Monthly Archives: September 2025

Meatball Tagine

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In Bon Appétit’s weeknight-friendly take on Moroccan tagine, it taps classic flavor powerhouses to create the robust sauce: peppery harissa (if yours is mild, you may to throw in a pinch of crushed red pepper flakes for balance), sweet dried fruit, briny olives, and warming spices like cinnamon and cumin. If lamb isn’t your bag, feel free to swap in ground beef or chicken instead. But hey, lamb is our bag!

Incorporating dried dates instead of apricots (that’s what we had on hand), will result in a darker sauce. And we made our tri-colored couscous with homemade chicken stock for an additional bump of flavor.

You’ll get about 30 meatballs, so the dish could possible feed a fifth diner.

Ingredients

Meatball Tagine

  • Servings: 4
  • Difficulty: easy
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  • 1 large egg, beaten to blend
  • 5 garlic cloves, 1 finely grated, 4 thinly sliced
  • 1 lb. ground lamb, OR ground beef or chicken
  • 1 cup panko
  • ½ tsp. smoked paprika
  • ¼ tsp. ground cinnamon
  • 5 Tbsp. extra-virgin olive oil, divided
  • 2 tsp. cumin, divided
  • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
  • 1 large onion, coarsely chopped
  • ½ cup pitted green olives
  • ¼ cup coarsely chopped pitted Medjool dates, OR dried apricots
  • ⅓ cup mild (or spicy) harissa paste
  • Freshly ground pepper
  • 2 Tbsp. red wine vinegar
  • Cooked Moroccan couscous, mint leaves, and parsley leaves with tender stems (for serving)

Directions

  1. Place 1 large egg, beaten to blend, 1 garlic clove, finely grated, 1 lb. ground lamb, 1 cup panko, ½ tsp. smoked paprika, ¼ tsp. ground cinnamon, 3 Tbsp. extra-virgin olive oil, 1 tsp. cumin, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. water in a large bowl. Using your hands, gently mix until combined, then break into golf-ball-size pieces and roll into balls.
  2. Heat remaining 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Cook meatballs in a single layer, undisturbed, until browned underneath, about 3 minutes. Turn over and cook until browned underneath, about 3 minutes (they will not be cooked through). Using a slotted spoon, transfer meatballs to a plate.
  3. Pour off all but 2 Tbsp. fat from pot; discard. Add 1 large onion, coarsely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook over medium-high, stirring occasionally, until onion is softened and starting to brown around edges, about 3 to 5 minutes.
  4. Add 4 garlic cloves, thinly sliced, ½ cup pitted green olives, ¼ cup coarsely chopped pitted Medjool dates or dried apricots, and remaining 1 tsp. cumin. Cook, stirring often, until fragrant, about 1 minute.
  5. Add ⅓ cup mild harissa paste and season with freshly ground pepper. Cook, stirring occasionally, until slightly darkened in color, about 2 minutes. Add 2½ cups water and bring sauce to a vigorous simmer. Cook, stirring occasionally, until slightly reduced, 10–12 minutes. Taste and season with salt.
  6. Add meatballs to sauce, reduce heat to medium, and simmer until meatballs are cooked through and sauce is thickened, 7–9 minutes. Remove pan from heat and stir in 2 Tbsp. red wine vinegar.
  7. Serve meatballs over cooked Moroccan couscous, topped with mint leaves and parsley leaves with tender stems.

http://www.lynnandruss.com

Adapted from a recipe by Kendra Vaculin for Bon Appétit

Apple Cider Risotto with Bacon and Butternut Squash

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This ultra-rich and creamy risotto gets a touch of sweetness, thanks to butternut squash, and subtle tartness from Granny Smith apple to balance it out. Bacon drippings coat the arborio rice, lending a slightly smoky and deeply savory flavor infused into every grain. The rice is cooked just a hair past al dente so that it’s tender but still has the slightest bite and chew to it.

Half the roasted butternut and apple mixture gets puréed and stirred into the risotto (the other half is reserved for topping), and a hefty amount of Parmesan and a little butter at the end add even more umami and make it nicely glossy and extra creamy. We served ours as a side to Thyme-and-Dijon-Seared Pork Tenderloin with Cider Pan Sauce. 

NOTE: Apple cider gives risotto a subtle acidity, but also a bit of sweetness and fruitiness compared to a dry white wine. Try using a dry or off-dry cider instead of a sweet cider to make sure the dish doesn’t become too sweet.

