Tag Archives: main dish

Green Olive and Garlic Braised Chicken

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This is a wonderfully rustic, Mediterranean-inspired dish that comes together in one pan in about an hour. The chicken thighs are first seared to develop a golden crust, then slowly braised in a fragrant bath of white wine, chicken broth, garlic, and herbs — which means they finish incredibly tender and juicy.

The real star is the combination of mild, smooth green olives and butter at the end. Large, buttery Castelvetrano olives are especially good paired with this braised chicken. The olives bring a meaty, juicy punch that balances the richness of the braising liquid, while swirling in butter at the finish creates a silky, glossy sauce that clings beautifully to the chicken. The rosemary and bay leaves perfume everything throughout the braise, and the fresh parsley at the end adds a bright, herby lift.

It’s the kind of dish that tastes like it took much longer than it did — great served with crusty bread, creamy polenta, simple white rice, or like we did, with couscous. And using homemade chicken stock adds tons of flavor over store-bought.

A few changes that we made included increasing the amounts for the garlic, rosemary and olives; and switching out the wine in favor of dry vermouth. Dry vermouth has a more complex flavor profile due to its botanicals, often includes herbs and spices that enhance its taste, and is typically less sweet than white wine.

TIP: Don’t cover the pot tightly when simmering the chicken. Keep the lid ajar to trap some heat but still allow for some evaporation, which concentrates the flavors.

VARIATIONS: Olive choice matters: Castelvetrano olives are ideal here — buttery and mild. Cerignola or Manzanilla also work beautifully. Wine swap: No white wine on hand? Dry vermouth or even a splash of white wine vinegar diluted with extra broth works in a pinch. Make it ahead: This dish tastes even better the next day as the flavors meld. Reheat gently on the stovetop. Add heat: A pinch of red pepper flakes added with the garlic gives a nice subtle kick.

Green Olive and Garlic Braised Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ lbs. boneless, skinless chicken thighs, trimmed and halved crosswise
  • Kosher salt and ground black pepper
  • 1 Tbsp. extra-virgin olive oil
  • 3 medium garlic cloves, thinly sliced
  • 2 bay leaves
  • 6 inch sprig rosemary
  • 3/4 cup dry white wine
  • 1 cup chicken broth, preferably homemade
  • 1 cup pitted green olives, lightly smashed
  • 2 Tbsp. salted butter, cut into 2 pieces
  • 1/4 cup chopped fresh flat-leaf parsley

Directions

  1. Season the chicken with salt and pepper. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the chicken and cook until browned on both sides, 6 to 8 minutes, flipping the pieces halfway through. Transfer to a large plate.
  2. To the fat in the pot, add the garlic, bay, rosemary and ¼ teaspoon each salt and pepper. Cook over medium-high, stirring, until fragrant, about 1 minute. Add the wine and cook, scraping up the browned bits, until reduced by half, 3 to 4 minutes. Stir in the broth, then the olives, chicken and any accumulated juices. Bring to a simmer, then cover partially and reduce to low. Cook, stirring occasionally, until a skewer inserted into the chicken meets no resistance, 15 to 20 minutes.
  3. Using a slotted spoon, transfer the chicken and olives to a platter. Simmer the braising liquid over medium until slightly reduced, 2 to 3 minutes. Remove and discard the rosemary and bay, then whisk in the butter. Off heat; stir in the parsley, then taste and season with salt and pepper. Spoon the sauce over and around the chicken.

http://www.lynnandruss.com

Adapted from a recipe by Rose Hattabaugh for Milk Street

Brazilian-Style Shrimp Stew

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Here’s a dish that earns its place in your weeknight rotation — vivid, fragrant, and ready in about 30 minutes.

The base begins with a generous slick of oil in a wide skillet over medium-high heat. Sautéed onion and red bell pepper soften into sweetness while sliced garlic blooms into the pan, releasing its perfume before the diced tomatoes go in, they collapse into a jammy, brick-red foundation. A bit of cayenne goes in early so its heat has time to mellow and weave through everything.

Then comes the pour of coconut milk that transforms the whole dish, cascading into the tomato base and the two swirl together into a blush-toned, velvety sauce. It simmers a few minutes until it thickens just slightly at the edges, concentrating the flavors. The aroma at this point — sweet coconut, bright acid, gentle heat — is already intoxicating.

In go the shrimp, large and pink-edged, nestled down into the sauce. They need only three or four minutes, curling into plump little crescents as they turn coral and opaque. Pull them off the heat the moment they’re just cooked through; a minute too long and you’ve lost the magic.

A generous squeeze of fresh lime goes in off the heat, lifting the whole pot with brightness. The sauce tastes rounder, more alive. Then the remaining cilantro — not stirred in but showered lavishly over the top, so the heat just barely wilts the leaves and the fresh green scent rises up in a cloud.

Ladle it into wide, shallow bowls over steamed white rice, which soaks up the coral sauce greedily. The first spoonful delivers everything at once: the briny sweetness of the shrimp, the lush coconut body, the tart lime cutting through, the slow warmth of cayenne building at the back of the throat, and the clean, herbal finish of cilantro.

It tastes far more laborious than it is. The whole dish is an argument that weeknight cooking doesn’t have to mean compromise — just good technique and the right few ingredients working together.

Brazilian-Style Shrimp Stew

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 1 medium yellow onion (8 oz.), diced
  • 1 medium red bell pepper, diced
  • 4 Tbsp. chopped fresh cilantro, divided
  • 3 garlic cloves, minced or finely grated
  • 1 tsp. sweet paprika
  • 1/4 tsp. cayenne pepper, more to taste
  • 1 14.5-oz. can no-salt-added diced tomatoes, with their juices
  • 2 Tbsp. fresh lime juice (from 1 to 2 limes)
  • 1/2 tsp. fine salt
  • 1/4 tsp. freshly ground black pepper
  • 1 cup light coconut milk (from one 13.5-oz. can)
  • 1 1/4 lbs. large shrimp (26-30 count), peeled, deveined and tails removed
  • Cooked rice, for serving (optional)

Directions

  1. In a large (12-inch) high-sided skillet over medium heat, heat the oil until shimmering. Add the onion and bell pepper, and cook, stirring occasionally, until softened, about 5 minutes.
  2. Add 1 tablespoon of the cilantro, the garlic, paprika and cayenne pepper, and cook, stirring, until aromatic, about 30 seconds. Add the tomatoes, with their juices, followed by the lime juice, salt and black pepper, and stir to incorporate.
  3. Increase the heat to medium-high and bring to a boil. Cook until the liquid reduces slightly, about 5 minutes, then add the coconut milk and return the mixture to a boil.
  4. Stir in the shrimp, reduce the heat to medium and simmer, stirring occasionally, until the shrimp are cooked through, opaque and pink, 3 to 5 minutes.
  5. Garnish with the remaining 3 tablespoons of cilantro and serve, with rice, if desired.

