one pot day of

the

KATE McMILLAN
PHOTOGRAPHY BY ERIN KUNKEL
CONTENTS
JANUARY 8

FEBRUARY 32

MARCH 54

APRIL 78

MAY 102

JUNE 126

JULY 150

AUGUST 174

SEPTEMBER 198

OCTOBER 222

NOVEMBER 248

DECEMBER 272
A DISH FOR EVERY DAY
From gratins to casseroles, stir-fries to stews, tagines to curries—this collection
of scrumptious recipes offers ease, comfort, and flavor for everyday cooking.
Whether braised, baked, sautéed, or slow-cooked, you’ll find inspiration for
combining seasonal ingredients into a delicious one-pot meal.

This colorful, calendar-style cookbook presents 365 main-course

dishes that are prepared or served in a pot, baking dish, or on a platter.
Emphasizing versatility, this style of cooking allows you to make the
most of the seasons, mixing and matching ingredients and techniques
throughout the year to create delicious, interesting, and wholesome
fare that matches any occasion.

Flexible and adaptable, the one pot approach saves time and
makes for smart seasonal cooking. Drawing on fresh offerings as a
starting point—asparagus and peas in spring; tomatoes and
eggplant in summer; squashes in fall; and sturdy greens and root
vegetables in winter—you’ll learn how to craft an exceptional dish
each day by simply varying the cooking technique and flavor
profile. Recipes like paella, Thai red curry with beef, and coq
au vin draw on international cuisines and are satisfying enough to
make a full meal; other dishes, such as braised salmon with herbs,
chicken and basil stir-fry, and pork medallions with roasted
nectarines may need only a green salad, a pot of steamed rice,
or a loaf of crusty bread to feed and nourish the whole family.

In these pages, you’ll find comforting classics like chicken pot

pie and meat loaf as well as contemporary fare—cannelloni
packed with pumpkin and sage; calamari stuffed with tomatoes,
basil, and potatoes; maple-braised pork chops; and baked
grits with sausage and kale. There are also numerous
meatless offerings, from light and elegant to hearty and
filling, that feature easy-to-prepare grains or proteins
paired with garden-based ingredients and enticing flavors:
vegetarian enchiladas; spinach-feta quiche; baked pasta
primavera; gingery tofu stir-fry; and red quinoa sautéed
with asparagus and mushrooms.

With this vast collection of recipes as your guide, and

gorgeous color photographs to illustrate the way, you’re sure
to find the perfect one-pot dish to make any day of the year.
 1
BAKED ZITI WITH
CAULIFLOWER & GRUYÈRE
page 10
2
ITALIAN BRAISED SHORT RIBS
page 10
3
LEMON-HERB RISOTTO
page 12
4
FIVE-SPICE CHICKEN SOUP
page 12

8 9 10 11
Start the year off right
with a home full of
simmering scents and
warming comfort—
COD, LEEK & POTATO GRATIN SPICY SIMMERED CHICKEN & COCONUT CURRY ALLSPICE DUCK WITH
rich stews and braises page 15 EGGS WITH KALE page 16 BRAISED BOK CHOY
page 16 page 18
showcase aromatic
spices and the hearty

15 16 17 18
vegetables of the
season. Slow-cooked
short ribs nestle atop
creamy polenta,
cheesy baked pasta is
TUNA IN ESCABECHE LENTIL, POTATO & BEEF DAUBE NEW ENGLAND CLAM CHOWDER
bolstered by winter page 21 SPINACH CURRY page 22 page 22
page 21
greens, and seafood is
brightened with hints

22 23 24 25
of citrus. From curries
and risottos to savory
pies and gratins,
these dishes soothe
all month long. QUICHE LORRAINE ORANGE-GLAZED CHICKEN BAKED RICE WITH BEEF WITH ENDIVE &
page 26 page 26 CHICKPEAS & CHORIZO SUN-DRIED TOMATOES
page 27 page 27

29
BEEF STEW WITH MUSHROOMS,
CARROTS & BACON
page 30
30
SPICED CAULIFLOWER
& POTATOES
page 31
31
TURKEY & WHITE BEAN CHILI
page 31
 3
LEMON-HERB RISOTTO
page 12
4
FIVE-SPICE CHICKEN SOUP
page 12
5
LAMB TAGINE WITH
DATES & ALMONDS
page 13
6
CHICKEN & BROCCOLI
CASSEROLE
page 13
7
PORK-STUFFED
CABBAGE ROLLS
page 15

10
CHICKEN & COCONUT CURRY
page 16
11
ALLSPICE DUCK WITH
BRAISED BOK CHOY
page 18
12CRAB SOUFFLÉ
page 18
13
BEEF & ROASTED GARLIC PIE
page 19
14
BAKED PASTA WITH
PROSCIUTTO & PEAS
page 19

17 BEEF DAUBE
page 22
18
NEW ENGLAND CLAM CHOWDER
page 22
19
RICOTTA & SPINACH–STUFFED
PASTA SHELLS
page 23
20
STIR-FRIED SOBA NOODLES
WITH BEEF & CABBAGE
page 24
21 IRISH STEW
page 24

24
BAKED RICE WITH
CHICKPEAS & CHORIZO
page 27
25
BEEF WITH ENDIVE &
SUN-DRIED TOMATOES
page 27
26
SPICY RED BEAN
& CHORIZO STEW
page 29
27
FRITTATA WITH GREENS
page 29
28
BARLEY RISOTTO WITH CHICKEN,
MUSHROOMS & GREENS
page 30

31
TURKEY & WHITE BEAN CHILI
page 31
january
 1 2
BAKED ZITI WITH ITALIAN BRAISED SHORT RIBS
CAULIFLOWER & GRUYÈRE serves 6–8
serves 4–6 3 Tbsp all-purpose f lour

6 Tbsp (3 oz/90 g) unsalted butter Salt and freshly ground pepper

1⁄4 cup (1 oz/30 g) fine dried bread crumbs 5 1⁄ 2 –6 lb (2.75–3 kg) beef short ribs,
English cut
JA N UA RY 3 Tbsp all-purpose f lour JA N UA RY 1⁄4 cup (2 f l oz/60 ml) olive oil
3 1⁄4 cups (26 f l oz/810 ml) milk, heated
2 oz (60 g) pancetta, chopped
This recipe is based Salt and ground white pepper Meaty short ribs 2 yellow onions, finely chopped
on one of Britain’s 6 oz (185 g) Gruyère cheese, shredded go well with the
4 cloves garlic, minced
favorite comfort foods, 1⁄4 cup (1 oz/30 g) grated Parmesan cheese robust flavors of
1 tsp red pepper f lakes
“cauliflower cheese.” 1 lb (500 g) ziti traditional Italian
It’s a succulent cooking, and slow 2 carrots, finely chopped
1 large head caulif lower, cut into f lorets
treatment of creamed cooking coaxes them 2 Tbsp tomato paste
cauliflower baked to fall-off-the-bone 1 Tbsp sugar
In a small frying pan, melt 2 Tbsp of the
until bubbling and tenderness. For 1 cup (8 f l oz/250 ml) dry red wine
butter over medium heat. Add the bread
golden on the top. an extra flourish,
crumbs and stir and toss to coat evenly. 1 can (14 1⁄ 2 oz/455 g) diced tomatoes
It is so delicious garnish each
Set aside. 1 cup (8 f l oz/250 ml) beef broth
that even avowed serving with some
cauliflower haters In a heavy saucepan, melt the remaining of the gremolata 1⁄4 cup (2 f l oz/60 ml) balsamic vinegar
are known to love 4 Tbsp (2 oz/60 g) butter over low heat. Add traditionally 2 bay leaves
it. Tossing it with the flour and cook, whisking, until a smooth sprinkled over Osso 2 sprigs each fresh rosemary and thyme
pasta tubes makes paste forms, about 4 minutes. Slowly whisk Buco (page 264),
1 Tbsp dried oregano
it a satisfying meal. in the hot milk and cook, stirring often, until and serve atop
the sauce is smooth and thick enough to Creamy Polenta
On a plate, stir together the flour, 1 tsp
coat the back of a spoon, about 15 minutes. (page 276).
salt, and 1 ⁄ 2 tsp pepper. Turn the ribs in the
Add 1 ⁄ 2 tsp salt and a few grindings of seasoned flour, shaking off any excess. In
pepper. Add the Gruyère and stir until a large, heavy pot, heat the oil over medium-
melted, about 2 minutes. Stir in the Parmesan, high heat. Working in batches, sear the ribs,
remove from the heat, and cover to keep warm. turning occasionally, until evenly browned,
Preheat the broiler. Position a rack 8 inches about 10 minutes. Transfer to a plate.
(20 cm) from the heat source. Add the pancetta to the pot and sauté until
Bring a large pot of salted water to a rapid mostly crisp, 4–5 minutes. Add the onions
boil. Add the pasta and cauliflower and and sauté until beginning to soften, about
stir well. Cook, stirring occasionally, until 3 minutes. Stir in the garlic and red pepper
the pasta is al dente, according to package flakes and sauté until fragrant, about
directions. Drain the pasta and cauliflower 30 seconds. Add the carrots, tomato paste,
and return to the pot. Add the cheese and sugar and cook, stirring often, until well
sauce and toss to coat evenly. Adjust the blended, about 1 minute. Add the wine, bring
seasoning with salt and pepper. Transfer to a boil, and stir to scrape up any browned
to a baking dish. Sprinkle with the buttered bits on the pan bottom. Stir in the tomatoes
bread crumbs. Broil until the surface is bubbling and their juices, broth, and vinegar and
and golden, about 5 minutes, then serve. bring to a boil.
Preheat the oven to 350°F (180°C). Return the
ribs to the pot with the tomato mixture. Add
the bay leaves, rosemary and thyme sprigs,
and oregano. Cover and cook in the oven until
the ribs are very tender, about 2 hours.
Skim as much fat as possible from the
cooking liquid and discard the bay leaves.
Season with salt and pepper and serve.

10
2

JA N UA RY
 3 4
LEMON-HERB RISOTTO FIVE-SPICE CHICKEN SOUP
serves 6 serves 6
3 cups (24 f l oz/750 ml) chicken or 2 lb (1 kg) skinless, boneless chicken thighs
vegetable broth
Salt and freshly ground pepper
5 Tbsp (2 1⁄ 2 oz/75 g) unsalted butter
1 tsp five-spice powder
3 Tbsp olive oil
2 Tbsp peanut oil
JA N UA RY JA N UA RY
3 Tbsp minced shallot
1 yellow onion, finely chopped
2 1⁄4 cups (1 lb/500 g) Arborio or Carnaroli rice
5 1⁄ 2 cups (44 f l oz/1.35 l) chicken broth
A lemony risotto 1⁄ 2 cup (4 f l oz/125 ml) fresh lemon juice During the heart of
brightens cold winter winter, spices are key Two 1-inch (2.5-cm) pieces peeled
1 ⁄4 cup ( 1⁄ 3 oz/10 g) coarsely grated lemon zest fresh ginger
days. Add the zest in creating warming
3⁄4 cup (3 oz/90 g) grated Parmesan cheese, 1⁄4 cup (2 f l oz/60 ml) soy sauce
at the very end, so plus shaved cheese for garnish soups and stews.
its flavor will be Here, five-spice
1⁄4 cup (2 f l oz/60 ml) Asian fish sauce
Salt and freshly ground pepper
fresh; its volatile oils powder—a mixture 1 Tbsp rice vinegar
will quickly dissipate cup ( 1⁄ 3 oz/10 g) minced fresh chervil
1 ⁄4
of cloves, star anise,
or f lat-leaf parsley 4 oz (125 g) rice stick noodles
if warmed too long. fennel, cinnamon, 2 Tbsp chopped fresh basil
Chicken broth, In a saucepan, combine the broth with Sichuan peppercorns,
2 Tbsp chopped fresh cilantro
Parmesan, and and ginger—flavors
3 cups (24 fl oz/750 ml) water, bring to 1 cup (3 oz/90 g) bean sprouts
creamy grains make a Southeast Asian–
a gentle simmer over medium heat, and 1⁄ 2 –1
this risotto a filling inspired soup that is small serrano or jalapeño chile,
then reduce the heat to low to maintain seeded and thinly sliced
dish on its own, but topped with crunchy
the simmer. Lime wedges for serving
it is also an excellent bean sprouts and
side dish for fish. In a large, heavy saucepan, melt 2 Tbsp of fresh herbs.
the butter with the oil over medium heat. Season the chicken generously on all sides
Add the shallot and sauté until translucent, with salt and pepper and the five-spice
2–3 minutes. Add the rice and stir until well powder. In a large, heavy frying pan, heat
coated and translucent, about 3 minutes. the oil over medium-high heat. Working in
Add the simmering broth a ladleful at a time, batches, add the chicken and sear, turning
stirring frequently after each addition. Wait as needed, until golden brown, about
until the broth is almost completely absorbed 8 minutes. Drain on paper towels, then
(but the rice is never dry on top) before transfer to a slow cooker.
adding the next ladleful. Reserve 1 ⁄ 2 cup Add the onion to the pan and sauté over
(4 fl oz/125 ml) broth. medium-high heat until golden, 6–7 minutes.
When the rice is nearly tender to the bite Pour in 1 cup (8 fl oz/250 ml) of the broth
but is still slightly firm in the center and is and stir to scrape up any browned bits on
creamy, after 20–25 minutes, stir the lemon the pan bottom. Transfer the contents of the
juice into the reserved 1 ⁄ 2 cup broth. Add pan to the slow cooker. Stir in the remaining
the mixture little by little to the rice along 4 1 ⁄ 2 cups (36 fl oz/1.1 l) broth, the ginger,
with the remaining 3 Tbsp butter, the lemon soy sauce, fish sauce, and vinegar. Cover
zest, and the grated Parmesan, stirring and cook on the low setting for 5 hours.
constantly. Season with salt and pepper and The chicken should be very tender.
stir in the chervil. Serve, garnished with About 10 minutes before the soup is ready,
shaved Parmesan. place the noodles in a bowl with hot water to
cover generously and rehydrate. Meanwhile,
transfer the chicken to a plate and discard
the ginger. Using 2 forks, shred the meat and
return it to the soup. Drain the noodles and
stir into the soup. Warm through for about
2 minutes on the high setting.
Ladle the soup into bowls. Scatter with the
basil, cilantro, bean sprouts, and chile, and
serve with the lime wedges.

12
 5 6
LAMB TAGINE WITH CHICKEN & BROCCOLI
DATES & ALMONDS CASSEROLE
serves 6–8 serves 4–6
3 lb (1.5 kg) boneless lamb from leg or 1⁄ 2 cup (2 1⁄ 2 oz/75 g) all-purpose f lour
shoulder, cut into 11⁄ 2 -inch (4-cm) chunks
1 Tbsp dried sage
Salt and freshly ground black pepper
JA N UA RY JA N UA RY 1 tsp sweet paprika
3 Tbsp olive oil
6 skinless, boneless chicken breast halves
2 yellow onions, finely chopped
This North African There is sound 3 Tbsp unsalted butter
1 tsp ground cinnamon
lamb stew combines reason why this 2 cups (6 oz/180 g) chopped broccoli
1 tsp ground ginger
dried fruits, crunchy retro-fabulous 6 thin slices lean boiled ham
nuts, and fragrant 1⁄ 2 tsp ground cumin casserole has stuck 1 cup (8 f l oz/250 ml) heavy cream
hot and sweet spices 1⁄4 tsp cayenne pepper around. Few kids 1 ⁄4 cup (2 f l oz/60 ml) dry sherry
for a satisfying meal 1⁄4 tsp saffron threads, crumbled or adults can resist
in a pot. Accompany the charms of tender cup (2 oz/60 g) grated Parmesan
1⁄ 2
11⁄ 2 cups (12 f l oz/375 ml) chicken broth or Romano cheese
it with a side of chicken and crunchy
1 cup (4 1⁄ 2 oz/140 g) slivered almonds, toasted Salt and freshly ground pepper
instant couscous, broccoli, especially
which cooks in 12 ⁄ 3 cups (10 oz/315 g) pitted dates, halved when topped with
Preheat the oven to 350°F (180°C).
just minutes. 2 Tbsp honey a golden, bubbling
sauce. Serve it with In a sturdy paper bag, mix together the
Put the lamb in a large bowl. Sprinkle with steamed white rice. flour, sage, and paprika. Drop the chicken
1 tsp salt and 1 tsp black pepper and toss to pieces into the bag, one at a time, and shake
coat evenly. In a large, heavy pot, warm the to coat on all sides. Shake off any excess
oil over medium-high heat. Working in batches, flour mixture.
sear the lamb cubes, turning frequently, until
In a large frying pan, melt the butter over
evenly browned on all sides, about 5 minutes.
medium heat. Add the chicken pieces and
Remove from the pot with a slotted spoon
sauté until golden, 3–4 minutes per side.
and set aside.
Transfer to a plate.
Add the onions to pot and sauté over
Arrange the broccoli in a layer in the bottom
medium-high heat until just starting to brown,
of a baking dish. Cover with the chicken and
5–7 minutes. Add the cinnamon, ginger,
top each piece with a slice of ham.
cumin, cayenne, and saffron and sauté until
the spices are fragrant and evenly coat the To make the sauce, pour off the excess oil
onions, about 1 minute. Add the broth and from the pan and add the cream. Bring to a
stir to scrape up any browned bits on the boil over high heat and stir to scrape up any
pot bottom. Bring to a boil. browned bits on the pan bottom. Add the
sherry and boil for 2 minutes. Stir in all but
Return the lamb and any juices to the pot.
2 Tbsp of the cheese and season with salt
Cover and cook over very low heat until the
and pepper. Remove from the heat.
lamb is very tender, about 3 hours. Uncover
and add the toasted nuts and the dates to Pour the sauce over the ham and chicken.
the pot. Drizzle with the honey and stir Sprinkle with the remaining 2 Tbsp cheese.
to combine, making sure that the dates are Bake until the chicken is opaque throughout,
submerged in the cooking liquid. Cover the broccoli is tender, and the sauce is
and continue to cook until the dates have bubbling, 30–40 minutes. Serve directly
softened, about 10 minutes. from the dish.
Adjust the seasoning with salt and pepper
if necessary and serve.

13
JA N UA RY

8
 7
PORK-STUFFED CABBAGE ROLLS rolls, seam side down, in a single layer in
serves 4 the pot, spooning some of the liquid over the
rolls. Cover and bake until the cabbage rolls
FOR THE CABBAGE ROLLS
are tender and the pork filling is cooked
1 head green cabbage, about 2 lb (1 kg),
bruised outer leaves discarded through, 1–11 ⁄ 2 hours.
1 lb (500 g) lean ground pork Crumble the reserved bacon over the tops
JA N UA RY of the rolls to garnish, then serve.
1⁄ 2 cup (2 1⁄ 2 oz/75 g) cooked rice
1 egg
In this classic 3 green onions, white and tender green

8
eastern European parts, thinly sliced
comfort food recipe, 1⁄4 tsp freshly grated nutmeg
sweet-and-sour pork Salt and freshly ground pepper
COD, LEEK & POTATO GRATIN
stuffing is bundled serves 4
into winter cabbage 4 slices bacon, about 4 oz (125 g) total weight Butter for baking dish
leaves, which is then 1 yellow onion, chopped 11⁄ 2 lb (750 g) white potatoes, peeled
braised until juicy 1 celery rib, chopped
and succulent. The 2 leeks, white and pale green parts, halved
1 carrot, chopped 1 lb (500 g) cod or haddock fillets, thickly
cabbage rolls can be JA N UA RY
1 tsp caraway seeds sliced on the diagonal
prepared a few hours
ahead and reheated. 1 can (28 oz/ 875 g) crushed tomatoes Salt and ground white pepper
1 cup (8 f l oz/250 ml) chicken broth Potatoes doused in 1 cup (8 f l oz/250 ml) heavy cream
creamy sauce are
1⁄4 cup (11⁄ 2 oz/45 g) raisins
always comforting, Preheat the oven to 375°F (190°C). Butter
1 Tbsp red wine vinegar but the addition of a 13-inch (33-cm) oval gratin pan or 4 deep,
firm white fish and individual-sized baking dishes. Cut the
To make the cabbage rolls, bring a large, heavy sweet, oniony leeks potatoes crosswise into thin, uniform slices.
pot of water to a boil. Cut out the core from make this a dish fit
Cut the leeks crosswise into slices about
the cabbage. Lower the cabbage into the for company. Toss
twice as thick as the potatoes. Season the
boiling water and cook until the leaves soften, together a big salad,
fish lightly with salt and pepper.
about 5 minutes. Set aside to cool slightly. open a bottle of dry
Gently peel off 12 large outer leaves from white wine, and Arrange half of the potato slices in the
the cabbage head. Drain the leaves and let dinner is served. prepared dish, overlapping them to cover
cool. Coarsely chop enough of the remaining the bottom. Season lightly with salt and pepper.
cabbage to make 1 ⁄4 cup (1 oz/30 g). Scatter half of the leeks over the potatoes,
then arrange the fish slices over the leeks
In a bowl, combine the chopped cabbage, in a single layer, overlapping the slices as
pork, rice, egg, green onions, and nutmeg. necessary. Top with the remaining leeks, then
Season with 3 ⁄4 tsp salt and 1 ⁄ 2 tsp pepper. with the remaining potatoes. Season with
Using your hands, gently but thoroughly salt and pepper. Pour the cream evenly over
blend the ingredients. Spread the cabbage the layers. Bake for 40 minutes.
leaves out on a work surface. Divide the pork
filling among the leaves. Fold the core end Remove from the oven and spoon some of
of each leaf over the filling, then fold in the the cooking liquid over the top of the gratin
sides and roll up the leaf. to moisten the potatoes and help them
brown. Continue to bake until the top layer
Preheat the oven to 325°F (165°C). In the pot, of potatoes is tender when pierced with a
cook the bacon over medium heat, turning sharp knife, about 20 minutes. Let stand for
once, until crisp, about 5 minutes. Set aside 10–15 minutes and serve.
to drain on paper towels.
Add the onion, celery, and carrot to the
pot and sauté over medium heat until
the vegetables are tender, about 5 minutes.
Stir in the caraway seeds, tomatoes, broth,
raisins, and vinegar. Place the cabbage »—›

15
 9 10
SPICY SIMMERED EGGS CHICKEN & COCONUT CURRY
WITH KALE serves 6–8
serves 4 3 Tbsp canola oil

2 Tbsp unsalted butter 3 lb (1.5 kg) skinless, bone-in chicken thighs

4 green onions, white and light 3 cloves garlic, minced

green parts only, chopped 2 shallots, minced
JA N UA RY JA N UA RY
2 cloves garlic, minced 3 Tbsp Madras-style curry powder
2 bunches kale, tough stems removed, 1 Tbsp firmly packed dark brown sugar
This simple, rustic roughly chopped With the infused
dish is both healthy flavors of ginger, 1 tsp red pepper f lakes
1 cup chicken or vegetable broth
and hearty. Winter lemongrass, and Freshly ground pepper
Salt and freshly ground black pepper
kale is first braised basil, this classic 2 lemongrass stalks, center white part only,
Zest and juice of 1 lemon cut into 1-inch (2.5-cm) pieces
with fragrant garlic, yellow curry is both
green onions, 4 eggs fragrant and sweet 1-inch (2.5-cm) piece peeled fresh ginger,
and lemon juice. Red pepper f lakes and will appeal cut into 4 slices
Protein-rich eggs to milder palates. 1 cup (8 f l oz/250 ml) chicken broth
are then nestled In a large skillet over medium-high heat, Choose a spicy 1 can (13 1⁄ 2 f l oz/420 ml) unsweetened
into the bed of kale, melt the butter. Add the green onions curry powder if you coconut milk
where they gently and garlic and cook, stirring, until fragrant, like more of a kick. 2 Tbsp Asian fish sauce
simmer to perfection. about 1 minute. Add half of the kale and Serve over steamed 3 carrots, cut into 1-inch (2.5-cm) chunks
A finishing garnish sauté, stirring frequently until it begins to jasmine rice. 1 sweet potato, about 3⁄4 lb (375 g), peeled
of chile flakes adds wilt, about 2 minutes. Stir in the remaining and cut into 1-inch (2. 5-cm) chunks
the perfect amount kale and repeat. Add the chicken broth, 3 Tbsp finely sliced fresh basil
of contrasting heat. 1 ⁄ 2 tsp salt, and 1 ⁄4 tsp black pepper. Stir in

the lemon zest and juice. Let simmer, In a large, heavy pot, heat the oil over
stirring occasionally, until the kale softens, medium-high heat. Working in batches, sear
about 6 minutes. the chicken until nicely browned, about
4 minutes per side. Transfer to a plate.
Using the back of a spoon, create a pocket
for each egg in the kale. Crack one egg into Add the garlic and shallots to the pot and
each pocket. Reduce the heat to medium-low, sauté just until fragrant, about 30 seconds.
and sprinkle the eggs with salt and black Add the curry powder, brown sugar, red
pepper. Cover the pan and let the eggs cook pepper flakes, 1 tsp pepper, the lemongrass,
until almost opaque, 4–5 minutes. Turn and the ginger and sauté until the spices are
off the heat and let the eggs rest, covered, fragrant and well blended with the garlic and
until done to taste. Sprinkle with chile shallots, about 30 seconds. Add the broth
flakes and serve. and stir to scrape up any browned bits on
the pot bottom. Stir in the coconut milk and
fish sauce and bring to a boil. Add the chicken,
carrots, and sweet potato, pushing them into
the mixture. Partially cover and cook over low
heat until the chicken is opaque throughout
and the vegetables are very tender, about
1 hour. Garnish with the basil and serve.

16
9

JA N UA RY
11 12
ALLSPICE DUCK WITH CRAB SOUFFLÉ
BRAISED BOK CHOY serves 4
serves 6–8 4 Tbsp (2 oz/60 g) unsalted butter

3 Tbsp canola oil 1 Tbsp grated Parmesan cheese

Salt and freshly ground pepper 4 eggs, separated, plus 2 egg whites

4 lb (2 kg) boneless duck breasts 2 Tbsp minced shallot

JA N UA RY JA N UA RY
2 yellow onions, finely chopped
1⁄4 cup (11⁄ 2 oz/45 g) all-purpose f lour

2 cloves garlic, minced Salt and freshly ground black pepper

Slowly cooking This dish has a
duck breasts with 1-inch (2.5-cm) piece peeled sophisticated flavor
1⁄ 8 tsp cayenne pepper
fresh ginger, grated 1 cup (8 f l oz/250 ml) milk
sweet and savory and impressive
spices beautifully 11⁄ 2 Tbsp ground allspice appearance, but the 1 cup (6 oz/185 g) cooked lump crabmeat,
complements their 1 cinnamon stick cook’s secret is that picked over for shell fragments, coarsely
torn or chopped
rich flavor and 1 star anise, broken into pieces it really showcases
texture. The season’s 11⁄ 2 cups (12 f l oz/375 ml) chicken broth
the crab, and
Preheat the oven to 375°F (190°C). Use
crisp bok choy requires few other 1 ⁄ 2 Tbsp of the butter to grease the bottom
cup (2 oz/60 g) firmly packed
1⁄4
cabbage cooks right dark brown sugar ingredients. Turn
and sides of a 1-qt (1-l) soufflé dish, then
alongside in the pot. this into an elegant
1⁄4 cup (2 f l oz/60 ml) soy sauce coat with the cheese.
Serve with steamed multi-course meal
jasmine rice. 3 Tbsp hoisin sauce by starting with a In a bowl, using an electric mixer, beat the
6 baby bok choy, each cut lengthwise mixed green salad 6 egg whites until stiff peaks form, about
into quarters
and finishing with 4 minutes. In another bowl, using the electric
a lemony dessert. mixer, beat the 4 egg yolks until creamy,
In a large, heavy pot, heat the oil over
medium-high heat. In a small bowl, combine about 2 minutes. Set aside.
11 ⁄ 2 tsp salt and 1 tsp pepper. Rub the mixture In a saucepan, melt the remaining 3 1 ⁄ 2 Tbsp
all over the duck breasts. Place in the pot, butter over medium-high heat. Add the shallot
skin side down, and sear, turning once, and sauté until translucent, about 1 minute.
until well browned, 4–5 minutes per side. Remove from the heat and whisk in the flour,
Transfer to a plate. 1 tsp salt, 1 ⁄4 tsp black pepper, and the cayenne.
Pour off all but a thin coating of fat from the Return to the heat and slowly add the milk,
pot. Add the onions, garlic, ginger, allspice, whisking constantly. Cook, stirring often,
cinnamon, and star anise and sauté over until a smooth, thick sauce forms, about
medium-high heat until the onions begin to 5 minutes. Let cool for about 3 minutes.
soften, about 3 minutes. Add the broth and Whisk the egg yolks into the sauce until well
stir to scrape up any browned bits on the blended. Stir in the crabmeat. Stir 3 Tbsp
pot bottom. Stir in the sugar, soy sauce, of the egg whites into the crab mixture to
and hoisin sauce and bring to a boil. lighten it. Using a rubber spatula, gently
Return the duck breasts to the pot. Partially fold in the remaining egg whites just until
cover and cook over very low heat for 1 hour. no white streaks remain. Gently spoon the
Uncover and skim the fat from the surface mixture into the prepared dish. Bake until
of the cooking liquid. Arrange the bok choy the top has puffed and is golden brown,
around the duck breasts, pushing it slightly about 40 minutes. Serve at once.
into the cooking liquid. Partially cover and
cook until the duck is very tender and the
sauce is thick, about 30 minutes.
Cut the duck breasts on the diagonal into
thin slices and arrange on a platter with
the bok choy. Spoon the sauce over the
top and serve.

18
13
BEEF & ROASTED GARLIC PIE tender, 15–20 minutes. Drain and return
serves 6–8 to the pot. Add the cream, Parmesan, and
mustard, then mash with a potato masher
1 head garlic
until smooth. Season with salt and pepper.
4 Tbsp (2 f l oz/60 ml) olive oil
3 Tbsp all-purpose f lour When the beef is done, discard the bay leaves
and lemon zest. Transfer the beef, vegetables,
Salt and freshly ground pepper
JA N UA RY and sauce to a 9-by-13-inch (23-by-33-cm)
2 1⁄ 2 lb (1.25 kg) lean stewing beef,
such as chuck or round, cut into baking dish. Using a wooden spoon, press
For this rustic pie, 11⁄ 2 -inch (4-cm) chunks down lightly on the meat chunks to break them
a tender beef-and- 4 large shallots, finely chopped up slightly and spread them evenly. Spread
vegetable stew is 1⁄ 2 cup (4 f l oz/125 ml) dry red wine the mashed potatoes evenly over the top. Bake
topped with creamy 1 cup (8 f l oz/250 ml) beef broth until the potatoes are golden brown, about
mashed potatoes 30 minutes. Serve.
3 carrots, chopped
and baked in the
oven. Roasted garlic 3 celery ribs, chopped

14
simmers along with 2 bay leaves
the beef, and becomes 1 large strip lemon zest
sweet and mellow 2 lb (1 kg) Yukon gold potatoes, peeled BAKED PASTA WITH
and cut into 11⁄ 2 -inch (4-cm) chunks
in flavor.
1 cup (8 f l oz/250 ml) heavy cream
PROSCIUTTO & PEAS
serves 4–6
2 Tbsp grated Parmesan cheese
cup (4 oz/125 g) unsalted butter,
1⁄ 2
2 tsp dry mustard plus more for greasing
1 lb (500 g) ziti, penne, or other tubular pasta
Preheat the oven to 400°F (200°C). Slice off JA N UA RY
1⁄ 2 cup (2 1⁄ 2 oz/75 g) all-purpose f lour
the top of the garlic head to expose the cloves.
Drizzle with 1 Tbsp of the oil. Wrap in foil 4 cups (32 f l oz/1 l) milk
Big pasta tubes
and bake until the cloves are very soft, about 1⁄ 8 tsp grated nutmeg
are a favorite for
30 minutes. When cool enough to handle, 2 cups (8 oz/250 g) grated Parmesan cheese
tossing with other
squeeze the garlic pulp into a bowl. ingredients and 1 cup (5 oz/155 g) frozen petite peas
On a plate, stir together the flour, 1 tsp salt, baking into one-dish 1 ⁄4 lb (125 g) prosciutto or ham, chopped
and 1 tsp pepper. Dredge the beef in the flour, meals. Here, the 1⁄ 2 cup (1 oz/30 g) fresh bread crumbs
shaking off any excess. In a large, heavy classic tomato ragu
pot, warm the remaining 3 Tbsp oil over is replaced with Preheat the oven to 425°F (220°C) and butter
medium-high heat. Working in batches, strips of Italian ham, a 2-qt (2-l) baking dish. Bring a large pot
sweet peas, and an of salted water to a boil. Add the pasta and
sear the beef, turning as needed, until
elegant white sauce. cook, stirring occasionally, until not quite
evenly browned on all sides, 5–7 minutes.
Transfer to a plate. al dente, about 2 minutes less than the
package directions. Drain, rinse with cold
Add the shallots to the pot and sauté until
water, drain again, and set aside.
softened, about 1 minute. Add the wine and
stir to scrape up any browned bits on the In the same pot, melt the 1 ⁄ 2 cup butter
pan bottom. Add the broth and the reserved over medium heat. Add the flour and cook,
garlic pulp and bring to a boil, stirring to stirring, for 30 seconds. Slowly whisk in the
break up the garlic. Return the beef and any milk, and cook, whisking, until the sauce is
juices to the pot and add the carrots, celery, thick and creamy, 5–10 minutes. Stir in the
bay leaves, and lemon zest. Cover and cook nutmeg, cheese, peas, and prosciutto. Add
at low heat until the beef is very tender, the pasta and toss to combine.
about 2 hours. Transfer the pasta and sauce to the prepared
About 30 minutes before the beef is done, dish. Sprinkle with the bread crumbs. Bake
preheat the oven to 350°F (180°C). Put the until the crumbs are golden and the sauce
potatoes in another pot and cover with salted is bubbling, about 20 minutes. Let cool for
water. Bring to a boil and cook until »—› about 10 minutes before serving.

19
JA N UA RY

15
15 16
TUNA IN ESCABECHE LENTIL, POTATO
serves 4–6
& SPINACH CURRY
3 Tbsp olive oil serves 4
11⁄ 2 lb (750 g) albacore or yellowfin tuna 1 cup (8 oz/250 g) small green French
fillet, about 1 inch (2.5 cm) thick, cut into lentils, picked over and rinsed
6–8 pieces
1 carrot, cut into 3 pieces
JA N UA RY 1 red bell pepper, seeded and thinly sliced JA N UA RY
1 celery rib, cut into 3 pieces
1⁄ 2 red onion, thinly sliced
1 yellow onion, halved
This classic 1 cup (8 f l oz/250 ml) dry white wine If January has
5 sprigs fresh f lat-leaf parsley
Mediterranean 3⁄4 cup (6 f l oz/180 ml) sherry vinegar you working hard
2 Tbsp canola oil
dish pairs meaty 2 cloves garlic, crushed on resolutions
fish with a slightly and thinking lean, 2 cloves garlic, minced
1⁄ 2 tsp black peppercorns
sweet, vinegary vegetarian curries 1 Tbsp garam masala
1 tsp grated orange zest
sauce and is served are your ally. Lentils 2 tsp ground cumin
cold or at room 1 tsp sugar offer protein and 1 tsp ground coriander
temperature. Fragrant 1⁄ 2 tsp red pepper f lakes substance, spinach
Salt and freshly ground pepper
with orange zest and Salt packs iron, and
garlic, it is finished plenty of spice 2 large red-skinned potatoes, cut into
1⁄ 2 cup (2 1⁄ 2 oz/75 g) pitted olives 1-inch (2.5-cm) cubes
with a sprinkle means you won’t
of chile flakes, just have to compromise 2 cups (3 oz/90 g) packed baby spinach
In a large frying pan, warm 2 Tbsp of the
enough spice to on flavor. Cooked white or brown basmati rice
oil over medium-high heat. Add the tuna for serving
give it a bite. and cook, turning once, until browned 1 ⁄4 cup (2 oz/60 g) plain yogurt
on both sides but still translucent in the
center, 5–8 minutes. Transfer to a 2-qt (2-l) In a large, heavy pot, combine the lentils,
baking dish. carrot, celery, half of the onion, and the
Add the remaining 1 Tbsp olive oil to the parsley sprigs. Pour in 4 cups (32 fl oz/1 l)
pan. Add the bell pepper and onion and sauté water and bring to a boil over medium-high
until softened, 3–5 minutes. Add the wine, heat. Reduce the heat to medium-low, cover,
vinegar, garlic, peppercorns, orange zest, and simmer until the lentils are tender,
sugar, and red pepper flakes. Season with about 35 minutes. Remove and discard the
3 ⁄4 tsp salt, pour in 1 ⁄4 cup (2 fl oz/60 ml) vegetables. Strain the lentils and reserve
water, and bring to a boil. the cooking liquid in a separate bowl.

Pour the hot liquid and vegetables over In the pot, warm the oil over medium-high
the fish and scatter the olives over the top. heat. Chop the remaining half onion then add
Let stand until cooled to room temperature. and sauté until browned, about 8 minutes.
Cover and refrigerate for at least 8 hours Stir in the garlic, garam masala, cumin,
or up to 24 hours. coriander, 1 tsp salt, and 1 ⁄4 tsp pepper and
stir until the spices are toasted and fragrant,
Lift the tuna from the marinade and transfer
about 1 minute.
to a platter. Drain the marinade, reserving
the vegetables and olives, and arrange them Add the potatoes, reserved lentils, and 2 cups
over the tuna. Let stand for about 15 minutes (16 fl oz/500 ml) of the reserved cooking
before serving. liquid. If necessary, use water to supplement.
Bring to a boil, reduce the heat to medium-
low, and simmer, covered, until the potatoes
are tender, 15–18 minutes. Stir in the spinach
and cook until it wilts, about 2 minutes.
Season with salt and pepper. Serve over
rice, garnished with the yogurt.

21
17 18
BEEF DAUBE NEW ENGLAND CLAM CHOWDER
serves 4–6 serves 6–8
2 lb (1 kg) stewing beef such as shoulder, 48 littleneck or cherrystone clams,
chuck, or brisket, cut into 2-inch (5-cm) scrubbed and soaked
chunks
4 slices bacon
Salt and freshly ground pepper
1 large yellow onion, chopped
JA N UA RY 3 Tbsp olive oil JA N UA RY
2 large russet potatoes, peeled and
1⁄4 cup (2 f l oz/60 ml) brandy cut into 1⁄ 2 -inch (12-mm) cubes

Daube is a traditional 1 bottle (24 f l oz/750 ml) dry white wine Any hard-shell clam 3 sprigs fresh thyme, or 1⁄4 tsp dried thyme
French stew: rich, 2 Tbsp Dijon mustard variety is good for 11⁄ 2 cups (12 f l oz/375 ml) half-and-half
hearty, and perfect 1 can (14 1⁄ 2 oz/400 g) whole peeled tomatoes this creamy soup, Salt and freshly ground pepper
for the cold-weather 3 small yellow onions, thinly sliced such as littleneck, Chopped fresh f lat-leaf parsley for garnish
months. In this cherrystone, quahog,
6 cloves garlic, lightly crushed
version, white wine, and so-called In a large pot, combine the clams and 1 cup
tomatoes, and Dijon 3 sprigs fresh thyme chowder clams. To (8 fl oz/250 ml) water, discarding any clams
mustard are a 3 sprigs fresh tarragon prepare clams for that do not close to the touch. Cover tightly
departure from 2 sprigs fresh winter or summer savory cooking, scrub them
or f lat-leaf parsley and bring to a boil. Cook the clams until they
the red wine-laced well under cold water
open, about 5 minutes. Using tongs, transfer
original. A little 5 Tbsp (3 oz/80 g) crème fraîche or and discard any that
1⁄4 cup (2 oz/60 g) sour cream the opened clams to a platter. If some clams
crème fraîche whisked do not close to the
fail to open, re-cover the pot, and continue
in right at the end touch. Dissolve
Season the beef generously with salt and cooking the remaining clams for a few minutes
adds body and 2 tsp salt in 4 qt (4 l)
sweetness. Serve pepper. In a large, heavy pot, warm the oil cold water, add the longer. Discard any unopened clams after
over warm buttered over medium heat. Working in batches, sear clams, and refrigerate 10 minutes total cooking time. Reserve the
noodles, and don’t the beef, turning as needed, until evenly for 30 minutes or cooking liquid. Let the opened clams stand
hesitate to braise the browned on all sides, 5–7 minutes. Transfer longer to allow the until cool enough to handle, then remove
beef ahead of time— to a plate. clams to expel sand the meat from the shells and chop coarsely.
this dish tastes even Preheat the oven to 300°F (150°C). Pour off and grit. Drain Strain the cooking liquid through a fine-mesh
better the next day. before using. sieve into a 1-qt (1-l) glass measuring cup,
any excess fat from the pan. Add the brandy
and wine to the pot, return to medium heat, and leaving any grit in the bottom of the pot.
stir to scrape up any browned bits on the pot Add water as needed to make 4 cups
bottom. Simmer for about 8 minutes. Whisk (32 fl oz/1 l) liquid.
in the mustard. Add the meat and any juices, Rinse out the pot, add the bacon, and cook
tomatoes and their juices, the onions, and over medium heat until crisp and browned,
garlic. Tie the thyme, tarragon, and savory about 6 minutes. Drain on paper towels; leave
sprigs tightly together with kitchen string and the bacon fat in the pan. Chop the bacon.
add to the pot. Cover and cook in the oven
until the meat is fork-tender, 2 1 ⁄ 2 –3 hours. Add the onion to the pot over medium heat
and cook, stirring occasionally, until softened,
Using a slotted spoon, transfer the meat, about 3 minutes. Add the potatoes and thyme,
tomatoes, and onions to a platter. Discard stir in the reserved clam liquid, and bring
the bundle of herbs. Bring the cooking liquid to a boil. Reduce the heat to medium-low,
to a boil and cook until reduced by about cover, and cook until the potatoes are tender,
one-third, 8–10 minutes. Stir in the crème about 20 minutes. Add the half-and-half and
fraîche until blended. Adjust the seasoning reserved clams and return just to a simmer;
and return the meat and vegetables to do not boil. For a thicker chowder, crush
the pot to heat through. Serve directly some of the potatoes into the liquid with the
from the pot. back of a large spoon. Season with salt and
pepper. Discard the thyme sprigs.
Serve the chowder garnished with the
parsley and reserved bacon.

22
19
RICOTTA & SPINACH– Add water to the reserved spinach water in
STUFFED PASTA SHELLS the pot to total 5 qt (5 l), and bring to a rapid
boil. Add 2 Tbsp salt and the pasta shells to
serves 4–6
the boiling water, stir well, and cook, stirring
FOR THE SAUCE occasionally, until not quite al dente, about
1 can (28 oz/875 g) whole peeled tomatoes 2 minutes less than the package directions.
JA N UA RY 1 small carrot, halved Drain, rinse with cold water, drain again,
1⁄ 2 small yellow onion, roughly chopped and set aside.

These are the classic 4 large fresh basil leaves, minced Preheat the oven to 375°F (190°C). Smear
stuffed shells, filled 2 Tbsp olive oil the bottom of a 9-by-13-inch (23-by-33-cm)
with fluffy white Salt and freshly ground pepper baking dish with 2–3 Tbsp of the sauce.
ricotta cheese and Using a teaspoon, stuff the shells with the
spinach. They are FOR THE FILLING filling. They should be generously filled but
topped with a smooth, 11⁄4 lb (625 g) spinach, tough stems removed not so stuffed that they are wide open. Place
flavorful sauce 3 1⁄ 2 cups (13⁄4 lb/875 g) whole-milk the stuffed shells, side by side and open side
made by slowly ricotta cheese up, in the prepared dish. Drizzle with the
simmering tomatoes 1 egg, lightly beaten remaining sauce and sprinkle with the 1 ⁄4 cup
with just a handful 1⁄ 2 cup (2 oz/60 g) grated Parmesan cheese Parmesan. Cover with foil and bake until
of ingredients. the sauce is bubbling, about 25 minutes.
1⁄8 tsp grated nutmeg
If you’re short on Let stand for 10 minutes before serving.
time, substitute 1⁄ 2 lb (250 g) large pasta shells
your favorite bottled 1⁄4 cup (1 oz/30 g) grated Parmesan cheese
marinara sauce.
To make the sauce, drain the tomatoes,
reserving half of their juices. In a saucepan,
combine the tomatoes and reserved juices,
the carrot, and onion. Bring to a boil over
medium-high heat, reduce the heat to medium-
low, partially cover, and cook, stirring
occasionally, for 45 minutes. Remove from
the heat, stir in the basil, and let cool slightly.
Pass the mixture through a food mill or a
medium-mesh sieve back into the pan. Stir
in the oil, season with salt and pepper, and
set aside.
Meanwhile, to make the filling, bring a pot of
water to a boil and add the spinach and 1 ⁄4 tsp
salt. Cook just until tender, about 2 minutes.
Using a slotted spoon, transfer the spinach
to a colander to drain. Reserve the cooking
water in the pot. Squeeze out excess moisture
from the spinach, then finely chop. Add the
ricotta to a bowl and stir in the egg until
smooth. Add the spinach, the 1 ⁄ 2 cup Parmesan,
the nutmeg, 1 ⁄4 tsp salt, and a few grindings
of pepper and mix well. »—›

23
20
STIR-FRIED SOBA NOODLES snow peas, stir and toss to combine, cover,
WITH BEEF & CABBAGE and cook until just tender, about 2 minutes.
serves 4 Take care not to overcook; the snow peas
and cabbage should remain crisp.
1 lb (500 g) boneless beef sirloin
or tenderloin, partially frozen Add the noodles to the pan and stir and
1⁄4 cup (2 f l oz/60 ml) toasted sesame oil toss until well combined. Garnish with the
JA N UA RY toasted sesame seeds, and serve.
1⁄4 cup (2 f l oz/60 ml) soy sauce
1⁄4 cup (2 f l oz/60 ml) plus 1 Tbsp peanut oil
The nutty flavor

21
2 Tbsp peeled and grated fresh ginger
and delicate texture
2 large cloves garlic, minced
of soba noodles pair
particularly well 4 green onions, including 3 inches (7.5 cm) IRISH STEW
of green tops, thinly sliced on the diagonal serves 6–8
with cabbage.
The pure white ribs 1 head napa cabbage, about 2 lb (1 kg),
cored and shredded 2 lb (1 kg) boneless leg of lamb, cut
and bright green into 11⁄ 2 - to 2-inch (4- to 5-cm) chunks
2 cups (16 f l oz/500 ml) chicken or beef broth
curly-edged leaves Salt and freshly ground pepper
of napa cabbage 1 Tbsp cornstarch
2 Tbsp unsalted butter
make any dish look lb (250 g) snow peas, trimmed and
1⁄ 2
JA N UA RY
halved crosswise 2 Tbsp canola oil
especially nice.
Salt 1 yellow onion, coarsely chopped
3⁄4 lb (375 g) dried soba noodles
Irish stew is the 3 carrots, cut into large pieces
ideal slow-cooked
1⁄4cup (1 oz/30 g) sesame seeds, 2 Tbsp all-purpose f lour
lightly toasted wintertime meal
11⁄ 2 cups (12 f l oz/375 ml) beef broth
featuring tender lamb
and root vegetables 1 cup (8 f l oz/250 ml) stout or ale
Using a sharp knife, cut the beef across the
grain into thin slices, then cut the slices into in a meaty broth. 3 Yukon gold potatoes, cut into large pieces
matchsticks. In a bowl, whisk together the Use dark stout for 2 Tbsp chopped fresh f lat-leaf parsley
a deeper-flavored
sesame oil, soy sauce, 1 ⁄4 cup peanut oil, and
sauce, or ale for a Preheat the oven to 325°F (165°C).
ginger. Add the beef and stir to coat evenly.
lighter touch—and
Cover and refrigerate, stirring occasionally, Season the lamb generously with salt and
don’t hesitate to serve
for at least 1 hour or up to 3 hours. pepper. In a large, heavy pot, melt the butter
a cold pint of either
with the oil over medium-high heat. Add the
Bring a large pot of water to a rapid boil. beer alongside.
lamb and cook, turning often, until browned
Add 2 Tbsp salt and the noodles to the
on all sides, 5–7 minutes. Transfer to a plate.
boiling water, stir well, and cook, stirring
occasionally, until just tender, 5–7 minutes. Pour off all but 1 Tbsp of the fat from the
Drain the noodles. pan. Add the onion and carrots and cook,
stirring frequently, until the onion is slightly
Meanwhile, in a wok or large frying pan,
softened, about 3 minutes. Sprinkle with the
heat the 1 Tbsp peanut oil over medium-high
flour and cook, stirring, for 1–2 minutes. Pour
heat. Add the garlic and green onions and
in the broth and stout and bring to a boil,
stir-fry until lightly colored, about 1 minute.
stirring to scrape up any browned bits on
Raise the heat to high, add the beef and its
the pot bottom. Return the lamb to the pot,
marinade, and stir-fry until lightly browned,
cover, and cook in the oven until the meat
about 8 minutes. Add the cabbage and
is tender, about 1 hour.
11 ⁄ 2 cups (12 fl oz/375 ml) of the broth and
toss to combine. Cover, reduce the heat to Add the potatoes along with 2 cups (16 fl oz/
medium-high, and cook until the cabbage 500 ml) water to the pot and continue to cook,
wilts, about 4 minutes. covered, until the lamb is very tender, about
45 minutes longer. Serve, garnished with
In a small bowl, whisk the cornstarch into the parsley.
the remaining 1 ⁄ 2 cup (4 fl oz/125 ml) broth.
Add the cornstarch mixture to the pan, and
stir and toss to incorporate. Add the »—›

24
20

JA N UA RY
22
QUICHE LORRAINE and pour in the egg mixture. Sprinkle the
serves 6 remaining cheese over the top.

FOR THE TART DOUGH Bake on the bottom oven rack until the top is
2 cups (10 oz/315 g) all-purpose f lour puffed and lightly golden and a knife inserted
Salt and freshly ground pepper
into the center comes out clean, 25–30 minutes.
Transfer to the wire rack and let stand for
JA N UA RY
cup (4 oz/125 g) cold unsalted butter,
1⁄ 2
cut into 1⁄ 2 -inch (12-mm) pieces 15 minutes. Cut into wedges and serve.
6 Tbsp (3 f l oz/80 ml) ice water
This is a classic

23
quiche, with a 3 eggs
creamy egg custard 1 cup (8 f l oz/250 ml) heavy cream
flavored simply with 1⁄ 2 cup (4 f l oz/125 ml) half-and-half ORANGE-GLAZED CHICKEN
bacon and Gruyère serves 4
1⁄ 8 tsp grated nutmeg
cheese. It is delicious 2 Tbsp olive oil, plus more for greasing
3⁄4 cup (3 oz /90 g) shredded Gruyère cheese
at any time of day,
4 thin slices bacon, fried until crisp 1 tsp ground cumin
so try a wedge next and cut into 1⁄ 2 -inch (12-mm) pieces
to a tangle of salad Salt and freshly ground pepper
greens at dinner. 8 skin-on, bone-in chicken thighs,
Preheat the oven to 375°F (190°C). To make JA N UA RY
about 3 lb (1.5 kg) total weight
You’ll want a glass the tart dough, in a bowl, stir together the
of white wine, 1 Tbsp unsalted butter
flour and 1 ⁄ 2 tsp salt. Scatter the butter over A sticky-sweet
preferably one from 1 shallot, minced
the flour mixture. Using a pastry blender marmalade-based
the Lorraine region, 1 cup (10 oz/315 g) orange marmalade
or 2 knives, cut in the butter until pea-sized glaze is delicious
where the dish 1⁄4 cup (2 f l oz/60 ml) cider vinegar
crumbs form. Add the ice water, 1 Tbsp on roast poultry.
takes its name.
at a time, while turning the dough lightly Chicken thighs are 1 Tbsp Dijon mustard
with a fork and then with your fingertips; perfect for roasting, 1 tsp cornstarch mixed with 1 Tbsp cold water
do not overwork the dough or it will become which creates moist Cooked rice for serving
tough. Gather the dough into a ball (it should and flavorful
be a little crumbly), wrap in plastic wrap, meat and crispy, Preheat the oven to 425°F (220°C). Lightly
and refrigerate for 15 minutes. savory skin. oil a roasting pan large enough to hold the
On a floured work surface, roll out the dough thighs in a single layer.
into a round about 10 1 ⁄ 2 inches (26.5 cm) in In a small bowl, stir together the cumin,
diameter and 1 ⁄4 inch (6 mm) thick. Carefully 11 ⁄ 2 tsp salt, and 1 ⁄ 2 tsp pepper. Brush the
transfer it to a 9-inch (23-cm) quiche pan or chicken thighs on all sides with the 2 Tbsp
other straight-sided pan with 1-inch (2.5-cm) oil and season with the cumin mixture,
sides. Press the dough into the bottom pressing it into the skin. Arrange the thighs,
and sides of the pan. Pinch the dough around skin side up, in the prepared pan. Roast until
the rim to form a fluted edge. Line the dough the skin is lightly golden, about 20 minutes.
with foil and fill with pie weights or dried
Meanwhile, in a saucepan, melt the butter
beans. Bake until the crust is set but not
over medium heat. Add the shallot and cook,
browned, 12–15 minutes. Remove from the
stirring, until softened, about 2 minutes. Stir
oven and lift out the weights and foil. Prick
in the marmalade, vinegar, mustard, and
any bubbles with a fork. Bake until the crust
1 tsp pepper and stir until the marmalade
is firm and barely colored, about 5 minutes.
melts. Stir the cornstarch mixture, add to the
Transfer to a wire rack. Reduce the oven
pan, and cook, stirring, just until the glaze
temperature to 350°F (180°C) and set a rack
thickens, about 30 seconds.
in the lower third of the oven.
Brush the skin side of the chicken thighs
In a bowl, stir together the eggs, cream,
generously with the glaze and continue to
half-and-half, 1 ⁄ 2 tsp salt, 1 ⁄ 2 tsp pepper, nutmeg,
roast for 5 minutes. Brush again with the
and half of the Gruyère until blended. Scatter
glaze and roast until the chicken is opaque
the cooked bacon over the pastry crust »—›
throughout, 5–10 minutes. Serve with rice,
if desired.

26
24 25
BAKED RICE WITH BEEF WITH ENDIVE &
CHICKPEAS & CHORIZO SUN-DRIED TOMATOES
serves 4–6 serves 4–6
Large pinch saffron threads 3 lb (1.5 kg) beef bottom round,
cut into large chunks
2 Tbsp olive oil
Salt and freshly ground pepper
JA N UA RY 4 oz (125 g) cured Spanish-style chorizo, JA N UA RY
cut on the diagonal into rounds 1⁄4 inch 5 Tbsp (3 f l oz/80 ml) olive oil
(6 mm) thick
6 cloves garlic, smashed
Spain boasts many 1 yellow onion, finely chopped This dish is perfect
11⁄ 3 cups (11 f l oz/345 ml) beef broth
delicious variations cup (2 1⁄ 2 oz/75 g) seeded and chopped
1⁄ 2 for wintertime, when
red bell pepper
1 ⁄4 cup (2 f l oz/60 ml) dry white wine
on baked rice. This you crave robust
rustic dish from 4 cloves garlic, minced flavors but want a 3 sprigs fresh thyme
Valenica, called 1 cup (7 oz/220 g) Arborio or other relatively light main 3 bay leaves
arroz al horno (rice medium-grain white rice course—one that 2 tsp Dijon mustard
from the oven), is 1 cup (7 oz/220 g) rinsed and drained will satisfy both 2 Tbsp sherry vinegar
traditionally baked canned chickpeas salad eaters and
2 Tbsp walnut oil
in an earthenware 1⁄ 2 cup (3 oz/90 g) canned crushed tomatoes meat eaters alike.
pot. Here, canned The mixture of 2 large heads Belgian endive,
2 cups (16 f l oz/500 ml) chicken broth cored and coarsely chopped
chickpeas are used endive, sun-dried
11⁄ 2 tsp Spanish smoked paprika 1 ⁄ 2 cup (2 1 ⁄ 2 oz/75 g) green olives,
for convenience, tomatoes, and olives pitted and chopped
1⁄ 2 tsp ground cumin
but if you simmer imparts a pleasantly
Salt cup (4 oz/125 g) oil-packed sun-dried
1⁄ 2
your own you can sharp note to the tomatoes, sliced
substitute some of 3 Tbsp chopped fresh f lat-leaf parsley slow-braised beef. If
Grated zest of 1 lemon
their cooking liquid you like, accompany
In a large, dry frying pan, toast the saffron 2 Tbsp chopped fresh f lat-leaf parsley
for some of the with boiled small
chicken broth. threads over medium heat, stirring constantly, potatoes tossed with
butter and parsley. Season the beef with salt and pepper. In a
until fragrant and a shade darker, about
large frying pan, heat 2 Tbsp of the olive oil
1 minute. Pour into a bowl and crumble
over medium-high heat. Working in batches,
with your fingertips.
sear the beef, turning as needed, until
Preheat the oven to 350°F (180°C). browned on all sides, about 8 minutes. Using
In the frying pan, warm the oil over a slotted spoon, transfer to a slow cooker.
medium-high heat. Add the chorizo and Pour off most of the fat from the pan and
onion and sauté until the onion is soft return to medium-high heat. Add the garlic
and translucent, 3–5 minutes. Add the bell and cook for 1 minute. Pour in the broth and
pepper and garlic and sauté until the wine and stir to scrape up any browned bits
bell pepper is softened, about 2 minutes. on the pan bottom. Add the thyme and bay
Add the rice and stir to coat. Transfer the leaves and transfer the contents of the pan
mixture to a 2-qt (2-l) baking dish and stir to the slow cooker. Cover and cook on the
in the chickpeas and tomatoes. low setting for 5–6 hours. The beef should
Combine the broth, paprika, cumin, 1 ⁄ 2 tsp be tender but still moist.
salt, and the saffron in the frying pan and Just before the beef is ready, in a bowl, whisk
bring to a boil over high heat. Carefully pour together the mustard, vinegar, walnut oil,
the broth mixture over the rice mixture. Cover the remaining 3 Tbsp olive oil, 1 ⁄4 tsp salt,
with foil and bake until the rice is tender and and a few grindings of pepper. Add the
the liquid is absorbed, 30–40 minutes. Let endive, olives, sun-dried tomatoes, lemon
stand, covered, for 10 minutes. zest, and parsley and toss.
Fluff the rice with a fork, sprinkle with the Using a slotted spoon, transfer the beef to a
parsley, and serve. cutting board and shred with 2 forks. Transfer
to a platter. Moisten the beef with some of
the braising liquid, mound the endive mixture
alongside the beef, and serve.

27
JA N UA RY

26
26 27
SPICY RED BEAN FRITTATA WITH GREENS
& CHORIZO STEW serves 4
serves 6–8 About 1 lb (500 g) leafy greens such as
kale, chard, broccoli rabe, or spinach,
2 1⁄4
cups (1 lb/500 g) dried red kidney beans, tough stems removed
picked over and rinsed
8 eggs
2 Tbsp canola oil
JA N UA RY JA N UA RY Salt and freshly ground pepper
1 large yellow onion, finely chopped 1 ⁄4 cup (2 f l oz/60 ml) olive oil
3 celery ribs, finely chopped
Warm up on cold Crinkly leaves of 1 clove garlic, minced
1 green bell pepper, seeded and chopped
days with spicy kale and chard reach 4 oz (125 g) ricotta salata or young pecorino
6 cloves garlic, minced cheese, thinly sliced
Latin flavors. their sweetest flavor
Chorizo sausage Salt and freshly ground pepper during the winter
In a large pot, combine the greens and 1 cup
puts a kick into this 4 cups (32 f l oz/1 l) beef or chicken broth frosts. Fold your
stew, which is extra favorite variety into (8 fl oz/250 ml) water. Cover and cook over
2 tsp red wine vinegar
satisfying due to eggs for a quick medium heat, stirring occasionally, until
1⁄ 2 – 3⁄4 tsp red pepper f lakes
the double dose of one-skillet supper, tender, 3–4 minutes for spinach or up to
3 bay leaves 10 minutes for the other greens. Drain the
protein from beans like this Sicilian-
and the meat. 1 lb (500 g) cured Spanish-style chorizo, inspired version. greens, let cool, and squeeze to extract
cut into slices 1⁄4 inch (6 mm) thick
the excess liquid. Chop the greens and
Hot-pepper sauce, such as Tabasco set aside.
Cooked white rice for serving
Preheat the broiler.
Place the beans in a large bowl with cold In a bowl, beat the eggs just until blended.
water to cover and soak for at least 4 hours Season with salt and pepper. In a 9-inch
or up to overnight. (For a quick soak, combine (23-cm) ovenproof frying pan, heat the oil
the beans and water to cover in a large over low heat. Add the garlic and sauté until
pot, bring to a boil, remove from the heat, fragrant, about 30 seconds. Add the greens
cover, and soak for 1 hour.) Drain and and a pinch of salt, and stir and toss to coat
rinse the beans. the greens well with the oil. Lightly stir
In a large, heavy frying pan, heat the oil over in the eggs and arrange the cheese slices on
medium-high heat. Add the onion, celery, top. Cook, using a spatula to lift the edges
and bell pepper and sauté until softened and of the egg to allow the uncooked egg to flow
just beginning to brown, about 6 minutes. Add underneath, until the edges and bottom are
the garlic, season with salt and pepper, and set but the center is still moist, about 5 minutes.
cook for 1 minute. Pour in 1 cup (8 fl oz/250 ml) Broil about 4 inches (10 cm) from the heat
of the broth and stir to scrape up any browned source until the top is puffed and golden
bits on the pan bottom. Transfer the contents and the cheese is slightly melted, about
of the pan to a slow cooker and stir in the 1 minute. Slide the frittata onto a plate.
drained beans, remaining 3 cups (24 fl oz/ Cut into wedges and serve.
750 ml) broth, the vinegar, pepper flakes
to taste, bay leaves, and chorizo. Cover and
cook on the low setting for 6–8 hours, stirring
once or twice. The beans should be very tender.
Discard the bay leaves. Season with salt,
pepper, and Tabasco. If desired, using the
back of a spoon, mash some of the beans
against the inside of the cooker to thicken
the stew.
Spoon rice into shallow bowls, top with
the stew, and serve.

29
28 29
BARLEY RISOTTO WITH BEEF STEW WITH MUSHROOMS,
CHICKEN, MUSHROOMS CARROTS & BACON
& GREENS serves 6
serves 4 4 oz (125 g) thick-cut bacon, chopped

6 cups (48 f l oz/1.5 l) chicken broth 3 Tbsp all-purpose f lour

JA N UA RY 11⁄ 2 Tbsp olive oil JA N UA RY Salt and freshly ground pepper

1 yellow onion, chopped 3 lb (1.5 kg) boneless beef chuck,

cut into chunks
Barley has a 1 clove garlic, minced This classic beef stew
lb (375 g) cremini mushrooms,
3⁄4
pleasantly chewy 2 cups (6 oz/185 g) sliced cremini mushrooms gains a savory edge halved if large
texture and a sweet, Salt and freshly ground pepper with the addition 1⁄ 2 lb (250 g) baby carrots
nutty flavor. When of bacon. Bite-sized
1⁄ 2 cup (4 f l oz/125 ml) dry white wine 1⁄ 2 lb (250 g) frozen pearl onions
stirred into broth pearl onions are
over low heat, it 1 cup (7 oz/220 g) pearl barley appealing in stews, 3 cloves garlic, minced
cooks into a creamy 3 cups (4 oz/125 g) bite-sized pieces Swiss and frozen ones 1 cup (8 f l oz/ 250 ml) dry red wine
chard leaves
risotto-style dish. offer convenience. 1 cup (8 f l oz/ 250 ml) beef broth
Meaty mushrooms, 2 cups ( 3⁄4 lb/375 g) shredded cooked chicken If you prefer to use 2 Tbsp tomato paste
shredded chicken, 1⁄ 2 cup (2 oz/60 g) grated Parmesan cheese fresh ingredients,
1 Tbsp minced fresh rosemary
and slightly bitter substitute 1 yellow
greens contribute In a saucepan, bring the broth to a simmer onion, chopped.
In a large frying pan, cook the bacon over
to a balanced over medium-high heat. Turn off the heat,
medium heat, stirring occasionally, until
one-dish dinner. cover, and keep warm.
crisp, 5–7 minutes. Drain on paper towels.
In a large saucepan, heat the oil over Pour the drippings into a small heatproof
medium-high heat. Add the onion and bowl, leaving about 1 Tbsp in the pan. Set
garlic and cook, stirring frequently, until the pan, drippings, and bacon aside.
the onion is soft, about 5 minutes. Add the
In a resealable plastic bag, combine the
mushrooms, 1 ⁄4 tsp salt, and a few grindings
flour, 1 tsp salt, and 1 ⁄ 2 tsp pepper. Add the
of pepper. Cook, stirring frequently, until
beef chunks and shake to coat evenly with
the mushrooms release their liquid and
the flour mixture. Return the frying pan
start to brown, 4–5 minutes. Add the wine,
to medium-high heat. Add half of the beef
bring to a boil, and cook for 1 minute.
chunks and cook, turning once, until well
Add 5 cups (40 fl oz/1.25 l) of the hot broth browned, about 5 minutes on each side.
and the barley. Cover and simmer over Transfer the beef to a slow cooker. Repeat
medium-low heat, stirring occasionally and with the remaining beef chunks, adding
adding more broth 1 ⁄4 cup (2 fl oz/60 ml) the reserved drippings if needed. Scatter
at a time if the barley becomes dry, until the mushrooms, carrots, onions, and garlic
the barley is tender, about 45 minutes. over the beef.
Stir in the Swiss chard and more broth, Return the pan to medium-high heat and
if necessary. Cook, uncovered, until the add the wine, broth, and tomato paste. Mix
greens are wilted, about 2 minutes. Stir in well, bring to a boil, and stir to scrape up any
the chicken and cook for 1 minute to heat browned bits on the pan bottom. Pour the
through. Stir in the Parmesan, season with contents of the pan over the vegetables and
salt and pepper, and serve. beef. Cover and cook on the high setting for
4–5 hours or the low setting for 8–9 hours.
The beef should be very tender. Stir in the
reserved bacon and the rosemary. Cook,
uncovered, on the high setting for 10 minutes
to thicken the sauce slightly. Season with salt
and pepper and serve in shallow bowls.

30
30 31
SPICED CAULIFLOWER TURKEY & WHITE BEAN CHILI
& POTATOES serves 6
serves 6 2 1⁄4 cups (1 lb/500 g) dried Great Northern
or other small white beans, rinsed
1 head caulif lower (11⁄ 2 –2 lb/750 g–1 kg)
1 or 2 serrano chiles or 1 jalapeño chile
2 Tbsp canola oil
3 bay leaves
JA N UA RY 1 tsp cumin seeds JA N UA RY
6 cups (48 f l oz/1.5 l) chicken broth
3 white potatoes, peeled and cut into
1-inch (2.5-cm) pieces 1 Tbsp canola oil
Aloo gobhi is a mild Lean turkey meat 1 lb (500 g) ground dark-meat turkey
2–4 Tbsp peeled and grated fresh ginger
dish, and a favorite and white beans make
4 cloves garlic, minced 1 large yellow onion, finely chopped
of Indian children. a light and healthy
3⁄4 tsp ground turmeric Salt and freshly ground black pepper
Cauliflower and chili, perfect for
potatoes are cooked 1⁄ 2 tsp cayenne pepper recuperating after 5 cloves garlic, minced
in oil laced with Salt the holidays. But 2 Tbsp chili powder
cumin and turmeric cup
1⁄4 ( 1⁄ 3
oz/10 g) finely chopped
don’t skip on the 11⁄ 2 Tbsp ground cumin
until smoky and fresh cilantro garnishes—sour 1 ⁄4 – 1⁄ 2 tsp cayenne pepper (optional)
golden yellow. 1⁄ 2 tsp garam masala cream, green onions,
Sour cream for serving
Serve with basmati and cilantro—which
rice or warmed give this slow-cooked 6 green onions, white and tender green
Separate the cauliflower florets and cut parts, finely chopped
naan bread, and them into 11 ⁄ 2-inch (4-cm) pieces. Peel the dish a welcome
cup ( 1⁄ 2 oz/15 g) coarsely chopped
1⁄ 3
a dollop of yogurt cauliflower stem and cut crosswise into accent. Serve fresh cilantro
or fruit chutney. wedges of corn
slices 1 ⁄ 8 inch (3 mm) thick. Chop the leaves,
bread alongside. Put the beans in a large bowl with cold water
if any, and add to the cauliflower.
to cover and soak for at least 4 hours or up
In a large saucepan, heat the oil over
to overnight. (For a quick soak, combine the
medium-high heat. Add the cumin seeds
beans and water to cover in a large pot, bring
and fry until they turn several shades darker,
to a boil, remove from the heat, cover, and
about 30 seconds. Add the potatoes and
soak for 1 hour.) Drain and rinse the beans.
sauté until lightly crisped, about 5 minutes.
Add the ginger, garlic, turmeric, and cayenne Put the beans in a slow cooker. Add the
and mix well. chiles, bay leaves, and broth. The broth
should cover the beans by about 11 ⁄ 2 inches
Add the cauliflower, 11 ⁄ 2 tsp salt, and 3 ⁄4 cup
(4 cm); supplement water if needed. Cover
(6 fl oz/180 ml) water and mix well. Reduce
and cook on the low setting for 6 hours.
the heat to low, cover, and cook until the
The beans should be tender.
cauliflower is very soft, about 7 minutes.
Uncover the pan, raise the heat to medium- In a large, heavy frying pan, heat the oil
high, and cook until the excess moisture over medium heat. Add the turkey and cook,
evaporates, about 5 minutes. Adjust the stirring to break up any clumps, until the
seasoning. Sprinkle with the cilantro and meat is no longer pink, 8–10 minutes. Add
garam masala and serve. the onion, 1 tsp salt, and several grindings
of black pepper and sauté until the onion
is soft and lightly golden, about 10 minutes.
Add the garlic, chili powder, cumin, and
cayenne (if using), and stir for 2–3 minutes
to release their aromas. Transfer the contents
of the pan to the slow cooker and raise the
heat to the high setting. Cover and cook,
stirring 2 or 3 times, until slightly thickened,
30–40 minutes. Adjust the seasoning.
Ladle the chili into shallow bowls. Garnish
with sour cream, green onions, and cilantro,
and serve.

31
 1
CHICKEN TAGINE WITH PRESERVED
LEMONS & OLIVES
page 34
2
SAUTÉED SHRIMP WITH
LEMON & GARLIC
page 34
3
STIR-FRIED TANGERINE BEEF
page 37
4
CALAMARI FRA DIAVOLO
page 37

8 9 10 11
The short days of
winter call for hearty
and flavorful meals.
Whether it’s a spicy
beef chili or a fragrant PORTUGUESE MUSSELS CHEESE SOUFFLÉ WINTER VEGETABLE COCONUT CURRY THAI-STYLE BRISKET
page 39 page 40 page 40 page 42
chicken tagine spiked
with preserved
lemons and olives,

15 16 17 18
long-simmered dishes
provide nourishment
and warmth. Draw on
seasonal ingredients
such as citrus, broccoli, TEXAS BEEF CHILI MACARONI WITH FARMSTEAD SLOW-COOKED CUBAN CHICKEN RISOTTO WITH TALEGGIO,
page 45 CHEDDAR & BACON page 46 RADICCHIO & RED WINE
root vegetables, kale page 45 page 46

and chard, enlivened

22 23 24 25
with red wine, garlic,
and spices to create
the stews, braises,
gumbos, curries, and
chilis popular at this
RED BEAN & VEGETABLE GUMBO GARLICKY PORK SHOULDER PAN-ROASTED CHICKEN WITH BROCCOLI & PANCETTA FRITTATA
time of year. page 49 WITH GREENS FENNEL, LEEKS & CREAM page 52
page 51 page 51
 3
STIR-FRIED TANGERINE BEEF
page 37
4
CALAMARI FRA DIAVOLO
page 37
5
INDIAN CHICKPEA CURRY
page 38
6
HOME-STYLE POT ROAST
page 38
7
GINGER RICE WITH CHICKEN,
CHARD & SHIITAKES
page 39

10
WINTER VEGETABLE COCONUT CURRY
page 40
11
THAI-STYLE BRISKET
page 42
12
ROOT VEGETABLE POT PIE
page 42
13
PORK & TOMATILLO STEW
page 43
14
LOBSTER RISOTTO
page 43

17
SLOW-COOKED CUBAN CHICKEN
page 46
18
RISOTTO WITH TALEGGIO,
RADICCHIO & RED WINE
page 46
19
JAMBALAYA WITH SHRIMP,
CHICKEN & HAM
page 48
20
PEANUT-BRAISED TOFU
WITH NOODLES
page 48
21
CUBAN-STYLE SHREDDED BEEF
page 49

24
PAN-ROASTED CHICKEN WITH
FENNEL, LEEKS & CREAM
page 51
25
BROCCOLI & PANCETTA FRITTATA
page 52
26
SRI LANKAN FISH STEW
page 52
27
BAKED GRITS WITH FONTINA,
ITALIAN SAUSAGE & KALE
page 53
28
CHICKEN ADOBO
page 53

february
 1
CHICKEN TAGINE WITH cover, reduce the heat to medium-low, and
PRESERVED LEMONS & OLIVES simmer until the chicken is opaque throughout,
serves 4 about 40 minutes.

1⁄4 tsp saffron threads

Simmer the olives in a saucepan of boiling
water for 5 minutes. Add the olives, the reserved
2 large yellow onions, chopped
lemon, and the remaining 2 Tbsp lemon juice
F E B R UA RY cup ( 3⁄4 oz/20 g) coarsely chopped fresh
1⁄ 2
cilantro, plus more for garnish to the pot. Cover and simmer until the chicken
is falling-off-the-bone tender, 10–15 minutes.
1⁄ 2cup ( 3⁄4 oz/20 g) coarsely chopped fresh
This colorful f lat-leaf parsley, plus more for garnish Garnish the stew with chopped cilantro
Moroccan stew 4 Tbsp (2 f l oz/60 ml) fresh lemon juice and parsley and serve.
offers deep spices, 1 tsp ground cumin
but stays light and 1⁄ 2 tsp ground ginger
bright with tart
1⁄ 2 tsp ground turmeric

2
citrus, briny green
olives, and fresh Salt
cilantro. For the
most authentic
2 large cloves garlic, crushed SAUTÉED SHRIMP
presentation, serve
6 Tbsp olive oil
6 skin-on, bone-in chicken thighs
WITH LEMON & GARLIC
it on a platter or serves 4
individual plates atop 2 preserved lemons, thinly sliced
4 Tbsp (2 f l oz/60 ml) olive oil
a bed of couscous. 1⁄ 2 cup (4 f l oz/125 ml) chicken broth
11⁄4 lb (625 g) large shrimp, peeled
11⁄ 2 cups (8 oz/250 g) cracked green olives and deveined, tail intact
F E B R UA RY
6 cloves garlic, minced
In a small bowl, soak the saffron in 2 Tbsp
Salt and freshly ground pepper
warm water for 10 minutes. Shrimp cook quickly
2 green onions, white and tender
In a food processor, combine the onions, in a hot pan, perfect green parts, thinly sliced
the 1 ⁄ 2 cup cilantro, 1 ⁄ 2 cup parsley, and for weeknight one- 2 Tbsp chopped fresh f lat-leaf parsley
2 Tbsp of the lemon juice. Add the cumin, pan sautés. Render 1⁄4 cup (2 f l oz/60 ml) fresh lemon juice
ginger, turmeric, and the saffron and its them irresistible in
soaking liquid. Season with 1 tsp salt and a hot bath of olive
In a large frying pan, heat 2 Tbsp of the oil
oil and garlic, then
process to a pulpy purée. Transfer to a large over medium-high heat. Add half of the
spoon this saucy
resealable plastic bag. Add the garlic and shrimp and cook until pink, about 1 minute.
sauté over a bed
3 Tbsp of the oil. Add the chicken pieces, Using tongs, turn the shrimp, add half of the
of steamed rice.
seal the bag, and massage to coat the chicken garlic, and cook until the shrimp are pink on
with the mixture. Refrigerate for at least the second side, just a few seconds. Season
8 hours or up to 24 hours. with salt and pepper, toss, and quickly add
In a large, heavy pot, warm 1 Tbsp of the oil half of the green onions, parsley, and lemon
over medium-high heat. Add the lemon slices juice. Toss again and transfer to a platter.
and sear until browned, 3–5 minutes. Transfer Wipe the pan clean and repeat to cook the
to a plate. Add the remaining 2 Tbsp oil to remaining shrimp and other ingredients,
the pot. Remove the chicken pieces from the then serve.
marinade, shaking off the excess and reserving
the marinade. Working in batches, sear the
chicken pieces, skin side down, until golden
brown, 5–6 minutes. Transfer to another plate.
Pour the broth into the pot, stirring to scrape
up any browned bits from the pot bottom.
Stir in the reserved marinade and add the
chicken and any juices. Bring to a boil, »—›

34
1

F E B R UA RY
F E B R UA RY

4
 3
STIR-FRIED TANGERINE BEEF Wipe the pan clean. Reheat the pan over
serves 4–6 high heat and add the remaining 1 Tbsp oil.
When the oil is hot, add the onion and bell
11⁄ 2 lb (750 g) f lank steak
pepper and stir-fry until the edges begin
1⁄ 2 tsp sugar
to brown, 3–4 minutes. Add the chile, garlic,
1⁄4 tsp baking soda
and ginger and stir-fry for 1 minute. Pour
Salt in the sauce and return the beef to the pan.
F E B R UA RY
Stir-fry until the beef is heated through and
FOR THE SAUCE
the sauce thickens, about 1 minute. Transfer
This stir-fry updates 1 tsp grated tangerine or orange zest
to a platter and serve.
the takeout classic 1⁄4 cup (2 f l oz/60 ml) fresh tangerine

with fresh winter or orange juice

citrus, both the grated

4
1 Tbsp rice wine or dry sherry
zest and the freshly 1 Tbsp hoisin sauce
squeezed juice.
Baking soda in the
2 Tbsp soy sauce CALAMARI FRA DIAVOLO
1 tsp chile-bean paste serves 4–6
marinade helps
break down the meat 1⁄ 2 tsp toasted sesame oil 3 Tbsp olive oil
fibers and gives the 1⁄4 tsp sugar 1 yellow onion, chopped
cooked beef a velvety 1⁄4 tsp cornstarch 4 cloves garlic, minced
texture. Spoon the 4 Tbsp (2 f l oz/60 ml) peanut or canola oil 1 can (28 oz/800 g) whole peeled tomatoes
sweet citrusy stir-fry F E B R UA RY
1 small yellow onion, halved and cup (4 f l oz/125 ml) fish broth
1⁄ 2
over steamed rice. thinly sliced or bottled clam juice
1 small green bell pepper, seeded In this classic Italian 1⁄ 2 cup (4 f l oz/125 ml) full-bodied red wine
and thinly sliced lengthwise dish, tender squid
3 Tbsp chopped fresh oregano
1 red Fresno chile, seeded and thinly rings are smothered
sliced lengthwise 1⁄ 2 tsp red pepper f lakes
with a devilishly
2 cloves garlic, minced spicy tomato sauce. 2 1⁄ 2 lb (1.25 kg) cleaned squid, bodies cut
into 1⁄ 2 -inch (12-mm) rings and tentacles
2 Tbsp peeled and grated fresh ginger Serve it over a bed coarsely chopped
of pasta, or pass 1⁄ 3cup ( 1⁄ 2 oz/15 g) chopped fresh
Cut the flank steak across the grain into crusty bread at the f lat-leaf parsley
slices 1 ⁄ 8 inch (3 mm) thick. In a large, table, to help mop Salt and freshly ground pepper
nonreactive bowl, combine the sugar, baking up the sauce.
soda, and 1 tsp salt and stir to mix well. In a small pot, heat the oil over medium heat.
Add the beef slices and stir to coat. Let stand Add the onion and sauté until tender and
at room temperature for 30 minutes. golden, about 5 minutes. Add the garlic
To make the sauce, in a small bowl, stir and sauté for 30 seconds. Stir in the tomatoes
together the tangerine zest and juice, rice with their juices, breaking them up with the
wine, hoisin sauce, soy sauce, chile-bean back of a spoon. Add the broth, wine, 2 Tbsp
paste, sesame oil, sugar, and cornstarch until of the oregano, and the red pepper flakes.
the sugar and cornstarch dissolve. Set aside. Reduce the heat to medium-low and cook,
uncovered, until the sauce is lightly thickened
Pat the beef slices dry with paper towels.
and the flavors have blended, 15–20 minutes.
In a large wok or frying pan, warm 2 Tbsp
of the oil over high heat. Add half of the Add the squid, cover, reduce the heat to low,
beef in a single layer and sear until brown and cook until very tender, 25–30 minutes.
on the first side, about 1 minute. Using tongs, Stir in the remaining 1 Tbsp oregano and the
turn and sear until brown on the second side, parsley. Season with salt and pepper and serve.
about 30 seconds. Transfer the meat to a
colander to drain. Return the pan to high
heat, heat 1 Tbsp of the oil, and repeat to
sear the remaining beef. Transfer to the
colander to drain. »—›

37
 5 6
INDIAN CHICKPEA CURRY HOME-STYLE POT ROAST
serves 6–8 serves 4–6
2 Tbsp canola oil 3 yellow onions
1 yellow onion, finely chopped 1 beef chuck roast, about 2 1⁄ 2 lb (1.25 kg)
2 cloves garlic, minced Salt and freshly ground pepper
1-inch (2.5-cm) piece peeled 1 ⁄4 cup (11⁄ 2 oz/45 g) all-purpose f lour
F E B R UA RY F E B R UA RY
fresh ginger, grated
3 Tbsp canola oil
1 cinnamon stick, halved
4 cloves garlic, minced
Known in India 1 tsp cayenne pepper In this recipe,
as chana masala, thickly sliced onions 1 tsp sweet paprika
1 tsp ground coriander
this classic stew and paprika boost 11⁄ 2 cups (12 f l oz/375 ml) beef broth
1 tsp ground cumin
of chickpeas can the flavor of the 11⁄ 2 cups (14 1⁄ 2 oz/400 g) canned diced
be accompanied by 1 tsp brown mustard seeds classic one-pot beef tomatoes, drained
rice as a vegetarian 1 tsp ground turmeric roast. Serve with 2 Tbsp chopped fresh f lat-leaf parsley,
main course. roasted or mashed plus more for garnish
1 can (28 oz/875 g) diced tomatoes,
Added at the end of drained potatoes to soak up
cooking, a sprinkling the ample gravy, Halve the onions through the stem end, and
2 tsp sugar
of garam masala and save leftovers cut the halves crosswise into slices about
Salt 1 ⁄ 2 -inch (12 mm) thick. Set aside.
heightens the curry’s for sandwiches,
2 cups (14 oz/440 g) rinsed and drained
flavor and aroma. canned chickpeas loading crusty Season the roast with 3 ⁄4 tsp salt and 1 ⁄ 2 tsp
1 Tbsp garam masala rolls with plenty pepper. Spread the flour on a plate. Coat the
of saucy onions. roast with the flour, shaking off the excess.
1 Tbsp fresh lime juice
1 cup (1 oz/30 g) chopped fresh cilantro In a large, heavy pot, heat 2 Tbsp of the oil
over medium-high heat. Add the roast and
In a large, heavy pot, heat the oil over cook, turning occasionally, until browned
medium-high heat. Add the onion, garlic, on all sides, about 8 minutes total. Transfer
and ginger and sauté until the mixture the roast to a plate.
just begins to turn golden, about 5 minutes.
Add the remaining 1 Tbsp oil to the pot
Add the cinnamon, cayenne, coriander,
and heat over medium-high heat. Add the
cumin, mustard seeds, and turmeric. Sauté
onions, cover, and cook, stirring occasionally,
until the spices are fragrant and blended with
until the onions soften, about 6 minutes. Stir
the onion mixture, about 1 minute. Stir
in the garlic and paprika and sauté until
in the tomatoes, sugar, 2 tsp salt, and 2 cups
the garlic is fragrant, 1–2 minutes. Add the
(16 fl oz/500 ml) water, stirring to scrape
broth, tomatoes, and 2 Tbsp parsley and stir.
up any browned bits on the pan bottom.
Return the beef to the pot, nestling it in the
Bring to a boil. Stir in the chickpeas. Partially
onions. Bring the liquid to a boil, reduce
cover and cook over low heat until the
the heat to medium-low, cover, and simmer
chickpeas are very tender, about 30 minutes.
until the beef is fork-tender, about 2 hours.
About 15 minutes before the chickpeas are
Transfer the pot roast to a deep platter. Season
done, sprinkle with the garam masala and
the onion mixture in the pot with salt and
lime juice and stir, breaking up some of
pepper. Skim any fat from the surface. Spoon
the chickpeas with the back of a spoon to
the onion mixture around the roast, sprinkle
thicken the mixture slightly. Season with
with parsley, and serve.
salt. Remove the cinnamon stick and serve,
garnished with the cilantro.

38
 7 8
GINGER RICE WITH CHICKEN, PORTUGUESE MUSSELS
CHARD & SHIITAKES serves 4–6
serves 4 1 ⁄4 cup (2 f l oz/60 ml) olive oil

2 skinless, boneless chicken thighs, lb (250 g) cured Spanish-style chorizo,

1⁄ 2

cut into bite-sized pieces linguiça, or other spicy cooked sausage,

cut into slices 1⁄4 -inch (6 mm) thick
1 tsp peeled and grated fresh ginger
F E B R UA RY F E B R UA RY 1 yellow onion, chopped
1 Tbsp oyster sauce
1 green bell pepper, seeded and chopped
1 Tbsp soy sauce
This is a health- Mussels are among 4 cloves garlic, minced
1 Tbsp rice wine or dry sherry
savvy rice casserole, the most affordable 2 tsp hot paprika
1 tsp toasted sesame oil
featuring jasmine options at the seafood 2 Tbsp chopped fresh marjoram
rice, tender chicken, 1⁄4 tsp sugar counter. Tossed into 1 can (28 oz/875 g) whole peeled tomatoes,
meaty mushrooms, Ground white pepper a covered pot, they drained
and dark greens. 11⁄ 2 cups (10 1⁄ 2 oz/330 g) jasmine rice steam open in just 1 cup (8 f l oz/250 ml) dry white wine
For added flavor, 1 bunch Swiss chard, tough stems
minutes. There are Pinch of red pepper f lakes
whisk together a removed and leaves chopped many flavor options,
1 ⁄4 – 1⁄ 2 tsp hot-pepper sauce such as Tabasco
quick Asian sauce: 6 oz (185 g) shiitake mushrooms, stems but this hearty
In a small bowl, discarded and caps thinly sliced version includes Salt and freshly ground pepper
stir together 2 Tbsp 1 green onion, white and tender spicy chorizo, 2 lb (1 kg) mussels, scrubbed and debearded
oyster sauce, 1 tsp green part, thinly sliced herbs, and garlic. 2 Tbsp chopped fresh cilantro
Asian sesame oil, Accompany with 2 Tbsp chopped fresh f lat-leaf parsley
1 Tbsp rice vinegar, In a bowl, combine the chicken, ginger, a loaf of crusty
and 1 tsp hot water. oyster sauce, soy sauce, rice wine, oil, sugar, bread for mopping In a large, heavy pot, heat the oil over
Drizzle over the dish and a pinch of pepper, and mix well. Let up the juices. medium-high heat. Add the sausage, onion,
before serving. stand for 10 minutes. and bell pepper, and cook, stirring often,
In a heavy saucepan, combine the rice, chard, until the vegetables are tender and the
mushrooms, chicken and its marinade, and sausage is browned, 4–5 minutes. Add the
3 cups (24 fl oz/750 ml) water. Bring to a garlic and paprika and cook, stirring, for
boil over high heat, cover, reduce the heat 30 seconds. Stir in the marjoram, tomatoes,
to low, and cook until the rice has absorbed wine, red pepper flakes, and hot-pepper
the water and the chicken is opaque, about sauce. Bring to a simmer over medium heat,
20 minutes. Remove from the heat and let breaking up the tomatoes with the back of
stand, covered, for 10 minutes. Fluff the a spoon. Season with salt and pepper. Cook,
rice with a fork, transfer to a serving bowl, uncovered, until the wine-tomato mixture
garnish with the green onion, and serve. is reduced by about one-third, 5–6 minutes.
Alternatively, to prepare in an electric rice Add the mussels to the pot, discarding any
cooker, combine the rice, chard, mushrooms, that do not close to the touch. Cover and
chicken and its marinade, and 3 cups (24 fl oz/ cook over medium heat until the mussels
750 ml) boiling water in the cooker, cover, and open, 4–5 minutes. Discard any unopened
turn on the cooker. The rice should be ready mussels. Stir in the cilantro and parsley.
in about 30 minutes. Let stand undisturbed Transfer to a bowl and serve.
for 10 minutes before garnishing with green
onion and serving.

39
 9 10
CHEESE SOUFFLÉ WINTER VEGETABLE
serves 4
COCONUT CURRY
2 1⁄ 2 Tbsp unsalted butter, serves 4
plus more for greasing
2 tsp canola oil
1 cup (4 oz/125 g) shredded Gruyère
or Comté cheese, plus 2 Tbsp 1 clove garlic, minced
F E B R UA RY 3 Tbsp all-purpose f lour F E B R UA RY
1⁄4 -inch (6-mm) slice peeled fresh ginger,
grated
1 cup (8 f l oz/250 ml) milk
2 tsp Thai red curry paste
A classic cheese 4 egg yolks plus 5 egg whites Coconut milk lends
1 tsp Asian fish sauce
soufflé pairs well 1 tsp Dijon mustard richness and exotic
1 sweet potato, about 1⁄ 2 lb (250 g), peeled
with a roast, but Salt and ground white pepper flavor to these and cut into 1⁄ 2 -inch (12-mm) chunks
can also serve as Pinch of grated nutmeg creamy braised
1 celery root, about 1⁄ 2 lb (250 g), peeled
the main event, with vegetables. It echoes and cut into 1⁄ 2 -inch (12-mm) chunks
Pinch of cream of tartar
a frisée salad and the sweetness of
1 Tbsp fine fresh or dried bread crumbs 3 cups (24 f l oz/750 ml) unsweetened
a crisp white wine. both the root coconut milk
The key to success vegetables and 1 delicata squash, about 1⁄ 2 lb (250 g), peeled
with a soufflé lies Preheat the oven to 375°F (190°C). Butter squash, while taming and cut into 1⁄ 2 -inch (12-mm) chunks
in beating the egg a 6-cup (48–fl oz/1.5-l) soufflé dish and then the spicy red curry 2 limes
whites to their coat the bottom and sides evenly with 1 Tbsp paste, pungent
2 Tbsp finely chopped fresh cilantro
highest peaks and of the cheese. Asian fish sauce, for garnish
folding them in In a saucepan, melt the 2 1 ⁄ 2 Tbsp butter and bright lime and
gently. Start with over medium heat. Add the flour and cook, cilantro that season In a saucepan, heat the oil over medium heat.
a spotless bowl, whisking, for 1 minute. Cook until the the broth. Serve over Add the garlic and ginger and sauté until
add cream of tartar cooked brown rice. fragrant but not browned, about 1 minute.
mixture is bubbling but still white, about
to help stabilize, Add the curry paste and cook, stirring, for
2 minutes longer. Slowly add the milk,
then fold in the fluffy 1 minute. Add the fish sauce, sweet potato,
whisking constantly. Bring to a simmer and
whites carefully, and celery root and stir to combine. Reduce
continue to whisk until the sauce is thick
using a rubber
and smooth, about 2 minutes. Let cool for the heat to medium-low, pour in the coconut
spatula and a gentle,
about 10 minutes. milk, and cook, stirring occasionally, for
sweeping motion.
10 minutes. Add the squash and cook until
Add the egg yolks to the cooled milk mixture
the vegetables are just tender but not falling
and whisk until smooth. Add the mustard,
1 ⁄ 2 tsp salt, a pinch of pepper, and the nutmeg
apart, 12–15 minutes.

and whisk to combine. Meanwhile, finely grate the zest from the
lime, then cut each lime into wedges. Stir
In a bowl, using an electric mixer, beat
the lime zest into the vegetables.
the egg whites with a pinch of salt and the
cream of tartar until stiff peaks form. Using Serve, sprinkled with cilantro and topped
a rubber spatula, gently fold half of the egg with lime wedges.
whites into the milk mixture to lighten it.
Gently stir in the 1 cup cheese and then fold
in the remaining egg whites just until no
white streaks remain.
Spoon into the prepared dish and sprinkle
with the remaining 1 Tbsp cheese and the
bread crumbs. Bake until the top is puffed
and browned, 30–35 minutes. Serve directly
from the dish.

