Tag Archives: weeknight

Summer Shrimp Scampi with Tomatoes and Corn

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Here’s a summer recipe that could possibly live in your memory for some time to come. As most of us know, shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet.

A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they’d be welcome additions. In fact, if you do plan to serve 4 diners, you will definitely need some accompaniments, because it barely made 3 sufficient servings when we made it.

If not overly concerned with carbs, serve over orzo and/or with some crusty bread to mop up that incredible sauce is the way to go.

It was beyond delicious, even with frozen corn. So can you imagine if using fresh corn cut right off the cob? It wasn’t quite ready for picking at the time we made this, but when we replicate the recipe soon, you betcha we’ll use fresh corn!

The original recipe indicated it would take a total time of only 15 minutes. Impossible. Just cutting the kernels off the ears of corn takes 8 minutes or so. Realistically, it took the 2 of us just over a half hour from start to finish. Still, that’s not bad for such a scrumptious meal!

Summer Shrimp Scampi with Tomatoes and Corn

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. large shrimp, peeled and deveined
  • Kosher salt and black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1 pint cherry or grape tomatoes
  • 2 cups fresh or frozen corn kernels (from 4 ears)
  • 5garlic cloves, minced
  • ½ tsp. red-pepper flakes
  • ¼ cup dry white wine
  • 2 Tbsp. fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
  • 5 Tbsp. unsalted butter, cut into 5 pieces
  • 3 Tbsp. chopped parsley or chives, or torn basil leaves

Directions

  1. Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
  2. Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
  3. Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
  4. Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
  5. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.

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Recipe by Ali Slagle for NYTimes Cooking

Pepper-Crusted Flank Steak

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Easy beyond belief. Only 3 ingredients for the main course? Count me in! One ingredient, coarse black pepper, coats the flank steak for a zesty bust of flavor, complementing the rare grilled meat. It’s best to crush your own, in a mortar and pestle or a spice mill. The entrée can be served warm or at room temperature.

Many reviewers commented that it was too salty, we didn’t think so. But because it’s very hard to find a 2-pound flank steak, ours was just over 1 1/2 pounds, and therefore we used less salt to begin with.

Ours sides were baked onion rings and a side salad. Dinner done.

Pepper-Crusted Flank Steak

  • Servings: 4
  • Difficulty: super easy
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Ingredients

  • 1 flank steak, about 2 lbs.
  • 2 Tbsp. kosher salt (such as Diamond Crystal)
  • 3 Tbsp. coarse crushed black peppercorns (do not use regular table pepper)

Directions

  1. Pat steak dry. Sprinkle 1 tablespoon salt on each side.
  2. Coat both sides of the steak with the crushed pepper, pressing down to coat evenly. Allow to rest and absorb seasoning for at least 1 hour. Or place on a rack over a rimmed baking sheet and put in the refrigerator, uncovered, overnight or up to 24 hours.
  3. Bring steak to room temperature. Grill over medium-hot coals or a covered gas grill at 450 degrees, about 4 to 5 minutes per side, until juices appear on the surface of the steak. Check with a meat thermometer; 125 degrees for rare, 130 for medium-rare. (Alternatively, cook in a cast-iron pan over medium-high heat or broil.) Let rest at least 10 minutes before slicing.
  4. With a sharp knife, slice on a slight bias against the grain, about ⅛-inch thick. Arrange on a serving platter. Serve warm or at room temperature.

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Adapted from a recipe by David Tanis for NYTimes Cooking

Braised Chicken and Mushrooms over Polenta

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This stewy chicken dish takes inspiration from chicken cacciatore. Braised boneless, skinless chicken thighs are quickly braised to a tender, shreddable consistency in this easy weeknight meal.

These days, polenta is usually made from yellow cornmeal. Cornmeal is made from dent corn – also known as field corn, which is different from the sweet corn you eat. It’s higher in starch and lower in sugar. Because polenta is made from dried, ground corn, it’s gluten-free.‌

It’s often prepared as a porridge-like dish similar to grits, made by cooking cornmeal in water over low heat. It needs to be stirred often and cooked slowly. It can be made from finely ground or coarse ground cornmeal. In some countries, polenta is made from white or red cornmeal. 

‌Instant – or “quick” polenta – is pre-processed so that the cooking time is shorter. Some people say it doesn’t taste as good as regular polenta. You can also find ready-made polenta that’s fully cooked. It’s often served with various foods like meats, fish, and vegetables.  We chose to switch the instant polenta to regular corn grits polenta.

An easy way to shred the cooked chicken is with two large serving forks.