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Adapted from a recipe by Ellie Krieger

Mustard-Braised Pork

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Mustard-Braised Pork is a deeply satisfying, rustic dish where cubed pork shoulder slowly transforms in a rich, tangy braising liquid into something tender and boldly flavored.

The pork shoulder is ideal here because its generous fat marbling and connective tissue break down over long, gentle heat, releasing gelatin that gives the braising liquid a silky body. Once the pork is seared to a deep golden crust — building fond and locking in savory depth — the real magic happens in the braise itself.

Dijon mustard is the backbone of the seasonings. It’s sharp and complex, with a subtle heat that mellows as it cooks but never disappears entirely, acting as an emulsifier. The white wine vinegar cuts through the richness of the pork and brightens everything, keeping the dish from feeling heavy despite the long cooking time.

Brown sugar balances the acidity and mustard’s bite, lending a subtle caramel warmth that rounds out the sharp edges without tipping the dish into sweetness. Garlic, braised low and slow, loses its pungency and becomes soft, nutty, and almost sweet, weaving through the flavors as a quiet, aromatic thread.

The finished dish is a study in contrasts held in harmony — tangy and rich, savory and faintly sweet, sharp and mellow all at once. The pork chunks are fork-tender, practically falling apart, with a savory crust. It’s the kind of dish that smells incredible for hours as it cooks and tastes even better the next day after the flavors have had time to deepen and settle together.

Serve the pork with anything from roasted potatoes and sauerkraut to rice and beans or even a simple green salad. Other options include over creamy mashed potatoes, egg noodles, or crusty bread to soak up the sauce, it’s straightforward comfort food with real sophistication underneath.

Mustard-Braised Pork

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2½ to 3 lbs. boneless pork shoulder, cut into 2-inch chunks
  • Salt and pepper
  • ¼ cup Dijon mustard (or a mixture of whole grain and Dijon), plus more for serving 
  • 2 Tbsp. white wine vinegar, distilled white vinegar or apple cider vinegar 
  • 3 Tbsp. brown sugar 
  • 3 garlic cloves, finely chopped or finely grated 
  • Warmed cooked white beans and a green salad (optional), for serving
We paired our pork with roasted baby potatoes and homemade sauerkraut.

Directions

  1. Arrange a rack in the middle of the oven and heat the oven to 350 degrees. Place the pork in a Dutch oven or other large ovenproof pot with a lid and season all over with salt and pepper. 
  2. In a small bowl, whisk together the mustard, vinegar, brown sugar and garlic until the sugar has dissolved. Pour the mixture all over the pork chunks and rub it in with your hands. Without pouring it directly over the pork, add 2 cups of water to the pot.  
  3. Cover the Dutch oven and bake for 1¼ hours. Adjust the oven temperature to 450 degrees and carefully uncover the pot. Bake until almost all of the liquid has evaporated (leaving mostly rendered fat) and the pork is golden brown and tender, about 30 minutes more.
  4. Serve the pork with sides as desired, and a dollop of mustard, if you like.

http://www.lynnandruss.com

Recipe by Christian Reynoso for NYTimes Cooking

Lomo Saltado (Peruvian Beef Stir-Fry)

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In the mid-19th century, Chinese and Japanese immigrants arrived in Peru, introducing ingredients, like soy sauce, ginger and rice vinegar. These Asian flavors quickly were integrated into Peruvian cuisine, giving birth to the popular Lomo Saltado, a stir-fry of beef, onions, tomatoes and soy sauce served with french fries and rice.

As beta-testers for America’s Test Kitchen, we did the trial version for Cook’s Illustrated several months back. Here, you want tender beef and crisp-tender vegetables coated in a lightly thickened, savory and tangy sauce. There should be enough sauce to coat the meat, vegetables, and French fries, which should begin to soften as they soak it up.

For starters, we were a bit apprehensive regarding the added French fries. But after eating it, we were astonished how much we liked the potatoes in the dish. They soak up some of that luscious sauce and add additional texture. We feel the rice is not necessary, but it also doesn’t diminish the meal in any way.

Fresh aji amarillo chiles can be challenging to find; look for frozen chiles in some Peruvian, Hispanic, or possibly Asian grocery stores. If unavailable, use red fresnos, red jalapeños, or orange mini bell peppers. Beef tenderloin is preferred (and expensive!) but sirloin or skirt steak will also work. We used a sirloin steak, the least expensive of the three options, and it was perfect!

TIP: Make sure to start preheating your oven for the French fries before you begin prep, so that you don’t have lag time until the oven reaches temperature.

Lomo Saltado (Peruvian Beef Stir-Fry)

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. soy sauce
  • 2 Tbsp. oyster sauce
  • 5 tsp. white wine vinegar
  • 1 lb. beef tenderloin, trimmed, cut into 2- to 2-½ inch wide strips with grain, each strip cut crosswise against grain into ½-inch-thick slices, divided
  • 4 tsp. vegetable oil, divided
  • 1 small red onion, halved and sliced through root end into ¾ inch‑thick pieces
  • 2 garlic cloves, minced
  • 2 plum tomatoes, cored, seeded, and cut into ¾-inch-thick wedges
  • 2 aji amarillo chiles, stemmed, seeded, halved, and sliced thin
  • 8 oz. french fries, cooked
  • 2 Tbsp. chopped fresh cilantro

