Tag Archives: weeknight

Broken Lasagna Noodle Soup with Spinach

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Lasagna has always been more about the layering of flavors than the layering of sheets — and this soup makes that case decisively. Italian sausage goes into the pot first, browning until the fat renders and the fond builds on the bottom of the pan; that’s your flavor foundation.

Broken lasagna noodles go in rough and ragged, and as they cook they shed just enough starch to pull the soup toward something richer — thicker than a broth, looser than a sauce, with that silky, clingy quality that makes you want to chase every noodle around the bowl.

An almost full tube of double-concentrated tomato paste blooms directly in the sausage fat, turning deep brick-red and caramelizing at the edges before a pour of chicken broth lifts everything into a broth that tastes like it simmered for hours. (You can use regular tomato paste, but the flavor will be milder.)

Fresh spinach wilts in at the end, barely needing a minute. The finishing move is a generous spoonful of seasoned ricotta dropped straight into each bowl, where it softens at the edges and slowly folds into the broth — the same creamy counterpoint it’s always provided, just without the oven and the longer wait time.

TIP: The pasta will continue to absorb liquid as the soup sits, causing it to thicken. If making ahead, reserve the noodles until reheating; drop them into the bubbling broth just before serving and cook until al dente, adding splashes of water as necessary to thin the broth.

Serve with crusty garlic toast and a side salad to round out the meal.

Broken Lasagna Noodle Soup with Spinach

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 lb. hot or sweet Italian sausage, (casings removed if in links)
  • 1 medium onion, chopped
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
  • 5 garlic cloves, thinly sliced
  • 1 4.5-oz. tube double-concentrated tomato paste (about ½ cup)
  • 4 cups chicken broth, preferably homemade
  • 10 oz. dried lasagna noodles (about 10 noodles), broken into 2″–3″ pieces
  • 1 cup whole-milk fresh ricotta
  • Freshly ground pepper
  • 5 oz. fresh baby spinach

Directions

  1. Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Arrange about 1” pieces of 1 lb. hot or sweet Italian sausage, casings removed, in pot in a single layer. Cook, undisturbed, 3 minutes, then continue to cook, stirring occasionally with a wooden spoon or heatproof rubber spatula, until browned all over and just cooked through, 3–4 minutes more. Using a slotted spoon, transfer sausage to a plate. (Depending on the size of your pot, you may have to do this in two batches.)
  2. Place 1 medium onion, chopped, in same pot and season with kosher salt. Cook, stirring often, until slightly softened and starting to brown, about 3 minutes. Add 5 garlic cloves, thinly sliced, and one 4.5-oz. tube double-concentrated tomato paste (about ½ cup) and cook, stirring often, until paste is starting to stick to pot and has darkened significantly, about 3 minutes. Pour in 2 cups water, scraping up any browned bits stuck to bottom of pot.
  3. Pour in 4 cups low-sodium chicken broth and add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Increase heat to high and bring to a boil. Add 10 oz. dried lasagna noodles (about 10 noodles), broken into 2”–3” pieces, and cook, stirring often, until very al dente, about 9 minutes.
  4. Meanwhile, place 1 cup whole-milk fresh ricotta in a small bowl and season with salt and freshly ground pepper; mix well.
  5. Stir another 2 cups water into soup (it will have thickened up by this point); return sausage to pot. Reduce heat to low and cook just until meat is warmed through, about 5 minutes. Remove pot from heat and stir in 5 oz. fresh baby spinach; season soup with more salt and pepper if needed.
  6. Ladle soup into bowls. Top each with a dollop of ricotta mixture and season with more pepper.

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Adapted from a recipe by Rebecca Firsker for Bon Appétit

Spanish Garlic Chicken (Pollo al Ajillo)

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Pollo al ajillo is a classic Spanish garlic chicken dish that’s bursting with robust, savory flavors. The recipe highlights the rich aroma and taste of garlic, using 10 cloves to infuse the chicken with a deep, fragrant essence. This weeknight garlic chicken recipe cooks in one large skillet. And because it uses boneless, skinless chicken thighs, it’s ready in just over 30 minutes.

The chicken pieces are browned in olive oil until golden and crispy on the outside. Then, whole garlic cloves are gently sautéed along with bay leaf and fresh thyme sprigs, which add an earthy, herbal note to the dish.

