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Kielbasa, Beans and Kale Soup

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This is a hearty, rustic soup built around three classic combinations: smoky kielbasa, creamy kidney beans, and earthy kale.

Sliced kielbasa is browned in oil first, rendering its fat and creating a smoky, savory base. Minced garlic (a generous 8 cloves) is then sautéed in that flavorful fat, building an aromatic foundation before any liquid goes in.

Dried kidney beans, pre-soaked to soften them and cut down cooking time, are simmered in unsalted chicken broth. Using unsalted broth is a deliberate choice—it lets you control the salt level precisely as the beans absorb liquid and the soup reduces, since salting dried beans too early or too much can toughen their skins. The beans simmer until tender, essentially becoming the body and thickener of the soup.

Cubed red potatoes add heartiness and starch, cooked until tender. Fresh kale is stirred in toward the end, where it wilts down and adds a slightly bitter, earthy contrast to the rich, smoky broth.

Red wine vinegar is added at the end (with room to adjust to taste), which is key—it brightens the whole dish, cutting through the richness of the kielbasa and beans with acidity. Black pepper and additional salt round out the seasoning.

The result is a thick, stew-like soup—smoky, savory, slightly tangy, and substantial enough to be a full meal. It’s the kind of soup that improves with a day of resting, as the flavors meld further (common with bean-and-sausage soups like this).

Kielbasa, Beans and Kale Soup

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 lb. kielbasa sliced 1/4-inch thick, on the bias
  • Vegetable oil as needed
  • 8 cloves garlic minced
  • 1 lb. dried red kidney beans soaked for at least 4 hours or overnight
  • 2 qts. unsalted chicken broth
  • 2 tsp. kosher salt plus more to taste
  • 1 lb. red potatoes cut into 1/2-inch cubes
  • 6 oz. fresh kale washed, rinsed, and torn into 1-inch pieces
  • 2 Tbsp. red wine vinegar plus more to taste
  • 1/2 tsp. freshly ground black pepper

Directions

  1. Brown the kielbasa in a 7-quart Dutch oven and set over medium-low heat until it has rendered most of its fat, about 15 minutes. Remove the kielbasa from the pot and set aside. If you do not have a least 2 teaspoons of fat, add enough vegetable oil to make 2 teaspoons.
  2. Cook the garlic in the fat for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans, chicken broth, and 2 teaspoons of salt. Cook, covered, for 45 minutes. After 45 minutes, stir in the potatoes, cover and cook for 15 minutes, stirring occasionally.
  3. Toss the kale into the pot, cover and cook for an additional 10 minutes, or just until it is tender, but not mushy.
  4. Sprinkle with the vinegar and pepper and stir to combine. Return the kielbasa to the pot and cook just until heated through. Taste and adjust seasoning, adding more vinegar and salt as desired. Serve hot.

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Recipe adapted from Alton Brown’s “Christmas Soup”

Skillet Chicken with Peppers and Tomatoes

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This one-pan dinner is coated in a sauce anchored by onion and garlic and a summery mix of bell peppers. A splash of sherry vinegar and squeeze of honey balance the mild flavors of the peppers with a little acidity and sweetness, while cherry tomatoes simmered into the sauce at the end add bright, tangy pops to the meal.

A shower of fresh herbs is optional, but go with basil if you’d like a more assertive aroma. Serve everything over steamed rice or orzo for soaking up the sauce; or with crusty bread for dipping.

One issue we found was that the garlic was not cooked enough. We suggest adding the smashed cloves back with the chicken before it’s covered and simmered as noted in Step 4.

Skillet Chicken with Peppers and Tomatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 lbs. skin-on, bone-in chicken thighs (4 to 8 thighs)
  • Salt
  • 2 Tbsp. extra virgin olive oil, plus more for drizzling
  • 1 small onion, diced
  • 2 medium bell peppers (any color or a mix of colors), diced
  • 5 garlic cloves, smashed and peeled
  • ½ to ¾ tsp. red-pepper flakes
  • ¼ cup chicken stock
  • ¼ cup sherry vinegar
  • 1 Tbsp. honey
  • 1 pint cherry tomatoes
  • ¼ cup chopped fresh basil or parsley (optional)

Directions

  1. Pat the chicken dry and season generously with salt.
  2. Heat 1 tablespoon oil in a large skillet over medium. Add the onions and cook, stirring frequently until just starting to soften, 2 minutes. Add the peppers and cook until just beginning to soften, 1 minute. Add the garlic and red-pepper flakes and season lightly with salt. Cook, stirring, until the garlic is fragrant and the onions are beginning to brown slightly, 2 minutes. Move the cooked vegetables to a plate.
  3. Add 1 tablespoon oil to the skillet. Place the chicken skin-side down and sear without moving until the skin is golden brown, 6 to 10 minutes. Turn and cook the other side until lightly browned, about 3 minutes. Pour out all but 1 tablespoon fat from the pan.
  4. Add ½ cup chicken stock to the skillet and stir and scrape to loosen any stuck bits. Stir in the sherry vinegar and honey. Place the garlic cloves back in the pan and cover with a lid or foil, turn the heat down to medium-low and cook until the meat is cooked through, about 8 minutes. Uncover, raise the heat to medium-high and cook until the sauce is thickened, 2 to 3 minutes.
  5. Add the cherry tomatoes and cook until they begin to soften and burst, 3 to 4 minutes, smashing open if needed. Return the onion-pepper mixture to the skillet, stir to coat in the pan sauce and cook, uncovered, until warmed through. Taste and add more salt if needed and remove from heat. Drizzle more olive oil over the top and garnish with a shower of basil or parsley, if using.

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Adapted from a recipe by Yewande Komolafe for NYTimes Cooking

Goulash

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For some, it’s pure nostalgia — a bubbling pot on the stove, the smell of paprika drifting through the house. For others, it conjures up a school-cafeteria flashback best left in the past. Either way, if it has been years since goulash made an appearance on your table, this recipe is worth the reunion.