Directions

  1. Whisk 2 tablespoons plus 1 teaspoon soy sauce, 2 tablespoons plus 1 teaspoon oyster sauce, and 5 teaspoons white wine vinegar together in small bowl and set aside. Cut 1 pound beef tenderloin, trimmed, into 2-inch-long, ½-inch-wide strips.
  2. Heat empty 14-inch flat-bottom wok over high heat until just beginning to smoke. Drizzle 1½ teaspoons vegetable oil around perimeter of wok and heat until smoking. Add half of beef and use tongs to break up any meat that clumps. Cook, without stirring, until beef is browned on bottom, about 1 minute, then stir and cook until beef is browned around edges, about 1 minute longer. Transfer beef to medium bowl. Wipe wok clean and repeat with 1½ teaspoons oil and remaining beef.
  3. Wipe wok clean, then add remaining 1 teaspoon oil; heat over high heat until just beginning to smoke. Add 1 small red onion, halved and sliced through root end into ¾-inch‑thick pieces, and cook, stirring occasionally, until beginning to brown, about 1 minute. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Transfer to bowl with beef.
  4. Return wok to high heat, add soy sauce mixture, and bring to simmer. Cook until sauce is thickened slightly, about 1 minute. Add beef mixture and simmer, stirring occasionally, until sauce is thick enough to coat ingredients but still pools slightly at bottom of wok, 1 to 2 minutes.
  5. Off heat, add 2 plum tomatoes, cored, seeded, and cut into ¾-inch-thick wedges, and 2 ají amarillo chiles, stemmed, halved, seeded, and sliced lengthwise, and toss to combine. Gently fold in 8 ounces cooked french fries. Transfer to platter, garnish with 2 tablespoons chopped cilantro, and serve.

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Recipe by David Yu for Cook’s illustrated

Baked Potatoes for Two with Broccoli Cheese Topping

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These babies are a meal in themselves, and that’s exactly what we had for dinner recently. Sometimes a perfectly cooked baked potato can be just as satisfying as a fancy gratin.

To produce baked potatoes with an evenly fluffy interior, their ideal doneness temperature is 205 degrees. Baking them in a hot (450-degree) oven prevents a leathery “pellicle” from forming underneath the peel.

To season the skin, coat the potatoes in salty water before baking; crisp the skin by painting it with vegetable oil (do not use olive oil as it will burn at such a high temp) once the potatoes are cooked through, and then bake the potatoes for an additional 10 minutes.

Adding a broccoli cheese sauce topping elevates these spuds to another level. Make sure to use a good quality Parmesan. Grate it from a block cheese to avoid a grainy effect. The sauce can easily be cut in half if desired (which we did, but then wished we had made the full amount).

Baked Potatoes for Two with Broccoli Cheese Topping

  • Servings: 2
  • Difficulty: easy
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TIP: For a silky smooth sauce, wait until the Monterey Jack and cheddar are thoroughly integrated before you add the Parmesan. If the sauce gets too thick, whisk in 1 tablespoon of hot water.

Ingredients

  • Salt and pepper
  • 2 12-oz. russet potatoes, unpeeled, each lightly pricked with fork in 6 places
  • 2 tsp. vegetable oil

Broccoli Cheese Sauce

  • 12 oz. broccoli, florets cut into 1-inch pieces
  • 1 Tbsp. vegetable oil
  • Salt and pepper
  • 1 Tbsp. unsalted butter
  • 4 tsp. all-purpose flour
  • 1⁄4 tsp. dry mustard
  • 1⁄8 tsp. cayenne pepper
  • 1 cup half-and-half
  • 1⁄2 cup water
  • 1⁄2 cup shredded Monterey Jack cheese
  • 1⁄2 cup shredded sharp cheddar cheese
  • ¼ cup Parmesan cheese, grated from a block

Directions

  1. Potatoes: Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in ½ cup water in medium bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. (If you have time, turn the potatoes in the water several times over 15 minutes.) Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, about 1 hour. (Depending on the size of your potatoes, this could take longer.)
  2. Add a quarter-sized rimmed baking sheet (in same oven as potatoes) and heat for 15 minutes. This will be used to bake the broccoli.
  3. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.
  4. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste.
  5. Broccoli Cheese Sauce: While potatoes are roasting, toss broccoli florets with oil, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl.
  6. Arrange broccoli in single layer on heated rimmed baking sheet. In the same 450° degree oven, after the potatoes have cooked for about 50 minutes, roast the broccoli until spotty brown, about 15-18 minutes, turning florets halfway through cooking.
  7. Meanwhile, melt butter in medium saucepan over medium heat. Add flour, mustard, and cayenne and cook, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in half-and-half and water and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, 8 to 10 minutes.
  8. Off heat, whisk in Monterey Jack and cheddar until smooth. Stir in Parmesan until smooth. Season with salt and pepper. Top potatoes with roasted broccoli, pour sauce over broccoli and serve immediately. Sprinkle with a touch of paprika, if desired.

http://www.lynnandruss.com

Adapted from recipes for America’s Test Kitchen

Chicken Chasseur

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Très bon! Chicken Chasseur, literally “hunter’s chicken” in French, harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. Though Italian chicken cacciatore also has the same translation, the ingredients are quite different — most notably, it often includes bell pepper, uses red instead of white wine, and relies on a different set of herbs for flavor.

The beauty of this chicken chasseur recipe is that it comes together in one pot, complete with an aromatic sauce. It’s sophisticated enough to serve to guests, but simple enough to prepare on a weeknight for a cozy meal at home (although it takes longer than an hour).

We were in a bit of a time crunch, so we cranked the oven to 325°F and cooked the covered dish for 40 minutes (changes noted in the directions below). To ensure that the chicken thighs brown instead of steam, it’s best to do so in two batches, leaving space between each piece.

Let me just say, we could not believe how incredibly delicious this meal was. The depth of flavor was mind-boggling! A couple of things we did differently was broil the thighs at the very end for about 3 minutes to crisp up the skin, and add a cornstarch slurry to thicken the sauce while the chicken was under the broiler.

