Obsessed with this Chicken and Green Bean Stir-Fry

All summer long we’ve enjoyed a pretty substantial haul of green beans from our garden. Using them in a variety of ways (including giving them away), one of my faves is this Chicken and Green Bean Stir-Fry recipe that highlights the veggie, instead of relegating it to a back seat. With relatively few main ingredients, and a handful of flavoring elements, this dinner comes together in no time.

Did you know green beans don’t count in the “beans and peas” category in the Dietary Guidelines for Americans? In fact, the difference between a legume and a bean is that a legume is a class of vegetables that includes beans. Although beans are always legumes, not all legumes are beans. Confusing? Who really cares, unless of course you have some dietary restriction that prohibits you from eating them…

Now back to the recipe… Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing. It’s pretty easy to find at Asian markets, but don’t confuse it with rice vinegar! If you see bottles labeled “rice cooking wine” without the Shaoxing designation, they will work too. While you can substitute dry sherry, keep in mind, nothing else achieves quite the same flavor.



When making a stir-fry, it’s essential that you prep everything ahead of time because once you start cooking, there’s precious little time to do anything but flip the spatula around. And it’s always a good idea to have your vent system going full blast as a stir-fry emits a lot of smoke. (When we first moved into this house, we didn’t have a good hooded vent system over the stovetop and we use to set off the fire alarm every time we stir-fried!)

If the slices of ginger are too large for your taste, go ahead and chop them down to your preference—we happen to like the larger discs. For the garni, I used both chopped roasted cashews and some scallion greens that I saved and sliced into thin rounds just for that purpose.

Oh, and the stir-fry makes for fabulous leftovers the next day if you happen to have any remaining…


Chicken and Green Bean Stir-Fry

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1.75 lb. boneless, skinless chicken thighs or breasts, thinly sliced across the grain into bite-size strips
  • 1 Tbsp. cornstarch, (more for a slurry if necessary)
  • ½ tsp. crushed red pepper flakes, (more if desired)
  • Kosher salt
  • 4 Tbsp. soy sauce, divided
  • 3 Tbsp. seasoned rice vinegar
  • 3 Tbsp. Shaoxing wine (Chinese rice wine) or dry sherry
  • 3 Tbsp. vegetable oil, divided
  • 8 scallions, ends trimmed, cut into 1-inch pieces on the diagonal
  • 1 2-inch piece fresh ginger, peeled, thinly sliced crosswise
  • 12 oz. green beans, trimmed, halved crosswise (about 4 cups)
  • Steamed white rice, chopped toasted cashews or peanuts, sesame seeds, and/or thinly sliced fresh chiles (for serving; optional)
  • 2 cups cooked jasmine rice, made according to package directions, preferably with homemade chicken stock


  1. Make steamed rice according to package directions but use chicken stock (preferably homemade) in place of water.
  2. Toss chicken, cornstarch, red pepper flakes, a pinch of salt, and 1½ Tbsp. soy sauce in a medium bowl.
  3. Stir vinegar, wine, and remaining 2½ Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).
  4. Heat 1 Tbsp. oil in a large wok over high heat. When oil is shimmering and slides quickly around the surface of the pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes.
  5. Add green beans, another 1 Tbsp. of oil and a pinch of salt and cook, tossing often, until green beans are crisp-tender, about 4-5 minutes. Transfer green bean mixture to a medium bowl.
  6. Heat remaining 1 Tbsp. oil in same wok over high. When oil is shimmering again, add chicken mixture and arrange slices in a single layer in skillet. Cook, undisturbed, until chicken is browned and caramelized on first side, about 1-2 minutes.
  7. Toss and continue to cook until meat is no longer pink and cooked through, about a minute or two longer.
  8. Pour in wine mixture and green bean mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. (If sauce hasn’t thickened, make a small amount of corn starch slurry and stir in.) Remove from heat and taste, then season with more salt, if desired.
  9. Divide steamed rice among plates, serve stir-fry over rice, and sprinkle with desired toppings.


Roughly adapted from a recipe by Claire Saffitz from bon appétit


Loaded Nachos, Harboring a Hankering

Nachos are a quintessential party food for Superbowl Sunday—although one could probably give equal billing to hot wings and chili—but, to stay on point… Of course, this unofficial American holiday only happens once annually, but this party favorite can be served anytime of year for any number of reasons, or just because you are harboring a hankering! How about during this Sunday’s football game?


Layering is the key to loaded nacho perfection. Although I must confess I couldn’t get on board with cooking the lettuce and avocado in the layers. So these ingredients went on top AFTER the nachos were cooked. (Many of the reviewers agreed with my stance on this issue.) And the tomatoes, which were supposed to be only a topping, were assimilated into all layers. The directions below are as written in the NYTimes, but it’s up to you how to assemble the goodies.

It seemed strange to add sliced radishes, but Russ assured me that they are traditional in Mexican cooking. Since bacon doesn’t sit well with me, we eliminated it (heresy to some!) and sautéed the onion in olive oil instead. And we like the color and taste of black olives, so slices of those were incorporated into the layers. Finally, our pantry produced dried ancho chiles—but no powder—so we ground up two anchos in a mini-blender to make the powder.

Nothing less than loaded nachos will do — the cheese and chips accompanied by a fragrant meat sauce, the fire of jalapeños, the chill and silkiness of sour cream, the tart excellence of a good tomato, decent shredded lettuce, thin-sliced radishes. Here is avocado; there, the awesome funk of chopped cilantro…
~Sam Sifton, NYTimes food author

Did we like them? Mucho grande! But despite a valiant attempt we could not finish them, even though it was our main meal of the day.

Prepping the ingredients.

Starting to brown the meat and onions.

Combining all of the spices to add to the cooked meat.

The meat mixture getting happy mixing with the spice combination.