Today’s American goulash shares little more than a name with its Hungarian ancestor, yet it has carved out its own beloved place for many at the dinner table: a humble, stick-to-your-ribs meal that comes together in a single pot with minimal fuss.

This version leans into ground beef, sweet bell peppers, diced tomatoes, and tender macaroni, landing somewhere in the delicious overlap between a hearty beef chili and a comforting bowl of meaty pasta. Warm spices like paprika, oregano, and thyme build a deep, savory backbone, while a generous handful of sharp Cheddar—stirred in right at the end—melts into the sauce, lending it a silky thickness and an extra layer of richness.

It’s the kind of dish that fills the kitchen with good smells and asks very little of the cook in return: brown the meat, simmer everything together, and let the pot do the work. Simple, satisfying, and endlessly adaptable, this goulash is just as good eaten on its own as it is rounded out with a green vegetable on the side or a wedge of buttery cornbread for soaking up the extra sauce. It’s weeknight cooking at its most comforting—unfussy, filling, and guaranteed to please a crowd.

Goulash: the dish that divides dinner tables. Feast or forget-it, we’re betting this version wins you back.

In the end, we felt that 1 1/4 cups of elbow macaroni was not enough, due to the fact that the finish was a bit soupy, even simmered for the full 20 minutes. We suggest increasing the amount to at least 1 1/2 cups as noted below.

Goulash

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 1 green or red bell pepper, cut into ½-inch pieces
  • 1 large yellow onion, chopped
  • 2 Tbsp. minced garlic (about 5 cloves)
  • 2 tsp. fresh thyme leaves, or 1 teaspoon dried thyme
  • 1 ½ tsp. sweet paprika
  • 1 ½ tsp. dried oregano
  • 1 tsp. kosher salt
  • Black pepper
  • 1 lb. ground beef (at least 85-percent lean)
  • 1 Tbsp. tomato paste
  • 3 cups low-sodium beef broth, plus more as needed
  • 1 (14-oz.) can crushed tomatoes
  • 1 (14-oz.) can diced tomatoes
  • 2 Tbsp. Worcestershire sauce 
  • 1 ½ cups uncooked macaroni 
  • 1 cup (4 oz.) shredded sharp Cheddar, more for serving
  • Chopped fresh parsley, for serving 

Directions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Add the garlic, thyme, paprika, oregano, salt and pepper and cook for 30 seconds, until the garlic is fragrant.
  2. Add the ground beef and cook, stirring often and breaking up the meat with a spoon, until no longer pink, 3 to 5 minutes. Add the tomato paste and cook for 1 minute.
  3. Pour in the broth, crushed and diced tomatoes and Worcestershire sauce; bring to a boil. Stir in the macaroni, reduce the heat to medium-low and cook, stirring occasionally and scraping the bottom of the pot, until the pasta is cooked and the liquid in the pan has thickened considerably, 18 to 20 minutes.
  4. Remove from the heat and stir in the Cheddar. Taste for seasonings and add salt and pepper, if needed. Serve in bowls, topped with fresh parsley. (The goulash will continue to thicken as it sits. If desired, add a splash of beef broth when reheating.)

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Adapted from a recipe Lidey Heuck for NYTimes Cooking

Fried Rice Noodles with Beef and Broccolini

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Savory, sweet, slippery and chewy fried rice noodles with beef is a Hong Kong staple. To approximate the wide fresh rice noodles that are traditional, use ½-inch dried rice sticks. We only had thinner rice sticks on hand, so that’s what we used. For the greens, opt for broccolini.

A 12- to 14-inch wok provides room to easily toss the ingredients; a 12-inch skillet is tighter, but also works. Either way, pour the seasoning mixture down the sides of the pan—not onto the food—to speed cooking and promote caramelization.

Don’t use boiling water to hydrate the noodles; they will end up too soft. Hot tap water is best. The noodles should not be fully tender after soaking; they will absorb additional moisture in the pan.

Here are some recommended changes, especially if you expect to get 4 servings from this dish. Increase the rice noodles to 12 ounces, and the scallions from 4 to 6. Double the broccolini to one pound; and increase the sauce ingredients by half. The end result color-wise will depend if you use light or dark molasses. (Changes NOT noted in recipe below.)

Fried Rice Noodles with Beef and Broccolini

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 10 oz. dried rice stick noodles (see headnote)
  • 3 Tbsp. neutral oil, divided
  • 1/3 cup soy sauce
  • 3 Tbsp. Shaoxing wine or dry sherry
  • 2 Tbsp. white sugar
  • 1 Tbsp. light or dark molasses
  • 1 Tbsp. fish sauce
  • Kosher salt and ground white pepper
  • 1 Tbsp. cornstarch
  • 12 oz. flank steak, cut with the grain into 2- to 3-inch pieces, then sliced against the grain about ⅛ inch thick
  • 8 oz. broccolini, trimmed and cut into 1-inch pieces
  • 2 medium garlic cloves, finely chopped
  • 4 scallions, cut into 1-inch lengths
  • 1 Tbsp. unseasoned rice vinegar

Directions

  1. Place the noodles in a large bowl and add warm water to cover. Let stand, stirring occasionally, for 30 to 40 minutes; the noodles will become pliable but not fully tender. Drain in a colander, then shake to remove excess water. Drizzle with 1 tablespoon oil and toss; set near the stove.
  2. As the noodles soak, in a small bowl, whisk together the soy sauce, Shaoxing wine, sugar, molasses, fish sauce, ¼ teaspoon salt and 1 teaspoon white pepper. Measure 2 tablespoons of the mixture into a medium bowl, stir in the cornstarch, then stir in the beef.
  3. In a 12- to 14-inch wok over high or a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until shimmering. Add the beef in an even layer and cook, stirring only once or twice, until well browned and no longer pink, about 5 minutes. Transfer to a plate.
  4. In the now-empty pan, heat the remaining 1 tablespoon oil until shimmering. Add the Broccolini and cook, stirring, until spottily charred, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the noodles and toss. Pour the soy sauce mixture down the sides of the pan, around the circumference; it should bubble immediately. Cook, tossing and moving the noodles in a circular motion against the sides of the pan, until the liquid is absorbed and the noodles are just shy of tender, about 2 minutes.
  5. Add the scallions and cook, tossing, until beginning to wilt, about 1 minute. Add the beef and accumulated juices; cook, tossing, until the noodles are tender, about 2 minutes. Taste the noodles; if they are still too firm, drizzle in water 2 tablespoons at a time and cook, stirring, until tender. Stir in the vinegar, then taste and season with additional soy sauce and white pepper.

