Spicy Sheet Pan Pork Chops and Broccoli

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Try this super-simple meal full of flavor due to the pickled peperoncini which adds spice and tanginess in the form of brine. They are also known as Tuscan peppers, which are a sweet, mild variety of chili pepper. That being said, we decided to use our cherry pepper and banana pepper rings which were already sliced down.

Our other substitutions included thick pork chops as opposed to the rib-chops, and incorporating a 19-ounce can of chickpeas instead of the suggested 15-ounce amount.

Preheating the empty sheet pan in the oven is a great way to brown ingredients without having to take the time to sear them on the stove. We were a little disappointed at the outcome because the broccoli was still too firm and the pork was a bit overdone. To counter that issue, we suggest you *microwave the broccoli with water for a few minutes before adding the florets to the preheated sheet pan; and check the chops temperature after 10 minutes on the second side. If they are done, remove them to a plate and cover with foil until the broccoli is tender.

On another note, The Hubs decided to increase the seasoning on the chops with more than just salt, so he also sprinkled them with a half teaspoon each of garlic powder and black pepper. We also think tossing in 6 to 8 peeled garlic cloves would enhance the dish.

Spicy Sheet Pan Pork Chops and Broccoli

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Four 10-to-12-oz. pork chops (about 1 1/2 inches thick)
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 1 head broccoli, cut into florets*
  • 1 15-oz. can chickpeas, rinsed, drained, and patted dry
  • 8 whole pickled peperoncini, halved lengthwise, plus 1/4 cup brine
  • Our additions: 8 peeled garlic cloves, 1/2 tsp. garlic powder, and 1/2 tsp. ground black pepper

Directions

  1. Preheat the oven to 425 degrees with a rimmed sheet pan on the bottom rack. Rub the pork chops with 2 tablespoons of the olive oil, and season with 1/2 teaspoon salt. Set the pork chops on the preheated baking sheet, and roast until they’re browned on the underside, about 10 minutes.
  2. Meanwhile, toss the broccoli, chickpeas and peperoncini with the remaining 2 tablespoons olive oil in a large bowl. Season with salt. Flip the pork chops, and set them to one side of the pan.
  3. Add the broccoli mixture, peperoncini brine, and 1/2 cup water. Continue to roast, stirring once halfway through, until the broccoli is charred and tender and the pork chops are cooked through, 25 to 30 minutes, and serve.

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Recipe from Lidia Bastianich

Braised Lamb Shanks with White Beans, Swiss Chard and Marjoram

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For this lamb shanks recipe, Cook’s Illustrated preferred to braise them in the oven rather than on the stovetop, as the oven provided more even heat. Browning the shanks over high heat in a skillet first added a great deal of flavor to the dish. The shanks are braised in chicken stock (which complements, rather than overpowers, the lamb, as beef or veal stock might have), white wine, and herbs.

We made numerous changes to this recipe, starting with the lamb shanks. Instead of six small (which equates to more bone and less meat), we braised two meaty shanks that weighed close to two pounds each. When it is time to brown the shanks, you may have to do it in two batches if cooking more than two of them.

*As for the white beans, we did soak ours overnight as per the instructions below, but you could use 2 cans of cannellinis, drained and rinsed to save time. Instead of using several different skillets and pans, we did everything in one large braising pot. Finally, although we didn’t do it this time, we highly suggest that you reduce the liquids from 3 cups of broth to 2, and 2 cups of white wine down to 1 cup. These changes are note in the recipe below.

Braised Lamb Shanks with White Beans, Swiss Chard and Marjoram

  • Servings: 4
  • Difficulty: easy
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Ingredients

Cannellini Beans*

  • 1 bay leaf
  • 1 lb. small white beans (such as Cannellini), soaked until rehydrated, overnight or at least 4 hours
  • 4 cloves garlic (peeled, left whole)
  • 7 cups water
  • 1 ½ tsp. table salt

Lamb Shanks and Braising Liquid

  • 4 lamb shanks, 1 1⁄4 to 1 1⁄2 lb. each, trimmed of excess fat and fell (thin, white papery covering)
  • Table salt
  • 2 Tbsp. olive oil
  • 2 medium onions, sliced thick
  • 3 medium carrots, peeled and cut crosswise into 2-inch pieces
  • 2 medium ribs celery, cut crosswise into 2-inch pieces
  • 4 medium cloves garlic, minced
  • 2 Tbsp. tomato paste
  • 3 tsp. fresh marjoram leaves, minced, or 1 1/2 tsp. dried marjoram
  • 2 cups chicken broth, preferably homemade
  • 1 cup dry white wine
  • 1 bunch Swiss chard, cleaned, stemmed, and chopped coarsely
  • Ground black pepper

