Tag Archives: weeknight

One-Pan Bratwurst with Fennel, Olives, and Oranges

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America’s test Kitchen tells us why sausages are a great focal point for speedy one-pan meals. Starting the sausages in a covered skillet with some water keeps their casings from turning tough and leathery. The links are then pricked with the tip of a paring knife so that they give up a bit of their fat and juices. When the juices evaporate, they form a robust fond that could be deglazed from the pan with wine and used to create a braising liquid that deeply infuses the fennel with savory, meaty flavor. Quick-to-prep and quick-to-cook ingredients rounds out the meal.

The fond—the savory superstar of the kitchen—infuses every bite of the meal with porky goodness. “Though unassuming in appearance, the bronzed bits that form on the bottom of a pan as meat juices sizzle, evaporate, and brown are pure flavor, and the more of it that you can create, the meatier, richer, and all-around better-tasting your food will be.”

Pricking the links before too much pressure has built up inside the casings is vital, as it allows the meat to exude just enough fat and moisture to create a generous fond but not so much that the meat’s succulence is diminished.

We were beta testers for this recipe in the early summer of 2024. The final recipe and article were published in the Jan/Feb 2025 issue of Cook’s Illustrated.

One-Pan Bratwurst with Fennel, Olives, and Oranges

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 fennel bulbs, bases lightly trimmed
  • 2 Tbsp. fronds minced, divided, stalks discarded
  • 2 navel oranges
  • 1 lb. bratwurst
  • 2 cups water, divided, plus extra as needed
  • 1⁄2 cup dry white wine
  •  2 Tbsp. plus 2 tsp. extra-virgin olive oil, divided
  • 1⁄4 tsp. table salt
  • 1⁄8 tsp. pepper
  • 16 pitted Castelvetrano olives, halved lengthwise
  • 2 tsp. sherry vinegar
  • 1½ tsp. cornstarch
  • 1 tsp. honey

Directions

  1. Cut each fennel bulb lengthwise through core into 8 wedges (do not remove core); set aside. Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Squeeze remaining juice from membranes to yield 2 tablespoons; set aside. Cut segments in half and place in second bowl.
  2. Bring bratwursts and ¼ cup water to simmer in 12-inch skillet over medium heat. Cover and cook until bratwursts register about 135 degrees, 5 to 7 minutes. (If skillet contents begin to sizzle, add ¼ cup water.)
  3. Uncover and, using paring knife, pierce each bratwurst in 8 to 10 spots to release fat and juices. Continue to cook, uncovered, moving bratwursts as necessary, until dark fond forms on bottom of skillet, 2 to 4 minutes longer. Transfer bratwursts to cutting board.
  4. Add wine, 1 tablespoon oil, salt, pepper, and remaining 1¾ cups water to now-empty skillet. Stir, scraping up any browned bits. Add fennel wedges, arranging them cut side down in single layer. Add olives and bring to boil over medium-high heat. Adjust heat to maintain simmer; cover; and cook until fennel is tender, 10 to 12 minutes. Flip wedges and continue to cook, uncovered, until liquid is reduced by half, 5 to 7 minutes longer.
  5. While fennel cooks, add 2 teaspoons fennel fronds, vinegar, cornstarch, honey, and remaining 5 teaspoons oil to reserved orange juice and whisk to combine.
  6. Return bratwursts to pan, nestling links between fennel. Cover and continue to cook until bratwursts register 160 degrees, 7 to 12 minutes. Transfer bratwursts to cutting board and slice each link into thirds.
  7. Whisk orange juice mixture to recombine, then add to skillet. Cook, stirring constantly, until sauce is thickened and glossy, about 1 minute. Off heat, season with salt and pepper to taste. Divide fennel and sauce among shallow bowls. Top with bratwursts and orange segments and garnish with remaining 4 teaspoons fronds. Serve.

http://www.lynnandruss.com

Recipe from Steve Dunn for America’s Test Kitchen

Seared Chicken Thighs with Cherry Tomatoes and Olives

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Always game for a weeknight one-pan dinner, here’s another winner to add to your repertoire. In this one-pan meal, freshly seared chicken thighs simmer in their own schmaltz alongside bursting tomatoes and salty olives. Those sweet and bright tomato juices serve as a starting point for a delicate sauce.

To make the most of the leftover olive brine, this recipe uses it in lieu of salt to season the sauce, as well as to deglaze the pan and extract the rich flavors that stick to the bottom when you sear chicken. Tarragon sprigs add their irresistible peppery aroma. If tarragon is impossible to find, fresh rosemary or marjoram make equally tasty alternatives. 

Overall, the recipe couldn’t have been much simpler, there is almost no prep. Other than seasoning the chicken thighs and slicing the shallots (a hand-held mandoline comes in real handy for that), the remaining ingredients just get thrown in the pan without any slicing or dicing.

Of course, if you are not enamored with olives, then this just isn’t for you…

Seared Chicken Thighs with Cherry Tomatoes and Olives

  • Servings: 4-5
  • Difficulty: easy
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Ingredients

  • 2 1/2 lbs. bone-in, skin-on chicken thighs (5 to 7 thighs)
  • Salt
  • 1 Tbsp. neutral oil, such as avocado or grapeseed oil
  • 2 shallots, thinly sliced
  • 1 6-oz. jar pitted green olives, drained, brine reserved
  • 1 6-oz. jar pitted Kalamata olives, drained
  • 1½ lbs. cherry tomatoes
  • 3 fresh tarragon sprigs
  • Crusty bread, or couscous for serving