40
10

F E B R UA RY
11 12
THAI-STYLE BRISKET ROOT VEGETABLE POT PIE
serves 6 serves 4–6
2 lb (1 kg) beef brisket 1 sheet frozen puff pastry, thawed
Salt and freshly ground pepper 2 carrots, cut into 1-inch (2.5-cm) chunks
2 Tbsp peanut or canola oil 1 large yellow onion, chopped
1 large yellow onion, coarsely chopped 1 sweet potato, peeled and cut into 1-inch
F E B R UA RY F E B R UA RY
(2.5-cm) chunks
1 carrot, coarsely chopped
2 parsnips, peeled and cut into 1-inch
5 cloves garlic, smashed (2.5-cm) chunks
Here, beef brisket Pot pies classically
is recast with 1 stalk lemongrass, center white feature chicken or 4 sprigs fresh thyme, plus 1 Tbsp leaves
part only, thinly sliced (optional)
Southeast Asian turkey, but carrots, 1⁄4 cup (2 f l oz/60 ml) olive oil
1⁄4 cup (2 f l oz/60 ml) dry white wine
flavors. Make it parsnips, and sweet Salt and freshly ground pepper
even more interesting
1⁄ 2 cup (4 f l oz/125 ml) chicken or beef broth potato more than
4 Tbsp (2 oz/60 g) unsalted butter
with a pineapple 1⁄4 cup (2 f l oz/60 ml) soy sauce hold their own in
relish: In a bowl, this vegetarian
1⁄4 cup (11⁄ 2 oz/45 g) all-purpose f lour
toss together 1 cup Season the brisket generously all over with version. Choose 1⁄4 cup (4 f l oz/125 ml) dry white wine
(8 oz/250 g) diced salt and pepper. In a large frying pan, heat a good-quality, all- 2 1⁄ 2 cups (20 f l oz/625 ml) vegetable broth
pineapple; 2 Tbsp the oil over medium-high heat. Add the butter puff pastry
finely diced red bell brisket and sear, turning as needed, until for the flakiest, most Preheat the oven to 400°F (200°C). On a
pepper; 1 Tbsp deep golden brown on all sides, about flavorful crust. floured work surface, roll the puff pastry
minced red onion; 10 minutes. Transfer to a plate. to fit a 2-qt (2-l) baking dish. Place the
1 tsp Thai sweet pastry on a sheet of parchment paper and
chile sauce; 11 ⁄ 2 tsp Pour off most of the fat from the pan and
chill in the refrigerator. In the baking dish,
Asian fish sauce; return to medium-high heat. Add the onion
toss the carrots, onion, sweet potato, parsnips,
2 tsp soy sauce; and carrot and sauté until softened and
and thyme sprigs with the oil. Season with
1 tsp minced fresh lightly colored, about 6 minutes. Add the
salt and pepper. Spread in an even layer and
cilantro; and 6 fresh garlic and lemongrass (if using) and cook for
roast until the vegetables are tender, stirring
mint leaves, minced. 1 minute. Pour in the wine and stir to scrape
occasionally about 25 minutes.
up any browned bits on the pan bottom. Stir
in the broth, soy sauce, and several grindings Meanwhile, to make the sauce, in a small
of pepper. Transfer the contents of the pan saucepan, melt the butter over medium-high
to a slow cooker and place the brisket and heat. Add the flour and cook, whisking,
any juices on top. Cover and cook on the for 2 minutes. Add the wine and cook for
low setting for about 8 hours, turning the 1 minute. Stir in the broth and bring to a boil.
brisket halfway through. The meat should Stir in the thyme leaves.
be very tender. Remove the thyme sprigs from the roasted
Transfer the brisket to a cutting board and vegetables and discard. Pour the sauce over
let rest for a few minutes. Skim the fat from the vegetables and toss well. Season with salt
the surface of the braising liquid, then strain and pepper. Carefully fit the chilled pastry
out the vegetables and aromatics. Cut the on top of the vegetables. Bake until the
brisket across the grain into slices. Arrange pastry is golden and puffed and the filling
on a platter, drizzle with some of the braising is bubbling, 10–12 minutes. Serve directly
liquid, and serve. from the dish.

42
13 14
PORK & TOMATILLO STEW LOBSTER RISOTTO
serves 4 serves 4
2 Tbsp canola oil 4 cups (32 f l oz/1 l) chicken broth
1 boneless pork loin, about 11⁄ 2 lb (750 g), 3 Tbsp olive oil
cut into 2-inch (5-cm) chunks 1 ⁄ 2 cup (2 1⁄ 2 oz/75 g) finely chopped
Salt and freshly ground pepper yellow onion
F E B R UA RY F E B R UA RY
1 yellow onion, roughly chopped Pinch of red pepper f lakes
1 jalapeño chile, seeded and minced 1 cup (7 oz/220 g) Arborio or Carnaroli rice
Boneless pork loin 3 cloves garlic, minced An indulgent 1 ⁄4 cup (2 f l oz/60 ml) full-bodied white wine,

becomes meltingly seafood risotto such as Chardonnay

2 tsp mild chili powder
tender through sets the mood for 1⁄ 2 tsp grated lemon zest
1 Tbsp ground cumin
braising, and the a romantic dinner 1 Tbsp fresh lemon juice
sweet, mild meat is Pinch of dried oregano for two. A splash
Pinch of saffron threads (optional)
the perfect match 1 Tbsp all-purpose f lour of wine provides
for the tangy flavor just enough acid to Salt
13⁄4 cups (14 f l oz/430 ml) chicken broth
of tomatillos. balance the richness lb (250 g) cooked lobster tail meat,
1⁄ 2
1 carrot, cut into 1⁄ 2 -inch (12-mm) pieces coarsely chopped
Serve warm corn of the ingredients,
lb (375 g) russet potatoes, peeled and
3⁄4
1 ⁄ 2 cup (3 1⁄ 2 oz/105 g) canned diced tomatoes,
tortillas or corn cut into 1-inch (2.5-cm) pieces along with some
drained (optional)
bread alongside big, freshness from
1 can (28 oz/875 g) diced tomatoes, drained 2 Tbsp unsalted butter
steaming bowls of lemon and tomato.
1 lb (500 g) tomatillos, husked, rinsed,
this hearty stew. and cut into 1-inch (2.5-cm) pieces In a saucepan, bring the broth to a gentle
Hot-pepper sauce such as Tabasco simmer over medium heat. Reduce the heat
Chopped fresh cilantro for garnish to low and maintain the simmer.
Blue corn tortilla chips for serving In a large, heavy saucepan, heat the oil over
medium-low heat. Add the onion and red
In a large, heavy pot, heat the oil over high
pepper flakes and sauté until the onion is
heat. Season the pork generously with salt
soft, 7–8 minutes. Add the rice and stir until
and pepper. Add to the pot and sear on all
well coated with oil and translucent, about
sides until browned, about 8 minutes total.
2 minutes. Add the wine, lemon zest and
Add the onion, reduce the heat to medium,
juice, and saffron threads, if using, and cook
and cook, stirring occasionally, until the
for 2 minutes.
onion is softened, about 7 minutes.
Stir 1 ⁄ 2 tsp salt into the simmering broth.
Add the jalapeño, garlic, chili powder,
Add the broth to the rice a ladleful at
cumin, and oregano. Season with 1 ⁄ 2 tsp salt.
a time, stirring frequently after each addition.
Cook, stirring frequently, until the mixture
Wait until the broth is almost completely
is aromatic, about 3 minutes. Add the flour,
absorbed (but the rice is never dry on top)
stir to make a paste, and cook for 1 minute.
before adding the next ladleful. After about
Whisk in the broth and bring to a simmer.
20 minutes, when you have added all but
Add the carrot, potatoes, tomatoes, and 1 ⁄ 2 cup (4 fl oz/125 ml) of the broth, the rice
tomatillos. Cover partially and simmer
should be tender to the bite and creamy.
over low heat until the pork is very tender,
If it is still too firm, add the remaining
about 45 minutes.
broth and continue cooking.
Using a slotted spoon, transfer the pork
When the rice is ready, stir in the lobster,
to a plate. Continue to simmer the stew over
distributing it evenly, and then stir in the
medium-high heat until thickened, about
tomatoes, if using, and the butter. Adjust
10 minutes. Shred the pork with 2 forks.
the seasoning, remove from the heat, and let
Return the pork to the pot and season with
stand, covered, for 5 minutes before serving.
salt, pepper, and hot-pepper sauce.
Ladle the stew into bowls, garnish with
cilantro, and serve with tortilla chips.

43
F E B R UA RY

15
15 16
TEXAS BEEF CHILI MACARONI WITH FARMSTEAD
serves 8
CHEDDAR & BACON
2 tsp cumin seeds, toasted serves 4–6
1⁄4 cup ( 3⁄4 oz/20 g) pure ancho chile powder 4 Tbsp (2 oz/60 g) unsalted butter,
1 Tbsp Spanish smoked paprika plus more for greasing

2 tsp dried oregano 4 slices baguette or other firm bread,

F E B R UA RY F E B R UA RY crusts removed and bread torn into
4 lb (2 kg) boneless beef chuck roast, bread crumbs
cut into 1⁄ 2 -inch (12-mm) chunks
4 slices thick-cut bacon, cut crosswise
Most Lone Star Salt and freshly ground pepper Aged Cheddar gives into 1⁄ 2 -inch (12-mm) strips
chili masters this hearty baked
3 Tbsp olive oil 1 ⁄4 cup (11⁄ 2 oz/45 g) all-purpose f lour
eschew beans and pasta a richness
1 large yellow onion, chopped Salt and freshly ground black pepper
tomatoes. To them, that’s balanced
chili is all about the 1 jalapeño chile, seeded and minced by the addition of
1 ⁄4 tsp cayenne pepper
meat—beef only— 1 large red bell pepper, seeded and chopped salty, smoky bacon. 3 cups (24 f l oz/750 ml) milk, heated
and the seasoning. 4 cloves garlic, minced A layer of toasted lb (375 g) Cheddar cheese, preferably
3 ⁄4

Purists also claim coarse bread crumbs farmstead, shredded

11⁄ 2 cups (12 f l oz/375 ml) lager beer
that toppings turn provides a crunchy 1⁄ 2 lb (250 g) elbow macaroni
1 cup (8 f l oz/250 ml) beef broth
their bowl of red contrast to the
into a salad bar. 2 Tbsp yellow cornmeal creamy casserole. Butter a shallow 11 ⁄ 2-qt (1.5-l) baking dish.
But you can opt for Shredded Cheddar cheese, chopped red In a frying pan, melt 1 Tbsp of the butter over
onions, sour cream, and minced jalapeño
anything you like, chiles for serving (optional) medium-high heat. Add the bread crumbs
such as sour cream, and fry until golden, about 4 minutes.
shredded cheese, Using a mortar and pestle or a spice grinder, Transfer to a plate.
red onions—even finely grind the cumin seeds. Transfer to
a handful of tortilla In the frying pan, fry the bacon over medium
a bowl, add the chile powder, paprika, and heat until cooked but not crisp, 3–5 minutes.
chips for crunch.
oregano, and mix well. Set aside. Drain on paper towels. In a saucepan, melt
Season the beef with salt and pepper. In the remaining 3 Tbsp butter over medium-
a large, heavy pot, heat 2 Tbsp of the oil over high heat. Add the flour, 1 ⁄ 2 tsp salt, 1 ⁄4 tsp
medium-high heat. Working in batches, sear black pepper, and the cayenne and whisk
the beef, turning occasionally, until browned, until a smooth paste forms. Slowly whisk in
about 5 minutes. Transfer to a plate. the hot milk, reduce the heat to medium, and
cook, whisking constantly, until the sauce
Add the remaining 1 Tbsp oil to the pot. Add
thickens, about 15 minutes. Add two-thirds
the onion, jalapeño, bell pepper, and garlic and
of the cheese and stir until melted, about
reduce the heat to medium. Cover and cook,
2 minutes. Remove from the heat.
stirring occasionally, until the onion softens,
about 5 minutes. Uncover, add the spice Preheat the oven to 375°F (190°C). Bring
mixture, and stir well for 30 seconds. Stir a large pot of salted water to a boil. Add the
in the beer and broth. Return the beef to the macaroni, stir well, and cook until al dente,
pot, cover, and reduce the heat to low. Simmer according to package directions. Drain, add
until the beef is fork-tender, 11 ⁄ 2 –2 hours. to the prepared dish, and toss with the bacon.
Pour in the cheese sauce and stir to mix well.
Remove the chili from the heat and let stand
Top with the remaining cheese and then the
for 5 minutes. Skim any fat from the surface.
bread crumbs. Bake until the sauce is bubbling
Bring the chili to a simmer over medium
and the top is golden, about 30 minutes. Let
heat. Transfer about 1 ⁄ 2 cup (4 fl oz/125 ml)
stand for a few minutes before serving.
of the cooking liquid to a small bowl and
whisk in the cornmeal. Stir into the chili and
cook until lightly thickened, about 1 minute.
Season with salt and pepper. Spoon the
chili into bowls and serve, garnished with
cheese, red onions, sour cream, or jalapeños,
if you like.

45
17 18
SLOW-COOKED CUBAN CHICKEN RISOTTO WITH TALEGGIO,
serves 6
RADICCHIO & RED WINE
4 lb (2 kg) assorted chicken pieces, serves 6
skin on and bone in
2 cups (16 f l oz/500 ml) each chicken broth
Salt and freshly ground pepper and beef broth or 4 cups (32 f l oz/1 1)
3 Tbsp olive oil vegetable broth
F E B R UA RY
8 cloves garlic, coarsely chopped F E B R UA RY 1 Tbsp olive oil
3⁄4 cup (6 f l oz/180 ml) fresh orange juice 2 cups (6 oz/185 g) shredded radicchio
(about 1 small head)
For this simple yet 3⁄4 cup (6 f l oz/180 ml) fresh lime juice In this refined and
flavorful recipe, you beautifully colored 2 Tbsp unsalted butter
1 bay leaf
can substitute 3 lb risotto, pleasantly 1⁄ 2 yellow onion, finely chopped
1 yellow onion, thinly sliced
(1.5 kg) boneless bitter radicchio is 2 cups (14 oz/440 g) Arborio or Carnaroli rice
pork shoulder, cut cup ( 3⁄4 oz/20 g) minced fresh f lat-leaf
1⁄ 2
balanced by creamy
parsley 2 cups (16 f l oz/500 ml) dry red wine
into 2-inch (5-cm) Taleggio cheese,
2 limes, cut into wedges 6 oz (185 g) Taleggio cheese, rind removed,
chunks, for the which melts readily, cut into small pieces
chicken. If using making it a good Salt and freshly ground pepper
pork, increase the Season the chicken pieces with salt and option to stir into
pepper. In a large frying pan, heat the cup (11⁄ 2 oz/45 g) walnuts, toasted and
1⁄ 3
cooking time to risotto or polenta. chopped (optional)
3–4 hours at the oil over medium-high heat. Working in Gently swirl in
Chopped fresh f lat-leaf parsley
high setting or batches, sear the chicken pieces until golden, the cheese just for garnish (optional)
6–8 hours at the turning once, about 8 minutes. Transfer to before serving.
low setting. a slow cooker. In a saucepan, bring the chicken and beef
Pour off all but about 1 Tbsp fat from the broths to a gentle simmer over medium
pan and return it to medium-high heat. Add heat. Reduce the heat to low and maintain
the garlic and sauté just until fragrant, about a simmer.
1 minute. Pour in the orange and lime juices. In a large, heavy saucepan, warm the olive
Raise the heat to high, bring to a boil, and oil over medium-high heat. Add the radicchio
stir to scrape up any browned bits on the and sauté until the edges are golden, about
pan bottom. Pour the contents of the pan 4 minutes. Drain on paper towels.
over the chicken.
In the large saucepan, melt 1 Tbsp of the
Add the bay leaf, spread the onion on top, butter over medium-high heat. Add the
and sprinkle with 1 tsp salt. Cover and cook onion and sauté until translucent, about
on the high setting for 2 1 ⁄ 2 hours or the low 5 minutes. Add the rice and stir until well
setting for 5 hours. The chicken should be coated with butter and translucent, about
opaque throughout and very tender. Discard 2 minutes. Add the wine, a little at a time,
the bay leaf. Transfer the chicken to a serving and cook, stirring constantly, until nearly
dish. Skim any fat from the cooking juices absorbed, 5–6 minutes.
and season with salt and a generous amount
Reduce the heat to medium and start adding
of pepper. Spoon the onion and cooking
the simmering broth to the rice a ladleful at
juices over the chicken, garnish with the
a time, stirring frequently after each addition.
parsley, and serve, passing the lime wedges
Wait until the broth is almost completely
at the table.
absorbed (but the rice is never dry on top)
before adding the next ladleful. After about
20 minutes, the rice will be tender to the bite
and creamy.
Stir in the sautéed radicchio, the remaining
1 Tbsp butter, and the cheese. Season with
salt and pepper. Spoon into bowls, top with
the walnuts and parsley, if using, and serve.

46
18

F E B R UA RY
19
JAMBALAYA WITH SHRIMP, Re-cover and cook until the shrimp are pink,
CHICKEN & HAM the chicken is opaque throughout, and the
rice is tender, 15–20 minutes.
serves 6
2 Tbsp olive oil, plus more for greasing
Transfer to a large shallow serving bowl and
sprinkle with the green onions and parsley.
lb (1.75 kg) skin-on, bone-in chicken
3 1⁄ 2
thighs Squeeze some lemon juice over the top and
F E B R UA RY serve with the remaining lemon wedges.
Salt and freshly ground pepper
3 oz (90 g) cooked ham, diced
The derivation of

20
1 large yellow onion, chopped
the word jambalaya
1 green bell pepper, seeded and chopped
is said to come
from Spanish, 3 cloves garlic, minced PEANUT-BRAISED
French, and 1 tsp dried oregano TOFU WITH NOODLES
African cultures. 1⁄ 2 cup (4 f l oz/125 ml) dry white wine serves 4
All three lay claim 1 can (14 1⁄ 2 oz/455 g) diced tomatoes, drained
to the origins of 1 lb (500 g) firm tofu, cut into
3⁄4 -inch (2-cm) cubes
4 cups (32 f l oz/1 l) chicken broth
this quintessential
2 tsp red wine vinegar 1 cup (4 oz/125 g) trimmed and halved
Creole concoction F E B R UA RY snow peas
that combines 2 cups (14 oz/440 g) long-grain white rice
1⁄ 2 lb (250 g) thin fresh Chinese noodles
chicken and seafood 2 cups (10 oz/315 g) fresh or thawed
with rice and frozen peas Fresh Chinese cup (4 f l oz/125 ml) unsweetened
1⁄ 2

noodles and tofu coconut milk

assorted seasonings. 1⁄ 2 lb (250 g) medium shrimp in the shell
come together quickly 1⁄ 2 cup (5 oz/155 g) creamy peanut butter
Use crawfish in 6 green onions, white and tender green
place of the shrimp if parts, thinly sliced on weeknights, and 1 Tbsp chile paste
you can find them. a sauce of coconut 1 tsp sugar
2 Tbsp coarsely chopped fresh f lat-leaf
This recipe can parsley milk and creamy 1 ⁄4 cup (2 f l oz/60 ml) vegetable broth
easily be doubled to 2 lemons, cut into wedges peanut butter
2 Tbsp soy sauce
serve a crowd. brings richness
and sustenance to 2 Tbsp fresh lime juice
Oil the insert of a slow cooker. Season
the chicken generously all over with salt a vegetarian meal.
Serve with steamed Line a baking sheet with a double thickness
and pepper. In a large, heavy frying pan,
broccoli or bok of paper towels. Arrange the tofu in a single
heat the 2 Tbsp oil over medium-high heat.
choy on the side. layer on the towels. Top with another layer
Working in batches, add the chicken and
of towels and pat the tofu dry.
sear, turning as needed, until golden brown,
about 8 minutes total. Transfer to a plate. Bring a large saucepan of water to a boil.
Add the snow peas, cook for 30 seconds, and
Pour off most of the fat from the pan and
remove with a slotted spoon and set aside.
return it to medium-high heat. Add the ham,
Add the noodles to the boiling water and
onion, and bell pepper and sauté until the
cook according to the package directions.
vegetables start to color, about 7 minutes.
Drain the noodles, rinse well with cold
Add the garlic and oregano and cook for
water, and drain again.
1 minute. Add 1 ⁄ 2 tsp salt, several grindings
of pepper, and the wine and stir to scrape In the saucepan, stir together the coconut
up any browned bits on the pan bottom. milk and peanut butter until well combined.
Transfer the contents of the pan to the slow Stir in the chile paste, sugar, broth, soy sauce,
cooker. Add the tomatoes, broth, and vinegar, and lime juice. Add the tofu. Cook over
then stir in the rice. Nestle the chicken in medium heat, stirring occasionally, until the
the rice, cover, and cook on the low setting sauce is hot and the tofu is heated through,
for 3 hours. about 2 minutes. Stir in the peas and the
noodles and serve.
Uncover and check to be sure a little liquid
is still visible at the bottom of the cooker. If
it appears dry, add 1 Tbsp water. Scatter the
peas and shrimp evenly over the top. »—›

48
21
CUBAN-STYLE SHREDDED BEEF Shred the meat into bite-size pieces using
serves 6–8 2 forks. Add the meat to the simmering
sauce and cook until heated through,
3 lb (1.5 kg) f lank steak or lean chuck
about 5 minutes.
Salt
white onion, peeled, with root
1⁄ 2 Serve the stew over the rice, topped with a
end intact, stuck with 1 whole clove few pimiento slices and a sprinkling of capers.
F E B R UA RY
10 black peppercorns
1 bay leaf

22
This classic Cuban
recipe is slowly FOR THE TOMATO SAUCE
simmered until the 2 Tbsp canola oil RED BEAN & VEGETABLE GUMBO
meat is exceedingly 1⁄ 2 white onion, chopped serves 4
tender. Tossed with 1 green bell pepper, seeded and chopped 6 cups ( 3⁄4 lb/ 375 g) chopped kale leaves
a spicy, chile-infused
1 small carrot, chopped 1 green bell pepper, seeded and chopped
tomato sauce, it’s
3 cloves garlic, minced 1 bunch green onions, white and tender
best served over green parts, chopped
white rice. This is 1 Tbsp seeded and minced serrano chile
F E B R UA RY
1 cup (7 oz/220 g) canned whole peeled
a great make-ahead 2 tsp achiote paste or chile paste tomatoes
dish, as the flavors 1 can (14 1⁄ 2 oz/455 g) diced tomatoes,
Protein-rich 4 cups (32 f l oz/1 l) vegetable broth
only get better the drained or 2 cups (14 oz/440 g) seeded
and chopped fresh tomatoes legumes and cold- 2 bay leaves
next day.
Pinch of ground cinnamon weather greens pack 1 tsp dried oregano
lots of nutrients into 1 tsp dried thyme
Cooked white rice for serving this nontraditional
1 can (15 oz/470 g) red kidney beans,
cup
1⁄ 3 (2 1⁄ 2
oz/75 g) jarred sliced gumbo, designed drained and rinsed
red pimientos, drained
to help you recharge 8 fresh okra pods, cut into 1⁄ 2 -inch (12-mm)
2 Tbsp capers, drained in the New Year. pieces, or 1 cup (5 oz/155 g) chopped
Authentic gumbo frozen okra
Place the meat in a large, heavy pot. Add uses okra as a Salt and freshly ground pepper
just enough cold water to barely cover the thickener, but you Hot-pepper sauce (optional)
meat. Stir in 2 tsp salt and tuck the onion, can substitute Cooked white rice for serving
peppercorns, and bay leaf around the meat. 2 Tbsp long-grain
Bring to a simmer slowly over medium rice. Add it to the Combine the kale, bell pepper, green onions,
heat. Reduce the heat to low, cover, and cook pot when you cook
tomatoes and their juices, and broth in a
until the meat is very tender, 2 1 ⁄ 2 –3 hours. the vegetables.
large, heavy pot. Add the bay leaves, oregano,
Using tongs or 2 forks, transfer the meat to and thyme. Bring to a boil over medium-high
a carving board and let cool. Strain the cooking heat. Reduce the heat to medium-low, cover,
liquid through a fine-mesh sieve set over and simmer until the kale is tender, about
a bowl and reserve. Discard the solids. 30 minutes.
To make the tomato sauce, in the pot, warm Add the beans and okra to the pot. Re-cover
the oil over medium-high heat. Add the and cook until the okra is just tender, about
onion, bell pepper, carrot, garlic, and chile 15 minutes for fresh, or 5 minutes for frozen.
and cook, stirring frequently, until the Season with salt and pepper, and with
vegetables begin to soften, about 2 minutes. hot-pepper sauce, if using. Discard the bay
Crumble the achiote paste into the pot and leaves. Serve the gumbo over the rice.
cook, stirring, for 2–3 minutes. Add the
tomatoes and cinnamon. Cook, stirring
frequently, until almost all the liquid has
evaporated. Add 11 ⁄ 2 cups (12 fl oz/375 ml)
of the reserved beef cooking liquid to the
sauce and simmer over medium heat for
10 minutes to blend the flavors. »—›

49
F E B R UA RY

23
23 24
GARLICKY PORK SHOULDER PAN-ROASTED CHICKEN WITH
WITH GREENS FENNEL, LEEKS & CREAM
serves 6 serves 4
2 1⁄ 2
lb (1.25 kg) boneless pork shoulder, 3–3 1⁄ 2 lb (1.5–1.75 kg) assorted chicken
cut into 11⁄ 2 -inch (4-cm) chunks pieces, skin on and bone in
Salt and freshly ground pepper Salt and freshly ground pepper
F E B R UA RY F E B R UA RY
2 Tbsp olive oil 1 Tbsp peanut or grapeseed oil
1 large yellow onion, finely chopped 3 Tbsp unsalted butter
Pork shoulder is a Seared chicken
2 sprigs fresh thyme 1 large fennel bulb, chopped, any fronds
beautifully marbled breasts and delicately reserved for garnish
15–20 cloves garlic
cut, which emerges flavored fennel and 3 leeks, white and pale green parts,
fork-tender after 1 tsp minced fresh rosemary leeks cook together cut into 1⁄ 2 -inch (12-mm) pieces
long cooking at low 2⁄ 3 cup (5 f l oz/160 ml) dry red wine in the same pan for 1 ⁄4 cup (2 f l oz/60 ml) dry white wine
temperatures. Rub 1 Tbsp red wine vinegar an easy but elegant
1 cup (8 f l oz/250 ml) heavy cream
down the meat with 2⁄ 3 cup (5 f l oz/160 ml) beef or chicken broth
meal. Velvety cream
woodsy rosemary draws together
About 11⁄4 lb (625 g) kale, tough stems Preheat the oven to 400°F (200°C). Season the
and pungent garlic removed, leaves cut crosswise into the tastes of the
chicken with 11 ⁄ 2 tsp salt and 1 ⁄ 2 tsp pepper.
for a boldly flavored, wide strips ingredients in an
satisfying stew. easy pan sauce. In a large ovenproof frying pan, heat the oil
Season the pork generously with salt and over medium-high heat until very hot but
pepper. In a large frying pan, heat the oil not smoking. Working in batches, sear the
over medium-high heat. Working in batches, chicken, turning once, until golden brown
add the pork and sear, turning as needed, on both sides, about 8 minutes. Transfer to
until well browned on all sides, 6–7 minutes. a platter. Pour off the fat from the pan. Return
Using a slotted spoon, transfer to a plate. the chicken, skin side up, to the pan, place
in the oven, and roast until an instant-read
Pour off most of the fat from the pan and
thermometer inserted in the thickest part
return to medium-high heat. Add the onion
of a breast away from the bone registers
and thyme and sauté until the onion is golden
170°F (77°C), about 30 minutes.
brown, about 5 minutes. Add the garlic and
rosemary and cook for 1 minute. Pour in the Transfer the chicken pieces to a platter and
wine and vinegar and stir to scrape up any tent with foil to keep warm. Pour the pan
browned bits on the pan bottom. Transfer the juices into a measuring cup, let stand for
contents of the pan to a slow cooker. Add 2 minutes, and then skim the fat from the
the broth and the pork and stir to combine. surface. Return the pan to the stove top over
Cover and cook on the low setting for medium heat, add 2 Tbsp of the butter, and
5–6 hours, stirring two or three times during let it melt. Add the fennel and stir well to coat
the first 2 hours. Stir in the kale, re-cover, with the butter. Reduce the heat to medium
and cook for 30–60 minutes. The pork and and sauté until the fennel softens, about
kale should be very tender. 5 minutes. Stir in the leeks and the remaining
1 Tbsp butter and cook, stirring occasionally,
Using the slotted spoon, transfer the pork
until the fennel is tender, about 5 minutes.
and kale to a platter. Skim any fat from the
cooking liquid, then drizzle the liquid over Stir in the wine and the cream. Pour the pan
the meat and serve. juices into the pan. Raise the heat to high and
boil until the liquid lightly coats the back of
a spoon, about 3 minutes. Adjust the seasoning.
Pour the sauce over the chicken, sprinkle with
chopped fennel fronds, if using, and serve.

51
25 26
BROCCOLI & PANCETTA SRI LANKAN FISH STEW
FRITTATA serves 6–8
serves 4–6 2 Tbsp canola oil

2 Tbsp unsalted butter 1 yellow onion, chopped

2 oz (60 g) pancetta or thick-cut bacon, 3 cloves garlic, minced

chopped 1⁄ 2 tsp cayenne pepper
F E B R UA RY F E B R UA RY
1 head broccoli, cut into f lorets 1⁄ 2 tsp ground coriander
12 eggs 1⁄ 2 tsp ground turmeric
Frittatas can include Coconut milk adds
Salt and freshly ground pepper 1⁄4 tsp ground cumin
any variety of a soothing touch of
cup (2 oz/60 g) shredded white
1⁄ 2
1⁄4 tsp freshly ground black pepper
chopped vegetables, Cheddar cheese the tropics to this
meats, and cheeses mildly spiced dish, 1⁄4 tsp fennel seeds
you have on hand. In a large ovenproof frying pan, melt the and tamarind paste Pinch of ground cinnamon
Winter’s crucifers, contributes a sour-
butter over medium-high heat. Add the Pinch of ground cloves
such as broccoli, sweet flavor. If you
pancetta and sauté until lightly browned, 2 tomatoes, chopped
are easy to stock can’t find tamarind
about 5 minutes. Add the broccoli and sauté 1 can (13 1⁄ 2 f l oz/420 ml) unsweetened
at the back of the paste, substitute
until tender-crisp, about 4 minutes. coconut milk
crisper. The crunchy tamarind chutney.
florets are especially Preheat the broiler. You can make the 1 Tbsp tamarind paste dissolved
in 3 Tbsp warm water
delicious paired stew with any firm,
In a bowl, whisk together the eggs, 1 ⁄ 2 tsp 1 tsp sugar
with bites of crispy mild fish fillets, but
salt, and 1 ⁄ 2 tsp pepper. Spread the broccoli Salt
pancetta and sharp rosy-hued salmon
and pancetta evenly in the pan, then pour
Cheddar cheese. looks especially pretty 2 lb (1 kg) salmon, halibut, or sea bass
in the eggs. Reduce the heat to medium-low fillets, cut into serving pieces
in contrast to the
and cook, without stirring, until the edges creamy golden sauce.
begin to set, about 3 minutes. Using a spatula, In a large, heavy pot, heat the oil over
carefully lift up the edges and let the uncooked medium heat. Add the onion and garlic
eggs run underneath. Continue to cook, and sauté until they start to soften, about
without stirring, until the eggs are almost 3 minutes. Add the cayenne, coriander,
set on top, 5–8 minutes. turmeric, cumin, black pepper, fennel seeds,
cinnamon, and cloves and sauté until
Sprinkle the frittata evenly with the cheese.
the spices are fragrant and evenly coat the
Broil until the top is set and the cheese is
onion and garlic, about 30 seconds. Add
melted, about 3 minutes. Cut into wedges
the tomatoes and sauté until they start to
and serve.
release their juices, about 1 minute. Stir
in the coconut milk, the dissolved tamarind
paste, the sugar, and 3 ⁄4 tsp salt. Bring to
a boil and stir to scrape up any browned
bits on the pot bottom. Reduce the heat to low,
partially cover, and cook for 25 minutes. Add
the fish, partially cover, and cook until the
fish is flaky but still very moist and the sauce
is thickened, about 20 minutes longer. Serve.

52
27
BAKED GRITS WITH FONTINA, the eggs to scramble slightly. Immediately
ITALIAN SAUSAGE & KALE pour into the grits and stir to combine well.
Transfer to the prepared dish and smooth the
serves 6–8
top. Sprinkle with the remaining Parmesan.
1 Tbsp olive oil
Bake until set and slightly browned on top,
1⁄ 2 yellow onion, chopped
about 30 minutes. Serve.
F E B R UA RY 2 cloves garlic, minced
small bunch kale, tough stems removed,
1⁄ 2
and chopped (about 3 cups/4 oz/125 g packed)

28
Creamy grits,
Salt and freshly ground pepper
savory sausage,
and winter greens 3 1⁄ 2 cups (28 f l oz/875 ml) chicken broth CHICKEN ADOBO
make this a great 1 lb (500 g) sweet Italian sausage, serves 8
casings removed
dish to feed a crowd. 4 yellow onions, halved and sliced
Make it in the 1 cup (6 oz/185 g) grits
4 cloves garlic, crushed
spring with Gruyere 3 Tbsp unsalted butter
1 bay leaf
and asparagus, 2 cups (8 oz/250 g) grated Parmesan cheese
or summer with 1 tsp peppercorns
1 cup (4 oz/125 g) shredded fontina cheese F E B R UA RY
Monterey jack, 8 skinless, bone-in chicken thighs,
6 eggs about 3 lb (1.5 kg) total
zucchini, and even
a dollop of fresh
1⁄4 cup (2 f l oz/60 ml) milk This classic dish 1⁄ 2 cup (4 f l oz/125 ml) rice vinegar
tomato salsa. The from the Philippines
cup (4 f l oz/ 125 ml) soy sauce,
1⁄ 2

casserole can be Preheat the oven to 350°F (180°C). Oil an is known for its plus more for serving
made up to two days 8-by-10-inch (20-by-25-cm) baking dish. sweet, vinegary 1 Tbsp sugar
ahead and reheated marinade. Instead
In a large frying pan, heat the oil over Cooked white rice for serving
in the oven. of chicken, use 3 lb
medium-high heat. Add the onion and garlic
(1.5 kg) beef stew
and sauté until soft, about 5 minutes. Add Spread half of the sliced onions in the bottom
meat or lean pork
the kale, season with salt and pepper, and of a slow cooker. Add 2 of the garlic cloves,
loin, cut into 1-inch
sauté for 2 minutes. Add 1 ⁄ 2 cup (4 fl oz/125 ml) the bay leaf, and the peppercorns. Arrange
(2.5-cm) chunks,
of the broth, cover, reduce the heat to medium- the chicken in a single layer on top of the
and cook until
low, and cook until the kale is wilted, about fork-tender. onions. Top with the remaining onions and
5 minutes. Transfer to a colander and, using garlic. Drizzle the vinegar and the 1 ⁄ 2 cup
a wooden spoon, press all of the excess soy sauce over the ingredients and sprinkle
liquid out of the kale. with the sugar. Cover and cook on the
high setting for 4 hours or the low setting
Return the pan to medium-high heat, add the
for 8 hours.
sausage, and sauté, breaking the meat up into
small pieces, until browned, about 8 minutes. Remove and discard the bay leaf. Mound
Stir in the kale and remove from the heat. the steamed rice on a platter and top with the
chicken. Skim any fat from the cooking juices
In a large, heavy saucepan, bring the
in the slow cooker, then spoon the juices over
remaining 3 cups (24 fl oz/750 ml) broth to
the chicken and rice before serving. Pass
a boil over medium-high heat. Slowly add
additional soy sauce at the table.
the grits and return to a boil. Reduce the heat
to low and cook, stirring often, until the grits
thicken, about 5 minutes. Add the butter,
11 ⁄ 2 cups (6 oz/185 g) of the Parmesan, and
the fontina and stir until melted. Season with
salt and pepper and remove from the heat.
Rewarm the sausage and kale over medium-
high heat. In a small bowl, whisk together
the eggs and milk. Pour over the sausage
and kale and stir to combine, allowing »—›

53
 1
BAKED COD WITH LEEKS,
MORELS & BACON
page 56
2
ASIAN BRAISED SHORT RIBS
page 56
3
FARRO WITH SPRING VEGETABLES
page 58
4
BRAISED GARLIC CHICKEN
page 58

As spring begins,
a wide array of new
vegetables becomes
available. Sweet peas,
8
THAI GREEN CHICKEN
CURRY WITH ASPARAGUS
page 61
9
POTATO-LEEK SOUP
page 62
10
CORNED BEEF & CABBAGE
page 62
11
SPRING VEAL STEW
page 64
asparagus, leeks,
dandelion greens,

15 16 17 18
and earthy morels all
mingle with the last
of the winter greens,
bringing life to baked
and simmered one-pot
STIR-FRIED SHRIMP WITH ITALIAN BRAISED PORK LOIN BEEF-CHIPOTLE CHILI ORANGE-BRAISED HAM
dishes. Slow-cooked SUGAR SNAP PEAS & MUSHROOMS page 67 page 68 page 68
page 67
fish, nutty grains
like farro and quinoa,

22 23 24 25
and meltingly tender
braised meats are
perfect backdrops for
this fresh bounty.
ITALIAN CHICKEN STEW BEER-BRAISED PORK ROAST SUGAR SNAP PEA RISOTTO ROMAN-STYLE BRAISED OXTAILS
page 70 page 73 page 73 page 74

29
BELGIAN BEEF STEW
page 76
30
SMOKED SALMON FRITTATA
WITH GOAT CHEESE & CHIVES
page 76
31
WILD RICE & MUSHROOM PILAF
page 76
 3
FARRO WITH SPRING VEGETABLES
page 58
4
BRAISED GARLIC CHICKEN
page 58
5
SPINACH & ROASTED
RED PEPPER LASAGNA
page 59
6
BRAISED KALE WITH
HAM & WHITE BEANS
page 59
7
SALMON WITH SPRING VEGETABLES
page 61

10
CORNED BEEF & CABBAGE
page 62
11
SPRING VEAL STEW
page 64
12
BAKED PASTA WITH SAUSAGE
& DANDELION GREENS
page 64
13
CHICKEN KORMA
page 65
14
SPICY BRAISED TOFU WITH PORK
page 65

17
BEEF-CHIPOTLE CHILI
page 68
18
ORANGE-BRAISED HAM
page 68
19
VEGETABLE FRIED RICE
page 69
20
BRAISED LAMB SHANKS WITH
GARLIC & ANCHOVIES
page 69
21
RED QUINOA WITH ASPARAGUS,
PORTOBELLOS & FETA
page 70

24
SUGAR SNAP PEA RISOTTO
page 73
25
ROMAN-STYLE BRAISED OXTAILS
page 74
26
CHICKEN, MUSHROOM
& BARLEY CASSEROLE
page 74
27
BAKED PASTA WITH PORK RAGÙ
page 75
28
STIR-FRIED ASPARAGUS
WITH SHIITAKES
page 75

31
WILD RICE & MUSHROOM PILAF
page 76
march
 1 2
BAKED COD WITH LEEKS, ASIAN BRAISED SHORT RIBS
MORELS & BACON serves 6–8
serves 4 3 Tbsp all-purpose f lour
3⁄4 oz (20 g) dried morel mushrooms Salt and freshly ground pepper
1⁄ 2 cup (4 f l oz/125 ml) boiling water 5 1⁄ 2 –6 lb (2.75–3 kg) beef short ribs,
Korean cut
MARCH 3 Tbsp unsalted butter MARCH 1⁄4 cup (2 f l oz/60 ml) canola oil
4 slices bacon
4 cloves garlic, minced
Here, elegantly 2 cups (6 oz/185 g) thinly sliced leeks, Sharp ginger, dark
white and pale green parts 4 green onions, white and tender green
ridged morels soy, and fragrant parts, thinly sliced
Salt and freshly ground pepper
partner with lemongrass give 2 Tbsp peeled and grated fresh ginger
smoky bacon and 1 tsp champagne vinegar these short ribs a 1 tsp red pepper f lakes
caramelized leeks, 4 cod fillets, about 6 oz (185 g) each fresh Pan-Asian
1 lemongrass stalk, halved lengthwise,
for a sophisticated 1 Tbsp minced fresh chives character. The vivid cut into 4 pieces, and crushed
baked fish dish. flavors perfectly 1 cup (8 f l oz/250 ml) beef broth
Just a touch of Preheat the oven to 375°F (190°C). complement the
1⁄ 2 cup (4 f l oz/125 ml) soy sauce
champagne vinegar richness of the meat.
adds punch, and In a small heatproof bowl, soak the mushrooms Serve with steamed
1⁄ 2 cup (4 f l oz/125 ml) hoisin sauce
a few snips of fresh in the boiling water for 20 minutes. Squeeze jasmine rice. 1⁄ 2 cup (4 f l oz/125 ml) rice vinegar
chives add color. dry and roughly chop the larger mushrooms
cup (4 oz/125 g) firmly packed dark
1⁄ 2
into bite-sized pieces. Set aside. brown sugar
Melt 2 Tbsp of the butter in a large ovenproof cup (2 f l oz/60 ml) chile-garlic sauce
1⁄4
such as Sriracha
frying pan over medium-high heat. Add the
bacon and fry until crispy, about 5 minutes.
Preheat the oven to 350°F (180°C).
Drain on paper towels. Pour off all but
3 Tbsp fat from the pan. Add the leeks and On a plate, stir together the flour, 1 tsp salt,
1 ⁄4 tsp salt, stir until evenly coated with the and 1 ⁄ 2 tsp pepper. Turn the short ribs in the
fat, and cook, stirring often, until tender seasoned flour, shaking off any excess. In
and beginning to brown, about 10 minutes. a large, heavy pot, heat the oil over medium-
Crumble the bacon and add half to the leeks high heat. Working in batches, cook the ribs,
along with the reserved morels and the vinegar. turning occasionally, until evenly browned,
Toss to combine well and spread the leek 12–15 minutes. Transfer to a plate.
mixture over the bottom of the pan. Add the garlic, green onions, ginger, red
Season the cod fillets with salt and pepper pepper flakes, and lemongrass to the pot
and lay them on top of the leeks. Dot with and sauté over medium-high heat until
the remaining 1 Tbsp butter. Bake until the fragrant, about 1 minute. Pour in the broth
fish flakes with a fork, about 12 minutes. and stir to scrape up any browned bits
Garnish with the remaining bacon and on the pot bottom. Stir in the soy sauce,
the chives, and serve. hoisin sauce, vinegar, brown sugar, and
chile-garlic sauce. Bring to a boil. Return
the ribs to the pot. Cover and cook until the
ribs are very tender, about 2 hours. Skim
as much fat as possible from the surface of
the sauce before serving.

56
1

MARCH
 3
FARRO WITH SPRING Add the peas and sauté for 1 minute. Add the
VEGETABLES asparagus and sauté until all the vegetables
are just tender and heated through, 1–2 minutes.
serves 6
Stir in the lemon juice.
3 Tbsp olive oil
Stir the vegetables into the farro and transfer
1⁄ 2 yellow onion, finely chopped
to a large shallow serving bowl. Garnish
MARCH 2 celery ribs, finely chopped
with the lemon zest and parsley. Using
1 oz (30 g) pancetta, finely chopped a vegetable peeler, shave Parmesan over
Farro, an ancient 11⁄ 2 cups (10 1⁄ 2 oz/330 g) farro, rinsed the top, then serve.
strain of wheat 1⁄ 2 cup (4 f l oz/125 ml) dry white wine
popular in Italian 4 cups (32 f l oz/1 l) chicken or

4
kitchens, holds its vegetable broth
shape beautifully as Salt and freshly ground pepper
it cooks, making it 1 lb (500 g) asparagus, trimmed and BRAISED GARLIC CHICKEN
ideal for salads, side cut into 2-inch (5-cm) pieces serves 4–6
dishes, and soups. 1 Tbsp unsalted butter 3–3 1⁄ 2 lb (1.5–1.75 kg) assorted chicken
Here, it is tossed 2 leeks, white and pale green parts, pieces, skin on and bone in
with peas, leeks, cut into 2-inch (5-cm) matchsticks Salt and freshly ground pepper
and asparagus in a 2 cups (10 oz/315 g) fresh or thawed 2 Tbsp canola oil
colorful and healthy frozen peas
MARCH
meatless dish. It also 4 heads garlic, separated into cloves,
Grated zest and juice of 1⁄ 2 lemon unpeeled
makes a great side 2 Tbsp chopped fresh f lat-leaf parsley
Beautifully
1⁄4 cup (2 f l oz/60 ml) dry white wine
dish for grilled
Parmesan cheese for garnish 1 Tbsp chopped fresh thyme
poultry or meat. magenta-tinged
heads of green garlic
In a large, heavy frying pan, warm 2 Tbsp Preheat the oven to 350°F (180°C).
first appear at the
of the oil over medium heat. Add the onion, farmers’ market in
celery, and pancetta and sauté until the Season the chicken all over with salt and
early spring. Simply
onion is softened and the pancetta is mostly pepper. In a large, heavy pot, heat the oil
immature garlic,
crisp, about 5 minutes. Add the farro and stir over medium-high heat. Working in batches,
these bulbs offer a
to coat with the oil. Cook, stirring, until lightly sear the chicken, turning occasionally,
mild and distinctive
toasted, 1–2 minutes. Add the wine and stir until well browned, 7–10 minutes. Transfer
flavor. Substitute
until it has evaporated, about 5 minutes. Pour to a plate.
them in equal parts
in 1 cup (8 fl oz/250 ml) of the broth and in recipes that call Pour off all but 2 Tbsp fat from the pot. Add
stir to scrape up any browned bits on the pan for regular garlic, the garlic and sauté over medium-high heat
bottom. Transfer the contents of the pan to such as this one, until lightly browned, about 3 minutes. Pour
a slow cooker. Stir in the remaining 3 cups for a distinctive in the wine and stir to scrape up any browned
(24 fl oz/750 ml) broth, 1 ⁄4 tsp salt, and several chicken-in-a-pot. bits on the pot bottom.
grindings of pepper. Cover and cook on the low This dish is ideal
served with tiny Return the chicken and any juices to the pot.
setting until the farro is tender, 2–2 1 ⁄ 2 hours.
boiled red potatoes. Sprinkle with the thyme, cover, and cook
Meanwhile, bring a saucepan of salted water in the oven until the chicken is tender and
to a boil. Add the asparagus and cook until opaque throughout, about 45 minutes.
just tender, about 6 minutes. Drain and
Transfer the chicken to a platter and cover
refresh with cold water, and drain again.
loosely with foil. Strain the pan juices back
About 5 minutes before the farro is ready, into the pot. Press on the garlic cloves to
melt the butter with the remaining 1 Tbsp extract as much liquid and pulp as possible.
oil in the frying pan over medium heat. Bring to a simmer over medium-high heat
Add the leeks and sauté for 1 minute. »—› and season well with salt and pepper. Spoon
the sauce over the chicken and serve.

58
 5
SPINACH & ROASTED up the spinach. There will be some spaces.
RED PEPPER LASAGNA Top with another layer of 3 noodles, and then
the remaining peppers, spinach, garlic, and
serves 8–10
cheese mixture. Cover with the remaining
4 lb (2 kg) fresh spinach or 2 lb (1 kg) 3 noodles. Spread the remaining tomato sauce
frozen chopped spinach
over the top. Cover the baking dish with foil.
1 lb (500 g) soft tofu
MARCH Bake until the pasta is almost soft when tested
2 cups (1 lb/500 g) part-skim ricotta cheese
with a knife, about 11 ⁄4 hours. Uncover the
2 egg whites
Packed with spinach lasagna. Sprinkle the remaining mozzarella
1⁄ 2 cup (2 oz/60 g) Parmesan cheese
and peppers, this evenly over the top. Replace the foil. Continue
1 cup (4 oz/125 g) shredded mozzarella cheese to bake until the pasta is soft and the cheese
hearty vegetarian
lasagna has a twist: Salt and freshly ground pepper on top is melted, about 15 minutes. Uncover
a surprise ingredient, 8 cups (64 f l oz/2 l) prepared tomato sauce and let the lasagna stand for 20 minutes
tofu, is substituted 9 no-boil lasagna noodles before cutting into rectangles and serving.
for part of the cheese, 3 large red bell peppers, roasted and seeded
creating a healthy
2 large cloves garlic, minced

6
version of a classically
high-calorie dish.
If using fresh spinach, discard the tough
stems and any damaged leaves. Working in
BRAISED KALE WITH
batches if necessary, add to a large frying HAM & WHITE BEANS
pan, place over medium-high heat, cover, and serves 4
cook, turning the leaves a couple of times, 2 bunches kale
until wilted but still slightly firm to the bite,
2 tsp olive oil
5–6 minutes. Drain well and chop finely.
MARCH 2 cloves garlic, thinly sliced
Squeeze the spinach to remove most of
the moisture. If using frozen spinach, cook 4 oz (125 g) smoked ham such
as Black Forest, diced
according to the package directions, let Filling white beans 1⁄ 2 cup (4 f l oz/125 ml) chicken broth
cool, and squeeze dry. and savory ham
Salt and freshly ground pepper
Cut the tofu into about 16 pieces. Hold each are a delicious
combination. Make 1 can (15 oz/470 g) cannellini beans,
piece in your hand over the sink or a bowl rinsed and drained
and gently squeeze to remove some of the it a complete meal
with the addition
1⁄ 2 tsp minced fresh rosemary
water. Crumble the tofu into a large bowl;
of nutritious leafy
it should resemble cottage cheese. Add the Strip the stems and ribs from the kale leaves
greens. Any kind
ricotta and egg whites and stir until well and discard, then tear the leaves into 2-inch
of kale or chard will
combined. Stir in the Parmesan and half (5-cm) pieces.
do, but black kale
of the mozzarella. Stir in 1 tsp salt and
1 ⁄4 tsp pepper.
(also labeled cavolo In a frying pan, heat the oil over medium-
nero, lacinato, or low heat. Add the garlic and sauté until
Preheat the oven to 350°F (180°C). dinosaur kale) boasts lightly browned, about 1 minute. Add the
gorgeous color and
Cover the bottom of a 9-by-13-by-3-inch ham and sauté for 1 minute. Add the kale,
sweet flavor. It has
(23-by-33-by-7.5 cm) baking dish with half cover, and cook, turning occasionally, until
a devoted following
of the tomato sauce. Arrange 3 of the noodles the kale leaves just begin to wilt, 2–3 minutes.
among kale fanatics.
on top of the sauce. Cover the noodles with Add the broth and a pinch each of salt and
half of the bell peppers, cutting them as pepper and cook until the leaves are just
needed so they lie flat. There will be spaces. tender and the liquid has almost evaporated,
Cover the peppers with half of the spinach, 4–5 minutes.
using your fingers to pull apart any clumps.
Add the beans and rosemary and raise the
Sprinkle half of the garlic evenly over the
heat to medium-high. Cook, tossing gently,
spinach. Using a large spoon, dollop half
until the beans are heated through, about
of the cheese mixture on top of the spinach.
3 minutes. Adjust the seasoning and serve.
With the back of the spoon, gently spread the
cheese as much as possible without pulling »—›

59
MARCH

8
 7 8
SALMON WITH SPRING THAI GREEN CHICKEN CURRY
VEGETABLES WITH ASPARAGUS
serves 4 serves 4–6
1 cup (8 f l oz/250 ml) dry white wine Salt
1⁄ 2 cup (4 f l oz/125 ml) vegetable broth 11⁄ 2 lb (750 g) asparagus, trimmed and
cut into 2-inch (5-cm) pieces
MARCH
1⁄ 2 small yellow onion, sliced MARCH
4 skinless, boneless chicken breast halves
3 sprigs fresh tarragon
2 Tbsp peanut or grapeseed oil
In this dish, spring Salt and freshly ground pepper Thai green curry
1 yellow onion, cut into 8 wedges
vegetables—leeks, 4 salmon fillets, about 6 oz (185 g) each paste has a bold,
1 small red bell pepper, seeded and
asparagus, and 1 lb (500 g) asparagus, trimmed and concentrated taste cut into matchsticks
peas—are sautéed cut into 2-inch (5-cm) pieces and heat. Tempered 1 ⁄ 2 -inch
(12-mm) piece fresh ginger,
in butter and oil just 1 Tbsp unsalted butter by rich, creamy peeled and minced
until tender, adding 1 Tbsp olive oil coconut milk, it
2 cloves garlic, minced
color and garden- 2 leeks, white and pale green parts,
makes a fragrant
1 can (13 1⁄ 2 f l oz/420 ml) unsweetened
fresh flavor to moist, cut into 2-inch (5-cm) matchsticks simmer sauce for coconut milk (unshaken)
braised salmon. If 2 cups (10 oz/315 g) fresh or thawed spring chicken,
3 Tbsp Thai green curry paste
leeks are unavailable, frozen peas asparagus, and
substitute green fragrant Thai basil. 1 cup (8 f l oz/250 ml) chicken broth
Grated zest and juice of 1⁄ 2 lemon
onions. If desired, 2 Tbsp Asian fish sauce
Minced fresh chives for garnish
serve with steamed or 1⁄ 2 cup ( 3⁄4 oz/20 g) small Thai basil leaves
mashed new potatoes. In a slow cooker, combine the wine, broth, 1 lime, cut into wedges
onion, and tarragon. Stir in 1 ⁄ 2 cup (4 fl oz/
125 ml) water, 1 ⁄ 2 tsp salt, and several Bring a saucepan of salted water to a boil.
grindings of pepper. Cover and cook on the Add the asparagus and cook just until
low setting for 30 minutes. Add the salmon, tender-crisp, about 2 minutes. Drain and
re-cover, and cook for 1 hour. The fish should refresh with cold water, and drain again.
be opaque throughout, firm, and very tender. Cut the chicken across the grain on a slight
diagonal into slices about 1 ⁄ 2 inch (12 mm)
About 15 minutes before the fish is ready,
thick. Season with salt.
bring a saucepan of salted water to a boil.
Add the asparagus and cook until just In a large frying pan, heat the oil over
tender, about 6 minutes. Drain and refresh medium-high heat. Add the onion and bell
with cold water, and drain again. pepper and sauté until beginning to soften,
about 3 minutes. Stir in the ginger and garlic
In a large frying pan, melt the butter with and sauté until fragrant, about 30 seconds.
the oil over medium heat. Add the leeks and Transfer to a plate.
sauté for 2 minutes. Add the peas and cook
Open the can of coconut milk (do not shake
for 1 minute, then add the asparagus and
it) and scoop out 3 Tbsp of the thick cream
sauté until heated through, 1–2 minutes. Stir
on the top. Return the pan to medium-high
in the lemon juice and remove from the heat.
heat. Add the coconut cream and curry paste
Transfer the salmon to a platter. Use the and stir well. Whisk in the remaining coconut
braising liquid to moisten the fish, if desired. milk, the broth, and the fish sauce. Return
Arrange the vegetables around the salmon. the vegetable mixture to the pan, stir in the
Sprinkle with the lemon zest and chives, chicken, and bring to a boil. Reduce the
and serve. heat to medium-low and simmer, stirring
occasionally, until the sauce has reduced
slightly and the vegetables are tender-crisp,
about 5 minutes. Stir in the asparagus and cook
until the chicken is opaque throughout, about
3 minutes. Adjust the seasoning and serve,
garnished with the basil and lime wedges.

61
 9 10
POTATO-LEEK SOUP CORNED BEEF & CABBAGE
serves 6 serves 6–8
1 lb (500 g) russet or Yukon gold potatoes 3 sprigs fresh thyme
1 lb (500 g) leeks 5 sprigs fresh f lat-leaf parsley
6 cups (48 f l oz/1.5 l) chicken broth 3 1⁄ 2 –4 lb (1.75–2 kg) corned beef
brisket (left)
1 tsp salt
MARCH MARCH
2 bay leaves
1⁄ 2 cup (4 f l oz/125 ml) heavy cream
1 tsp peppercorns
3 Tbsp minced fresh chives
This simple spring If you like, plan 12 white boiling onions or 3 small
vegetable soup can ahead and corn your white onions cut into wedges
Peel the potatoes and then cut into 1-inch
be served either own brisket: In a 6 large or 12 small carrots, cut into
(2.5-cm) pieces. Trim the roots from the large chunks or left whole if small
hot or cold. Cold, bowl, combine 8 cups
leeks, then remove the dark green leaves,
it is known as (64 fl oz/2 l) water, 2 lb (1 kg) small red-skinned or
vichyssoise, an leaving 2 inches of the pale green parts. 11 ⁄ 2 cups (12 oz/ mixed-colored new potatoes
elegant French Cut each leek in half lengthwise. Rinse the 375 g) kosher salt, 1 small head green cabbage,
leeks under running cold water, separating cut into 6–8 wedges
soup, which is 1 ⁄ 2 cup (4 oz/125 g)

sometimes topped the layers to remove any grit. Cut the leeks sugar, 3 Tbsp pickling 1 cup (8 f l oz/250 ml) heavy cream
with a small spoonful crosswise into thin slices. spices, and 3 cloves 3 Tbsp prepared horseradish
of black caviar. In a large saucepan over medium heat, garlic, crushed. Stir Salt
combine the potatoes, leeks, broth, and until the salt and
salt. Bring to a simmer and cook until the sugar are dissolved. Tie the thyme and parsley sprigs together
Submerge one 4 lb with kitchen string. Rinse the brisket, put
potatoes and leeks are tender when pierced
(2 kg) brisket in it in a large, heavy pot, and add water to
with a fork, about 45 minutes.
the mixture, cover, cover by 1 inch (2.5 cm). Bring to a boil over
Working in batches with a blender or food and refrigerate for medium-high heat, skimming off any foam
processor, or using an immersion blender, 5–8 days. Remove
from the surface. Add the herb bundle, bay
purée the soup until smooth. Return the the brisket, rinse well
leaves, and peppercorns, reduce the heat to
soup to the saucepan. Stir in the cream. under cold water,
medium-low, cover, and simmer gently until
Taste and adjust the seasoning with salt. and then proceed
the brisket is almost tender, 2 1 ⁄ 2 –3 hours.
with the recipe.
To serve warm, heat the soup gently over
Add the onions, carrots, potatoes, and
medium-low heat until warm. To serve
cabbage wedges and return the liquid to
chilled, let the soup cool completely, then
a simmer. Cook until the vegetables and
cover and refrigerate until cold. Garnish
brisket are fully tender, about 25 minutes.
with the chives.
Meanwhile, in a bowl, whip the cream until
soft peaks form. Fold in the horseradish, then
season with salt. Cover and refrigerate the
horseradish cream until ready to serve.
Using a slotted spoon, transfer the
vegetables to a large platter. Transfer the
brisket to a cutting board. Cut the meat
across the grain and arrange on the platter
with the vegetables. Serve, passing the
horseradish cream on the side.

62
10

MARCH
11 12
SPRING VEAL STEW BAKED PASTA WITH SAUSAGE
serves 6–8
& DANDELION GREENS
3 lb (1.5 kg) boneless veal shank or serves 4
shoulder, cut into 2-inch (5-cm) chunks
Salt and freshly ground pepper
Salt and freshly ground pepper
1⁄ 2 lb (250 g) orecchiette pasta
3 Tbsp unsalted butter
MARCH MARCH 2 Tbsp olive oil
3 Tbsp olive oil
3 chicken-fennel or other mild sausages
2 leeks, white and pale green parts,
Tender chunks of halved lengthwise and thinly sliced Jagged dandelion 1 bunch dandelion greens, about 3⁄4 lb (375 g),
trimmed and coarsely chopped
veal star in this 1 cup (8 f l oz/250 ml) dry white wine greens can be found
1 cup (8 oz/250 g) whole-milk ricotta cheese
light stew fit for the 2 sprigs fresh thyme at the farmers’
season. The delicate market, tucked 1 Tbsp unsalted butter
lb (250 g) asparagus, trimmed
1⁄ 2
meat is seasoned and coarsely chopped among the tender 1 ⁄4 cup ( 1⁄ 2 oz/15 g) fresh bread crumbs
simply with fresh 6 oz (185 g) button or cremini leaves of early spring.
thyme and bright mushrooms, sliced The pleasantly bitter Bring a large pot of salted water to a boil.
white wine. Tear 1⁄ 2 lb (250 g) thawed frozen peas flavor is an Italian Add the orecchiette, reduce the heat to
open a baguette, and cup (4 oz/125 g) crème fraîche
1⁄ 2 favorite and pairs medium, stir once or twice, and cook until
follow the meal with or sour cream well with a spicy al dente, about 15 minutes. Drain and place
a wedge of Brie or 3 Tbsp chopped fresh f lat-leaf parsley sausage flecked in a medium baking dish. Drizzle with
some fresh chevre. with fennel in this 1 Tbsp of the olive oil, sprinkle with 1 tsp
Season the veal cubes with salt and pepper. baked pasta. salt and 1 tsp pepper, and stir to mix well.
In a large frying pan, melt the butter with
Preheat the oven to 350°F (180°C).
the oil over medium-high heat. Working
in batches, sear the veal until golden brown In a frying pan, heat the remaining 1 Tbsp
on all sides, 7–10 minutes. Add the leeks oil over medium-high heat. Add the sausages
and sauté until they start to soften, about and sauté until browned on all sides, about
3 minutes. Transfer the veal and leeks to 10 minutes. Remove from the pan and let
a slow cooker. cool slightly. Add the dandelion greens to the
pan and sauté over medium-high heat until
Return the pan to medium-high heat, add the
tender but still bright green, about 5 minutes.
wine, and stir to scrape up any browned bits
Remove from the heat.
on the pan bottom. Bring to a boil and pour
the contents of the pan over the veal. Add the Cut the sausages into 1-inch (2.5-cm) slices and
thyme sprigs, cover, and cook on the high add to the pasta along with the greens and any
setting for 3 hours or on the low setting for pan juices. Toss and stir until the ingredients
6–6 1 ⁄ 2 hours. are evenly distributed. Adjust the seasoning.
Spoon the ricotta onto the pasta and spread
Add the asparagus, mushrooms, and peas
evenly over the top.
to the slow cooker and stir to combine. Cover
and continue to cook until the vegetables are Add the butter to the frying pan, and melt
tender, 20–30 minutes. Discard the thyme over medium heat. Add the bread crumbs and
sprigs. Stir in the crème fraîche until blended cook, stirring often, until golden, 3–4 minutes.
with the cooking juices. Season with salt Sprinkle the toasted crumbs evenly over
and pepper. Serve the stew, garnished with the ricotta.
the parsley. Bake until the cheese is lightly browned
around the edges, 25–30 minutes. Serve
directly from the dish.

64
13 14
CHICKEN KORMA SPICY BRAISED TOFU WITH PORK
serves 6 serves 4–6
1⁄4 cup (2 f l oz/60 ml) canola oil 4 Tbsp soy sauce
1 yellow onion, finely chopped 2 tsp rice wine or dry sherry
2 cloves garlic, minced 2 tsp toasted sesame oil
1 Tbsp peeled and grated fresh ginger 1 ⁄4 lb (125 g) ground pork
MARCH MARCH
1 cinnamon stick 14 oz (440 g) soft tofu
2 bay leaves 1⁄ 2 cup (4 f l oz/125 ml) chicken broth
This dish from Soft tofu and
northern India 1 Tbsp ground coriander juicy ground pork 1 Tbsp chile-bean paste
is beloved for its 1 tsp ground turmeric make unrivaled 1 tsp sugar
creamy sauce, which tsp each cayenne pepper and
1⁄ 2 partners in this 1⁄ 2 tsp cornstarch
includes puréed ground cumin tempting Sichuan Ground white pepper
cashew nuts. Other 11⁄ 2 cups (12 f l oz/375 ml) chicken broth preparation, known
2 Tbsp canola oil
versions may use 1 cup (8 f l oz/250 ml) prepared tomato sauce as ma-po tofu.
3 Tbsp minced green onions,
yogurt or cream to 1 Tbsp sugar Traditionally, it’s white and tender green parts
enrich the sauce, but served extra spicy,
Salt 1 Tbsp peeled and grated fresh ginger
this recipe features so add a large pinch
buttermilk, a lighter, 2 lb (1 kg) skinless, boneless chicken breasts, of fiery red pepper 3 cloves garlic, minced
cut into strips 1⁄ 2 inch (12 mm) wide
but no less authentic flakes if you dare.
1⁄ 2 cup (4 f l oz/125 ml) buttermilk In a large, nonreactive bowl, stir together
choice. Serve over
steamed basmati rice
1⁄ 2 cup (3 oz/90 g) roasted cashew nuts 3 Tbsp of the soy sauce, the rice wine, and
to soak up the sauce. 3 Tbsp chopped fresh cilantro 1 tsp of the sesame oil. Add the pork and
stir to mix well. Set aside.
In a large, heavy pot over medium-high heat, Bring a small saucepan of salted water
warm the oil. Add the onion and sauté until to a boil over medium heat. Add the tofu,
it begins to soften, 3 minutes. Add the garlic, reduce the heat to low, and simmer gently
ginger, cinnamon, bay leaves, and spices for 5 minutes to firm up the tofu. Using
and sauté until the spices are fragrant, about a slotted spoon, transfer the tofu to a plate.
1 minute. Stir in the broth, tomato sauce, Weight with a second plate to press out the
sugar, and 1 tsp salt. Bring to a boil. excess water. Set aside for 30 minutes. Just
Add the chicken, and stir to coat. Reduce before stir-frying, pour off any water and
the heat to low, cover, and cook until the cut the tofu into 1 ⁄ 2-inch (12-mm) cubes.
chicken is tender and the sauce is thickened, In a small bowl, combine the broth, chile-
about 1 hour. bean paste, remaining 1 Tbsp soy sauce, the
About 15 minutes before the chicken is done, sugar, and cornstarch. Add 1 ⁄ 8 tsp white
combine the buttermilk and cashews in a pepper and the remaining 1 tsp sesame oil
blender or food processor. Blend or process and whisk to blend.
until the nuts are finely puréed and combined In a large work or frying pan, heat the canola
with the buttermilk. Add to the chicken and oil over medium-high heat. Add the pork and
stir to blend into the sauce. Continue cooking its marinade and stir-fry just until the meat
until the sauce is completely heated through is no longer pink, about 2 minutes. Add 2 Tbsp
and thickened, about 5 minutes. Remove and of the green onions, the ginger, and garlic
discard the cinnamon stick and bay leaves. and stir-fry until fragrant, about 1 minute.
Serve, sprinkled with the cilantro. Stir in the broth mixture and simmer until the
sauce begins to thicken, 2–3 minutes. Add
the tofu, reduce the heat to low, and simmer,
uncovered, stirring occasionally and gently
so the tofu does not fall apart, until most of
the sauce is absorbed, about 10 minutes.
Serve garnished with the remaining
1 Tbsp green onions.

65
MARCH

15
15 16
STIR-FRIED SHRIMP WITH SUGAR ITALIAN BRAISED PORK LOIN
SNAP PEAS & MUSHROOMS serves 6–8
serves 4 1 boneless pork loin roast, 2–2 1⁄ 2 lb (1–1.25 kg)

2 lb (1 kg) large shrimp, peeled and deveined Salt and freshly ground pepper

1 tsp toasted sesame oil 2 Tbsp olive oil

1 Tbsp tamari or light soy sauce 3 slices bacon, about 3 oz (90 g) total,
MARCH MARCH
roughly chopped
Salt
3–4 cups (24–32 f l oz/750 ml–1 l) milk
A Chinese wok is 2 Tbsp peanut or canola oil In this traditional 2 cloves garlic
best for stir-frying, 2 cloves garlic, minced Italian recipe, the
but a sauté pan or 1 Tbsp peeled and grated fresh ginger natural sugars of the Season the pork generously with salt
deep frying pan may lb (250 g) mixed fresh mushrooms,
1⁄ 2 milk complement and pepper.
also be used. Heat such as oyster or cremini the sweetness of the
the pan before pork, and the liquid In a large, heavy pot, warm the oil over
lb (250 g) sugar snap peas, halved
1⁄ 2

adding the oil, and crosswise cooks down to form medium heat. Add the bacon and cook,
swirl to coat the 2 green onions, white and tender green a thick sauce that stirring often, until crisp, 2–3 minutes.
sides as well as the parts, cut into 1-inch (2.5-cm) pieces begins to caramelize Drain on paper towels.
bottom. For best 2 Tbsp rice wine or dry sherry slightly toward Raise the heat to medium-high. Add the
results when Fresh cilantro leaves for garnish the end of cooking. pork to the fat in the pot and cook, turning
stir-frying, have Cooked white rice for serving
What results is a
occasionally, until evenly browned on all
ingredients prepped tender meat served
sides, about 10 minutes. Transfer the pork
before you begin, and In a nonreactive bowl, combine the shrimp, with a simple, yet
to a plate.
add quick-cooking very flavorful sauce.
sesame oil, tamari, and 1 tsp salt. Toss to coat.
foods, such as small Serve over mashed Pour off the fat from the pot and return to
pieces of meat, fish, In a wok or large frying pan, heat the peanut potatoes or an medium-high heat. Add 3 cups (24 fl oz/
or tofu, separately oil over medium-high heat. Add the garlic, herbed rice pilaf. 750 ml) of the milk and stir to scrape up
from slower-cooking ginger, and shrimp and stir-fry until the any browned bits on the pan bottom. Bring
foods, such as dense shrimp are evenly pink on both sides, about to a boil.
vegetables. 1 minute. Using a slotted spoon, transfer the
Add the garlic, reserved bacon, and the pork
shrimp to a bowl.
to the pot. Partially cover and cook over very
Add the mushrooms to the pan and stir-fry low heat until the pork is tender and the milk
over medium-high heat until they soften, has reduced and thickened, about 2 hours.
about 3 minutes. Add the sugar snap peas During the final 30 minutes of cooking, check
and stir-fry until bright green, about 1 minute. the milk level and, if necessary, warm some
Add the green onions and rice wine. Cover of the remaining milk and add to the pork.
and cook until the snap peas are tender-crisp,
Transfer the pork to a cutting board and cut
about 2 minutes. Return the shrimp to the
crosswise into slices about 1 ⁄ 2 inch (12 mm)
pan and stir-fry just until heated through,
thick. Arrange the slices on a platter, top
about 1 minute. Garnish with cilantro leaves
with the sauce, and serve.
and serve with the rice.

67
17 18
BEEF-CHIPOTLE CHILI ORANGE-BRAISED HAM
serves 6–8 serves 8–10
1⁄4 cup (11⁄ 2 oz/45 g) all-purpose f lour 1 cured ham from the shank end,
7–8 lb (3.5–4 kg)
Salt and freshly ground pepper
2 cups (16 f l oz/500 ml) fresh orange juice
3 lb (1.5 kg) boneless beef chuck,
cut into chunks 1 Tbsp grated orange zest
MARCH MARCH
4–6 Tbsp (2–3 f l oz/60–80 ml) olive oil 1 cup (7 oz/220 g) firmly packed light
brown sugar
11⁄ 2 tsp dried oregano
Chipotle chiles are A ham glistening 1 cinnamon stick, 3-inches (7.5-cm),
4 cloves garlic, minced broken in half
jalapeños that have with spicy orange
2 red onions, finely chopped 6 cloves
been smoked and glaze makes a
2 cups (16 f l oz/500 ml) beef broth 6 peppercorns
dried. Look for the deceptively dramatic
chiles in cans, often 1 can (7 oz/220 g) chipotle chiles dish, especially
in adobo sauce Using a large, sharp knife, remove the
packed in adobo considering how
sauce. Both the chiles easy it is to make. skin from the ham, if necessary, and shave
In a resealable plastic bag, combine the
and the sauce add Cutting a diamond away all but a 1 ⁄ 2-inch (12-mm) layer of the
flour, 1 tsp salt, and 1 ⁄ 2 tsp pepper. Add the
smoky, southwestern pattern into the skin fat. Score the fat on the top and sides of
beef chunks and shake to coat evenly with
flavor to this rich takes just minutes the ham at 1-inch (2.5-cm) intervals to form
the flour mixture; reserve the excess flour
beef stew. and cooks into a diamond pattern.
mixture. In a large frying pan, heat 4 Tbsp an elegant finish.
(2 fl oz/60 ml) of the oil over medium-high In a saucepan, combine the orange juice
Serve with a side of
heat. Add half of the beef chunks and cook, and zest, brown sugar, cinnamon, cloves, and
roasted fingerling
turning as needed, until evenly browned peppercorns. Cook over medium heat, stirring
potatoes.
on all sides, 10–12 minutes. Drain briefly frequently, until the mixture is thick and
on paper towels and then transfer to a slow syrupy, about 15 minutes. Set aside.
cooker. Repeat with the remaining beef Preheat the oven to 350°F (180°C). Place
chunks, adding the remaining 2 Tbsp oil if a flat rack in a large roasting pan. Transfer
needed. Sprinkle the oregano over the meat. the ham to the rack, arranging it fat side up.
Return the pan to medium-high heat. Add Bake the ham, basting it every 20 minutes
the garlic and all but about 1 ⁄ 2 cup (2 1 ⁄ 2 oz/ with the orange mixture, until the ham is
75 g) of the onions and sauté until fragrant, warmed through and the fat is glistening,
about 1 minute. Sprinkle with the reserved about 1 hour.
flour mixture and sauté for about 1 minute. Transfer the ham to a cutting board, cover
Pour in the broth and add the chipotle chiles loosely with foil, and let rest for 15 minutes.
with their sauce, breaking up the chiles Cut the ham across the grain into thin slices,
coarsely with your fingers. Raise the heat arrange on a platter, and serve.
to high, bring to a boil, and stir to scrape up
any browned bits on the pan bottom. Pour
the contents of the pan into the slow cooker
over the beef.
Cover and cook on the high setting for
3–4 hours or on the low setting for 6–8 hours.
The beef should be very tender. Spoon the
chili into bowls, sprinkle with the remaining
1 ⁄ 2 cup chopped onion, and serve.

68
19 20
VEGETABLE FRIED RICE BRAISED LAMB SHANKS
serves 4–6
WITH GARLIC & ANCHOVIES
3 cups (15 oz/470 g) cooked white rice, cooled serves 4–6
2 eggs 6 anchovy fillets, soaked for 5 minutes,
4 Tbsp (2 f l oz/60 ml) peanut oil drained, patted dry, and chopped

1 cup (2 oz/60 g) small broccoli f lorets 20 cloves garlic, chopped

MARCH MARCH
1 carrot, cut into 1-inch (2.5-cm) pieces 1 shallot, chopped

6 button mushrooms, cut into slices 1⁄ 2 inch Chopped leaves from 2 rosemary sprigs
For this recipe, (12 mm) thick This satisfying
Salt and freshly ground pepper
leftover rice is tossed braise is packed
1 tsp dry sherry 4 Tbsp (2 f l oz/60 ml) dry white wine
with almost any with garlic and
Kernels from 2 ears of corn or 1 cup 2 Tbsp olive oil
vegetable you might (6 oz/185 g) thawed frozen corn anchovies, classic
have on hand. This southern Italian 4 meaty lamb shanks, about 1 lb (500 g) each
1 ⁄4 cup (2 f l oz/60 ml) vegetable broth
classic version uses flavors. Shred the 1 cup (8 f l oz/250 ml) chicken broth
broccoli, carrots, 2 Tbsp soy sauce meat and mix it Grated zest of 1 lemon
mushrooms, and 2 Tbsp thinly sliced green onion, with the flavorful
white and tender green parts 2 tsp fresh lemon juice
corn, but you can pan juices and it
substitute your cup (3 oz/90 g) unsalted roasted
1⁄ 2
makes a perfect
peanuts (optional) In a bowl, combine the anchovies, garlic,
favorite spring sauce for pasta,
shallot, and rosemary. Season with salt and
vegetables, such as such as rigatoni or
Put the rice in a bowl. Wet your fingers pepper. Add 2 Tbsp of the wine and the oil.
fresh English peas, cavatelli. If using
and rub the rice until the grains are Mix to form a thick, chunky paste.
sugar snap peas, and New Zealand lamb
separated. Set aside.
asparagus. A beaten shanks, which Add the oil to a large, heavy pot and heat it
egg cooks quickly in In a small bowl, beat the eggs lightly. In tend to be smaller, over medium heat. Season the lamb shanks
a hot wok, and adds a wok or frying pan, warm 1 Tbsp of the purchase 6 shanks on all sides with salt and pepper. Add 2 of
a touch of protein to oil over medium heat. Add the eggs and and decrease the the shanks to the pot and sear until golden
round out the meal. stir constantly until soft curds form, about cooking time by brown on all sides, about 8 minutes per side.
1 minute. Transfer to a bowl. 16–20 minutes. Transfer to a platter and sear the remaining
Add another 1 Tbsp of the oil to the pan over shanks. Add the garlic paste to the pot
medium-high heat. When the oil is very hot and cook for 2 minutes, stirring. Stir in
but not smoking, add the broccoli, carrot, and the chicken broth.
mushrooms and stir and toss the vegetables Return the shanks to the pot, cover, and
every 15–20 seconds until they just begin reduce the heat to very low. Braise, turning
to soften, about 3 minutes. Add the sherry the shanks every 30 minutes or so, until the
and stir and toss for 1 minute, then add the meat begins to fall from the bones, about
corn and stir and toss for 1 minute. Add 23 ⁄4 hours. When you lift the lid to turn the
the vegetables to the bowl holding the eggs. shanks, let the condensation drip back into
the pot. If the liquid becomes so low that the
Add the remaining 2 Tbsp oil to the pan over
meat may scorch, add a little water.
medium-high heat. When the oil is hot, add
the rice and stir and toss every 20–30 seconds Using a slotted spoon, transfer the shanks
until lightly browned, about 5 minutes. Add to a platter. Scrape all the juices and drippings
the broth, soy sauce, and green onion and from the pot into a glass pitcher and let settle
stir to combine. Add the reserved vegetables, for 1 minute. The fat will rise to the top. Spoon
eggs, and the peanuts (if using) and stir and it off and return the juices to the pot.
toss until the egg is in small pieces and the Use a fork to pull the meat from the bones,
mixture is heated through, about 1 minute. discarding bits of fat or cartilage. Add the
Adjust the seasoning and serve. remaining 2 Tbsp wine to the pot and simmer
over medium heat to reduce the liquid by
about one-third. Return the meat to the pot,
cover, reduce the heat to low, and warm
through for about 5 minutes. Stir in the
lemon zest and juice, then serve.

69
21 22
RED QUINOA WITH ASPARAGUS, ITALIAN CHICKEN STEW
PORTOBELLOS & FETA serves 6
serves 4 Large pinch of saffron threads

1 cup (5 oz/155 g) red quinoa

1⁄ 3 cup (3 f l oz/80 ml) plus 3 Tbsp white wine

cups (20 f l oz/625 ml) chicken

2 1⁄ 2 1 whole chicken, about 3 1⁄ 2 lb (1.75 kg),
or vegetable broth cut into 10 pieces (2 thighs, 2 drumsticks,
MARCH MARCH 2 wings, 4 breast portions)
1⁄ 3 cup (11⁄ 2 oz/45 g) dried currants 3⁄4 cup (4 oz/125 g) f lour
cup (2 f l oz/60 ml) olive oil,
1⁄4

Protein-packed plus more for drizzling This chicken stew Salt and freshly ground pepper
quinoa, tangy feta, 3 cloves garlic, minced is elevated by the 2 Tbsp olive oil
hearty portobello 2 portobello mushrooms, sliced earthy flavors of 1 yellow onion, finely chopped
mushrooms, and saffron and garlic, 1 rib celery, finely chopped
1 small red onion, halved and sliced
earthy asparagus and brightened
Salt and freshly ground pepper 10 cloves garlic, smashed
make this a with tomatoes and
delicious meatless 1 Tbsp balsamic vinegar vinegar. If you like,
1⁄ 3 cup (3 f l oz/80 ml) chicken broth
dinner option. It 1 lb (500 g) asparagus, trimmed and throw in a few 1 can (28 oz/875 g) diced tomatoes, drained
also works well as cut into pieces quartered red 3 bay leaves
a side dish with cup ( 1⁄ 2 oz/15 g) chopped fresh f lat-leaf
1⁄ 3 potatoes to simmer 11⁄ 2 tsp red or white wine vinegar
shredded rotisserie parsley with the chicken
2 tsp chopped fresh f lat-leaf parsley
chicken or leftover Grated zest of 1 lemon during the last
roasted pork. The 4 oz (125 g) feta cheese, crumbled hour of cooking.
Soak the saffron in the 3 Tbsp white wine
dish can be served
for 20 minutes. Pat the chicken pieces dry.
chilled as part of In a saucepan, bring the quinoa and 2 cups
In a plastic bag, combine the flour, 3 ⁄4 tsp
a spring lunch (16 fl oz/250 ml) of the broth to a boil over
salt, and several grinds of pepper. One at
buffet. Accompany medium-high heat. Add the currants, reduce
a time, add the chicken pieces and toss
with warm garlic the heat to a simmer, cover, and cook until
bread and a crisp to coat. Remove from the bag, shaking off
the liquid is absorbed, about 15 minutes.
Sauvignon Blanc. any excess flour. In a large frying pan over
Remove from the heat, but keep covered
medium-high heat, warm the oil. When the
to stay warm.
oil is hot, working in batches, add the chicken
In a large frying pan, heat the 1 ⁄4 cup oil and sear, turning, until golden brown, about
over medium-high heat. Add the garlic, 8 minutes. Transfer the chicken to a plate.
mushrooms, and onion and season with salt
Pour off most of the fat from the pan and
and pepper. Sauté until the vegetables soften
return it to medium heat. Add the onion
and begin to brown, 4–6 minutes. Stir in
and celery and sauté until softened and
the vinegar and cook until absorbed, about
golden, about 5 minutes. Add the garlic
2 minutes. Add the asparagus and toss to
and cook for 1 minute. Pour in the remaining
coat with the oil. Add the remaining 1 ⁄ 2 cup 1 ⁄ 3 cup wine and the broth and stir to dislodge
(4 fl oz/125 ml) broth and cook, stirring
any browned bits on the pan bottom. Bring
occasionally, until the asparagus is fork-
to a rapid simmer and cook to reduce slightly
tender, about 4 minutes. Stir in the quinoa,
and to concentrate the flavor, 10 minutes.
parsley, lemon zest, and half of the feta.
Transfer the contents of the pan to a slow
Remove from the heat and season with salt
cooker and stir in the tomatoes, the saffron
and pepper. Garnish with the remaining
mixture, and the bay leaves. Stack the chicken
feta, drizzle with olive oil, and serve.
on top. Cover and cook on the low setting for
5–6 hours. The chicken should be very tender.
Using a slotted spoon, transfer the chicken
to a plate. Stir the vinegar into the braising
liquid, then skim away the fat from the
surface with a large spoon. Serve the stew,
garnished with the parsley.

70
21

MARCH
MARCH

23
23 24
BEER-BRAISED PORK ROAST SUGAR SNAP PEA RISOTTO
serves 4–6 serves 4
1 pork butt roast, about 4 lb (2 kg), trimmed 5 cups (40 f l oz/1.25 l) chicken or
vegetable broth
Salt and freshly ground pepper
3 Tbsp unsalted butter
2 Tbsp canola oil
1 small yellow onion, finely chopped
2 yellow onions, thinly sliced
MARCH MARCH
Salt
1 carrot, chopped
11⁄ 2 cups (10 1⁄ 2 oz/330 g) Arborio or
2 cloves garlic, minced Carnaroli rice
In this recipe the Brisk sunny days
pleasant flavor of 1 Tbsp tomato paste welcome the first 1 tsp finely grated lemon zest
beer permeates the 3 Tbsp all-purpose f lour fresh green peas to 1⁄ 2 cup (4 f l oz/125 ml) dry white wine
pork during slow 1 bottle (12 f l oz/375 ml) dark beer or ale market. If you can 10 oz (330 g) sugar snap peas, trimmed and
cooking. The butt, 1⁄ 2 cup (4 f l oz/125 ml) apple cider resist snacking on halved crosswise
used here, is the crisp sugar snaps on cup (1 oz/30 g) grated Parmesan cheese,
1⁄ 3
1 cup (8 f l oz/250 ml) chicken broth
top end of a whole their own, try them plus more for garnish
1 Tbsp apple cider vinegar
leg of the pig. The in this quintessential
shoulder, although a 5–6 sprigs fresh thyme springtime risotto. In a saucepan, bring the broth to a gentle
little fattier and with The creamy texture simmer over medium heat. Reduce the heat
more connective Season the pork generously with salt and of the rice is a to low and maintain a simmer.
tissue, makes a good pepper. In a large, heavy pot, heat the oil welcome foil against
In a large, heavy saucepan, melt 2 Tbsp
alternative for beer- over medium-high heat. Add the pork and the signature bite
of the butter over medium heat. Add the
braising. Serve with cook, turning occasionally, until browned of the sweet pods.
onion and a pinch of salt and sauté until the
buttered egg noodles on all sides, about 10 minutes total. Transfer
onion is soft, about 8 minutes. Add the rice
or polenta. to a plate.
and stir until well coated with butter and
Preheat the oven to 300°F (150°C). Pour off translucent, about 3 minutes. Add the lemon
all but 1 Tbsp fat from the pot. Add the onions, zest and wine and cook, stirring, until the
carrot, and garlic and sauté over medium-high wine is absorbed. Add the simmering broth
heat until softened, about 5 minutes. Stir in to the rice a ladleful at a time, stirring
the tomato paste and cook, stirring frequently, frequently after each addition. Wait until
until the mixture starts to become dry, about the broth is almost completely absorbed
2 minutes. Add the flour and cook, stirring (but the rice is never dry on top) before
constantly, for 2 minutes. Pour in the beer adding the next ladleful.
and stir to scrape up any browned bits on the
After about 15 minutes, add the snap peas
pot bottom. Cook until the liquid starts to
and continue to cook, adding ladlefuls of the
thicken, about 10 minutes. Stir in the cider,
remaining broth, until the rice is tender to
broth, vinegar, and thyme. Season with salt
the bite and creamy, about 10 minutes. Turn
and pepper and bring to a boil.
off the heat, stir in the remaining 1 Tbsp
Return the pork to the pot, cover, and cook butter and the 1 ⁄ 3 cup Parmesan, and let
in the oven for about 3 hours. Uncover and stand for 2 minutes. Season with salt. Sprinkle
continue to cook, basting frequently with with Parmesan and serve.
the braising liquid, until the pork is tender,
about 1 hour longer.
Transfer the pork to a cutting board and
cover loosely with foil. Skim the excess
fat from the surface of the cooking liquid.
Cut the pork across the grain into thin slices.
Arrange the slices on a platter, spoon the
cooking juices over the top and serve.

73
25 26
ROMAN-STYLE CHICKEN, MUSHROOM
BRAISED OXTAILS & BARLEY CASSEROLE
serves 6–8 serves 4
3 Tbsp all-purpose f lour 1⁄ 2 cup (3 1⁄ 2 oz/105 g) pearl barley
Salt and freshly ground pepper 1 Tbsp olive oil
MARCH
1⁄ 2 cup (4 f l oz/125 ml) olive oil MARCH 4 skin-on, bone-in chicken thighs
4 lb (2 kg) oxtails 1 Tbsp chopped fresh rosemary

You may have to 2 yellow onions, finely chopped With its chewy Salt and freshly ground pepper
order the oxtails 4 cloves garlic, minced texture and nutty 1 celery rib, chopped
from your butcher 3 oz (90 g) pancetta, chopped flavor, pearl barley 2 Tbsp chopped yellow onion
in advance, but they 2⁄ 3 cup (6 oz/185 g) tomato paste makes a welcome 1 clove garlic, minced
are worth the wait. replacement for the
1 Tbsp sugar 1⁄4 cup (1 oz/30 g) pine nuts
Pasta is a popular white rice common
accompaniment. If 11⁄ 2 cups (12 f l oz/375 ml) dry red wine to classic chicken and lb (250 g) cremini mushrooms,
1⁄ 2
thinly sliced
you make the oxtails 11⁄ 2 cups (12 f l oz/375 ml) beef broth mushroom casserole.
1⁄4 cup (2 f l oz/60 ml) chicken broth
a day ahead and 2 carrots, chopped In addition, high-fiber,
refrigerate them, high-protein barley 2 green onions, white and tender
2 celery ribs, chopped green parts, chopped
you can remove the elevates this dish to
2 sprigs fresh thyme
meat from the bones a healthy weeknight
Preheat the oven to 400°F (200°C).
with your fingers, dinner option.
On a plate, stir together the flour, 1 tsp salt,
skim away the Bring a saucepan of salted water to a boil.
and 1 ⁄ 2 tsp pepper. In a large, heavy pot, warm
solidified fat from on Add the barley, reduce heat to low, cover,
the oil over medium-high heat. Working in
top of the sauce, and and simmer until the barley is tender, about
batches, roll the oxtails in the seasoned flour,
reheat the meat and 45 minutes. Drain in a coarse-mesh sieve.
shaking off any excess, and sear, turning
sauce together to
occasionally, until browned on all sides. Meanwhile, season the chicken with the
serve over pasta.
Transfer to a plate. rosemary, 1 ⁄ 2 tsp salt, and 1 ⁄ 2 tsp pepper. In
a large, heavy ovenproof pot, warm the oil
Add the onions to the pot and sauté over
over medium-high heat. Add the chicken
medium-high heat until they begin to soften,
thighs, skin side down, and cook, turning
about 3 minutes. Stir in the garlic and chopped
once, until golden brown, 8–10 minutes total.
pancetta and sauté for about 30 seconds. Stir
Transfer the chicken to a plate.
in the tomato paste and sugar and stir to
combine, about 1 minute. Add the wine, bring Pour off all but 1 Tbsp fat from the pan and
to a boil, and stir to scrape up any browned add the celery, yellow onion, garlic, and pine
bits on the pot bottom. Stir in the broth and nuts. Sauté until the vegetables are soft, about
bring to a boil. 2 minutes. Stir in the barley, mushrooms,
and broth. Adjust the seasoning, and return
Return the oxtails and any juices to the pot.
the chicken to the pot.
Add the carrots, celery, and thyme. Cover
and cook over very low heat until the oxtails Bake, uncovered, until the mushrooms
are very tender, about 2 1 ⁄ 2 hours. Uncover and are tender and the chicken meat slips easily
skim the fat from the surface of the sauce. from the bones, 15–20 minutes. During last
Season with salt and pepper and serve. 5 minutes, sprinkle with the green onions.
Serve directly from the pot.

74
27
BAKED PASTA WITH PORK RAGÙ Meanwhile, bring a large pot of salted water
serves 6 to a boil. Add the pasta and cook, stirring
occasionally, for about half of the timing
FOR THE PORK RAGÙ
on the package directions; the pasta will be
1⁄ 2 cup (4 f l oz/125 ml) olive oil
slightly undercooked. Drain and rinse with
1 large yellow onion, finely chopped cold water, then drain.
MARCH
2 carrots, finely chopped
Stir the pasta, roasted eggplant, and tomatoes
2 celery ribs, finely chopped
into the ragù. Spread half of the pasta mixture
2 tsp ground fennel seeds on the bottom of a 9-by-12-by-2-inch (23-by-
You can make the
ragù and roast the 1 lb (500 g) ground pork 30-by-5-cm) or 11 ⁄ 2-qt (1.5-l) baking dish.
eggplant up to 1 day 1 cup (8 f l oz/250 ml) dry red wine Combine the cheeses and sprinkle half over the
in advance. Store in 2 cans (each 14 1⁄ 2 oz/455 g) diced tomatoes, pasta. Cover with the remaining pasta mixture
an airtight container with juice and sprinkle with the remaining cheeses.
or a resealable plastic 1⁄4 cup (2 oz/60 g) tomato paste Cover with foil and bake for 20 minutes.
bag in the refrigerator. Salt Remove the foil and bake until the surface
For the best flavor is golden and bubbly, about 5 minutes longer.
and texture, select 6 Tbsp (3 f l oz/80 ml) olive oil
Let cool for about 10 minutes before serving.
young eggplants Salt and freshly ground pepper
with taut skin and 3 small eggplants, cut into small chunks

28
even coloring. 3⁄4 lb (375 g) rigatoni, penne, or other
tubular pasta
1 can (14 1⁄ 2 oz/455 g) diced tomatoes, drained STIR-FRIED ASPARAGUS
lb (250 g) fresh mozzarella cheese,
1⁄ 2
cut into small pieces
WITH SHIITAKES
serves 4–6
1⁄ 2 cup (2 oz/60 g) grated Parmesan cheese
3 Tbsp peanut oil
To make the pork ragù, in a large, heavy 1 clove garlic, minced
pot, heat the oil over medium heat. Add the MARCH 1 Tbsp peeled and grated fresh ginger
onion, carrots, and celery and sauté until 6 oz (185 g) shiitake mushrooms,
softened, about 10 minutes. Add the ground stemmed and thinly sliced
fennel and pork and cook, breaking up the This quick dish
1 lb (500 g) asparagus, trimmed and
pairs tender spring cut into 2-inch (5-cm) pieces
meat, until the meat browns slightly, about
asparagus with meaty 1 ⁄4 cup (2 f l oz/60 ml) dry white wine or sake
4 minutes. Stir in the wine and cook until
shiitake mushrooms
most of the liquid has evaporated, about cup (2 f l oz/60 ml) chicken or
1 ⁄4
for a filling and vegetable broth
2 minutes. Add the 2 cans tomatoes with
satisfying vegetable
their juices, tomato paste, and 1 ⁄ 2 tsp salt. 11⁄ 2 Tbsp soy sauce
stir-fry. Sesame
Stir well to combine. Reduce the heat to low 2 tsp white and/or black sesame seeds
seeds—especially
and simmer, partially covered and stirring the black variety—
occasionally, until the sauce has thickened In a large frying pan, heat the oil over
lend a savory flavor,
and the flavors have melded, about 1 hour. subtle crunch, high heat. Add the garlic and ginger and
If the sauce seems dry, add a splash of water. and beautiful cook, stirring frequently, until fragrant but
contrasting color. not browned, about 30 seconds. Add the
Preheat the oven to 450°F (230°C). Line
mushrooms and cook, stirring frequently,
2 baking sheets with parchment paper. In
until they begin to brown, about 2 minutes.
a small bowl, combine the 6 Tbsp oil, 1 ⁄ 2 tsp
Add the asparagus and cook, stirring
salt, and 1 ⁄ 2 tsp pepper. Drizzle the eggplant
constantly, until tender-crisp, about
chunks with the oil mixture and arrange on
3 minutes.
the prepared sheets so they are not touching.
Roast until golden, about 10 minutes. Remove Add the wine, broth, and soy sauce and cook
from the oven and let cool. Reduce the oven until the liquid is reduced and the vegetables
temperature to 400°F (200°C). »—› are tender, 2–3 minutes. Stir in the sesame
seeds and serve.

