Tag Archives: main dish

Slow Cooker Buffalo Chicken Chili

American, , , , ,

Game day called, and this chili answered. It’s everything you love about buffalo wings (the tang, the heat, the ranch-y goodness) minus the napkin avalanche and the sticky fingers. Tender chicken, creamy white beans, and green chiles simmer in a spicy buffalo broth while you do literally anything else. Your slow cooker does the heavy lifting, and you just show up at the end with a bowl and a spoon.

Top it with sour cream or crème fraîche, Cheddar, and green onions, then give it a final drizzle of hot sauce for those who like to live dangerously. It’s the cozy bowl of comfort that makes you the hero of every potluck, with almost no effort required. Wings who?

A few solid options for serving depending on the vibe you’re going for:

Classic pairings

  • Cornbread or cornbread muffins — the slight sweetness balances the Cajun heat nicely
  • Crusty bread or a warm baguette for dipping
  • White or brown rice spooned right into the bowl (turns it into more of a stew)

Toppings to serve alongside

  • Shredded cheese (Monterey Jack or cheddar)
  • Sliced avocado or a dollop of sour cream or crème fraîche to cool things down
  • Fresh cilantro and a squeeze of lime
  • Sliced jalapeños or a dash of hot sauce for those who want more heat
  • Crushed tortilla chips for crunch

Our differences from the original recipe included eliminating the 8-ounce brick of cream cheese, reducing the hot sauce by 50%, and adding a diced jalapeño.

TIP: For a thicker chili: mash 1 cup of the beans before stirring in.

Slow Cooker Buffalo Chicken Chili

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 lb. skinless, boneless chicken breasts
  • 1 lb. skinless, boneless chicken thighs
  • 1 cup diced onion
  • 1 cup buffalo wing sauce, (such as Frank’s® RedHot Buffalo sauce), plus more for serving
  • 1 (14.5 oz. can) fire roasted diced tomatoes
  • 2 (4 oz.) cans green chiles
  • 1 jalapeño, diced
  • 1 (1 oz.) packet ranch seasoning mix
  • 1 Tbsp. chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 2 1/2 cups chicken broth
  • 2 (15.5 oz.) cans white beans, drained and rinsed
  • Sour cream or crème fraîche, shredded Cheddar cheese, and sliced green onions, for garnish

Directions

  1. Add chicken breasts, chicken thighs, onion, wing sauce, tomatoes, green chiles, jalapeño, ranch seasoning, chili powder, paprika, cumin, and chicken broth to a slow cooker. Cook on High for 2 hours or Low for 3 to 4 hours. 
  2. Remove chicken from slow cooker and shred into bite-sized pieces. (It may not be fully cooked yet.) Return chicken to slow cooker and stir in beans. Cover and cook about 15-30 minutes more. Add additional stock if desired for a thinner chili.
  3. Serve topped with sour cream or crème fraîche, shredded Cheddar cheese, and green onions. Drizzle with more hot sauce to taste.

http://www.lynnandruss.com

Adapted from a recipe by Nicole McLaughlin for allrecipes.com

Panang Curry

Asian, Thai, , , , ,

This Panang curry is a rich, Thai coconut curry built around a homemade paste and quick-cooked chicken. The paste starts with whole coriander and cumin seeds, toasted just until fragrant and ground to a powder — this gives it a deeper, more aromatic backbone than a paste made with pre-ground spices.

Finely ground dry-roasted peanuts are worked in next, adding the nutty richness and body that’s a signature of Panang curry (as opposed to other Thai red curries). Store-bought red curry paste is then stirred in as the flavor base, so you’re essentially doctoring a shortcut paste into something more complex and specific.

The curry itself is built the traditional Thai way, by “breaking” the coconut cream: the thick cream skimmed from the top of an unshaken can is fried down in a hot pan until it separates and releases its oil, then the curry paste is fried directly in that fat until fragrant and darkened. This step is what gives the final dish its glossy, oil-slicked surface and concentrated flavor rather than a thin, soupy texture. Torn makrut lime leaves and a modest amount of sugar are simmered in next for floral, citrusy perfume and a rounded (not sweet) finish, before the remaining coconut milk goes in to loosen the sauce back out into a clingy, spoon-coating consistency.

Thin strips of chicken cook directly in the finished sauce for just a few minutes, along with thin slices of a mild pepper (Fresno, Anaheim, or red bell) for color, gentle heat, and a little crunch. The whole dish is finished with a fresh hit of sliced lime leaves or Thai basil and reserved raw pepper, then served over rice.

The overall effect: a thick, nutty, deeply aromatic curry with citrusy lift, a savory-forward profile (fish sauce doing the heavy lifting, sugar only as a background note), and gentle, adjustable heat — closer to a rich sauce clinging to chicken than a brothy soup.

A Word to the Wise: If you are expecting 4 adult-sized portions, you’ll be disappointed. We highly suggest doubling, or at least increasing all ingredients by 50%.

Because we had a small red bell pepper begging to be used from our garden, we included that along wth a fresno. Serve with a side salad with Asian dressing for additional vegetables.

Tip: Different brands of curry paste vary in spice levels. Taste a little first and determine how much to use based on your personal preference.

Panang Curry

  • Servings: 4
  • Difficulty: easy
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Ingredients

FOR THE PANANG CURRY PASTE

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

FOR THE CURRY

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

Directions

  1. Prepare the curry paste: Heat a medium sauté pan over medium. Add the coriander and cumin. Swirl the pan around, or toss the seeds with a wooden spoon, and gently toast until fragrant, about 1 minute, taking care not to burn the spices. Transfer to a small plate and cool, then place in a spice grinder or mortar and pestle, and grind to a fine powder.
  2. Finely grind the peanuts until smooth. Transfer the ground peanuts and spices to a small bowl, add the red curry paste and stir until mixed.
  3. Thinly slice the chicken into 1 ½-inch-long pieces. Place in a medium bowl, drizzle with the fish sauce and mix until coated.
  4. Heat the same pan over medium-high. Scoop 4 tablespoons of the thick cream off the top of the coconut milk and add it to the pan; it will immediately sizzle. Stir until thickened and bubbling on the sides, about 30 seconds. Stir in the curry paste, to taste. Reduce to medium, and cook the paste, continuously stirring, until a thick paste forms and the coconut oil separates (the sauce “breaks”), 2 to 3 minutes. If it starts sticking, add a splash of coconut milk and scrape up anything from the bottom of the pan.
  5. Add the torn lime leaves or zest and sugar. Cook, continuously stirring, to dissolve the sugar and infuse the flavors, about 2 minutes. Add the remaining coconut milk, increase to medium-high, bring to a boil and cook, continuously stirring, until the curry has thickened enough to coat the back of a spoon and has a layer of bright red oil on top, 4 to 8 minutes. The curry should be at a lively simmer; adjust the heat as necessary.
  6. Add the chicken and cook, stirring frequently, until cooked through, 3 to 4 minutes. If using, stir in the peppers, saving a few for serving, and cook until just incorporated, about 1 minute. Taste and add more fish sauce and sugar, if needed. (Be mindful, this is not a sweet curry; the sweetness should hit a back note, not lead with it.)
  7. Garnish with the sliced lime leaves or Thai basil and reserved peppers. Sprinkle on more peanuts if desired. Serve alongside rice with lime wedges.

