Chan Chan Yaki (Miso Butter Salmon)

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Salmon is one of our go-to fish choices. And this one from NYTimes Cooking is a fabulous choice. It’s quick, easy, healthy, tasty and uses only one pan! What’s not to like?

According to Mia Leimkuhler, “Chan chan yaki, or miso butter salmon, is a classic dish from Hokkaido, Japan, a place known for its excellent salmon. The fish-and-vegetable dish is frequently made on a teppan (a large grill), with everything chopped and mixed with two metal spatulas that make the onomatopoetic “chan chan” sound.”

This clever version from Marc Matsumoto, the Tokyo-based blogger behind No Recipes, streamlines the dish for home cooking, calling for a lidded skillet and keeping the salmon in one large piece for easier preparation and presentation. You can replicate the chan chan action in your own bowl or plate, composing perfect bites of salmon, veggies and the miso butter sauce.

And the vegetables are flexible, with some delicious options being Shimeji mushrooms, bell peppers, corn or negi (long green onions). Unfortunately, we just totally forgot to purchase the enoki mushrooms. And the smallest head of green cabbage was huge, so we used only a portion of it.

BTW, you can ditch the salmon skin since the fish is just set atop the vegetables and not crisped in any fashion. Or, cut the skin off the filet and crisp it in a separate pan to add strips of the crispy skin as a garnish at the end.

Here’s a hack from The Hubs: Increase the sake to 3/4 cup. Use 1/4 cup in Step 4 to pour over the cooked veggies and deglaze the pan loosening all of those luscious browned bits. Cook, stirring until the sake nearly evaporates. Then use the remaining 1/2 cup in Step 5.

Chan Chan Yaki (Miso Butter Salmon)

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 (1¼-lb.) piece skin-on salmon fillet
  • ½ small head green cabbage, trimmed and cored
  • 2 large carrots
  • 1 medium yellow onion
  • 3½ oz. enoki mushrooms (optional)
  • ⅓ cup shiro (white) or tanshoku (yellow) miso
  • 3 Tbsp. unsalted butter, at room temperature
  • 1 Tbsp. sugar
  • 1 Tbsp. neutral oil
  • Salt and pepper, to taste
  • 3⁄4 cup dry (junmai) sake, divided
  • 2 scallions, thinly sliced
  • Steamed rice, for serving

Directions

  1. Remove the salmon from the fridge while you prep the vegetables: Chop the cabbage into 2-inch pieces (about 6 cups). Peel and cut the carrots on the diagonal into ½-inch coins (about 2 cups). Halve the onion and slice into ½-inch half moons (about 1½ cups). If using enoki mushrooms, trim the root end and separate them into large clusters.
  2. Make the miso butter: Combine miso, butter and sugar in a small bowl and stir until smooth and homogenous. (Miso butter can be made at least 3 days ahead and kept in the refrigerator; bring to room temperature before using.)
  3. Place the salmon on a plate, skin side down, and spread the miso butter in a thin layer on top, holding back about 2 tablespoons of miso butter for the vegetables.
  4. Heat a large, deep (lidded) skillet over medium-high. Add the oil and the cabbage, carrot, onion and enoki mushrooms (if using). Season the vegetables with salt and pepper (go lightly on the salt, since the miso butter is salty!) and cook, stirring frequently, until they begin to wilt but are still quite crisp, 5 to 8 minutes.
  5. Flatten the vegetables and place the salmon on top of them, miso side up. Dot the reserved miso butter on the vegetables (you may not need all of it) and pour the remaining sake over the vegetables. Place the lid on the pan, lower the heat to medium to maintain a strong simmer and cook for 7 to 10 minutes, until flaky and just cooked through in the center. (Exact time depends on the thickness of the salmon fillet and preferred level of doneness.)
  6. When the salmon has finished cooking, remove the lid and stir the vegetables around the salmon to mix them with the melted miso butter. Scatter the salmon with the chopped scallions and serve with rice.

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Recipe from Marc Matsumoto for NYTimes Cooking

Pan-Roasted Chicken and Summer Vegetables with Herbes de Provence

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In this simple skillet dinner, the skin side of bone-in chicken breasts are seared, then roasted on top of a bed of sunny Mediterranean vegetables. Keep in mind, the recipe advises the use 12-ounce chicken breasts, using larger ones will require a longer cooking time and thus overcook the veggies. The only pieces available when we shopped weighed in at 18 ounces, 50% larger! (The first grocery store we visited, had no bone-in breasts at all.)

*The Hubs Hack: Because of the larger pieces, after browning the skin, we put the pan with the chicken skin side up in the pre-heated oven for 10 minutes before removing them and adding the vegetables. The breasts were then placed on top of the veggies and the skillet was returned to the oven until the chicken reached an internal temperature of 160°F., about 30 min. (Check temp after 20 minutes.)

Before cooking, the veggies are tossed with herbes de Provence, an aromatic seasoning blend that typically includes rosemary, thyme, savory, marjoram and oregano, and sometimes other spices and herbs such as fennel, sage, lavender and tarragon.

Dry vermouth, with its herbaceousness, is an ideal deglazing liquid for the browned bits left in the pan after searing the chicken, but dry white wine works, too. The vermouth and caper brines are important because they really help take this dish over the top and not just an average chicken and vegetable dish. We usually like thighs over breasts in similar recipes, but these turned out juicy with good crispy skin.

Another food item that the store was completely out of was zucchini, so we just substituted a yellow summer squash. And again, because of the enormous breast size, we roasted only two, which was still enough to feed four people.

Pan-Roasted Chicken and Summer Vegetables with Herbes de Provence

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 12-oz. bone-in, skin-on chicken breasts, trimmed of excess fat
  • Kosher salt and ground black pepper
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 Tbsp. herbes de Provence
  • 6 medium garlic cloves, smashed and peeled
  • 1 medium red onion, halved and sliced about ¼ inch thick
  • 1 yellow, orange or red bell pepper, stemmed, seeded, cut into ¼ slices
  • 1 pint grape tomatoes, uncut
  • 1 small zucchini, halved lengthwise and sliced crosswise ¼ inch thick
  • ¼ cup drained capers, plus 1 Tbsp. caper brine
  • ½ cup dry vermouth
  • 1 cup lightly packed fresh basil, torn (optional)