Served with egg noodles and a side of steamed green beans, it was a momentary bit of heaven on earth…

Chicken Chasseur

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 6 bone-in, skin-on chicken thighs, trimmed
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. olive oil
  • 3 Tbsp. unsalted butter, divided
  • 3 large shallots, chopped
  • 3/4 lb. mushrooms, sliced
  • 2-3 garlic cloves, minced
  • 1/2 cup dry vermouth (or 1/4 cup cognac and 1/4 cup dry vermouth)
  • 1 cup chicken stock, preferably homemade
  • 1 Tbsp. double-concentrated tomato paste
  • 1 Tbsp. all-purpose flour
  • 1 tsp. dried thyme or 1 Tbsp. fresh
  • 1 Tbsp. chopped fresh tarragon, divided

Directions

  1. Preheat oven to 325°F.
  2. Pat thighs dry and season generously with salt and pepper. Heat oil and 1 tablespoon of butter in a large skillet or braisier over medium-high. Add chicken to the pan skin-side-down (in batches if necessary) and sear until well-browned, turn and cook briefly on the other side, then remove from the skillet and set aside. Pour off all but 2 tablespoons fat from the pan.
  3. Add 1 tablespoon butter to the pan and reduce heat to medium-low. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to medium-high. Add the mushrooms, garlic, and 1/4 teaspoon salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
  4. Stir in the tomato paste and cook until it darkens a bit. Sprinkle the flour over the vegetables and stir to combine well. Deglaze the skillet with the vermouth (or vermouth cognac mixture) and bring back to a simmer. Stir in the stock, thyme, 2 teaspoons of tarragon, and 1/2 teaspoon salt.
  5. Return the chicken, skin-side-up, along with any accumulated juices. Cover tightly and place in the preheated oven. Braise the chicken until it reaches an internal temperature of 175°F, about 40-45 minutes.
  6. If desired, remove chicken to a rimmed baking sheet with a rack. Crank the oven to broil and crisp up the skin for about 3 minutes.
  7. If the sauce is thinner than you would like, reduce it over medium-low heat on the stovetop (adding a cornstarch slurry if needed). Swirl in the remaining tablespoon of butter and the remaining teaspoon of tarragon, along with 1/4 teaspoon black pepper. Taste and adjust for salt. Spoon sauce over the chicken and serve.

http://www.lynnandruss.com

Rigatoni alla Zozzona

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Rigatoni alla zozzona is a classic Roman pasta dish—a mashup of cheesy, porky, egg-rich carbonara and spicy, tomatoey all’Amatriciana. The sauce requires only a handful of simple ingredients, almost no knife work and comes together speedily. What possessed me to try this? Don’t know, don’t care… would make it again in a heartbeat.

It begins with spicy Italian sausage and cured pork cooked in olive oil; we’re using guanciale (pork jowl), but pancetta is equally good and easier to source. Canned crushed tomatoes simmer with the pork, creating a savory-sweet sauce. Eggs beaten with pecorino and a little reserved pasta water are added at the end; gentle residual heat cooks everything just enough so it has a rich velvetiness.

Though guanciale may be an unfamiliar word for native English speakers (pronounced: gwaan-CHAA-lei), there’s nothing difficult about eating the rich and salty Italian cured meat. This cut of meat resembles bacon in that it’s fatty, often gets served thinly sliced, and a little bit goes a long way. It was our first experience cooking with it, and won’t be the last.

Pork cheeks can be obtained raw, but most guanciale is cured, and the flavor permeates each bite and gives the sauce an umami richness and a bit of a salty, velvety backbone. 

Keep in mind, you don’t want to boil the pasta until al dente. Drain it when it’s just shy of al dente, as it will finish cooking directly in the sauce. Also, be sure to reserve some of the cooking water before draining the pasta; you will need it to make the sauce. And what a sauce it is!

NOTE: Don’t add the ¼ cup reserved pasta water to the egg mixture before the water has had a chance to cool slightly. If it’s scalding hot, it will curdle the eggs.

WOW, this was more amazing than we thought it would be! Very few ingredients pack a HUGE punch. Now if you can’t take the heat, use sweet Italian sausage instead of hot. It is very rich and would make a nice first course if served in small portions. If you plan to serve as the main course, complete the meal with a side salad and/or a green vegetable such as broccoli rabe.

Rigatoni alla Zozzona

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 lb. rigatoni
  • Kosher salt and ground black pepper
  • 3 Tbsp. extra-virgin olive oil, divided, plus more to serve
  • 4 oz. pancetta or guanciale, chopped
  • 8 oz. hot Italian sausage, casings removed
  • 1 14½-oz. can crushed tomatoes (1½ cups)
  • 1 large egg, plus 2 large egg yolks
  • 1 oz. finely grated pecorino Romano cheese (½ cup), plus more to serve

Directions

  1. In a large pot over medium-high, bring 3 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the pasta cooking liquid, then drain; set aside.
  2. In the same pot over medium-high, combine 1 tablespoon oil and the pancetta. Cook, stirring, until it has rendered some of its fat and begins to brown, about 2 minutes. Add the sausage and cook, breaking it into small pieces, until browned, about 3 minutes. Using a slotted spoon, transfer half of the pancetta-sausage mixture to a small bowl; set aside.
  3. Into the pancetta-sausage mixture in the pot, stir the tomatoes. Bring to a simmer over medium and cook, stirring, until thickened, 6 to 8 minutes. Stir in 1 cup of the reserved pasta water, then the pasta. Cook, stirring and tossing, until the pasta is al dente, 3 to 5 minutes. Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons oil, the egg and yolks, pecorino, 1 teaspoon pepper and ¼ cup of the reserved pasta water.
  4. Remove the pot from the heat. Add the egg mixture and reserved pancetta-sausage mixture. Stir until the sauce thickens slightly and clings to the pasta, about 2 minutes. If needed, add reserved cooking water 1 tablespoon at a time to adjust the consistency. Taste and season with salt. Serve sprinkled with additional pepper and cheese and drizzled with additional oil.

http://www.lynnandruss.com

Recipe by Courtney Hill for Milk Street

Glazed Pork Tenderloin with Gingery Carrots

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It was literally LOVE at first bite with a colorful palette and awesome flavors! This easy pork tenderloin dish takes cues from teriyaki and tastes best if marinated well in advance of cooking. A full night in the fridge is ideal, but plan for an hour at the very least. Now we didn’t realize this ahead of time, so the pork marinated only about 1 1/2 hours, and it was fantastic, so imagine the flavor after many more hours getting happy!

And be sure to pull the tenderloins out of the oven a bit early, since the meat is very lean and will be unpleasantly dry if overcooked. Finally, spoon those lush pan juices over the meat and serve with the accompanying French-style buttered carrots — which were amazing in, and of, themselves. In fact, we would double the amount of carrots to two pounds (keeping the other ingredients the same.)

While we drooled over our first taste, this meal went promptly on our company-worthy list. Selecting the multicolored carrots adds an additional enhancement to the dish; and serving with a side of Melting Sweet Potatoes was brilliant.