Braised Chicken and Mushrooms over Polenta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1⁄2 lbs. boneless, skinless chicken thighs, trimmed
  • 1⁄2 tsp. pepper
  • 1 3⁄4 tsp. table salt, divided
  • 6 slices bacon, cut into 1⁄2-inch pieces
  • 8 oz. cremini mushrooms, trimmed and quartered
  • 1 onion, chopped
  • 1 14.5-oz. can fire-roasted diced tomatoes
  • 2 1⁄2 cups chicken broth, divided (1⁄2 cup for chicken; 1⁄2 for polenta)
  • 2 tsp. smoked paprika
  • 2 cups milk
  • 1 cup polenta

Directions

  1. Pat chicken dry with paper towels and sprinkle with pepper and 1 teaspoon salt. Cook bacon in Dutch oven over medium-high heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to plate.
  2. Add chicken to fat left in pot and cook until lightly browned, 3 to 5 minutes per side. Transfer to plate.
  3. Add mushrooms, onion, and ¼ teaspoon salt to now-empty pot and cook, stirring frequently, until browned, about 5 minutes.
  4. Add tomatoes, ½ cup broth, and paprika and bring to boil, scraping up any browned bits. Return chicken to pot; reduce heat to medium; cover; and cook, stirring occasionally, until meat registers 195 degrees, 10 to 12 minutes.
  5. Transfer chicken to cutting board and shred into bite-size pieces. Simmer sauce until slightly thickened, about 5 minutes, then stir chicken and bacon back into sauce.
  6. Polenta: packaged directions for regular corn grits polenta. Or for Instant Polenta: bring milk and remaining 3½ cups broth to boil in large saucepan over medium-high heat. Whisk in polenta and remaining ½ teaspoon salt. Reduce heat to medium-low and cook until thickened, about 3 minutes. Serve.

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Recipe for Milk Street by Dimitri Demopolous

Sprite-Grilled Chicken Skewers

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These grilled chicken skewers are flavorful, spicy, and full of citrusy pep, all without having to juice a lemon. The secret ingredient? Sprite. Here, chicken breasts are marinated in the lemon-lime soda along with fish sauce, garlic, and Thai chili sauce to tenderize the meat and infuse it with punchy flavor. The result is succulent, spicy, sweet-sticky chicken skewers. Bonus: You can use up any half-empty bottles of Sprite for this marinade (you don’t need the fizz).

One key to tender, expertly charred meat is the “Fizz Factor”, in other words something from the beverage aisle. The best marinades for grilled meats have certain things in common: a good amount of sweetness, lip-smacking acidity, and complex flavor. For it, all you need is to crack open a can of soda.

These fizzy things bring a lot to the table. This isn’t a new idea, many cultures utilize the sweet stuff for the meaty marinades. Sprite lends a citrusy pep—without having to juice a lemon— to this fiery marinade for chicken skewers. By the way, carbonation doesn’t make a difference, so this is the perfect opportunity to use up any flat soda you might have lurking in the fridge.

*We did not discard the marinade after skewering the chicken. Instead, we put it in a small sauce pan and brought it to a gentle boil for several minutes to kill any bacteria. The The Hubs brushed onto the chicken skewers as he was grilling.

Chili Garlic Sauce packs more heat than Thai Chili Sauce, so choose based on your heat tolerance. We paired our skewers with a Thai cucumber salad topped with crushed peanuts, and Coconut Rice. A fantastic trio!

Sprite-Grilled Chicken Skewers

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 8 garlic cloves, finely grated
  • 1 12-oz. can or 1½ cups Sprite
  • 1½ cups Thai chile sauce, divided
  • ½ cup plus 1 Tbsp. fish sauce
  • 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
  • 3 lb. skinless, boneless chicken breasts, cut into 1″ pieces
  • Vegetable oil (for grill)
  • Juice of 3 medium limes (use zest if making Coconut Rice side dish)
  • ⅓ cup finely chopped cilantro

Directions

  1. Mix together 8 garlic cloves, finely grated, one 12-oz. can or 1½ cups Sprite, 1 cup Thai chile sauce, ½ cup fish sauce, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a 1-gal. resealable plastic bag or large baking dish. Add 3 lb. skinless, boneless chicken breasts, cut into 1” pieces, and turn to coat. Seal or cover; chill, turning occasionally, at least 2 hours and up to 12 hours. (Marinate at least 4 hours if you can.)
  2. Prepare a grill for medium-high heat; oil grate with vegetable oil. Remove chicken from marinade, letting excess drip back into bag or dish; *discard marinade. Thread chicken onto skewers (about 8 pieces each) and grill, turning once, until cooked through (an instant-read thermometer inserted into the a piece should register 160°), 10–12 minutes. Transfer skewers to a platter and let rest 5 minutes.
  3. Whisk juice of 3 medium limes, ⅓ cup finely chopped cilantro, remaining ½ cup Thai chile sauce, and remaining 1 Tbsp. fish sauce in a small bowl to combine. Taste sauce and season with salt if needed. Spoon sauce over chicken skewers to serve

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Recipe by Jesse Szewczyk for Bon Appétit

Creamy Fish With Mushrooms and Bacon

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OMG, we were astounded by how delicious this turned out! The delightful fish recipe was inspired by one from the chef Hugue Dufour of M. Wells restaurant in Long Island City, Queens. It’s based on the classic French preparation called bonne femme, which refers to simple, homey dishes often containing wine, mushrooms and cream… which this was.