http://www.lynnandruss.com

Adapted from a recipe Naz Deravian for NYTimes Cooking

Sheet-Pan Harissa and Orange Chicken with Chickpeas

At home meals, Moroccan, North African, , , , , , , ,

Look, I don’t make the rules, but I do make this chicken, and it’s a top contender for Best Chicken Recipe Alive. The marinade—harissa, honey, orange, warm spices—does all the heavy lifting while you do basically nothing except dirty one pan. Harissa, a North African spice, is the ringleader: smoky, fiery, and completely unwilling to be subtle (unless you use a mild version).

There’s something undeniably satisfying about a sheet-pan meal: the ease, the minimal cleanup, and the way flavors meld together on just one pan in the oven to create something so much more flavorful than the sum of its parts.

This recipe is a perfect example of this. It’s vibrant, bold, and aromatic from a flavorful marinade of harissa, fresh orange zest and juice, and warm spices, including cumin, coriander, turmeric, and ginger, which coats every element of the meal. It takes just a few minutes to prepare before cooking completely hands-off in the oven.

The spicy harissa balanced with the sweet orange juice and honey brings layers of heat and complexity to the dish. Bone-in, skin-on chicken thighs are ideal here, as they stay juicy and tender while the skin crisps up in the oven. Meanwhile, the chickpeas roast underneath the thighs, soaking up all the flavorful chicken juices as the chickpeas turn golden and slightly crispy on the edges.

Generously coating everything in the marinade creates this dish’s bold, bright flavor, which sets it apart from other basic weeknight sheet-pan chicken dinners. The addition of red onion and garlic further deepens the dish’s flavor, creating a meal that’s both comforting and exciting to eat.

Adaptability? You bet! You can adjust the spice level by choosing a mild or spicy harissa and using less or more as desired, swap chickpeas for small potato chunks or cauliflower, or even add a handful of olives for a briny punch.

Because the marinade is like liquid gold, you may want to add another can of chickpeas or serve over steamed rice to help sop up all that lusciousness.

Sheet-Pan Harissa and Orange Chicken with Chickpeas

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 1/2 lbs. bone-in, skin-on chicken thighs (about 8 chicken thighs)
  • 2 tsp. kosher salt, divided; for table salt use half as much by volume
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup homemade chicken stock
  • Zest of 2 oranges plus 1/2 cup freshly squeezed orange juice
  • 3 Tbsp. extra-virgin olive oil
  • 1 to 2 Tbsp. harissa paste, according to taste
  • 1 1/2 Tbsp. honey
  • 3 cloves garlic, minced or pressed
  • 2 Tbsp. chopped fresh cilantro, plus more for garnish
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • 1 tsp. ground ginger
  • 1 tsp. ground cumin
  • 1 lb. red onions (about 2 medium), thinly sliced
  • 1 15-oz. can chickpeas, drained and rinsed
  • 1 cup briny pitted olives (optional)

Directions

  1. Adjust oven rack to upper middle position and preheat oven to 425°F (220°C). Pat chicken dry with paper towels and season all over with 1 teaspoon salt and 1/4 teaspoon pepper; set aside.
  2. For the Marinade: In a large bowl whisk to combine stock, orange zest, orange juice, oil, 1 tablespoon harissa, honey, garlic, cilantro, coriander, turmeric, ginger, cumin, and remaining 1 teaspoon salt. Taste marinade and add up to 1 tablespoon more harissa if needed for desired heat level.
  3. To a rimmed baking sheet, add onions, chickpeas and olives (if using), pour half of marinade over top, and use hands or a large spoon to toss to coat and spread into an even layer.
  4. In bowl with remaining marinade, add chicken and use hands or a large spoon to thoroughly coat chicken with marinade. Place chicken, skin side up, on top of onions and chickpeas. Pour leftover marinade around the chicken in the sheet-pan. Roast until onions are tender, chicken skin is browned and crispy, and a thermometer inserted into thickest part of chicken registers 175°F, about 40-45 minutes.
  5. Garnish chicken and chickpeas with cilantro and serve immediately.

http://www.lynnandruss.com

Adapted from a recipe by Nargisse Benkabbou for Serious Eats

Salisbury Steak with Mushroom Gravy

American, , , , ,

Most of us (of a certain age) remember Salisbury steak as a foil-wrapped frozen TV dinner that spent a little too long in the heat of an oven. But made from scratch, it’s an entirely different animal — tender beef patties, blanketed in a glossy gravy built on just the right balance of Worcestershire sauce and ketchup (we omitted the brown sugar).

Mix the patties gently. Ground beef, breadcrumbs, egg, a little grated onion, salt and pepper, brought together with a light hand rather than a workout. Overmix and they turn springy and dense — nobody’s ideal texture, and certainly not Salisbury steak’s.

Sear hard, then step back. Two or three minutes a side in a hot pan, undisturbed, until a deep brown crust forms. The inside doesn’t need to be fully cooked yet; it’ll finish in the gravy later, like a nap before the big finale. Pull the patties and leave the pan exactly as messy as it is.

The trick worth caring about is the fond. All that browned, stuck-on stuff left behind after searing the patties is concentrated flavor doing its best impression of a stubborn stain — and deglazing it is basically flavor archaeology. A splash of stock, a determined scrape with a wooden spoon, and suddenly the pan is speaking in beef and mushroom instead of just sitting there looking scorched.

Mushrooms go in next, spread out and left alone until they stop steaming and start browning — mushrooms in a hurry never get any color, so don’t rush them. Onions follow, then a flurry of flour to thicken things, then beef stock, a little Worcestershire, and a good grind of pepper, whisked until smooth and glossy.