Directions

  1. Pat dry the chicken using a paper towel and season with salt on all sides.
  2. In a large (12-inch) skillet over medium-high, heat the oil. Place the chicken skin-side down in the skillet and sear for 7 to 9 minutes, until crispy, golden and the skin easily releases from the bottom of the skillet. Flip the chicken thighs and continue cooking for 5 minutes, until golden brown. Transfer the seared chicken to a plate.
  3. Remove all but about 3 tablespoons of schmaltz from the skillet and add the shallots. Decrease the heat to medium. Cook, stirring frequently, until translucent and soft, about 3 minutes.
  4. Add ⅓ cup of the green olive brine to the skillet and scrape to loosen the brown bits from the bottom of the pan. Add the green olives, Kalamata olives, tomatoes and tarragon. Partly cover with a lid and bring the mixture to a simmer, occasionally stirring and crushing some of the tomatoes with the back of a spoon to release their juices.
  5. When the mixture reaches a simmer, tuck the chicken thighs in between the cherry tomatoes and olives, skin-side up. Partly cover with a lid and simmer over medium for 12 minutes, until the tomatoes have released most of their juices and have burst and softened.
  6. Meanwhile, place an oven rack as close to the broiler as possible and set the oven to broil.
  7. Remove the lid and place the skillet under the broiler for 2 to 3 minutes, until the chicken skin is slightly charred in places and crispy.
  8. Serve right away, with bread on the side.

http://www.lynnandruss.com

Recipe by Carolina Gelen for the NYTimes Cooking

Red Curry Shrimp with Coconut Rice and Cucumber Relish

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Sweet and creamy coconut rice provide a cooling contrast to shrimp sautéed with red curry paste and a piquant cucumber relish. A delicious Thai dish that’s sure to impress and please. The coconut rice and the combination of cucumber and peanuts in the salad was fabulous — a nice change from a traditional side salad.

It was a bit of a fiasco in the kitchen that night. Just as three of us had filled our plates (thank goodness) from the pans on the stove, the Hubs bashed into the skillet handle sending the remaining shrimp and sauce flying into the air and all over the cabinets, floor and appliances.

Our grand doggie Bentley was in for a visit from the West Coast and made an immediate, lightening-fast U-turn to start licking up the floors and chow down any shrimp he could get to. Luckily Mommy Bentley scooped up the critter and held onto him until The Hubs wiped down the entire mess. Dinner take two…

As the meal ended, The Hubs knocked his glass of red wine over, with some spilling onto his brand new Kindle birthday gift—I kid you not. It was time for someone to just go to bed…

TIP: We typically buy shrimp with their heads on (this time we did not) so that we can save them and the shells for making shellfish stock. If you intend to do the same, buy about 1/4- to 1/2-pound more in weight.

Red Curry Shrimp with Coconut Rice and Cucumber Relish

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ cups jasmine rice, rinsed thoroughly
  • 1½ cups water
  • 1¼ cups plus 2 Tbsp. canned coconut milk, divided
  • 2 Tbsp. plus 1 tsp. sugar, divided
  • 2¼ tsp. table salt, divided
  • ¼ cup distilled white vinegar
  • ¼ tsp. red pepper flakes
  • 1 English cucumber, cut into ½-inch pieces
  • ½ cup salted dry-roasted peanuts, chopped coarse
  • 2 Tbsp. chopped fresh cilantro
  • 2 Tbsp. red curry paste
  • 1½ lbs. jumbo shrimp (16 to 20 per lb.), peeled, deveined, and tails removed

Directions

  1. Combine rice, water, 1 cup coconut milk, 1 tablespoon sugar, and ¾ teaspoon salt in large saucepan. Bring to boil over high heat. Reduce heat to low to maintain bare simmer. Cover and cook until liquid is absorbed, about 20 minutes. Remove saucepan from heat and let sit, covered, for 10 minutes. Mix rice gently but thoroughly with rubber spatula.
  2. Meanwhile, whisk vinegar, pepper flakes, 1 tablespoon sugar, and 1 teaspoon salt in bowl until sugar is dissolved. Add cucumber, peanuts, and cilantro and toss to combine. Let stand until ready to serve, tossing occasionally.
  3. Cook curry paste, 1 tablespoon coconut milk, remaining 1 teaspoon sugar, and remaining ½ teaspoon salt in 12-inch nonstick skillet over medium-high heat until mixture is dry, about 3 minutes. Add shrimp and cook, stirring occasionally, until shrimp are opaque throughout, 4 to 5 minutes. Stir in remaining 5 tablespoons coconut milk. Bring to simmer, then remove from heat. Serve shrimp with coconut rice and cucumber relish.

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Recipe by Jessica Rudolf for ATK’s Cooks Country

Chicken Manchurian

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We just love colorful stir-fries that explode with flavor! And this recipe doesn’t disappoint.

A bit of background: “A stalwart of Desi Chinese cooking, chicken Manchurian is immensely popular at Chinese restaurants across South Asia. Nelson Wang, a third generation Chinese chef who was born in Kolkata (formerly Calcutta), is credited with inventing the dish in Mumbai in the 1970s. This recipe comes from attempts at recreating the version served at Hsin Kuang in Lahore, Pakistan, in the late ’90s.”

You may have noticed at restaurants, it’s almost always served on a sizzler platter, the tangy, sweet-and-sour sauce bubbling and thickening on its way to the table. But making it at home doesn’t compromise any of the punchy flavors, in fact you can adjust the spiciness to your own preferences.

Velveting the chicken in egg and cornstarch means it’ll stay tender through the short cooking process; bell pepper, snow peas and onions add freshness and crunch to the otherwise intense flavors from ketchup and chile-garlic sauce.

As is typical, we did make some alterations. The ketchup was cut back by half to limit the sweetness. And last minute, we nixed the dried chiles altogether since their was so much chile-garlic sauce, and it was plenty spicy. Six ounces of snow peas were included for more color and crunch.

Finally at the end, for the slurry, a mere teaspoon of cornstarch wasn’t enough. Start with 1 tablespoon of corn starch in 1/4 cup of cool water combined until smooth. In Step 6, add half of it, and if more is needed, add a tablespoon at a time until you get your consistency. We used it all.