To nail the timing, make sure you start cooking the risotto as soon as your butternut goes into the oven. Once the vegetables are in the oven, start step 2 concurrently; everything should line right up so that you can make the puree and stir it in as soon as the rice is ready. 

Do not rinse your rice! For risotto, we want all that starch on the rice to make it nice and creamy, so don’t wash it down the drain. End result? So creamy with perfectly balanced flavors. This feels like a restaurant-quality dish at home.

The original recipe indicated that it made 4 servings. In the end, it yielded 6 to 8 servings! To cut back, we suggest using 1 cup of arborio rice and 4 cups of chicken stock, while keeping the amounts of the other ingredients the same.

Yes, risotto can be made in advance, though it requires a specific technique to maintain the best texture. **Par-cooking method (most recommended):**
Cook the risotto about 80% of the way through – until the rice is still quite firm but has absorbed most of the liquid. Spread it on a sheet pan to cool quickly, then refrigerate. When ready to serve, reheat gently with additional warm stock, stirring in butter and cheese at the end. This gives you the best texture while saving time during service.

Apple Cider Risotto with Bacon and Butternut Squash

  • Servings: 6-8
  • Difficulty: moderate
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Ingredients

Roasted Squash

  • 1 small butternut squash, peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
  • 2 Tbsp. extra-virgin olive oil
  • 1 tsp. kosher salt, plus more to taste
  • 1/4 tsp. black pepper
  • 4 fresh sage leaves
  • 2 garlic cloves, peeled
  • 1 small tart apple (such as Granny Smith), peeled and cut into 1/2-inch cubes (about 1 cup) 

Risotto

  • 6 cups reduced-sodium chicken broth
  • 4 thick-cut bacon slices (about 4 oz.), chopped into 1/2-inch pieces
  • 1/2 cup finely chopped shallots
  • 1 tsp. finely chopped fresh sage leaves
  • 1/2 tsp. finely chopped fresh thyme leaves, plus more for garnish
  • 1 1/2 cups uncooked arborio rice or carnaroli rice
  • 1 cup (8 oz.) hard apple cider
  • 4 oz. Parmigiano-Reggiano cheese, finely grated (about 1 cup)
  • 1/4 cup cold unsalted butter, diced

Directions

  1. Make the roasted squash: Preheat oven to 425°F. Toss together squash, oil, salt, pepper, sage leaves, and garlic cloves on a large rimmed baking sheet. Roast for 15 minutes. Add apple to baking sheet, stirring to combine; roast until squash and apple are tender, 10 to 15 minutes. Set aside.
  2. Meanwhile, make the risotto: Bring broth to a simmer in a medium saucepan over medium-high; reduce heat to maintain a gentle simmer. Set aside 1/2 cup broth.
  3. Cook bacon in a large high-sided skillet over medium, stirring occasionally, until bacon is rendered and crisp, 8 to 10 minutes. Transfer to a paper towel–lined plate using a slotted spoon; set aside.
  4. Add shallots, sage, and thyme to drippings in skillet; cook over medium, stirring occasionally, until softened, about 3 minutes. Add rice; cook, stirring constantly, until rice is translucent around edges, about 3 minutes. Add cider; cook, stirring occasionally, until cider is almost completely absorbed, 1 to 2 minutes. Increase heat to medium-high, and ladle 1 cup simmering broth over rice until just covered. Cook, stirring occasionally, until rice absorbs most of the broth, about 3 minutes. Continue adding broth, about 1/2 cup at a time, stirring often, until nearly absorbed between additions and all remaining broth is used, 15 to 18 minutes total. Remove risotto from heat.
  5. Transfer 1 cup roasted squash mixture to a small bowl; set aside for serving. Transfer remaining squash to a blender or food processor; add reserved 1/2 cup broth, and process until smooth, about 45 seconds.
  6. Stir squash puree into risotto until well blended; add Parmigiano-Reggiano cheese and cold butter. (Do not stir.) Cover and let stand for 2 minutes. Uncover and add reserved cooked bacon; stir vigorously until butter is completely melted and risotto is thick, smooth, and glossy, about 2 minutes. Add additional salt to taste, if desired.
  7. Allow dinner guests to serve themselves the appropriate amount of risotto. Top evenly with reserved roasted squash mixture; garnish with cooked bacon and additional thyme. Serve immediately.

http://www.lynnandruss.com

Recipe by Breana Lai Killeen for Food & Wine

Orecchiette with White Bolognese

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This white Bolognese sauce puts the spotlight on soffritto (sautéed onions, carrots, and celery), which is enhanced with salty pancetta, fennel seeds, ground pork, and a splash of heavy cream and white wine to make a rich and delicious pasta sauce.

