Pork and Tofu Soup with Miso and Cabbage

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White miso is already packed with umami, but browning it like it is done to make this soup builds even more flavor. Just a small amount of pork is enough to create a rich, porky broth; firm tofu gives the dish substance without making it heavy.

Make sure to use napa cabbage, not regular green cabbage; the frilly leaves of napa are more delicate and become tender and silky after just a few minutes of simmering, but the stems will remain crisp-tender. The cabbage, tofu and scallions aren’t needed until near the end of cooking, so prep these ingredients while the soup cooks.

If you like, garnish with toasted sesame seeds and serve with Japanese short-grain rice. We chose to serve it with just the sliced scallions and sesame oil as toppings.

Pork and Tofu Soup with Miso and Cabbage

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/2 cup white miso
  • 6 medium garlic cloves, smashed and peeled
  • 1 3-inch piece fresh ginger, peeled and thinly sliced
  • 2 Tbsp. grapeseed or other neutral oil
  • 2/3 cup sake
  • 1 lb. boneless pork shoulder, trimmed and cut across the grain into 1/2-inch slabs
  • Kosher salt and ground white pepper
  • 1/2 medium head napa cabbage (1 to 1 1/2 lbs.), halved lengthwise, then cut crosswise into 1-inch pieces
  • 1 container firm tofu, (14 oz.) drained and cut into 1-inch cubes
  • 3 Tbsp. soy sauce
  • 4 scallions, thinly sliced on the diagonal
  • Toasted sesame oil, to serve

Directions

  1. On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the miso, garlic, ginger and oil. Cook, stirring constantly, until the miso sticks to the bottom of the pot and browns evenly, 3 to 4 minutes. Add the sake and 4 cups water, scraping up the browned bits. Add the pork and 1 teaspoon white pepper; stir, then distribute in an even layer.
  2. Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 27 minutes. When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  3. Using a large spoon, skim off and discard the fat from the surface. Select Normal/Medium Sauté and bring to a simmer. Add the cabbage and tofu, then cook, stirring gently, until the leaves are wilted and the stems are crisp-tender, 2 to 4 minutes. Press Cancel to turn off the pot. Stir in the soy sauce, then taste and season with salt and pepper. Serve sprinkled with the scallions and drizzled with sesame oil.

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Recipe by Courtney Hill for Milk Street

Chicken and Wild Rice Soup

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On Sundays, during the cooler months, The Hubs will make a pot of soup for our lunches during the week. They are often chosen by the healthy ingredients that make up the backbone of the soup. Here, baker Amanda Johnson uses leftover chicken or turkey and wild rice harvested nearby her North Dakota home to make this lovely chicken and rice soup.

Thyme, garlic, and the classic base of onions, carrots, and celery add aromatic depth. The Hubs went a step further and added a good portion of cremini mushrooms and added some dry vermouth. After it simmers, finish the soup with a drizzle of cream to add a touch of richness and sophistication.

Stored airtight in a cool area, wild rice has a nearly indefinite shelf life, so it’s a great pantry staple to keep on hand. In fact, it isn’t actually rice at all, but rather a semi-aquatic grass that grows naturally around the Great Lakes. Because it’s not starchy like true rice, the recipe includes a small amount of flour to thicken up the base. With its nutty flavor and hearty texture, wild rice adds interest here to the bite-sized bits of chicken and vegetables suspended in the soup’s creamy broth.

If you do not have leftover cooked chicken or turkey for this dish, use all of the meat from a 3-pound rotisserie chicken and cut it into bite-sized pieces. The chicken soup can be refrigerated for up to 2 days. Reheat gently before serving so as not to break the cream.

Chicken and Wild Rice Soup

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 3 celery ribs, cut into 1/2-inch pieces
  • 2 medium carrots, cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 1/2 tsp. finely chopped thyme, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 8 oz. wild rice, thoroughly rinsed and drained
  • 2 quarts chicken stock
  • 2 cups water
  • 4 cups roasted chicken or turkey, cut into bite-size pieces
  • 1 cup heavy cream
  • 6 Tbsp. unsalted butter, divided
  • 1 lb. cremini mushrooms, cleaned, trimmed, and sliced
  • 2 bay leaves, preferably fresh

Directions

  1. In a large saucepan or Dutch oven, melt 2 tablespoons of the butter over medium-high. Add the mushrooms and cook, stirring frequently until all of the liquid has evaporated and the mushrooms are beginning to brown. Remove them from the pan to a plate and set aside. Reduce the heat to medium.
  2. Add the remaining 4 tablespoons of butter to the pan. When melted, add the celery, carrots, onion, garlic, 1 1/2 teaspoons of thyme, and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
  3. Add the wild rice to the saucepan and gradually stir in the stock and water. Add the bay leaves. Bring to a boil, then simmer over moderately low heat, uncovered, stirring occasionally, until the vegetables are tender, about 40 minutes.
  4. Add the chicken and mushrooms and continue to simmer, uncovered, stirring occasionally until the wild rice is tender, about 20-25 minutes longer.
  5. Remove the pan from the stove. Stir in the cream, add the remaining 1 teaspoon of thyme, and season to taste with salt and pepper. Ladle the soup into bowls and serve.