75
29 30
BELGIAN BEEF STEW SMOKED SALMON FRITTATA
serves 6–8
WITH GOAT CHEESE & CHIVES
4 Tbsp (2 oz/60 g) unsalted butter serves 8–10
4 slices bacon, about 4 oz (125 g), 1⁄ 2 lb (250 g) hot-smoked salmon
roughly chopped
10 eggs
4 yellow onions, thinly sliced
MARCH MARCH
1⁄4 cup (2 f l oz/60 ml) milk
2 tsp firmly packed dark brown sugar
Salt and freshly ground pepper
2 cloves garlic, minced
Carbonnade, Fold your favorite 4 oz (125 g) fresh goat cheese, crumbled
3 Tbsp all-purpose f lour
the name of this seasonal ingredients 1 bunch chives, chopped
Salt and freshly ground pepper
traditional Belgian into fluffy eggs for 1 Tbsp olive oil
3 lb (1.5 kg) chuck steak or round steak,
dish, comes from cut into chunks about 3 inches (7.5 cm) wide a meal in a skillet.
the Latin root for Delicate smoked Preheat the oven to 350°F (180°C). Skin the
2 Tbsp olive oil
“carbon.” The word fish, tangy goat salmon and break the flesh into bite-sized
reflects that the 2 cups (16 f l oz/500 ml) dark beer cheese, and fresh, pieces. In a large bowl, whisk together the
stew was originally oniony chives evoke eggs, milk, 1 ⁄4 tsp salt, and 1 ⁄4 tsp pepper.
cooked very slowly In a large, heavy pot, melt 2 Tbsp of the spring. Serve with Gently stir in the salmon, cheese, and chives.
in a cast-iron pot butter over medium-high heat. Add the a big bowl of baby
over the coals in bacon and cook, turning, until crisp, about greens and a crisp Heat the oil in a 12-inch (30-cm) ovenproof
an open hearth. It 3 minutes. Transfer the bacon to a paper white wine. frying pan over medium-high heat. Pour the
undoubtedly also towel to drain. egg mixture into the pan and reduce the heat
refers to the to medium. Cook for 1 minute, then transfer to
Add the onions to the pot, sprinkle in the
caramelized onions the oven and bake until the frittata is set in the
sugar, and sauté until the onions turn a deep
and dark beer that center and slightly puffed up, 25–30 minutes.
caramel brown, about 35 minutes. Stir in the
give the finished Let cool in the pan for 5 minutes before serving.
garlic. Transfer the onion mixture to a plate.
dish a burnished
On another plate, stir together the flour, 1 tsp

31
color and rich,
deep flavor. Serve salt, and 1 tsp pepper. Turn the steak pieces
it with boiled or
mashed potatoes
in the seasoned flour, shaking off any excess.
WILD RICE & MUSHROOM PILAF
Melt the remaining 2 Tbsp butter with the serves 6
and ice-cold beer.
olive oil in the pot over medium heat. Working
1 Tbsp unsalted butter
in batches, sear the steak, turning occasionally,
1 small leek or 4 ramps, white part only,
until browned on all sides, about 10 minutes. chopped
Transfer to a plate. Pour in the beer and stir
1 lb (500 g) mixed fresh mushrooms, sliced
to scrape up any browned bits on the pot MARCH
1 cup (6 oz/185 g) wild rice, rinsed and drained
bottom. Bring to a boil.
1⁄4 cup ( 1⁄ 3 oz/10 g) finely chopped fresh
Return the onion mixture and the steak to Seek out ramps at f lat-leaf parsley
the pot. Cover and cook over low heat until the the farmers’ market. Salt and freshly ground pepper
meat is very tender, about 2 hours. Divide A type of wild onion
the stew among shallow bowls and serve. harvested in early In a saucepan, melt the butter over medium
spring, they have heat. Add the leek and mushrooms and sauté
a distinctive onion- until the leek is translucent and the mushrooms
garlic flavor, and begin to brown, about 8 minutes.
are an interesting
Add the wild rice and parsley, season with
substitute for leeks.
salt and pepper, and add water to cover by
With its nutty
1 inch (2.5 cm). Bring to a boil, reduce the heat
grains and tender
mushrooms, this to low, cover, and cook until tender, about
pilaf would also be 45 minutes. Drain off any excess water. The
excellent alongside cooking time will vary with different batches
broiled salmon. of rice. The rice is ready when the grains puff
up, and the inner, lighter part is visible.
Transfer to a dish and serve.

76
30

MARCH
 1
MUSTARD-CRUSTED SALMON
WITH RED POTATOES
page 80
2
ARTICHOKE & LEEK FRITTATA
page 80
3
STIR-FRIED CHICKEN WITH
SUGAR SNAP PEAS & LEMON
page 83
4
MEXICAN PORK & POLENTA PIE
page 83

The abundance of
tantalizing produce

8 9 10 11
adds vigor to one-
pot favorites. Tender
baby artichokes, peas,
fingerling potatoes,
or sautéed leeks are CHICKEN THIGHS BRAISED PARMESAN-CRUSTED ARROZ CON POLLO BAKED PASTA WITH
WITH HERBS & WINE MEAT LOAF page 86 LAMB & BÉCHAMEL
perfect for tucking page 85 page 86 page 88
into fluffy frittatas
or simmering in

15 16 17 18
ragouts; sugar snap
peas, lemon zest, and
mint enliven stir-fries
and braises; and
risottos are a natural BRAISED MOROCCAN SPRING VEGETABLE RAGOUT INDIAN FISH CURRY BAKED RIGATONI WITH FENNEL,
LAMB CHOPS page 91 page 92 SAUSAGE & PEPERONATA
canvas for sweet peas page 91 page 92

and asparagus spears.

22 23 24 25
From bourbon-glazed
ham and mustard-
crusted salmon to
lamb chops braised
with Moroccan spices,
BAKED SAUSAGES WITH BOURBON-GLAZED HAM CHICKEN WITH BEANS, LAMB TAGINE WITH OLIVES
springtime calls for HERBED BEANS page 97 BACON & CHEDDAR & PRESERVED LEMON
page 95 page 97 page 98
food that’s fresh,
flavorful, and easy.

29
BEEF WITH MUSHROOMS
& BARLEY
page 100
30
POTATO & CAULIFLOWER GRATIN
page 100
 3
STIR-FRIED CHICKEN WITH
SUGAR SNAP PEAS & LEMON
page 83
4
MEXICAN PORK & POLENTA PIE
page 83
5
BRAISED LAMB SHANKS
WITH SWEET PEPPERS
page 84
6
VENETIAN RICE & PEAS
page 84
7
BRISKET WITH YAMS & PRUNES
page 85

10
ARROZ CON POLLO
page 86
11
BAKED PASTA WITH
LAMB & BÉCHAMEL
page 88
12
SPICY TOFU WITH PEAS
page 88
13
CHICKEN FRICASSEE
page 89
14
STIR-FRIED SHRIMP WITH
ASPARAGUS & LEMONGRASS
page 89

17
INDIAN FISH CURRY
page 92
18
BAKED RIGATONI WITH FENNEL,
SAUSAGE & PEPERONATA
page 92
19
CHICKEN–MATZO BALL SOUP
page 94
20
ASPARAGUS RISOTTO
page 94
21
CHILE FRIED RICE WITH
CHICKEN & SHRIMP
page 95

24
CHICKEN WITH BEANS,
BACON & CHEDDAR
page 97
25
LAMB TAGINE WITH OLIVES
& PRESERVED LEMON
page 98
26
CRAB, PEA & RICOTTA FRITTATA
page 98
27
STIR-FRIED SUGAR SNAP
PEAS WITH SAUSAGE
page 99
28
NEW ENGLAND HALIBUT STEW
page 99

april
 1 2
MUSTARD-CRUSTED SALMON ARTICHOKE & LEEK FRITTATA
WITH RED POTATOES serves 4
serves 4 Juice of 1 lemon

1 lb (500 g) red-skinned potatoes, 8 baby artichokes, about 1 lb (450 g) total

quartered Salt and freshly ground pepper
2 Tbsp olive oil 2 Tbsp unsalted butter
APRIL APRIL
Salt and freshly ground pepper 2 or 3 leeks, white and pale green parts,
1⁄4 cup (2 oz/60 g) Dijon mustard halved lengthwise and thinly sliced
Spicy mustard Nutty artichokes 6 eggs
2 Tbsp dry mustard
rubbed onto fish and oniony leeks
4 salmon fillets, about 6 oz (185 g) each,
1⁄4 cup (1 oz/30 g) grated Parmesan cheese
imparts a quick skin removed join forces in this
2 Tbsp minced fresh f lat-leaf parsley
infusion of flavor. springtime frittata,
4 Tbsp (1 oz/15 g) panko or fresh
The whole meal bread crumbs which is just as good
Fill a bowl with water and stir in the lemon
goes into the oven at room temperature
1⁄4 cup ( 1⁄ 2 oz/15 g) chopped fresh juice. Snap the outer leaves off each artichoke
at the same time, as f lat-leaf parsley as it is straight from
waxy new potatoes the oven. Leftover until you reach the tender, pale green inner
roast alongside the frittata, sliced leaves. Cut about 1 ⁄ 2 inch (4 cm) from the top
Preheat the oven to 375°F (190°C). In a large
salmon. Add a salad and layered in a of the leaves and trim away the stem. Add
roasting pan, toss the potatoes with the olive
of peppery arugula baguette with a the trimmed artichokes to the lemon water.
oil and season with salt and pepper. Spread
or fresh petite peas, the potatoes evenly in the pan. Roast until little mayonnaise, Bring a pot of salted water to a boil. Drain the
and whisk a dollop the potatoes are golden, about 10 minutes. makes a wonderful artichokes, add to the boiling water, and cook
of mustard into the sandwich the until tender, 5–7 minutes. Drain and transfer
vinaigrette to bring Meanwhile, in a small bowl, stir together the next day.
to a bowl of ice water. Drain again. Cut the
it all together. Dijon and dry mustards. Coat one side of
artichokes in half lengthwise, then cut
the salmon fillets with the mustard mixture,
lengthwise into slices 1 ⁄4 inch (6 mm) thick.
then sprinkle evenly with the panko, gently
pressing to adhere. In a 10-inch (25-cm) ovenproof frying pan,
melt the butter over medium-low heat. Add
Arrange the fillets in the pan, breaded side
the leeks and cook, stirring occasionally, until
up, next to the potatoes. Bake until the fillets
soft, 10–12 minutes. Stir in the artichokes,
are barely opaque, the topping is golden brown,
season with salt and pepper, and cook for
and the potatoes are tender, 15–18 minutes.
about 2 minutes.
Arrange the salmon fillets alongside the
potatoes on a platter or individual plates, In a bowl, whisk together the eggs, cheese,
sprinkle with the parsley, and serve. and parsley just until blended. Add the
egg mixture to the pan and stir to distribute
the vegetables evenly. Reduce the heat to
low and cook until the eggs are almost
completely set but still a little moist in
the center, 15–20 minutes.
Preheat the broiler and position a rack about
8 inches (20 cm) from the heat source. Broil
the frittata until the top is lightly colored
and the center is firm to the touch. Cut into
wedges and serve.

80
1

APRIL
APRIL

3
 3 4
STIR-FRIED CHICKEN WITH MEXICAN PORK & POLENTA PIE
SUGAR SNAP PEAS & LEMON serves 6
serves 4–6 2 1⁄ 2 lb (1.25 kg) boneless pork shoulder,
cut into 1-inch (2.5-cm) chunks
2 skinless, boneless chicken breast halves,
about 6 oz (185 g) each Salt

Salt and freshly ground pepper 2 Tbsp olive oil

APRIL APRIL
1 lemon 4 cloves garlic, minced

1 cup (8 f l oz/250 ml) chicken broth 3 Tbsp chili powder

Mint leaves add Succulent, fork- 4 1⁄ 2 cups (36 f l oz/1.1 l) chicken broth
2 Tbsp Asian fish sauce
a fresh, bracing shredded pork is
1 tsp sugar 1 can (14 1⁄ 2 oz/455 g) crushed tomatoes
quality to an easy baked into a richly
1 tsp cornstarch 1 tsp crumbled dried oregano
chicken stir-fry of spiced casserole with
pure, simple flavors. 4 Tbsp (2 f l oz/60 ml) peanut or grapeseed oil a thick and creamy 1 cup (7 oz/220 g) quick-cooking polenta
Sugar snap peas 2 green onions, white and tender green polenta crust—
provide their natural parts chopped, green tops thinly sliced perfect for a Sunday Generously season the pork with salt.
sweetness and 1⁄ 2 -inch (12-mm) piece peeled fresh ginger, meal with the Add the oil to a large ovenproof frying pan
irresistible crunch, grated family. If you like, and warm over high heat. Add the pork and
while fragrant lemon 2 cloves garlic, minced increase the amount cook, stirring frequently, until browned,
zest and juice add a 1⁄ 2 lb (250 g) sugar snap peas, trimmed of pork you are about 5 minutes. Add the garlic and 6 cups
welcome brightness. 3 Tbsp coarsely chopped fresh mint
braising and save (48 fl oz/1.5 l) water. Bring to a boil, reduce
the leftovers to tuck the heat to low, and simmer, uncovered,
Cut the chicken across the grain on a slight into tortillas with until most of the water has evaporated,
cheese and salsa. 11 ⁄ 2 –2 hours.
diagonal into slices about 1 ⁄ 2 inch (12 mm)
thick. Season with 1 tsp salt and 1 ⁄4 tsp pepper. Preheat the oven to 350°F (180°C). Raise
Grate the zest from the lemon, and then the heat to medium-high, sprinkle the pork
squeeze 2 Tbsp juice. In a small nonreactive with the chili powder, and cook, stirring, for
bowl, stir together the broth, fish sauce, about 1 minute. Add 2 cups (16 fl oz/500 ml)
sugar, and lemon zest and juice. In another of the broth, the tomatoes, and the oregano
small bowl, mix the cornstarch with 1 Tbsp and simmer until the flavors are blended,
cold water. 2–3 minutes.

In a wok or very large frying pan, heat 2 Tbsp In a saucepan over high heat, bring the
of the oil over medium-high heat until hot. remaining 2 1 ⁄ 2 cups (20 fl oz/625 ml) broth
Add the chicken and stir-fry until opaque to a boil. Whisk in the polenta and 1 tsp salt.
throughout, about 3 minutes. Transfer to a plate. Reduce the heat to low and cook, stirring
Return the pan to medium-high heat, add the frequently, until the polenta is thick and
remaining 2 Tbsp oil, and heat until very hot creamy, about 5 minutes. Spoon over the
but not smoking. Add the chopped green top of the pork.
onions, ginger, and garlic and stir-fry until Bake in the oven until the polenta is browned,
fragrant, about 15 seconds. Add the sugar about 15 minutes. Serve.
snap peas and 1 ⁄4 cup (2 oz/60 ml) water,
cover, and cook, stirring occasionally, until
the peas turn bright green, about 1 minute.
Return the chicken to the pan and add the
sliced green onions and the mint. Stir the
broth mixture, add to the pan, and bring to
a boil, stirring constantly. Stir the cornstarch
mixture, stir into the pan, and cook until the
sauce is slightly thickened, about 15 seconds.
Adjust the seasoning and serve.

83
 5
BRAISED LAMB SHANKS In a frying pan, warm the remaining 1 Tbsp
WITH SWEET PEPPERS oil over medium-high heat. Add the bell
peppers and sauté until just beginning to
serves 4–6
soften, about 10 minutes. Add the garlic and
4–6 lamb shanks, about 1 lb (500 g) each cook for 1 minute. Remove from the heat, stir
Salt and freshly ground pepper in the parsley, and season with salt and pepper.
APRIL 3 Tbsp olive oil
Drizzle the lamb shanks with the reduced
1 yellow onion, finely chopped braising liquid. Top with the sautéed peppers.
Braised lamb shanks 1 large carrot, finely chopped Sprinkle with the feta cheese and serve.
are an impressive and 1 celery rib, finely chopped
generous meal. The 3 bay leaves

6
topping of quickly 1 tsp dried oregano
sautéed peppers and
crumbled feta adds
1⁄ 2 tsp ground cumin VENETIAN RICE & PEAS
tangy, fresh flavor
1⁄ 2 cup (4 f l oz/125 ml) beef or chicken broth serves 6
and color to each 1⁄4 cup (2 f l oz/60 ml) dry white wine
6 cups (48 f l oz/1.5 l) chicken or
serving. Accompany 1 small yellow bell pepper, seeded and vegetable broth
with orzo tossed with thinly sliced 1⁄4 cup (2 f l oz/60 ml) olive oil
olive oil, finely 1 small red bell pepper, seeded and
1 yellow onion, finely chopped
chopped tomato, and thinly sliced
APRIL
2 cups (14 oz/440 g) Arborio or Carnaroli rice
minced fresh parsley. 2 cloves garlic, minced
2 cups (10 oz/315 g) fresh or partially thawed
3 Tbsp coarsely chopped fresh f lat-leaf
Venetians celebrate frozen peas
parsley
the arrival of spring 2 Tbsp finely chopped fresh f lat-leaf parsley
1 cup (5 oz/155 g) crumbled feta cheese
produce with this Salt and freshly ground pepper
Season the lamb shanks generously all creamy dish of rice 1⁄ 2 cup (2 oz/60 g) grated Parmesan cheese
over with salt and pepper. In a large, heavy and peas, known as
2 Tbsp unsalted butter
frying pan, warm 2 Tbsp of the oil over Risi e Bisi, which is
thicker than a soup,
medium-high heat. Working in batches, sear In a saucepan, bring the broth to a gentle
but thinner than a
the shanks, turning as needed, until golden simmer over medium heat. Reduce the heat
risotto. Some recipes
brown on all sides, about 8 minutes total. to low and maintain a simmer.
call for cooking a
Transfer to a plate.
little diced pancetta In a large saucepan, warm the olive oil over
Pour off most of the fat from the pan and with the onion for medium heat. Add the onion and sauté until
return it to medium-high heat. Add the extra flavor. Look for tender and golden, about 8 minutes. Add the
onion, carrot, celery, bay leaves, oregano, the youngest, sweetest rice and cook, stirring, until the rice is hot,
and cumin and sauté until the vegetables are peas of the season about 2 minutes. Add a ladleful of the broth
golden, 6–8 minutes. Pour in the broth and for the best result. and stir until the broth is absorbed. Continue
wine and stir to scrape up any browned bits to add the broth a ladleful at a time, stirring
on the pan bottom. Transfer the contents of and allowing it to be absorbed before adding
the pan to a slow cooker and stir in 1 ⁄ 2 tsp salt more, for about 10 minutes. Adjust the heat
and several grindings of pepper. Place the as needed so the liquid is absorbed rapidly.
lamb shanks on top. Cover and cook on the Stir in the peas and parsley and season with
low setting for 7 hours, basting once or twice salt and pepper. Resume adding the broth
with the braising liquid. The meat should a ladleful at a time and stirring until the rice
be very tender. is tender yet firm to the bite, 8–10 minutes. If
Transfer the shanks to a platter and tent with you run out of broth before the rice is ready,
foil. Strain the braising liquid into a small add hot water. The finished rice should be
saucepan, let stand for a few minutes, then loose and flowing.
skim the fat from the surface. Bring to a boil Remove from the heat, cover, and let stand
over high heat and boil until reduced by for 2 minutes. Uncover, stir in the cheese and
about half, about 5 minutes. »—› butter, and serve.

84
 7 8
BRISKET WITH YAMS & PRUNES CHICKEN THIGHS BRAISED
serves 6–8
WITH HERBS & WINE
1 Tbsp sweet paprika serves 6
Salt and freshly ground pepper 3 lb (1.5 kg) skin-on, bone-in chicken thighs
3 lb (1.5 kg) beef brisket Salt and freshly ground pepper
3 Tbsp olive oil 2 Tbsp olive oil
APRIL APRIL
3 yellow onions, thinly sliced 1⁄ 2 yellow onion, finely chopped
4 cloves garlic, minced 4 cloves garlic, smashed
Braised beef brisket A combination
is the quintessential 1 cup (8 f l oz/250 ml) each dry red wine, of thyme, oregano, 2 sprigs fresh thyme
beef broth, and tomato ketchup
dish for Passover. and bay leaves 2 sprigs fresh oregano
2 bay leaves
The sweet-sour lend fresh flavor 3 bay leaves
yam-and-prune 2 tsp dried thyme to meaty chicken 1⁄ 3 cup (3 f l oz/80 ml) dry white wine
mixture that cooks 2 cups (12 oz/375 g) pitted prunes, halved thighs. Choose any
with the brisket is dry white wine that 2 tsp white wine vinegar
2 1⁄ 2 lb (1.25 kg) small yams, peeled and cut
one of many versions into 11⁄ 2 -inch (4-cm) chunks you would be happy 1⁄ 3 cup (3 f l oz/80 ml) chicken broth
of the traditional 1 cup (8 f l oz/250 ml) fresh orange juice to drink on its own,
accompaniment 3⁄4 cup (6 oz/185 g) packed dark brown sugar and don’t hesitate Generously season the chicken thighs with
known as tsimmes. to serve the same salt and pepper. In a large, heavy frying pan,
You can substitute In a small bowl, stir together the paprika, bottle at the table. heat the oil over medium-high heat. Working
carrots for the yams 1 tsp salt, and 1 ⁄ 2 tsp pepper. Rub the spice in batches, add the chicken, skin side down,
and dried apricots mixture evenly over the meat. and sear, without turning, until golden
for the prunes. Many brown, about 4 minutes. Drain briefly on
fans of braised In a large, heavy pot, warm the oil over
paper towels, then transfer to a slow cooker.
brisket swear that it’s medium-high heat. Add the brisket, fat side
down, and cook until browned on both Add the onion, garlic, thyme, oregano,
even better reheated
the next day. sides, about 10 minutes total. Transfer to a and bay leaves to the pan and sauté over
plate. Add the onions to the pot and sauté medium-high heat until the vegetables are
until starting to brown, 6–8 minutes. Stir in just beginning to color, about 5 minutes.
the garlic and sauté for about 1 minute. Pour Pour in the wine and vinegar and stir to
in the wine and stir to scrape up any browned scrape up any browned bits on the pan
bits on the pot bottom. Stir in the broth and bottom. Stir in the broth, 1 ⁄ 2 tsp salt, and
ketchup and bring to a boil. several grindings of pepper. Pour the contents
of the pan over the chicken. Cover and cook
Preheat the oven to 375°F (190°C). Return
on the low setting for 4 hours. The chicken
the brisket, fat side up, to the pot. Spoon some
should be very tender.
onions and broth mixture over the brisket.
Add the bay leaves and sprinkle in the thyme. Transfer the chicken to a plate and keep
Cover and cook in the oven for 1 hour. warm. Remove and discard the bay leaves
and the thyme and oregano sprigs. Let the
In a large bowl, stir together the prunes,
braising liquid stand for a few minutes,
yams, orange juice, and sugar. Add to the
then skim off the fat.
pot, pushing the prunes and yams into the
cooking liquid around the brisket. Cover Drizzle the chicken thighs with some of
and cook until the brisket is tender, about the braising liquid and serve.
2 hours. Transfer the brisket to a carving
board, cover loosely with foil to keep warm,
and let stand for 15 minutes. Skim as much
fat as possible from the surface of the liquid.
Cut the brisket across the grain into slices
1 ⁄4 – 1 ⁄ 2
inch (6–12 mm) thick. Arrange on
a platter, top with the juices and vegetables,
and serve.

85
 9 10
PARMESAN-CRUSTED ARROZ CON POLLO
MEAT LOAF serves 6
serves 6–8 4 large cloves garlic, minced

Olive oil for greasing 2 tsp red pepper f lakes

4 slices country-style bread, each about 1 Tbsp white vinegar

1⁄ 3 inch (9 mm) thick, crusts removed and
Salt and freshly ground pepper
APRIL torn into small pieces APRIL
3 lb (1.5 kg) chicken pieces, skin on and bone in
1 cup (8 f l oz/250 ml) milk
3 Tbsp olive oil
Meat loaf is one 1 lb (500 g) ground beef chuck (20 percent fat) This classic Latin
of those dishes that dish, which means 4 cups (32 f l oz/1 l) chicken broth
1 lb (500 g) ground veal
tastes far better than “rice with chicken” 1⁄ 2 tsp saffron threads
2 eggs, lightly beaten
it sounds, especially is like a simplified 1 red onion, chopped
4 oz (125 g) pancetta, finely chopped
with the addition of version of paella. 2 bell peppers, seeded and chopped
3⁄4 cup (3 oz/90 g) plus 2 Tbsp grated
herbs, a bright citrus Saffron-infused rice
Parmesan cheese 1 large jalapeño chile, seeded and minced
accent, and elegant, is simmered with
cup ( 1⁄ 2 oz/15 g) minced fresh f lat-leaf
1⁄ 3 4 plum tomatoes, chopped
flavorful ingredients parsley onion, peppers, and
like pancetta and tomatoes and topped 1 tsp ground cumin
1⁄ 3 cup ( 1⁄ 2 oz/15 g) minced fresh dill
Parmesan cheese. with pan-seared 2 bay leaves
The panko topping Grated zest of 1 lemon chicken for a simple 2 cups (14 oz/440 g) long-grain white rice
provides a pleasingly Salt and freshly ground pepper and comforting one-
crunchy texture. 3 Tbsp panko or plain dried bread crumbs pan meal. In a large bowl, stir together the garlic,
red pepper flakes, vinegar, 1 tsp salt, and
Oil a rimmed baking sheet. In a bowl, soak 1 ⁄ 2 tsp pepper. Add the chicken pieces, toss

the bread in the milk for 10 minutes. In to coat, and refrigerate for at least 1 hour
a large bowl, combine the ground beef and or up to overnight.
veal, eggs, pancetta, the 3 ⁄4 cup Parmesan,
In a large frying pan with a lid, heat the
parsley, dill, and lemon zest. Season with
3 ⁄4 tsp salt and plenty of pepper. Squeeze
oil over medium heat. Remove the chicken
and brush off the marinade, reserving it in
the bread to remove the excess milk, then
the bowl. Arrange the chicken in the pan,
coarsely chop. Add to the meat. Using a fork,
skin side down, and cook without turning,
mix gently until the ingredients are evenly
until golden brown, 10–15 minutes. Turn
distributed; do not overmix. Transfer to
the chicken, cover the pan, and cook until
the prepared baking sheet and shape into
golden on the second side, about 10 minutes.
a cylindrical loaf just under 12 inches (30 cm)
Meanwhile, in a saucepan, warm the broth
long and 4 inches (10 cm) wide. Refrigerate
over medium-high heat. Remove from the
for 15 minutes.
heat, crumble in the saffron, and let steep.
Preheat the oven to 500°F (260°C). Transfer the chicken to a plate and pour
Place the baking sheet in the oven and cook off all but 2 Tbsp fat from the pan. Add the
the meat loaf for 15 minutes. Remove from the onion, bell peppers, and jalapeño and sauté
oven and scatter the panko and remaining until softened, about 3 minutes. Add the
2 Tbsp Parmesan in a line down the center tomatoes and cook, stirring, for 1 minute.
of the loaf. Reduce the oven temperature Add the cumin, bay leaves, and rice and
to 325°F (165°C). Continue to cook until the cook, stirring constantly, until the rice has
crust is golden brown and an instant-read absorbed the pan juices, 3–5 minutes. Pour
thermometer inserted in the center of the the reserved marinade and saffron broth
loaf registers 150°F (65°C), 15–20 minutes. into the pan and stir briefly. Place the chicken
Transfer the loaf to a platter, tent loosely on top. Raise the heat to medium-high and
with foil, and let stand for about 10 minutes. bring to a boil. Reduce the heat to low, cover,
Cut into thick slices and serve. and simmer until the chicken is opaque
throughout, the rice is tender, and the liquid
has been absorbed, about 25 minutes. Let
stand for 5–10 minutes before serving.

86
10

APRIL
11
BAKED PASTA WITH hot milk. Season with salt and pepper. Cook,
LAMB & BÉCHAMEL whisking constantly, until the sauce thickens,
about 5 minutes. Remove from the heat. In a
serves 8–10
small bowl, whisk about 1 cup (8 fl oz/250 ml)
3 Tbsp olive oil of the sauce into the eggs, and then whisk
1 yellow onion, finely chopped the eggs into the sauce in the pan, along
APRIL 2 cloves garlic, minced with the cheese.
1 lb (500 g) ground lamb Pour the sauce evenly over the pasta. Sprinkle
This is a simplified
1⁄ 2 cup (4 f l oz/125 ml) dry red wine with the bread crumbs. Bake until the top is
version of a 2 cans (28 oz/875 g each) crushed tomatoes set and golden brown, 35–45 minutes. Let
traditional Greek 2 Tbsp tomato paste stand for 10 minutes before serving.
dish called pastitsio. 2 tsp dried oregano
The pasta is mixed
11⁄ 2 tsp ground cinnamon

12
with a cinnamon-
scented sauce of Salt and freshly ground pepper
ground lamb and 1 lb (500 g) ziti, penne, or rigatoni SPICY TOFU WITH PEAS
tomatoes, and baked 3 Tbsp unsalted butter serves 4
with a creamy golden 1⁄ 3 cup (2 oz/60 g) all-purpose f lour 1 ⁄4 cup (2 f l oz/60 ml) oyster sauce
layer of béchamel
3 1⁄ 2 cups (28 f l oz/875 ml) milk, heated 1 ⁄4 cup (2 f l oz/60 ml) soy sauce
custard. The lamb
4 eggs, lightly beaten 1 ⁄4 cup (2 f l oz/60 ml) rice vinegar
sauce can be made
up to 2 days ahead
1⁄ 2 cup (2 oz/60 g) grated Parmesan cheese 2 tsp chile-garlic sauce, such as Sriracha,
APRIL
of time. 1⁄ 3 cup (11⁄ 2 oz/45 g) fine dried bread crumbs or tomato paste
2 Tbsp toasted sesame oil
In a large, heavy pot, heat the oil over medium Tofu is sold in three 2 tsp sugar
heat. Add the onion and garlic and sauté basic types, silken,
1 tsp cornstarch
until the onion is soft and translucent, about soft, and firm,
1 ⁄4 cup (2 f l oz/60 ml) corn or peanut oil
7 minutes. Add the lamb and cook, stirring according to how
much water is in 2 Tbsp peeled and grated fresh ginger
to break it up into small pieces, just until the
meat is no longer pink, about 3 minutes. Add the tofu. Look for 4 cloves garlic, minced
the wine, tomatoes with their juice, tomato firm tofu when 2 lb (1 kg) firm tofu, drained and cut into
making stir-fries, bite-sized cubes
paste, oregano, and cinnamon. Season with
1 ⁄ 2 tsp salt and several grindings of pepper. such as this dish, as 1 cup (5 oz/155 g) thawed frozen peas
it will hold up well Cooked rice for serving
Bring to a boil, and then reduce the heat to
to the high heat and
medium-low to maintain a gentle simmer.
brisk stirring. In a small bowl, combine the oyster sauce,
Cover and cook, stirring occasionally, until the
sauce has thickened, about 30 minutes. Adjust soy sauce, vinegar, chile-garlic sauce, sesame
the seasoning and remove from the heat. oil, sugar, and cornstarch. Add 1 ⁄4 cup
(2 fl oz/60 ml) water and stir to dissolve
Meanwhile, bring a large pot of salted the sugar and cornstarch.
water to a boil. Add the pasta, stir well, and
cook, stirring occasionally, until just short Heat a wok or large frying pan over high
of al dente, a little less than the package heat until very hot and add the corn oil.
directions. Drain the pasta and add to the Add the ginger and garlic and stir-fry until
lamb sauce, stirring to coat evenly. Pour into fragrant, about 5 seconds. Reduce the heat
a 4-qt (4-l) baking dish. Preheat the oven to to medium, pour in the oyster sauce mixture,
350°F (180°C). and add the tofu. Stir-fry gently until the
sauce thickens slightly, about 1 minute. Add
Wipe out the pot, add the butter and melt the peas and continue to cook until heated
over low heat. Add the flour, whisk to form through, about 1 minute. Serve with the rice.
a smooth paste, and cook, stirring constantly,
until bubbly and smooth but not browned,
about 5 minutes. Slowly whisk in the »—›

88
13 14
CHICKEN FRICASSEE STIR-FRIED SHRIMP WITH
serves 4
ASPARAGUS & LEMONGRASS
3–3 1⁄ 2 lb (1.5–1.75 kg) assorted chicken serves 4
pieces, skin on and bone in
1 lb (500 g) shrimp, peeled and deveined
Salt and freshly ground pepper
2 cloves garlic, minced
1 tsp peanut oil
APRIL APRIL 11⁄ 2 Tbsp peeled and finely minced
4 Tbsp unsalted butter fresh ginger
3⁄4 lb (375 g) morel mushrooms,
3 Tbsp peanut or grapeseed oil
The herbal, woodsy halved lengthwise Spring is evoked in
Salt
flavor of fresh thyme 2 shallots, minced this dish, featuring
1⁄ 3 cup (3 f l oz/80 ml) soy sauce
amplifies the meaty, 3 Tbsp all-purpose f lour verdant asparagus,
musky taste of morel citrusy lemongrass, 1 ⁄4 cup (2 f l oz/60 ml) rice vinegar
3⁄4 cup (6 f l oz/180 ml) dry white wine
mushrooms in this and fragrant mint. 1 ⁄4 cup (2 f l oz/60 ml) white wine
11⁄ 2 cups (12 f l oz/375 ml) chicken broth
earthy, savory Shrimp are the 2 Tbsp honey
version of a classic 4 sprigs fresh thyme perfect choice for 1 tsp cornstarch
French chicken dish. 4 sprigs fresh f lat-leaf parsley a stir-fry, as they
2 tsp toasted sesame oil
Here, the morels’ 1⁄ 2 cup (4 oz/125 g) crème fraîche or sour cream marinate quickly
unique character and then cook in
1⁄ 3 cup (2 oz/60 g) minced shallots
1 Tbsp minced fresh chives
is showcased in a the blink of an eye. 1 lemongrass stalk, center white
creamy, tangy, crème part only, thinly sliced
Season the chicken with salt and pepper. In
fraîche–based sauce, 1 red bell pepper, seeded and cut into
a large, heavy pot, heat the oil over medium- 1-inch (2.5-cm) strips
which is delicious high heat. Working in batches, sear the chicken
served over buttered 1 bunch asparagus, trimmed and
pieces, turning once or twice, until lightly cut into 1-inch (2.5-cm) pieces
egg noodles.
browned on both sides, about 5 minutes. 2 Tbsp chopped fresh mint
Transfer to a platter. Cooked jasmine rice for serving
Reduce the heat to medium and melt 2 Tbsp
of the butter. Add half of the morels and sauté In a large nonreactive bowl, toss together
until they give off their juices, the juices the shrimp, garlic, ginger, 1 Tbsp of the
evaporate, and the mushrooms are sizzling, peanut oil, and 1 ⁄4 tsp salt. Let marinate
about 6 minutes. During the last 2 minutes, for 30 minutes.
stir in half of the shallots. Transfer to a plate. In a small bowl, combine the soy sauce,
Repeat with the remaining butter, morels, vinegar, wine, honey, cornstarch, and
and shallots. sesame oil. Set aside.
Return the morel mixture to the pot, reduce In a wok or large frying pan, heat 1 Tbsp
the heat to medium-low, sprinkle with the of the peanut oil over high heat until hot but
flour, and stir well. Stir in the wine and not smoking. Add the shrimp and stir-fry
broth and bring to a simmer. Tie together until almost cooked through, about 2 minutes.
the thyme and parsley sprigs with kitchen Transfer to a bowl and keep warm.
string, and add to the pot. Return the chicken
pieces to the pot. Cover and simmer, Heat the remaining 1 Tbsp peanut oil in
stirring the sauce and turning the chicken the pan over high heat. Add the shallots and
occasionally, until the chicken is opaque lemongrass and stir until fragrant, about
throughout, 35–40 minutes. 1 minute. Add the red pepper and asparagus
and stir-fry until tender-crisp, about 2 minutes.
Transfer the chicken to a deep serving dish Add the soy sauce mixture along with the
and tent with foil. Discard the herb sprigs. shrimp and stir-fry for 2 minutes. Sprinkle
Stir the crème fraîche into the sauce in the with the mint and serve with rice.
pot, raise the heat to medium-high, and
bring to a boil. Cook, stirring often, until the
sauce is thickened, about 5 minutes. Pour
the sauce over the chicken, sprinkle with the
chives, and serve.

89
APRIL

15
15 16
BRAISED MOROCCAN SPRING VEGETABLE RAGOUT
LAMB CHOPS serves 4–6
serves 6–8 6 oz (185 g) new potatoes or small red
potatoes, cut into 1-inch (2.5-cm) pieces
1⁄4 cup (11⁄ 2 oz/45 g) all-purpose f lour
3 leeks, white and pale green parts, cut into
Salt and freshly ground pepper slices about 1⁄4 inch (6 mm) thick
APRIL 4 lb (2 kg) lamb shoulder chops, APRIL 1 lb (500 g) baby artichokes, trimmed and
each about 1 inch (2.5 cm) thick halved lengthwise, or 1 package (14 oz/440 g)
frozen artichoke hearts, thawed and halved
3 Tbsp olive oil lengthwise
Tender lamb chops This bright green,
1 yellow onion, finely chopped 1 cup (6 oz/185 g) cherry or grape
are a springtime seasonal vegetarian
1 tsp ground cumin tomatoes, halved
treat and pair dish is the perfect
1 tsp paprika 10 cloves garlic, smashed
naturally with the way to use spring’s
spices common to 2 cups (16 f l oz/500 ml) beef broth bounty of vegetables.
1⁄ 2 yellow onion, finely chopped
Moroccan cuisine. Juice of 1 lemon Instead of the oven- 1 ⁄4 cup (2 f l oz/60 ml) dry white wine
Simmer them just 11⁄ 2 cups (7 1⁄ 2 oz/235 g) green olives,
baked pancetta, 1 ⁄4 cup (2 f l oz/60 ml) vegetable or

until tender in this pitted if desired you can use crisp chicken broth
fragrant braise, 1⁄ 2 cup ( 3⁄4 oz/20 g) minced fresh mint crumbled bacon. If 2 Tbsp olive oil
then serve them you have very tiny 4 tsp white wine vinegar
over a bed of fluffy On a large plate, stir together the flour and potatoes or tomatoes,
2 sprigs fresh thyme
couscous, to soak 1 tsp salt. Coat the lamb chops evenly with you can leave them
Salt and freshly ground pepper
up all the juices. the flour mixture, shaking off the excess; whole. You can also
serve this as a side 4 thin slices pancetta (optional)
reserve the remaining flour mixture. In a
dish alongside roast 11⁄ 2 cups (7 1⁄ 2 oz/235 g) fresh or thawed
large frying pan, heat the oil over medium- frozen peas
chicken or baked ham.
high heat. Working in batches, sear the lamb 1 Tbsp chopped fresh mint
chops, turning once, until browned, about
1 Tbsp chopped fresh basil
3 minutes. Transfer to a slow cooker.
Pour off all but about 1 Tbsp fat from the In a slow cooker, combine the potatoes, leeks,
frying pan and return the pan to medium- fresh artichoke hearts (if using), tomatoes,
high heat. Add the onion and sauté until garlic, onion, wine, broth, oil, vinegar, and
translucent, 2–3 minutes. Sprinkle with the thyme sprigs. Season with 1 ⁄ 2 tsp salt, and
cumin, paprika, and reserved flour mixture several grindings of pepper and stir to mix
and sauté briefly, just until fragrant. Pour well. Cover and cook on the low setting for
in the broth and lemon juice. Raise the heat 3 hours. If using frozen artichoke hearts,
to high, bring to a boil, and stir to scrape up add them to the slow cooker after 2 hours
any browned bits on the pan bottom. Pour of cooking, and stir well.
the contents of the pan over the lamb.
Meanwhile, if using the pancetta, preheat
Cover and cook on the high setting for the oven to 300°F (150°C). Line a rimmed
3–4 hours or the low setting for 6–8 hours. baking sheet with parchment paper. Place
The lamb should be very tender. About the pancetta slices in a single layer on the
1 hour before the lamb is done, add the prepared pan and cover with a second sheet
olives. When the lamb is ready, transfer it of parchment. Top with a second baking
to a platter and cover with foil to keep warm. sheet of the same size. Bake until the pancetta
Skim any fat from the surface of the braising is golden and crisp, 45–50 minutes. Drain
liquid. Season with salt and pepper and on paper towels.
stir in the mint. Spoon the sauce over the
About 5 minutes before the ragout is ready,
lamb and serve.
add the peas to the slow cooker, re-cover, and
cook until heated through. When the ragout
is ready, remove and discard the thyme sprigs.
Stir in the mint and basil. Crumble the pancetta
into large pieces, scatter over the top, and serve.

91
17 18
INDIAN FISH CURRY BAKED RIGATONI WITH FENNEL,
serves 6–8
SAUSAGE & PEPERONATA
1⁄ 3 cup (3 f l oz/80 ml) canola oil serves 6
1 yellow onion, finely chopped 2 Tbsp extra virgin olive oil, plus more
2 cloves garlic, minced for greasing

2 small hot green chiles, 1 lb (500 g) rigatoni

APRIL APRIL
seeded and minced 1 fennel bulb
1-inch (2.5-cm) piece peeled fresh ¾ lb (350 g) sweet Italian sausage, casings
Vivid yellow from ginger, grated Golden brown removed, crumbled
turmeric and brightly 1 Tbsp ground cumin and bubbling, this 1 each red, yellow, and orange bell pepper,
seasoned from a 2 tsp ground coriander perennial dish is seeded and cut into matchsticks
medley of spices, 2 tsp brown mustard seeds welcome at the Salt and freshly ground black pepper
this fish curry is table any time of 1 tsp sugar
2 tsp ground turmeric
typical of those year. Sweet Italian
2 tomatoes, chopped 1 Tbsp red wine vinegar
found in the eastern sausage, colorful
1 Tbsp sugar 1 cup (8 f l oz/250 ml) prepared tomato sauce
Indian province of peppers, and
Bengal. The fish Salt fragrant fennel add 1½ cups (12 f l oz/375 ml) heavy cream
itself needs very 2 lb (1 kg) tilapia, cod, halibut, or other firm, heft to this one-pan 2 cups (8 oz/250 g) shredded fontina cheese
little time to cook, white fish fillets cut into 1-inch (2.5-cm) baked pasta. A touch ¼ cup (1 oz/30 g) grated Parmesan
but slow simmering chunks of cream finishes
of the sauce in 3 Tbsp chopped fresh cilantro the dish and rounds Preheat the oven to 425°F (220°C). Lightly oil
advance helps out the tangy a 9-by-13-inch (24-by-33-cm) baking dish.
develop the complex In a large, heavy pot, heat the oil over tomato sauce.
bouquet that flavors medium-high heat. Add the onion and sauté Bring a pot of salted water to a boil. Add the
the mild seafood. until it starts to turn golden, 5–7 minutes. pasta and cook until al dente, 7–8 minutes,
Stir in the garlic, chiles, ginger, cumin, or according to the package directions. Drain
coriander, mustard seeds, and turmeric, and and place in a large bowl.
sauté until the spices are fragrant and evenly Remove and discard the stalks and core from
coat the onion, about 1 minute. Add the the fennel bulb and dice the bulb. In a frying
tomatoes, sugar, and 1 tsp salt and sauté until pan, heat 1 Tbsp of the oil over medium
the tomatoes begin to release their juices. heat. Add the crumbled sausage and cook,
Pour in 11 ⁄ 2 cups (12 fl oz/375 ml) water and stirring occasionally, until lightly browned,
stir to scrape up any browned bits on the 3–4 minutes. Add the fennel and cook, stirring,
pot bottom. until tender, 4–5 minutes. Add to the bowl
Partially cover and cook over low heat for with the pasta.
about 15 minutes. Uncover and add the fish, Add the remaining 1 Tbsp oil to the pan,
stirring gently to coat with the sauce. Partially along with the bell peppers and a pinch
cover and cook until the fish is opaque each of salt and black pepper. Cook, stirring
throughout and the sauce is thick, about occasionally, until the bell peppers are tender
30 minutes. Check the sauce halfway through with a bit of a bite, 3–4 minutes. Add the sugar
the cooking time; if it seems to be getting and vinegar and continue cooking until the
too thick, stir in more water, about 1 ⁄ 2 cup vinegar has reduced to a syrup, 1–2 minutes.
(4 fl oz/125 ml) at a time. Season with salt. Add the tomato sauce and cream and cook,
Serve the curry, garnished with the cilantro. stirring, until lightly thickened, 4–5 minutes.
Transfer to the bowl with the pasta, add the
fontina, and stir well.
Pour the pasta mixture into the prepared dish
and top with the Parmesan. Bake until the
top is golden brown and the sauce is bubbling
around the sides, 10–15 minutes. Serve
directly from the dish.

92
18

APRIL
19 20
CHICKEN–MATZO BALL SOUP ASPARAGUS RISOTTO
serves 6 serves 6
3–3 1⁄ 2 lb (1.5–1.75 kg) assorted chicken Salt and freshly ground pepper
pieces, skin on and bone in
12 oz (375 g) asparagus, trimmed and
2 yellow onions, finely chopped cut into 2-inch (5-cm) pieces
3 or 4 small carrots, peeled and cut into 6 cups (48 f l oz/1.5 l) chicken or
1⁄ 2 -inch (12-mm) pieces vegetable broth
APRIL APRIL
2 celery ribs, cut into 1⁄ 2 -inch (12-mm) pieces 1⁄4 cup (2 f l oz/60 ml) olive oil

Grandmothers may 1 parsnip, peeled and cut into 1⁄ 2 -inch Risotto is an cup (2 f l oz/60 ml) finely chopped
1⁄ 2
(12-mm) pieces yellow onion
disagree on the exact example of the
Leaves from 1 bunch fresh dill, 2 cups (14 oz/440 g) Arborio or Carnaroli rice
specifications for this coarsely chopped Italian talent for
soup, but a richly turning the simplest 1 cup (8 f l oz/250 ml) dry white wine
Salt
flavored broth, ingredients into 1–2 Tbsp unsalted butter
generous hunks of 3 Tbsp finely chopped fresh f lat-leaf parsley a sublime dish. Grated Parmesan cheese
root vegetable, and FOR THE MATZO BALLS
Here, fresh spring
toothsome dumplings asparagus shines Bring a large saucepan of salted water to
2 Tbsp canola oil
are common qualities. against the creamy a boil. Add the asparagus and cook until
Matzo is easily 2 eggs, lightly beaten grains. This light barely tender, 2–3 minutes. Drain and refresh
found in grocery 1⁄ 2 cup (2 1⁄4 oz/67 g) matzo meal vegetarian main with cold water, and drain again.
stores during April Salt is also ideal as
for Passover, but a side dish to meat In the saucepan, bring the broth to a gentle
2 Tbsp seltzer water or sparkling water
you can enjoy this or poultry for simmer over medium heat. Reduce the heat
comfort food any a heartier meal. to low and maintain a simmer.
In a large pot, combine the chicken pieces,
time of year. onions, carrots, celery, parsnip, and dill. Add In another large saucepan, heat the oil over
about 2 qt (2 l) water, or enough to cover. medium heat. Add the onion and sauté until
Bring to a boil over medium-high heat. Reduce softened, about 5 minutes. Add the rice and
the heat to medium-low, cover partially, and stir until well coated with oil and translucent,
simmer, periodically skimming the foam about 3 minutes.
off the surface, until the soup is full flavored, Add the wine and cook, stirring, until
about 11 ⁄ 2 hours. Season with salt. Stir in the completely absorbed. Add the simmering
parsley and cook for 1 minute. broth to the rice a ladleful at a time, stirring
Meanwhile, make the matzo balls. In a small frequently after each addition. Wait until the
bowl, whisk together the oil and eggs. In broth is almost completely absorbed (but the
another bowl, combine the matzo meal and rice is never dry on top) before adding the
1 tsp salt. Add the egg mixture to the matzo next ladleful. After about 20 minutes, when
mixture and stir to mix well. Add the seltzer you have added all but 1 ⁄4 cup (2 fl oz/60 ml)
water and stir until blended. Cover and of the broth, the rice should be tender to
refrigerate for 20 minutes. the bite and creamy. If it is not quite done,
continue to cook, adding the remaining broth.
Transfer the chicken pieces to a plate, let
cool, and then shred the meat, discarding Remove from the heat. Stir in the asparagus
the skin and bones. Return the shredded and butter, and Parmesan to taste. Season
chicken to the soup. with salt and pepper, and serve.
With lightly oiled hands, shape the matzo
dough into balls about 11 ⁄ 2 inches (4 cm) in
diameter, and place in the simmering soup.
Cover the pot and cook until the matzo balls
are light and fluffy, 20–30 minutes. Serve.

94
21
CHILE FRIED RICE WITH return to high heat, and add the remaining
CHICKEN & SHRIMP 1 Tbsp oil. Add the eggs and scramble until
serves 4 just set. Add the rice and stir-fry for 1 minute,
breaking up any large chunks. Stir in the
FOR THE CHILE PASTE peas, return the shrimp mixture to the pan,
2 red Fresno chiles, seeded and chopped and stir-fry until the rice is heated through,
APRIL 3 shallots, chopped about 5 minutes. Pour in the soy sauce
1 Tbsp peeled and chopped fresh galangal mixture and toss and stir until the rice
or ginger absorbs the sauce, about 3 minutes. Transfer
To make fried
3 cloves garlic, chopped the rice to bowls, garnish with the Fried
shallots, in a
1 tsp shrimp paste Shallots, and serve.
saucepan, heat
1 cup (8 fl oz/250 Salt

22
ml) canola oil over
1 large skinless, boneless chicken breast half
high heat to 370°F
3 Tbsp canola oil
(188°C). Cut 3 large
small head napa cabbage, trimmed,
1⁄ 2
BAKED SAUSAGES WITH
shallots into slices
about 1 ⁄8 inch (3 mm)
cored, and coarsely chopped HERBED BEANS
thick. Using a spatula, 2 carrots, coarsely chopped serves 4
slide the shallots lb (125 g) medium shrimp, peeled,
1⁄4
2 Tbsp plus 1 tsp olive oil
into the hot oil deveined, and chopped
4 large hot or sweet Italian sausages,
and fry, stirring 2 Tbsp sweet soy sauce about 1 lb (500 g) total
APRIL
occasionally, until 11⁄ 2 Tbsp Asian fish sauce 2 large yellow onions, halved and thinly
crisp and deep golden, 1 Tbsp fresh lime juice sliced
about 2 minutes. This rustic dish 2 cloves garlic, minced
3 eggs, lightly beaten
Using a slotted comes together in 2 Tbsp chopped fresh thyme
cups
2 1⁄ 2 (12 1⁄ 2
oz/390 g) cooked long-grain
spoon, transfer rice, chilled minutes and finishes 1 cup (8 f l oz/250 ml) chicken broth
to paper towels to in the oven, leaving
cup (11⁄ 2 oz/45 g) fresh or thawed
1⁄ 3
2 cans (15 oz/470 g each) cannellini beans
drain. Makes about frozen peas you with just enough
1 cup (3 oz/90 g). time to toss a simple
1 ⁄4 cup (2 f l oz/60 ml) tomato purée
1⁄4 cup (1 oz/30 g) Fried Shallots (left)
mixed green salad Salt and freshly ground pepper
To make the chile paste, in a mortar or mini and pop open a bottle 1 ⁄4 cup ( 1⁄ 2 oz/15 g) fresh bread crumbs
food processor, combine the chiles, shallots, of light red wine to 1 ⁄4 cup (1 oz/30 g) grated Parmesan cheese
galangal, garlic, and shrimp paste. Add 2 Tbsp serve alongside.
water and grind with a pestle or process to Preheat the oven to 400°F (200°C).
form a smooth paste. Set aside. In a large, heavy ovenproof pot, warm 1 Tbsp
Bring a saucepan of salted water to a boil. of the oil over medium-high heat. Add the
Add the chicken and bring to a boil. Reduce sausages and cook, turning occasionally,
the heat to medium and simmer, uncovered, until browned on all sides, about 5 minutes.
until the chicken is opaque throughout, Transfer to a plate. Add the 1 Tbsp oil and
10–15 minutes. Using tongs, transfer to a the onions and sauté until softened, about
plate to cool. Shred the chicken and set aside. 4 minutes. Add the garlic and thyme and
cook until fragrant, about 1 minute. Pour
In a wok or large frying pan, warm 2 Tbsp
in the broth and bring to a simmer. Add the
of the oil over high heat. Add the chile paste
beans with their liquid and the tomato purée
and sauté until fragrant, about 10 seconds.
to the pot and cook until the liquid begins to
Stir in the cabbage and carrots and sauté until
thicken, about 2 minutes. Season with salt
the cabbage begins to wilt, about 3 minutes.
and pepper. Return the sausages to the pot.
Add the shrimp and chicken and sauté until
the shrimp just turns opaque, about 1 minute. In a small bowl, stir together the bread
Transfer the cabbage mixture to a bowl. crumbs, Parmesan, and remaining 1 tsp oil.
Sprinkle the bread crumb mixture over the
In a small bowl, combine the soy sauce, fish
top and bake until golden brown, about
sauce, and lime juice. Wipe out the pan, »—›
20 minutes. Let cool slightly before serving.

95
APRIL

24
23 24
BOURBON-GLAZED HAM CHICKEN WITH BEANS,
serves 12–14, with leftovers
BACON & CHEDDAR
20 lb (10 kg) fully cooked, bone-in ham serves 4
21⁄ 2 cups (17 1⁄ 2 oz/545 g) firmly packed dark 1 Tbsp olive oil
brown sugar
4 skin-on whole chicken legs
1⁄ 3 cup (3 f l oz/80 ml) bourbon
APRIL APRIL Salt and freshly ground pepper
15–20 whole cloves
4 slices thick-cut bacon

A glistening whole Preheat the oven to 325°F (165°C). Line a Whole, bone-in 1 small yellow onion, chopped
ham forms a striking roasting pan with foil and set a roasting rack chicken legs stay 3 cloves garlic, minced
centerpiece for in the pan. Cut away and discard any skin tender and juicy 2 cans (15 oz/470 g each) pinto beans,
an Easter dinner from the ham and trim the fat to 1 ⁄ 2 inch during cooking. rinsed and drained
or brunch. Take (12 mm) thick. Place the ham, fat side up, on Fast enough to 2 plum tomatoes, chopped
inspiration from the the rack in the pan. Roast until the ham is be a weeknight 2 Tbsp chopped fresh f lat-leaf parsley
American South, fully warmed through and an instant-read meal, this warm cup (2 oz/60 g) grated white Cheddar
1⁄ 2
and slip some thermometer inserted into the thickest and hearty dish cheese
bourbon into the part of the ham (but not touching the bone) pleases everyone.
glaze, for a hint registers 140°F (60°C), 3–3 1 ⁄ 2 hours. Preheat the oven to 400°F (200°C).
of sweet and spice.
Remove the ham from the oven. Raise the In a large, ovenproof frying pan, heat the oil
This would be
oven temperature to 425°F (220°C). In a bowl, over medium-high heat. Season the chicken
delicious served
with a basket of combine the sugar and bourbon and mix to legs with salt and pepper. Add to the pan,
fluffy biscuits form a paste. Score the fat on the upper half skin side down, and cook until browned,
and a green salad. of the ham in a diamond pattern, cutting about 5 minutes. Turn and cook until almost
about 1 ⁄4 inch (6 mm) deep. Rub the paste over cooked through, about 5 minutes more.
the surface of the fat, then insert the cloves Transfer to a plate.
at random intersections of the diamonds. Return the pan to medium-high heat, arrange
Return the ham to the oven and bake, basting the bacon slices in a single layer, and fry until
several times with the pan juices, until the crispy, about 7 minutes, turning once. Drain
surface is shiny and beginning to brown, on paper towels, then break into big pieces.
15–20 minutes.
Add the onion and garlic to the pan and
Transfer the ham to a cutting board and tent sauté over medium-high heat until soft,
loosely with foil. Let stand for 20–30 minutes. 5 minutes. Add the beans and tomatoes and
Remove the cloves. Carve half of the ham, cook until the tomatoes begin to release their
arrange on a platter, and serve. Carve the juices, about 3 minutes. Stir in the parsley
remaining ham as needed. and bacon and season with salt and pepper.
Return the chicken to the pan, nestling the
pieces in the bean mixture. Sprinkle with
the Cheddar. Cook in the oven until the
cheese browns and the chicken is opaque
throughout, about 10 minutes. Spoon onto
plates or serve directly from the pan.

97
25 26
LAMB TAGINE WITH OLIVES CRAB, PEA & RICOTTA FRITTATA
& PRESERVED LEMON serves 4–6
serves 4 or 5 Salt and freshly ground pepper

11⁄ 2 cups (12 f l oz/375 ml) chicken broth 1 cup (5 oz/155 g) fresh peas
1⁄ 2 tsp saffron threads Ice water

2 lb (1 kg) boneless lamb shoulder, 10 eggs

APRIL APRIL
cut into 1-inch (2.5-cm) chunks 1 Tbsp heavy cream or milk
Salt and freshly ground pepper 1 Tbsp olive oil
The brininess of Sweet, fresh
2 Tbsp olive oil lb (250 g) cooked lump crabmeat, picked
1⁄ 2
olives and preserved crabmeat, creamy
1 yellow onion, finely chopped over for shell fragments, coarsely chopped
lemons are nice ricotta, and tender
1 tsp ground ginger
1⁄ 2 cup (4 oz/125 g) ricotta cheese
complements to English peas make
spring lamb. Serve 1⁄ 2 tsp sweet paprika this an elegant spring 1 Tbsp chopped fresh chives
this Moroccan-style 1⁄ 2 tsp ground cumin frittata worthy of
stew over a bed of serving company. Bring a saucepan of salted water to a boil.
2 cloves garlic, minced
couscous; instant For a special touch, Add the peas and cook until just tender, about
1 bay leaf 2 minutes. Drain the peas and immediately
varieties are easy add sliced, toasted
to steam and fluff 12 pitted green olives brioche to the plate. plunge into a bowl of ice water. Drain again
right before you 1 preserved lemon, chopped Frozen peas will and set aside.
sit down to eat. 2 Tbsp coarsely chopped fresh work in a pinch;
Preheat the oven to 425°F (220°C). In a bowl,
f lat-leaf parsley just thaw them a
whisk together the eggs, cream, and a pinch
bit before they go
In a saucepan, heat the broth over medium- each of salt and pepper.
into the eggs.
high heat until steaming. Remove from the In a 10-inch (25-cm) ovenproof frying pan,
heat, crumble in the saffron, and let steep. heat the oil over medium-low heat. Add the
Generously season the lamb chunks with egg mixture and cook, stirring gently, until
salt and pepper. In a large, heavy pot, warm the eggs begin to set but not to scramble.
the oil over medium-high heat. Add the lamb Gently stir in the peas and crabmeat. Cook
and brown on all sides, about 5 minutes. the eggs, without stirring, until the edges
Transfer to a platter. Add the onion to the begin to set, 2–3 minutes. Spoon the ricotta
pot and cook, stirring occasionally, until evenly over the top of the frittata. Transfer
softened, about 5 minutes. Add the ginger, the pan to the oven and bake until the eggs
paprika, cumin, and garlic and stir for about are set around the edges and just firm in the
1 minute. Return the lamb to the pot and center, about 5 minutes.
add the saffron broth, the bay leaf, 1 ⁄ 2 tsp salt, Loosen the sides of the frittata with a spatula.
and pepper to taste. Cover and cook over Invert a large plate over the top of the pan.
the lowest possible heat—just so the liquid Wearing oven mitts, turn both the pan and
shimmers—until the lamb is tender, at least the plate, and invert the frittata onto the plate.
11 ⁄ 2 hours. If the tagine starts to look a bit Cut into wedges, garnish with the chives,
dry, add a splash of water. and serve.
Transfer the lamb to a platter and tent with
foil. Discard the bay leaf and skim the excess
fat from the braising liquid. Add the olives and
preserved lemon and simmer over medium-
high heat until the juices are thickened slightly,
about 5 minutes. Return the lamb to the pot
and adjust the seasoning.
Garnish with the parsley and serve.

98
27 28
STIR-FRIED SUGAR SNAP NEW ENGLAND HALIBUT STEW
PEAS WITH SAUSAGE serves 4–6
serves 4–6 4 oz (125 g) thick-cut bacon, chopped

4 oz (125 g) Chinese sausages 1 yellow onion, chopped

or sweet Polish sausages 2 celery ribs, chopped
Salt and ground white pepper 2 carrots, coarsely chopped
APRIL APRIL
11⁄ 2 lb (750 g) sugar snap peas or 3⁄4 lb (375 g) small red potatoes, chopped
snow peas, trimmed
3 Tbsp chopped fresh thyme
Known as lap 1⁄4 cup (2 f l oz/60 ml) chicken broth Reminiscent of
cheong in Cantonese, New England–style 11⁄ 2 cups (12 f l oz/375 ml) vegetable broth
1 Tbsp rice wine or dry sherry or bottled clam juice
Chinese sausages 1 tsp toasted sesame oil chowder, this hearty
3⁄4 cup (6 f l oz/180 ml) heavy cream
are air-dried, fish stew swaps clams
1 tsp cornstarch 1⁄ 2 cup (4 f l oz/125 ml) dry white wine
savory-sweet links for firm-fleshed
made from pork,
1⁄ 2 tsp sugar halibut. The stew 11⁄ 2 lb (750 g) halibut fillets, cut into 2-inch
spices, and red wine. 1 Tbsp peanut or canola oil needs only a green (5-cm) chunks
Diced, they add 3 slices peeled fresh ginger, smashed salad and artisan Salt and freshly ground pepper
flavor to dishes such 2 cloves garlic, smashed crackers or crusty
as fried rice or this focaccia to make a In a large, heavy pot, sauté the bacon over
Cooked rice for serving
simple stir-fry of satisfying supper. medium-high heat until crisp and golden,
sugar snaps. Look about 5 minutes. Drain on paper towels.
Bring a saucepan of water to a boil. Poke a
for the sausages in
few holes in the sausages, add to the boiling Add the onion, celery, carrots, and potatoes
Asian markets. There
water, and cook for 10 minutes to render to the pot, raise the heat to medium-high,
is no ideal substitute,
the fat. Using a slotted spoon, transfer the and sauté about 5 minutes. Stir in 2 Tbsp of
but a sweet Polish
sausages to a plate, let cool, then cut into the thyme. Add the broth, cream, and wine
sausage can be used
1 ⁄4 -inch (6-mm) cubes. and bring to a gentle simmer. Stir in the
in its place.
reserved bacon.
Return the saucepan of water to a boil. Add
the peas and cook until just tender, about Add the fish, cover, and cook until the fish
5 minutes. Drain the peas and refresh with is opaque throughout and the vegetables are
cold water, then drain well. tender, 10–12 minutes. Season with salt and
pepper. Garnish the stew with the remaining
In a small bowl, stir together the broth,
1 Tbsp thyme and serve.
rice wine, sesame oil, cornstarch, and sugar.
Season with 1 ⁄ 2 tsp salt and 1 ⁄ 8 tsp pepper.
Set aside.
In a wok or large frying pan, heat the peanut
oil over high heat. Add the ginger and garlic
and stir-fry until crisp and brown, about
1 minute. Using a slotted spoon, remove
and discard the ginger and garlic. Add the
sausage cubes and stir-fry just until crisp,
about 2 minutes. Drain on paper towels.
Reserve the oil in the pan.
Return the pan to high heat, add the peas,
and stir-fry until they begin to blister,
2–3 minutes. Add the cooked sausage cubes
to the pan, stir in the broth mixture, and
stir-fry until the sauce thickens, about
4 minutes. Serve over the rice.

99
29 30
BEEF WITH MUSHROOMS POTATO & CAULIFLOWER GRATIN
& BARLEY serves 4–6
serves 4–6 Butter for greasing

1 oz (30 g) dried mushrooms, 2 cups (16 f l oz/500 ml) heavy cream

such as porcini 3 cloves garlic, crushed
2 cups (16 f l oz/500 ml) boiling water 2 sprigs fresh thyme
APRIL APRIL
2 Tbsp unsalted butter Salt and freshly ground pepper
2 lb (1 kg) beef chuck, cut into 1 small head caulif lower, cut into f lorets
Tender chunks of 2-inch (5-cm) pieces Both potatoes and
stewed beef, meaty cauliflower shine in 2 lb (1 kg) Yukon gold potatoes, peeled and
2 yellow onions, finely chopped thinly sliced
mushrooms, and 2 cloves garlic, minced a good cheese sauce.
2 cups (8 oz/250 g) shredded Gruyère cheese
pleasantly chewy Throw the two
1 lb (500 g) small cremini or other fresh 1 cup (4 oz/125 g) grated Parmesan cheese
grains create a bowl mushrooms, trimmed together, and it only
brimming with improves on a good 1⁄4 cup ( 1⁄ 2 oz/15 g) fresh bread crumbs
2 cups (16 f l oz/500 ml) beef broth
texture and flavor. thing. Serve this
1⁄ 2 cup (4 oz/125 g) pearl barley Preheat the oven to 400°F (200°C). Butter
Look to any varieties hearty vegetarian
of wild mushrooms 3 carrots, finely chopped dish with a lightly a 2-qt (2-l) baking dish.
that are still in 2 parsnips, peeled and finely chopped dressed butter
In a saucepan, combine the cream, garlic,
season, before they Salt and freshly ground pepper lettuce salad.
and thyme. Season with 1 tsp salt and 1 ⁄4 tsp
vanish with the 2 Tbsp chopped fresh dill pepper. Bring to a boil over high heat, add
spring showers.
the cauliflower, reduce the heat to low, and
Put the dried mushrooms in a bowl, add simmer until the cauliflower is just tender
the boiling water, and soak for 20 minutes. and the sauce has thickened, 8–10 minutes.
Line a fine-mesh sieve with a double layer of Discard the garlic and thyme.
cheesecloth, place over a bowl, and drain the
mushrooms, reserving the soaking liquid. Layer the potatoes in the prepared dish
Rinse the mushrooms with cold water and and sprinkle evenly with 1 ⁄ 2 cup (2 oz/60 g)
chop finely. each of the Gruyère and Parmesan. Using
a slotted spoon, remove the cauliflower
Preheat the oven to 300°F (150°C). In a large, from the sauce and arrange in the dish.
heavy pot, melt the butter over medium-high Top with the remaining cheeses. Pour the
heat. Working in batches, sear the beef in the sauce evenly over all and sprinkle with
butter, turning frequently, until browned on the bread crumbs. Bake until the potatoes
all sides, about 10 minutes. Transfer to a plate. are just tender and the top is golden brown,
Add the onions and garlic and sauté until about 30 minutes. Let cool for about
softened, 5–7 minutes. Stir in the 5 minutes before serving.
rehydrated mushrooms. Add the fresh
mushrooms, reduce the heat to medium, and
sauté until they start to brown and release
their liquid, about 5 minutes. Stir in the
mushroom soaking liquid and the broth.
Return the beef to the pot and stir to combine.
Cover and cook in the oven until the beef
is tender, about 2 hours.
Stir in the barley and 1 cup (8 fl oz/250 ml)
water and cook, covered, for 1 hour. Stir in the
carrots and parsnips and cook, covered, until
the barley and vegetables are tender, about
30 minutes. Season with salt and pepper.
Garnish with the dill and serve.

10 0
29

APRIL
 1
BAKED PASTA PRIMAVERA
page 104
2
CHICKEN PARMESAN
WITH GREENS
page 104
3
PORK SMOTHERED IN LEEKS
page 107
4
STIR-FRIED CALAMARI
& PEA SHOOTS
page 107

8 9 10 11
As the weather
warms, heartier
one-pot meals make
way for lighter fare.
Pair favorite proteins
STIR-FRIED RICE VERMICELLI SAVORY BREAD PUDDING WITH BRAISED CHICKEN & ARTICHOKES CARNITAS
with the plethora of WITH CHICKEN & SHRIMP ASPARAGUS & FONTINA page 110 page 112
page 109 page 110
spring greens—fava
beans, asparagus,

15 16 17 18
pea shoots, and
spinach—in simple
braises, curries and
quiches, quick sautés,
and fragrant tagines.
GARLICKY SHRIMP SCAMPI MEXICAN NACHO CASSEROLE THAI RED CURRY BEEF FRIED RICE WITH PORK & SHRIMP
Try artichokes stuffed page 115 page 115 page 116 page 116

with bread crumbs

and cheese or tender

22 23 24 25
calamari packed with
herbs and tomatoes.
Add slow-braised
carnitas to tacos and
burritos for a real STIR-FRIED TRI-TIP SPINACH-FETA QUICHE GARLICKY LENTILS WITH HAM VERACRUZ-STYLE RED SNAPPER
WITH RADICCHIO page 121 page 121 page 122
crowd-pleaser. page 118

29
BRAISED PORK CHOPS
WITH CHERRIES
page 124
30
WHITE WINE–BRAISED
SALMON WITH TARRAGON
page 124
31
ZUCCHINI-BASIL FRITTATA
page 124

WS_ONEPOT_INT_Pages_HR.indb 102
 3
PORK SMOTHERED IN LEEKS
page 107
4
STIR-FRIED CALAMARI
& PEA SHOOTS
page 107
5
INDIAN LAMB & SPINACH CURRY
page 108
6
FRITTATA WITH HERBS,
LEEKS & PARMESAN
page 108
7
CHICKEN THIGHS WITH
ROASTED APRICOTS
page 109

10
BRAISED CHICKEN & ARTICHOKES
page 110
11 CARNITAS
page 112
12
HALIBUT WITH BRAISED
ESCAROLE & WHITE BEANS
page 112
13
STUFFED CALAMARI WITH
POTATOES, TOMATOES & BASIL
page 113
14
SESAME CHICKEN WITH
SUGAR SNAP PEAS
page 113

17
THAI RED CURRY BEEF
page 116
18
FRIED RICE WITH PORK & SHRIMP
page 116
19
STUFFED ARTICHOKES
page 117
20
FISH TAGINE WITH
CHICKPEAS & OLIVES
page 117
21
RISOTTO WITH CHICKEN,
PEAS & PARMESAN
page 118

24
GARLICKY LENTILS WITH HAM
page 121
25
VERACRUZ-STYLE RED SNAPPER
page 122
26
BEEF & ASPARAGUS STIR-FRY
page 122
27
MOROCCAN CHICKEN
page 123
28
RISOTTO WITH FAVA BEANS
page 123

31
ZUCCHINI-BASIL FRITTATA
page 124
may
 1
BAKED PASTA PRIMAVERA Pour the cream sauce into the bowl with the
serves 6 pasta and the vegetables and toss to combine.
Transfer to the prepared dish. Sprinkle with
2 Tbsp olive oil, plus more for greasing
the mozzarella, the remaining Parmesan,
1⁄ 2 yellow onion, chopped
and the bread crumbs.
3 cloves garlic, minced
Bake until the pasta is warmed through and
2 small yellow summer squash,
M AY the bread crumbs are golden brown, about
cut into 3⁄4 -inch (2-cm) pieces
2 small zucchini, cut into 3⁄4 -inch (2-cm) 15 minutes. Spoon onto plates and serve.
Colorful zucchini, pieces
yellow squash, and 1 large carrot, cut into 3⁄4 -inch (2-cm)

2
matchsticks
cherry tomatoes
nestle in this creamy Salt and freshly ground pepper
pasta. Lemon zest 1 cup (6 oz/185 g) small cherry tomatoes CHICKEN PARMESAN
brightens the dish, lb (375 g) gemelli pasta, cooked
3⁄4
according to the package directions
WITH GREENS
and fresh bread serves 4
crumbs on top 1 Tbsp unsalted butter
add a delightful 4 skinless, boneless chicken breast halves,
1 tsp grated lemon zest about 11⁄ 2 lb (750 g) total weight
crunch. Cut all
1 Tbsp all-purpose f lour Salt and freshly ground pepper
the vegetables to M AY
about the same 1 cup (8 f l oz/250 ml) milk 2 Tbsp olive oil
size to ensure that 1 cup (4 oz/125 g) grated Parmesan cheese 1 bunch kale, tough stems removed
they cook evenly. 2 Tbsp cream cheese This Italian- and leaves torn into large pieces
Substitute other American classic 2 cups (16 f l oz/500 ml) marinara sauce,
1 cup (4 oz/125 g) shredded mozzarella cheese
seasonal vegetables takes a healthful turn warmed
1 cup (2 oz/60 g) fresh bread crumbs
to make this recipe with the addition 8 thick slices fresh mozzarella cheese
year-round. of leafy green kale 1⁄ 2 cup (2 oz/60 g) grated Parmesan cheese
Preheat the oven to 400°F (200°C). Oil
and pan-seared—
a 9-by-13-inch (23-by-33-cm) baking dish. not fried—chicken Preheat the oven to 400ºF (200ºC). Season
In a large frying pan, heat the 2 Tbsp oil breasts. But while it the chicken generously with salt and pepper.
over medium-high heat. Add the onion and cuts out the calories, In a large ovenproof frying pan over medium-
two-thirds of the garlic and sauté until it doesn’t cut out the
high heat, warm the oil. Add the chicken
translucent, about 4 minutes. Add the squash, comforting flavor.
and cook, turning once, until golden brown,
zucchini, and carrot, and season with salt about 7 minutes total. Transfer to a plate
and pepper. Sauté until the vegetables are and set aside.
very soft and just beginning to brown, about
Add the kale to the frying pan and sauté
5 minutes. Add the tomatoes and cook just
over medium-high heat until wilted, about
until they start to soften but still hold their
1 minute. Add the chicken back to the frying
shape, about 3 minutes. Transfer to a bowl
pan with the kale and pour the marinara
and add the cooked pasta.
sauce over the chicken. Place 2 mozzarella
In a small saucepan, melt the butter over slices on each chicken breast. Sprinkle evenly
medium heat. Add the remaining garlic and with the Parmesan. Bake until the cheese is
the lemon zest and sauté just until the garlic golden and the chicken is opaque throughout,
softens, about 2 minutes, being careful not about 20 minutes, then serve.
to burn the garlic. Add the flour and cook,
stirring constantly, for 1 minute. Slowly add
the milk and bring to a simmer. Reduce the
heat to low and cook, stirring frequently,
until thickened, 4–5 minutes. Add 3 ⁄4 cup
(3 oz/90 g) of the Parmesan and the cream
cheese and whisk until the cheeses melt.
Season with salt and pepper. »—›

10 4
1

M AY
M AY

4
 3 4
PORK SMOTHERED IN LEEKS STIR-FRIED CALAMARI
serves 4
& PEA SHOOTS
9 leeks, white parts only, serves 4
halved lengthwise
4 Tbsp (2 f l oz/60 ml) peanut or canola oil
13⁄4 lb (875 g) boneless pork shoulder,
cut into 1-inch (2.5-cm) chunks 2 Tbsp minced garlic
M AY Salt and freshly ground pepper M AY 1 Tbsp peeled and grated fresh ginger
1 Tbsp olive oil 1 lb (500 g) green pea shoots,
tough parts removed
Leeks are often 1 yellow onion, chopped Pea shoots are the 1⁄ 2 cup (11⁄ 2 oz/45 g) chopped green onions
relegated to the 1 cup (6 oz/185 g) canned diced tomatoes delicate leaves and
1 ⁄4 cup (2 f l oz/60 ml) chicken broth
supporting cast, as 1 small celery rib, chopped tendrils that grow
the starting point from the vines of the Salt and freshly ground pepper
for soups and stocks. Put the leeks in a deep sauté pan with a lid pea plant. Tender 1 Tbsp soy sauce
Here, they star in a with 11 ⁄ 2 cups (12 fl oz/375 ml) water and and sweet, they are 1 tsp chile paste
simmering sauce for bring to a boil over medium-high heat. Reduce delicious when eaten 1 tsp sugar
tender pork shoulder the heat to medium-low and simmer for raw or sautéed.
1 tsp toasted sesame oil
and make the dish 10 minutes. Drain, then rinse with cold Look for them at the
sing out with fresh farmers’ market in lb (375 g) cleaned squid,
3⁄4
water, and drain again. Set aside. cut into bite-size pieces
spring flavor. the spring and early
Sprinkle the pork pieces lightly with salt summer. Here they Cooked rice for serving (optional)
and pepper. Add the oil to the sauté pan and are flash-cooked
warm over medium-high heat. Working in in a hot pan with In a wok or large frying pan, heat 2 Tbsp
batches, sear the meat, turning as needed, tender squid rings of the peanut oil over medium-high heat.
until browned on all sides, about 8 minutes. and tentacles and Add the garlic and ginger and stir-fry until
Transfer to a plate. lots of lemon. fragrant, about 30 seconds. Add the pea
shoots and green onions and stir-fry for
Pour off all but 1 Tbsp fat from the pan. Add
3 minutes. Add the broth, 1 ⁄ 2 tsp salt, and
the onion and sauté until lightly browned, 1 ⁄ 8 tsp pepper and cook until the shoots are
about 5 minutes. Return the meat and any
tender-crisp, about 2 minutes. Using a slotted
juices to the pan. Add the tomatoes, celery,
spoon, transfer to a plate. Wipe out the pan.
and about 2 cups (16 fl oz/500 ml) water;
the meat should be almost covered by liquid. In a small bowl, mix together the soy sauce,
Bring to a simmer and stir to scrape up any chile paste, sugar, and sesame oil.
browned bits from the pan bottom. Reduce Warm the remaining 2 Tbsp peanut oil in the
the heat to medium-low, cover, and simmer pan over medium-high heat. Add the squid
gently until the meat is almost tender, and stir-fry until opaque, about 2 minutes.
about 45 minutes. Return the pea shoots to the pan, add the soy
Spread the leeks over the pork, cover, and sauce mixture, and stir-fry, tossing to combine
simmer until the meat and leeks are very and heat through, about 1 minute. Using the
tender and have absorbed most of the liquid, slotted spoon, transfer the greens and squid
about 30 minutes. Adjust the seasoning to a platter. Serve over rice, if desired.
and serve.

107
 5
INDIAN LAMB & spoon to transfer them to a bowl of ice water.
SPINACH CURRY Squeeze all the water from the spinach and
serves 6–8 finely chop.

3 lb (1.5 kg) boneless leg of lamb,

Add the chopped spinach to the lamb. Sprinkle
cut into 11⁄ 2 -inch (4-cm) chunks evenly with the garam masala and stir to
Salt and freshly ground pepper combine. Serve the curry in shallow bowls,
M AY garnished with the yogurt.
1⁄ 2 cup (4 f l oz/125 ml) saff lower oil
2 yellow onions, finely chopped
This typical Indian

6
4 cloves garlic, minced
lamb curry is not
3 small hot green chiles,
too spicy but full
of fragrant flavor.
seeded and minced
FRITTATA WITH HERBS,
1-inch (2.5-cm) piece peeled
Parboiling the fresh ginger, grated LEEKS & PARMESAN
spinach and then serves 4
1 Tbsp brown mustard seeds
plunging it into
1 Tbsp ground cumin 2 Tbsp unsalted butter
an ice-water bath
ensures that its 1 Tbsp ground coriander 4 cups (12 oz/375 g) thinly sliced leeks,
white and pale green parts
color stays bright 11⁄ 2 tsp ground cardamom M AY
green, and diligently Salt and freshly ground pepper
1 tsp ground turmeric
squeezing all the 6 eggs
11⁄ 2 cups (12 f l oz/375 ml) chicken broth A buttery yolk-
water from the 1⁄ 2cup ( 3⁄4 oz/20 g) mixed minced fresh
6 cups (6 oz/185 g) packed baby spinach yellow frittata is f lat-leaf parsley, basil, and mint
cooked spinach helps
the sauce thicken Ice water a gentle medium 1⁄4 cup (1 oz/30 g) grated Parmesan cheese
toward the end of 1 Tbsp garam masala to let fresh spring
cooking. Serve the flavors shine. Try a In an ovenproof 10-inch (25-cm) frying pan,
1 cup (8 oz/250 g) plain yogurt
curry with steamed skillet full of sweet
melt the butter over medium heat. Add the
basmati rice to soak leeks and savory
Put the lamb in a large bowl. Sprinkle with leeks, season with salt and pepper, and cook,
up the sauce. Parmesan, speckled
1 tsp salt and 1 ⁄ 2 tsp pepper and toss to coat stirring, until softened, about 15 minutes.
prettily with green
evenly. In a large, heavy pot, heat the oil Reduce the heat as needed to keep the leeks
herbs. Parsley,
over medium-high heat. Working in batches, from browning.
basil, and mint are
sear the lamb cubes, turning frequently, a fetching trio, but In a bowl, whisk the eggs until blended.
until evenly browned on all sides, about you can use any Whisk in the herbs and cheese, and season
5 minutes. Transfer to a plate. combination that with salt and pepper. Pour the eggs into the
Add the onions to the pot and sauté over you have on hand. pan and stir to distribute the leeks evenly.
medium-high heat until golden brown, Reduce the heat to low and cook, without
7–10 minutes. Add the garlic, chiles, ginger, stirring, until the eggs are set around the
mustard seeds, cumin, coriander, cardamom, edges but still a little moist in the center,
and turmeric, and stir until the spices are about 15 minutes. Preheat the broiler.
fragrant and evenly coat the onions, about
Broil the frittata about 6 inches (15 cm) from
1 minute. Pour in the broth and stir to scrape
the heat source until the top is puffed and
up any browned bits on the pot bottom.
golden and the center is firm, about 1 minute.
Bring to a boil.
Using a thin spatula, carefully loosen the edges
Return the lamb and any juices to the pot. of the frittata, cut into wedges, and serve.
Reduce the heat to low, cover, and cook until
the lamb is very tender, about 3 hours.
Just before the lamb is finished, bring
a large saucepan of water to a boil. Working
in batches, immerse the spinach in the
boiling water. As soon as the leaves have
wilted, after 30–45 seconds, use a slotted »—›

10 8
 7 8
CHICKEN THIGHS WITH STIR-FRIED RICE VERMICELLI
ROASTED APRICOTS WITH CHICKEN & SHRIMP
serves 4 serves 4–6
8 firm but ripe apricots, 1⁄ 2 lb (250 g) skinless, boneless chicken thighs
halved and pitted 3⁄4 cup (6 f l oz/180 ml) chicken broth
2 Tbsp honey
M AY M AY 3 Tbsp Asian fish sauce
Salt and freshly ground pepper
3 Tbsp soy sauce
8 skin-on, bone-in chicken thighs
Apricots, with Slender vermicelli 1 tsp sugar
2 tsp olive oil
their honeysuckle noodles and a mixed 2 Tbsp canola oil
1 small yellow onion, chopped
aroma and sweet- cast of vegetables, 1 ⁄4 lb (125 g) medium shrimp, peeled,

tart flavor, have 1 tsp minced garlic chicken thighs, deveined, and chopped
a short season 1 tsp peeled and grated fresh ginger and plump shrimp 1 Tbsp peeled and grated fresh ginger
from late spring 1⁄4 cup (2 f l oz/60 ml) fresh orange juice combine deliciously 2 cloves garlic, minced
to midsummer. 1 cup (8 f l oz/250 ml) dry vermouth
in this Philippine- 1 small yellow onion, thinly sliced
Roasted or made style stir-fry. Slicing
1 large carrot, shredded
into relishes, Preheat the oven to 400°F (200°C). the vegetables thinly
compotes, or helps to match the 12 oz (375 g) dried rice vermicelli, soaked
in warm water for 15 minutes and drained
shimmering glazes, Place the halved apricots in a bowl, drizzle delicate structure
they make an with the honey, and sprinkle generously with of the noodles. 2 cups (6 oz/185 g) shredded napa cabbage
excellent foil for pepper. Set aside. 2 green onions, thinly sliced
roasted poultry. Season the chicken with salt and pepper. 1 lemon, cut into wedges
In a deep ovenproof sauté pan with a tight-
Bring a saucepan of water to a boil. Add
fitting lid, heat the oil over medium-high
the chicken and return to a boil. Reduce the
heat. Working in batches, add the chicken
heat to medium and simmer, uncovered,
and sear until browned on all sides, about
until the chicken is opaque throughout,
8 minutes. Transfer to a plate. Pour off all
10–15 minutes. Using tongs, transfer to a
but 2 Tbsp fat from the pan. Add the onion,
plate to cool. Shred the chicken and set aside.
garlic, ginger, and a pinch of salt. Sauté until
the onion is translucent, 4–5 minutes. Add In a small bowl, stir together the broth, fish
the orange juice and vermouth and bring sauce, soy sauce, and sugar to make a sauce.
to a boil, stirring to scrape up any brown bits Heat a wok or large frying pan over high heat
on the pan bottom. Cook until the liquid and add 1 Tbsp of the oil. Add the shrimp and
is reduced by half, 4–5 minutes. stir-fry until just opaque, about 30 seconds.
Return the chicken, skin side up, to the pan, With a slotted spoon, transfer the shrimp
cover, and cook in the oven until the chicken to a bowl. Return the pan to high heat and
is tender, about 25 minutes. Increase the oven add the ginger, garlic, onion, and carrot
temperature to 450°F (230°C). Uncover the and stir-fry until just tender, about 2 minutes.
sauté pan and nestle the apricots, cut side up, Transfer to the bowl with the shrimp.
around the chicken. Cook until the chicken Wipe out the pan, return it to high heat,
is nicely browned and opaque throughout, and add the remaining 1 Tbsp oil. Add the
and the apricots have just a bit of color, about noodles and stir-fry until they begin to dry,
10 minutes. Serve. 2–3 minutes. Return the vegetables and shrimp
to the pan, add the cabbage and chicken, and
stir-fry until the cabbage begins to wilt
and the chicken is heated through, about
5 minutes. Pour in the sauce and stir-fry until
most of it has been absorbed, and the noodles
have plumped and are translucent, 3–4 minutes.
Garnish with the green onions and serve,
passing the lemon wedges at the table.

10 9
 9 10
SAVORY BREAD PUDDING BRAISED CHICKEN
WITH ASPARAGUS & FONTINA & ARTICHOKES
serves 6–8 serves 4–6
8–12 thick slices stale bread, halved 1 lemon, halved
2 1⁄ 2 cups (20 f l oz/625 ml) milk, 1 lb (500 g) baby artichokes
plus more if needed
M AY M AY 3 Tbsp all-purpose f lour
11⁄ 2 tsp unsalted butter, cut into small
pieces, plus more for greasing Salt and freshly ground pepper

Slivers of fontina 5 eggs Baby artichokes 2 each skinless, bone-in chicken breast
halves, thighs, and drumsticks
cheese are dotted Salt and freshly ground pepper require some
2 Tbsp olive oil
throughout this 1 lb (500 g) asparagus, trimmed and trimming, but you
savory pudding and cut into 2-inch (5-cm) pieces won’t need to wrestle 4 cloves garlic, slivered
offer bursts of nutty cup ( 3⁄4 oz/20 g) mixed chopped fresh
1⁄ 2 with removing 1 shallot, slivered
flavor; the pecorino herbs, such as chives, f lat-leaf parsley, the choke, which 1 Tbsp each minced fresh basil, tarragon,
brings a hint of tarragon, thyme, and marjoram is negligible in the and f lat-leaf parsley
1⁄4 cup (1 oz/30 g) grated pecorino romano
saltiness. Heavy small vegetables. 1 Tbsp Dijon mustard
cheese
breads make a dense The rewards will 1 cup (8 f l oz/250 ml) dry white wine
pudding, lighter
1⁄ 2 lb (250 g) shredded fontina cheese be well worth your 1⁄ 2 cup (4 f l oz/125 ml) chicken broth
ones yield a softer efforts. Out of
texture. Save up Place the bread in a shallow baking dish season, you can use 3 plum tomatoes, seeded and chopped
your leftover bread and pour the 2 1 ⁄ 2 cups milk over the slices. 11 ⁄ 2 cups (12 oz/
for a week, including Let soak until the bread has absorbed the 375 g) thawed, frozen Fill a large bowl with water and add the
baguette heels. milk and softened. Depending on the hardness hearts or drained juice of 1 ⁄ 2 lemon. Trim the stem of each
of the bread, this will take 5–30 minutes. marinated hearts, artichoke. Snap off the outer leaves until you
Squeeze the bread to extract the milk. Measure and add them with reach the tender inner leaves. Cut off the
the extracted milk; you should have 1 ⁄ 2 cup the tomatoes. top one-third of the artichoke. Halve each
(4 fl oz/125 ml). Add more milk if necessary. artichoke lengthwise, and if they seem large,
Set the bread and milk aside. cut each half in half. Add the artichokes to
the lemon water.
Preheat the oven to 350°F (180°C). Butter
a large 12-inch (30-cm) shallow baking dish or Spread the flour on a plate, season well
two 8-inch (20-cm) baking dishes or ramekins. with salt and pepper, then lightly toss the
chicken in the seasoned flour, shaking off
In a bowl, beat together the eggs, 1 tsp salt,
the excess. In a large frying pan, heat the oil
1 tsp pepper, and the reserved milk. Arrange
over medium-high heat. Add the chicken
the bread in the prepared baking dish. Set
and cook, turning once, until lightly browned,
6–8 asparagus tips aside and top the bread
4–6 minutes. Transfer to a platter, and season
with the remaining asparagus pieces and
with salt and pepper.
the herbs. Sprinkle the cheeses over the
asparagus. Pour the egg mixture over the Pour off all but 2 Tbsp fat from the pan.
top, and dot with the 11 ⁄ 2 tsp butter. Add the garlic and shallot and sauté until
softened, 1–2 minutes. Stir in the herbs and
Bake until the top is crusty brown and a
mustard. Add the wine and broth, bring to
knife inserted into the middle of the pudding
a boil, and stir to scrape up any browned
comes out clean, about 45 minutes. During
bits on the pan bottom. Add the tomatoes.
the last 5 minutes of cooking, top with the
reserved asparagus tips. Let the pudding Return the thighs and drumsticks to the
stand for 15 minutes before serving. pan, reduce the heat to medium, and simmer
for 10 minutes. Add the breasts and cook for
another 10 minutes. Drain the artichokes,
add to the pan, and cook until the chicken
is opaque throughout and the artichokes
are tender, about 10 minutes. Transfer to
a deep platter and serve.

110
10

M AY
11 12
CARNITAS HALIBUT WITH BRAISED
serves 6–8
ESCAROLE & WHITE BEANS
Salt and freshly ground pepper serves 6
1 boneless pork shoulder roast, 6 halibut fillets, 5–6 oz (155–185 g) each
3–4 lb (1.5–2 kg)
Salt and freshly ground pepper
1⁄4 cup (2 f l oz/60 ml) olive oil
M AY M AY 4 Tbsp (2 f l oz/60 ml) extra-virgin olive oil,
1 white onion, finely chopped, plus more for drizzling
plus more for serving
3 cloves garlic, thinly sliced
The popular 2 cloves garlic, minced Escarole, a member
Pinch of red pepper f lakes
“little meats” of 1 bottle (12 f l oz/375 ml) Mexican of the chicory family,
lager-style beer 1 lb (500 g) escarole, cored and cut into
Mexican cooking has a pleasantly 11⁄ 2 -inch (4-cm) pieces
are traditionally Grated zest and juice of 1 large orange bitter flavor, which
1 cup (7 oz/220 g) canned white beans
made by simmering Grated zest and juice of 1 lime holds up well to bold such as cannellini, rinsed and drained
chunks of well- 1 Tbsp dried oregano Italian flavors such
Lemon wedges
seasoned meat in Warmed corn or f lour tortillas
as garlic and a pinch
hot lard. This of red pepper flakes.
Lime wedges Season the halibut fillets with salt and pepper.
approach drastically Make it a full plate
Hot or mild salsa In a large frying pan with a lid, heat 2 Tbsp
diminishes the with firm white fish
of the oil over medium-high heat. Add the
fat content of the Chopped fresh cilantro and buttery beans.
halibut and sear until golden brown on one
finished dish by
Preheat the oven to 350°F (180°C). side, about 2 minutes. Transfer to a plate.
simmering the meat
in flavorful citrus Warm the remaining 2 Tbsp oil over medium
In a small bowl, combine 2 tsp salt and
juices. The results heat. Add the garlic and red pepper flakes
1 tsp pepper. Season the pork roast with the
taste marvelously and sauté for 1 minute. Add as much escarole
mixture. In a large, heavy pot, heat the oil
authentic. as will fit in the pan. As the escarole wilts,
over medium-high heat. Add the pork and
sear, turning frequently, until browned on continue adding the rest. If the pan gets dry,
all sides, about 10 minutes. Transfer to a plate. add a splash of water. Cook until the escarole
is slightly wilted, 1–2 minutes. Season with
Pour off all but a thin layer of fat from the salt and pepper.
pot and return it to medium-high heat. Add
the chopped onion and the garlic and sauté Stir in the beans and 1 ⁄ 2 cup (4 fl oz/125 ml)
until they begin to soften, 1–2 minutes. Add water. Bring to a simmer, cover, and cook
the beer and stir to scrape up any browned until the escarole is very tender and the liquid
bits on the pot bottom. Return the pork and has thickened, about 8 minutes. Season with
any juices to the pot. Add the orange and lime salt and pepper. Nestle the halibut fillets
zests and juices and the oregano. Cover and in the escarole, browned side up, cover, and
cook over low heat until the pork is very cook until the fish is opaque throughout,
tender, about 2 1 ⁄ 2 hours. about 4 minutes.