Nestle the patties back into the gravy, spoon it over the top like you’re tucking them in, and let everything simmer together for ten minutes or so, until the patties finish cooking and the gravy clings to the spoon. Serve over mashed potatoes (or rice), which exist mainly so this gravy has somewhere to go. The gravy is sooo good, you may want to double it!

We were a little skeptical that one pound of ground beef would produce up to six servings, but with mashed potatoes and a side veggie, one per person was plenty when made into 6 patties. If serving 4 adults, create either 4 larger or 8 smaller patties. (And we didn’t miss the brown sugar one bit!)

Salisbury Steak with Mushroom Gravy

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

FOR THE STEAKS

  • 1 medium yellow onion
  • 3 Tbsp. Worcestershire sauce
  • 3 Tbsp. ketchup
  • 1 tsp. packed dark brown sugar (if using)
  • 1 large egg
  • Salt and black pepper
  • 1 lb. ground beef
  • ½ cup panko bread crumbs
  • Olive oil, for searing

FOR THE GRAVY

  • 8 oz. cremini mushrooms
  • Salt and black pepper
  • 1 Tbsp. all-purpose flour
  • 1 cup beef stock
  • ½ cup whole milk
  • Worcestershire sauce, ketchup and brown sugar, for seasoning (optional)
  • Finely chopped fresh chives, for sprinkling (optional)

Directions

  1. Prepare the steaks: Grate about a quarter of the onion into a medium bowl (you should have about ¼ cup of pulp). Set aside the remaining onion for the gravy. Add the Worcestershire sauce, ketchup, brown sugar (if using) and egg; season generously with salt and pepper and whisk to combine. Add the ground beef and panko, and with a spoon or fork, gently stir the mixture to combine without overmixing. Form into 6 to 8 small, oval-shaped patties about 1 inch thick, place on a plate and into the freezer for 5 to 10 minutes to firm up.
  2. Meanwhile, finely dice the remaining onion. Using a wet towel, wipe the mushrooms clean and thinly slice them.
  3. Cook the steaks: Heat a large skillet over medium and add enough olive oil to lightly coat the bottom. Remove the patties from the freezer, add them to the hot oil and cook until browned, 2 to 3 minutes per side. Transfer to a plate.
  4. Prepare the gravy: To the same skillet, add the onion and mushrooms, season with salt and raise the heat to medium-high. Cook, stirring occasionally until deeply browned but not burned, 8 to 10 minutes. The vegetables will release their water before starting to brown, so be patient. Add more oil if the pan looks dry.
  5. Sprinkle over the flour and cook, stirring, until you can no longer see streaks of white and the raw flour taste cooks out, about 30 seconds.
  6. Stir in the beef stock and milk. Season generously with salt and pepper and bring to a simmer over medium-high. Taste the sauce and season to taste with ½ to 1 teaspoon Worcestershire if you’d like more savoriness, 1 tablespoon ketchup for tanginess and a pinch of brown sugar for a little sweetness. Add the seared steaks to the gravy and reduce the heat to continue simmering, basting the steaks once or twice, until the gravy is thicker and reduced to your liking, 4 to 5 minutes. Serve immediately and sprinkle with chives, if you’d like.

http://www.lynnandruss.com

Adapted from a recipe by Eric Kim for NYTimes Cooking

Skillet Chicken with Peppers and Tomatoes

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This one-pan dinner is coated in a sauce anchored by onion and garlic and a summery mix of bell peppers. A splash of sherry vinegar and squeeze of honey balance the mild flavors of the peppers with a little acidity and sweetness, while cherry tomatoes simmered into the sauce at the end add bright, tangy pops to the meal.

A shower of fresh herbs is optional, but go with basil if you’d like a more assertive aroma. Serve everything over steamed rice or orzo for soaking up the sauce; or with crusty bread for dipping.

One issue we found was that the garlic was not cooked enough. We suggest adding the smashed cloves back with the chicken before it’s covered and simmered as noted in Step 4.

Skillet Chicken with Peppers and Tomatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 lbs. skin-on, bone-in chicken thighs (4 to 8 thighs)
  • Salt
  • 2 Tbsp. extra virgin olive oil, plus more for drizzling
  • 1 small onion, diced
  • 2 medium bell peppers (any color or a mix of colors), diced
  • 5 garlic cloves, smashed and peeled
  • ½ to ¾ tsp. red-pepper flakes
  • ¼ cup chicken stock
  • ¼ cup sherry vinegar
  • 1 Tbsp. honey
  • 1 pint cherry tomatoes
  • ¼ cup chopped fresh basil or parsley (optional)

Directions

  1. Pat the chicken dry and season generously with salt.
  2. Heat 1 tablespoon oil in a large skillet over medium. Add the onions and cook, stirring frequently until just starting to soften, 2 minutes. Add the peppers and cook until just beginning to soften, 1 minute. Add the garlic and red-pepper flakes and season lightly with salt. Cook, stirring, until the garlic is fragrant and the onions are beginning to brown slightly, 2 minutes. Move the cooked vegetables to a plate.
  3. Add 1 tablespoon oil to the skillet. Place the chicken skin-side down and sear without moving until the skin is golden brown, 6 to 10 minutes. Turn and cook the other side until lightly browned, about 3 minutes. Pour out all but 1 tablespoon fat from the pan.
  4. Add ½ cup chicken stock to the skillet and stir and scrape to loosen any stuck bits. Stir in the sherry vinegar and honey. Place the garlic cloves back in the pan and cover with a lid or foil, turn the heat down to medium-low and cook until the meat is cooked through, about 8 minutes. Uncover, raise the heat to medium-high and cook until the sauce is thickened, 2 to 3 minutes.
  5. Add the cherry tomatoes and cook until they begin to soften and burst, 3 to 4 minutes, smashing open if needed. Return the onion-pepper mixture to the skillet, stir to coat in the pan sauce and cook, uncovered, until warmed through. Taste and add more salt if needed and remove from heat. Drizzle more olive oil over the top and garnish with a shower of basil or parsley, if using.

http://www.lynnandruss.com

Adapted from a recipe by Yewande Komolafe for NYTimes Cooking

Goulash

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For some, it’s pure nostalgia — a bubbling pot on the stove, the smell of paprika drifting through the house. For others, it conjures up a school-cafeteria flashback best left in the past. Either way, if it has been years since goulash made an appearance on your table, this recipe is worth the reunion.

Today’s American goulash shares little more than a name with its Hungarian ancestor, yet it has carved out its own beloved place for many at the dinner table: a humble, stick-to-your-ribs meal that comes together in a single pot with minimal fuss.