Directions

  1. FOR BEANS: Bring dried beans, bay leaf, garlic, and water to simmer in large saucepan. Simmer, partially covered, until beans are just tender, 30 to 40 minutes.
  2. Remove from heat, stir in salt, cover, and let beans stand until completely tender, about 15 minutes. Drain, reserve cooking liquid, and discard bay leaf and garlic. (Beans in liquid can be cooled, covered, and refrigerated up to 5 days.)
  3. FOR SHANKS: Heat oven to 350 degrees. Sprinkle shanks with salt. Heat oil in a large, nonreactive sauté pan over medium-high heat. Add shanks to pan in batches if necessary to avoid overcrowding. Sauté until browned on all sides, 5-7 minutes. Using tongs, transfer shanks to a plate as they brown.
  4. Drain all but 2 tablespoons fat from the sauté pan; add onions, carrots, celery, garlic, tomato paste, a light sprinkling of salt and 2 teaspoons of the fresh marjoram (less if using dried); sauté to soften vegetables slightly, 3 to 4 minutes.
  5. Add wine, then chicken stock to the skillet, stirring with a wooden spoons to loosen browned bits from skillet bottom. Bring liquid to simmer; transfer vegetables and liquid into a deep braising pan, large enough to hold the shanks in a single layer. Add shanks and season with salt and pepper.
  6. Cover pan (with foil if pan has no lid) and transfer it to the oven; braise shanks for 1 1/2 hours. Uncover and continue braising until shank tops are browned, about 30 minutes. Turn shanks and continue braising until remaining side has browned and shanks are fall-off-the-bone tender, about another 20 minutes.
  7. Remove pan from oven; let shanks rest for at least 15 minutes. Carefully transfer shanks with tongs to each plate.
  8. Arrange a portion of vegetables around each shank. Skim excess fat from braising liquid. Add beans and chard and remaining 1 teaspoon marjoram; cook over medium heat until greens wilt, about 5 minutes. Adjust seasoning. Spoon a portion of braising liquid over each shank and serve.

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Adapted from a recipe by Cook’s Illustrated

Lemon-Garlic Rice with Sausage and Kale

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Hailing from Milk Street, this flavorful meal-in-a-pot was inspired by Portuguese arroz de grelos com farinheira, a comforting combination of garlicky rice cooked with turnip greens and sausage. This version uses supple lacinato kale (also called dinosaur or Tuscan kale) instead of turnip greens.

Linguiça calabresa is Calabrian chili-seasoned smoke-cured pork sausage seasoned with garlic and paprika, popular in the countries of Portugal and Brazil, that typically is sold already cooked or smoked. If it’s not available (which it was not in our case), or if you prefer to use a sausage without any spice, kielbasa is a fine substitute.

Don’t forget to let the rice cook until dry after it’s added to the pot. This evaporates any water left from rinsing the grains. Also, when simmering is complete, be sure to allow the mixture to rest for 10 minutes to allow the rice to finish cooking and the ingredients to absorb moisture.

Lemon-Garlic Rice with Sausage and Kale

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra-virgin olive oil, plus more to serve
  • 1 medium yellow onion, finely chopped
  •   Kosher salt and ground black pepper
  • 8 oz. linguiça or kielbasa sausage, halved lengthwise and thinly sliced
  • 6 medium garlic cloves, minced
  • ¾-1 tsp. red pepper flakes
  • 1½ cups long-grain white rice, rinsed and drained
  • 1 medium bunch lacinato kale (about 12 oz.), stemmed and chopped into rough 1-inch pieces
  • 1 cup lightly packed fresh cilantro, chopped
  • 2 Tbsp. lemon juice

Directions

  1. In a large saucepan over medium-high, heat the oil until shimmering. Add the onion and ½ teaspoon salt; cook, stirring often, until lightly browned, 6 to 8 minutes.
  2. Add the sausage, garlic and pepper flakes; cook, stirring occasionally, until the sausage begins to brown, about 3 minutes.
  3. Add the rice and cook, stirring, until sizzling and dry, 45 to 60 seconds. Add the kale a handful at a time, stirring until wilted after each addition.
  4. Stir in 2¼ cups water and ½ teaspoon black pepper, then bring to a simmer. Cover, reduce to low and cook until the water is absorbed and the rice is tender, about 15 minutes.
  5. Remove the pan from the heat and let stand, covered, for 10 minutes. Uncover and fluff the rice mixture with a fork.
  6. Stir in the cilantro and lemon juice, then taste and season with salt and black pepper.

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Adapted from a recipe by Courtney Hill for Milk Street

Crab Stuffed Portobello Mushrooms

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We recently had these gems as part of our New Year’s Eve dinner. Any festive occasion such as anniversary, graduation, Valentine’s Day, Christmas, or you just feel a little decadent one day, they are an easy, healthy and festive main or first course for any special celebration.

Try to pick four equally-sized large portobello mushrooms. Check the gills to see if they’re fresh by looking for a paper-thin layer of white cap. The perfect mushrooms will be damp and springy but not overly moist, mushy, or dried out.

Break the stems off of the portobello mushrooms and scrape the gills out of them with a spoon. Wipe the caps with a damp paper towel, and then lay them gilled side up in the dish before setting them aside.

Once prepped and filled, bake the mushrooms until they are soft, the filling is heated through, and the topping is browned, which should take around 30 to 32 minutes. Let the mushrooms cool for 5 to 10 minutes, and then top them with additional scallions before serving (if desired).

Unbelievably delicious, we paired ours with Baked Scallops with Couscous and Leeks for a romantic New Year’s Eve dinner at home. We will be making them again as an hors d’oeuvre for an upcoming dinner party, but will use smaller cremini mushrooms. However, be prepared for sticker-shock over the price of lump crab meat… but special occasions call for treating yourself, right?

A few weeks later we made the appetizer size for the house party. Using the same amount of ingredients for the stuffing, it filled about 30 button mushrooms and took approximately 25 minutes to cook.