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Recipe from Amanda Johnson for Food & Wine Magazine

Chicken En Cocotte

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With very little prep involved in this Chicken En Cocotte—or in a pot—and most of the cooking being hands-off, you should get this tasty recipe on your short list. You will not get crispy skin from this method, in fact it gets discarded, but you will end up with super-moist poultry meat. We oooohed and aaaahhhed all the way through dinner.

Cooking the chicken breast side down allows the delicate white meat to gently poach in the wine while the legs bake up above, a technique that helps equalize the cooking of the white meat (done at 160°F) and dark meat (done between 175°F to 180°F). Allowing the chicken to rest breast side up after prevents the white meat from overcooking.

The sauce was just amazing, we even spooned it over our side dish of Spanish Potatoes in Olive Oil, a perfect companion to the chicken because they both share several ingredients: white wine, garlic, onion and thyme.

NOTE: Don’t use a Dutch oven smaller than 7 quarts or a chicken larger than 4½ pounds. If the bird fits too snugly, there won’t be enough space for heat to circulate, hindering even cooking.

Chicken En Cocotte

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 5 Tbsp. salted butter, divided
  • 1 large yellow onion, cut into 8 wedges
  • 8 medium garlic cloves, peeled and halved
  • 1 1/2 cups dry white wine
  • 10 thyme sprigs
  • 1 4- to 4½-lb. whole chicken, wings tucked and legs tied
  • Kosher salt and ground black pepper
  • 3 Tbsp. lemon juice
  • 2 Tbsp. dijon mustard
  • 1/2 cup finely chopped fresh tarragon leaves

Directions

  1. Heat the oven to 400°F with a rack in the lower-middle position. In a large Dutch oven over medium, melt 1 tablespoon of the butter. When the foaming subsides, add the onion and garlic and cook until lightly browned, about 5 minutes. Pour in the wine and bring to a simmer. Lay the thyme sprigs on the onion mixture.
  2. Using paper towels, pat the chicken dry then season with salt and pepper. Set the chicken breast side down over the thyme and onions. Cover and bake until the thickest part of the breast reaches 160°F and the thighs reach 175°F to 180°F, 55 to 65 minutes. Using tongs inserted into the cavity of the chicken, carefully transfer it to a large baking dish, turning it breast side up. Let rest for at least 15 minutes.
  3. Meanwhile, remove and discard the thyme sprigs. Tilt the pot to pool the liquid to one side and use a wide spoon to skim and discard the fat. Bring to a simmer over medium and cook until thickened and reduced to about 1 cup (with solids), about 5 minutes. Off heat, whisk in the remaining 4 tablespoons butter, the lemon juice and mustard. Taste and season with salt and pepper.
  4. Remove the legs from the chicken by cutting through the hip joints. Remove and discard the skin from the legs, then separate the thighs from the drumsticks. Remove the breast meat from the bone, remove and discard the skin, then cut each crosswise into thin slices. Arrange the chicken on a platter. Transfer the sauce to a bowl, stir in the tarragon and serve with the chicken.

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Recipe from Milk Street

One-Pot Tortellini With Meat Sauce

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What a great weeknight meal! This no-chop, one-pot wonder comes together in 45 minutes with just a handful of pantry staples. Refrigerated or frozen tortellini plump in a meat sauce that’s brawny with hot or sweet Italian sausage and garlic. Top with a blanket of melted mozzarella, for more of a baked pasta result, and finish the dish with a grating of Parmesan.

Our frozen package of tortellini from Costco weighed in at one-and-a-half pounds instead of the 1 pound listed under ingredients, and we used it all. Sweet Italian sausage was our preference, although we added a 1/4 teaspoon of red pepper flakes and one teaspoon of dried oregano to punch up the flavor.

And the amount of shredded mozzarella was a tad over 4 ounces, but who doesn’t love more gooey cheese?!

One-Pot Tortellini With Meat Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 garlic cloves, peeled
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. tomato paste
  • 1 lb. hot or sweet Italian sausage, casings removed
  • 1 (28-oz.) can whole or crushed tomatoes
  • Salt and pepper
  • About 1 lb. fresh or frozen cheese tortellini (no need to thaw)
  • Finely grated Parmesan, for serving
  • ½ cup/4 oz. grated mozzarella

Directions

  1. Finely grate the garlic into a large Dutch oven or skillet. Add the olive oil and tomato paste and set over medium-high heat. When it sizzles, stir until the oil is a rusty red, 1 to 2 minutes. Add the sausage, breaking it into small pieces. Cook, stirring occasionally, until the sausage is starting to crisp, 8 to 10 minutes.
  2. Stir in the tomatoes. (If using whole tomatoes, break them up with your spoon.) Season with dried oregano, crushed red pepper flakes (optional), and salt and pepper. Scrape up the browned bits from the bottom of the pot. Simmer over medium until thickened, 10 to 15 minutes.
  3. Stir in the tortellini, cover and cook until tender, 7 to 10 minutes, stirring halfway through and scraping any that might be stuck to the bottom of the pot. If the sauce looks dry, add ¼ cup water (which was needed due to the fact we were cooking 50% more pasta).
  4. For the melted-cheese top like a baked pasta, heat the broiler with a rack in the upper third of the oven. Sprinkle the tortellini with the mozzarella. Broil until melted and browned in spots, 2 to 4 minutes.
  5. Season to taste with salt and pepper and serve topped with Parmesan.