Directions

  1. Heat the oven to 475℉ with a rack in the middle position. Season the chicken on all sides with salt and pepper. In a large bowl, stir together 2 tablespoons of oil, the herbes de Provence, ¼ teaspoon salt and 1 teaspoon pepper. Add the garlic, onion, bell pepper, tomatoes, zucchini and capers, then toss to combine; set aside.
  2. In a 12-inch skillet oven-safe skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the chicken skin down and cook without disturbing until golden brown, 6 to 8 minutes. Using tongs, transfer the chicken skin up to a large plate. (If your chicken weighs much more than 12 ounces each, see note above.*)
  3. Pour off and discard all but 1 tablespoon fat from the skillet. Add the vermouth, bring to a boil over medium-high and cook, scraping up any browned bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add the vegetables and cook, stirring, until just warmed through, about 1 minute, then distribute in an even layer. Nestle the chicken skin up in the vegetables and add any accumulated juices. Transfer the skillet to the oven and cook until the thickest part of the breast reaches about 160°F, 20 to 25 minutes.
  4. Remove the pan from the oven (the handle will be hot). Transfer the chicken skin up to a serving platter. Using a slotted spoon, transfer the vegetables the platter, arranging them around the chicken.
  5. Set the skillet over high, bring the liquid to a simmer and cook, stirring, until slightly thickened and reduced, 1 to 2 minutes. Off heat, stir in the caper brine, then taste and season with salt and pepper. Pour the sauce around the chicken and over the vegetables. Sprinkle with basil (if using).

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Adapted from a recipe by Rose Hattabaugh for Milk Street

Ginger Beef

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According to Woks of Life where we found this recipe, Ginger Beef isn’t a dish you see too often in the U.S., because it’s more well-known as a Canadian Chinese dish, with possible origins in Calgary. It is said to mimic Mongolian Beef—another North American dish that doesn’t have much to do with Mongolia, and that you’d be hard pressed to find in China. 

The sauce is sweet (this version goes lighter on the sugar; however we would reduce it even more next time) and savory. Minced ginger is added as well as caramelized julienned pieces of it to create a gingery flavor without it being TOO gingery. Some versions include vegetables like peppers and onions, but we paired it with a crunchy Asian Slaw to get more vegetables.

BTW, you’ll get the best out of this recipe with flank steak, but you can use other cuts. To amp up the meal, add in some red pepper strips, and snow peas or other vegetables you may have lying around. We paired our stir-fry with a side of Asian Slaw.

TIP: To julienne the ginger, thinly slice the ginger on its broadest side (so you have wide slices)—cutting the narrower side of the ginger to make a flat surface for the ginger to stand on will make this easier. Fan the slices out straight, so they’re slightly overlapping, like a deck of cards. Then you can just follow that line of slices to julienne into very thin matchsticks. 

Ginger Beef

  • Servings: 4
  • Difficulty: easy
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Ingredients

For the beef and marinade:

  • 1 lb. flank steak, sliced against the grain into ¼-inch thick slices
  • 2 tsp. cornstarch
  • 2 tsp. neutral oil, such as vegetable, canola, or avocado oil
  • 1 tsp. oyster sauce
  • 1 Tbsp. water
  • ¼ tsp. baking soda

For the sauce:

  • ⅔ cup water
  • 1 ½ Tbsp. light brown sugar
  • 1 Tbsp. light soy sauce
  • 1 Tbsp. oyster sauce
  • ¾ tsp. dark soy sauce, or more regular soy sauce; the dish just won’t be as dark
  • ½ tsp. sesame oil
  • 1 Tbsp. minced ginger

For the rest of the dish:

  • ⅓ – ½ cup cornstarch, plus 1 Tbsp.
  • ¼ – ⅓ cup neutral oil
  • 2 Tbsp. finely julienned ginger
  • 1 scallion, thinly sliced on an angle

Directions

  1. Add the sliced flank steak to a medium bowl, and add the marinade ingredients (the cornstarch, neutral oil, oyster sauce, water, and baking soda). Mix well, and marinate for at least 30 minutes (or up to overnight).
  2. In a liquid measuring cup, mix all the sauce ingredients together—the water, light brown sugar, light soy sauce, oyster sauce, dark soy sauce, sesame oil, and minced ginger. Set aside.
  3. Add the cornstarch to a shallow dish, and dredge the marinated beef slices in the cornstarch until thoroughly coated, placing the dredged beef on a clean plate or sheet pan.
  4. Heat the neutral oil in a wok over high heat. Just before the oil starts to smoke, spread half the flank steak pieces evenly in the wok, and sear for 1-2 minutes on each side, until you have a crispy coating. 1/4 cup oil works for a 14-inch wok, but if you have a larger wok, you may need a tablespoon or two more to properly fry the beef. Remove the beef from the wok, leaving any oil behind, and repeat with the remaining beef. Turn off the heat and transfer the beef to a plate.
  5. Drain the oil from the wok (save it for other cooking), leaving 2 tablespoons behind. Turn the heat to medium-high. Add the julienned ginger, and fry until crispy. At this point, you can remove a few pieces of fried ginger and reserve it for a garnish if you like.
  6. Add the premixed sauce to the wok, and bring to a simmer. Simmer for 2 minutes. Meanwhile, combine the remaining 1 tablespoon of cornstarch with 3 tablespoons of water. Drizzle this cornstarch slurry into the sauce, and cook until it has thickened enough to coat the back of a spoon.
  7. Add the beef and the scallions, and toss everything together for another 30 seconds. The sauce should all be clinging to the beef. Serve!

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Adapted from a recipe from Woks of Life

A Pasta Salad for Tuna Lovers

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A pasta for tuna salad lovers, this recipe combines elements of a classic deli-style tuna salad with pasta, peas and fresh green herbs. Besides dinner, it makes for a hearty picnic side dish or lunch, and keeps well in the refrigerator for several days, making it ideal for start-of-the-week meal prep.

The tangy Greek yogurt dressing, flavored with lemon juice, mustard and garlic, comes together right in the serving bowl with the chopped celery and red onion that add crunch and color. Any small pasta shape works well here; just be sure to run the cooked pasta under cold water to cool it down before tossing with the dressing.

A few changes we made included reducing the amount of pasta from one pound down to 12 ounces; and increasing the quantity of tuna up to three 5-ounce jars. As a main you’ll get get 4 to 6 servings. As a side dish, at least double that.

The Hubs Hack: Shred a peeled carrot and add some diced radish for more color and nutrition. He even thinks mashing in an anchovy would provide some nice umami flavor. (I’m fine w/o the anchovy.)