Crab Stuffed Portobello Mushrooms

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 large Portobello mushrooms
  • 4 oz. reduced-fat cream cheese (Neufchatel), softened
  • 1 1/2 tsp. seafood seasoning blend such as Old Bay
  • ¼ tsp. salt, optional
  • Freshly ground pepper to taste
  • 5 to 10 dashes of Tabasco hot sauce
  • 1 egg white
  • 2 scallions, finely sliced, plus more for garnish
  • ½ cup Panko breadcrumbs, plus 3 Tbsp., divided (gluten-free if desired)
  • ½ cup grated Parmesan cheese, plus 1 Tbsp., divided
  • 2 Tbsp. finely chopped jarred and drained roasted red pepper or pimento
  • 8 oz. lump or jumbo crab meat
  • 1 Tbsp. melted salted butter
  • 1/8 tsp. paprika

Directions

  1. Preheat oven to 425 degrees F. Coat a 9 by 13 baking dish with cooking spray. Break stems off portobello mushrooms. Scrape gills out of them with a spoon. Wipe caps with a damp paper towel. Lay gilled side up in the dish. Set aside.
  2. Beat cream cheese, Old Bay, salt and Tabasco with an electric mixer on medium-low until creamy and the seasonings are fully incorporated into the cream cheese. Add egg white and beat again to combine.
  3. Add scallions, ½ cup breadcrumbs, ½ Parmesan and red pepper and mix on low until combined. 
  4. Stir crab, gently by hand into the cream cheese mixture until just incorporated.
  5. Scoop the filling into the mushrooms, dividing evenly.
  6. Stir the remaining 3 tablespoons panko with butter and paprika until the breadcrumbs are evenly moistened and reddish orange. Sprinkle over the mushrooms. Sprinkle with the remaining 1 tablespoon Parmesan.
  7. Bake the mushrooms until they are soft, the filling is heated through and the topping is browned, 30 to 32 minutes. Let cool 5 to 10 minutes. Top with additional scallions before serving, if desired.

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Original recipe by Katie Webster

Orange and Rosemary Olive Oil Cake

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You will adore the richness of this olive oil cake—the delicate savory undertones pair so elegantly with the herbaceous rosemary and zesty citrus. Olive oil cakes are so moist which renders them appropriate for rainbow layer cakes, sturdy for decorating, and excellent for freezing. Or simply, just a dusting of powdered sugar and you’re good to go!

Top it with a sprinkling of confectioners’ sugar using a pattern or paper doily to make it more festive—I used two star-shaped cookie cutters. It’s best to shake on your design just before serving as the cake is very moist and the confectioners’ sugar will melt into it. If desired, serve with a dollop of good French vanilla ice cream to take it over the top.

Orange and Rosemary Olive Oil Cake

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1 cup granulated sugar
  • 2 small oranges, zested and juiced
  • 2 Tbsp. chopped rosemary leaves
  • 2 large eggs, beaten
  • 1 cup Greek yogurt
  • 1 cup extra-virgin olive oil
  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. table salt
  • Confectioners’ sugar, to dust

Directions

  1. Preheat the oven to 325 ˚F. Line a 9-inch springform pan with parchment paper.
  2. Add the sugar, orange zest, and rosemary to a bowl and, using your fingertips, rub everything together until the sugar is fragrant and damp. Add the eggs and whisk until pale and thick. Beat in the yogurt and orange juice, then gradually whisk in the olive oil.
  3. Sift the flour, baking soda and salt into a large bowl until aerated. Slowly pour in the wet ingredients and, using a large spoon or spatula, gently fold everything together until just combined. Pour the batter into the prepared cake tin.
  4. Bake for 45-50 minutes (ours took a total of 60), until a toothpick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 20 minutes, then invert the cake onto the rack to cool completely.
  5. When cool and ready to eat, dust with confectioners’ sugar.

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Recipe by Hetty McKinon

One-Pan Baked Scallops with Couscous, Braised Leeks and Tarragon-Orange Vinaigrette

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The fabulous entrée tastes surprisingly complex for the short amount of time it takes to prepare. The scallops and leeks really do release flavor into the couscous, and the vinaigrette definitely completes the dish. It is a great “special occasion” meal that anyone who loves scallops is sure to remember.

Cooking the scallops on a bed of Israeli couscous, leeks, and white wine is easy and allows the pearls of pasta to absorb the scallops’ briny liquid. To ensure the scallops finish cooking at the same time as the rest of the dish, jump-start the leeks and couscous in the microwave, adding garlic and a pinch of saffron* to subtly perfume the dish.

Stir in wine and boiling water (with the blooming saffron, if using), which starts the dish off hot and shortens the cooking time. Using a very hot oven and sealing the pan with foil promises perfectly, and efficiently, cooked scallops that steam atop the couscous. A quick tarragon-orange vinaigrette to drizzle over the finished dish provides an appealing accent that complements the scallops and leeks without overpowering them.

It is recommend that you buy “dry” scallops, which don’t have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white.

TIPS: For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. *If using saffron threads, pulverize them in a mortar with pestle and then put them in the hot water to bloom.