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Recipe from Lidia Bastianich

Baked Mushroom Crostini

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In Italian, this appetizer is known as Crostini di Funghi al Forno. Our first time making this lovely dish was for a small dinner party. Everyone loved it, so a few days later when attending another dinner party, we were tasked with bringing an appetizer and made the same thing. No disappointments.

One of my favorite melting cheeses is fontina. Incredibly rich and creamy, the flavors of this cheese are sweet and pungent, unveiling tones of butter and roasted nuts as it lingers on your palate. Traditionally made from unpasteurized milk, the texture is semi-hard, smooth and adorned with small holes in the body.

Fontina is not just limited to Italy, there are versions of Danish and Swedish characterized by their waxed rinds and sweet savory flavor. A suitable substitute is Gruyère which produces a rich and creamy sauce similar to that of Fontina.

Baked Mushroom Crostini

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ¼ cup extra-virgin olive oil
  • 3 garlic cloves, crushed and peeled
  • 1 lb. mixed fresh mushrooms, sliced (cremini, button, shiitake, oyster, chanterelle)
  • 4 fresh sage leaves, chopped
  • ½ tsp. kosher salt
  • 2 Tbsp. chopped fresh Italian parsley
  • 8 slices country bread, very lightly toasted
  • 1 cup grated Italian fontina
  • ½ cup freshly grated Grana Padano

Direction

  1. Preheat the oven to 400 degrees.
  2. To a large skillet over medium-high heat, add 2 tablespoons of the olive oil. When the oil is hot, add the garlic cloves. Once the garlic is sizzling, add the mushrooms and sage, and cook, without stirring, until browned on one side, about 2 to 3 minutes. Stir, and brown the other side. Season with the salt, cover, and cook until tender, about 5 minutes. Uncover, remove the garlic, stir in the parsley, and set aside.
  3. On a baking sheet, brush the lightly toasted bread on both sides with the remaining 2 tablespoons olive oil. In a medium bowl, toss together the grated cheeses. Stir half of the cheese mixture into the mushrooms.
  4. Spread the mushroom mixture on the toasts, and sprinkle with the remaining grated-cheese mixture. Bake until the tops are browned and the cheese is bubbly, about 10 to 12 minutes. Serve hot.

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Recipe from Lidia Bastianich

Slow-Roasted Boneless Leg of Lamb

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For you seasoned lamb lovers and recent converts, this slow-roasted method delivers mild, flavorful meat with a tender texture and a perfectly rosy medium-rare hue all the way from edge to center, surrounded in a crisp layer of browned, crackly fat. Got your attention now?

Here, we are going with the classic combination of garlic, rosemary, lemon zest, and some shallots, which bring their milder allium sweetness to the mix. These aromatics are cooked down in olive oil, with a pinch of red pepper flakes for heat, and a few minced anchovy fillets (another classic lamb pairing). And don’t worry, those fillets won’t taste fishy in the final roast.

When applying a rub to the meat, it’s important to really work the salt deep into as many cracks and crevices as possible. Ideally, you want to let the mixture sit on the lamb for at least a day.

There’s a difference between edible and fantastic. That difference usually comes down to how crisp the fat is. After the lamb has rested for half an hour or so (which gives ample time for temperature differentials inside to even out), pop it back into a 500°F oven for about 15 minutes to fully crisp. The lamb fat crackles and those bits of garlic and shallot brown, lending a rich sweetness to the salty crust.

Your meat should be gloriously juicy, crispy on the outside, and because of its low, slow cooking, perfectly evenly cooked and extra-tender. Mmmm good!

Slow-Roasted Boneless Leg of Lamb

  • Servings: 8-10
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 3 medium cloves garlic minced (about 1 Tbsp.)
  • 1 medium shallot, minced (about 1/2 cup)
  • 6 anchovy filets, minced (about 1 1/2 Tbsp.)
  • 2 Tbsp. finely chopped fresh rosemary leaves
  • 1 Tbsp. finely grated lemon zest (from 1 lemon)
  • 1/2 tsp. red pepper flakes
  • 2 Tbsp. Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
  • Freshly ground black pepper
  • One 6- to 8-lbs. boneless leg of lamb, butterflied to even 1-inch thickness and trimmed of excess fat

Directions

  1. Adjust oven rack to lower-third position and preheat oven to 275°F. In a small saucepan set over medium heat, heat olive oil until shimmering, about 3 minutes. Add garlic, shallot, anchovies, rosemary, lemon zest, and red pepper flakes. Cook, stirring occasionally, until shallots and garlic are softened, 3 to 5 minutes. Transfer to a small heatproof  bowl. Stir in salt and pepper.
  2. Rub half of the mixture inside butterflied lamb leg. Roll leg and, using butcher’s twine, tie securely at 1-inch intervals. Rub remaining mixture over exterior of lamb. Cook immediately or let rest uncovered in the refrigerator for up to 12 hours for best flavor and texture.
  3. When ready to cook, place lamb, fat side up, on a wire rack set in a foil-lined rimmed baking sheet. Transfer to oven and roast until an instant-read thermometer inserted into thickest section of lamb registers 125°F to 130°F for medium-rare, or 130°F to 135°F for medium, 2 1/2  to 3 hours. Remove from oven and let rest, uncovered, for 40 minutes.
  4. While lamb is resting, increase oven temperature to 500°F. Return lamb to oven and roast until exterior is deep brown and crisp, about 15 minutes. Remove from oven and let rest 5 minutes. Remove twine with kitchen shears, transfer lamb to cutting board, slice into 1/4 inch slices, and serve.