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Recipe by Hisham Ali Hassan for Milk Street

Chicken and Mushroom Stir-Fry

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For a superfast dinner that relies heavily on pantry staples, look no further than this deeply savory, scallion-studded stir-fry. Chicken pieces and torn bits of meaty mushrooms team up to form the base, well browned separately to maximize color and flavor.

The sauce, thickened with a smidge of potato starch or cornstarch, is built with aromatics (ginger and garlic, the classics), soy sauce, sesame oil, and honey, as well as one addition that may surprise you: balsamic vinegar. In the mix, it plays a bit like Chinese black vinegar, providing depth, complexity, and a touch of sweetness.

While you could omit the starch in this recipe, it works in two ways to nail the textures you’re looking for in a stir-fry. First, it coats the chicken pieces to aid in their browning, and also provides a protective barrier, ensuring they stay tender and moist without overcooking (easy to do with such small pieces). Second, it thickens the sauce, to create the sticky, viscous texture you expect alongside a scoop of steamed rice.

Chicken and Mushroom Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ lb. skinless, boneless chicken breasts (about 4–6), cut into 1½” pieces
  • 3 Tbsp. soy sauce, divided
  • 1 Tbsp. plus ½ tsp. cornstarch or potato starch
  • 3 Tbsp. balsamic vinegar
  • 1 Tbsp. toasted sesame oil
  • 1 tsp. honey
  • ¼ cup plus 2 Tbsp. extra-virgin olive oil
  • 10 oz. mixed mushrooms (such as cremini, oyster, and/or king trumpet), torn into bite-size pieces
  • Kosher salt
  • 1 3″ piece ginger, peeled, finely grated
  • 4 garlic cloves, finely grated
  • ½ tsp. crushed red pepper flakes; plus more for serving (optional)
  • 1 bunch scallions, cut into 1½” pieces
  • Steamed rice (for serving)

Directions

  1. Vigorously stir skinless, boneless chicken breasts (about 4–6), cut into 1½” pieces, 1 tablespoons soy sauce, and 1 tablespoon cornstarch in a large bowl until starch is dissolved into soy sauce (you want to create a sticky coating, which will help ensure the meat stays tender). Set aside.
  2. Stir 3 tablespoons balsamic vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon honey, remaining 2 tablespoons soy sauce, remaining ½ teaspoon cornstarch, and ⅓ cup water in a small bowl or measuring glass to combine and set sauce aside.
  3. Heat ¼ cup extra-virgin olive oil in a large nonstick skillet over medium-high. Add mixed mushrooms, torn into bite-size pieces, and cook, stirring often, until softened, about 5 minutes. Stir in a pinch of kosher salt and continue to cook, stirring often, until mushrooms release their moisture and it evaporates and mushrooms are deeply browned, about 3 minutes. Transfer to a plate.
  4. Heat remaining 2 tablespoons extra-virgin olive oil in same pan over medium-high. Arrange reserved chicken in pan in an even layer and cook, undisturbed, until lightly browned underneath, about 2 minutes. Add ginger, garlic cloves, and crushed red pepper flakes and cook, stirring often, until combined and fragrant, about 1 minute. Add reserved sauce and cook, stirring often, until thickened, about 3 minutes. Add 1 bunch scallions, cut into 1½” pieces, and return mushrooms to pan; cook, stirring often, until combined and chicken is cooked through, 1–2 minutes.
  5. Transfer stir-fry to a platter and top with more red pepper flakes if desired. Serve with steamed rice.

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Recipe by Kendra Vaculin for Bon Appétit

Orecchiette with Corn, Tomato, Jalapeño, Feta and Basil

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There’s something almost magical about corn at the peak of summer — sweet, snappy, and bursting with flavor straight off the cob — and this pasta puts it front and center. Butter-softened kernels form the base of a quick, no-fuss sauce, while a finely chopped jalapeño, or two, weaves in just enough heat to keep things interesting without overwhelming the corn’s natural sweetness.

Juicy halved cherry tomatoes add little bursts of acidity, and torn basil leaves brighten the whole dish with their fresh, herbaceous perfume. The real finishing touch is the feta*: tossed in while everything is still warm, it softens and melts just slightly at the edges, coating the pasta in a creamy, tangy sauce that never feels heavy.

*TIP: Choosing a block of feta stored in brine is generally better than buying pre-crumbled feta because it offers superior creaminess, freshness, and value and contains pure cheese and brine without extra additives. And just tastes so much better!

As for the pasta itself, it’s worth going out of your way for orecchiette. Its little cupped shape is practically designed to scoop up corn kernels and bits of feta, so every forkful lands perfectly balanced. That said, if orecchiette is hard to track down, fusilli or farfalle make fine stand-ins — their curves and folds do a similar (if slightly less charming) job of holding onto the sauce.

This is a summer weeknight dinner at its most effortless: everything comes together in the time it takes the pasta to boil, and there’s no oven required to heat up the kitchen. Round it out with a crisp, simple green salad and a bowl of ripe seasonal fruit for dessert, and you’ve got a meal that tastes like the season itself.

Our changes (noted below) to the original recipe included: cutting back on the pasta to a half pound, increasing the jalapeños to two, adding cherry tomatoes, and garnishing with freshly grated parmesan.