Loaded Nachos

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • ¼ pound slab or thick-cut bacon, diced (optional)
  • 1 medium yellow onion, peeled and diced
  • 1 ½ pounds ground beef, like chuck or sirloin
  • 3 cloves garlic, peeled and minced
  • 2 tablespoons ancho chile powder
  • 1 tablespoon ground cumin
  • 2 teaspoons kosher salt
  • 2 teaspoons smoked paprika, hot or mild
  • 1 ½ teaspoons black pepper
  • 1 teaspoon light brown sugar
  • 1 teaspoon cornstarch
  • ½ teaspoon red pepper flakes
  • ½ to ⅔ cup chicken stock, homemade or low-sodium, or water
  • 1 12- to-16-ounce bag corn tortilla chips
  • ½ head iceberg or romaine lettuce, shredded
  • ½ cup pickled jalapeños
  • 2 avocados, pitted and sliced
  • 2 cups shredded Monterey Jack cheese
  • 1 ½ cups shredded sharp Cheddar cheese
  • ½ cup crumbled Cotija cheese
  • 3 radishes, cleaned and thinly sliced
  • 2 cups cherry tomatoes, sliced into quarters
  • ½ cup sour cream
  • ½ cup roughly chopped cilantro leaves
  • 2 limes, cut into eighths, for garnish
  • Hot sauce, if desired

Assembling layer one on a rimmed baking sheet.

All three layers are now complete.

The nachos fresh out of the oven before the toppings are added.

Toppings included fresh avocado, shredded lettuce, cilantro, dollops of sour cream, and thinly sliced radishes.


  1. Heat oven to 400 degrees. Put a large sauté pan with high sides over medium-high heat and add the bacon. Cook, stirring occasionally, until the fat has rendered and the pieces are crisp, about 5 to 7 minutes, then remove the bacon and set aside.
  2. Add the onions to the bacon fat and sauté, stirring occasionally, until they have softened and started to go brown around the edges, about 3 to 5 minutes. Add the ground beef and garlic and cook, breaking up the meat with a spoon, until browned, about 5 minutes.
  3. Add the chile powder, cumin, salt, paprika, black pepper, sugar, cornstarch and red pepper flakes and stir to combine and toast the spices. Add enough chicken stock or water to loosen the mixture, and allow it to simmer, uncovered, until the sauce is slightly thickened, about 5 to 6 minutes. (Add a little more stock or water if mixture is too thick.)
  4. Assemble the nachos on a half sheet pan: Put a layer of tortilla chips on the pan and cover with about 1/3 of the meat sauce, then add 1/3 of the jalapeños, about 1/3 of the lettuce, some avocado slices (or add these last two ingredients after cooking) and a handful of the Monterey Jack and Cheddar cheeses.
  5. Top with more tortilla chips, more meat sauce, more lettuce, jalapeños, avocado and cheese, then make a final layer of chips, meat, bacon, jalapeños, avocado and cheese. Top with crumbled Cotija cheese and slide the sheet pan into the oven to bake until the cheeses have melted through, about 10 to 12 minutes.
  6. Top cooked nachos with the sliced radishes and tomatoes, and dot the tray with teaspoons of sour cream. Scatter the cilantro over the top and serve, accompanied by limes and hot sauce.


Something tells me we won’t be waiting around for the next Superbowl before we make these bad boys again!

Portuguese Pica Pau

Pica pau (which translates as “woodpecker” in Portuguese), is a dish eaten with toothpicks and served as an appetizer or small plate with crusty bread and cold beer as accompaniments. This version of Portuguese-Style Beef with Pickled Onions and Olives uses strip steaks because of their meaty flavor and tender texture and they’re served on a bed of vinegar-marinated red onions and olives to balance the beef’s richness—as such, it’s more of an entrée.

Oddly, pickled cauliflower and carrots are often, but not always, included. And believe me, I think it would be overkill. We served ours over plain, steamed cauliflower because there were so many bold flavors already. Based on that thinking, we also did not make the Piri-Piri oil (recipe below).


Plus I believe our jalapeño was actually a habañero in disguise as it was sooo hot! We often tend to consume both types of chilis, but this rather large jalapeño’s heat took us by surprise. A word to the wise, you may want to seed (added that to the directions) and devein the chili before slicing it into rounds to temper down some of that heat.


In Step 4, I did not wipe out the pan, why get rid of those flavor-packed browned bits?? The wine in Step 5 will deglaze the pan and incorporate those luscious bits. Speaking of the wine, when measuring during prep, toss in the bay leaves to draw out some of that earthy goodness.

Portuguese-Style Beef with Pickled Onion and Olives

  • Servings: 4
  • Difficulty: easy
  • Print


  • Kosher salt and ground black pepper
  • 2 12- to 14-ounce beef strip steaks, each about 1 inch thick, trimmed of fat and gristle, patted dry
  • 1 small red onion, halved and thinly sliced
  • 1 cup pitted kalamata olives, roughly chopped
  • ¼ cup (good) sherry vinegar
  • 2 Tbsp. extra-virgin olive oil, divided
  • 6 medium garlic cloves, finely grated (I used a garlic press)
  • 1 jalapeño chili, stemmed, seeded, and sliced into thin rounds
  • ¾ cup dry white wine
  • 5 bay leaves
  • 2 Tbsp. salted butter, cut into 2 pieces and chilled
  • ¼ cup finely chopped fresh flat-leaf parsley
  • Piri-piri oil, to serve (optional)


  1. In a small bowl, stir together 2 teaspoons each salt and pepper. Season both sides of each steak with the mixture, rubbing it into the meat. Set aside.
  2. In a medium bowl, stir together the onion, olives, vinegar and 1 teaspoon each salt and pepper. Let the steaks and onion mixture stand for 30 minutes, stirring the onion mixture once halfway through.
  3. In a nonstick 10-inch skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add the steaks and cook without disturbing until well browned on the bottoms, 4 to 5 minutes. Flip and cook until well browned on the second sides and the centers reach 120°F (for medium-rare), another 4 to 5 minutes. Transfer to a large plate.