This version leans into ground beef, sweet bell peppers, diced tomatoes, and tender macaroni, landing somewhere in the delicious overlap between a hearty beef chili and a comforting bowl of meaty pasta. Warm spices like paprika, oregano, and thyme build a deep, savory backbone, while a generous handful of sharp Cheddar—stirred in right at the end—melts into the sauce, lending it a silky thickness and an extra layer of richness.

It’s the kind of dish that fills the kitchen with good smells and asks very little of the cook in return: brown the meat, simmer everything together, and let the pot do the work. Simple, satisfying, and endlessly adaptable, this goulash is just as good eaten on its own as it is rounded out with a green vegetable on the side or a wedge of buttery cornbread for soaking up the extra sauce. It’s weeknight cooking at its most comforting—unfussy, filling, and guaranteed to please a crowd.

Goulash: the dish that divides dinner tables. Feast or forget-it, we’re betting this version wins you back.

In the end, we felt that 1 1/4 cups of elbow macaroni was not enough, due to the fact that the finish was a bit soupy, even simmered for the full 20 minutes. We suggest increasing the amount to at least 1 1/2 cups as noted below.

Goulash

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 1 green or red bell pepper, cut into ½-inch pieces
  • 1 large yellow onion, chopped
  • 2 Tbsp. minced garlic (about 5 cloves)
  • 2 tsp. fresh thyme leaves, or 1 teaspoon dried thyme
  • 1 ½ tsp. sweet paprika
  • 1 ½ tsp. dried oregano
  • 1 tsp. kosher salt
  • Black pepper
  • 1 lb. ground beef (at least 85-percent lean)
  • 1 Tbsp. tomato paste
  • 3 cups low-sodium beef broth, plus more as needed
  • 1 (14-oz.) can crushed tomatoes
  • 1 (14-oz.) can diced tomatoes
  • 2 Tbsp. Worcestershire sauce 
  • 1 ½ cups uncooked macaroni 
  • 1 cup (4 oz.) shredded sharp Cheddar, more for serving
  • Chopped fresh parsley, for serving 

Directions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Add the garlic, thyme, paprika, oregano, salt and pepper and cook for 30 seconds, until the garlic is fragrant.
  2. Add the ground beef and cook, stirring often and breaking up the meat with a spoon, until no longer pink, 3 to 5 minutes. Add the tomato paste and cook for 1 minute.
  3. Pour in the broth, crushed and diced tomatoes and Worcestershire sauce; bring to a boil. Stir in the macaroni, reduce the heat to medium-low and cook, stirring occasionally and scraping the bottom of the pot, until the pasta is cooked and the liquid in the pan has thickened considerably, 18 to 20 minutes.
  4. Remove from the heat and stir in the Cheddar. Taste for seasonings and add salt and pepper, if needed. Serve in bowls, topped with fresh parsley. (The goulash will continue to thicken as it sits. If desired, add a splash of beef broth when reheating.)

http://www.lynnandruss.com

Adapted from a recipe Lidey Heuck for NYTimes Cooking

Chicken and Mushroom Stir-Fry

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For a superfast dinner that relies heavily on pantry staples, look no further than this deeply savory, scallion-studded stir-fry. Chicken pieces and torn bits of meaty mushrooms team up to form the base, well browned separately to maximize color and flavor.

The sauce, thickened with a smidge of potato starch or cornstarch, is built with aromatics (ginger and garlic, the classics), soy sauce, sesame oil, and honey, as well as one addition that may surprise you: balsamic vinegar. In the mix, it plays a bit like Chinese black vinegar, providing depth, complexity, and a touch of sweetness.

While you could omit the starch in this recipe, it works in two ways to nail the textures you’re looking for in a stir-fry. First, it coats the chicken pieces to aid in their browning, and also provides a protective barrier, ensuring they stay tender and moist without overcooking (easy to do with such small pieces). Second, it thickens the sauce, to create the sticky, viscous texture you expect alongside a scoop of steamed rice.

Chicken and Mushroom Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ lb. skinless, boneless chicken breasts (about 4–6), cut into 1½” pieces
  • 3 Tbsp. soy sauce, divided
  • 1 Tbsp. plus ½ tsp. cornstarch or potato starch
  • 3 Tbsp. balsamic vinegar
  • 1 Tbsp. toasted sesame oil
  • 1 tsp. honey
  • ¼ cup plus 2 Tbsp. extra-virgin olive oil
  • 10 oz. mixed mushrooms (such as cremini, oyster, and/or king trumpet), torn into bite-size pieces
  • Kosher salt
  • 1 3″ piece ginger, peeled, finely grated
  • 4 garlic cloves, finely grated
  • ½ tsp. crushed red pepper flakes; plus more for serving (optional)
  • 1 bunch scallions, cut into 1½” pieces
  • Steamed rice (for serving)

Directions

  1. Vigorously stir skinless, boneless chicken breasts (about 4–6), cut into 1½” pieces, 1 tablespoons soy sauce, and 1 tablespoon cornstarch in a large bowl until starch is dissolved into soy sauce (you want to create a sticky coating, which will help ensure the meat stays tender). Set aside.
  2. Stir 3 tablespoons balsamic vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon honey, remaining 2 tablespoons soy sauce, remaining ½ teaspoon cornstarch, and ⅓ cup water in a small bowl or measuring glass to combine and set sauce aside.
  3. Heat ¼ cup extra-virgin olive oil in a large nonstick skillet over medium-high. Add mixed mushrooms, torn into bite-size pieces, and cook, stirring often, until softened, about 5 minutes. Stir in a pinch of kosher salt and continue to cook, stirring often, until mushrooms release their moisture and it evaporates and mushrooms are deeply browned, about 3 minutes. Transfer to a plate.
  4. Heat remaining 2 tablespoons extra-virgin olive oil in same pan over medium-high. Arrange reserved chicken in pan in an even layer and cook, undisturbed, until lightly browned underneath, about 2 minutes. Add ginger, garlic cloves, and crushed red pepper flakes and cook, stirring often, until combined and fragrant, about 1 minute. Add reserved sauce and cook, stirring often, until thickened, about 3 minutes. Add 1 bunch scallions, cut into 1½” pieces, and return mushrooms to pan; cook, stirring often, until combined and chicken is cooked through, 1–2 minutes.
  5. Transfer stir-fry to a platter and top with more red pepper flakes if desired. Serve with steamed rice.

http://www.lynnandruss.com

Recipe by Kendra Vaculin for Bon Appétit

Braised Chicken with Marinated Artichoke Hearts

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This Food & Wine recipe pairs crispy-skinned chicken thighs and drumsticks with a briny, sun-bright mix of buttery olives, marinated artichokes, and lemon. The pan sauce does the heavy lifting: sherry, fish sauce, thyme, and garlic simmer together into a savory, herb-flecked broth that’s begging to be mopped up. Pure magic in the mouth!