The melting potatoes can be made with white or sweet potatoes, with the latter making a perfect accompaniment for this dish. I think we fell in love all over again, at least with this uncomplicated meal… Literally, every bite melted in the mouth, with pleasure…

Glazed Pork Tenderloin with Gingery Carrots

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 pork tenderloins (about 1¼ lbs. each)
  • ½ cup soy sauce
  • ½ cup mirin
  • ¼ cup brown sugar
  • 4 garlic cloves, grated
  • 1 Tbsp. toasted sesame oil
  • ¼ teaspoon ground cayenne
  • 1 lb. young slender carrots, cut into 2-inch batons
  • 6 Tbsp. unsalted butter
  • 1 (1-inch) piece fresh ginger, peeled and slivered
  • 1 tsp. kosher salt (such as Diamond Crystal)
  • ½ tsp. crushed red pepper
  • Chives or scallions, for garnish
This platter reveals only one tenderloin sliced with all of the carrots.

Directions

  1. Place pork tenderloins in a shallow baking dish. Stir together soy sauce, mirin, brown sugar, garlic, sesame oil and cayenne.
  2. Pour mixture over pork and coat well. Cover and marinate for at least 1 hour or up to 24 hours, turning occasionally. The longer, the better, if you have the opportunity.
  3. Bake at 375 degrees until a thermometer registers 130 degrees, about 30 minutes. Pan juices should have thickened and become syrupy — if not, remove the pork and return the pan with sauce to the oven for a few minutes. (Alternatively, transfer to a small saucepan and reduce juices briefly over high heat.) Cover loosely and let rest for 15 to 20 minutes. Pork tenderloin is very lean, so be careful not to overcook or it will be dry.
  4. Meanwhile, cook the carrots: Place carrots, butter and ginger in a large skillet or a low, wide saucepan. Add salt and 2 cups water. Cook over high until boiling, then reduce to a brisk simmer and cook, uncovered, until the water has evaporated and carrots are tender, stirring occasionally, about 15 minutes. Sprinkle with a pinch of crushed red pepper.
  5. Reheat pork briefly in a low (250-degree) oven, if necessary. Slice ¼-inch thick at an angle and spoon pan juices over. Surround with carrots and shower with snipped chives or scallions.

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Recipe by David Tanis for NYTimes Cooking

Moroccan-Inspired Beef Stew with Ras El Hanout

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As we were contemplating our upcoming weekly menus, a huge Winter storm was forecast for the weekend across a large swath of the United States, so a comforting beef stew seemed like a cozy way to hunker down and whittle away the afternoon.

Moroccan-Inspired Beef Stew with Ras el Hanout is a rich and aromatic dish known for its deep, layered flavors. The key technique that elevates this stew is browning the beef chunks on all sides over high heat before braising. This step is crucial: as the beef browns, it undergoes the Maillard reaction, which creates a beautifully caramelized crust. This crust forms a complex, savory flavor base that is both deeply satisfying and slightly sweet from the caramelization.

When the browned beef is then braised in the broth, these savory, caramelized notes infuse the liquid, enriching it with a robust depth. The broth becomes much more than just a cooking medium: it carries the essence of the meat, boosting the stew’s overall savoriness. Yum!

This rich, meaty depth perfectly complements the fragrant and warm spices of ras el hanout—a traditional Moroccan spice blend that can include cinnamon, cumin, coriander, ginger, turmeric, cardamom, and sometimes floral or peppery undertones. The spices bring brightness, warmth, and a subtle complexity that balances the meat’s richness. Together, the caramelized beef flavor and the aromatic spices create a harmonious stew that feels both comforting and exotic, with every spoonful offering layers of taste and enticing aromas.

Instead of cooking the stew entirely on the stovetop, we braised it in a 300°F oven for two hours before adding the greens and chickpeas. (Adding a piece of parchment paper under the lid helps prevent the loss of liquid.) Then it went back into the oven, covered for another 20 minutes. To complete the meal, serve with a side salad.

NOTE: The stew can be cooled down and refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.

About that storm… It was definitely a day to stay indoors…

Moroccan-Inspired Beef Stew with Ras El Hanout

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 2 1/2 lbs. boneless beef chuck or other stewing beef, trimmed of excess fat and cut into 1- to 1 1/2–inch chunks
  • Kosher salt
  • 1/4 cup extra-virgin olive oil, divided
  • 2 medium yellow onions, diced 
  • 3 medium cloves garlic, minced
  • 1 Tbsp. tomato paste
  • 2 tsp. homemade or store-bought ras el hanout
  • 2 cups homemade beef stock, or store-bought low-sodium chicken broth, plus more if needed
  • 1 tsp. honey
  • 1 small bunch cilantro, tied with kitchen string into a bundle, plus chopped cilantro for serving (optional)
  • 8 oz. sturdy greens, such as collard, lacitino kale, or Swiss chard, thick central stems removed (which, for chard, can be chopped up and thrown in the pot), leaves cut crosswise into 1-inch-wide strips
  • 1 15.5-oz. can chickpeas, drained and rinsed
  • Cooked couscous, bread, or rice, for serving

Directions

  1. Pat beef dry with paper towels and season all over with salt. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon (15 ml) oil over medium-high heat until shimmering. Add half of beef and cook, turning occasionally (wait until beef releases easily from the bottom of the pot with a gentle lift), until well browned on all sides, 8 to 10 minutes; transfer to a large plate. Repeat with 1 tablespoon (15 ml) oil and remaining beef.
  2. In now-empty Dutch oven or pot, reduce heat to medium and add remaining 2 tablespoons (30 ml) oil. Add onion and cook, stirring occasionally, until softened and just beginning to brown, 3 to 5 minutes. Add garlic, tomato paste, and ras el hanout and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return seared meat to pot and add stock or broth, 1 teaspoon salt, and honey and stir to combine.
  3. Add cilantro bundle, increase heat to medium-high and bring to a boil, then cover pot, reduce heat to low, and simmer, adjusting heat as needed to maintain a gentle simmer, until beef is fork-tender, 2 to 2 3/4 hours; stir every 30 minutes or so to prevent sauce from sticking to bottom of pot. OR, after adding the cilantro bundle, braise in a 300°F oven for 2 hours and not have to worry about sticking and stirring.
  4. Stir in collard greens and chickpeas. There should be enough liquid to partially cover the ingredients; if necessary, add a little more stock or water. Cover pot and simmer until collard greens are tender, 15 to 20 minutes.
  5. Off heat, discard cilantro bundle and season to taste with salt, if needed. Using a ladle or wide spoon, skim any excess fat from top of stew. Sprinkle individual portions with chopped cilantro, if desired, and serve with bread or cooked couscous or rice.

