Crispy Baked Chicken Wings

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These dry-rubbed spicy chicken wings are the bomb—and not greasy! Deep frying is just not in our wheel house for health reasons, so baking them is a great alternative. The secret to real crispy chicken (other than deep frying) lies in the fact that the wings are patted very dry and that baking powder is used.

Incorporating one tablespoon of the stuff into the rub mixture tossed with the wings before baking yields chicken skin that is uniformly browned and crunchy. Baking the chicken on a wire rack, sprayed with cooking spray, set in a sheet pan helps a lot—it helps to keep hot air circulating around the wings, which crisps them more evenly without having to flip them halfway through. 

If you are starting with the full wings, you’ll need to break them down into drumettes, flats and tips. Either discard the tips or save and freeze them until such time you are ready to make homemade chicken stock. Then lay out the other pieces on doubled sheets of paper towels, top and bottom, pressing firmly as you go. If there is time, roll up the paper towels full of wing pieces and let sit to extract as much more moisture as possible.

The original recipe called for 1/2 cup brown sugar and a tablespoon or two of granulated white sugar. We totally eliminated the white sugar and reduced the brown sugar by half. In the end, we decided we thought the amount of sugar was still too much, and that one or two tablespoons of brown sugar would be plenty. You can also increase or decrease any of the spices to address your personal preferences.

Crispy Baked Chicken Wings

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 2 pounds chicken wings, separated into drumettes and flats
  • 1 Tbsp. baking powder
  • 1/4 cup light brown sugar, or less
  • 2 Tbsp. kosher salt
  • 1 Tbsp. butcher’s grind cracked black pepper
  • 1 1/2 tsp. paprika
  • 1 1/2 tsp. smoked paprika
  • 1 Tbsp. chili powder, OR chipotle powder (for a touch of smoky flavor)
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. onion powder
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • Pinch of celery seeds

Directions

  1. Preheat your oven to 450 degrees F. Line a rimmed baking sheet with a double layer of foil, then set a wire rack (sprayed with cooking spray) over foil. That wire rack ensures that hot air can circulate all around the wings, which helps to get them super-crispy.
  2. Mix all dry rub ingredients (baking powder through celery seeds) in a large bowl.
  3. Pat chicken wings dry with paper towels—as dry as you can!—and add to bowl with spice mixture. Toss with your hands until evenly coated.
  4. Arrange wings on prepared rack, spacing evenly apart. Don’t crowd them. If you’re doubling or tripling this recipe, you’re going to need separate racks for all of them.
  5. Bake wings 25 minutes; until bubbly and golden. When the wings are crispy enough, take them out and allow them to rest for 5 minutes so they cool slightly, which will allow the skin to crisp up even more.
  6.  Serve with hot sauce, blue cheese dressing, or your favorite chicken wing dip.

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Rub recipe adapted from a Memphis rub by Michael Symon; while technique is a combo of other online sources.

Crazy Crust Pizza with Sausage

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I believe the “Crazy” name derives from the fact that the toppings sit on the batter before the tomato sauce and cheese go on the crust, an atypical layering for pizza. The no-yeast, no-knead recipe for Crazy Crust Pizza was first popularized decades ago when it was published by Pillsbury. The easy-enough-for-a-school-night pizza relies on a simple batter of flour, milk and eggs for a light, tender crust that’s reminiscent of a Dutch baby.

Toppings like sausage, onion and bell pepper are scattered over the batter and the pizza is baked halfway before it gets blanketed in crushed tomato and mozzarella and baked again. As with any pizza, the particular toppings are customizable, but try to keep the total volume to around three cups for a well proportioned slice. (And honestly, we used about 50% more cheese than instructed.)

Many reviewers were dismayed that their crust stuck to the skillet and they ended up with a mess. We had no such experience. Possibly because we added oil to skillet even using sausage (the original directions only instructed you to do so if using pepperoni.) Plus, we waited the full 15 minutes after the pie came out of the oven to rest.

Keep in mind, the entire process from starting prep through the rest period is likely to take longer than an hour. Each slice is very filling, so it can easily feed up to four.

Crazy Crust Pizza with Sausage

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. olive oil
  • 1 lb. bulk Italian sausage or 3 oz. sliced pepperoni
  • ½ small red onion, thinly sliced (about ½ cup)
  • ½ green bell pepper, thinly sliced (about ½ cup)
  • 1 cup canned crushed tomatoes
  • ½ tsp. kosher salt
  • 1 cup shredded low-moisture mozzarella
  • Grated Parmesan
  • 1 cup all-purpose flour 
  • ⅔ cup whole milk
  • 2 eggs
  • 1 tsp. Italian seasoning or dried oregano
  • 1 tsp. kosher salt
  • Black pepper
  • Medium-grind cornmeal, for dusting the skillet

Directions

  1. Heat oven to 425 degrees.
  2. Start the toppings: In a large (12-inch) ovenproof skillet, heat oil over medium. Add sausage and cook, breaking up meat into small pieces, until browned, 5 to 7 minutes. Use a slotted spoon to transfer the sausage to a medium bowl. Add the onion and bell pepper to the bowl and toss to combine. Discard the excess fat from the pan and set the pan aside to cool slightly. (If using pepperoni instead of sausage, simply toss pepperoni, onions and peppers together in a bowl and coat the bottom of the skillet with 1 tablespoon olive oil.)
  3. Make the batter for the crust: In a medium bowl, whisk together flour, milk, eggs, Italian seasoning, salt and a few cranks of black pepper.
  4. Spread about 1 tablespoon of olive oil along the bottom and sides of the skillet, then sprinkle a thin layer of cornmeal into the pan, coating the bottom and sides as evenly as possible. Pour batter into the prepared skillet. Spread the sausage mixture over the batter and transfer the skillet to the oven. Bake until the crust is set and deep golden brown around the edges, 25 to 30 minutes.
  5. Add crushed tomato and salt (we added a large pinch of red pepper flakes also) to a small bowl and stir to combine. Remove the skillet from the oven and spread crushed tomato evenly over the toppings. Sprinkle mozzarella on top and finish with a sprinkle of Parmesan. Return to the oven and bake until cheese is melted and lightly browned, 10 to 15 minutes more. Let rest for at least 15 minutes before slicing and serving.

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Adapted from a recipe by Cybelle Tondu for NYTimes Cooking

Spicy Shrimp and Mushroom Stir-Fry

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We found that this assertively spicy and savory stir-fry from Ali Slagle for NYTimes Cooking comes together quickly because each ingredient brings so much to the skillet. Just a few minor changes were made on our end, and we liked the dish even more than we thought we would!