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Recipe by J. Kenji López-Alt for Serious Eats

Coriander Braised Pork with Oregano and Feta

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Utterly delicious; wonderfully tender and rich, and easy to make as well. This simple, rustic braise is based on the pork stew called afelia from the Mediterranean island-country of Cyprus. The red wine, reduced to concentrate its flavor, lends depth, but the citrusy notes of ground coriander and a spoonful of lemon juice added at the end, balance the richness of the pork.

The oregano and parsley aren’t needed until it’s time to finish the sauce, so you can prep the herbs while the pork cooks. Serve the stew with crusty bread, simply prepared potatoes or a hearty grain such as bulgur, steamed rice or egg noodles would work nicely as well.

Don’t use coriander that has gone stale. This dish relies on the spice for its unique flavor, so it’s important to use coriander that is fresh and fragrant.

Coriander Braised Pork with Oregano and Feta

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil, plus more to serve
  • 1 medium yellow onion, halved and thinly sliced
  • 3 Tbsp. ground coriander
  • 1 cup dry red wine
  • 3 lbs. boneless pork shoulder, trimmed and cut into 1-inch chunks
  • Kosher salt and ground black pepper
  • 6 bay leaves
  • 1 Tbsp. cornstarch
  • 3 Tbsp. minced fresh oregano
  • 1 Tbsp. lemon juice
  • 2 oz. feta cheese, crumbled (½ cup)
  • ¼ cup finely chopped fresh flat-leaf parsley

Directions

  1. On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, about 7 minutes. Add the coriander and cook, stirring, until fragrant, about 1 minute.
  2. Add the wine and cook, stirring occasionally, until most of the moisture has evaporated, 2 to 3 minutes. Add the pork, 1 teaspoon salt, ½ teaspoon pepper and the bay; stir, then distribute in an even layer.
  3. Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  4. Using a slotted spoon, transfer the pork to a medium bowl. Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Remove and discard the bay leaves. Select More/High Sauté and bring to a boil. Cook, stirring occasionally, until the liquid is reduced to about 1 cup, about 10 minutes.
  5. In a small bowl, stir together the cornstarch and 2 tablespoons water, then stir into the pot. Cook, stirring constantly, until thickened, about 1 minute. Press Cancel to turn off the pot. Stir in the pork, oregano and lemon juice. Taste and season with salt and pepper. Transfer to a serving dish, sprinkle with feta and parsley, then drizzle with additional oil.

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Recipe from Milk Street’s cookbook “Fast and Slow”

Skillet Chicken with Tomatoes, Pancetta and Mozzarella

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Make dinner fun again. With a topping of tomato sauce and fresh mozzarella, it’s easy to think of this skillet dish as “pizza chicken.” It’s a tangy, milky, gooey, lovable meal that’s somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets. Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.

And at the very end, fresh bits of mozzarella get melted over everything. Imagine pizza toppings on a pan full of succulent, browned, bone-in chicken, with anchovies in the sauce for depth (it won’t taste fishy) and a crunchy pancetta garnish. As a final touch, add chunks of fresh mozzarella right at the end, broiling everything until the edges are singed ever so slightly and the cheese oozes in milky puddles.

“Those wonderfully distinct puddles are the reason for chunks of fresh mozzarella rather than grated, which would have melted into a more even blanket of cheese, but without the pockets of intensity. That said, if you’d rather use grated mozzarella, go right ahead. This is the kind of dish that welcomes variations. Add olives or capers instead of anchovies, substitute onion for garlic, swap rosemary for basil, or use all dark- or all white-meat pieces instead of a whole bird.”

Skillet Chicken with Tomatoes, Pancetta and Mozzarella

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3½ lbs. bone-in chicken pieces (or use a 3½ lb. chicken cut into 8 pieces)
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 1 Tbsp. extra-virgin olive oil
  • 5 oz. pancetta, diced
  • 3 garlic cloves, thinly sliced
  • 2 anchovy fillets
  • ¼ tsp. red pepper flakes
  • 1 (28-oz.) can whole plum tomatoes
  • 1 large basil sprig, plus more chopped basil for serving
  • 8 oz. bocconcini, halved (or use mozzarella cut into ¾-inch pieces)

Directions

  1. Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.
  2. In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.
  3. Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.
  4. Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.
  5. Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.
  6. Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.

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Recipe by Melissa Clark for NYTimes Cooking

Artichoke-Parmesan Soup

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This sublime soup combines the nutty flavor of artichokes and the richness of Parmesan. Although fresh artichokes are preferred many home cooks may not have the patience for turning artichoke bottoms. Frozen artichokes—usually sold in nine-ounce packages labeled artichoke hearts—are a worthy substitute. The wine here works its magic, adding just enough acid to lighten the soup. 

Homemade chicken stock adds oodles of flavor, so if you have some use it instead of the boxed or canned varieties. For a finishing touch, add a shower of shaved Parmesan, a swirl of good extra-virgin olive oil and serve with toasted brioche for dipping.