A Pasta Salad for Tuna Lovers

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • Kosher salt (such as Diamond Crystal) and black pepper
  • 12 oz. short pasta, such as small shells, orecchiette or elbow macaroni 
  • ½ cup mayonnaise
  • ½ cup plain Greek yogurt (at least 2 percent fat)
  • 2 Tbsp. freshly squeezed lemon juice
  • 1 tsp. Dijon mustard 
  • ½ tsp. garlic powder
  • 3 (5-oz.) cans or jarred tuna, drained
  • 1 cup frozen peas, thawed
  • 1 cup small-diced celery (1 to 2 celery ribs)
  • ½ cup chopped red onion
  • ¼ cup finely chopped fresh dill or parsley, plus more for serving

Directions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the directions on the package, then drain and rinse under cold running water. Drain well.
  2. Meanwhile, in a large bowl, whisk together the mayonnaise, yogurt, lemon juice, mustard, garlic powder, 1 teaspoon salt and ½ teaspoon pepper. Add the cooled, drained pasta and toss well.
  3. Add the tuna, peas, celery, red onion and dill and toss again.
  4. Add more salt and pepper to taste, garnish with additional fresh dill and serve. Tuna pasta salad will keep for up to 3 days, covered and refrigerated.

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Adapted from a recipe by Lidey Heuck for NYTimes Cooking

Hibachi-Style Chicken with Charred Vegetables

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Soy-marinated grilled chicken thighs paired with smoky, charred summer vegetables make this a sensational summer supper. Here, grilled chicken thighs are soaked in a sweet, garlicky, soy-based marinade and grilled alongside skewers with peak-season summer vegetables. Some steamed rice or couscous completes the meal.

The grill imparts a delicious char, similar to a Japanese hibachi charcoal grill, while basting the vegetables with a mixture of melted butter and reserved marinade enhances the full-bodied smoky flavor signature to hibachi.

The key to evenly cooked vegetable skewers is cutting the veggies into similarly sized pieces so they fit neatly on the skewers. Drizzled with a creamy chile-mayo sauce and served over rice (or couscous), this dish becomes a hearty, flavor-packed meal that can be easily prepped ahead for the week.

Make Ahead TIPS: Marinate chicken overnight, covered in the refrigerator, for up to 12 hours. Chop and store all vegetables in an airtight container in the refrigerator for up to one day. The mayonnaise sauce can be prepared up to five days in advance and stored in an airtight container in the refrigerator.

BTW, Kewpie mayonnaise is a Japanese brand of mayo made with egg yolks, vinegar, and MSG. Its use of egg yolks (rather than whole eggs) and vinegar makes it richer and tangier than regular mayonnaise. Find it at most grocery stores or online at yamibuy.com.

NOTE: *We knew the skewered vegetables would take longer than the chicken, so we started them about 8-10 minutes prior to adding the thighs to the hot grill. So in total, the veggies grilled for 20 minutes, while the chicken was on for 12 minutes.

While the mayo sauce was indeed tasty, we don’t feel it is absolutely necessary to complete the dish, so if it is not inspiring to you, just omit it. HOWEVER, we feel strongly that the basting marinade and butter sauce need to be doubled, as there was not enough. The new amounts are indicated in the ingredients list below.

Hibachi-Style Chicken with Charred Vegetables

  • Servings: 4
  • Difficulty: easy
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Ingredients

Chicken Marinade:

  • 1 1/4 cup soy sauce
  • 1/4 cup light brown sugar
  • 1/4 cup finely chopped garlic (about 5 large garlic cloves) 
  • 2 Tbsp. plus 1/2 tsp. toasted sesame oil, divided
  • 2 lb. boneless, skinless chicken thighs (about 6 thighs), patted dry

Vegetables:

  • 2 red bell peppers, cut into 1 1/2-inch pieces (about 2 cups)
  • 1 zucchini, halved lengthwise and cut into 1-inch-thick half-moons (about 2 1/2 cups) 
  • 1 medium red onion, cut into 1 1/2-inch-thick wedges (about 1 1/2 cups)
  • 4 (8-inch) metal or wooden skewers
  • 1/2 tsp. kosher salt, divided

Butter and Sauce:

  • 4 Tbsp. unsalted butter, melted 
  • Canola oil, for grilling
  • 1/2 cup Kewpie mayonnaise
  • 2 tsp. sriracha chile sauce
  • 1/2 tsp. Dijon mustard
  • Cooked white rice, or couscous, for serving

Directions

  1. Whisk together soy sauce, brown sugar, garlic, and 1 tablespoon sesame oil in a small bowl until sugar is dissolved. Pour soy mixture into a large ziplock plastic bag, reserving 6 tablespoons soy mixture in bowl. Add chicken to bag; seal bag, and gently massage soy mixture into chicken. Set aside, and let marinate at room temperature for at least 30 minutes or up to 12 hours.
  2. Thread peppers, zucchini, and onion onto skewers. Brush vegetables with 1 tablespoon reserved soy mixture; sprinkle with 1/4 teaspoon salt. Stir melted butter and remaining 1/4 teaspoon salt into remaining 2 tablespoons soy mixture in bowl; set aside.
  3. Preheat grill to medium-high (400°F to 450°F). Remove chicken from marinade, shaking off excess; discard marinade. Lightly grease grill grates with canola oil; place chicken and skewered vegetables on grates. Grill, uncovered, turning skewers and chicken occasionally and basting with soy-butter mixture until a thermometer inserted into thickest portion of chicken registers 170°F, 12 to 15 minutes, and vegetables are tender and charred in spots, about 12 minutes. (*Please see note our cooking times above.) Transfer to a cutting board, and let rest for 5 minutes.
  4. Stir together mayonnaise, sriracha, mustard, and remaining 1/2 teaspoon sesame oil in a small bowl. Chop chicken into bite-size pieces, and remove vegetables from skewers. Serve chicken and vegetables over cooked rice, and drizzle with mayonnaise mixture. Garnish with scallions and shichimi togarashi.

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Adapted from a recipe by Andee Gosnell for Food & Wine

Pan-Seared Zucchini with Spicy Honey and Scallions

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Come summertime, zucchini is everywhere—if not in your own garden, then an abundance can be found at local farm markets, neighbor’s backyards and the nearby grocery store. But let’s forget dull and watery. “If you treat summer’s most ubiquitous squash with intention, it can sear like a steak and turn downright lush”—so claims Cook’s illustrated (CI). So we had to see for ourselves. OMG, the most luscious zucchini dish we’ve ever experienced!

For dense, meltingly soft, and dramatically browned zucchini, CI says to start by halving and scoring the cut surfaces of the squashes, rubbing them with salt, and briefly microwaving them. The salt and heat draws moisture from the flesh, and the slits provided escape routes for the water so that the surfaces are primed for browning.

Cooking in a well-oiled cast-iron skillet encourages rich browning; the metal holds the heat really well, and the fat facilitates heat transfer between the pan and the food. Covering the skillet for most of the cooking time traps moist heat that forces air out of the flesh and also dissolves its pectin, rendering the flesh fork-tender.

A mixture of honey and hot sauce, microwaved (or heated in a sauce pan) to a glaze consistency, adds sweetness with a bit of heat; while sliced scallions bring fresh crunch and color. If you taste the sauce by itself, it may seem too spicy. However, once it is spread on the cooked zucchini, it mellows into the perfect blend of sweet and spicy.