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Adapted from a recipe by Nargisse Benkabbou for Serious Eats

Slow Roasted Duck with Orange-Sherry Sauce

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A very interesting combination, with amazing results! Now you might say this takes a lot of time and effort to only get two to three servings—and we would have to agree. But sometimes when we have a long non-scheduled afternoon ahead of us, we find a culinary challenge fits our MO. Plus, we love duck! OK, maybe “masochist” might be an appropriate adjective?

Typically a duck is scored in order to render the fat properly. However, in this recipe, there is no need to prick the skin beforehand due to the long cooking time. Plus, après roasting, the skin of the breast is removed from the meat and is fully crisped at a higher temperature just prior to serving.

Under the Ingredients category, we made a few changes, starting with the fact that our bird was 7 pounds instead of 5 — providing 3 full servings. Also, unable to buy 4 ounces of loose creminis, we had to purchase an 8-ounce package and decided to use them all. Finally, we garnished our dish with diagonal slices of scallion (already had on hand) as opposed to 1-inch pieces of chives.

The original Directions were a bit wonky and unclear in places, so we altered them for clarification. For instance, instead of draining the fat every hour (the duck roasts for 4 1/2 hours), just place the bird on a rack in the roasting pan, then at the end of cooking you can remove the fat all at once. (Of course it is liquid gold, so save for future culinary endeavors. We ended up with about 3 1/2 cups worth!)

Ducks and chickens belong to the avian family, yet their anatomical structures exhibit some significant differences. The texture also differs; duck tends to be denser and more succulent, while chicken can be more delicate and prone to shredding.

Ducks possess dark meat, which has a higher fat content and a more robust flavor. This fat contributes to the bird’s juiciness and tenderness. However once you pick it from the carcass, make sure to wrap the meat tightly in tinfoil and keep warm while you finish making the dinner, so that it won’t dry out.

This dish gives a huge nod toward the New Orleans’s legendary street food tradition of gravy-soaked po’ boys laden with French fries; usually NOT my go-to option. Home cooks can substitute shoestring potatoes, mock frites or hash browns. Either way, it’s told, the interplay between the moist meat, luscious sauce and crisp potatoes is nonpareil.

Slow Roasted Duck with Orange-Sherry Sauce

  • Servings: 2-3
  • Difficulty: moderate
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Ingredients

  • 1 lb. yellow onions, peeled and coarsely chopped
  • ½ stick unsalted butter, melted
  • 1 5-lb duck, rinsed and patted dry
  • Salt
  • Freshly ground pepper
  • 2 large rosemary sprigs
  • 2 cups fresh orange juice
  • 1 cup dry sherry
  • ½ cup soy sauce
  • 2 medium carrots, peeled and julienned
  • 4 oz. cremini or white button mushrooms, trimmed and sliced thin
  • 2 Tbsp. unsalted butter
  • 17-oz. jar roasted red peppers, rinsed, drained and cut into strips
  • 2 fresh chives, cut into 1-inch lengths
  • Hash browns, OR French fries

Directions

  1. Heat oven to 500 degrees. In a large bowl, toss onions with melted butter. Season duck inside and out with salt and pepper. Place rosemary sprigs inside duck’s cavity and then tightly pack with buttered onion mixture.
  2. Place duck in medium-size roasting pan, and roast for 10 minutes. Reduce oven temperature to 300 degrees and cover pan loosely with foil. Roast for about 4½ hours, draining fat every hour.
  3. Remove pan from oven and carefully discard as much fat as possible with a ladle. Add orange juice, sherry and soy sauce. Return pan to oven and roast uncovered for 30 minutes. Transfer duck to a platter and let cool slightly. Pour pan juices (about 4 cups) into a saucepan, discarding any pieces of skin. Skim off fat and bring to a boil over medium-high heat.
  4. Add carrots and reduce to 1½ cups, strain and keep on the side. In same pan, sauté mushrooms with 2 tablespoons butter until brown. Add red peppers and briefly sauté, then add reduced sauce. Season to taste with salt and pepper. Keep warm over low heat.
  5. Remove onions and rosemary from duck’s cavity and discard. Remove meat from bones. Place skin from duck breasts onto rimmed baking sheet and bake at 400 degrees until skin starts to foam, about 5 to 10 minutes. (Ours took 13 minutes to crisp up.)
  6. Cover bottoms of individual plates with sauce and top with either pasta, shoestring fries, hash browns or unsalted potato chips. Place a generous amount of duck meat on top, then garnish with crispy skin, vegetables and chives or scallions.

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Adapted by a recipe from Greg Sonnier; originally by Pableaux Johnson

Lamb Shanks Braised in Red Wine with Herbes de Provence

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This uncomplicated America’s Test Kitchen recipe is truly a company-worthy, memorable main dish. Braising lamb shanks turns a richly flavored but tough cut of meat meltingly tender. However, the high fat content of lamb can all too often lead to a greasy sauce—not a pleasant memory.

To avoid this pitfall, trim the shanks well and then brown them before adding liquid to get a head start on rendering their fat. Also, defat the braising liquid after the shanks have cooked. There is more liquid than is called for in many braises to guarantee that plenty remains in the pot despite about an hour of uncovered cooking.

For starters, we only purchased 4 lamb shanks since it was going to be just the two of us, keeping the quantity of most everything at the same amount — except the carrots, which doubled. And we roasted some baby potatoes seasoned with herbes de Provence separately. We were thrilled to get another meal out of the braise because it was beyond delicious!

NOTES: Côtes du Rhône works particularly well here. If you can’t locate herbes de Provence, substitute a mixture of one teaspoon each of dried thyme, rosemary, and marjoram. If you’re using smaller shanks than the ones called for in this recipe, reduce the braising time.