Once the chicken has developed a beautiful color and the garlic is softened but not burnt, a splash of white wine is added. The white wine not only deglazes the pan, lifting all the flavorful browned bits but also imparts a subtle acidity and complexity that balances the richness of the garlic and chicken.

The chicken is returned to the pot and simmers for about 10 minutes in this fragrant mixture, absorbing the combined flavors. The dish is finished with a generous garnish of freshly chopped parsley, adding a bright, fresh contrast and a pop of color.

It is astonishingly flavorful considering the small number of ingredients! The result is a beautifully aromatic, tender, and juicy chicken with a garlicky punch, complemented by thyme’s herbal aroma and the wine’s delicate acidity—a beloved staple of traditional Spanish home cooking perfect for serving with crusty bread, rice or potatoes.

Served with a roasted carrot and hazelnut side dish and Spanish rice.

Spanish Garlic Chicken (Pollo al Ajillo)

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 lbs. boneless, skinless chicken thighs
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 1/4 cup extra virgin olive oil
  • 10 garlic cloves, peeled and thinly sliced
  • 1 cup dry white wine 
  • 1 bay leaf
  • 1 small bunch fresh thyme sprigs
  • 1/4 cup chopped fresh parsley, for garnish

Directions

  1. Season the chicken. Pat the chicken dry and season all over with salt and pepper. Lightly coat both sides with the flour and shake off any excess.
  2. Sear the chicken. In a large heavy-bottomed skillet, heat the olive oil over medium-high until shimmering but not smoking. Working in batches if necessary, cook the chicken until golden, about 4 minutes per side. Remove chicken to a plate and set aside.
  3. Make the sauce. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine and use a wooden spoon to scrape any browned bits stuck to the pan. Add the bay leaf and thyme, and return the chicken and any accumulated juices. Once the sauce comes to a boil, reduce the heat to low, cover the pan, and cook for 10 minutes.
  4. Finish and serve. Uncover the pan and increase the heat back to medium-high. Cook, uncovered, until the sauce has reduced by half, about 5 minutes. Remove the skillet from the heat. Remove the bay leaf and thyme sprigs. Garnish with the parsley. Serve with the pan sauce drizzled over top.

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Adapted from a recipe by Mark Beahm for The Mediterannean Dish

One-Pot Chorizo Noodles

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The genius of this unusual dish is its economy — one pot, about 35 minutes, and a pantry-friendly ingredient list that produces something that tastes far more considered than the effort involved, complete with a luxurious mouth-feel.

The technique is essentially pasta cooked risotto-style. Rather than boiling the spaghetti in a separate pot of salted water and draining it, you cook it directly in the seasoned broth, and as the noodles absorb the liquid and release their starch, the remaining broth transforms into a loose, clingy sauce that adheres to every strand. The chorizo’s rendered fat and chile-and-spice juices have already been absorbed into that liquid, so the pasta is flavored from the inside out, not just dressed on top.

A couple of things to watch: stir early and stir often once the pasta goes in — spaghetti has a talent for clumping and sticking in the first few minutes before it softens and separates. And pull it while it still has a touch of bite; the noodles will continue to absorb sauce as they sit on the platter.

Adding half of the scallions off the heat and reserving half for garnish is a simple but smart move — you get both the mellow, wilted depth of cooked scallion woven through the pasta and the fresh, sharp bite of raw scallion on top.

This would be nicely complemented by a simple side of sliced avocado or a squeeze of lime at the table, which would cut through the richness of the chorizo fat beautifully. Add a crisp side salad to round out the meal.

NOTES: Mexican-style chorizo is a fresh, raw, heavily spiced sausage — not the cured Spanish variety. The two are not interchangeable here. Mexican chorizo renders its fat and spiced juices directly into the pot, becoming the flavor backbone of the entire dish.
Our chorizo was precooked, so once we removed the casings, we chopped up the links and then browned them in the pot — no need to further break up the meat.