A few keys to get there: pat the chicken bone-dry before it hits the pan, so the skin actually browns instead of steaming. Weighing it down with a heavy lid or grill press (or a smaller cast-iron skillet, if that’s what you’ve got) keeps the skin flush against the heat for a deeper, more even crust. Then braise covered for most of the cooking time to keep the meat fall-apart tender, and uncover it for the last 15 minutes to let the skin crisp back up.

Serve it with crusty bread, couscous, or orzo for sauce-sopping duty. Turn it into a full one-pan dinner by tucking halved baby potatoes and/or sliced fennel (our choice) into the dish before it goes in the oven.

SUBSTITUTES: If you don’t have dry sherry, substitute dry white wine and add 1 to 2 teaspoons of honey to mimic sherry’s subtle sweetness. If you don’t have fish sauce, replace it with 1 to 2 teaspoons of soy sauce for a similarly savory, umami-rich finish. Cerignola olives are buttery and mild, manzanilla olives add a brinier bite, and kalamata olives contribute a deeper, more robust flavor. Any of these will work well, so use your favorite.

Braised Chicken with Marinated Artichoke Hearts

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 8 bone-in, skin-on chicken drumsticks and thighs (about 2 1/2 lbs.)
  • 1/2 tsp. black pepper
  • 2 1/2 tsp. kosher salt, divided
  • 1 Tbsp. extra-virgin olive oil
  • 1 cup Castelvetrano olives
  • 6 Thyme sprigs
  • 1 large garlic head, halved crosswise
  • 1 Lemon, thinly sliced
  • 1 small fennel bulb, halved lengthwise, cored, sliced into thin wedges
  • 3 cups drained marinated artichoke hearts, plus 1/4 cup brine from jar, divided
  • 1 cup chicken stock
  • 1/2 cup (4 oz.) dry sherry
  • 1 Tbsp. fish sauce

Directions

  1. Preheat oven to 375°F. Sprinkle both sides of chicken evenly with pepper and 1 1/2 teaspoons salt. Heat oil in a large cast-iron skillet or black carbon steel skillet over medium-high. Add half of the chicken, skin sides down; place a heavy pot lid on top of chicken pieces to weigh them down. (Do not cover skillet.) Cook, undisturbed, until browned and crisp, 10 to 12 minutes. Remove lid; transfer chicken, skin sides up, to a 12- x 9-inch oval baking dish or a 13- x 9-inch baking dish. Repeat cooking process with remaining chicken. Scatter olives, thyme, garlic (cut sides down), lemon, fennel slices and artichoke hearts around chicken in baking dish.
  2. Brown the fennel wedges in hot empty skillet for about 2 minutes per side. Move to casserole dish with chicken.
  3. Add stock, sherry, fish sauce, and artichoke brine to skillet; bring to a boil over medium-high, scraping up browned bits from bottom of pan. Stir in remaining 1 teaspoon salt; pour mixture around chicken in baking dish. Cover tightly with aluminum foil; braise until chicken is very tender, about 1 hour.
  4. Remove foil from baking dish; increase oven temperature to 400°F. Turn garlic halves cut sides up. Roast chicken until skin is crisp, about 15 minutes.
  5. Discard thyme sprigs. Either discard garlic (not us!), or remove cloves from skins and mash into sauce. Transfer to individual plates, and serve in shallow bowls.

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Adapted from a recipe by Naomi Pomeroy for Food & Wine

Thai-Style Grilled Chicken (Gai Yang)

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Gai yang — Thailand’s iconic grilled chicken from the northeastern Isan region — is one of those dishes so irresistible it has swept across the entire country and well beyond. Butterflied, skewered, and slow-grilled over charcoal (or a gas grill), the chicken emerges with gloriously crisp, golden skin wrapped in a richly charred crust of toasted spices, cilantro, white pepper, and fish sauce — one of the tastiest things you’ll ever pull off your grill.

We paired ours with a Thai cucumber salad and coconut rice.

It’s extraordinary on its own. But dipped into a sweet and spicy chile sauce? Absolutely mind-blowing. That sauce is what we’re here for — the bright, punchy, perfectly balanced counterpart that takes every bite of that smoky, savory chicken to another level entirely.

A butterflied bird has all of its skin on one side, in more or less a single plane. This makes crisping it evenly much easier, and, with plenty of space for rendering fat to escape, it gets crisper than it ever could were the bird left whole. This flat shape also makes it easier to maneuver and flip as it cooks on the grill.

NOTES: Because we were unable to source a few of the ingredients, we made a few substitutions, specifically, red pepper flakes in lieu of Thai Chiles and lemon grass paste instead of the stalks.

Thai-Style Grilled Chicken (Gai Yang)

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 6 cloves garlic
  • 12 sprigs cilantro, including thick stalks
  • 3 Tbsp. palm or light brown sugar
  • 2 tsp. ground white pepper
  • 1 tsp. ground coriander
  • 2 Tbsp. fish sauce
  • 2 tsp. dark soy sauce
  • 2 3-inch segments lemongrass (see above note)
  • 1 whole chicken, spine removed, split in half along the breastbone
  • 1 recipe Thai-style sweet chile dipping sauce (see below)

Directions

  1. Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.
  2. Place chicken halves flat on a cutting board. Insert 2 metal skewers into each chicken half, running parallel through legs and breasts. Transfer chicken to a baking dish that just fits them. Rub on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to overnight.
  3. When ready to cook, light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
  4. Place chicken, skin side up, on cooler side of grill, with legs facing toward hotter side. Cover grill, with vents on lid open and aligned over chicken. Open bottom vents of grill. Cook until an instant-read thermometer inserted into thickest part of breast registers 140°F, about 45 minutes. Carefully flip chicken and place, skin side down, on hotter side of grill, with breasts pointed toward cooler side. Cover and cook until skin is crisp and an instant-read thermometer inserted into thickest part of breast registers 145 to 150°F, about 3 minutes longer. (Be careful, as the skin is very prone to burning.) If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave lid off for longer than it takes to check temperature, or chicken will burn.
  5. Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with chile dipping sauce.