Orecchiette with Corn, Tomato, Jalapeño, Feta and Basil

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • ½ pound orecchiette
  • 4 tablespoons unsalted butter
  • 2 jalapeños, finely chopped; more to taste
  • 5 ears corn, shucked and kernels removed (about 3 ½ to 4 cups kernels)
  • Kosher salt
  • 1 cup cherry tomatoes, halved
  • 8 ounces crumbled feta cheese
  • ½ cup torn basil leaves, plus more for serving
  • Flaky salt, for serving (optional)
  • Grated fresh parmesan for garnish (optional)

Directions

  1. Bring a large pot of well-salted water to a boil. Add pasta, and cook until it is just short of al dente, about 10 minutes. Drain, reserving 1 cup of pasta cooking water.
  2. While pasta cooks, make the sauce: In a 12-inch skillet, melt butter over medium heat. Add jalapeño, and cook until softened, about 1 to 2 minutes. Add corn, and cook until it begins to brown in spots, about 3 to 4 minutes. Season with salt. Add ¼ cup of pasta water and bring to simmer and cook until reduced by half, about 1 to 2 minutes.
  3. Add pasta to skillet, tossing to coat with sauce. Add halved tomatoes, crumbled feta cheese and an additional pasta water, a tablespoon at a time, tossing until pasta is slick and glossy with sauce. If needed, add in another ¼ cup pasta water. Stir in basil. Transfer to a large bowl and scatter with remaining basil. Season with flaky salt and garnish with grated parmesan, if desired.

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Adapted from a recipe by Colu Henry for NYTimes Cooking

Buttermilk Spice Cake

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There’s something about a spice cake that feels like it’s letting you in on a secret. Underneath the warm hit of cinnamon and cloves, this buttermilk version has a crumb so soft and tender it practically dissolves — the buttermilk keeps every bite moist for days (not that it’ll last that long).

And then there’s the frosting: a thick, tangy layer of cream cheese icing that cuts right through the sweetness and makes the whole thing taste a little bit like fall, no matter what month it actually is. It’s the kind of cake that shows up at a potluck and quietly disappears first, no fanfare required. Simple ingredients, a few pantry spices, and about an hour and a half of your time — that’s really all it takes.

Buttermilk Spice Cake

  • Servings: 9-12
  • Difficulty: easy
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Ingredients

Cake:

  • 2 cups all-purpose flour
  • 2 tsp. ground cinnamon
  • 1 ½ tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ½ tsp. ground cloves
  • ½ tsp. ground nutmeg
  • ½ tsp. ground allspice
  • 1 cup unsalted butter, softened
  • 1 cup firmly packed dark brown sugar
  • ½ cup white sugar
  • 3 large eggs, at room temperature
  • 1 tsp. vanilla extract
  • 1 ½ cups buttermilk, at room temperature

Cream Cheese Frosting:

  • ½ cup unsalted butter, at room temperature
  • 1 (8 oz.) package cream cheese, at room temperature
  • 2 ½ cups confectioners’ sugar
  • 1 tsp. vanilla extract
  • ⅛ tsp. salt
  • 2 Tbsp. heavy cream

Directions

  1. Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan.
  2. Whisk together flour, cinnamon, baking powder, baking soda, salt, cloves, nutmeg, and allspice in a bowl until well combined.
  3. Cream together butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract. Add in half of the flour mixture, and stir until just combined. Pour in buttermilk, and mix until just combined. Add in remaining flour mixture and mix until just combined. Pour batter into the prepared pan and spread into an even layer.
  4. Bake in the preheated oven until the middle of the cake springs back lightly when touched, 40 to 45 minutes. Remove from the oven and allow the cake to cool completely before frosting.
  5. For the frosting, cream butter in a large bowl until smooth. Add cream cheese and beat until thoroughly combined. Mix in confectioners’ sugar, 1 cup at a time, and beat until smooth after each addition. Mix in vanilla and salt. Add in heavy cream and beat until frosting is smooth, about 2 minutes. Frost cooled cake as desired.

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Here’s the recipe scaled down for an 8×8 pan. A 9×13 pan has about 117 sq in of surface area vs. 64 sq in for an 8×8, so this uses a scale factor of about 0.55 (roughly a bit over half the original).

Buttermilk Spice Cake — 8×8 pan

  • 1 cup + 1½ Tbsp. all-purpose flour
  • 1 tsp. ground cinnamon
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. ground cloves
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground allspice
  • ½ cup + 1 Tbsp. unsalted butter, softened
  • ½ cup + 1 Tbsp. firmly packed dark brown sugar
  • ¼ cup + 1 tsp. white sugar
  • 1 large egg + 1 egg yolk, at room temperature (see note)
  • ½ tsp. vanilla extract
  • ¾ cup + 1 Tbsp. buttermilk, at room temperature

Notes for 8×8 pan:

  • Eggs: 3 eggs × 0.55 ≈ 1.6 eggs. Rather than guessing with a partial egg, use 1 whole egg + 1 yolk — this gets you close to the right amount of both structure and moisture. Save the extra white for another use.
  • Baking time: Since the batter will be a bit deeper in an 8×8 than in the original 9×13, start checking for doneness around the same time as the original recipe calls for, but expect it may need a few extra minutes. Test with a toothpick in the center.
  • All the small-quantity spices (cloves, nutmeg, allspice) rounded to ¼ teaspoon since anything smaller is hard to measure accurately — this keeps the flavor balance intact without fussy fractions.

Braised Chicken with Marinated Artichoke Hearts

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This Food & Wine recipe pairs crispy-skinned chicken thighs and drumsticks with a briny, sun-bright mix of buttery olives, marinated artichokes, and lemon. The pan sauce does the heavy lifting: sherry, fish sauce, thyme, and garlic simmer together into a savory, herb-flecked broth that’s begging to be mopped up. Pure magic in the mouth!

A few keys to get there: pat the chicken bone-dry before it hits the pan, so the skin actually browns instead of steaming. Weighing it down with a heavy lid or grill press (or a smaller cast-iron skillet, if that’s what you’ve got) keeps the skin flush against the heat for a deeper, more even crust. Then braise covered for most of the cooking time to keep the meat fall-apart tender, and uncover it for the last 15 minutes to let the skin crisp back up.