Aromatic sautéed vegetables are the star of this no-tomato Bolognese. Adding the starchy pasta cooking liquid to the Bolognese sauce gives it just enough body to coat the al dente orecchiette.

*We reduced the amount of pasta down from 1 pound to 12 ounces, providing more delicious bolognese per bite. Doing so will most likely not produce six servings. The other quantities were not altered. You could substitute ground sausage for the pork.

Make Ahead: Bolognese can be made through step 2, cooled, and stored in an airtight container in the refrigerator for up to three days or frozen for up to two months. Bring Bolognese to a simmer over low heat, and proceed with step 3 as directed.

Orecchiette with White Bolognese

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 4 oz. diced pancetta
  • 8 oz. cremini mushrooms, cut into 1/2-inch pieces
  • 4 small carrots, peeled and cut into 1/2-inch pieces (about 1 1/2 cups)
  • 1 medium yellow onion, chopped (about 1 1/3 cups)
  • 3 celery stalks, trimmed and chopped (about 1 cup)
  • 2 Tbsp. unsalted butter
  • 1 tsp. fennel seeds
  • 1 tsp. dried oregano
  • 1 tsp. kosher salt, plus more to taste
  • 1/4 tsp. crushed red pepper
  • 2 Tbsp. minced garlic (about 6 cloves)
  • 1 lb. ground pork
  • 1/2 tsp. black pepper
  • 1 cup dry white wine
  • 1 cup lower-sodium chicken broth
  • 1/3 cup heavy cream
  • 1 lb. uncooked orecchiette pasta*
  • 1 cup chopped fresh flat-leaf parsley
  • Grated Parmesan cheese, for serving

Directions

  1. Heat a large Dutch oven over medium. Add pancetta, and cook, stirring often, until browned, about 6 minutes. Add mushrooms, and cook, stirring occasionally, until liquid released by mushrooms has mostly evaporated, about 4 minutes.
  2. Increase heat to medium-high; add carrots, onion, celery, butter, fennel seeds, oregano, salt, and crushed red pepper; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute.
  3. Add pork and black pepper; cook, stirring constantly with a wooden spoon to break meat into small pieces, until browned, about 4 minutes. Add wine, and bring to a simmer over medium-high. Add broth and cream, and return to a simmer. Reduce heat to low; simmer, uncovered, stirring occasionally, until broth mixture is slightly thickened and reduced to about 5 cups, about 15 minutes.
  4. While Bolognese cooks, bring a large pot of salted water to a boil over high. Add pasta, and cook according to package directions for al dente, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
  5. Add cooked pasta and 1/2 cup reserved pasta cooking liquid to Bolognese. Cook over low, stirring constantly, until a creamy sauce forms and coats pasta, about 3 minutes, adding remaining 1/2 cup pasta cooking liquid as needed to loosen sauce.
  6. Season with salt to taste. Divide evenly among serving bowls, and sprinkle with parsley and cheese.

http://www.lynnandruss.com

Recipe from Lidey Heuck for Food & Wine

Roasted Chicken Provençal

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This recipe from Sam Sifton is a perfectly delicious dinner for four: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into a sweet jamminess below.

It is not much work relative to the super pay-off. Numerous reviewers have suggested to double the liquid with more vermouth, stock, white wine… claiming a 1/3 of a cup is not enough, so we doubled the amount to 2/3 cup. Most importantly, do not crowd the chicken pieces. Each piece should have its own space which will aid in the crisping of the skin.

The quantity of garlic and shallots is easily—and happily, I might add—increased for those who favor their flavor. Halfway through, at the basting point, I increased the oven temperature to 425°F, and after 35 more minutes, the skin was nice and crispy.

There is no real sauce to speak of when it is done cooking, so keep that in mind when deciding what to serve it with. We added a pop of color with green beans and happened to have some flavorful risotto which was reheated with homemade chicken stock. Perhaps some roasted potatoes?