Here, bacon and tomatoes are added to the sauce, giving it brawny depth and brightness. You can use any kind of mild, white-fleshed fish you like. Just watch it carefully so the fillets don’t overcook under the broiler. While there are many good choices of flaky white fish, cod seems to be the most economical, so that is what we used.

I’ve often wondered what the difference in terminology for “filet” versus “fillet” in recipes really means. Basically they are interchangeable. Filet is predominantly used in American (US) English (en-US), while fillet is predominantly used in British English. Fillet can be used as a noun or a verb. As a noun, fillet is a boneless piece of meat/fish. Many people eat fish fillets, for instance. As a verb, fillet means to remove meat/fish from the bone. Today, fillet is used much more frequently than filet. Don’t get too hung up on which version to use.

Creamy Fish With Mushrooms and Bacon

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 4 oz. bacon (4 to 8 slices, depending on thickness), diced
  • 8 oz. cremini or white mushrooms, stems discarded and caps halved or quartered
  • 1 large shallot, diced
  • 1 cup canned peeled whole tomatoes
  • ¼ cup white wine
  • 1 cup vegetable or chicken stock
  • ¼ tsp. fine sea salt, plus more for fish and to taste
  • ¼ tsp. finely ground black pepper, plus more for fish
  • 5 Tbsp. crème fraîche or heavy cream
  • 5 thyme sprigs, plus ½ tsp. thyme leaves, more for garnish
  • 4 to 6 fillets black sea bass, fluke, tilefish, hake or other white fish (1¼ to 1½ lbs.), skin removed
  • Baguette slices or buttered toast, for serving

Directions

  1. In a large oven-safe skillet over medium-high heat, cook the bacon until crisp and brown, about 5 minutes. Add mushrooms and shallot, and cook until tender and deeply golden, 5 to 8 minutes.
  2. Use your hands to crush the tomatoes or a knife to roughly chop them. Deglaze the skillet with the crushed tomatoes and their liquid, along with the wine and vegetable stock. Add the salt and pepper. Bring to a strong simmer and cook until the sauce has thickened, about 10 minutes. Taste and add more salt if needed.
  3. Whisk in 4 tablespoons crème fraîche or cream, then add thyme sprigs. Simmer for 2 to 3 more minutes or until the sauce has reduced slightly.
  4. While the sauce reduces, generously season the fillets on both sides with salt and pepper. Heat broiler on high with a rack placed 6 inches from the heat source.
  5. Place the thicker fillets toward the edge of the skillet on top of the sauce and place the thinner fillets toward the center. Some overlapping is fine. Use a spoon to scoop some of the mushroom mixture over the fillets and dollop the remaining 1 tablespoon of crème fraîche evenly over the skillet. Sprinkle with thyme leaves.
  6. Broil for 2 to 5 minutes for thin fillets and 6 to 10 for thick ones, or until the sauce is bubbling and the fillets are just cooked through. Serve garnished with thyme leaves in shallow bowls with baguette slices or buttered toast for dipping.

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Recipe by Melissa Clark for NYTimes Cooking

Chicken Meatballs With Greens

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Let me just start by saying that the original recipe title was “One-Pot Chicken Meatballs…” However, we found that to be a bit misleading since the entire ordeal used 2 large bowls, a baking sheet and a skillet. So we just did away with that terminology in the title.

An ingenious trick to streamline efforts for weeknight cooks, this is an upside down take on typical skillet meatballs. These juicy garlic-and-herb filled balls are smothered in greens rather than being cooked on top or alongside them.

The meatballs first brown in the pot for both color and flavor, then are covered with a mound of greens, which achieves two feats: It gently finishes cooking the meatballs while the chard and lemon slices steam and collapse on top, draping themselves over these hidden delights. Scoop them up with a soup ladle, spooning the lemony pan sauce over everything.

The Hubs knew the chard stems would take much longer to cook than the leaves would to steam. So after browning the meatballs, he moved them over to a sheet pan, threw the chopped stems into the skillet and cooked, stirring often until tender, about 5 minutes. Then the meatballs went back into the pot, along with the greens mixture.

As written, there is not much sauce to spoon over, so we decided to add 1/2 cup of white wine which deglazes the skillet with the chopped chard stems. And many reviewers commented that they added chicken stock at the end, so we put in 1 cup of chicken stock.

