Air-Fryer French Fries

Ingredients
 1 large russet potato (about 8  ¼cup mayonnaise
ounces), cut into ¼-inch-thick sticks
 2 tablespoons sour cream or plain
 1½tablespoons extra-virgin olive oil whole-milk Greek yogurt

 1½ teaspoons kosher salt, more as  1 tablespoon Dijon mustard

needed
 ¼ teaspoon smoked paprika

Preparation
1. Put potatoes in a large bowl and cover with cold water. Soak for at least 30
minutes (or up to overnight, stored in the refrigerator), then drain and pat very
dry.
2. Heat the air fryer to 350 degrees, if preheating is necessary. Line a rimmed
baking sheet with paper towels.
3. In a dry bowl, toss potatoes with 1 tablespoon oil and 1½ teaspoons salt.
Transfer to air fryer and fry at 350 degrees for 10 minutes, tossing halfway.
Transfer the potatoes to the baking sheet, spreading them in an even layer, and
let cool to room temperature, at least 30 minutes and up to 4 hours. (This is
optional; it gives the fries a slightly crispier exterior. If you want to skip it, keep the
potatoes in the fryer and proceed to the next .)
4. Turn the air fryer heat up to 400 degrees. Arrange potatoes in the fryer if you’ve
taken them out, and drizzle with ½ tablespoon oil. Cook for until golden and crisp,
about 8 to 10 minutes, tossing or stirring halfway through. Transfer immediately
to a serving platter and sprinkle with more salt.
5. While the fries are cooking, make the sauce: In a small bowl, stir together
mayonnaise, sour cream, mustard and paprika. Serve alongside the fries for
dipping.
Blistered Broccoli Pasta With Walnuts,
Pecorino and Mint

Ingredients
 Kosher salt and black pepper

 12ounces riccioli, fusilli or other  1bunch broccoli or cauliflower (about

short pasta 1½ pounds untrimmed), florets
roughly chopped and stalks peeled
 ½cup olive oil, plus more for
drizzling and sliced ¼-inch thick

 ½cup walnuts or pecans, chopped  1lemon, zested (about 1

teaspoon) then quartered
 ¼ to ½teaspoon red-pepper flakes
(optional)  ½cup grated Pecorino Romano or
Parmesan, plus more for serving
 1cup packed fresh mint leaves or
parsley leaves
Preparation
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to
package instructions until al dente.
2. Meanwhile, heat the oil in a large skillet over medium-high. Add the walnuts and
red-pepper flakes, if using, and cook, stirring, until golden and fragrant, about 1
minute. Using a slotted spoon, transfer walnuts and red-pepper flakes to a small
bowl. Season walnuts with a little salt and pepper.
3. Add the broccoli to the skillet and toss to coat in the oil. Shake the skillet so
broccoli settles in an even layer. Cook, undisturbed, 2 minutes. Toss and shake
to arrange in an even layer again and cook, undisturbed, another 2 to 3 minutes;
season with salt and pepper and remove from heat.
4. Drain pasta and add to the skillet along with the lemon zest, cheese, toasted
walnuts and half the mint; toss to combine. Divide among plates or bowls and top
 with remaining mint, more cheese and a drizzle of olive oil. Serve with lemon
wedges, squeezing juice on top, if desired

Crispy Gnocchi With Burst Tomatoes and

Mozzarella

Ingredients
 2tablespoons extra-virgin olive oil,  Kosher salt and black pepper
plus more as needed
 2pints small tomatoes, such as
 2(12- to 18-ounce) packages shelf- cherry, grape or Sungold
stable or refrigerated potato gnocchi
 ¼cup thinly sliced or torn basil
 ¼cup unsalted butter leaves (optional), plus more for
serving
 4garlic cloves, thinly sliced
 8ounces fresh mozzarella, cut or
 ¼teaspoon red-pepper flakes, plus
torn into ½-inch piece
more for serving

