Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound Italian sausage (mild or spicy), bulk or with casings removed
- 1 yellow onion, finely chopped
- 1 teaspoon kosher salt, plus more to taste
- 1 pinch freshly ground black pepper, plus more to taste
- 2 garlic cloves, finely chopped
- 1/4 cup tomato paste
- 1 large Napa or Savoy cabbage (about 2 pounds), trimmed, quartered, and thinly sliced
- 4 cups chicken stock, homemade or low-sodium store-bought
- 4 cups water
- 3/4 cup orzo
- 1 or 2 Parmesan rinds
- 1/3 cup chopped Italian parsley
- 1 teaspoon red wine vinegar, or to taste
- 1/2 cup grated Parmesan
Directions
- Heat olive oil in a large thick-bottomed pot or Dutch oven over medium heat. Add sausage in a single layer and brown, breaking it into bite-sized pieces and stirring occasionally, until it is just cooked through and no longer pink. Remove with a slotted spoon, leaving the rendered fat in the pot.
- Add the onion and several big pinches of kosher salt and black pepper. Saute for about 4 minutes, then add the garlic and saute for another 1 minute. Lower the heat, and add the tomato paste and continue cooking, stirring constantly and scraping the bottom of the pot, until it caramelizes and starts to change in color from bright to brick red, about 3 minutes.
- Add the cabbage, chicken stock, water, orzo, Parmesan rind(s), and another big pinch or two of salt. Simmer, uncovered, for 10 minutes, stirring and scraping the bottom of the pot occasionally to ensure nothing sticks. Add sausage and simmer for 5 to 8 minutes longer, stirring and scraping occasionally, until the orzo and cabbage are tender. Remove and discard rinds.
- At the end, add parsley and red wine vinegar. Adjust salt and acidity to taste. Serve the soup in bowls, topped with grated Parmesan.
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon lime juice
- 1 yellow onion, finely chopped
- 2 pounds sweet potatoes (about 2 large or 3 small), peeled and chopped into 3/4-inch chunks
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon Aleppo pepper or 1/4 teaspoon red pepper flakes
- 1 tablespoon maple syrup
- 4 cups chicken broth or stock, homemade or low-sodium store-bought
- 1 tablespoon soy sauce, or to taste (regular or low sodium)
- 1 15.5-ounce can chickpeas, drained and rinsed
- 3 cups to 4 cups (packed) kale, Swiss chard, collard or turnip greens, or mature (not baby) spinach
- Finely grated zest + 1 tablespoon juice, from 1 lime
- 3 tablespoons to 4 tablespoons plain hummus, homemade or store-bought
Directions
- Heat butter in a large pot or Dutch oven over medium heat. Add onion and cook for about 5 minutes until softened. Add sweet potatoes, 1/2 teaspoon kosher salt, and Aleppo pepper. Cook for another 5 minutes (stirring occasionally), or until the outsides lose their firmness.
- Add maple syrup, stirring so it evenly coats the sweet potatoes. Cook for 1 to 2 more minutes, stirring constantly, to lightly caramelize the syrup.
- Add broth, soy sauce, chickpeas, greens, and lime zest. Simmer gently for about 15 minutes, or until the sweet potatoes are tender.
- Lower heat, and stir in the lime juice and hummus, starting with 3 tablespoons hummus; stir until well integrated. Taste, and add another tablespoon of hummus, if desired, for extra richness and body. Taste for seasoning and balance, adding a bit more soy, lime juice, and/or salt to your liking. Turn off the heat. Divide the stew amongst bowls, and serve right away. (Any leftovers will keep well, tightly covered, for several days in the refrigerator. Reheat before serving.)
Ingredients
- 1½ lb. skinless, boneless cod or halibut fillets
- 2½ tsp. kosher salt, divided, plus more
- 5 Tbsp. ghee or unsalted butter, divided
- 2 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced crosswise
- 6 garlic cloves, thinly sliced
- 1 (3″) piece ginger, peeled, cut into matchsticks
- ¾ tsp. ground turmeric
- ¾ tsp. ground coriander
- ½ tsp. ground cardamom
- 1 serrano chile, thinly sliced
- 12 oz. baby Yukon Gold or red potatoes, halved
- 2 (13.5-oz.) cans unsweetened coconut milk
- 2 celery stalks, thinly sliced, plus leaves for serving (optional)
- 1½ cups oyster crackers
- 1 tsp. paprika
- 2 limes, divided
Directions
- Season cod all over with 1½ tsp. salt; set aside. Heat 3 Tbsp. ghee in a medium Dutch oven over medium. Cook leeks, garlic, and ginger, stirring occasionally, until softened but not browned, about 3 minutes. Add turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add chile, potatoes, coconut milk, 1 tsp. salt, and ¾ cup water; bring to a boil (still over medium). Immediately reduce heat so soup is at a bare simmer. Cover, leaving lid slightly askew, and cook until potatoes are barely fork-tender, 10–12 minutes.
- Carefully nestle reserved fish into pot, spoon some broth over, and cover, leaving lid slightly askew. Cook at a bare simmer 4 minutes, then stir in celery. Cook until fish is opaque and flakes easily, about 5 minutes. Taste chowder and season with more salt if needed.
- Meanwhile, heat remaining 2 Tbsp. ghee in a small skillet over medium-low. Add crackers and stir well to coat. Cook, stirring often, until golden brown, about 5 minutes. Remove from heat and add paprika; toss to evenly coat.
- Slice 1 lime in half and squeeze juice into chowder. Taste and season with more salt if needed. Ladle into bowls, breaking fish into large pieces. Scatter celery leaves over chowder if using and top with crackers. Slice remaining lime into wedges and serve alongside.
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.