Yes, you could say that was the meal. However, we wanted a bed of pasta on which to spoon over the meatballs and greens. Our choice was pappardelle. Other options might be rice, egg noodles, or some other form of pasta…

Chicken Meatballs With Greens

  • Difficulty: easy
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Ingredients

  • ½ cup panko bread crumbs
  • ⅓ cup full-fat thick yogurt (preferably Greek or Icelandic)
  • 2 garlic cloves, minced or grated
  • 2 scallions, white and light green parts thinly sliced
  • 2 tsp. dried oregano
  • ¼ tsp. crushed red pepper
  • Salt
  • 1 lb. ground chicken
  • ½ cup white wine
  • 6 Tbsp. olive oil, plus more as needed
  • 1 cup chicken broth, preferably homemade
  • 1 lb. rainbow or Swiss chard (1 large or 2 small bunches), tender stalks sliced and leaves cut into 1-inch ribbons
  • 1 lemon, halved, ½ thinly sliced
  • 1 tsp. ground cumin

Directions

  1. In a large bowl, combine the bread crumbs, yogurt, garlic, scallions, oregano, crushed red pepper and 1 teaspoon salt. Add the chicken and gently mix until fully combined.
  2. Coat your palms in olive oil, then shape the meat into 14 medium meatballs (about 2 inches each), making sure each is lightly coated with oil by refreshing the coating on your hands. Set the meatballs directly on a sheet pan or on parchment paper.
  3. Heat a 12-inch Dutch oven (or other heavy pot with a tight-fitting lid) over medium heat for 2 minutes until hot. Pour in 4 tablespoons (1/4 cup) of olive oil, tilting the pot to coat the surface, then add the meatballs. Let cook until they are golden halfway up the sides, occasionally turning them when they easily release, adding extra oil if needed, about 7 minutes. Cook the other side until a bit browned, a few minutes more.
  4. Remove the meatballs to a side plate. Add the chopped chard stems and wine to the same pan, scraping up the browned bits and deglazing the pan.
  5. Meanwhile, to another large bowl, add the greens, lemon slices, cumin and remaining 2 tablespoons olive oil, and season with salt; toss to coat the leaves, scrunching them up as needed.
  6. Smother the meatballs with the greens and lemon slices. Add in the chicken stock, cover, reduce the heat to medium, and cook until the meatballs are cooked through and the greens tender, 12 to 13 minutes.
  7. Use a soup ladle to scoop up the meatballs, resting them on the greens, and ladling any juices on top of the meatballs and greens. Cut the remaining lemon into wedges for serving; top with grated parm, if desired.

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Adapted from a recipe by Yasmin Fahr for NYTimes Cooking

Horseradish Roasted Salmon with Mustard Potatoes

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Salmon is one of our go-to fish purchases. Usually it is priced relatively well, and we can source good salmon from one of two places close by. Slathered in a creamy horseradish mayonnaise, salmon fillet is a weeknight winner. (You can cook smaller fillets or one larger center-cut piece, whichever you prefer.)

The key to moist, flavorful salmon is to roast it at a high temperature for a short length of time. Here it’s baked alongside tangy mustard potatoes, but asparagus, broccoli or even green beans would be nice, too. If using less hearty vegetables, just cut the initial bake time down to 5 to 10 minutes.

For future repeat on this recipe, we recommend to add more potatoes; use Dijon instead of whole grain mustard (which didn’t stick to the potatoes). The fix is one tablespoon Dijon, with one tablespoon whole grain mustard.

Horseradish Roasted Salmon with Mustard Potatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. baby Yukon Gold potatoes, halved if large
  • 3 Tbsp. olive oil
  • 2 Tbsp. whole-grain mustard
  • Kosher salt and coarsely ground black pepper
  • 3 Tbsp. mayonnaise
  • 2 Tbsp. drained prepared horseradish
  • 2 limes
  • 1½ lbs. skinless salmon fillet (preferably 1 single center-cut piece)

Directions

  1. Heat oven to 400 degrees.
  2. On a rimmed sheet pan, toss together the potatoes, olive oil and mustard. Season with salt and pepper. Roast for 20 minutes, tossing once halfway through.
  3. Meanwhile, combine the mayonnaise and horseradish in a small bowl. Finely grate 2 teaspoons lime zest and then cut the remaining lime into wedges. Add the lime zest to the mayonnaise mixture and season to taste with salt and pepper. Season the salmon with salt and pepper and then slather the sauce all over the top and sides.
  4. Remove the potatoes from the oven and use a spatula to make space in the center of the pan. Add the salmon, skinned side down. Return the pan to the oven and cook until the potatoes are browned and tender and the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.
  5. Serve the salmon and potatoes with lime wedges.

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Recipe by Julia Gartland for NYTimes Cooking

Gingery Stir-Fried Pork and Asparagus

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Stir-fries are one of our go to’s when we need to make a quick dinner with lots of flavor and healthy (mostly) ingredients. And this recipe doesn’t disappoint. And the savory-sweet pork and asparagus stir-fry calls on soy sauce, oyster sauce and Sriracha for bold flavor, fast.

