Ingredients

• 1 whole roasting chicken (4 1/2 to 5 pounds), giblets removed and discarded, wings tucked under back (see note)
• 2 teaspoons kosher salt or 1 teaspoon table salt
• ¼ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 small onion, chopped medium (about 1/2 cup)
• 1 small stalk celery, chopped medium (about 1/4 cup)
• 6 medium garlic cloves, peeled and trimmed
• 1 bay leaf
• 1 medium sprig fresh rosemary
• ½ – 1 teaspoon juice from 1 lemon

Directions

1. Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper.
2. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down. Cook until breast is lightly browned, about 5 minutes.
   
3. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken; scatter onion, celery, garlic, bay leaf, and rosemary around chicken. Cook until well-browned, 6 to 8 minutes.
   
4. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
5. Transfer chicken to carving board, tent with foil, and rest 20 minutes.
   
6. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices).
   
7. Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat.
8. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.
   
   

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Ingredients

• 1 large sweet potato, cut into 1″ cubes
• 1 lbs Brussels sprouts, trimmed and halved
• 1 1/2 Tbsp. olive oil
• 1 1/2 Tbsp. maple syrup
• 1 tsp. fresh rosemary, finely chopped
• 1 tsp. fresh sage, finely chopped
• Kosher salt
• Fresh ground pepper
• Optional: 2 strips smoked bacon, cooked and crumbled

Directions

1. Preheat your oven to 400 degrees and line the bottom of a large rimmed baking sheet with parchment paper.
2. Place the cubed sweet potatoes, and halved Brussels sprouts in a very large bowl and toss with the chopped herbs, olive oil, maple syrup, salt and pepper. Make sure to mix really well so all the vegetables are coated.
   
3. Spread out in a single layer on baking sheet, trying not overcrowd the veggies—you want them to brown, not steam.
   
4. Place the baking sheet in the preheated oven and bake for 20 minutes.
5. After 20 minutes, stir around the veggies. Bake an additional 10-15 minutes until the veggies are fork tender.
   
6. Transfer all the veggies into a large bowl, mix well and serve hot.

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Ingredients

• 1, 2-rib beef roast (4 1/2 – 5 lbs.)
• 1 Tbsp.kosher salt
• 3-4 garlic cloves, crushed to a paste
• Coarsely ground black pepper
• 14 fresh rosemary sprigs, (3-4″ each)
• Horseradish Cream Sauce (see below)

Sauce:

• 1/4 cup prepared horseradish sauce
• 1 cup sour cream
• 2 teaspoons Dijon mustard (optional)
• 1/4 cup finely chopped green onions or fresh chives

To make sauce: In a medium bowl whip heavy cream until it forms soft peaks. Stir in sour cream. Fold in horseradish sauce and Dijon mustard. If desired, top with green onions or chives.

Directions

1. Carve the meat off the bones. Season the meat(and the bones) all over with salt and pepper, and rub with garlic paste.
   
   
2. Wrap the roast in rosemary sprigs. Begin by laying 3 lengths of kitchen string long enough to wrap generously around the roast.
3. Set the rack on the strings. Now arrange at least 4, preferably more, rosemary sprigs on the bones perpendicular to the ribs.
   
4. Place the roast back on the ribs on top of the rosemary and add the remaining sprigs around the top circumference running in the same direction as the ones underneath.
5. Tie the strings tightly around the roast (helpful to have someone else assist you). Once it is secured, set the roast on a tray or in a shallow baking dish and refrigerate, loosely covered for 4 hours, or up to 1 to 2 days. Let sit at room temperature for 2 hours before roasting.
   
6. Heat the the oven to 450 degrees, 425 for convection.
7. Place the roast on a heavy-duty rimmed baking sheet or in a shallow roasting pan not much bigger than the roast itself. (No need for a rack.)
   
   Our expensive oven thermometer has been on the fritz (low battery maybe?), so we used an instant-read in the end.
8. Roast in the oven for 1 hour, then check the meat by inserting an instant-read thermometer in the center—the internal temperature of about 115 degrees for rare, or 120-125° for medium-rare. As you check for doneness, keep in mind that the high heat will cause the temp to rise rapidly. Once the roast gets above 100°, check every 5 minutes or so.
   
9. Transfer the roast to a carving board, and rest for 20-30 minutes. Snip the strings, discard the charred rosemary, lift the meat off the bones, and cut it into 1/4-to-1/2-inch-thick slices.
   