One-Pot Chorizo Noodles

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. unsalted butter
  • 1 lb. Mexican-style chorizo sausage, casings removed
  • 1 cup finely chopped onion
  • ½ tsp. table salt
  • ½ tsp. pepper
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 2 cups water
  • 12 oz. spaghetti
  • 3 scallions, sliced thin, divided

Directions

  1. Melt 2 tablespoons unsalted butter in Dutch oven over medium heat until foaming. Add 1 pound Mexican-style chorizo sausage, casings removed, and cook, stirring frequently and breaking up meat into ½-inch pieces, until just starting to brown, 2 to 3 minutes.
  2. Add 1 cup finely chopped onion, ½ teaspoon table salt, and ½ teaspoon pepper and continue to cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds. Add 4 cups chicken broth and 2 cups water and bring to boil over high heat. Add 12 ounces spaghetti and continue to boil, stirring frequently to prevent sticking, until pasta is al dente and most liquid has evaporated so pasta is coated in slightly thickened sauce, 12 to 14 minutes. 
  3. Off heat, stir in 1½ thinly sliced scallions. Transfer to serving platter and garnish with remaining 1½ thinly sliced scallions. Serve.

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Adapted from a recipe by Erica Turner for Cook’s Illustrated

Normandy Chicken with Apples

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Poulet Vallée d’Auge, a rustic braise that marries chicken with apples, Calvados, hard cider and cream. As it is classically known in English, Normandy Chicken with Apples smells like an autumn orchard, although it is a meal that is welcomed anytime of year.

The sequencing of the apples is the real ingenuity of this recipe. By pulling them out after a brief sauté and not returning them until the sauce is nearly finished, you preserve that sweet-tart brightness — they taste of apple rather than dissolving anonymously into the braise. It’s a small act of restraint that makes a big difference in the bowl. Keeping them unpeeled helps the wedges hold their shape through the brief sauté. Their early removal and late return is the key to bright, distinct fruit flavor in the finished dish. (If you prefer softer apples, cook them a few minutes longer in Step 2.)

The uncovered Dutch pot in the oven is also worth trusting. It’s counterintuitive — braising usually means lid on, low and slow — but the oven’s dry, ambient heat does something a stovetop lid cannot: it keeps the skin taut and golden while the liquid below gently simmers and reduces. You get crispness and succulence in the same bite.

One practical note: when you nestle the chicken back in for the oven braise, make sure those skin surfaces are genuinely sitting above the braising liquid, not totally submerged in it. You can use a combination of thighs and breasts (we just used thighs).

Braised recipes with apples tend to be considered a Fall/Winter dish. However, since good apples are available any time of year, there is no reason not to make the meal in the Springtime. (Hot summers, maybe not the best time.) It is lovely served over buttered egg noodles or alongside crusty bread to catch the cream sauce.

Calvados is an aged apple brandy produced in Normandy. If it is not available, domestic apple brandy is a fine substitute, as is applejack. As for the hard cider, use one that is dry, not sweet, and do not replace it with nonalcoholic cider or apple juice, both of which are too sugary.

TIP: Don’t aim for deep browning on the chicken, apples or mushrooms. Light to medium caramelization at all stages is desirable here. The gentle flavors in the braise are easily overwhelmed by aggressive searing.

Oh, and because we ADORE shallots, the amount was doubled from 2 to 4, and it was perfect!

Normandy Chicken with Apples

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2½ – 3 lbs. bone-in, skin-on chicken thighs and/or breasts, trimmed and patted dry, breasts halved crosswise if larger than 12 oz. each
  • Kosher salt and ground black pepper
  • 1 Tbsp. neutral oil
  • 4 Tbsp. salted butter, cut into 1-Tbsp. pieces, divided
  • 2 medium crisp, sweet-tart apples, such as Honeycrisp or Gala (about 12 oz.), unpeeled, halved, cored and cut into ½-inch-thick wedges
  • 8 oz. cremini mushrooms, trimmed and quartered
  • 2 medium shallots, cut into ¼-inch-thick wedges (root ends intact)
  • 1/4 cup Calvados or other apple brandy (see headnote)
  • 12 oz. bottle dry hard apple cider (see headnote)
  • 1/2 cup heavy cream
  • Chopped fresh flat-leaf parsley, to serve