Thai-Style Sweet Chili Dipping Sauce Recipe

Ingredients

  • 10 to 12 red Thai bird chiles, finely minced, OR 1 tsp. Red Pepper Flakes
  • 4 cloves garlic, finely minced (about 4 tsp.)
  • 1/4 cup Asian fish sauce
  • 1/2 cup palm or light brown sugar
  • 3 Tbsp. distilled white vinegar
  • 2 Tbsp. fresh lime juice

Directions

  1. Combine all ingredients in a small sealable container. Shake well, set aside, and allow sugar to dissolve, shaking every 10 minutes or so. When sugar is fully dissolved, store in refrigerator until ready to use. Sauce will keep in the refrigerator for up to 3 weeks.

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Adapted from a recipe by J. Kenji Lopez-Alt for Serious Eats

Puerto Rican-Style Rice with Pigeon Peas and Ham

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Normally, “burnt rice” is a kitchen crime you cover up and never speak of again. Here, it’s the whole point. If your arroz con gandules comes out with pegao—that toasty, golden, slightly crackly crust stuck to the bottom of the pan—congratulations, you nailed it. Scorched rice has never been such an achievement.

This one-pot classic shows up at every Puerto Rican celebration worth attending, and no Christmas table is complete without it. Quick disclaimer on the name: pigeon peas aren’t peas, aren’t pigeons, and honestly seem to be hiding their true identity as shelling beans. We’re using the canned kind here because life is short and dried beans are a commitment.

Grab green pigeon peas if you can; brown works in a pinch, and black-eyed peas will cover for them in an emergency. The one rule you can’t bend: medium-grain rice only. Long-grain will give up and turn to mush before it ever earns its crust, and a mushy pot of rice with no pegao is just… sad rice. Serve it straight from the skillet, scraped-up crust and all—no fancy plating required.

TIP: Don’t forget to rinse and drain the rice. Removing excess starch prevents the rice from cooking up heavy and gloppy. Also, don’t hand-chop the aromatics. The point of using a food processor is to really break them down so they integrate like a sauce into the rice and peas.

We increased a few of the ingredients starting with the ham steak, which typically comes in 8 ounce packages, so we decided to use the entire steak instead of just 4 ounces. Next, who uses just half of a bell pepper? Not us, so we included the entire thing; same with the onion. Finally, we may have snuck in more pimento stuffed olives than called for… just sayin’…

Puerto Rican-Style Rice with Pigeon Peas and Ham

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/2 small yellow onion, very roughly chopped
  • 1/2 medium green or red bell pepper, stemmed, seeded and very roughly chopped
  • 4 medium garlic cloves, smashed and peeled
  • 1 cup lightly packed fresh cilantro, plus roughly chopped cilantro to serve
  • 2 Tbsp. tomato paste
  • 2 tsp. sweet paprika
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • Kosher salt and ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 4 oz. boneless ham steak, cut into ½-inch cubes
  • 15½ oz. can green or brown pigeon peas (see headnote), rinsed and drained
  • 1½ cups medium-grain white rice, rinsed and drained
  • 1 cup low-sodium chicken broth
  • 1/2 cup pimento-stuffed green olives, chopped

Directions

  1. In a food processor, combine the onion, bell pepper, garlic, cilantro, tomato paste, paprika, cumin, oregano and ½ teaspoon each salt and pepper. Process to a pulpy, slushy puree, about 1 minute, scraping the bowl as needed.
  2. In a 12-inch skillet over medium, heat the oil until shimmering. Add the ham and cook, stirring occasionally, until browned on all sides, about 5 minutes. Add the puree and cook, stirring often, until fragrant and most of the moisture has evaporated, 2 to 3 minutes.
  3. Add the pigeon peas and rice; cook, stirring often, until the mixture begins to stick to the pan bottom, about 2 minutes. Stir in the broth and 1¼ cups water, then bring to a simmer over medium-high. Cover, reduce to low and cook, undisturbed, until the liquid is absorbed, 23 to 25 minutes.
  4. Remove the skillet from the heat. Scatter on the olives, then re-cover and let rest for 10 minutes. Using a fork, fluff the rice, stirring in the olives without disturbing the bottom crust. Taste and season with salt and pepper. Sprinkle with chopped cilantro and serve from the skillet, using a spatula to scrape up the crust.

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Adapted from a recipe by Hisham Ali Hassan for Milk Street

Chinese Eggplant Stir-Fry with Chicken

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This Cantonese-style Eggplant Stir-Fry with Chicken lets the eggplant take center stage, its silky texture soaking up all the savory goodness of garlic, scallions, and ginger, while tender velveted chicken rounds out the dish into a satisfying, one-pan meal. It’s quickly become our favorite way to cook Chinese eggplant, and once you try it, I think it’ll become one of yours too.

If you’ve only ever cooked with the big, glossy globe eggplants from the grocery store, Chinese eggplant is worth seeking out. Slender and lavender-streaked, these eggplants have noticeably fewer seeds, thinner skins, and a more tender bite—which means they also cook faster and never turn bitter or spongy the way globe eggplant can. Summer is peak season for them, so farmers markets and Asian grocery stores alike tend to be overflowing with these beautiful eggplants right now, making it the perfect time to put them to good use.

The technique here follows classic Cantonese stir-fry logic: velvet the chicken first in a quick cornstarch-and-oyster-sauce marinade so it stays juicy and tender through the cook, then stir-fry the eggplant in batches so it browns and softens without turning greasy or waterlogged. A fragrant hit of ginger, garlic, and scallion whites builds the aromatic base, and a savory sauce of oyster sauce, soy sauce, and Shaoxing wine ties everything together into something deeply comforting yet simple enough for a weeknight.

A couple of issues we had with the original recipe from Woks of Life included the amount of sauce. We decided to double it and glad that we did. The ingredients list below is altered to reflect the increased amounts. Additionally, we barely got three servings from the dish. If you are counting on four portions, be prepared to serve another course along with it.