   
10. Spoon any juices over the meat as you serve it, and pass the horseradish cream sauce. (And you may have to fight over who gets the luscious bones to gnaw on!)
    
    

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Ingredients

• 1 lb. orecchiette pasta
• 1 Tbsp. extra-virgin olive oil, plus more to serve
• 1 lb. sweet or hot Italian sausage, casing removed
• 2 bunches scallions, sliced, white and green parts reserved separately
• 4 medium garlic cloves, chopped
• 2 tsp. fennel seeds
• ¼ cup dry vermouth or white wine
• 1 tsp. grated lemon zest
• 5 ounce container baby arugula, roughly chopped
• 1½ ounces parmesan cheese, finely grated (¾ cup), plus more to serve

Directions

1. In a large pot, bring 4 quarts water to a boil. Add 2 tablespoons salt and the pasta, then cook, stirring occasionally, until just shy of al dente. Reserve 1 cup of cooking water, then drain. Return the pasta to the pot.
2. While the pasta cooks, in a 12-inch skillet over medium-high, heat the oil until shimmering. Add the sausage and cook, breaking it into small chunks, until well browned, 6 to 8 minutes.
   
3. Using a slotted spoon, transfer to a paper towel–lined plate, then pour off and discard all but 1 tablespoon of the fat.
4. To the fat in the pan, add the scallion whites, garlic and fennel seeds. Cook over medium, stirring, until the scallions are softened, 2 to 3 minutes.
   
5. Add the vermouth and cook, scraping up any browned bits, until most of the liquid evaporates, about 1 minute.
6. Stir in the reserved cooking water, the lemon zest and half of the scallion greens. Bring to a simmer and cook until slightly thickened, 1 to 2 minutes.
   
7. Pour the mixture over the pasta, then add the sausage. Cook over medium, stirring, until heated through, 1 to 2 minutes.
   
8. Add the arugula and toss to wilt. Off heat, stir in the Parmesan.
    
9. 

   
   Serve sprinkled with the remaining scallion greens and drizzled with oil; offer additional Parmesan on the side.
   

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Ingredients

• 8 ounces pad Thai rice noodles, preferably brown rice noodles
• 2 teaspoons canola oil
• ¾ pound lean ground beef
• 2 cups stringless snap peas
• 2 cups matchstick carrots
• ½ cup chopped scallions
• ½ cup prepared pad Thai sauce
• Chopped peanuts, cilantro and lime wedges for serving

Directions

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

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Ingredients

• 1 Lb. salmon filet
• 3 large cloves garlic, pressed
• 1 Tbsp. red miso paste
• 2 tsp. fresh grated ginger
• 2 Tbsp. honey
• 1/4 cup soy sauce
• 1 tsp. sesame oil

Directions

1. Preheat oven to 350°.
2. Whisk together soy sauce, honey miso paste, ginger, garlic and sesame oil in medium bowl.
   
3. Place marinade and salmon in a ziploc bag and marinate in the refrigerator from 1 to 12 hours.
   
4. Preheat a large cast iron pan over medium-high heat with enough of peanut oil to lightly cover bottom of pan. Once the pan is extremely hot, sear the top of the salmon for about 1 minute to obtain a nice crust.
   
5. Immediately flip the fish to top side up, place into preheated oven for 15-20 minutes until it reaches 125°, basting with marinade halfway through (see below).
   
6. In the meantime, pour marinade out of ziploc bag into a small sauce pan. Bring medium-high heat to a boil, then reduce to a rolling simmer for about 5 minutes until reduced and thickened.
7. Serve salmon with reduced sauce and sides.

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Ingredients

• Kosher salt
• 10 oz. (1-1/2 cups) dried orzo
• 2 lb. boneless leg of lamb, cut into 1-1/2-inch pieces
• 8 oz. halloumi, cut into 16 pieces, (32 if pan frying)
• 1/3 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 3 Tbs. chopped fresh oregano
• 2 medium cloves garlic, minced
• 1/4 tsp. crushed red pepper flakes
• Freshly ground black pepper
• 10-12 large cherry tomatoes
• 1 large red bell pepper cut into 10 equal chunks
• 1/2 large red onion, cut into 10 wedges from the outer layers, each 2 layers thick
• 3 whole scallions, thinly sliced
• 1/3 cup chopped fresh mint
• 2 Tbs. fresh lemon juice; more to taste

Directions

1. Bring a 3-quart saucepan of well-salted water to a boil. Boil the orzo according to package directions. Drain, rinse with cold water, and transfer to a medium bowl.
2. Prepare a medium (375°F) gas or charcoal grill fire.
3. Put the lamb and halloumi in a large bowl.
4. In a small container with a lid, combine the olive oil, vinegar, oregano, garlic, red pepper flakes, 1 tsp. salt, and 1/2 tsp. pepper. Cover tightly and shake vigorously.
   Toss the orzo with 1/3 cup of the mixture and pour the rest over the lamb and halloumi, tossing to coat.
   