Roasted Chicken Provençal

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 chicken legs or 8 bone-in, skin-on chicken thighs
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • ½ to ¾ cup all-purpose flour
  • 3 Tbsp. olive oil
  • 2 Tbsp. herbes de Provence
  • 1-2 lemons, quartered
  • 8 to 10 cloves garlic, peeled; more to taste
  • 4 to 6 large shallots, peeled and halved; more to taste
  • 2⁄3 cup dry vermouth
  • 4 or more sprigs of thyme, for serving

Directions

  1. Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
  2. Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
  3. Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. *Increase the oven temperature to 425°F. Do not flip the chicken pieces and continue roasting for another 30 to 35 minutes, or until the chicken is very crisp and the meat cooked through.
  4. Serve in the pan or on a warmed platter, garnished with the thyme.

http://www.lynnandruss.com

Adapted from a recipe by Sam Sifton for NYTimes Cooking

Thyme-and-Dijon-Seared Pork Tenderloin with Cider Pan Sauce

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Yummy-to-my-tummy! A fragrant thyme-and-Dijon crust locks in the tenderloin’s juiciness, while a quick cider deglaze turns pan drippings into a bright, tangy-sweet sauce for an elegant weeknight or holiday main. Welcome to Autumn cooking!

This show-stopping, juicy pork tenderloin recipe is fantastic! A quick sear in a hot pan seals in the moisture before being brushed with a simple dijon, Worcestershire sauce and thyme glaze and roasted until perfectly cooked through.

Meanwhile, an easy pan sauce with shallots, clove, juniper, and allspice are simmered with fresh apple cider until reduced and thickened. A touch of butter finishes the sauce to give it a rich and luscious mouthfeel.

BTW, apple cider and apple juice both contain apples that have been pressed for their juice, but they differ in how they are processed. Generally, apple cider is unfiltered and unpasteurized, resulting in a drink that needs to be refrigerated and has a richer apple flavor. Apple juice is the opposite and is typically filtered and pasteurized, allowing for it to be more shelf-stable and giving it a sweeter taste and paler color. 

Serve the pork with mashed potatoes or rice, and your favorite roasted vegetables. We chose to pair it with Apple Cider Risotto with Bacon and Butternut Squash, which utilized many of the same flavors.

NOTE: This recipe doesn’t yield a ton of sauce, but if you want things saucier, you could easily double the sauce (which we did), though it’ll need more time to reduce. However, in the end, we did not feel it was absolutely necessary to do so.

In the end the meal was delicious — thank goodness because the process was long and excruciating, and the number of pans and bowls mounted up. For those who love a challenge, it’s a perfect endeavor!

Thyme-and-Dijon-Seared Pork Tenderloin with Cider Pan Sauce

  • Servings: 4-6
  • Difficulty: moderate
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Ingredients

  • 2 (about 1 1/4-lb.) pork tenderloins, silver skin trimmed
  • 2 1/2 tsp. kosher salt, divided
  • 1 1/4 tsp. black pepper, divided
  • 1 Tbsp. Worcestershire sauce
  • 1/2 tsp. grated garlic
  • 3 Tbsp. neutral cooking oil (such as avocado oil), divided
  • 2 Tbsp. coarse-ground Dijon mustard, divided
  • 1 Tbsp. finely chopped fresh thyme, divided
  • 3 Tbsp. cold unsalted butter, divided
  • 2 Tbsp. finely chopped shallot
  • 2 whole allspice
  • 2 whole cloves
  • 2 juniper berries (optional)
  • 3 Tbsp. apple cider vinegar
  • 1 cup fresh apple cider
  • 1 Tbsp. finely chopped fresh chives, plus more for garnish

