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Crispy Braised Chicken with White Beans and Spinach

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Picture a pot of creamy white beans, silky spinach, and sweet, slow-melted vegetables, with golden chicken thighs nestled right in the middle, their skin crowning the stew, shattering-crisp and burnished to a deep mahogany. That’s the dream here, and it’s easier to pull off than you’d think.

The secret is a two-part cooking method. First, sear the thighs skin-side-down until the skin turns deeply golden and starts to crackle. Then set them into the stew with the skin held above the liquid, and slide the pot into a gentle oven. Below, the meat braises until it’s spoon-tender and practically falling off the bone. Above, the skin keeps roasting, growing crisper and more lacquered by the minute. The result is chicken that’s juicy, deeply savory, and topped with skin that out-crunches any roast chicken you’ve ever had.

Resist the urge to crank the heat. Fat is a fantastic insulator, so even in a screaming-hot pan, it takes time for heat to work its way through the skin and render that fat. Plan on about eight minutes, but let your eyes and nose guide you more than the clock. You’re looking for deep golden brown (never pale!) with the skin just starting to blister. Since it will keep darkening in the oven, flip the chicken when it’s a shade or two lighter than your final goal.

When the chicken is tender, the skin is crackling, and the broth has reduced to a rich, spoonable sauce, finish with a bright drizzle of minced rosemary, lemon juice, and good olive oil. It’s a small flourish that makes the whole pot sing.

NOTE: If you would like the finished dish to be less soupy, only use the liquid from one can of beans instead of two.

Crispy Braised Chicken with White Beans and Spinach

  • Servings: 6
  • Difficulty: easy
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Ingredients

For the chicken and beans:

  • 6 bone-in, skin-on chicken thighs, about 2 1/2 lbs.
  • Kosher salt and freshly ground black pepper
  • MSG, to taste (optional)
  • 1 Tbsp. olive oil
  • 1/2 large onion, finely diced
  • 1 medium carrot, finely diced
  • 1 large celery stalk, finely diced
  • 3 sprigs fresh rosemary
  • 4 medium garlic cloves, roughly minced
  • 5 oz. baby spinach
  • 2 (15 oz.) cans white beans, such as cannellini or great northern, with their liquid (see head note)
  • About 1 cup chicken stock or water, plus more as needed

For the lemon–rosemary oil:

  • 2 tsp. very finely minced fresh rosemary leaves
  • 1 tsp. finely grated lemon zest
  • 2 Tbsp. fresh lemon juice
  • 5 Tbsp. extra-virgin olive oil, plus more for serving if desired
  • Kosher salt and freshly ground black pepper
  • A pinch of MSG (optional)

Directions

  1. Heat the oven and season the chicken. Adjust an oven rack to the lower-middle position and preheat the oven to 325°F (160°C). For a countertop oven, use the lower rack, with adequate clearance above the pan. Pat the chicken dry and season on both sides with salt, pepper, and a little MSG, if using.
  2. Brown the chicken. Heat the olive oil in a wide, oven-safe braiser or deep sauté pan over medium-high heat until shimmering. Add the chicken skin-side down in a single layer. Cook, adjusting the heat as necessary, until the skin is deep golden brown and some of its fat has rendered, about 8 to 12 minutes. Flip and cook until lightly browned on the second side, about 1 to 2 minutes. (It may be necessary to brown the chicken in two batches.) Transfer to a plate, skin-side up, leaving the rendered fat in the pan. If there is an unusually large amount of fat, spoon off the excess, leaving about 2 tablespoons.
  3. Sweat the vegetables. Reduce the heat to medium. Add the onion, carrot, celery, and rosemary sprigs. Cook, stirring frequently, until the vegetables have softened without taking on much color, about 5 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  4. Build the braise. Add the spinach and cook, stirring, until wilted. Add the beans with their liquid and enough stock to make a brothy stew, scraping up any browned bits from the bottom of the pan. Bring to a simmer. Taste and season lightly with salt and pepper, leaving the liquid slightly less salty than you want the finished dish.
  5. Add the chicken and braise. Return the chicken and any accumulated juices to the pan. Nestle the thighs into the beans skin-side up, keeping their skin above the liquid. Add a little more stock if needed, or spoon some liquid out if it covers the skin. Transfer to the oven and cook uncovered until the chicken is very tender and the skin is crisp, about 45 minutes. Check the pan during cooking; if the beans begin to dry out, add a little stock or water around the chicken.
  6. Make the finishing oil. Meanwhile, while the chicken rests briefly, stir together the minced rosemary, lemon zest, lemon juice, and olive oil in a small bowl. Season to taste with salt, pepper, and MSG, if using.
  7. Finish and serve. Remove the three rosemary stems from the beans (or leave them in and let your guests pick them out themselves, the lazy ingrates). Taste the broth and adjust the seasoning. Drizzle the lemon–rosemary oil over the beans and around the chicken. Serve in shallow bowls with the chicken skin-side up on top of the beans and spinach. Add another drizzle of good olive oil if you like.