*If using frozen artichoke hearts, omit lemon and water and start at Step 2. The soup can be refrigerated overnight. Rewarm gently over moderately low heat.

Artichoke-Parmesan Soup

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • One 2-oz. chunk of Parmigiano-Reggiano cheese, shaved into strips with a vegetable peeler
  • 1 lemon, halved
  • 4 large globe artichokes (about 3 1/2 lbs.); OR 4 cups frozen artichoke hearts*, thawed
  • 1/4 cup extra-virgin olive oil
  • 2 medium shallots, minced
  • Sea salt
  • 1 cup white wine, preferably Chardonnay
  • 3 cups chicken stock or canned low-sodium broth
  • 1 Tbsp. unsalted butter

Directions

  1. If using fresh artichokes: Squeeze the lemon juice into a large bowl of cold water and add the lemon halves. Break off or cut the stem from the base of the artichokes. Using your hands, snap off the tough outer leaves near the base. Continue snapping off leaves until only the central cone of yellow leaves with pale green tips remain. Using a large sharp knife, trim the top cone of leaves to just below the green tips. Trip any tough, dark green areas from the base with a small knife. Cut the artichoke hearts in half. Using a small spoon or a melon baller, scrape out and discard the hairy chokes. Cut each half lengthwise into 4 even slices. Place the artichoke slices in the acidulated water.
  2. In a large nonreactive saucepan, combine 2 tablespoons of the oil with the shallots and a pinch of sea salt and cook over moderate heat, stirring often, until softened but not brown.
  3. Stir in the remaining 2 tablespoons oil. Drain and add the artichoke slices and cook until slightly softened, about 2 minutes. Pour the wine all over the artichokes, increase the heat to moderately high and simmer until almost evaporated, about 7 minutes.
  4. Add the chicken stock and reduce the heat. Cover and simmer gently until the flavors have mingled, about 20 minutes.
  5. Transfer the soup to a food mill with a fine disk and puree. Discard any fibrous artichoke pieces that remain in the food mill. Return the soup to the pan; you should have about 3 cups. If the soup is too thin, return it to the saucepan and boil until reduced and thickened.
  6. Just before serving, whisk the butter into the hot soup over moderate heat until melted and incorporated. Pour the soup into heated soup plates or bowls and scatter the cheese strips on top. Serve immediately.

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Recipe by Patricia Wells for Food & Wine

Stewed Lentils With Sausage

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For this one-pot preparation, sausage is fried in oil to brown and release a bit of fat. Next, the soffritto and tomatoes come together, lentils are added, then the dish simmers until the legumes are tender and the liquid is saucy and thick. Like most stews, this dish can be made a few days ahead and reheated when desired.  

While the recipe calls for hot or sweet Italian sausage, we used up some red pepper and provolone we had on hand. Most reviewers emphasized removing the casings on the sausage if they are in links, so that is noted that below.

Truly tasty, and then for even more flavor, we topped ours with some grated pecorino and a shake of red pepper flakes, which would be most welcome if not using hot Italian sausage.

Interesting tidbit. In Italy, lentils are traditionally eaten at midnight to bring luck in the coming year. Because lentils are round, resembling coins, they are believed to bring prosperity to those who eat them. We can run with that… although we ate much earlier than midnight…

NOTE: While the lentils do not need a presoak, a two-hour soak will cut the cooking time in half.

Stewed Lentils With Sausage

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 1 lb. large (sweet or hot) Italian sausages, casings removed; or bulk sausage
  • 2 garlic cloves, thinly sliced
  • 2 medium carrots, peeled and cut into ¼-inch dice
  • 2 celery stalks, cut into ¼-inch dice
  • 1 small yellow onion, cut into ¼-inch dice
  • 1 Tbsp. tomato paste
  • Kosher salt and black pepper
  • 3 cups vegetable stock
  • 1 (15-oz.) can tomato purée; or 1 3/4 cup passatta
  • 2 cups dried brown lentils (about 14 oz.), rinsed and picked over
  • 2 dried bay leaves
  • Red pepper flakes, optional
  • ½ cup finely grated Pecorino Romano cheese, for garnish

Directions

  1. In a large heavy pot or Dutch oven, heat oil over medium. Break the sausages into 1-inch pieces and add to the pot. Allow the chunks to sear and brown on all sides for 3 to 4 minutes, occasionally smashing with a wooden spoon to break into smaller pieces. Leaving the oil and brown bits behind, transfer the sausages to a dish layered with paper towel to soak up excess oil.
  2. Add the garlic, carrots, celery and onion to the pot and allow to cook for 5 minutes, stirring occasionally, until vegetables have softened and onion is translucent; add salt to taste.
  3. Stir in the tomato paste until the vegetables are coated, then stir in the vegetable stock, tomato purée and lentils. Add the sausages and bay leaves; bring to a boil, then reduce to a simmer.
  4. Cover the pot and simmer gently for 45 to 50 minutes (ours took 60 min.), stirring occasionally to ensure the lentils are not sticking to the bottom. The final dish should be thick and lentils will have a bit of a bite. Discard bay leaves. Season to taste with salt and pepper; garnish each serving with cheese.