Directions

  1. Heat the oven to 425°F with a rack in the lower-middle position. Season the chicken all over with salt and pepper. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the chicken skin side down, in batches if needed to avoid crowding; cook, reducing the heat if needed, until light golden brown, 6 to 8 minutes. Transfer the pieces skin side up to a large plate. Pour off and discard the fat from the pot.
  2. To the now-empty pot, add 2 tablespoons butter and heat over medium until just melted. Add the apples and cook, stirring, until lightly golden and starting to soften, about 3 minutes (or a few minutes longer if you prefer softer apples). Transfer the apples to another plate; set aside.
  3. Return the pot to medium and melt the remaining 2 tablespoons butter. Add the mushrooms, shallots and ½ teaspoon salt; cook, stirring, until the vegetables begin to soften, 2 to 3 minutes. Remove the pot from the heat and add the Calvados. Return to medium-high and cook, scraping up the browned bits, until syrupy, about 2 minutes. Add the cider, bring to a simmer and cook, stirring occasionally, until reduced by half, about 5 minutes.
  4. Off heat, return the chicken skin side up to the pot and add the accumulated juices. Place uncovered in the oven and cook until the thickest part of the breasts (if using) reaches 160°F or the thickest part of the thighs (if using) reaches 175°F, 20 to 25 minutes.
  5. Transfer the chicken to a platter. Return the pot to medium-high and stir in the apples and cream. Cook, stirring occasionally, until the sauce lightly coats the back of a spoon, about 5 minutes. Off heat, taste and season with salt and pepper. Spoon the sauce and vegetables around the chicken. Sprinkle with the parsley.

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Recipe adapted by Courtney Hill for Milk Street

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
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Ingredients

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

Directions

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

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Adapted from a recipe by Rose Hattabaugh for Milk Street

Lemony White Bean Soup with Turkey and Greens

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Lemony White Bean Soup with Turkey and Greens is a bright, hearty soup that balances comforting richness with fresh, citrusy lift. It starts with onion and carrot sautéed until sweet and tender, then garlic is added for depth. Warm spices—cumin and a touch of ginger—bloom in the pot, giving the base a gentle earthiness and subtle zing.

Chicken stock forms the savory backbone, simmering with creamy white beans that thicken the broth slightly as they soften. Tender ground turkey make it filling without feeling heavy, while ribbons of chard greens wilt in at the end for a clean, slightly bitter-green contrast. A generous squeeze of lemon finishes it all, sharpening the flavors and making the soup taste vibrant and light even though it’s deeply satisfying.

This highly adaptable soup can be either light and brothy or thick and stew-like, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it’s a warming, piquant, one-pot meal that’s perfect anytime of year.

Lemony White Bean Soup with Turkey and Greens

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. olive oil
  • 1 large onion, diced
  • 1 large carrot, diced
  • 1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
  • 1 Tbsp. tomato paste
  • ¾ tsp. ground cumin, plus more to taste
  • ⅛ tsp. red-pepper flakes, plus more to taste
  • ½ lb. ground turkey
  • 3 garlic cloves, minced
  • 1 Tbsp. finely grated fresh ginger
  • 1 tsp. kosher salt, plus more to taste
  • 1 qt. chicken stock, preferably homemade
  • 2 15-oz. cans white beans, drained and rinsed
  • 1 cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
  • Fresh lemon juice, to taste

Directions

  1. Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
  2. Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
  3. When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
  4. Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
  5. Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
  6. Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

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Recipe by Melissa Clark for NYTimes Cooking

Brazilian-Style Shrimp Stew

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

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

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

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

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

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

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

Brazilian-Style Shrimp Stew

  • Servings: 4
  • Difficulty: easy
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Ingredients

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

Directions

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

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Adapted from a recipe by Ellie Krieger

Lomo Saltado (Peruvian Beef Stir-Fry)

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

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

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

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

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

Lomo Saltado (Peruvian Beef Stir-Fry)

  • Servings: 4
  • Difficulty: easy
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Ingredients

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

Directions

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

http://www.lynnandruss.com

Recipe by David Yu for Cook’s illustrated

Weeknight Ragù Bolognese

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Ragù Bolognese over Fettuccine is one of the great classics of Italian cuisine — a deeply satisfying, soul-warming dish from the Emilia-Romagna region of northern Italy.

The aroma is heady — savory, sweet from the carrot and onion, with hints of wine and the warm, roasted depth of slowly cooked meat. The taste is profoundly comforting: rich without being heavy, complex without being fussy. It’s the kind of dish that feels like it took all day — but here you get top-quality results in one hour!