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Adapted from a recipe by J. Kenji-Alt

Beef, Orange and Olive Stew (Boeuf à la Gardiane)

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Boeuf à la gardiane is the signature stew of the Camargue, the wild marshland at the mouth of the Rhône where cowboys known as gardians tend herds of black bulls and ride white horses. Traditionally, the beef simmers slowly in red wine until it’s fork-tender and the sauce turns glossy and deeply savory, perfumed with orange and studded with briny olives.

Our version brings the original 6 to 7 pounds of boneless chuck roast down to a more manageable 4 pounds, while keeping the supporting cast close to full strength. Carrots add earthy sweetness, red bell pepper brings a mellow, fruity note, and chopped Kalamata olives lend their salty, wine-dark richness. Anchovy fillets melt into the beef as it cooks, quietly building a savory depth that no one will identify as fish.

The braise itself is wonderfully hands-off. The beef, half the carrots, anchovies, garlic, and onion go into a Dutch oven and cook slowly in a low oven, with no browning step and no liquid added at the start, since the meat releases plenty of its own juices. Half the olives join partway through, and once the beef is fork-tender, those juices are strained and combined with red wine that has been boiled down by half.

Because there is less meat, you’ll have less juice to work with, so the wine and the total liquid are both reduced from the original, with a little water or beef broth to make up any shortfall. The result is a thicker, more concentrated sauce that clings to every piece of beef instead of pooling thinly in the pot. (In the end, we thought the sauce was still too thin so we added a cornstarch slurry.)

A quick finish with the remaining carrots, red bell pepper, and orange juice rounds out the sauce. Then, off the heat, the remaining olives, orange zest, red wine vinegar, and half the parsley go in, adding a final burst of brightness, brine, and acidity. A last sprinkle of fresh parsley freshens every bite.

Serve it over buttered egg noodles, creamy polenta, or rice, with crusty bread alongside to catch every last drop of sauce.

Beef, Orange and Olive Stew

  • Servings: 6
  • Difficulty: easy
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Ingredients

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

Directions

  1. Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven, toss the beef with 1 tablespoon salt and 2 teaspoons pepper. Add ½ the carrots, the anchovies, oil, garlic and onion, then toss. Cover, transfer to the oven and cook for 2 hours.
  2. Remove the pot from the oven and stir in ½ cup of the olives. Return to the oven uncovered and cook until a knife inserted into a piece of beef meets no resistance, 1 to 1½ hours.
  3. Using a slotted spoon, transfer the meat to a large bowl, leaving the vegetables in the pot. Set a fine mesh strainer over a fat separator or medium bowl. Pour the meat juices into the strainer, pressing on the solids to extract as much liquid as possible; discard the solids. You should have about 1½ cups liquid; if needed, add water or beef broth to make up the difference.
  4. Pour the wine into the now-empty pot and bring to a boil over medium-high, scraping up any browned bits. Reduce to medium and simmer, stirring occasionally, until the wine is reduced by half, about 8 minutes. Meanwhile, if you strained the meat juices into a bowl, use a spoon to skim off and discard the fat from the surface.
  5. Pour the defatted meat juices into the pot and add the remaining carrots and the bell pepper. Return to a simmer and cook, uncovered and stirring occasionally, until the vegetables are tender and the sauce is slightly thickened, 15 minutes.
  6. Stir in the orange juice and beef. Continue to cook, stirring occasionally, until the sauce begins to cling to the meat, 3 to 6 minutes. (Here’s where we added a slurry of 1 tablespoon corn starch plus 2 tablespoons cool water.)
  7. Off heat, stir in the remaining ½ cup olives, the orange zest, vinegar and half of the parsley. Taste and season with salt and pepper. Sprinkle with the remaining parsley.