Instead of microwave: Reduce the honey mixture in a saucepan on the stovetop. Leave the salted zucchini cut side down on the paper towels for 30 minutes to drain and add a couple of minutes to the cooking time.

*NOTE: After reading other recipe reviewers comments that after you remove the lid from the pan and flip the zucchini, the pieces on the outer edge were not fully browned. This happened to us also. So if needed, rearrange zucchini from middle to outer edges, and cook the scored surfaces another 3 minutes without covering to char all pieces evenly.
Then flip, and cook another 3 minutes uncovered.

Pan-Seared Zucchini with Spicy Honey and Scallions

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. honey
  • 1 Tbsp. hot sauce
  • 3 zucchini (8 oz. each), halved lengthwise
  • 2 tsp. kosher salt
  • 3 Tbsp. vegetable oil
  • 1 scallion, sliced thin on bias

Directions

  1. Whisk honey and hot sauce together in 1-cup liquid measuring cup. Microwave until mixture comes to boil, 30 to 45 seconds. Continue to microwave, stirring every 30 seconds, until sauce is slightly thickened, about 1 minute (sauce will continue to thicken as it cools).
  2. Using sharp paring knife, score cut sides of zucchini diagonally, about ¼ inch deep, at ½-inch intervals. Turn zucchini 90 degrees and score again in opposite direction. Place scored zucchini halves close to each other, cut side up, on cutting board. Sprinkle salt evenly over halves. Rub salt into cut sides until mostly dissolved.
  3. Line large plate with double layer of paper towels. Place zucchini cut side down on paper towels and press gently. Microwave until zucchini has exuded water and is hot to touch, about 3 minutes. Cut each piece in half crosswise.
  4. Spread oil over surface of cold 12-inch cast-iron skillet. Arrange zucchini cut side down in skillet and press to ensure that cut sides are flush with skillet surface (reserve paper towel–lined plate). Cover skillet. Cook over medium-high heat, rotating skillet one-quarter turn every 2 minutes for even cooking, until cut sides are deeply browned, 8 to 10 minutes.
  5. Slide skillet off heat. Uncover and turn zucchini cut side up. (*See above note regarding evenly browned surfaces.) Return to medium-high heat and continue to cook, uncovered, until paring knife meets little to no resistance when slipped into center of squash, 2 to 3 minutes longer. Transfer zucchini cut side up to reserved paper towel–lined plate to drain for 5 minutes.
  6. Transfer zucchini cut side up to platter. Drizzle with honey mixture, sprinkle with scallion, and serve.

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Adapted from a recipe by Andrea Geary for Cook’s Illustrated

Campanelle Salad with Shrimp, Cabbage an Scallion-Ginger Dressing

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When it’s too hot to cook, a cool salad with little prep is a go-to in our household. So this campanelle salad from Cook’s Illustrated chock-full of crunchy vegetables and succulent shrimp fits the bill.

The pasta is intentionally overcooked here. When cooked pasta is refrigerated, it goes through a process called retrogradation in which the water in the noodles becomes bound up in starch crystals, making the pasta firm and dry. But if you’re making a cold pasta salad, you can make retrogradation work to your advantage by boiling the pasta 2 or 3 minutes beyond al dente. This way the pasta’s starch absorbs more water and becomes extra-soft so that when it firms up with cooling, the final texture is just right.

While numerous reviewers were somewhat disappointed in the dressing—it was too gingery, too vinegary, etc.—we found it to be almost perfect! (The amount of sriracha we used was reduced slightly.) Another change included cooking the edamame with the pasta 1 minute longer.

NOTES: If campanelle is unavailable, substitute penne. There’s no need to peel the ginger; just give it a thorough wash. Use the full amount of sriracha if you’re a fan of spice. We intentionally overcook the pasta in this recipe so that it remains tender, even when served cold. If making this salad ahead, dress the salad and then garnish it with the scallion greens and sesame seeds right before serving. A mix of white and black sesame seeds is desired, but it’s fine to use 2 teaspoons of either.

If feeding only two or three, place the desired amount of salad mix in a large bowl then stir in dressing and plate. Reserve any leftover salad and dressing in separate sealed containers for the next day.

Campanelle Salad with Shrimp, Cabbage an Scallion-Ginger Dressing

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 lb. large shrimp (26 to 30 per lb.), peeled, deveined, and tails removed
  • 1¼ tsp. table salt, plus salt for cooking pasta and shrimp
  • 8 oz. (2½ cups) campanelle
  • 8 oz. frozen shelled edamame
  • 4 cups (11 oz.) shredded green coleslaw mix
  • 4 scallions, white parts chopped, green parts sliced thin on bias, divided
  • ⅓ cup chopped fresh ginger
  • ⅓ cup unseasoned rice vinegar
  • 1½ Tbsp. sriracha
  • 2 tsp. toasted sesame oil
  • ½ cup vegetable oil
  • 1 tsp. black sesame seeds, toasted
  • 1 tsp. white sesame seeds, toasted

Directions

  1. Bring 3 cups water to boil in large saucepan over high heat. Stir in shrimp and 1 tablespoon salt. Cover and let stand off heat until shrimp are opaque, about 5 minutes, shaking saucepan halfway through. Using spider skimmer or slotted spoon, transfer shrimp to colander; rinse with cold water until cool. Drain well and transfer to large bowl. Add 1 quart water to water in saucepan and return to boil.
  2. Add pasta and 1½ teaspoons salt to boiling water and cook until pasta is al dente. Add edamame to saucepan with pasta and cook 2 minutes more. Drain and rinse with cold water. Drain well and add to shrimp along with coleslaw mix and two-thirds of scallion greens.
  3. Process scallion whites, ginger, vinegar, sriracha, sesame oil, and salt in blender until coarse paste forms, about 30 seconds. With blender running, slowly drizzle in vegetable oil until dressing is emulsified and smooth, about 1 minute.
  4. Pour dressing over salad and toss to combine. Transfer to serving bowl. Sprinkle with remaining scallion greens and sesame seeds and serve.

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Adapted from a recipe by Andrea Geary for Cook’s Illustrated

Panang Curry

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Rich with coconut milk and crushed peanuts, panang curry, also known as phanaeng or panaeng curry, is subtly spiced with coriander and cumin. This version is made with chicken, but you’ll often find it made with beef and sometimes prawns.

Panang curry is sometimes mistakenly linked to Penang, a Malaysian island, but it actually originated in Thailand. It’s important to use thick coconut milk for the creamiest results, and be sure to break the sauce by simmering until a layer of bright red oil shimmers on top. Purchase panang curry paste online or at an Asian market and add crushed peanuts to it if it doesn’t include them (not all of them do), or prepare your own paste, as is done here.