Chicken Manchurian

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 egg
  • 1/4 cup cornstarch, plus 1 Tbsp. for the slurry
  • 1 tsp. garlic paste or freshly grated garlic
  • 1 tsp. black pepper
  • Fine sea salt
  • 1½ lbs. boneless, skinless chicken breast, cut into ¾-inch cubes
  • ⅓ cup vegetable oil
  • 3 whole dried dundicut chiles or bird’s-eye chiles (optional)
  • 2-4 Tbsp. ketchup
  • ¼ cup chile-garlic sauce
  • 2 Tbsp. soy sauce
  • 1 cup chicken stock
  • 1 red bell pepper, halved, seeded and cut into ¾-inch pieces
  • 1 small onion, cut into ¾-inch cubes; OR 4 large scallion, trimmed and thinly sliced, more for garnish; OR both
  • 6 oz. snow peas, trimmed of strings, cut in half diagonally if large
  • Cooked white rice or fried rice, for serving

Directions

  1. Velvet the chicken: In a medium bowl, whisk the egg. Continue whisking and gradually add 4 tablespoons of cornstarch until there are no lumps. Stir in garlic, black pepper and ½ teaspoon salt. Add the chicken pieces and stir until well coated. Cover and set aside for 30 minutes.
  2. Meanwhile, in a small bowl, stir together ketchup, chile-garlic sauce, soy sauce, ½ teaspoon salt and chicken stock (if not using chicken stock, stir in 1 cup water). Set aside.
  3. In a large wok or deep, high-sided skillet, heat oil on medium for 45 seconds. Add half of the chicken (done in two batches to avoid crowding) and cook until it starts turning white, 1 to 2 minutes. Flip the pieces and continue cooking until the chicken starts to turn golden, 2 to 3 minutes. Using a slotted spoon, remove chicken and set aside. Repeat with remaining chicken.
  4. (Optional) Add dried chiles and cook on medium for about 1 minute, stirring occasionally.
  5. Add more oil to the wok. When hot, add the bell pepper and onion. Cook, stir-frying constantly until crisp tender. Add the snow peas and scallions, stirring altogether for about 1 minute more.
  6. Separately, mix the remaining 1 tablespoon cornstarch with ¼ cup water until smooth. Stir it into the wok and simmer until the sauce thickens and starts to turn glossy, 3 to 4 minutes. Add chicken and stir to combine. Top with scallion slices. Serve over steamed rice.

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Adapted from a recipe by Zainab Shah for NYTimes Cooking

Sheperd’s Style Pasta

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Pasta alla pecorara, known as “shepherd’s style pasta,” gets its name from its use of sheep’s milk cheese and local vegetables. Milk Street was inspired by Abruzzese home cook Luisa Carinci, who enhanced her version with pancetta. The sauce is seasoned with marjoram, which grows abundantly in the region and tastes like a sweeter, more delicate oregano. If you can’t find it, fresh oregano works fine. We used a combo of both fresh from our herb garden.

The sauce traditionally is paired with a handmade ring-shaped pasta called anellini. In its place, store-bought orecchiette is used , which does an excellent job of catching chunks of the rustic sauce.

Don’t rush the cooking of the pancetta and aromatics. Keeping the pot covered and the heat on medium-low will give the pancetta time to render its fat and for the aromatics to relinquish their flavor and become meltingly soft.

Sheperd's Style Pasta

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1/4 cup plus 1 Tbsp. extra-virgin olive oil, plus more to serve
  • 1 large zucchini (about 12 oz.), cut into ½-inch cubes
  • 1 small Italian eggplant (about 8 oz.), cut into ½-inch cubes
  • 1 medium red bell pepper, stemmed, seeded and cut into ½-inch pieces
  • Kosher salt and ground black pepper
  • 4 oz. pancetta, chopped
  • 1 small yellow onion, finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 1 medium celery stalk, finely chopped
  • 1 pound orecchiette
  • 14½ oz. can crushed tomatoes
  • 1 Tbsp. finely chopped fresh marjoram or oregano
  • 1 cup lightly packed fresh basil, chopped
  • 1/2 oz. Parmesan cheese, finely grated (¼ cup), plus more to serve
  • Whole-milk ricotta or crumbled ricotta salata cheese, to serve

Directions

  1. In a Dutch oven over medium, heat ¼ cup oil until shimmering. Add the zucchini, eggplant, bell pepper, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring, until the vegetables are tender but still hold their shape, 10 to 12 minutes. Transfer to a plate and set aside.
  2. 02To the fat remaining in the pot, add the pancetta, onion, carrots and celery. Cover and cook over medium-low, stirring occasionally, until the pancetta is beginning to brown and the vegetables are softened, 18 to 20 minutes.
  3. 03Meanwhile, in a large pot, boil 4 quarts water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain. Drizzle the pasta with the remaining 1 tablespoon oil and toss.
  4. 04To the mixture in the Dutch oven, add the tomatoes, marjoram and ½ cup pasta water. Bring to a simmer over medium and cook, uncovered and stirring, until a wooden spoon drawn through leaves a trail, 5 to 6 minutes. Add the pasta and vegetables; cook, stirring, until heated through, 2 to 3 minutes. Stir in the basil and Parmesan; add additional cooking water as needed if the mixture looks dry. Taste and season with salt and pepper. Serve topped with ricotta, additional oil and additional Parmesan.

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Adapted from a recipe by Rose Hattabaugh for Milk Street

Roasted Salmon with Miso Rice and Ginger-Scallion Vinaigrette

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This NYTimes Cooking recipe appealed to us on several fronts. First, we love salmon, are fond of Asian cuisine and liked the idea that dinner was ready in only 30 minutes or so.

This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work.

Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded Brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options.