5. Thread skewers first with a piece of red pepper, followed onion, then by pieces of lamb, halloumi (if not pan frying), and tomatoes onto each of five to eight, 12-inch metal skewers. Alternating tomatoes, between lamb chunks and ending with onion and pepper last.
   
6. Grill, turning once, until the the lamb is pink in the center (check with an instant read thermometer or cut into a piece to see), 6 to 7 minutes total.
   
   If pan frying halloumi, put cheese slices in a skillet over medium-high heat, turning occasionally until all sides are crispy brown.
   
7. While the lamb is cooking, toss the scallions, mint, lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper with the orzo. Season to taste with more salt, pepper, and lemon juice.
   
8. Serve the skewers with the orzo. If you pan fried the halloumi, arrange the cheese pieces around the skewers on the platter.
   

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4 servings, 45 min.

Ingredients

• 2 Tbsp. salted butter
• 5 garlic cloves, finely chopped
• 1 Lb. portobello mushrooms, stems and gills removed, caps finely chopped
• 2 large shallots, halved and thinly sliced
• 1 Lb. bulk sweet Italian sausage
• 1 cup dry red wine
• 1½ cups low-sodium chicken broth
• ½ tsp. cinnamon
• Kosher salt and ground black pepper
• 1 14½-oz. can crushed tomatoes
• 12 oz. dried pappardelle pasta
• Grated Parmesan for serving

Directions

1. In a 12-inch skillet over medium, heat the butter and garlic until the butter has melted and the mixture has begun to sizzle.
2. Add the mushrooms and shallots and cook, stirring, until the mushrooms have released their liquid and the shallots have softened, about 5 minutes.
   
3. Add the sausage and cook, stirring and breaking the meat into small pieces, until no longer pink, 8 to 10 minutes. Discard any accumulated fat.
    
   

   
4. Increase to medium-high and add the wine. Bring to a boil and cook, stirring, until the wine has almost completely evaporated, about 5 minutes.
5. Stir in the broth, cinnamon and ¾ teaspoon pepper. Continue to simmer until the broth has reduced by about half, 5 to 6 minutes.
   
6. Reduce to medium, stir in the tomatoes and simmer until slightly thickened, about 5 minutes. Taste and season with salt and pepper. Set aside, covered.
    
   

   
7. While the sauce simmers, in a large pot bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt and cook until the pasta is al dente.
8. Reserve ½ cup of the cooking water, drain the pasta and return it to the pot. Add the sauce and toss to coat. If needed, toss in a few tablespoons of the reserved cooking water to thin the sauce to coat the pasta.
   

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Ingredients

• 1 chipotle in adobo sauce, minced, plus 2-1/2 Tbs. sauce (from one can of chipotles in adobo sauce)
• 1 Tbs. canola or vegetable oil; more as needed
• 2 tsp. finely grated lime zest
• 1/2 tsp. dried oregano
• Kosher salt
• 1 lb. boneless, skinless chicken breast cutlets
• 3 ears corn, husked
• 1/2 cup sour cream
• 2 tsp. fresh lime juice
• 8 tostada shells
• 1/2 cup coarsely chopped cilantro
• Lime wedges, for serving

Directions

1. Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
2. In a medium bowl, combine the minced chipotle and 2 Tbs. of the adobo sauce with the oil, zest, oregano, and 1/2 tsp. salt. Add the chicken and toss to coat. Cover and let marinate in the refrigerator for anywhere between 20 minutes and 1 hour.
    
   

   
3. Brush the corn lightly with oil and season generously with salt. Grill the chicken and corn, turning the chicken once and the corn a few times, until the chicken is cooked through, 4 to 7 minutes, and the corn is charred in spots, about 12 minutes.
    
   

   
4. Transfer to a cutting board, let rest for a few minutes, and then cut the chicken into bite-size pieces and cut the corn off the cob. (Doing so in a small rimmed baking sheet helps keep the kernels from flying about.)
   