  4. Pour off and discard the fat from the skillet, then wipe out the pan. (I did not wipe the pan as I wanted to incorporate the browned bits, plus there was very little discernable fat.) Set over medium-high and add the remaining 1 tablespoon oil, the garlic and chili. Cook, stirring, until fragrant, about 30 seconds.
  5. Add the wine and bay, then bring to a simmer over medium-high. Cook, stirring occasionally, until the liquid is reduced to about 3 tablespoons, 2 to 4 minutes. Off heat, stir in the butter until melted.
  6. Transfer the steaks to a cutting board. Cut each steak lengthwise into 4 strips, then cut each strip crosswise into ½-inch pieces.
  7. Return the meat and any accumulated juices to the skillet. Add the parsley and toss to combine. Taste and season with salt and pepper.
  8. Drain off and discard the liquid from the onion mixture and transfer to a platter. Pour the steak mixture over the onions, then drizzle with piri-piri oil, if using. Discard bay leaves.

Piri-Piri Oil

Milk Street’s offers this version of the spicy, herbal piri-piri oil, a condiment on nearly every restaurant table in Lisbon. Instead of hard-to-find piri-piri chilies, use árbol chilies. To get the right heat level and color, coarsely grind half of them and simply break the rest by hand. Store the oil in a tightly sealed container for up to one month. If you like, the recipe can be halved. If you can’t find árbol, substitute with 2 teaspoons red pepper flakes and 2 teaspoons sweet paprika.


  • 1 cup árbol chilies, stemmed and broken in half
  • 2 cups sunflower oil
  • 4 medium garlic cloves, smashed and peeled
  • 8 bay leaves, broken into small pieces
  • 1 rosemary sprig
  • 2 tsp. dried oregano


  1. Place half of the chilies in a spice grinder and pulse until coarsely ground, about 10 pulses.
  2. In a small saucepan, combine the ground chilies and the remaining halved chilies. Add the oil, garlic, bay and rosemary. Heat over low, stirring occasionally, until the mixture registers 275°F, 5 to 7 minutes.
  3. Off heat, stir in the oregano. Cool to room temperature. Pour the mixture through a fine mesh strainer set over a bowl, then transfer to a clean jar and seal tightly.


Recipes adapted from Diane Unger of 177MilkStreet.com


No Meat, No Problem

Tofu and Summer Veg Curry is a perfect way to savor some summer vegetables and transport them to bright and cozy comfort. This quick vegetarian curry from Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks, is a great way to use a bounty of eggplant, summer squash and green beans.

Maddeningly, the supermarket was not carrying Japanese eggplant at the time I went food shopping, so I used Italian, which still had a great finish. I was rather surprised at the low amount of moisture in the dish, considering that the recipe didn’t call for sweating the zucchini and eggplant beforehand—which saved a lot of time.

A third-cup of red curry paste may seem like overload, but the dish was not very spicy in our humble opinion. If anything, The Hubster and I both thought it could have been MORE spicy. You can eat it as is, but we agreed that it definitely needed to be ladled over some sort of noodle or rice—in our case, it was rice noodles.

FYI—I eliminated the 1/2 cup water to form a richer broth. If you want it back in, it was in Step 5 with the coconut milk.


Tofu and Summer Veg Curry

  • Servings: 4
  • Difficulty: easy
  • Print


  • 4 Tbsp. virgin coconut oil or extra-virgin olive oil, divided
  • 1 14-oz. package firm or extra-firm tofu, patted dry, cut into ½” cubes
  • Kosher salt
  • 2 medium onions, coarsely chopped
  • ⅓ cup red curry paste
  • 2 large zucchini, cut into ½” pieces
  • 1 large or 2 small Japanese eggplant, cut into ½” pieces
  • 8 oz. green beans, trimmed, cut into 1″ pieces
  • 1 13.5-oz. can unsweetened coconut milk
  • Lime wedges, cilantro leaves with tender stems, and coarsely chopped salted, roasted peanuts (for garnish)
  • Rice noodles


  1. Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt.
  2. Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes.
  3. Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes.
  4. Add zucchini, eggplant, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5–7 minutes.
  5. Pour in coconut milk and bring to a simmer.
  6. Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.
  7. Meanwhile, make rice noodles according to package directions.
  8. Divide rice noodles among bowls, ladle curry over noodles, and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.IMG_4602


Rum-Glazed Pork Skewers with Coconut Rice, Yah Mon

There was a period of about 10-12 years that we annually visited some Caribbean island, or the Riviera Maya, during the long Winter months to ease that bleak period of time between the holidays and the start of Spring. And those fond memories include some of the best food. The flavors in this Rum-Glazed Pork Skewers with Coconut Rice recipe remind me of those blissful days.

Here, a Caribbean-accented spice rub and glaze boost the flavor of quick-cooking pork tenderloin pieces which are quickly grilled with fresh bell pepper and red onion. Rice cooked with coconut milk and a sprinkle of lime zest add to the tropical feel of the dish.

To amp up the nutrients and provide an additional splash of color, we served ours with a side of rainbow chard sautéed in olive oil and roasted garlic. Go ahead, dive into the Caribbean flavors…


Rum-Glazed Pork Skewers with Coconut Rice

  • Servings: 4
  • Difficulty: easy
  • Print


  • 3 Tbs. unsalted butter
  • 1 Tbs. minced fresh ginger
  • 1 cup jasmine rice
  • 3/4 cup well-shaken unsweetened coconut milk
  • Kosher salt
  • 1/3 cup dark rum
  • 3 Tbs. packed dark brown sugar
  • 2 medium limes, finely grated to yield 1 tsp. zest and squeezed to yield 1/4 cup juice
  • 2 Tbs. vegetable oil; more for grill grates
  • 1 tsp. ground allspice
  • 1/8 tsp. ground cayenne
  • Freshly ground black pepper
  • 1 1- to 1-1/4-lb. pork tenderloin, cut into 1-inch cubes
  • 1 medium red bell pepper, cut into 1-inch squares
  • 1 red onion, cut into 1-inch pieces
  • Lime wedges for serving (optional)


  1. Melt 1 Tbs. of the butter in a 2-quart saucepan over medium heat. Add the ginger and cook, stirring, until fragrant, about 1 minute. Add the rice and stir until well coated.
  2. Add the coconut milk, 1-1/2 cups water, and 3/4 tsp. salt; bring to a simmer. Reduce the heat to low, cover, and cook until the liquid is absorbed, about 15 minutes. Fluff with a fork, cover, and set aside.
  3. Meanwhile, combine the rum, brown sugar, 2 Tbs. of the lime juice, and the remaining 2 Tbs. butter in a 1-quart saucepan. Bring to a simmer over medium heat and cook until syrupy, about 5 minutes (this took me more like 12 minutes). Stir in 1/8 tsp. salt and remove from the heat.