One-Pan Baked Scallops with Couscous, Braised Leeks and Tarragon-Orange Vinaigrette

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • 1 cup Israeli couscous
  • 5 Tbsp. extra-virgin olive oil, plus extra for serving
  • 4 garlic cloves, minced
  • Salt and pepper
  • Pinch saffron threads (optional, *see above tip)
  • ¾ cup boiling water
  • ¼ cup dry white wine
  • 1½ lbs. large sea scallops, tendons removed
  • 2 Tbsp. minced fresh tarragon
  • 1 Tbsp. white wine vinegar
  • ½ Tbsp. Dijon mustard
  • ½ tsp. grated orange zest plus 1 Tbsp. juice

Directions

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Combine leeks, couscous, 2 tablespoons oil, garlic, ½ teaspoon salt, ¼ teaspoon pepper, and saffron (if using), in a bowl. Cover, and microwave, stirring occasionally, until leeks are softened, about 6 minutes. Stir in boiling water and wine, then transfer mixture to 13 by 9-inch baking dish.
  2. Pat scallops dry with paper towels and season with salt and pepper. Nestle scallops into couscous mixture and cover dish tightly with aluminum foil. Bake until couscous is tender, sides of scallops are firm, and centers are opaque, 20 to 25 minutes.
  3. Meanwhile, whisk remaining 3 tablespoons oil, tarragon, vinegar, mustard, orange zest and juice, and ⅛ teaspoon salt together in bowl.
  4. Remove dish from oven. Drizzle vinaigrette over scallops and serve, passing extra oil separately.

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Adapted from a recipe by America’s Test Kitchen

Crispy Parmesan Roasted Potatoes

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Looking for a swoon-worthy side dish? Crispy on the outside and soft in the center, these tubers are buttery, cheesy, herby and completely addictive. They also require only one pan, less than 10 ingredients, and just about an hour to make. You had me at potato…

According to the chef Robin Miller, Italian seasoning is a good medley of oregano, basil, thyme and rosemary. Add these herbs individually (about 1 teaspoon each) or substitute your favorites from the spice rack. Other options include adding garlic powder, or onion powder instead. Paprika would be a nice addition for folks who put paprika on everything. For a spicy version, add cayenne pepper or your favorite fiery spice blend.

Once your potatoes are halved, use a small, sharp knife to “score” the flesh, which just means to slice vertically and then horizontally, about ⅛-inch into the flesh, making a crosshatch pattern. This simple yet crucial step allows the butter, cheese and herbs to seep into the nooks and crannies, ensuring maximum flavor all the way to the center of the spud.

Since the main flavor of these crispy potatoes is Parmesan, choose a good-quality cheese. That doesn’t mean you need Italian cheese with a pricy label, any grated cheese made with real Parmesan will suffice.

Our only issue had to do with the amount of potatoes. The recipe called for 2 pounds, which would have been way too much for the pan. We found that 1 pound was the perfect quantity to fit our enameled cast iron pan (although we did not cut back on the remaining ingredients). We believe if you use a half-sized rimmed baking sheet, you should fit most of the halved two pound spuds and the other ingredients.

Crispy Parmesan Roasted Potatoes

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • ½ cup (1 stick) butter, unsalted
  • 1 ½ to 2 lbs. of small red and/or gold potatoes, washed and patted dry, scored
  • ½ cup plus 1 Tbsp. of grated Parmesan cheese, divided
  • 1 ½ Tbsp. Italian herb seasoning
  • ½ tsp. garlic powder
  • Salt and freshly ground black pepper
  • Olive oil, for brushing the potatoes
  • Chopped fresh parsley or chives, optional for serving

Directions

  1. Place butter in a 13×9-inch baking pan. Place the pan in the oven and turn the oven on to 400 F to preheat. When the butter is bubbly, remove the pan and set aside.
  2. Meanwhile, halve each potato and score the flesh by making a crosshatch pattern about ⅛-inch deep.
  3. In a small bowl, combine ½ cup Parmesan cheese, Italian seasoning, garlic powder, 1 teaspoon salt and ½ teaspoon black pepper. Mix well and to the pan. Mix with melted butter to form a paste and spread in an even layer on the bottom of the pan.
  4. Nestle the potatoes cut side down into the cheese and butter mixture. Brush the skins of the potatoes with olive oil, season with salt and black pepper and sprinkle with the remaining tablespoon of Parmesan cheese.
  5. Place the pan in the oven to bake uncovered for 35 to 40 minutes or until the potatoes are fork tender with a crispy crust.
  6. Remove potatoes from the pan and allow to cool for 5 to 10 minutes to allow the cheese to set. Top with parsley or chives, if you like, and serve.

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Bijou Cocktail

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The Bijou is a gem made with four different liquors. You can craft this classic cocktail at home in just five minutes, then sit back and relax… How about this adult libation for New Year’s Day?

Bijou Cocktail

  • Servings: 2 drinks
  • Difficulty: easy
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Ingredients

  • 2 oz. dry gin
  • 2 oz. green Chartreuse
  • 2 oz. sweet vermouth
  • 2 dash orange bitters
  • 2 maraschino cherry, optional garnish
  • 2 lemon peels, garnish
  • Ice cubes

Directions

  1. Combine the gin, green Chartreuse, sweet vermouth and orange bitters in a mixing glass.
  2. Add several ice cubes and stir until the liquids are mixed and chilled.
  3. Strain into two coupe or martini glasses.
  4. Garnish with lemon peel and a maraschino cherry after you express the rim of the glass with the lemon peel.

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Cocktail recipe courtesy of Daryl & Mindi Hirsch

Tagliatelle with Artichokes and Olive Oil for Two

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Jarred artichoke hearts and tagliatelle make a quick and elegant dinner. The leaves from jarred artichoke hearts need to be separated from the hearts and then given a quick soak to temper the harsh flavors they pick up from the brine. Slice the hearts in half and then dry them well so that they can be easily browned to bring out their natural nuttiness.

Anchovy gives the sauce savory depth without imparting a fishy taste—don’t omit it; and cream ties together the aromatics, wine, and artichoke flavor. A simple Parmesan bread-crumb topping gives the dish some savory crunch. Even though it adds more carbs, the crumb topping adds another dimension and necessary texture.