5. Mix the sour cream with the lime juice, the remaining 1/2 Tbs. adobo sauce, and 1/4 tsp. salt. Spread evenly onto the tostada shells.
   
6. Top with the corn, chicken, and cilantro. Serve with the lime wedges on the side.
   

To make your own corn tostadas:

Arrange eight 6-inch corn tortillas on baking sheets in a single layer. Brush lightly on both sides with canola oil and sprinkle with kosher salt. Bake in a 400°F oven, flipping once, until golden and crisp on both sides, 9 to 12 minutes.

Be careful, because there’s a fine line between when they are done and when the tostadas are overdone, so keep a close eyeball on them.

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Ingredients

• 1-1/2 lb. skirt steak, trimmed of excess fatty patches, cut into 4 even pieces, at room temperature
• Kosher salt and freshly ground black pepper
• 3 Tbs. olive oil
• 1/2 medium red bell pepper, cored, seeded, and finely diced (about 1/2 cup)
• 1 medium jalapeño, cored, seeded, and finely diced (about 1/3 cup)
• 2 cloves garlic, minced
• 1/4 cup white tequila
• 4 oz. (1 stick) unsalted butter, cut into small pieces
• 1/4 cup fresh lime juice
• 1 bunch fresh cilantro, soaked, thoroughly dried, and coarsely chopped (about 2 lightly packed cups); more chopped for garnish
  

Directions

1. Pat the steak dry, and season with 1-1/4 tsp. salt and 1/2 tsp. pepper.
2. Put a large, heavy-based stainless-steel skillet over medium-high heat for 1-1/2 minutes (it’s ready when a droplet of water instantly evaporates upon hitting the surface). Add 2 Tbs. of the oil. Once it’s shimmering hot, about 30 seconds, carefully add the steaks, evenly spaced. (We needed to do this in 2 batches because all 4 steaks would not fit in the pan at once.)
   
3. Cook the steaks, undisturbed, until brown around the edges and a corner easily pulls up when lifted with tongs, about 3 minutes.
4. Flip and cook the other side until medium rare, 2 to 3 minutes more; if checked with an instant-read thermometer, a thicker piece will register 130°F to 140°F and the steak will be bright pink when sliced.
   
5. Transfer to a cutting board, and tent with foil. Rest for at least 10 minutes while you make the sauce.
6. Return the skillet to the stovetop, and lower the heat to medium. Add the bell pepper, jalapeño, and remaining 1 Tbs. of the oil, sprinkle with 1/4 tsp. salt, and cook, stirring, until the peppers soften, about 2 minutes.
7. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
   
8. Raise the heat to high, and carefully add the tequila. Using a wooden spoon to scrape up the browned bits on the bottom of the pan, cook until the tequila almost completely evaporates, about 2 minutes.
9. Remove from the heat. Stir in the butter, accumulated meat juices, then the lime juice, and then the cilantro, and whisk until the butter melts. Season with 1/2 tsp. salt and 1/8 tsp. pepper.
    

   

10. Spoon the sauce over the steak, garnish with more chopped cilantro, and serve immediately.
    

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Ingredients

Tzatziki Sauce

• 1 tablespoon lemon juice
• 2 large garlic clove, minced to paste (A garlic press makes quick work of turning the garlic into a paste.)
• ¾ cup plain Greek yogurt
• ½ cucumber, peeled, halved lengthwise, seeded, and diced fine (1/2 cup)
• 3 tablespoons minced fresh mint
• 1 tablespoon minced fresh parsley
• ⅜ teaspoon salt

Chicken

• Salt and pepper
• 1 ½ lbs. boneless, skinless chicken breasts, trimmed and cut into 1 ½ -inch chunks
• ⅓ cup extra-virgin olive oil
• 2 Tbsp. minced fresh parsley
• 1 tsp. finely grated lemon zest plus 1/4 cup juice (2 lemons)
• 1 tsp. honey
• 1 tsp. dried oregano
• 1 green bell pepper, stemmed, seeded, quartered, each quarter cut into 4 chunks (16 pieces total)
• ¾ red bell pepper, quartered lengthwise, 3 of the 4 slices cut into 2 chunks each (6 pieces total). Reserve the remaining slice for another use.
• 1 small red onion, ends trimmed, peeled, halved lengthwise, each half cut into 4 chunks (8 pieces total)
  
  
• Olive oil cooking spray
• Steamed rice (preferably in chicken homemade stock instead of water)
• 5 metal skewers

Directions

1. FOR THE TZATZIKI SAUCE: Whisk lemon juice and garlic together in small bowl. Let stand for 10 minutes. Stir in yogurt, cucumber, mint, parsley, and salt. Cover and set aside.
   