  4. In a medium bowl, combine the remaining 2 Tbs. lime juice with the oil, allspice, cayenne, 1-1/2 tsp. salt, and 1/2 tsp. black pepper. Add the pork and toss to coat.
  5. Thread the pork, bell pepper, and onions onto four 12-inch metal skewers, alternating the meat and vegetables.
  6. Prepare a medium-high (400°F) gas or charcoal grill fire or heat a large grill pan over medium-high heat. Oil the grate or pan. Grill the skewers until seared on all sides, about 4 minutes total.
  7. Brush the skewers with the glaze and grill, turning occasionally, until the pork is browned on the outside but still slightly pink in the center, 2 to 4 minutes more.
  8. Add the zest to the rice and fluff. Brush the skewers with any additional glaze and serve with the rice and lime wedges, if you like.


By Laraine Perri from Fine Cooking

Love At First Bite

Another roast chicken recipe?? You betcha! Peruvian-Style Roast Chicken with Potatoes is a really tasty, juicy and rather easy one at that. Yes, you do need to plan on some extra time with the prep because the bird needs to get happy in the rub for at least one hour, or up to overnight. But once it’s in the oven, most of the work is done. And OMG, those potatoes, among the best I’ve ever had, seriously!


As I’ve come to learn, there are many variations on Peruvian-Style Roast Chicken, but the one thing they seem to have in common is a cumin- and paprika-spiced coating which gets added punch from an addictively tangy green sauce. Those crispy/creamy potatoes don’t suffer from a drizzle of that sauce either.

These directions have you cut only one side of the backbone, while I spatchcocked (removed backbone entirely) our chicken and added the back to our bag of “body parts” for making stock. And in lieu of the olive oil and grated garlic, I used a homemade concoction of our roasted garlic and EVOO and spread it all over the poultry before adding the spice mixture. Basically the same difference, it just saved me the step of grating garlic cloves.

Once that was done, I put into the fridge, covered with tinfoil, and let the mixture do its magic for 8 hours. If the aromas don’t having you swooning while dinner is roasting, just wait until you have your first taste—love at first bite.

Peruvian-Style Roast Chicken with Potatoes

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 Tbsp. ground cumin
  • 1 Tbsp.sweet paprika
  • 1 tsp. dried oregano
  • Kosher salt, freshly ground pepper
  • 1 whole chicken, 4-5 lbs.
  • 5 Tbsp. extra-virgin olive oil
  • 4 cloves garlic, 3 finely grated, 1 chopped
  • 2 1/2 lbs. russet potatoes (about 4)
  • 1/2 cup fresh cilantro leaves, plus more for garnish
  • 1 jalapeño, stemmed, seeded and chopped
  • 1/2 cop mayonnaise
  • 2 Tbsp. fresh lime juice, plus wedges for serving


  1. Preheat oven to 425°. Combine cumin, paprika, oregano, 1 Tbsp. salt and 1/2 tsp. pepper.
  2. With kitchen shears, cut chicken along its backbone along one side; open like a book. (Or remove backbone entirely and save for a future use such as homemade stock.) Place on a rimmed baking sheet, breast-side up; press down flat.
  3. Rub all over with 2 Tbsp. oil and grated garlic. Sprinkle with spice mixture. Let stand 1 hours (or refrigerate, covered for several hours or overnight).
  4. In a sauce pan, cover potatoes with 2″ of water and bring to a boil; add a generous amount of salt. Boil until just tender, 11 to 13 minutes.
  5. Drain and immediately return to pan; toss with remaining 3 Tbsp. of oil and season with salt and pepper. (Potatoes will break apart slightly.)
  6. Scatter potatoes around chicken on rimmed baking sheet. Roast until chicken is golden and a thermometer inserted into thickest part of breast registers 160°, 45 to 50 minutes. Transfer chicken to a cutting board, and let rest while potatoes continue cooking.
  7. Flip potatoes and continue to roast until golden and crisp, 5 to 10 minutes more.
  8. Meanwhile, purée cilantro, jalapeño, chopped garlic, mayonnaise, lime juice and 1 Tbsp. water. (If sauce is too thick, add more water 1 tsp. at a time.) Season with salt.
  9. Carve chicken and serve with potatoes and cilantro sauce, garnished with cilantro leaves and lime wedges.


Adapted from a recipe by Martha Stewart Living

Summer Pasta Puttanesca

According to the NYTimes website, there are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. No need to patronize a bordello though, you can make this summer version in the confines of your own abode.

The basis is a garlicky tomato sauce which is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy. Even if you’re not an anchovy fan, don’t omit them, they are a key component in the overall flavor profile.

Cook’s Illustrated’s version of fresh pasta puttanesca uses grape or cherry tomatoes, which are excellent in summer and among the best variety of tomato available year-round. To retain fresh tomato flavor, purée and drain them, after which their juices get cooked down briefly, while the pulp is added at the end of cooking.

I did make a few alterations. First and foremost, I reduced the amount of pasta by half, using only 8 ounces—we tend to prefer saucier finishes. In addition, I incorporated the mixed variety of grape tomatoes which resulted in a lighter colored sauce. Next, I increased the garlic and olives by about 50%; and added grated parmesan as a final topper. The dish was packed with flavor!


