Ingredients
- ⅓ cup Shaoxing rice wine, dry sherry or sake
- 3 tablespoons plus 2 teaspoons soy sauce
- 1 tablespoon cornstarch
- 1 pound beef — chuck or rib steak — sliced thin against the grain
- ¼ cup oyster sauce
- ½ tablespoon chile-garlic sauce, or to taste
- ½ cup plus 1 tablespoon neutral oil, like canola, grapeseed or peanut
- 1 pound broccoli, the head cut into florets and the stems peeled and cut into planks
- 2 tablespoons unsalted butter
- 2 garlic clove smashed
- 2 tablespoons sliced ginger
Directions
- In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
- To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mix again. Set aside.
- Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add a slab of ginger and a smashed garlic clove and about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.
- Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
- Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.
Ingredients
- Kosher salt
- 2 heads (about 1 pound, or 454g, total) broccoli, cut into bitesize florets
- 12 ounces (340 g) whole-wheat penne pasta, or other short tubular pasta
- 3 tablespoons (45 ml) extra-virgin olive oil, divided
- 1 cup (54 g) panko
- 4 oil-packed anchovy fillets
- ¼ cup (36 g) capers, chopped if large (rinsed well if salt-packed)
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- Parmesan cheese
Directions
- Bring a large pot of salted water to a boil over high heat. Add the broccoli florets and cook until bright green and crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer the broccoli to a large bowl. Use a potato masher to break up the broccoli.
- Add the pasta to the boiling water and cook for 1 minute less than the package instructions for al dente, about 9 minutes.
- Meanwhile, toast the bread crumbs. Heat 1 tablespoon (15 ml) of olive oil in a large, high-sided sauté pan or skillet over medium heat. Add the breadcrumbs and sauté until the crumbs are golden brown and crisp, 4 to 5 minutes. Transfer to a small bowl and set aside.
- Pour the remaining 2 tablespoons (30 ml) of olive oil into the pan. Add the anchovies and sauté until they disintegrate, about 1 minute. Add the capers, garlic, and red pepper flakes. Sauté until fragrant, about 1 minute, and remove from the heat.
- When the pasta is ready, reserve 1½ cups (360 ml) of pasta water with a measuring cup, then drain the pasta. Add the broccoli and reserved pasta water to the pan and bring to a simmer. Continue to simmer, using a wooden spoon to break the florets into small pieces as they become more tender, until the water is reduced by about half and you’ve been able to break apart enough florets that you’re left with a very chunky mixture, 5 to 7 minutes.
- Add the pasta to the pan. Cook, tossing and stirring, until the pasta is al dente and the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from the heat, add half the toasted bread crumbs, and toss again to combine. Serve garnished with the remaining toasted bread crumbs and top with Parmesan cheese.
Ingredients
- Dough for a 9-inch single crust pie, or use store-bought, rolled into an 11-inch round (see Note)
- 1 ½ pounds ripe heirloom tomatoes (about 4 medium)
- ¼ cup store-bought pesto
- ¾ cup shredded mozzarella (about 3 ounces)
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh oregano
- 3 large eggs
- ⅓ cup heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Directions
- Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
- Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
- Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
- Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
- In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
- Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
- Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won’t jiggle when shaken, about 35 minutes.
- Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.
Tip
- Packaged pie dough is an excellent shortcut for weeknight meals, and the tart crust can be parbaked a day in advance.
Ingredients
- 3/4 cup granulated sugar, plus more for pan
- 8 plums, cut into thin wedges
- 3 large eggs
- 1 1/2 cups half-and-half
- 2 tablespoons anise liqueur (optional)
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
Directions
- Preheat oven to 400°F. Butter a 2-qt. baking dish, then dust with granulated sugar. Arrange plums in dish.
- Pulse eggs and remaining 3/4 cup granulated sugar in a food processor to combine. With the motor running, stream in half-and-half, anise liqueur, if using, and vanilla. Add flour and salt and pulse to combine. Let custard sit 10 minutes, then pour over plums.
- Bake pudding 15 minutes, then reduce oven temperature to 350°F and continue to bake until custard is golden and set, 20–25 minutes longer. Let cool slightly, then dust with powdered sugar.