Minced ginger and thinly sliced scallions bring bright freshness, while rings of Fresno chili contribute crunch and heat. For less of a kick, seed the chili before slicing. Ground pork is used so there’s no need to trim or slice the meat, keeping prep to a minimum. Pencil-size asparagus works best here; if your spears are smaller or larger, adjust the cooking time accordingly.

Instead of a skillet as the recipe suggests, we usually use our wok for most stir-fries. And as an additional garnish, we added some peanuts for another crunch. Don’t forget to add 2 tablespoons water to the soy sauce mixture. Just that small amount of liquid helps form a light, glaze-like sauce. Serve the stir-fry over steamed rice and top with a fried egg for a quick rice bowl.

Gingery Stir-Fried Pork and Asparagus

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. soy sauce
  • 2 Tbsp. oyster sauce
  • 2 Tbsp. unseasoned rice vinegar
  • 2 tsp. Sriracha
  • 1 tsp. cornstarch
  • 1 Tbsp. grapeseed or other neutral oil
  • 1 lb. medium asparagus, trimmed and cut on the diagonal into 1-inch pieces
  • 1 lb. ground pork
  • 2 Tbsp. minced fresh ginger
  • 1 bunch scallions, thinly sliced, whites and greens reserved separately
  • 1 Fresno chili, stemmed and sliced into thin rings
  • Cocktail peanuts as garnish, optional

Directions

  1. In a small bowl, whisk together the soy sauce, oyster sauce, vinegar, Sriracha, cornstarch and 2 tablespoons water; set aside.
  2. 02In a nonstick 12-inch skillet over medium-high, heat the oil until barely smoking. Add the asparagus and cook, tossing occasionally, until tender-crisp, 3 to 4 minutes. Transfer to a medium bowl; set aside.
  3. 03To the same skillet over medium-high, add the pork and cook, stirring to break it up into smallish chunks, until no longer pink, 3 to 4 minutes. Add the ginger and scallion whites, then cook, stirring, until fragrant, about 30 seconds. Stir the soy mixture to recombine, then pour it into the pan. Cook, stirring, until the sauce is simmering and has thickened, about 1 minute. Return the asparagus to the skillet and add the chili; cook, stirring, until heated through, about 1 minute. Transfer to a serving dish and sprinkle with the scallion greens, and peanuts if using.

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Recipe by Rose Hattabaugh for Milk Street

Chicken with Artichokes and Lemon

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The original recipe called for using fresh artichokes, which adds a lot more time and effort to this tasty dish. And since we had a 12-ounce bag of frozen artichokes at the ready, we opted to make this recipe in a more time-sensitive manner. And it didn’t disappoint.

This chicken dish partnered well with our side of Mushroom Risotto with Peas. The meal was absolutely delicious!

Chicken with Artichokes and Lemon

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 large lemons
  • 12-oz. bag of frozen artichoke hearts
  • 6-8 bone-in, skin-on chicken thighs (about 2 lbs. total)
  • Kosher salt and freshly ground pepper
  • 2 Tbsp. olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, chopped
  • 1 tablespoon chopped fresh parsley, plus more to garnish
  • ½ tsp. saffron
  • ½ tsp. ground cinnamon
  • 1½ cups chicken broth, plus more if needed

Directions

  1. Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
  2. Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
  3. Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
  4. Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.

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Adapted from a recipe by Joan Nathan for NYTimes Coooking

Fettuccine with Asparagus, Lemon and Prosciutto

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Spring is a culinary celebration of many fresh vegetables, and in this recipe, we highlight asparagus. The dish is quick and easy enough for a busy weeknight, yet rich and elegant enough to serve to weekend dinner guests. Shallots, cream, Parmesan, asparagus, lemon and prosciutto work together beautifully, each holding their own in this eight-ingredient recipe.

To speed things along, you may cook the asparagus** with the pasta in the same pot of boiling water. To make sure the asparagus is tender-crisp at the same that the pasta reaches al dente, purchase spears that are slightly thicker than pencil-size.

Two changes we made, starting with the asparagus**. Ours was on the thicker side so The Hubs decided to cook it in the boiling water for 2 minutes before adding the fettuccini. And as far as the pasta*, we cooked an entire 12-ounce package which provided 2 1/2 healthy portions. There is no way that a mere 8 ounces will feed four adults.

Overall the pasta, with a side salad, was a fantastic dinner! Make sure to add the lemon juice just before serving, it really brightens the dish.