Lamb Shanks Braised in Red Wine with Herbes de Provence

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 6 (12- to 16-oz.) lamb shanks, trimmed
  • 1 tsp. plus a pinch table salt
  • 2 Tbsp. vegetable oil, divided
  • 3 carrots, peeled and cut crosswise into 2-inch pieces
  • 2 onions, sliced thick
  • 2 celery ribs, cut into 2-inch pieces
  • 2 Tbsp. tomato paste
  • 4 garlic cloves, minced
  • 2 Tbsp. herbes de Provence
  • 2 cups dry red wine
  • 3 cups chicken broth
  • Ground black pepper

Directions

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Pat lamb shanks dry with paper towels and sprinkle with 1 teaspoon salt. Heat 1 tablespoon oil in Dutch oven over medium- high heat until just smoking. Brown 3 shanks on all sides, 7 to 10 minutes. Transfer shanks to large plate and repeat with remaining 1 tablespoon oil and remaining 3 shanks.
  2. Pour off all but 2 tablespoons fat from pot. Add carrots, onions, celery, tomato paste, garlic, herbes de Provence, and remaining pinch salt and cook until vegetables just begin to soften, 3 to 4 minutes. Stir in wine, then broth, scraping up any browned bits; bring to simmer. Nestle shanks, along with any accumulated juices, into pot.
  3. Return to simmer and cover; transfer pot to oven. Cook for 1½ hours. Uncover and continue to cook until tops of shanks are browned, about 30 minutes. Flip shanks and continue to cook until remaining sides are browned and fork slips easily in and out of shanks, 15 to 30 minutes longer.
  4. Remove pot from oven and let rest for 15 minutes. Using tongs, transfer shanks and vegetables to large plate and tent with aluminum foil. Skim fat from braising liquid and season liquid with salt and pepper to taste. Return shanks to braising liquid to warm through before serving.

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Recipe from America’s Test Kitchen

Rosemary and Dried Cherry Pork Chops

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How about a to-die-for date night dinner for two? Pork and fruit are a classic partnership, and in this recipe from Bon Appétit, the marriage has lasting potential! It was a memorable dinner date for us… no future divorce attorneys on speed dial…

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for thick-cut pork chops. Don’t be tempted to go for boneless chops; a dish this simple and flavorful calls for a heavy-hitting bone-in situation.

Our sides consisted of Patatas Panaderas and a side salad. Dinner Done!

Rosemary and Dried Cherry Pork Chops

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • ⅓ cup dried tart cherries
  • 2 1″–1¼”-thick bone-in pork chops (10–12 oz. each)
  • Kosher salt, freshly ground pepper
  • 3 Tbsp. all-purpose flour
  • 2 Tbsp. extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 4 Tbsp. unsalted butter, divided
  • 2 cups low-sodium chicken broth
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. balsamic vinegar
  • 2 sprigs rosemary

Directions

  1. Combine ⅓ cup dried tart cherries and ½ cup hot water in a small bowl. Let sit to rehydrate while you cook the pork.
  2. Pat two 1”–1¼”-thick bone-in pork chops (10–12 oz. each) dry with paper towels. Season generously on both sides with kosher salt and freshly ground pepper. Sprinkle 3 tablespoon all-purpose flour evenly over both sides of each chop; press in gently to coat lightly.
  3. Heat 2 tablespoon extra-virgin olive oil in a large cast-iron skillet over medium-high. Shake off any excess flour and cook pork chops until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on other side and an instant-read thermometer inserted into the thickest part registers 135°, about 2 minutes, depending on thickness of chops. Transfer to a plate. Let pan cool slightly.
  4. Combine 1 large shallot, thinly sliced, and 2 tablespoon unsalted butter in same pan and cook over medium heat, stirring often, until shallot is softened, about 2 minutes. Add 2 cups low-sodium chicken broth, 2 tablespoon Dijon mustard, 1 tablespoon balsamic vinegar, and reserved cherries with their liquid. Cook, stirring constantly, until slightly reduced, about 5 minutes.
  5. Add 2 sprigs rosemary (OK maybe a bit more) and cook, stirring often, until sauce thickens further and is homogeneous, about 5 minutes. Remove from heat, add remaining 2 tablespoon unsalted butter, and vigorously stir to combine. Taste sauce and season with salt and pepper.
  6. To serve, nestle pork chops back into sauce in pan and spoon some sauce over.

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Recipe by Kendra Vaculin for Bon Appétit

Salmon and Green Beans in Red Pepper Sauce

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Crisp-skinned salmon is the star protein here and simmers alongside green beans in the sauce, which is balanced, rich and tasty with anchovies and miso. According to NY Times Cooking, a sauce this good works with any protein that benefits from a gentle simmer. It was spot-on with the salmon!

Resist the notion that fish should be paired with vegetables that keep their crunch in the cooking process. Rather, here these green beans—which hold their shape while they gently and endearingly collapse—contribute a generous texture to a roasted red pepper sauce.

We are quite fond of salmon and enjoy the fish often, both at home and while dining out. The Hubs adores anchovies (in any form), yet I tend to be a bit more timid about them. In this dish, they literally dissolve into the sauce. If there is an anti-anchovy militant in your household, don’t even mention they are part of the recipe.

Our changes included slicing a 24-ounce slab of salmon into three 8-ounce portions. We also increased the amount of green beans from 8 ounces to 12 ounces (but then forgot to slice them into 2-inch pieces 😏).

Salmon and Green Beans in Red Pepper Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 small red onion, peeled and chopped (about 1 cup)
  • 1 (16-oz.) jar roasted red bell peppers, drained and chopped (about 1 ½ cups)
  • 1 Scotch bonnet or habanero chile, seeds in or out
  • 4 garlic cloves, peeled
  • 5 Tbsp. olive oil, divided
  • 4 salmon fillets (about 6 oz. each), skin on or off
  • Salt and black pepper
  • 8 oz. green beans, trimmed and cut into 2-inch pieces (about 2 cups)
  • 6 to 8 oil-packed anchovies
  • 1 Tbsp. white or red miso
  • ½ cup thinly sliced fresh scallions
  • Rice, for serving
  • 1 lemon, cut in wedges

Directions

  1. Prepare the red pepper sauce: Using a food processor or blender, coarsely chop the onion, roasted red peppers, Scotch bonnet and garlic by pulsing them together.
  2. Heat a large (10-inch) cast iron or nonstick skillet over high and add 2 tablespoons oil.
  3. Place the salmon fillets in the hot oil, skin side down, season lightly with salt and pepper and cook without moving until the contact side is gently browned, about 5 minutes. Move the salmon to a plate, setting it skin side up, and set aside.
  4. Turn the heat down to medium-high, add 1 tablespoon oil to the skillet, the green beans, anchovies and miso. Cook, stirring frequently, mashing the anchovies with the spatula until miso is broken up and anchovies are dissolved. Add ½ cup water to the skillet and bring to a simmer. Cook until green beans are just wrinkly, 4 to 6 minutes.
  5. Reduce heat to medium, pour the red pepper sauce into the skillet. Stir in ½ cup water and the remaining 2 tablespoons oil. Simmer the sauce, stirring frequently until slightly reduced and the liquid and oil collect toward the center of the skillet, 5 to 6 minutes. Taste for seasoning and adjust with additional salt and pepper if necessary.
  6. Using a wooden spoon, create divots in the sauce and green beans. Nestle the fillets in the divots, skin side up. Cook until the fish is fork-tender, the sauce reduced and the green beans are softened, 6 to 8 minutes.
  7. Garnish with scallions and serve fish, green beans and sauce immediately over rice, with lemon wedges for squeezing.