1. Heat the broiler with a rack about 6 inches from the heat source.
2. In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly
coat the bottom of the pan (about 1 tablespoon) over medium-high. Add
half the gnocchi to the pan, breaking up any that are stuck together. Cover
with a lid or baking sheet and cook, undisturbed, until golden brown on
one side, 2 to 4 minutes. Transfer to a medium bowl. Repeat with the
remaining gnocchi and olive oil.
3. Add the butter to the skillet and cook over medium-high, stirring often, until
golden-brown and toasty, 1 to 2 minutes. Add the garlic, red-pepper
flakes, 1½ teaspoons salt and a few grinds of pepper, reducing the heat
slightly if necessary to avoid scorching. Add the tomatoes and 3
tablespoons water and cook, shaking the pan occasionally, until the
 tomatoes have softened and the liquid has slightly thickened, 4 to 6
minutes. Smash the tomatoes as they burst to help them along.
4. Add the seared gnocchi and ¼ cup basil (if using), stir to coat, then shake
into an even layer. Top with the mozzarella and drizzle lightly with olive oil.
Broil until the cheese is melted and browned in spots, 2 to 4 minutes. Top
with more basil, red-pepper flakes and black pepper as desired.

Cacio e Pepe
 Salt
 1½cups finely grated Pecorino Romano, plus more for dusting completed dish
 1cup finely grated Parmigiano-Reggiano
 1tablespoon ground black pepper, plus more for finishing the dish
 ¾pound tonnarelli or other long pasta like linguine or spaghetti
 Good olive oil

1. Put a pot of salted water on to boil. In a large bowl, combine the cheeses
and black pepper; mash with just enough cold water to make a thick
paste. Spread the paste evenly in the bowl.

2. Once the water is boiling, add the pasta. The second before it is perfectly
cooked (taste it frequently once it begins to soften), reserve a cup or so of
the cooking water, then use tongs to quickly transfer the pasta to the bowl.
Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and
a bit of the pasta cooking water to thin the sauce if necessary. The sauce
 should cling to the pasta and be creamy but not watery.

Plate and dust each dish with additional pecorino and pepper. Serve immediately.

Corn Salad With Tomatoes, Basil and Cilantro

By Genevieve Ko

 5ears of corn
 1pint cherry or grape tomatoes, halved
 1lime
 3tablespoons extra-virgin olive oil
 Salt
 ¼teaspoon minced seeded fresh habanero or other very hot chile (optional)
 ½cup fresh basil leaves

Preparation
 1. Microwave the corn in their husks on high for 3 minutes. Shuck the corn — the
silks will come off easily. (If you want to boil or steam the corn on the stovetop,
you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.)
Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
2. Finely grate the zest of the lime directly over the corn mixture, then squeeze the
juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if
using. Mix well, then tear the herbs over the salad and gently fold them in.
Season to taste with salt and serve, or refrigerate in an airtight container for up to
1 day.

Creamy Weeknight Macaroni and Cheese

 1pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
 Kosher salt
 2cups whole milk
 8ounces cream cheese, cut into 1-inch pieces
 12ounces sharp or white Cheddar, grated
 3tablespoons unsalted butter
 Freshly ground pepper

Preparation

1. Cook pasta in a large pot of salted water until just barely al dente; drain.
2. Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large
enough to hold all the pasta when cooked.) Reduce heat to low, add cream
cheese, and whisk until it’s completely blended and no lumps remain. Add
 Cheddar cheese and butter, whisking until everything is completely melted.
Season with salt and a generous amount of pepper.
3. Add cooked pasta and stir to coat. Continue to cook over medium-low heat until
the sauce has thickened and is coating each piece of pasta nicely, 2 to 3
minutes; sauce will continue to thicken as it cools. Season again with more salt
and pepper before serving.

Elaine’s Fettuccine Alfredo

Ingredients

 Salt  1large egg yolk

 2tablespoons butter  1pound fresh fettuccine
 1small clove garlic, finely  1cup freshly grated Parmigiano-
chopped Reggiano
 1½cups heavy cream  Freshly ground pepper to taste

Preparation

1. Bring 6 quarts generously salted water to a boil.

2. While the water heats, melt the butter in a large, deep skillet over medium-high
heat. Add garlic; sauté until fragrant and sizzling, about 2 minutes. Whisk the
cream with the egg yolk in a bowl until blended; pour into the garlic butter.
Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low
heat.
3. Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float
when it’s done.) Drain in a colander, shaking out excess water, but reserve a little
cooking water. Pour hot pasta into the cream mixture and toss to coat (still over
low heat). Add the cheese and keep tossing gently until cream is mostly
absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with
a little pasta water. Serve in warm bowls.
Grilled Cauliflower Steaks

Ingredients

 2small heads cauliflower, stems trimmed (about 1 ½ pounds)