Fettuccine with Asparagus, Lemon and Prosciutto

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. salted butter
  • 2 medium shallots, minced
  • 1/2 cup heavy cream
  • 1 Tbsp. grated lemon zest, plus 1 Tbsp. lemon juice
  • 1 oz. Parmesan cheese, finely grated (½ cup), divided
  • Kosher salt and ground black pepper
  • 1 8- to 9-oz. container fresh fettuccine*
  • 1 lb. asparagus**, trimmed and cut on the diagonal into 2-inch lengths
  • 4 oz. thinly sliced prosciutto, cut into ½-inch ribbons

Directions

  1. In a 12-inch skillet over medium, melt the butter. Add the shallots and cook, stirring occasionally, until softened and translucent, 3 to 5 minutes. Stir in the cream, lemon zest, half of the Parmesan and ½ teaspoon pepper; remove from the heat and set aside.
  2. In a large pot, bring 2 quarts water to a boil. Add the pasta, asparagus* and 2 teaspoons salt; cook, stirring occasionally, until the pasta is al dente and the asparagus is tender-crisp. Reserve about 1 cup of the cooking water, then briefly drain in a colander, leaving water clinging to the pasta.
  3. Immediately add the pasta mixture and ½ cup of the reserved pasta water to the skillet. Cook over medium heat, tossing with tongs, until the pasta is lightly sauced, 1 to 2 minutes; add more reserved pasta water as needed so the sauce clings to the noodles. Add the lemon juice, then taste and season with salt and pepper. Transfer to a serving platter or individual bowls, then scatter on the prosciutto and sprinkle with the remaining Parmesan.

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Recipe by Rosa Hattabaugh for Milk Street

Mushroom Risotto with Peas

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If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. Peas add a welcome pop of color, and the sweetness of the peas fits right in with the flavors of this dish. And you’ll get another vibrant dash of green from the parsley added at the end of cooking.

As far as which stock to use, homemade is always best of course, but The Hubs used a combination of vegetable and mushroom from Better Than Bouillon; keeping it vegetarian. It was the perfect side dish for our Chicken with Artichokes and Lemon entrée.

Advance preparation: You can begin up to several hours before serving: proceed with the recipe and cook halfway through Step 4, for about 10 minutes. The rice should still be hard in the middle when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan or on a baking sheet and keep it away from the heat until you resume cooking. 15 minutes before serving, resume cooking as instructed.

Mushroom Risotto with Peas

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 6 cups chicken, vegetable or garlic broth or stock, or more as needed (preferably homemade)
  • Salt and freshly ground pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1/2 cup finely chopped onion, or 2 shallots, minced
  • 1 lb. wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick (small wild mushrooms should be left whole, mushrooms like maitake can just be separated into small pieces)
  • 2 cloves garlic, minced
  • 2 tsp. chopped fresh thyme or sage leaves
  • 1 1/2 cups arborio or carnaroli rice
  • 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
  • 1 cup frozen peas, thawed
  • 2 Tbsp. butter
  • 2 Tbsp. chopped fresh parsley
  • 1/2 cup grated Parmesan cheese, or a mixture of Parmesan and Pecorino Romano

Directions

  1. Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
  2. Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
  3. Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
  4. Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
  5. Add peas and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
  6. Add another ladleful or two of stock to rice. Stir in the butter until it melts, then stir in the parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.

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Recipe from NYTimes Cooking

Lemony Pasta with Asparagus and White Beans

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This pasta dish is incredibly simple to make: While the pasta cooks and the beans marinate, sauté the asparagus in olive oil, then use that pan to finish the dish. There’s enough asparagus in the mix to make this a one-pan meal, but serving it with a crisp green salad on the side will add a little crunch and freshness.

Marinating canned white beans in lemon juice and zest, along with red-pepper flakes and shallots, imbues them with brightness and a touch of heat, adding so much flavor to this warm-weather pasta. We massaged the ingredients a bit by doubling the white bean mixture that gets set aside while the asparagus and pasta cook.

Many reviewers cut back on the pasta, but with doubling the bean mixture you don’t really need to, plus you could feed another diner or save some for lunch the next day!

Lemony Pasta with Asparagus and White Beans

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 large lemon, plus more fresh lemon juice for serving
  • 2 15-oz. can white beans, rinsed
  • 2 shallots, finely diced, or 2 Tbsp. finely diced red onion
  • 6 garlic cloves (4 thinly sliced, 2 finely grated)
  • 1⁄2 tsp. red-pepper flakes, plus more to taste
  • Kosher salt
  • 5 Tbsp. extra-virgin olive oil
  • 1 lb. short pasta, such as campanelle, fusilli or farfalle
  • 2 bunches asparagus (about 2 lbs.), ends trimmed, stalks sliced into ½-inch pieces
  • ⅔ cup coarsely chopped Italian parsley leaves
  • ½ cup grated Parmesan, plus more for serving
  • Black pepper