Typically, the ragù is a slow-cooked meat sauce, rich and complex in flavor. In this short-cut version, meatloaf mix is used. Beginning with a soffritto — a fragrant base of finely diced onion, celery, and carrot sweated in butter and olive oil, the meat mixture is browned into this base, then married with dry white or red wine, a modest amount of tomato paste, and heavy cream, which softens the acidity and rounds out the sauce.

Flat, ribbon-like egg pasta — such as pappardelle, fettuccine or tagliatelle — is the ideal vehicle. Its broad, slightly porous surface clings to the thick ragù beautifully, and its richness (egg yolk in the dough) complements the butteriness of the sauce. When cooked properly to al dente, it has a satisfying chew and a gentle golden color.

On the plate, the result is a lustrous, amber-brown tangle of pasta, each strand coated in a clinging, meaty sauce studded with tender bits of browned meat. It’s finished with a generous shower of freshly grated Parmesan, which melts slightly into the warmth of the dish and adds a sharp, nutty counterpoint. A drizzle of good olive oil or a knob of butter can be added at the end for gloss.

In lieu of pancetta, we used guanciale since we had exactly 4 ounces on hand.

Weeknight Ragù Bolognese

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 4 oz. piece pancetta, cut into ½-inch chunks
  • 1 medium yellow onion, finely chopped
  • 1 medium celery stalk, finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 2 garlic cloves, chopped
  • Kosher salt and ground black pepper
  • ½ cup dry red or white wine
  • 1 lb. meatloaf mix
  • 6 oz. can tomato paste
  • 1⁄2 cup heavy cream
  • 1⁄2 oz. Parmesan cheese, finely grated (1⁄4 cup); more for serving
  • 1 qt. low-sodium beef broth
  • 1⁄4 cup finely chopped fresh flat-leaf parsley

Directions

  1. On a 6-quart Instant Pot, select More/High Sauté. Add the oil, pancetta, onion, celery, carrot, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onion is translucent and the pancetta has rendered some fat, 5 to 6 minutes.
  2. Add the wine and meatloaf mix; cook, breaking up the meat in small pieces, until no longer pink, 4 to 5 minutes.
  3. Stir in the tomato paste, cream, Parmesan and 1/2 cup water, then distribute the mixture into an even layer.
  4. Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; making sure pressure level is set to High. Set the cooking time for 15 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then open the pot.
  5. Stir the parsley into the sauce, then taste and season with salt and pepper. Serve over cooked ribbon-like pasta.

http://www.lynnandruss.com

Adapted from a recipe for Milk Street

Green Chile Puttanesca Pork Chops

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Piquant was my initial descriptor as I savored my first bite; delicious was a very quick second. As chef Chris Morocco from Bon Appétit explains, every pork chop is a bit different, depending on its thickness and where it has been cut along the ribs or sirloin. That means each chop is somewhat unique and they often don’t cook evenly, particularly when seared like steaks.

However, this recipe calls for a two-step cooking process that mitigates this tendency, ideally starting with thinner chops of around ½” thickness, but the technique works for thicker chops as well (which ours were). A light dusting of flour allows for a deeper sear in less time, which is followed by a very fast and gentle braise in the pan sauce, allowing the chops to cook through but stay wonderfully juicy.

The heat of store-bought pickled chiles, like jalapeños (we always have our own pickled chiles on hand) and guindillas, brings a welcome zing that integrates seamlessly with the salty elements of puttanesca (made with pantry staples like olives and capers) and acts like a counterweight to rich pork chops.

With only two of us for dinner, and not wanting leftovers (unusual for us), we created the dish using only two chops, but did not decrease the other ingredients (except the flour, way too much!) You can easily cut that amount of flour by half, or more (which is indicated in ingredients list below).

Our accompaniment was sautéed baby spinach with garlic (yes, more!). If you would like to pair with a starch, polenta would make a good choice.