We purchased one large piece of salmon portioning it down to three 8-ounce pieces. For an even heftier meal, add some canned chickpeas, white beans or black beans (we opted not to). To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.

Roasted Salmon with Miso Rice and Ginger-Scallion Vinaigrette

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ¼ cup white or sweet miso
  • 1½ cups basmati or other long-grain rice
  • 4 6-oz. skin-on salmon fillets
  • 2 Tbsp. extra-virgin olive oil
  • Kosher salt and black pepper
  • ¼ cup low-sodium soy sauce
  • ¼ cup chopped scallions, plus more for garnish
  • 1 Tbsp. distilled white vinegar or unseasoned rice vinegar
  • 1 Tbsp. minced fresh ginger
  • 4 cups finely shredded cabbage, such as green, Napa or savoy (about 8 oz.)
  • Roasted sesame oil, for serving

Directions

  1. Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2¼ cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
  2. On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
  3. In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
  4. Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

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Recipe by Kay Chun for NYTimes Cooking

Chicken with Artichokes and White Wine

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Maybe you have never of Artichauts à la barigoule, a classic Provençal braise that combines fresh artichoke hearts with aromatic vegetables, herbs and white wine. If not, this recipe is worth a try. Here, chicken thighs are seared on the stovetop and while they finish cooking in the oven, canned artichokes are used to put together a simplified barigoule that serves as both a vegetable accompaniment and a flavorful sauce.

For subtle lemony notes, strips of zest are simmered with the artichokes. A Y-style vegetable peeler is the best tool for removing zest in strips from the fruit, but try to take only the yellow peel, as the white pith underneath is bitter. If desired, serve with warm crusty bread and or a side salad.

Don’t use marinated artichoke hearts for this recipe. The seasonings will overpower the other ingredients. Instead of spooning the artichoke mixture on and around the thighs, we laid the mixture in a deep platter and placed the chicken on top to prevent the crispy skin from getting soggy before serving.

Chicken with Artichokes and White Wine

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2½ lbs. bone-in, skin-on chicken thighs, trimmed and patted dry
  • Kosher salt and ground black pepper
  • 1 Tbsp. extra-virgin olive oil
  • 3 Tbsp. salted butter, cut into 1-Tbsp. pieces, divided
  • 1 medium yellow onion, halved and thinly sliced
  • 2 medium carrots, peeled, halved lengthwise and sliced crosswise ¼ inch thick
  • 4 medium garlic cloves, minced
  • 1 cup dry white wine
  • 2 14-oz. cans artichoke hearts, drained, cut into quarters if whole
  • 3 3-inch-long strips lemon zest, plus 2 Tbsp. lemon juice
  • 1 cup low-sodium chicken broth
  • ¼ cup finely chopped fresh flat-leaf parsley

Directions

  1. Heat the oven to 475°F with a rack in the middle position. Season the chicken all over with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chicken skin down and cook without disturbing until golden brown on the bottoms, 5 to 8 minutes. Using tongs, transfer the chicken skin up to a rimmed baking sheet and roast until the thickest part of the thighs reach 175°F, 15 to 20 minutes.
  2. While the chicken roasts, pour off and discard all but 1 tablespoon fat from the skillet. Set the pan over medium and melt 2 tablespoons of butter.Add the onion, carrots and ¼ teaspoon salt and ½ teaspoon pepper, then cook, stirring occasionally, until the onion is translucent, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the wine and cook, scraping up any browned bits, until reduced by about half, 2 to 4 minutes.
  3. Stir in the artichokes, lemon zest and broth. Bring to a simmer over medium-high and cook, uncovered and stirring occasionally, until the carrots are tender and the liquid is slightly reduced, 4 to 5 minutes. Remove from the heat, cover and set aside.
  4. When the chicken is done, using tongs, transfer it to a plate. Remove and discard the lemon zest from the artichoke mixture. Add the remaining 1 tablespoon butter and stir until melted, then stir in the lemon juice and parsley. Taste and season with salt and pepper. Transfer the mixture to a deep platter and place the chicken thighs on top to keep the crispy skin from getting soggy before serving.

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Recipe from Rose Hattabaugh for Milk Street

Asparagus Involtini

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When we spied this asparagus recipe in our latest issue of Food & Wine, we knew we had to get it on our short list. An elegant alternative to bacon-wrapped asparagus, these prosciutto-wrapped spears are a delightful combination and perfect for springtime.

Asparagus is quickly blanched and shocked to preserve its bright green color and crisp-tender texture. When paired with nutty Montasio cheese (named after the Montasio plateau in Italy, this rich, semi-hard cheese is made from cow’s milk and has a nutty, slightly fruity flavor). Montasio cheese is difficult to source in our area, so Asiago makes a good substitute.

Wrapped in salty prosciutto, these asparagus involtini—the Italian word for “rolls”—make for a great party appetizer or vegetable side dish. Serve these prosciutto-wrapped asparagus warm, accompanied by a fresh salad, or as part of an antipasto platter.

Asparagus typically takes about three to four minutes to blanch in boiling salted water. To keep the asparagus extra green and crisp before it finishes cooking in the pan, blanch it for just two to three minutes.

The wrapping process is a bit tricky, so keep your patience and perhaps buy a few extra slices of prosciutto. If you don’t need to use the extras, they make a mighty fine nibble. Since there was just two of us for dinner, we halved the recipe and still had leftovers.

TIP: Chilling the prosciutto in the refrigerator for a few minutes before rolling will help keep it together as you work it around the asparagus; when the prosciutto is too warm it can tear while rolling. 

Have a party coming up? Rolled and uncooked prosciutto and asparagus wraps can be made ahead and stored in an airtight container in the refrigerator for up to four days.