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Recipe by Yewande Komolafe for NYTimes Cooking

Spicy Pork Stew with Peppers and Potatoes

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If you have a long, lazy afternoon ahead of you in the coming days, consider making this hearty stew by one of our favorite chef/authors, Molly Stevens. The inclusion of chipotles and roasted sweet peppers give this zesty pork stew a Southwestern flavor.

The original recipe produces a thin, watery liquid as the base while we prefer a thicker sauce. To accomplish this, you can either dredge the meat chunks in seasoned flour before browning them, and/or add a cornstarch slurry at the end, after degreasing (if necessary), but before adding cilantro.

The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.

Spicy Pork Stew with Peppers and Potatoes

  • Servings: 4-5
  • Difficulty: easy
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Ingredients

  • 3 lbs. boneless pork shoulder, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  • 3 Tbsp. grapeseed oil or vegetable oil, more as needed
  • Kosher salt and freshly ground pepper
  • 1 medium yellow onion, coarsely chopped (about 1 cup)
  • 2 medium celery stalks, coarsely chopped (about 1/2 cup)
  • 1 medium carrot, coarsely chopped (about 1/3 cup)
  • 2 cloves garlic, minced
  • 1 Tbsp. chipotles in adobo, minced
  • 1 tsp. cumin
  • 1/2 tsp. dried oregano
  • 1 cup beer (any kind)
  • 2 1/2 cups homemade or lower-salt store-bought chicken broth
  • 2 cups peeled diced white potatoes (1-inch dice)
  • 2 cups halved or quartered shallots (leave whole if small)
  • 2 cups chopped roasted, peeled red peppers (1-inch pieces)
  • 1/4 cup chopped fresh cilantro

Directions

  1. Position a rack in the bottom third of the oven and heat the oven to 325°F.
  2. Spread the pork on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.
  3. In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium to medium-high heat until shimmering hot. Season about one-third of pork with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the pork to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the pork, seasoning with salt and pepper before browning. Once all of the pork is browned, remove the pot from the heat to let it cool for a few minutes.
  4. Pour all but 2 tablespoons of the fat from the pot. (If there is not enough, add oil to equal 2 tablespoons) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, chipotles, cumin, and oregano and cook, stirring occasionally, until fragrant, 1 to 2 minutes.
  5. Add the beer, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the chicken broth and 1-1/2 cups water. Bring to a boil.
  6. Return the pork to the pot along with any accumulated juice. Lower the heat to maintain a simmer.
  7. Crumple a 12×16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.
  8. After 30 minutes of stewing, add the potatoes and shallots to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the peppers. Cover with the parchment and lid, return the pot to the oven, and cook until the pork is fork-tender, 1/2 to 1 hour more.
  9. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels.
  10. Thicken with a cornstarch slurry if desired. Stir in the cilantro. Season to taste with salt and pepper and serve.

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Original recipe by Molly Stevens

Spicy Korean Braised Chicken and Vegetables

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This flavor-packed stew from Milk Street, called dakbokkeumtang, counts gochujang—or Korean fermented chili paste—as one of its primary seasonings. The thick, bright-red paste usually is sold in plastic tubs or bottles in Asian markets or in the international aisle of regular supermarkets. It’s pretty much a staple in our house.

On the other hand, soy sauce and a dose of brown sugar add salty-sweet flavor to balance to the dish, while sesame oil and seeds add nutty notes. The potatoes and carrots absorb the seasonings so the pieces are flavored throughout. Therefore make sure to cut the vegetables into pieces about 1 inch in size, not smaller, so they don’t wind up overdone. Serve the stew with steamed rice.

NOTE: Don’t use chicken breasts instead of thighs. Sturdy dark meat does well when braised, but more delicate white meat dries out and turns tough. Dark meat also lends the finished dish a richer, meatier flavor.

There is a conflict in the quantity of potatoes to use. In the Milk Street Magazine Sept./Oct. issue, it notes 12 ounces (as listed below), while online, their recipe indicates the amount as 10 ounces. We decided on an even greater amount and switched out the Yukons for sweet potatoes. Because of this flip, we used a third less brown sugar. And the amount of ginger was increased because that’s how we roll!

After only 8 minutes in the pressure cooker (and 10 minutes more for pressure reduction), we had a scrumptiously incredible flavorful dinner! Every morsel was fork-tender, no knife needed.

Spicy Korean Braised Chicken and Vegetables

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. gochujang
  • 2 Tbsp. unseasoned rice vinegar
  • 2 Tbsp. soy sauce
  • 1 Tbsp. packed brown sugar
  • 1 Tbsp. toasted sesame oil, plus more to serve
  • 2 inch piece fresh ginger (about 1½ oz.), peeled, cut into 3 pieces and smashed
  • 5 medium garlic cloves, finely chopped
  • 1 bunch scallions, whites chopped, greens cut into 1-inch lengths, reserved separately
  • 2 lbs. boneless, skinless chicken thighs, trimmed and halved
  • 12 oz. Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • Sesame seeds, toasted, to serve

Directions

  1. In a 6-quart Instant Pot (or pressure cooker), whisk together the gochujang, vinegar, soy sauce, sugar, sesame oil, ginger, garlic and scallion whites. Add the chicken and toss to coat. Let stand for 15 minutes. Stir in the potatoes, carrots and ½ cup water, then distribute in an even layer.
  2. Add the chicken and toss to coat. Let stand for 15 minutes. Stir in the potatoes, carrots and ½ cup water, then distribute in an even layer.
  3. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 8 minutes. When pressure cooking is complete, let the pressure reduce naturally for 10 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  4. Remove and discard the ginger (this may be a bit impossible), then stir in the scallion greens. Transfer to a serving bowl, drizzle with additional sesame oil and sprinkle with sesame seeds.

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Adapted from a recipe by Courtney Hill for Milk Street