Green Chile Puttanesca Pork Chops

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ½ cup, all-purpose flour; plus 2 tsp. from dusting leftovers for sauce
  • 4 ½”-thick pork rib chops (look for the most marbled ones you can find), preferably bone-in (1½–2 lb.)
  • Kosher salt, freshly ground pepper
  • 3 Tbsp. extra-virgin olive oil, divided
  • 1 large shallot, thinly sliced into rings
  • 8 garlic cloves, crushed
  • ½ cup pitted Castelvetrano or other green olives
  • ¼ cup (or more) halved or sliced pickled jalapeños or guindilla peppers
  • 2 Tbsp. drained capers
  • ¼ cup fresh lemon juice
  • 4 Tbsp. unsalted butter, cut into pieces

Directions

  1. Place 1 cup all-purpose flour in a shallow bowl. Season four ½”-thick pork rib chops, preferably bone-in (1½–2 lb.), with kosher salt and freshly ground pepper; lightly dredge in flour, shaking off excess. Heat 2 tablespoons. extra-virgin olive oil in a large skillet over medium-high. Working in batches if needed, cook pork chops until deep golden brown underneath, about 5 minutes. Turn; cook until light golden on other side, about 2 minutes. Transfer to a plate.
  2. Reduce heat to medium; pour remaining 1 tablespoons extra-virgin olive oil into pan. Add 1 large shallot, thinly sliced into rings, and 8 garlic cloves, crushed, and cook, stirring often, until softened and light golden around the edges, 3–4 minutes.
  3. Add 2 teaspoons of leftover flour; cook, stirring constantly, until aromatics are coated, about 1 minute. Add ½ cup pitted Castelvetrano or other green olives, ¼ cup halved or sliced pickled jalapeños or guindilla peppers, 2 tablespoons drained capers, and 1 cup water and cook, stirring constantly and scraping up any browned bits, until sauce is simmering and beginning to thicken, about 2 minutes. Add ¼ cup fresh lemon juice and 4 Tbsp. unsalted butter, cut into pieces, and swirl pan until butter is incorporated. Taste sauce; season with salt and add more jalapeños and/or some brine if needed.
  4. Return pork chops to pan, reduce heat to medium-low, and bring sauce to a gentle simmer. Cook, basting with sauce, just until warmed and cooked through, 3–4 minutes. Transfer pork chops to a platter and top with sauce and cilantro.

http://www.lynnandruss.com

Adapted from a recipe by Chris Morocco for Bon Appétit

Steak Pizzaiola

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This weeknight-friendly treat comes together in about 40 minutes. Steak pizzaiola or, “in the style of the pizza maker,” is an Italian-American favorite among many beef-loving connoisseurs.

This streamlined recipe showcases how one can still enjoy steak in the Mediterranean diet. It is designed for serving family style, a few slices of meat per person, paired with other elements to make a balanced meal. (Confession, we happened to have 1 1/2 pounds of flap meat on hand, so our meal was definitely more meat-centric.)

Use a lean cut of steak, such as top round, filet mignon, or sirloin tip (flap meat) to keep the saturated fat in check. A quick sear builds a nice crust and a finishing simmer in the sauce helps prevent even lean steaks from drying out. It is essential to get thick-cut steaks so you can achieve nice browning without overcooking them.

Most recipes for steak pizzaiola start with canned tomatoes simmered down into a sauce. Double it if you plan to serve it with pasta, which we did. In fact, we used a good-quality jarred puttanesca sauce.

Not all recipes for steak pizzaiola include vegetables, but adding a thinly sliced onion and bell pepper add volume to the dish and sweetness to the sauce. Sliced mushrooms are another great option.

OPTIONS: Use a spicy Arrabbiata sauce in place of the marinara. Add a little Calabrian chili paste to give the sauce a potent, lingering heat. Stir olives or capers into the sauce; their flavor plays well with garlic and oregano.

Steak Pizzaiola

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. lean beef steak (top round, sirloin tip, or similar)
  • Salt
  • Freshly ground black pepper
  • 3 Tbsp. extra virgin olive oil
  • 1 small onion, very thinly sliced
  • 1 red bell pepper, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 tsp. dried oregano
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 2 cups marinara sauce (to serve with pasta use 4 cups)
  • Fresh basil or parsley leaves, torn, for garnish
  • Freshly grated parmesan cheese, for garnish