Since there are really no veggies other than the Fresno chili, serve with a vegetable side and/or salad. The original recipe indicates it will create 4 servings with rice. We beg to differ. You could maybe squeeze out 3 servings, but realistically plan on 2. (See above photo showing one of our serving portions.)

TIPS: Different brands of curry paste vary in spice levels. Taste a little first and determine how much to use. Maesri brand curry paste is highly recommended.
Coconut milk varies widely in its make up. Some cheap brands have as little as 25% coconut. Look at the ingredients, you should not accept less than 60%, some brands go up to 85% plus… Not all coconut milks are the same, it will makes a huge difference to the taste.

Panang Curry

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

For the Panang Curry Paste

  • ½ tsp. coriander seeds
  • ½ tsp. cumin seeds
  • ¼ cup/1 ounce dry-roasted, unsalted peanuts
  • 2 to 4 Tbsp. red curry paste, to taste (see Tip)

For the Curry

  • 1 lb. boneless, skinless chicken breasts or thighs
  • 2 tsp. fish sauce, plus more as needed
  • 1 (13.5-oz) can full-fat coconut milk (do not shake)
  • 8 makrut lime leaves, deveined, 6 torn and 2 thinly sliced, OR 1 teaspoon grated lime zest, for serving
  • 1½ tsp. palm, granulated or brown sugar, plus more as needed
  • 1 small, mild, thin-skinned pepper, such as a Fresno, Anaheim or banana pepper, or ½ small red bell pepper, thinly sliced
  • Thai basil, thinly sliced, for serving (optional, if makrut lime leaves are not used)
  • Rice, for serving

Directions

  1. Prepare the curry paste: Heat a medium sauté pan over medium. Add the coriander and cumin. Swirl the pan around, or toss the seeds with a wooden spoon, and gently toast until fragrant, about 1 minute, taking care not to burn the spices. Transfer to a small plate and cool, then place in a spice grinder or mortar and pestle, and grind to a fine powder.
  2. Add the peanuts and finely grind until smooth. Transfer the mixture to a small bowl, add the red curry paste and stir until mixed.
  3. Thinly slice the chicken into 1½-inch-long pieces. Place in a medium bowl, drizzle with the fish sauce and mix until coated.
  4. Heat the same pan over medium-high. Scoop 4 tablespoons of the thick cream off the top of the coconut milk and add it to the pan; it will immediately sizzle. Stir until thickened and bubbling on the sides, about 30 seconds. Stir in the curry paste, to taste. Reduce to medium, and cook the paste, continuously stirring, until a thick paste forms and the coconut oil separates (the sauce “breaks”), 2 to 3 minutes. If it starts sticking, add a splash of coconut milk and scrape up anything from the bottom of the pan.
  5. Add the torn lime leaves or zest and sugar. Cook, continuously stirring, to dissolve the sugar and infuse the flavors, about 2 minutes. Add the remaining coconut milk, increase to medium-high, bring to a boil and cook, continuously stirring, until the curry has thickened enough to coat the back of a spoon and has a layer of bright red oil on top, 4 to 8 minutes. The curry should be at a lively simmer; adjust the heat as necessary.
  6. Add the chicken and cook, stirring frequently, until cooked through, 3 to 4 minutes. If using, stir in the peppers, saving a few for serving, and cook until just incorporated, about 1 minute. Taste and add more fish sauce and sugar, if needed. (Be mindful, this is not a sweet curry; the sweetness should hit a back note, not lead with it.)
  7. Garnish with the sliced lime leaves or Thai basil and reserved peppers. Serve alongside rice.

http://www.lynnandruss.com

Recipe by Naz Deravian for NYTimes Cooking

Leek, Fennel, and Squash Soup with Sausage

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This recipe is based on the traditional Basque soup called porrusalda, which translates to leek broth. It is usually made with lots of leeks, garlic, and winter squash (sometimes even carrot). This warms the soul during the cold months, but can be just as satisfying in warmer temperatures.

Typically, it is mostly made without any meat, but to enrich it a bit more, many cooks add a couple of pieces of pork rib bones or even chorizo. Here in America’s Test Kitchen version, hot Italian sausage is included to boost the flavor and spiciness and make it a one-pot meal that is hearty and satisfying.

NOTE: Kabocha squash is worth seeking out in this soup, but if you can’t find it red kuri or butternut squash will also work.

Leek, Fennel, and Squash Soup with Sausage

  • Servings: 4-6
  • Difficulty: easy
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Leek, Fennel, and Squash Soup with Sausage

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. hot Italian sausage, casing removed
  • 1½ lbs. leeks, white and light green parts only, halved lengthwise, cut into ½-inch pieces, and washed thoroughly
  • 1 fennel bulb, halved, cored, and cut into ¼-inch pieces
  • 4 garlic cloves, peeled and sliced thin
  • 1 Tbsp. extra-virgin olive oil
  • ¼ tsp. table salt
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 1½ lbs. kabocha, red kuri, or butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 6 cups chicken broth
  • 1 15-oz. can cannellini beans, rinsed
  • ½ cup finely chopped fresh parsley

Directions

  1. Trim root end of 1½ pounds leeks and remove tough dark-green ends. Halve lengthwise and cut into ½-inch pieces. Wash and drain thoroughly. Transfer to bowl and set aside.
  2. Remove stalks and fronds from 1 fennel bulb. Halve bulb, remove core, and cut into ¼-inch pieces. Add to bowl with leeks.
  3. Halve 1½ pounds kabocha squash. Scrape out seeds, then peel and cut squash into 1-inch pieces. Set aside.
  4. Cook 1 pound hot Italian sausage in Dutch oven over medium-high heat until browned, 5 to 7 minutes, breaking up meat with wooden spoon.
  5. Use slotted spoon to transfer sausage to plate, leaving fat behind in pot; set sausage aside.
  6. Add leeks, fennel, 4 thinly sliced garlic cloves, 1 tablespoon extra-virgin olive oil, ¼ teaspoon table salt, 1 bay leaf, and 4 thyme sprigs to pot. Reduce heat to medium and cook, stirring occasionally, until vegetables are tender and just beginning to brown, about 7 minutes.
  7. Stir in squash; 6 cups chicken broth; 1 (15-ounce) can cannellini beans, rinsed; and sausage, scraping up any browned bits. Cover pot, increase heat to high, and bring soup to vigorous simmer.
  8. Reduce heat to medium and simmer vigorously until squash is tender, 20 to 25 minutes, adjusting heat as needed.e.

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Recipe by Aran Goyoaga for America’s Test Kitchen

Go-To Grilled Chicken Kebabs

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Grilled kebabs that are juicy and savory with deep browning and charring are pretty much everyone’s desired result. So to start, use boneless, skinless chicken thighs, which have a rich flavor and collagen that can break down to keep the meat juicy.