 ¼cup extra-virgin olive oil, plus more for drizzling and greasing the grates
 Kosher salt
 ½cup finely chopped dill fronds and stems
 3tablespoons lime juice (from 2 limes)
 1fresh chile, such as serrano or Fresno, seeded if desired, finely chopped
 3tablespoons roasted, salted peanuts, coarsely chopped

Preparation

1. Heat a grill to medium-high. Stand the cauliflower on its core, then slice vertically
into ½-inch thick slabs. (It’s OK if they don’t stay together.) Transfer large pieces
that won’t fall through grill grates to a baking sheet. Drizzle generously all over
with oil and season generously with salt. For any small bits that would fall
through the grates, coarsely chop them and transfer to a medium bowl.
2. To the bowl of chopped cauliflower, add the ¼ cup olive oil, dill, lime juice, chile
and peanuts. Stir to combine and season generously with salt.
3. When ready to grill, clean the grates with a grill brush, then lightly grease the
grates. Add the cauliflower slabs and cook on one side until deeply charred and
crisp-tender underneath only, 8 to 10 minutes. (If using a gas grill, close the lid.)
Use a spatula to transfer the cauliflower, grilled-side up, to a platter.
4. Spoon the dill-peanut sauce over the grilled cauliflower. Serve warm or at room
temperature.
Grilled Chicken Salad

Ingredients

 1pound boneless, skinless  1teaspoon everything bagel

chicken breasts (about 2 large seasoning
breasts)  ½teaspoon ground coriander
 1tablespoon olive oil  ½teaspoon ground turmeric
 Kosher salt (such as Diamond  1¼cups finely diced celery
Crystal)  ⅓cup finely diced red onion
 Black pepper  ⅓cup chopped cilantro leaves
 ¾cup Greek yogurt (preferably and tender stems, plus more for
full-fat) garnishing
 ¼cup mayonnaise

Preparation

Prepare and heat grill or grill pan on medium-high. Pound or slice the chicken breasts
horizontally to a ½-inch thickness. Rub the chicken with olive oil and season with salt
and pepper. Grill the chicken until cooked through, about 5 minutes per side. Set aside
on a cutting board to cool.

While the chicken is cooling, make the rest of the salad: In a large bowl, combine the
yogurt, mayonnaise, everything bagel seasoning, coriander, turmeric, ½ teaspoon salt
and ½ teaspoon pepper. Add the celery, onion and cilantro, and stir to combine.

When the chicken is cool, cut it into ½-inch pieces, then combine it with the dressing in
the bowl. Serve immediately or refrigerate until ready to serve, garnishing with cilantro.
Store in the refrigerator in an airtight container for up to 3 days.
Paprika Chicken and Potatoes

 ½cup mayonnaise (preferably a sweeter one, like Kewpie)

 1tablespoon plus 1 teaspoon smoked paprika
 1½pounds boneless, skinless chicken thighs, cut into 2-inch pieces
 Salt and freshly cracked black pepper
 1½pounds baby potatoes, cut lengthwise into ⅛-inch-thick slices
 3tablespoons olive oil
 1lime, halved
 2tablespoons chopped parsley leaves and tender stems

Preparation

Heat the oven to 400 degrees.

In a large mixing bowl, combine the mayonnaise and 1 tablespoon paprika. Scoop out
¼ cup and place into a small bowl. Season the chicken all over with salt and pepper.
Add to the large mixing bowl, stir to coat and set aside.

Add the sliced potatoes to a large sheet pan, drizzle with 2 tablespoons of oil and
season with salt and the remaining 1 teaspoon paprika. Toss to coat and spread in an
even layer, setting thicker potato slices near the edges where it is hotter. Place the
chicken on top of the potatoes in an even layer.

Roast until the chicken is cooked through and potatoes are tender, 20 to 25 minutes.