Chinese Eggplant Stir-Fry with Chicken

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

For the chicken:

  • 12 oz. chicken breast
  • 2 Tbsp. water
  • 2 tsp. cornstarch
  • 2 tsp. oil (any neutral oil, such as vegetable or canola oil)
  • 2 tsp. oyster sauce

For the rest of the dish:

  • 1 pound Chinese eggplant (2-3 eggplants)
  • 4 Tbsp. neutral oil (such as canola, vegetable, or avocado oil, divided)
  • 3 Tbsp. oyster sauce
  • 2 Tbsp. light soy sauce
  • 1⁄2 tsp. sesame oil
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. white pepper
  • 3 thin slices ginger
  • 3 cloves garlic, chopped
  • 3 scallions, whites cut into 1-inch lengths; green parts sliced thin on a diagonal, divided
  • 4 Tbsp. Shaoxing wine 
  • 2 Tbsp. water

Directions

  1. Thinly slice the chicken breast against the grain. Transfer to a small bowl and toss with the water, cornstarch, oil, and oyster sauce until the chicken has absorbed all the liquid. Set aside while you prepare the other ingredients.
  2. Cut the Chinese eggplant on a sharp angle into chunks, turning the eggplant a quarter turn with each cut, so you end up with triangular shapes.
  3. Premix the sauce: the oyster sauce, light soy sauce, sesame oil, salt, and white pepper. Set aside.
  4. Heat your wok over medium-high heat until it’s lightly smoking. If you’re using a skillet, use a stainless steel skillet and preheat it until a drop of water beads on the surface.
  5. Add 3 tablespoons of oil and the eggplant. Stir immediately to coat the eggplant (it absorbs oil quickly). Cook over medium heat for 5-6 minutes. Don’t turn the heat too high, as it can scorch the eggplant. When the eggplant is slightly softened but not so soft that you can mash it, transfer it to a dish.
  6. Next, wash the wok/pan. (This step may not be necessary.) You can use water to cool it down before you scrub. The goal is to remove any eggplant residue and moisture from the wok that could burn or cause sticking when you sear the chicken next.
  7. Place the wok over medium-high heat until all the water has evaporated and the wok is lightly smoking once again. Add the remaining tablespoon of oil to the wok and swirl to coat. Add the chicken in a single layer. Let it sear undisturbed for about 2 minutes. Flip and cook for another minute. Stir-fry until the chicken is about 80% cooked. Transfer back to the marinating bowl.
  8. Add the ginger, garlic, and white parts of the scallions. Stir-fry until fragrant. Add the wine around the perimeter of the wok to deglaze. Then return the eggplant and chicken back to the pan, along with the premixed sauce and the green parts of the scallions. If the wok seems dry, add 2 tablespoons of water. Stir-fry to coat the chicken and eggplant in the sauce. Serve immediately with steamed rice garnished with scallion greens

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Adapted from a recipe for Woks of life

Asparagus and Sausage Pasta

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There’s a brief, restless stretch between winter and spring — that in-between moment where you’re not quite ready to let go of comfort food, but you’re already craving something fresher and lighter. This pasta was made for exactly that feeling. And yet, the dish is good anytime of year!

It marries the richness of a wintry pasta with the verdant vibrance of spring. It is built on the bones of a rich, cold-weather pasta: savory sausage, butter, and a glossy, silky sauce that coats every strand. But then spring shows up — bright asparagus, sweet frozen peas, a generous hit of lemon, and a full cup of basil that perfumes the whole dish. The result is something that feels simultaneously cozy and alive.

And despite how indulgent it tastes, the vegetables are actually the main event here. There’s more asparagus and peas than there is sausage or pasta — the sausage plays a supporting role, lending depth and richness without taking over. Think of it less as a meat pasta with vegetables, and more as a vegetable dish that happens to have pasta and sausage in it.

The shallot anchors the base with a gentle, slightly sweet bite, but this is a great recipe to riff on as the season progresses. Leeks, spring onions, or ramps all work beautifully in its place — coarsely chopped so they hold their own in the pan. Use whatever looks best at the market, and let the season lead.

We realized too late that we did not have any frozen peas on hand. Our substitute was frozen edamame, and we both agreed it was quite good as an alternate. Two changes we would make in the future is cut the pasta back to 12 ounces, and add some grated parmesan along with the water in Step 3.

Asparagus and Sausage Pasta

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • Salt
  • 1 lb. fusilli, or a similar style such as cavatappi 
  • 2 Tbsp. extra-virgin olive oil
  • 1 lb. hot or sweet Italian sausage, casings removed
  • 2 large shallots, coarsely chopped 
  • 5 garlic cloves, coarsely chopped
  • 1 bunch asparagus, trimmed, cut into 1-inch pieces
  • 1½ cups frozen peas, not thawed
  • 1 lemon
  • 2 Tbsp. unsalted butter
  • 1 cup basil leaves, torn if large
  • Pinch of red pepper flakes, optional
  • Grated Parmesan, for serving

Directions

  1. Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Reserve 2 cups of the pasta cooking water, then drain the pasta.
  2. Meanwhile, in a large Dutch oven, heat the oil over medium-high. Add the sausage and cook, breaking into smaller pieces and stirring occasionally, until browned and crisp, 6 to 8 minutes. Add the shallot and garlic and stir until fragrant and softened, 2 to 3 minutes. Add the asparagus and peas, season with salt, and stir until bright green and crisp-tender, 2 to 4 minutes. Use the moisture from the vegetables to scrape the browned bits off the bottom of the pot. Turn off the heat and finely grate the zest of half the lemon over the sausage and vegetables. Set aside until the pasta is ready.
  3. Add 1 cup pasta water, the pasta, and the butter to the Dutch oven. Set over medium and stir vigorously until the pasta is coated. Add more pasta water as needed until glossy. 
  4. Off the heat, add the juice from half the lemon and stir to combine. Stir in the basil and red pepper flakes, if using, then taste for salt and lemon and season as desired. Top servings with Parmesan, if desired.

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Adapted from a recipe by Ali Slagle for NYTimes Cooking

Roasted Rosemary Chicken with Citrus Marinade

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If you’re into roast chicken with oodles of flavor, this recipe is for you. Fragrant rosemary and oregano, bright citrus, spices and aromatics come together for a dish that’s effortlessly elegant. Imagine crisp, tangy, and succulent chicken seasoned Mediterranean-style and bathed in a bold wine and a orange-lime marinade.

The delicious jammy onion and citrusy-tangy sauce are splendid served over garlicky mashed potatoes, rice or polenta. To complete the dinner, add a side of roasted Brussels sprouts.

TIP: Use split chicken or chicken pieces of similar size for even cooking. For best flavor, allow 30 minutes, or preferably 2 hours for marinating.

Our bird was a good bit larger than the 3 1/2-pound listed chicken, and therefore required a longer cooking time. *And while it brings visual appeal to the platter, there really is no need for all of the extra citrus slices, perhaps just a few for color.

Because our chicken was sufficiently charred once it reached the proper internal temperature, we opted not to put it under the broiler, but did slather on the honey glaze. If however you might be broiling it, make sure to use an enameled cast iron, or other broiler-proof pan that won’t shatter under intense heat.