Directions

  1. Prepare the steak. Pat the steak very dry. Lightly season the steak on both sides with salt and pepper.
  2. Sear the steak. In a large Dutch oven, heat 1–2 tablespoons of the olive oil over medium-high heat. Add the steak and sear 2 to 3 minutes per side, without moving. You want a good brown crust. Remove steak and set aside.The steak shouldn’t be cooked to temperature at this point.
  3. Build the sauce. Reduce heat to medium. Add the remaining olive oil (if needed), then add the onion and bell pepper. Sauté until softened, about 5 to 7 minutes. Stir in garlic, oregano, and red pepper flakes and stir to combine. Cook for another minute until garlic is fragrant. Add the marinara sauce and bring to a gentle simmer.
  4. Finish steak in sauce. Return the seared steak to the pan, nestling it into the sauce so the sides are submerged. Lower heat to medium-low and simmer 2 to 10 minutes, until the steak is cooked to your liking, using a thermometer to check the doneness of the steak. Rare may need hardly any time in the sauce (120–125°F), Medium-Rare (130-135°F) and Medium (140–145°F) will require a few minutes, and for Medium-Well (150–155°F) or Well-Done (160°F+) you may need the full 10 minutes or more.
  5. Finish and serve. Taste the sauce and adjust salt and pepper as needed. Transfer the steaks to a board, slice them, and serve immediately, topped with sauce, torn fresh basil or parsley leaves, and parmesan cheese.
  6. To serve with pasta: A classic way to serve this steak pizzaiola recipe is with pasta. Once the steak is cooked, plate it up with a little of the sauce, then toss cooked spaghetti or rigatoni with the remaining sauce in the pot. If you plan to serve it this way, use 4 cups of marinara instead of 2. 

http://www.lynnandruss.com

Recipe from the mediterraneandish.com

Rigatoni alla Zozzona

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

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

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

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

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

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

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

Rigatoni alla Zozzona

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

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

Directions

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

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Recipe by Courtney Hill for Milk Street

Melting Sweet Potatoes

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What makes these sweet potatoes so special is their texture. Often, roasted sweet potatoes are either mushy and bland or crispy but dried out. Here, you get the best of both worlds — with seemingly little effort.

All you have to do is flip the potatoes once at the 15 minute mark. Flip again in another 15 minutes and add the broth, then back into the hot oven for the last 15 minutes. You have sweet potatoes that are browned and crispy on the edges with the most decadently creamy center (they actually do melt in your mouth).

This dish can also be made using Yukon Golds (shown below) instead of sweet potatoes.

Melting Sweet Potatoes

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. unsalted butter, melted
  • 2 Tbsp. olive oil
  • 3/4 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 pounds uniformly sized medium sweet potatoes (4 to 5), peeled if desired and cut crosswise into 1-inch-thick rounds
  • 1 Tbsp. coarsely chopped fresh rosemary leaves (from about 3 sprigs)
  • 1 cup low-sodium vegetable or chicken broth
  • 4 cloves garlic, peeled and smashed

Substitutions: You can substitute any combination of chopped fresh hearty herbs (such as thyme, sage, or oregano) for the rosemary.

Directions

  1. Heat the oven to 500°F.
  2. Stir 2 tablespoons melted unsalted butter, 2 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper together in a large bowl until combined. Add 2 pounds cut sweet potatoes (peeled if desired) and 1 tablespoon coarsely chopped fresh rosemary leaves, and toss well to coat.
  3. Transfer the potatoes cut-side up to a 9×13-inch metal baking pan (avoid glass, as it could shatter) or rimmed baking sheet (quarter sheet pan) and arrange in a single layer. Drizzle any remaining butter mixture over the potatoes.
  4. Roast until the sweet potatoes easily release from the pan with tongs and the bottoms are light golden-brown, about 15 minutes. Flip the rounds and roast until the bottoms and tops are deep golden-brown, about 15 minutes more.
  5. Remove the pan from the oven. Carefully pour 1 cup low-sodium vegetable broth into the pan and add 4 peeled and smashed garlic cloves. Return to the oven and roast until the potatoes are very tender and most of the broth is absorbed, about 15 minutes.

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Recipe from TheKitchn.com

Speedy Chicken Stroganoff

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This chicken stroganoff recipe from Bon Appétit delivers everything you love about the classic: savory mushrooms, a tangy-creamy sauce, and plenty of comfort — minus the beef. Inspired by traditional beef stroganoff, this streamlined version swaps in quick-cooking, thin-cut boneless, skinless chicken breasts for a faster, lighter weeknight dinner that still tastes rich and deeply satisfying.

For a comforting meal in under an hour, thin-cut chicken breasts cook quickly and brown beautifully, while a splash of white wine, Dijon mustard, and crème fraîche make a silky, deeply savory sauce. We served over mushroom tagliatelle but other options are egg noodles, rice, or mashed potatoes.