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Recipe by Anna Francese Gass for NYTimes Cooking

Double Pepper Diavolo With Shrimp

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A great weeknight alternative, this pasta and seafood dinner incorporates a twist to the typical red tomato sauce. According to the Bon Appétit article where we found this dish, it’s hard to pinpoint exactly why Italian American red sauce restaurants are almost universally comforting.

Maybe it’s the checkered tablecloths (although I doubt it) and the heaping platters of food. Or, perhaps, the reassuring familiarity of the menu. From penne alla vodka to spaghetti and meatballs, it’s like seeing old friends. Fra diavolo (one of my faves) is a stalwart among the classics, adorned with pink claws of lobster or shrimp or a jumble of mixed seafood.

Fans will appreciate it for the lick of heat from crushed red pepper flakes, a high point in an otherwise simple tomato sauce. Here, however, the usual canned tomatoes are replaced with jarred roasted red peppers, a subtle but effective change that imparts a smokier, sweeter allure to the dish that plays off the sweetness of the shrimp. Look for smaller shrimp so every mouthful of pasta contains a bite. (Unable to source unfrozen small shrimp while grocery shopping, I resorted to the large shrimp on sale.)

Not an anchovy fan? Me neither, but The Hubs loves them. Yes, 10 anchovies seems a bit extreme to me, so I had reservations. However, they break down completely and meld into the sauce and add the extra depth of flavor. If I didn’t know they were in the dish, I would never have guessed.

As a final flourish with the chopped fresh parsley, we sprinkled on a bit of grated Parm. Complete the meal with a side salad.

Double Pepper Diavolo With Shrimp

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. deveined small shrimp, fresh or frozen
  • 3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
  • 1 12-oz. jar roasted red peppers, drained
  • 12 oz. bucatini or other long-strand pasta
  • ¼ cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 8 garlic cloves, coarsely chopped
  • 10 oil-packed anchovy fillets
  • ¼ cup double-concentrated tomato paste
  • 1 cup dry white wine
  • 1½ tsp. crushed red pepper flakes
  • 1 tsp. sugar
  • 2 Tbsp. unsalted butter, cut into ½” pieces
  • Chopped parsley (for serving)

Directions

  1. If using frozen shrimp: Remove 1 pound frozen peeled, deveined small shrimp from bag and place in a large bowl. Pour in cool water to cover and let sit until mostly thawed, about 15 minutes. Drain and pat dry. Return to bowl, add 2 teaspoon Diamond Crystal or 1 teaspoon Morton kosher salt, and toss to coat. Fresh shrimp can be patted dry and placed in bowl with salt. Set aside.
  2. Meanwhile, blend one 12-ounce jar roasted red peppers, drained, in a blender until smooth. Set aside.
  3. Cook 12 ounce bucatini or other long-strand pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 1½ cups pasta cooking liquid.
  4. Heat ¼ cup extra-virgin olive oil in a large heavy pot over medium-high. Cook 1 medium onion, finely chopped, 8 garlic cloves, coarsely chopped, 10 oil-packed anchovy fillets, and 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt, stirring often, until onion is softened and anchovies are dissolved, 5–7 minutes. Add ¼ cup double-concentrated tomato paste and cook, stirring often, until darkened slightly, about 4 minutes.
  5. Add 1 cup dry white wine, 1½ teaspoon crushed red pepper flakes, and 1 teaspoon sugar; cook, stirring and scraping bottom and sides of pan, until wine is reduced by half, about 4 minutes.
  6. Pour reserved red pepper purée into pot. Pour 1 cup pasta cooking liquid into blender and swish around to get every last bit of purée; pour into pot. Add 2 tablespoons unsalted butter, cut into ½” pieces, pasta, and reserved shrimp and cook, stirring often and adding up to ½ cup pasta cooking liquid a little at a time if needed, until shrimp are cooked through and pasta is coated in sauce, about 5 minutes. Taste and season with more salt if needed.
  7. Divide among plates; top with chopped parsley.

http://www.lynnandruss.com

Recipe by Shilpa Uskokovic for Bon Appétit Magazine

Spicy Black Bean, Twice-Cooked Potatoes

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Admittedly, we have never stir-fried potatoes before. So our first foray was this vegetarian/vegan dish based on a favorite Chinese dish called “Twice-Cooked Pork”. In lieu of meat, this dish features potatoes roasted in the oven and then stir-fried with a spicy black sauce. You can adjust the heat to cater to your own preferences.

When the potatoes come out of the oven after 30 minutes or so, they are fabulous to eat as they are, without the additional ingredients and stir-frying. So if you have a picky eater, push a small portion aside for them (reheat briefly in microwave if necessary).