While the chicken is cooking, add the remaining 1 tablespoon olive oil and squeeze the
juice from one lime half into the small bowl with the reserved paprika mayonnaise; stir to
combine. Season to taste with salt and more lime juice and set aside in the fridge until
ready to serve.
Pasta Primavera

 Salt and freshly ground black pepper  1tablespoon unsalted butter

 1pound penne  1medium shallot, minced
 1cup frozen peas  4garlic cloves, thinly sliced
 3tablespoons olive oil  1cup vegetable broth
 1red onion, thinly sliced  ½cup heavy cream
 1red bell pepper, sliced into  1tablespoon lemon zest and 3
matchsticks tablespoons lemon juice
 2cups bite-size broccoli florets  ½cup freshly grated Parmesan, plus
 1zucchini, sliced into ¼-inch-thick more for serving
half moons  Chopped fresh basil, for serving
 1yellow squash, sliced into ¼-inch-  Chopped fresh parsley
thick half moons

Preparation

1. In a large pasta pot, bring salted water to a boil. Add pasta and cook until al
dente. 2 minutes before the pasta is done, add the peas.
2. While the pasta is cooking, heat a large skillet (at least 12 inches) on medium
and add olive oil. When the oil is hot, add the red onion, red bell pepper and
broccoli. Cook, stirring occasionally, until broccoli is slightly softened, about 4
minutes. Add the zucchini and yellow squash and continue to cook for 3 to 5
minutes, until all vegetables are tender but still crisp. Season with salt and
pepper and remove vegetables from the pan and set aside.
3. To the same pan over medium, add the butter, shallot and garlic. Cook for 2
minutes, stirring constantly, until aromatic. Add the vegetable broth, bring to a
boil and then decrease the heat to medium. Stir in the heavy cream, lemon zest
and juice, bring to a simmer, and cook until sauce thickens slightly, 4 to 5
minutes.
4. Add the reserved vegetables and pasta and peas to the skillet, stirring to
combine. Stir in the Parmesan until combined with the sauce, coating the
 vegetables and pasta. Season with salt and pepper. Serve garnished with basil,
parsley and more Parmesan.

Pasta with Cauliflower

Ingredients
 1head cauliflower, about 1 pound

 Salt and black pepper

 1tablespoon minced garlic

 ¼cup olive oil

 1pound penne, fusilli or other cut pasta

Preparation

1. Bring a large pot of water to a boil. Trim the cauliflower and divide it into
florets. Add about a tablespoon of salt to the water and boil cauliflower
until it is tender but not mushy. Using a slotted spoon or strainer, remove
the cauliflower and set it aside. When it is cool enough to handle, chop it
roughly into small pieces.
2. Meanwhile, in a large deep skillet over medium-low heat, sauté garlic in
olive oil, stirring occasionally, until garlic is golden. Start cooking pasta in
same pot and same water as was used for the cauliflower.
3. When the garlic is ready, add the cauliflower to skillet and turn heat to
medium. Cook, stirring occasionally. When pasta is just about done — it
should be 2 or 3 minutes short of the way you like it — drain it, reserving
about a cup of cooking liquid.
4. Add pasta to skillet containing the cauliflower, and toss with a large spoon
until they are well combined. Add salt and pepper to taste, along with just
enough pasta water to keep the mixture moist but not soupy. When the
mixture is hot and the pasta is tender and nicely glazed, mix in the bread
crumbs.
One-Pot Ratatouille Pasta

Ingredients
Yield:4 to 6 servings
 ¼cup extra-virgin olive oil, plus more  3cloves garlic, finely chopped
for drizzling
 Salt and black pepper
 2tablespoons tomato paste
 1pound short pasta, such as rotini
 1teaspoon Italian seasoning
 2medium zucchini, cut into 1-inch
 1small globe eggplant, cut into 1- pieces
inch pieces (about 5 cups)
 1medium orange bell pepper, cored
 1medium onion, coarsely chopped and cut into 1-inch pieces

 3medium plum tomatoes, cut into 1-  2basil sprigs

inch pieces
 Freshly grated Parmesan (optional)

Preparation
1. 1
Pour ¼ cup oil into a large, wide pot or Dutch oven over medium. Add the tomato paste
and gently fry, stirring occasionally, until slightly caramelized, 3 to 5 minutes. (The oil will
become a bright shade of orange.) Add the Italian seasoning and stir until combined.
 2. 2
To the pot, add the eggplant, onion, half the tomatoes, all the garlic and 1 teaspoon salt.
Toss until vegetables are coated with the tomato-infused oil. The eggplant will absorb
most if not all the oil. Add 3 cups water, the pasta and 1 teaspoon salt. Bring to a boil,
reduce heat to medium, cover and cook the pasta for half the time listed for al dente on
the package directions, 4 to 6 minutes.
3. 3
Remove the lid and stir well to combine pasta with the sauce. Add the zucchini,
peppers, remaining tomatoes and a few grinds of black pepper. Fold to combine, and
reduce heat to medium-low. Cover and cook until pasta is al dente and peppers are
crisp-tender, 2 to 3 minutes. Remove lid, and turn off heat. Taste and season with salt
and pepper as desired. Serve in shallow bowls and top with torn basil leaves. Drizzle
with olive oil and sprinkle with Parmesan, if using.