Asparagus Involtini

  • Servings: 4-8
  • Difficulty: moderately easy
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Ingredients

  • 1 lb. asparagus, trimmed
  • 8 oz. Montasio or Asiago cheese, chilled (about 4 cups)
  • 16 thin slices of prosciutto (preferably prosciutto di Parma)
  • 1 Tbsp. unsalted butter 
  • 1 Tbsp. extra-virgin olive oil
  • Black pepper and torn basil leaves, for garnish

Directions

  1. Bring a large pot of salted water to a boil over high. Fill a large bowl with ice water. Add asparagus to boiling water; cook, stirring occasionally, until bright green and crisp-tender, 2 to 3 minutes. Drain asparagus and immediately place in ice bath; let stand until thoroughly chilled, about 2 minutes. Drain and pat dry.
  2. Shave long strips of cheese using a vegetable peeler. Place 1 slice of prosciutto on a clean work surface. Place a small cheese slice (about 1/2 ounce) over prosciutto. Place 2 asparagus spears over cheese at the short end of the prosciutto slice. Tightly roll prosciutto around asparagus spears, spiraling upward. Repeat process with remaining prosciutto, cheese, and asparagus.
  3. Heat butter and oil in a large nonstick skillet over medium until butter melts and begins to foam. Add 4 or 5 asparagus rolls to skillet, seam side down, and cook until prosciutto is crisp and cheese is melted, 2 to 3 minutes per side. Repeat with remaining asparagus rolls. Transfer to a platter; sprinkle with black pepper and basil. Serve warm.

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Recipe by Lachlan Mackinnon-Patterson for Food & Wine

Sausage and Barley Soup with Greens

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This simple, satisfying soup relies on sausage as its flavorful base, therefore we doubled the amount. Start by cooking raw sausage, rather than precooked links, since it generally has better texture and flavor for soup.

Pearled barley adds heartiness and a wonderful chewy texture, another item we increased. We also doubled the greens which are stirred in at the end. A little vinegar is added for brightness, and voila!, you have a cozy meal in less than an hour of mostly hands-off time.

To make this soup gluten-free, you can substitute French green lentils for the barley. If you are making it ahead of time, wait to add the greens until you’re ready to serve to preserve their bright, fresh flavor.

As mentioned above, we altered certain ingredients, in some cases because that is how the items were packaged. Instead of 8 ounces of sausage, our coil was 1 pound and felt that amount was perfect. The baby kale came in 5-ounce clam shells so we used two for a total of 10 ounces instead of the 8 listed. The barley was increased to 3/4 cup and we added 4 cloves of garlic, chopped. Our changes are noted in the recipe below.

Tip: If using regular (hulled) barley, add about 15 minutes to the simmer time for the barley to become tender.

Sausage and Barley Soup with Greens

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil 
  • 1 lb. raw Italian pork or chicken sausage (casings removed if necessary)
  • 1 medium onion, chopped (about 2 cups)
  • 3 large carrots, peeled and chopped (about 2 cups)
  • 4 cloves garlic, peeled and chopped
  • Salt and black pepper
  • 6 cups chicken stock or water
  • 1 14-oz. can diced tomatoes
  • 3/4 cup pearled barley (see Tip)
  • 10 oz. tender greens, like spinach or baby kale
  • 2 Tbsp. red wine vinegar or apple cider vinegar
  • Grated Parmesan and fresh herbs (optional), for garnishing

Sausage and Barley Soup with Greens

  • Servings: 6
  • Difficulty: easy
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Directions

  1. Heat a medium Dutch oven or other heavy-bottomed pot over medium. Add the olive oil and swirl to coat the bottom of the pot. Add the sausage, pressing it into a thin layer that covers the bottom of the pot. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip the sausage and break it up into bite-size pieces, then cook until golden brown all over, stirring occasionally, about 5 minutes more. If there is a large amount of fat left in the pot after browning the sausage, remove all but about 2 tablespoons.
  2. Add the onion and carrots, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
  3. Stir in the stock, tomatoes and their juices and the barley, scraping the browned bits from the bottom of the pot. Bring to a simmer, then turn the heat down to low and cook, stirring occasionally, until the barley is tender, about 30 minutes.
  4. When ready to serve, stir in the greens and cook until bright green and slightly wilted, about 2 minutes.
  5. Add the vinegar, taste and season with salt and pepper as needed.
  6. Divide among bowls and garnish with Parmesan and fresh herbs, if using. (The soup will keep, refrigerated, for up to 3 days. The barley will absorb some liquid as the soup sits, so loosen any leftover soup with a bit of water or stock.)

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Adapted from a recipe by Linda Xiao for NYTimes Cooking

Porcini-Seasoned Steak au Poivre

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For a decadent but easy “date-night” dinner, splurge a little on some decent steaks, then make this au poivre sauce to take it to the next level. Another hack to ensure great steak is to dry-age it. The dry-aging process allows the meat’s natural enzymes to break down the connective tissue, resulting in a more tender steak. The process also causes the meat’s moisture to evaporate, intensifying the beefy flavor and creating a unique taste and texture.

About the sauce. “Mushroom powder sounds illicit, but it’s actually a secret-weapon umami bomb.” Here, dried porcini mushrooms are pulverized, mixed with salt and pepper, then rubbed all over steaks for intense seasoning. Additionally, some water is stirred in for an instant broth, making a full-flavored pan sauce. Crème fraîche, instead of heavy cream, gives the sauce body and richness. And what a treat they are!

Avoid moving the steaks until halfway through cooking. They will release easily when properly seared. *We thought the amount of black pepper was pretty intense and would cut it back to 1 tablespoon, but that’s a choice we’ll leave up to you…

The extra sauced can be spooned over your sides such as pasta, mashed potatoes or vegetables. Our sides were porcini tagliatelle and sautéed spinach and garlic.