Roasted Rosemary Chicken with Citrus Marinade

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 whole chicken (about 3 ½ lbs.), split in half through the backbone
  • Kosher salt
  • 1 cup Pinot Noir
  • 3 oranges, 1 zested, 2½ juiced, plus ½ sliced for garnish
  • 2 limes, 1 juiced, plus 1* lime sliced for garnish
  • Extra virgin olive oil
  • 3 Tbsp. tomato paste
  • 1 ½ tsp. dried oregano
  • 1 tsp. dried rosemary
  • 1 tsp. sweet paprika
  • 1 tsp. Aleppo pepper
  • 7 to 8 garlic cloves minced
  • 1 white onion, halved, peeled and sliced
  • 1 Tbsp. honey

Directions

  1. Season the chicken with kosher salt on all sides, making sure to season underneath the skin as well. (You can do this one night ahead of time and keep the chicken in the fridge to air-chill uncovered).
  2. Prepare the citrus marinade. In a medium bowl, add the wine, orange juice and zest, lime juice, 3 tablespoons extra virgin olive oil, tomato paste, spices, and a good dash of kosher salt. Add the garlic, whisk to combine.
  3. In a extra-large ziploc, add the chicken and onion slices and toss to coat, making sure to lift the skin up and spoon some of the marinade underneath (this will give you more flavor). Set aside at room temperature for 30 minutes. Alternatively, refrigerate for an hour or two, turning the bag every 20 minutes or so. (For best results, take it out of the fridge and leave the chicken at room temperature for 30 to 45 minutes before cooking)
  4. Preheat the oven to 425°F and adjust a rack in the middle.
  5. Transfer the chicken and the marinade to a braising pan that can withstand a broiling temperature. Roast for 30 minutes, then carefully turn the pan 180 degrees and roast for another 15 minutes or until the chicken is fully cooked and tender (juices should run clear).
  6. In a small bowl, mix together the honey with 1 tablespoon of extra virgin olive oil. Carefully remove the chicken from the oven and brush the top with the honey and olive oil mixture.
  7. If necessary, switch the oven to the broil function. Return the chicken back to the oven about 6 inches away from the broiler and cook briefly for 3 to 4 minutes, watching for the skin to turn a nice golden brown.
  8. Remove from the heat and finish with lime juice. Add slices of fresh orange and lime, if desired.

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Adapted from a recipe by Suzy Karadsheh

Thai Shrimp with Glass Noodles

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Goong Ob Woon Sen is a beloved Thai comfort dish — deceptively simple but packed with layered, complex flavor. The magic here is in the steaming technique: the shrimp aren’t stir-fried or sautéed but rather laid on top of the noodles and essentially steamed under a tight lid, keeping them incredibly plump and juicy while the noodles below absorb every drop of the savory broth.

The sauce — a blend of soy sauce, oyster sauce, sesame oil, and a touch of brown sugar — creates a glossy, umami-rich coating on the glass noodles that’s salty, slightly sweet, and deeply savory all at once. The double pepper (black and white) is the dish’s signature move: black pepper adds bold, earthy heat while white pepper brings a more fragrant, floral warmth that’s distinctly Thai.

Glass noodles are perfect for this preparation — they start neutral and slippery, then become silky and translucent as they soak up the seasoned seafood (or chicken) stock, practically becoming one with the sauce. A final squeeze of lime at the table cuts through the richness and ties everything together with a bright acidic finish.

It’s a one-pot weeknight dream: deeply satisfying, ready in under an hour, and best eaten right away.

Glass noodles go by different names, including bean threads, bean vermicelli, cellophane noodles or saifun. They resemble rice vermicelli but the two are very different, so shop carefully. Check the label to make sure the noodles are made at least in part with mung bean starch. If you can find a brand made with 100 percent mung bean starch, even better.

TIP: Don’t soak the noodles in hot or boiling water, as they will wind up too soft. The aim is to soak them until only partially softened and pliable, but not fully tender; room-temperature or cool tap water is best. Be sure to swish the noodles once or twice during soaking to break up any clumps and ensure they hydrate evenly.

*White pepper is an important ingredient in this dish. But the problem with processed pre-ground pepper is the musty, dusty barnyard-like flavors. Fresh, well-handled peppercorns, by contrast, deliver bright citrus spice with hints of pine. A clear favorite, BoTree White Kampot Pepper is robust yet balanced, and offers impressive complexity — no funk, more flavor!

Thai Shrimp with Glass Noodles

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 oz. glass noodles (see headnote)
  • 1/4 cup soy sauce
  • 3 Tbsp. oyster sauce
  • 1 Tbsp. toasted sesame oil
  • 1Tbsp. packed light brown sugar
  • 1 lb. large (26/30 per lb.) shrimp, peeled (tails removed) and deveined, patted dry
  • Ground black pepper
  • Ground white pepper, preferably from fresh peppercorns*
  • 2 cups chicken OR seafood broth, preferably homemade
  • 2 Tbsp. neutral oil
  • 1½ Tbsp. minced fresh ginger
  • 4 medium garlic cloves, minced
  • 1 bunch scallions, cut into 1-inch lengths on the diagonal
  • Lime wedges, to serve

Directions

  1. Place the noodles in a large bowl and add room-temperature water to cover. Let stand until the noodles are pliable, but not fully tender, about 15 minutes, swishing them once or twice to ensure even hydration. Drain in a colander. Using kitchen shears, snip the noodles in several places to cut them into shorter lengths.
  2. While the noodles soak, in a medium bowl, combine the soy sauce, oyster sauce, sesame oil and sugar; stir until the sugar dissolves. In a small bowl, toss the shrimp with 2 tablespoons of the soy sauce mixture, ¼ teaspoon black pepper and ⅛ teaspoon white pepper. Stir the broth into the remaining soy sauce mixture.
  3. In a large (7- to 8-quart) Dutch oven over medium, combine the neutral oil, ginger, garlic and ½ teaspoon each black and white pepper. Cook, stirring, until the garlic begins to brown, 2 to 3 minutes. Add the noodles, tossing, then distribute in an even layer. Scatter the scallions over the noodles, followed by the shrimp, then drizzle in any liquid remaining in the bowl; do not stir. Pour in the broth mixture and bring to a simmer over medium-high. Cover, reduce to medium-low and cook, undisturbed, until the shrimp are opaque throughout and the noodles are tender and have absorbed the liquid, 8 to 10 minutes. Toss to integrate the scallions and shrimp into the noodles. Serve with lime wedges.

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Adapted from a recipe by Rose Hattabaugh for Milk Street

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
  • Print

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.

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Adapted from a recipe by Rose Hattabaugh for Milk Street