Jarred artichoke hearts labeled “baby” or “cocktail” that are 1 1/2 inches or shorter in length are preferred. Larger artichoke hearts tend to have fibrous leaves. But, if you must use larger hearts, trim the top 1/4 to 1/2 inch from the leaves. Do not use marinated or oil-packed artichoke hearts. You’ll need two 9.9-ounce jars of artichokes for this recipe—however, because we love artichokes, we added two 14-ounce jars.

This recipe can easily be doubled to feed 4 or 5 guests. Unable to source tagliatelle (who knows why, it is usually a popular pasta), we substituted fettuccini, though pappardelle would also work.

Tagliatelle with Artichokes and Olive Oil for Two

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 ½ cups jarred whole artichoke hearts packed in water, preferably baby or cocktail size
  • 1 slice hearty white sandwich bread, torn into 1-inch pieces
  • 3 ½ Tbsp. extra-virgin olive oil
  • ¼ cup grated Parmesan cheese, plus extra for serving
  • Salt and pepper
  • 2 garlic cloves, minced
  • 1 anchovy fillet, rinsed, patted dry, and minced
  • ¼ tsp. dried oregano
  • Pinch red pepper flakes
  • ¼ cup dry white wine
  • 1 Tbsp. heavy cream
  • 6 oz. tagliatelle
  • 2 Tbsp. minced fresh parsley
  • ½ tsp. grated lemon zest

Directions

  1. Cut leaves from artichoke hearts. Cut hearts in half and dry with paper towels. Place leaves in bowl and cover with water. Let leaves stand for 15 minutes. Drain well.
  2. Pulse bread in food processor until finely ground, 7 to 10 pulses. Heat 1 tablespoon oil in 8-inch nonstick skillet over medium heat until shimmering. Add bread crumbs and cook, stirring constantly, until crumbs begin to brown, 2 to 4 minutes.
  3. Add 2 tablespoons Parmesan and continue to cook, stirring constantly, until crumbs are golden brown, 1 to 2 minutes. Transfer crumbs to bowl and season with salt and pepper to taste. Wipe out skillet.
  4. Heat 1/2 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add artichoke hearts and pinch salt; cook, stirring frequently, until hearts are spotty brown, 5 to 7 minutes.
  5. Add garlic, anchovy, oregano, and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
  6. Stir in wine and cream and bring to simmer. Remove skillet from heat and stir in artichoke leaves. Set aside.
  7. Meanwhile, bring 2 quarts water to boil in large pot. Add pasta and 1/2 tablespoon salt and cook, stirring often, until al dente. Reserve 3/4 cup cooking water, then drain pasta and return it to pot. Stir in artichoke sauce, remaining 2 tablespoons Parmesan, 1/3 cup reserved cooking water, remaining 2 tablespoons oil, parsley, and lemon zest. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing bread-crumb mixture and extra Parmesan separately.

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Adapted from a recipe by Cook’s Illustrated

Bangers with Onion Gravy

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Ever eat Bangers and Mash that left you underwhelmed? So this version found in Milk Street Magazine, enticed us to want to try making it on our own. It’s clearly not a complicated recipe, and the flavor profile looked downright yummy. So after ordering the Marmite online, and receiving it a few days later, we took the plunge.

Great bangers and mash with onion gravy, the iconic British pub staple, revolves around plump, well-browned links napped with an ultrasavory sauce. Searing the sausages ensures that the links develop attractive, flavorful browning; steaming cooks them through gently so that they are plump and juicy.

Adding the onions (thin-sliced so that they softened quickly) to the pan to steam with the sausages jump-starts their cooking. Continuing to sauté them after the sausage comes out further softens them and caramelizes their sugars; doing so also develops a deep, flavor-packed fond on the bottom of the skillet.

Deglazing the pan with a highly seasoned beef broth captures the fond, and simmering the onions in the broth tenderizes them more and concentrates the flavor of the gravy. A cornstarch slurry and butter, whisked in just before serving, gives the gravy the requisite viscosity, shine, and richness.

To capture every bit of that savory flavor base, deglaze the pan with beef broth that is seasoned with dry mustard, rosemary, thyme, and Marmite the glutamate-rich British yeast extract that infuses the gravy with meaty fussed-over flavor. Marmite is sold at most grocery stores or easliy accessible online.

If Cumberland sausage is unavailable, you can substitute bratwurst or any mildly spiced fresh pork sausage. For the best-tasting gravy, cook the onions until a dark fond forms in the skillet. Serve the sausages and gravy over your favorite mashed potato recipe.

Bangers with Onion Gravy

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. vegetable oil
  • 1½ lbs. Cumberland sausage (6 links)
  • 2 onions, halved and sliced thin (3 cups)
  • ½ cup water plus 1 Tbsp., divided
  • 2½ cups beef broth
  • 1 tsp. dry mustard
  • 1 tsp. minced fresh thyme
  • ½ tsp. minced fresh rosemary
  • 1¼ tsp. sugar
  • 1 Tbsp. Marmite
  • ½ tsp. pepper
  • ¼ tsp. table salt
  • 1 Tbsp. cornstarch
  • 2 Tbsp. unsalted butter, cut into 2 pieces
  • 1 tsp. red wine vinegar
  • 1 Tbsp. minced fresh parsley