Directions

  1. Grate the zest from the lemon into a small bowl. Halve the lemon and squeeze the juice from half of it on top of the zest. Add the white beans, shallot or onion, grated garlic, red-pepper flakes and a large pinch of salt and toss well. Drizzle in 2 tablespoons olive oil and set aside.
  2. Bring a large pot of heavily salted water to a boil. Add pasta and cook until just shy of al dente, usually 2 minutes less than the package directs.
  3. Meanwhile, heat a 12-inch sauté pan over medium-high heat. When hot, add the remaining 3 tablespoons oil, then add the asparagus. Sauté until the asparagus is tender and starting to brown at the edges, 7 to 10 minutes. Add a big pinch of salt and the sliced garlic and sauté until the garlic is lightly golden, 1 to 2 minutes longer.
  4. Dip a coffee mug or glass measuring cup into the pasta water and scoop out about ½ cup of it to use for the sauce. Drain pasta, shaking it well. Add pasta, bean mixture, parsley and Parmesan to sauté pan and cook until the beans are hot and the pasta is al dente. If the mixture looks dry, splash in some (or all) of the reserved pasta water. Squeeze remaining lemon half over pasta, toss and taste. Season with pepper; add more salt, red-pepper flakes and lemon juice, if desired.

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Adapted from a recipe by Melissa Clark for NYTimes Cooking

Orange-Scented Mediterranean Shrimp Braise

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It’s been over 6 years since we made this lovely braise, and thought it high time to create it again. It’s from Molly Steven’s “All About Braising” cookbook, and we adjusted the recipe slightly.

“The shrimp get tossed in just a few minutes before serving, making the finished dish a real cornucopia of seafood and vegetables.”

Molly Stevens

The braising liquid for this dish consists of a colorful mix of tomatoes, garlic, onion, carrots, and celery that is brightened with the zests and juice of orange and lime. Also included are small potatoes turning it into a satisfying one-dish meal. 

*However, even though I halved or quartered the baby potatoes, they still were on the hard side after 45 minutes! We suggest either microwave, or steam the potatoes before adding them to the pan, or omit them altogether and serve over a bed of orzo. Both times we made this dish, we used a 28-ounce can of whole tomatoes instead of the smaller 14.5-ounce size; and that is reflected in the list of ingredients below.

Then there’s the age old controversy about leaving the olives pitted, which can be annoying when trying to eat civilly in the presence of company. But when you cook olives whole, it’s almost like an anchovy. The salt comes out of the olives, and the olive becomes more like a vegetable, and the salt from the olive flavors the dish really wonderfully. Pits, or no pits, we’ll leave that dilemma up to you…

Orange-Scented Mediterranean Shrimp Braise

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 3 to 4 garlic cloves, thinly sliced
  • ½ cup finely chopped yellow onion (about ½ small onion)
  • 1 small carrot, finely chopped
  • 1 stalk celery, finely chopped
  • Coarse salt and freshly ground black pepper
  • ½ cup dry white wine or dry white vermouth
  • 2 strips orange zest, removed with a vegetable peeler (each about 3 inches by ¾ inch)
  • 1 strip lime zest, removed with a vegetable peeler (about 2 inches by ½ inch)
  • ¼ cup freshly squeezed orange juice
  • ¼ cup freshly squeezed lime juice
  • One 28-oz. can whole peeled tomatoes, drained and chopped
  • Pinch of crushed red pepper flakes
  • ¼ cup chopped flat-leaf parsley
  • ¾ lb. small potatoes*, preferably fingerlings or white creamers (omit altogether and serve over orzo)
  • ¼ cup small green olives, such as Picholine, (pitted or not, that’s up to you)
  • 2 Tbsp. capers, rinsed and drained
  • ¾ lb. large shrimp (30 to 35 count per pound), peeled and deveined
  • 1 Tbsp. unsalted butter, cut into 4 pieces (optional)

Directions

  1. The aromatics and braising liquid: Heat the oil in a large deep lidded skillet (13-inch works well) over medium-high heat until shimmering. Add the onion, carrot, and celery. Season with salt and pepper, stir, and sauté until just beginning to soften, about 5 minutes. Add the garlic, sauté another minute more. Add the white wine, orange and lime zests, and orange and lime juices, and let the liquid simmer vigorously until reduced by half, 5 to 8 minutes. Stir in the tomatoes, crushed red pepper, and 2 tablespoons of the parsley. Return to a simmer.
  2. The braise: Turn the heat to very low, cover, and simmer gently for 5 minutes. Then add the potatoes, olives, and capers. Stir so the potatoes are evenly distributed, replace the cover, and continue to simmer until the potatoes are easily pierced with the tip of a knife, another 30 to 40 minutes.
  3. The finish: Add the shrimp, leave the pan uncovered, and adjust the heat so the liquid simmers gently. Simmer just until the shrimp are cooked through, 4 to 5 minutes. Stir in the remaining 2 tablespoons parsley, and taste. If the sauce tastes too acidic or too sharp, stir in the butter. The small bit of butter will soften the acidity nicely. Taste again for salt and pepper. Remove the zests if you like, and serve in shallow bowls.