Spicy Black Bean, Twice-Cooked Potatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4-5 medium Yukon gold potatoes; scrubbed and cut into bite-sized chunks
  • 1 Tbsp. salt
  • 1/4 tsp. white pepper
  • 1/4 tsp. five-spice powder
  • Neutral oil
  • 4 cloves garlic (smashed and coarsely chopped)
  • 1-6 dried red chilies, chopped and de-seeded; depending on your tolerance for heat
  • 2 Tbsp. fermented black beans; soaked in hot water for 15 minutes; do not discard water
  • 1 Tbsp. Shaoxing wine
  • 1 tsp. light soy sauce
  • 1 tsp. dark soy sauce
  • ½ tsp. sesame oil
  • 2 Tbsp. black bean soaking water
  • 1 cup leeks; sliced on the diagonal into thin strips

Directions

  1. Preheat the oven to 375 degrees F, and spread the potatoes on a parchment-lined baking sheet. Toss with salt to taste, white pepper, and five-spice powder. Drizzle with olive oil and roast for about 30 minutes, or until fork tender. (Ours took 10 minutes longer.)
  2. Once the potatoes are done roasting, heat a couple tablespoons of oil in a wok over medium heat. Add the garlic, chili, and black beans. Cook for 30 seconds, and be careful not to burn the ingredients.
  3. Turn heat to high and add the sliced leeks. Stir-fry for 2 minutes.
  4. Add the wine, soy sauces, sesame oil, and water. Stir everything together and add the roasted potatoes. Stir-fry for another 2 minutes. Serve immediately.

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Adapted from a recipe by Judy Leung in The Woks of Life

Peruvian Arroz con Pollo (Rice with Chicken)

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Arroz con pollo is classic comfort food throughout Latin America. A staple in many Latin American kitchens, arroz con pollo combines inexpensive ingredients—chicken, rice, and spices—in a filling one-pot meal.

To make this Cook’s Illustrated version, choose moist chicken thighs, which are browned in a Dutch oven to build flavor and render fat. Use a food processor to transform onion, cilantro, Cubanelle pepper, garlic, and cumin into a flavorful sofrito that serves as the backbone for the dish. Medium-grain rice to long- and short-grain varieties are preferred because it gives the dish a creamy, cohesive texture. Sazón seasoning does double duty here, adding both savory flavor and vibrant color.

A staple of many cuisines, including Puerto Rican, Dominican and Mexican cooking, sazón is a blend of spices, and when translated from Spanish, it means simply “seasoning.” It can be found with the other Latin American foods in most supermarkets. It was easily sourced at our local supermarket, but if you can’t find sazón, a decent substitute would be smoked paprika.

All of the ingredients in sazón will add a warm, earthy taste to your dish, but the main reason you use sazón is to give your dish a pop of orange color. You can use sazón in a myriad of applications since it plays well with acidic foods and dishes such as in a vibrant tomato dish, as a seasoning on French fries and popcorn, and as a dry rub for pork belly.

If necessary, substitute 3/4 cup of chopped green bell pepper for the Cubanelle pepper. Allow the rice to rest for the full 15 minutes before lifting the lid to check it. Long-grain rice may be substituted for medium-grain, but the rice will be slightly less creamy. 

These photos were taken when beta testing the recipe for America’s Test Kitchen. Once revised and published six months later, the ingredients and instructions were altered and those revisions are reflected in the recipe below.

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 cup fresh cilantro leaves, and stems, chopped
  • 1 onion, chopped (1 cup)
  • 1 Cubanelle pepper, stemmed, seeded, and chopped (3/4 cup)
  • 5 garlic cloves, chopped coarse
  • 1 tsp. ground cumin
  • ½ cup mayonnaise
  • 3 ½ Tbsp. lemon juice, (2 lemons), plus lemon wedges for serving
  • Salt and pepper
  • 6 (5- to 7-oz.) bone in chicken thighs, trimmed
  • 1 Tbsp. vegetable oil
  • 2 cups medium-grain rice, rinsed
  • 1 Tbsp. Goya Sazón with Coriander and Annatto; OR smoked paprika
  • 2 ½ cups chicken broth
  • ¼ cup pimento-stuffed green olives, halved
  • 2 Tbsp. capers, rinsed
  • 2 bay leaves
  • ½ cup frozen peas, thawed (optional)

Directions

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Process cilantro, 1/2 cup onion, Cubanelle, garlic, and cumin in food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer sofrito to bowl.
  2. Process mayonnaise, 1 1/2 tablespoons lemon juice, 1/8 teaspoon salt, and 2 tablespoons sofrito in now-empty processor until almost smooth, about 30 seconds. Transfer mayonnaise-herb sauce to small bowl, cover, and refrigerate until ready to serve.
  3. Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Heat oil in Dutch oven over medium heat until shimmering. Add chicken to pot skin side down and cook without moving it until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes longer. Transfer chicken to plate; discard skin.
  4. Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. Add remaining 1/2 cup onion and cook until softened, 3 to 5 minutes. Stir in rice and Sazón and cook until edges of rice begin to turn translucent, about 2 minutes.
  5. Stir in broth, olives, capers, bay leaves, remaining sofrito, remaining 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, scraping up any browned bits. Nestle chicken into pot along with any accumulated juices and bring to vigorous simmer. Cover, transfer to oven, and bake for 20 minutes.
  6. Transfer pot to wire rack and let stand, covered, for 15 minutes. Fluff rice with fork and stir in peas, if using. Discard bay leaves. Serve with mayonnaise-herb sauce and lemon wedges.

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Recipe from Cook’s Illustrated

Braised Shallot Confit

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Braised shallots are one of those things that every resourceful cook should know about. When braised in a bit of red wine, Cognac and fresh thyme, shallots turn unbelievably sweet and jammy—wonderful served alongside roast chicken or a juicy grilled steak.