Summer Pasta Puttanesca

  • Servings: 4
  • Difficulty: easy
  • Print


  • 3 tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon anchovy paste
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon dried oregano
  • 1 ½ pounds grape or cherry tomatoes
  • 1 pound campanelle pasta
  • Salt
  • ½ cup pitted kalamata olives, chopped coarse
  • 3 tablespoons capers, rinsed and minced
  • ½ cup minced fresh parsley
  • Grated parmesan for garnish, optional


  1. Combine oil, garlic, anchovy paste, pepper flakes, and oregano in bowl.
  2. Process tomatoes in blender until finely chopped but not puréed, 15 to 45 seconds.
  3. Transfer to fine-mesh strainer set in large bowl and let drain for 5 minutes, occasionally pressing gently on solids with rubber spatula to extract liquid (this should yield about 3/4 cup). Reserve tomato liquid in bowl and tomato pulp in strainer.
  4. Bring 4 quarts water to boil in large pot. Add campanelle and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain campanelle and return it to pot.
  5. While campanelle is cooking, cook garlic-anchovy mixture in 12-inch skillet over medium heat, stirring frequently, until garlic is fragrant but not brown, 2 to 3 minutes.
  6. Add tomato liquid and simmer until reduced to 1/3 cup, 2 to 3 minutes. (This step took nearly 8 minutes in my case.)
  7. Add tomato pulp, olives, and capers; cook until just heated through, 2 to 3 minutes. Stir in parsley.

  8. Pour sauce over campanelle and toss to combine, adding reserved cooking water as needed to adjust consistency. Season with salt to taste; add grated parm if using. Serve immediately.


Grilled Garlic-Herb Shrimp, Yes Please!

Not much time on your hands and love shrimp? Look no further, this uncomplicated recipe goes from grill to table in only 5 minutes, plus a bit of prep time. And it’s wildly versatile in that you can serve the shrimp on the skewers with crusty bread and a vegetable side, over couscous, rice or lo mein noodles, or slide them off the skewers and add them to grain bowls or leafy green salads.

A simple purée of fresh herbs, garlic and olive oil does double duty in this recipe. It first coats the uncooked shrimp as a quick marinade. Then, with a splash of lemon juice stirred in, it’s drizzled on as a sauce after cooking—and, can be used as a topper for your sides.

Don’t forget to pat the shrimp dry before coating them with the herb purée; too much moisture will prevent it from clinging to them. If you don’t have any growing in your herb garden, one large bunch or “clamshell” container of tarragon should yield the amount of tarragon leaves needed for this recipe.  We served ours over tricolored couscous with a side salad.


Grilled Garlic-Herb Shrimp

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1½ Lbs. jumbo shrimp (21/25 per pound), peeled, deveined and patted dry
  • 1 cup lightly packed fresh basil
  • ⅓ cup lightly packed fresh tarragon
  • 3 medium garlic cloves
  • 1½ tsp. grated lemon zest, plus 1 tablespoon lemon juice
  • Kosher salt and ground black pepper
  • ¾ cup extra-virgin olive oil


  1. Thread the shrimp onto eight 8- to 10-inch metal skewers, dividing them evenly; skewer each shrimp in a C shape, piercing through 2 points. Place the skewers on a rimmed baking sheet or in a large baking dish.
  2. In a blender, combine the basil, tarragon, garlic, lemon zest and ½ teaspoon each salt and pepper. Pulse until chopped. Scrape down the sides, add the oil and puree until bright green and almost smooth, about 30 seconds. Transfer to a small bowl.
  3. Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney filled ¾ full of coals, let burn until lightly ashed over, then distribute the coals evenly over the grill bed; open the bottom grill vents and the lid vent. Heat the grill, covered, for 5 minutes, then clean and oil the cooking grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the cooking grate.
  4. In another small bowl, stir together ½ cup of the herb puree, 1 teaspoon salt and ½ teaspoon pepper, then slather onto one side of the shrimp. Place on grill marinated side down, then slather top side with mixture.
  5. Grill the skewers until the shrimp turn opaque and are lightly charred, 2 to 3 minutes. Flip and continue to cook until the shrimp are just opaque, about another 2 to 3 minutes.

  6. Transfer the skewers to a serving platter. Stir the lemon juice into the remaining herb puree and drizzle over the shrimp.


Original recipe  

Hot Honey Butter Bath Corn

Fresh corn is just fabulous this year, so we’ve been on a streak with trying new recipes since early July. Recently we found this interesting Hot Honey Butter Bath Corn from thekitchn.com—with flavoring added right in with the water. It was an instant hit with dinner guests and paired perfectly with our BBQ of Carolina-Style Grilled Baby Back Ribs.

You might be appalled at using an entire stick of butter, but most of it gets left behind in the pot; plus it’s not necessary to put any more on the table for dredging purposes. I was somewhat dubious about the small amount of liquid used, it didn’t even cover all of the corn. To ensure every cob got bathed in all of the goodness, I moved them around every so often. In the end, they were perfect!

And since this was a laid-back affair, we simply put the entire pot right on the table with a set of tongs for guests to retrieve a cob or two as they pleased. No reason to stand on ceremony with this approach. Simple is, as simple gets.

corn bath

Hot Honey Butter Bath Corn

  • Servings: 6
  • Difficulty: super easy
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  • 4 cups water
  • 1 cup whole milk
  • 1 stick (8 tablespoons) unsalted butter
  • 1/2 cup honey
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 6 ears corn, shucked and halved


  1. Add the water to a large pot and bring to a boil over medium-high heat.
  2. Add milk, butter, honey, red pepper flakes and salt.
  3. Carefully add corn and reduce the heat to medium. Boil the corn for 8 minutes.
  4. Use tongs to remove the corn from the butter bath and serve immediately.


Chocolate Semifreddo with Strawberry Sauce

Need an elegant way to cap off an evening? Enter semifreddo, a classic Italian dessert that I describe as a frozen mousse. (Though it’s fully frozen, its name roughly translates as “half-frozen.”) Instead of being churned in an ice cream maker, semifreddo is lightened with whipped cream and/or beaten egg whites. Then it’s frozen in a loaf pan until solid, unmolded, and cut into neat slices.

Although we had heard of a semifreddo, neither one of us had ever eaten, or made, one. But we liked the fact that, unlike ice cream, it can sit out of the freezer for an extended period of time without melting, which makes it ideal for serving to company—the perfect balance of decadent and refreshing. Rich and satiny. Elegant. Deeply chocolaty. Make-ahead (you can even slice off a portion and freeze the rest for later). No ice cream maker required. Oh, and low-carb. Need I say more?

The semifreddo needs to be frozen for at least 6 hours before serving. You definitely want to use a high-end dark chocolate such as Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar. And, make sure not to whip the heavy cream until the chocolate mixture has cooled.