Meaty mushrooms provide an earthy base, while the shrimp offers a sweet, saline snap. But the key ingredient is a considerable amount of kimchi: The fermented cabbage is cooked until just warm so it stays effervescent, spicy, crunchy and juicy.

As you may know, kimchi’s heat varies jar by jar, so if you find the dish a bit too punchy, stir in a tablespoon of butter at the end. If you want a green vegetable, toss in a handful of spinach. Serve with rice, lettuce cups, rice cakes or ramen noodles (our choice).

Conveniently, we were able to buy a one-cup package of kimchi from the local Asian market. The pieces were small enough that we didn’t have to “snip” them down in size. Worried there wasn’t enough brine in the one-cup container to coat all of the noodles, The Hubs made a two tablespoon combo of water mixed with gochujang, which ended up working perfectly.

Spicy Shrimp and Mushroom Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. neutral oil, such as grapeseed
  • 1 lb. sliced button or cremini mushrooms
  • Kosher salt and black pepper
  • 1 lb. peeled medium shrimp
  • 1 packed cup cabbage kimchi, snipped into small pieces with scissors
  • 2 Tbsp. kimchi brine
  • 2 Tbsp. toasted sesame oil
  • Cilantro leaves and tender stems, for serving

Directions

  1. Heat the oil in a large (12-inch) skillet over medium-high. Add the mushrooms, season with salt and pepper, and cook, stirring just once every minute or two, until browned and crisp, 8 to 11 minutes.
  2. Reduce heat to medium and add the shrimp, kimchi, kimchi brine and sesame oil. Stir until the shrimp is just opaque, 2 to 4 minutes. Top with cilantro. (Since shrimp and kimchi are both salty, you likely won’t need more salt.)

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Recipe by Ali Slagle for NYTimes Cooking

Cacio e Pepe Ham and White Bean Soup

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Just after an all-night ice storm, this comforting soup was the perfect antidote. It is a creative mashup on the classic Roman pasta dish, cacio e pepe, which translates to “cheese and pepper.”

This soup is a great way to use up your Parmesan rinds and simmer them with a ham bone to make the savory ham broth. Dried white beans are then cooked in the flavorful broth until tender and creamy. After pureeing some of the beans to make the soup creamy, pecorino Romano and freshly ground pepper finish the soup with classic cacio e pepe flair.

Since the broth and beans are made from scratch* (or not—see note), this soup does take a bit of time, but the deeply savory flavors make it worth it. Perfect for cozy evenings yet elegant enough to serve to guests, this soup is equal parts hearty and sophisticated. Serve it with crusty bread and a salad to round out the meal.

OUR NOTES: *If you have pre-made ham stock like we did, skip Step 1. (It certainly saves a lot of time.) In Step 5, add the parmesan rinds wrapped in a bundle with cheesecloth and the thyme sprigs. **Use 8 cups ham stock, plus 2 cups water. You can use three 15-ounce cans of drained and rinsed white beans instead of the dried beans. In Step 5, add the beans and half of the ham broth (5 cups) and simmer until the broth is thickened about 30 minutes.

Make ahead: Refrigerate the ham broth for up to one week or freeze for up to three months. Refrigerate the soup for up to five days or freeze in individual containers for up to three months.

Cacio e Pepe Ham and White Bean Soup

  • Servings: 6
  • Difficulty: moderate
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Ingredients

  • 2 yellow onions, divided
  • 4 large celery stalks, divided
  • 4 carrots, (about 1 lb.) peeled and divided
  • 10 cloves garlic, peeled and divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 smoked ham bone, (2- to 3-lb.) or 1 or 2 large ham hock, preferably with meat
  • 8 oz. Parmigiano-Reggiano cheese rinds, (4 to 5 rinds tied up in a cheese cloth)
  • 7 sprigs thyme
  • 12 cups water, (see note)**
  • 1 Tbsp. coarsely ground black pepper, plus more for serving
  • 1 lb. dried white beans, (such as Great Northern beans or cannellini beans), soaked for 12 hours, drained
  • 1 oz. pecorino Romano cheese or Parmesan cheese, finely shredded (about 1/4 cup), plus more for serving
  • Kosher salt, to taste

Directions

  1. Cut 1 onion, 2 celery stalks, and 2 carrots into 1-inch pieces. Smash 6 garlic cloves. Heat 1 tablespoon oil in a large pot or Dutch oven over medium. Add chopped vegetables and smashed garlic; cook, stirring occasionally, until starting to brown, 6 to 8 minutes. Add ham bone, cheese rinds, thyme sprigs, and water; bring to a boil over high. Reduce heat to low; simmer, partially covered, stirring occasionally (to prevent cheese from sticking to bottom of pot), until broth is cloudy and tastes strongly like Parmesan and ham, about 1 hour and 30 minutes.
  2. While broth simmers, chop remaining 1 onion, 2 celery stalks, and 2 carrots into 1/2-inch pieces. Mince remaining 4 garlic cloves. Set aside.
  3. Pour broth through a fine mesh strainer set over a large measuring cup or bowl, pressing vegetables and cheese rinds to extract as much liquid as possible (about 10 cups); discard solids. Reserve ham bone. Wipe pot clean.
  4. Heat remaining 1 tablespoon oil in pot over medium-high. Add pepper and reserved chopped vegetables; cook, stirring often, until vegetables start to soften, 5 to 6 minutes. Add reserved minced garlic; cook, stirring constantly, until fragrant, about 1 minute.
  5. Add reserved ham bone, drained beans, and strained broth; bring to a boil over high. Reduce heat to medium-low; simmer, partially covered, stirring occasionally, until beans are creamy and tender and ham meat easily pulls away from bone, 2 to 3 hours.
  6. Transfer 1 cup of soup (removing any ham pieces) to a small bowl; mash using a potato masher until smooth. (Alternatively, transfer to a blender, and process until smooth.) Stir mashed soup back into pot.
  7. Remove ham bone from soup, and shred meat (about 1 cup); return meat to soup, and discard bone. Stir in pecorino Romano cheese until cheese is melted. Season to taste with salt. Ladle soup evenly into individual bowls; sprinkle with additional black pepper and cheese.

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Adapted from a recipe by Jasmine Smith for Food & Wine

Tuna Noodle Casserole

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Have an aversion to tuna noodle casseroles? I certainly did growing up. But this sophisticated recipe has a more grown-up flavor-packed profile. It is filled with egg noodles, creamy tonnato sauce, pimientos, and peas, and topped with crunchy potato chips. Although I don’t believe the chips to be a necessary ingredient, they do add a nice crunch factor.