Serve it with crusty bread, couscous, or orzo for sauce-sopping duty. Turn it into a full one-pan dinner by tucking halved baby potatoes and/or sliced fennel (our choice) into the dish before it goes in the oven.

SUBSTITUTES: If you don’t have dry sherry, substitute dry white wine and add 1 to 2 teaspoons of honey to mimic sherry’s subtle sweetness. If you don’t have fish sauce, replace it with 1 to 2 teaspoons of soy sauce for a similarly savory, umami-rich finish. Cerignola olives are buttery and mild, manzanilla olives add a brinier bite, and kalamata olives contribute a deeper, more robust flavor. Any of these will work well, so use your favorite.

Braised Chicken with Marinated Artichoke Hearts

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 8 bone-in, skin-on chicken drumsticks and thighs (about 2 1/2 lbs.)
  • 1/2 tsp. black pepper
  • 2 1/2 tsp. kosher salt, divided
  • 1 Tbsp. extra-virgin olive oil
  • 1 cup Castelvetrano olives
  • 6 Thyme sprigs
  • 1 large garlic head, halved crosswise
  • 1 Lemon, thinly sliced
  • 1 small fennel bulb, halved lengthwise, cored, sliced into thin wedges
  • 3 cups drained marinated artichoke hearts, plus 1/4 cup brine from jar, divided
  • 1 cup chicken stock
  • 1/2 cup (4 oz.) dry sherry
  • 1 Tbsp. fish sauce

Directions

  1. Preheat oven to 375°F. Sprinkle both sides of chicken evenly with pepper and 1 1/2 teaspoons salt. Heat oil in a large cast-iron skillet or black carbon steel skillet over medium-high. Add half of the chicken, skin sides down; place a heavy pot lid on top of chicken pieces to weigh them down. (Do not cover skillet.) Cook, undisturbed, until browned and crisp, 10 to 12 minutes. Remove lid; transfer chicken, skin sides up, to a 12- x 9-inch oval baking dish or a 13- x 9-inch baking dish. Repeat cooking process with remaining chicken. Scatter olives, thyme, garlic (cut sides down), lemon, fennel slices and artichoke hearts around chicken in baking dish.
  2. Brown the fennel wedges in hot empty skillet for about 2 minutes per side. Move to casserole dish with chicken.
  3. Add stock, sherry, fish sauce, and artichoke brine to skillet; bring to a boil over medium-high, scraping up browned bits from bottom of pan. Stir in remaining 1 teaspoon salt; pour mixture around chicken in baking dish. Cover tightly with aluminum foil; braise until chicken is very tender, about 1 hour.
  4. Remove foil from baking dish; increase oven temperature to 400°F. Turn garlic halves cut sides up. Roast chicken until skin is crisp, about 15 minutes.
  5. Discard thyme sprigs. Either discard garlic (not us!), or remove cloves from skins and mash into sauce. Transfer to individual plates, and serve in shallow bowls.

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Adapted from a recipe by Naomi Pomeroy for Food & Wine

Tuna-Macaroni Salad

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This tuna-macaroni salad starts with a pound of elbow macaroni, boiled in well-salted water until tender. While it cooks, two cans of tuna are drained and three hard-boiled eggs are peeled, two are chopped, one is sliced for garnish, ready to fold in for protein and richness.

The dressing comes together easily: a cup and a half of mayonnaise (adjustable to taste) mixed with half a cup of dill relish or chopped cornichons for tang, a tablespoon of yellow or Dijon mustard, a teaspoon of onion powder, and half a teaspoon of black pepper. This creamy, well-seasoned base ties everything together.

For crunch and color, a cup of chopped celery and a chopped sweet onion for extra sweetness and texture are stirred in, along with optional additions like one chopped red bell pepper and frozen peas. Once the macaroni is drained and cooled slightly, everything gets combined — pasta, tuna, egg, dressing, and vegetables — until evenly coated.

To finish, the salad is dusted with paprika for a pop of color and, just before serving, brightened with an optional squeeze of fresh lemon juice. The optional ingredients make it easy to customize, whether you prefer it simple or loaded with extra crunch.

When we made it again, we added in 2 cups of cherry tomatoes, quartered.

Tuna-Macaroni Salad

  • Servings: 10-12
  • Difficulty: easy
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Ingredients

  • Kosher salt
  • 1 lb. elbow macaroni
  • 2 (5-oz.) cans tuna in water, drained
  • 3 hard-boiled eggs, peeled, two chopped, one sliced for garnish
  • 1 ½ cup mayonnaise, plus more or less to taste
  • ½ cup dill relish, or chopped cornichons
  • 1 Tbsp. yellow or Dijon mustard, more to taste
  • 1 tsp. onion powder
  • ½ tsp. black pepper
  • 1 cup chopped celery, from about 3 stalks; leaves saved for garnish
  • 1 medium sweet onion, chopped
  • 1 small red bell pepper, chopped, (optional)
  • ½ cup frozen peas, (optional)
  • Paprika, for garnish
  • Squeeze of lemon juice before serving, (optional)

Directions

  1. Bring a large pot of well-salted water to a boil, and cook the macaroni according to package instructions, until slightly pasta al dente. Drain, rinse with cold water until the pasta is cool and set aside.
  2. In a large mixing bowl, combine the cooked macaroni, tuna, eggs, mayonnaise, relish, mustard, onion powder, pepper and 1 teaspoon salt. Add chopped celery, onion, (red bell pepper and peas, if using), and toss gently with a spoon to combine.
  3. Taste and adjust salt and mayonnaise as needed. Cover and refrigerate for at least 3 hours, and up to overnight. Top with sliced egg and celery leaves. Squeeze lemon juice (if using) and sprinkle with paprika for garnish before serving cold.

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Adapted from a recipe by Millie Peartree for NYTimes Cooking

Baked Orzo with Eggplant and Tomatoes

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This is a classic America’s Test Kitchen–style baked orzo — a Mediterranean, almost casserole-like dish built around three flavor bases (browned orzo, caramelized eggplant, and a garlicky tomato-anchovy sofrito) that all get baked together under a layer of fresh tomatoes and finished with feta.