If the semifreddo is difficult to release from the pan, run a thin offset spatula around the edges of the pan or carefully run the sides of the pan under hot water for 5 to 10 seconds. If frozen overnight, the semifreddo should be tempered before serving for the best texture. To temper, place slices on individual plates or a large tray, and refrigerate for 30 minutes.

As a topper, try this simple, five-ingredient strawberry sauce which boasts a vivid color and a balanced combination of bright and sweet flavors. Time to plan another dinner party…

IMG_4583Add a sprig of chocolate mint for a pop of color.

Chocolate Semifreddo

  • Servings: 12
  • Difficulty: moderate
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  • 8 ounces bittersweet chocolate, chopped fine
  • 1 tablespoon vanilla extract
  • ½ teaspoon instant espresso powder
  • 3 large eggs
  • 5 tablespoons sugar
  • ¼ teaspoon salt
  • 2 cups heavy cream, chilled
  • ¼ cup water


  1. Lightly spray loaf pan with vegetable oil spray and line with plastic wrap, leaving 3-inch overhang on all sides. Place chocolate in large heatproof bowl; set fine-mesh strainer over bowl and set aside. Stir vanilla and espresso powder in small bowl until espresso powder is dissolved.
  2. Whisk eggs, sugar, and salt in medium bowl until combined. Heat ½ cup cream (keep remaining 1½ cups chilled) and water in medium saucepan over medium heat until simmering. Slowly whisk hot cream mixture into egg mixture until combined. Return mixture to saucepan and cook over medium-low heat, stirring constantly and scraping bottom of saucepan with rubber spatula, until mixture is very slightly thickened and registers 160 to 165 degrees, about 5 minutes. Do not let mixture simmer.
  3. Immediately pour mixture through strainer set over chocolate. Let mixture stand to melt chocolate, about 5 minutes. Whisk until chocolate is melted and smooth, then whisk in vanilla-espresso mixture. Let chocolate mixture cool completely, about 15 minutes.
  4. Using stand mixer fitted with whisk attachment, beat remaining 1½ cups cream on low speed until bubbles form, about 30 seconds. Increase speed to medium and beat until whisk leaves trail, about 30 seconds. Increase speed to high and continue to beat until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.
  5. Whisk one-third of whipped cream into chocolate mixture. Using rubber spatula, gently fold remaining whipped cream into chocolate mixture until incorporated and no streaks of whipped cream remain. Transfer mixture to prepared pan and spread evenly with rubber spatula. Fold overhanging plastic over surface. Freeze until firm, at least 6 hours.


  6. When ready to serve, remove plastic from surface and invert pan onto serving plate. Remove plastic and smooth surface with spatula as necessary. Dip slicing knife in very hot water and wipe dry. Slice semifreddo 1 inch thick, transferring slices to individual plates and dipping and wiping knife after each slice. Serve immediately. (Semifreddo can be wrapped tightly in plastic wrap and frozen for up to 2 weeks.)


Strawberry Sauce

Yields about 2 cups.


  • 12 ounces frozen strawberries
  • ¼ cup sugar
  • 2 tablespoons cognac
  • 1 ½ teaspoons cornstarch
  • 1 tablespoon lemon juice


  1. Combine strawberries and sugar in bowl and microwave for 1½ minutes. Stir, then continue to microwave until sugar is mostly dissolved, about 1 minute longer. Combine cognac and cornstarch in small bowl.
  2. Drain strawberries in fine-mesh strainer set over small saucepan. Return strawberries to bowl and set aside.
  3. Bring juice in saucepan to simmer over medium-high heat. Stir in cognac mixture and bring to boil. Boil, stirring occasionally, until mixture has thickened and appears syrupy, 1 to 2 minutes. Remove saucepan from heat and stir in strawberries and lemon juice. Let sauce cool completely before serving. (Sauce can be refrigerated for up to 1 week.)


Adapted from recipes by Cook’s Illustrated

Come to Mamma, You Zucchini-Chorizo Sweet Corn Bake, You

Gotta toot my horn over corn, corn, corn! While thumbing through my recent issue of Better Homes & Garden, I spotted a Zucchini-Chorizo Sweet Corn Bake recipe by fellow food bloggers Matt and Naomi Robinson, and decided then and there I needed to make this—with several alterations. With peak seasonal produce as the stars of the show, I figured you can’t go wrong.

And corn is one of those main characters. This year is outstanding for both the white and yellow varieties at our local farm stand. And at 5 for $1, it’s a steal! I’m trying to make as many recipes utilizing the sweet veggie (see recent posts Spicy Corn Chowder, Campanelle with Sweet Corn, Tomatoes and Basil) as possible while the getting is good.


Plus, we all know zucchini is currently busting out of everyone’s garden, so here’s another unique way to incorporate it. If your zucchini aren’t the same width all the way from top to bottom, slice away the bulbous portions, then use a mandoline to make even slices. Each zucchini should yield 4 similar sized planks (minus the bulbous outer edges) and fit perfectly into two layers of an 8 x 8-inch square baking dish. Save any leftover pieces for another recipe.

I indicate to salt/blot both sides of the planks instead of just one. Yes, it adds an additional 20 minutes to your game plan, but this ensures removal of extra moisture to prevent your finished dish from being too runny—although there will be some pooling in the bottom of the casserole dish. (I reduced the amount of milk from 1 1/2 cups down to just one cup to additionally tighten the end product.)

A bit of chorizo (OK, 1 pound) tilts the dish in a hearty direction, and the long hots make for a nice visual presentation. For those with more adventurous palettes (hello!), they can slice off as much as desired; and for the others, they can omit it altogether—a win, win.

This easily serves 4-6 as a main entrée, or 8-10 if served at a potluck. Toot, toot!