Directions

  1. Preheat oven to 350°F. Line a large rimmed baking sheet with aluminum foil; set aside.
  2. Pat pork dry with paper towels, and season with 2 teaspoons salt and 1/2 teaspoon pepper; set aside. Whisk together Worcestershire sauce, grated garlic, 1 tablespoon oil, 1 tablespoon mustard, 2 teaspoons thyme, and 1/2 teaspoon pepper in a small bowl until smooth; set aside.
  3. Heat remaining 2 tablespoons oil in a large stainless steel skillet over high until shimmering, about 3 minutes. Add pork; cook, turning occasionally, until well browned on all sides, 6 to 8 minutes total. Remove from heat, and transfer pork to prepared baking sheet. Brush reserved Worcestershire mixture evenly over pork. Do not wipe skillet clean.
  4. Bake pork until an instant-read thermometer inserted into the thickest portion of pork registers 140°F (for medium), 15 to 18 minutes, or until desired degree of doneness. Remove from the oven, and let rest for 5 to 10 minutes.
  5. While pork is baking, melt 1 tablespoon butter in reserved skillet over medium-low. Add shallot, allspice, cloves, juniper berries (if using), remaining 1 teaspoon thyme, and remaining 1/4 teaspoon pepper. Cook, stirring constantly, until shallot is softened, about 1 minute. Add vinegar; cook, scraping bottom of skillet to release any browned bits, until vinegar is nearly evaporated, about 2 minutes. Add apple cider, remaining 1 tablespoon mustard, and remaining 1/2 teaspoon salt.
  6. Bring to a simmer over medium-high, and cook, stirring occasionally, until sauce thickens and is reduced to about 1/3 cup, about 8 minutes. Remove from heat.
  7. Strain sauce through fine-mesh sieve; pressing down on solids. Return velvety silken sauce to pan. Vigorously stir in chives and remaining 2 tablespoons butter until sauce is glossy and emulsified, about 1 minute.
  8. Transfer pork to a cutting board, and cut into 1/2-inch-thick slices. Transfer to a platter, and spoon cider sauce over top. Garnish with additional chives.

http://www.lynnandruss.com

Recipe by Breana Lai Killeen for Food & Wine

Italian Green Beans (Fagiolini alla Genovese)

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This version on Genoese-style green beans (Fagiolini alla Genovese) creates tender blanched green beans tossed in a bold, zippy dressing made with anchovies, lemon juice, and olive oil. Finished with crispy garlic chips, it’s a quick, flavor-packed vegetable side dish that’s both easy and elegant. Definitely company-worthy.

Italian Green Beans (Fagiolini alla Genovese)

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. fresh green beans, trimmed
  • Kosher salt
  • 3 Tbsp. extra virgin olive oil
  • 2 large cloves garlic, very thinly sliced
  • 1/4 cup finely chopped fresh chives
  • 2 Tbsp. finely chopped fresh parsley
  • 4 cured oil-packed anchovy fillets, finely chopped
  • 1 large lemon, zested and juiced

Directions

  1. Blanch the green beans. Set a bowl of cold water and ice near the stove. Bring a medium pot of water to a boil and salt the water very well (estimate about 1 tablespoon of kosher salt per quart of boiling water). Drop the green beans into the boiling salted water and cook for 2 to 3 minutes, just until bright green. Then, use tongs to transfer the green beans to the bowl of iced water and let cool (this will stop the cooking process so the beans stay crisp).
  2. Make the garlic chips. In a small saucepan warm the olive oil over medium heat until just shimmering. Drop the sliced garlic in and cook for about 1 minute or until the garlic has turned golden brown and crispy (it should not be burned). Remove the garlic with a slotted spoon and set aside for now.
  3. Make the dressing. In a small bowl, combine the chives, parsley, finely chopped anchovies, lemon zest and juice. Pour the olive oil slowly into the bowl while whisking continuously until the dressing has emulsified. Taste and, if needed, add a small pinch of salt and whisk again to combine.
  4. Finish and serve. Drain the green beans well and transfer to a serving platter. Pour the dressing all over the beans and toss gently. Garnish with the crispy garlic and serve.

http://www.lynnandruss.com

Recipe from Suzy Karadsheh

Corn Chowder with Miso and Scallions

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With the end of fresh corn season looming, we are hyper-vigilant to try any delicious sounding corn recipe. This corn chowder, inspired by a corn side dish in “The Gaijin Cookbook” by Ivan Orkin and Chris Ying, is unconventional in a couple of ways. Instead of relying on an abundance of dairy for creaminess, a portion of the cooked vegetables is puréed. This gives the soup body without blunting the delicate sweet, grassy notes of the corn, nor the earthiness of the potatoes.

Secondly, white miso lends deep, umami-rich flavor, so there’s no need for the salt pork or bacon typically used in corn chowder, nor even for chicken broth, so this soup is vegetarian-friendly.

Fresh in-season corn is, of course, best—cut the kernels from the ears and simmer the cobs right in the mix, which infuses the broth with maximum flavor. Out of season, frozen corn kernels are a decent stand-in. You won’t have cobs for simmering, but the chowder still will be good. And if you wish the chowder to have golden hue, stir in a pinch or two of ground turmeric. And we loved the garnish of chili oil!

NOTE: When the corn cobs are removed, cool them off a bit. Then scrape off any residual bits of corn kernels and corn milk and add it to the soup in the pot so that none of that goodness goes to waste.