Often associated with 1950s middle America, tuna noodle casserole is a creamy and comforting baked pasta studded with flakes of canned tuna and sweet peas. This version forgoes the classic canned cream of mushroom soup base and instead leans on tonnato sauce, a bright and briny Italian condiment made with pureed canned tuna, anchovies, and mayonnaise, to add richness and zing. 

For this recipe, it’s important to use water-packed tuna, instead of oil-packed tuna, for a silky-smooth sauce. The most common types of canned tuna you’ll see in grocery stores are labeled “white tuna,” which is 100% albacore tuna, or “light tuna,” which can be a mix of yellowfin, bigeye, or skipjack. Albacore tuna is preferred for its firm, meaty texture and mild flavor. Yellowfin, bigeye, and skipjack tuna tend to have a more tan or pink color and a stronger, fishier flavor. 

Concerned that the potato chips would get soggy while covered in foil, but we went ahead and made the recipe as written. The chips were crispy in the end. However, if you know that you will have half of the casserole left, top only half of it with potato chips, then when you go to reheat, put the chips on the remaining portion and cook until hot.

Make ahead: The casserole can be prepared through step 3 up to one day in advance and stored, covered, in the refrigerator. Let it stand at room temperature while the oven preheats. Proceed with step 4 as directed, increasing the baking time to about 25 minutes covered and 15 minutes uncovered.

Tuna Noodle Casserole

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1 (12-oz.) package wide egg noodles
  • 1/2 cup mayonnaise
  • 2 tsp. grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 2 Tbsp. drained capers
  • 1 tsp. black pepper
  • 4 garlic cloves smashed
  • 3 oil-packed anchovy fillets, drained 
  • 4 (5-oz.) cans tuna in water, drained and broken into large flakes, divided
  • 3 Tbsp. unsalted butter 
  • 1 yellow onion, finely chopped
  • 1/4 cup all-purpose flour
  • 1 cup half-and-half
  • 1 cup chicken stock
  • 4 oz. grated Parmesan cheese (about 1 cup), divided
  • 1 cup fresh or frozen sweet peas
  • 2 (4-oz.) jars diced pimientos, drained
  • 1 1/2 tsp. kosher salt
  • 3 Tbsp. chopped fresh dill, divided
  • 2 cups potato chips, barely crushed, some left whole

Directions

  1. Preheat oven to 400°F. Bring a large pot of salted water to a boil over high. Cook egg noodles, stirring occasionally, until al dente, about 5 minutes; drain and rinse with cold water. Set aside.
  2. Combine mayonnaise, lemon zest and juice, 1/4 cup water, capers, black pepper, garlic, anchovies, and 2 cans tuna in a blender; process until smooth, about 25 seconds. Set tonnato sauce aside.
  3. Melt butter in a large Dutch oven over medium. Add onion; cook, stirring often, until softened, about 4 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Stir in half-and-half; cook, stirring constantly, until thickened, 30 seconds to 1 minute. Stir in tonnato sauce, stock, and 3/4 cup Parmesan. Remove from heat; stir in egg noodles, peas, pimientos, salt, 2 tablespoons dill, and remaining 2 cans tuna. Transfer mixture to a 3-quart baking dish (such as a 9- x 13-inch dish).
  4. Top casserole evenly with potato chips and remaining 1/4 cup Parmesan. Cover dish tightly with aluminum foil, and bake in preheated oven for 15 minutes. Uncover, and continue baking until heated through, about 10 minutes. Garnish with remaining 1 tablespoon dill.

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Recipe by Liz Mervosh for Food & Wine

King Ranch Casserole

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This creamy, hearty, Tex-Mex weeknight casserole is packed with shredded chicken, corn tortillas, melty cheese, and chiles. It combines smoky and spicy ingredients into a comforting weeknight dinner. Shred the meat from a rotisserie chicken the night before, and your ahead of the game when it is time to make dinner.

While the flavors are reminiscent of enchilada casserole, the assembly process is even easier — rather than filling and rolling tortillas, the ingredients and melty cheese are layered like a lasagna. The salsa macha verde is a crunchy and spicy dried chile condiment with garlic, nuts, and seeds that adds a punch of spicy umami; chile crisp can be used in place of it.

If you don’t have a large (12-inch) cast-iron skillet, you can bake the casserole in a 9- x 13-inch baking dish. The layering and assembly instructions as well as the bake time will be the same.

Even though The Hubs added a 1/4 teaspoon of cayenne, we found the dish could have been spicier. So we also included pickled jalapeños as an extra garnish and a salsa verde as a side.

NOTE: Wrap the tortillas in aluminum foil and pop them in the already heated oven for about 10 minutes to soften them and bring out their flavors. You can also char them in a pan on the stove. Or do as we did, wrap them in a moistened paper towel and microwave the stack for one minute.

Let the casserole sit for 10 minutes after removing from the oven. The slices will still be sloppy when first serving, but if you have leftovers, you can easily cut wedges and heat them in a microwave.

King Ranch Casserole

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. unsalted butter 
  • 1 red bell pepper, stemmed, seeded, and chopped (about 1 2/3 cups)
  • 1 yellow onion, chopped (about 1 1/2 cups)
  • 1 Tbsp. chili powder
  • 2 tsp. ground cumin
  • 3 1/2 cups chicken broth
  • 1/4 cup all-purpose flour
  • 3 cups shredded rotisserie chicken (about 1 rotisserie chicken)
  • 1 (10-oz.) can diced tomatoes and green chiles (such as Rotel), drained 
  • 3/4 cup heavy cream
  • 3/4 cup sour cream, plus more for garnish
  • 3 Tbsp. salsa macha verde or chile crisp, plus more for serving
  • 1 tsp. kosher salt
  • 2 cups shredded Monterey Jack cheese (about 8 oz.), divided
  • 12 (5 1/2-inch) corn tortillas, warmed, divided
  • Sliced avocado and fresh cilantro leaves, for garnish  

Directions

  1. Preheat oven to 425°F. Melt butter in a 12-inch cast-iron skillet over medium-high. Add bell pepper and onion; cook, stirring occasionally, until softened, about 6 minutes. Add chili powder and cumin, and cook, stirring often, until fragrant, about 1 minute. Add chicken broth; bring to a boil over high, stirring occasionally. Boil until broth is reduced by about one-third, 8 to 10 minutes.
  2. Reduce heat to low, and gradually whisk in flour; cook, whisking constantly, until broth mixture thickens slightly, about 1 minute. Remove from heat; stir in chicken, diced tomatoes and green chiles, heavy cream, sour cream, salsa macha verde, and salt until well combined; transfer to a large bowl. Do not wipe skillet clean.
  3. Spoon 2 cups chicken mixture back into skillet; spread in an even layer. Top evenly with 1/2 cup cheese and 6 tortillas, overlapping slightly and tearing as needed to fit. Repeat layering process with chicken mixture and cheese. Top with remaining 6 tortillas, remaining 2 cups chicken mixture, and remaining 1 cup cheese.
  4. Bake casserole in preheated oven until bubbly and cheese is browned in spots, 15 to 20 minutes. Let the casserole sit for 10 minutes before slicing into wedges.
  5. Garnish with sliced avocado, cilantro, and sour cream. Drizzle with salsa macha verde or chili crisp.