Zucchini-Chorizo Sweet Corn Bake

  • Servings: 4-6
  • Difficulty: easy
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  • Butter, for baking dish
  • 2 large zucchini, sliced lengthwise into 1/4-inch-thick ribbons (8 planks)
  • 1 tsp. kosher salt, divided
  • 1 lb. uncooked ground chorizo
  • 4 eggs
  • 2 egg yolks
  • 1 cup whole milk
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. black pepper
  • 3 ears fresh corn off the cob
  • 8 oz. shredded sharp white cheddar cheese
  • ½ cup grated Parmesan cheese
  • 2 long hot peppers, make several small slits around the pepper


  1. Preheat oven to 350°F. Lightly butter a 2-quart square baking dish. Place zucchini on a rack in the sink or rimmed baking sheet. Sprinkle with 1/2 tsp. kosher salt. Let stand 20 minutes. Blot dry with paper towels. Turn each plank and repeat.
  2. Meanwhile, heat a 10-inch skillet over medium. Add chorizo. Cook and stir 5 to 7 minutes until cooked through. Drain on a paper towel lined plate.
  3. In a large bowl whisk together eggs, yolks, milk, garlic powder, onion powder, and 1/2 tsp. black pepper.
  4. Spread half of the chorizo in an even layer in buttered dish. Top with half the zucchini, corn, and cheeses. Pour half the egg mixture on top.

  5. Repeat layers. Top with 2 long hot peppers.
  6. Bake, uncovered, 40 minutes or until just set and top begins to turn golden brown.
  7. IMPORTANT: Let stand 10 minutes before serving.


Grate Your Corn, Not Your Nerves

This may be one of our all-time favorite vegetarian dishes! WOW, how we gushed over the flavors with ooo-gobs of taste in every bite! With the ingredients at the height of their season, especially sweet corn, the time is NOW to make this tasty Campanelle with Sweet Corn, Tomatoes and Basil recipe from 177MilkStreet.com. The elements in this summery pasta dish are few, so fresh corn and ripe tomatoes are key.

The sauce is nice and creamy but made without cream because you grate the corn kernels from the cobs. To reinforce the corn flavor, the cobs are boiled in the water that is later used to cook the pasta. Brilliant!

Using a minimal amount of water—just 2½ quarts—means the flavors and starches are concentrated in the liquid, and then some of this liquid goes into in the sauce. Yellow corn gives the dish a golden hue, but white corn works, too. Whichever you use, make sure to remove as much of the silk as possible before grating.

Short, sauce-catching pasta shapes are best here—if you can’t find campanelle (a frilly, trumpet-like shape), look for penne rigate, fusilli or farfalle. However, the campanelle is just perfect for capturing the sauce and bits of corn, so really try to make an effort. I found it easy enough in our local supermarket.

Don’t fear the habañero chili in this dish. It does add a little heat (seeding the chili removes much of its burn), but it’s here mostly because its fruity notes are a nice complement to the corn, tomatoes and basil. If you have a delicate palette and are really sensitive to spicy heat, use just half of a habañero, but please don’t omit it altogether.

Although not necessary, add an extra flavor boost with a little grated parmesan as a garnish, it adds another salty/nutty note.


Campanelle with Sweet Corn, Tomatoes and Basil

  • Servings: 4
  • Difficulty: easy
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  • 1 Pint grape or cherry tomatoes, halved
  • Kosher salt and ground black pepper
  • 4 Ears corn, husked
  • 4 Tbsp. (½ stick) salted butter, cut into 4 pieces, divided
  • 2 Medium shallots, minced
  • 1 Habañero chili, stemmed, seeded and minced
  • 12 oz. campanelle or other short pasta
  • 1 cup chopped fresh basil
  • 2 1/2 qts. water (10 cups)


  1. In a small bowl, stir together the tomatoes and ½ teaspoon salt; set aside.
  2. Set a box grater in a rimmed baking sheet or pie plate. Using the grater’s large holes, grate the corn down to the cobs; reserve the cobs.
  3. In a large pot, bring 2½ quarts water to a boil. Add the corn cobs (cut them in half to fit in the pot better) and 1 tablespoon salt, reduce to medium and cook, covered, for 10 minutes. Using tongs, remove and discard the cobs, then remove the pot from the heat.
  4. In a 12-inch nonstick skillet over medium, melt 2 tablespoons of butter. Add the grated corn, shallots, chili and 1 teaspoon salt. Cook, stirring, until the shallots have softened, about 5 minutes.
  5. Stir in 1½ cups of the cooking water. Cook over medium-low, uncovered and stirring occasionally, until slightly thickened (a spatula should leave a brief trail when drawn through the mixture), 10 to 15 minutes.
  6. Meanwhile, return the remaining corn-infused water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain the pasta.
  7. Add the pasta to the skillet and cook over medium, stirring constantly, until the pasta is coated and the sauce is creamy, about 2 minutes; if needed, add the reserved cooking water 2 tablespoons at a time to reach proper consistency.
  8. Off heat, add the remaining 2 tablespoons butter, the tomatoes with their juices and the basil, then toss until the butter has melted. Taste and season with salt and pepper.




Cool and Refreshing Tzatziki

A Friday night, the official first day of summer, and we were heading to a party to get our Greek on. The hostess was serving Greek Chicken Kebabs as the main entrée and asked us to contribute an appetizer. I immediately thought of Tzatziki, a cucumber-yogurt dip that would also complement the skewers (if there was any leftover).

Often, in addition to chopped fresh mint, Tzatziki recipes also call for fresh dill—our least favorite herb. Here, we use a combination of freshly picked oregano with some mint instead. It is so simple to make, but keep in mind the dip needs to cool in the fridge for at least 4 hours before serving.



  • Servings: Yields 2 cups
  • Difficulty: easy
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  • Kosher or sea salt
  • 2 medium cloves garlic, mashed with salt
  • 1 cup plain Greek whole-milk yogurt (like Fagé)
  • 1/2 cup sour cream
  • 3/4 cup peeled seedless cucumber, grated
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. red-wine vinegar
  • 2 tsp. chopped fresh mint
  • 2 tsp. chopped fresh oregano
  • 2 tsp. extra-virgin olive oil
  • Fresh mint leaves for garnish


  1. Put 3/4 tsp. salt in a mortar bowl. Peel the garlic, chop it and add to the mortar. Mash with pestle until it’s a coarse paste.
  2. Transfer the garlic and salt to a medium bowl and stir in the yogurt and sour cream.
  3. Grate the cucumber over some paper towels and squeeze as much liquid out of it as you can.
  4. Add the cucumber, lemon juice, vinegar, mint, oregano, and olive oil to the yogurt mixture. Stir to blend and season to taste with salt.
  5. Cover and chill for at least 4 hours before serving so the flavors meld. Serve cool, garnished with the mint leaves and accompanied by fresh pita wedges and red bell pepper strips.


