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.
Ingredients
- 2 cups herbs: parsley, cilantro, mint, dill, tarragon, and/or basil
- 1 clove garlic
- 1/2 lemon
- 1/2 cup plain yogurt
- 2 T. olive oil
- 2 eggs
- 2 English muffins
- 1 t. olive oil
- 1 can Spam – cut into 1/2 inch slices
- 2 t. butter
- chives
- hot sauce
Directions
- Add to blender: herbs,grated garlic clove, the zest and juice of half a lemon, and yogurt . Season with salt and pepper and add 2 T olive oil, then blend until completely smooth.
- Crack eggs into strainer so the runniest parts of the white are drained off. Transfer the remaining egg into a small bowl. Tip it gently into a pot of boiling water and then immediately turn the heat down to the lowest possible setting. Let the egg cook for 3 minutes, stirring the water around the egg gently to keep it moving and maintain the rounded shape. Once the white is set, use a slotted spoon to transfer the egg to a towel-lined plate
- Cut the Spam into planks longways to make one big slice for each muffin half; to do this, sit the Spam up like it’s still in the can on your cutting board and cut into tall pieces that are ¼”–½” thick. Fry the slices in a teaspoon or two of olive oil over medium-high heat for 3–4 minutes per side, or until lightly browned and crispy.
- Slice and toast your muffins or throw under the broiler for a few minutes per side
- Spread butter on the cut sides, letting it melt.
- Assembly: muffin, Spam, poached egg, then a big spoonful of the green sauce, plus a sprinkling of sliced chives, or a few shakes of hot sauce .
Ingredients
- 1 1/2 bunches Swiss chard (about 1 pound, 3 ounces), stemmed
- 1 teaspoon kosher salt, divided, plus more
- 1 tablespoon coriander seeds
- 1/2 teaspoon caraway seeds
- 1 bunch parsley
- 1 bunch cilantro
- 1 bunch dill
- 3 medium onions, grated on large size box grater, excess water squeezed out using a paper towel
- 1 tablespoon harissa pepper paste
- 3/4 cup plain unseasoned breadcrumbs
- 1/4 teaspoon freshly ground pepper
- 6 large eggs, divided
- Vegetable oil (for frying; about 1 1/2 cups)
- Plain Greek-style yogurt (for serving; optional)
Directions
- Season chard with 1/2 tsp. salt. Let sit in a colander 10 minutes. Squeeze out excess water with your hands. Transfer to a cutting board and chop.
- Finely grind coriander and caraway seeds in spice mill or with mortar and pestle. Finely chop cilantro, dill, and parsley.
- Toss chard, ground coriander and caraway seeds, herbs, onions, breadcrumbs, harissa, pepper, and 1/2 tsp. salt in a large bowl. Beat 3 eggs to blend in a small bowl, then stir into chard mixture.
- Working 3 Tbsp. at a time, portion chard mixture into round, flat patties (you should have about 25 total). Transfer to a rimmed baking sheet or plate.
- Shape 3 tablespoons of the mixture into round flat patties. Repeat with the remaining mixture.
- Pour oil into a large heavy skillet to a depth of 1/4″ and heat over medium until shimmering. Beat remaining 3 eggs to blend in a medium wide shallow bowl.
- Dip each patty into egg, letting excess drip back into bowl. Working in batches, fry patties until set and a golden brown crust forms, 3–4 minutes per side. Transfer to a paper towel-lined plate; season with salt.
- Serve immediately or at room temperature with yogurt alongside, if using.