We loved, loved, loved this dish! In fact, you may want to make extra to spread onto bruschetta and top with a little goat cheese. Or try them tucked into a sliced turkey sandwich on chewy country bread.

Look for shallots that are all about the same size—preferably medium sized 1 to 1 1/2 inch across—so they will braise evenly. One word of caution, when adding the cognac, be prepared for a flare up…

Screenshot

The shallots can be made ahead and kept, covered, at room temperature for several hours, or refrigerated for a few days.

Braised Shallot Confit

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3/4 lb. shallots
  • 1 1/2 Tbsp. unsalted butter
  • Coarse salt and freshly ground pepper
  • 2 Tbsp. Cognac, or other brandy.
  • 1/2 cup dry red wine
  • 1 1/2 tsp. chopped fresh thyme.
Screenshot

Directions

  1. Trimming the shallots: Peel the shallots and trim off any bits of the root end that remain. Divide and large shallots in two—the halves should fall apart naturally, but you may need to peel off the first layer of shallot to serparate them.
  2. Browning and flaming the shallots. Melt the butter in a medium skillet over medium-high heat. Add the shallots, season with salt and pepper, and toss to coat. Sauté, tossing frequently, until the shallots are brown in spotsand you can smell the aromaof cooking onions, about 5 minutes.
  3. Add the Cognac: If you are cooking over a gas stove, carefully tilt the pan and let the flame ignite the Cognac. On electric, hold a match to the pan to light the cognac. Stand backas the flame flares up, then swirl the panaround and let the flameburn down. Simmeruntil there is onlya glaze lefton the bottom of the oan.
  4. The braise. Add the wine and one teaspoon of thymeand bring to a simmer, then reduce heat to medium-low and cover the pan. Simmer until the shallots are completely soft and falling apart, about 40 to 45 minutes.After the first 15 minutes, check to make sure that the pan is not dry, ad a few tablespoons of water if necessary.Check again 2 or 3 times as the shalloys braise.
  5. The Finish: When the shallots are done, remove the lid and, over medium heat, boil down any liquid, shaking and stirring a few times, until a glaze forms on the shallots. Add the remaining 1/2 teaspoon thyme, gently stir (expect some of the shallots to fall apart a bit). Taste for salt and pepper; serve warm or a room temperature

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Recipe by Molly Stevens in “All About Braising”

Honey-Miso Salmon and Broccolini Traybake

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Here is a wonderful fish and veggie dish from Milk Street. Miso, soy sauce and honey make a savory-sweet, umami-rich marinade for meaty, fat-rich salmon. Some of the mixture is set aside and combined with orange juice and zest, creating a savory-sweet sauce for drizzling over the finished dish.

While the fish marinates, the broccolini gets a head start on roasting. Then once the quick-cooking salmon is added, the traybake is nearly done. Serve with steamed rice if desired (we didn’t), and perhaps a leafy green salad alongside (we did).

Traybakes are a wonderful weeknight option because you are using only one pan in the cooking process and they tend to be quick. But let’s talk about the broccolini. In the end, ours was over-charred, and that is even after removing it from the sheet pan before the salmon was finished.

The directions indicate to cook the broccolini spears in a 425°F oven for 15 minutes before turning and adding the salmon. Well, it was perfectly cooked at that point, so we should have removed it to a plate and covered it with foil until the salmon was ready, but against our better judgement, we let the broccolini cook longer.

After about 8 minutes of cooking the traybake, we yanked the over-charred broccolini and let the salmon cook longer. Instead of four pieces, we cut our fillet in half which added to a bit of time to come to temperature. Word to the wise, if your broccolini stems are on the narrow side, perhaps only cook them about 5-8 minutes before adding the salmon.

Honey-Miso Salmon and Broccolini Traybake

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. white OR red miso
  • 2 Tbsp. soy sauce
  • 2 Tbsp. honey
  • 3 Tbsp. neutral oil, divided
  • 4 6-oz. center-cut salmon fillets (1 to 1¼ inches thick), patted dry
  • 1 Tbsp. grated orange zest, plus 2 tablespoons orange juice
  • 1 lb. broccolini, trimmed OR broccoli crowns, cut into 1-inch florets
  • Kosher salt and ground black pepper

Directions

  1. Heat the oven to 425°F with a rack in the middle position. In a small bowl, whisk together the miso, soy sauce, honey and 1 tablespoon oil. Transfer half of the mixture to a wide, shallow dish; add the salmon skin-side up and set aside. Stir the orange zest and juice into the mixture remaining in the bowl; set aside.
  2. On a rimmed baking sheet, toss the Broccolini with the remaining 2 tablespoons oil and ½ teaspoon each salt and pepper. Distribute in an even layer, then roast until beginning to brown at the edges, about 15 minutes.
  3. Remove the baking sheet from the oven. Using a wide metal spatula, scrape up and flip the Broccolini, pushing it to the edges. Add the salmon, skin-side down, to the center of the baking sheet. Roast until the fish flakes easily and the Broccolini is lightly charred and tender-crisp, 7 to 10 minutes. Transfer to a platter and drizzle with the miso-orange sauce.
  4. Optional garnish: Toasted sesame oil OR toasted sesame seeds OR sliced scallions OR red pepper flakes OR a combination

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Recipe from Malcom Jackson for Milk Street