It may not please you, but leave the fat on the chicken to encourage small flare-ups, which contribute to creating char and grill flavor. Cut the chicken into 1-inch pieces and toss them in a thick, flavorful mixture of tomato paste*, salt, sugar, fish sauce, garlic, and oil.

After letting the chicken marinate for at least an hour (up to 12 hours), thread onto skewers and cook over a moderately hot grill. The fat on the chicken encourages small flare-ups that create lots of char and grill flavor. Rotate the skewers a quarter-turn every couple of minutes to ensure even cooking and browning.

These bite-size morsels are tailor-made for sliding off the skewer onto warm flatbread or scooping up with rice and vegetables. We paired ours with a rice pilaf dish and a side salad.

*For a little kick, the tomato paste was cut in half and and two tablespoons of gochujang was added. Our chicken chunks marinated for 6 1/2 hours before threading them onto metal skewers.

TIP: Chose boneless, skinless thighs for the kebabs. They are more flavorful and fattier than breasts and, more important, can be cooked to a higher temperature, which allows them to thoroughly brown without drying out. That’s because thighs contain collagen, which, when heated, breaks down and becomes able to hold water and thus keeps the meat juicier.

Go-To Grilled Chicken Kebabs

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • ¼ cup tomato paste, OR 2 Tbsp. each of tomato paste and gochujang for a little kick
  • 3 Tbsp. vegetable oil
  • 2 Tbsp. fish sauce
  • 3 garlic cloves, minced to paste
  • 1½ tsp. sugar
  • 1¼ tsp. kosher salt
  • ½ tsp. pepper
  • 2 lbs. boneless, skinless chicken thighs, untrimmed, cut into 1-inch pieces
  • 4 (12-inch) metal skewers

Directions

  1. Whisk tomato paste, oil, fish sauce, garlic, sugar, salt, and pepper in medium bowl until smooth. Add chicken and, using your hands or silicone spatula, mix until chicken is evenly coated. Cover and refrigerate for at least 1 hour or up to 12 hours.
  2. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  3. FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
  4. While grill heats, thread chicken onto skewers, rolling or folding pieces as necessary to form 1-inch pieces and alternating leaner pieces with fattier pieces (fold any excess fat onto skewers as needed to keep it from hanging loose).
  5. Clean and oil cooking grate. Place kebabs directly over coals (over primary burner if using gas) and cook (covered if using gas) until grilled side is well browned and slightly charred, 2 to 2½ minutes. Turn one-quarter turn. Continue to cook and turn until all sides are browned and charred and meat registers 175 degrees, about 12 minutes in total, rearranging skewers halfway through cooking so those farthest from heat source are now closer and vice versa. (If large flare-ups occur, slide kebabs to cool side of grill until fire dies down.) Remove kebabs from grill and let rest for 5 minutes. Serve.

Two Other Options

FOR HARISSA, ALEPPO PEPPER, AND MINT MARINADE: Reduce tomato paste to 2 tablespoons. Add 2 tablespoons harissa, 2 teaspoons ground dried Aleppo pepper, and 2 teaspoons dried mint to marinade in step 1.

FOR RED CURRY PASTE AND LIME MARINADE: Reduce tomato paste to 2 tablespoons. Add 2 tablespoons Thai red curry paste and 2 teaspoons grated lime zest to marinade in step 1. Serve kebabs with lime wedges.

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Adapted from a recipe by Annie Petito for Cook’s Illustrated

One-Pot Lamb Meatballs with Eggplant and Chickpeas

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The inspiration for the flavors in this one-pot dish are those commonly used in Moroccan tagines, stewed dishes cooked in earthenware pots of the same name. Here, the dish is cooked in a Dutch oven instead of a tagine, and features lemony lamb meatballs in a tomato-based sauce spiced with harissa and studded with eggplant and chickpeas for more heft and substance.

Bold ras el hanout linked the meatballs and the sauce while golden raisins (which we omitted) and pitted green olives brought sweetness and brininess, respectively. Fresh chopped herbs at the end add visual pop and bright flavor. Even though we used a spicy variety of harissa, we didn’t consider the dish very spicy at all, but then we can tolerate more potency.

NOTES: Harissa is available in spicy and mild varieties; we prefer spicy, but you can use the mild kind here or less of the spicy variety if you’re spice averse. You can substitute ground beef for the lamb, if desired. Couscous makes a nice side dish.

Keep in mind, the overall prep and cooking time took longer than the 1 hour noted in America’s Test Kitchen recipe, therefore I adjusted that notation in the recipe below.

One-Pot Lamb Meatballs with Eggplant and Chickpeas

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

Meatballs

  • 1 lb. ground lamb
  • ½ cup panko bread crumbs
  • 1 large egg, lightly beaten
  • 1 Tbsp. ras el hanout
  • 2 tsp. grated lemon zest
  • 2 garlic cloves, minced
  • 1 tsp. table salt
  • 2 Tbsp. extra-virgin olive oil

Eggplant and Sauce

  • 1 lb. eggplant, cut into ½-inch pieces
  • 1 onion, chopped fine
  • 4 garlic cloves, minced
  • 1 Tbsp. ras el hanout
  • 1 tsp. table salt
  • 1 28-oz. can crushed tomatoes
  • 1 15-oz. can chickpeas, rinsed
  • ¾ cup golden raisins (optional)
  • ½ cup water
  • ½ cup pitted green olives, halved
  • ¼ cup harissa
  • 2 tsp. grated lemon zest
  • ½ cup coarsely chopped fresh cilantro, divided
  • ½ cup coarsely chopped fresh mint, divided

Directions

  1. FOR THE MEATBALLS: Combine lamb, panko, egg, ras el hanout, lemon zest, garlic, and salt in large bowl and mix with your hands until thoroughly combined. Divide into 16 even portions, about 1¼ ounces each. Using your hands, roll each portion into ball.
  2. Heat oil in Dutch oven over medium-high heat until just smoking. Add meatballs and cook until well browned all over, about 5 minutes. Transfer meatballs to large plate, leaving fat in pot.
  3. FOR THE EGGPLANT AND SAUCE: Heat fat left in pot over medium-high heat until just smoking. Add eggplant, onion, garlic, ras el hanout, and salt and cook until vegetables are beginning to soften, 8 to 10 minutes, stirring frequently.
  4. Stir in tomatoes, chickpeas, raisins, water, olives, harissa, and lemon zest. Nestle meatballs into sauce. Reduce heat to medium-low; cover; and cook until eggplant is very tender and meatballs register 160 degrees, about 10 minutes.
  5. Off heat, stir in ¼ cup cilantro and ¼ cup mint. Sprinkle remaining ¼ cup cilantro and remaining ¼ cup mint over top and serve.