Fettuccine With Creamy Black Garlic Sauce

Ingredients
Yield:6 servings
 Salt
 1pound fettuccine, linguine or spaghetti
 1heaping tablespoon peeled, smashed black garlic, such as Polar or Homtiem
(from about 2 small heads or 6 to 8 cloves; see Tip)
  4ounces cream cheese, at room temperature
 1(3-ounce) chunk Parmesan
 ¼cup chopped parsley
 1teaspoon Creole seasoning (such as Tony Chachere’s) or freshly ground black
pepper
Preparation
1. 1
Bring a large pot of generously salted water to a boil. Add the noodles, and cook until al
dente, stirring occasionally so they don’t stick together.
2. 2
Meanwhile, add the black garlic and cream cheese to a large bowl. Using the back of a
fork, smash them together until you have a uniform paste that’s light-brown in color. It’s
OK if some small specks of garlic still remain. Grate the Parmesan over the garlic cream
cheese, then mix in the parsley, Creole seasoning and a pinch of salt.
3. 3
When the noodles are done, use tongs to transfer the cooked noodles to the bowl with
the cream cheese mixture; toss vigorously. Add ½ cup of the starchy cooking liquid to
loosen the sauce until it melts, becomes thick and creamy, and coats the noodles. Taste
and season with more salt, if needed.
4. 4
Divide the pasta across plates and serve.
Chicken Breasts With Lemon

Ingredients
Yield:4 servings
 ½cup flour for dredging
 Salt and freshly ground pepper to taste
 4skinless boneless chicken breasts, about 6 ounces each
 2tablespoons olive oil
 4sprigs fresh thyme or 1 teaspoon dried
 2tablespoons finely chopped shallots
 2teaspoons finely chopped garlic
 2teaspoons grated lemon zest
 3tablespoons lemon juice
 ½cup chicken broth, fresh or canned
 2tablespoons butter
Preparation
1. 1
Season flour with salt and pepper, and dredge the chicken all over. Remove the excess
flour.
2. 2
Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add
chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
3. 3
Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove
the oil from the skillet, leaving the chicken. Discard the oil.
4. 4
Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic.
Add the lemon rind, the lemon juice and the broth.
5. 5
Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter,
and cook for 3 minutes longer. Serve immediately.

Broccoli-Walnut Pesto Pasta

Ingredients
Yield:4 to 6 servings
 Kosher salt
 4cups broccoli florets (10 ounces from 2 crowns)
 1pound cut pasta, such as medium shells
 1large garlic clove, smashed
 2packed cups fresh mint leaves (about 2 ounces from one small bunch)
 Black pepper
 ½cup extra-virgin olive oil, plus more for serving
 1lemon, zested and juiced
 Parmigiano-Reggiano, for serving
 ½cup walnuts, chopped
Preparation
1. 1
Bring a large saucepan of water to a boil over high heat. Add ¼ cup salt, then add the
broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes.
Use a spider or slotted spoon to transfer to a food processor; keep the water boiling.
2. 2
Drop the pasta into the boiling water and cook according to the package’s directions for
al dente. Reserve ½ cup pasta cooking water.
3. 3
Meanwhile, add the garlic to the broccoli and pulse, scraping the bowl occasionally, until
smooth. Add the mint, 1 teaspoon salt and ½ teaspoon pepper. Pulse until smooth, then
add the oil with the machine running.
4. 4
Drain the pasta well and transfer to a large bowl. Stir in the pesto. Add 2 tablespoons
lemon juice and ½ teaspoon each salt and pepper and toss until the pasta is evenly
coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a
time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste
with salt and pepper.
5. 5
Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle
with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot,
warm or room temperature.
Tip
 The pasta with the pesto will keep in the refrigerator for up to 3 days. Garnish
with the lemon zest, cheese, walnuts, pepper and oil right before serving. Note
that the pesto will oxidize after a day and darken into a khaki green. If packing for
lunch, put the pasta in an airtight container and scatter the garnishes on top. If
you want to keep the walnuts extra crunchy, you can keep them separate and
sprinkling them on right before eating.