The finished dish is savory, deeply umami, and slightly tangy, with a soft, almost risotto-like texture from the orzo (even though it’s baked, not stirred like risotto). Anchovies and Parmesan add a salty, savory backbone that you won’t distinctly taste as “fish” — they just make everything taste richer. (The Hubs snuck in an extra anchovy.)

The tomato paste and garlic bring sweetness and depth, capers add little pops of brine, and the fresh shingled tomatoes on top roast down into juicy, slightly caramelized coins. Eggplant, browned hard before baking, turns creamy and silky rather than mushy. Feta scattered on at the end adds sharp, salty, creamy contrast, and the final drizzle of olive oil ties it together. Overall: rich, cozy, savory-forward with bright acidic and briny accents — think a cross between baked ziti and a Greek vegetable bake.

Dry out the eggplant first (this is the key trick).
Salting and microwaving the eggplant on coffee filters pulls moisture out fast — much quicker than salting and waiting. This matters because wet eggplant steams instead of browning in the skillet; a head start drying it means it browns properly and doesn’t turn the final dish watery.

Shingling raw tomato slices over the top lets them roast gently while the orzo underneath finishes cooking and soaks up all the liquid. Feta (OK, so we doubled the amount) and the last bit of oregano go on after baking (not before), so the feta stays creamy and distinct rather than melting into the dish, and the oregano keeps its fresh aroma instead of turning bitter or muted from a full bake.

Instead of using 1 1/4 cups each of chicken (or vegetable) broth and water, you could include 2 1/2 cups of broth. Many of our ingredients had been picked very recently from local gardens, including our own, which amplified the taste factor; as did including chopped fresh basil along with the oregano.

Baked Orzo with Eggplant and Tomatoes

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 lb. eggplant, cut into ¼” pieces
  • Salt and pepper
  • 2 cups orzo
  • 3 Tbsp. extra-virgin olive oil, plus extra for serving
  • 1 onion, chopped fine
  • 3 garlic cloves, minced
  • 4 tsp. minced fresh oregano OR 1 Tbsp. dried
  • 2 tsp. tomato paste
  • 2 anchovy fillets, rinsed, patted dry and minced
  • 1 ¼ cups chicken OR vegetable broth
  • 1 ¼ cups water
  • 1 oz. Parmesan cheese, grated (1/2 cup)
  • 2 Tbsp. capers, rinsed and minced
  • 4-6 tomatoes, cored and sliced 1/4” thick
  • 3 oz. feta cheese, crumbled (3/4 cup)

Directions

  1. Adjust oven rack to upper-middle position and hear oven to 400 degrees. Line large plate with double layer of coffee filters and spray with vegetable oil spray. Toss eggplant with ½ teaspoon salt and spread evenly on coffee filters. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, 7-10 minutes, tossing halfway through microwaving.
  2. Toast orzo in 12” nonstick skillet over medium-high heat until lightly browned, 3- 5 minutes: transfer to bowl. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add eggplant and cook, stirring occasionally, until well browned, 5-7 minutes; transfer to separate bowl.
  3. Heat remaining 2 tablespoons oil in again-empty skillet and cook over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, 1 tablespoon oregano, tomato paste, and anchovies and cook until fragrant, about 30 seconds. Off heat, stir in orzo, eggplant, broth, water, Parmesan, capers and ¼ teaspoon pepper. (We stirred everything together in a mixing bowl, fearing the skillet would not be large enough.) Transfer to greased 13×9” baking dish and spread into even layer.
  4. Shingle tomatoes attractively over top, then sprinkles with 1/4 teaspoon salt. Bake until all liquid has been absorbed and orzo is tender, 30-35 minutes. Let cool for 5 minutes.  Sprinkle feta and remaining 1 teaspoon oregano over tomatoes and drizzle with extra oil. Serve.

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Adapted from a recipe by America’s Test kitchen

Rice Bowls with Harissa, Beef, Chickpeas and Olives

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This North African-inspired chili keeps the usual beef, but trades the beans for chickpeas, tender carrots, and briny olives, all simmered in a rich, glossy sauce spiked with harissa—the smoky, fiery chile paste that gives the dish its deep warmth and complexity.

Unlike traditional chili, this version leans into the aromatic spice blends of North African and Middle Eastern cooking, balancing heat with savory depth. A final drizzle of extra harissa at the table lets everyone dial up the spice to their liking, making it as customizable as it is comforting.

Harissa paste runs the gamut from mild to spicy, so be sure to adjust your recipe to your preferred level of heat. *We used a spicy New York Shuk brand harissa paste, increasing the quantity to 1/4 cup, which satisfied our craving for bold.

One notable change, next time we would add the carrots in Step 1 along with the onion because adding them in Step 2 with the olives, did not give them enough time to soften properly.

To finish, serve over rice and top with sour cream and chopped fresh cilantro. We used a homemade yogurt raita instead of sour cream.

Rice Bowls with Harissa, Beef, Chickpeas and Olives

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 1 tsp. table salt, divided
  • 3 garlic cloves, chopped
  • 1 lb. 85 percent lean ground beef
  • 3 Tbsp. harissa*, plus extra for serving
  • 1 Tbsp. tomato paste
  • 2 15-oz. cans chickpeas, undrained
  • ½ cup pitted green olives, chopped coarse
  • ½ tsp. pepper
  • Steamed rice
  • Sour cream, dollops (optional)
  • Cilantro, chopped (optional)

Directions

  1. Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, carrots and ½ teaspoon salt and cook until softened, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add beef, breaking up large chunks with wooden spoon, and cook until lightly browned, 5 to 7 minutes. Stir in harissa and tomato paste and cook until pastes darken slightly, 1 to 2 minutes.
  2. Stir in chickpeas and their liquid, olives, pepper, and remaining ½ teaspoon salt and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until carrots are tender and liquid is thickened and glossy, 10 to 12 minutes. Season with salt and pepper to taste. Serve, passing extra harissa separately.