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Adapted from a recipe by Mark Huxsoll for America’s Test Kitchen

Lemon-Tarragon Shrimp Scampi with Orzo

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For a delicious and simple one-dish dinner, this lemony shrimp scampi is served over a bed of tarragon-and-parsley-flecked orzo. Lightly toast the orzo before simmering to impart a faint nutty flavor and toasty aroma.

The orzo will continue to absorb some liquid after you add the shrimp and re-cover, so don’t worry if it still looks a little soupy when you take it off the heat — you don’t want the skillet to be completely dry.

Fresh tarragon brings an anise-like pop of flavor to the classic garlicky white wine sauce in this version of shrimp scampi. Serve the shrimp over creamy, herb-flecked orzo, or crusty bread if you are short on time. The Hubs suggested if you dislike tarragon, use cilantro instead and swap out the lemon juice and zest with lime for a Mexican riff.

F&W suggests you might pair this one-skillet dish with with a fresh, crunchy side, such as Celery and Apple Salad or Wedge Salad with Candied Bacon.

*Since we had homemade shellfish stock on hand, we used it instead of chicken stock. This makes the dish pescatarian.

Lemon-Tarragon Shrimp Scampi with Orzo

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1/4 cup unsalted butter
  • 2 Tbsp. extra-virgin olive oil, divided
  • 4 garlic cloves, thinly sliced
  • 1/2 tsp. crushed red pepper
  • 1/2 cup (4 oz.) dry white wine  
  • 1 tsp. kosher salt
  • 1 tsp. grated lemon zest plus 1/4 cup fresh lemon juice (about 2 medium lemons),
  • divided
  • 1 lb. jumbo (16/20) peeled and deveined raw shrimp, tail-on
  • 8 oz. orzo (about 1 1/3 cups)
  • 2 cups chicken stock*
  • 1 cup water
  • 1/4 cup finely chopped fresh parsley
  • 1 Tbsp. chopped fresh tarragon, divided, plus more for garnish

Directions

  1. Heat butter and 1 tablespoon oil in a large skillet over medium-high. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine, salt, and lemon zest; cook, stirring occasionally, until wine is slightly reduced, about 3 minutes.
  2. Add shrimp in a single layer to sauce in skillet; cook until shrimp are opaque and just cooked through, 1 to 2 minutes, flipping once halfway through cook time. Transfer shrimp mixture to a medium bowl, and tent with aluminum foil to keep warm; set aside. Wipe skillet clean.
  3. Heat remaining 1 tablespoon oil in skillet over medium. Add orzo, and cook, stirring constantly, until lightly toasted, about 1 minute. Add chicken stock and 1 cup water; bring to a simmer over high. Reduce heat to medium-low; simmer, uncovered and undisturbed, until orzo is al dente and liquid is mostly absorbed, about 12 minutes. Remove from heat, and add parsley, 2 tablespoons lemon juice, and 1 teaspoon tarragon. Stir orzo mixture using a fork until evenly combined.
  4. Stir remaining 2 tablespoons lemon juice and remaining 2 teaspoons tarragon into reserved shrimp mixture. Spoon shrimp mixture over orzo; cover and let stand, allowing residual heat from the orzo to warm the shrimp through, 4 to 5 minutes. Uncover and garnish with additional chopped tarragon; serve immediately.

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Recipe by Paige Grandjean for Food & Wine

One-Pan Bratwurst with Fennel, Olives, and Oranges

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America’s test Kitchen tells us why sausages are a great focal point for speedy one-pan meals. Starting the sausages in a covered skillet with some water keeps their casings from turning tough and leathery. The links are then pricked with the tip of a paring knife so that they give up a bit of their fat and juices. When the juices evaporate, they form a robust fond that could be deglazed from the pan with wine and used to create a braising liquid that deeply infuses the fennel with savory, meaty flavor. Quick-to-prep and quick-to-cook ingredients rounds out the meal.

The fond—the savory superstar of the kitchen—infuses every bite of the meal with porky goodness. “Though unassuming in appearance, the bronzed bits that form on the bottom of a pan as meat juices sizzle, evaporate, and brown are pure flavor, and the more of it that you can create, the meatier, richer, and all-around better-tasting your food will be.”

Pricking the links before too much pressure has built up inside the casings is vital, as it allows the meat to exude just enough fat and moisture to create a generous fond but not so much that the meat’s succulence is diminished.

We were beta testers for this recipe in the early summer of 2024. The final recipe and article were published in the Jan/Feb 2025 issue of Cook’s Illustrated.

One-Pan Bratwurst with Fennel, Olives, and Oranges

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 fennel bulbs, bases lightly trimmed
  • 2 Tbsp. fronds minced, divided, stalks discarded
  • 2 navel oranges
  • 1 lb. bratwurst
  • 2 cups water, divided, plus extra as needed
  • 1⁄2 cup dry white wine
  •  2 Tbsp. plus 2 tsp. extra-virgin olive oil, divided
  • 1⁄4 tsp. table salt
  • 1⁄8 tsp. pepper
  • 16 pitted Castelvetrano olives, halved lengthwise
  • 2 tsp. sherry vinegar
  • 1½ tsp. cornstarch
  • 1 tsp. honey

Directions

  1. Cut each fennel bulb lengthwise through core into 8 wedges (do not remove core); set aside. Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Squeeze remaining juice from membranes to yield 2 tablespoons; set aside. Cut segments in half and place in second bowl.
  2. Bring bratwursts and ¼ cup water to simmer in 12-inch skillet over medium heat. Cover and cook until bratwursts register about 135 degrees, 5 to 7 minutes. (If skillet contents begin to sizzle, add ¼ cup water.)
  3. Uncover and, using paring knife, pierce each bratwurst in 8 to 10 spots to release fat and juices. Continue to cook, uncovered, moving bratwursts as necessary, until dark fond forms on bottom of skillet, 2 to 4 minutes longer. Transfer bratwursts to cutting board.
  4. Add wine, 1 tablespoon oil, salt, pepper, and remaining 1¾ cups water to now-empty skillet. Stir, scraping up any browned bits. Add fennel wedges, arranging them cut side down in single layer. Add olives and bring to boil over medium-high heat. Adjust heat to maintain simmer; cover; and cook until fennel is tender, 10 to 12 minutes. Flip wedges and continue to cook, uncovered, until liquid is reduced by half, 5 to 7 minutes longer.
  5. While fennel cooks, add 2 teaspoons fennel fronds, vinegar, cornstarch, honey, and remaining 5 teaspoons oil to reserved orange juice and whisk to combine.
  6. Return bratwursts to pan, nestling links between fennel. Cover and continue to cook until bratwursts register 160 degrees, 7 to 12 minutes. Transfer bratwursts to cutting board and slice each link into thirds.
  7. Whisk orange juice mixture to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened and glossy, about 1 minute. Off heat, season with salt and pepper to taste. Divide fennel and sauce among shallow bowls. Top with bratwursts and orange segments and garnish with remaining 4 teaspoons fronds. Serve.