Transfer the pork to a cutting board and Drizzle with a little oil and serve accompanied
cover loosely with foil. Skim the fat from with lemon wedges.
the surface of the cooking liquid. Coarsely
cut and shred the pork into small bite-sized
pieces. Arrange the meat on a platter, moisten
with the cooking juices, and serve with the
chopped onion, tortillas, lime wedges,
salsa, and cilantro.

112
13 14
STUFFED CALAMARI WITH SESAME CHICKEN WITH
POTATOES, TOMATOES & BASIL SUGAR SNAP PEAS
serves 4 serves 4
4 oz (125) pancetta, finely chopped 11⁄ 2 lb (750 g) skinless, boneless chicken
breast halves, cut into thin strips
5 Tbsp (3 f l oz/80 ml) olive oil
Salt and freshly ground pepper
M AY 16 cleaned small squid, about 11⁄4 lb (625 g) M AY
total, bodies left whole and tentacles 3 Tbsp sesame seeds
finely chopped
3 Tbsp peanut oil
The trick to keeping 1 yellow onion, chopped Even kids who
1 red bell pepper, seeded and
squid tender is to 6 cloves garlic, minced are self-proclaimed cut into thin strips
cook it either very 1 can (28 oz/875 g) whole peeled tomatoes vegetable haters 1⁄ 2 lb (250 g) sugar snap peas, trimmed
quickly or for a make an exception
1 can (14 oz/440 g) crushed tomatoes 3 cloves garlic, minced
good, long time. If for springtime sugar
you can’t find fresh
1⁄ 2 cup ( 1⁄ 2 oz/15 g) packed fresh basil leaves snap peas. Coating
2⁄ 3 cup (5 f l oz/160 ml) chicken broth
squid at the market, Salt and freshly ground pepper pieces of chicken 3 Tbsp soy sauce
substitute frozen, 1 cup (4 oz/125 g) grated pecorino cheese with sesame seeds 2 Tbsp rice vinegar
but always look for 1 cup (2 oz/60 g) fresh bread crumbs boosts the sweetness 1 Tbsp toasted sesame oil
squid with a fresh, and crunchy textures
cup ( 1⁄ 2 oz/15 g) minced fresh f lat-leaf
1⁄ 3 1 ⁄4 cup ( 1⁄ 3 oz/10 g) chopped fresh cilantro
clean sea smell. parsley of the dish. Serve
Pancetta and basil 2 eggs, lightly beaten
over short-grain
Season the chicken with salt and pepper, then
elevate the flavor, Japanese rice, which
4 small Yukon gold potatoes, sprinkle evenly with the sesame seeds, patting
and potatoes make cut into 3⁄4 -inch (2-cm) pieces is pleasantly sticky.
them firmly so they adhere to the meat.
the dish more
substantial. Serve In a heavy pot, cook the pancetta over In a wok or large frying pan, warm the
this with plenty of medium heat, stirring occasionally, until peanut oil over high heat. Add the chicken
warm crusty bread browned and crisp, about 5 minutes. Transfer and cook, stirring often, until golden and
to soak up the sauce. nearly cooked through, 3–4 minutes. Using
to a bowl. Add 1 Tbsp of the oil and then
the squid tentacles, and sauté until opaque, a slotted spoon, transfer the chicken to a
about 1 minute. Transfer to a bowl. plate. Add the bell pepper, sugar snap peas,
and garlic and stir-fry just until the vegetables
Add 2 Tbsp of the oil to the pot and heat over
are barely tender-crisp, 1–2 minutes.
medium-high heat. Add the onion and garlic
and sauté until translucent, about 5 minutes. Return the chicken to the pan and add the
Add the whole and crushed tomatoes and, using broth, soy sauce, vinegar, and sesame oil.
a wooden spoon, slightly break the whole Reduce the heat to medium and simmer until
tomatoes into smaller pieces. Stir in the basil, the chicken is opaque throughout and the
1 ⁄ 2 tsp salt, and 1 ⁄4 tsp pepper. Bring to a boil, sauce is slightly reduced, about 2 minutes.
reduce heat to low, and simmer for 15 minutes. Divide the chicken and vegetables among
shallow bowls, sprinkle with the cilantro,
Add the cheese, bread crumbs, parsley,
and serve.
eggs, and squid tentacles to the bowl with the
pancetta. Season with 1 ⁄4 tsp pepper and stir
well. Carefully fill each squid body with
the stuffing and then close the open end
with a toothpick.
In a large frying pan, heat the remaining
2 Tbsp olive oil over medium-high heat. Sauté
the stuffed squid until light golden brown on
both sides, about 6 minutes. Nestle the squid
and the potatoes in the tomato sauce and
cover the pot. Simmer, turning the squid once,
until the potatoes are tender, about 30 minutes.
Season with salt and pepper and serve.

113
M AY

15
15 16
GARLICKY SHRIMP SCAMPI MEXICAN NACHO CASSEROLE
serves 4 serves 4–6
1⁄ 2 cup (2 1⁄ 2 oz/75 g) all-purpose f lour 2 lb (1 kg) plum tomatoes,
halved lengthwise
Salt and freshly ground pepper
2 jalapeño chiles
2 Tbsp olive oil, plus more as needed
6 cloves garlic, unpeeled
11⁄ 2 lb (750 g) jumbo or extra-large shrimp,
M AY M AY
peeled and deveined, tails intact 1 Tbsp plus 2 tsp olive oil, plus more
for greasing
12 Tbsp (6 oz/185 g) unsalted butter
American cooks This dish is a Salt and freshly ground pepper
3 cloves garlic, minced
use the term scampi brilliant use for 1 ⁄4 cup ( 1⁄ 2 oz/15 g) fresh cilantro leaves
1⁄4 cup (2 f l oz/60 ml) dry white wine
to describe sautéed leftovers. Stale 1 white onion, 1⁄ 2 chopped and 1⁄ 2 thinly sliced
Grated zest of 1 lemon
jumbo shrimp in chips, leftover 6 oz (185 g) corn tortilla chips
a buttery, white 2 Tbsp fresh lemon juice rotisserie chicken,
11⁄ 2 cups (9 oz/280 g) shredded cooked chicken
wine sauce. Scallops 2 Tbsp finely chopped fresh f lat-leaf parsley and any melting
are good with this cheese can all be put 1 can (15 oz/470 g) pinto beans,
Lemon wedges rinsed and drained
sauce, too. Small to good use. If you
3⁄4 cup (3 oz/90 g) shredded Cheddar cheese
bay scallops will In a shallow bowl, stir together the flour, like your Mexican
cook in about the 1 ⁄ 2 tsp salt, and 1 ⁄4 tsp pepper. In a large food spicy, add a cup (3 oz/90 g) shredded Monterey
3⁄4
jack cheese
same amount of time frying pan, heat the 2 Tbsp oil over medium- punch by using
as the shrimp. If serrano peppers Sour cream, prepared fresh salsa,
high heat. Toss half of the shrimp in the and avocado slices
you like, serve the flour mixture to coat evenly, shaking off the instead of jalapeños.
saucy scampi over excess. Add to the pan and cook, turning Keep in mind that Preheat the broiler.
fresh pasta. the tortilla chips add
occasionally, until opaque throughout, about
some salt to begin Combine the tomatoes, chiles, and garlic
3 minutes. Transfer to a plate and tent with
with, so taste as you on a rimmed baking sheet. Drizzle with
foil. Repeat with the remaining shrimp,
go and take care not 2 tsp oil, season with salt and pepper, and
adding more oil as needed.
to overseason. toss to coat. Arrange in a single layer, placing
Reduce the heat to medium-low, add 2 Tbsp the tomatoes cut side down. Broil until the
of the butter and the garlic, and cook, vegetables are lightly charred, about 12 minutes.
stirring frequently, until the garlic softens Let cool, then pull the stems from the chiles
and is fragrant but not browned, about and peel the garlic. Put the vegetables and
2 minutes. Add the wine and the lemon zest cilantro in a blender and purée.
and juice and bring to a boil over high heat.
Preheat the oven to 350°F (180°C). Oil an
Cook until reduced by half, about 1 minute.
8-by-10-inch (20-by-25-cm) baking dish.
Reduce the heat to very low. Whisk in the
remaining 10 Tbsp butter, 1 Tbsp at a time, In a large frying pan, heat the remaining
letting each addition soften into a creamy 1 Tbsp oil over medium-high heat. Add the
emulsion before adding more. chopped onion and sauté until translucent,
about 5 minutes. Add the puréed vegetables
Return the shrimp to the sauce and mix gently
and cook, stirring, for 5 minutes. Season
to coat well. Remove from the heat and season
with salt and pepper. Pour half of the purée
with salt and pepper. Transfer to a serving
into the prepared dish. Top with the tortilla
dish and sprinkle with the parsley. Serve,
chips, laying them flat on each other, breaking
passing the lemon wedges at the table.
them if necessary.
Top the chips evenly with the chicken, then
with the beans, the remaining purée, the
cheeses, and finally with the sliced onion.
Bake until warmed all the way through and
the cheese is melted and slightly browned,
about 25 minutes. Serve with sour cream,
salsa, and avocado.

115
17 18
THAI RED CURRY BEEF FRIED RICE WITH
serves 6–8
PORK & SHRIMP
2 1⁄ 2 lb (1.25 kg) lean stewing beef, serves 4–6
such as chuck or round, cut into
11⁄ 2 -inch (4-cm) chunks 3 Tbsp peanut oil
Salt and freshly ground pepper 4 oz (125 g) ground pork
M AY 3 Tbsp peanut or canola oil M AY 4 oz (125 g) medium shrimp, peeled,
deveined, and chopped
1 yellow onion, finely chopped
4 green onions, white and tender green
Most Thai cooks use 4 cloves garlic, minced Fried rice is a great parts, thinly sliced
prepared curry paste 1⁄4 cup (2 oz/60 g) Thai red curry paste means for taking 1 Tbsp peeled and grated fresh ginger
mixtures that make 2 cans (13 1⁄ 2 f l oz/420 ml each) advantage of odd 2 cloves garlic, minced
fragrant curries like unsweetened coconut milk amounts of leftovers
1 Tbsp rice wine or dry sherry
this one incredibly 2 Tbsp Asian fish sauce that you may have
fast and easy. Here, on hand. Give 3 Tbsp chicken broth
2 Tbsp fresh lime juice
beef chuck simmers it an infusion of 1 Tbsp light soy sauce
2 Tbsp firmly packed dark brown sugar
in a rosy coconut springtime flavor 1⁄4 tsp sugar
2 cans (8 oz/250 g each) sliced bamboo
broth, enlivened shoots, drained with fresh English 1⁄4 tsp ground white pepper
with last-minute peas and green
3 Tbsp chopped fresh Thai basil 3 cups (15 oz/470 g) cooked
additions of bamboo onions. Shelling long-grain rice, chilled
shoots and basil the peas at the last 2 eggs, lightly beaten
Put the beef in a bowl. Sprinkle with 1 tsp
leaves. Serve this possible moment
salt and 1 tsp pepper, and toss to coat evenly. cup (2 1⁄ 2 oz/75 g) fresh or thawed
1⁄ 2
liberally sauced dish preserves their frozen peas
In a large, heavy pot, warm the oil over
with lots of steamed natural sugars.
medium-high heat. Working in batches, sear
jasmine rice. In a wok or large frying pan, warm 2 Tbsp
the beef until browned on all sides, about
of the oil over high heat. Add the pork and
5 minutes. Transfer to a plate.
stir-fry for 1 minute. Add the shrimp and
Add the onion and garlic to the pot and sauté stir-fry until the pork loses its pink color
over medium-high heat for 1 minute. Add and the shrimp just turns opaque, about
the curry paste and stir until it is fragrant and 1 minute. Add the green onions, ginger,
coats the onion and garlic, about 30 seconds. and garlic and stir-fry for several seconds.
Add the coconut milk and stir to scrape up any Pour in the rice wine, quickly toss, and
browned bits on the pan bottom. Stir in the transfer to a bowl.
fish sauce, lime juice, and brown sugar and
In a bowl, combine the broth, soy sauce, sugar,
bring to a boil.
and white pepper. Wipe the wok clean, return
Return the beef and any juices to the pot. to high heat, and add the remaining 1 Tbsp
Reduce the heat to low, partially cover, and oil. Add the rice and stir-fry until heated
cook until the beef is tender and the sauce through, 3 minutes. Make a deep well in the
is thick but still fluid, about 2 hours. About center, pour in the eggs, and let cook just
15 minutes before the beef is done, stir the until set, about 1 minute. Return the shrimp
bamboo shoots into the curry. and pork to the pan along with the peas, and
Garnish the curry with the basil and serve. toss. Pour in the broth mixture and stir-fry
until absorbed, about 2 minutes. Transfer
to a bowl and serve.

116
19 20
STUFFED ARTICHOKES FISH TAGINE WITH
serves 6
CHICKPEAS & OLIVES
6 large artichokes serves 4–6
1 lemon, halved 3 Tbsp olive oil
2⁄ 3 cup (2 1⁄ 2 oz/75 g) fine dried bread crumbs 1 red onion, thinly sliced
cup (2 oz/60 g) grated pecorino romano
1⁄ 2
1 clove garlic, minced
M AY M AY
cheese
1 tsp Spanish smoked paprika
1 ⁄4cup ( 1⁄ 3 oz/10 g) chopped fresh
Nutty spring f lat-leaf parsley Mellow white fish 1 tsp ground cumin
artichokes are 1 clove garlic, minced gets a burst of flavor 1⁄ 2 tsp ground coriander
delicious simply Salt and freshly ground pepper from a medley of 1 ⁄4 tsp ground turmeric
steamed and dipped About 4 Tbsp (2 f l oz/60 ml) olive oil Moroccan spices, 1⁄ 8 tsp dried harissa or red pepper f lakes
in melted butter briny green olives,
Salt
or mayonnaise. For Trim the stem of each artichoke until even and salty preserved
a more substantial lemons in this 1 cup (7 oz/220 g) canned chickpeas,
with the bottom. Peel and chop the stem, rinsed and drained
course, however, try and set aside. Snap off the small, tough leaves fragrant fish stew.
cup (2 1⁄ 2 oz/75 g) pitted small
1⁄ 2
stuffing artichokes Look for preserved green olives, such as Picholine
around the base. Cut off the top 3 ⁄4 inch
with a garlicky filling lemons in well-
(2 cm) of the leaves to remove the prickly 1 lb (500 g) fresh tomatoes, grated, or 1 cup
of bread crumbs stocked, upscale (8 f l oz/250 ml) canned crushed tomatoes
tips. Gently pry the center leaves open and,
and pine nuts. As markets or specialty 1 cup (8 f l oz/250 ml) fish broth or bottled
using a small spoon, scoop out the prickly
diners peel off a food stores. clam juice
choke and discard. Repeat with the remaining
leaf, they’ll get a few 2 Tbsp minced preserved lemon
crispy crumbs with artichokes. Rub the cut sides of each artichoke
with a lemon half as you trim them to prevent 2 tsp fresh lemon juice
each bite.
the artichoke from discoloring. 11⁄ 2 lb (750 g) tilapia, halibut, or other
firm white fish fillets, cut into 4–6 pieces
In a bowl, combine the chopped stems, bread as needed
crumbs, cheese, parsley, and garlic and season cup ( 1⁄ 2 oz/15 g) chopped fresh f lat-leaf
1⁄ 3

with salt and pepper. Add about 2 Tbsp of parsley

the oil, or just enough to moisten the mixture.
In a large, heavy pot, heat the oil over
Gently spread open each artichoke and push
medium heat. Add the onion and garlic and
a little of the stuffing mixture into the center
sauté until the onion is soft and translucent,
and between the rows of leaves.
7–10 minutes, reducing the heat as needed
Place the artichokes upright in a pot just large to keep the onion from browning.
enough to hold them. Add water to reach
Stir in the paprika, cumin, coriander, turmeric,
about one-third of the way up the sides of the
and harissa. Season with 1 ⁄4 tsp salt and cook
artichokes. Drizzle the tops of the artichokes
until the spices are fragrant, about 1 minute.
with the remaining 2 Tbsp olive oil. Cover
Add the chickpeas, olives, tomatoes, broth,
the pot, bring to a simmer over low heat,
preserved lemon, and lemon juice and stir
and cook until the artichoke hearts are
to combine. Adjust the seasoning. Raise the
tender and a leaf is easily pulled out, about
heat to medium-high and bring to a boil.
45 minutes. Add a little more water if the
Arrange the fish over the chickpea mixture
liquid evaporates too quickly.
in a single layer and reduce the heat to
Transfer the artichokes to bowls and maintain a gentle simmer. Cover and cook
serve warm. until the fish is opaque throughout but still
moist in the center, 8–10 minutes.
Sprinkle with the parsley and serve.

117
21 22
RISOTTO WITH CHICKEN, STIR-FRIED TRI-TIP
PEAS & PARMESAN WITH RADICCHIO
serves 4 serves 4
5 cups (40 f l oz/1.25 l) chicken broth 1 tri-tip roast or top sirloin steak,
about 1 lb (500 g)
2 Tbsp unsalted butter
1 large head radicchio, 8–9 oz (250–280 g)
M AY 1 small yellow onion, finely chopped M AY
Salt and freshly ground pepper
11⁄ 2 cups (10 1⁄ 2 oz/330 g) Arborio or
Carnaroli rice 2 Tbsp olive oil
Tender chicken, Although tri-tip
3⁄4 cup (6 f l oz/180 ml) dry white wine 2 Tbsp unsalted butter
verdant English is often grilled, its
2 cups (about 10 1⁄ 2 oz/330 g) bite-sized pieces 1 large shallot, minced
peas, and gooey roasted chicken leanness makes it
cheese define a better candidate 1 small bunch watercress, tough stems
1 cup (5 oz/155 g) fresh or thawed frozen peas removed
this sweet and for stir-frying.
simple risotto. It’s cup (2 1⁄ 2 oz/75 g) grated Parmesan cheese,
2⁄ 3
When stir-fried, 1 tsp white or red wine vinegar
plus more for sprinkling
charming enough the meat can absorb
Salt and freshly ground pepper Put the beef in the freezer for 20 minutes
for adult dinner the flavors of the
guests, but won’t Chopped fresh f lat-leaf parsley for garnish other ingredients, to firm it up for slicing thin. Meanwhile,
fail to satisfy rather than drying core the radicchio and cut lengthwise into
younger appetites. In a saucepan, bring the broth to a gentle out from the heat of quarters. Cut each quarter crosswise
If you have them on simmer over medium heat. Reduce the heat the grill. Pleasantly into thin slivers.
hand, sprinkle a few to low and maintain a simmer. bitter radicchio Cut the partially frozen beef in half lengthwise,
pea shoots on top for In a large, heavy saucepan, melt the butter crisps in the same
then cut each half across the grain into slices
a pretty garnish. pan, and peppery
over medium heat. Add the onion and sauté about 1 ⁄4 inch (6 mm) thick. Season the
watercress provides
until softened, about 3 minutes. Add the rice slices generously with salt and pepper.
a refreshing accent.
and cook, stirring often, until opaque, about
In a large wok or frying pan, heat 1 Tbsp of
3 minutes. Add the wine and cook, stirring
the oil over medium-high heat. Add half of the
constantly, until almost completely absorbed.
beef, distributing it evenly, and cook without
Stir in a ladleful of the simmering broth moving it for about 20 seconds. Continue to
and cook, stirring frequently, until nearly all cook the beef, tossing and stirring it every
the liquid is absorbed. Continue adding the 15–20 seconds, until browned but still slightly
broth, a ladleful at a time, and stirring until pink inside, 2–3 minutes. Transfer to a platter.
almost absorbed (but the rice is never dry on Repeat to cook the remaining beef in
top) until the rice is tender but still slightly the remaining 1 Tbsp oil, and transfer
firm at the center, 20–25 minutes. (If all of the to the platter with the first batch.
broth is used before the rice is tender, add
Pour off most of the oil from the pan. Reduce
hot water.) During the last 3 minutes, stir in
the heat to medium and add the butter.
the chicken and peas. When the rice is just
Add the radicchio and shallot, and stir-fry
cooked, add about 2 ⁄ 3 cup (5 fl oz/160 ml)
until the radicchio is wilted and tender,
broth or hot water to give the risotto a
3–4 minutes. Season with salt and pepper.
creamy consistency.
Return the beef and any juices to the pan.
Remove from the heat and stir in the 2 ⁄ 3 cup Add the watercress and vinegar. Stir-fry for
cheese. Season with salt and pepper. Spoon about 1 minute to warm the beef and wilt
into shallow bowls, sprinkle with cheese the watercress, then serve.
and parsley, and serve.

118
22

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 23
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WS_ONEPOT_INT_Pages_HR.indb 120
23
SPINACH-FETA QUICHE Arrange the spinach evenly in the prebaked
serves 8 crust. In a large bowl, whisk together the
eggs, 1 ⁄ 2 tsp salt, 1 ⁄ 8 tsp pepper, and the nutmeg.
FOR THE TART DOUGH
Add the cream and milk and whisk until
11⁄ 3 cups (7 oz/220 g) all-purpose f lour
well blended. Slowly pour the egg mixture
1 Tbsp sugar over the spinach in the crust. Dot the top
M AY
Salt with the cheese and the butter.
cup (4 oz/125 g) cold unsalted butter,
1⁄ 2
cut into small pieces Bake on the bottom oven rack until the top
Quiche was is lightly browned and the filling is just
4 Tbsp (2 f l oz/60 ml) ice water,
traditionally offered or more as needed barely set, 40–45 minutes. Transfer to the
as a first course, wire rack and let stand for 5 minutes. Cut
1 cup (1 oz/30g) steamed fresh spinach
but now it is more or thawed frozen spinach, drained and into wedges and serve.
commonly served squeezed completely dry
as a main course at 3 eggs

24
brunch or lunchtime.
Salt and freshly ground pepper
Take it into dinner
with early summer
Pinch of grated nutmeg
GARLICKY LENTILS WITH HAM
greens and tangy
3⁄4 cup (6 f l oz/180 ml) heavy cream serves 4–6
goat cheese. 3⁄4 cup (6 f l oz/180 ml) milk
1 smoked ham hock, about 11⁄ 2 lb (750 g)
Spinach particularly 1 cup (5 oz/155 g) crumbled feta cheese
complements the 2 1⁄ 2 cups (20 f l oz/625 ml) chicken broth
1 Tbsp unsalted butter, cut into
rich egg custard and 1⁄4 -inch (6-mm) pieces 1⁄ 2 cup (4 f l oz/125 ml) dry red wine
flaky pastry crust. 1⁄ 2 yellow onion, halved through the stem end
M AY
To make the tart dough, in a food processor, 1 carrot, finely chopped
combine the flour, sugar, and 1 ⁄4 tsp salt. Pulse
1 celery rib, cut into 2-inch (5-cm) lengths
to mix. Add the butter and pulse 8 times. Lentils cook gently
in the slow cooker, 20 cloves garlic
Add the 4 Tbsp ice water and pulse about
with garlic and a 3 bay leaves
10 times. If the dough crumbles, add more ice
water, a Tbsp at a time, and pulse just until smoky ham hock. 2 sprigs fresh thyme
the dough holds together. Transfer the dough To add a cucumber- 1 tsp ground cumin
to a floured work surface, shape into a 6-inch mint salad: In a
11⁄ 2 cups (10 1⁄ 2 oz/330 g) small green French
bowl, whisk together lentils, picked over and rinsed
(15-cm) disk, wrap in plastic wrap, and
11 ⁄ 2 Tbsp sherry Salt and freshly ground pepper
refrigerate for at least 1 hour or up to overnight.
vinegar, 1 ⁄4 cup
Preheat the oven to 400°F (200°C). On a (2 fl oz/60 ml) olive Combine the ham hock, broth, wine, onion,
floured work surface, roll out the dough oil, 1 ⁄4 tsp salt, carrot, celery, garlic, bay leaves, thyme, and
into a round about 10 1 ⁄ 2 inches (26.5 cm) in and several grinds
cumin in a slow cooker, and stir to mix well.
diameter and 1 ⁄4 inch (6 mm) thick. Carefully of pepper. Add
1 ⁄ 2 English cucumber,
Cover and cook on the low setting for 3 hours.
transfer it to a 9-inch (23-cm) quiche pan
Stir in the lentils, re-cover, and cook for
or other straight-sided pan with 1-inch peeled and cut into
about 11 ⁄ 2 hours. The lentils should be tender
(2.5-cm) sides. Press the dough into the matchsticks; 4 green
but not mushy.
bottom and sides of the pan. Pinch the dough onions, including
around the rim to form a fluted edge. the light green tops, Remove the ham hock, bay leaves, onion
finely chopped; and celery pieces, and thyme sprigs. Pull
Line the dough with foil and fill with pie and 2 Tbsp finely the meat off the ham hock and discard the
weights or dried beans. Bake until the chopped fresh mint. bone, cartilage, skin, and fat. Shred the meat.
crust is dry, about 15 minutes. Remove from Mix together. Stir the shredded meat back into the lentils.
the oven and lift out the weights and foil.
Season with salt and pepper.
Transfer to a wire rack. Reduce the oven
temperature to 350°F (180°C) and set a rack Using a slotted spoon, transfer the lentils
in the bottom third of the oven. »—› to a shallow serving bowl, and serve.

121
25
VERACRUZ-STYLE RED SNAPPER Unwrap the fillets, nestle them into the
serves 6 frying pan, and spoon the sauce evenly over
the tops, discarding the bay leaves.
8 cloves garlic
2 tsp fresh lime juice Bake, basting occasionally with the sauce, just
Sea salt until the flesh is opaque throughout, about
8–10 minutes. Serve directly from the pan.
6 skinless red snapper fillets,
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about 5–6 oz (155–185 g) each

26
FOR THE SAUCE
When a dish is
1⁄4 cup (2 f l oz/60 ml) olive oil,
described as “a la
Veracruzana,” it
plus oil for greasing
BEEF & ASPARAGUS STIR-FRY
1 large white onion, thinly sliced serves 4
refers to this thick,
herbaceous tomato 4 cloves garlic, minced
11⁄ 2 lb (750 g) sirloin steak, cut into thin strips
sauce studded with 3 lb (1.5 kg) ripe tomatoes, roasted, peeled,
and finely chopped Salt and freshly ground pepper
olives and capers
20 small green pimiento-stuffed olives,
1⁄4 cup (2 f l oz/60 ml) hoisin sauce
that originated in
quartered 2 Tbsp dry sherry
Spain. Baked over M AY
meaty white fish,
1⁄ 2cup ( 3⁄4 oz/20 g) coarsely chopped fresh 1 tsp chile oil
f lat-leaf parsley leaves
it makes a hearty, 1⁄4 cup (2 f l oz/ 60 ml) peanut oil
yet healthy, meal. 3 bay leaves Tender-crisp
asparagus spears 1 yellow onion, thinly sliced
3 pickled jalapeños, cut lengthwise into
strips, with 1 Tbsp pickling liquid join flavorful strips lb (375 g) slender asparagus, trimmed
3⁄4
and cut into 1-inch (2.5-cm) pieces
1 Tbsp capers of steak in this
fresh dish. Steak for 3 cloves garlic, minced
tsp each dried oregano, marjoram,
1⁄ 2
and thyme, or 4 fresh sprigs each stir-fry should be 1⁄4 tsp red pepper f lakes
Freshly ground pepper sliced very thinly, Cooked rice for serving
to maximize its
Using a mortar and pestle, mash the garlic tenderness. Ask Lightly season the beef with salt and
to a paste and transfer it to a small bowl, or your butcher to slice pepper. In a small bowl, stir together the
squeeze it through a garlic press. Add the it for you, or put it hoisin sauce, sherry, chile oil, and 1 ⁄ 2 cup
lime juice and 1 tsp salt and mix well. in the freezer for at (4 fl oz/125 ml) water.
least 30 minutes or
Place the fish fillets on a large plate or in up to 1 hour before In a wok or large frying pan, heat the peanut
a baking dish. Rub the garlic mixture over slicing. Firming it oil over high heat. Working in batches, sear
both sides of each fillet. Cover the plate or up in the freezer the beef, turning once or twice, until lightly
dish with plastic wrap and let the fish marinate makes it easy browned, 2–3 minutes. Using a slotted
in the refrigerator for at least 30 minutes or to cut very thin, spoon, transfer to a plate. Add the onion
up to 2 hours, turning occasionally. uniform slices. and asparagus to the pan and stir-fry until
tender-crisp, 2–3 minutes. Add the garlic and
Preheat the oven to 350°F (180°C). To make
red pepper flakes and stir-fry for 15 seconds.
the sauce, in a large, ovenproof frying pan
over medium heat, warm the olive oil. Return the meat and any juices from the
Add the onion and sauté until soft, about plate to the pan. Add the hoisin mixture,
4 minutes. Add the garlic and continue mix well, and simmer briefly until heated
cooking until golden, 1–2 minutes. Raise through. Divide the rice among shallow
the heat to medium-high, add the tomatoes, bowls, top with the beef and asparagus,
and continue cooking, stirring frequently, and serve.
until the sauce thickens, 5–7 minutes. Reduce
the heat to low and stir in the olives, parsley,
bay leaves, jalapeños and pickling liquid,
and capers. Add the oregano, marjoram, and
thyme and season to taste with pepper. Simmer,
stirring occasionally, until the flavors are
well blended, 8–10 minutes. »—›

12 2
27 28
MOROCCAN CHICKEN RISOTTO WITH FAVA BEANS
serves 6 serves 6
3 1⁄ 2 lb (1.75 kg) assorted chicken pieces, skin 7–8 cups (56–64 f l oz/1.75–2 l) chicken or
on and bone in (breasts cut in half crosswise) vegetable broth
Salt and freshly ground pepper 1 ⁄4 cup (2 f l oz/60 ml) olive oil
2 Tbsp olive oil 1 yellow onion, finely chopped
M AY M AY
1⁄ 2 large yellow onion, finely chopped 1 small carrot, finely chopped
3 bay leaves 1 celery rib, finely chopped
A generous 5 cloves garlic, minced Favas, also called 3 cups (21 oz/655 g) Arborio or Carnaroli rice
sprinkling of cumin broad beans, must
1 tsp ground cumin 1 cup (8 f l oz/250 ml) dry white wine
and a handful of be shelled from their
1⁄ 2 cup (4 f l oz/125 ml) dry white wine 2 lb (1 kg) fava beans, shelled and skinned
almonds add savory, long green pods, (left), or English peas
toasty flavor to
1⁄ 2 cup (4 f l oz/125 ml) chicken broth then each bean must
1 Tbsp unsalted butter
braised chicken. 11⁄ 2 Tbsp coarsely chopped fresh f lat-leaf be blanched and
Serve over a pilaf parsley skinned. To blanch
1 ⁄4 cup (1 oz/30 g) grated Parmesan cheese
of couscous and 1⁄4 cup (1 oz/30 g) sliced almonds, toasted the shelled beans, Salt and freshly ground pepper
chickpeas, stirring plunge them into
in golden raisins, Season the chicken generously with salt and salted boiling water In a saucepan, bring the broth to a gentle
chopped parsley, pepper. In a large, heavy frying pan, heat for just a minute simmer over medium heat. Reduce the heat
and a drizzle of the oil over medium-high heat. Working in to loosen the skins, to low and maintain a simmer.
lemony vinaigrette. batches, sear the chicken, turning as needed, then immerse them
In a large, heavy saucepan, heat the oil
until golden brown, about 8 minutes. in ice water until
over medium heat. Add the onion, carrot,
Transfer to a plate. cool. Using a small
and celery and sauté until golden brown,
knife, pierce the
Pour most of the fat from the pan and return about 6 minutes. Add the rice and stir until
skin of each bean
it to medium-high heat. Add the onion and well coated with oil and translucent, about
opposite where it
bay leaves and sauté until the onion is golden, was attached to the 3 minutes. Add the wine and stir until
about 5 minutes. Add the garlic and cook for pod and squeeze completely absorbed.
1 minute. Add the cumin, 1 ⁄ 2 tsp salt, several lightly. If fava beans Add the simmering broth a ladleful at a time,
grindings of pepper, the wine, and the broth, are not available, stirring frequently after each addition. Wait
and stir to scrape up any browned bits on the try English peas or until the broth is almost completely absorbed
pan bottom. Transfer the contents of the pan other shelling beans (but the rice is never dry on top) before adding
to a slow cooker and stack the chicken on the in this dish. the next ladleful. Reserve 1 ⁄4 cup (2 fl oz/60 ml)
top. Cover and cook on the low setting for
broth to add at the end.
3 1 ⁄ 2 hours. The chicken should be tender.
When the rice is almost tender to the bite
Transfer the chicken to a platter and keep
but slightly firm in the center and is creamy,
warm. Remove and discard the bay leaves.
after about 18 minutes, add the fava beans
Let the braising liquid stand for a few minutes,
and a ladleful of broth. Cook, stirring
and then skim the fat from the surface.
occasionally, until the beans are tender and
If desired, remove the chicken skin. Moisten the rice is al dente, 2–3 minutes. (Larger,
the chicken with some of the braising liquid. more mature beans may need a little more
Garnish with the parsley and almonds, time.) Remove from the heat and stir in the
and serve. butter, cheese, and reserved 1 ⁄4 cup broth.
Season with salt and pepper and serve.

12 3
29 30
BRAISED PORK CHOPS WHITE WINE–BRAISED
WITH CHERRIES SALMON WITH TARRAGON
serves 4 serves 6
4 bone-in, center-cut pork loin chops, 1⁄ 2 cup (4 f l oz/125 ml) vegetable broth
each 1 inch (2.5 cm) thick
1 cup (8 f l oz/250 ml) dry white wine
Salt and freshly ground pepper
M AY M AY
1⁄ 2 small yellow onion, sliced
1 Tbsp minced fresh rosemary
3 sprigs fresh tarragon, plus 1 tsp minced
3 Tbsp unsalted butter
Cherries have a short Here, sweet, anise- Salt and freshly ground pepper
2 leeks, white and pale green parts,
season, heralding halved lengthwise and thinly sliced like tarragon adds 6 salmon fillets, about 5 oz (155 g) each
the start of summer. 1 cup (8 f l oz/250 ml) chicken broth
color and garden-
They pair well fresh flavor to moist, In a slow cooker, stir together the broth,
1⁄4 cup (2 f l oz/60 ml) Port wine
with duck or pork braised salmon. For wine, onion, and tarragon sprigs. Season
in savory dishes, 2 Tbsp balsamic vinegar a perfect side dish, with 1 ⁄ 2 tsp salt and several grindings of
1⁄ 2 cup (2 oz/60 g) dried cherries or 1 cup
bringing out the while the fish braises, pepper. Pour in 1 ⁄ 2 cup (4 fl oz/125 ml)
(4 oz/120 g) fresh pitted cherries, halved
natural sweetness sauté some fresh water and stir to combine. Cover and cook
of the meat. A green vegetables— on the low setting for 30 minutes. Add the
Season the pork chops with salt and pepper asparagus, peas, and
cherry pitter will salmon fillets (they can overlap), cover, and
make short work and sprinkle with the rosemary, patting the leeks—in butter and cook for 1 hour. The fish should be opaque
of the stones. seasonings firmly to adhere to the meat. In a oil just until tender. throughout, firm, and very tender.
When fresh cherries sauté pan with a lid, melt 2 Tbsp of the butter
aren’t in season, over medium-high heat. Add the pork chops Transfer the salmon fillets to plates and
use dried cherries. and cook, turning once, until golden on both moisten with the braising liquid, if desired.
sides, about 6 minutes. Transfer to a plate. Garnish with the minced tarragon and serve.

In the same pan, melt the remaining 1 Tbsp

31
butter over medium heat. Add the leeks and
sauté until softened and beginning to brown,
3–4 minutes. Stir in the broth, stir to scrape ZUCCHINI-BASIL FRITTATA
up any browned bits on the pan bottom, and serves 2
cook for 1 minute. Stir in the wine, vinegar,
and cherries. 5 eggs
Salt and pepper
Return the pork chops and any juices to
1 Tbsp olive oil
the pan and spoon the liquid over them.
Cover, reduce the heat to medium-low, and 2 zucchini, cut into matchsticks
M AY
simmer until the pork is tender and barely 1⁄ 3 cup (2 1⁄ 2 oz/75 g) ricotta cheese
pink in the center, about 15 minutes. Divide Leaves from 2 sprigs fresh basil, torn into
A fluffy frittata, small pieces
the chops among plates, spoon the cherry
which begins on the
mixture over the top, and serve.
stove and finishes Preheat the oven to 350°F (180°C).
in the oven, makes a
savory meal at any Beat the eggs in a bowl until blended and
time of day. Choose season lightly with salt. In an 8-inch (20-cm)
from summer’s ovenproof frying pan, heat the oil over
bounty and try sweet medium heat. Add the zucchini and sauté
basil and tender for 1–2 minutes. Season lightly with salt and
zucchini, which pepper. Stir in the ricotta and basil, mixing
will add speckles of well, and then pour in the eggs. Reduce the
green. Serve with heat to low and stir for 1 minute.
crusty French bread.
Place the pan in the oven and bake until the
frittata has gently risen and is set, 8–12 minutes.
Using a spatula, transfer the frittata to a large
plate. Cut into wedges and serve.

12 4
29

M AY
 1
RISOTTO RUSTICA WITH
PROSCIUTTO & ARUGULA
page 128
2
VEGETABLE ENCHILADAS
page 128
3
SPICY BUFFALO-STYLE CHICKEN
page 130
4
STIR-FRIED SESAME BEEF
page 130

Early summer heralds

the start of the garden’s

8 9 10 11
bounty—and a desire
for dishes that showcase
ingredients like sweet
peppers, tangy tomatillos,
and peppery arugula, STEAK PIPERADE SPANISH PAELLA BRAISED CHICKEN WITH RISOTTO WITH SAUTÉED SCALLOPS
page 133 page 134 TOMATILLOS & CILANTRO page 136
along with summer’s page 134
first corn and basil.
One-pot recipes like

15 16 17 18
baked pasta with
eggplant, summer
squash, and tomatoes;
steak piperade; or
roasted halibut with RISOTTO WITH FRESH CHICKEN, CORN & GREEN ROASTED HALIBUT FILLETS STEAMED TOFU WITH
CORN & BASIL OIL CHILE CASSEROLE WITH TOMATILLO SALSA GREENS & PEANUT SAUCE
tomatillo salsa reflect page 139 page 139 page 140 page 140

the offerings. For easy

22 23 24 25
weeknight suppers,
serve a Mexican-style
casserole with corn and
green chiles, chicken
breasts with balsamic-
POTATO, GOAT CHEESE BRAISED CHICKEN WITH RISOTTO WITH LEEKS & LAMB CURRY WITH SQUASH,
spiked cherry tomatoes, & DILL FRITTATA SHALLOTS & MUSHROOMS SUN-DRIED TOMATOES CHICKPEAS & APRICOTS
page 143 page 145 page 145 page 146
or a simple yet elegant
shellfish stew.

29
BOUILLABAISSE
page 148
30
HALIBUT WITH TOMATOES & LEEKS
page 148
 3
SPICY BUFFALO-STYLE CHICKEN
page 130
4
STIR-FRIED SESAME BEEF
page 130
5
ZUCCHINI & CORN TORTA WITH
CILANTRO-LIME CREMA
page 131
6
BACON & ARUGULA FRITTATA
page 131
7
VEGETABLE CHOW MEIN
page 133

10
BRAISED CHICKEN WITH
TOMATILLOS & CILANTRO
page 134
11
RISOTTO WITH SAUTÉED SCALLOPS
page 136
12
TOFU-VEGETABLE FRIED RICE
page 136
13
RED PEPPER & GOAT
CHEESE FRITTATA
page 137
14
BRAISED SOY-GINGER CHICKEN
page 137

17
ROASTED HALIBUT FILLETS
WITH TOMATILLO SALSA
page 140
18
STEAMED TOFU WITH
GREENS & PEANUT SAUCE
page 140
19
CHICKEN BREASTS WITH
BALSAMIC CHERRY TOMATOES
page 142
20
BAKED PENNE WITH EGGPLANT,
ZUCCHINI & TOMATOES
page 142
21ALBONDIGAS
page 143

24
RISOTTO WITH LEEKS &
SUN-DRIED TOMATOES
page 145
25
LAMB CURRY WITH SQUASH,
CHICKPEAS & APRICOTS
page 146
26
SAUTÉED CALAMARI WITH WHITE
BEANS & SWEET PEPPERS
page 146
27
BAKED SEMOLINA GNOCCHI
page 147
28
SWEET & SOUR PORK
LOIN WITH FIGS
page 147

june
 1 2
RISOTTO RUSTICA WITH VEGETABLE ENCHILADAS
PROSCIUTTO & ARUGULA serves 4–6
serves 6 12 corn tortillas, each 8 inches (20 cm)
in diameter
7–8 cups (56–64 f l oz/1.75–2 l) chicken broth
2 Tbsp canola oil
1⁄4 cup (2 f l oz/60 ml) olive oil
Salt
JUNE cup (2 1⁄ 2 oz/75 g) finely chopped
1⁄ 2
JUNE
yellow onion 1 cup (4 oz/125 g) shredded Monterey
jack cheese
3 cups (21 oz/655 g) Arborio or Carnaroli rice
Mild and sweet, Tender zucchini 1 cup (4 oz/125 g) shredded white
1 cup (8 f l oz/250 ml) dry white wine Cheddar cheese
thinly sliced and kernels of fresh
2 Tbsp unsalted butter 2 cups (12 oz/375 g) fresh or thawed
prosciutto provides sweet corn star frozen corn kernels
a savory contrast Salt and freshly ground pepper in this Tex-Mex
2 zucchini, halved lengthwise and
to peppery arugula 6 large, thin slices prosciutto classic. Wrapped thinly sliced
and creamy risotto. 1 bunch arugula, tough stems removed up in tortillas and
1 large yellow onion, halved and thinly sliced
Serve it with Parmesan cheese for serving
smothered in a
2 jars (12 1⁄ 2 oz/390 g each) tomatillo salsa
country-style bread tangy green sauce
1⁄4 cup (2 oz/60 g) Mexican crema
and a rustic red wine. In a saucepan, bring the broth to a gentle and gooey, melted
or sour cream
cheese, this is a
simmer over medium heat. Reduce the heat
light but comforting
to low and maintain a simmer. Preheat the oven to 300°F (150°C). Brush the
vegetarian meal.
In a large, heavy saucepan, heat the oil over tortillas with the oil, sprinkle with salt, and
medium heat. Add the onion and sauté until arrange on a baking sheet. Bake until warm
softened, about 4 minutes. Add the rice and and softened, about 1 minute. Remove from
stir until well coated with oil and translucent, the oven and increase the oven temperature
about 3 minutes. Add the wine and stir until to 375°F (190°C).
completely absorbed. In a small bowl, stir together half of the
Add the simmering broth a ladleful at a time, Monterey jack cheese, half of the Cheddar
stirring frequently after each addition. Wait cheese, the corn, zucchini, and onion. Cover
until the broth is almost completely absorbed the bottom of a 9-by-13-inch (23-by-33-cm)
(but the rice is never dry on top) before baking dish with 1 jar of the salsa.
adding the next ladleful. Reserve 1 ⁄4 cup To assemble the enchiladas, place a tortilla
(2 fl oz/60 ml) broth to add at the end. on a work surface, add a few tablespoons of
When the rice is tender to the bite but slightly the vegetable filling down the center, and roll
firm in the center and looks creamy, after up the tortilla. Place it, seam side down, in
about 20 minutes, remove from the heat and the baking dish. Repeat with the remaining
stir in the butter and reserved 1 ⁄4 cup broth. tortillas and filling. Spread the remaining jar
Season with salt and pepper. of salsa over the top and sprinkle with the
remaining cheese.
Line a shallow serving bowl with the
prosciutto slices. Top with the risotto. Make Cover the dish with foil and bake until the
a well in the risotto and fill with the arugula, vegetables are tender and the cheese has
tearing large leaves into bite-sized pieces. melted, about 20 minutes. Uncover and
Using a vegetable peeler, shave Parmesan continue to bake until the cheese is golden,
cheese over the top, then serve. 10–15 minutes. Let stand briefly before
serving. Pass the crema at the table.

12 8
2

JUNE
 3 4
SPICY BUFFALO-STYLE CHICKEN STIR-FRIED SESAME BEEF
serves 6 serves 4
5 lb (2.5 kg) chicken drumsticks FOR THE MARINADE
Salt and freshly ground pepper 1 clove garlic, minced
1 Tbsp olive oil 1 Tbsp peeled and grated fresh ginger
1⁄ 2 yellow onion, finely chopped 2 Tbsp soy sauce
JUNE JUNE
2 celery ribs, finely chopped 1 Tbsp rice vinegar
10 cloves garlic, minced 1 Tbsp toasted sesame oil
Round out the Top sirloin steak,
meal with a quick 2 chipotle chiles in adobo sauce, chopped cut from the little- 11⁄ 2 Tbsp sesame seeds
celery–blue cheese 6 Tbsp (3 oz/90 g) tomato paste exercised sirloin 1 tsp five-spice powder
salad: Very thinly 1⁄ 2 cup (4 f l oz/125 ml) beer portion of the steer,
11⁄ 2 lb (750 g) top-sirloin steak, cut across
slice 3 celery hearts cup (4 f l oz/125 ml) medium-spicy
1⁄ 2 is a perfect cut for the grain into slices 1⁄4 inch (6 mm) thick
crosswise, and place hot sauce stir-frying because and 2 inches (5 cm) long
in a bowl. Thinly 2 tsp rice vinegar the already-tender 1⁄4 cup (2 f l oz/60 ml) beef broth
slice 7 green onions, 1 Tbsp firmly packed golden brown sugar meat cooks quickly 2 Tbsp soy sauce
including the light in the hot oil-coated
1 tsp cornstarch
green tops, and add Season the chicken all over with salt and wok. A garlic-ginger
to the bowl. Add marinade ensures 1 Tbsp rice wine or dry sherry
pepper. In a large, heavy frying pan, heat
the grated zest of that it stays succulent. 2 tsp toasted sesame oil
the oil over medium-high heat. Working in
1 lemon, 11 ⁄ 2 Tbsp Fresh snow peas and 2 Tbsp peanut or corn oil, or as needed
batches, sear the chicken, turning as needed,
lemon juice, 3 Tbsp green onions add 1 cup (3 oz/90 g) snow peas, trimmed
until golden brown, about 8 minutes. Drain
extra-virgin olive color and crunch.
briefly on paper towels, then transfer to 8 green onions, green parts only,
oil, and several cut into 2-inch (5-cm) pieces
a slow cooker.
grinds of pepper
and toss well. Fold Pour off some of the fat from the pan and To make the marinade, in a small bowl,
in 2 ⁄ 3 cup (31 ⁄ 2 oz/ return to medium-high heat. Add the onion stir together the garlic, ginger, soy sauce,
105 g) crumbled and celery and sauté until just beginning rice vinegar, sesame oil, sesame seeds, and
blue cheese. to brown, about 5 minutes. Add the garlic, five-spice powder. Put the beef in a nonreactive
chiles, and tomato paste and cook, stirring, bowl, add the marinade, and turn the beef
for 2 minutes. Pour in the beer, hot sauce, and to coat. Cover and let stand for 30 minutes,
vinegar and stir to scrape up any browned turning the meat occasionally.
bits on the pan bottom. Transfer the contents In a small bowl, stir together the broth, soy
of the pan to the slow cooker. Cover and cook sauce, and cornstarch until the cornstarch
on the low setting for about 5 hours. The is completely dissolved. Whisk in the rice
chicken should be tender. wine and sesame oil.
Transfer the chicken to a plate. Skim the In a wok or large frying pan, heat 1 Tbsp of
fat from the surface of the braising liquid. the peanut oil over high heat. Add the meat
Transfer the liquid to a blender or food and its marinade and cook without moving
processor and process until smooth. Pour it for 20–30 seconds. Stir-fry the meat, adding
into a large frying pan, place over medium a little more peanut oil if needed, until
heat, and stir in the brown sugar. Bring to browned on all sides, 1–3 minutes. Transfer
a simmer and cook, stirring occasionally, to a plate and tent with foil.
until thickened and glossy, about 10 minutes.
Return the pan to high heat and add the
Nestle the drumsticks into the sauce and
remaining 1 Tbsp peanut oil. Add the snow
simmer until heated through, 3–4 minutes.
peas and green onions and stir-fry until
Serve the chicken, passing additional sauce bright green, 3–4 minutes. Return the beef
at the table. and any juices to the pan and quickly toss with
the vegetables. Whisk the broth mixture, pour
into the pan, and stir until the sauce thickens,
about 30 seconds. Adjust the seasoning with
soy sauce if necessary, and serve.

13 0
 5
ZUCCHINI & CORN TORTA Season the eggs with 1 tsp salt and a pinch of
WITH CILANTRO-LIME CREMA pepper. Pour into the dish and spread evenly.
Scatter the cotija cheese over the top and dust
serves 6–8
with the chile powder, if using. Bake until
3 Tbsp olive oil, plus more for greasing puffed and lightly browned, about 30 minutes.
2 large poblano or Anaheim chiles,
roasted and peeled (left), and cut into Meanwhile, to make the cilantro-lime crema,
JUNE 1-inch (2.5-cm) pieces in a small bowl, stir together the sour cream,
1 white onion, chopped lime juice, cilantro, and chipotles. Season
This egg-based Salt and freshly ground pepper with salt.
casserole of corn, 3⁄4cup (4 1⁄ 2 oz/140 g) white corn kernels Serve the torta with the crema.
zucchini, and chile (from 1 ear )
is the perfect thing 1 lb (500 g) zucchini, thinly sliced

6
to make in summer, 1⁄ 2 tsp dried oregano, preferably Mexican
when fresh corn is
11⁄ 2 cups (6 oz/185 g) shredded Oaxacan
at its peak. To roast
and peel chiles,
or Monterey jack cheese BACON & ARUGULA FRITTATA
4 eggs, beaten serves 2
preheat the broiler.
cup (1 oz/30 g) crumbled cotija
1⁄4
5 eggs
Place the chiles on or feta cheese
a baking sheet and Salt and freshly ground pepper
1⁄4 tsp ancho chile powder (optional)
broil, turning them 4 slices thick-cut bacon
with tongs, until FOR THE CILANTRO-LIME CREMA 2 cups (2 oz/60 g) arugula
blackened on all JUNE
cup (2 1⁄ 2 oz/75 g) Mexican crema or
1⁄ 3
sides. Transfer to sour cream
Preheat the oven to 350°F (180°C).
a paper bag, close 1 Tbsp fresh lime juice Peppery arugula
tightly, and let stand In a bowl, combine the eggs and a pinch each
1⁄4 cup ( 1⁄ 3 oz/10 g) minced fresh cilantro is delicious fresh or
for 10 minutes. Peel of salt and pepper. Use a whisk to beat the
1 Tbsp chipotle chiles in adobo sauce, wilted. In a frittata,
the chiles, remove chopped crispy at the edges mixture just until well blended. Set aside.
the stems, seeds, and soft at the Heat an 8-inch (20-cm) ovenproof frying
and ribs, and use Position a rack in the upper third of the oven center, the leaves pan over medium heat. Add the bacon and
as directed. and preheat to 325°F (165°C). Oil a 6-cup need only a quick fry until the edges are crisp, about 8 minutes.
(48-fl oz/1.5-l) gratin dish or other shallow sauté. Crumbled Drain on paper towels. Cut the bacon crosswise
baking dish. bacon adds a smoky- into 1-inch (2.5-cm) pieces.
salty edge, and a
In a frying pan, warm 1 Tbsp of the oil over Pour off all but 1 Tbsp fat from the pan and
little meat with the
medium heat. Add the chiles and onion and place over medium heat. Add the arugula,
eggs makes it a more
cook, stirring often, until the onion is tender, substantial dish for season with salt and pepper, and sauté until
about 5 minutes. Stir in 1 tsp salt. Scrape into the dinner table. just wilted. Sprinkle the bacon over the arugula
a colander and let cool. Add the remaining and pour in the beaten eggs. Reduce the heat
2 Tbsp olive oil to the pan over medium heat. to low and cook, stirring, for 1 minute. Transfer
Add the corn and zucchini and cook, stirring the pan to the oven and bake until the frittata
often, until the zucchini are softened, about has gently risen and is just set in the center,
5 minutes. Stir in the oregano, 1 tsp salt, and 8–12 minutes. Using a spatula, loosen the edges
1 ⁄4 tsp pepper and cook to blend the flavors,
of the frittata, cut into wedges, and serve.
about 30 seconds. Add to the colander with
the chiles. Let the vegetables drain for
15 minutes.
Spread 1 cup (8 oz/250 g) of the zucchini
mixture in an even layer in the bottom
of the prepared dish. Sprinkle half of the
Oaxacan cheese on top. Repeat to make
a second layer of vegetables, top with the
remaining Oaxacan cheese, and end with
the remaining vegetables. »—›

131
JUNE

8
 7 8
VEGETABLE CHOW MEIN STEAK PIPERADE
serves 4 serves 4
1⁄ 2 lb (250 g) fresh Chinese noodles 11⁄ 2 lb (750 g) skirt or f lank steak
5 Tbsp (3 f l oz/80 ml) corn or peanut oil Salt and freshly ground pepper
2 Tbsp oyster sauce 2 Tbsp unsalted butter
2 Tbsp soy sauce 2 Tbsp olive oil
JUNE JUNE
2 Tbsp rice vinegar 1 red onion, chopped
1 Tbsp toasted sesame oil 3 red or yellow bell peppers, seeded
Throw together Piperade, a basque- and thinly sliced crosswise
something fresh 1 tsp sugar (optional) style mixture of
3 cloves garlic, minced
for dinner with 1⁄ 2 yellow onion, thinly sliced sweet peppers
1 Tbsp chopped fresh thyme
this easy vegetable 1 red bell pepper, seeded and thinly and onions, is an
stir-fry. For a sliced lengthwise excellent topping
1⁄ 2 cup (4 f l oz/125 ml) dry white wine
heartier dish, add 4 oz (125 g) shiitake mushrooms, for quick-cooking 1 can (14 1⁄ 2 oz/455 g) diced tomatoes
1 ⁄ 2 lb (250 g) pork stemmed and thinly sliced steaks. Searing
loin or skinless, 1 zucchini, cut into matchsticks the steaks in a Season the steak generously with salt and
boneless chicken, 1 Tbsp peeled and grated fresh ginger pan leaves some pepper. In a large frying pan, melt 1 Tbsp
cut into thin strips. 2 cloves garlic, minced meaty flavor for of the butter with 1 Tbsp of the oil over high
Add to the pan the peppers, but heat. Add the steak and cook, turning once,
after stir-frying the Bring a large pot of water to a boil. Add the you could also for 4–6 minutes for medium-rare, or until
ginger and garlic noodles, boil for 2 minutes, drain, and rinse fire up the grill. done to your liking. Transfer the meat to
and cook just until well with cold water. Place in a bowl, add a carving board and tent with foil.
cooked through, 1 Tbsp of the corn oil, and toss to coat evenly.
3–4 minutes, then Melt the remaining 1 Tbsp butter with the
proceed as directed. In a small bowl, stir together the oyster remaining 1 Tbsp oil in the same pan over
sauce, soy sauce, vinegar, sesame oil, and medium heat. Add the onion, bell peppers,
sugar (if using). Add 3 Tbsp water and stir garlic, and thyme and sauté until the onion is
to dissolve the sugar. barely softened, 3–4 minutes. Add the wine,
bring to a boil, stir to scrape up any browned
In a wok or large frying pan, heat 2 Tbsp of
bits on the pan bottom, and cook for about
the corn oil over high heat. Add the onion
30 seconds. Stir in the tomatoes and their
and bell pepper and stir-fry just until tender,
juice and simmer until the liquid is slightly
about 2 minutes. Add the mushrooms and
reduced, about 5 minutes. Season with salt
zucchini and stir-fry until golden brown,
and pepper.
about 2 minutes. Using a slotted spoon,
transfer the vegetables to a bowl. Cut the meat thinly across the grain on
the diagonal. Arrange the slices on a warm
Return the pan to high heat and heat the
platter, spoon the pepper sauce over the
remaining 2 Tbsp corn oil. Add the ginger
slices, and serve.
and garlic and stir-fry until fragrant, about
5 seconds. Add the noodles and cook until
heated through, about 5 minutes. Return the
vegetables to the pan, add the oyster sauce
mixture, and continue to stir and toss until
all the ingredients are well combined and
heated through, about 1 minute. Transfer
to a platter and serve.

13 3
 9 10
SPANISH PAELLA BRAISED CHICKEN WITH
serves 4–6
TOMATILLOS & CILANTRO
2 Tbsp olive oil serves 6
1 lb (500 g) cured Spanish-style chorizo 2 Tbsp canola oil
or other spicy smoked sausage, cut into
slices 1⁄ 2 inch (12 mm) thick 3 1⁄ 2 lb (1.75 kg) assorted chicken pieces,
skin on and bone in
JUNE 1 yellow onion, chopped JUNE
1 large yellow onion, finely chopped
1 red bell pepper, seeded and chopped
2 cups (16 f l oz/500 ml) chicken broth
Paella is the 3 cloves garlic, minced Small, round, and
3 Anaheim or poblano chiles, roasted and
national dish of Salt and freshly ground pepper green, tomatillos peeled (page 131), and finely chopped
Spain, where there 2 cups (14 oz/440 g) long-grain white rice, look like unripe 6 cloves garlic, minced
are many different such as basmati tomatoes—they’re
11⁄ 2 lb (750 g) tomatillos, husked and cut
variations on the 1⁄ 2 tsp saffron threads (optional) even known as into quarters (left)
theme. Here, the 4 cups (32 f l oz/1 l) chicken broth tomates verdes
3 Tbsp finely chopped fresh cilantro,
flavorful rice dish 1–2 lb (500 g–1 kg) small clams, such as
in Mexico. (Both plus whole leaves for garnish
includes clams and littleneck or Manila, scrubbed tomatoes and 1⁄ 2 tsp ground cumin
shrimp, but you can 1 lb (500 g) large shrimp, peeled and deveined tomatillos are
1 Tbsp fresh lime juice
add or substitute members of the
1 cup (5 oz/155 g) thawed frozen baby peas Salt and freshly ground pepper
mussels, if you like. nightshade family.)
The mussels should Tomatillos have a Warm tortillas for serving
In a large frying pan or paella pan, heat the
be scrubbed and tart herbal taste and
oil over medium-high heat. Add the sausage
debearded before can be used in salsa In a large sauté pan with a lid, heat the oil
slices and cook, turning occasionally, until
cooking. Make verde, soups, and over medium-high heat. Working in batches,
browned on both sides, about 3 minutes. Add
sure to purchase stews. To remove sear the chicken, turning once, until browned,
dried Spanish-style the onion, bell pepper, and garlic and sauté the husks, hold the 7–8 minutes. Transfer to a plate.
chorizo, rather than until softened, 3–4 minutes. Season with fruit under warm
salt and pepper. Add the rice, crumble in the Reduce the heat to medium and add the
the fresh Mexican- running water, strip
saffron (if using), and cook, stirring, until the onion and sauté until softened, 3–5 minutes.
style sausage. off the husks, and
grains are well coated, about 2 minutes. Pour Add the broth, stirring to scrape up any
rinse off the sticky
the broth into the pan and stir in 11 ⁄ 2 tsp salt. residue coating browned bits on the pan bottom. Add the
Bring to a boil, reduce the heat to low, cover, the skins. roasted chiles, garlic, tomatillos, chopped
and cook until the rice has absorbed nearly cilantro, and cumin. Bring to a boil, then
all of the liquid, about 20 minutes. reduce the heat to low. Return the chicken
and any juices to the pan, cover, and simmer,
Press the clams, hinge side down, into the turning once, until the chicken is opaque
rice, discarding any that do not close to throughout, about 20 minutes. The white
the touch. Spread the shrimp over the rice meat and smaller pieces will be done first.
and top with the peas. Cover and cook until Transfer the chicken to a platter and tent
the shrimp are opaque and the clams have with foil to keep warm.
opened, about 5 minutes longer. Discard
any unopened clams, and serve. Add the lime juice to the pan and cook the
sauce over high heat until slightly reduced
and thickened. Season with salt and pepper.
Pour the sauce over the chicken and garnish
with the cilantro leaves. Serve with the
tortillas alongside.

13 4
10

JUNE
11 12
RISOTTO WITH TOFU-VEGETABLE FRIED RICE
SAUTÉED SCALLOPS serves 6–8
serves 6 4 cups (11⁄4 lb/625 g) cooked white rice, chilled

7–8 cups (56–64 f l oz/1.75–2 l) shellfish broth 6 Tbsp (3 f l oz/80 ml) peanut or canola oil
or bottled clam juice 2 eggs, lightly beaten
1⁄4 cup (2 f l oz/60 ml) olive oil 1⁄ 2 lb (250 g) firm tofu, drained and cut into
JUNE JUNE 1⁄ 2 -inch
cup (2 1⁄ 2 oz/75 g) finely chopped
1⁄ 2 (12-mm) cubes
yellow onion 1 Tbsp balsamic vinegar
A lemony risotto is Grated zest of 1 lemon This delicious 1 leek, white and pale green parts,
an apt partner for lb (375 g) sea scallops, tough muscles
3⁄4 version of fried finely chopped
any kind of seafood, removed rice leaves out the 1 cup (2 oz/60 g) broccoli f lorets
but especially seared 3 cups (21 oz/655 g) Arborio or Carnaroli rice usual chicken and 1 carrot, cut into 1-inch (2.5-cm) pieces
scallops. Preheat 1 cup (8 f l oz/250 ml) dry white wine replaces it with lean
1 zucchini, finely chopped
your sauté pan well, tofu. Drain the tofu
1 tsp minced fresh tarragon, plus sprigs 2 cups (6 oz/185 g) finely chopped napa cabbage
so the scallops go for garnish well and press on it
crisp and brown at gently with a paper 1 tsp dry sherry
2 Tbsp unsalted butter
the edges, but stay towel before cutting. 1⁄4 cup (2 f l oz/60 ml) vegetable broth
Salt and freshly ground pepper
tender and soft at The more liquid you 2 Tbsp soy sauce
the center. Use a can expel, the better
In a saucepan, bring the broth to a gentle cup (2 oz/60 g) canned water chestnuts,
1⁄ 2
fine grater or zester the cubes will fry rinsed, drained, and sliced
simmer over medium heat and maintain
to remove only the to a crisp finish in 2 Tbsp thinly sliced green onions
over low heat.
brightly colored a hot wok.
lemon zest, leaving In a large, heavy saucepan, heat the oil over Wet your fingers and rub the rice until the
behind the bitter medium heat. Add the onion and sauté until grains are separated. Set aside.
white pith. softened, about 4 minutes. Add the lemon
In a wok or large frying pan, heat 1 Tbsp of
zest and cook until fragrant, about 1 minute.
the oil over medium heat. Add the eggs and
Add the scallops and cook until firm and
stir constantly until soft curds form, about
opaque, 1–2 minutes. Using a slotted spoon,
1 minute. Transfer to a bowl and set aside.
transfer the scallop mixture to a bowl.
Heat another 1 Tbsp oil over medium-high heat.
Add the rice to the same pan and stir until
Add the tofu and stir every 20–30 seconds
well coated with oil and translucent, about
until it begins to brown, 4–5 minutes. Add
3 minutes. Add the wine and stir until
the vinegar and cook for 30 seconds, stirring
completely absorbed. Add the minced
once. Add to the eggs.
tarragon to the simmering broth. Add the
broth to the rice a ladleful at a time, stirring Heat another 1 Tbsp oil in the pan over
frequently after each addition. Wait until medium-high heat. Add the leek and stir-fry
the broth is almost completely absorbed until slightly softened, 2–3 minutes. Add
(but the rice is never dry on top) before another 1 Tbsp oil to the pan. Add the broccoli,
adding the next ladleful. Reserve 1 ⁄4 cup carrot, zucchini, and cabbage and stir the
(2 fl oz/60 ml) broth to add at the end. vegetables every 15–20 seconds until they just
begin to soften, 2–3 minutes. Add the sherry
When the rice is tender to the bite and
and stir-fry for 1 minute longer. Add to the
creamy, after about 20 minutes, gently stir
bowl with the eggs and tofu.
in the scallops, butter, and reserved 1 ⁄4 cup
broth. Cook to heat through, about 1 minute. Heat the remaining 2 Tbsp oil in the pan.
Season with salt and pepper and spoon into Add the rice and stir every 20–30 seconds
shallow bowls. Garnish with the tarragon until lightly browned, about 5 minutes. Add
sprigs and serve. the broth, soy sauce, water chestnuts, and
green onions and stir to combine. Add the
tofu, vegetables, and eggs and stir-fry until
the egg is in small pieces and the mixture
is heated through, about 1 minute longer.
Adjust the seasoning and serve.

13 6
13
RED PEPPER & GOAT just firm in the center, about 20 minutes
CHEESE FRITTATA longer. Let cool on a wire rack for 20 minutes,
then remove the springform ring. Slide
serves 10–12
the frittata onto a platter, cut into wedges,
2 large red bell peppers, seeded and and serve.
quartered
2 Tbsp olive oil, plus more for pan
JUNE

14
1⁄ 2 cup (2 oz/60 g) fine dried bread crumbs
1 lb (500 g) small zucchini, coarsely grated
This hearty, rustic,
4 large cloves garlic, minced BRAISED SOY-GINGER CHICKEN
yet impressive serves 4
1⁄ 2 lb (250 g) fresh goat cheese, well chilled
centerpiece dish
makes a welcome 1 cup (3 1⁄ 2 oz/105 g) ditalini, tubetti, or 1 cup (8 f l oz/250 ml) soy sauce
macaroni, cooked until just al dente,
addition to any get- drained, and tossed with 2 tsp olive oil
1 ⁄4 cup (2 f l oz/60 ml) rice wine or dry sherry
together. Happily, 2 Tbsp firmly packed golden brown sugar
1⁄4 cup ( 1⁄ 3 oz/10 g) sliced fresh basil
it can be made 1⁄ 2 tsp five-spice powder
16 eggs JUNE
well in advance.
1 cup (8 oz/250 g) whole-milk ricotta cheese 2 Tbsp peeled and grated ginger
Sweet peppers and
tangy cheese bring 2 Tbsp Dijon mustard 3 green onions, white and tender green
Salt from soy sauce, parts, thinly sliced
Mediterranean Salt and freshly ground pepper sweet from brown
flavor, and a cup of 2 lb (1 kg) skin-on, bone-in chicken thighs
sugar and honey, or breast halves
cooked pasta stirred Chop 6 of the pepper quarters. Cut the and spice from fresh 1⁄ 2 lb (250 g) bok choy, quartered lengthwise
into the eggs makes remaining 2 quarters into narrow strips ginger and fragrant
it even more filling. 2 Tbsp honey
about 1 inch (2.5 cm) long and set aside. five-spice powder
add dimension to 1 Tbsp toasted sesame oil
Preheat the oven to 350°F (180°C).
this easy, Asian- Cooked rice for serving
Generously oil a 10-inch (25-cm) springform inspired braise.
pan and coat evenly with the bread crumbs, Use chicken breasts In a large, heavy pot, combine 11 ⁄ 2 cups
shaking out the excess. if you wish, but (12 fl oz/375 ml) water and the soy sauce,
meaty thighs will rice wine, sugar, five-spice powder, ginger,
In a large frying pan, heat the 2 Tbsp oil
be juiciest. Bok choy and green onions. Bring to a boil over high
over medium-high heat. Add the chopped
simmers quickly heat and then reduce the heat to medium-
bell pepper and the zucchini and sauté just
in the same pot to low. Submerge the chicken pieces, skin side
until the moisture released by the vegetables
round out the meal. up, in the liquid and simmer gently for
has evaporated but the vegetables are still
8 minutes. Turn the pieces and continue
brightly colored, 2–3 minutes. Add the garlic
to simmer until the chicken is opaque
and cook just until it releases its aroma,
throughout, about 8 minutes.
about 30 seconds. Remove from the heat.
Transfer the chicken to a platter and tent
Crumble the goat cheese. In a bowl, combine
with foil. Bring the braising liquid to a boil
the cooked pasta, the goat cheese, and the
over medium heat. Add the bok choy and
basil. Toss to mix. Spoon the zucchini mixture
cook until tender, about 3 minutes. Transfer
into the prepared pan, smoothing it gently,
the bok choy to the platter, arranging it
and spoon the goat cheese mixture in an
around the chicken.
even layer over the top.
Bring the braising liquid to a boil over high
In a bowl, whisk together the eggs, ricotta,
heat and boil until reduced by half, about
mustard, 11 ⁄ 2 tsp salt, and 3 ⁄4 tsp pepper until
5 minutes. Stir in the honey and sesame oil.
smooth. Pour the egg mixture into the pan,
Pour over the chicken and bok choy, and
taking care not to disturb the layers. Tap the
serve with rice.
pan gently to dislodge any air bubbles. Cover
with foil and bake for 30 minutes, then remove
the foil and bake for 20 minutes. Sprinkle
with the bell pepper strips and bake until
the frittata is a light golden brown and »—›

137
JUNE

15
15 16
RISOTTO WITH FRESH CHICKEN, CORN & GREEN
CORN & BASIL OIL CHILE CASSEROLE
serves 4 serves 4–6
1⁄4 cup ( 1⁄ 3 oz/10 g) fresh basil, chopped 2 Tbsp unsalted butter, plus more for dish
1⁄4 cup (2 f l oz/60 ml) extra-virgin olive oil 1 yellow onion, chopped
JUNE 5 cups (40 f l oz/1.25 l) chicken broth JUNE 2 cloves garlic, minced
2 Tbsp unsalted butter 1 Tbsp plus 1 tsp ground cumin

Corn lovers eagerly 1 cup (3 oz/90 g) thinly sliced leeks, Latin spices Salt and freshly ground pepper
white and pale green parts
anticipate its inspire a modern 1 Tbsp all-purpose f lour
11⁄ 2 cups (10 oz/315 g) Arborio or
arrival at markets Carnaroli rice take on chicken 11⁄ 2 cups (12 f l oz/375 ml) milk
during the summer. and dumplings, 3 cups (18 oz/560 g) shredded cooked chicken
Kernels from 2 or 3 ears of corn
Purists insist on with fresh corn,
Salt and freshly ground pepper 3 cups (18 oz/560 g) fresh corn kernels
cooking corn on roasted chiles, and (from about 6 ears) or thawed frozen
the cob only until 2 Tbsp minced fresh chives a crunchy cornmeal corn kernels
warmed through, topping. This is an 1 can (4 oz/125 g) diced fire-roasted
either boiled or In a blender, combine the basil and olive oil excellent way to use green chiles
steamed, to preserve and process until combined. Set aside. leftover rotisserie
FOR THE CORNMEAL TOPPING
its sweetness and or grilled chicken.
In a saucepan, bring the broth to a gentle 1 cup (5 oz/155 g) all-purpose f lour
crunch. Cut from When entertaining,
simmer over medium heat. Reduce the heat
the cob, the fresh bake and serve in 1⁄ 2 cup (2 1⁄ 2 oz/75 g) yellow cornmeal
to low and maintain a simmer.
kernels are added individual ramekins, 2 tsp baking powder
raw to this creamy In a large, heavy saucepan, melt the butter alongside a butter 3 green onions, white and tender green
risotto, and cook over medium heat. Add the leeks, stir to lettuce salad with parts, chopped
in the gentle heat. coat, cover, reduce the heat to medium-low, avocado, citrus 1 cup (8 f l oz/250 ml) milk
A drizzle of basil and cook until translucent, about 5 minutes. sections, and a 3 Tbsp unsalted butter, melted
oil provides a Raise the heat to medium, add the rice, and zesty vinaigrette.
distinctive finish. stir until translucent, about 3 minutes. Add Preheat the oven to 375°F (180°C). Butter
the simmering broth a ladleful at a time, an 8-by-10-inch (20-by-25-cm) baking dish.
stirring frequently after each addition. Wait
In a large frying pan, melt the 2 Tbsp butter
until the broth is almost completely absorbed
over medium-high heat. Add the onion and
(but the rice is never dry on top) before
garlic and sauté until translucent, 5 minutes.
adding the next ladleful. After 10 minutes,
Add the cumin and 2 tsp salt and cook,
stir in the corn. After about 20 minutes, the
stirring, for 2 minutes. Add the flour and
rice should be tender to the bite and creamy.
cook, stirring constantly, for 1 minute. Stir
If you need more liquid, use heated water.
in the milk and bring to a boil. Reduce the
Season with salt and pepper.
heat to medium-low and simmer, stirring
Remove from the heat and stir in the occasionally, until the sauce thickens,
chives and 2 Tbsp of the basil oil. Divide 4–5 minutes. Add the chicken, corn, and
among bowls, drizzle with more basil chiles and stir to combine. Season with salt
oil, and serve. and pepper. Transfer to the prepared dish.
To make the topping, in a bowl, stir together
the flour, cornmeal, baking powder, 1 ⁄ 2 tsp
salt, and the green onions. Add the milk
and melted butter and stir to combine.
Using a large spoon, drop the cornmeal
mixture in large mounds on top of the
chicken mixture.
Bake until the topping is lightly browned
and the chicken mixture is bubbly, about
20 minutes. Spoon onto plates and serve.

13 9
17 18
ROASTED HALIBUT FILLETS STEAMED TOFU WITH
WITH TOMATILLO SALSA GREENS & PEANUT SAUCE
serves 4 serves 4
3⁄4 lb (375 g) tomatillos, husked and rinsed 1⁄ 2 cup (5 oz/155 g) creamy peanut butter
2 serrano chiles 1⁄ 2 cup (4 f l oz/125 ml) light coconut milk
JUNE cup ( 3⁄4 oz/20 g) chopped cilantro,
1⁄ 2
JUNE 3 Tbsp lime juice
plus more for garnish
2 Tbsp firmly packed golden brown sugar
1⁄ 2 cup (2 oz/60 g) chopped yellow onion
Plump, meaty This is a virtuous 11⁄ 2 Tbsp soy sauce
4 cloves garlic
halibut fillets vegetarian supper, 11⁄ 2 –2 tsp Asian red chile paste
2 Tbsp lime juice
are ideal for this with nutrients 3⁄4 lb (375 g) chopped green or savoy cabbage
brightly flavored 2 Tbsp cider vinegar from the cabbage 6 oz (185 g) baby spinach
tomatillo salsa. 1 tsp sugar and spinach, and
1 lb (500 g) firm tofu, cut into slices 1⁄ 2 inch
Delicious on its Salt and freshly ground pepper protein from the (12 mm) thick
own as a one-pot 3 Tbsp olive oil
tofu. The steaming
meal, you could technique is quick In a blender, combine the peanut butter,
4 halibut fillets, each about 6 oz (185 g)
also tuck the saucy and lean, limiting coconut milk, lime juice, brown sugar, soy
fish into corn the fat content to sauce, and chile paste and process until
Preheat the broiler. Spread the tomatillos
tortillas for a new the healthy fats from smooth. Transfer the peanut sauce to a bowl.
and chiles on a baking sheet and broil until
spin on fish tacos. coconut milk and
browned and blackened in spots, about peanut butter in Set a steamer rack inside a large pot filled
15 minutes. Let cool, then transfer to a blender the rich sauce. with about 2 inches (5 cm) of water. Arrange
along with the 1 ⁄ 2 cup cilantro, onion, garlic, the cabbage on the steamer and bring the
lime juice, vinegar, and sugar. Season with water to a boil. Cover the pot and steam
1 ⁄4 tsp salt, pour in 1 ⁄4 cup (2 fl oz/60 ml)
until the cabbage is wilted, about 7 minutes.
water, and purée. Place the spinach leaves and tofu on top
Preheat the oven to 425°F (220°C). of the cabbage. Cover and steam until the
spinach is wilted and the tofu is heated
In a large, overproof frying pan, warm through, about 5 minutes longer.
2 Tbsp of the oil over medium heat. Add the
tomatillo purée and cook until it thickens Mound the cabbage, spinach, and tofu
slightly, about 5 minutes. Remove from on a platter, drizzle with the peanut sauce,
the heat and season with salt and pepper. and serve.
Spoon about one-third of the salsa into
a bowl and set aside.
Nestle the fillets in the frying pan. Season
with salt and pepper. Spoon some of the
salsa over the top of each fillet. Bake until
the fish is opaque throughout, 10–12 minutes.
Garnish with cilantro and serve with the
remaining salsa.

14 0
18

JUNE
19 20
CHICKEN BREASTS WITH BAKED PENNE WITH EGGPLANT,
BALSAMIC CHERRY TOMATOES ZUCCHINI & TOMATOES
serves 4 serves 4
4 skinless, boneless chicken breast halves 6 Asian eggplants
Salt and freshly ground pepper 4 zucchini
JUNE 2 Tbsp olive oil JUNE 2 Tbsp olive oil
1⁄4 cup (11⁄ 2 oz/45 g) minced shallots 11⁄ 2 cups (9 oz/280 g) peeled and chopped fresh
tomatoes
Juicy cherry 1 clove garlic, minced Here is an ideal pasta 1⁄4 cup (2 oz/60 g) well-drained and chopped
tomatoes benefit 11⁄ 2 cups (18 oz/560 g) cherry tomatoes, halved dish for a family oil-packed sun-dried tomatoes
from a short stint in 3 Tbsp balsamic vinegar dinner, featuring Salt and freshly ground pepper
a hot pan, softening 1⁄4 cup ( 1⁄ 3 oz/10 g) torn fresh basil leaves hot-weather eggplant 3⁄4 lb (375 g) penne
and intensifying in and zucchini, and
flavor. Searing the the concentrated
1⁄ 3 cup (11⁄ 2 oz/45 g) grated Parmesan cheese
Place each breast half between 2 sheets of
chicken breasts first waxed paper. Using a meat pounder or heavy flavor of sun-dried
lets the tomatoes tomatoes. Assemble Preheat the oven to 325°F (165°C) and oil
pan, lightly pound the chicken to an even
soak up the leftover it several hours a 3-qt (3-l) baking dish. Bring a large pot
thickness. Season with salt and pepper.
pan juices. For an ahead of time, if you of water to a boil.
easy side dish, slice In a large frying pan, heat the oil over wish, then cover and Meanwhile, cut the eggplants and zucchini
a log of pre-made medium-high heat. Add the chicken, reduce refrigerate. Just before crosswise into rounds 1 ⁄ 2 inch (12 mm) thick.
polenta, brush the heat to medium, and cook, turning once, serving, remove it In a large frying pan, heat the oil over
slices with olive oil, until browned and opaque throughout, from the refrigerator
medium-low heat. Add the eggplants and
and slip them under 4–5 minutes per side. Transfer to a plate and bake as directed,
zucchini and cook, stirring occasionally,
the broiler to warm and tent with foil. increasing the initial
until slightly softened, about 10 minutes.
through and crisp. baking time by
Add shallots and garlic to the same pan Add the fresh tomatoes and sun-dried
about 5 minutes.
and cook over medium-high heat, stirring tomatoes and simmer, uncovered, until
frequently, until softened, 3–4 minutes. Add the tomatoes are very soft, about 5 minutes.
the tomatoes and vinegar and cook, stirring Season with salt and pepper. Remove from
frequently, until the tomatoes begin to soften the heat and set aside.
and split. Stir in the basil and season with Add the penne to the boiling water, stir well
salt and pepper. Arrange the chicken in the and cook until nearly al dente, according to
pan, spoon the sauce over the top, and serve. the package directions. Drain, rinse with
cold water, and drain well again.
Transfer the pasta to the prepared dish and
spoon the vegetable mixture over the top.
Stir gently to mix. Sprinkle evenly with the
Parmesan cheese.
Cover with foil and bake for 20 minutes.
Uncover and continue to bake until the
cheese has melted and browned slightly,
about 10 minutes longer. Serve.

14 2
21 22
ALBONDIGAS POTATO, GOAT CHEESE
serves 6
& DILL FRITTATA
FOR THE MEATBALLS serves 4–6
1⁄4cup (11⁄ 2 oz/45 g) masa harina, or 1⁄4 cup 10 eggs
(1 oz/30 g) fine dried bread crumbs
cup (11⁄ 2 oz/50 g) fresh goat cheese,
1⁄ 3
1⁄4 cup (2 f l oz/60 ml) chicken broth crumbled
JUNE JUNE
1 lb (500 g) lean ground pork 2 Tbsp finely chopped fresh dill,
1 egg plus small sprigs for garnish
In this classic 1 yellow onion, finely chopped In Provence, it is 1 Tbsp heavy cream or milk
Mexican soup, pork said that the best Salt and freshly ground pepper
2 cloves garlic, minced
meatballs are cooked goat cheese develops 1 Tbsp olive oil
in an aromatic 1 Tbsp chopped fresh oregano in early summer,
2 tsp ancho chile powder 1 russet potato, peeled and very thinly sliced
broth flavored with when the grasses are
garlic, cumin, and 1⁄ 2 tsp ground cumin lush and the goats
Preheat the oven to 425°F (220°C). In a bowl,
chipotle chiles. The Salt and freshly ground pepper are happy. That
whisk together the eggs, goat cheese, dill,
hearty soup can fresh flavor partners
be as spicy as you 2 Tbsp canola oil exceptionally well and cream. Season with a pinch each of
wish, depending on 1 yellow onion, chopped with dill in an easy salt and pepper.
the variety of chile 2 cloves garlic, minced frittata. The potato In a 10-inch (25-cm) ovenproof frying pan,
powder used. Warm 1 tsp ground cumin
adds substance, heat the oil over medium heat. Add the
corn tortillas or corn but be sure to slice potato slices and cook, stirring gently and
11⁄ 2 tsp minced chipotle chiles in adobo
bread and a crisp it very thinly—a occasionally, until tender and lightly browned,
salad are delicious 6 cups (48 f l oz/1.5 l) chicken broth mandoline works 7–9 minutes. Reduce the heat to medium-low
on the side. 1 can (14 1⁄ 2 oz/455 g) diced tomatoes well—so that the and add the egg mixture. Cook, stirring gently,
1 Tbsp fresh lime juice slices cook through.
until the eggs begin to set but not scramble.
Salt and freshly ground pepper Stop stirring and cook the eggs until the
3 Tbsp chopped fresh cilantro edges begin to set, 2–3 minutes. Place in the
oven and bake until the eggs are set around
To make the meatballs, in a bowl, stir together the edges and just firm in the center, about
the masa harina and chicken broth to make 5 minutes.
a paste. Add the pork, egg, onion, garlic,
Loosen the sides of the frittata with a spatula.
oregano, chile powder, cumin, 1 tsp salt, and
1 ⁄ 2 tsp pepper. Using your hands, gently but
Cut into wedges, garnish with the dill sprigs,
and serve.
thoroughly blend the ingredients. Form the
mixture into small meatballs about 1 inch
(2.5 cm) in diameter. Set aside.
In a large saucepan over medium heat,
warm the canola oil. Add the onion and sauté
until softened and tinged with gold, about
5 minutes. Add the garlic and sauté for
30 seconds. Stir in the cumin and chipotles
in adobo. Cook, stirring frequently for
30 seconds, then stir in the broth and
tomatoes and bring to a simmer.
Drop the meatballs into the broth mixture and
return to a simmer. Cover, reduce the heat to
medium-low, and cook without stirring until
the meatballs are firm, 15–20 minutes.
Uncover and stir in the lime juice. Season to
taste with salt and pepper. Stir in the cilantro.
Ladle into warmed shallow bowls and serve.

14 3
JUNE

23
23 24
BRAISED CHICKEN WITH RISOTTO WITH LEEKS
SHALLOTS & MUSHROOMS & SUN-DRIED TOMATOES
serves 4–6 serves 6
4 1⁄ 2
lb (2.25 kg) assorted chicken pieces, 7–8 cups (56–64 f l oz/1.75–2 l) chicken or
preferably drumsticks and thighs vegetable broth
Salt and freshly ground pepper 1 ⁄4 cup (2 f l oz/60 ml) olive oil
JUNE JUNE
3 Tbsp olive oil 3 leeks, white part only, thinly sliced
crosswise
6–8 shallots, chopped
Shallots break Sweet and mild, 1 yellow bell pepper, seeded and cut
3 cloves garlic, chopped into 1⁄ 2 -inch (12-mm) chunks
ground in spring. leeks give this
1 bottle (750 ml) full-bodied white wine 3 cups (21 oz/655 g) Arborio or Carnaroli rice
The purple-hued risotto a base of
bulbs have a flavor 3 Tbsp small pieces dried mushrooms, flavor that differs 1 cup (8 f l oz/250 ml) dry white wine
such as chanterelle or porcini
somewhere between slightly from that of cup (3 oz/90 g) oil-packed sun-dried
1⁄ 2

onion and garlic, 2 cups (16 f l oz/500 ml) chicken broth onions, which are tomatoes, drained and cut into slivers
and they braise to a 2 Tbsp coarsely chopped fresh tarragon more typically used. 2 Tbsp unsalted butter
delectable sweetness. 3⁄4 cup (6 f l oz/180 ml) heavy cream To clean leeks, trim Salt and freshly ground pepper
White wine and A few drops fresh lemon juice (optional) off the roots and
tarragon enliven tough green tops In a saucepan, bring the broth to a gentle
2 Tbsp chopped fresh chives
the pot, and dried and cut the stalks simmer over medium heat. Reduce the heat
mushrooms provide 1–2 Tbsp chopped fresh chervil or in half lengthwise.
f lat-leaf parsley to low and maintain a simmer.
an earthy undertone. Rinse under
running cold water, In a large, heavy saucepan, heat the oil over
Preheat the oven to 350°F (180°C). Season the
spreading the layers medium heat. Add the leeks and bell pepper
chicken pieces with salt and pepper, then rub
apart to wash away and sauté until softened, about 4 minutes.
with the oil. Heat a large, heavy frying pan
any grit. For this Using a slotted spoon, transfer the leek
over medium-high heat. Working in batches,
recipe, thinly slice mixture to a bowl and set aside.
sear the chicken, turning occasionally, until
the leeks crosswise.
brown, 10–15 minutes. Transfer to a platter. Add the rice to the pan and stir until well
coated with oil and translucent, about
Pour off all but 1 Tbsp fat from the pan and
3 minutes. Add the wine and stir until
place over medium heat. Add the shallots
completely absorbed. Add the simmering
and garlic and sauté until softened, about
broth a ladleful at a time, stirring frequently
5 minutes. Add the wine, raise the heat to
after each addition. Wait until the broth is
high, bring to a boil, and cook until reduced
almost completely absorbed (but the rice
by half, 10–15 minutes. Stir in the mushrooms,
is never dry on top) before adding the next
broth, and half of the tarragon. Pour the
ladleful. Reserve 1 ⁄4 cup (2 fl oz/60 ml)
sauce into a deep roasting pan large enough
broth to add at the end.
to hold the chicken in a single layer. Arrange
the chicken in the sauce. Cook in the oven When the rice is tender to the bite but slightly
until the chicken is opaque throughout, firm in the center and is creamy, after about
35–40 minutes. 20 minutes, stir in the leek mixture and
sun-dried tomatoes. Cook to heat through,
Raise the heat to 400°F (200°C) and cook
about 30 seconds. Remove from the heat and
until the edges of the skin are crisp, about
stir in the butter and reserved 1 ⁄4 cup broth.
5 minutes. Transfer to a deep platter and
Season with salt and pepper and serve.
tent with foil.
Skim the fat from the surface of the sauce.
Place the pan over high heat, bring the sauce
to a boil, and cook, stirring, until reduced
by about half, 7–8 minutes. Stir in the cream.
Adjust the seasoning with salt and pepper
and with lemon juice, if using. Pour the sauce
over the chicken. Sprinkle with the chives,
chervil, and remaining tarragon, and serve.

14 5
25 26
LAMB CURRY WITH SQUASH, SAUTÉED CALAMARI WITH
CHICKPEAS & APRICOTS WHITE BEANS & SWEET
serves 6
PEPPERS
1⁄ 3 cup (1 oz/30 g) Madras-style curry powder serves 4
2 1⁄ 2 Tbsp canola oil 1 lb (500 g) cleaned squid rings and tentacles
JUNE 1 large yellow onion, thinly sliced JUNE Salt and freshly ground pepper
5 cloves garlic, thinly sliced 3 Tbsp olive oil
For this colorful take Salt and freshly ground pepper To save time, use 3⁄4 cup (4 1⁄ 2 oz/140 g) minced red onion
on a classic curry, 13⁄4 –2 lb (875 g–1 kg) trimmed boneless lamb good-quality jarred 2 cloves garlic, minced
shoulder, cut into 1-inch (2.5-cm) chunks
lamb shoulder is roasted peppers and 1⁄ 2 cup (4 f l oz/125 ml) chicken broth
braised on the stove 1 cup (7 oz/220 g) canned crushed tomatoes canned beans in this
2 cans (15 oz/470 g each) cannellini beans,
top, resulting in 2 1⁄ 2 Tbsp soy sauce saucy, Spanish- rinsed and drained
juicy and flavorful 1 can (15 oz/470 g) chickpeas, rinsed and inspired dish. Once
1 cup (6 oz/185 g) jarred roasted red bell
meat. Do not be drained all the ingredients peppers, drained and cut into strips
in a hurry when lb (375 g) yellow summer squash,
3⁄4 simmer together, 2 Tbsp sherry vinegar
browning the meat cut into 1⁄ 2 -inch (12-mm) cubes the shortcut will 1⁄ 2cup (3⁄4 oz/20 g) chopped fresh
before the braising 11⁄ 2 cups (12 f l oz/375 ml) unsweetened be unnoticeable and f lat-leaf parsley
begins, and resist coconut milk the results delicious.
1 large tomato
the urge to turn the 1 cup (6 oz/185 g) dried apricots, chopped Thick slices of toasted
8 slices crusty artisan-style bread, toasted
cubes too frequently, 1⁄ 2 cup (2 1⁄ 2 oz/75 g) slivered almonds, toasted rustic bread makes
since the goal is 1 Tbsp fresh mint or cilantro leaves it easy to soak up all
Sprinkle the squid with salt and pepper. In
to caramelize the the flavorful juices.
exterior. Serve the a large frying pan, heat 1 Tbsp of the oil over
In a small bowl, whisk the curry powder and
curry in wide bowls medium-high heat. Add the squid and sauté
1 ⁄ 3 cup (3 fl oz/80 ml) water to make a paste.
over couscous or just until opaque, 1–2 minutes. Transfer the
rice to soak up the In a large frying pan, heat 11 ⁄ 2 Tbsp of the squid to a bowl and set aside.
silky sauce. oil over medium heat. Add the onion and
Heat another 1 Tbsp oil in the pan, add the
cook, stirring occasionally, until softened
onion and garlic, and sauté until the onion
and golden, 8–10 minutes. Stir in the garlic and
is wilted, 3–5 minutes. Add the broth, beans,
1 ⁄ 2 tsp salt, and cook for 1 minute. Remove
bell peppers, and vinegar. Simmer, uncovered,
from the heat. Using a slotted spoon, transfer
for 2–3 minutes to blend the flavors. Return
the onion and garlic to a food processor.
the squid to the pan, add the parsley, and
Purée until almost smooth.
cook just until heated through. Season with
Season the lamb cubes well with salt and salt and pepper.
pepper. In the same frying pan, heat the
Just before serving, cut the tomato in half
remaining 1 Tbsp oil over medium-high heat.
crosswise. Brush one side of the toasted
Working in batches, sear the lamb cubes,
bread slices with the remaining 1 Tbsp olive
turning as needed, until golden on all sides,
oil. Rub a cut side of the tomato over the bread.
about 5 minutes. Transfer the lamb to a plate
Place a slice on each plate, spoon the squid
as it is browned. Reduce the heat to low, return
mixture over the bread, and serve.
the lamb to the pan, add the curry paste, and
stir to glaze the lamb with the paste. Add the
puréed onion-garlic mixture, the tomatoes,
soy sauce, and a pinch of pepper. Cover and
adjust the heat so the mixture simmers very
gently for 15 minutes. Add the chickpeas,
squash, and coconut milk and cook, stirring
occasionally, for 15 minutes. Stir in the
apricots and cook for 15 minutes.
Spoon into bowls, garnish with the toasted
almonds and mint, and serve.