Directions

  1. Heat oil in 12-inch skillet over medium heat until shimmering. Arrange sausages in pan and cook, turning once, until browned on 2 sides, about 5 minutes. Move sausages to 1 side of skillet. Add onions, evenly distributing around bottom of pan, and nestle sausages on top. Add ½ cup water and immediately cover. Cook, turning sausages once until they register between 160 and 165 degrees and onions have softened, about 10 minutes.
  2. While sausages cook, whisk broth, Marmite, mustard, thyme, and rosemary in 4-cup liquid measuring cup until Marmite dissolves.
  3. Transfer sausages to plate and tent with aluminum foil. Make sure onions are spread evenly; cook without stirring until beginning to brown, about 5 minutes (if onions have not browned, increase heat to medium-high). Continue to cook, stirring occasionally, until onions are tender and well browned, and dark fond forms on bottom of skillet, 3 to 5 minutes longer. Stir in sugar, pepper, and salt and cook for 1 minute.
  4. Add broth mixture, increase heat to medium-high, and bring to boil. Cook, scraping up any browned bits from bottom and sides of skillet and stirring back into sauce, until sauce is slightly reduced, about 5 minutes. Combine cornstarch and remaining 1 tablespoon water in small bowl. Whisk cornstarch mixture into sauce and cook until sauce is glossy and has consistency of heavy cream, about 2 minutes.
  5. Off heat, whisk in butter, 1 piece at a time. Stir in vinegar and season with salt and pepper to taste. Sprinkle with parsley and serve.

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Adapted from a recipe by Steve Dunn for Cook’s Illustrated

Bête Noire

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A dessert to die for. Bête Noire is a flourless chocolate cake that gets its silky, ultrasmooth, almost custard-like texture from the sugar syrup in the base, as well as from gentle baking. This version brings a uniquely complex flavor by caramelizing sugar with black peppercorns before dissolving the caramel with orange juice and bourbon.

A combination of bittersweet and semi-sweet chocolate yields a rounder, richer finish than just one type of chocolate, while Angostura bitters lends a spiciness and depth that balances the sweetness of the dessert.

Milk Street did away with the classic ganache coating and opted to use quickly candied orange zest for a garnish that adds contrasting color and texture. Though the cake requires at least 4 hours of chilling to fully set, it’s best served at room temperature, so don’t forget to remove the cake from the refrigerator at least two hours before serving. For neat slices, dip the knife in hot water, then wipe it dry before each cut.

Don’t use a whisk to combine the ingredients for the batter; a large silicone spatula is better. A whisk incorporates air, which leads to bubbles rising to the surface during baking and marring the smooth, shiny surface. Also, don’t forget to run a knife around the edges of the cake the moment it comes out of the oven; loosening the edges from the sides of the pan prevents the cake from cracking as it cools. Finally, don’t cover the cake before refrigerating, as a cover may trap condensation that can drip onto the cake.

Bête Noire

  • Servings: 10-12
  • Difficulty: moderate
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Ingredients

  • 8 Tbsp. (1 stick) salted butter, cut into 16 pieces, plus more for the pan
  • 12 oz. bittersweet chocolate, finely chopped
  • 4 oz. semi-sweet chocolate, finely chopped
  • 1 large navel orange
  • ¾ cup + ⅓ cup white sugar
  • ½ cup bourbon
  • 3 Tbsp. black peppercorns
  • 2 Tbsp. Angostura bitters
  • 6 large eggs, beaten
  • Whole-milk Greek yogurt, to serve

Directions

  1. Heat the oven to 275°F with a rack in the middle position. Coat the bottom and sides of a 9-inch springform pan with butter. Line the bottom of the pan with kitchen parchment, then butter the parchment. Set a wire rack in a rimmed baking sheet. In a large bowl, combine the bittersweet and semi-sweet chocolates and the butter; set a fine mesh strainer across the bowl, then set aside.
  2. Using a vegetable peeler, remove just the outer zest of the orange, not the white pith just beneath, in long strips; set the strips aside. Halve the orange and juice into a liquid measuring cup. Measure 3 tablespoons of the juice into a medium saucepan. Add the bourbon to the remaining juice in the measuring cup, then add enough water to equal 1 cup total liquid; set aside.
  3. Add the ¾ cup sugar to the juice in the saucepan, then add the zest strips and peppercorns. Set over medium-high and cook, without stirring but occasionally swirling the pan, until the sugar dissolves, 1 to 2 minutes. Continue cooking, swirling the pan often, until the sugar caramelizes to deep mahogany brown and the peppercorns begin to pop, 4 to 5 minutes. Remove the pan from the heat and carefully pour in the orange juice–bourbon mixture; the caramel will bubble up and harden. Set the pan over medium, bring to a simmer and cook, stirring, until the caramel has dissolved and the peppercorns no longer stick together, 1 to 2 minutes. Remove from the heat and stir in the bitters.
  4. Immediately pour the hot sugar syrup through the strainer into the chocolate-butter mixture; reserve the strained solids. Jostle the bowl to ensure the chocolate and butter are fully covered with syrup, then let stand for 2 to 3 minutes. Using a silicone spatula, gently stir until the mixture is well combined and completely smooth; it should be barely warm.
  5. Add the beaten eggs to the chocolate mixture and stir with the spatula until homogenous and glossy, 2 to 3 minutes. Pour into the prepared springform pan. Gently tap the sides of the pan to remove any air bubbles, then use the back of a spoon to smooth the surface. Set the pan on the prepared baking sheet and bake until the cake barely jiggles when the pan is gently shaken, about 45 minutes.
  6. Remove from the oven and immediately run a thin, sharp knife around the edges to loosen the sides of the cake from the pan. Cool to room temperature in the pan, then refrigerate uncovered for at least 4 hours or up to 24 hours.
  7. While the cake cools transfer the zest strips from the strainer to a small, shallow bowl, removing and discarding any peppercorns stuck to them. Sprinkle the strips with ⅓ cup sugar, then toss until the strips are completely coated. Cover loosely and store at room temperature until ready to serve.
  8. About 2 hours before serving, remove the cake from the refrigerator. Remove the zest strips from the sugar and shake off excess sugar; reserve the sugar for another use. Cut the strips lengthwise into thin strips. Remove the sides of the springform pan. Arrange the zest slivers on the cake around the edges. Slice the cake and serve with small spoonfuls of yogurt.