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Recipe by Kelly Song and Jessica Rudolph for America’s Test Kitchen

Charred Zucchini with Gochujang and Scallions

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This side dish from Milk Street is inspired by Korean hobak muchim. The zucchini is broiled until deeply charred, then tossed with a funky, fermented gochujang-based dressing. If bold flavors are your MO, then this recipe has your name on it!

Here is a boldly flavorful—yet ultra-simple—version where the charred bitter notes and subtle sweetness of the zucchini (or yellow summer squash) is a perfect match for the spicy, pungent, sesame-fragrant, salty-sweet dressing that coats the zucchini after broiling.

When shopping, look for medium-size zucchini (ones that weigh about 8 ounces each) so the slices aren’t too small and numerous, nor too large and few. Gochujang is an umami-packed Korean hot pepper paste; look for it in the international aisle of most supermarkets or in Asian grocery stores. Note that seasoned rice vinegar is used here, as it’s an easy one-ingredient way to incorporate acidity, sweetness and salt.

TIP: Don’t forget to rotate the baking sheet about halfway through broiling. This helps ensure that the zucchini browns evenly, especially if your oven has hot spots, as many do. Be sure to allow the zucchini to cool for 5 to 10 minutes after broiling. During this time, the slices release some liquid that would otherwise dilute the dressing.

Charred Zucchini with Gochujang and Scallions

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 medium (1½ pounds total) zucchini OR yellow summer squash OR a combination, sliced into ¼- to ½-inch-thick rounds
  • 1 Tbsp. grapeseed or other neutral oil
  • Kosher salt and ground black pepper
  • 2-3 Tbsp. gochujang
  • 3 Tbsp. seasoned rice vinegar
  • 2 Tbsp. toasted sesame oil
  • 2 tsp. finely grated fresh ginger
  • 1 medium garlic clove, finely grated
  • 4 scallions, thinly sliced on the diagonal

Directions

  1. Heat the broiler with a rack about 4 inches from the element. Set a wire rack in a rimmed baking sheet.
  2. In a large bowl, toss the zucchini with the neutral oil, ¼ teaspoon salt and ½ teaspoon pepper. Arrange the slices on the prepared rack in a single layer; reserve the bowl.
  3. Broil until the tops are well charred, 7 to 9 minutes, rotating the baking sheet about halfway through.
  4. Meanwhile, in the reserved bowl, whisk together the gochujang, vinegar, sesame oil, ginger, garlic and scallions.
  5. When the zucchini is done, let it cool on the rack for 5 to 10 minutes. Transfer the slices to the bowl and toss gently until evenly coated.
  6. Taste and season with salt and pepper, then transfer to a serving dish. Serve warm or at room temperature. Garnish with toasted sesame seeds.

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Recipe by Calvin Cox for Milk Street

Thai-Style Grilled Chicken (Gai Yang)

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Gai yang — Thailand’s iconic grilled chicken from the northeastern Isan region — is one of those dishes so irresistible it has swept across the entire country and well beyond. Butterflied, skewered, and slow-grilled over charcoal (or a gas grill), the chicken emerges with gloriously crisp, golden skin wrapped in a richly charred crust of toasted spices, cilantro, white pepper, and fish sauce — one of the tastiest things you’ll ever pull off your grill.

We paired ours with a Thai cucumber salad and coconut rice.

It’s extraordinary on its own. But dipped into a sweet and spicy chile sauce? Absolutely mind-blowing. That sauce is what we’re here for — the bright, punchy, perfectly balanced counterpart that takes every bite of that smoky, savory chicken to another level entirely.

A butterflied bird has all of its skin on one side, in more or less a single plane. This makes crisping it evenly much easier, and, with plenty of space for rendering fat to escape, it gets crisper than it ever could were the bird left whole. This flat shape also makes it easier to maneuver and flip as it cooks on the grill.

NOTES: Because we were unable to source a few of the ingredients, we made a few substitutions, specifically, red pepper flakes in lieu of Thai Chiles and lemon grass paste instead of the stalks.

Thai-Style Grilled Chicken (Gai Yang)

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 6 cloves garlic
  • 12 sprigs cilantro, including thick stalks
  • 3 Tbsp. palm or light brown sugar
  • 2 tsp. ground white pepper
  • 1 tsp. ground coriander
  • 2 Tbsp. fish sauce
  • 2 tsp. dark soy sauce
  • 2 3-inch segments lemongrass (see above note)
  • 1 whole chicken, spine removed, split in half along the breastbone
  • 1 recipe Thai-style sweet chile dipping sauce (see below)

Directions

  1. Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.
  2. Place chicken halves flat on a cutting board. Insert 2 metal skewers into each chicken half, running parallel through legs and breasts. Transfer chicken to a baking dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight.
  3. When ready to cook, light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
  4. Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 140°F, about 45 minutes. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F, about 3 minutes longer. (Be careful, as the skin is very prone to burning.) If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave lid off for longer than it takes to check temperature, or chicken will burn.
  5. Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with chile dipping sauce.

Thai-Style Sweet Chili Dipping Sauce Recipe

Ingredients

  • 10 to 12 red Thai bird chiles, finely minced, OR 1 tsp. Red Pepper Flakes
  • 4 cloves garlic, finely minced (about 4 tsp.)
  • 1/4 cup Asian fish sauce
  • 1/2 cup palm or light brown sugar
  • 3 Tbsp. distilled white vinegar
  • 2 Tbsp. fresh lime juice

Directions

  1. Combine all ingredients in a small sealable container. Shake well, set aside, and allow sugar to dissolve, shaking every 10 minutes or so. When sugar is fully dissolved, store in refrigerator until ready to use. Sauce will keep in the refrigerator for up to 3 weeks.

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Adapted from a recipe by J. Kenji Lopez-Alt for Serious Eats

Dumpling Tomato Salad with Chile Crisp Vinaigrette

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Dumplings meet summer produce in this hearty-but-light main course salad. Juicy tomatoes get a simple toss with salt, garlic and basil, turning them into a fragrant, saucy bed for crisp, pan-fried potstickers. That pinch of salt does double duty: it draws out the tomatoes’ tangy-sweet juices to form a light natural dressing, and it means even underwhelming, out-of-season tomatoes can be coaxed into tasting good — so this one’s a keeper year-round.