14 6
27 28
BAKED SEMOLINA GNOCCHI SWEET & SOUR PORK
serves 4–6
LOIN WITH FIGS
1 Tbsp unsalted butter, plus 2 Tbsp serves 4–6
melted, plus more for greasing
2 lb (1 kg) boneless pork loin roast, trimmed
4 cups (32 f l oz/1 l) milk
Salt and freshly ground pepper
1 cup (5 oz/155 g) semolina f lour
JUNE JUNE 3 Tbsp olive oil
1⁄ 8 tsp grated nutmeg
1⁄ 2 large yellow onion, thinly sliced
Salt and ground white pepper
Gnocchi are found Keep this Italian- 4 cloves garlic, smashed
1 egg
all over Italy in inspired dish in mind 1⁄ 3 cup (3 f l oz/80 ml) dry white wine
1 cup (4 oz/120 g) grated pecorino sardo
different versions: or pecorino romano cheese whenever fresh figs 2 Tbsp balsamic vinegar
some made from Fresh chopped basil leaves for garnish are in season. The 1⁄ 2 cup (4 f l oz/125 ml) chicken broth
potatoes, others (optional) sweet roasted fruits
2 Tbsp honey
from ricotta cheese, Sliced cherry tomatoes for garnish contribute a decadent
and still others (optional) flavor to the braised About 12 fresh figs, stemmed and halved
lengthwise
from bread crumbs. pork. Good-quality
Lightly butter a 9-by-13-inch (23-by-33-cm)
1⁄ 8 tsp ground cinnamon
These Roman-style balsamic vinegar
gnocchi are made baking dish. is luscious but 1 cup (1 oz/30 g) baby arugula
from semolina flour, can be expensive; 2 Tbsp coarsely chopped pistachios
In a large saucepan, bring the milk to a
and are fairly easy to fortunately a little
simmer over medium-high heat. Whisk in
cut out and assemble goes a long way. Season the pork generously all over with
the semolina, the nutmeg, and 3 ⁄4 tsp salt.
in advance. They For a complete meal, salt and pepper. In a large frying pan over
Adjust the heat to maintain a simmer and
are then baked with accompany the medium-high heat, warm 2 Tbsp of the oil.
cook, stirring constantly, until the mixture
a topping of butter dish with roasted Add the pork and sear, turning as needed,
and cheese. is very thick, 8–10 minutes. Remove from sweet potatoes. until golden brown on all sides, about
the heat and beat in the egg, the 1 Tbsp
8 minutes total. Transfer the pork to a plate.
butter, and 1 ⁄ 2 cup (2 oz/60 g) of the cheese.
Spread the mixture evenly in the prepared Pour off most of the fat from the pan and
baking dish, using a wet spatula to smooth return it to medium-high heat. Add the
the surface. Chill until firm, about 1 hour, onion and sauté until golden, 6–8 minutes.
or cover and chill up to 1 day. Add the garlic and cook for 1 minute. Pour
in the wine and vinegar and stir to scrape up
Preheat the oven to 400°F (200°C).
any browned bits on the pan bottom. Stir in
Lightly butter a 2-qt (2-l) gratin dish or the broth and honey, and then transfer the
shallow baking dish. Using a 2 1 ⁄ 2- to 3-inch contents of the pan to a slow cooker. Place
(6- to 7.5-cm) round biscuit cutter, cut out as the pork on top. Cover and cook on the low
many rounds as possible from the chilled setting for 6–7 hours. The pork should be
semolina. Arrange the rounds, overlapping very tender.
them slightly, in the prepared gratin dish.
Thirty minutes before the pork has finished
Arrange any remaining rounds on top. Brush
cooking, preheat the oven to 425ºF (220ºC).
the melted butter evenly over the rounds.
In a small roasting pan, toss the figs with the
Sprinkle with the remaining 1 ⁄ 2 cup (2 oz/
remaining 1 Tbsp olive oil, season with salt
60 g) cheese and season with pepper.
and pepper, and dust with the cinnamon.
Bake the gnocchi until golden brown on top, Roast, tossing halfway through the cooking,
20–25 minutes. Serve garnished with the until lightly golden, 10–12 minutes.
basil and tomatoes, if using.
Transfer the pork to a plate and let rest for
few minutes. Let the braising liquid stand
for a few minutes, then skim off the fat.
Slice the pork across the grain and arrange
on a platter. Spoon some of the braising
liquid over the pork, top with the roasted
figs, arugula, and pistachios, and serve.

147
29
BOUILLABAISSE often, until softened, 6–8 minutes. Add the
serves 4–6 wine and cook until mostly evaporated, about
2 minutes. Stir in the broth, tomatoes, Pernod,
FOR THE ROUILLE
saffron, orange zest, and thyme. Season
1 egg
generously with salt and black pepper. Simmer
1 clove garlic, chopped uncovered for 10 minutes to blend the flavors.
JUNE
1 Tbsp tomato paste Preheat the oven to 400°F (200°C).
1⁄ 2 tsp fresh lemon juice
Drain the clams and mussels, if using, and
1⁄ 2 tsp sweet paprika add to the pot, discarding any that do not close
This tomato- and
fennel-flecked fish
1⁄4 tsp cayenne pepper to the touch. Add the fish, cover, and simmer
stew originated on Salt for about 5 minutes. Add the shrimp and
the Mediterranean 2⁄ 3 cup (5 f l oz/160 ml) olive oil squid, re-cover, and cook until the clams
coast of France, and mussels have opened and the fish and
and classically 3 lb (1.5 kg) assorted fish and shellfish
other shellfish are opaque throughout, about
contains up to 2 Tbsp olive oil, plus oil for brushing 5 minutes longer. Discard any unopened
a dozen different 1 yellow onion, chopped clams or mussels.
kinds of fish and 1⁄ 2 cup (2 oz/60 g) thinly sliced fennel bulb
shellfish. For this Meanwhile, arrange the baguette slices on
6 cloves garlic, 4 minced and 2 peeled a baking sheet and brush the tops lightly with
recipe, choose what but left whole
looks best in your olive oil. Toast until golden, about 5 minutes.
1⁄ 2 cup (4 f l oz/125 ml) dry white wine
local fish market. Remove from the oven and rub the tops with
5 cups (40 f l oz/1.25 ml) fish broth the whole garlic cloves.
Clams, mussels,
snapper and striped 11⁄ 2 lb (750 g) tomatoes, peeled, seeded,
and chopped Spread the garlic toasts with the rouille and
bass fillets, cleaned serve alongside the stew.
2 Tbsp Pernod
squid, and shrimp,
in any combination, 1⁄ 2 tsp saffron threads

30
would make a good 1⁄ 2 tsp grated orange zest
assortment. Pastis 1⁄ 2 tsp dried thyme
can be substituted
for the Pernod.
Salt and freshly ground black pepper HALIBUT WITH TOMATOES
1 baguette, cut on the diagonal into slices
1⁄ 2 inch (12 mm) thick
& LEEKS
serves 4
To make the rouille, combine the egg, garlic, 3 lb (1.5 kg) leeks, white and pale green
tomato paste, lemon juice, paprika, and cayenne parts, halved lengthwise and thinly sliced
in a blender or food processor. Add 1 ⁄4 tsp salt 3 Tbsp olive oil
JUNE
and process until well combined. With the Salt and freshly ground pepper
motor running, pour in the oil in a slow, 2 cups (12 oz/375 g) cherry tomatoes, halved
steady stream and process until the mixture Smothering fish
4 halibut fillets, about 6 oz (185 g) each
thickens to the consistency of mayonnaise. fillets in summer’s
Spoon into a bowl, cover, and set aside. tomatoes and leeks
Preheat the oven to 450°F (230°C).
creates an easy
If using clams and/or mussels, scrub them seasonal meal in one In a large roasting pan, toss the leeks with
well and debeard the mussels. Place in a bowl pan. If desired, cut 2 Tbsp of the oil and season with salt and
of water and refrigerate. Cut any fish fillets fresh basil into thin pepper. Spread in a single layer and roast
into 11 ⁄ 2-inch (4-cm) chunks. If using squid, strips (julienne), until just tender, about 10 minutes. Remove
cut the bodies into 1-inch (2.5-cm) rings and and use it to garnish the pan from the oven and add the tomatoes.
the tentacles into bite-sized pieces. If using the halibut. Preheat the broiler.
shrimp, peel them, leaving the tail segments
Season the halibut with salt and pepper, and
intact, and then devein. Put the fillets, squid,
lay the fillets over the leeks and tomatoes.
and shrimp in a bowl and refrigerate.
Drizzle with the remaining 1 Tbsp oil.
In a large, heavy pot, warm the 2 Tbsp olive Broil just until the fillets are barely opaque
oil over medium heat. Add the onion, fennel, throughout, about 8 minutes. Serve.
and minced garlic and cook, stirring »—›

14 8
30

JUNE
 1
STUFFED POBLANO CHILES WITH
BLACK BEANS & SQUASH
page 152
2
ONE-POT CLAMBAKE
page 152
3
SUMMER CHICKEN BRAISE
WITH WAX BEANS & TOMATOES
page 155
4
FRESH CORN PUDDING
page 155

Al fresco dinners and

8 9 10 11
afternoon barbecues
are good ways to
showcase summer’s
delectable ingredients
in made-for-sharing
GINGER CHICKEN WITH BARBECUE-STYLE BRISKET SPICY HALIBUT WITH RATATOUILLE ROAST PORK WITH APRICOTS
one-pot meals. Dishes GREEN ONIONS page 158 page 158 page 160
page 157
like barbecue-style
brisket, a one-pot

15 16 17 18
clambake, creamy corn
chowder, and braised
chicken with summer
beans and tomatoes
are great choices for
SPICY CHICKEN & BASIL STIR-FRY BAKED ZUCCHINI & TOMATO TIAN MU SHU PORK STIR-FRY THAI GREEN CURRY MUSSELS
casual get-togethers. page 163 page 163 page 164 page 164

Warm-weather
stews—like a light

22 23 24 25
coq au vin—olive
oil–braises, stir-frys,
and grains offer ample
opportunity for making
the most of the SUMMER COQ AU VIN TERIYAKI CHICKEN THIGHS SCALLOPS WITH COCONUT, TORTILLA ESPAÑOLA WITH
page 166 page 168 CHILE & LIME ROMESCO SAUCE
season’s vegetables page 168 page 169
at their prime.

29
PASTA WITH PESTO, GREEN
BEANS & POTATOES
page 172
30
CHICKEN SAUSAGE, SUN-DRIED
TOMATO & ZUCCHINI FRITTATA
page 173
31
BAKED SHRIMP WITH
TOMATOES & FETA
page 173
 3
SUMMER CHICKEN BRAISE
WITH WAX BEANS & TOMATOES
page 155
4
FRESH CORN PUDDING
page 155
5
BEEF STIR-FRY WITH
BLACK BEAN SAUCE
page 156
6
RISOTTO WITH SHRIMP & PESTO
page 156
7
CORN & CHILE STRATA
WITH MEXICAN CHORIZO
page 157

10
SPICY HALIBUT WITH RATATOUILLE
page 158
11
ROAST PORK WITH APRICOTS
page 160
12
SPINACH LASAGNA
WITH THREE CHEESES
page 160
13
OLIVE OIL–BRAISED
TUNA WITH TAPENADE
page 161
14
CORN & BACON CHOWDER
page 161

17
MU SHU PORK STIR-FRY
page 164
18
THAI GREEN CURRY MUSSELS
page 164
19
RICOTTA & TOMATO SFORMATO
page 165
20
BEER-BRAISED BRATWURSTS
WITH SAUERKRAUT
page 165
21
STIR-FRIED TOFU WITH
GINGER & LEMONGRASS
page 166

24
SCALLOPS WITH COCONUT,
CHILE & LIME
page 168
25
TORTILLA ESPAÑOLA WITH
ROMESCO SAUCE
page 169
26
BEEF & BASIL STIR-FRY WITH
SUMMER VEGETABLES
page 171
27
SARDINIAN COUSCOUS WITH
CLAMS & TOMATOES
page 171
28
STIR-FRIED SESAME EGGPLANT
page 172

31
BAKED SHRIMP WITH
TOMATOES & FETA
page 173
july
 1 2
STUFFED POBLANO CHILES ONE-POT CLAMBAKE
WITH BLACK BEANS & SQUASH serves 4
serves 4–6 2 Tbsp olive oil

8 poblano chiles, 2 roasted (page 131) 1 yellow onion, chopped

and chopped and 6 uncooked and whole 3 cloves garlic, minced
2 Tbsp olive oil 1 small fennel bulb, chopped,
J U LY J U LY
1⁄ 2 white onion, finely chopped any fronds reserved for garnish

Salt and freshly ground black pepper 3 sprigs fresh thyme

Broiling chiles until Leave the sand at Salt and freshly ground pepper
1 zucchini, chopped
their skins blacken the beach and serve
2 yellow summer squash, chopped 11⁄ 2 cups (12 f l oz/375 ml) white wine
imparts an alluring this brimming pot
1 tomato, chopped 3 cups (24 f l oz/750 ml) chicken broth
smokiness. Here, for a fun, casual
zucchini, yellow 1⁄4 tsp cayenne pepper gathering. Diners 1 lb (500 g) red-skinned potatoes,
quartered
squash, and roasted 1 can (15 oz/470 g) black beans, can pick out hunks
chiles are added to rinsed and drained of corn, potatoes, 1 lb (500 g) kielbasa or other smoked
sausage, thickly sliced
the hearty black Leaves from bunch fresh cilantro,
1 ⁄4 sausages, a clam
coarsely chopped 1 or 2 lobsters (11⁄ 2 lb/750 g total weight)
bean and rice filling, here, and a lobster
which is stuffed into 1 cup (5 oz/155 g) cooked white rice claw there. Just 2 ears of corn, each cut into 3 pieces
whole chiles for a cup (4 oz/125 g) crème fraîche
1⁄ 2 provide plenty of 24 mussels, scrubbed and debearded
flavorful, summery or sour cream napkins, a bowl for 24 clams, scrubbed
dish. Tangy crème Parmesan cheese for grating the discards, and a 12 large shrimp in the shell
fraîche and nutty loaf of crusty bread.
1 lemon, cut into wedges
Parmesan add Preheat the oven to 400°F (200°C).
refreshing accents.
Cut a slit 2 inches (5 cm) long in each of the In a large (16- to 20-qt/15- to 18-l) heavy-
6 unroasted chiles. Carefully scrape out bottomed stockpot, heat the oil over
the seeds from the insides of the chiles. medium-high heat. Add the onion, garlic,
chopped fennel bulb, and thyme sprigs and
In a frying pan, heat the oil over medium
season with salt and pepper. Saute until
heat. Add the onion and a pinch of salt and
the fennel is soft, about 8 minutes. Add the
sauté until the onion is soft and translucent,
wine and cook until reduced by half, about
5–6 minutes. Add the zucchini and summer
5 minutes. Add the broth and then layer the
squash and sauté until just tender, about
other ingredients on top in this order: the
5 minutes. Add the chopped roasted chiles,
potatoes, the kielbasa, and the lobster(s).
the tomato, cayenne, and a pinch each of salt
Cover the pot tightly and cook for 10 minutes.
and black pepper and sauté for 2 minutes.
Remove the lid and nestle in the corn, mussels
Remove from the heat and let the vegetables
and clams (discarding any that do not close
cool slightly.
to the touch), and shrimp and cover tightly.
Add the beans, cilantro, rice, and crème fraîche Cook for another 10 minutes. Discard any
to the pan and mix well. Spoon the bean unopened mussels or clams.
mixture into the 6 uncooked chiles, dividing
Using a slotted spoon, transfer the potatoes,
it evenly. Place the stuffed chiles, cut side
corn, kielbasa, and seafood to a large platter.
up, in a baking dish, and add enough water
Season the broth in the stockpot to taste with
to come 1 ⁄ 2 inch (12 mm) up the sides of the
salt and pepper and spoon it over the top of
dish. Cover tightly with foil and bake until
the seafood. Garnish with fennel fronds and
the stuffing is heated through and the water
lemon wedges, and serve.
has evaporated, about 20 minutes. Remove
the foil, grate some Parmesan over the chiles,
and bake until the cheese melts, 4–5 minutes.
Remove from the oven and serve.

15 2
2

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J U LY

3
 3 4
SUMMER CHICKEN BRAISE FRESH CORN PUDDING
WITH WAX BEANS & TOMATOES serves 4
serves 4 Butter for dish

2 Tbsp olive oil

1 ⁄4 cup ( 1⁄ 2 oz/15 g) fresh bread crumbs

2 lb (1 kg) skin-on, bone-in chicken thighs

1⁄ 2 cup (2 oz/60 g) shredded Cheddar cheese
and drumsticks 3 shallots, minced
J U LY J U LY
Salt and freshly ground pepper 1 cup (8 f l oz/250 ml) heavy cream, lukewarm
1 yellow onion, chopped 3 dashes hot-pepper sauce, such as Tabasco
The colors of Fresh sweet corn
1 carrot, chopped 4 cups (11⁄ 2 lb/750 g) fresh corn kernels
burnished chicken, straight from
6 cloves garlic, minced (from 8–10 large ears)
yellow beans, red the stands is an
11⁄4 cups (10 f l oz/310 ml) dry white wine Salt and freshly ground pepper
tomatoes, and green unrivaled summer
arugula make for 3 cups (24 f l oz/750 ml) chicken broth treat. If you ever 6 eggs, lightly beaten
a show-stopping 3 sprigs fresh thyme tire of nibbling on 2 tsp chopped fresh thyme
presentation. Use 1⁄4 cup (2 f l oz/60 ml) heavy cream
ears, try this simple, Boiling water
a skillet or Dutch savory baked dish.
3 Tbsp Dijon mustard
oven that you can Similar to a soufflé, Preheat the oven to 350°F (180°C). Butter
bring straight to the 1 cup (6 oz/185 g) cherry tomatoes the pudding puffs a 2-qt (2-l) soufflé dish or baking dish. Coat
table, and serve the 4 oz (125 g) small yellow wax beans up, then sinks a little the bottom and sides with the bread crumbs
chicken in shallow 2 cups (3 oz/90 g) arugula leaves as it cools. It makes and 2 Tbsp of the cheese.
bowls to include the a stunning light
mustardy pan sauce. main course when In a food processor, combine the shallots,
Preheat the oven to 350°F (180°C).
Offer plenty of paired with sliced cream, and hot-pepper sauce. Add 1 cup
In a large, heavy pot or a deep skillet, warm (6 oz/190 g) of the corn, 1 tsp salt, and
warm crusty bread, heirloom tomatoes
the oil over medium-high heat. Season the 1 ⁄4 tsp pepper. Process until creamy. Transfer
and encourage or a green salad.
chicken with salt and pepper. Working in the corn mixture to a large bowl and stir in
guests to soak up
batches, sear the chicken, turning as needed,
every last drop. the eggs, the remaining 3 cups (18 oz/560 g)
until browned, about 8 minutes. Transfer
corn, the thyme, and the remaining cheese.
to a plate.
Pour into the prepared dish. Coat one side
Add the onion, carrot, and garlic to the pot of a piece of foil generously with butter and
and season with salt and pepper. Sauté over place, butter side down, over the dish. Put
medium-high heat until the vegetables the dish in a baking pan and fill the pan with
soften, about 5 minutes. Add the wine, bring boiling water to reach two-thirds of the way
to a simmer, and cook until reduced by half, up the sides of the baking dish.
about 5 minutes. Add the broth and bring to
Bake for 45 minutes. Remove the foil and
a boil. Return the chicken to the pot, add
continue baking until the pudding is lightly
the thyme, cover, and cook in the oven
browned on top and a knife inserted into
until the chicken is opaque throughout,
the center comes out clean, about 15 minutes.
about 55 minutes.
Remove from the oven and serve.
Transfer the chicken to a plate. Strain the
braising liquid and return to the pot. Bring
the liquid to a boil over high heat and cook
until reduced by half, about 8 minutes. Reduce
the heat to medium-high, stir in the cream
and mustard, and cook until the sauce thickens,
about 5 minutes. Season with salt and pepper.
Arrange the chicken pieces in the pot, cover,
and cook over low heat for 15 minutes to
develop the flavors. Add the tomatoes and
wax beans and cook, covered, until softened,
about 5 minutes. Uncover, add the arugula,
stir into the sauce, and cook just until wilted,
about 1 minute. Serve directly from the pan.

15 5
 5 6
BEEF STIR-FRY WITH RISOTTO WITH
BLACK BEAN SAUCE SHRIMP & PESTO
serves 4 serves 6
1 lb (500 g) tri-tip, sliced thinly and 7–8 cups (56–64 f l oz/1.75–2 l) shellfish
cut into 1-inch (2.5-cm) chunks broth or bottled clam juice
Salt and freshly ground black pepper 1⁄4 cup (2 f l oz/60 ml) olive oil
J U LY J U LY
4 Tbsp peanut oil cup (2 1⁄ 2 oz/75 g) finely chopped
1⁄ 2
yellow onion
1 large red bell pepper, seeded and
Black bean sauce thinly sliced Sweetly scented 1⁄ 2 lb (250 g) shrimp, peeled and deveined
and red pepper 1 cup (3 oz/90 g) snow peas, trimmed basil leaves thrive in 3 cups (21 oz/655 g) Arborio or Carnaroli rice
flakes underscore 1 yellow onion, thinly sliced the hottest months 1 cup (8 f l oz/250 ml) dry white wine
this pungent and of the year. Let them
lb (150 g) shiitake mushrooms,
1⁄ 2 2–4 Tbsp pesto, store-bought or homemade
spicy stir-fry. stemmed and sliced star in vibrantly
Tri-tip is one of the green pesto, which Salt and freshly ground pepper
1⁄4 tsp red pepper f lakes
most flavorful cuts is always convenient
1⁄ 3 cup (3 f l oz/80 ml) black bean sauce In a saucepan, bring the broth to a gentle
of beef, and an ideal to have on hand,
choice for these bold Cooked rice for serving whether you’re simmer over medium heat and maintain
flavors, but should tossing it in pasta, over low heat.
be sliced thinly Generously season the beef with salt spreading it on In a large, heavy saucepan, heat the oil over
to keep it tender. and black pepper. panini, swirling it medium heat. Add the onion and sauté until
Snow peas and bell In a wok or large, deep frying pan, heat into minestrone, or softened, about 4 minutes. Add the shrimp
pepper add some 1 Tbsp of the oil over high heat. Add the whisking up a salad
and sauté until firm and pink, 4–5 minutes.
fresh crunch. dressing. Here, just
beef and cook, stirring often, until browned Transfer the mixture to a bowl.
a few spoonfuls
on both sides, about 4 minutes. Transfer to
infuse a taste of Add the rice to the pan and stir until
a bowl. Add the remaining 3 Tbsp oil to the
summer into a well coated with oil and translucent, about
wok. When it is hot, add the bell pepper,
creamy bowl of rice 3 minutes. Add the wine and stir until
snow peas, onion, mushrooms, and red pepper
and shrimp for an completely absorbed. Add the simmering
flakes and stir-fry until the vegetables are easy meal. broth a ladleful at a time, stirring frequently
tender-crisp and lightly browned, 4–5 minutes.
after each addition. Wait until the broth is
Stir in the black bean sauce and 3 Tbsp water, almost completely absorbed (but the rice
reduce the heat to medium-low, and simmer is never dry on top) before adding the next
for 2 minutes. ladleful. Reserve 1 ⁄4 cup (2 fl oz/60 ml) broth
Stir in the beef and simmer until heated to add at the end.
through, 1–2 minutes. Season with salt and When the rice is tender to the bite and looks
pepper and serve over rice. creamy, after about 20 minutes, stir in the
shrimp. Cook to heat through, about 1 minute.
Remove from the heat and stir in 2–4 Tbsp
pesto, or to taste, and the reserved 1 ⁄4 cup
broth. Season with salt and pepper and serve.

15 6
 7 8
CORN & CHILE STRATA GINGER CHICKEN
WITH MEXICAN CHORIZO WITH GREEN ONIONS
serves 8–10 serves 4
1 Tbsp olive oil, plus more for greasing 11⁄ 2 lb (750 g) skinless, boneless chicken
breast halves, cut into thin strips
1 lb (500 g) fresh Mexican-style chorizo
sausage, casings removed Salt and freshly ground pepper
J U LY J U LY
1 white onion, chopped 3 Tbsp peanut or canola oil
3 poblano chiles, roasted and peeled 4 cloves garlic, minced
Strata, a casserole (page 131), seeded, and chopped Lemongrass is
3 Tbsp peeled and grated ginger
of eggs, bread, 11⁄ 2 cups (9 oz/280 g) fresh or thawed a popular Asian
frozen corn kernels 2 Tbsp finely chopped lemongrass,
cheese, and other ingredient that center white part only (left)
ingredients, is a 2 cups (16 f l oz/500 ml) milk is available in
4 green onions, thinly sliced
busy cook’s secret 8 eggs most well-stocked
weapon: The dish markets. Use only
2⁄ 3 cup (5 f l oz/160 ml) chicken broth
1⁄ 2 tsp hot-pepper sauce
can be assembled the bulb portion 2 Tbsp Asian fish sauce
Salt
the night before, of the stalk, and 2 Tbsp chopped fresh mint
then baked the next 12 slices day-old baguette, each remove the tough
1⁄ 2 – 3⁄4
inch (12 mm–2 cm) thick Cooked rice for serving
morning to golden outer layers
perfection. Use 2 cups (8 oz/250 g) shredded before chopping.
Cheddar cheese Season the chicken generously with salt
fresh Mexican-style If you can’t find and pepper. In a wok or large frying pan,
chorizo, not the lemongrass, you heat the oil over high heat. Add the chicken
In a large frying pan, heat the oil over medium
smoked Spanish can substitute
heat. Add the chorizo and cook, stirring to and stir-fry until golden and nearly cooked
variety, for this 1 Tbsp lemon juice
break up the meat, until it begins to brown, through, 3–4 minutes. Add the garlic, ginger,
southwestern and 2 tsp grated
about 8 minutes. Add the onion and cook, lemongrass, and half of the green onions and
version, which is lemon zest. Add
stirring occasionally, until it softens, about stir-fry just until fragrant, about 30 seconds.
studded with mild them along with
green chiles and 3 minutes. Using a slotted spoon, transfer the garlic and ginger Add the broth and fish sauce to the pan,
sweet corn. the sausage mixture to paper towels to drain. in the first step. reduce the heat to medium, and simmer
Pour off the fat from the pan. until the chicken is opaque throughout and
Lightly oil a 3-qt (3-l) baking dish. In a bowl, the sauce is slightly reduced, 2–3 minutes.
combine the chiles and corn. Sprinkle with the remaining green onions
and the mint, and serve with rice.
In a large bowl, whisk together the milk, the
eggs, the hot-pepper sauce, and 3 ⁄4 tsp salt.
Arrange 6 of the bread slices in a single layer
on the bottom of the prepared dish, tearing
the slices to fit, if needed. Top evenly with
half of the chorizo mixture, half of the chile
mixture, and half of the cheese. Repeat the
layers a second time.
Slowly pour the milk mixture over the layers.
Wrap securely in plastic wrap. Press gently
on the plastic to submerge the layers in the
milk mixture. Refrigerate for at least 2 hours
or up to overnight.
Preheat the oven to 350°F (180°C). Uncover
the dish and bake until the strata puffs
and becomes golden brown, about 1 hour.
Transfer to a wire rack and let cool for about
5 minutes, then serve.

157
 9 10
BARBECUE-STYLE BRISKET SPICY HALIBUT
serves 6–8
WITH RATATOUILLE
1⁄4 cup (2 oz/60 g) firmly packed dark serves 4
brown sugar
1⁄ 2 cup (4 f l oz/120 ml) olive oil
1⁄4 cup (2 f l oz/60 ml) cider vinegar
4 yellow onions, chopped
2 tomatoes, seeded and chopped
J U LY J U LY 4 cloves garlic, minced
2 cups (16 f l oz/500 ml) beef broth
10 plum tomatoes, halved, seeded,
3 lb (1.5 kg) beef brisket and cut into chunks
Brisket is one of the Salt and freshly ground pepper Traditional ratatouille
6 zucchini, cut into chunks
glories of grilling is the rustic vegetable
2 Tbsp canola oil 2 eggplants, cut into chunks
season, but even if stew of France,
2 yellow onions, thinly sliced 3 large red bell peppers, seeded and
you own a smoker featuring a bounty
2 cloves garlic, minced cut into chunks
it can be a labor of of summer vegetables:
love. Slow cooking 1⁄ 2 tsp ground allspice peppers, eggplants,
1⁄ 2 cup (4 f l oz/120 ml) vegetable broth
it in the oven renders 2 Tbsp all-purpose f lour and tomatoes. Adding 1 tsp minced fresh thyme
equally tender halibut fillets makes 1 tsp minced fresh oregano
results, and is much In a small bowl, stir together the sugar, it an even more Salt and freshly ground pepper
easier. Beef brisket vinegar, tomatoes, and broth. Set aside. robust meal. The fish
4 halibut fillets, each about 6 oz (185 g)
is sold without the stays moist thanks
bone and is divided Season the brisket generously with salt and to a gentle simmer.
3⁄4 tsp hot paprika
into two sections, pepper. In a large, heavy pot, heat the oil
the flat cut and the over medium-high heat. Add the brisket, In a large frying pan, warm 1 ⁄4 cup (2 fl oz/
point cut. At the fat side down, and cook, turning once, until 60 ml) of the oil over medium heat. Add the
meat counter, ask browned on both sides, about 10 minutes. onions and garlic and sauté until tender but
for the flat cut if Transfer to a plate. not brown, about 10 minutes. Transfer to
possible. It has less a slow cooker. Add the tomatoes, zucchini,
Pour off all but 2 Tbsp of the fat from the pot.
fat and is easier eggplants, bell peppers, broth, thyme, and
Add the onions and sauté over medium-high
to slice. oregano. Season with 2 tsp each salt and
heat until softened, about 3 minutes. Add
pepper. Stir to combine. Cover and cook on
the garlic and sauté for 1 minute. Stir in the
the high setting for 4 hours or the low setting
allspice. Sprinkle the flour over the onion
for 8 hours. Set aside 2 cups (12 oz/375 g) of
mixture, reduce the heat to medium, and
ratatouille, and store the rest for another use.
cook, stirring frequently, until blended, about
3 minutes. Pour in the reserved broth mixture Season the halibut fillets on both sides with
and stir to combine. Bring to a boil and the paprika and salt and pepper to taste. In
season with salt and pepper. a large frying pan, heat the remaining 1 ⁄4 cup
oil over medium-high heat. Add the fillets
Preheat the oven to 300°F (150°C). Return the
and cook, turning once, until golden brown,
brisket to the pot, cover, and cook in the oven
about 4 minutes per side.
until the brisket is very tender, 3–4 hours. Skim
the fat from the surface of the cooking liquid. Spoon the 2 cups ratatouille around the halibut
fillets in the pan. Cover, reduce the heat to
Let the brisket cool in the cooking liquid then
medium, and cook, stirring the ratatouille
transfer the brisket to a cutting board and
once or twice, until the ratatouille is heated
slice the brisket across the grain. Warm the
through and the fillets are opaque throughout,
cooking liquid over medium heat. Arrange
about 4 minutes. Serve directly from the pan.
the slices on a platter, top with the warm
cooking liquid and onions, and serve.

15 8
9

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11 12
ROAST PORK WITH APRICOTS SPINACH LASAGNA
serves 6
WITH THREE CHEESES
1⁄4 cup (11⁄ 2 oz/45 g) all-purpose f lour serves 6–8
Salt and freshly ground pepper Salt
1 boneless pork loin roast, 2 lb (1 kg) spinach, tough stems removed
about 2 1⁄ 2 lb (1.25 kg)
J U LY J U LY 1 lb (500 g) whole-milk ricotta cheese
2 Tbsp canola oil
1⁄4 cup (11⁄ 2 oz/45 g) minced shallots
1 yellow onion, thinly sliced
2 Tbsp fresh thyme leaves
This rich dish tastes 1 clove garlic, minced This white lasagna
as good as it looks. uses a delicate 1 egg
1 cup (8 f l oz/250 ml) chicken broth
The concentrated béchamel as a 4 Tbsp (2 oz/60 g) unsalted butter
3 cups (18 oz/560 g) dried apricots
essence of dried mild backdrop for 1⁄4 cup (11⁄ 2 oz/45 g) all-purpose f lour
fruit is a classic
1⁄ 2 cup (4 f l oz/125 ml) fresh orange juice the flavorful mix 1⁄4 tsp grated nutmeg
complement for 2 Tbsp chopped fresh thyme of cheeses. The 1⁄ 8 tsp cayenne pepper
almost any pork 2 Tbsp Dijon mustard combination of the
3 cups (24 f l oz/750 ml) milk, heated
dish. If you like, use soft, sweet ricotta,
prunes in place of the firm and mild 16 no-boil lasagna noodles
On a plate, stir together the flour, 1 ⁄ 2 tsp
the apricots. If you salt, and 1 ⁄4 tsp pepper. Turn the pork in the mozzarella, and 6 oz (185 g) pecorino romano cheese, grated
do, omit the orange seasoned flour, shaking off any excess. In a the strong, almost 10 oz (315 g) fresh mozzarella cheese,
juice and add a meaty pecorino thinly sliced
large, heavy pot, warm the oil over medium-
couple tablespoons high heat. Cook the pork, turning frequently, romano gives the
of fresh lemon juice. dish interesting Bring a large saucepan of salted water to a
until browned on all sides, about 5 minutes.
texture and flavor. boil over medium-high heat. Cook the spinach
Transfer to a plate.
until limp and tender but still bright green,
Pour off all but 1 Tbsp of the fat in the pot. about 5 minutes. Drain and rinse with cold
Add the onion and sauté until softened, water. Squeeze to remove excess moisture and
3–5 minutes. Add the garlic and sauté for chop coarsely. Squeeze again and set aside.
1 minute. Add the broth and stir to scrape In a bowl, mix together the ricotta, shallots,
up any browned bits on the pot bottom. thyme, egg, and 1 ⁄ 2 tsp salt. Set aside.
Return the pork and its juices to the pot. In the saucepan, melt the butter over medium
Add the apricots, orange juice, and thyme. heat. Add the flour, 1 ⁄ 2 tsp salt, the nutmeg,
Reduce the heat to low, cover, and cook until and the cayenne and whisk until a smooth
the pork is very tender and an instant-read paste forms. Slowly whisk in the hot milk,
thermometer inserted in the center reads reduce the heat to medium-low, and cook,
140°F (60°C), about 11 ⁄ 2 hours. whisking constantly, until the sauce thickens,
Transfer the pork to a cutting board and about 15 minutes. Remove from the heat.
cover loosely with foil to keep warm. Using Preheat the oven to 375°F (190°C). Pour
a slotted spoon, remove the apricots and set a thin layer of the sauce in the bottom of a
aside. Skim as much fat as possible from the 9-by-13-inch (23-by-33-cm) baking dish. Add
surface of the cooking liquid. Strain the juices, a single layer of 4 lasagna noodles. Top with
and return to the pot. Bring to a boil over one-third of the spinach, a thin layer of the
high heat and cook, stirring, until reduced sauce, one-third of the ricotta mixture, one-
and concentrated, about 10 minutes. Stir the third of the pecorino, and one-fourth of the
mustard into the sauce and add the apricots. mozzarella. Repeat the layers twice, then
Season to taste with salt and pepper. top with the remaining 4 noodles. Pour the
Cut the pork loin across the grain into thin remaining sauce over, slipping a spatula along
slices and arrange on a platter. Drizzle with the edges of the layers to ensure that the
the sauce and apricots, and serve. sauce runs down into the dish. Top with the
remaining mozzarella. Bake until the sauce
is bubbling, the top is brown, and the pasta
is tender, about 45 minutes. Let stand for
10 minutes before serving.

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OLIVE OIL–BRAISED TUNA CORN & BACON CHOWDER
WITH TAPENADE serves 4–6
serves 4 3 slices thick-cut bacon, cut into
1 ⁄4 -inch (6-mm) pieces
1⁄4 cup (2 f l oz/60 ml) fish or vegetable broth
2 yellow onions, finely chopped
5 Tbsp (3 f l oz/80 ml) olive oil,
plus more for drizzling 2 celery stalks, finely chopped
J U LY J U LY
1⁄4 cup (2 f l oz/60 ml) dry white wine or rosé 1 cup (4 oz/125 g) finely chopped carrots
1⁄ 2 yellow onion, finely chopped 2 cloves garlic, minced
Tuna is one of the Chowder has 4 cups (32 f l oz/1 l) chicken broth
3 bay leaves
leanest types of fish, a long history
Salt and freshly ground pepper 11⁄4 lb (625 g) peeled and finely chopped
but the gentle heat in America. This Yukon gold potatoes
from a slow cooker 11⁄ 2 lb (750 g) tuna fillets or steaks, thick, often creamy,
cut into 4 serving pieces 11⁄ 2 lb (750 g) fresh or frozen corn kernels
keeps the fish moist stew is typically
1 cup (5 oz/155 g) pitted mild green olives, Salt and freshly ground pepper
and full of flavor. characterized by
such as Picholine or Lucques 1 cup (8 f l oz/250 ml) half-and-half
The firm, meaty clams or chunks
1 cup (5 oz/155 g) pitted black olives, 1⁄ 2 tsp hot-pepper sauce, such as Tabasco
flesh stands up to such as Niçoise of meaty fish. This
bold ingredients, sweet corn version,
2 cloves garlic, chopped In a heavy-bottomed saucepan over
such as this garlic- studded with salty
laden tapenade of 1 tsp red or white wine vinegar bacon and buttery medium-low heat, cook the bacon until crisp
briny olives and Grated zest of 1 orange Yukon gold potatoes, and browned, about 3 minutes. Transfer
tangy orange zest. 4 cups (4 oz/125 g) baby spinach is ideal for the the bacon to a plate. Add the onions, celery,
summer months. carrots, and garlic to the bacon fat and sauté
In a slow cooker, stir together the broth, until tender, about 12 minutes.
4 Tbsp (2 fl oz/60 ml) of the oil, the wine,
Add the broth and bring to a boil. Add the
onion, and bay leaves. Season with 1 ⁄ 2 tsp
potatoes, corn, 1 tsp salt, and 1 ⁄4 tsp freshly
salt and several grindings of pepper. Cover
ground pepper. Reduce the heat to medium-
and cook on the low setting for 30 minutes
low, cover, and simmer until the potatoes
to blend the flavors. Add the tuna, re-cover,
are tender, 10–12 minutes.
and cook for 15–20 minutes. The tuna should
be firm and opaque throughout. Transfer 3 cups (24 fl oz/750 ml) of the soup
to a food processor or blender, let cool slightly,
In a food processor, combine the green and
then purée. Return the purée to the pan.
black olives, garlic, vinegar, orange zest,
Add the half-and-half and hot-pepper sauce
and remaining 1 Tbsp oil. Pulse to form
and heat through. Adjust the seasonings and
a chunky tapenade.
serve, sprinkled with the bacon.
In a bowl, drizzle the spinach with a little oil,
season with salt and pepper, and toss to coat
evenly. Transfer the spinach to a platter and
spread into an even layer. Top with the tuna.
Spoon the tapenade onto the tuna, and serve.

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15 16
SPICY CHICKEN BAKED ZUCCHINI
& BASIL STIR-FRY & TOMATO TIAN
serves 4 serves 4–6
6 Tbsp (3 f l oz/80 ml) chicken broth 2 Tbsp olive oil, plus more for dish
2 Tbsp Asian fish sauce 1 red onion, sliced
J U LY 2 tsp firmly packed light brown sugar J U LY Salt and freshly ground pepper
1 tsp cornstarch 3⁄4 lb (375 g) plum tomatoes, sliced

Sweet peppers 2 Tbsp canola oil A tian is a baked 2 small zucchini, about 3⁄4 lb (375 g), sliced
juxtapose with chile 1 large red bell pepper, seeded and vegetable dish 1 Tbsp minced fresh basil
thinly sliced
peppers in this originating from 1 Tbsp minced fresh marjoram
chicken stir-fry. For 1 or 2 Thai or jalapeño chiles, Provence. Here, the
cut crosswise into very thin rounds
1 ⁄4 cup (2 f l oz/60 ml) chicken broth or water
a more authentic technique features
version of this dish, 2 cloves garlic, minced zucchini and Preheat the oven to 350°F (180°C). Oil a shallow
seek out Thai basil, 4 skinless, boneless chicken breast halves, tomatoes, which are
about 1 lb (500 g) total, cut across the grain 2-qt (2-l) baking dish.
which has smaller, into thin strips at their best during
narrower leaves the summer months. In a frying pan, heat the 2 Tbsp oil over
cup (1 oz/30 g) thinly sliced fresh basil,
3⁄4
medium heat. Add the onion and sauté until
than the common preferably Thai Roasting them in
Italian variety, alternate layers is soft, about 10 minutes. Transfer the onion
3 green onions, white and tender green
a reddish purple parts, cut into 3-inch (7.5-cm) lengths not only pretty, to the prepared dish and spread evenly over
cast, and a more Cooked short-grain or jasmine rice but preserves the the bottom. Season with salt and pepper.
pronounced anise for serving delicate texture of
Arrange the tomato and zucchini slices over
flavor. Look for it the vegetables. It
the onion in alternate rows. Sprinkle with the
in Southeast Asian In a small bowl, whisk together the broth, fish makes a charming
basil and marjoram and season with salt and
stores or at farmers’ sauce, and brown sugar. Add the cornstarch meatless meal, but
pepper. Pour the broth evenly over the top.
markets, or plant and whisk until the cornstarch and sugar you could also serve
seeds outdoors are dissolved. Set aside. this alongside grilled Cover with foil and bake until the vegetables
in pots or beds for chicken or fish. are bubbling and tender, about 40 minutes.
easy harvests. In a wok or large frying pan, heat the oil over
Remove from the oven and serve.
high heat. Add the bell pepper and stir-fry
for 1 minute. Add the chile and the garlic
and stir-fry until fragrant, about 20 seconds.
Add the chicken strips and stir-fry until the
chicken loses its pink color, about 3 minutes.
Stir in the basil and green onions and stir-fry
until the green onions are barely wilted,
about 1 minute.
Whisk the sauce mixture and pour it into
the pan. Cook just until the liquid comes to
a boil. Serve the chicken and sauce spooned
over the rice.

16 3
17 18
MU SHU PORK STIR-FRY THAI GREEN CURRY MUSSELS
serves 4–6 serves 4
1⁄ 3 cup (3 f l oz/80 ml) hoisin sauce, 1 can (13 1⁄ 2 f l oz/420 ml) unsweetened
plus more for serving coconut milk, well shaken
2 Tbsp soy sauce 1 Tbsp Thai green curry paste
1 lb (500 g) boneless pork loin chops, 1 lemongrass stalk, center white part only,
J U LY cut into thin strips J U LY cut into 1-inch (2.5-cm) pieces and crushed
2 Tbsp canola oil 1 kaffir lime leaf (optional)

Sweet hoisin sauce 1 small head savoy cabbage, halved, Mussels are 1 Tbsp Asian fish sauce
cored, and thinly sliced crosswise
is the signature delicious simply 11⁄ 2 lb (750 g) mussels, scrubbed
6 oz (185 g) shiitake mushrooms, and debearded
accent of this stemmed and thinly sliced steamed with broth
Chinese-American and wine, but 3 Tbsp sliced fresh basil or mint leaves
4 green onions, white and tender green
takeout classic, parts, thinly sliced venture beyond
which only requires the classic and try In a wok or large saucepan, combine 1 ⁄4 cup
3 carrots, coarsely grated
one pan to toss a different flavor (2 fl oz/60 ml) of the coconut milk, the curry
1 can (8 oz/250 g) water chestnuts, paste, lemongrass, and lime leaf, if using.
together at home. drained and sliced profile. Here, sweet
Shredded cabbage, coconut milk and Bring to a simmer over medium heat and
2 Tbsp peeled and grated fresh ginger
carrots, and pungent green curry cook, stirring occasionally, until fragrant,
mushrooms support 1 tsp cornstarch mixed with 2 tsp water form an aromatic about 5 minutes.
the marinated pork. 8 f lour tortillas, each 8 inches (20 cm) broth. Serve with
in diameter, warmed Add the remaining coconut milk, 1 ⁄ 2 cup
If you like, seek out chilled sake or a
(4 fl oz/125 ml) water, and the fish sauce to
a bottle of plum dry Japanese beer.
Preheat the oven to 400°F (200°C). In a small the pan and stir. Raise the heat to high and
sauce for serving.
bowl, stir together the 1 ⁄ 3 cup hoisin sauce add the mussels, discarding any that do
and the soy sauce. Add the pork, stir to coat, not close to the touch. When a few mussels
and set aside. start to open, cover the pan and cook until
the mussels open, about 4 minutes.
In a wok or large frying pan, heat the oil
over high heat. Add the cabbage, mushrooms, Transfer the mussels to a large shallow
green onions, carrots, and water chestnuts serving bowl, discarding any unopened
and stir-fry until the vegetables are tender, mussels. Ladle the broth over the mussels,
4–5 minutes. Add the ginger and stir-fry garnish with the basil, and serve.
for 30 seconds.
Add the pork and its marinade and stir-fry
until lightly browned, 2–3 minutes. Stir in
the cornstarch mixture and cook, stirring
often, until the sauce has thickened and the
pork is opaque throughout, 2–3 minutes.
Serve, passing the tortillas and extra hoisin
sauce at the table.

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19 20
RICOTTA & TOMATO SFORMATO BEER-BRAISED BRATWURSTS
serves 4
WITH SAUERKRAUT
Oil for pan serves 6–8
1 cup (6 oz/185 g) cherry tomatoes, halved 6 cups (3 lb/1.5 kg) sauerkraut
1 Tbsp unsalted butter, at room temperature 2 Tbsp canola oil
2 Tbsp fine dried bread crumbs 3 yellow onions, chopped
J U LY J U LY
2 cups (16 oz/500 g) whole-milk ricotta cheese 3 cloves garlic, crushed
1⁄ 2 cup (2 oz/60 g) grated Parmesan cheese 1 tsp sweet paprika
A sformato is the This is ideal food for
Italian equivalent of 2 eggs an al fresco evening 1⁄ 2 tsp caraway seeds
a soufflé or custard, 2 tsp chopped fresh thyme with friends. Bring 1 Tbsp light brown sugar
but nowhere near as Salt and freshly ground pepper out some ice cold Pinch of cayenne pepper, or to taste
demanding. In this ales—ideally the
1 bottle (12 f l oz/375 ml) beer, preferably ale
summery version, Preheat the oven to 350°F (180°C). Lightly same that you
oven-roasted cherry braise the sausages 8 bratwursts, 11⁄ 2 –2 lb (750 g–1 kg)
brush a rimmed baking sheet with oil. total weight
tomatoes combine in—and tuck the
Squeeze the tomato halves gently to extract Salt and ground white pepper
with fresh ricotta sausages, sauerkraut,
the seeds and juice. Arrange the tomatoes, Spicy brown mustard for serving
and thyme for a light and spicy mustard
meal that would be cut side up, on the prepared sheet. Bake into crusty rolls.
perfect served with the tomatoes until they are wrinkled, about Preheat the oven to 375°F (190°C). Place the
a tangle of arugula. 15 minutes. Let cool slightly. Leave the sauerkraut in a colander, rinse briefly, and
oven on. drain. In a large, deep ovenproof frying pan
Generously grease an 8-inch (20-cm) baking over medium-high heat, warm the oil. Add
dish with the butter. Sprinkle the dish with the onions and sauté, stirring often, for about
the bread crumbs and tap out the excess. 4 minutes. Stir in the garlic, reduce the heat
to medium-low, and cook, stirring occasionally,
In a bowl, whisk together the ricotta, Parmesan, for 10 minutes. Sprinkle with the paprika,
eggs, and 1 tsp of the thyme. Season with caraway seeds, brown sugar, and cayenne.
salt and pepper. Stir in half of the tomatoes. Toss to coat and heat until fragrant. Stir in
Scrape the mixture into the prepared dish the sauerkraut and beer, raise the heat to
and smooth the top. Top with the remaining medium-high, bring to a boil, and remove
tomato halves, cut side down. Sprinkle with from the heat.
the remaining thyme.
Using a fork, prick each bratwurst in a couple
Bake until the sformato is set around the of places. Arrange on top of the sauerkraut,
edges but still slightly soft in the center, about pushing them into the mixture. Cover tightly,
40 minutes. Let rest for about 10 minutes. Run place in the oven, and braise until most of the
a knife around the inside edge of the dish to liquid is absorbed and the sausages are plump,
loosen the sides of the sformato, and serve. 40–45 minutes. Taste and adjust the seasoning
with salt and white pepper.
To reduce the juices further, remove the
sausages and keep warm. Place the frying
pan over medium-high heat and cook the
sauerkraut, stirring often, until the juices
have thickened. Mound the sausages and
sauerkraut onto a platter and serve with
spicy brown mustard on the side.

16 5
21 22
STIR-FRIED TOFU WITH SUMMER COQ AU VIN
GINGER & LEMONGRASS serves 6–8
serves 4–6 3 Tbsp all-purpose f lour

2 lemongrass stalks, center white Salt and ground white pepper

part only, smashed and thinly sliced 4 lb (2 kg) assorted chicken pieces,
1 serrano chile, seeded and minced skin on and bone in
J U LY J U LY
2 Tbsp light soy sauce 3 Tbsp olive oil

1 Tbsp Asian fish sauce (optional) 4 shallots, minced

This aromatic tofu Using white wine 2 cups (16 f l oz/500 ml) dry white wine
1 Tbsp fresh lime juice
dish displays the instead of the usual
1 tsp chile-garlic sauce, such as Sriracha 1 cup (8 f l oz/250 ml) chicken broth
signature flavors of red transforms this
1 Tbsp sugar 3 sprigs fresh f lat-leaf parsley
Vietnamese cooking: slowly simmered
turmeric, lemongrass, 1 tsp ground turmeric stew into a lighter, 2 sprigs fresh thyme
shallots, and ginger, 6 Tbsp (3 f l oz/80 ml) canola oil fresher-tasting dish. lb (250 g) summer squash, such as
1⁄ 2

along with a garnish If you like, garnish yellow crookneck or zucchini, cut into
14 oz (440 g) firm tofu, drained and bite-sized pieces
of Thai basil and cut into 1-inch (2.5-cm) cubes each serving with
3 carrots, cut into bite-sized pieces
peanuts. Stir-frying 4 large shallots, thinly sliced croutons made
the tofu in a nonstick by sautéing cubes lb (125 g) frozen pearl onions,
1⁄4
2 Tbsp peeled and grated fresh ginger or 1 yellow onion, chopped
pan helps the cubes of crustless, good-
hold their shape. 3 cloves garlic, minced quality white bread
1⁄4 lb (125 g) sugar snap peas, trimmed
(optional)
Cubes of chicken 1 Tbsp chopped unsalted dry-roasted in a little olive oil
peanuts
breast can be until golden. Serve On a plate, stir together the flour, 1 tsp salt,
1⁄4 cup ( 1 ⁄ 3 oz/10 g) thinly sliced fresh basil,
substituted for the the dish with the
preferably Thai and 1 ⁄ 2 tsp white pepper. Turn the chicken
tofu and should same white wine
pieces in the seasoned flour, shaking off any
be marinated for you used to cook it.
In a large, nonreactive bowl, whisk together excess. In a large, heavy pot, warm the oil
at least 3 hours
the lemongrass, chile, soy sauce, fish sauce, over medium-high heat. Working in batches,
before searing.
if using, lime juice, chile-garlic sauce, sugar, sear the chicken, turning once, until browned,
turmeric, and 2 Tbsp of the oil. Add the tofu about 10 minutes. Transfer to a plate.
and toss gently to mix well. Let stand for at
Add the shallots to the pot and cook over
least 30 minutes or up to 2 hours.
medium-high heat for about 30 seconds. Add
In a large frying pan, heat 2 Tbsp of the oil the wine and stir to scrape up any browned
over medium-high heat. When the oil is bits on the pot bottom. Pour in the broth
hot, add the shallots, ginger, and garlic and and bring to a boil.
stir-fry until fragrant and lightly browned,
Add the chicken to the pot, arranging the
about 2 minutes. Stir in 1 ⁄4 cup (2 fl oz/60 ml)
dark meat on the bottom and the breasts on
water, reduce the heat to medium-low, and
top. Tuck the parsley and thyme sprigs among
simmer until the liquid has evaporated,
the chicken pieces. Reduce the heat to low,
1–2 minutes. Transfer the mixture to a bowl.
cover, and cook until the chicken is tender
Drain the tofu in a colander set over a bowl, and opaque throughout, about 40 minutes.
reserving the marinade. In the same pan, Uncover and add the squash, carrots, onions,
heat the remaining 2 Tbsp oil over medium- and sugar snap peas (if using), pushing them
high heat. Add the tofu in a single layer and into the cooking liquid around the chicken.
stir-fry until golden brown and crisp around Cover and cook until the vegetables are
the edges, 5–8 minutes. Reduce the heat to cooked through, about 20 minutes. Serve
medium-low, add the shallot mixture and directly from the pot.
the reserved marinade, and stir gently to mix
well. Simmer until the sauce thickens, about
1 minute. Transfer the stir-fry to a large
serving bowl, garnish with the peanuts and
basil, and serve.

16 6
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23 24
TERIYAKI CHICKEN THIGHS SCALLOPS WITH COCONUT,
serves 6–8
CHILE & LIME
8 skin-on, bone-in chicken thighs, serves 4
2 1⁄ 2 –3 lb (1.25–1.5 kg) total
2 Tbsp olive oil
Salt and freshly ground pepper
1 small yellow onion, chopped
1 clove garlic, minced
J U LY J U LY 6 lemongrass stalks, center white
2-inch (5-cm) piece peeled fresh ginger, part only, smashed and minced
grated
Salt and freshly ground pepper
Teriyaki is a
1⁄ 2 cup (4 f l oz/125 ml) soy sauce Sweet scallops in an 1⁄4 Scotch bonnet or habanero chile,
combination of two 1 tsp toasted sesame oil exotic broth provide seeded and minced
Japanese words, teri, 2 Tbsp unsalted butter a light supper on hot 1⁄ 2 tsp achiote paste or chile paste
meaning “luster,” 2 Tbsp canola oil nights. This recipe
1 Tbsp all-purpose f lour
and yaki, “to grill features scallops, hot
1⁄4 cup (2 f l oz/60 ml) mirin 1 Tbsp unsalted butter, at room temperature
or broil.” Here, a chiles, fresh limes,
marinade of teriyaki 1 Tbsp sugar and achiote paste— 1 clove garlic, minced
seasonings flavors Sliced green onions for garnish ingredients from 2 lb (1 kg) sea scallops, tough muscles removed
the rich dark meat Latin America; 11⁄ 2 cups (12 f l oz/375 ml) shellfish broth
of the chicken thighs, Season the chicken generously with salt and lemongrass from or bottled clam juice
which are well suited pepper. In a nonreactive bowl, stir together Asia; and a sauce 1 cup (8 f l oz/250 ml) unsweetened
for long, slow cooking. the garlic, ginger, soy sauce, and sesame of wine and beurre coconut milk
Mirin, a sweetened oil. Add the chicken thighs and turn to manié adopted from 1⁄4 cup (2 f l oz/60 ml) fresh lime juice
rice wine, helps give coat. Cover and marinate in the refrigerator, the kitchens of 1⁄4 cup (2 f l oz/60 ml) dry white wine
the meat a lustrous turning frequently, for at least 1 hour or French immigrants.
3 Tbsp coarsely chopped fresh cilantro
finish. Serve with up to overnight.
Japanese sushi
Remove the chicken from the marinade In a large frying pan, warm 1 Tbsp of the
rice or fragrant
and pat dry with paper towels; discard the oil over medium-low heat. Add the onion,
jasmine rice.
marinade. In a large, heavy pot, melt the lemongrass, 1 tsp salt, 1 ⁄ 2 tsp pepper, chile,
butter with the canola oil over medium-high and achiote paste, and cook until the onion
heat. Working in batches, sear the chicken, is translucent, about 5 minutes.
turning once, until browned, about 5 minutes. Meanwhile, in a small bowl, beat together
Add the mirin and sugar and turn the thighs the flour and butter to make a paste.
a few times to coat. Reduce the heat to low, Add the garlic to the pan and sauté until
cover, and cook until the chicken is opaque fragrant, about 2 minutes. Push the contents
throughout, about 30 minutes. Uncover and of the pan to the sides and raise the heat to
cook, turning often, until the thighs are medium. Add the remaining 1 Tbsp oil to the
glazed, about 10 minutes longer. center of the pan and when it is hot, place
the scallops in the oil and sear, turning
Transfer the chicken to a platter, garnish
once, just until lightly golden on both sides,
with the green onions, and serve.
about 2 minutes total. Transfer the scallops
to a plate.
Add the butter-flour paste to the pan and melt,
then pull the ingredients in from the sides
of the pan and cook, stirring, for 2 minutes.
Pour in the broth and coconut milk, raise the
heat to medium-high, and bring to a simmer.
Cook, stirring occasionally, until the mixture
thickens slightly, about 10 minutes. Stir in the
lime juice and wine, and return the scallops
to the pan. Cover and cook until the scallops
are opaque throughout, 5–7 minutes. Garnish
the scallops with the cilantro, and serve
directly from the pan.

16 8
25
TORTILLA ESPAÑOLA To make the tortilla, in a large, ovenproof,
WITH ROMESCO SAUCE nonstick frying pan, heat 2 Tbsp of the oil
over medium-high heat. Add the sliced onion
serves 6
and sauté until translucent, about 5 minutes.
FOR THE ROMESCO SAUCE Add the potatoes, 1 ⁄ 2 tsp salt, and 1 ⁄4 tsp
2 large red bell peppers black pepper and stir to blend. Stir in 1 ⁄4 cup
J U LY 1⁄4 cup (2 f l oz/60 ml) olive oil (2 fl oz/60 ml) water. Cover, reduce the heat
2 large cloves garlic, chopped to medium-low, and cook, stirring occasionally,
cup (2 oz/60 g) canned diced tomatoes,
1⁄ 3 until the potatoes are tender, about 20 minutes.
When it comes to
drained Uncover and simmer until any excess liquid
supper, Spaniards
2 Tbsp sliced almonds, toasted evaporates, about 2 minutes. Transfer to
eat late and they eat
1⁄ 8 tsp cayenne pepper a large bowl and wipe out the pan.
light. On scorching
hot days, wait until 4 tsp sherry vinegar In a bowl, beat the eggs, the chopped onion,
the sun goes down 1 Tbsp tomato paste
1⁄ 2
tsp salt, and 1 ⁄4 tsp black pepper. Add to
and try a wedge of the potatoes and stir gently to mix well.
Salt and freshly ground black pepper
this classic Spanish
Preheat the broiler. Add the remaining
tortilla. Similar to a FOR THE TORTILLA
frittata, it is a simple 1 Tbsp oil to the frying pan and warm over
3 Tbsp olive oil
preparation of sliced, medium-high heat for 1 minute. Add the
3 cups (11 oz/345 g) thinly sliced yellow potato-egg mixture, spreading evenly. Cook,
fried potatoes and onion, plus 1⁄ 3 cup (2 oz/60 g) finely chopped
onions set in eggs. uncovered, shaking the pan occasionally
3 russet potatoes, about 11⁄ 2 lb (750 g) total,
You can eat it plain, peeled and cut into slices about 1⁄ 8 inch and loosening the sides with a spatula, until
or drizzled with (3 mm) thick the sides are golden brown, about 8 minutes.
bright red romesco, Salt and freshly ground black pepper Broil the tortilla 4–5 inches (10–13 cm) from
a roughly textured 6 eggs the heat source until the top is set and begins
sauce of roasted bell to brown, about 4 minutes. To transfer the
peppers and garlic. To make the romesco sauce, using tongs or tortilla to a plate, place a large, flat plate
a large fork, hold the bell peppers over the over the top of the frying pan and carefully
flame or set them directly on the grate of invert the pan and plate together. Serve wedges
a gas burner. Turn as needed until blistered of the tortilla with the romesco sauce.
and charred black on all sides, 10–15 minutes.
(Alternately, place the peppers under a
preheated broiler as close as possible to the
heating element, turning to char them on
all sides. Transfer the peppers to a paper
bag, close loosely, and let stand until cool,
15–30 minutes.) Peel or rub away the charred
skin, then seed and chop the peppers.
In a heavy frying pan, heat the oil over
medium-high heat. Add the garlic and sauté
until fragrant, about 30 seconds. Add the
chopped bell peppers, tomatoes, almonds,
and cayenne. Simmer to blend the flavors,
about 5 minutes. Transfer to a food processor
or blender and add the vinegar, tomato paste,
1 ⁄ 2 tsp salt, and 1 ⁄4 tsp black pepper. Pulse

to purée until almost smooth. Rewarm

before serving. »—›

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26
26 27
BEEF & BASIL STIR-FRY SARDINIAN COUSCOUS
WITH SUMMER VEGETABLES WITH CLAMS & TOMATOES
serves 4 serves 4–6
1⁄4 cup (2 f l oz/60 ml) soy sauce 1 ⁄4 cup (2 f l oz/60 ml) olive oil
3 Tbsp sherry 1 ⁄4 cup (1 oz/30 g) minced shallots
J U LY 1 Tbsp honey J U LY 2 Tbsp minced garlic
1 tsp cornstarch 1 ⁄4 – 1⁄ 2 tsp red pepper f lakes

Thai basil, with 2 Tbsp canola oil Sardinian couscous, 2 lb (1 kg) tomatoes, peeled, seeded, and
coarsely chopped, or 2 cups (12 oz/375 g)
its beautiful purple 1 lb (500 g) f lank steak, thinly sliced, or fregola, is a canned crushed tomatoes
then cut into 1-inch (2.5-cm) pieces
stems, adds an small, round pasta 1⁄ 2 cup (4 f l oz/125 ml) dry white wine
incredible flavor Salt and freshly ground pepper resembling Israeli
11⁄4 cups (10 f l oz/310 ml) bottled clam juice
and aroma to this 2 cloves garlic, minced couscous. The dried
dish. But if you can’t spheres have been Salt and freshly ground pepper
1-inch (2.5-cm) piece peeled fresh ginger,
find Thai basil, you grated toasted, which gives 2 lb (1 kg) small clams, such as Manila,
scrubbed
can substitute sweet 1 yellow squash, cut into 1 ⁄ 2 -inch (12-mm) them a firm texture
basil. This stir-fry matchsticks and a savory, nutty lb (375 g) fregola or Israeli couscous
3⁄4
(about 11⁄ 2 cups)
is wonderful on its 2 carrots, cut into 1⁄ 2 -inch (12-mm) flavor when they
own or served over matchsticks are cooked. Sardinia
1⁄ 3cup ( 1⁄ 2 oz/15 g) chopped fresh
f lat-leaf parsley
steamed rice or fresh 4 oz (125 g) sugar snap peas, trimmed is known for its
and halved
Asian noodles. seafood, inspiring
1 ⁄4 cup ( 1⁄4 oz/7 g) small fresh basil leaves, In a large frying pan, heat the oil over
this pairing with
preferably Thai medium-high heat. Add the shallots, garlic,
clams. Serve the
and red pepper flakes and sauté until the
pasta in shallow
In a small bowl, stir together the soy sauce, shallots are soft and translucent, 3–5 minutes.
bowls with crusty
sherry, honey, and cornstarch. Add the tomatoes and cook, stirring
bread to soak up
In a wok or large frying pan, heat 1 Tbsp the broth. occasionally, until they begin to break down,
of the oil over high heat. Season the steak about 2 minutes. Add the wine, clam juice,
pieces with salt and pepper. Add to the and 1 ⁄4 tsp salt and simmer for 5 minutes to
pan and, tossing to sear on all sides, cook blend the flavors. Season with pepper and
until browned but still rare inside, about adjust the seasoning with salt. Add the
3 minutes. Transfer to a plate. Pour off any clams, discarding any that do not close to the
fat from the pan. touch. Cover and cook over medium-high
heat until the clams open, 5–7 minutes.
Return the pan to high heat and warm the
remaining 1 Tbsp oil. Add the garlic and ginger Meanwhile, bring a large pot of salted water
and stir-fry until fragrant, about 1 minute, to a boil. Add the fregola, stir well, and cook,
taking care not to let the garlic and ginger stirring occasionally, until al dente, or
brown. Add the squash, carrots, and sugar according to the package directions. Drain
snap peas and stir-fry for 4 minutes. Add and then pour into a large serving bowl.
the steak and the soy sauce mixture and stir Pour the clams and their sauce over the
to combine. Cook, stirring often, until the fregola, discarding any unopened clams.
sauce thickens, about 3 minutes. Top with Sprinkle with the parsley and serve.
the basil leaves and serve.

171
28 29
STIR-FRIED SESAME EGGPLANT PASTA WITH PESTO,
serves 4–6
GREEN BEANS & POTATOES
2 Tbsp soy sauce serves 4–6
1 tsp rice wine or dry sherry FOR THE PESTO
1 tsp rice vinegar 1⁄4 cup (11⁄4 oz/35 g) pine nuts
1 tsp sugar 1⁄4 cup (1 oz/30 g) walnuts
J U LY J U LY
1 Tbsp toasted sesame oil 1 clove garlic
11⁄ 2 tsp minced garlic 2 cups (2 oz/60 g) loosely packed
Because stir-frying This pesto used in
2 lb (1 kg) globe or Asian eggplants fresh basil leaves
is a fast technique, this recipe creates
the absorbent flesh Salt a light, herbal sauce
1⁄ 2 cup (4 f l oz/125 ml) olive oil
of eggplant has little 3 tsp peanut or grapeseed oil with just a hint of 1⁄ 2 cup (2 oz/60 g) grated Parmesan cheese
time to soak up any 3 Tbsp diagonally sliced green onions, garlic. Use leftover Salt
oil. Stir-frying also white and tender green parts pesto the next day
sears the edges of as a sauce for pasta, 1 lb (500 g) gemelli or fusilli
1 Tbsp sesame seeds, toasted
the eggplant pieces, fish, or chicken, 1 large boiling potato, peeled and cut
into small dice
concentrating In a small bowl, whisk together the soy or drizzle over
1⁄4 lb (125 g) green beans, trimmed
the flavor. Both sauce, rice wine, vinegar, sugar, sesame oil, sautéed vegetables
and halved crosswise
large, dark purple and garlic. or sliced tomatoes.
globe eggplants To store leftover
If using globe eggplants, trim the ends, then In a food processor, combine the nuts and
and slender Asian pesto, smooth the
halve lengthwise. Place the halves cut side garlic. Process to chop coarsely. Add the
eggplants can be surface, cover with
down and cut each half lengthwise into slices basil and oil and process to a coarse paste.
used for stir-frying. a thin layer of
about 3 ⁄4 inch (2 cm) thick. Lay the slices flat Add the cheese and process briefly, just until
A garlicky sauce olive oil, wrap, and
with hints of nutty and cut crosswise into strips about 3 ⁄4 inch refrigerate; it will incorporated. The pesto should be fairly
sesame pairs well thick. Place the strips in a bowl and toss with keep for 2–3 days. smooth but still have some texture. Season
with the mild flavor 1 tsp salt. Transfer to a colander and let stand with salt to taste.
of the eggplant. to release the bitter juices, about 1 hour. Turn Bring a large pot of water to a boil.
the eggplant out onto paper towels and let Generously salt the boiling water, add
drain; pat to absorb any excess moisture. (If the pasta and potato, and cook until the
using Asian eggplants, trim the ends and cut pasta is al dente and the potato is tender,
the eggplants on the diagonal into slices about 10–12 minutes. During the last 3 minutes
1 inch (2.5 cm) thick; do not salt the slices.) of cooking, add the green beans. Drain the
In a wok or large frying pan, warm 11 ⁄ 2 tsp pasta, potato, and beans, reserving about
1 ⁄ 2 cup (4 fl oz/125 ml) of the cooking water.
of the peanut oil over high heat. Add half of
the eggplant and stir-fry until golden on all Put the pasta, potato, and beans in a large,
sides, about 6 minutes. Transfer to a bowl. shallow serving bowl. Add a large dollop
Repeat with the remaining 11 ⁄ 2 tsp peanut of the pesto (don’t add it all at once, as you
oil and eggplant. Return the first batch of may not need it all). Add a few tablespoons
eggplant to the pan, toss to mix, and remove of the reserved cooking water to loosen the
from the heat. sauce. Toss well. The pesto should be creamy
Pour the soy sauce mixture over the eggplant and coat the pasta well. Add more pesto as
and toss to coat thoroughly. Add the green needed, toss again, and serve.
onions and sesame seeds and toss again.
Adjust the seasoning and serve.

172
30
CHICKEN SAUSAGE, SUN-DRIED Let cool on a rack for 20 minutes. Loosen the
TOMATO & ZUCCHINI FRITTATA sides of the frittata with a knife and remove
the pan sides. Invert a large plate on the
serves 6
frittata and flip both the pan and the plate.
1 lb (500 g) fresh chicken sausage, Remove the pan bottom, cut the frittata
casings removed
into wedges, and serve.
Butter for pan
J U LY
1⁄4 cup (1 oz/30 g) fine dried bread crumbs

31
1 Tbsp olive oil
Crumbled chicken 3⁄4 lb (375 g) small zucchini, coarsely grated
sausage and sun-
dried tomatoes 2 large cloves garlic, minced BAKED SHRIMP WITH
add savory depth 2 Tbsp dry white wine (optional) TOMATOES & FETA
to this frittata, 2 Tbsp finely sliced fresh basil serves 4–6
and macaroni cup (3 oz/90 g) cooked macaroni,
1⁄ 2
3 Tbsp olive oil
adds texture and tossed with 11⁄ 2 tsp olive oil
1 red onion, chopped
sustenance. The 6 dry-packed, sun-dried tomato halves,
frittata makes a soaked in very hot water for 20 minutes, J U LY 2 Tbsp thinly sliced garlic
squeezed dry, and finely chopped
great light dinner 2 lb (1 kg) tomatoes, halved, seeded,
3⁄4 cup (3 oz/90 g) grated Parmesan cheese and chopped
on its own, or serve There is no need to
it with a fresh Salt and freshly ground pepper 1⁄ 2 tsp dried oregano
peel the tomatoes
spinach salad. 9 eggs Salt and freshly ground pepper
for this easy, rustic
1 cup (8 f l oz/250 ml) milk Greek dish, which is 11⁄ 2 lb (750 g) large shrimp, peeled and
deveined
2 tsp Dijon mustard best in late summer,
when tomatoes are
1⁄ 2 lb (250 g) feta cheese, coarsely crumbled
In a frying pan, cook the sausage over at their peak. Just 3 Tbsp chopped fresh f lat-leaf parsley
medium-low heat, breaking up the meat, slice the tomatoes
until no trace of pink remains, 5–6 minutes. in half horizontally, Preheat the oven to 400°F (200°C).
Do not overcook, or the sausage will be dry. scoop out the seeds In a large frying pan, heat the oil over medium
Drain the sausage on paper towels. Discard with your fingers,
heat. Add the onion and garlic and cook,
any fat from the pan. and chop. Serve
stirring often, until the onion is soft and
with a chilled white
Preheat the oven to 350°F (180°C). Butter a translucent, 5–8 minutes. Stir in the tomatoes,
wine and plenty of
9-inch (23-cm) springform pan and coat with the oregano, 1 ⁄4 tsp salt, and a few grindings
bread for dipping
the bread crumbs, shaking out the excess. of pepper and simmer until slightly
into the juices.
thickened, 5–8 minutes.
Return the frying pan to medium heat and
heat the oil. Add the zucchini and garlic and Pour about half of the tomato mixture into
sauté until the zucchini is bright green, about a 2-qt (2-l) baking dish. Arrange the shrimp
2 minutes. Add the white wine, if using, over the tomatoes and scatter the feta over
and cook for a few minutes until evaporated. the shrimp. Spoon the remaining tomato
Remove from the heat and stir in the basil. mixture over the top and spread evenly.

In a bowl, combine the macaroni, tomatoes, Bake until the shrimp are opaque throughout
cheese, 3 ⁄4 tsp salt, and 1 ⁄ 2 tsp pepper. Toss to but still tender when tested with a knife,
mix. Spread the sausage in the prepared pan about 20 minutes. Sprinkle with the parsley
in an even layer. Spoon the zucchini mixture and serve.
over the sausage and top with the pasta
mixture. In a bowl, whisk together the eggs,
milk, and mustard and pour evenly over the
ingredients in the pan. Cover the pan with
foil and bake until the outer 2 inches (5 cm)
of the frittata are firm, about 30 minutes.
Remove the foil and cook until golden
brown, about 40 minutes longer. »—›

173
 1
CUBAN-STYLE PAELLA
page 176
2
BEEF, ONION & TOMATO GRATIN
page 178
3
CRAB FRIED RICE
page 178
4
BRAISED CHICKEN WITH
TOMATOES & OLIVES
page 179
Summer days call
for easy-to-prepare

8 9 10 11
dishes that don’t
distract from vacation
fun and highlight the
season’s crops—
eggplant, zucchini,
VEGETABLE STIR-FRY WITH TOFU CHICKEN STUFFED WITH PAN-ROASTED PORK MEDALLIONS CAJUN SHRIMP BOIL
summer squash, beans, page 182 SPINACH & CHEESE WITH SUMMER VEGETABLES page 184
page 182 page 184
peppers, and herbs
galore. Make a meal

15 16 17 18
of summer vegetables
simply roasted or
sautéed, or pan-roast
seafood or meat with
garden goodies in a
SPICY STEAMED CLAMS CHICKEN LASAGNA WITH VIETNAMESE EGGPLANT CURRY COD WITH TOMATOES & CHICKPEAS
provençal-style sauce page 187 THREE CHEESES page 188 page 189
page 188
or ratatouille. Fit-for-
a-crowd favorites

22 23 24 25
include spanakopita,
eggplant jambalaya,
and vegetable curries.
Tomatoes are at their
juicy peak and delicious HERBED TOMATO STRATA SPANISH SEAFOOD NOODLES BRAISED BEEF TIPS WITH CRANBERRY CHICKEN, EGGPLANT &
page 192 page 192 BEANS, CHERRY TOMATOES & BASIL PORTOBELLO STIR-FRY
any which way, from page 193 page 193
herbed strata to Italian
tomato-bread soup.

29
TUNA WITH HERBED WHITE BEANS
page 196
30
BAKED RIGATONI WITH CAULIFLOWER,
PANCETTA & CARAMELIZED ONIONS
page 197
31
ITALIAN TOMATO & BREAD SOUP
page 197
 3
CRAB FRIED RICE
page 178
4
BRAISED CHICKEN WITH
TOMATOES & OLIVES
page 179
5
EGGPLANT JAMBALAYA
page 179
6
PULLED PORK WITH SPICY
PEACH-MUSTARD SAUCE
page 181
7
RATATOUILLE
page 181

10
PAN-ROASTED PORK MEDALLIONS
WITH SUMMER VEGETABLES
page 184
11
CAJUN SHRIMP BOIL
page 184
12
STIR-FRIED LEMONGRASS CHICKEN
page 185
13 PAD THAI
page 185
14
POLENTA WITH FONTINA
& ROASTED VEGETABLES
page 187

17
VIETNAMESE EGGPLANT CURRY
page 188
18
COD WITH TOMATOES & CHICKPEAS
page 189
19
VEAL SALTIMBOCCA
page 189
20
PORK MEDALLIONS WITH
ROASTED NECTARINES
page 190
21
HALIBUT PROVENÇAL
page 190

24
BRAISED BEEF TIPS WITH CRANBERRY
BEANS, CHERRY TOMATOES & BASIL
page 193
25
CHICKEN, EGGPLANT &
PORTOBELLO STIR-FRY
page 193
26SPANAKOPITA
page 195
27
LEMONGRASS PORK STIR-FRY
page 195
28
GARLICKY CHICKEN THIGHS
page 196

31
ITALIAN TOMATO & BREAD SOUP
page 197
august
 1
CUBAN-STYLE PAELLA Add 1 Tbsp of the oil to the pan and set over
serves 4–6 medium heat. Add the rice and sauté until
golden, 3–5 minutes. Stir in 1 cup (8 oz/250 g)
1⁄ 2 cup (4 f l oz/125 ml) dry white wine
of the onion mixture and sauté for 30 seconds.
1 tsp saffron threads
Add the reserved wine and the broth and stir
3 Tbsp olive oil
to mix well. Arrange the chicken on top of
8 chicken wing drumettes the rice. Bake, uncovered, for 15 minutes.
AU G U S T
Salt
Remove the paella from the oven. In a large
1 white onion, chopped
The trick to making frying pan, warm the remaining 1 Tbsp oil
the perfect paella
1⁄ 2 red bell pepper, seeded and chopped over medium-high heat. Add the chorizo and
is using the right 1 tsp dried oregano garlic and sauté until the oil turns reddish.
type of rice and the 1 tsp ground cumin Add the shrimp, lobster, and scallops and
correct pan. Use a 2 plum tomatoes, chopped cook, stirring, until the seafood is almost
good-quality long- opaque throughout, 3–4 minutes. Stir in
1⁄ 2 tsp red pepper f lakes
grain white rice or the remaining onion mixture.
1⁄ 2 tsp sweet Spanish paprika
imported Spanish
1 bay leaf Remove the chicken from the paella and set
short-grain rice.
The pan should be 11⁄ 2 cups (10 1⁄ 2 oz/330 g) long-grain white rice aside on a plate. Stir the seafood mixture gently
wide and shallow, into the rice. Discard the bay leaf. Arrange the
2 1⁄ 2 cups (20 f l oz/625 ml) chicken broth
with sloping sides. chicken on top, fitting it between the lobster
cup (3 oz/90 g) thinly sliced cured
3⁄4
If you don’t have a Spanish-style chorizo pieces. Sprinkle the pimiento over all.
specialty paella pan, 4 large cloves garlic, minced Return the paella to the oven and bake
a large, shallow, until all the liquid has been absorbed, about
8 medium shrimp, peeled and deveined,
ovenproof frying with tails intact 5 minutes. Remove from the oven and cover
pan will do. 1 large lobster tail, about 1 lb (500 g), shell with a clean kitchen towel. Let stand at room
removed, cut into 1-inch (2.5-cm) chunks
temperature for at least 10 minutes or up to
4 large sea scallops, tough muscles removed, 30 minutes before serving. Serve with the
halved crosswise
lemon wedges.
8 jarred sliced red pimiento, drained
and chopped
1 lemon, cut into 8 wedges

In a small saucepan, gently warm the wine

(do not let it boil). Add the saffron and remove
from the heat. Let steep for 1 hour.
Position a rack in the lower third of the oven
and preheat to 350°F (180°C). In a large,
ovenproof pan, warm 1 Tbsp of the oil over
medium-high heat. Add the chicken and
sear, turning as needed, until golden brown
on all sides, about 10 minutes. Sprinkle with
1 ⁄4 tsp salt and transfer to a plate. Reduce

the heat to medium.

Add the onion and bell pepper to the pan
and cook, stirring frequently, until softened,
about 2 minutes. Crumble the oregano over
the onion mixture, then stir in the cumin,
tomatoes, red pepper flakes, paprika, and
bay leaf. Sauté until the spices are fragrant
and most of the liquid has evaporated, about
5 minutes. Transfer the mixture to a bowl. »—›

176
1

AU G U S T
 2 3
BEEF, ONION & TOMATO GRATIN CRAB FRIED RICE
serves 2–3 serves 4
1 Tbsp unsalted butter, plus 1 Tbsp melted 1⁄4 cup (2 f l oz/60 ml) soy sauce
1 Tbsp olive oil, plus more for greasing 11⁄ 2 Tbsp rice vinegar
1 large yellow onion, coarsely chopped 1 tsp toasted sesame oil
1 can (14 1⁄ 2 oz/455 g) whole peeled tomatoes, Ground white pepper
AU G U S T AU G U S T
drained, seeded and coarsely chopped
2 Tbsp corn or peanut oil
2 tsp all-purpose f lour
1 Tbsp peeled and grated fresh ginger
This is the perfect 1 cup (8 f l oz/250 ml) beef broth Sweet lump crab-
recipe for those meat and petite 3 cloves garlic, minced
1⁄ 2 lb (250 g) roasted beef or grilled steak,
times when you cut into 1⁄ 2 -inch (12-mm) chunks peas bring a more 3 green onions, white and tender green
parts, thinly sliced
have leftover meat 1 large clove garlic, minced refined profile to
from a roast, for the takeout classic. 4 cups (11⁄4 lb/625 g) cooked white rice,
1 Tbsp minced fresh f lat-leaf parsley chilled
instance, the days Fried rice comes
after a big Sunday Pinch of grated nutmeg together in a snap 2 eggs, lightly beaten
dinner. The leftovers Salt and freshly ground pepper when you already lb (250 g) fresh lump crabmeat, picked
1⁄ 2
over for shell fragments
are transformed 3⁄4 cup (11⁄ 2 oz/45 g) fresh bread crumbs have leftover rice
into a sophisticated in the refrigerator. 1 cup (5 oz/155 g) thawed frozen baby peas
2 Tbsp grated pecorino cheese
dish with complex To save time, steam
flavors. While the a double batch In a small bowl, combine the soy sauce,
In a large ovenproof frying pan, warm the
gratin is browning of rice one night, vinegar, sesame oil, and a pinch of white
1 Tbsp butter with the oil over medium-
in the broiler, you reserving half for pepper and stir to combine.
low heat. Add the onion and cook, stirring
can make a simple occasionally, until tender, about 10 minutes. another meal. In a wok or large frying pan, heat the corn
spinach salad. oil over high heat. Add the ginger, garlic,
Add the tomatoes and stir for 1 minute. Add
the flour, stir to form a paste, and cook, and green onions and stir-fry until fragrant,
stirring, for about 2 minutes. Stir in the broth, about 5 seconds. Add the rice and continue
raise the heat to medium-high, and bring just to stir-fry until the rice is hot, about 5 minutes.
to a simmer. Add the beef, garlic, parsley, Create a small well in the middle of the rice,
and nutmeg. Season with 1 ⁄ 2 tsp salt and exposing the bottom of the pan. Add the
several grindings of pepper. Cook, stirring eggs to the well and immediately stir-fry
occasionally, until the sauce has thickened, to incorporate them into the rice. Once the
about 5 minutes. eggs are cooked through, add the crabmeat,
peas, and soy sauce mixture and stir-fry
Preheat the broiler to high. In a small bowl,
until well combined and heated through,
toss together the bread crumbs, pecorino,
2–3 minutes. Transfer to a platter and serve.
and the 1 Tbsp melted butter until the crumbs
are evenly moistened. Scatter evenly over the
beef mixture. Broil until the top is crisp and
brown, about 4 minutes. Let stand, uncovered,
for about 5 minutes before serving.

178
 4 5
BRAISED CHICKEN WITH EGGPLANT JAMBALAYA
TOMATOES & OLIVES serves 6
serves 6–8 1 ⁄4 cup (2 f l oz/60 ml) olive oil

6 skin-on, bone-in chicken legs, 1 yellow onion, finely chopped

about 3 lb (1.5 kg) total, separated 1 red or yellow bell pepper,
into drumsticks and thighs seeded and finely chopped
AU G U S T Salt and freshly ground pepper AU G U S T
2 celery ribs, finely chopped
2 cups (16 f l oz/500 ml) hearty red wine 1⁄ 2 lb (250 g) smoked ham, cut into
1 ⁄ 2 -inch (12-mm) dice (optional)
Hearty braised 2 shallots, minced A signature dish of
chicken thighs and 1 clove garlic, minced Louisiana, jambalaya 3 cloves garlic
drumsticks lighten 6 peppercorns is usually rich and 2 bay leaves
up with a dose meaty. In New 11⁄ 2 tsp minced fresh oregano
3 or 4 sprigs fresh thyme
of fresh summer Orleans and along
3 tomatoes, seeded and chopped 1 tsp minced fresh thyme
tomatoes. A robust the coastal bayous,
red wine, one that 1 Tbsp tomato paste the seasoned rice
1 ⁄4 tsp cayenne pepper
can stand up to the 1 Tbsp unsalted butter, cut into small pieces might contain shrimp cup (2 oz/60 g) chopped green onions,
3⁄4
white and tender green parts
strong, full flavors 1 Tbsp all-purpose f lour and tomatoes. On
of tomatoes and briny the prairies of Cajun 1 small eggplant, about 1⁄ 2 lb (250 g), peeled
1 cup (5 oz/155 g) brined black or green and cut into 1⁄ 2 -inch (12-mm) dice
black olives, is best olives, pitted and coarsely chopped country, it’s more
for this dish. likely to contain 1 can (14 1⁄ 2 oz/455 g) diced tomatoes,
with juice
Season the chicken all over with salt and chicken and sausage.
11⁄ 2 cups (12 f l oz/375 ml) chicken or
pepper and put it in a large, heavy pot. This nontraditional vegetable broth
recipe features
In a small saucepan, combine the wine, 1 cup (7 oz/220 g) long-grain rice
eggplant instead,
shallots, garlic, peppercorns, and thyme. Salt and freshly ground black pepper
and could easily
Bring to a boil over high heat and cook, be made vegetarian
stirring frequently, until reduced to about if you leave out In a large, heavy pot, heat the oil over
1 ⁄ 2 cup (4 fl oz/125 ml), about 20 minutes.
the ham. medium heat. Add the yellow onion, bell
Add to the chicken along with the chopped pepper, celery, and ham (if using), and sauté
tomatoes. Cover and cook the chicken over until the vegetables are lightly browned and
medium heat, turning frequently, until very tender, 10–15 minutes. Add the garlic,
very tender and opaque throughout, about bay leaves, oregano, thyme, and cayenne and
40 minutes. cook, stirring, just until the garlic releases its
fragrance, about 2 minutes.
Transfer the chicken to a plate. Strain the
cooking juices through a fine-mesh sieve Add 1 ⁄ 2 cup (11 ⁄ 2 oz/45 g) of the green onions
placed over a small bowl. You should have along with the eggplant, tomatoes, broth,
about 1 cup (8 fl oz/250 ml). Whisk in the and rice. Stir well and season with salt and
tomato paste. black pepper. Raise the heat to medium-high,
bring to a boil, and then immediately reduce
Return the juices to the pot and bring to a
the heat to low. Stir well, scraping the pan
boil over medium-high heat. In a small bowl,
bottom to be sure nothing sticks. Cover tightly
combine the butter and flour. Using your
and cook, without stirring, for 20 minutes.
fingers or a fork, mix until a crumbly paste
Check to see if the liquid is absorbed and the
forms. Add the butter mixture to the pan
rice is tender. If not, re-cover and cook for
and cook, whisking constantly, until a thick
a few minutes longer.
sauce forms, 7–10 minutes. Season with salt
and pepper, and stir in the olives. Add the Remove the pan from the heat and let
chicken, turn to coat with the sauce, and stand, covered, for 5 minutes. Discard the
cook over medium-low heat until warmed bay leaves and stir lightly with a fork to fluff
through, about 5 minutes. the rice. Garnish with the remaining green
onions and serve.
Arrange the chicken on a platter, spoon the
sauce over the top, and serve.