Most stroganoff recipes call for sour cream, which tends to break when cooked at too high a heat. Here, crème fraîche is swapped in because it has a higher fat content, allowing it to remain stable. The result is a supremely creamy sauce that clings to the chicken and mushrooms without breaking.

NOTES: If you want to save yourself a few bucks, buy ordinary boneless chicken breasts and pound them down to a thinner thickness. The directions indicate to cook the mushrooms in a single layer, undisturbed. There were too many shrooms for a single layer, so you may have to stir them an occasionally until they shrink and almost fit into one layer and turn deep golden brown.
Finally, we suggest powdering the cutlets (after they’ve been seasoned with salt and pepper), with a light dusting of flour—it helps retain their moisture.

FYI, this dish is best enjoyed shortly after it’s made. The leftover sauce can be tricky to reheat, and breast meat can dry out quickly.

Speedy Chicken Stroganoff

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 small thin-sliced skinless, boneless chicken breasts (about 1½ lb. total)
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
  • Freshly ground pepper
  • 7 Tbsp. (or more) extra-virgin olive oil, divided
  • 1 lb. cremini mushrooms, sliced ¼” thick
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • ½ cup dry white wine
  • 1 Tbsp. all-purpose flour, (plus more for dusting)
  • ½ tsp. paprika
  • 1½ cups chicken broth, preferably homemade
  • ⅓ cup crème fraîche
  • 3 Tbsp. unsalted butter, cut into pieces
  • 1 tsp. Dijon mustard
  • 2 dashes Worcestershire sauce
  • Chopped parsley and cooked egg noodles, mashed potatoes, steamed rice, or country-style bread (for serving)

Directions

  1. Lightly season 4 small thin-sliced skinless, boneless chicken breasts (about 1½ lb. total) all over with kosher salt and freshly ground pepper. Heat 3 tablespoons extra-virgin olive oil in a large skillet over medium-high. Working in 2 batches and adding more oil between batches, cook chicken in a single layer, undisturbed, until golden brown underneath, about 5 minutes. Turn and cook on other side until nearly cooked through, 2–3 minutes. Transfer to a plate. (The pan may have browned bits stuck to it, but that flavorful fond will be deglazed shortly.)
  2. Increase heat to high; add 2 tablespoons extra-virgin olive oil to pan. Arrange 1 pound cremini mushrooms, sliced ¼” thick, in pan in a single layer as much as possible and cook, undisturbed, until golden underneath, about 4-5 minutes. Stir; season lightly with salt (this will help draw out water from the mushrooms) and cook, undisturbed, until golden, about 5 minutes. Continue to cook, stirring occasionally, until liquid released from mushrooms is mostly evaporated and mushrooms are deep golden brown, 2–3 minutes more. Transfer to a large plate, spreading out to keep from steaming.
  3. Reduce heat to medium and heat remaining 2 tablespoons extra-virgin olive oil in pan. Add 1 medium onion, thinly sliced, and 4 garlic cloves, thinly sliced, season with salt and pepper, and cook, stirring occasionally, until slightly softened, 3–4 minutes. Add ½ cup dry white wine; simmer, stirring occasionally and scraping up any browned bits, until almost completely evaporated, 1–2 minutes. Add 1 tablespoon all-purpose flour and ½ teaspoon paprika; cook, stirring constantly, until a thin film starts to form on bottom of pan, 30–60 seconds. Gradually pour in 1½ cups low-sodium chicken broth, stirring constantly. Increase heat to medium-high; bring to a rapid simmer and cook until sauce is thick enough to lightly coat a spoon, about 3 minutes.
  4. Reduce heat to low; add ⅓ cup crème fraîche, 3 tablespoons unsalted butter, cut into pieces, 1 teaspoon Dijon mustard, 2 dashes Worcestershire sauce, and ½ teaspoon Diamond Crystal or ¼ teaspoon Morton kosher salt. Cook, stirring often, until butter is melted and emulsified, about 2 minutes. Taste sauce; season with more salt if needed. Return chicken and mushrooms to pan and cook, basting with sauce with a large spoon, until warmed through, about 1 minute. Remove from heat; top stroganoff with chopped parsley. Serve over cooked egg noodles, mashed potatoes, steamed rice, or country-style bread.

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Recipe by Hana Asbrink for Bon Appétit