Corn Chowder with Miso and Scallions

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. salted butter, cut into 2 or 3 pieces
  • 1 bunch scallions, thinly sliced, white and green parts reserved separately
  • Kosher salt and ground black pepper
  • 1/4 cup white miso
  • 1/4 cup mirin
  • 4 ears corn, husked, kernels cut from cobs (about 3 cups), cobs reserved
  • 1 lb. Yukon Gold potatoes, unpeeled, cut into ½-inch cubes
  • 6 cups water
  • Optional garnish: Chili oil

Directions

  1. In a large Dutch oven over medium, melt the butter. Add the scallion whites and ½ teaspoon salt; cook, stirring occasionally, until softened but not browned, 3 to 5 minutes. Add the miso and cook, stirring to incorporate it into the scallion, until the miso is lightly browned, about 1 minute.
  2. Add the mirin and cook, stirring, until the liquid has mostly evaporated, about 1 minute. Stir in 6 cups water, then add the reserved corn cobs. Bring to a boil over medium-high, then stir in the corn kernels and potatoes. Return to a boil, then reduce to medium and simmer, uncovered and stirring occasionally, until the potatoes are tender, about 15 minutes.
  3. Remove from the heat and cool for 5 to 10 minutes. Remove and discard the corn cobs. Transfer 1½ cups of the solids to a blender along with about ½ cup of the liquid. Puree until the mixture is smooth, about 1 minute.
  4. Return the blended portion to the pot and stir. Bring to a simmer over medium, stirring occasionally. Remove from the heat, then taste and season with salt and pepper. Ladle into bowls and sprinkle with the scallion greens. Top with chili oil, if desired.

http://www.lynnandruss.com

Recipe by Diane Unger for Milk Street

Classic Marinara Sauce with Fresh Tomatoes

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When ripe tomatoes from your garden or the local farm market are in season, why not make a large batch of marinara sauce? The ingredients and techniques often vary wildly. If you can get all roma style tomatoes, that is best, but we made the sauce here with a mix of the roma and slicing fruits due to what we harvested from our gardens.

To core or not to core? We did some both ways and it seems the uncored ones kept more of their tomato juices intact. So we suggest blanche in boiling water, plunge in ice bath, peel from the X, then core.

The beauty of homemade marinara lies in its simplicity and the ability to customize the ingredients to suit personal taste preferences. However, this simplicity also means that the sauce lacks the preservatives found in commercial products, which can affect its shelf life. More acidic sauces tend to have a longer shelf life.

Generally, homemade marinara sauce can last for up to 5 to 7 days when stored properly in the refrigerator. It’s also worth noting that the quality of the sauce may degrade over time, even if it remains safe to eat. This means that the sauce might not taste as fresh or have the same vibrant color after a few days.

Consider freezing the sauce for longer storage. Frozen marinara sauce can last for several months and helps preserve the flavor and texture.

NOTE: While we usually make vegetarian marinara sauce, in this batch we decided to brown some leftover pork spare ribs for meaty flavor (then they were removed before storing the sauce), but just omit them if you want a straight-up marinara sauce.

Classic Marinara Sauce with Fresh Tomatoes

  • Servings: about 3 quarts
  • Difficulty: easy
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Ingredients

  • 20 cloves garlic, peeled and thinly sliced
  • 8 lbs. fresh tomatoes, preferably roma, bad spots removed
  • 3/4 cup olive oil
  • 1/2 tsp. red pepper flakes, (optional)
  • 6 oz. can double-concentrated tomato paste, (from a tube)
  • 2 sprigs fresh basil; more to stir in at end, torn
  • 1 sprig fresh oregano; more to stir in at end, chopped
  • 1 bay leaf
  • 1 tsp. kosher salt, plus more to taste
  • 1 lb. pork spare ribs (optional)
Cut an X on the bottoms
Balnche for 1 minute
Submerge in ice bath
Peel and crush with hands
Optional spare ribs