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Adapted from a recipe for Milk Street

Cantonese Shrimp with Black Bean Sauce

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Shrimp with black bean sauce is a Cantonese classic, and this version comes together in about 30-40 minutes with pantry staples and a handful of aromatics. A quick marinade of Shaoxing wine, salt, and cornstarch gives each shrimp a thin protective coating that keeps it juicy through a hot sear.

The technique that sets this dish apart is the browning. Spread the shrimp in a single layer and leave them untouched for a full minute so the bottoms develop a light golden crust. That crust delivers the restaurant-style flavor, and it only forms if the shrimp aren’t constantly moving around the wok.

Roughly chopping the fermented black beans keeps them from staying firm and distinct in the sauce. When they hit the hot oil, the chopped beans release their fragrance right away, giving the dish a fresher, more complex flavor. A splash of Shaoxing wine after the aromatics deglazes the wok, lifting the browned bits from the bottom and folding that savory depth into the sauce. Skip this step and the wok stays scorched while the sauce loses richness.

Serve the shrimp on a large platter with a bowl of steamed jasmine rice. The sauce is at its glossiest in the first few minutes off the heat, and the rice soaks it up to complete a proper Cantonese-style meal.

About portion control. Even with the addition of a bell pepper and using a whole red onion instead of a half, we only got 3 decent-sized servings from this recipe — and that was with a side salad.

Cantonese Shrimp with Black Bean Sauce

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

Marinating

  • 1 lb. shrimp, peeled and deveined 
  • 1 Tbsp. Shaoxing wine
  • 1/4 teaspoon kosher salt
  • 2 tsp. cornstarch

Sauce

  • 1/3 cup chicken stock
  • 1 Tbsp. oyster sauce
  • 2 tsp. light soy sauce
  • 1 tsp. sugar
  • 1/8 tsp. white pepper
  • 1 tsp. cornstarch

Stir fry

  • 2 1/2 Tbsp. vegetable oil
  • 2 dried Chinese chili pepper, halved crosswise
  • 2 scallions, sliced into 2” pieces, white and green parts divided
  • 1 Tbsp. minced ginger
  • 1 clove garlic, minced
  • 1 Tbsp. fermented black beans, rinsed, drained, and roughly chopped
  • 1 bell pepper, any color, cut into 1/2″ chunks
  • 1 red onion, roll cut into bite-size triangles
  • 2 Tbsp. Shaoxing wine

Directions

  1. Combine the shrimp, Shaoxing wine, salt and cornstarch in a medium bowl. Let marinate for 10 to 15 minutes while preparing the rest of the ingredients.
  2. Combine the chicken stock, oyster sauce, light soy sauce, sugar, white pepper and cornstarch. Stir to combine.
  3. Heat 1 tablespoon of oil in a wok over medium high heat until it shimmers. Spread the shrimp into a single layer and cook without moving until lightly browned on the bottom, about 1 minute. Flip and stir just until the shrimp are almost cooked through. Transfer the shrimp to a plate.
  4. Add the remaining 1 1/2 tablespoons oil, dried chiles, scallion whites, ginger, garlic, and fermented black beans. Stir-fry until fragrant, about 30 seconds. Add the onion and bell pepper and cook for 1-2 minutes, until just softened.
  5. Pour in the Shaoxing wine and immediately scrape the bottom of the wok to release any browned bits. Cook until the wine has mostly evaporated.
  6. Stir the sauce again to dissolve the cornstarch completely, pour into the wok. Cook, stirring constantly, until the sauce thickens, about 1 minute.
  7. Add back the shrimp and scallion green, toss everything to combine. Turn off the heat and stir in sesame oil. Transfer to a large plate and serve hot over steamed rice as a main dish.

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Adapted from a recipe from omnivorescookbook.com

Hot Honey Baked Sweet Potatoes

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Goat cheese and honey are a tried-and-true dream flavor pairing — the culinary equivalent of a couple who finish each other’s sentences. But whip that goat cheese into a cloud, drizzle it with honey that’s been introduced to cayenne and hot sauce, and pile it onto a baked sweet potato? Darlin’, now you’ve got yourself a party, and everyone’s invited.