179
AU G U S T

6
 6
PULLED PORK WITH SPICY run clear, about 1 hour. Remove the pork
PEACH-MUSTARD SAUCE from the pan and let stand for 1 hour. Using
2 forks, shred the pork, discarding any fat.
serves 12
Put the pork in a bowl. Using a slotted spoon,
Oil for pan lift the roasted onions from the pan and add
1 bone-in pork shoulder, about 6 lb (3 kg) to the pork. Mix well to combine.
AU G U S T Salt and freshly ground pepper
Mix half of the sauce with the shredded
1 Tbsp mustard seeds pork. Mound the pork on a large platter and
This pulled pork, 2 cups (16 f l oz/500 ml) cider vinegar place the rolls on a plate. Serve, passing the
doused in a sweet- 4 yellow onions, sliced, plus 3 onions, remaining sauce at the table.
chopped
and-sour soaking
sauce with a generous 1⁄ 2 cup (4 oz/125 g) unsalted butter

7
helping of peach 3 cloves garlic, minced
jam, is perfect picnic 2 cups (16 f l oz/500 ml) canned crushed
fare. Serve it on tomatoes RATATOUILLE
a platter alongside 2 Tbsp tomato paste serves 10
soft sandwich rolls, 1 cup (10 oz/315 g) peach jam 1 Tbsp olive oil
sliced dill pickles, 1⁄ 2 cup (4 oz/125 g) Dijon mustard 2 small yellow or white onions, chopped
and coleslaw,
allowing diners
1⁄ 2 cup (4 f l oz/125 ml) aged Kentucky bourbon 2 eggplants, cut into 1-inch (2.5-cm) cubes
to assemble their 1⁄ 2 cup (6 oz/185 g) honey 4 cloves garlic, minced
AU G U S T
own sandwiches. cup (2 oz/60 g) firmly packed dark
1⁄4
2 zucchini, cut into 1-inch (2.5-cm) cubes
brown sugar
2 large red, green, or yellow bell peppers,
1 Tbsp hot-pepper sauce As soon as tomatoes, seeded and cut into 1-inch (2.5-cm) pieces
12 soft sandwich rolls zucchini, eggplants,
8–10 large tomatoes, 6–7 1⁄ 2 lb (3–3.75 kg)
and peppers are ripe total, peeled, seeded, and coarsely chopped
Preheat the oven to 300°F (150°C). Lightly oil in summer, ratatouille 3 sprigs fresh thyme
a large roasting pan. is served in homes
1 sprig fresh rosemary
and restaurants
Put the pork shoulder in the prepared pan throughout Provence. 1 bay leaf
and rub with 1 Tbsp salt, 1 Tbsp pepper, and Some versions call Salt and freshly ground pepper
the mustard seeds. Pour 1 cup (8 fl oz/250 ml) for cooking each 1 ⁄4 cup ( 1⁄ 3 oz/10 g) minced fresh basil
of the vinegar and 1 cup (8 fl oz/250 ml) water vegetable separately,
over and around the pork. Scatter the sliced then combining them In a large, heavy saucepan, warm the oil over
onions over and around the meat. Cover to finish cooking. medium heat. Reduce the heat to medium-
with foil and roast for 4 hours. However, to save low, add the onions, and sauté until slightly
time, home cooks softened, about 2 minutes. Add the eggplant
Meanwhile, in a saucepan, melt the butter
have adapted the dish and garlic and cook, stirring frequently, until
over medium heat. Add the chopped onions
by cooking all of the the eggplant is slightly softened, 3–4 minutes.
and the garlic and cook, stirring occasionally,
vegetables together, Add the zucchini and bell peppers and sauté
until the onions are soft and beginning to
as in this recipe. for 4–5 minutes. Add the tomatoes, thyme,
brown, about 10 minutes. Add the tomatoes,
tomato paste, jam, mustard, bourbon, honey, rosemary, and bay leaf. Season with 1 tsp
brown sugar, remaining 1 cup vinegar, and each salt and pepper. Cook, stirring and
hot-pepper sauce and stir to mix well. Season turning, for 2–3 minutes.
with salt and pepper. Bring to a boil, reduce Cover, reduce the heat to low, and cook,
the heat to very low, and simmer, uncovered, stirring occasionally, until the vegetables are
stirring occasionally, until the sauce is dark and soft and have somewhat blended together,
thick, about 2 hours. Let cool for 15 minutes. about 40 minutes. Stir in the basil, remove
Remove the foil and continue to roast until from the heat, and serve.
an instant-read thermometer inserted into
the thickest part of the pork away from the
bone registers 180°F (82°C) and the juices »—›

181
 8
VEGETABLE STIR-FRY Uncover and add the vegetables and tofu. Stir
WITH TOFU to blend and heat through, about 3 minutes.
The liquid should be almost fully evaporated.
serves 4
Season with the vinegar.
3⁄4 lb (375 g) firm tofu, cut into
1-inch (2.5-cm) cubes Mound the vegetables on a platter and sprinkle
Cornstarch for dusting with the sesame oil. Serve with the rice.
AU G U S T
3 Tbsp canola oil
2–4 cloves garlic, minced

9
Hotter-than-hot days
1 Tbsp peeled and grated fresh ginger
can quell appetites.
Keep it light with 1 carrot, sliced on the diagonal CHICKEN STUFFED WITH
tofu and fresh 1 red bell pepper, seeded and chopped
SPINACH & CHEESE
vegetables, seasoned 1 yellow onion, cut lengthwise into slices serves 4
with a slew of Asian 1 head napa cabbage, about 11⁄ 2 lb (750 g),
pantry staples. Serve cored and coarsely chopped Oil for baking dish
with a chilled glass Salt 2 cups (2 oz/60 g) baby spinach, chopped
of ginger- or jasmine- 1⁄4 – 1 ⁄ 2 tsp Chinese five-spice powder AU G U S T
1⁄4 lb (125 g) fresh goat cheese, crumbled
infused lemonade. 1⁄ 2 cup (2 oz/60 g) grated Parmesan cheese
3–4 Tbsp chicken broth
1 tsp sugar Butterflied chicken Salt and freshly ground pepper
3–4 Tbsp hoisin sauce breasts turn into 4 skinless, boneless chicken breast halves,
about 11⁄ 2 lb (750 g) total
Few dashes of soy sauce a simple yet elegant
meal when stuffed 4 large, thin slices prosciutto or cooked ham
Few dashes of chile oil
with a filling of
Few dashes of rice vinegar tangy goat cheese Preheat the oven to 400°F (200°C). Oil
1⁄ 2 tsp toasted sesame oil and earthy spinach. a shallow baking dish just large enough
Cooked white rice for serving Paper-thin strips to hold the chicken breasts in a single layer.
of prosciutto help In a bowl, mix together the spinach, goat
Blot the tofu cubes dry with paper towels, to package it all cheese, and Parmesan. Season with salt
dust with the cornstarch, and blot again. together and crisp and pepper.
In a wok or large frying pan, heat 1 Tbsp of up into a deliciously
Place each chicken breast on a work surface.
the canola oil over medium-high heat. salty exterior. These
Holding a sharp knife parallel to the work
Add the tofu and cook until lightly browned bundles are delicious
surface, cut each breast in half lengthwise
on the first side, 2 1 ⁄ 2 –4 minutes. Turn the on their own or
alongside a simple almost all the way through. Spread one-fourth
tofu cubes, being careful not to break them of the spinach-cheese mixture in the center of
orzo and cherry
up, and cook until browned on the opposite each breast. Fold the chicken breast closed
tomato salad.
side, 2 1 ⁄ 2 –4 minutes. Transfer to a plate. and season with salt and pepper. Wrap
Wipe the pan clean, heat over high heat, 1 prosciutto slice tightly around each chicken
and add 1 Tbsp of the oil. Add the garlic, breast and place in the prepared dish.
ginger, carrot, and bell pepper and stir-fry Bake until the prosciutto is crisp and
for 1 minute. Add to the tofu. the chicken is opaque throughout, about
Return the pan to high heat and warm the 20 minutes. Serve directly from the dish.
remaining 1 Tbsp oil. Add the onion and stir-
fry for 1 minute. Add the cabbage and a pinch
of salt and stir and toss to coat with the oil. Mix
in the five-spice powder and 3 Tbsp broth and
stir-fry until the cabbage has begun to soften,
5–6 minutes. Add the sugar, hoisin sauce,
soy sauce, and chile oil and stir. Add another
Tbsp of broth if the mixture seems dry. Cover
and cook over high heat until the cabbage is
almost tender-crisp, about 5 minutes. »—›

18 2
9

AU G U S T
10
PAN-ROASTED PORK Pour off any oil from the pan. Place over
MEDALLIONS WITH SUMMER medium-low heat and melt the butter. Add
the shallot and bell pepper and sauté until the
VEGETABLES pepper is slightly softened, about 3 minutes.
serves 4 Add the zucchini, yellow squash, 1 ⁄ 2 tsp salt,
and pepper to taste, and cook for about
FOR THE HERB OIL
AU G U S T 3 minutes. Add the corn and cook, stirring
1⁄4 cup ( 1 ⁄4 oz/7 g) loosely packed fresh
occasionally, until the vegetables are tender
basil leaves
1⁄4 cup ( 1 ⁄4 oz/7 g) loosely packed fresh
but not mushy, about 2 minutes.
Mild in flavor, pork
medallions have an tarragon leaves Arrange the medallions and vegetables on
affinity for tender 2⁄ 3 cup (5 f l oz/160 ml) olive oil a platter. Drizzle generously with the herb
summer vegetables. oil and serve.
1 pork tenderloin, about 11⁄ 2 lb (750 g),
Pick out different silverskin removed, cut crosswise into
colors of peppers and 8 medallions

11
squashes for the 1 Tbsp olive oil, plus more for rubbing
prettiest skillet. Salt and freshly ground pepper
The herb oil, drizzled
2 Tbsp unsalted butter
CAJUN SHRIMP BOIL
on just at the end, serves 6
1 large shallot, minced
finishes the dish
1 large red, orange, or yellow bell pepper, 6 Tbsp Old Bay or other crab boil seasoning
with the aroma
seeded and chopped 2 large yellow onions, quartered
of summertime.
2 small zucchini, cut into very thin slices 1 head garlic, unpeeled, halved crosswise
1 yellow summer squash, cut into 2 lemons, halved
very thin slices AU G U S T
2 lb (1 kg) small red-skinned potatoes
1 cup (6 oz/185 g) fresh corn kernels
4 ears corn, each cut into 3 pieces
An old-fashioned
To make the herb oil, bring a small saucepan shrimp boil is a great 11⁄ 2 lb (750 g) smoked pork or chicken
sausages, cut into 1-inch (2.5-cm) slices
of water to a boil. Add the basil and tarragon, excuse for a casual
stir once to immerse, and cook until bright 3 lb (1.5 kg) large shrimp, in the shell
gathering. Potatoes,
green and wilted, about 45 seconds. Drain corn, sausages, and
Fill a large pot with water. Add the Old Bay
and rinse with cool water. Squeeze the herbs shrimp get friendly
seasoning, onions, garlic, and lemon halves
in a kitchen towel to extract as much water as in the same pot. It
all tastes best eaten and bring to a boil. Add the potatoes, reduce
possible. In a mini food processor, combine
outside, where diners the heat to low, and simmer until the potatoes
the herbs and oil. Pulse several times to
can munch corn off are tender, 15–20 minutes.
blend thoroughly, scraping down the sides
of the bowl as needed. Set aside. the cob and shell Add the corn and sausages to the pot and
shrimp with abandon. cook for 5 minutes. Remove from the heat,
Place the pork medallions between sheets Set out plenty of add the shrimp, cover, and let stand until
of plastic wrap and, using the flat side of a napkins, and don’t the shrimp are opaque, about 4 minutes.
meat mallet, pound to an even thickness of forget to chill
Drain in a colander, transfer to a large
about 11 ⁄4 inches (3 cm). Rub both sides with some beer.
shallow bowl, and serve.
a little oil. Let stand at room temperature for
15 minutes. Season both sides lightly with
salt and pepper.
In a large frying pan, heat the 1 Tbsp oil over
medium-high heat. Add the medallions and
sear without moving them for 2 minutes.
Turn and cook for 1 minute. Reduce the heat
to very low and continue to cook, turning once,
until the medallions are firm to the touch,
about 11 ⁄ 2 minutes per side. Transfer the
medallions to a plate and tent with foil. »—›

18 4
12 13
STIR-FRIED LEMONGRASS PAD THAI
CHICKEN serves 4–6
serves 4–6 FOR THE CHILE PASTE
2 lemongrass stalks, center white 2 red Fresno or serrano chiles,
part only, chopped seeded and chopped
2 shallots, chopped 2 shallots, chopped
AU G U S T AU G U S T
2 Tbsp peeled and chopped fresh ginger 3 cloves garlic, chopped
3 cloves garlic, chopped 1⁄ 2 lb (250 g) dried f lat rice noodles,
Lemongrass is one of Pad thai is one of 1 ⁄4 inch (6 mm) wide
1 jalapeño chile, seeded and chopped
the main ingredients the best-known Thai
Salt and freshly ground pepper 2 Tbsp canola oil
in the spice paste dishes. Combining
5 Tbsp (3 f l oz/80 ml) canola oil
1 ⁄4 cup (2 f l oz/60 ml) Asian fish sauce
for this classic sweet, salty, and sour
Vietnamese stir-fry. 11⁄ 2 lb (750 g) skinless, boneless chicken flavors, it is made 3 Tbsp tamarind paste
The distinctive thighs, cut into 1-inch (2.5-cm) chunks with rice noodles 2 Tbsp dark soy sauce
lemon scent and 1 Tbsp soy sauce cooked in a tangy 2 Tbsp chopped palm sugar
flavor permeate 1 Tbsp Asian fish sauce sauce. Strips of 2 Tbsp fresh lime juice
the chicken while it 1 tsp rice vinegar cooked egg, bean 1 ⁄ 2 lb (250 g) shrimp, peeled, deveined,
marinates for a few sprouts, and peanuts and chopped
1⁄ 2 tsp sugar
hours and especially are among the
1⁄ 2 tsp cornstarch 11⁄4 cups (11⁄ 2 oz/45 g) mung bean sprouts
after marinating traditional garnishes.
1 small yellow onion, thinly sliced
1⁄ 2 cup (4 f l oz/125 ml) chicken broth
overnight. Serve For a variation,
over steamed 2 Tbsp fresh basil leaves substitute strips 2 Tbsp chopped unsalted dry-roasted
peanuts
jasmine rice. of roasted chicken
Using a mini food processor or mortar or pan-seared tofu 1 Tbsp chopped fresh cilantro
and pestle, process or grind the lemongrass, cubes for the shrimp.
To make the chile paste, using a mini food
shallots, ginger, garlic, chile, 1 tsp salt, and
processor or mortar and pestle, grind or
1 Tbsp of the oil to form a smooth paste.
process the chiles, the shallots, the garlic,
Add 1–2 Tbsp water if needed to facilitate
and 1 Tbsp water to form a thick paste.
the grinding. Transfer the marinade to a large
resealable plastic bag, add the chicken, and Put the noodles in a bowl and add warm
seal the bag. Turn the bag and gently massage water to cover. Let stand for 15 minutes.
the marinade into the chicken. Refrigerate Drain the noodles.
for at least 1 hour or up to overnight.
In a wok or large frying pan, warm the oil
In a small bowl, whisk together the soy over high heat. Add the chile paste and sauté
sauce, fish sauce, vinegar, sugar, cornstarch, until fragrant, about 10 seconds. Stir in the
1 ⁄ 8 tsp pepper, and 2 Tbsp water. fish sauce, tamarind paste, soy sauce, palm
sugar, and lime juice. Add the shrimp and
In a wok or large frying pan, warm 2 Tbsp
sauté just until they turn opaque, about
of the oil over medium-high heat. Add the
1 minute. Add the noodles to the pan along
onion and stir-fry until tender and lightly
with 3 ⁄4 of the bean sprouts and the broth.
browned, 7–8 minutes. Transfer to a bowl.
Bring to a boil, reduce the heat to low, cover,
Remove the chicken from the marinade. and cook, stirring 2 or 3 times, until most
Discard the marinade. In the same pan, heat of the sauce is absorbed, 5–7 minutes.
the remaining 2 Tbsp oil over high heat. In
Transfer the noodles to a platter. Top with
batches, add the chicken and stir-fry until
the remaining bean sprouts, the peanuts,
golden brown, 4–5 minutes. Return the onions
and the cilantro, and serve.
to the pan. Pour in the soy sauce mixture
and stir-fry until the sauce thickens and the
chicken is opaque throughout, about 2 minutes.
Transfer the stir-fry to a shallow serving
bowl, garnish with basil, and serve.

18 5
AU G U S T

14
14 15
POLENTA WITH FONTINA SPICY STEAMED CLAMS
& ROASTED VEGETABLES serves 4
serves 6 4 Tbsp (2 oz/60 g) unsalted butter

3 Tbsp olive oil, plus more for pans

1 ⁄4 cup (2 f l oz/60 ml) olive oil

1 small eggplant, cut into 3⁄4 -inch 1 yellow onion, halved and thinly sliced
(2-cm) pieces 1⁄ 2 tsp red pepper f lakes
AU G U S T AU G U S T
2 small zucchini, cut into 3⁄4 -inch Salt
(2-cm) pieces
2 cloves garlic, minced
Bake a pan of polenta 2 small yellow summer squash, cut into A heaping bowlful
until it gets crispy
3⁄4 -inch (2-cm) pieces
of clams is a summer 1 can (14 1⁄ 2 oz/455 g) whole peeled
tomatoes, with juice
at the edges, and 1⁄ 2 red onion, cut into 3⁄4 -inch (2-cm) pieces treat, whether you
1 cup (8 f l oz/250 ml) dry white wine
then top it with 1 orange bell pepper, seeded and cut make it to the shore
anything your heart into 3⁄4 -inch (2-cm) pieces or not. Lots of wine, 2–3 lb (1–1.5 kg) small clams, such as
littleneck or Manila, scrubbed and soaked
desires. Here, roasted Salt and freshly ground pepper lots of garlic, and a
summer vegetables pinch of red pepper
1⁄ 2 cup ( 3⁄4 oz/20 g) thinly sliced fresh basil
1 cup (7 oz/220 g) stone-ground polenta
pair with fontina, a 2 Tbsp unsalted butter flakes pack in the
mild melting cheese. flavor. Don’t forget In a large saucepan, melt the butter with
1 cup (4 oz/125 g) grated Parmesan cheese the oil over medium-high heat. Add the
But this is a fantastic the crusty bread
recipe all year long: 2 cups (8 oz/250 g) shredded fontina cheese for dipping. onion and red pepper flakes, season with
try it in the fall or salt, and sauté until the onion is translucent,
winter with butternut Preheat the oven to 450°F (230°C). Oil a about 10 minutes. Add the garlic and sauté
squash, mushrooms, rimmed baking sheet and an 8-inch (20-cm) until fragrant, about 30 seconds. Add the
and Gorgonzola. baking dish. tomatoes with their juices and cook, stirring,
Serve this dish with In a large bowl, combine the eggplant, to blend the flavors, about 2 minutes.
a salad of field greens. zucchini, summer squash, red onion, and Raise the heat to high and stir in the wine.
bell pepper. Drizzle with the 3 Tbsp oil, season Add the clams, discarding any that do not
with salt and pepper, and toss to combine. close to the touch. Cover and cook, shaking
Arrange in a single layer on the prepared the pan occasionally, until the clams open,
baking sheet. Roast, tossing once, until the 4–5 minutes.
vegetables are caramelized, 20–25 minutes.
Discard any empty shells or unopened
Set aside. Reduce the oven temperature to
clams. Spoon the clams into a large shallow
350°F (180°C).
serving bowl, top with the cooking liquid,
Meanwhile, in a heavy saucepan, bring sprinkle with the basil, and serve.
4 cups (32 fl oz/1 l) salted water to a boil over
medium heat. Stirring constantly, very slowly
add the polenta. Cook, stirring constantly,
until the polenta begins to thicken, about
5 minutes. Reduce the heat to low and continue
to cook the polenta, stirring frequently, until
the polenta is soft, about 25 minutes. Add the
butter, Parmesan, and fontina and stir until
the cheeses melt. Pour the polenta into the
prepared baking dish and smooth the top.
Bake just until the polenta begins to set,
about 15 minutes. Remove from the oven
and top evenly with the roasted vegetables.
Continue to bake until the vegetables are
heated through, about 15 minutes. Serve
the polenta directly from the dish.

187
16
CHICKEN LASAGNA the ricotta mixture, sprinkle with one-fourth
WITH THREE CHEESES of the mozzarella, and then spoon on
one-fourth of the sauce. Repeat the layers
serves 4–6
two more times. Top with the remaining
Salt and freshly ground black pepper noodles, the remaining sauce, and finally,
1⁄ 2 lb (250 g) dried lasagna noodles the remaining mozzarella.
AU G U S T 2 Tbsp olive oil, plus more for dish
Cover and bake until the lasagna is heated
1 lb (500 g) ground chicken or finely chopped through and the sauce is bubbling, about
skinless thigh meat
This is a classic 45 minutes. Let stand for about 10 minutes
1 large yellow onion, finely chopped
lasagna, complete before serving.
1 red bell pepper, seeded and finely chopped
with tomato sauce
and a trio of tasty 3 cloves garlic, minced

17
cheeses. The only 1⁄ 2 tsp cayenne pepper
difference is using 3 lb (1.5 kg) tomatoes, peeled, seeded, and
chicken instead of chopped VIETNAMESE EGGPLANT CURRY
beef, to lighten it 2 Tbsp chopped fresh basil serves 4–6
up for the summer 2 cups (1 lb/500 g) part-skim ricotta cheese 3 Tbsp peanut or canola oil
months. Thigh meat
cup (2 oz/60 g) grated Parmesan or
1⁄ 2
11⁄ 2 lb (750 g) Asian or globe eggplants,
will offer the most pecorino cheese cut into 1-inch (2.5-cm) chunks
flavor, whether it’s 1 egg 2 cloves garlic, minced
ground or chopped. 1⁄ 2cup ( 3⁄4 oz/20 g) chopped fresh AU G U S T
1 Tbsp Thai red curry paste
f lat-leaf parsley
1 Tbsp Asian fish sauce (optional)
3⁄4 lb (375 g) mozzarella cheese, shredded
Use either purple 1 can (13 1⁄ 2 f l oz/420 ml) unsweetened
globe eggplants or coconut milk
Bring a large pot of salted water to a boil.
smaller, more slender 1 cup (8 f l oz/250 ml) vegetable or
Add the lasagna noodles, stir well, and cook chicken broth
Asian eggplants for
until almost tender, about 8 minutes. Drain this recipe, both of 1 tsp grated lime zest
and rinse with cool water. Lay the noodles which thrive in late 3⁄4 lb (375 g) extra-firm tofu, rinsed, patted
flat on a clean kitchen towel. summer. Leaving dry, and cut into 3⁄4 -inch (2-cm) chunks
Preheat the oven to 350°F (180°C). Oil them unpeeled adds 3 green onions, white and tender green
flavor and color parts, thinly sliced
a 7-by-11-inch (18-by-28-cm) baking dish.
to the dish, and 1⁄4 cup ( 1⁄ 3 oz/10 g) chopped fresh cilantro
In a frying pan, warm the 2 Tbsp oil over helps the eggplant 1 Tbsp fresh lime juice
medium-high heat. Add the chicken and pieces retain their Salt and freshly ground pepper
cook, stirring and breaking up any clumps, shape when cooked.
until browned, about 6 minutes. Add the Serve with steamed In a small, heavy pot, warm the oil over
onion and bell pepper and sauté until softened, jasmine rice.
medium-high heat. Add the eggplant and
about 2 minutes. Stir in the garlic and cayenne
sauté until just golden, 4–5 minutes. Stir in
and sauté until the garlic is softened, about
the garlic and sauté for 30 seconds. Stir in the
20 seconds. Add the tomatoes and basil, stir
curry paste and fish sauce (if using), and
well, and bring to a boil. Reduce the heat
then the coconut milk, broth, and lime zest.
to low and simmer until thickened, about
Add the tofu, cover, reduce the heat to low,
20 minutes. Season with salt and pepper.
and simmer until the eggplant and tofu are
Remove from the heat.
soft but still hold their shape, 20–25 minutes.
In a bowl, combine the ricotta, Parmesan,
Stir in the green onions, cilantro, and lime
and egg and mix well. Stir in the parsley.
juice and season with salt and pepper. Serve.
Spread the bottom of the prepared dish
with a thin layer of the tomato sauce. Line
the dish with about one-fourth of the noodles,
arranging them in a single layer and cutting
as needed to fit. Spread with one-third of »—›

18 8
18 19
COD WITH TOMATOES VEAL SALTIMBOCCA
& CHICKPEAS serves 4
serves 4–6 4 veal cutlets, about 5 oz (155 g) each

3 Tbsp olive oil 8 thin slices prosciutto

1 yellow onion, chopped 16 fresh sage leaves

3 cloves garlic, minced 3 Tbsp olive oil

AU G U S T AU G U S T
2 tsp grated orange zest 1 clove garlic, minced
1⁄ 2 tsp grated lemon zest 1 lb (500 g) spinach, tough stems
Heady Moroccan In this mouth- removed, leaves chopped
spices such as 1 tsp ground cumin watering preparation,
Salt and freshly ground pepper
cinnamon and cloves 1 tsp ground coriander pounded veal cutlets
3 Tbsp unsalted butter
marry well with mild 1⁄ 2 tsp ground cinnamon are layered with
cod in this dish, and fresh sage leaves and Juice of 1 lemon
Pinch of ground cloves
chickpeas add a thin strips of salty
hearty dimension. 1 can (14 1⁄ 2 oz/455 g) diced tomatoes, prosciutto. Wilting Place each veal cutlet between 2 sheets of
with juice
Serve over couscous some spinach in the waxed paper. Using a rolling pin, roll to
1⁄ 2 cup (4 f l oz/125 ml) dry white wine an even thickness of about 1 ⁄4 inch (6 mm).
to soak up the same pan rounds
fragrant sauce. 1 cup (8 f l oz/250 ml) fish broth out the meal, and Remove the top sheet and cut each cutlet
or bottled clam juice
a drizzle of lemony in half. Arrange a slice of prosciutto on each
2 cups (14 oz/440 g) canned chickpeas, sauce finishes cutlet half, folding it to fit as necessary,
rinsed and drained
the plate. and top the prosciutto with 2 sage leaves.
2 lb (1 kg) cod fillets, cut into
2-inch (5-cm) chunks Secure with toothpicks, threading them
2 tsp fresh lemon juice through the layers.
2 Tbsp chopped fresh f lat-leaf parsley In a large frying pan, heat the oil over
medium heat. Add the garlic and sauté until
In a small, heavy pot, warm the oil over softened but not browned, 1–2 minutes. Add
medium heat. Add the onion and sauté the spinach and sauté until the spinach is
until just softened, 4–5 minutes. Stir in wilted and all the moisture has evaporated,
the garlic and sauté for 30 seconds. Stir 5–7 minutes. Season with salt and pepper.
in the orange and lemon zests, cumin, Transfer to a serving platter and tent with
coriander, cinnamon, and cloves. Add the foil to keep warm.
tomatoes, wine, broth, and chickpeas.
In the frying pan, melt the butter over
Raise the heat to medium-high and bring
medium heat. Add the veal, prosciutto side
to a simmer.
down, in a single layer, and cook until lightly
Add the cod to the pot and spoon the liquid browned, about 1 minute. Turn and cook on
over it. Cover, reduce the heat to medium-low, the second side until lightly browned, about
and cook until the fish is opaque throughout, 1 minute. Arrange the veal on top of the
10–12 minutes. Stir in the lemon juice. Transfer spinach and remove the toothpicks.
to a platter, garnish with the parsley, and serve.
Add the lemon juice to the pan and stir
to scrape up any browned bits on the pan
bottom. Season with salt and pepper. Pour
the sauce over the veal and serve.

18 9
20 21
PORK MEDALLIONS WITH HALIBUT PROVENÇAL
ROASTED NECTARINES serves 4
serves 4 3 Tbsp olive oil, plus more for dish

1 pork tenderloin, about 11⁄ 2

lb (750 g), 4 halibut fillets, 6–8 oz (185–250 g) each
cut crosswise into 4–6 medallions Salt and freshly ground pepper
Salt and freshly ground pepper 2 Tbsp dry white wine
AU G U S T AU G U S T
1 Tbsp olive oil 1 lb (500 g) tomatoes, cut into slices
1⁄ 2 inch (12 mm) thick
1 cup (8 f l oz/250 ml) hard apple cider
Lean pork tenderloin Firm white halibut 1 clove garlic, minced
1 sprig fresh rosemary
cooks quickly when fillets bake up
2 tsp grainy mustard 1 Tbsp chopped fresh tarragon
sliced across the grain beautifully with
2 nectarines or peaches, halved, 1 Tbsp chopped fresh f lat-leaf parsley
into neat rounds. tomatoes and white
pitted, and cut into wedges, or 6 figs, 1⁄4 tsp fresh thyme leaves
Match the inherent halved lengthwise wine. Sprinkle the
sweetness of the whole pan with bread 2–3 Tbsp fine dried bread crumbs
1 Tbsp unsalted butter
meat with juicy, late- crumbs, garlic, and
summer nectarines, herbs before popping Preheat the oven to 375°F (190°C). Lightly
Preheat the oven to 400°F (200°C).
which caramelize in it into the oven. The oil a baking dish just big enough to hold
the heat of the pan. Season the pork with salt and pepper. crunchy topping the fillets snugly in a single layer.
This recipe would In an ovenproof frying pan, heat the oil adds elegance, but
Place the fillets in the prepared dish.
also be delicious with over medium-high heat. Add the pork it couldn’t be easier.
Sprinkle with salt and pepper and drizzle
peaches or in autumn medallions and cook, turning once, until
with the wine. Arrange the tomato slices
with fresh figs. browned, 4–5 minutes. Transfer to a plate.
in a single layer over the fish, overlapping
Add the cider, rosemary, and mustard to the them slightly if necessary.
pan, bring to a boil, and stir to scrape up any
In a small bowl, stir together 2 Tbsp of the
browned bits on the pan bottom. Cook until
oil and the garlic, tarragon, parsley, and thyme.
the liquid is reduced by half, 3–4 minutes.
Spoon the herb mixture evenly over the
Return the pork to the pan, place in the oven,
tomatoes, season with salt and pepper, and
and cook for about 6 minutes. Remove from
sprinkle with the bread crumbs. Drizzle
the oven, turn the pork, and add the sliced
with the remaining 1 Tbsp oil.
nectarines. Return to the oven and cook until
the pork is tender and registers 145°F (63°C) Transfer to the oven and cook until the bread
on an instant-read thermometer, 6–8 minutes. crumbs are browned and the fish is opaque
throughout but still moist in the center,
Transfer the pork and nectarines to a platter.
25–30 minutes. Arrange the fish and tomatoes
Place the pan over medium heat and whisk
on a platter and serve.
in the butter to make a sauce. Spoon the sauce
over the pork and nectarines and serve.

19 0
20

AU G U S T
22 23
HERBED TOMATO STRATA SPANISH SEAFOOD NOODLES
serves 6 serves 4
Butter for greasing 1⁄4 tsp saffron threads
6 eggs 3 Tbsp olive oil
2 cups (16 f l oz/500 ml) milk 1 yellow onion, finely chopped
1 cup (8 f l oz/250 ml) heavy cream 1⁄ 2 cup (2 1⁄ 2 oz–75 g) chopped green
AU G U S T AU G U S T
bell pepper
2 tbsp grated Parmesan cheese
1 Tbsp minced garlic
1 tbsp chopped fresh thyme
Bright with garden This saffron-tinged 3 1⁄ 2 –4 cups (28–32 f l oz/875 ml–1 l)
herbs and tangy 2 tsp chopped fresh f lat-leaf parsley noodle dish is a fish broth or chicken broth
ripe tomatoes, this 1 tsp minced fresh sage special type of paella 1 lb (500 g) fresh tomatoes, grated, or 1 cup
savory strata is Salt and freshly ground pepper from Valencia. It (6 oz/185 g) canned crushed tomatoes
wonderful on its 1 loaf country-style bread, cut into slices is made with fideos, 1⁄ 2 cup (4 f l oz/125 ml) dry white wine
own, or alongside 1⁄ 2 inch (12 mm) thick short, thin noodles, 11⁄ 2 tsp Spanish smoked paprika
crisp roasted chicken. 2 cups (8 oz/250 g) shredded mozzarella in place of rice, but Salt and freshly ground pepper
For a simple yet cheese angel hair pasta
12 oz (375 g) angel hair pasta, broken in half
stylish summer 3 large heirloom tomatoes, chopped works well too. This
3⁄4 lb (375 g) halibut or other white fish fillets,
lunch, top each dish is traditionally
cut into 1-inch (2.5-cm) chunks
serving with lightly Butter a 9-by-13-inch (23-by-33-cm) baking served with aioli.
dressed arugula.
1⁄ 2 lb (250 g) clams, scrubbed and soaked
dish. In a bowl, whisk together the eggs,
milk, cream, Parmesan, thyme, parsley,
1⁄ 2 lb (250 g) shrimp, peeled and deveined
and sage. Season with a pinch each of 3 Tbsp chopped fresh f lat-leaf parsley
salt and pepper.
In a large, deep frying pan, toast the saffron
Arrange half of the bread slices on the
threads over medium heat, stirring constantly,
bottom of the prepared dish. Top with half
until fragrant and a shade darker, about
of the egg mixture, half of the mozzarella
1 minute. Pour the threads into a bowl and,
cheese, and half of the chopped tomatoes.
when cool, crumble.
Repeat the layers once. Let the strata stand
for 30 minutes, occasionally pressing on In the frying pan, warm the oil over medium-
the ingredients with a spatula to keep the high heat. Add the onion, bell pepper, and
bread well coated. garlic and sauté until the vegetables are soft,
3–5 minutes. Add 3 1 ⁄ 2 cups (28 fl oz/875 ml)
Preheat the oven to 350°F (180°C).
of the broth and the tomatoes, wine, paprika,
Bake the strata until golden brown, puffed, and saffron. Stir to combine and season with
and set, about 1 hour. Halfway through salt and pepper. Stir in the pasta.
the cooking time, remove the strata from the
Bring to a boil over medium-high heat and
oven and press on the top layer of bread,
cook, uncovered, for 8 minutes. Adjust the
keeping it submerged in the custard. After
heat to maintain a gentle simmer and add
removing it from the oven, let the strata rest 1 ⁄ 2 cup (4 fl oz/125 ml) broth if the mixture
for 10 minutes. Cut into squares and serve.
looks dry. Add the halibut and the clams,
discarding any clams that do not close to
the touch. Push the fish down into the liquid.
Cover and cook for 5 minutes. Add the shrimp,
cover, and cook until the clams have opened
(discard any unopened ones), the shrimp
are pink, and most of the liquid is absorbed,
3–5 minutes longer.
Remove from the heat and let stand, covered,
for 10 minutes. Sprinkle with the parsley
and serve directly from the pan.

19 2
24 25
BRAISED BEEF TIPS WITH CHICKEN, EGGPLANT
CRANBERRY BEANS, CHERRY & PORTOBELLO STIR-FRY
TOMATOES & BASIL serves 4
serves 4 2 Tbsp soy sauce

2 Tbsp olive oil 2 Tbsp Worcestershire sauce

AU G U S T lb (750 g) beef sirloin tips,
11⁄ 2 AU G U S T 1 tsp tomato paste or ketchup
cut into 11⁄ 2 -inch (4-cm) chunks 1 tsp toasted sesame oil
Salt and freshly ground pepper 1 tsp cornstarch
Pick up fresh This hearty stir-fry
shelling beans at 1 large yellow onion, chopped highlights the big 4 Tbsp (2 f l oz/60 ml) corn or peanut oil
the summer farmers’ 3 carrots, chopped textures of portobello lb (250 g) skinless, boneless chicken breast
1⁄ 2

market. Also called 2 celery ribs, chopped and eggplant, which halves or thighs, cut into bite-sized chunks
borlotti beans, 4 cloves garlic, minced both pick up smoky 3 Asian eggplants, about 1 lb (500 g) total,
cranberry beans flavor from the wok. cut into bite-sized cubes
11⁄ 2 cups (12 f l oz/375 ml) red wine
have a nutty flavor If you cannot find 1 Tbsp peeled and grated fresh ginger
4 cups (32 f l oz/1 l) beef broth
and are beautiful Asian eggplants, 1 clove garlic, minced
with their red and 2 Tbsp tomato paste use a globe eggplant 4 oz (125 g) portobello or cremini
white spots. Ask 2 lb (1 kg) fresh cranberry beans, shelled of the same weight. mushrooms, stemmed and cut into
your butcher for It is a good idea to bite-sized pieces
1 cup (6 oz/185 g) cherry tomatoes
sirloin tips for slow salt larger eggplants Cooked rice for serving
1⁄ 3 cup ( 1⁄ 2 oz/15 g) chopped fresh basil
cooking, as opposed to draw out the
to the more expensive bitterness. Toss the In a bowl, stir together 2 Tbsp water and
Preheat the oven to 350°F (180°C).
filet mignon tips, cubed eggplant with the soy sauce, Worcestershire sauce, tomato
which are best cooked In a large, heavy pot, heat the oil over 1 Tbsp salt, place paste, sesame oil, and cornstarch.
quickly and eaten medium-high heat. Season the beef with in a colander, and
In a wok or large frying pan, heat 2 Tbsp of
rare. Here, the beef salt and pepper. Add to the pot and sear, let stand for about
the corn oil over high heat. Add the chicken
becomes so tender turning as needed, until browned on all 15 minutes. Pat dry
and stir-fry until opaque throughout, about
that you can cut sides, 6–8 minutes. Transfer to a bowl. before stir-frying.
2 minutes. Using a slotted spoon, transfer
it with a fork.
Add the onion, carrots, celery, and garlic the chicken to a bowl. Return the pan to
to the pot and sauté over medium-high heat high heat and add the remaining 2 Tbsp corn
until the vegetables are soft, about 8 minutes. oil. Add the eggplant and stir-fry until crisp
Add the wine and stir to scrape up any and golden brown, about 7 minutes. Add the
browned bits on the pot bottom. Cook until ginger, garlic, and mushrooms and stir-fry
the wine is reduced by half, 8–10 minutes. until the mushrooms have released much
Add the broth and tomato paste and bring of their liquid, about 3 minutes. Return the
to a boil. Add the beef and any juices, cover, chicken to the pan. Add the soy sauce mixture
and cook in the oven until the meat is very to the pan and stir until the sauce thickens
tender, about 2 1 ⁄ 2 hours. slightly, 1–2 minutes. Serve with rice.
Transfer the beef to a bowl. Strain the braising
liquid, discarding the solids, then return the
braising liquid and beef to the pot. Add the
cranberry beans, tomatoes, and basil, stirring
to combine. Cover and cook on the stove top
over medium-high heat until the beans are
tender, 15–20 minutes. Season with salt and
pepper and serve directly from the pot.

19 3
AU G U S T

26
26
SPANAKOPITA dividing it in half. Turn the pan 90 degrees
serves 6 and cut the pie into thirds to make 6 pieces.
2 lb (1 kg) spinach, tough stems removed Bake until the filo is crisp and golden, about
5 Tbsp (3 f l oz/80 ml) olive oil 45 minutes. Transfer to a wire rack and let
cup (11⁄ 2 oz/45 g) chopped green onions,
1⁄ 2 cool for about 20 minutes before serving.
white and tender green tops
AU G U S T
cup (2 1⁄ 2 oz/75 g) small-curd
1⁄ 3

27
cottage cheese

Spanakopita is a
1⁄ 2 cup (2 oz/60 g) crumbled feta cheese
marvelous picnic or 1⁄4 cup ( 1⁄ 3 oz/10 g) chopped fresh dill LEMONGRASS PORK STIR-FRY
potluck contender. 1⁄4 cup ( 1⁄ 3 oz/10 g) chopped fresh
serves 4–6
Layers of flaky filo f lat-leaf parsley
4 lemongrass stalks, center white
(found in the freezer 1 egg, beaten part only, thinly sliced
aisle) enclose the 1⁄8 tsp grated nutmeg 6 cloves garlic, chopped
familiar spinach Salt and freshly ground pepper 1 ⁄4 cup ( 1⁄ 3 oz/10 g) chopped fresh cilantro
and feta filling. AU G U S T
16 sheets frozen filo dough, thawed Freshly ground pepper
The whole pan is
easy to transport 3 lb (1.5 kg) pork loin, cut into
Preheat the oven to 350°F (180°C). Have This light pork dish bite-sized chunks
and cut into neat
ready an 8-inch (20-cm) square baking dish. gets a zing from Juice from 1 lemon
little squares, which
will be tasty either both lemongrass 2 Tbsp Asian fish sauce
Put the spinach in a large sauté pan, cover,
warm or at room and lemon juice. 2 tsp firmly packed golden brown sugar
and cook over medium heat, stirring several
temperature. Lemongrass is
times, until just tender, about 3 minutes. 4 Tbsp (2 f l oz/60 ml) corn or peanut oil
available at Asian
Drain, spread the spinach on a plate to cool, 6 shallots, thinly sliced
markets and well-
and then squeeze to remove the excess liquid. 4 green onions, thinly sliced
stocked grocery
Finely chop the spinach, put it in a large stores, but if you Steamed rice for serving
bowl, and set aside. Wipe out the pan. cannot find it, you
Return the pan to medium-high heat, and can substitute the In a blender, combine the lemongrass, garlic,
warm 1 Tbsp of the oil. Add the green onions zest and juice of an and cilantro. Add 1 ⁄ 2 tsp pepper and 1 ⁄4 cup
and sauté until softened, about 3 minutes. additional lemon. (2 fl oz/60 ml) water and process to form
Add to the spinach. Add the cottage cheese, Serve the stir-fry a thick paste. Put the pork in a bowl, add the
feta, dill, parsley, egg, and nutmeg to the over fragrant steamed lemongrass mixture, and stir to coat the pork
rice, and scatter evenly. Set aside for 20 minutes.
bowl. Using a fork, toss to combine well.
with green onions
Season with salt and pepper. In a small bowl, combine 6 Tbsp (3 fl oz/
for a verdant finish.
Lay the filo on a dry kitchen towel. Cover with 80 ml) water and the lemon juice, fish sauce,
a sheet of plastic wrap, then with a dampened and sugar and stir to dissolve the sugar.
kitchen towel. Place 1 filo sheet on a work In a wok or large frying pan, heat 2 Tbsp
surface. Brush lightly with some of the of the oil over high heat. Add the pork and
remaining 4 Tbsp (2 fl oz/60 ml) oil, working cook until browned on all sides, 5–7 minutes.
from the edges to the center. Layer 7 more Using a slotted spoon, transfer the pork to
sheets over the first, lightly oiling each one. a bowl. Place the pan over medium heat and
Using a sharp knife, trim the stacked sheets add the remaining 2 Tbsp oil. Add the shallots
into an 8 1 ⁄ 2-inch (21.5-cm) square. Fit the and stir-fry until translucent, about 2 minutes.
dough stack into the bottom and slightly Pour the fish sauce mixture into the pan,
up the sides of the baking dish. bring to a boil, and boil for 1 minute. Return
Spoon the filling into the pan to cover the the pork to the pan and stir-fry until heated
filo. Using the remaining filo, make another through, about 1 minute. Garnish with the
stack of 8 sheets in the same way and trim green onions and serve with rice.
into an 8-inch (20-cm) square. Place the
second stack to cover the spinach filling.
Using the knife, cut through the pie, »—›

19 5
28 29
GARLICKY CHICKEN THIGHS TUNA WITH HERBED
serves 6
WHITE BEANS
3 lb (1.5 kg) skin-on, bone-in chicken thighs serves 4
Salt and freshly ground pepper 1⁄ 2 cup (4 f l oz/125 ml) vegetable broth
2 Tbsp olive oil 1⁄ 2 cup (4 f l oz/125 ml) dry white wine
1⁄ 2 yellow onion, finely chopped 4 Tbsp olive oil
AU G U S T AU G U S T
15 cloves garlic 1 lb (500 g) plum tomatoes, peeled,
2 sprigs fresh thyme seeded, and chopped
Garlic can be Tuna and white
3 bay leaves
1⁄ 2 small yellow onion, finely chopped
reliably found in beans are a classic
1⁄ 3 cup (3 f l oz/80 ml) dry white wine 3 sprigs fresh thyme
grocers year-round, Mediterranean
but its true season 1 tsp white wine vinegar combination. This 6 cloves garlic, minced
peaks at the height crave-worthy version Salt and freshly ground pepper
of summer. Throw Season the chicken thighs generously with takes the dish to a 3⁄4 lb (375 g) ahi tuna
a handful of cloves salt and pepper. In a large, heavy frying pan, whole new level. 1 can (15 oz/470 g) white beans,
into the slow cooker, heat the oil over medium-high heat. Working The tender braised rinsed and drained
and witness the in batches, add the chicken, skin side down, fish and creamy 1 Tbsp red wine vinegar
transformation into and sear until golden brown, about 4 minutes. beans mix with 1⁄4 red onion, thinly sliced
a sweet sauce for Do not turn. Drain the chicken briefly on the sparkling flavors
meaty chicken thighs. of vinaigrette, 2 Tbsp chopped fresh f lat-leaf parsley
paper towels, then transfer to a slow cooker.
Serve over cooked fresh herbs, and Grated zest of 1 lemon
rice or with a simple Pour off most of the fat from the pan and lemon zest.
shaved fennel and return it to medium-high heat. Add the onion, In a slow cooker, stir together the broth, wine,
arugula salad. garlic, thyme, and bay leaves and sauté until 1 Tbsp of the oil, the tomatoes, the yellow
the vegetables are just beginning to color, onion, thyme, garlic, 1 ⁄ 2 tsp salt, and several
about 4 minutes. Pour in the wine and vinegar grindings of pepper. Cover and cook on
and stir to scrape up any browned bits on the low setting for 30 minutes. Add the tuna,
the pan bottom. Transfer the contents of the re-cover, and cook until firm and done
pan to the slow cooker. Cover and cook on to your liking. After about 15 minutes, it
the low setting for about 3 hours. The chicken will still be slightly pink at the center; by
should be very tender. 20 minutes, it will be opaque throughout.
Transfer the chicken thighs to a platter and In a bowl, combine the beans, the remaining
cover to keep warm. Discard the bay leaves 3 Tbsp oil, the vinegar, the red onion, half
and thyme sprigs. of the parsley, half of the lemon zest, 1 ⁄4 tsp
salt, and several grindings of pepper. Stir
Strain the braising liquid into a small
well and adjust the seasoning with salt and
saucepan, reserving the garlic cloves. Let
pepper if needed. Transfer to a serving platter.
stand for a few minutes, and then skim the
fat from the surface of the braising liquid. Using a slotted spatula, transfer the tuna
Bring to a boil over high heat and boil until and vegetables to a plate. Discard the cooking
slightly reduced and syrupy, about 5 minutes. liquid. Using 2 forks, pull the tuna apart
Spoon the braising liquid and garlic cloves into flakes.
over the chicken, and serve.
Top the white bean mixture with the
flaked tuna and vegetables, garnish with
the remaining parsley and lemon zest,
and serve.

19 6
30
BAKED RIGATONI WITH cauliflower until it is very soft, using a wooden
CAULIFLOWER, PANCETTA spoon to break up the florets until you are
left with very small pieces, about 15 minutes.
& CARAMELIZED ONIONS Add the flour and cook, stirring continuously,
serves 8 for another 2 minutes. Add the milk and raise
2 Tbsp unsalted butter the heat to high, bringing the mixture to
AU G U S T 4 Tbsp (2 f l oz/60 ml) olive oil, a boil. Reduce the heat to medium-low and
plus more as needed let thicken, about 3 minutes. Pour the sauce
1 large yellow onion, cut into quarters over the reserved pasta and mix well. Add
This baked pasta and thinly sliced the reserved caramelized onions and the
requires some
Salt and freshly ground pepper pancetta and toss.
assembly time, but
1 head caulif lower, cut into f lorets
the intense flavors Transfer the pasta to the prepared baking
of caramelized 12 oz (375 g) rigatoni dish, spreading it evenly. In a small bowl,
onions and smoky 6 oz (185 g) pancetta, chopped combine the bread crumbs and mozzarella,
pancetta make those 2 cloves garlic, minced and then sprinkle evenly over the top of the
steps well worth 1 Tbsp all-purpose f lour pasta. Bake on the top rack of the oven until
the effort. Toasted the pasta is warmed through, the cheese
2 cups (16 f l oz/500 ml) milk
bread crumbs add melts, and the bread crumbs are golden
a crunchy topping. 2 cups (4 oz/125 g) fresh bread crumbs
brown, about 20 minutes. Serve.
Fresh bread crumbs 4 oz (125 g) mozzarella cheese, shredded
are best, but if you

31
are buying dried, In a large frying pan, melt the butter with
be sure to get them 2 Tbsp of the oil over medium-high heat.
unseasoned. Add the onion and sauté until translucent,
about 5 minutes. Reduce the heat to low and
ITALIAN TOMATO & BREAD SOUP
serves 4
season with salt and pepper. Cook the onion,
stirring occasionally, until it caramelizes
1 ⁄4 cup (2 f l oz/60 ml) olive oil
and turn dark brown, about 30 minutes. 1 yellow onion, chopped
Transfer to a bowl. 1 celery rib, chopped

While the onion is cooking, bring a large 3 cloves garlic, minced

AU G U S T
pot of salted water to a boil over medium- 1 cup (8 f l oz/250 ml) vegetable
or chicken broth
high heat. Add the cauliflower and cook for
Tomato season Salt
7 minutes. Using a strainer or slotted spoon,
is tauntingly short,
scoop the cauliflower from the water and set 11⁄ 2 lb (750 g) plum tomatoes,
so don’t let it fly peeled and cored
aside. Return the water to a boil and add the
by without making 2 1⁄ 2 cups (10 oz/315 g) dried coarse
rigatoni. Cook until al dente, according to tomato soup. Pappa whole-wheat or white bread crumbs
package directions. Drain, toss with a splash al pomodoro is a 1 ⁄4 cup ( 1⁄ 3 oz/10 g) torn fresh basil
of oil to prevent sticking, and set aside. frugal soup from
Set a rack in the upper third of the oven Tuscany, thickened In a heavy saucepan, warm the oil over
and preheat oven to 375°F (190°C). Lightly with cubes of medium-low heat. Add the onion, celery,
oil a 9-by-13-inch (23-by-33-cm) baking dish. day-old bread. Here, and garlic and sauté until softened, about
whole-wheat bread 12 minutes. Add the broth, 1 tsp salt, and the
In the pan, sauté the pancetta over medium- crumbs do the job, tomatoes. Bring to a boil, then reduce the
high heat until it is crisp, 6 minutes. Using soaking up the juices
heat to low and simmer until the tomatoes
a slotted spoon, remove the pancetta from from the sun-ripened
are very soft, about 25 minutes. Let cool
the pan and set aside, leaving the fat in the plum tomatoes.
to lukewarm.
pan. Add the remaining 2 Tbsp olive oil,
the cauliflower, and the garlic to the pan Purée the soup in a blender or food processor.
and toss well. Sauté the cauliflower until Return to the pan. Stir in the bread crumbs
it is browned, and then reduce the heat to and reheat gently. Stir in the basil, adjust the
medium-low. If the cauliflower absorbs all seasoning, and serve.
the oil, add more oil as needed. Cook the »—›

197
 1
PROVENÇAL CHICKEN
page 200
2
ROASTED PUMPKIN WITH GARLIC,
SWEET POTATOES & CHERRY TOMATOES
page 200
3
WILD MUSHROOM RISOTTO
page 203
4
SPICY PORK &
EGGPLANT STIR-FRY
page 203
When the air starts
to chill, classic comfort

8 9 10 11
foods begin to beckon:
chicken pot pie, meat
loaf and meatballs,
3-bean chili, eggplant
Parmesan, macaroni
CLASSIC MEAT LOAF CHICKEN POT PIE SPICY THREE-BEAN CHILI POLENTA WITH CHEESE,
and cheese, baked ziti page 205 page 206 page 206 GARLIC & CHARD
page 208
with sausage—all
one-pot fare fit for

15 16 17 18
autumn. Pumpkin
is delicious roasted
with sweet potatoes,
cherry tomatoes,
and garlic; added to
BAKED EGGPLANT PARMESAN BALSAMIC BRAISED CHICKEN BRAISED LAMB CHOPS WITH GOLDEN BEET & BLUE
slow-simmering beef page 211 page 211 TOMATOES & ROSEMARY CHEESE RISOTTO
page 212 page 212
stew; or stuffed with
sage into cannelloni.

22 23 24 25
Vegetarian dishes—
like stuffed tomatoes
or risottos with wild
mushrooms or golden
beets and blue cheese— STUFFED TOMATOES BRAISED DUCK LEGS PAN-ROASTED CLAMS WITH BAKED ZITI WITH
page 215 WITH PORT & FIGS POTATOES & FENNEL RICOTTA & SAUSAGE
make the most of the page 217 page 217 page 218
late summer and
early fall harvest.

29
MEATBALLS IN TOMATO SAUCE
page 220
30
CHICKEN AGRODOLCE
WITH DELICATA SQUASH
page 220
 3
WILD MUSHROOM RISOTTO
page 203
4
SPICY PORK &
EGGPLANT STIR-FRY
page 203
5
PUMPKIN-SAGE CANNELLONI
page 204
6
CHICKEN, WALNUT
& BASIL STIR-FRY
page 204
7
PORK, QUINOA &
CHILE CASSEROLE
page 205

10
SPICY THREE-BEAN CHILI
page 206
11
POLENTA WITH CHEESE,
GARLIC & CHARD
page 208
12
BEEF & PUMPKIN STEW
page 208
13
TUNA WITH TOMATOES & OLIVES
page 209
14
CLASSIC MACARONI & CHEESE
page 209

17
BRAISED LAMB CHOPS WITH
TOMATOES & ROSEMARY
page 212
18
GOLDEN BEET & BLUE
CHEESE RISOTTO
page 212
19
SAUSAGE, RICOTTA &
EGGPLANT ROLL-UPS
page 214
20
TOFU STIR-FRY WITH
BLACK BEAN SAUCE
page 214
21
BEEF & MUSHROOM
STROGANOFF
page 215

24
PAN-ROASTED CLAMS WITH
POTATOES & FENNEL
page 217
25
BAKED ZITI WITH
RICOTTA & SAUSAGE
page 218
26
JAPANESE BRAISED SALMON
page 218
27
CLAYPOT CHICKEN WITH
SHIITAKES & BROCCOLI
page 219
28
CHICKPEA, SQUASH
& EGGPLANT TAGINE
page 219

september
 1 2
PROVENÇAL CHICKEN ROASTED PUMPKIN WITH
serves 6
GARLIC, SWEET POTATOES
3 1⁄ 2 lb (1.75 kg) assorted chicken pieces,
skin on and bone in (breasts cut in & CHERRY TOMATOES
half crosswise) serves 4
Salt and freshly ground pepper 1 small sugar pumpkin or other
2 Tbsp olive oil, plus more for drizzling winter squash
SEPTEMBER SEPTEMBER
1⁄ 2 large yellow onion, finely chopped 2 sweet potatoes

3 bay leaves 2 red onions

This classic chicken This medley of
dish features the 5 cloves garlic, minced roasted vegetables
2⁄ 3 cup (5 f l oz/16 ml) olive oil
flavors of southern 2 tsp chopped fresh tarragon transitions between 5 sprigs fresh thyme
France: white 1⁄ 2 cup (4 f l oz/125 ml) dry white wine the seasons with 1 head garlic, halved crosswise
wine, garlic, and summer’s last 2 Tbsp fresh lemon juice
1⁄ 2 cup (4 f l oz/125 ml) chicken broth
tarragon. Top the tomatoes and
4 cups (4 oz/125 g) baby arugula 2 tsp maple syrup
braised chicken with autumn’s first root
Prepared tapenade for serving Salt and freshly ground pepper
dollops of tapenade vegetables and firm
and peppery squashes. If you’ve 1 pint grape or cherry tomatoes
arugula leaves. It Season the chicken pieces well with salt never combined
makes a charming and pepper. In a large frying pan, heat the maple syrup and olive Preheat the oven to 400°F (200°C). Cut
presentation and a 2 Tbsp oil over medium-high heat. Working oil before, you’re in the pumpkin into quarters and remove and
perfect one-pot meal. in batches, sear the chicken, turning as for a pleasant discard the pulp and seeds (alternately, rinse
needed, until golden brown, about 8 minutes. surprise. Garnish and roast the seeds separately and use to
Transfer to a plate. the dish with toasted garnish the dish later). Cut each pumpkin
pumpkin seeds and quarter into 3 wedges. Quarter the sweet
Pour off most of the fat from the pan and
serve over farro if potatoes lengthwise. Peel the onions and
return it to medium-high heat. Add the onion
you like. There is cut into wedges.
and bay leaves and sauté until the onion is plenty of extra jus to
golden, about 5 minutes. Add the garlic and Place the pumpkin, sweet potatoes, and
moisten the grains.
cook for 1 minute. Stir in the tarragon, 1 ⁄ 2 tsp onions in a large mixing bowl. Add the oil,
salt, and several grindings of pepper. Pour in thyme, garlic, lemon juice, maple syrup,
the wine and broth and stir to scrape up any 1 tsp salt, and 1 ⁄ 2 tsp pepper. Toss to mix well
browned bits on the pan bottom. Transfer and then spread out in a large roasting pan
the contents of the pan to a slow cooker and or on a baking sheet lined with parchment
arrange the chicken on top. Cover and cook paper. Roast for 40–45 minutes, until all the
on the low setting for 3 hours. The chicken vegetables are cooked through and golden
should be tender. brown, about 45 minutes.

Transfer the chicken to a platter and tent Add the cherry tomatoes to the roasting pan,
with foil. Discard the bay leaves. Strain the toss to coat with olive oil, and return the
braising liquid into a small saucepan, let roasting pan to the oven for about 15 minutes
stand for a few minutes, and then skim the more or until the tomatoes just begin to
fat from the surface. Bring to a boil over high soften and release their juices. Sprinkle with
heat and boil until reduced by about half, salt and serve directly from the pan.
about 10 minutes.
In a bowl, drizzle the arugula with a little
olive oil, season with salt and pepper, and toss.
Drizzle the braising liquid over the chicken,
then top with spoonfuls of tapenade and
the dressed arugula. Serve.

200

WS_ONEPOT_INT_Pages_HR.indb 200
2

SEPTEMBER
SEPTEMBER

4
 3 4
WILD MUSHROOM RISOTTO SPICY PORK & EGGPLANT
serves 4
STIR-FRY
2⁄ 3 cup ( 2 ⁄ 3 oz/20 g) dried porcini mushrooms serves 4
4 cups (32 f l oz/1 l) chicken broth or water 1 pork tenderloin, about 1 lb (500 g),
2 Tbsp olive oil silverskin removed

2 Tbsp finely chopped shallot Salt and freshly ground pepper

SEPTEMBER SEPTEMBER
cups
11⁄ 2 (10 1⁄ 2
oz/330 g) Arborio 1 eggplant, about 1 lb (500 g)
or Carnaroli rice 2 Tbsp chile-garlic sauce, such as Sriracha
It takes only a small 1⁄ 2 cup (4 f l oz/125 ml) dry white wine Indian summer
11⁄ 2 tsp toasted sesame oil
amount of dried signals the finale
1⁄4 cup (1 oz/30 g) grated Parmesan cheese 11⁄ 2 tsp rice vinegar
porcini to make this of deeply purple
Salt and freshly ground pepper 3 Tbsp peanut or canola oil
intensely flavored eggplants at the
risotto. Traditionally market. Toss cubes 1 Tbsp peeled and grated fresh ginger
In a bowl, combine the mushrooms with
made with chicken with tender pieces of 6 green onions, white and tender green
11 ⁄ 2 cups (12 fl oz/375 ml) lukewarm water parts, 4 halved lengthwise and cut into
broth, this risotto is so pork in a fiery chile
and soak for 20–30 minutes. Drain well, 3⁄4 -inch (2-cm) pieces, 2 finely chopped
rich that vegetarians sauce. The eggplant
can use water instead. reserving the soaking liquid. Squeeze the flesh emerges from
mushrooms to remove excess liquid and Put the pork in the freezer for 20 minutes
(Water is preferable the wok seared
to vegetable broth roughly chop the mushrooms. Strain the on the outside but to firm it up for slicing. Cut into strips about
1 ⁄ 2 inch (12 mm) thick, 2 inches (5 cm) long,
because most of the soaking liquid through a fine-mesh sieve silken at heart.
prepared versions lined with cheesecloth. Reserve 1 ⁄ 2 cup and 3 ⁄4 inch (2 cm) wide. Season generously
have flavors that do (4 fl oz/125 ml). with salt and pepper. Cut the eggplant into
not combine well with strips of the same size.
In a saucepan, bring the broth to a gentle
wild mushrooms.) In a small bowl, whisk together the chile-
simmer over medium heat and maintain
over low heat. garlic sauce, sesame oil, and vinegar until
smooth. Set aside.
In a large, heavy saucepan, warm 1 Tbsp of
the oil over medium-high heat. Add the shallot In a wok or large frying pan, heat 2 Tbsp of
and sauté until translucent, about 2 minutes. the peanut oil over high heat until very hot.
Add the remaining 1 Tbsp oil and the rice, Add the eggplant and stir-fry until slightly
reduce the heat to medium, and stir until the softened, 3–4 minutes. Add the ginger and the
rice is well coated with the oil and translucent, green onion pieces and stir-fry for 1 minute.
about 1 minute. Pour in the wine and stir Transfer the vegetables to a platter.
until it is absorbed, 2–3 minutes. Add the remaining 1 Tbsp peanut oil to the
Add the simmering broth to the rice a pan over high heat and swirl to coat. Add
ladleful at a time, stirring frequently after the pork, distributing it evenly, and cook
each addition. Wait until the broth is almost without moving it for about 20 seconds. With
completely absorbed (but the rice is never a metal spatula, toss and stir the pork every
dry on top) before adding the next ladleful. 15–20 seconds until browned, about 3 minutes.
After about half of the broth has been added, Return the vegetables to the pan and add
stir in the reserved mushroom soaking the chile-garlic mixture. Reduce the heat
liquid and the chopped mushrooms. When to medium and stir-fry for 1–2 minutes to
the liquid is almost fully absorbed, resume blend the flavors and warm through. Scatter
adding the broth. The risotto is ready when with the chopped green onions and serve.
the rice is tender to the bite and creamy, about
35 minutes total. Remove from the heat.
Stir in the Parmesan and 1 ⁄4 tsp salt, season
with pepper, and serve.

203
 5
PUMPKIN-SAGE CANNELLONI (2 1 ⁄ 2 oz/80 g) of the Parmesan and stir
serves 6 until it is melted. Season to taste with salt
and pepper.
3 lb (1.5 kg) baking pumpkin
3 Tbsp olive oil Cover the bottom of a 9-by-13-inch (23-by-
Salt and freshly ground pepper 33-cm) baking dish with a thin layer of
the sauce. Fill each cannelloni shell with the
8 oz (250 g) cannelloni pasta shells
SEPTEMBER pumpkin mixture and place in the baking
5 Tbsp (2 1⁄ 2 oz/75 g) unsalted butter
dish in a single layer. Top with the remaining
1 yellow onion, chopped
Fresh pumpkin and sauce and the remaining 3 Tbsp Parmesan
sage create a flavorful 3 cloves garlic, minced cheese. Cover tightly with foil and bake
and aromatic filling cup ( 1⁄ 3 oz/10 g) fresh sage leaves,
1⁄4
on the top rack for 30 minutes. Remove the
chopped
for pasta shells. foil and continue to bake until warmed
You can substitute
3⁄4 cup (6 oz/185 g) ricotta cheese through and the top is lightly browned, about
butternut squash for 1 cup (4 oz/125 g) plus 3 Tbsp grated 15 minutes. Serve directly from the dish.
the pumpkin, but Parmesan cheese
don’t try canned 1 egg, lightly beaten

6
pumpkin, which has 3 Tbsp f lour
a high water content 3 cups (24 f l oz/750 ml) milk
that may affect the CHICKEN, WALNUT
texture. Serve
the cannelloni with
Preheat the oven to 450°F (230°C). Halve & BASIL STIR-FRY
the pumpkin and scoop out the seeds, then serves 4
garlicky sautéed cut into wedges and trim away the peel.
greens, such as Cut the flesh into 1 ⁄ 2-inch (12 mm) chunks. 3 Tbsp soy sauce
spinach or kale, 2 Tbsp fresh lime juice
Toss the pumpkin with 2 Tbsp of the oil,
on the side.
season with salt and pepper, and lay it in SEPTEMBER 2 Tbsp honey
a single layer on a baking sheet lined with 3 skinless, boneless chicken breast halves,
parchment paper. Roast in the oven until about 11⁄4 lb (625 g) total
This nontraditional
the pumpkin is caramelized, about 3 tsp peanut oil
stir-fry plays up
30 minutes. Set aside. 1 red bell pepper, seeded and thinly sliced
the magic of savory
Reduce the oven to 375°F (190°C) and position and sweet, featuring 1⁄ 2 cup (2 oz/60 g) thinly sliced shallots
a rack in the upper third of the oven. Bring a basil, sweet peppers, 1⁄ 2 cup ( 1⁄ 2 oz/15 g) torn basil leaves
large pot of salted water to a boil over medium- and walnuts, plus 1⁄ 2 cup (2 oz/60 g) walnut pieces, toasted
high heat. Add the cannelloni shells and a touch of honey Cooked brown rice for serving
cook for 7 minutes. Drain the pasta and lay in the sauce.
the shells on a baking sheet so they don’t Accompany with In a small bowl, stir together the soy sauce,
stick together. Set aside. brown rice, a nice
lime juice, and honey. Thinly slice the chicken
balance to the sweet
In a frying pan, melt 2 Tbsp of the butter breasts across the grain.
flavors in the dish.
over medium-high heat. Add the onion and In a wok or large frying pan, heat 11 ⁄ 2 tsp
the garlic and sauté until very soft, about of the oil over high heat. Add the bell pepper
5 minutes. Add the sage, season with salt and and stir-fry just until wilted, 1–2 minutes.
pepper, and continue to cook for 2 minutes. Transfer to a plate. Add the remaining 11 ⁄ 2 tsp
Stir in the pumpkin and, using a potato masher oil to pan. Add the shallots and stir-fry
or a fork, smash the pumpkin, leaving some until they begin to brown, about 1 minute.
small chunks. Cook for another 3 minutes Add the chicken and stir-fry until opaque
and transfer to a large bowl. Add the ricotta, throughout, 3–4 minutes.
1 ⁄ 3 cup (11 ⁄ 2 oz/45 g) of the Parmesan cheese,
Return the bell pepper to pan and stir in the
and the egg and stir to combine. Set aside.
soy sauce mixture, basil, and walnuts. Cook
In a small saucepan, melt the remaining just until basil is wilted, about 1 minute.
3 Tbsp butter over medium-high heat. Add the Serve with the rice.
flour and cook, stirring, for 2 minutes. Add
the milk and bring to a boil. Add 2 ⁄ 3 cup »—›

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 7 8
PORK, QUINOA & CLASSIC MEAT LOAF
CHILE CASSEROLE serves 6
serves 4 Oil for pan

2 tsp canola or grapeseed oil 1 yellow onion, minced

1⁄ 2 cup (3 oz/90 g) quinoa, rinsed
1⁄ 2 cup (2 oz/60 g) dried bread crumbs

Salt and freshly ground pepper

1⁄ 2 cup (4 f l oz/125 ml) plus 3 Tbsp ketchup
SEPTEMBER SEPTEMBER
1 Tbsp olive oil 2 eggs, lightly beaten

1 lb (500 g) boneless pork loin, 2 Tbsp Worcestershire sauce

The super-food Meat loaf rarely
cut into 1-inch (2.5-cm) chunks Salt and freshly ground pepper
quinoa cooks in a gets points for good
2–5 serrano chiles, seeded and chopped 1 lb (500 g) ground beef
matter of minutes, looks, but it is still
making it a good 1⁄4 cup (1 oz/30 g) chopped onion delicious. Use beef, 1⁄ 2 lb (250 g) ground pork
choice for busy 2 cloves garlic, minced veal, and pork, a 1⁄ 2 lb (250 g) ground veal
weeknights. Seared 1⁄ 2 –1 tsp chili powder trio that yields an
Unsalted butter as needed
pork, lots of chiles, 1⁄ 2 tsp ground cumin
especially flavorful
2 Tbsp all-purpose f lour
and gooey cheese loaf that is also easy
1⁄ 2 cup (4 f l oz/125 ml) chicken broth 2 cups (16 f l oz/500 ml) beef broth
turn it into an to slice. Don’t neglect
updated Tex-Mex cup (1 oz/30 g) shredded Monterey jack
1⁄4
to make gravy from
or manchego cheese Preheat the oven to 350°F (180°C). Lightly
casserole. the pan drippings to
12 pitted oil-cured black olives spoon over the meat oil a small roasting pan.
loaf and, if desired, In a large bowl, combine the onion, bread
Preheat the oven to 375°F (190°C). over a mountain crumbs, 1 ⁄ 2 cup (4 fl oz/125 ml) ketchup, eggs,
In a saucepan, heat the canola oil over of mashed potatoes.
and Worcestershire sauce. Season with 1 tsp
medium-high heat. Add the quinoa and salt and 1 ⁄ 2 tsp pepper. Add the ground meats
sauté until the grains separate and are and mix with your hands just until combined.
opaque, 3–4 minutes. Add 1 cup (8 fl oz/ Transfer the mixture to the prepared pan
250 ml) water and 1 ⁄ 2 tsp salt and bring to and shape it into a thick loaf about 9 inches
a boil. Reduce the heat to low, cover, and (23 cm) long.
simmer until the quinoa is tender, about
12 minutes. Drain in a fine-mesh sieve. Bake the meat loaf for 45 minutes. Spread
the top of the loaf with the remaining 3 Tbsp
In a large, heavy pot, heat the olive oil over ketchup and bake until an instant-read
medium-high heat. Add the pork and cook, thermometer inserted in the center registers
turning as needed, until lightly browned 165°F (74°C), about 15 minutes longer. Let
on all sides, 4–5 minutes. Stir in the chiles, stand in the pan for 5 minutes. Using a wide
onion, and garlic, and sprinkle with the chili spatula, transfer the meat loaf to a platter
powder, cumin, and 1 ⁄ 2 tsp salt. Cook until and tent with foil to keep warm.
the onion is soft, about 2 minutes.
Pour all but 2 Tbsp fat from the roasting pan.
Add the broth and stir to scrape up any If you don’t have 2 Tbsp, add up to 2 Tbsp
browned bits on the pan bottom. Remove butter to the pan. Warm the pan over medium
from the heat, add the quinoa, and toss heat. Whisk in the flour and let bubble for
and stir until the ingredients are evenly 1 minute. Gradually whisk in the broth and
distributed. Sprinkle with the cheese and bring to a boil. Reduce the heat to medium-
dot with the olives. Bake, uncovered, until low and simmer, whisking, until a light
the cheese is melted and the pork is opaque gravy forms, about 5 minutes. Season with
throughout, about 15 minutes. Serve. salt and pepper. Strain through a sieve
into a sauceboat.
Cut the meat loaf into slices and serve,
passing the gravy at the table.

205
 9
CHICKEN POT PIE On a floured work surface, roll out the dough
serves 4–6 into a round about 1 ⁄ 8 inch (3 mm) thick and
large enough to fit over the pie dish. Brush
FOR THE PIE DOUGH
some of the egg yolk mixture in a 1-inch
11⁄ 2 cups (7 1⁄ 2 oz/235 g) all-purpose f lour
(2.5-cm) border around the edge of the round.
Salt Place the round, egg side down, over the
SEPTEMBER
6 Tbsp (3 oz/90 g) cold vegetable shortening filling, and press the dough to the rim of
2 Tbsp cold unsalted butter the dish. Crimp or trim off any overhanging
About 1⁄ 3 cup (3 f l oz/80 ml) cold water dough and brush the surface lightly with
As the weather
the remaining egg yolk mixture. Cut a few
cools and the days Salt and freshly ground pepper
slits in the center of the top.
begin to shorten, 1 cup (4 oz/125 g) sliced carrots
hunker down with (1⁄4 -inch/6-mm slices) Place the pie dish on a baking sheet. Bake until
comfort foods. Kids 1 cup (5 oz/155 g) fresh or frozen peas the crust is golden brown, about 30 minutes.
and adults alike Remove from the oven and serve.
1 cup (6 oz/185 g) corn kernels (from 2–3 ears)
are unable to resist
2 Tbsp unsalted butter
the charms of flaky

10
pastry and chicken 4 skinless, boneless chicken thighs, about
11⁄4 lb (625 g) total, cut into bite-sized chunks
in a creamy sauce
studded with peas 2 Tbsp chopped shallot
SPICY THREE-BEAN CHILI
and carrots. 1⁄4 cup (11⁄ 2 oz/45 g) all-purpose f lour serves 6–8
11⁄ 2 cups (12 f l oz/375 ml) chicken broth
2 Tbsp olive or canola oil
1⁄ 2 cup (4 f l oz/125 ml) dry white wine
1 yellow onion, chopped
1⁄ 2 cup (4 f l oz/125 ml) half-and-half
2 cloves garlic, minced
1 Tbsp chopped fresh f lat-leaf parsley
1 Tbsp chili powder
1 egg yolk beaten with 1 tsp water SEPTEMBER
1 Tbsp ground cumin

To make the dough, stir together the flour 1 tsp dried oregano
Welcome family home
and 1 ⁄ 2 tsp salt. Using a pastry blender, cut in from school or work Salt
the shortening and butter until a coarse meal with a big pot of 1 can (28 oz/875 g) diced tomatoes, with juice
forms. Toss with a fork while adding enough beans on the stove. 1 can each pinto beans, white beans,
of the water for the dough to clump together. This spicy chili, made and black beans, (15 oz/470 g each),
rinsed and drained
Form into a disk, wrap in plastic wrap, and mostly from pantry
staples, can be 2 tsp rice vinegar
refrigerate for 30 minutes.
doubled easily to 1⁄4 cup ( 1⁄ 3 oz/10 g) chopped fresh cilantro
Meanwhile, preheat the oven to 400°F (200°C).
feed a crowd. A splash 1–2 tsp puréed chipotle chiles in adobo sauce
Bring a saucepan of salted water to a boil. Add
of rice vinegar gives 16 corn tortillas for serving
the carrots and peas and cook until tender-
it an unexpectedly
crisp, 3–5 minutes. Using a slotted spoon,
bright and zesty Preheat the oven to 350°F (180°C).
transfer to a colander and drain, then transfer quality. Garnish
to a bowl. Repeat with the corn, cooking In a large pot, warm the oil over medium-
with grated sharp
it for 1 minute. Cheddar cheese high heat. Add the onion and garlic and
and fresh cilantro cook, stirring frequently, until the onion
In a large frying pan, melt the butter over
leaves, if you like. softens, about 5 minutes. Stir in the chili
medium-high heat. Add the chicken and cook,
powder, cumin, and oregano. Season with
stirring occasionally, until browned on all 1 ⁄4 tsp salt and cook, stirring, for 1 minute.
sides, about 8 minutes. Add the shallot and
cook, stirring, until softened, about 2 minutes. Add the tomatoes and beans. Pour in 2 cups
Sprinkle in the flour and stir well. Stir in the (16 fl oz/500 ml) water and bring to a boil.
broth, wine, half-and-half, and parsley and Cover, reduce the heat to medium-low, and
bring to a simmer. Cover, reduce the heat to low, simmer, stirring occasionally, for 20 minutes.
and simmer for 10 minutes. Stir in the carrots, Stir in the vinegar, cilantro, and chipotle purée.
peas, and corn. Season with salt and pepper. Meanwhile, wrap the tortillas in foil and
Transfer to a 9-inch (23-cm) pie dish. »—› warm in the oven. Serve with the chili.

206

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9

SEPTEMBER
11 12
POLENTA WITH CHEESE, BEEF & PUMPKIN STEW
GARLIC & CHARD serves 6
serves 4–6 3 lb (1.5 kg) beef bottom round,
cut into 11⁄4 -inch (3-cm) chunks
4 cups (32 f l oz/1 l) chicken broth
Salt and freshly ground pepper
1 cup (7 oz/220 g) stone-ground polenta
2 Tbsp olive oil
SEPTEMBER Salt and freshly ground pepper SEPTEMBER
1 yellow onion, finely chopped
1 bunch Swiss chard
2 sprigs fresh thyme
If you’ve never cooked 2 Tbsp olive oil In this flavorful and 3 bay leaves
polenta because you 3 cloves garlic, minced healthful take on a
4 cloves garlic, minced
are put off by the 1 cup (6 oz/185 g) cherry tomatoes, halved traditional autumn
1 cinnamon stick
constant stirring 1⁄ 2 cup (2 oz/60 g) grated Parmesan cheese dish, the addition
required, this of a light vinaigrette
1⁄ 3 cup (3 f l oz/80 ml) dry red wine
1⁄4 lb (125 g) fontina cheese, cut into cubes
slow-cooker version laced with green 2 Tbsp plus 1 tsp red wine vinegar
solves the problem. 3 Tbsp pine nuts, toasted onions and peppery 2 carrots, cut into 3⁄4 -inch (2-cm) chunks
Topping the polenta mint just before 1 can (14 1⁄ 2 oz/455 g) diced tomatoes, drained
with a sautéed In a slow cooker, stir together the broth, serving infuses the
polenta, 1 tsp salt, and several grindings 1⁄ 3 cup (3 f l oz/80 ml) beef or chicken broth
mixture of chard stew with bright,
and cherry tomatoes of pepper. Cover and cook on the low setting fresh flavors. If 1 lb (500 g) baking pumpkin or butternut
squash, peeled, seeded, and cut into
delivers fresh flavors for 3 to 3 1 ⁄ 2 hours, stirring two or three times you like, serve this 3⁄4 -inch (2-cm) chunks

and transforms it if possible. The liquid should be absorbed hearty stew over 2 green onions, thinly sliced
into a comforting and the polenta should be thick and soft and steamed couscous.
1 Tbsp chopped fresh mint
one-bowl meal. no longer gritty.
About 20 minutes before the polenta is Season the beef well with salt and pepper.
ready, remove the stems from the chard In a large, heavy frying pan, warm 1 Tbsp
leaves. Chop the stems crosswise into small of the oil over medium-high heat. Working in
pieces. Cut the leaves crosswise into strips batches, add the beef and sauté until golden
about 1 inch (2.5 cm) wide. In a large, heavy brown on all sides, about 8 minutes. Using
saucepan, heat the oil over medium heat. a slotted spoon, transfer to a plate.
Add the chard stems and cook, stirring
Pour off most of the fat from the pan and
occasionally, until beginning to soften, about
return to medium-high heat. Add the onion,
8 minutes. Add the garlic, cherry tomatoes, thyme sprigs, and bay leaves and sauté until
and chard leaves and season well with salt the onion begins to brown, about 6 minutes.
and pepper. Stir well, cover the pan, and Add the garlic and cinnamon and cook for
cook until the leaves are wilted and tender, 1 minute. Pour in the wine and the 2 Tbsp
4–5 minutes more. vinegar and stir to scrape up any browned
About 5 minutes before the polenta is ready, bits on the pan bottom. Transfer the contents
stir in the Parmesan and dot the top with of the pan to a slow cooker and stir in the
the fontina, then re-cover. Stir the fontina carrots, tomatoes, and broth. Add the beef,
into the polenta, then spoon the polenta onto cover, and cook on the low setting for 5 hours.
a platter and top with the chard mixture. Scatter the pumpkin over the top of the beef,
Garnish with the pine nuts and serve. re-cover, and continue to cook for 3 hours.
The beef and pumpkin should be very tender.
Remove and discard the cinnamon stick,
thyme sprigs, and bay leaves. Let the stew
stand 5 minutes, then skim the fat from
the cooking liquid.
In a bowl, whisk together the 1 Tbsp olive oil
and 1 tsp vinegar, 1 ⁄4 tsp salt, and several
grindings of pepper. Stir in the green onions
and mint. Spoon over the stew, and serve.

208
13 14
TUNA WITH TOMATOES CLASSIC MACARONI & CHEESE
& OLIVES serves 4–6
serves 4 6 Tbsp (3 oz/90 g) unsalted butter,
plus more for dish
4 Tbsp (2 f l oz/60 ml) olive oil
Salt
4 tuna steaks, each about 6 oz (185 g)
and 3⁄4 inch (2 cm) thick 1 lb (500 g) elbow macaroni
SEPTEMBER SEPTEMBER
Salt and freshly ground pepper
1 ⁄4 cup (11⁄ 2 oz/45 g) all-purpose f lour

1 yellow onion, thinly sliced 3 cups (24 f l oz/750 ml) milk, heated
Tuna has enough Back-to-school season lb (250 g) extra-sharp Cheddar
1⁄ 2
3 large cloves garlic, minced
flavor and texture calls for comforting, cheese, shredded
1 can (14 1⁄ 2 oz/455 g) diced tomatoes, drained
to stand up to an kid-friendly 1 ⁄ 2 lb (250 g) Monterey jack cheese,

assertive braising 1⁄ 2 cup (4 f l oz/125 ml) full-bodied red wine casseroles. Instead shredded
sauce, replete 1⁄ 8 tsp red pepper f lakes of stove-top macaroni, Hot-pepper sauce
with pepper flakes cup (2 oz/60 g) pitted small green
1⁄ 3 bake this creamy 3⁄4 cup (11⁄ 2 oz/45 g) fresh bread crumbs (left)
and briny olives and or black olives, or a combination casserole with a
capers. If you have 1 Tbsp small capers, rinsed and drained crunchy topping Preheat the oven to 350°F (180°C). Lightly
ripe summer 2 Tbsp pine nuts, toasted of bread crumbs. butter a 2 1 ⁄ 2-qt (2.5-l) baking dish.
tomatoes, substitute To make fresh bread
2 Tbsp finely shredded fresh basil Bring a large pot of salted water to a boil.
them for the canned crumbs, tear firm
ones and add an extra white sandwich bread Add the macaroni, stir well, and cook
In a large frying pan, warm 2 Tbsp of the oil for about 6 minutes. The macaroni will
1 ⁄4 cup (2 fl oz/ into 1-inch (2.5-cm)
over high heat. Season the tuna with salt and still be quite al dente. Do not overcook.
60 ml) wine. pieces. Process the
pepper. Add to the pan and sear, turning Drain thoroughly.
bread in a food
once, just until golden, about 3 minutes.
processor or blender In the same pot, melt 4 Tbsp (2 oz/60 g)
Transfer to a plate. to make crumbs. of the butter over medium heat. Add the
Add the remaining 2 Tbsp oil to the pan Store in the freezer
flour and whisk until a smooth paste forms.
and reduce the heat to medium-high. Add the for up to 2 months.
Reduce the heat to low and let the flour
onion and sauté until softened, 3–4 minutes. mixture bubble, whisking occasionally,
Add the garlic and sauté for 30 seconds. Stir without browning, for 2 minutes. Slowly
in the tomatoes, wine, red pepper flakes, olives, whisk in the hot milk, raise the heat to
and capers. Cover and simmer for about medium, and bring to a boil. Remove from
5 minutes to blend the flavors. Uncover and the heat, add the cheeses, and stir until melted.
stir in the pine nuts. Return the macaroni to the pot and stir well.
Return the tuna to the pan and spoon the sauce Season with salt and hot-pepper sauce.
over the steaks. Cook the tuna, occasionally In a small saucepan, melt the remaining
spooning the sauce over the steaks, until the 2 Tbsp butter over medium heat. Spread the
tuna is opaque throughout and the sauce is macaroni evenly in the prepared baking
slightly reduced, about 8 minutes. dish. Sprinkle the top with the bread crumbs.
Transfer the tuna and sauce to a platter. Drizzle the melted butter evenly over the
Sprinkle with the basil and serve. crumbs. Bake until the sauce is bubbling
and the top is browned, about 40 minutes.
Remove from the oven and serve.

209
SEPTEMBER

15
15
BAKED EGGPLANT PARMESAN onto the slices and sprinkle with half
serves 4 of the mozzarella. Top with the remaining
eggplant slices and cover with the
FOR THE SPICY TOMATO SAUCE
remaining sauce and mozzarella.
2 Tbsp olive oil
4 large cloves garlic, chopped Bake until the eggplant is tender and the
cheese is lightly browned and melted, about
SEPTEMBER
4 cans (28 oz/875 g each) diced tomatoes,
drained 15 minutes. Divide among plates and serve.
1 tsp red pepper f lakes
Replace chicken Salt and freshly ground pepper

16
or veal with fleshy
eggplant for a 2 Tbsp olive oil, plus more for dish
satisfying meatless 1 egg, beaten with 1 Tbsp water BALSAMIC BRAISED CHICKEN
meal. Dredging 1⁄ 2 cup (2 oz/60 g) dried bread crumbs
serves 4–6
and panfrying the 2 lb (1 kg) shallots
1⁄ 2 tsp dried oregano
eggplant slices adds
2 Tbsp grated Parmesan cheese 2 lb (1 kg) assorted chicken pieces,
crunch and flavor, skin on and bone in
before smothering Salt and freshly ground pepper
Salt and freshly ground pepper
them in the pan 2 small eggplants, about 11⁄ 2 lb (750 g) total, SEPTEMBER
each cut crosswise into 8 slices 2 Tbsp unsalted butter
with spicy marinara
sauce. Serve with 1 cup (4 oz/125 g) shredded mozzarella cheese 2 Tbsp canola oil
a big green salad. Shallots are most 1 ⁄4 cup (2 f l oz/60 ml) dry red wine
To make the spicy tomato sauce, in a large often used minced, 1⁄ 2 cup (4 f l oz/125 ml) chicken broth
saucepan, heat the oil over medium heat. in salad dressings,
1 ⁄4 cup (2 f l oz/60 ml) balsamic vinegar
Add the garlic and sauté for 1 minute. Add marinades, or sauces,
the tomatoes and red pepper flakes, raise the but the purple-hued
Using a paring knife, cut a shallow X in the
heat to high, and bring to a boil. Reduce bulb is slow-cooked
root end of each shallot. Season the chicken
the heat to medium-low and simmer, whole in this recipe.
Don’t let the quantity all over with salt and pepper.
uncovered, until the sauce is thick, about
alarm you, as the In a large, heavy pot, melt the butter with
40 minutes. Season with salt and pepper.
shallots will sweeten the oil over medium-high heat. Working
Let cool slightly. Measure out 2 cups
with long cooking. in batches, sear the chicken, turning as
(16 fl oz/500 ml) of the sauce and set aside.
Red wine and needed, until browned, about 5 minutes.
Save the remaining sauce for another use.
balsamic vinegar Transfer to a plate.
Preheat the oven to 400°F (200°C). Lightly enliven the braising
oil a 9-by-13-inch (23-by-33-cm) baking dish. liquid for tender-to- Pour off all but 2 Tbsp fat from the pot
the-bone chicken. and return it to medium-high heat. Add the
Put the egg mixture in a wide, shallow shallots and sauté until lightly browned,
dish. Put the bread crumbs in another dish about 5 minutes. Add the wine, broth, and
and stir in the oregano, Parmesan, 1 ⁄ 2 tsp vinegar. Raise the heat to high, bring to a
salt, and 1 ⁄ 8 tsp pepper. boil, and stir to scrape up any browned bits
In a large frying pan, warm 1 Tbsp of the on the pot bottom. Return the chicken to
oil over medium-high heat. Working with the pot, cover, and cook over medium-low
4 eggplant slices at a time, dip each slice heat until the chicken is tender and opaque
in the egg mixture, letting the excess drip throughout, about 40 minutes. Uncover,
back into the bowl. Coat both sides with raise the heat to high, bring to a boil, and
the bread crumbs and cook, turning once, cook, turning the chicken and the shallots
until browned, about 6 minutes. Repeat occasionally to prevent scorching, until the
with the remaining 1 Tbsp oil and remaining liquid has thickened slightly, 5–10 minutes.
eggplant. Transfer to a plate. Transfer the chicken and shallots to a platter,
Spoon one-third of the reserved sauce over top with the sauce, and serve.
the bottom of the prepared dish. Arrange half
of the eggplant slices in a single layer on the
sauce. Spoon one-third of the sauce »—›

211
17 18
BRAISED LAMB CHOPS WITH GOLDEN BEET & BLUE
TOMATOES & ROSEMARY CHEESE RISOTTO
serves 4 serves 4
4 lamb shoulder chops, each 10–12 oz 3⁄4 lb (375 g) golden or pink beets
(315–375 g) and about 3⁄4 inch (2 cm) thick
Salt and freshly ground pepper
Salt and freshly ground pepper
SEPTEMBER SEPTEMBER 5 cups (40 f l oz/1.25 l) chicken or
2 Tbsp olive oil vegetable broth
2 large shallots, finely chopped 3 Tbsp unsalted butter
Lamb shoulder chops, When root vegetables
3 cloves garlic, minced 1 small yellow onion, finely chopped
which develop an start to pile high at
1 Tbsp minced fresh rosemary 11⁄ 2 cups (10 1⁄ 2 oz/330 g) Arborio or
irresistible richness the farmers’ market, Carnaroli rice
after simmering 1⁄ 3 cup (3 f l oz/80 ml) dry red wine seek out golden 1⁄ 2 cup (4 f l oz/125 ml) dry white wine
in a rich red-wine 5 canned whole peeled tomatoes, with beets. Exceptionally
broth, are much some of their juices, coarsely chopped sweet, they won’t
1⁄ 3 cup (1 oz/30 g) grated Parmesan cheese
less expensive than 10–12 pitted Kalamata olives, stain as much as 1⁄4 cup (11⁄ 2 oz/45 g) crumbled blue cheese
coarsely chopped
loin or rib chops, their dark garnet
and because they 11⁄ 2 Tbsp fresh f lat-leaf parsley leaves cousins, which Preheat the oven to 400°F (200°C). Put the
have more bones, helps to preserve beets in a baking dish with water to cover
they are far more Season both sides of the chops generously the pretty color the bottom of the dish. Cover tightly with
flavorful as well. with salt and pepper. In a large sauté pan, of this risotto. Blue foil and bake until the beets are tender when
heat 1 Tbsp of the oil over medium-high heat. cheese complements pierced with a fork, 40–60 minutes. Uncover
Add the chops and sear, turning once, until the earthiness of and let cool. Cut off the beet tops and root
well browned, about 5 minutes total. Transfer this dish. ends. Peel the beets and cut into bite-sized
to a plate. pieces. Season with salt.
Pour off the fat from the pan. Reduce the In a saucepan, bring the broth to a gentle
heat to medium-low and add the remaining simmer over medium heat and maintain
1 Tbsp oil. Add the shallots and sauté until over low heat.
softened, about 5 minutes. Add the garlic and
In a large, heavy pot, melt 2 Tbsp of the
rosemary and cook, stirring, for 1 minute.
butter over medium heat. Add the onion
Add the wine and stir to scrape up any
and a pinch of salt and sauté until the
browned bits on the pan bottom. Simmer
onion is soft, about 8 minutes. Add the rice
the liquid until reduced by about half,
and stir until translucent and coated with
about 2 minutes.
butter, about 3 minutes. Add the wine and
Stir in the tomatoes and their juices and the stir until completely absorbed. Add a ladleful
olives. Return the chops to the pan, reduce of the broth and simmer vigorously, stirring
the heat to low, cover, and simmer gently often, until the liquid is almost absorbed.
until the chops are tender but still slightly Add another ladleful of broth. Continue
pink at the center and an instant-read simmering, stirring, and adding more broth
thermometer inserted into a chop away from until the rice is tender, about 25 minutes.
the bone registers 135°–145°F (57°–63°C),
Stir in the beets and heat through, about
about 15 minutes. Turn the chops halfway
1 minute. Stir in the remaining 1 Tbsp butter
through the cooking. Transfer the chops
and the cheeses. Let stand for 2 minutes.
to a platter.
Season with salt and pepper and serve.
Raise the heat to high and simmer briskly
until the braising juices are slightly thickened,
3–4 minutes. Adjust the seasoning and stir
in the parsley. Spoon the sauce over the
chops and serve.

212
18

SEPTEMBER
19 20
SAUSAGE, RICOTTA TOFU STIR-FRY WITH
& EGGPLANT ROLL-UPS BLACK BEAN SAUCE
serves 4 serves 4
11⁄ 2
lb (750 g) globe or Asian eggplants, 1 lb (500 g) firm tofu, cut into
cut lengthwise into slices 1⁄4 inch (6 mm) 1-inch (2.5-cm) cubes
thick
1 Tbsp cornstarch
SEPTEMBER 1⁄4 cup (2 f l oz/60 ml) plus 2 Tbsp olive oil SEPTEMBER
1⁄4 cup (2 f l oz/60 ml) vegetable broth
Salt and freshly ground pepper
1 Tbsp black bean sauce
Eggplants are at 5 oz (155 g) hot Italian sausage, Mild tofu takes well
casings removed 1 tsp sugar
their best and most to bold seasoning,
2 cups (16 f l oz/500 ml) prepared tomato
1⁄ 3 cup (3 f l oz/80 ml) peanut oil
abundant in late such as black bean
sauce 1⁄ 8 tsp red pepper f lakes
summer. Grilled sauce and pepper
or broiled slices are 1 cup (8 oz/250 g) whole-milk ricotta cheese flakes. Add your 1 head baby bok choy, cut into 1-inch
delicious wrapped 4 oz (125 g) fresh mozzarella cheese, favorite late summer (2.5-cm) pieces
around spicy sausage cut into small pieces vegetables to the 1 small zucchini or yellow summer squash,
1⁄ 2 cup (2 oz/60 g) grated Parmesan cheese cut into slices 1 inch (2 cm) thick
and creamy ricotta wok just at the end
cheese. The spongy 1 Tbsp chopped f lat-leaf parsley of cooking. You want 1 red bell pepper, seeded and chopped
texture of the the bok choy and 1⁄4 lb (125 g) sugar snap peas, trimmed
eggplant means Preheat the oven to 450°F (230°C). Brush sugar snaps to stay
that it readily the eggplant slices on both sides with the vibrant and crisp. Line a baking sheet with a double thickness
soaks up the rich 1 ⁄4 cup (2 fl oz/60 ml) oil and season with of paper towels. Arrange the tofu in a single
tomato sauce. salt. Place in a single layer on a baking sheet layer on the towels. Top with another layer
and bake until lightly browned, about of towels and pat the tofu dry. In a small
10 minutes. Turn the slices and bake until bowl, combine the cornstarch and broth and
tender, 5–7 minutes. Remove from the stir to dissolve the cornstarch. Stir in the bean
oven and reduce the oven temperature sauce and sugar and set aside.
to 350°F (180°C). In a wok or large frying pan, heat the oil
In a frying pan, warm the remaining 2 Tbsp over high heat. Carefully add the tofu and
olive oil over medium-high heat. Add the cook for 3 minutes. Turn and continue to cook
sausage and sauté until cooked through, until golden, 3–4 minutes. Using a slotted
about 3 minutes. Stir in the tomato sauce and spoon, transfer to paper towels to drain. Pour
bring to a boil. Reduce the heat to low off all but 1 Tbsp oil and return the pan to
and simmer for 5 minutes. high heat. Add the pepper flakes, bok choy,
zucchini, bell pepper, and snap peas and
In a bowl, stir together the ricotta, the
stir-fry until the vegetables are tender-crisp,
mozzarella, half the Parmesan, and
about 3 minutes. Return the tofu to the pan.
the parsley. Season with salt and pepper.
Stir in the cornstarch mixture and cook,
Spread half of the sauce on the bottom
stirring, until the sauce thickens, about
of a 9-inch (23-cm) square baking dish.
1 minute. Serve.
Place a spoonful of the cheese mixture near
the wide end of each eggplant slice, roll
up, and place upright or seam side down
in the sauce. Spoon the remaining sauce
between the rolls. Sprinkle with the
remaining Parmesan. Bake until the sauce
is bubbling, about 20 minutes. Let cool
slightly, then serve.

214
21
BEEF & MUSHROOM a bowl, stir together the sour cream, sherry,
STROGANOFF and Worcestershire sauce. Stirring constantly,
sprinkle in the remaining 2 Tbsp flour and
serves 6–8
the dry mustard until thoroughly blended.
5 Tbsp all-purpose f lour Add to the mushroom-steak mixture and stir
Salt and freshly ground pepper to blend. Continue to cook, covered, until the
SEPTEMBER 12 Tbsp (6 oz/180 g) unsalted butter sauce thickens, about 5 minutes. Serve,
3 Tbsp olive oil garnished with the parsley.

In its classic form, 3 lb (1.5 kg) beef chuck steak or round

steak, cut crosswise into strips about

22
this dish is prepared 1⁄ 2 inch (12 mm) wide

fairly quickly with 1 yellow onion, thinly sliced

tender beef filet.
This version adapts
2 cloves garlic, minced STUFFED TOMATOES
1 cup (8 f l oz/250 ml) dry red wine serves 4
the preparation to
slow cooking a more 2 cups (16 f l oz/500 ml) beef broth 3 Tbsp olive oil, plus more for pan
economical cut of 2 sprigs fresh thyme 4 ripe but firm tomatoes, halved crosswise
steak that needs 11⁄ 2 lb (750 g) assorted mushrooms such as 2 cloves garlic, halved
gentle heat to cremini, shiitake, or chanterelle, stemmed
and cut into 1⁄ 2 -inch (12-mm) pieces Salt and freshly ground pepper
coax it to absolute SEPTEMBER
tenderness. The 2 cups (1 lb/500 g) sour cream 2 olive oil–packed anchovy fillets
mushrooms add 1⁄4 cup (2 f l oz/60 ml) dry sherry cup (2 oz/60 g) panko or dried
1⁄ 2
In this Provençal- bread crumbs
a woodsy touch to 2 Tbsp Worcestershire sauce inspired recipe, the
the recipe. Serve 3 Tbsp chopped fresh f lat-leaf parsley
11⁄ 2 tsp dry mustard last of the season’s
over buttered egg tomatoes are first
2 Tbsp chopped fresh f lat-leaf parsley Preheat the oven to 400°F (200°C). Oil a rimmed
noodles if desired. browned in a frying
baking sheet or shallow baking dish just big
In a bowl, stir together 3 Tbsp of the flour, pan, a step that
enough to hold the tomatoes in a single layer.
1 tsp salt, and 1 ⁄ 2 tsp pepper. In a large, heavy brings out their
natural sweetness. In a frying pan, heat 1 Tbsp of the oil over
pot, melt 6 Tbsp of the butter with 2 Tbsp
They are then medium-high heat. Add the tomatoes, cut
of the oil over medium-high heat. Working in
stuffed with panko, side down, and cook until lightly browned,
batches, roll the steak strips in the seasoned
Japanese bread 3–4 minutes. Arrange the tomato halves,
flour and sear, turning occasionally, until
crumbs, which cut side up, on the prepared sheet.
browned on all sides, about 5 minutes.
results in a light,
Transfer to a plate. In a large mortar, combine the garlic and
crisp filling.
1 ⁄ 2 tsp salt, and grind with a pestle to form
Add the onion to the pot and sauté over
a paste. Add the anchovies and continue
medium-high heat until translucent and tender,
grinding until the anchovies are fully
3–4 minutes. Add the garlic and sauté for
incorporated. (Alternatively, on a cutting
30 seconds. Add the wine and broth and bring
board, combine the garlic with 1 ⁄ 2 tsp salt.
to a boil, stirring to scrape up any browned
Using a chef’s knife, alternately chop and,
bits on the pot bottom.
using the side of the knife, press and smear
Return the steak and any juices to the pot. the garlic until a paste forms. Transfer the
Add the thyme. Reduce the heat to low, garlic paste to a bowl, add the anchovies,
cover, and cook until the steak is very tender, and mash with a fork.) Mix in the panko
about 11 ⁄ 2 hours. and parsley. Season with salt and pepper.
In a large frying pan, melt the remaining Spoon the mixture over the tomatoes. Drizzle
6 Tbsp butter with the remaining 1 Tbsp oil evenly with the remaining 2 Tbsp olive oil.
over high heat. Add the mushrooms and sauté Bake the tomatoes until the stuffing is golden
until they begin to brown, about 4 minutes. and crisp and the tomatoes still maintain
Season lightly with salt and pepper. Add the their shape, 20–25 minutes. Let stand for
mushrooms to the pot with the steak. In »—› about 15 minutes, then serve.