Directions

  1. Wash, and core (or not) the tomatoes. Slice and X on their bottoms then drop into boiling water and blanche for 1 minute. (You will need to do this in two or three batches, depending on size of pot.) Immediately plunge tomatoes into an ice water bath. When cool enough to touch, peel skin off starting with corners on the bottom X. If not cored beforehand, core them after peeling.
  2. Squeeze and crush the tomatoes with your hands until a chunky sauce forms with pieces no bigger than 1 1/2 inch.
  3. Heat olive oil in a large Dutch oven over medium-low heat until shimmering. (If using ribs, brown them in oil first, a few minutes on each side, remove to a plate.) Add the garlic and cook for 1 minute. Add 1/2 teaspoon red pepper flakes if desired and cook, stirring occasionally, until the garlic is lightly golden and fragrant, 1 to 2 minutes.
  4. Add 6-ounce can of double-concentrated tomato paste. Cook, stirring often, until the paste is darker in color and fragrant, 2 to 3 minutes. Add the tomatoes, 2 fresh basil sprigs, oregano sprig, bay leaf and 1 teaspoon kosher salt. (Add spare ribs back in if using.) Increase the heat to medium-high and bring to a simmer.
  5. Reduce the heat to medium and simmer, stirring occasionally, until the tomatoes no longer taste acidic, the flavors meld, and the sauce has reduced by at least one inch, 60 to 80 minutes. (If you added ribs, remove them and discard or save the meat for another use.)
  6. Stir in remaining chopped basil and oregano. Taste and season with more kosher salt as needed. Let cool completely and fill quart-sized containers.
  7. If freezing, when ready to use, simply thaw the sauce in the refrigerator or reheat it from frozen.

http://www.lynnandruss.com

White Beans and Chorizo with Quick Marinated Tomatoes and Onions

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If you are looking for a flavorful, casual meal that puts creamy white beans at the fore, and gets to the table as quickly as possible, then this Mediterranean-inspired recipe from America’s Test Kitchen is for you. To pull it off, pair the beans with sweet cherry tomatoes or homegrown (or local) slicing tomatoes, sharp red onion, and meaty Spanish chorizo.

Quickly marinating the tomatoes and onion in sherry vinegar (don’t substitute any other vinegar) while the chorizo cooks helps bring out the tomatoes’ sweetness and softens the onion. Cooking the beans in the same oil used to crisp the chorizo imbues the dish with bold, meaty flavor, and adding smoked paprika amps up the smokiness of the dish.

A whole cup of coarsely chopped parsley, usually relegated to a garnish, elevates it to key ingredient status; it contributed freshness and color. We just cut it fresh from our herb garden. Adding water to the skillet before serving loosens everything up, and a final addition of extra-virgin olive oil adds glossiness.

There are many types of “Spanish style chorizo.” It can be both cured (hard like salami) and uncured (soft). Each is of a different texture, flavor and used in different ways. The recipe doesn’t specify cured or uncured chorizo, so we made it with uncured, fully-cooked chorizo which is what we had on hand. And we doubled the amount from 6 to 12 ounces.

Instead of purchasing grape tomatoes, we used our homegrown slicing tomatoes.

NOTE: *If using cured chorizo, reduce the smoked paprika to ¼ teaspoon.

White Beans and Chorizo with Quick Marinated Tomatoes and Onions

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. sherry vinegar
  • 3 Tbsp. extra-virgin olive oil plus ¼ cup extra-virgin olive oil, divided
  • ⅛ tsp. plus ½ tsp. table salt, divided
  • ¼ tsp. pepper
  • 12 oz. cherry tomatoes, quartered; OR slicing tomatoes chopped
  • 1 small red onion, quartered and sliced thin
  • 12 oz. uncured* Spanish-style chorizo sausage, links quartered, cut into ½-inch pieces
  • 2 (15-oz.) cans cannellini beans, rinsed
  • 3 garlic cloves, minced
  • 1⁄2 tsp. smoked paprika
  • ¼ cup water
  • 1 cup coarsely chopped fresh parsley

Directions

  1. Whisk 3 tablespoons sherry vinegar, 1 tablespoon extra-virgin olive oil, ⅛ teaspoon table salt, and ¼ teaspoon pepper together in medium bowl. Add 12 ounces quartered cherry tomatoes and ½ thinly sliced red onion, tossing to coat; set aside to marinate while cooking chorizo and beans.
  2. Heat 2 tablespoons extra-virgin olive oil in 12-inch skillet over medium-high heat until shimmering. Add 6 ounces Spanish-style chorizo (cut into ½-inch pieces) and cook until evenly browned and crisp, 4 to 6 minutes, stirring often. Using slotted spoon, transfer chorizo to paper towel–lined plate and set aside.
  3. Add 2 (15-ounce) cans rinsed cannellini beans, 3 minced garlic cloves, ¼ teaspoon smoked paprika, and remaining ½ teaspoon table salt to fat left in skillet, reduce heat to medium, and cook until beans are warmed through, 2 to 4 minutes, stirring occasionally. Off heat, add ¼ cup water to skillet, scraping up any browned bits. Add chorizo, tomato-onion mixture, 1 cup coarsely chopped parsley, and remaining ¼ cup extra-virgin olive oil, stirring to combine. Serve with crusty bread.