Pork Cutlets with Flavor Galore!

Don a sombrero and grab a margarita, it’s about time to get your Mexican on. This recipe starts with chili-garlic-infused oil, then is finished with a chipotle-lime sauce. Bigger flavor is built by breaking down a marinade.

Mexican-Style Grilled Pork Cutlets use a chili-and-garlic-infused oil to season pork tenderloin cutlets before quickly grilling them. The remaining oil is made into a sauce/marinade to drizzle on afterward to add a fresh burst of flavor. We served ours with Mexican rice and red beans, but you could also slice into strips and nestle into warmed corn tortillas with chopped white onion, fresh cilantro for making tacos.

The directions say not to grill the second sides of the cutlets for more than about 1 minute or they will overcook. But I pounded our cutlets to a 1/4″ thickness as opposed to 1/8″ because we like ours a bit thicker, thus they take a minute or two longer—use an instant-read meat thermometer to test for doneness at 145°. Aim to get charring on only the first sides, then serve the pork charred side up.

¡Arriba, arriba! ¡Ándale, ándale!


Mexican-Style Grilled Pork Cutlets

  • Servings: 4
  • Difficulty: easy
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  • ⅓ cup extra-virgin olive oil
  • 1 Tbsp. ground cumin
  • 1 Tbsp. sweet paprika
  • 2 Tsp. ground coriander
  • 2 Tsp. packed brown sugar
  • 4 medium garlic cloves, thinly sliced
  • 1¼ Lb. pork tenderloin, trimmed of silver skin
  • Kosher salt and ground black pepper
  • 2 chipotle chilies in adobo, chopped, plus 2 tablespoons adobo sauce
  • ⅓ cup fresh lime juice, about 2 limes
  • ¼ cup finely chopped fresh cilantro


  1. In a microwave-safe bowl, combine the oil, cumin, paprika, coriander, sugar and garlic. Microwave on high until the garlic is softened, about 1 minute.
  2. Measure out 3 tablespoons of the seasoned oil, including some of the solids, into a large baking dish.
  3. Cut the tenderloin in half crosswise, then cut each piece in half lengthwise. Using a meat pounder, pound each piece to an even ⅛-inch thickness.
  4. Place in the baking dish, turning to coat on all sides with the oil mixture. Cover and refrigerate while you make the sauce and prepare the grill.
  5. Into the remaining oil mixture, whisk ¾ teaspoon salt, ½ teaspoon pepper, the chipotle chilies, adobo sauce, lime juice and cilantro. Set aside.
  6. Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Cover and heat the grill for 5 to 10 minutes for charcoal or about 15 minutes for gas, then clean and oil the cooking grate.
  7. Place the pork in a single layer on the hot side of the grill and cook until well browned, about 2 minutes.
  8. Using tongs, flip each piece and cook for 1 minute (or a bit longer if your cutlets are thicker).
  9. Transfer browned side up to a platter. Stir the sauce to recombine, then drizzle desired amount over each cutlet.
  10. Tent with foil and let rest for 5 minutes. Serve with your favorite sides and the remaining sauce.


Original recipe by Diane Unger from 177milkstreet.com

Spanish Potatoes with Olive Oil

With only a handful of ingredients, talk about simple, and simply delicious! Patatas Panaderas, an almost effortless, yet luxurious dish of thinly sliced potatoes accented with onions and garlic and baked in white wine and plenty of really good olive oil, is little known outside of Spain, but it deserves a place among the iconic potato dishes of Europe—trust me on this one.

In this version from Cook’s Illustrated, they cover the potatoes with a tight foil lid so that the potatoes soften. The wine is withheld for the first 40 minutes of cooking to prevent its acid from interfering with the softening of the potatoes. Loosening the foil for the last 20 minutes allows excess moisture to evaporate while keeping the potatoes moist, blond, and tender throughout.

For the best results, be sure to use a fresh, high-quality extra-virgin olive oil here. We used one imported directly from Spain: “Oro del Desierto” Organic Extra Virgin Olive Oil. Truly, don’t cheap out on this ingredient. I was going to throw in some fresh chopped thyme from our herb garden, but then forgot. A smattering of some fresh herbs would be a nice addition, although not needed.


NOTES: This recipe uses Diamond Crystal kosher salt; if using Morton kosher salt, decrease the amount to 2⅝ teaspoons. To make peeling and slicing easier, choose larger potatoes. For slightly crispier potatoes, cook the last 20 minutes with the wine uncovered.


Spanish Potatoes with Olive Oil

  • Servings: 6
  • Difficulty: easy
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  • 2 ½ pounds Yukon Gold potatoes, peeled and sliced crosswise ¼-inch thick
  • ⅓ cup extra-virgin olive oil
  • 3 ½ teaspoons kosher salt
  • ¼ teaspoon pepper
  • 1 onion, halved and sliced thin
  • 2 garlic cloves, minced
  • ½ cup dry white wine


  1. Adjust oven rack to middle position and heat oven to 400 degrees.
  2. Stir potatoes and oil in large bowl until potatoes are evenly coated. Stir in salt and pepper until well distributed.
  3. Stir in onion and garlic. Transfer potato mixture to 13 by 9-inch baking dish and spread into even layer.
  4. Cover tightly with aluminum foil and bake until potatoes can be easily pierced with tip of paring knife, about 40 minutes.
  5. Reduce oven temperature to 350 degrees.
  6. Carefully remove foil and set aside. Pour wine evenly over potatoes. Lightly place reserved foil on top of dish, leaving sides open so moisture can escape, and return dish to oven.
  7. Bake until wine has evaporated or been absorbed (there will still be some oil bubbling around edges of dish), about 20 minutes.
  8. Carefully remove foil. Let cool for 10 minutes and serve.