The real flavor driver here is the chile crisp, which stars in the vinaigrette, so reach for a brand you love. Since heat and saltiness vary widely between brands, taste as you go and adjust the seasoning to match.

We happened to have Pork Kimchi dumplings in our freezer, and they worked out perfectly!

Dumpling Tomato Salad With Chile Crisp Vinaigrette

  • Servings: 4
  • Difficulty: easy
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Ingredients

FOR THE SALAD

  • 2 ½ lbs. ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces (at room temperature)
  • 1 garlic clove, grated
  • ½ cup basil leaves, torn
  • Kosher salt (such as Diamond Crystal brand) and black pepper
  • 1 lb. frozen potsticker dumplings (not thawed)
  • Neutral oil, such as canola or vegetable
  • 1 to 2 Tbsp. store-bought crispy fried shallots (optional)

FOR THE CHILE CRISP VINAIGRETTE

  • 3 Tbsp. chile crisp (or chile oil)
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce, or more to taste

Directions

  1. Place the tomatoes on a large serving plate or in a bowl. Add the garlic, half the basil leaves, 1 teaspoon of salt and a big pinch of black pepper. Toss to combine and set aside.
  2. To make the vinaigrette, combine the chile crisp, rice vinegar and soy sauce and whisk to combine. Taste and if it needs more saltiness, add ½ teaspoon more soy sauce.
  3. Heat a large (12-inch) nonstick or well-seasoned cast-iron skillet over medium high for 1 to 2 minutes until very hot. Add 1 to 2 tablespoons of oil and, working in batches, add the dumplings, flat-side down, and cook until the bottoms of the dumplings are lightly browned, 1 to 2 minutes. Immediately add about ¼ cup of water to the pan, just enough to cover the base of the dumplings, then cover and cook until the water has evaporated, 3 to 4 minutes. (If your dumplings contain meat, cook for an extra 1 to 2 minutes, or according to packet instructions). Transfer the cooked dumplings to a plate and continue cooking the remaining dumplings. (If you prefer to steam the dumplings, see Tip.)
  4. To serve, place the warm dumplings over the tomato salad and drizzle with the chile crisp vinaigrette. Toss very gently. Top with the crispy fried shallots (if using) and the remaining basil leaves. Serve either while the dumplings are still warm or at room temperature.

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Adapted from a recipe by Hetty Lui McKinnon for NYTimes Cooking

Stuffed Italian Zucchini Boats

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When zucchini season hits, these Stuffed Italian Zucchini Boats are a fan favorite. They’re hearty, versatile, and the perfect way to turn fresh zucchini into a full meal. Stuffed to the brim with seasoned Italian sausage, marinara sauce, Italian-inspired seasonings, they are topped with a layer of mozzarella cheese and then baked to bubbling perfection.

If the boats are too thin, they’ll collapse, so make sure to leave enough flesh in to support the filling, keeping a ¼-½ inch rim around each zucchini. Make sure to bake the zucchini halves first. This helps eliminate some of the moisture, so they firm up and don’t fall apart when you fill them.

TIP: If your scooped out zucchini flesh has lots of moisture, you can squeeze it in a paper towel before you chop it. Removing some of the moisture will ensure you get the best flavor, as excess moisture will dilute it. Or sauté the flesh in a bit of olive oil as mentioned below.

Italian sausage is pre-seasoned with herbs and spices, which adds lots of flavor to the filling. You can also use ground beef, ground turkey, or even Italian turkey sausage instead.

We made a few alterations, starting with using only two large zucchini, which is plenty for four servings, while the mozzarella was increased to two cups. To insure that all excess moisture was removed from the scooped out zucchini flesh, we sautéed it in a bit of olive oil for about 5 minutes and added the full amount to the meat mixture.

That being said, we did end up with about 1 1/2 cups worth of filling, but plan on eating that by itself with perhaps a bit of extra marinara.

Stuffed Italian Zucchini Boats

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 large zucchini
  • 1½ Tbsp. cooking oil, divided
  • 1 lb. Italian ground sausage
  • 1 small yellow onion
  • 2 garlic cloves
  • ½ tsp. Italian seasoning
  • ¾ tsp. salt, divided
  • ½ tsp. freshly cracked black pepper
  • ¼ tsp. garlic powder
  • ¾ cup marinara sauce
  • ¼ cup breadcrumbs
  • 2 cups shredded mozzarella
  • Fresh parsley, chopped, for garnish

Directions

  1. Preheat the oven to 375°F. Wash the zucchini well, trim off the top stem, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a ¼-½ inch rim around each. Roughly chop the scooped-out zucchini flesh into small pieces and set aside.
  2. Place the scooped out zucchini halves on a parchment-lined baking sheet. Brush the insides of the zucchini with ½ tablespoon of oil and season with ¼ teaspoon salt and ¼ teaspoon black pepper. Pre-bake the zucchini in the oven for 17-20 minutes, then remove from the oven and set aside.
  3. While the zucchini is baking, make the filling. Heat a large skillet over medium heat and add 1 tablespoon of oil. Brown the Italian sausage.
  4. Once the sausage has browned, add the diced onion and minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant, about 5 minutes.
  5. While the onion cooks with the sausage, sauté the chopped zucchini in a nonstick pan over medium heat for about 5 minutes to remove excess moisture.
  6. Next, add the Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, garlic powder, marinara sauce, breadcrumbs, and the sautéed zucchini flesh. Stir to combine. Simmer the mixture over medium-low heat for 5 minutes.
  7. Next, stuff the scooped-out zucchini boats with the sausage mixture. Top with the shredded mozzarella cheese. Place the zucchini boats back in the oven and bake for 15-17 minutes until the cheese is melted and the sausage mixture is bubbly around the sides. Garnish with fresh chopped parsley.

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Adapted from a recipe by Marsha McDougal