2. FOR THE CHICKEN: Dissolve 2 tablespoons salt in 1 quart cold water. Submerge chicken in brine, cover, and refrigerate for 30 minutes.
   
3. While chicken is brining, combine oil, parsley, lemon zest and juice, honey, oregano, and 1/2 teaspoon pepper in medium bowl. Transfer 1/4 cup oil mixture to large bowl and set aside to toss with cooked chicken.
   
4. Remove chicken from brine and pat dry with paper towels. Toss chicken with remaining oil mixture. (Make sure to reserve a 1/4 cup of the mixture.)
   
5. Thread 1 piece of red bell pepper, concave side up, onto one 12-inch metal skewer. Thread one-third of chicken onto skewer. End with one more red bell pepper piece. Repeat on two more skewers.
6. Thread the red onion pieces on the fourth skewer; and the green bell pieces on the final skewer. Spray each skewer of veggies on all sides with cooking spray.
   
7. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to low.
8. Clean and oil cooking grate. Place two veggie skewers on hot side of grill, turning a few times until charred on all sides, about 8 minutes total. Close lid between turns. Move skewers to low heat side of grill.
   
9. Place chicken skewers on hotter side of grill and cook, turning occasionally, until chicken is well-browned on all sides and meat registers 160 degrees, 8 to 10 minutes. Close lid between turns.
    
   

   
10. Using fork, push chicken and vegetables off skewers into bowl of reserved oil mixture. Stir gently, breaking up onion chunks; cover with foil and let sit for 5 minutes.
     
    

    
11. Divide rice among 4 plates. Place chicken and veggies over the rice and serve with tzatziki sauce.
    

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Ingredients

Sauce

• ½ cup low-sodium chicken broth
• 2 Tbsp. sugar
• 2 Tbsp. soy sauce
• 4 tsp. Chinese black vinegar
• 1 Tbsp. toasted sesame oil
• 1 Tbsp. Chinese rice wine or dry sherry
• 2 tsp. ketchup
• 2 tsp. fish sauce
• 2 tsp. cornstarch

Pork

• 12 ounces boneless country-style pork ribs, trimmed
• 1 tsp. baking soda
• ½ cup cold water
• 2 tsp. Chinese rice wine or dry sherry
• 2 tsp. cornstarch

Stir-Fry

• 4 garlic cloves, minced
• 2 scallions, white parts minced, green parts sliced thin
• 2 Tbsp. Asian broad-bean chili paste
• 4 Tbsp. vegetable oil
• 6 ounces shiitake mushrooms, stemmed and sliced thin
• 2 celery ribs, cut on bias into 1/4-inch slices

Directions

1. FOR THE SAUCE: Whisk all ingredients together in bowl; set aside.
   
2. FOR THE PORK: Cut pork into 2-inch lengths, then cut each length into 1/4-inch matchsticks. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes.
   
3. Rinse pork in cold water. Drain well and pat dry with paper towels. Whisk rice wine and cornstarch in bowl. Add pork and toss to coat.
   
   

   
4. FOR THE STIR-FRY: Combine garlic, scallion whites, and chili paste in bowl.
   
5. Heat 1 tablespoon oil in a large wok over high heat until just smoking. Add mushrooms and cook, stirring frequently, until tender, 2 to 4 minutes.
6. Add celery and continue to cook until celery is crisp-tender, 2 to 4 minutes. Transfer vegetables to separate bowl.
   
7. Add remaining 3 tablespoons oil to now-empty wok and place over medium-low heat. Add garlic-scallion mixture and cook, stirring frequently, until fragrant, about 30 seconds. Transfer 1 tablespoon garlic-scallion oil to small bowl and set aside.
   
   

   
8. Add pork to wok and cook, stirring frequently, until no longer pink, 3 to 5 minutes.
   
9. Whisk sauce mixture to recombine and add to wok. Increase heat to high and cook, stirring constantly, until sauce is thickened and pork is cooked through, 1 to 2 minutes.
   
10. Return vegetables to wok and toss to combine. Transfer to serving platter, sprinkle with scallion greens and reserved garlic-scallion oil, and serve.
    
    

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