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Recipe by Wes Martin for Milk Street

Instant Pot Whole Chicken with Root Vegetable Mash

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From grilling to roasting, cooking a whole chicken typically takes at least an hour. It takes time to get the meat to safe temperatures (165 for the light and 175 for the dark). Combined with preparing the sides, suddenly it’s taking a whole lot longer than an hour to get dinner on the table. 

But with an Instant Pot (or pressure cooker), you can have a whole chicken and a built-in vegetable side dish on the table with just 30 minutes of cooking (plus prep). The controlled moisture and pressure means the chicken takes less time to cook and you don’t have to worry about dry meat or overcooking. The chicken cooks atop an assortment of root vegetables that can later be mashed to serve as a side.

From start to finish, this entire meal will be on your table in just over an hour—that includes completing any prep work, browning the chicken, making the sauce, and mashing the root vegetables. In other recipes, the chicken alone would take that long.

With this complete meal, you can be eating that tender, fall-off-the bone chicken in half the time it would normally take you. What’s the catch you ask? Bye-bye crackly skin, but that rotisserie chicken you pick up from your local grocery store doesn’t have any either, right? However, it will be pull-apart tender and bursting with the fresh flavors of rosemary, lemon, and chives.

The poultry was incredibly juicy and the root vegetable mash was amazing! The leftover broth could be made into a gravy with a touch of butter and a cornstarch slurry if desired.

Instant Pot Whole Chicken with Root Vegetable Mash

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 (4-lb.) whole chicken, giblets discarded
  • 1¼ tsp. table salt, divided
  • ¾ tsp. pepper, divided
  • 1 Tbsp. extra-virgin olive oil
  • 2 tsp. minced fresh rosemary
  • 1 cup chicken broth
  • 1 lb. rutabaga, peeled and cut into 1-inch pieces
  • 1 lb. sweet potatoes, peeled and cut into 1-inch pieces
  • 1 onion, peeled and quartered
  • ¼ cup minced fresh chives
  • Lemon wedges

Directions

  1. Pat chicken dry with paper towels and sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Tie legs together with kitchen twine and tuck wingtips behind back. Using highest sauté function, heat oil in Instant Pot until just smoking. Place chicken breast side down in pot and cook until well browned on first side, 6 to 8 minutes; transfer to plate. Turn off Instant Pot.
  2. Add rosemary to fat left in pot and cook, using residual heat, until fragrant, about 30 seconds. Stir in broth, rutabaga, potatoes, onion, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper, scraping up any browned bits. Place chicken breast side up on top of vegetables and add any accumulated juices. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 24 minutes.
  3. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to carving board, tent with aluminum foil, and let rest while preparing vegetables.
  4. Strain broth and vegetables through fine-mesh strainer into fat separator. Return vegetables to now-empty pot and mash with potato masher until nearly smooth. Stir in chives and season with salt and pepper to taste. Let broth settle for 5 minutes, then transfer serving bowl and season with salt and pepper to taste. Carve chicken and discard skin, if desired. Serve chicken with vegetables, passing broth and lemon wedges separately.

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Recipe by Caren White for America’s Test Kitchen

Christmas Martini

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Cheers, here’s to Christmas! For a delicious holiday drink you can quickly whip up, just mix the following ingredients, shake them up and let the party begin! We prefer cocktails that are not sweet, but if you prefer them more sugary, use regular cranberry juice instead of the unsweetened variety.

You can substitute cranberry vodka in place of blood orange vodka if necessary.

Christmas Martini

  • Servings: 2 drinks
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. dried cranberries
  • 3⁄4 cup unsweetened cranberry juice (such as Ocean Spray)
  • 1⁄2 cup blood orange vodka
  • 1⁄4 cup Triple Sec liqueur
  • 1 cup ice

Directions

  1. Place the cranberries and two tablespoons of water in a small bowl, cover and microwave for 30 seconds. Set aside and cool completely, about 15 minutes.
  2. Meanwhile combine the cranberry juice, blood orange vodka, Triple Sec and ice in a large cocktail shaker, put the lid on and shake for a full 30 seconds.
  3. Place the cranberries in each of two martini glasses and pour in the cocktail mixture. Serve ice cold.

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Thai-Style Braised Duck with Green Beans

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If you are a duck fan, then you must put this fabulous recipe on your shortlist. Never tried duck? Then this recipe is a great jumping off point. Keep in mind, the duck anatomy has quite a different bone structure than that of chicken or turkey. If you are unsure how to break one down, watch on a video, ask the butcher, or simply buy 4 duck legs.

On another note, all of the meat on a duck is dark meat, even the breast. But with this method all of the meat comes out juicy and tender—not greasy at all! Duck and goose are poultry and considered “white” meat. Because they are birds of flight, however, the breast meat is darker than chicken and turkey breast.