Ingredients
Dough
1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
1 tsp. sugar
⅓ cup (42 g) whole wheat flour
2½ tsp. kosher salt
2 Tbsp. extra-virgin olive oil, plus more for bowl
3 cups (375 g) bread flour, plus more for surface
Burst Cherry Tomatoes
3 Tbsp. extra-virgin olive oil
1 pint cherry tomatoes
Kosher salt, freshly ground pepper
3 garlic cloves, thinly sliced
1 tsp. dried oregano
Lemony Swiss Chard
1 bunch Swiss chard
3 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground pepper
½ tsp. crushed red pepper flakes
1 garlic clove
1 lemon
½ oz. Parmesan, finely grated (about ½ cup)
Tomato Passata
1 (28-oz.) can whole peeled tomatoes
⅓ cup extra-virgin olive oil
2 tsp. kosher salt
Assembly
Bread flour (for dusting)
Extra-virgin olive oil (for brushing and drizzling)
1 1-lb. ball mozzarella, torn into bite-size pieces
8 oz. Manchego cheese, coarsely grated
4 oz. sliced pepperoni and/or thinly sliced soppressata (optional)
Rosemary Agrodolce (optional)
Basil leaves, torn if large, and crushed red pepper flakes (for serving; optional)
Directions
- Dough
- Stir yeast, sugar, and 1¼ cups warm (not hot) water in the bowl of a stand mixer until yeast dissolves. Let sit until mixture is foamy, about 5 minutes.
- Add whole wheat flour, salt, and 2 Tbsp. oil to yeast mixture and mix to combine. Fit mixer with dough hook and, with mixer on low speed, gradually add 3 cups (375 g) bread flour, mixing until a shaggy dough forms, about 4 minutes from when you start adding the flour. Stop mixer and scrape down sides of bowl to incorporate any dry bits into dough. Increase mixer speed to medium and knead until dough is smooth and shiny, about 5 minutes.
- Transfer dough to a lightly floured surface and knead briefly to bring together. Shape into a ball, place in a large lightly oiled bowl, and turn to coat. Cover bowl and let dough sit in warm draft-free spot until doubled in size, 1–1½ hours. Make your toppings while your dough is rising.
- Burst Cherry Tomatoes
- Heat oil in a large skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally with a wooden spoon, until skins start to blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing on tomatoes with spoon to release juices without smashing completely, until garlic is softened, about 2 minutes. Mix oregano into sauce; taste and season with more salt and pepper if needed.
- Do ahead: Sauce can be made 4 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
- Lemony Swiss Chard
- Cut Swiss chard leaves away from ribs and stems, then cut crosswise into 3″-wide strips. Trim away woody part from stems; discard. Finely chop ribs and stems.
- Heat oil in a large skillet over medium-high. Add ribs and stems and season with salt and black pepper. Cook, stirring occasionally, until they release some liquid, look slightly shriveled, and are a shade or two darker, about 5 minutes. Add leaves and red pepper flakes and toss to coat. Season with more salt and black pepper and reduce heat to medium. Cook, tossing occasionally, until leaves are bright green, wilted, and tender, about 4 minutes. Transfer chard mixture to a medium bowl and let cool slightly.
- Finely grate garlic into bowl with chard mixture, then finely grate in zest from lemon; mix well. Add Parmesan and mix again to combine. Taste and season with more salt, black pepper, and red pepper flakes, if needed.
- Do ahead: Chard mixture can be made 2 days ahead. Let cool, then cover and chill. Bring to room temperature and stir to combine before using.
- Tomato Passata
- Purée tomatoes in a blender on low speed (or use an immersion blender if you have one) until smooth (try not to aerate it too much). Transfer sauce to a medium bowl and stir in oil and salt.
- Do ahead: Passata can be made 3 days ahead. Cover and chill, or freeze up to 6 months.
- Assembly
- 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). Clean grate. Turn out dough onto a lightly floured surface and divide into 4 pieces. Working one at a time, gently shape into balls. Transfer to a lightly floured small rimmed baking sheet and cover. Let sit 20–30 minutes.
- Place a ball of dough on a lightly floured surface (keep remaining balls covered) and, using your fingers, press out to an 8″ round. Drape dough over the backs of your hands and gently pull and stretch, rotating dough as you go, until about 12″ in diameter (it’s okay if it’s not a perfect circle).
- Brush dough with oil. Place, oiled side down, on grill over direct heat and cook until large bubbles appear across surface, dough stiffens, and underside is dark brown, about 2 minutes. Brush top with oil, turn over, and cook just to lightly dry out second side, about 30 seconds.