Porcini-Seasoned Steak au Poivre

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/4 oz. dried porcini mushrooms, broken into pieces
  • 1½ Tbsp.* whole black peppercorns
  • 1 ½ tsp. Kosher salt
  • 1 Tbsp. neutral oil
  • 2 1-lb. beef strip steaks or ribeye steaks, trimmed
  • 2 Tbsp. salted butter
  • 1 medium shallot, minced
  • 4 Tbsp. brandy, divided
  • 1/4 cup crème fraîche
  • Finely chopped fresh chives, to serve

Directions

  1. In a spice grinder, pulverize the porcini to a fine powder; transfer to a small bowl. Add 1 tablespoon of the porcini powder to 1½ cups water; set aside. In the spice grinder, pulse the peppercorns until coarsely ground. Stir the pepper and 1½ teaspoons salt into the remaining porcini powder; sprinkle and rub over the steaks. (Dry-age the steaks for 24 to 48 hours prior, if desired.) Add any seasoning that falls off to the porcini water.
  2. In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the steaks, reduce to medium and cook until the centers reach 120°F for medium-rare, 10 to 12 minutes; flip halfway through. Transfer to a platter, and tent with foil while you make the sauce. Discard any fat in the pan.
  3. In the same pan over medium, melt the butter. Add the shallot and cook, stirring, until softened, about 2 minutes. Off heat, add 3 tablespoons of the brandy. Return to medium and cook, scraping up the browned bits, until slightly reduced. Add the porcini water; cook over medium-high, stirring, until a spatula drawn through leaves a trail, 8 to 10 minutes.
  4. Whisk in the crème fraîche, remaining 1 tablespoon brandy and any steak juices; cook, whisking, until slightly thickened, 2 to 3 minutes. Off heat, taste and season with salt and pepper. Slice the steaks, return to the platter and pour the sauce over them. Sprinkle with chives.

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Recipe by Hisham Hassan for Milk Street

One-Skillet Crispy Salmon with Mustardy Lentils

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Salmon and lentils is an absolutely classic French pairing. In this simple, satisfying one-pot dinner for two that plays off the famous coupling, crispy salmon is served in a broth of lentils flavored with caramelized shallots and mustard.

Using one skillet for the entire recipe allows the caramelized shallots to play double duty, imparting their sweet flavor to both the salmon and the lentils. The salmon rests while the canned lentils are quickly cooked with vegetable broth, herbs, and mustard, so that the whole dish is ready without wasting a minute.

Mistakingly, we bought salmon filets without the skin, but it ended up being a positive error. I personally do not like to eat salmon skin and the fish got just as crispy without it. When making this dish again in the future, we will again purchase salmon filets without the skin. That choice is up yo you…

In the end, the meal was super simple and super-tasty!

One-Skillet Crispy Salmon with Mustardy Lentils

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra-virgin olive oil, divided, plus more for serving
  • 4 medium shallots, thinly sliced (about 1/2 cup)
  • Kosher salt and freshly ground black pepper
  • 2 6-oz. salmon filets, skin on (or not, depending on your preference)
  • 1 14.5-oz. can Puy lentils, drained and rinsed
  • 3 sprigs thyme or 1 sprig rosemary
  • 1 cup vegetable or chicken stock, preferably homemade
  • 1 Tbsp. whole-grain mustard
  • 1 Tbsp. chopped flat-leaf parsley
  • 1 tsp. fresh lemon juice

Directions

  1. In a medium nonstick skillet, heat 1 tablespoon of olive oil over medium heat until shimmering. Add shallots and cook, stirring frequently, until very soft and browned, about 15 minutes; lower the heat if necessary to prevent burning. Season to taste with salt and pepper and set caramelized shallots aside. Wipe out skillet.
  2. Press salmon filets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat remaining 1 tablespoon in the skillet over medium-high heat until shimmering. Add salmon filets skin side-down. Immediately reduce heat to medium-low. Cook, pressing gently on back of filets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily. Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F for medium rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate and allow to rest.
  3. Add lentils, thyme or rosemary, broth, whole grain mustard, and caramelized shallots to the skillet and bring to a boil. Reduce heat to medium and simmer until the broth has reduced by about half, about 5 minutes. Remove from the heat and stir in parsley and lemon juice. Season to taste with salt and pepper. Spoon the lentils onto plates, set the salmon on top, drizzle with more olive oil, and serve immediately.

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Adapted from a recipe from Serious Eats

Orecchiette Puttanesca with Tuna and White Beans

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In a word, delicious! A great choice for those nights where you prefer a meatless or pescatarian meal.

A one-pot wonder, this recipe is bold, with a briny puttanesca sauce that finds delicious partners in creamy white beans and flaked tuna (just needed more of it). First the pasta is boiled and drained, then the same pot is used to make the sauce.

Orecchiette pasta is preferred because the small saucer shapes catch bits of the olives, capers and tuna. The consistency is on the “soupy” side; stir in additional pasta water at the end to adjust the consistency to suit your taste.

Two major changes we made included doubling the canned tuna to two 5-ounce cans, and decreasing the pasta by 25%, down to 12 ounces. These differences still provided 4 large portions. Also, don’t discard the olive oil when draining the tuna. Use it as part of, or in place of, the necessary olive oil for the recipe.

NOTES: Don’t forget to rinse and drain the beans. If their starchy liquid makes it into the pot, it will turn the sauce thick and heavy. Don’t worry about removing the garlic cloves after they’re lightly browned. They’ll soften and break apart slightly as the sauce cooks.