215
SEPTEMBER

24
23
BRAISED DUCK LEGS Transfer the duck and figs to a serving
WITH PORT & FIGS platter and cover loosely with foil. Simmer
the cooking liquid briskly over medium-
serves 6
high heat until reduced to a light syrupy
11⁄ 2 tsp ground coriander consistency, 10–12 minutes. Spoon the sauce
1⁄ 2 tsp ground allspice over the duck legs, garnish with the chives,
SEPTEMBER Salt and freshly ground pepper and serve.
6 duck legs
1⁄4 cup (2 f l oz/60 ml) olive oil

24
Dried figs pair
exceptionally well 11⁄ 2 cups (12 f l oz/375 ml) ruby port
with port and duck 1 cup (8 f l oz/250 ml) chicken broth PAN-ROASTED CLAMS
meat. Trim away
any visible fat from
1 yellow onion, quartered and each
quarter stuck with 1 clove WITH POTATOES & FENNEL
the duck during serves 4
2 bay leaves
prep, and skim off 2 cloves garlic, crushed 2 lb (1 kg) baby red potatoes, quartered
the fat after cooking.
6 juniper berries, slightly crushed 1 fennel bulb, cut into slices 1⁄4 inch (6 mm)
The duck can be thick, any fronds reserved for garnish
prepared a day in 3 strips orange zest, each about 4 inches SEPTEMBER
(10 cm) long 5 cloves garlic, roughly chopped
advance and stored
2 tsp fresh rosemary leaves 1⁄4 cup (2 f l oz/60 ml) olive oil
in the braising liquid. Nothing could be
Before serving, 2 tsp fresh thyme leaves Salt and freshly ground pepper
easier and tastier
remove the solidified 18 dried figs, halved 4 lb (2 kg) littleneck clams, scrubbed and
than this one-pan soaked
fat and reheat the 2 Tbsp honey meal of tender red
duck in a Dutch
1⁄ 2 tsp red pepper f lakes
2 Tbsp chopped fresh chives potatoes, anise-
oven, adding the tinged fennel, toasty
1⁄4 cup (2 f l oz/60 ml) dry white wine
figs and honey and garlic, and briny
In a small bowl, stir together the coriander,
continuing with littleneck clams. Preheat the oven to 475°F (245°C).
the allspice, 11 ⁄ 2 tsp salt, and 3 ⁄4 tsp pepper.
the final step of Red pepper flakes
Rub the spice mixture all over the duck legs. Heat a large roasting pan over medium-high
reducing the sauce and dry white wine
In a large, heavy pot, heat the oil over high heat, add the potatoes, fennel slices, garlic,
before serving. finish the dish,
heat. Working in batches, sear the duck legs, and oil. Season with 1 tsp salt and 1 ⁄4 tsp
mixing with the pepper. Cook, stirring, for about 5 minutes.
skin side down, until brown, about 5 minutes
clams’ juices to Transfer the pan to the oven and roast until
per side. Transfer to a plate.
create a sauce with
the potatoes have browned, about 20 minutes.
Pour off most of the fat from the pot. Add just a hint of heat.
the port, taking care to avoid splattering, Add the clams, discarding any that do not
and stir to scrape up any browned bits on the close to the touch, and the red pepper flakes.
pot bottom. Bring to a boil and cook until Cover the pan and roast, stirring the clams
reduced by about half, about 10 minutes. Stir once, until most of the clams have opened,
in the broth and bring to a boil. about 15 minutes. Remove the pan from the
oven, pour in the wine, cover, and let stand
Preheat the oven to 325°F (165°C). Return the
for 1 minute. Discard any unopened clams.
duck legs to the pot. Spoon the port mixture
Garnish with fennel fronds and serve.
over the duck. Add the onion quarters, bay
leaves, garlic, juniper berries, orange zest,
rosemary, and thyme. Reduce the heat to low,
cover, and cook for 11 ⁄ 2 hours. Uncover and
skim as much of the fat as possible from the
surface. Immerse the figs in the cooking liquid
around the duck legs and drizzle with the
honey. Cover and cook until the duck is
tender, about 30 minutes. »—›

217
25
BAKED ZITI WITH the remaining sauce. Sprinkle with the
RICOTTA & SAUSAGE remaining Parmesan.
serves 8–10 Cover with foil and bake for 45 minutes.
Uncover and continue to bake until the sauce
MARINARA SAUCE
is bubbling around the edges, about 15 minutes
1⁄ 2 cup (4 f l oz/125 ml) olive oil
longer. If the top is browning too fast, re-cover
SEPTEMBER 4 cloves garlic, minced loosely with foil and continue to bake. Remove
2 cans (28 oz/875 g each) from the oven, cover loosely with foil, and
diced tomatoes, drained
Sturdy ziti pasta let rest on a wire rack for about 15 minutes
Salt and freshly ground pepper
tubes love a meaty before serving.
sauce. As you mix 1 lb (500 g) sweet Italian pork sausages
in the sauce and Salt

26
sausages they not
1 lb (500 g) ziti
only coat the pasta,
but are also trapped 1 cup (4 oz/125 g) grated Parmesan cheese JAPANESE BRAISED SALMON
inside the hollows, 2 cups (1 lb/500 g) ricotta cheese serves 4
delivering a burst lb (375 g) fresh mozzarella cheese,
3⁄4
shredded 3 Tbsp canola oil
of flavor with each
1⁄ 2 cup (4 f l oz/125 ml) vegetable broth
bite. The ricotta
and mozzarella To make the marinara sauce, in a large frying 1⁄ 3 cup (3 f l oz/80 ml) mirin
cheeses give this pan over medium heat, heat the oil. Add the 1 ⁄4 cup (2 f l oz/60 ml) sake
SEPTEMBER
rustic, substantial garlic and sauté until lightly golden, about 2 Tbsp white miso
dish a pleasing 2 minutes. Add the tomatoes, 1 tsp salt, and
2 Tbsp soy sauce
creamy quality. 1 ⁄4 tsp pepper and stir to combine. Bring to Miso, mirin, and
sake are a natural 1 Tbsp peeled and grated fresh ginger
a simmer, reduce the heat to low, and cook
until thickened, about 20 minutes. Transfer trio for flavorful 2 green onions, white and tender green
parts, thinly sliced
to a bowl and wipe out the pan. salmon. Part of the
cooking liquid is 4 salmon fillets, each about 6 oz (185 g)
Arrange the sausages in a single layer in and 1 inch (2.5 cm) thick
reserved for use as
the pan and add water to reach halfway up a warm vinaigrette, 1 Tbsp rice vinegar
their sides. Heat over medium heat until which gently wilts 8 cups (5 oz/155 g) mixed greens such
the water bubbles gently, and cook until the as frisée, arugula, and spinach
an assortment of
water evaporates, about 5 minutes. Continue bitter greens. The 2 Tbsp chopped fresh cilantro
cooking the sausages, turning frequently, result is a bold and
until nicely browned on all sides, about complex main- In a large frying pan, warm 1 Tbsp of the oil
10 minutes. Cut crosswise into slices 1 ⁄4 inch course salad. over low heat. Add the broth, mirin, sake, miso,
(6 mm) thick. soy sauce, and remaining 2 Tbsp oil and
stir to combine. Stir in the ginger and green
Preheat the oven to 350°F (180°C). Bring
onions. Add the salmon and turn to coat.
a large pot of salted water to a boil. Add
the pasta and cook, stirring occasionally, Raise the heat to medium, cover, and cook
until almost al dente, about 2 minutes less until the salmon is opaque throughout,
than package directions. Drain the pasta 12–15 minutes. Transfer to a plate and keep
and return to the pot. Add the sausages, warm. Measure out 4 Tbsp (2 fl oz/60 ml)
half of the marinara sauce, and half of the of the cooking liquid and set aside. Raise
Parmesan. Stir to mix evenly. the heat to high and cook the remaining
liquid until it reduces to about 3 ⁄4 cup
Spread half of the pasta mixture in a 9-by-
(6 fl oz/180 ml). Stir in the vinegar.
13-by-2-inch (23-by-33-by-5-cm) baking dish.
Drop spoonfuls of the ricotta evenly over the In a bowl, toss the greens with the reserved
top. Sprinkle evenly with the mozzarella. Pour cooking liquid. Transfer to a platter and top
about 1 cup (8 fl oz/250 ml) of the remaining with the salmon. Drizzle with the reduced
sauce evenly over the mozzarella. Top with cooking liquid, sprinkle with the cilantro,
the remaining pasta mixture and then »—› and serve.

218
27
CLAYPOT CHICKEN WITH Meanwhile, bring a saucepan of lightly salted
SHIITAKES & BROCCOLI water to a boil. Add the broccoli and blanch
until tender-crisp, about 2 minutes. Drain in
serves 4
a colander. Add the broccoli to the pot and
12 dried shiitake mushrooms stir to mix and heat through. Serve.
1⁄ 2 cup (4 oz/125 g) sugar
SEPTEMBER
3⁄4 cup (6 f l oz/180 ml) chicken broth

28
2 Tbsp Asian fish sauce
2 Tbsp peanut or grapeseed oil
This classic
5 skinless, boneless chicken thighs,
CHICKPEA, SQUASH
Vietnamese dish
is unusual in its about 1 3⁄4 lb (875 g) total, cut into
1-inch (2.5-cm) chunks
& EGGPLANT TAGINE
liberal use of sugar. serves 4
3 shallots, cut crosswise into thin rings
The sugar is cooked 11⁄ 2 Tbsp olive oil
into a deep-amber 1-inch (2.5-cm) piece peeled
fresh ginger, grated 1 yellow onion, chopped
caramel that brings
3 cloves garlic, minced SEPTEMBER 1 clove garlic, minced
a sweet-and-savory
juxtaposition 1 Thai or serrano chile, cut into thin rings 2 Tbsp ras el hanout
as well as a rich Salt A tagine is a gently
1⁄ 2 tsp ground turmeric
reddish-brown 2 cups (4 oz/125 g) broccoli f lorets simmered North Salt and freshly ground pepper
hue to the sauce. African stew named 11⁄ 2 lb (750 g) butternut squash,
Dried shiitakes and In a bowl, soak the shiitake mushrooms after the conical peeled, halved, seeded, and cut
broccoli florets bring into 1-inch (2.5-cm) chunks
in warm water to cover until softened, about cooking vessel used
in some vegetables, 30 minutes. Drain and rinse with cold water. for simmering meats 1 lb (500 g) Asian eggplants,
making it a well- cut into 1-inch (2.5-cm) chunks
Cut off and discard the tough stems, then and vegetables in
rounded meal. 1 can (15oz/470 g) chickpeas,
cut each cap in half. their own juices. rinsed and drained
Serve the sweetly
In a heavy saucepan, combine the sugar and 11⁄ 2 cups (12 f l oz/375 ml) vegetable broth
spiced eggplant and
2 Tbsp water and cook over medium-high heat, 1⁄ 2 preserved lemon, rinsed and chopped
golden squash over
stirring constantly, until the sugar dissolves. couscous with a 11⁄ 2 tsp fresh lemon juice
Continue to cook without stirring, occasionally dab of harissa, the 1⁄ 2cup ( 3⁄4 oz/20 g) chopped fresh
swirling the pan, until the mixture turns fiery Moroccan f lat-leaf parsley leaves
a deep copper-brown, about 3 minutes. chile paste. 1⁄ 2 cup (2 oz/60 g) sliced almonds, toasted
Carefully stir in the broth and fish sauce. 1 ⁄4 cup (11⁄ 2 oz/45 g) raisins or currants
The caramel will solidify. Continue to cook,
stirring constantly, until the caramel melts. Warm the oil in a pot over medium-high
Remove from the heat. heat. Add the onion and garlic and cook,
In a large, heavy pot, heat 1 Tbsp of the oil stirring frequently, until the onion is soft,
over medium-high heat. Working in batches, about 5 minutes. Stir in the ras el hanout,
sear the chicken, stirring occasionally, until the turmeric, and 1 ⁄ 2 tsp salt and cook for
lightly browned, about 5 minutes per batch. 1 minute. Add the squash, eggplant, chickpeas,
Transfer to a plate. broth, and preserved lemon and bring to
a boil. Reduce the heat to maintain a simmer,
Heat the remaining 1 Tbsp oil in the pot
cover, and cook until the squash and eggplant
over medium-high heat. Add the shallots,
are tender, about 20 minutes. Stir in the lemon
ginger, garlic, and chile and stir until fragrant,
juice and season with salt and pepper.
about 15 seconds. Return the chicken to
the pot, stir in the caramel mixture, raise the In a small bowl, stir together the parsley,
heat to high, and bring to a boil. Reduce almonds, and raisins. Stir two-thirds
the heat to medium-low, cover, and simmer of the mixture into the tagine, and sprinkle
until the chicken is opaque throughout, the remaining over the top. Serve.
about 30 minutes. During the last 5 minutes,
add the shiitake mushrooms. »—›

219
29 30
MEATBALLS IN TOMATO SAUCE CHICKEN AGRODOLCE
serves 4
WITH DELICATA SQUASH
FOR THE MEATBALLS serves 4
2 lb (1 kg) mixed ground beef, 1⁄ 2 cup (2 1⁄ 2 oz/75 g) all-purpose f lour
pork, and veal
Salt and freshly ground black pepper
1 egg
SEPTEMBER SEPTEMBER 4 chicken drumsticks
1 small yellow onion, finely chopped
4 skin-on, bone-in chicken thighs
cup (1 oz/30 g) fresh bread crumbs
1⁄ 2

Using a trio of meats or panko Agrodolce is a 4 Tbsp (2 f l oz/60 ml) olive oil
is perfect for these 1⁄4 cup (1 oz/30 g) pine nuts, toasted traditional Italian 3 bay leaves
tender meatballs. cup (1 oz/30 g) grated Parmesan
1⁄4 sweet (dolce) and 10 allspice berries
Beef adds hearty or Romano cheese sour (agro) sauce. 3 cloves garlic, sliced
flavor, while pork 2 Tbsp chopped fresh f lat-leaf parsley Here, the sweetness
1 small delicata squash, peeled
and veal provide a 1 Tbsp chopped fresh oregano comes from honey and cut into 1-inch (2.5-cm) pieces
natural sweetness. and orange juice, 1 large red onion, cut into
1 Tbsp chopped fresh basil
It is best to use an while lemon juice 1-inch (2.5-cm) pieces
Salt and freshly ground pepper
equal amount of and balsamic 1⁄4 cup (3 oz/90 g) honey
each for the perfect 2 Tbsp olive oil vinegar provide 1⁄4 cup (2 f l oz/60 ml) balsamic vinegar
blend. Unlike most the perfect sour
1 yellow onion, chopped 1⁄ 2 cup (4 f l oz/125 ml) dry white wine
recipes that call balance. As the dish
3 cloves garlic, minced 1⁄ 2 cup (4 f l oz/125 ml) fresh orange juice
for browning the cooks, the flavors
meatballs, this one 1 can (28 oz/875 g) diced tomatoes with juice deepen and the 1⁄4 cup (2 f l oz/60 ml) fresh lemon juice
braises them in 1⁄ 2 cup (4 f l oz/125 ml) dry white wine sauce thickens and 1⁄4 tsp cayenne pepper
an herbed tomato 2 Tbsp chopped fresh basil (optional) caramelizes. Serve
3 Tbsp pine nuts, toasted
sauce. The meatballs with a medium-
and sauce can be To make the meatballs, in a large bowl, bodied red wine,
Spread the flour on a plate and season with
prepared a day combine the ground meats, egg, the finely such as Pinot Noir.
salt and black pepper. Dredge each of the
ahead, refrigerated, chopped onion, bread crumbs, pine nuts, chicken pieces in the flour.
and reheated Parmesan, parsley, oregano, and basil.
before serving. In a large, heavy pot, warm 3 Tbsp of the oil
Season with 3 ⁄4 tsp salt and 1 ⁄ 2 tsp pepper.
over medium-high heat. Add the bay leaves,
Using your hands, gently but thoroughly
allspice, and chicken pieces and cook, turning
blend the ingredients. Form the mixture into
the chicken once, until browned, about
meatballs about 2 inches (5 cm) in diameter.
7 minutes. Transfer the chicken to a plate.
To make the sauce, in a large, heavy
Add the remaining 1 Tbsp oil to the pot
saucepan, heat the oil over medium heat.
and heat over medium-high heat. Add the
Add the chopped onion and sauté until
garlic, squash, and red onion, and sauté until
softened, 4–5 minutes. Add the garlic and
the vegetables begin to caramelize, about
sauté for 30 seconds. Stir in the tomatoes and
8 minutes. Add the honey, vinegar, and wine,
wine and bring to a boil. Lower the meatballs
and cook until liquid is reduced by half, about
into the sauce, gently spooning the sauce
6 minutes. Add the orange juice, the lemon
over them. Bring to a simmer, reduce the
juice, 1 tsp salt, 1 ⁄ 2 tsp black pepper, and
heat to medium-low, cover, and cook until
the cayenne, and stir to combine. Nestle the
the meatballs are firm and cooked through,
chicken in the liquid and bring to a boil.
20–30 minutes.
Reduce heat to low, cover, and simmer for
Remove from the heat and let stand for 15 minutes. Uncover, turn the chicken, and
5 minutes. Stir in the basil (if using). Transfer continue cooking until the sauce is thickened
the meatballs and tomato sauce to a large and the chicken is opaque throughout,
shallow bowl and serve. about 15 minutes. Add the pine nuts and cook
just until the nuts begin to soften, 2–3 minutes.
Remove from the heat and serve.

220
29

SEPTEMBER
With autumn
1
PORTER-BRAISED CHICKEN
WITH ROOT VEGETABLES
page 224
2
PEPPER JACK & JALAPEÑO
SPOON BREAD
page 224
3
ITALIAN POT ROAST
page 226
4
CHICKPEA & SWEET
POTATO CURRY
page 226
underway, root
vegetables take a

8 9 10 11
leading role in pot
roasts, braised meats,
rustic tarts, tagines,
and savory pies. Take
a cue from the season
BAKED GNOCCHI WITH RED WINE–BRAISED BRISKET SPICED SQUASH TAGINE GREEN CHICKEN ENCHILADAS
and serve up warming TALEGGIO, PANCETTA & SAGE page 230 page 230 page 232
page 229
dishes like braised
pork chops in apple

15 16 17 18
cider with sautéed
apples; ale-braised
short ribs; red-wine
braised brisket;
pumpkin and white
ROCKFISH BRAISED WITH BEEF & BEET BORSCHT CHICKEN WITH WILD MUSHROOM QUICHE
bean cassoulet; or FENNEL & ONIONS page 236 PUMPKIN-SEED MOLE page 237
page 235 page 236
succulent shepherd’s
pie—tender braised

22 23 24 25
lamb stew topped
with fluffy mashed
potatoes. Latin flavors
add depth and warmth
to green chicken SPICED CHICKEN BIRYANI PORK SHOULDER WITH ARTICHOKE RISOTTO SHEPHERD’S PIE
page 240 SAUERKRAUT & APPLES page 241 page 243
enchiladas, chicken page 241
mole, pozole pork
stew, chile verde, and

29 30 31
Brazilian seafood stew.

SPANISH CHICKEN STEW BRAZILIAN SEAFOOD STEW CIDER-BRAISED PORK

page 245 page 246 CHOPS WITH APPLES
page 246
 3
ITALIAN POT ROAST
page 226
4
CHICKPEA & SWEET
POTATO CURRY
page 226
5
ROASTED SNAPPER
& BELGIAN ENDIVE
page 227
6
CASHEW CHICKEN STIR-FRY
page 227
7
WHITE VEGETARIAN LASAGNA
page 229

10
SPICED SQUASH TAGINE
page 230
11
GREEN CHICKEN ENCHILADAS
page 232
12
BAKED ZITI WITH
THREE CHEESES
page 233
13
ALE-BRAISED SHORT RIBS
page 233
14
CHICKEN, CARAMELIZED
ONION & LEEK RISOTTO
page 235

17
CHICKEN WITH
PUMPKIN-SEED MOLE
page 236
18
WILD MUSHROOM QUICHE
page 237
19
LAMB SHOULDER WITH
SALSA VERDE
page 237
20 CHILE VERDE
page 238
21
PUMPKIN & CANNELLINI BEAN
CASSOULET WITH ROASTED GARLIC
page 238

24
ARTICHOKE RISOTTO
page 241
25
SHEPHERD’S PIE
page 243
26 POZOLE
page 243
27
ACORN SQUASH & CHORIZO TART
page 244
28
STIR-FRIED PORK IN
BLACK BEAN SAUCE
page 245

31
CIDER-BRAISED PORK
CHOPS WITH APPLES
page 246
october
 1 2
PORTER-BRAISED CHICKEN PEPPER JACK & JALAPEÑO
WITH ROOT VEGETABLES SPOON BREAD
serves 4 serves 4–6
8 skin-on, bone-in chicken thighs, Oil for dish
about 3 1⁄ 2 lb (1.75 kg) total
1 cup (5 oz/155 g) yellow cornmeal
Salt and freshly ground pepper
OCTOBER OCTOBER 3 cups (24 f l oz/750 ml) milk
2 Tbsp canola oil
1 or 2 large jalapeño chiles,
2 Tbsp unsalted butter, plus 5 Tbsp seeded and minced
Slightly bitter and (2 1⁄ 2 oz/75 g) at room temperature Spoon bread is a
1 Tbsp finely chopped fresh cilantro
with a deep coffee- 1 large yellow onion, chopped classic Southern
lb (250 g) pepper jack cheese,
1⁄ 2
like flavor, porter, 2 carrots, cut into 1-inch (2.5-cm) chunks invention, somewhere cut into 1⁄ 2 -inch (12-mm) cubes
a very dark ale, between a grainy
2 red potatoes, cut into 1-inch 4 eggs, separated, at room temperature
makes this braise (2.5-cm) chunks cornbread and an
rustic and hearty. eggy soufflé. It is Pinch of sugar
1 celery root, about 14 oz (440 g), peeled,
Porter’s toastiness trimmed, halved, and cut into 1-inch often a side dish to Salt
plus the sweetness (2.5-cm) chunks ham, but amped up 2 Tbsp thinly sliced green onion,
of root vegetables 2 bottles (12 f l oz/375 ml each) porter with fiery jalapeños tender green parts only
and the spiciness 2 cups (16 f l oz/500 ml) chicken broth and gooey cheese, Hot-pepper sauce for serving (optional)
of Dijon mustard it can easily steal
2 Tbsp packed light brown sugar
creates a stew full the show. To reduce Preheat the oven to 350°F (180°C). Generously
2 Tbsp Dijon mustard
of contrasting, but some of the heat in oil a 10-inch (25-cm) round or oval baking dish.
harmonious, flavors. 2 tsp tomato paste hot chiles, such as
In a bowl, whisk together the cornmeal
1 tsp dried thyme those used here, cut
and 1 cup (8 fl oz/250 ml) of the milk. In
1⁄ 3 cup (2 oz/60 g) all-purpose f lour out the membranes,
a saucepan, heat the remaining 2 cups
or ribs, and discard
the seeds. (16 fl oz/500 ml) milk over medium-high
Season the chicken thighs with salt and
heat until small bubbles appear along the
pepper. In a large, heavy pot, heat the oil
edge of the pan. Pour in the cornmeal-milk
over medium-high heat. Working in batches,
mixture and bring to a simmer, stirring
sear the chicken thighs, turning once or
constantly. Cook until the cornmeal has
twice, until lightly browned on both sides,
thickened enough that you can see the
about 5 minutes. Transfer to a plate. Pour
bottom of the pan when you stir, about
off the fat in the pot.
5 minutes. Remove from the heat and stir
Reduce the heat to medium and melt the in the jalapeño, cilantro, cheese, egg yolks,
2 Tbsp butter. Add the onion and sauté until and sugar. Season with 1 tsp salt.
golden, about 6 minutes. Add the carrots,
In a clean bowl, using an electric mixer on
potatoes, and celery root, and stir in the
high speed, beat the egg whites until stiff
porter, broth, sugar, mustard, tomato paste,
peaks form. Fold one-fourth of the egg whites
and thyme. Return the chicken thighs to
thoroughly into the cornmeal mixture to
the pot, submerging them in the liquid,
lighten it, then fold in the remaining whites,
and bring to a simmer. Cover, reduce the
being careful not to overmix. Pour into the
heat to medium-low, and simmer, stirring
prepared dish.
occasionally, for 30 minutes.
Bake until the spoonbread is puffed and
In a heatproof bowl, mash together the 5 Tbsp
golden, and a toothpick inserted in the center
butter and the flour to form a thick paste.
comes out clean, about 45 minutes. Serve,
Gradually whisk about 2 cups (16 fl oz/500 ml)
sprinkling the green onion and a little
of the hot cooking liquid into the flour-butter
hot-pepper sauce, if using, over each serving.
mixture, and then stir this mixture into the
pot. Cover and simmer, stirring occasionally,
until the chicken is opaque throughout, about
10 minutes. Adjust the seasoning and serve.

224
1

OCTOBER
 3
ITALIAN POT ROAST Transfer the roast to a cutting board and tent
serves 6–8 with foil. If the sauce is too thin, bring it to a
boil over high heat and cook until thickened,
1⁄4 cup (2 1⁄ 2 oz/75 g) all-purpose f lour
about 10 minutes. Cut the roast into thick
Salt and freshly ground pepper
slices. Arrange the slices on a platter, top
1 beef eye of round roast, about 4 lb (2 kg)
with the sauce, and serve.
2 Tbsp unsalted butter
OCTOBER
2 Tbsp grapeseed oil

4
6 oz (185 g) pancetta, finely chopped
Eye of round becomes
2 carrots, finely chopped
tender and meltingly
moist in this hearty 1 yellow onion, chopped
CHICKPEA & SWEET
Italian-style roast. 1 celery rib, thinly sliced POTATO CURRY
Carrots, celery, and serves 4
1 clove garlic, minced
mushrooms cook 2 Tbsp canola oil
lb (250 g) assorted mushrooms,
1⁄ 2
along merrily in the thinly sliced 1 small yellow onion, chopped
juices. The intense 2 cups (16 f l oz/500 ml) hearty red wine
OCTOBER 2 cloves garlic, minced
sauce, fragrant with
1 cup (8 f l oz/250 ml) beef broth 1 Tbsp peeled and grated fresh ginger
pancetta and fresh
rosemary, begs to 2 tomatoes, peeled, seeded, and chopped 1 Thai or jalapeño chile,
This robust
be served over pasta 1 Tbsp chopped fresh rosemary seeded and minced
vegetarian curry
or creamy polenta. 1 Tbsp curry powder
is a fusion of sweet
Preheat the oven to 325°F (165°C). Salt and freshly ground pepper
and earthy flavors
On a plate, stir together the flour, 1 tsp salt, and toothsome 1 large sweet potato, peeled and
textures. Chickpeas cut into 1⁄ 2 -inch (12-mm) cubes
and 1 ⁄ 2 tsp pepper. Turn the roast in the
seasoned flour, shaking off any excess. In are a mainstay 1 can (15 oz/470 g) chickpeas, rinsed
and drained
a large, heavy pot, melt the butter with the of Indian cooking,
but sweet potatoes 1 can (13 1⁄ 2 f l oz/420 ml) coconut milk,
oil over medium-high heat. Add the roast well shaken
and cook, turning occasionally, until evenly are native to the
Americas. When
1⁄ 2 cup (2 1⁄ 2 oz/ 75 g) frozen peas
browned on all sides, 5–7 minutes. Transfer
refrigerated, the cup (3 f l oz/80 ml) canned diced
1⁄ 2
to a plate. tomatoes, drained
leftovers will thicken
Add the pancetta to the pot and sauté over considerably. To Cooked basmati rice for serving
(optional)
medium-high heat until the fat is rendered, reheat, add a little
about 5 minutes. Drain on paper towels. water before
In a heavy saucepan, heat the oil over
re-warming.
Pour off all but 1 Tbsp fat from the pot. medium-low heat. Add the onion, garlic,
Add the carrots, onion, and celery and sauté ginger, and chile and cook, stirring
over medium-high heat until softened, occasionally, until the onion is translucent,
about 5 minutes. Add the garlic and cook for about 4 minutes. Stir in the curry powder
1 minute. Add the mushrooms, cover, and and cook, stirring constantly, until fragrant,
cook until they begin to release their liquid, about 30 seconds. Season with salt and pepper.
about 5 minutes. Reduce the heat to medium,
Add the sweet potato, chickpeas, coconut
uncover, and cook, stirring frequently, until
milk, and 1 cup (8 fl oz/250 ml) water to the
most of the liquid has evaporated, about
pan. Raise the heat to medium-high, bring
10 minutes. Pour in the wine and stir to scrape
just to a boil, reduce the heat, and simmer,
up any browned bits on the pot bottom. Stir
uncovered, until the sweet potato is tender,
in the broth, tomatoes, and rosemary and
about 10 minutes. Add the peas and tomatoes
bring to a boil. Stir in the reserved pancetta
and cook until heated through. Serve over
and season with salt and pepper.
steamed rice, if desired.
Return the roast to the pot, cover, and cook,
turning occasionally, until the roast is tender,
about 4 hours. »—›

226
 5 6
ROASTED SNAPPER CASHEW CHICKEN STIR-FRY
& BELGIAN ENDIVE serves 4
serves 4 1 head iceberg lettuce, quartered

6–8 heads white or red Belgian endives, 2 Tbsp hoisin sauce

or a combination, 12–14 oz (375–440 g) total 1 Tbsp soy sauce
2 Tbsp unsalted butter, melted 1 tsp rice vinegar
OCTOBER OCTOBER
Salt and freshly ground pepper 1 ⁄4 cup (2 f l oz/60 ml) chicken broth
1⁄4 cup (2 f l oz/60 ml) chicken broth 1 Tbsp cornstarch
As the frost sets in, Resist the urge to
1 Tbsp sherry vinegar 1 ⁄4 tsp toasted sesame oil
bitter greens such reach for a takeout
1⁄ 2 tsp sugar 2 Tbsp peanut oil
as endive cultivate menu, and try
a crisp and pleasing 2 skinless red snapper fillets, whipping up this 3⁄4 lb (375 g) skinless, boneless chicken breast
10–12 oz (315–375 g) each, or 4 small halves, cut into 1⁄ 2 -inch (12-mm) chunks
texture. Their slight fillets, 5–6 oz (155–185 g) each easy Chinese-
bitterness, which American dish 1 Tbsp minced garlic
Olive oil for brushing
softens during at home. Tender 4 green onions, white and tender green
Sweet paprika parts, cut into slices 1⁄ 2 inch (12 mm) thick
cooking, complements chicken, sweet
the mild snapper. and spicy chiles, and 1 green bell pepper, seeded and chopped
Preheat the oven to 450°F (230°C).
Many species of toasty cashews make 1 red bell pepper, seeded and chopped
saltwater fish are Cut the endives in half lengthwise, then cut it a complete meal
1 serrano chile, thinly sliced
sold as snapper, but out the hard core and discard. Cut the halves in a wok. Take a
cup (2 oz/60 g) coarsely chopped
1⁄ 2
true red snapper has lengthwise into strips about 1 ⁄ 2 inch (12 mm) break from rice, and raw cashews
a rosy pink skin and wide. Pour the melted butter into a shallow serve in crunchy
red eyes. Rockfish, baking dish just large enough to hold the lettuce leaves for With your fingers, separate 3 layers from
also known as Pacific fish in a single layer. Add the endive strips a light meal eaten each of the lettuce quarters, making 4 lettuce
snapper, is a good and toss to coat with the butter. Sprinkle out of hand.
cups. Place the cups on a large plate, cover
substitute in this
with salt and pepper. with moist paper towels, and refrigerate.
recipe, as is sea
bass or halibut. Place the dish in the oven and roast the In a small bowl, stir together the hoisin
endives for 10 minutes. Remove from sauce, soy sauce, vinegar, broth, cornstarch,
the oven and turn the endive strips with and sesame oil.
a spatula. Add the broth, vinegar, and sugar.
In a wok or large saucepan, heat the peanut
Continue to roast for another 10 minutes.
oil over medium-high heat. Add the chicken
Meanwhile, lightly brush both sides of the and stir-fry until it changes color, about
fillets with olive oil, then season both sides 2 minutes. Using a slotted spoon, transfer
with salt and pepper. Lightly sprinkle one the chicken to a plate. Add the garlic, green
side with paprika. onions, bell peppers, and chile and stir-fry
Remove the dish from the oven and place until tender-crisp, about 2 minutes. Return
the fillets, paprika side up, on top of the the chicken to the pan and add the nuts.
endive strips. Roast the fish until opaque Stir the hoisin sauce mixture, add to the
throughout, 8–10 minutes. Serve directly pan, and stir-fry until chicken is opaque
from the dish. throughout, 2–3 minutes.
Divide the stir-fry among the chilled lettuce
cups and serve.

2 27
OCTOBER

8
 7
WHITE VEGETARIAN LASAGNA the noodles. Top with half of the basil leaves.
serves 4–6 Distribute half of the carrots over the basil.
Arrange another layer of noodles over the
Salt
carrots. Distribute the mushroom mixture
9–12 dried lasagna noodles
over the noodles. Ladle a scant 2 cups (16 fl oz/
2 tsp olive oil
500 ml) of the sauce over the mushrooms.
6 Tbsp (3 oz/90 g) unsalted butter Top with half of the mozzarella and then
OCTOBER
1⁄4 cup (11⁄ 2 oz/45 g) all-purpose f lour with half of the Parmesan. Arrange another
2 cups (16 f l oz/500 ml) milk, heated layer of the noodles on top of the cheese, and
Cooked dried
4 cups (32 f l oz/1 l) vegetable broth top with the remaining spinach and then the
lasagna noodles
4 large carrots, shredded remaining basil. Distribute the remaining
are layered with
carrots over the basil. Ladle the remaining
an assortment of 10 oz (315 g) mixed mushrooms,
mushrooms and stemmed and chopped sauce over the top, and then sprinkle with
spinach for this 2 Tbsp minced fresh thyme the remaining mozzarella, followed by the
delicious departure remaining Parmesan. Pour the reserved
10 oz (315 g) baby spinach
from the common 2 cups broth along the sides of the dish,
11⁄ 2 cups (11⁄ 2 oz/45 g) fresh basil leaves
tomato-cheese being careful not to disturb the topping.
1 lb (500 g) fresh mozzarella cheese, shredded
combination. As in Bake until the lasagna is cooked through
most baked pasta 1 cup (4 oz/125 g) grated Parmesan cheese
and the topping is bubbling, 40–45 minutes.
dishes, a creamy Let stand for 15 minutes before serving.
sauce plays a crucial Bring a large pot of salted water to a boil. Add
role in binding the the lasagna noodles, stir well, and cook, stirring
occasionally, until half cooked. Drain and

8
ingredients together
and keeping the rinse with cold water. Toss the noodles with
pasta moist. the oil and set aside on damp kitchen towels.
BAKED GNOCCHI WITH TALEGGIO,
In a saucepan, melt 4 Tbsp (2 oz/60 g) of the
butter over low heat. Add the flour and 1 ⁄ 2 tsp
PANCETTA & SAGE
serves 4
salt and whisk to remove any lumps. Cook,
stirring frequently, for 4 minutes. Stirring 2 packages (13 oz/410 g each) prepared gnocchi
constantly, gradually add the hot milk. lb (125 g) pancetta, cut into 1⁄ 2 -inch
1 ⁄4

Continue cooking, stirring often, until the (12-mm) pieces

OCTOBER
sauce is smooth and thick enough to coat 2 Tbsp chopped fresh sage
the back of a spoon, about 5 minutes. Add 11⁄ 2 cups (12 f l oz/375 ml) half-and-half
2 cups (16 fl oz/500 ml) of the broth and cook, Pick up packs
lb (250 g) Taleggio cheese, rind removed,
1⁄ 2
of fresh gnocchi, cut into 1⁄4 -inch (6-mm) cubes
stirring, until heated through. Remove the
the little potato 1 ⁄4 cup (1 oz/30 g) bread crumbs, toasted
sauce from the heat.
dumplings, to create
Freshly ground pepper
In another saucepan, bring the remaining easy—but filling—
2 cups broth to a boil. Add the carrots, cover, dinners in a pinch.
Preheat the oven to 375°F (190°C). Butter four
and cook until just tender, about 4 minutes. They are lovely
7-inch (18-cm) shallow oval baking dishes.
Strain over a large heatproof bowl, reserving boiled until tender
the carrots and broth separately. and simply sauced, Cook the gnocchi according to the package
but easily dressed directions. Drain and set aside.
Melt the remaining 2 Tbsp butter in the
up in a gratin,
saucepan over medium heat. Sauté the In a large frying pan, sauté the pancetta over
featuring decadent
mushrooms until nearly tender, 2–3 minutes. medium heat until it starts to brown, about
Italian bacon and
Stir in the thyme and remove from the heat. cheeses. You can 4 minutes. Remove from the heat and stir in
also make this recipe the sage, half-and-half, Taleggio, and gnocchi.
Preheat the oven to 350°F (180°C). Gently
reheat the sauce over low heat. Ladle 1 ⁄4 cup using 1 lb (500 g) Divide the gnocchi mixture among the
(2 fl oz/60 ml) of the sauce onto the bottom penne or rigatoni prepared dishes. Sprinkle with the bread
of a 9-by-13-inch (23-by-33-cm) baking dish. instead of gnocchi. crumbs and season with pepper.
Lay 3 or 4 noodles side by side on top of Bake the gnocchi until golden brown, about
the sauce. Scatter half of the spinach over »—› 15 minutes. Remove from the oven and serve.

229
 9 10
RED WINE–BRAISED BRISKET SPICED SQUASH TAGINE
serves 6 serves 6
2-lb (1-kg) beef brisket 6–8 saffron threads
Salt and freshly ground pepper 2 Tbsp olive oil
2 Tbsp olive oil 1 large yellow onion, finely chopped
1 large yellow onion, coarsely chopped 1 tsp ground ginger
OCTOBER OCTOBER
1 carrot, coarsely chopped 1⁄ 2 tsp ground cinnamon
5 cloves garlic, smashed 1⁄ 2 tsp ground turmeric
To make the This fragrant
chimichurri sauce, 1 tsp dried oregano Moroccan stew, or 1 butternut squash, about 11⁄4 lb (625 g),
peeled, seeded, and cut into 1-inch
in a food processor, 1⁄ 2 cup (4 f l oz/125 ml) dry red wine tagine, combines (2.5-cm) cubes
combine 11 ⁄ 2 cups 1⁄ 2 cup (4 f l oz/125 ml) chicken or beef broth winter squash, 1 large carrot, cut into slices
(11 ⁄ 2 oz/45 g) packed Chimichurri Sauce for serving sweet potato, onion, inch (12 mm) thick
1⁄ 2

flat-leaf parsley (optional; see left) and carrot with 1 large tomato, halved, seeded,
leaves and cut-up 2 cups (12 oz/375 g) cherry or grape an aromatic blend and chopped
tender stems; 6 cloves tomatoes, halved, for serving of spices and the 3 Tbsp dried currants
garlic, quartered; sweetness of dried 1 Tbsp honey
and 2 tablespoons Season the brisket generously all over with currants and honey.
Salt and freshly ground pepper
fresh oregano leaves. salt and pepper. In a large, heavy frying pan, It is traditionally
Process until finely heat the oil over medium-high heat. Add the cooked in a shallow 1 large sweet potato, about 1⁄ 2 lb (250 g)
chopped. Stir in brisket and sear, turning once, until deep earthenware pot
3 ⁄4 cup (6 fl oz/ with a conical top, In a small bowl, combine the saffron
golden brown on both sides, about 5 minutes
180 ml) extra-virgin but a Dutch oven with 1 Tbsp warm water and let soak for
per side. Transfer to a plate.
olive oil, 2 teaspoons or other heavy pot about 10 minutes.
Pour off most of the fat from the pan and
coarse sea salt, can be substituted. In a large, heavy pot, heat the oil over
return it to medium-high heat. Add the
1 teaspoon freshly Butternut squash medium-high heat. Add the onion and
ground pepper, and onion and carrot and sauté until softened, is the ideal winter cook, stirring often, until softened, about
a pinch of red pepper about 5 minutes. Add the garlic and oregano squash for this dish, 5 minutes. Stir in the ginger, cinnamon, and
flakes. Use at once, or and cook for about 1 minute. Pour in the as it contains less
turmeric and cook, stirring often, until the
cover and refrigerate wine and stir to scrape up any browned bits water than many
spices are fragrant, about 30 seconds. Add
for up to 4 hours. on the pan bottom. Stir in 1 tsp salt, several other types.
the squash, carrot, tomato, currants, honey,
Just before serving, grindings of pepper, and the broth. Transfer
and saffron with its soaking liquid. Pour in
stir in 3 tablespoons the contents of the pan to a slow cooker.
3 ⁄4 cup (6 fl oz/180 ml) water. Season with
white wine vinegar. Place the brisket and any juices on top. Cover
salt and pepper. Bring to a boil, reduce the
and cook on the low setting for 9 hours,
heat to medium, cover, and simmer for
turning the brisket once halfway through.
about 10 minutes.
The brisket should be very tender.
Peel the sweet potato, halve lengthwise,
Transfer the brisket to a cutting board and
and then cut each half crosswise into slices
let rest for a few minutes. Skim the fat from
3 ⁄4 inch (2 cm) thick. Add to the pot and cook,
the surface of the braising liquid.
covered, until the vegetables are tender
Cut the brisket crosswise across the grain into but still hold their shape, about 25 minutes.
thick slices. Arrange the slices on a platter Serve directly from the pot.
and spoon the braising liquid around the
slices. Drizzle with the chimichurri sauce,
if using. Sprinkle with the cherry tomatoes
and serve.

230
10

OCTOBER
11
GREEN CHICKEN ENCHILADAS tomatillo purée (it will splatter) and 1 cup
serves 6 (8 fl oz/250 ml) of the reserved broth and
bring to a boil. (Reserve the remaining broth
11⁄ 2 lb (750 g) skin-on, bone-in chicken
breast halves for another use.) Boil, stirring frequently, until
2 cups (8 oz/250 g) chopped white onions the sauce is slightly reduced, about 10 minutes.
6 cloves garlic, crushed Remove from the heat.
OCTOBER Preheat the oven to 350°F (180°C). Lightly oil
Salt
1⁄ 2 tsp peppercorns a 9-by-13-inch (23-by-33-cm) baking dish.
These cheesy 6 sprigs fresh cilantro, plus 1⁄ 3 cup Spread 1 ⁄ 3 cup (3 fl oz/80 ml) of the tomatillo
enchiladas are ( 1⁄ 2 oz/15 g) coarsely chopped
sauce in the dish. Mix 11 ⁄ 2 cups (6 oz/185 g)
stuffed with tender 2 lb (1 kg) tomatillos, husked and rinsed of the cheese with the reserved chicken.
chicken and bathed 1 jalapeño chile, seeded and chopped Pour 2 cups (16 fl oz/500 ml) of the sauce
in a spicy, zesty
cup (4 f l oz/125 ml) plus 2 Tbsp olive oil,
1⁄ 2 into a pie dish and place near the stove.
green tomatillo plus more for greasing
sauce. Tomatillos, In a frying pan, heat the 1 ⁄ 2 cup (4 fl oz/
2 cups (8 oz/250 g) shredded Monterey
related not to jack cheese 125 ml) olive oil over medium heat. Using
tomatoes but to 12 corn tortillas tongs, dip each tortilla in the oil for a few
gooseberries, give seconds to soften and then into the tomatillo
Chopped white onions, sour cream,
the sauce its color chopped cilantro, and crumbled cotija sauce. Place the tortilla on a work surface,
and tartness. or feta cheese for serving add a few Tbsp of the chicken filling down
A jalapeño chile the center, and roll up. Place, seam side
provides just the Place the chicken breast halves, skin side down, in the prepared dish. Spread the
right amount of down, in a large saucepan. Add 1 ⁄ 2 cup remaining sauce on top and sprinkle with
heat, and Monterey (2 oz/60 g) of the onion, 2 of the garlic cloves, the remaining 1 ⁄ 2 cup (2 oz/65 g) cheese.
jack cheese delivers 1 tsp salt, and water to cover. Bring to a simmer
a good dose over high heat, skimming off any foam on Bake until the cheese is melted and the sauce
of richness. the surface. Add the peppercorns and cilantro is bubbling, 30–35 minutes. Serve warm with
sprigs, reduce the heat to medium-low, cover the chopped onions, sour cream, cilantro,
partially, and simmer until the chicken is and cotija cheese.
opaque throughout, about 25 minutes. Transfer
the chicken to a cutting board and let cool;
keep the broth simmering. Remove the skin
and bones from the chicken and return to the
broth. Chop the chicken meat into bite-size
pieces. Continue simmering the broth for
30 minutes. Adjust the seasoning and strain
the broth through a fine-mesh sieve into a
heatproof bowl. Let stand for about 5 minutes,
then skim any fat from the surface.
Fill the saucepan two-thirds full of salted
water and bring to a boil over high heat. Add
the tomatillos, reduce the heat to medium-
low, and simmer gently (do not boil) until
they are tender, about 10 minutes. Transfer
the tomatillos to a bowl, taking care that they
do not burst.
Working in batches, in a blender, combine
the tomatillos, remaining 11 ⁄ 2 cups (6 oz/180 g)
onions, chopped cilantro, remaining 4 garlic
cloves, and the jalapeño and process until
smooth. In the same saucepan, heat the 2 Tbsp
oil over medium-high heat. Add the »—›

232
12
BAKED ZITI WITH Transfer the mixture to the prepared dish
THREE CHEESES and smooth the top. Sprinkle with the
remaining pecorino romano and drizzle
serves 4
with oil. Bake, uncovered, until bubbling
1⁄4 cup (2 f l oz/60 ml) olive oil,
and lightly browned, about 20 minutes.
plus more for drizzling
Let stand for 5 minutes before serving.
1 yellow onion, finely chopped
OCTOBER
1 carrot, finely chopped

13
1 leek, white part only, finely chopped
This is a classic
1 small inner celery rib, finely chopped
pasta bake, with
a trio of cheeses 3 cloves garlic, thinly sliced ALE-BRAISED SHORT RIBS
serves 6
and a smattering 4 fresh plum tomatoes, peeled,
seeded, and chopped 4–5 lb (2–2.5 kg) bone-in beef short ribs,
of tomatoes and
1 can (28 oz/875 g) diced tomatoes cut into 3-inch (7.5-cm) pieces
aromatic vegetables.
Make sure the pasta 1 bay leaf Salt and freshly ground pepper
is initially cooked 2 or 3 sprigs fresh thyme 2 yellow onions, thinly sliced
just until al dente, OCTOBER
Salt and freshly ground pepper 3 cloves garlic, sliced
as it will continue 1 butternut squash, about 2 lb (1 kg),
1 cup (8 oz/250 g) ricotta cheese
to cook in the oven. Pouring a bottle peeled and cut into chunks
Also, choose a wide, 1 egg yolk
of beer into a beef 1 can (14 1⁄ 2 oz/455 g) diced tomatoes
shallow baking dish, 1 cup (4 oz/125 g) grated pecorino
romano cheese braise produces a 1 bottle (12 f l oz/375 ml) ale or dark beer
which will help the warming dish fit
Generous pinch of grated nutmeg 3 Tbsp all-purpose f lour
dish heat through for autumn. The
quickly and create Handful of fresh f lat-leaf parsley leaves,
coarsely chopped
bones in the short Preheat the broiler. Generously season the
more surface area for ribs work magic
an appealing golden 1 lb (500 g) ziti ribs on all sides with salt and pepper. Working
in the slow cooker, in batches, arrange the ribs on a broiler pan
brown top. lb (250 g) mozzarella cheese,
1⁄ 2
rendering an
cut into small cubes and broil, turning once, until well browned,
especially rich sauce.
about 3 minutes on each side. Transfer the
Hunks of butternut
In a large frying pan, heat the 1 ⁄4 cup oil over ribs to a slow cooker.
squash join the pot
medium heat. Add the onion, carrot, leek,
to complete the meal. Scatter the onions and garlic over the ribs.
and celery and sauté until lightly golden,
Add the squash. Pour in the tomatoes with
about 8 minutes. Add the garlic and sauté
their juices and the ale. Cover and cook
for about 1 minute. Add the fresh and canned
on the high setting for 5–6 hours or on the
tomatoes with their juices, the bay leaf, and
low setting for 7–8 hours. The meat should
the thyme sprigs. Season with salt and pepper.
be falling off the bones, and the squash
Simmer uncovered, stirring occasionally,
should be tender.
until slightly thickened, about 20 minutes.
Discard the bay leaf and thyme sprigs. Using a slotted spoon, transfer the ribs and
squash to a platter and tent with foil. Skim
Preheat the oven to 425°F (220°C). Lightly
the fat from the surface of the sauce. Put the
oil a 10-by-12-inch (25-by-30-cm) baking dish.
slow cooker on the high setting. In a small
Bring a large pot of salted water to a boil.
bowl, whisk together the flour and 1 ⁄4 cup
In a bowl, stir together the ricotta, egg yolk, (2 fl oz/60 ml) water. Whisk the flour mixture
half of the pecorino romano, the nutmeg, into the sauce and cook uncovered, stirring
and parsley. Season with salt and pepper. occasionally, until the sauce is slightly
Add the pasta to the boiling water and cook thickened, about 15 minutes. Season with
until al dente, according to package directions. salt and pepper. Spoon the sauce over the
Drain well. Add the pasta to the ricotta mixture ribs and squash and serve.
and toss well. Add the tomato sauce and the
mozzarella and briefly toss again. »—›

233
OCTOBER

15
14 15
CHICKEN, CARAMELIZED ROCKFISH BRAISED
ONION & LEEK RISOTTO WITH FENNEL & ONIONS
serves 6 serves 4
7–8 cups (56–64 f l oz/1.75–2 l) chicken broth 3 Tbsp olive oil
4 Tbsp olive oil 1 yellow onion, sliced
OCTOBER 2 sweet white onions, sliced OCTOBER 3 ribs celery, sliced
1 leek, white and tender green parts only, 2 carrots, peeled, halved lengthwise,
halved lengthwise and sliced and sliced
This savory and Roasting a whole
1 cup (8 f l oz/250 ml) Madeira wine 1 small fennel bulb, trimmed
sweet risotto calls fish creates an and thinly sliced (left)
3 cups (21 oz/655 g) Arborio or Carnaroli rice
on two vegetable impressive one-pot 2 cloves garlic, minced
cousins: onions and 2 cups ( 3⁄4 lb/375 g) chopped cooked chicken meal. A scattering
2 Tbsp chopped fresh dill,
leeks. Onions are 2 Tbsp unsalted butter of thinly slivered plus sprigs for garnish
naturally high in Salt and freshly ground pepper vegetables cook
Salt and freshly ground pepper
sugar, but choose quickly in the same
1 rockfish, about 2 lb (1 kg), cleaned
an especially sweet In a saucepan, bring the broth to a gentle pan. To prepare
variety, such as fennel for cooking, 1 cup (8 f l oz/250 ml) dry white wine
simmer over medium heat and maintain
California Red, over low heat. first trim the bulb
Maui, Vidalia, or of any browned bits. Preheat the oven to 400°F (200°C).
Walla Walla for this In a large frying pan, heat 2 Tbsp of the oil Cut off the long In a large frying pan, warm the oil over
recipe. When cooked over medium heat. Add the onions and leek stalks and use only medium-high heat. Add the onion, celery,
to a golden brown, and sauté until the onions turn golden the bulb, trimming carrot, fennel, and garlic and sauté until
their natural sugars brown, about 15 minutes. Add the Madeira away the base of
soft, about 5 minutes. Stir in the chopped dill
melt and caramelize, and stir to scrape up any browned bits on the the core if it is thick
and season with salt and pepper. Transfer
giving them a pan bottom. Cook over medium-high heat to and tough. Halve
two-thirds of the vegetable mixture to an
delicious flavor with reduce the liquid by half. Add 1 cup (8 fl oz/ the bulb crosswise
ovenproof baking dish large enough to
no trace of acidity. 250 ml) of the simmering broth to the onion then cut into thin
hold the fish flat.
This is a delicious mixture and continue to cook until the liquid lengthwise slices.
way to use up leftover has reduced slightly, about 15 minutes. Lay the fish on top of the vegetables, then
roasted chicken. scatter the remaining vegetables on top.
In a large, heavy saucepan, warm the
Warm the frying pan over medium heat and
remaining 2 Tbsp olive oil over medium
add the white wine. Bring to a simmer
heat. Add the rice and stir until well coated
and stir to scrape up any browned bits on
and translucent, about 3 minutes. Add the
the pan bottom. Simmer for 1 minute, and
simmering broth a ladleful at a time, stirring
then pour over the fish and vegetables.
frequently after each addition. Wait until the
Cover the dish with foil.
broth is almost completely absorbed (but the
rice is never dry on top) before adding the Bake, basting occasionally with the pan juices,
next ladleful. Reserve 1 ⁄4 cup (2 fl oz/60 ml) until the fish is opaque throughout and an
broth to add at the end. instant-read thermometer inserted into the
thickest part of the fish behind the head
When the rice is tender to the bite and
registers 140°F (60°C), about 30 minutes.
looks creamy, after about 20 minutes, stir
Garnish with the dill sprigs and serve
in the chicken. Cook to heat through, about
directly from the dish.
1 minute. Remove from the heat and stir in
the butter, caramelized onion-leek mixture,
and reserved 1 ⁄4 cup broth. Season with
salt and pepper and serve.

235
16 17
BEEF & BEET BORSCHT CHICKEN WITH
serves 10–12
PUMPKIN-SEED MOLE
2 1⁄ 2 lb (1.25 kg) brisket, trimmed of excess fat serves 6–8
2 cups (14 oz/440 g) canned diced tomatoes 1⁄4 cup (2 f l oz/60 ml) olive oil
4 qt (3.75 l) beef broth, preferably homemade 1 white onion, chopped
2 yellow onions, 1 quartered and 2 cloves garlic, chopped
OCTOBER OCTOBER
1 finely chopped
2 jalapeño chiles, halved, seeded,
3 celery stalks, 2 roughly chopped and coarsely chopped
This garnet-hued and 1 finely chopped This vivid, fresh-
11⁄ 2 cups (6 oz/185 g) pumpkin seeds
stew hails from 2 fresh bay leaves tasting version of
11⁄ 2 cups (12 f l oz/375 ml) chicken broth
the Ukraine and is 1 tsp peppercorns a traditional green
popular in Eastern mole sauce proves lb (375 g) tomatillos, husked, rinsed,
3⁄4
11⁄ 2 lb (750 g) red beets, trimmed and halved and coarsely chopped
European cuisine. that authentic
2 Tbsp plus 1⁄4 cup (2 f l oz/60 ml) 3⁄4 cup ( 3⁄4 oz/20 g) loosely packed fresh
The rich, meaty dish apple cider vinegar Mexican food does
cilantro leaves, plus more for garnish
is somewhat time- Salt and freshly ground pepper
not have to be
1 tsp dried oregano
consuming to make, spicy hot, although
1⁄ 2 small green cabbage, thinly sliced Salt
but makes enough you can certainly
to serve a crowd. 2 carrots, peeled and finely chopped raise the heat level 3 lb (1.5 kg) skinless, boneless chicken
Any leftovers can be 3 Tbsp chopped fresh dill by doubling the thighs and/or breasts
frozen and reheated 2 tsp sugar, or to taste chiles. Well-stocked 1⁄4 cup (2 oz/60 g) sour cream
for a quick and markets and health-
delicious weeknight In a large pot, add the brisket, tomatoes and food stores sell bags In a large, heavy pot, warm the oil over
meal. Serve the their liquid, broth, the quartered onion, the of shelled pumpkin medium-high heat. Add the onion and sauté
borscht in shallow 2 roughly chopped ribs celery, the bay leaves, seeds, known in until it starts to turn tender, about 3 minutes.
bowls with dollops and peppercorns. Bring to a boil over high Spanish as pepitas. Stir in the garlic and chiles and sauté for
of sour cream and a heat, reduce the heat to low, cover partially, about 30 seconds. Add the pumpkin seeds
sprinkle of fresh dill. and simmer until the brisket is tender, about and cook, stirring, until they darken in color,
2 hours. Transfer the brisket to a bowl. Strain about 5 minutes. Stir in the broth, tomatillos,
3 ⁄4 cup cilantro, oregano, and 1 tsp salt, and
the stock into a separate bowl, pressing on
the solids with a spoon to extract the liquid. bring to a boil.
Discard the solids. Cover the brisket and Ladle about one-half of the pumpkin-seed
stock and refrigerate at least 4 hours. mixture into a blender or food processor
In a saucepan, bring 2 qt (2 l) water to a boil and pulse a few times. Add the remaining
over high heat. Add the beets, 2 Tbsp vinegar, mixture and blend or process until it forms
and 1 Tbsp salt, cover, return to a boil, then a uniformly coarse purée.
reduce the heat to medium-low and simmer
Return the purée to the pot. Add the chicken
the beets until tender, about 1 hour, adding
pieces, arranging thighs on the bottom and
more water if necessary. Let the beets cool
breasts on top. Partially cover and cook
in the cooking liquid.
over low heat until the chicken is opaque
Skim the fat from the surface of the chilled throughout and tender, about 1 hour.
beef stock and pour the stock into the pot.
Transfer the chicken to a platter. Spoon
Place over medium heat. Cut the brisket into
the pumpkin-seed sauce over the chicken,
bite-sized cubes, add to the stock, and heat
garnish with cilantro leaves, and serve,
until warm, 8–10 minutes. Add the cabbage,
passing the sour cream at the table.
carrots and remaining onion and celery,
and simmer until tender, about 15 minutes.
Remove the beets from their cooking liquid
and strain the liquid into the pot. Slip off the
skins and shred the beets on the large holes
of a box grater-shredder into the pot. Add
the dill, vinegar, and sugar, bring to a simmer,
and season with salt and pepper. Serve.

236
18
WILD MUSHROOM QUICHE and leek mixtures. In a bowl, whisk together
serves 6–8 the reserved milk, cream, and eggs and egg
yolks. Season with 1 ⁄ 2 tsp salt and 1 ⁄4 tsp
1 prepared tart shell, unbaked (page 121)
pepper. Pour over the vegetables.
13⁄4 cups (14 f l oz/430 ml) milk
1 oz (30 g) dried porcini mushrooms Bake on the lower oven rack until all but
the very center is set and lightly browned,
3 Tbsp unsalted butter
OCTOBER 25–30 minutes. Let cool on a rack for about
3 Tbsp olive oil
15 minutes before serving.
3 shallots, finely chopped
Dried porcini
infuse earthy lb (375 g) mixed fresh mushrooms
3⁄4

19
such as chanterelle, shiitake, and cremini,
flavor throughout stemmed and sliced
the custard of this 3 large leeks, white parts only, thinly sliced
quiche, while fall’s
11⁄ 2 Tbsp chopped fresh tarragon
LAMB SHOULDER
fresh mushroom
Salt and freshly ground pepper
WITH SALSA VERDE
varieties offer varying serves 6
textures. Both types 1 Tbsp Dijon mustard
play their part. If 3⁄4 cup (6 f l oz/180 ml) heavy cream 3-lb (1.5-kg) piece boneless lamb shoulder,
cut into 11⁄4 -inch (3-cm) chunks
you prefer to make 3 whole eggs plus 2 egg yolks, at room
your own pastry, temperature Salt and freshly ground pepper
OCTOBER
consider adding 2 Tbsp olive oil
1 ⁄4 lb (125 g) shredded Preheat the oven to 400°F (200°C) and 1 large yellow onion, finely chopped
Gruyère cheese to position a rack in the lower third of the oven. To make the salsa
2 sprigs fresh thyme
the dough. verde: In a food
Line the tart shell with parchment paper and 4 cloves garlic, minced
processor, combine
fill with pie weights or dried beans. Bake 2 cloves garlic, 1 tsp dried oregano
until the edges begin to shrink away from chopped; 21 ⁄ 2 cups 2⁄ 3 cup (5 f l oz/160 ml) dry white wine
the pan, about 15 minutes. Remove the (21 ⁄ 2 oz/75 g) fresh 1 Tbsp balsamic vinegar
paper and weights and bake until the flat-leaf parsley 2⁄ 3 cup (5 f l oz/160 ml) beef or chicken broth
bottom appears dry, about 4 minutes longer. leaves; 1 ⁄ 2 cup
Salsa Verde for serving (left)
Let cool on a wire rack. Reduce the oven (1 ⁄ 2 oz/15 g) fresh
temperature to 375°F (190°C). mint leaves; 2 Tbsp
Season the lamb generously all over with salt
capers, rinsed and
In a saucepan, warm the milk over medium and pepper. In a large frying pan, heat the oil
drained; 1 Tbsp
heat to just below the boiling point. Remove over medium-high heat. Working in batches,
Dijon mustard; and
from the heat and stir in the dried porcini. sear the lamb, turning as needed, until well
1 Tbsp red wine
Let stand until softened, 20–30 minutes. browned on all sides, 6–7 minutes. Transfer
vinegar. Pulse until
Squeeze the porcini, draining the milk back to a slow cooker.
finely chopped.
into the pan. Chop the porcini and strain With the processor Pour off most of the fat from the pan and
the milk through a fine-mesh sieve. running, drizzle return it to medium-high heat. Add the onion
In a frying pan, melt 2 Tbsp of the butter with in 2 ⁄ 3 cup (5 fl oz/ and thyme sprigs and sauté until the onion is
2 Tbsp of the oil over medium-high heat. 160 ml) extra-virgin
golden brown, about 5 minutes. Add the garlic
Reduce the heat to medium, add the shallots, olive oil in a steady
and oregano and cook for 1 minute. Pour in
and sauté until softened, about 3 minutes. stream and process
the wine and vinegar and stir to scrape up any
Add porcini and the fresh mushrooms and until smooth. Cover
browned bits on the pan bottom. Add the broth
and refrigerate for
sauté until tender and no liquid remains, and bring to a simmer. Transfer the contents
1 hour to marry the
about 8 minutes. Transfer to a bowl. In the of the pan to the slow cooker, cover, and
flavors before using.
same pan, melt the remaining 1 Tbsp butter cook on the low setting for 8 hours. The lamb
and 1 Tbsp oil over low heat. Add the leeks, should be very tender.
cover, and cook until tender, about 12 minutes.
Transfer the lamb to a warm platter and
Add the tarragon, season with salt and
moisten it with some of the braising liquid.
pepper, and cook for 1 minute.
Drizzle the salsa verde generously over
Spread the bottom of the pastry shell evenly the lamb and serve.
with the mustard and then the mushroom »—›

2 37
20 21
CHILE VERDE PUMPKIN & CANNELLINI
serves 8–10
BEAN CASSOULET WITH
4 lb (2 kg) boneless pork shoulder,
cut into 1-inch (2.5-cm) chunks ROASTED GARLIC
serves 4
Salt and freshly ground pepper
4 cans (7 oz/220 g each) diced fire-roasted 2 heads garlic
OCTOBER green chiles OCTOBER 3 Tbsp olive oil
2 cans (12 oz/375 g each) whole tomatillos, 2 yellow onions, halved and thinly sliced
drained and broken up by hand
Literally “green chile,” White beans, autumn 4 cans (15 oz/470 g each) cannellini or
1 large yellow onion, finely chopped white kidney beans, rinsed and drained
this traditional stew squash, and onions
4 cloves garlic, minced 2 lb (1 kg) Sugar Pie pumpkin, peeled,
from Mexico and the bake under a crisp
1 large jalapeño chile, seeded and minced seeded, and cut into 1⁄ 2 -inch (12-mm) cubes
American Southwest blanket of garlicky
couldn’t be simpler 2 cups (16 f l oz/500 ml) chicken broth bread crumbs in this 1 cup (8 f l oz/250 ml) vegetable broth
to make, combining 3⁄4lb (375 g) ripe tomatoes, seeded and spectacular meatless 1⁄ 2 tsp dried thyme
bite-size pieces of finely chopped main dish. You can Salt and freshly ground pepper
lean pork stew meat 1 Tbsp dried oregano roast the garlic, 1 cup (2 oz/60 g) fresh bread crumbs
with mild green chiles 2 tsp ground cumin caramelize the onions, 1⁄4 cup (1 oz/30 g) grated Parmesan cheese
and green tomatillos. and even assemble
Warmed corn tortillas for serving
Many home cooks the cassoulet the day
Sour cream for garnish Preheat the oven to 375°F (190°C). Cut the garlic
add ripe red tomato, before you plan to
Chopped fresh cilantro for garnish heads in half crosswise and wrap together
which enriches serve it. Feel free
in foil. Bake until the cloves are soft, about
the dish without to substitute another
interfering with the Put the pork in a large, heavy pot and season orange-fleshed 45 minutes. Let cool, then squeeze the cloves
dish’s signature color. with 2 tsp salt and 1 tsp pepper. Add the squash like kabocha from cut halves into a bowl, discarding the
Serve it tucked into green chiles, tomatillos, onion, garlic, jalapeño, or butternut for papery skins.
warm corn tortillas. broth, tomatoes, oregano, and cumin and stir the pumpkin. In a large, heavy, ovenproof pot, heat 2 Tbsp
briefly to combine. Bring to a boil over high of the oil over medium-high heat. Add the
heat, reduce the heat to very low, partially onions and sauté until they soften. Reduce
cover, and cook until the pork is very tender the heat to medium-low and continue to cook,
and a thick sauce has formed, 2–3 hours. stirring frequently, until the onions are very
Ladle the chile verde into a large shallow soft and browned, 25–30 minutes. Reduce
serving bowl. Pass the tortillas, sour cream, the heat and stir in a splash of water if
and cilantro at the table. necessary to keep the onions from sticking.
Stir in the beans, pumpkin, broth, thyme,
and reserved garlic. Season with 1 ⁄4 tsp
salt and 1 ⁄ 8 tsp pepper.
Cover and bake until the pumpkin is tender,
about 1 hour. In a small bowl, stir together
the bread crumbs, Parmesan, and remaining
1 Tbsp oil. Sprinkle evenly over the cassoulet
and continue to bake, uncovered, until the
crumbs are browned, 10–15 minutes. Remove
from the oven and serve.

238
 20

OCTOBER

WS_ONEPOT_INT_Pages_HR.indb 239
22
SPICED CHICKEN BIRYANI In the same pan, warm the remaining 1 Tbsp
serves 6 ghee over medium heat. Add the onion-garlic
paste and sauté until golden brown, about
11⁄ 2 tsp ground cumin
5 minutes. Add the spice mixture and sauté
1 tsp ground coriander
until fragrant, about 1 minute. Add the
1 tsp ground turmeric
caramelized onions, reserving about 1 ⁄ 3 cup
1⁄ 2 tsp ground cinnamon (2 oz/60 g) for garnish. Stir in the yogurt,
OCTOBER
1⁄4 tsp ground cardamom lemon juice, and 1 ⁄4 cup (2 fl oz/60 ml) water.
1⁄4 tsp grated nutmeg Reduce the heat to low, add the seared
Popular in India,
1⁄ 8 tsp cayenne pepper chicken, and simmer for 2 minutes.
Pakistan, and
Bangladesh, biryani 4 star anise Preheat the oven to 350°F (180°C). Add the
is a one-stop dish 3 bay leaves rice to the simmering liquid in the pan and
made with basmati 2 large yellow onions, plus 1 small stir until well coated. Pour in 2 cups (16 fl oz/
rice, meat, vegetables, yellow onion 500 ml) water, raise the heat to medium, and
and yogurt and is 4 Tbsp (2 oz/60 g) ghee or saff lower oil bring to a boil. Cover and bake for 30 minutes.
served with a variety 5 cloves garlic, chopped Remove from the oven and let rest, covered,
of garnishes. Diced for 10 minutes.
2 Tbsp peeled and chopped fresh ginger
lamb or shrimp may
be substituted for 1 jalapeño chile, seeded and chopped Fluff the rice with a fork and transfer the
the chicken. For a 1 lb (500 g) skinless, boneless chicken chicken and rice to a platter. Garnish with
thighs, cut into 1⁄ 2 -inch (12-mm) chunks the reserved caramelized onions, cashews,
vegetarian version,
replace the chicken Salt eggs, cilantro, and raisins, and serve.
with diced vegetables 1⁄ 2 cup (4 oz/125 g) plain yogurt
such as carrots, green 3 Tbsp fresh lemon juice
beans, cauliflower, 11⁄ 2 cups (10 1⁄ 2 oz/330 g) basmati rice
and peas. 1⁄4 cup (11 ⁄ 2 oz/45 g) cashews,
toasted and chopped
2 hard-cooked eggs, cut into wedges
1⁄4 cup ( 1⁄ 3 oz/10 g) chopped fresh cilantro
1⁄4 cup (11⁄ 2 oz/45 g) raisins

In a bowl, stir together the cumin, coriander,

turmeric, cinnamon, cardamom, nutmeg,
cayenne, star anise, and bay leaves. Thinly
slice the large onions. Chop the small onion.
In a large, ovenproof frying pan, warm
2 Tbsp of the ghee over medium heat. Add
the sliced onions and cook, stirring often,
until caramelized, 15–20 minutes. Transfer
the caramelized onions to a bowl.
Using a mortar and pestle or a mini food
processor, grind or process the chopped
onion, garlic, ginger, and chile until a thick
paste forms.
In the same pan, warm 1 Tbsp of the ghee
over high heat. Sprinkle the chicken with
1 ⁄4 tsp salt and arrange in the pan in a single

layer. Sear, turning as needed, until golden

brown on all sides, about 5 minutes. Transfer
the chicken to a bowl. »—›

240
23 24
PORK SHOULDER WITH ARTICHOKE RISOTTO
SAUERKRAUT & APPLES serves 4–6
serves 4–6 3 Tbsp unsalted butter

1 boneless pork shoulder roast, 2 Tbsp olive oil

4–5 lb (2–2.5 kg) 2 large shallots, finely chopped
Salt and freshly ground pepper 8 cloves garlic, sliced
OCTOBER OCTOBER
2 Tbsp unsalted butter 2 cups (14 oz/440 g) Arborio or Carnaroli rice
2 Tbsp canola oil 1 cup (8 f l oz/250 ml) dry white wine
Here, the tangy flavor Artichokes are most
1 yellow onion, thinly sliced 6 cups (48 f l oz/1.5 l) vegetable or
of sauerkraut and closely associated
3 Golden Delicious apples, peeled, chicken broth
the slight sweetness halved, and cored with spring, when
Salt and freshly ground pepper
of Golden Delicious the edible thistles
1 Tbsp fresh thyme 8 oz (250 g) frozen artichoke hearts,
apples augment the have their biggest
1⁄ 2 cup (4 f l oz/125 ml) dry white wine thawed and halved lengthwise
richness of pork. harvest, but a second,
The apples and pork 2 lb (1 kg) sauerkraut, squeezed dry smaller harvest
1 ⁄4 cup (1 oz/30 g) grated Parmesan cheese
shoulder also benefit cup (2 oz/60 g) firmly packed
1⁄4 comes in the fall.
from long, slow dark brown sugar This recipe calls In a large frying pan, melt 1 Tbsp of the butter
cooking. If you have 1 Tbsp caraway seeds for frozen hearts for with the oil over medium-high heat. Add
access to a butcher, convenience, but use the shallots and sauté until lightly golden,
ask to have the Lay the pork flat, boned side up, on a cutting fresh if you can find about 6 minutes. Add the garlic and cook
shoulder trimmed board. Using a sharp knife, trim away any them (for trimming for 1 minute. Add the rice and stir until
and tied for you. large pockets of fat. Starting at the thinner instructions, see well coated with the fat and translucent,
end of the meat, roll up the pork and securely page 110). 1–2 minutes. Add the wine and simmer,
tie the roll at regular intervals with kitchen stirring occasionally, until almost completely
string. Season generously with salt and pepper. absorbed, about 5 minutes. Stir in 1 cup
(8 fl oz/250 ml) of the broth, then transfer
In a frying pan, melt the butter with the oil
the contents of the pan to a slow cooker. Add
over medium-high heat. Add the pork and
1 tsp salt and the remaining 5 cups (40 fl oz/
cook, turning frequently, until browned
1.25 l) broth. Cover and cook on the high
on all sides, about 10 minutes. Transfer to
setting for 1 hour.
a plate. Add the onion, apples, and thyme
to the pan and sauté until the onion and Add the artichokes, re-cover, and continue
apples are lightly browned, about 5 minutes. to cook for 11 ⁄4 hours. The rice should be tender
Transfer to a bowl. Pour off the fat from the to the bite and creamy. Stir in the remaining
pan. Add the wine and stir to scrape up any 2 Tbsp butter and several grindings of pepper.
browned bits on the pan bottom. Serve, sprinkled with the Parmesan.

Preheat the oven to 325°F (165°C). Cover

the bottom of a large, heavy pot with the
sauerkraut. Sprinkle with the brown sugar
and caraway seeds. Place the pork on top and
surround with the apple mixture. Pour in
the wine mixture. Cover and cook in the
oven until the pork is fork-tender and
shreds easily, 4–5 hours.
Transfer the pork to a cutting board, remove
the strings, and cut crosswise into slices about
1 ⁄ 2 inch (12 mm) thick. Mound the sauerkraut

and apples on a large platter and top with

the pork slices. Serve.

2 41
OCTOBER

25
25
SHEPHERD’S PIE Season the lamb mixture with salt and
serves 6 pepper, stir in the peas, and pour into the
prepared dish. Spread the mashed potatoes
2 lb (1 kg) boneless lamb shoulder,
cut into 1-inch (2.5-cm) chunks evenly on top. Cut the remaining 1 Tbsp
Salt and freshly ground pepper butter into bits and use to dot the top. With
2 Tbsp olive oil the oven still at 325°F (165°C), bake until the
OCTOBER top is lightly tinged with brown, about
8 Tbsp (4 oz/125 g) unsalted butter
20 minutes. Remove from the oven and let
1 large yellow onion, chopped
stand for about 5 minutes before serving.
The best shepherd’s 3 carrots, chopped
pie starts with
3 celery ribs, chopped

26
a languorously
2 small cloves garlic, minced
simmered lamb
1⁄ 3 cup (2 oz/60 g) all-purpose f lour
stew, fragrant with
rosemary and a hint 3 1⁄ 3 cups (27 f l oz/840 ml) beef broth
POZOLE
serves 4
of garlic. Capped 2⁄ 3 cup (5 f l oz/160 ml) dry white wine
with creamy mashed 2 tsp minced fresh rosemary 2 Tbsp corn or canola oil
potatoes, the topping 1 lb (500 g) pork tenderloin, cut into
3 lb (1.5 kg) russet potatoes, 1 ⁄ 2 -inch (12-mm) chunks
becomes golden peeled and cut into chunks
brown in the oven. 1 yellow onion, finely chopped
About 1⁄ 3 cup (3 f l oz/80 ml) heavy cream,
Ask for boneless warmed OCTOBER
3 cloves garlic, minced
lamb shoulder at the 1 cup (5 oz/155 g) fresh or thawed frozen peas 11⁄ 2 Tbsp chili powder
meat counter, or if
Pozole is a rib- 1⁄ 2 tsp ground cumin
you like, substitute Preheat the oven to 325°F (165°C). Season sticking Mexican
beef stew meat for 1⁄ 2 tsp dried oregano
the lamb with salt and pepper. In a large soup containing
a “cottage” pie. ovenproof pot, heat the oil over medium- 3 cups (24 f l oz/750 ml) chicken broth
hominy, a type of
high heat. Working in batches, sear the lamb, dried corn. The soup 1 can (14 1⁄ 2 oz/455 g) diced fire-roasted
tomatoes
turning, until browned on all sides, about reaches potency with
5 minutes. Transfer to a plate. fire-roasted tomatoes 1 can (15 oz/470 g) white hominy,
rinsed and drained
In the same pot, melt 4 Tbsp of the butter and a jalapeño.
1 jalapeño chile, seeded and minced
over medium heat. Add the onion, carrots, To cut down on
the heat, remove the Salt and freshly ground pepper
celery, and garlic, cover, and cook, stirring,
membranes and Sliced avocado, green onions, lime wedges,
until the carrots are tender-crisp, about and warmed tortillas for serving
seeds from the chile,
5 minutes. Uncover, sprinkle with the flour,
which is where most
and stir well. Gradually stir in the broth and In a large, heavy pot, heat the oil over medium
of the chemical
wine. Add the rosemary. Bring to a boil over heat. Working in batches, sauté the pork
capsaicin resides.
medium heat, stirring to scrape up any until opaque on all sides but not browned,
Wash hands in soap
browned bits from the pot bottom. Return and warm water about 3 minutes. Transfer to a plate.
the lamb to the pot, cover, place in the oven, after working with Add the onion to the pot and sauté until
and cook until the lamb is tender, 11 ⁄ 2 hours. chiles, and with very softened, 3–5 minutes. Add the garlic, chili
About 30 minutes before the lamb is ready, spicy varieties, powder, cumin, and oregano and cook,
oil a 3-qt (3-l) baking dish. In a saucepan, consider wearing stirring to blend the spices, for 1 minute.
combine the potatoes with salted water to a pair of thin
rubber gloves. Add the broth, tomatoes with their juice,
cover and bring to a boil. Reduce the heat
hominy, jalapeño, and sautéed pork with
to medium, and simmer until the potatoes
any juices. Season with salt and pepper and
are tender, 20–25 minutes. Drain well.
bring to a boil over high heat. Reduce the
Return the potatoes to the pan and stir over
heat to low, cover, and simmer until the pork
medium-low heat for 2 minutes to evaporate
is cooked through and the soup is fragrant,
the excess moisture. Cut 3 Tbsp of the butter
about 15 minutes.
into pieces and add to the potatoes. Using
a potato masher, mash the potatoes while Serve the soup garnished with the avocado
adding enough cream to create a smooth and green onions. Pass the lime wedges and
mixture. Season with salt and pepper. »—› warm tortillas at the table.

243
27
ACORN SQUASH In a frying pan over medium-high heat,
& CHORIZO TART warm the remaining 1 Tbsp oil. Add the
chorizo and sauté until lightly browned,
serves 6
about 2 minutes. Transfer to paper towels.
FOR THE PASTRY DOUGH Pour off all but 11 ⁄ 2 Tbsp of the fat and return
13⁄4 cups (9 oz/280 g) all-purpose f lour the pan to medium-high heat. Add the onion
OCTOBER 1 tsp sugar and sauté until tender, about 5 minutes.
1⁄ 2 tsp coarse salt Season with salt, add the garlic, and cook
cup (4 oz/125 g) cold unsalted butter,
1⁄ 2 for 1 minute. Let cool.
Sweet autumn
cut into small pieces
squash deepens in Remove the chilled dough round from the
flavor when roasted 3 Tbsp cold vegetable shortening refrigerator. Spread evenly with the onion
in the oven. It pairs 4–5 Tbsp ice water mixture, leaving a 11 ⁄ 2-inch (4-cm) border.
particularly well Evenly distribute the squash and chorizo
lb (250 g) acorn squash, peeled, seeded,
1⁄ 2
with spicy, salty and cut into 1⁄ 2 -inch (12-mm) chunks and sprinkle with the cheese. Fold the edge
flavors such as the up and over the filling, forming loose
2 Tbsp olive oil
Spanish chorizo pleats. Lightly beat the egg yolk with
Salt
used here. Encased 1 tsp water and brush on the border.
in a buttery crust, lb (125 g) cured Spanish-style
1⁄4
chorizo, diced Bake until the crust is browned and the
this is comfort food
at its finest. 1 yellow onion, finely chopped cheese is melted, about 30 minutes. Cut into
1 clove garlic, minced wedges, and serve.
cup (2 oz/60 g) shredded Monterey
1⁄ 2
jack cheese
1 egg yolk

In a food processor, process the flour, sugar,

and salt to combine. Sprinkle in the butter
pieces and add the shortening. Pulse the
mixture just until combined and it still has
a few pea-sized pieces of butter. Sprinkle
in 3 Tbsp of the ice water and pulse again
until the dough just comes together when
squeezed in your hand. If the dough is still
dry, add a bit more water as needed. Turn the
dough out onto a large sheet of plastic wrap
and press it into a disk. Cover with another
sheet of plastic and, using a rolling pin, roll
into a rough circle about 13 inches (33 cm) in
diameter. Put the dough round on a baking
sheet lined with parchment paper and
refrigerate until firm, about 20 minutes.
Meanwhile, position a rack in the lower
third of the oven and preheat to 400°F
(200°C). Put the squash on a baking sheet,
drizzle with 1 Tbsp of the oil, and toss to
coat. Spread in an even layer, season with
salt, and roast until almost tender, about
10 minutes. Let cool. »—›

244
28
STIR-FRIED PORK IN pork and stir-fry until browned, about
BLACK BEAN SAUCE 3 minutes. Transfer to a colander to drain.
serves 4–6 Return the pan to high heat. Add the vegetables,
lb (375 g) pork tenderloin,
3⁄4 pork, and black bean sauce and stir-fry rapidly
cut into 1-inch (2.5-cm) chunks until the sauce thickens and the mixture is
1⁄ 2 tsp baking soda heated through, about 5 minutes. Transfer to
OCTOBER a platter, garnish with cilantro sprigs, and
11⁄4 tsp sugar
serve with the rice.
Ground white pepper
Sometimes called
11⁄ 2 Tbsp fermented black beans,
salted or preserved well rinsed

29
black beans, 1 Tbsp oyster sauce
fermented black
beans are soybeans
1 Tbsp light soy sauce SPANISH CHICKEN STEW
that have been dried, 1 tsp toasted sesame oil serves 4–6
salted, and allowed 1 tsp cornstarch
3–4 lb (1.5–2 kg) assorted chicken pieces,
to ferment until they 2 Tbsp peanut oil skin on and bone in
turn black. They are 2 cloves garlic Salt and freshly ground pepper
distinctly pungent,
2 slices peeled fresh ginger 2 Tbsp unsalted butter
have an almost OCTOBER
1 small yellow onion, chopped 2 Tbsp canola oil
smoky character,
and are used mainly 1⁄ 2 small green bell pepper, chopped 2 red or yellow bell peppers,
Olives and almonds seeded and finely chopped
in Chinese cooking, 1⁄ 2 red bell peppers, chopped
such as in this are staples of Spanish 1 yellow onion, thinly sliced
1 Tbsp rice wine
simple pork stir-fry, cuisine. Here, they 1 clove garlic, minced
Fresh cilantro sprigs
featuring lean pork are combined with 2 tomatoes, seeded and chopped
Cooked long-grain chicken, peppers,
loin and some white rice 2 tsp smoked paprika
hot-house peppers tomatoes, and garlic
for a powerful, 1 can (15 oz/470 g) chickpeas,
for freshness. In a bowl, combine the pork, the baking rinsed and drained
full-flavored one-
soda, and 1 ⁄4 tsp of the sugar. Season with 3⁄4 cup (5 oz/155 g) pitted green olives
pot stew. Potatoes,
white pepper, add 2 Tbsp water, and mix cup (2 oz/60 g) sliced almonds,
1⁄ 2
brought back from
well. Cover and refrigerate for at least toasted, plus more for garnish
the New World by
1 hour or up to 3 hours. early Spanish and Season the chicken with salt and pepper.
In another bowl, stir together the black beans, Portuguese explorers,
In a large, heavy pot, melt the butter with
oyster sauce, soy sauce, sesame oil, cornstarch, would be an authentic
the oil over medium-high heat. Working in
and remaining 1 tsp sugar. Season with white accompaniment to
batches, sear the chicken, turning as needed,
pepper and stir in 1 ⁄4 cup (2 fl oz/60 ml) water. round out the meal.
until browned, about 10 minutes. Transfer
In a wok or large frying pan, heat 1 Tbsp of to a plate.
the peanut oil over high heat. Add the garlic Pour off all but 1 Tbsp fat from the pot. Add
and ginger and fry until golden brown, the bell peppers and onion and sauté until
4–5 seconds. Using a slotted spoon, lift out softened, about 5 minutes. Add the garlic
the garlic and ginger and discard. Add the and cook for 1 minute. Stir in the tomatoes
onion and bell peppers and stir-fry until just and paprika. Return the chicken to the pot.
tender, about 5 minutes. Add the rice wine Cover and cook over medium-low heat
and stir to scrape up any browned bits from until the chicken is tender and opaque
the pan bottom. When the wine has nearly throughout, about 40 minutes. Uncover and
evaporated, transfer the vegetables to a bowl. add the chickpeas, olives, and the 1 ⁄ 2 cup
Remove the pork cubes from the marinade almonds. Cover and cook until the chickpeas
and pat dry with paper towels. Discard the are warmed through, about 10 minutes.
marinade. In the same pan, heat the remaining Garnish with the toasted almonds and serve
1 Tbsp peanut oil over high heat. Add the »—› directly from the pot.

245
30 31
BRAZILIAN SEAFOOD STEW CIDER-BRAISED PORK
serves 6–8
CHOPS WITH APPLES
1 lb (500 g) firm white fish fillets, serves 4
such as black cod or halibut,
cut into 11⁄ 2 -inch (4-cm) chunks 1 tsp dried oregano
1 lb (500 g) large sea scallops, 1⁄ 2 tsp five-spice powder
tough muscles removed
OCTOBER OCTOBER
1⁄ 2 tsp sweet paprika
1 lime, cut into wedges
Salt and freshly ground pepper
2 Tbsp olive oil
Assembled in layers, While Fuji apples 4 thin boneless center-cut pork
1 large yellow onion, finely chopped loin chops, about 1 lb (500 g) total
this spicy-and- are a good choice
3 cloves garlic, minced 4 tsp canola oil
sweet stew seems here, pair any crisp,
like a metaphor for 2 large tomatoes, chopped slightly tart apple 1 yellow onion, thinly sliced
Brazil’s medley of 1 yellow bell pepper, seeded and chopped that’s in season at 1⁄ 3 cup (3 f l oz/80 ml) apple cider
cultures. If you 1⁄ 2 tsp red pepper f lakes your local farmers’ 2 Tbsp red wine vinegar
prefer, substitute Salt and freshly ground pepper
market. Braising 1 Fuji apple, peeled, halved, cored,
large, ripe-but-firm the spice-coated and cut into 8 wedges
2 large, ripe plantains, peeled
bananas for the and thinly sliced pork chops in cider 1 cup (8 f l oz/250 ml) chicken broth
plantains. Serve enhances the
1 large yam, peeled and cut into 1⁄4 cup (2 f l oz/60 ml) evaporated milk
over steamed 1⁄ 2 -inch (1.25-cm) slices autumnal flavor.
white rice or with 1 can (13 1⁄ 2 f l oz/420 ml) unsweetened In a small bowl, stir together the oregano,
crusty bread. coconut milk
five-spice powder, paprika, 1 ⁄ 2 tsp salt, and
2 Tbsp firmly packed dark brown sugar 1 ⁄4 tsp pepper. Coat the pork chops evenly

cup ( 3⁄4 oz/20 g) coarsely chopped

3⁄4
on both sides with the spice mixture. Set the
fresh cilantro
meat on a plate and let stand for 10 minutes.
Combine the fish and scallops in a In a large, deep frying pan, warm 2 tsp
nonreactive bowl. Squeeze the juice from of the oil over medium-high heat. Add the
the lime wedges over the seafood, add the onion and sauté until lightly browned,
wedges to the bowl, and toss gently. Cover about 5 minutes. Transfer to a plate.
and marinate in the refrigerator for about Add the remaining 2 tsp oil to the pan and
30 minutes. return it to medium-high heat. Add the pork
Meanwhile, in a large, heavy pot, heat the chops and sear until lightly browned, about
oil over medium-high heat. Add the onion 4 minutes. Turn and brown on the second
and garlic and sauté until they start to become side, 3–4 minutes. Transfer to the plate
tender, about 3 minutes. Add the tomatoes, holding the onion.
bell pepper, red pepper flakes, 11 ⁄ 2 tsp salt, Place the pan over medium heat and pour in
and 1 ⁄ 2 tsp pepper, and sauté until the tomatoes the cider and vinegar. Stir to scrape up any
begin to release their juices and the bell browned bits on the pan bottom. Return
peppers start to soften, 3–5 minutes. the pork and onion to the pan and arrange the
Arrange the fish and scallops on top of the apple wedges on top of the pork. Pour in
tomato mixture, nestling them into the mixture. the broth, cover, and simmer until the chops
Arrange the plantain and yam slices over the are opaque throughout, about 10 minutes,
seafood, overlapping them. Pour the coconut reducing the heat if the liquid begins to boil.
milk evenly over the top, then sprinkle with Transfer the chops, apple wedges, and onion
the brown sugar and cilantro. Partially cover to a platter. Pour the milk into the pan, raise
and cook over low heat until the fish is the heat to high, and boil until the liquid is
opaque throughout and the plantains and reduced by one-third, about 5 minutes. Pour
yams are tender, 45–60 minutes. Serve the sauce over the chops and serve.
directly from the pot.

246
31

OCTOBER
 1
QUICK CASSOULET
page 250
2
CHICKEN BREASTS WITH WILD
MUSHROOMS & MARSALA
page 250
3
SPANISH-STYLE COD
WITH PEPPERS
page 252
4
BAKED PENNE WITH MUSHROOMS
& COMTÉ CHEESE
page 252

8 9 10 11
As winter nears,
late-autumn vegetables
star in rich and savory
dishes like stews,
curries, cassoulets, POT AU FEU BRAISED PORK LOIN ROAST VIETNAMESE CLAY POT FISH CUBAN-STYLE STUFFED
page 255 page 256 page 256 FLANK STEAK
and slow-cooked osso page 258
buco with gremolata.
White beans and

15 16 17 18
mushrooms add heft
and earthy flavor to
rib-sticking mains
such as chicken baked
with marsala and pasta BEEF, BASIL & GOAT CHEESE BRAISED CHICKEN WITH APPLE JUICE–BRAISED BEEF WILD RICE PILAF WITH DRIED
LASAGNA ROLL-UPS TOMATOES & BACON page 262 CRANBERRIES & PECANS
baked with creamy page 261 page 261 page 262

cheese, while maple

22 23 24 25
is the seasonal flavor
of choice for braised
pork chops. Use leftover
holiday turkey in mole
enchiladas or a classic
OSSO BUCO WITH GREMOLATA POLENTA LASAGNA WITH TURKEY MOLE ENCHILADAS ITALIAN MEAT LOAF
tetrazzini casserole. page 264 BUTTERNUT SQUASH & SPINACH page 267 page 267
page 266

29
THAI PUMPKIN & CHICKEN CURRY
page 271
30
RISOTTO WITH BEEF & BAROLO
page 271
 3
SPANISH-STYLE COD
WITH PEPPERS
page 252
4
BAKED PENNE WITH MUSHROOMS
& COMTÉ CHEESE
page 252
5
BEEF & SWEET POTATO STIR-FRY
page 253
6
BACON, MUSHROOM &
SWEET ONION FRITTATA
page 253
7
BROCCOLI RABE, PESTO &
SMOKED MOZZARELLA STRATA
page 255

10
VIETNAMESE CLAY POT FISH
page 256
11
CUBAN-STYLE STUFFED
FLANK STEAK
page 258
12
TURKEY POBLANO CHILI
page 258
13
BUTTERNUT SQUASH
RISOTTO WITH SAGE
page 259
14
MAPLE-BRAISED PORK CHOPS
page 259

17
APPLE JUICE–BRAISED BEEF
page 262
18
WILD RICE PILAF WITH DRIED
CRANBERRIES & PECANS
page 262
19
CHICKEN CACCIATORE
page 263
20
STIR-FRIED PORK WITH GARLIC
page 263
21
STILTON & LEEK TART
page 264

24
TURKEY MOLE ENCHILADAS
page 267
25
ITALIAN MEAT LOAF
page 267
26
TURKEY TETRAZZINI
page 269
27
WINTER VEGETABLE STEW
page 269
28
STUFFED CANNELLONI WITH
BOLOGNESE SAUCE
page 270

november
 1 2
QUICK CASSOULET CHICKEN BREASTS WITH WILD
serves 4–6 MUSHROOMS & MARSALA
11⁄ 2 lb (750 g) pork sausages serves 4
2 Tbsp olive oil, plus more as needed 4 skinless, boneless chicken breast halves,
5 slices thick-cut bacon, chopped about 6 oz (185 g) each, lightly pounded
to an even thickness
1 yellow onion, chopped
N OV E M B E R N OV E M B E R Salt and freshly ground pepper
4 cloves garlic 1⁄4 cup (11⁄ 2 oz/45 g) all-purpose f lour
4 cans (15 oz/470 g each) cannellini
Traditional cassoulet or navy beans, rinsed and drained The sweetness 2 Tbsp canola oil
is a hearty, rustic of Marsala wine 2 Tbsp unsalted butter
1 cup (8 f l oz/250 ml) chicken broth
dish, combining marries well with lb (375 g) fresh cremini or white
3⁄4
Salt and freshly ground pepper
several types of meat the fresh and dried button mushrooms, sliced
with beans. Most 1 sprig fresh thyme woodsy mushrooms 2 Tbsp finely chopped shallot
busy home cooks 1 can (14 1⁄ 2 oz/455 g) diced tomatoes in this well-loved
1 Tbsp ground dried porcini mushrooms
don’t have time 11⁄ 2 tsp sugar Italian-American (optional; see note page 263)
to slowly poach 1 cup (2 oz/60 g) fresh bread crumbs classic. You could 1⁄ 2 cup (4 f l oz/125 ml) dry Marsala
a duck confit, but (optional) swap out the pounded 1⁄ 2 cup (4 f l oz/125 ml) chicken broth
you can try this 4 Tbsp (2 oz/60 g) unsalted butter, chicken for tender
approximation melted (optional) veal cutlets, if
Season the chicken breasts with salt and
instead. It takes you like.
pepper. Put the flour on a plate. Dredge the
a few well-advised Slit each sausage diagonally several times
chicken in the flour, shaking off any excess.
shortcuts with quality on each side. In a large frying pan, warm
pork sausages, bacon, 1 Tbsp of the oil over medium heat. Add In a large frying pan, heat the oil over
and canned beans. the sausages and cook, turning once, until medium-high heat. Add the chicken breasts
browned on the outside and cooked through, and cook, turning once, until lightly browned
about 10 minutes. Transfer to a plate. on both sides and barely firm when pressed
in the center, 6–8 minutes. Transfer to a plate
Add 1 Tbsp oil to the frying pan, add the
and cover to keep warm.
bacon, and sauté until it starts to brown,
about 5 minutes. Transfer to a plate. In the same pan over medium heat, melt the
butter. Add the fresh mushrooms and cook,
Drain off all but 2 Tbsp fat from the pan,
stirring occasionally, until they release their
adding some olive oil if necessary. Increase
liquid and it evaporates, about 6 minutes. Stir
the heat to medium-high and add the
in the shallot and cook until softened, about
onion and garlic to the pan. Sauté until
2 minutes. Stir in the dried mushrooms, then
the onion is translucent, about 4 minutes.
add the Marsala. Raise the heat to medium-
Add the beans and broth and bring to
high and boil for 30 seconds. Add the broth
a simmer. Reduce the heat to medium-low
and return to a boil.
and simmer to blend the flavors, about
15 minutes. Stir in the bacon, thyme, tomatoes, Return the chicken to the pan and turn to
and sugar. Bring to a simmer and cook, coat with the sauce. Reduce the heat to low
stirring frequently, until the flavors are and simmer until the sauce is thickened,
blended, about 5 minutes. Season with salt about 2 minutes. Season with salt and
and pepper. pepper and serve.
Butter a 3-qt (3-l) baking dish and distribute
the sausages evenly in the dish. Spoon the
bean mixture over the sausages. If desired,
spread the bread crumbs on top and drizzle
with the melted butter. Bake until the beans
are bubbly and the crumb topping is golden
brown, about 20 minutes. Let cool slightly
before serving.