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Recipe adapted from Molly Stevens “All About Braising”

One-Pot Tortellini With Meat Sauce

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What a great weeknight meal! This no-chop, one-pot wonder comes together in 45 minutes with just a handful of pantry staples. Refrigerated or frozen tortellini plump in a meat sauce that’s brawny with hot or sweet Italian sausage and garlic. Top with a blanket of melted mozzarella, for more of a baked pasta result, and finish the dish with a grating of Parmesan.

Our frozen package of tortellini from Costco weighed in at one-and-a-half pounds instead of the 1 pound listed under ingredients, and we used it all. Sweet Italian sausage was our preference, although we added a 1/4 teaspoon of red pepper flakes and one teaspoon of dried oregano to punch up the flavor.

And the amount of shredded mozzarella was a tad over 4 ounces, but who doesn’t love more gooey cheese?!

One-Pot Tortellini With Meat Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 garlic cloves, peeled
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. tomato paste
  • 1 lb. hot or sweet Italian sausage, casings removed
  • 1 (28-oz.) can whole or crushed tomatoes
  • Salt and pepper
  • About 1 lb. fresh or frozen cheese tortellini (no need to thaw)
  • Finely grated Parmesan, for serving
  • ½ cup/4 oz. grated mozzarella

Directions

  1. Finely grate the garlic into a large Dutch oven or skillet. Add the olive oil and tomato paste and set over medium-high heat. When it sizzles, stir until the oil is a rusty red, 1 to 2 minutes. Add the sausage, breaking it into small pieces. Cook, stirring occasionally, until the sausage is starting to crisp, 8 to 10 minutes.
  2. Stir in the tomatoes. (If using whole tomatoes, break them up with your spoon.) Season with dried oregano, crushed red pepper flakes (optional), and salt and pepper. Scrape up the browned bits from the bottom of the pot. Simmer over medium until thickened, 10 to 15 minutes.
  3. Stir in the tortellini, cover and cook until tender, 7 to 10 minutes, stirring halfway through and scraping any that might be stuck to the bottom of the pot. If the sauce looks dry, add ¼ cup water (which was needed due to the fact we were cooking 50% more pasta).
  4. For the melted-cheese top like a baked pasta, heat the broiler with a rack in the upper third of the oven. Sprinkle the tortellini with the mozzarella. Broil until melted and browned in spots, 2 to 4 minutes.
  5. Season to taste with salt and pepper and serve topped with Parmesan.

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Recipe from Lidia Bastianich

Braised Shallot Confit

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Braised shallots are one of those things that every resourceful cook should know about. When braised in a bit of red wine, Cognac and fresh thyme, shallots turn unbelievably sweet and jammy—wonderful served alongside roast chicken or a juicy grilled steak.

We loved, loved, loved this dish! In fact, you may want to make extra to spread onto bruschetta and top with a little goat cheese. Or try them tucked into a sliced turkey sandwich on chewy country bread.

Look for shallots that are all about the same size—preferably medium sized 1 to 1 1/2 inch across—so they will braise evenly. One word of caution, when adding the cognac, be prepared for a flare up…

Screenshot

The shallots can be made ahead and kept, covered, at room temperature for several hours, or refrigerated for a few days.

Braised Shallot Confit

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3/4 lb. shallots
  • 1 1/2 Tbsp. unsalted butter
  • Coarse salt and freshly ground pepper
  • 2 Tbsp. Cognac, or other brandy.
  • 1/2 cup dry red wine
  • 1 1/2 tsp. chopped fresh thyme.
Screenshot

Directions

  1. Trimming the shallots: Peel the shallots and trim off any bits of the root end that remain. Divide and large shallots in two—the halves should fall apart naturally, but you may need to peel off the first layer of shallot to serparate them.
  2. Browning and flaming the shallots. Melt the butter in a medium skillet over medium-high heat. Add the shallots, season with salt and pepper, and toss to coat. Sauté, tossing frequently, until the shallots are brown in spotsand you can smell the aromaof cooking onions, about 5 minutes.
  3. Add the Cognac: If you are cooking over a gas stove, carefully tilt the pan and let the flame ignite the Cognac. On electric, hold a match to the pan to light the cognac. Stand backas the flame flares up, then swirl the panaround and let the flameburn down. Simmeruntil there is onlya glaze lefton the bottom of the oan.
  4. The braise. Add the wine and one teaspoon of thymeand bring to a simmer, then reduce heat to medium-low and cover the pan. Simmer until the shallots are completely soft and falling apart, about 40 to 45 minutes.After the first 15 minutes, check to make sure that the pan is not dry, ad a few tablespoons of water if necessary.Check again 2 or 3 times as the shalloys braise.
  5. The Finish: When the shallots are done, remove the lid and, over medium heat, boil down any liquid, shaking and stirring a few times, until a glaze forms on the shallots. Add the remaining 1/2 teaspoon thyme, gently stir (expect some of the shallots to fall apart a bit). Taste for salt and pepper; serve warm or a room temperature

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Recipe by Molly Stevens in “All About Braising”