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 3 garlic cloves, crushed
- 6 Tbsp. double-concentrated tomato paste
- ½ cup pure maple syrup
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 2 Tbsp. unseasoned rice vinegar
- 4 tsp. Sriracha or other hot sauce
- Vegetable oil (for grill)
- 1 (3½–4-lb.) whole chicken, cut into 6–8 pieces, or whatever bone-in cut of chicken you feel like cooking
- Kosher salt
Directions
- Heat olive oil in a small saucepan over medium. Cook garlic, turning occasionally, until golden brown, about 4 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened, about 3 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha. Bring to a boil, then reduce heat to medium-low and simmer until flavors have come together, about 1 minute. Remove from heat. Transfer about half of barbecue sauce to a heatproof bowl and set aside for serving.
- Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Season chicken generously with salt. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over indirect heat. Cover, positioning vent (if your grill has one) over chicken, and continue to grill, keeping grill covered as much as possible and turning every 5 minutes or so, until an instant-read thermometer inserted into thickest part registers 140°F–145°F, 18–25 minutes depending on the size of the pieces. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer inserted into thickest part registers 160°F for breast and 165°F for dark meat, about 10 minutes longer.
- Arrange chicken on a platter. Serve with reserved barbecue sauce alongside.
Ingredients
- 4 (6-ounce) skin-on bluefish fillets (or substitute mackerel, trout or thin salmon fillets)
- 1 tablespoon peanut, grapeseed or safflower oil
- 1 stalk lemongrass, or use lemon or lime zest (see note)
- ⅓ cup light brown sugar
- 2 tablespoons Asian fish sauce
- 1 ½ tablespoons soy sauce
- 1 teaspoon grated ginger
- ½ teaspoon black pepper
- Sliced scallions, as needed
- Thinly sliced jalapeño, as needed
- Fresh cilantro, as needed
- Cooked rice, for serving (optional)
Directions
- Brush fish all over with oil. Remove outer layer of lemongrass stalk and cut stalk into 2-inch lengths. Using the butt of a kitchen knife, pound and bruise stalks all over.
- Place lemongrass pieces, sugar, fish sauce, soy sauce, ginger and black pepper in a large skillet. Bring to a simmer over medium-high heat, and reduce sauce for 1 to 2 minutes, until syrupy.
- Place fish, skin side-down, in pan. Simmer, basting fish frequently with pan sauce, for 2 minutes; carefully turn fish and continue cooking until fish is just cooked through, 2 to 3 minutes longer.
- Transfer fish to a serving plate and garnish with scallion, jalapeño and cilantro. Drizzle with additional sauce. Serve over rice, if desired.
Tip
- If you can’t get lemongrass, peel a 2-inch strip of lemon or lime zest with a peeler and use that instead. You don’t need to bruise the peel.
Ingredients
- Flour, for dusting
- 1 Pie Dough
- 3 tbsp. cornstarch
- 1⁄2 tbsp. fresh lemon juice
- 1⁄4 cup grape jelly
- 3 tbsp. sugar, plus 1 tbsp. for sprinkling
- 1⁄4 tsp. kosher salt
- 10 ripe plums, pitted and thinly sliced
- 1 egg, lightly beaten with 1 tbsp. water
Directions
- On a lightly floured surface, roll 1 disk of dough into a 12″ round. Fit into a 9″ pie plate. Trim edges, leaving 1″ dough overhanging edge of plate; chill 30 minutes.
- Heat oven to 400°. Whisk cornstarch, lemon juice, and 1 tbsp. water in a large bowl until smooth. Whisk in jelly, 3 tbsp. sugar, and salt until smooth. Reserve about 12 slices of plums for garnish and add remaining plums to bowl; toss to combine. Arrange plum mixture evenly over dough. Roll remaining disk of dough into a 12″ round and place over top of pie. Pinch top and bottom edges together and fold under; crimp edges. Brush with egg mixture and arrange reserved plum slices over top; sprinkle with 1 tbsp. sugar. Cut three 1″-long slits in top of pie. Bake until crust is golden brown and filling is bubbling, about 1 hour. Let cool completely before serving.