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Adapted from a recipe by Liz Mervosh for Food and Wine

Chicken Chili Verde with Poblanos and Beans

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Cozy up with a bowl of this white bean chicken chili made with tender shredded chicken, poblano chilies, white beans, cilantro, coriander and lime. Flavorful and hearty, this one-pot meal is nourishing and delicious! Serve it up with Skillet Cornbread (recipe below) and dinner is ready.

This Southwest favorite is hearty, healthy, and delicious. The Hubs kicked it up a notch by increasing the chipotle powder from a pinch to 1 teaspoon, and adding 1 teaspoon of smoked paprika. Then for an extra punch, we topped with pickled jalapeños… we like bold flavors!

Leftovers will keep up to 4 days in an airtight container in the refrigerator or can be placed in the freezer for up to 3 months.

NOTES:  If using canned green chilies, add when you add the chicken, no need to sauté. Fire-roasted canned chilies add good flavor, although the vibrant color of fresh poblanos are preferred. Feel free to add 1 to 2 cups corn for extra heartiness. You can also use whole seed cumin and coriander, toasted and ground.

Chicken Chili Verde with Poblanos and Beans

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 1 large onion, diced
  • 6 garlic cloves, rough chopped
  • 1–2 poblano peppers, finely diced (or sub 1 to 2,  4 oz. cans green chilies)
  • 1 Tbsp. ground cumin
  • 1 Tbsp. ground coriander
  • 1 Tbsp. chili powder
  • 1 tsp. smoked paprika
  • 4 cups chicken broth
  • 1 Tbsp. soy sauce
  • 1 Tbsp. apple cider vinegar
  • 1 1/2 tsp. Kosher salt, more to taste
  • 1 Tbsp. dried oregano (or 2 Tbsp. fresh)
  • 1 1/2 lbs. chicken breasts or thighs – boneless, skinless
  • 3 cups white beans, cooked. (2 14-oz. cans, drained; OR 1 1/2 cups dry, soaked and cooked)
  • 1 bunch cilantro, chopped, divided
  • 2 limes
  • 1 tsp. cayenne or chipotle powder to taste
  • Garnishes: cilantro, sour cream, lime, sliced scallions, avocado, sliced jalapeño

Directions

  1. Heat oil in a large heavy bottom pot or Dutch oven over medium heat. Add onion, garlic and poblano pepper and sauté until tender about 8 minutes.
  2. Add cumin, coriander, paprika and chili powder and lightly toast, for about 1 minute.
  3. Add broth, scraping up the brown bits. Turn heat to high.
  4. Add soy sauce, vinegar, oregano and salt.
  5. Stir, add chicken breasts or thighs whole and bring to a boil. Cover turn heat to low and keep at a low simmer for 20-30 minutes, until chicken is cooked through and breaks apart easily.
  6. Once the chicken is tender, shred it into smaller pieces with two forks. (If it is not shredding easily, it may need longer to cook.)
  7. Add the cooked white beans and juice of 1 lime (for a thicker consistency you could mash 1 cup of beans). Bring to a boil, then simmer over medium heat, uncovered for 10 minutes, until it reduces and thickens just a bit. Taste, adjust salt and spice level -adding a pinch of chipotle powder or cayenne of you like.
  8. Stir in half the cilantro and serve.
  9. Divide among bowls and serve with any combination of more cilantro, dollops of sour cream, sliced jalapeño, sliced scallion, avocado, and lime wedges.

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Skillet Cornbread with Pickled Jalapeños

This classic cast-iron cornbread recipe is homey, delicious, and full of wholesome cornmeal flavor with an irresistible crusty edge. Bake it in a skillet or baking dish and it’s ready in just 35 minutes! It is a perfect companion for the above chicken chili. Our twists were adding some chopped pickled jalapeños and topping with shredded cheese.

Made with simple pantry ingredients, medium-grind cornmeal gives a chewy and hearty texture. If you prefer a smoother cornbread, go for a fine grind.

Skillet Cornbread with Pickled Jalapeños

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1/2 cup unsalted butter (or olive oil or coconut oil)
  • 1 cup medium grind cornmeal (or fine grind)
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. sea salt
  • 1 Tbsp. honey (or maple syrup) or add up to 3 Tbsp. for a sweeter version.
  • 2 eggs
  • 1/4 cup chopped pickled jalapeños
  • 1 1/4 cup buttermilk (or sub yogurt, milk kefir, or milk)
  • 1/4 chopped pickled jalapeños
  • 1/2 cup shredded cheddar cheese

Directions

  1. Preheat oven to 400F.
  2. Place a  9-10″ cast iron skillet in the oven. (If you don’t have a cast-iron skillet a round cake pan will do or an 8×8 baking dish.)
  3. Whisk together cornmeal, flour, baking powder, baking soda and salt.
  4. After at least 8 minutes remove the skillet from oven and put the butter in the hot skillet, stir around until it melts. Pour melted butter into a medium bowl, leaving the skillet buttered and warm. This makes a nice crust on your cornbread.
  5. Along with the melted butter, whisk in honey, buttermilk, jalapeños and eggs. Fully mix.
  6. Pour flour mixture into the wet ingredients and gently mix until just combined.
  7. Pour into the buttered skillet, spreading out evenly. Top with the shredded cheese.
  8. Bake at 400° for 20-25 minutes. The cornbread is done when the edges begin to pull away from the side of the pan and the center is slightly puffed up.

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Adapted from recipes by Sylvia Fontaine for FeastingAtHome.com

Sausage and Cheese Stuffed Mushrooms

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Need an easy and elegant party snack that can be assembled ahead of time? These sausage stuffed mushrooms caps are filled with Italian sausage, herbs and three kinds of cheese, then baked to golden brown perfection. Perfecto!