Orecchiette Puttanesca with Tuna and White Beans

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 12 oz. orecchiette pasta
  • Kosher salt and ground black pepper
  • 1 Tbsp. extra-virgin olive oil, plus more to serve
  • 2 medium garlic cloves, smashed and peeled
  • 1 tsp. red pepper flakes
  • 1 cup pitted green or black olives (or a combination), roughly chopped
  • ¼ cup drained capers, rinsed and patted dry
  • 28 oz. can whole peeled tomatoes, crushed by hand
  • 15½ oz. can cannellini beans, rinsed and drained
  • 2 5 oz. cans olive oil-packed tuna, drained and flaked
  • ⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped

Directions

  1. In a large pot, bring 4 quarts of water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 2½ cups of the cooking water, then drain.
  2. In the same pot over medium, combine the oil and garlic. Cook, stirring occasionally, until the garlic is light golden brown, 2 to 4 minutes. Add the pepper flakes, olives, and capers. Increase to medium-high and cook, stirring, until the capers begin to brown, about 1 minute. Add the tomatoes with juices along with the beans, then cook, stirring occasionally, until the mixture is slightly thickened, 3 to 4 minutes.
  3. Stir in 1½ cups of the reserved water and bring to a simmer over medium-high. Add the orecchiette and cook, stirring occasionally, until the pasta is al dente, 2 to 4 minutes; add more reserved water if needed to thin. Taste and season with salt and black pepper. Off heat, stir in the tuna and parsley. Serve drizzled with additional oil.

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Adapted from a recipe from Karen Waldman for Milk Street

Coq Au Vin Meatballs

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From Food & Wine, this riff on Coq au Vin, a classic French dish of chicken braised in a red wine stew, swaps out the chicken for ground turkey, leans on white wine, and transforms the dish into a semi-quick weeknight dinner. Tender turkey meatballs are browned and then finished in a simple and lightly acidic pan sauce speckled with earthy mushrooms and smoky bacon.

When making these meatballs, you can substitute ground chicken for ground turkey. Be sure to source ground chicken that is a mix of white and dark meat, not just ground chicken breast, which is very lean and will result in dry meatballs. Keep the meatballs chilled until you are ready to cook to help them hold their shape.

*Our meatballs ended up being quite dense, probably because they were too lean at 99%. So, just as you should not purchase all white chicken meat, buy ground turkey that’s no more than 93% lean, and try not to overwork them when creating the balls. We also suggest that after you place the meatballs back into the skillet with the sauce that you partially cover the pan. This should ensure the sauce won’t reduce too much and the meatballs will get to temperature quicker and stay more moist.

The original recipe indicates it feeds four, three 1 1/2-inch meatballs per guest. We had our doubts, thinking so few meatballs per person would be a bit on the shy side. However, served over noodles or pasta, it was quite filling (we also paired with a side salad). Meatballs can be prepared through Step 1 up to one day in advance. Proceed with the recipe as directed when ready to cook.

Coq Au Vin Meatballs

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. lean ground turkey (see above*)
  • 1 large egg, beaten
  • 1/3 cup panko
  • 1 tsp. kosher salt, plus more to taste
  • 1 Tbsp. minced garlic, divided
  • 1/2 tsp. black pepper, divided
  • 4 thick-cut bacon slices, chopped
  • 8 oz. cremini mushrooms, sliced
  • 1 small yellow onion, finely chopped
  • 1/2 cup plus 2 Tbsp.  chicken broth, divided
  • 1 Tbsp.  all-purpose flour
  • 1 cup (8 oz.) dry white wine
  • 2 Tbsp.  Dijon mustard
  • 1 Tbsp.  fresh thyme leaves, plus more for garnish
  • 1/2 cup heavy cream

Directions

  1. Stir together ground turkey, egg, panko, salt, 1 teaspoon garlic, and 1/4 teaspoon pepper in a medium bowl until evenly combined. Shape mixture into 12 (about 1 1/2-inch) meatballs; transfer to a parchment paper–lined baking sheet. Cover and refrigerate until ready to cook.
  2. Cook bacon in a large skillet over medium-high, stirring often, until crisp and rendered, about 8 minutes. Transfer bacon to a paper towel–lined plate using a slotted spoon. Reserve 1/4 cup drippings in skillet; discard remaining drippings, or reserve for another use.
  3. Return skillet with drippings to medium-high. Cook meatballs, turning occasionally, until browned on all sides, about 6 minutes. Transfer meatballs to a plate, and set aside.
  4. Add mushrooms to skillet with drippings, and cook over medium-high, undisturbed, until browned on 1 side, about 3 minutes; stir and cook 2 more minutes. Add onion, 2 tablespoons broth, and remaining 2 teaspoons garlic. Cook, scraping up browned bits from the bottom of the skillet, until onion is just tender, about 3 minutes. Add flour; cook, stirring constantly, for 1 minute. Add wine, mustard, thyme, and remaining 1/2 cup broth; bring to a boil over medium-high.
  5. Add meatballs and half of reserved bacon to skillet; simmer over medium-low, partially cover and turn meatballs occasionally, until a thermometer inserted into meatballs registers 165°F and sauce is thickened, 8 to 10 minutes. Stir in cream and remaining 1/4 teaspoon pepper. Season to taste with salt. Sprinkle with remaining bacon, and garnish with additional thyme leaves.

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Original recipe from Anna Theoktisto for Food & Wine

Cod with Chorizo, Greens and Chickpeas

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In this one-pan dinner from Bon Appétit, cod and Spanish chorizo—the dry, cured kind, often sold in a link like salami—showcase why the ingredients make such a great pair.

Chorizo is a highly seasoned chopped or ground pork sausage used in Spanish and Mexican cuisine. Mexican chorizo is made with fresh (raw, uncooked) pork; while the Spanish version, which is used here, is made with garlic and pimentón (Spanish smoked paprika, either sweet or hot), which gives it its deep brick-red color and smoky flavor.

Using rendered chorizo to cook down garlic, tomato paste, and sherry vinegar creates a red-tinged mixture at the bottom of the pan; with water, it becomes a flavorful braising liquid for sturdy greens, then warming canned chickpeas, and finishing your previously seared fish.