- Using tongs and a metal spatula, move dough over to cooler side of grill. Top with a spoonful of passata or burst cherry tomatoes and one quarter of cheese (either alone or in combination). Add pepperoni or salami (if using), then some of the lemony Swiss chard, and/or Rosemary Agrodolce as desired. Carefully slide pizza back over direct heat. Cook until cheese is melted and toppings are heated through, about 2 minutes. If dough is in danger of burning on underside but toppings need more time, return pizza to cooler side, cover grill, and cook another 1–2 minutes.
- Transfer pizza to a cutting board and drizzle with more oil. Top with basil and red pepper flakes if desired.
- Repeat with remaining ingredients to make 3 more pizzas.
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. mild hot sauce (such as Crystal or Frank’s)
- 2 tsp. unseasoned rice vinegar
- 2 tsp. honey
- Kosher salt
- 3 ripe peaches or nectarines, cut into wedges
- 2 large ripe tomatoes or 1 lb. mixed tomatoes, sliced
- 1 (8-oz.) ball burrata or fresh mozzarella, torn into large pieces
- Tarragon sprigs (for serving)
- Flaky sea salt
Directions
- Whisk oil, hot sauce, vinegar, and honey in a small bowl until honey is dissolved; season with kosher salt. Toss peaches, tomatoes, and half of dressing in a medium bowl; let sit 5 minutes.
- Transfer fruit salad to a platter. Top with burrata and drizzle with remaining dressing. Scatter a few torn tarragon sprigs over and season with sea salt.
Ingredients
- 1 1/2 pound eggplant, cut into 1/2-inch cubes
- 3/4 pound zucchini, cut into 1/2-inch cubes
- 10 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup chopped scallion (from 1 bunch)
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 1 1/4 cups pearl barley (8 oz)
- 1 (14-oz) can reduced-sodium chicken broth (1 3/4 cups)
- 3/4 cup water
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon sugar
- 1/2 pound cherry tomatoes, quartered
- 1/3 cup Kalamata or other brine-cured black olives, pitted and halved
- 1/2 cup thinly sliced red onion, rinsed and drained if desired
- 1 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh mint
- Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices
Directions
- Roast eggplant and zucchini:
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
- Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.
- Cook barley:
- Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.
- Make dressing and assemble salad:
- Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.
Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.
Ingredients
- Unsalted butter, for greasing the baking dish
- 8 ounces fresh lump or jumbo lump crab meat
- 4 ounces cream cheese, softened
- ½ cup grated Parmesan
- 3 tablespoons mayonnaise
- ½ teaspoon fresh lemon zest plus 2 tablespoons lemon juice
- 1 scallion, trimmed and minced, plus more for serving
- ¾ teaspoon Old Bay seasoning, plus more for serving
- ½ teaspoon kosher salt
- ¼ cup crushed Ritz crackers (from about 7 crackers), plus more whole crackers for serving
- Sliced English cucumbers and other crackers, for serving
Directions
- Heat the oven to 375 degrees and grease a shallow, 2-cup capacity baking dish or ovenproof skillet with butter.
- In a medium mixing bowl, combine the cream cheese, 1/4 cup Parmesan, mayonnaise, lemon zest and juice, scallion, Old Bay and salt; mix with a fork until thoroughly combined. Scrape the mixture into the prepared baking dish and smooth into an even layer. Add the crab meat last and gently fold into mixture to preserve some lumps.
- In a small bowl, combine the remaining 1/4 cup Parmesan and the crushed Ritz crackers; sprinkle the mixture evenly over the dip.
- Bake for about 25 minutes, or until bubbling and golden brown on top. Dust lightly with Old Bay, sprinkle with a few minced scallions, and serve hot with sliced cucumbers and crackers.
Ingredients
- 1 ½ to 2 pounds boneless, skinless chicken thighs or breasts
- Kosher salt and black pepper
- ⅓ cup mayonnaise
- 1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
- 1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)
Directions
- Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
- To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
- To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
- Serve chicken with lime wedges, for squeezing on top.