The first time we had these was at a house party we hosted. One of our guests was asked to bring an appetizer and she brought these delectable morsels—much to our culinary delight! Now she had made a few substitutions such as the particular cheeses, as did we when we got around to making them for another dinner party shortly thereafter.

One of the goals is to get mushrooms all of the same size, or at least as close as possible. And it is particularly imperative to make sure that the bread topping gets crisp enough. If it does not toward the end of the baking period, give them a shot of intense heat under a broiler for a minute or two.

The lowdown? These sausage stuffed mushrooms start with mushroom caps. Clean the mushrooms and remove the stems by popping them out of the mushrooms with your fingers. Next, melt butter in a pan or skillet and cook the onion and garlic. Remove the vegetables and place the sausage in the pan. Cook the meat and break it into small crumbles. Place the onion, garlic, sausage, cream cheese, parmesan cheese and some parsley in a bowl and mix them together. Fill the mushroom caps with the sausage mixture.

In a small bowl mix together panko breadcrumbs and melted butter. Sprinkle the breadcrumbs over the top, then place the mushrooms in a baking dish or on sheet pan. Bake them until they’re tender and browned. Add a sprinkle of parsley, then serve and enjoy!

Don’t want, or care for parsley? Try chives, thyme or green onions instead.

NOTES: You can buy bulk sausage, or simply remove the casings from the sausage before you cook it. Use a medium skillet or a large skillet to give you room to break up the sausage. You can break up the sausage with a the back of a wooden spoon or use a meat masher.

Sausage and Cheese Stuffed Mushrooms

  • Servings: 18 mushrooms
  • Difficulty: easy
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Ingredients

  • 18 mushrooms stems removed
  • 3 Tbsp. butter divided use
  • 1/2 cup onion finely diced
  • 1 tsp. garlic minced
  • 8 oz. mild Italian sausage casings removed
  • 4 oz. cream cheese softened
  • 1/4 cup parmesan cheese grated
  • 1/2 cup Monterey Jack cheese shredded
  • 1/4 cup chopped parsley divided use
  • 1/3 cup panko breadcrumbs
  • cooking spray

Directions

  1. Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray and arrange the mushrooms on the pan.
  2. Melt 1 tablespoon of butter in a pan over medium heat. Add the onion and garlic and cook for 3-4 minutes or until softened. Remove the onion mixture from the pan.
  3. Add the sausage to the pan and cook for 5-6 minutes, using a spatula to break up the meat into smaller pieces.
  4. Place the sausage, onion mixture, cream cheese, parmesan cheese, Monterey Jack cheese and 3 tablespoons of parsley in a bowl. Stir to combine.
  5. Spoon the sausage mixture evenly into the mushroom caps.
  6. Melt the remaining 2 tablespoons of butter in the microwave and stir in the panko breadcrumbs to coat.
  7. Sprinkle the panko over the mushrooms.
  8. Bake for 20 minutes or until tops are browned and mushrooms are cooked through. Sprinkle with parsley, then serve.

http://www.lynnandruss.com

Recipe by Sara Welch for Dinner at the Zoo

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

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This New Orleans classic is loaded with meat, seafood, and tomatoes. Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato; and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana. This recipe focuses on the Creole version with tomato.

According to Serious Eats “Beyond those two categories, though, it gets more difficult to pin down specifics. Meats often include pork (ham or sausage), chicken, shrimp, and crawfish, but oysters, turtle, duck, alligator, and more can also find their way into the jambalaya pot. Many recipes call for the “holy trinity”—Cajun cooking’s signature aromatic mixture of onion, green bell pepper, and celery—but I’ve found examples that omit or alter some part of it.”

This version sticks with some of the most common choices: a mixture of chicken, smoked andouille sausage, and shrimp, along with the trinity in its most typical form. The rice ratio? Rice can be tricky, but as a rule of thumb, using twice as much liquid as rice by volume will more or less put you in the ballpark.

You’ll need the juice from the tomatoes to function as a portion of the rice-cooking liquid, so be sure to check the ingredients and get canned peeled whole tomatoes packed in juice, not in purée.

The reason to use canned whole tomatoes is threefold. First, they tend to be better quality than crushed or puréed. Second, canned whole tomatoes tend not to have the firming agents that crushed tomatoes do—those firming agents can prevent the tomatoes from softening as they cook, so that they never fully melt into the dish. And third, because it’s easier to separate the flesh of whole tomatoes from their juices than it is to separate crushed or puréed tomatoes from them.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients

  • 1 28-oz. can peeled whole tomatoes, packed in juice
  • About 3 cups homemade chicken or shellfish stock, plus more as needed
  • 1 1/4 lbs. boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp. vegetable, canola, or other neutral oil, plus more if needed
  • 3/4 lb. cooked Cajun or Creole sausage, such as andouille or chaurice (or other similar smoked or spiced pork sausage), sliced into thin rounds
  • 1 medium yellow onion, diced
  • 2 medium green bell peppers, stemmed, seeded, and diced
  • 4 celery ribs, diced
  • 4 medium cloves garlic, minced
  • 1 tsp. tomato paste
  • 1 Tbsp. Louisiana-style hot sauce (like Tabasco sauce), plus more for serving
  • 2 tsp. minced fresh thyme leaves or 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1/4 tsp. cayenne pepper, or to taste
  • 1/4 tsp. garlic powder
  • 2 bay leaves
  • 2 cups long-grain rice
  • 3/4 lb. peeled and deveined shrimp
  • 6 scallions, white and light green parts only, thinly sliced

Directions

  1. Strain tomatoes and add juice to a 4-cup measuring cup. Place tomatoes in a medium bowl. Using your fingers, carefully tear each tomato open to release the liquid inside its seed compartments. Strain all this liquid into measuring cup. Crush tomatoes well with your hands. Add enough chicken stock to tomato juices to total 4 cups (960ml). Set aside.
  2. Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.
  3. Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.
  4. Stir in tomato paste and cook, stirring, until lightly browned, about 1 minute. Add hot sauce, thyme, oregano, cayenne, garlic powder, and a very generous dose of black pepper. Add crushed tomatoes, tomato/stock mixture, diced chicken, and bay leaves and bring to a simmer. Season with salt, tasting liquid to ensure it is well seasoned.
  5. Stir in rice and return to a simmer. Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.
  6. Gently stir in shrimp and scallions and return to oven until shrimp are just cooked through, about 5 minutes. Cover pot and let rest 15 minutes. Remove bay leaves.
  7. Serve, passing hot sauce at the table for diners to add to taste.

http://www.lynnandruss.com

Original recipe by Daniel Gritzer for Serious Eats

Golden Chicken with Mustard and Shallots

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From a recent Bon Appétit magazine issue, this dish was featured in an article about the editor’s choice of the best 56 recipes since it first started publishing in 1956. OK, now that’s intriguing. And it is especially geared toward those who prefer the white meat of a chicken, although The Hubs, a dark meat fan, was surprised how delicious it was.