These aren’t just baked sweet potatoes. They’re plush, blushing little orange pillows that spend over an hour getting cozy in a hot oven until they practically collapse with tenderness. Split them open and they burst forth, steam curling up like they’ve got secrets to tell. Then comes the fun part: a pat of butter melting into the crevices, a generous dollop of that impossibly silky goat-cheese whipped cream (whisked until it’s somewhere between a frosting and a sigh), and a drizzle of hot honey that walks the line between sweet seduction and spicy warning shot.

Scatter over some toasted nuts and a flurry of rosemary, and suddenly you’re not eating a side dish — you’re nibbling on something that tastes like the bar snacks at the fanciest dive bar in town. Sweet, spicy, herby, rich: it’s a lot going on, in the best possible way. Simple baked sweet potatoes never stood a chance.

*You could save some time by using a premade bottled hot honey such as Mike’s or Melinda’s. A word to the wise, if you make your homemade hot honey too early, it could seize up and harden (trust me on this one!). This recipe can easily be cut in half to four servings, which is shown here. See below for main dish options.

Hot Honey Baked Sweet Potatoes

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 8 small to medium sweet potatoes, scrubbed (about 3 lbs.)
  • ¼ cup clover honey *(see head note)
  • ½ tsp. ground cayenne
  • 2 tsp. hot sauce
  • Salt and black pepper
  • 4 to 5 oz. goat cheese or blue cheese, softened
  • ¼ cup heavy cream
  • 4 Tbsp. cold unsalted butter, cut into 8 pats
  • ½ cup roasted, salted pecans, coarsely chopped
  • Finely chopped rosemary or sage, for topping

Directions

  1. Heat oven to 425 degrees and line a large rimmed sheet pan with foil. Pierce the potatoes all over with a fork and place them along the edges of the pan (where it gets the hottest).
  2. Bake until tender and reduced in size, 1 to 1¼ hours. A fork should pierce through the largest potato’s center easily.
  3. To a large bowl, add the goat cheese, heavy cream and a pinch of salt. Whisk the mixture by hand or with an electric mixer until smooth, thick and the consistency of sour cream, 1 to 2 minutes.
  4. Meanwhile, in a small saucepan, combine the honey and cayenne pepper. Heat the mixture over medium, stirring occasionally, until bubbling. (Watch carefully so it does not burn.) Continue cooking, stirring constantly, until slightly reduced, 1 to 2 minutes. Remove from the heat, stir in the hot sauce and season with black pepper. Use immediately so that the honey does not harden.
  5. A couple minutes after the potatoes have been removed from the oven, slice each in half lengthwise without cutting through the bottom. Then, using both hands, gently pinch the bottoms up to push out some of the potato flesh. Season with salt.
  6. To assemble, top each potato with a pat of butter, a dollop of goat-cheese whipped cream, some nuts, a generous drizzle of hot honey and a sprinkle of rosemary.

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Adapted from a recipe by Eric Kim for NYTimes Cooking

Pork

  • Roasted pork loin or tenderloin. Pork and sweet potatoes are a classic pairing, and the rosemary or sage on top ties right in.
  • Pork chops (bone-in, seared or grilled). A simple pan sauce with Dijon or apple cider vinegar would balance the sweetness.
  • Roasted ham. Great for a holiday table, especially with the goat or blue cheese echoing a charcuterie vibe.

Poultry

  • Herb-roasted chicken (whole or bone-in thighs). Easy, crowd-pleasing, and lets the potatoes be the star.
  • Roast turkey or turkey breast. A natural fit for fall and Thanksgiving-style meals.
  • Crispy duck breast. Richer and more elegant, and the honey and pecans work well with it.

Beef

  • Seared steak (ribeye, strip, or flat iron). The saltiness of a good steak plays well against the sweet heat, especially if you went with blue cheese.
  • Braised short ribs or pot roast. Hearty and comforting for a cold-weather dinner.
  • Meatloaf. A homey option, especially with a tangy glaze.

Seafood

  • Pan-seared salmon. Its richness stands up to the potatoes, and a squeeze of lemon helps cut the sweetness.
  • Blackened or grilled shrimp. The cayenne in the potatoes will echo the spice.

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.

http://www.lynnandruss.com

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