Ingredients
- 6 tablespoons extra-virgin olive oil, divided
- 1 yellow onion, roughly chopped
- 1 carrot, peeled and roughly chopped
- 1 red bell pepper, ribs and seeds removed, roughly chopped
- 3 garlic cloves, peeled and smashed
- 1 teaspoon kosher salt, plus more to taste
- 1 pinch freshly ground black pepper
- 1 pinch granulated sugar
- 2 tablespoons tablespoons sherry vinegar, plus more to taste
- 1 28-ounce can good-quality tomatoes, such as San Marzano, juice reserved
- 1 10-ounce jar roasted red peppers or piquillo peppers, drained
- 1 3/4 cups cooked white beans (from one 15.5-ounce can), drained and rinsed, divided
- 3 cups vegetable broth (or more to thin, as needed)
- 1 1/4 teaspoons Spanish smoked paprika, divided
- 1/4 teaspoon finely chopped chives, for serving
Directions
- Heat 4 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, red bell pepper, garlic, salt, and a few big pinches of pepper. Sauté for about 6 minutes, until softened.
- Add sherry vinegar, and cook, stirring constantly, until most of it has evaporated, about one minute.
- Add 1 cup white beans, tomatoes (and juices), roasted red peppers, vegetable stock, 1 teaspoon paprika, and 1/2 teaspoon salt. Cook for about 15 minutes, lowering heat, if needed, to maintain a simmer.
- Meanwhile, in a skillet, warm the remaining 2 tablespoons olive oil over medium heat. Add 3/4 cup white beans and 1/4 teaspoon paprika, stirring to evenly coat the beans in the paprika. Cook for about 4 minutes, until the beans are lightly browned and crisp.
- When soup is done, blend it in batches until smooth. Add salt, to taste, and a little more sherry vinegar and/or a pinch of sugar, if needed, to balance the flavors.
- Divide soup into bowls, and top with a spoonful of the white beans and chopped chives.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 tablespoons unsalted butter
- 12 to 15 whole medium shallots, peeled
- 2 cups white wine
- 2 tablespoons Dijon mustard
- 2 tarragon sprigs
- 2 cups cherry tomatoes, halved
Directions
- Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken.
- Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
- Add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, about 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
- Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
- Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.
- If you want it crispy on top – finish in the oven
Ingredients
- 2 1–1½” bone-in pork chops (about 1 lb. total)
- 6 tsp. kosher salt, divided
- 1 tsp. coriander seeds
- 2 cups small Padrón chiles or shishito peppers, stems trimmed of dry ends but not completely cut off
- 1 small red onion, halved through root end, sliced ¼” thick
- 2 small garlic cloves, thinly sliced
- 8 oz. small carrots (about 6), tops trimmed, scrubbed, sliced ¼” thick on a diagonal, or 8 oz. large carrots (about 2), tops trimmed, peeled, halved, sliced ¼” thick on a diagonal
- 3 Tbsp. red wine vinegar
- 1 Tbsp. sherry vinegar or red wine vinegar
- 1 Tbsp. honey
- 1 tsp. paprika
- 5 Tbsp. extra-virgin olive oil, divided
- 3 Tbsp. coarsely chopped oregano
Directions
- Season each pork chop all over with 1 tsp. salt and let sit at least 1 hour or chill on a wire rack set inside a rimmed baking sheet, uncovered, up to 2 days.
- Preheat oven to 425°. If pork chops have been chilling in the fridge, let sit at room temperature while you make the marinade.
- Finely grind coriander seeds in a spice mill or with a mortar and pestle; set aside. Heat a dry large skillet over high. Add chiles in a single layer and cook, turning with tongs or a large spoon, until evenly blistered on all sides and deeply browned in spots, 5–7 minutes. Transfer chiles to a small pot; reserve skillet. Add red onion, garlic, carrots, red wine vinegar, sherry vinegar, honey, paprika, reserved ground coriander, 4 Tbsp. oil, remaining 4 tsp. salt, and 2 Tbsp. water to pot. Set over low heat, cover, and bring liquid to a gentle simmer. Cook, stirring vegetables often to keep submerged, until just-cooked through and still al dente, about 10 minutes. Remove marinade from heat and stir in oregano.
- Heat remaining 1 Tbsp. oil in reserved skillet over high. Arrange pork chops in pan so bone ends are in the center (this part cooks slower and this will help with even browning) and press down on pork chops with tongs to ensure surface is making good contact with the pan. Cook until golden underneath, about 3 minutes. Turn pork chops over and press down on them again. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part registers 130° for medium (you should still have a little pink flesh; temperature should rise to about 145° when the pork chops rest), 5–7 minutes. Transfer pork chops to a cutting board and let rest 10 minutes.
- To serve, transfer pork chops to plates and spoon marinated vegetables over the top.
- Do ahead: Marinade can be made 2 weeks ahead. Transfer to an airtight container and let cool. Cover and chill.
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