Yes, chicken breasts can be juicy and delightful. The key here is to coat them in a dusting of flour, salt, and turmeric, which yields a lightly seasoned crust and prevents them from sticking to the pan. Searing the chicken to start yields a crackly-golden exterior on the meat, and lots of flavorful browned bits too.

The sauce comes together in the same skillet, with shallots and garlic infusing the olive oil before Dijon mustard, heavy cream, and fresh thyme team up for a sunny, fragrant sauce. For maximum juiciness, the chicken gently finishes cooking in the oven, until it reaches succulent, tender perfection. Rely on an instant-read thermometer if you’re feeling unsure of its doneness, and make sure to let it rest before slicing.

The original recipe indicated it served two, but we had plenty leftover for a third portion, especially if it is served with rice (our choice) or bread.

Golden Chicken with Mustard and Shallots

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients

  • 1 Tbsp. all-purpose flour
  • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
  • 1½ tsp. ground turmeric, divided
  • 2 skinless, boneless chicken breasts (about 1½ lb. total)
  • 2 Tbsp. extra-virgin olive oil, divided
  • 2 medium shallots, thinly sliced
  • 4 garlic cloves, finely chopped
  • 3 sprigs thyme, plus leaves for serving
  • 1 cup heavy cream
  • 3 Tbsp. Dijon mustard
  • 1 Tbsp. honey
  • 1 tsp. freshly ground pepper
  • Steamed rice or toasted country-style bread (for serving)

Directions

  1. Preheat oven to 375°. Mix 1 Tbsp. all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 tsp. ground turmeric in a small bowl to combine. Sprinkle 2 skinless, boneless chicken breasts (about 1½ lb. total) all over with flour mixture.
  2. Heat 1 Tbsp. extra-virgin olive oil in a medium ovenproof skillet over medium-high. Cook chicken until golden brown on both sides, about 5 minutes per side; transfer to a plate.
  3. Reduce heat to medium; heat remaining 1 Tbsp. extra-virgin olive oil in same skillet. Cook 2 medium shallots, thinly sliced, and 4 garlic cloves, finely chopped, stirring often, until shallots are translucent, about 4 minutes. Add 3 sprigs thyme, 1 cup heavy cream, 3 Tbsp. Dijon mustard, 1 Tbsp. honey, 1 tsp. freshly ground pepper, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. ground turmeric; stir to combine. Bring to a simmer, then return chicken and any accumulated juices to skillet.
  4. Transfer skillet to oven and bake until sauce is slightly reduced and chicken is cooked through (an instant-read thermometer inserted into thickest part of breasts should register 160°), 20–25 minutes.

http://www.lynnandruss.com

Recipe by Rachel Gurjar for Bon Appétit

Veal Shanks Braised with Honey and Rosemary

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According to chef/author Molly Stevens‘ cookbook “All About Braising” where this fabulous recipe hails from, veal has an inherent sweetness that really comes to the fore when it is braised with a bit of honey. Not too sweet, just a hint.

To ensure the veal shanks didn’t fall apart during braising, The Hubs tied each one around the outer diameter with kitchen twine. Once plated on a platter, the twine was removed before the carrots and shallots were added.

Along with the braised shallots and carrots, we served a side of velvety Manchego Mashed Potatoes, a perfect vehicle to corral some of the wonderful silky sauce. It was the perfect dinner to celebrate a close friend’s upcoming birthday.

Veal Shanks Braised with Honey and Rosemary

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

The Braise

  • 4 meaty veal shanks, each 2 to 2 1/2 inches thick (3 to 3 1/2 lbs. total)
  • Coarse salt and freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 1 cup dry white wine or vermouth
  • 2 cups veal or chicken stock, preferably homemade
  • 2 Tbsp. honey (rosemary or lavender if possible); we had lilac honey
  • Zest and juice of 1 orange, zest removed in strips with a vegetable peeler
  • Zest and juice of 1 lemon, zest removed in strips with a vegetable peeler
  • 2 6-inch leafy fresh rosemary branches
  • 2 Tbsp. balsamic vinegar

The Carrot and Shallot Garnish

  • 1 Tbsp. unsalted butter, plus more to finish
  • 1 Tbsp. extra-virgin olive oil
  • 12 to 18 medium shallots, peeled, larger ones cut in half
  • 12 to 18 small carrots, peeled; OR 4 larger carrots, cut into 3-by-3/4 inch sticks
  • Coarse salt and freshly ground black pepper
  • 2 6-inch leafy fresh rosemary branches

Directions

  1. Heat the oven to 300 degrees.
  2. Browning the shanks: Season the veal shanks on all sides with salt and pepper. Heat the oil in a wide Dutch oven or heavy braising pot (6- to7-quart) over medium-high heat. When the oil is quite hot, add as many shanks as will fit without crowding. (If necessary, sear the shanks in batches.) Sear the shanks, turning once withe tongs, until both flat sides have an attractive bronze color, about 5 minutes per side. transfer to a large plate or tray, without stacking.
  3. The aromatics and braising liquid: Add the onion to the pot, stir and sauté, still over medium-high heat, until they soften and begin to brown, 3 to 4 minutes. The bottom of the pot should be developing a caramelized crust. Pour in the wine, stir to dissolve the brown crust on the bottom of the pot, and boil until the wine is reduced by half, about 10 minutes.
  4. The braise: Add the stock, honey orange zest and juice, lemon zest, rosemary, and balsamic vinegar to the pot. Return the shanks to the pot, arranging them in a snug single layer, and pour over any juices that accumulated while they sat. Bring to a simmer and cover with parchment paper, pressing down so the paper nearly touches the shanks and the edges hang over the sides of the pot by about an inch. Then secure the lid in place and slide the pot into the lower third of the oven to braise at a gentle simmer for 1 hour. After the first 10 to 15 minutes, check that the liquid is not boiling too energetically; if i is lower the oven heat by 10 to 15 degrees and continue to braise.
  5. Prepare the garnish: heat the butter and oil in a large 12-inch skillet over medium-high heat. when the butter has melted and the oil is quite hot, add the shallots and carrots, season with salt and pepper, and sauté, stirring and shaking the pan frequently, until tinged with brown all over, about 8 minutes. Add the rosemary branches and sauté for another minute.
  6. Finishing the sauce: With a slotted spoon, lift the shanks along with the shallots and carrots, onto a platter, without stacking. Handle the veal carefully at this point, as it will tend to fall apart. Cover loosely with foil to keep warm. Strain the braising liquid into a saucepan, pushing down on the vegetables, zest, and spent herbs to extract all the juices, and discard the solids. Skim the surface fat from the strained liquid, and bring to a simmer over medium-high heat. Simmer, skimming a few more times, until reduced enough to lightly coat the back of a spoon, about 15 minutes. Season with salt and pepper, and keep at a low simmer.
  7. Portioning the veal shanks: If the shanks are reasonably sized, serve one shank per person. If the shanks are enormous, pull apart the larger shanks, separating them at their natural seams, and serve smaller amounts. be sure to offer the marrow bones as well.
  8. Serving: For a luxurious sauce, whisk a walnut-sized knob of butter into the barely simmering sauce.Once you’ve added the butter, avoid prolonged boiling. Serve the shanks accompanied by the carrots and shallots, and spoon the sauce over the top.