Finishing the lean, flaky fish in liquid ensures gentle cooking so you don’t end up with rubbery overdone fish. Crispy chickpeas, made first, in the same pan, add a textural garnish. Add a piece of crusty bread for sopping up all the extra sauce and you have a dish that’s fast enough for a weeknight but elevated enough for company.

For an extra fiery version of this dish, swap in a tablespoon of Calabrian chile paste for one of the two tablespoons of tomato paste (you’ll want to still use a bit of tomato paste to ensure the sauce gets some color).

We made numerous changes including increasing the olive oil, using a larger can of chickpeas, decreasing the amount of flour, and starting with a larger skillet. All of our changes are noted in the recipe below.

Cod with Chorizo, Greens and Chickpeas

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. all-purpose flour, for dusting one side of the fish
  • 1–1½ lb. skinless cod fillet, cut into 2–4 pieces, patted dry
  • Kosher salt, freshly ground pepper
  • 4 Tbsp. extra-virgin olive oil
  • 1 19 oz. can chickpeas, rinsed, divided
  • 4 oz. smoked Spanish chorizo, casing removed if needed, cut into very small pieces
  • 5 garlic cloves, thinly sliced
  • 2 Tbsp. sherry vinegar or red wine vinegar
  • 2 Tbsp. tomato paste
  • ¼ tsp. crushed red pepper flakes
  • 1 bunch kale, ribs and stems removed, leaves torn into large pieces (about 6 cups)
  • 2 Tbsp. unsalted butter

Directions

  1. Place ⅓ cup all-purpose flour in a shallow bowl. Season 1–1½ pounds skinless cod fillet, cut into 2–4 pieces, patted dry, on both sides with kosher salt and freshly ground black pepper, then press one side into flour to coat and tap off excess.
  2. Heat 2 tablespoons extra-virgin olive oil in a large high-sided skillet over medium-high. Cook ½ cup chickpeas, rinsed, tossing often, until crisp, about 3 minutes. Using a slotted spoon, transfer to a small bowl; season with salt.
  3. Reduce heat to medium. Cook cod, flour side down, in oil left in pan until light golden underneath, about 3 minutes. Transfer to a plate and arrange browned side up.
  4. Cook 4 ounces smoked Spanish chorizo, casing removed if needed, cut into very small pieces, in same pan, stirring often, until oil is red and chorizo is starting to crisp, about 1 minute. Add 5 garlic cloves, thinly sliced, and cook, stirring often, until fragrant, about 1 minute. Add 2 tablespoons sherry vinegar, 2 tablespoons tomato paste, and ¼ teaspoon crushed red pepper flakes and cook, stirring often, until combined about 1 minute. Add 1 medium bunch kale, ribs and stems removed, leaves torn into large pieces (about 4 cups), and stir to coat, then add 2 tablespoons unsalted butter, remaining chickpeas, a pinch of salt, and 1 cup water. Cook, tossing often, until kale is wilted, about 3 minutes.
  5. Arrange cod, browned side up, in pan; simmer, spooning sauce over, until cooked through, about 3 minutes. Top with crisped chickpeas and season with black pepper.

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Adapted from a recipe by Kendra Vaculin for Bon Appétit

Reuben Sandwich

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Although there are several versions as to the origins of a Reuben sandwich, today’s Reuben sandwiches feature corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between toasted, buttered rye.

Instead of bottled dressing, make this homemade concoction. Homemade dressing has a brighter, fresher flavor than the store-bought variety, and comes together in just a few turns of a whisk. To achieve the prized crispy crust and gooey cheese, keep the heat low enough to allow the buttered bread to toast while the cheese melts.

We had homemade sauerkraut on hand which still contain the benefits of fermentation. But of course, supermarket varieties work just fine in this case. The quality of the rye bread, Swiss cheese and corned beef all come into play for an excellent outcome, so choose wisely.

The Russian dressing is fantastic. We added some horseradish for an additional brightness and kick. According to one reviewer, “The reason the Reuben is a great sandwich is because it contains, among its various ingredients, a good balance of all the basic flavors (sweet, sour, salt, bitter, umami). Without the horseradish the bitter is missing, and the sandwich just isn’t the sublime creation it can and should be.”

Instead of buttering the outsides of the bread, The Hubs chose to use mayonnaise as his spread. One note of caution, be very careful when flipping the sandwiches…

Reuben Sandwich

  • Servings: 4 sandwiches
  • Difficulty: easy
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Ingredients

For the Russian Dressing

  • ½ cup mayonnaise
  • 5 Tbsp. ketchup
  • 3 Tbsp. dill pickle relish (not sweet)
  • 1 Tbsp. minced onion
  • 1 tsp. yellow mustard
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. horseradish, more to taste

For the Sandwiches

  • 8 slices rye sandwich bread
  • 4 Tbsp. unsalted butter, at room temperature
  • 1 lb. thinly sliced corned beef
  • 1 cup drained sauerkraut
  • 8 slices Swiss cheese

Directions

  1. Make the Russian dressing: In a small bowl, combine all ingredients and mix well.
  2. Make the sandwiches: Spread one side of each bread slice with ½ tablespoon butter. In a large nonstick skillet (or flat griddle), arrange 2 slices of bread, buttered side down, over medium-low heat.
  3. Spread 2 tablespoons of Russian dressing on each slice of bread, then top each with ¼ pound corned beef, ¼ cup sauerkraut and 2 slices cheese. Top each with 1 slice of bread, buttered side up.
  4. Cook until golden and crispy underneath, about 5 minutes. Flip the sandwiches and cook, pressing down gently with a spatula, until second side is golden and cheese melts, about 3 minutes more.
  5. Transfer sandwiches to a wire rack for 5 minutes so that bread doesn’t get soggy underneath before putting them on plates. Wipe out skillet, and repeat with the remaining bread, sauce, corned beef, sauerkraut and cheese. Serve warm.

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Original recipe from Kay Chun for NYTimes Cooking