On the plus side, duck meat’s rich flavor and color provides a red meat eating experience with the health benefits of poultry. Duck meat is rich in iron and protein like beef but is leaner and has fewer calories like its poultry counterparts. Plus, duck fat is healthier with less saturated fat and more omega-3 fat than beef.

Speaking of the fat on a duck, you want to make sure it gets rendered down. The Hubs decided to render the extra pieces of fat and skin in another skillet, and when crisp he removed them from the hot oil on a paper towel-lined plate, sprinkled with salt and ate as a snack once cooled. With the remaining leftover oil (we had 3 cups!), he will freeze the fat and save it to make duck confit sometime in the future.

Once bottom browns, turn the pieces. Eventually liquid will evaporate and duck will cook in its fat only. At this point lower heat and continue to cook duck, turning occasionally, until it becomes tender, about 1 hour. While the skin does look nice and brown, it will not be crispy once it steams with the beans in a covered dish.

Rice would make a fine accompaniment, but we paired ours this time with Roasted Parmesan Potatoes, which were wonderfully crispy on the outside, meltingly tender on the inside. Stock will be made from the unused pieces of the duck, such as the back and wings.

Thai-Style Braised Duck with Green Beans

  • Servings: 4
  • Difficulty: moderate
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Ingredients

  • 1 duck, quartered, or 4 legs
  • Salt and pepper
  • 1 large onion, sliced
  • 1 Tbsp. ginger, minced
  • 1 Tbsp. garlic, minced
  • 2 small chiles, seeded and minced
  • 1 1/2 lbs. green beans, trimmed
  • 1 Tbsp. sugar
  • 2 Tbsp. nam pla (fish sauce) or soy sauce
  • 2 Tbsp. lime juice
  • Cilantro for garnish, coarsely chopped

Directions

  1. Remove excess fat from duck. Season with salt and pepper and put in a skillet or saute pan that will fit it comfortably. Turn heat to medium and cover. Check once you hear sizzling; duck should be simmering in its own fat and exuding liquid. Adjust heat to create a steady simmer.
  2. Once bottom browns, turn. Eventually liquid will evaporate and duck will cook in its fat only. At this point lower heat and continue to cook duck, turning occasionally, until it becomes tender, about 1 hour.
  3. Transfer duck when tender to a plate. Pour off all but 2 tablespoons of fat. Turn heat to medium and add onion; cook until it softens, about 5 minutes. Add ginger, garlic and chilies and cook, stirring, for 30 seconds. Add beans and sugar and turn heat to high; cook, stirring occasionally, until beans begin to brown, about 5 minutes.
  4. Add 2 tablespoons water and nam pla (fish sauce) or soy sauce. Put duck on top of bean mixture and bring to a simmer, Cover and cook until both beans and duck are very tender, 15 to 30 more minutes, adding a little more water if necessary to keep mixture moist. Uncover and stir in lime juice; taste and adjust seasoning, then sprinkle with cilantro and serve.

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Recipe by Mark Bittman for NYTimes Cooking

Bee’s Knees Snowballs

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These delicate, melt-in-your-mouth cookies combine fresh lemon zest and orange blossom honey to play off the flavors of the namesake cocktail. They bring back fond memories of when I’d bake holiday cookies as a teenager, a variation of these were called Russian Tea Cakes, and they were (are?) addicting.

Floral orange blossom honey and fresh lemon zest give these powdered sugar–capped cookies from cookbook author Leah Koenig a delicate flavor and citrusy aroma. Their melt-in-your-mouth texture, with a faint nuttiness from the almond flour, makes them the perfect companion for a coupe of chilled Bee’s Knees; or a glass of chilled milk or cup of hot tea. Use a mild honey such as clover or wildflower to allow the bright lemon to shine. Avoid buckwheat honey, which can overpower the cookies’ subtleties.

Bee's Knees Snowballs

  • Servings: 5 dozen
  • Difficulty: easy
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Ingredients

  • 1 cup unsalted butter (8 oz.), at room temperature
  • 1 1/2 cups powdered sugar (about 6 oz.), divided
  • 2 Tbsp. honey (preferably orange blossom)
  • 2 1/2 tsp. grated lemon zest (from 2 lemons)
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt
  • 1/2 cup almond flour (about 1 3/4 oz.)
  • 2 cups all-purpose flour (about 8 1/2 oz.)
  • Edible gold luster dust (optional)

Directions

  1. Preheat oven to 350°F with racks in upper third and lower third positions. Line 2 baking sheets with parchment paper, and set aside.
  2. Combine butter, 1/2 cup powdered sugar, honey, lemon zest, vanilla, and salt in bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 2 minutes. Reduce mixer speed to low; add almond flour, and beat until combined, about 30 seconds. Add all-purpose flour in 2 additions, beating on low speed and stopping to scrape down sides of bowl as needed, until dough comes together, about 45 seconds total.
  3. Using a 1 1/2-inch (1-tablespoon) cookie scoop, scoop out cookies, and arrange at least 1 inch apart on prepared baking sheets. Bake in preheated oven until light golden, 12 to 15 minutes, rotating baking sheets between top and bottom racks after 7 minutes of baking time. Remove from oven. Transfer cookies to a wire rack, and let cool completely, about 30 minutes.
  4. Place remaining 1 cup powdered sugar in a shallow bowl. Roll cooled cookies in sugar until fully coated. Sprinkle with edible gold luster dust, if desired.

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