http://www.lynnandruss.com

Recipe by Molly Stevens from All About Braising

Spicy Broccolini with Seared Tofu and Sesame Oil

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This hearty vegetarian main (recipe courtesy of Milk Street) gets its spicy-salty earthiness from chili-bean sauce, or toban djan, a common ingredient in Sichuan cooking. The brownish red sauce is sold in jars; if it’s not available, approximate the flavor by mixing 2 tablespoons red miso with 1 tablespoon Asian chili-garlic sauce.

A sear-then-steam skillet technique is used to cook the broccolini; it builds flavor with browning but also allows the vegetable to cook up succulently crisp-tender. Serve with steamed rice and optional garnish of toasted sesame seeds and/or chili oil. So very simple.

Don’t use medium firm tofu, as it’s too delicate. Firm or extra-firm are the best options. After slicing the tofu, press the slices between paper towels to wick away excess moisture. To maximize moisture removal, we put the block of tofu on a moated cutting board, topped by a smaller cutting board with a large heavy cast-iron skillet resting atop that. The more moisture removal, the crisper the tofu slices will become.

Finally, when adding the tofu to the skillet, don’t simply dump it in with the marinade. Rather, lift out the slices and place them in a single layer in the pan; reserve the marinade for cooking the broccolini.

Spicy Broccolini with Seared Tofu and Sesame Oil

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1/3 cup low-sodium soy sauce
  • 2-3 Tbsp. chili-bean sauce (toban djan, see headnote)
  • 2 Tbsp. toasted sesame oil
  • 14 oz. container firm or extra-firm tofu, drained, halved lengthwise, cut crosswise into ½-inch-thick slices and pressed dry
  • 3 Tbsp. grapeseed or other neutral oil
  • 1 lb. Broccolini, trimmed and cut into 1- to 2-inch pieces
  • 1/3 cup lightly packed fresh cilantro
  • Toasted sesame seeds, to serve
  • chili oil (optional)

Directions

  1. In a large bowl, stir together the soy sauce, chili-bean sauce and sesame oil. Add the tofu and toss to coat. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the neutral oil until barely smoking. Remove the tofu from the bowl and place the slices in the skillet in a single layer; reserve the marinade.
  2. Cook the tofu, turning the pieces once with tongs or a metal spatula, until well browned on both sides, about 3 minute per side. Transfer to a serving platter and wipe out the skillet.
  3. In the same skillet over medium-high, heat the remaining 2 tablespoons neutral oil until shimmering. Add the broccolini and cook, stirring occasionally, until beginning to char, 3 to 4 minutes. Stir in ¼ cup water and the reserved marinade, then immediately cover and reduce to low. Cook, stirring once or twice, until the broccolini is tender-crisp and the sauce is slightly thickened, about 4 minutes.
  4. Transfer the broccolini with sauce onto the tofu and sprinkle with the cilantro.

http://www.lynnandruss.com

Recipe by Calvin Cox for Milk Street

Cream of Celery Root and Apple Soup

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This delicious soup was a perfect first course for a Winter braised main dish. Not too heavy, and chock-full of flavor, amped up with texture from some homemade seasoned croutons and a light garnish of thyme leaves, it was instantly a fan favorite.

Celeriac, or celery root, is one of the unsung heroes of the root vegetable world. It can be eaten raw or cooked, is a terrific substitution for potatoes in many applications and is very healthy. If you’ve never used celery root, it is a relative of celery and is a very common ingredient in French or German kitchens.

In this recipe, it is combined with apple and leek to take advantage of the flavor of this ugliest of roots. Don’t be put off by its gnarly exterior. It has a mild celery flavor with a refreshing crunch and a little bitterness when raw, and a subtle undertone of sweetness when cooked. We often make a celery root and potato mash that is heavenly!

To finish, drizzle with extra-virgin olive oil and garnish with croutons and thyme leaves, if desired.

Cream of Celery Root and Apple Soup

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

Ingredients

  • 8 oz. celery root, peeled and cut into 1/2-inch dice
  • 1 large leek, white and light green part only
  • 2 Golden Delicious apples, peeled, cored, and cut into 1/2-inch dice
  • 2 cups vegetable broth
  • 4 oz. dry vermouth or white wine
  • 1 cups heavy cream
  • 2 Tbsp. butter
  • Table salt, to taste
  • 1 pinch ground nutmeg
  • Freshly ground black pepper, to taste
  • Drizzle with extra-virgin olive oil
  • Garnish with croutons and thyme leaves

Directions

  1. Cut the white and light green part of the leek in half lengthwise, then cut crosswise into 1/2 inch slices. Place in a colander and wash thoroughly to insure removal of any sand.
  2. Add the butter to a large pot and heat it over medium until the butter melts and begins to foam. Add the leek and sauté until it becomes soft and lightly browned, about 5 to 7 minutes. Add the celery root and apple to the pot along with salt and pepper. Cook for 5 minutes longer
  3. Add the wine or hard cider, cover the pot, and cook another 5 minutes. Add the vegetable broth, place the cover on the pot and cook over medium-low heat for 20 minutes or until the celery root and the apple are very tender.
  4. Puree the mixture using an immersion blender or a stand blender.
  5. Add the cream, the nutmeg, and more salt and pepper to taste Cook a few minutes more over medium-low heat until the soup is hot and serve.
  6. Drizzle with extra-virgin olive oil and garnish with croutons and thyme leaves, if desired.

