thickened, 10. (After 10 minutes, cover the pot to maintain the juices and further soften the carrots, cooking for another 15 minutes.)
   
   

   
6. Stir in the orange juice and beef. Continue to cook, stirring occasionally, until the sauce begins to cling to the meat, 3 to 6minutes.
   
7. Off heat, stir in the remaining ½ cup olives, the orange zest, vinegar and half of the parsley. Taste and season with salt and pepper. Sprinkle with the remaining parsley.
   
   

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Ingredients

For the green goddess sauce

• 2 anchovies, rinsed and patted dry
• 1 medium clove garlic
• 1/2 cup loosely packed fresh flat-leaf parsley leaves and tender stems
• 2 Tbs. chopped scallions (from about 1 large scallion)
• 1 Tbs. fresh tarragon leaves
• 3/4 cup whole-milk yogurt
• 3 Tbs. mayonnaise
• 1 Tbs. fresh lemon juice
• Kosher salt and freshly ground black pepper

For the steak and vegetables

• 1-1/4-lb. flank steak
• 1-1/2 tsp. granulated garlic
• Kosher salt and freshly ground black pepper
• Nonstick cooking spray
• 1 lb. asparagus, trimmed
• 1 bunch scallions, trimmed
• 6 medium radishes, quartered
• 2 Tbs. canola or vegetable oil

Directions

Make the green goddess sauce

1. Put the anchovies and garlic in a mini food processor, and pulse until chopped.
2. Add the parsley, scallions, and tarragon, and process until finely chopped.
   
3. Add the yogurt, mayonnaise, lemon juice, 1 tsp. salt, and 1/2 tsp. pepper. Process until smooth. Season to taste with more salt and pepper.
   OR: To make the sauce by hand, mince the garlic, then mash with the anchovies. Put the mixture into a small bowl. Finely chop the herbs and scallions, and add to the garlic mixture. Stir in the yogurt, mayonnaise, lemon juice, salt, and pepper.
4. The sauce can be made up to 1 day ahead. Store in the refrigerator in an airtight container.

Broil the steak and vegetables

1. Season the steak with 1 tsp. of the granulated garlic, salt, and pepper, coating both sides. Let sit at room temperature for at least 30 minutes or up to 1 hour.
2. Position an oven rack 4 inches from the broiler element, and heat the broiler on high. Line a large rimmed baking sheet with foil, and spray it lightly with cooking spray.
3. Put the asparagus, scallions, and radishes on the baking sheet. Drizzle with 1 Tbs. of the oil and toss to coat. Sprinkle with the remaining 1/2 tsp. granulated garlic, and season with salt and pepper. Nudge the vegetables to the sides of the pan, keeping them in a single layer.
   
4. Add the steak to the center of the pan, and drizzle with the remaining 1 Tbs. oil.
   
5. Broil, flipping the steak once and stirring the vegetables, until the internal temperature of the steak is 125°F to 130°F for medium rare, about 5 to 6 minutes per side.
   
   

   
6. Transfer the steak to a cutting board, and let rest for 5 to 10 minutes. Thinly slice the steak against the grain. Serve the steak and vegetables drizzled with the Green Goddess Sauce.
   
   

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