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Recipe from Steve Dunn for America’s Test Kitchen

Seared Chicken Thighs with Cherry Tomatoes and Olives

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Always game for a weeknight one-pan dinner, here’s another winner to add to your repertoire. In this one-pan meal, freshly seared chicken thighs simmer in their own schmaltz alongside bursting tomatoes and salty olives. Those sweet and bright tomato juices serve as a starting point for a delicate sauce.

To make the most of the leftover olive brine, this recipe uses it in lieu of salt to season the sauce, as well as to deglaze the pan and extract the rich flavors that stick to the bottom when you sear chicken. Tarragon sprigs add their irresistible peppery aroma. If tarragon is impossible to find, fresh rosemary or marjoram make equally tasty alternatives. 

Overall, the recipe couldn’t have been much simpler, there is almost no prep. Other than seasoning the chicken thighs and slicing the shallots (a hand-held mandoline comes in real handy for that), the remaining ingredients just get thrown in the pan without any slicing or dicing.

Of course, if you are not enamored with olives, then this just isn’t for you…

Seared Chicken Thighs with Cherry Tomatoes and Olives

  • Servings: 4-5
  • Difficulty: easy
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Ingredients

  • 2 1/2 lbs. bone-in, skin-on chicken thighs (5 to 7 thighs)
  • Salt
  • 1 Tbsp. neutral oil, such as avocado or grapeseed oil
  • 2 shallots, thinly sliced
  • 1 6-oz. jar pitted green olives, drained, brine reserved
  • 1 6-oz. jar pitted Kalamata olives, drained
  • 1½ lbs. cherry tomatoes
  • 3 fresh tarragon sprigs
  • Crusty bread, or couscous for serving

Directions

  1. Pat dry the chicken using a paper towel and season with salt on all sides.
  2. In a large (12-inch) skillet over medium-high, heat the oil. Place the chicken skin-side down in the skillet and sear for 7 to 9 minutes, until crispy, golden and the skin easily releases from the bottom of the skillet. Flip the chicken thighs and continue cooking for 5 minutes, until golden brown. Transfer the seared chicken to a plate.
  3. Remove all but about 3 tablespoons of schmaltz from the skillet and add the shallots. Decrease the heat to medium. Cook, stirring frequently, until translucent and soft, about 3 minutes.
  4. Add ⅓ cup of the green olive brine to the skillet and scrape to loosen the brown bits from the bottom of the pan. Add the green olives, Kalamata olives, tomatoes and tarragon. Partly cover with a lid and bring the mixture to a simmer, occasionally stirring and crushing some of the tomatoes with the back of a spoon to release their juices.
  5. When the mixture reaches a simmer, tuck the chicken thighs in between the cherry tomatoes and olives, skin-side up. Partly cover with a lid and simmer over medium for 12 minutes, until the tomatoes have released most of their juices and have burst and softened.
  6. Meanwhile, place an oven rack as close to the broiler as possible and set the oven to broil.
  7. Remove the lid and place the skillet under the broiler for 2 to 3 minutes, until the chicken skin is slightly charred in places and crispy.
  8. Serve right away, with bread on the side.

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Recipe by Carolina Gelen for the NYTimes Cooking

Red Curry Shrimp with Coconut Rice and Cucumber Relish

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Sweet and creamy coconut rice provide a cooling contrast to shrimp sautéed with red curry paste and a piquant cucumber relish. A delicious Thai dish that’s sure to impress and please. The coconut rice and the combination of cucumber and peanuts in the salad was fabulous — a nice change from a traditional side salad.

It was a bit of a fiasco in the kitchen that night. Just as three of us had filled our plates (thank goodness) from the pans on the stove, the Hubs bashed into the skillet handle sending the remaining shrimp and sauce flying into the air and all over the cabinets, floor and appliances.

Our grand doggie Bentley was in for a visit from the West Coast and made an immediate, lightening-fast U-turn to start licking up the floors and chow down any shrimp he could get to. Luckily Mommy Bentley scooped up the critter and held onto him until The Hubs wiped down the entire mess. Dinner take two…

As the meal ended, The Hubs knocked his glass of red wine over, with some spilling onto his brand new Kindle birthday gift—I kid you not. It was time for someone to just go to bed…

TIP: We typically buy shrimp with their heads on (this time we did not) so that we can save them and the shells for making shellfish stock. If you intend to do the same, buy about 1/4- to 1/2-pound more in weight.

Red Curry Shrimp with Coconut Rice and Cucumber Relish

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ cups jasmine rice, rinsed thoroughly
  • 1½ cups water
  • 1¼ cups plus 2 Tbsp. canned coconut milk, divided
  • 2 Tbsp. plus 1 tsp. sugar, divided
  • 2¼ tsp. table salt, divided
  • ¼ cup distilled white vinegar
  • ¼ tsp. red pepper flakes
  • 1 English cucumber, cut into ½-inch pieces
  • ½ cup salted dry-roasted peanuts, chopped coarse
  • 2 Tbsp. chopped fresh cilantro
  • 2 Tbsp. red curry paste
  • 1½ lbs. jumbo shrimp (16 to 20 per lb.), peeled, deveined, and tails removed

Directions

  1. Combine rice, water, 1 cup coconut milk, 1 tablespoon sugar, and ¾ teaspoon salt in large saucepan. Bring to boil over high heat. Reduce heat to low to maintain bare simmer. Cover and cook until liquid is absorbed, about 20 minutes. Remove saucepan from heat and let sit, covered, for 10 minutes. Mix rice gently but thoroughly with rubber spatula.
  2. Meanwhile, whisk vinegar, pepper flakes, 1 tablespoon sugar, and 1 teaspoon salt in bowl until sugar is dissolved. Add cucumber, peanuts, and cilantro and toss to combine. Let stand until ready to serve, tossing occasionally.
  3. Cook curry paste, 1 tablespoon coconut milk, remaining 1 teaspoon sugar, and remaining ½ teaspoon salt in 12-inch nonstick skillet over medium-high heat until mixture is dry, about 3 minutes. Add shrimp and cook, stirring occasionally, until shrimp are opaque throughout, 4 to 5 minutes. Stir in remaining 5 tablespoons coconut milk. Bring to simmer, then remove from heat. Serve shrimp with coconut rice and cucumber relish.

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Recipe by Jessica Rudolf for ATK’s Cooks Country