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Recipe from ElPais.com

Frite de Cordero (Lamb Stew)

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Like all traditional recipes that pre-date cookbooks, it’s difficult to trace this recipe’s origins, but like many of its kind, it has a legend that goes with it. In this case, the legend says that King Alfonso XIII first tasted it in a hunting lodge in Extremadura and liked it so much that he sent his chef there to learn how to make it so he could prepare it at the palace. Lends a little intrigue to the recipe, right?

Another typical aspect of such traditional recipes is that each family prepares them with whatever variations they like. In this case, the different schools appear to be “tomato and peppers, yes or no”, whole cloves of garlic versus mashed with or without almonds, or with or without the lamb liver depending on which household you consult (not in my house).

The only non-negotiable thing is having a good quality loaf of crusty bread to avoid leaving a drop of the delicious sauce, although one can add some “snapped” potatoes to the pot about 25 minutes before the stew is ready. Or, alternatively, serve it over noodles or mashed potatoes.

As with most stews and braises, it tastes even better the second time around.

Frite de Cordero (Lamb Stew)

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 2 1/2 lbs. boneless lamb leg or shoulder, cut into 1 1/2 to 2-inch pieces
  • 1 lamb liver, (optional)
  • 1 head garlic, all cloves peeled and left whole
  • 2 Spanish onions, peeled and chopped
  • 3 Italian-style green peppers, seeded and roughly chopped
  • 3/4 cup canned crushed tomatoes, or passata
  • 1 bay leaf
  • 1 1/2 heaping tsp. smoked paprika, sweet, hot, or a mix
  • 1 tsp. dried oregano, or 1 tablespoon fresh oregano leaves, finely chopped
  • 1 tsp. dried thyme, or 1 tablespoon fresh thyme leaves
  • 3 Tbsp. olive oil
  • Kosher salt, to taste
  • 1 cup dry white wine
  • 1 cup beef, veal, or lamb broth
  • Finely chopped fresh parsley, for garnish (optional)

Directions

  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Pat the lamb pieces and liver (if using) dry with paper towels, then salt and pepper generously. Brown them well on all sides, then remove them from the pot and set aside.
  3. Add more oil to the pot if necessary, then add the onion and saute until it becomes transparent about 7 minutes. Add the peeled garlic cloves, the green pepper, and a bit of salt, and saute the mixture a few minutes more until the peppers are tender. (If using the lamb liver, remove 4 of the whole cloves of garlic from the pot and mash them along with the liver in a mortar or grind them in a blender or food processor until smooth. Set aside.)
  4. Add the crushed tomatoes or passata to the pot and cook for about 10 minutes, stirring from time to time. Remove the pot from the heat, add the smoked paprika, oregano, thyme, and bay leaf, and mix well. Return the pot to the stove over medium heat. Return the lamb pieces and any juices to the pot. Add the wine and broth and bring the mixture to a boil, then reduce the heat to low and cover.
  5. Cook the stew until the lamb is tender, about 1 1/2 hours. After 45 minutes of cooking, check the pot from time to time. If the mixture is becoming dry, add more broth or water. If the stew is too watery, remove the lid and allow the stew to continue cooking uncovered until the mixture thickens to your liking.
  6. When the stew is about 10 minutes from being ready, add the mixture of garlic and liver and stir well.
  7. Serve the stew hot, garnished with the chopped parsley.

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Recipe by Mónica Escudero of El País, 17 Nov 2024

Skillet-Braised Chicken With Greens and Olives

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Braising chicken and greens together in a skillet does wonderful things to both bird and vegetables. As the chicken cooks, the skin browns, crisps, and renders savory fat, which suffuses the greens with flavor. The greens, in turn, make a soft, moist bed on which to cook the chicken, keeping the meat supremely tender.

In the end, the silky greens make a rich, mineral contrast to the juicy meat, while lemon juice and olives add brightness and acidity to the mix, giving it a pleasant jolt. Serve this with crusty bread, mashed potatoes, or a bed of couscous to catch all the juices.

Using homemade chicken stock will add oodles of flavor, plus some preserved lemon (about 1 1/2 tablespoons of chopped rind) adds an additional depth of flavor.

Skillet-Braised Chicken With Greens and Olives

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 ¼ to 2½ lbs. bone-in chicken thighs and drumsticks
  • Fine sea salt or table salt and freshly ground black pepper
  • 1/4 tsp. hot smoked paprika, plus more for serving (or use red-pepper flakes)
  • 3 Tbsp. extra-virgin olive oil, more for serving
  • 1 cup sliced shallots, about 2 to 3 (or use red onion)
  • 3 garlic cloves, thinly sliced
  • 1 pound sturdy greens, such as escarole, Swiss chard or kale, coarsely chopped
  • 1 cup coarsely chopped cilantro or parsley
  • 1¼ cups chicken stock, preferably homemade, plus more as needed
  • ½ cup pitted coarsely chopped Castelvetrano olives
  • 1 lemon, halved
  • Flaky salt, for serving (optional)

Directions

  1. In a small bowl, blend 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika. Pat the chicken pieces dry with paper towels and then sprinkle all over with the seasoning mix.
  2. Preheat oven to 400F (375F convection).
  3. In a large (12-inch), heavy-bottomed skillet heat the oil over medium-high. Add chicken to the skillet and let sear until it browns lightly on both sides, removing it to a plate when finished browning.
  4. Add shallots and a pinch of salt, and cook until pale golden brown all over, 5 to 7 minutes.
  5. Add garlic to the pan and cook until fragrant, 1 minute more. Add chopped greens, cilantro, and another ¼ teaspoon salt to the pan, and stir, tossing to coat in the residual chicken fat. It may seem like a lot of greens, but they will cook down. Cook until they have just started to wilt, about 2 minutes.
  6. Add the chicken and any juices on the plate to the skillet with the greens. Pour in enough of the chicken stock to come halfway up the chicken. Bring liquid to a gentle simmer. Place the skillet in the oven and bake until the internal temperature of the chicken reaches 165 degrees, about 25 to 35 minutes. Add more stock as needed to keep the greens tender and moist.
  7. Remove the skillet from the oven. Stir in olives and cook uncovered over medium heat until they are warmed through, about 1 minute more. Squeeze one lemon half over everything, then taste greens, and add more salt or lemon juice if needed. Serve topped with flaky salt, a drizzle of extra-virgin olive oil, and more smoked paprika.

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Adapted from a recipe by Melissa Clark for NYTimes Cooking