http://www.lynnandruss.com

Adapted from a recipe for America’s Test Kitchen

Potato and Zucchini Spanish Tortilla

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The beauty of this dish, is not only that it is texturally satisfying, but it can be served at any meal in the day as a side dish OR an entrée. We’ve experienced the Spanish tortillas lining the counters at tapa and pintxo bars all over Spain. They’re one of the most beloved and popular dishes in Spanish cuisine and are eaten at any time of day: breakfast, lunch, dinner, on school field trips, after beach excursions…. or just because you’re hungry…

For purists, a Spanish tortilla should only contain 4 ingredients: olive oil, potatoes, eggs, and salt. Personally, onion is a must but in this recipe zucchini is also added, which ends up melting into the potatoes creating a velvety dish. The trick to creamy tortilla is to use lots of olive oil—more than what you would ever think you need.

According to America’s Test Kitchen (ATK), it is about poaching the potatoes and zucchini in the oil and not really frying to a crisp. The potatoes and zucchini will absorb some of the oil, but a lot of it will get drained after they are cooked (leftover oil can be reused after straining so it doesn’t go to waste). Everything gets mixed with eggs and is given a quick scramble in the pan, then it’s flipped, using a plate, and finished with a quick stint in the pan on the second side.

In Spain, a true tortilla should have a soft and creamy interior and exterior that is light in color. It should not be cooked through or deeply caramelized on the outside, but of course, you can cook it a bit longer to your liking. Loved it! As melt-in-your-mouth tender as the ones they serve in Spain.

NOTES: It is best to wait a few minutes before cutting into it as it will set a bit more with carryover cooking. It is important to use a nonstick pan so the tortilla slides easily out of it. 

Potato and Zucchini Spanish Tortilla

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 cup extra-virgin olive oil
  • 1 small onion, chopped fine
  • 1 lb. Yukon gold potatoes, peeled, halved lengthwise and sliced crosswise 1/8-inch thick
  • 8 oz. zucchini, cut into 1/2-inch pieces
  • 1 1/4 tsp. table salt, divided
  • 5 large eggs

Directions

  1. Heat 1 cup extra-virgin olive oil in 10-inch nonstick skillet over medium heat until shimmering. Add 1 small finely chopped onion and cook until just softened but not browned, 3 to 5 minutes.
  2. Stir in 1 pound Yukon gold potatoes (peeled, halved lengthwise, and sliced crosswise into ⅛-inch-thick pieces), 8 ounces chopped zucchini, and ¾ teaspoon table salt. Compress vegetables to submerge in oil as much as possible (it’s OK if vegetables aren’t fully submerged; as they cook they will shrink and become submerged). Cook until potatoes and zucchini are very tender and lightly caramelized, 25 to 30 minutes, stirring occasionally (zucchini should be falling apart). Remove from heat.
  3. Whisk 5 large eggs and remaining ½ teaspoon table salt together in large bowl. Strain vegetable-oil mixture through fine-mesh strainer set over clean bowl. Transfer vegetables to bowl with eggs, stirring to combine, and set strained oil aside.
  4. Heat 1 tablespoon strained oil in now-empty skillet over medium heat until shimmering. Add egg-vegetable mixture and cook, stirring center to scramble eggs lightly, until edges are set, about 1 minute. Run rubber spatula along edges of pan, then shake skillet gently to loosen tortilla from skillet. Cook for additional 1 to 2 minutes until set but not browned.
  5. Remove skillet from heat. Run rubber spatula along edges of pan, then shake skillet gently to loosen tortilla from skillet. Place large flat plate over tortilla in skillet and, holding plate with 1 hand and skillet handle with your second hand, invert skillet to transfer tortilla to plate. Slide tortilla back into now-empty skillet, tucking edges of tortilla as needed around perimeter of skillet, and cook over medium-high heat until second side is just set, 1 to 2 minutes.
  6. Gently slide tortilla onto serving plate and let rest for 10 minutes. Serve warm or at room temperature, drizzling with extra strained oil if desired.

http://www.lynnandruss.com

Recipe by Aran Goyoaga for America’s Test Kitchen’s Cooks Country