250
1

N OV E M B E R
 3 4
SPANISH-STYLE COD BAKED PENNE WITH MUSHROOMS
WITH PEPPERS & COMTÉ CHEESE
serves 6 serves 6–8
Large pinch of saffron threads 5 Tbsp (2 1⁄ 2 oz/75 g) unsalted butter,
plus more for greasing
cup (2 f l oz/60 ml) plus 3 Tbsp
1⁄4
dry white wine 2 Tbsp olive oil
N OV E M B E R N OV E M B E R
6 Tbsp (3 f l oz/80 ml) olive oil 1 lb (500 g) cremini mushrooms,
stemmed and quartered
20 cloves garlic
Winter citrus and Think of this dish Salt and freshly ground pepper
3 bay leaves
saffron combine the as French-style 1 lb (500 g) short tubular pasta,
3 plum tomatoes, seeded and such as penne, ziti, or cavatappi
flavors of sunny, coarsely chopped macaroni and cheese.
Mediterranean Comté, a mild, nutty 1⁄4 cup (11⁄ 2 oz/45 g) all-purpose f lour
1⁄ 2 cup (4 f l oz/125 ml) vegetable broth
climes, even as the cheese, melts quickly 2 cups (16 f l oz/500 ml) milk, heated
days grow colder. Salt and freshly ground pepper into the crème fraîche
1 cup (8 oz/250 g) crème fraîche
Combined with 11⁄ 2 lb (750 g) cod fillets mixture to form a or sour cream
hot-house peppers 1 orange sophisticated sauce. 3 cups (12 oz/375 g) shredded Comté
and tomatoes, they 1 small red bell pepper, Japanese bread or Gruyère cheese
make a chunky, seeded and finely chopped crumbs, known cup (2 oz/60 g) panko or coarse
1⁄ 2

vibrant sauce for 3 tsp coarsely chopped fresh as panko, form dried bread crumbs
mild cod. A true f lat-leaf parsley a crunchy crust.
Spaniard wouldn’t 11⁄ 2 Tbsp sherry vinegar Preheat the oven to 350°F (180°C). Butter
dream of skimping a 9-by-13-inch (23-by-33-cm) baking dish.
on the garlic. In a small bowl, soak the saffron in the In a large frying pan, warm the oil over
3 Tbsp white wine for 20 minutes. In a large medium-high heat. Add the mushrooms
frying pan, warm 2 Tbsp of the oil over and cook, stirring occasionally, until lightly
low heat. Add the garlic and cook, stirring browned, about 10 minutes. Season with
occasionally, until fragrant and tender but salt and pepper and remove from the heat.
not browned, about 10 minutes. Add the
1 ⁄4 cup wine, then transfer the contents of
Bring a large pot of salted water to a boil.
Add the pasta, stir well, and cook, stirring
the pan to a slow cooker.
occasionally, until the pasta just short of al
Stir in the bay leaves, tomatoes, and broth. dente, a little less than package directions.
Add the saffron mixture and 1 ⁄4 tsp salt. Cover Drain, rinse with cold water, and set aside.
and cook on the low setting for 3 hours.
In the same pot, melt 4 Tbsp (2 oz/60 g) of
Stir the liquid, add the fish, cover, and cook the butter over medium heat. Whisk in the
for 30 minutes. The fish should be firm yet flour, reduce the heat to low, and cook, stirring,
very tender. for 1 minute, without letting the mixture
Meanwhile, grate the zest from the orange. brown. Gradually whisk in the hot milk and
Trim away the remaining rind and pith and then the crème fraîche. Raise the heat to high
cut the orange into segments, removing any and continue to whisk until the mixture
seeds. Roughly chop the segments. In a bowl, comes to a boil and thickens enough to coat
combine the orange zest, chopped orange the back of a spoon. Add the cheese, stir until
segments, bell pepper, parsley, and vinegar. melted, and remove from the heat. Stir in the
Stir in the remaining 4 Tbsp (2 fl oz/60 ml) oil. pasta and mushrooms and season with salt
Season with 1 ⁄4 tsp salt and several grindings and pepper. Transfer to the prepared dish and
of pepper, and stir gently to combine. sprinkle with the bread crumbs. Cut the
remaining 1 Tbsp butter into tiny cubes
Transfer the fish to a platter. Discard the bay
and dot over the top.
leaves. Spoon the orange mixture over the fish.
Spoon the braised tomatoes and some of the Bake until the surface is bubbling and the
braising liquid over the fish, and serve. topping is crisp, about 25 minutes. Let stand
for 5 minutes before serving.

252
 5 6
BEEF & SWEET POTATO BACON, MUSHROOM &
STIR-FRY SWEET ONION FRITTATA
serves 2–4 serves 4–6
1⁄ 2 lb (250 g) f lank steak lb (250 g) bacon, cut crosswise
1⁄ 2
into 1⁄ 2 -inch (12-mm) strips
11⁄ 2 tsp soy sauce, plus more for serving
1 Tbsp olive oil
N OV E M B E R 11⁄ 2 tsp plus 4 Tbsp (2 f l oz/60 ml) peanut oil N OV E M B E R
1⁄ 2 sweet onion, chopped
11⁄ 2 tsp oyster sauce
Salt and freshly ground pepper
Sweet potatoes 1 sweet potato, peeled and cut into When you’re looking
matchsticks 1 ⁄ 2 lb (250 g) cremini or button
often appear in for comfort food, mushrooms, sliced
2 small dried red chiles
candied form on this frittata will 10 eggs
the holiday table, 4 green onions, cut diagonally satisfy even the
into 11⁄ 2 -inch (4-cm) pieces 1 Tbsp heavy cream or milk
but these sweet most voracious
cold-weather roots 2 cloves garlic, thinly sliced appetite. And, the 1 tsp minced fresh thyme
are worth enjoying 1-inch (2.5-cm) piece peeled fresh ginger, mouthwatering
cut into thin slices Preheat the oven to 425°F (220°C).
throughout the combination of
season in a variety Fresh cilantro leaves for garnish salty bacon, sweet In a 10-inch (25-cm) ovenproof frying pan,
of ways. Cut into Cooked rice for serving (optional) onions, and earthy cook the bacon over medium heat, stirring
matchsticks, they mushrooms are occasionally, until crisp, about 10 minutes.
cook quickly in a Cut the steak in half lengthwise. Cut the items you are likely Drain on paper towels. Pour off all but
wok, alongside thin halves across the grain into slices about to have on hand. 1 tsp of the bacon fat.
slices of marinated 1 ⁄ 8 inch (3 mm) thick. In a small bowl, toss Serve it with warm
flank steak. together the beef, the 11 ⁄ 2 tsp soy sauce, the bread and a salad Add the oil to the pan and return it to medium
11 ⁄ 2 tsp oil, and the oyster sauce. Cover and of bitter greens. heat. Stir in the onion and a pinch of salt and
refrigerate for 2 hours. cook until the onion just begins to soften,
about 5 minutes. Stir in the mushrooms and
In a large, heavy frying pan, warm 2 Tbsp continue cooking, stirring occasionally, until
of the oil over high heat. Add the beef and the onion is soft and translucent and the
sear without stirring for 1 minute. Stir-fry mushrooms are tender, 4–6 minutes.
the beef until the meat is cooked through,
about 2 minutes. Transfer to a plate. In a bowl, whisk together the eggs, cream,
thyme, and a pinch each of salt and pepper.
Return the pan to high heat and heat the
remaining 2 Tbsp oil. Add the sweet potato When the onion and mushrooms are
and dried chiles, season with salt, and sear done, reduce the heat to medium-low. Add
without stirring for 1 minute. Add the green the egg mixture and the bacon and cook,
onions and stir-fry until the sweet potato is stirring gently, until the eggs begin to set
just tender, about 1 minute. Add the garlic but do not begin to scramble. Cook the eggs,
and ginger and stir-fry for 1 minute. Return undisturbed, until they begin to set around
the beef to the pan and stir-fry until heated the edges, 2–3 minutes. Transfer the pan
through, about 2 minutes. to the oven and cook until the eggs are set
around the edges and just firm in the center,
Transfer to a large platter and garnish with about 5 minutes.
cilantro. Serve with rice (if using) and pass
the soy sauce at the table. Loosen the sides of the frittata with a spatula,
cut into wedges, and serve.

253
N OV E M B E R

7
 7 8
BROCCOLI RABE, PESTO & POT AU FEU
SMOKED MOZZARELLA STRATA serves 8
serves 4–6 3 qt (3 l) chicken broth

Salt and freshly ground pepper 3 1⁄ 2 lb (1.75 kg) beef brisket

lb (375 g) broccoli rabe,

3⁄4 4 beef shanks, 3⁄4 –1 lb (375–500 g) each,
thick stems removed with marrow bone
N OV E M B E R N OV E M B E R
Oil for baking dish 9 small leeks, white and pale
green parts only
5–7 slices sourdough bread, about 1⁄ 2 inch
Broccoli rabe—also (12 mm) thick, crusts removed When the days 2 Tbsp peppercorns
known as broccoli 1⁄4 cup (2 f l oz/60 ml) prepared pesto start to turn cold, 2 bay leaves
raab, rapini, and 11⁄ 2 cups (6 oz/185 g) shredded smoked pot au feu may 8 carrots, halved crosswise
Italian broccoli— mozzarella or fontina cheese appear scribbled on 8 baby red potatoes
has slender stalks 1 cup (8 f l oz/250 ml) milk the chalk menus of
Salt
with small, jagged bistros and brasseries.
3⁄4 cup (6 f l oz/180 ml) heavy cream French bread, Dijon mustard,
leaves and florets. A long-reigning and Horseradish Cream (page 62)
4 eggs
It has a slightly favorite among for serving
bitter taste with 2 tsp Dijon mustard French children, it
overtones of sweet combines beef and In a large, heavy pot, combine the broth, the
mustard. Layer it Bring a large saucepan of lightly salted water garden vegetables in brisket, the beef shanks, and 3 qt (3 l) water.
with egg-soaked to a boil. Add the broccoli rabe and cook until a comforting one-pot The beef should be well covered with liquid.
sourdough, pesto, almost tender, about 5 minutes. Drain and meal. Sprinkle Slice one of the leeks, bundle the slices with
and Italian cheese rinse with cold water, and then squeeze out liberally with green the peppercorns and bay leaves in a piece of
in this gorgeous as much water as possible. Coarsely chop herbs before serving, cheesecloth, and tie with kitchen string to
winter strata. the broccoli rabe. if you like. Serve with make a bouquet garni. Add to the pot. Bring
slices of baguette,
Generously oil a 7-by-11-inch (18-by-28-cm) to a simmer over medium heat and cook,
so that diners can
baking dish. Place a few slices of the bread uncovered, for 20–30 minutes, skimming off
scoop out the
in the bottom of the prepared dish, cutting the foam that rises to the surface.
delicate marrow
them as necessary to make an even layer. from the center of Partially cover the pot, reduce the heat
Spread the broccoli rabe evenly over the bread. the shank bones. to low, and simmer gently until the meat
Dollop the pesto over the broccoli rabe, spacing is fork-tender, about 2 1 ⁄ 2 hours. Skim
it evenly. Scatter with half of the smoked occasionally to remove any foam. Using
mozzarella and top with the remaining a fork and a slotted spoon, transfer the
bread, again cutting to fit. brisket and shank meat to a cutting board.
In a large bowl, combine the milk, cream, Cover loosely with foil to keep warm.
eggs, and mustard. Season with 1 ⁄ 2 tsp salt Cut the remaining 8 leeks lengthwise down
and a generous grinding of pepper. Whisk the middle but leave them intact at the base.
vigorously until smooth. Pour over the bread Add the leeks, carrots, and potatoes to the
and use the back of a large spoon to press the pot and season with salt. Return to a simmer
bread down into the egg mixture. Cover the over medium-low heat and cook gently
dish with plastic wrap and let stand at room until the vegetables are just tender, about
temperature for about 30 minutes. 25 minutes. Discard the bouquet garni.
Meanwhile, preheat the oven to 350°F Adjust the seasoning.
(180°C). Press the bread down into the egg Thinly slice the brisket across the grain and
mixture after about 15 minutes and again break up the shank meat into pieces, then
just before placing in the oven. arrange the meat and vegetables on a platter.
Sprinkle the top with the remaining To serve, spoon the meat and vegetables into
cheese. Bake until puffed, golden, and crisp, shallow bowls, ladle the broth over the meat,
about 45 minutes. Let stand for 5 minutes and pass the bread, Dijon mustard and
before serving. horseradish cream at the table.

255
 9 10
BRAISED PORK LOIN ROAST VIETNAMESE CLAY POT FISH
serves 6 serves 6–8
2 lb (1 kg) boneless pork loin roast, 1⁄ 2 cup (4 oz/125 g) sugar
about 4 inches (10 cm) in diameter 1⁄4 cup (2 f l oz/60 ml) canola oil
Salt and freshly ground pepper
3 cloves garlic, minced
2 Tbsp olive oil
3 shallots, minced
N OV E M B E R N OV E M B E R
2 large shallots, finely chopped
1-inch (2.5-cm) piece peeled
1 celery rib, finely chopped fresh ginger, grated
Tuck a pork loin 4 cloves garlic, smashed In this Vietnamese 2 small red or green Thai chiles or other
into the slow cooker classic, two seemingly small hot chiles, halved lengthwise,
1⁄ 3 cup (3 f l oz/80 ml) dry white wine seeded, and thinly sliced
in the morning contradictory
2⁄ 3 cup (5 f l oz/160 ml) chicken broth 1⁄4 cup (2 f l oz/60 ml) Asian fish sauce
with a few simple flavors—intensely
seasonings and you’ll 1 Tbsp white wine vinegar sweet caramel and 1⁄4 cup (2 f l oz/60 ml) soy sauce
have a flavorful pot briny fish sauce— 2 lb (1 kg) firm, mild white fish fillets
roast come evening. Season the pork generously with salt and reach an enticing such as black cod or halibut, cut into
pepper. In a large, heavy frying pan, heat equal-sized pieces
A splash of vinegar harmony by gently
adds a hint of tang. the oil over medium-high heat. Add the simmering together, Freshly ground pepper
The shape of this cut pork and sear, turning as needed, until along with aromatic
makes it particularly golden brown on all sides, 8–10 minutes. seasonings. Fish In a small, heavy-bottomed saucepan,
easy for carving. Transfer to a plate. fillets, added during combine the sugar and 1 ⁄4 cup (2 fl oz/
Serve with a heap the final minutes of 60 ml) water. Cook over medium-high heat,
Pour off most of the fat from the pan and
of mashed potatoes, cooking, not only stirring occasionally, until the sugar melts.
return it to medium-high heat. Add the
if you’d like. soak up the flavors Bring to a boil, stirring frequently, until
shallots and celery and sauté until golden
but also acquire the mixture turns caramel brown, about
brown, about 6 minutes. Add the garlic and
a deep, glossy 15 minutes. Watch carefully so that it doesn’t
cook for 1 minute. Pour in the wine, broth, mahogany color. burn. Remove from the heat and, taking care
and vinegar and stir to scrape up any browned
to avoid splatters, stir in 1 ⁄4 cup water until
bits on the pan bottom. Transfer the contents
thoroughly blended.
of the pan to a slow cooker. Place the pork on
the top. Cover and cook on the low setting In a large, heavy pot, warm the oil over
for 6–7 hours. The meat should be very tender. medium-high heat. Add the garlic, shallots,
ginger, and chiles and sauté until just tender,
Transfer the pork to a platter and let rest for
1–2 minutes. Stir in the fish sauce, soy sauce,
a few minutes. Skim the fat from the surface
caramel, and 1 cup (8 fl oz/250 ml) water.
of the braising liquid. Slice the pork across
Bring to a boil, stirring occasionally.
the grain and arrange on plates. Drizzle
with some of the braising liquid and serve. Reduce the heat to low, partially cover, and
cook until the sauce is syrupy but still very
fluid, about 15 minutes. If the sauce becomes
too thick, stir in 1 ⁄ 2 cup (4 fl oz/125 ml) water.
Add the fish chunks, gently turning to coat
with the sauce. Cover and cook, turning the
fish once at the midway point, until opaque
throughout, about 15 minutes. Season with
pepper. Serve the fish in shallow bowls,
drizzled with the sauce.

256
10

N OV E M B E R
11
CUBAN-STYLE STUFFED Cover and cook on the low setting for about
FLANK STEAK 5 hours. The steak should be very tender.
serves 4–6 Transfer the rolled steak to a cutting board,
11⁄ 2 lb (750 g) f lank steak
tent with foil, and let rest for 15 minutes.
Discard the bay leaves, and reserve the braising
lb (125 g) smoked sausage such
1⁄4
as andouille, finely chopped vegetables and liquid. Snip the strings from
N OV E M B E R the rolled steak and cut crosswise into slices
1⁄ 2 cup (1 oz/30 g) fresh bread crumbs
about 3 ⁄4 inch (2 cm) thick. Arrange on a
1 large clove garlic, minced
Flank steak, an platter, spoon some of the braising liquid
2 Tbsp grated Parmesan cheese
inexpensive cut of and vegetables over the slices, and serve.
2 Tbsp chopped fresh mint
beef, is transformed
into something quite 1⁄ 2 tsp grated nutmeg

12
spectacular when Salt and freshly ground pepper
stuffed with spicy 1 egg, lightly beaten
sausage, garlic, cheese 2 Tbsp olive oil
TURKEY POBLANO CHILI
and herbs. Pop it serves 6–8
1 large yellow onion, finely chopped
into the slow cooker
2 carrots, finely chopped 2 Tbsp olive oil
in the morning, and
1 tsp dried oregano 2 poblano chiles, seeded and chopped
prepare to be amazed
come dinnertime. 2 Tbsp tomato paste 1 large yellow onion, chopped
1⁄ 2 cup (4 f l oz/125 ml) medium-dry sherry 2 lb (1 kg) ground turkey
N OV E M B E R
1 can (14 1⁄ 2 oz/455 g) diced tomatoes, drained 4 cloves garlic, minced

3 bay leaves
1⁄4 cup (1 oz/30 g) chili powder
For those who just
can’t wait for turkey Salt and freshly ground pepper
Place the flank steak between 2 sheets of day, this chili will 1 can (14 1⁄ 2 oz/455 g) crushed tomatoes
plastic wrap. Using a meat pounder or heavy whet your appetite. 2 cans (15 oz/470 g each) kidney or pinto
pan, pound it into a large rectangle about If you have a choice, beans, rinsed and drained
1 ⁄4 inch (6 mm) thick (or ask your butcher
go for ground thigh 1 cup (8 f l oz/250 ml) chicken broth
to do this). meat, which responds 1⁄ 2 cup (4 oz/ 125 g) sour cream
best to slow cooking.
In a bowl, stir together the sausage, bread
Use a good-quality In a large, heavy pot, heat the oil over
crumbs, garlic, Parmesan, mint, and nutmeg.
chili powder, or medium-high heat. Add the chiles and onion
Season with salt and pepper. Add the egg
experiment with and sauté until softened, about 4 minutes.
and mix well. Spread the sausage mixture
pure chile powders Add the turkey and cook, stirring to break
evenly over the flank steak, leaving a 1 ⁄4-inch
made from specific up any clumps, until the meat begins to
(6-mm) border uncovered all around. Starting chile varieties such
at a short end, roll up the steak and tie securely brown, 7–8 minutes.
as ancho or chipotle.
with kitchen twine at evenly spaced intervals. Add the garlic and chili powder, season
In a large, heavy frying pan, warm the oil with salt and pepper, and cook, stirring
over medium-high heat. Add the rolled steak frequently, for 1 minute. Add the tomatoes,
and cook, turning as needed, until well beans, and broth. Bring to a simmer, reduce
browned on all sides, about 10 minutes total. the heat to medium-low, and cook, uncovered,
Transfer to a slow cooker. Add the onion, until thickened, 8–10 minutes. Adjust the
carrots, and oregano to the pan and sauté seasoning with salt and pepper. Serve the
over medium-high heat until softened and chili garnished with the sour cream.
beginning to brown, about 6 minutes. Stir
in the tomato paste and cook for 1 minute.
Pour in the sherry and stir to scrape up any
browned bits on the pan bottom. Stir in the
tomatoes and bay leaves, and then transfer
the contents of the pan to the slow cooker. »—›

258
13 14
BUTTERNUT SQUASH MAPLE-BRAISED PORK CHOPS
RISOTTO WITH SAGE serves 4
serves 4 3 Tbsp all-purpose f lour

2–3 cloves garlic, chopped Salt and freshly ground pepper

Salt and freshly ground pepper 4 bone-in center-cut pork loin chops, each
about 3⁄4 lb (375 g) and 11⁄ 2 inches (4 cm) thick
N OV E M B E R 1 small butternut squash, about 1 lb (500 g) N OV E M B E R
3 Tbsp canola oil
4 cups (32 f l oz/1 l) vegetable or chicken broth
1 small yellow onion, finely chopped
Sweet butternut 4 Tbsp (2 oz/60 g) unsalted butter With its sweet-and- 1 clove garlic, minced
squash has an 2 Tbsp olive oil tangy combination
2 tsp chili powder
affinity for sage, 1 yellow onion, chopped of flavors, this
3⁄4 cup (6 f l oz/180 ml) chicken broth
whether in soups, 11⁄ 2 cups (10 1⁄ 2 oz/330 g) Arborio or home-style recipe
pasta dishes, or Carnaroli rice from New England
3⁄4 cup (6 f l oz/180 ml) maple syrup
simply roasted and 5 fresh sage leaves, finely shredded is a cousin to the 3 Tbsp apple cider vinegar
tossed. This basic 11⁄ 2 cups (12 f l oz/375 ml) dry white wine
well-loved barbecued 2 Tbsp Worcestershire sauce
Parmesan risotto is or pulled pork of the 2 Tbsp finely chopped fresh chives
Pinch of grated nutmeg
the perfect means to American South. If
highlight the flavors 1 cup (4 oz/125 g) grated Parmesan cheese you like, tuck some On a plate, stir together the flour, 3 ⁄4 tsp salt,
of shredded squash wedges of tart apple and 1 ⁄ 2 tsp pepper. Turn the pork chops in the
and sage leaves, In a small bowl, using a fork, crush the among the chops
garlic with a pinch of salt. Halve the squash seasoned flour, shaking off any excess. In a
which are stirred during the last half
and scoop out the seeds and fibers. Peel the large, heavy pot, heat the oil over medium-
directly into the hour or so of cooking.
halves. Cut one-half into 1 ⁄ 2-inch (12-mm) high heat. Working in batches, sear the pork
creamy rice.
cubes and coarsely shred the remaining half. chops, turning once, until golden brown,
about 8 minutes. Transfer to a plate.
In a saucepan, bring the broth to a gentle
simmer over medium heat and maintain over Pour off all but a thin coating of fat from
low heat. In a large, heavy saucepan, melt the pot and return it to medium-high heat.
2 Tbsp of the butter with the oil over medium Add the onion, garlic, and chili powder
heat. Add the cubed squash and the onion and sauté until fragrant, about 30 seconds.
and sauté until softened, 5–7 minutes. Raise Pour in the broth and stir to scrape up any
the heat to medium-high, add the rice, and browned bits on the pan bottom. Stir in the
cook, stirring, until well coated with the maple syrup, vinegar, and Worcestershire
butter and oil and translucent, 3–5 minutes. sauce and bring to a boil.

Add the sage and pour in half of the wine. Return the pork chops to the pot, spooning
Cook, stirring, until the wine is absorbed. the maple syrup mixture over the chops to
Stir in the remaining wine and cook and stir cover them. Partially cover and cook over
until absorbed. Add the simmering broth very low heat until the pork chops are very
a ladleful at a time, stirring until almost all tender and the sauce is thick, about 2 hours.
the broth is absorbed (but the rice is never Arrange the chops on a platter. Top with the
dry on top) before adding more. When the sauce, garnish with the chives, and serve.
rice is almost tender, after about 15 minutes,
stir in the shredded squash. Continue to cook,
adding more broth and stirring constantly,
until the rice is firm but tender, 20–25 minutes
total. Stir in the garlic and the nutmeg, and
season with salt and pepper. Add additional
hot broth if needed.
Stir in some of the Parmesan. Spoon the
risotto onto plates. Divide the remaining
2 Tbsp butter into 4 pieces, and top each
serving with a piece of butter. Serve with
the remaining Parmesan.

259
N OV E M B E R

15
15
BEEF, BASIL & GOAT CHEESE the roll, seam side down, in the dish. Repeat
LASAGNA ROLL-UPS with the remaining noodles and meat mixture.
Cover the roll-ups with the remaining tomato
serves 6–8
sauce. Sprinkle with the mozzarella and the
3 Tbsp olive oil remaining Parmesan.
1 yellow onion, chopped
Bake until the sauce is bubbling and the
N OV E M B E R 3 cloves garlic, minced
cheese is melted, about 20 minutes. Serve.
1⁄4 tsp red pepper f lakes (optional)

Tidy bundles of Salt and freshly ground pepper

16
pasta and filling are 1 can (28 oz/875 g) crushed tomatoes
easy to dish out to 3⁄4 lb (375 g) dried lasagna noodles
family and friends. 1 lb (500 g) ground beef
BRAISED CHICKEN WITH
Four different cheeses 1⁄ 2 lb (250 g) ricotta cheese TOMATOES & BACON
verges on indulgent, serves 4–6
but the goat cheese 4 oz (125 g) fresh goat cheese
is essential, adding 1 cup (4 oz/125 g) grated Parmesan cheese 4 slices thick-cut bacon, chopped
unique flavor and 1 egg, lightly beaten 6 skin-on, bone-in chicken thighs,
about 2 lb (1 kg) total
creamy texture. 1⁄ 3 cup (1⁄ 2 oz/15 g) chopped fresh basil N OV E M B E R
Save any extra meat Salt and freshly ground pepper
1 cup (4 oz/125 g) shredded mozzarella cheese
filling for another 1 yellow onion, chopped
use, or simply tuck This one-pan chicken
In a large saucepan, warm 2 Tbsp oil over 2 large cloves garlic, minced
it in around the rolls. recipe calls for only
medium-high heat. Add the onion and sauté 1 ⁄4 cup (2 f l oz/60 ml) dry white wine
A big green salad, a few pantry staples,
until it begins to soften, about 4 minutes. most of which you 1 Tbsp chopped fresh oregano
garlic bread, and a
Stir in the garlic, the red pepper flakes (if probably already 1 ⁄4 tsp red pepper f lakes
dry red wine complete
using), 2 tsp salt, and 1 tsp pepper and cook have on hand. 1 can (14 1⁄ 2 oz/455 g) diced tomatoes
this dinner.
for 2 minutes. Add the tomatoes and stir to Thighs sear and
combine. Bring the sauce to a boil, reduce the simmer quickly in In a large frying pan, sauté the bacon over
heat to low, and simmer to allow the flavors a combination of medium heat until crisp, 4–5 minutes. Using
to develop, about 20 minutes. Season again tomatoes and white a slotted spoon, transfer to a small plate.
with salt and pepper. wine, with a little Drain off all but 2 Tbsp fat from the pan.
chopped bacon added
Bring a large pot of salted water to a boil. Season the chicken with salt and pepper.
for flavor. Of the
Add the lasagna noodles and cook until al Heat the pan over medium-high heat,
canned tomatoes
dente, according to the package directions. available, those from add the chicken, and cook, turning once or
Drain the noodles and arrange in a single San Marzano, Italy twice, until golden brown, about 8 minutes.
layer on a baking sheet. are king. Transfer to a plate. Add the onion and garlic
Preheat the oven to 400°F (200°C). and sauté until softened, about 4 minutes.
Pour in the wine and stir to scrape up any
In a frying pan, warm the remaining 1 Tbsp
browned bits on the pan bottom. Stir in
oil over medium-high heat. Add the ground
the oregano, red pepper flakes, and the
beef and cook, stirring to break it up into small
tomatoes and their juices.
pieces, until browned, about 6 minutes. Season
with salt and pepper, transfer to a large bowl, Return the chicken and any juices to the pan,
and let cool slightly. Add the ricotta, the goat cover, reduce the heat to medium-low, and
cheese, half of the Parmesan, the egg, the cook until the chicken is opaque throughout,
basil, and 1 ⁄ 3 cup (3 fl oz/80 ml) of the tomato 25–30 minutes. Uncover, raise the heat to
sauce and stir to combine. medium-high, bring to a simmer, and stir
in the bacon. Serve directly from the pan.
Ladle 11 ⁄ 2 cups (12 fl oz/375 ml) of the tomato
sauce into the bottom of a 9-by-13-inch
(23-by-33-cm) baking dish. Lay a noodle on
a work surface. Put 1 ⁄ 3 cup of the meat mixture
on one end and roll up the noodle. Place »—›

2 61
17 18
APPLE JUICE–BRAISED BEEF WILD RICE PILAF WITH DRIED
serves 6
CRANBERRIES & PECANS
1 beef bottom round, about serves 8–10
3 1⁄ 2 lb (1.75 kg), tied
4 cups (32 f l oz/1 l) chicken
Salt and freshly ground pepper or vegetable broth
2 Tbsp olive oil 2 Tbsp unsalted butter
N OV E M B E R N OV E M B E R
1 yellow onion, sliced 1 Tbsp canola or grapeseed oil
1 celery rib, sliced 3 large shallots, minced
Beef bottom round cup (4 f l oz/125 ml) apple juice,
1⁄ 2 With its nutty
2 cups (12 oz/375 g) wild rice, or 2 cups
is a lean cut that preferably unfiltered flavor and chewy (14 oz/440 g) short-grain brown rice,
benefits from slow 3 bay leaves texture, wild rice is or a mixture
cooking until a welcome addition 1⁄ 2 cup (2 oz/60 g) dried cranberries
meltingly tender. Season the beef generously with salt and to the holiday table. 1 bay leaf
Braise it in apple pepper. In a large frying pan, warm the It is not a true rice,
2 sprigs fresh thyme, or 1⁄4 tsp
juice for a taste oil over medium-high heat. Add the beef but rather the seed dried thyme, crumbled
of autumn. Serve and sear, turning as needed, until deep of an aquatic grass Salt and ground white pepper
with fluffy mashed golden brown on all sides, about 10 minutes. that still grows wild
cup (2 oz/60 g) pecans, toasted and
1⁄ 2
potatoes, which Transfer to a plate. in the northern coarsely chopped
will happily soak Great Lakes area 1⁄4 cup ( 1⁄ 3 oz/10 g) minced fresh
up a splash of the Pour off most of the fat from the pan and of the United States. f lat-leaf parsley
savory pan juice. return it to medium-high heat. Add the onion Tart cranberries and
Braised apples and and celery and sauté until golden, about toasted pecans round Preheat the oven to 375°F (190°C). In
cabbage would 6 minutes. Pour in the apple juice and stir to out the American a saucepan, bring the broth to a gentle
also be a fitting scrape up any browned bits on the pan bottom. ingredients. For simmer over medium heat.
accompaniment. Transfer the contents of the pan to a slow a light main meal,
serve with a butter In a large, heavy pot, melt the butter with
cooker, add the bay leaves, and place the beef
lettuce salad. the oil over medium heat. Add the shallots
on top. Cover and cook on the low setting for
and sauté until translucent, 2–3 minutes.
about 8 hours. The beef should be very tender.
Add the rice and stir until well coated with
Transfer the beef to a cutting board and let the butter and oil, about 3 minutes. Stir in the
rest for about 5 minutes. Skim the fat from the simmering broth, dried cranberries, bay
surface of the braising liquid and discard leaf, and thyme. Season with 1 ⁄ 2 tsp salt and
the bay leaves. Snip the strings on the beef 1 ⁄ 8 tsp white pepper. Bring to a simmer, stir,

and shred with 2 forks or slice across the and cover. Transfer to the oven and bake
grain. Arrange the meat on a platter, drizzle until all the liquid has been absorbed and
with some of the braising liquid, and serve. the rice is tender, 40–45 minutes.
Remove the pilaf from the oven. Discard
the bay leaf and the thyme sprigs. Adjust the
seasoning. Stir in the pecans and parsley,
and serve.

262
19 20
CHICKEN CACCIATORE STIR-FRIED PORK WITH GARLIC
serves 4 serves 4–6
3 1⁄ 2 –4 lb (1.75–2 kg) assorted chicken pieces, 11⁄ 2 lb (750 g) pork shoulder
skin on and bone in
1 tsp sugar
Salt and freshly ground pepper
Salt and freshly ground pepper
2 Tbsp olive oil 1 ⁄4 tsp baking soda
N OV E M B E R N OV E M B E R
1 yellow onion, chopped
3 Tbsp chicken broth
1 yellow bell pepper, seeded and chopped
2 Tbsp dark soy sauce
This classic Italian 10 oz (315 g) fresh cremini or button Thin slices of
braised chicken mushrooms well-marbled pork 1 tsp rice vinegar
includes dried porcini 1 clove garlic, minced shoulder, flavored 1⁄ 2 tsp cornstarch
powder, which adds 2 tsp dried oregano with plenty of garlic, 2 Tbsp peanut oil
earthiness to the stay juicy and 4 cloves garlic, minced
1⁄ 8 tsp red pepper f lakes
sauce. You could also tender in a hot wok.
toss in some fresh 1 cup (8 f l oz/250 ml) hearty red wine For a bigger meal, Put the pork in the freezer for 20 minutes
rosemary leaves 1 can (28 oz/875 g) diced tomatoes, drained serve with steamed to firm it up for slicing. Cut it into very thin
toward the end of tsp ground dried porcini mushrooms
1⁄ 2 rice and bok choy, strips 2 inches (5 cm) long by 1 inch (2.5 cm)
cooking, if you like. (optional) which is extra crisp wide. In a large, nonreactive bowl, combine
While the chicken to the bite in winter. 1 ⁄ 2 tsp of the sugar, 1 ⁄4 tsp salt, and the baking
is simmering, whisk Season the chicken with salt and pepper. In
a large sauté pan with a lid, heat the oil over soda and stir to mix well. Add the pork
up a saucepan of
medium-high heat. Working in batches, sear and stir to coat well. Let marinate at room
instant polenta,
the chicken, turning once, until browned on temperature for 30 minutes.
sprinkling in some
grated Parmesan both sides, about 8 minutes. Transfer to a plate. In a bowl, stir together the broth, soy sauce,
before serving. vinegar, cornstarch, and remaining 1 tsp
Pour off all but 2 Tbsp fat from the pan.
Reduce the heat to medium, add the onion and sugar. Season with 1 ⁄4 tsp pepper and stir
bell pepper, and cook, stirring occasionally, until the cornstarch and sugar dissolve.
until softened, about 5 minutes. Add the fresh In a wok or large frying pan, warm the oil
mushrooms and garlic and cook, stirring over high heat. Add the garlic and sauté until
occasionally, until the mushrooms are tender, just beginning to turn golden brown, a few
about 6 minutes. Stir in the oregano and seconds. Working quickly, add the pork and
red pepper flakes. stir-fry until the meat is crisp and just turns
Add the red wine, raise the heat to high, and opaque, about 1 minute. Stir in the soy sauce
bring to a boil. Cook until the wine is reduced mixture and cook, stirring, until it thickens,
by half, about 5 minutes. Stir in the tomatoes about 10 seconds. Transfer the stir-fry to
and ground dried mushrooms, if using, and a platter and serve.
bring to a boil. Return the chicken to the
pan and cover tightly. Reduce the heat to
medium-low and simmer until the chicken
is opaque throughout, about 30 minutes.
Transfer the chicken to a platter and tent
with foil. Bring the sauce to a boil over high
heat and cook until it thickens, 3–5 minutes.
Season with salt and pepper. Pour over the
chicken and serve.

263
21 22
STILTON & LEEK TART OSSO BUCO WITH GREMOLATA
serves 6 serves 6–8
11⁄ 2 cups (6 oz/185 g) all-purpose f lour 3⁄4 cup (4 oz/125 g) all-purpose f lour
Salt Salt and freshly ground pepper
cup (4 oz/125 g) cold unsalted butter,
1⁄ 2 6 bone-in veal shanks, about 6 lb (3 kg) total,
cut into small pieces each about 1 inch (2.5 cm) thick
N OV E M B E R N OV E M B E R
3–4 Tbsp ice water 1⁄ 2 cup (4 f l oz/120 ml) olive oil
3 Tbsp canola oil 1 yellow onion, chopped
Sharp, rich Stilton is 5 small leeks, white and pale green parts, Kick off dinner-party 1 carrot, chopped
a blue-veined cow’s thinly sliced season with this
1 celery rib, chopped
milk cheese that hails 3 oz (90 g) Stilton cheese or other rustic yet elegant
strong blue cheese 2 cloves garlic, minced
from England and recipe, in which
is a favorite during 1 egg, plus 1 egg yolk veal shanks are 11⁄ 2 cups (12 f l oz/375 ml) dry red wine
the colder months, 1⁄ 2 cup (4 f l oz/125 ml) heavy cream slowly braised to 1 cup (6 oz/185 g) canned diced tomatoes
particularly at Salt and freshly ground pepper
melting tenderness. 5 cups (40 f l oz/l.25 l) beef broth
Christmastime. This The traditional
simple yet decadent accompaniments are FOR THE GREMOLATA
To make the pastry, put the flour, salt, and
tart pairs the nutty gremolata, a parsley 1⁄ 2cup ( 3⁄4 oz/20 g) minced fresh
butter in a food processor and pulse a few f lat-leaf parsley
cheese with sweet, and lemon relish that
times until the mixture forms coarse crumbs;
tender leeks in provides a welcome Grated zest of 1 lemon
transfer to a bowl. Using a fork, stir in enough
a buttery crust. counterpoint to 2 cloves garlic, minced
of the water to form a rough dough. Turn the
so much richness,
dough out onto a floured work surface and
and a golden-hued Put the flour on a plate and season with
press into a disk. Wrap tightly in plastic risotto perfumed salt and pepper. Dust the veal shanks
wrap, and refrigerate for at least 30 minutes with saffron. with the seasoned flour, shaking off the
or up to overnight. On a floured work surface,
excess. In a large, heavy sauté pan with
roll out the dough into a disk about 10 inches
a lid, warm the oil over medium-high heat.
(25 cm) in diameter. Drape the dough over
Working in batches, sear the shanks, turning
the rolling pin and ease into a 9-inch (23-cm)
once, until well browned on both sides,
tart pan, pressing it into place. If there is an
about 8 minutes. Transfer to a plate.
overhang, roll the rolling pin across the rim
of the pan to remove it. Prick the dough with Return the pan to medium heat, add the onion,
a fork in several places, line with parchment carrot, celery, and garlic, and sauté until
paper, and fill with pie weights. Refrigerate softened, 3–4 minutes. Add the wine and stir
for 30 minutes. to scrape up any browned bits on the pan
bottom. Raise the heat to high and cook until
Preheat the oven to 400ºF (200ºC). Bake the
the liquid has thickened and is reduced by
tart shell until the pastry looks dry but is not
half, 3–4 minutes. Add the tomatoes and broth
colored, 15–18 minutes. Carefully remove the
and bring to a boil. Reduce the heat to low,
paper and pie weights. Set the tart shell aside.
return the veal shanks to the pan, cover, and
Reduce the oven temperature to 350ºF (180ºC).
simmer, turning occasionally, for 1 hour.
Meanwhile, make the filling. In a frying pan Uncover and cook until the veal is tender,
over medium heat, warm the oil. Add the leeks about 30 minutes.
and cook, stirring occasionally, until wilted,
Meanwhile, to make the gremolata, in
about 4 minutes. Transfer to a small bowl.
a small bowl, stir together the parsley, lemon
Place the cheese, whole egg, and egg yolk
zest, and garlic.
in a food processor and purée until smooth.
Transfer to a bowl and stir in the cream. Divide the veal shanks among plates. Top
Add the leeks and stir to combine. Season with the pan sauce, sprinkle with the
with salt and pepper. Pour into the tart shell. gremolata, and serve.
Bake until the filling is golden brown, about
25 minutes. Serve in wedges.

264
22

N OV E M B E R
23
POLENTA LASAGNA WITH Bring a large pot of water to a boil. Add the
BUTTERNUT SQUASH & SPINACH spinach and cook just until wilted, about
1 minute. Drain and rinse with cold water.
serves 8–10
Squeeze dry and coarsely chop. In a bowl,
3 Tbsp olive oil, plus more for greasing stir together the spinach, ricotta, half of the
2 cups (14 oz/440 g) stone-ground polenta mozzarella, and the nutmeg.
N OV E M B E R Salt and freshly ground pepper
Carefully turn the polenta out of the baking
1 clove garlic, crushed dish and wipe out the dish. Cut the polenta
Golden layers of 1 can (28 oz/800 g) canned whole crosswise into thirds, then slice each piece
peeled tomatoes
polenta take the horizontally into 1 ⁄ 2-inch (1.25-cm) slices.
2 Tbsp dry white wine or vermouth
place of noodles Stir the basil into the tomato sauce and spoon
in this colorful 6 cups peeled and chopped butternut
squash (about 2 lb/1 kg) about 1 ⁄ 2 cup (4 fl oz/125 ml) of the sauce into
meatless lasagna,
1⁄ 2 tsp dried thyme the baking dish. Arrange half of polenta pieces
full of bright winter
in the dish, cut sides down and slightly
vegetables and 3⁄4 lb (375 g) spinach leaves
overlapping, then spoon the mashed squash
creamy cheeses. 2 cups (1 lb/500 g) part-skim ricotta cheese
evenly over the polenta. Spoon half of spinach
Use stone-ground 2 cups (8 oz/250 g) shredded mozzarella
polenta to get the cheese
mixture evenly over the squash and top with
most nutritional about 11 ⁄ 2 cups (12 fl oz/375 ml) of the tomato
1⁄ 8 tsp grated nutmeg
benefit from the sauce. Top with the remaining polenta pieces,
1 Tbsp thinly sliced fresh basil
ground corn. Unlike then the remaining spinach mixture and
most polenta, it sauce. Sprinkle the remaining mozzarella
Lightly oil a 9-by-13-inch (23-by-33-cm)
retains some of the over the top.
baking dish. In a large, heavy pot, bring
wholesome germ. Bake until the sauce is bubbling and the
8 cups (64 fl oz/2 l) water to a boil. Pouring
slowly and stirring constantly with a whisk, cheese is melted and golden, 25–30 minutes.
add the polenta and 1 ⁄ 2 tsp salt to the boiling Let stand for 10 minutes before serving.
water. Reduce the heat to medium-low and
cook uncovered, stirring occasionally, until
the mixture is thick and the texture is no
longer grainy, about 25 minutes. Spread the
polenta in the prepared dish and chill in
the refrigerator until set, about 2 hours.
Meanwhile, in a large frying pan, warm
2 Tbsp of the oil over medium-high heat. Add
the garlic and sauté until golden, 1–2 minutes.
Add the tomatoes with their juices and crush
with a wooden spoon. Bring to a boil, then
reduce the heat to medium. Add the wine,
1 ⁄ 2 tsp salt, and a pinch of pepper and simmer

for about 15 minutes. Let stand for 5 minutes.

Discard the garlic. Purée the tomato mixture
in a food processor or blender. Set aside.
Preheat the oven to 400°F (200°C). In a large
roasting pan, combine the squash and the
thyme. Drizzle with oil, season with 1 ⁄4 tsp
salt, and 1 ⁄ 8 tsp pepper, and spread out in
an even layer. Roast until very tender, about
35 minutes. Transfer to a bowl and mash
coarsely with a fork. Reduce the oven
temperature to 350°F (180°C). »—›

266
24
TURKEY MOLE ENCHILADAS Warm a heavy frying pan over medium heat.
serves 4 One at a time, soften the tortillas by placing
them in the pan for about 15 seconds on each
2 Tbsp olive oil, plus more for greasing
side, taking care not to burn them. Spread
1 yellow onion, chopped 1 ⁄ 2 cup (4 fl oz/125 ml) of the turkey mole
1⁄4 cup (1 oz/30 g) slivered almonds
down the center of each tortilla, roll up the
11⁄ 2 tsp chili powder tortilla, and place it seam side down in the
N OV E M B E R
1⁄ 2 tsp ground cumin baking dish. Spread the remaining reserved
1⁄4 tsp ground cinnamon sauce over the top of the enchiladas and
Take advantage
1 cup (7 oz/220 g) canned diced tomatoes, sprinkle with the remaining cheese.
of leftover turkey
drained
with a pan of cheesy Bake the enchiladas until the filling is
2 Tbsp chopped bittersweet chocolate
enchiladas. The bubbling and the cheese is melted and
bittersweet chocolate
1⁄ 2 tsp dried oregano golden, about 20 minutes. Serve garnished
in the mole sauce is Salt and freshly ground pepper with the sour cream and avocado slices.
an apt match for the 11⁄ 2 cups (12 f l oz/375 ml) chicken broth
bold flavor of the 3 1⁄ 2 cups (21 oz/655 g) shredded cooked

25
poultry. For an easy turkey, both white and dark meat
variation, make soft 8 corn tortillas
tacos by warming
2 cups (8 oz/250 g) shredded Monterey ITALIAN MEAT LOAF
the corn tortillas jack cheese serves 4–6
as described in the 6 Tbsp (3 oz/90 g) sour cream 3⁄4 lb (375 g) ground beef chuck
recipe and reheating
1 avocado, halved, pitted, peeled, 3⁄4 lb (375 g) ground pork
the mole mixture and sliced
separately in a 1⁄ 2 cup (4 f l oz/125 ml) prepared pesto
saucepan over In a large frying pan, heat the oil over high 1 cup (2 oz/60 g) fresh bread crumbs
N OV E M B E R
medium heat. Spoon heat. Add the onion and almonds and sauté cup (3 oz/90 g) chopped oil-packed
2⁄ 3
the hot turkey mole until just golden, 8–10 minutes. Stir in the sun-dried tomatoes
into each tortilla, chili powder, cumin, and cinnamon and This simple but 1 egg
passing the cheese, succulent meat
sauté until fragrant, about 30 seconds. Add Salt
sour cream, and loaf packs in extra
the tomatoes, chocolate, oregano, 2 tsp salt,
avocado slices at flavor with the easy
1 tsp pepper, and 1 ⁄ 2 cup (4 fl oz/125 ml) of Preheat the oven to 350°F (180°C). Have
the table. additions of store-
the broth and stir until the chocolate has ready an 11-by-7-inch (28-by-18-cm) shallow
bought pesto and
melted, about 1 minute. Let cool slightly. baking dish.
sun-dried tomatoes.
Working in batches, purée the mixture in a Skip the ketchup at In a large bowl, combine the beef, pork,
food processor or blender. Return the purée the table, and serve pesto, bread crumbs, sun-dried tomatoes,
to the pan over medium-high heat. Add the with garlicky sautéed and egg. Season with 1 ⁄ 2 tsp salt. Mix gently
remaining 1 cup (8 fl oz/250 ml) broth, bring greens or roasted but thoroughly with your hands. Form the
to a simmer, and cook until the sauce thickens broccoli that has mixture into a rough 9-by-5-inch (23-by-13-
and darkens in color, about 15 minutes. been drizzled cm) loaf. Transfer to the baking dish, then
with balsamic. smooth the top.
Set aside about 11 ⁄ 2 cups (12 fl oz/375 ml) of the
mole sauce to use for topping the enchiladas. Bake until the loaf is firm, the top is browned,
Add the shredded turkey to the pan and stir and an instant-read thermometer inserted
to combine with the remaining sauce. Allow to into the center registers 160°F (71°C). Let the
cool, then stir in half the cheese. loaf stand in the dish for about 5 minutes
before slicing and serving.
Preheat the oven to 375°F (190°C). Lightly
oil a baking dish large enough to hold
8 enchiladas side by side. Spread 1 ⁄ 2 cup
(4 fl oz/125 ml) of the reserved mole sauce
into the bottom of the baking dish. »—›

2 67
N OV E M B E R

26
26 27
TURKEY TETRAZZINI WINTER VEGETABLE STEW
serves 6–8 serves 6
Olive oil for greasing 2 Tbsp olive oil, plus more for drizzling
7 Tbsp (3 1⁄ 2 oz/105 g) unsalted butter 1 large yellow onion, finely chopped
2 shallots, minced 2 celery ribs, finely chopped
1⁄ 2 lb (250 g) button mushrooms, sliced 10 cloves garlic, smashed
N OV E M B E R N OV E M B E R
1⁄ 3 cup (2 oz/60 g) all-purpose f lour 2 Tbsp tomato paste
3 cups (24 f l oz/750 ml) chicken broth 1⁄ 2 cup (4 f l oz/125 ml) medium-dry sherry
This retro casserole This comforting
uses up leftover Salt and ground white pepper cool-weather dish cup (4 f l oz/125 ml) chicken or
1⁄ 2
vegetable broth
turkey in a tangle of 3 cups (18 oz/560 g) shredded cooked turkey sparkles with color
1 tsp sherry vinegar or red wine vinegar
egg noodles, button lb (250 g) egg noodles, cooked according
1⁄ 2 and appealing
mushrooms, and to package directions flavors. Adding 1 butternut squash, about 2 1⁄ 2 lb (1.25 kg),
peeled, seeded, and cut into chunks
cheesy sauce—with 3⁄4 cup (3 oz/90 g) grated Parmesan cheese the lemon zest to the
delicious results. warm vegetables 3 parsnips, peeled and cut into chunks
2 green onions, white and tender green
Baked in one pan, parts, chopped imbues citrusy, fresh 3 large carrots, cut into chunks
or divided into 1 cup (2 oz/60 g) fresh bread crumbs aroma. Accompany 1 tsp dried tarragon
individual ramekins, with a green salad Salt and freshly ground pepper
it is sure to become an Preheat the oven to 450°F (230°C). Oil and a crusty baguette.
Grated zest and juice of 1 lemon
annual post-holiday a 9-by-13-inch (23-by-33-cm) baking dish
1 bunch watercress, tough stems
tradition. Use both or 6 individual ramekins or baking dishes. removed, leaves chopped
white and dark turkey
In a large frying pan, melt 2 Tbsp of the butter
meat, as the dark meat In a large, heavy frying pan, warm 2 Tbsp
will add moisture. over medium-high heat. Add the shallots and
mushrooms and sauté until the mushrooms of the oil over medium-high heat. Add the
begin to brown, about 5 minutes. Transfer onion and celery and sauté until softened
to a large bowl. and beginning to brown, about 6 minutes.
Add the garlic and tomato paste and stir
Add 4 Tbsp of the butter to the pan and melt for 1 minute. Pour in the sherry, broth, and
over medium-high heat. Add the flour and vinegar and stir to scrape up any browned
cook, stirring constantly, for 2 minutes. Add bits on the pan bottom. Transfer the contents
the broth and bring to a boil. Cook, stirring of the pan to a slow cooker.
frequently, until the sauce thickens, about
4 minutes. Season with 1 tsp salt and 1 ⁄ 2 tsp Add the squash, parsnips, carrots, and
pepper. Pour the sauce into the bowl with the tarragon to the slow cooker, season with
mushrooms and add the turkey, the cooked salt and pepper, and stir to blend evenly.
noodles, 1 ⁄ 2 cup (2 oz/60g) of the Parmesan, Cover and cook on the low setting for
and the green onions and stir to combine. 5 hours. The vegetables should be tender.
Stir the lemon juice into the stew.
In a small bowl, mix the bread crumbs with
the remaining 1 ⁄4 cup (1 oz/30 g) Parmesan. Serve, garnished with the watercress and
lemon zest and drizzled with a little oil.
Transfer the turkey mixture to the prepared
dish(es). Sprinkle evenly with the bread
crumb mixture. Using your fingers, break
the remaining 1 Tbsp butter into small pieces
and sprinkle over the top.
Bake until the tetrazzini is bubbly around
the edges and the bread crumbs are golden
brown, about 15 minutes. Serve.

269
28
STUFFED CANNELLONI Put the spinach and 1 ⁄ 2 cup (4 fl oz/125 ml)
WITH BOLOGNESE SAUCE water in a large frying pan over medium
heat. Cook, stirring frequently, until wilted,
serves 4–6
about 2 minutes. Drain, pressing on the
FOR THE BOLOGNESE SAUCE spinach to remove excess water. In a large
2 Tbsp olive oil bowl, combine the spinach, ricotta, egg yolks,
N OV E M B E R 2 oz (60 g) pancetta, chopped and nutmeg. Season with 1 ⁄ 2 tsp salt and
1 ⁄4 tsp pepper. Add half of the Parmesan
2 small yellow onions, finely chopped
2 carrots, finely chopped
and blend well.
Chilly days call
for heart beef ragùs. 1 celery rib, finely chopped Preheat the oven to 375°F (190°C). Spread
To stuff cannelloni 3 lb (1.5 kg) ground beef, or a combination the bottom of a 10-by-12-inch (25-by-30-cm)
easily, spoon the of ground beef and ground pork baking dish with a large spoonful of the
filling into a 2 cups (16 f l oz/500 ml) beef broth sauce. Using a teaspoon or a resealable plastic
large, heavy-duty 11⁄ 2 cups (12 f l oz/375 ml) dry red wine bag (see Note), stuff the cannelloni with the
resealable plastic spinach filling. Place the stuffed pasta in
1 can (28 oz/875 g) crushed tomatoes
bag. Push the filling the dish and spoon the remaining sauce
1⁄ 2 cup (4 f l oz/125 ml) milk
down into one corner over the top. Sprinkle with the remaining
of the bag, forcing Salt and freshly ground pepper
Parmesan and cover with foil. Bake for
out any air at the 15 minutes. Remove the foil and bake until
1⁄ 2 lb (250 g) cannelloni pasta
same time. Twist the bubbly and nicely colored, about 10 minutes.
11⁄ 2 lb (750 g) baby spinach, coarsely chopped
bag several times at
3 cups (11⁄ 2 lb/750 g) fresh ricotta
Remove from the oven and let cool for
the top of the filling.
10–15 minutes before serving.
Then, snip off the 2 egg yolks, lightly beaten
corner of the bag 1⁄4 tsp grated nutmeg
with scissors and 1 cup (4 oz/125 g) grated Parmesan cheese
squeeze the filling
through the hole To make the Bolognese sauce, in a large
into the cannelloni.
frying pan, heat the oil over medium-high
heat. Add the pancetta and sauté until it
begins to render its fat, about 1 minute. Add
the onions, carrots, and celery and sauté
until the onions are translucent, about
5 minutes. Add the beef and cook, stirring to
break up the meat, until it is no longer pink,
about 7 minutes. Transfer to a slow cooker.
Add the broth and wine to the pan and raise
the heat to high. Bring to a boil and stir to
scrape up any browned bits on the pan bottom.
Pour the liquid into the slow cooker along
with the tomatoes and stir to combine. Cover
and cook the sauce on the high setting for
4 hours or the low setting for 8 hours. Add
the milk, stirring to combine. Cover and
continue cooking for 20 minutes. Season
with salt and pepper.
Meanwhile, bring a large pot of salted water
to a boil. Add the pasta and cook, stirring
occasionally, until not quite al dente, about
2 minutes less than the package directions.
Drain the pasta, rinse with cool water, and
set aside. »—›

270
29 30
THAI PUMPKIN RISOTTO WITH BEEF & BAROLO
& CHICKEN CURRY serves 6
serves 4 7–8 cups (56–64 f l oz/1.75–2 l) chicken broth

1 small baking pumpkin or butternut

1 ⁄4 cup (2 f l oz/60 ml) olive oil
squash, about 11⁄ 2 lb (750 g), halved, seeded, cup (2 1⁄ 2 oz/75 g) finely chopped
1⁄ 2
peeled, and cut into bite-sized chunks yellow onion
N OV E M B E R 2 shallots, chopped N OV E M B E R
1 cup (2 oz/60 g) sliced cardoon or thawed
3 cloves garlic, coarsely chopped frozen artichoke hearts, quartered

Orange-fleshed 1 Tbsp Thai red curry paste This is an especially 1 lb (500 g) boneless beef sirloin,
cut into 1-inch (2.5-cm) cubes
winter squash teams 1 can (13 1⁄ 2 f l oz/420 ml) unsweetened robust risotto, rich
coconut milk 3 cups (21 oz/655 g) Arborio or Carnaroli rice
up with tender with beef and red
chunks of meaty 2 Tbsp Asian fish sauce wine. Cardoons are 1 cup (8 f l oz/250 ml) Barolo or other
dry red wine
chicken thighs in Juice of 1 lime a winter vegetable
this fragrant Thai that resembles 2 Tbsp unsalted butter
2 tsp firmly packed light brown sugar
curry. The warming celery in appearance, Salt and freshly ground pepper
3 Tbsp corn or peanut oil
red chile paste is with fleshy stalks
tempered with 1 lb (500 g) skinless, boneless chicken thighs, that taste like a In a saucepan, bring the broth to a gentle
cut into bite-sized chunks
sweet coconut milk. combination of simmer over medium heat and maintain
Serve over steamed 2 Tbsp sliced fresh basil, preferably Thai celery and artichoke. over low heat.
jasmine rice. Cooked jasmine rice for serving If unavailable,
In a large, heavy saucepan, heat the oil over
substitute frozen
medium heat. Add the onion and cardoon
Bring a large pot of water to a boil. Add the artichoke hearts.
and sauté until softened, about 4 minutes.
pumpkin and boil just until barely tender,
Add the beef and cook until well-browned
about 7 minutes. Drain well.
on all sides and medium-rare throughout,
In a blender, combine the shallots, garlic, and about 5 minutes. Using a slotted spoon,
curry paste with 2 Tbsp water and process transfer the beef mixture to a bowl.
until smooth. In a small bowl, combine the
Add the rice to the pan and stir until well
coconut milk, fish sauce, lime juice, and sugar
coated with oil and translucent, about
and stir to dissolve the sugar.
3 minutes. Add the wine and stir until
In a wok or large frying pan, warm 2 Tbsp completely absorbed. Add the simmering
of the oil over medium heat. Add the chicken broth a ladleful at a time, stirring frequently
and sear until light brown on all sides, after each addition. Wait until the broth is
5–7 minutes. Using a slotted spoon, transfer almost completely absorbed (but the rice
to a bowl. Return the pan to medium heat is never dry on top) before adding the next
and add the remaining 1 Tbsp oil. Add the ladleful. Reserve 1 ⁄4 cup (2 fl oz/60 ml) broth
curry paste mixture and cook, stirring, until to add at the end.
fragrant, about 10 seconds. Stir in the coconut
When the rice is tender to the bite and looks
milk mixture and bring to a boil. Add the
creamy, after about 20 minutes, stir in the
chicken and pumpkin, reduce the heat to
beef mixture. Cook, stirring occasionally,
low, and simmer until the pumpkin is tender
to heat through, 1–2 minutes. Remove
and the chicken is opaque throughout, about
from the heat and stir in the butter and
5 minutes.
reserved 1 ⁄4 cup broth. Season with salt
Transfer to a serving bowl, garnish with the and pepper and serve.
basil, and serve with rice.

271
 1
CITRUS-BRAISED LAMB SHANKS
page 274
2
CHICKEN STEW WITH DUMPLINGS
page 274
3
MUSHROOM RAGÙ WITH POLENTA
page 276
4
SMOKY WHITEFISH
& POTATO CHOWDER
page 276
The holidays call
for celebrations,

8 9 10 11
get-togethers, and
classic dishes like
fall-off-the-bone lamb
shanks; slow-simmered
beef bourguignon; CHICKEN & LEEK PIE WILD RICE, BEEF & BRAISED BLACK COD WITH LENTIL, SPINACH & BACON STEW
page 279 MUSHROOM CASSEROLE SHIITAKE MUSHROOMS page 281
risottos spiked with page 280 page 280
rich cheeses or crab;
and truffled mac and

15 16 17 18
cheese. Winter citrus
brightens slow-cooked
short ribs with orange-
tarragon cream and
braised chicken with BEEF BOURGUIGNON BAKED EGGPLANT WITH BROCCOLI-CHEDDAR QUICHE ALE-BRAISED PORK CHOPS
page 285 YOGURT & POMEGRANATE page 286 WITH CANADIAN BACON
tangerine and star page 285 page 286

anise, while spices like

22 23 24 25
cumin and turmeric
add warmth. One-pot
meals like shellfish
cioppino and creamy
fish chowder add
STIR-FRIED BEEF & BOK BRAISED STUFFED PORK SHOULDER FOUR-CHEESE RISOTTO BRAISED SHORT RIBS WITH
variety and interest CHOY WITH GINGER page 290 page 290 ORANGE-TARRAGON CREAM
page 288 page 291
to this month filled
with hearty dishes.

29
GRATINÉED RICOTTA
& SPINACH GNOCCHI
page 294
30
WINE-BRAISED SAUSAGES
page 295
31
DUNGENESS CRAB RISOTTO
page 295
 3
MUSHROOM RAGÙ WITH POLENTA
page 276
4
SMOKY WHITEFISH
& POTATO CHOWDER
page 276
5
BALSAMIC BEEF STEW
page 277
6
STIR-FRIED CHICKEN WITH
BROCCOLI & MUSHROOMS
page 277
7
TRUFFLED MAC & CHEESE
page 279

10
BRAISED BLACK COD WITH
SHIITAKE MUSHROOMS
page 280
11
LENTIL, SPINACH & BACON STEW
page 281
12
SPICY STIR-FRIED SQUID
WITH VEGETABLES
page 281
13
SPICED RICE PILAF WITH
BUTTERNUT SQUASH & PISTACHIOS
page 282
14
BRAISED CHICKEN WITH
TANGERINE & STAR ANISE
page 282

17
BROCCOLI-CHEDDAR QUICHE
page 286
18
ALE-BRAISED PORK CHOPS
WITH CANADIAN BACON
page 286
19
BAKED CHICKEN RICE PILAF
page 287
20
CORN SPOON BREAD WITH
CHEDDAR & BACON
page 287
21
CHICKEN TIKKA MASALA
page 288

24
FOUR-CHEESE RISOTTO
page 290
25
BRAISED SHORT RIBS WITH
ORANGE-TARRAGON CREAM
page 291
26 CIOPPINO
page 293
27
SAUSAGE & MUSHROOM STRATA
page 293
28
BEEF & BROCCOLI STIR-FRY
WITH NOODLES
page 294

31
DUNGENESS CRAB RISOTTO
page 295
december
 1 2
CITRUS-BRAISED LAMB SHANKS CHICKEN STEW
serves 4
WITH DUMPLINGS
2 Tbsp olive oil serves 4
4 lamb shanks, about 1 lb (500 g) each 11⁄ 2 lb (750 g) skinless, boneless chicken
Salt and freshly ground pepper thighs, cut into bite-sized chunks

1 carrot, finely chopped Salt and freshly ground pepper

DECEMBER DECEMBER
1 yellow onion, finely chopped cup (4 oz/125 g) cold unsalted butter,
1⁄ 2
cut into small pieces, plus 2 Tbsp
2 celery ribs, finely chopped
Lamb shanks meet a Bitter winter days 3 carrots, thinly sliced
bright trio of winter 3 small sprigs fresh thyme welcome a warming 1 yellow onion, chopped
citrus—lemon, lime, 1 bay leaf stew of tender 2 celery ribs, thinly sliced
and orange—in 3 cloves garlic, minced chicken and pillowy
2 cups (10 oz/315 g) plus 2 Tbsp
this dish. The rich 11⁄ 2 Tbsp tomato paste dumplings. To add all-purpose f lour
braising liquid that extra punch, make
2 cups (16 f l oz/500 ml) dry white wine 4 cups (32 f l oz/1 l) chicken broth
results from the cheese or herb
1 cup (8 f l oz/250 ml) chicken broth 1⁄ 2 cup (2 1⁄ 2 oz/75 g) thawed frozen baby peas
slow cooking almost dumplings. Simply
surpasses the lamb Grated zest and juice of 1 lemon stir 1 cup (4 oz/ 2 tsp baking powder
shanks themselves. Grated zest and juice of 1 lime 125 g) grated 1⁄ 2 cup (4 f l oz/125 ml) milk
If you want to stretch Grated zest and juice of 1 orange Cheddar or asiago 2 Tbsp minced fresh f lat-leaf parsley
the recipe to serve cheese or 1 Tbsp
six, shred the meat In a large, heavy pot, heat 1 Tbsp of the oil finely chopped Season the chicken with salt and pepper.
from the bones, divide over medium-high heat. Season the shanks fresh chives, basil, In a large, heavy pot, melt the 2 Tbsp butter
among shallow bowls, with salt and pepper. Working in batches, or parsley into the over medium-high heat. Add the chicken
and serve over rice, sear the shanks, turning as needed, until dry ingredients and cook, stirring often, until golden, about
orzo, or polenta, browned on all sides, 6–8 minutes. Transfer and proceed with 4 minutes. Add the carrots, onion, and celery,
with the reduced the recipe.
to a platter and pour off the fat from the pot. season with salt and pepper, and cook until
juices drizzled over
the vegetables begin to soften and the chicken
each serving. Preheat the oven to 250°F (120°C). Add the
is opaque, 4–5 minutes. Sprinkle with the
remaining 1 Tbsp oil to the pot and place
2 Tbsp flour and cook, stirring, for about
over medium-low heat. Add the carrot, onion,
2 minutes. Gradually pour in the broth,
and celery and sauté until softened, about
add the peas, and bring to a boil.
5 minutes. Add the thyme, bay leaf, garlic, and
tomato paste. Stir in 1 ⁄ 2 tsp salt, season with Meanwhile, in a bowl, combine the 2 cups
pepper, and stir for 1 minute. Add the wine, flour, the baking powder, and 1 tsp salt.
broth, and lemon and lime zests and juices. Using a pastry blender or 2 knives, cut in
the 1 ⁄ 2 cup butter until the mixture forms
Return the shanks to the pot and bring the
coarse crumbs the size of peas. Add the milk
liquid to a gentle simmer. Cover and cook
and stir, then knead a few times until a soft
in the oven, turning the shanks every hour,
dough forms.
until the meat is completely tender, about
2 1 ⁄ 2 hours. Transfer the shanks to a platter Drop heaping tablespoonfuls of the dough
and keep warm in the oven. over the top of the boiling stew. Reduce the
heat to low, cover the pot, and cook until
Pour the juices from the pot into a large,
the dumplings have nearly doubled in size,
heatproof measuring pitcher and let stand
about 8 minutes. Sprinkle with the parsley
for 1 minute. The fat will rise to the top. Use
and serve directly from the pot.
a bulb baster to transfer the juices underneath
the fat to a small saucepan. Simmer to reduce
slightly. Stir in the orange zest and juice.
Drizzle the reduced juices over the lamb
shanks and serve.

274
1

DECEMBER
 3 4
MUSHROOM RAGÙ SMOKY WHITEFISH
WITH POLENTA & POTATO CHOWDER
serves 4–6 serves 4–6
2 Tbsp olive oil 2 Tbsp unsalted butter
1 shallot, minced 1 yellow onion, finely chopped
DECEMBER 1 clove garlic, minced DECEMBER 2 celery ribs, finely chopped
5 lb (2.5 kg) assorted mushrooms, 1 lb (500 g) red new potatoes,
stemmed and large caps halved cut into 1⁄ 2 -inch (12-mm) pieces
This earthy ragù is A brimming bowl of
cup (4 f l oz/125 ml) Marsala, port,
1⁄ 2 3 1⁄ 2 cups (28 f l oz/875 ml) fish or
as rich and hearty as or sherry chunky fish chowder vegetable broth
a beef sauce. Creamy 1 cup (8 f l oz/250 ml) chicken or is a warming antidote 2⁄ 3 cup (5 f l oz/160 ml) dry white wine
polenta is the perfect vegetable broth to a chilly winter’s
1 tsp dried tarragon
accompaniment. 1⁄ 3 cup (3 f l oz/80 ml) heavy cream eve. Smoked whitefish
To make creamy or trout makes it fit Salt and freshly ground pepper
Salt and freshly ground pepper
polenta, in a for a holiday dinner lb (250 g) smoked whitefish or
1⁄ 2
Creamy Polenta (left) smoked trout fillets
saucepan over high party. To dress it
heat, bring 21 ⁄ 2 cups up, garnish the soup lb (250 g) sole or tilapia fillets,
1⁄ 2

In a large, heavy pot, heat the oil over cut into 1-inch (2.5-cm) pieces
(20 fl oz/625 ml) with finely chopped,
chicken broth to a medium-high heat. Add the shallot and sauté sautéed red bell
1⁄ 2 cup (3 oz/90 g) chopped cooked ham
boil. Whisk in 1 cup until translucent, about 2 minutes. Stir in pepper and a 2⁄ 3 cup (5 f l oz/160 ml) heavy cream
(7 oz/220 g) quick- the garlic and cook for 1 minute. Add the sprinkling of chives. 11⁄ 2 tsp white wine vinegar
cooking polenta and mushrooms and cook, stirring frequently,
1 tsp salt. Reduce until they begin to release their liquid, about In a frying pan, melt the butter over medium
the heat to low 5 minutes. Raise the heat to high and cook, heat. Add the onion and celery and sauté
and cook, stirring stirring constantly, until all but 1 Tbsp of until softened, about 6 minutes. Transfer the
frequently, until the liquid has evaporated, about 5 minutes. contents of the pan to a slow cooker.
the polenta is thick Add the Marsala, bring to a boil, and cook,
and creamy, about Add the potatoes, broth, wine, and tarragon
stirring often, for about 2 minutes. Pour in
5 minutes. Stir in to the slow cooker and season with 1 ⁄ 2 tsp salt
the broth, bring to a boil, and cook until the
1 ⁄ 2 cup (2 oz/60 g) and several grindings of pepper. Cover and
liquid is reduced by half, about 5 minutes.
grated Parmesan. cook on the low setting for about 6 hours.
You should have about 3 cups (24 fl oz/
The potatoes should be tender.
750 ml) mushrooms and liquid.
Remove the skin from the smoked whitefish,
Reduce the heat to low, partially cover, and
discard the skin, and flake the flesh into pieces.
cook, stirring frequently, until the liquid is
Add the whitefish, sole, ham, and cream to
dark and concentrated, about 20 minutes. Stir
the slow cooker, raise the setting to high, and
in the cream, raise the heat to high, bring to
cook for about 20 minutes. The sole should
a boil, and cook, stirring often, until the liquid
be firm and opaque. Stir in the vinegar, then
is thick enough to coat the back of a spoon,
adjust the seasoning and serve.
7–10 minutes. Season with salt and pepper.
Spoon the polenta into a large shallow serving
bowl, top with the mushroom ragù, and serve.

276
 5 6
BALSAMIC BEEF STEW STIR-FRIED CHICKEN WITH
serves 6
BROCCOLI & MUSHROOMS
3 Tbsp all-purpose f lour serves 4
Salt and freshly ground pepper 1 Tbsp fermented black beans
2 lb (1 kg) boneless beef chuck, 2 Tbsp dry sherry
cut into 11⁄ 2 -inch (4-cm) pieces
DECEMBER DECEMBER
1⁄ 2 lb (250 g) ground chicken breast
3 Tbsp canola oil
Salt and ground white pepper
1 large red onion, sliced
Barrel-aged Crunchy winter 1 tsp toasted sesame oil
2 bay leaves
balsamic vinegar crucifers make great 2 Tbsp peanut or canola oil
1 cup (8 f l oz/250 ml) full-bodied red wine
is marvelous stuff. stir-fries. Look for 2 Tbsp minced garlic
2 cups (16 f l oz/ 500 ml) beef broth
Splash it into the canned straw 1 Tbsp peeled and grated fresh ginger
stew pot for a deep, 1 lb (500 g) red or Yukon gold potatoes, mushrooms at Asian
cut into 11⁄ 2 -inch (4-cm) chunks 2 cups (6 oz/185 g) broccoli f lorets
dark, sweet flavor. markets or in the
3 large carrots, cut into 1-inch (2.5-cm) international foods
1⁄ 2 cup (2 oz/60 g) finely chopped shallots
Serve this intense chunks
beef stew with section at the grocery 2 Tbsp chicken broth
2 Tbsp balsamic vinegar
focaccia and a fresh store. While you’re 1 can (15 oz/470 g) straw mushrooms, drained
radicchio salad. at it, pick up a bottle Cooked rice noodles for serving (optional)
In a resealable plastic bag, combine the flour,
of Sriracha sauce
1 ⁄ 2 tsp salt, and 1 ⁄ 2 tsp pepper. Add the beef, cup ( 1⁄ 3 oz/10 g) fresh basil leaves,
1 ⁄4
to drizzle over the preferably Thai, thinly sliced
seal the bag, and shake to coat the beef with rice noodles, and
the seasoned flour. In a large, heavy pot, you’ll banish any In a bowl, soak the black beans in the sherry
heat the oil over medium-high heat. Working winter blues. for 20 minutes. Drain, reserving the sherry.
in batches, remove the beef from the bag,
In another bowl, mix the chicken with 1 ⁄ 2 tsp
shaking off any excess flour, and add to the
salt, 1 ⁄ 8 tsp white pepper, and the sesame oil.
pot in a single layer. Sear, turning as needed,
Cover and let stand for about 20 minutes.
until browned on all sides, 6–8 minutes. Using
a slotted spoon, transfer the meat to a plate. In a wok or large frying pan, heat the peanut
Add the onion to the drippings in the pot, oil over medium-high heat. Add the chicken
reduce the heat to medium, and sauté until and stir-fry, breaking up the meat, until the
golden, about 5 minutes. Stir in the bay color changes from pink to brown, about
leaves, wine, and broth. 2 minutes. Transfer to a bowl. Add the garlic,
ginger, and black beans to the wok and stir-fry
Return the meat and any juices to the pot.
until fragrant, about 30 seconds. Add the
Bring to a simmer, then reduce the heat to
broccoli and shallots and stir-fry for 1 minute.
low. Cover and cook until the meat is nearly
Add the broth, the reserved sherry, and 1 ⁄ 2 tsp
fork-tender, 11 ⁄ 2 –2 hours. Add the potatoes
salt and stir to combine. Return the chicken
and carrots, cover, and continue to cook until
to the pan, add the mushrooms, and stir-fry
the vegetables are tender, about 30 minutes.
until most of the liquid has evaporated,
Season the stew with salt and pepper. Discard about 3 minutes.
the bay leaves. Stir in the vinegar, and serve.
Serve the stir-fry over rice noodles (if using),
garnished with the basil.

27 7
DECEMBER

7
 7 8
TRUFFLED MAC & CHEESE CHICKEN & LEEK PIE
serves 6 serves 4–6
Salt and freshly ground pepper 9 Tbsp (4 1⁄ 2 oz/140 g) unsalted butter
1 lb (500 g) elbow macaroni 2 large leeks, white and pale green parts,
thinly sliced
2 tsp truff le oil
Salt and freshly ground pepper
4 Tbsp (2 oz/60 g) butter, plus more
DECEMBER DECEMBER
for greasing 2 1⁄ 3 cup (12 oz/375 g) all-purpose f lour
1⁄4 cup (11⁄ 2 oz/45 g) all-purpose f lour 1 ⁄4 cup (2 f l oz/60 ml) dry white wine
Break out the 1⁄ 2 tsp sweet paprika For an alternative 4 cups (32 f l oz/1 l) chicken broth
special-occasion to the drop-biscuit
1⁄ 2 tsp Dijon mustard About 4 cups (11⁄ 2 lb/750 g) shredded
ingredients this topping here, use cooked chicken
2 cups (16 f l oz/500 ml) milk
time of the year. thawed purchased 1 cup (5 oz/155 g) thawed frozen baby peas
Comforting 1 cup (8 f l oz/250 ml) half-and-half puff pastry dough.
4 tsp baking powder
macaroni and cheese 11⁄ 2 cups (6 oz/185 g) shredded Gruyère cheese Preheat the oven
reaches a new level to 425ºF (220ºC) 11⁄ 2 cups (12 f l oz/375 ml) milk
11⁄ 2 cups (6 oz/185 g) shredded white
with a drizzle of Cheddar cheese and lay the dough
sumptuous truffle on top of the filling Preheat the oven to 375°F (190°C). In a large
2 Tbsp minced chives
oil. Try baking in the dish. Trim ovenproof frying pan, melt 4 Tbsp butter over
individual portions Preheat the oven to 375°F (190°C). Butter the dough, leaving medium-high heat. Add the leeks, season
in buttered muffin a 9-by-13-inch (23-by-33-cm) baking dish. a 1-inch (2.5-cm) with salt and pepper, and sauté until softened,
pans, and pass a overhang. Fold the about 5 minutes. Add the 1 ⁄ 3 cup (2 oz/60 g)
Bring a large saucepan of salted water to flour and cook, stirring, for 2 minutes. Stir
tray of mini macs overhang back over
a boil. Add the macaroni and cook, stirring in the wine and broth and bring to a boil.
at your next party. itself and press it
occasionally, until not quite al dente, about into the sides of Reduce the heat to low and simmer, stirring
2 minutes less than the package directions. the dish to make a occasionally, until the liquid thickens slightly,
Drain and transfer to a large bowl. While sturdy rim. Prick about 5 minutes. Stir in the chicken and peas
the pasta is still warm, drizzle with the the dough with a and season with salt and pepper.
truffle oil and stir well. fork to create steam
In a bowl, combine the remaining 2 cups
Add the butter to the saucepan and melt vents and bake until
golden brown. (10 oz/310 g) flour, the baking powder, and
it over medium-high heat. Add the flour, 1 ⁄ 2 tsp salt. Using a pastry blender or 2 knives,
paprika, and mustard and cook, stirring well, cut in the remaining 5 Tbsp butter until the
until no visible flour remains, 1–3 minutes. mixture forms coarse crumbs about the size
Whisk in the milk, half-and-half, and a of peas. Add the milk and, using a rubber
generous pinch of salt and bring to a boil. spatula, stir until evenly moistened. Place
Simmer, whisking frequently to smooth out heaping spoonfuls of the batter evenly over
any lumps, for 4–5 minutes. Remove from the chicken filling. Bake until the topping
the heat. Add a pinch of pepper and 1 cup is golden brown and the filling is bubbling,
(4 oz/125 g) each of the Gruyère and about 25 minutes. Remove from the oven,
Cheddar. Stir until smooth. let stand for 5 minutes, then serve.
Pour the cheese sauce onto the macaroni,
add the chives, and mix well. Transfer to the
prepared dish and top with the remaining
cheeses. Bake until the top is lightly browned
and the sauce is bubbly, 25–30 minutes. Let
stand for 5 minutes before serving.

279
 9
WILD RICE, BEEF & Spoon half of the beef mixture into an
MUSHROOM CASSEROLE 8-by-11-inch (20-by-28-cm) casserole dish.
Top with the spinach and then spread half
serves 6
of the cheese slices over the spinach in
1 cup long-grain and wild rice blend a single layer. Spread the remaining beef
2 cups (16 f l oz/500 ml) chicken broth mixture on top, then finish with the
DECEMBER 1 Tbsp unsalted butter remaining cheese slices.
1 lb (500 g) ground beef Put the casserole in the oven and cook just
This is an unexpected Salt and freshly ground pepper until the cheese is melted, about 10 minutes.
ground beef casserole, 4 Tbsp olive oil Serve at once.
verging on upscale 1 yellow onion, chopped
with nutty wild rice, 3 cloves garlic, minced

10
fresh mushrooms
2 tsp ground cumin
and spinach, and
melted cheese on top. 1 tsp onion salt
BRAISED BLACK COD WITH
lb (250 g) button mushrooms,
1⁄ 2
A pinch of cumin
imparts earthy spice.
thinly sliced SHIITAKE MUSHROOMS
5 oz (155 g) baby spinach serves 4
Tuck away a pan at
the back of the fridge 6 oz (185 g) Muenster cheese, thinly sliced 1 Tbsp canola oil
or freezer. After a 4 black cod fillets, skin removed
long day of presents In a small saucepan with a tight-fitting lid,
DECEMBER
1⁄4 cup (2 f l oz/60 ml) dark soy sauce
shopping, dinner add the rice, broth, and butter. Bring to a boil 1⁄4 cup (2 f l oz/60 ml) sake
will be prepped and over medium-high heat. Reduce heat to low,
ready to go straight Dark soy sauce, 2 Tbsp sugar
cover, and cook until all the liquid is absorbed,
into the oven. about 50 minutes. Set aside. Japanese rice wine, 2 slices peeled fresh ginger, smashed
and thinly sliced 2 star anise
While the rice is cooking, season the beef
shiitake mushrooms 1 cinnamon stick
with salt and pepper. In a frying pan, warm and green onions
1 Tbsp of the oil over medium-high heat. 2 tsp cornstarch dissolved in 2 tsp cold water
lend earthiness and
Add the meat and cook, stirring, until it is no depth to the salty- 12 shiitake mushrooms, stemmed and
thinly sliced
longer pink. Using a slotted spoon, transfer sweet sauce that
the beef to a large bowl and set aside. Pour 4 green onions, white and tender green
laps these tender parts, cut into 1-inch (2.5 cm) pieces
off the fat from the pan. Add 2 Tbsp of the black cod fillets.
oil and the onion and saute until it begins to Serve this with a In a large frying pan, heat the oil over
soften, about 3 minutes. Add the garlic, cumin, steaming bowl of medium-high heat. Add the fish and sear
onion salt, a sprinkle of salt and pepper, rice on the side to for 1–2 minutes. Turn and sear on the second
and continue to sauté until aromatic, about catch every drop of
side for 1–2 minutes. Transfer to a plate.
2 minutes. Add the mushrooms to the pan the seductive sauce.
Drain the oil from the pan.
and toss to coat with oil. Sauté until they
have released their liquid and are soft and Add the soy sauce, sake, sugar, ginger,
well browned, about 6 minutes. Transfer the star anise, cinnamon, cornstarch mixture,
mushroom mixture and the cooked rice to mushrooms, and green onions to the pan.
the bowl with the beef and stir to combine. Pour in 1 ⁄ 2 cup (4 fl oz/125 ml) water. Bring
to a boil and simmer for about 2 minutes.
Preheat the oven to 375°F (190°C) and set Place the fish in the broth, cover, and simmer
a rack in the upper third of the oven. until opaque throughout, about 10 minutes.
Add the remaining 1 Tbsp oil to the frying Discard the ginger, star anise, and cinnamon
pan and set over medium-high heat. Add from the broth. Serve directly from the pan.
the spinach, season with salt and pepper,
and sauté until completely wilted. Allow the
spinach to cool and drain all the liquid that
collects at the bottom of the pan. Transfer the
spinach to a cutting board and chop. »—›

280
11 12
LENTIL, SPINACH SPICY STIR-FRIED SQUID
& BACON STEW WITH VEGETABLES
serves 4–6 serves 4–6
3 thick-cut slices bacon, chopped 3 cloves garlic, minced
2 carrots, cut into 1-inch (2.5-cm) chunks 1 Tbsp peeled and grated fresh ginger
DECEMBER
1⁄ 2 small yellow onion, finely chopped DECEMBER 2 Tbsp light soy sauce
1 celery rib, chopped 1 Tbsp toasted sesame oil

A piping-hot bowl 3 cloves garlic, smashed Take a breather from 1 tsp chile bean paste
of lentils will warm Salt and freshly ground pepper rich holiday fare 1⁄ 2 tsp sugar
you to the core. 2 cups (14 oz/440 g) small green French with a fresh and fast 1⁄ 8 tsp chili powder
Bacon adds a hit of lentils, picked over and rinsed weeknight stir-fry. 3 Tbsp canola oil
smokiness, but if 2 cups (16 f l oz/500 ml) chicken broth Tender calamari
1 yellow onion, thinly sliced
you have a leftover 1 tsp chopped fresh thyme rings and tentacles
ham bone from meet a slew of tasty 1 small carrot, cut into matchsticks
1 bay leaf about 3 inches (7.5 cm) long
a holiday roast, vegetables and spice.
6 cups (8 oz/250 g) baby spinach leaves green bell pepper, seeded and cut into
1⁄ 2
you could use that The squid is one of matchsticks about 3 inches (7.5 cm) long
instead. Serve the the last additions;
Heat a large saucepan over medium heat. cup (2 oz/60 g) canned bamboo
1⁄ 2
stew simply as is, take care to cook it shoots, cut into matchsticks about
Add the bacon and sauté until most of its fat 3 inches (7.5 cm) long
with a loaf of rustic just until tender,
levain bread. is rendered and the bacon is golden brown, and no longer. 2 lb (1 kg) squid, cleaned, bodies cut
about 5 minutes. Add the carrots, onion, celery, into 1-inch (2.5-cm) rings and tentacles
and garlic and sauté until tender, 2–3 minutes. left whole
Season with salt and pepper. 2 green onions, white and tender green
parts, cut into matchsticks about
Add the lentils and stir to coat with the fat. 3 inches (7.5 cm) long
Raise the heat to medium-high, add 3 cups 1 tsp sesame seeds, toasted
(24 fl oz/750 ml) water, the broth, thyme, and
bay leaf, and bring to a boil. Reduce the heat In a bowl, stir together the garlic, ginger,
to medium-low, add 1 tsp salt, and simmer, soy sauce, sesame oil, chile bean paste, sugar,
uncovered, until the lentils are tender, and chili powder. Stir in 2 Tbsp water.
35–40 minutes. In a wok or large frying pan, heat 2 Tbsp of
Stir the spinach into the lentil mixture and the canola oil over high heat. Add the yellow
cook until wilted, about 4 minutes. Season onion, carrot, and bell pepper and stir-fry until
with salt and pepper and discard the bay brown around the edges. Stir in the bamboo
leaf. Serve. shoots and stir-fry for 1 minute. Transfer
the vegetables to a bowl.
Return the pan to high heat and add the
remaining 1 Tbsp canola oil. Add the squid
and stir-fry until it just begins to curl and
turn opaque, 1–2 minutes. Transfer to a
colander and let drain. Return the pan to
high heat. Return the vegetables and squid
to the pan, add the green onions, and pour
in the soy sauce mixture. Stir-fry until the
squid and vegetables are heated through
and most of the liquid has evaporated, about
1 minute. Transfer to a platter, garnish with
the sesame seeds, and serve.

2 81
13 14
SPICED RICE PILAF BRAISED CHICKEN WITH
WITH BUTTERNUT SQUASH TANGERINE & STAR ANISE
& PISTACHIOS serves 4
serves 4–6 2 tangerines
1⁄ 8 tsp saffron threads 8 skin-on, bone-in chicken thighs,
about 3 1⁄4 lb (1.6 kg) total
DECEMBER 3 Tbsp olive oil DECEMBER
Salt and freshly ground pepper
1 yellow onion, finely chopped
2 Tbsp peanut oil
Fragrant rice or 2 cloves garlic, minced Here, vibrant
1 small yellow onion, finely chopped
bulgur pilaf, replete 2 cups (14 oz/440 g) long-grain white rice tangerines, which
2 cloves garlic, minced
with herbs, nuts, and 2 cinnamon sticks are at their best
meat or vegetables, in the winter, add 1 tsp peeled and grated fresh ginger
1⁄ 2 tsp ground cumin
is a popular a tart-sweet and 1 cup (8 f l oz/250 ml) chicken broth
accompaniment
1⁄ 2 tsp paprika exotic element to a 2 Tbsp soy sauce
on the Turkish table. 1⁄4 tsp ground turmeric star anise–infused 1 tsp chile-garlic sauce, such as Sriracha
This golden pilaf has Salt braising liquid.
2–3 star anise
chunks of butternut 3 cups (24 f l oz/750 ml) chicken or Their fragrant juice
squash, making it a vegetable broth and zest perk up 2 tsp cornstarch dissolved in 1 Tbsp water
delicious meatless 4 cups (22 oz/690 g) peeled, seeded, the deep flavors in
main course. and chopped butternut squash the dish and cut Finely grate the zest from the tangerines,
2 Tbsp minced preserved lemon through the richness then squeeze 1 ⁄ 2 cup (4 fl oz/125 ml) juice.
of the tender braised Season the chicken with 1 tsp salt and
1⁄ 3 cup (11⁄ 2 oz/45 g) chopped pistachios
1 ⁄ 2 tsp pepper.
chicken thighs.
1⁄4 cup ( 1⁄ 3 oz/10 g) chopped fresh mint
3 Tbsp dried currants In a large, heavy pot, heat the oil over
medium-high heat. Working in batches, sear
In a large, deep frying pan over medium the chicken, turning once or twice, until
heat, toast the saffron threads, stirring browned on both sides, about 9 minutes.
constantly, until fragrant and a shade darker, Transfer to a plate.
about 1 minute. Pour the threads into a bowl Pour off all but 1 Tbsp fat in the pot and
and, when cool, crumble. return the pot to medium heat. Add the
Add the olive oil to the pan and warm over onion and cook, stirring occasionally, until
medium-high heat. Add the onion and garlic softened, 3–4 minutes. Add the garlic, the
and sauté until the onion is soft and translucent, ginger, and half of the tangerine zest and stir
3–5 minutes. Stir in the rice, cinnamon, cumin, until fragrant, about 1 minute. Add the broth,
paprika, turmeric, and saffron. Season with tangerine juice, soy sauce, chile-garlic sauce,
1 ⁄ 2 tsp salt and cook, stirring occasionally, and star anise and bring to a boil, stirring to
until the spices are fragrant, about 1 minute. scrape up any browned bits from the bottom
of the pot. Return the chicken to the pot,
Stir in the broth, squash, and preserved
reduce the heat to low, cover, and simmer
lemon and bring to a simmer. Reduce the
until the chicken is opaque throughout,
heat to low, cover, and cook until the liquid
about 25 minutes.
is absorbed and the rice and squash are
tender, 20–25 minutes. Transfer the chicken to a platter. Bring the
liquid in the pot to a boil over medium-high
Transfer the pilaf to a serving bowl and fluff
heat. Stir in the cornstarch mixture and
with a fork. Stir in the pistachios, mint, and
cook just until the sauce thickens slightly,
currants and serve.
about 30 seconds.
Pour the sauce over the chicken. Sprinkle
with the remaining tangerine zest and serve.

282
14

DECEMBER
DECEMBER

15
15
BEEF BOURGUIGNON In a frying pan, melt the 3 Tbsp butter over
serves 6–8 medium heat. Add the mushrooms and sauté
until lightly browned, 4–5 minutes. Transfer
3 1⁄ 2 lb (1.75 kg) boneless beef chuck
roast, or a combination of boneless to a bowl. Add the pearl onions to the pan
chuck and beef shank, cut into and sauté, adding more butter if needed, until
2–2 1⁄ 2 inch (5–6 cm) chunks
golden, about 10 minutes. After the beef has
Salt and freshly ground pepper
DECEMBER cooked for 2 1 ⁄ 2 hours, add the mushrooms
All-purpose f lour and pearl onions to the pot and continue
1 Tbsp olive oil to cook until the beef is fork-tender, about
Beef bourguignon
6 oz (185 g) pancetta, cut into 1 hour more.
represents French 1-inch (2.5-cm) pieces
country cooking at Transfer the beef, pancetta, and vegetables
1 carrot, sliced
its best. A tough cut to a large serving bowl. Skim the fat from the
1 yellow onion, chopped
of beef is transformed surface of the sauce. Raise the heat to medium-
into a silken tour de 3 cups (24 f l oz/750 ml) hearty red wine
high, bring to a boil, and cook until the sauce
force that can be cut 2 cloves garlic, minced thickens slightly, 1–2 minutes. Pour the
with a fork. The great 1 Tbsp fresh thyme leaves, sauce over the beef mixture and serve.
wine of Burgundy or 1⁄ 2 Tbsp dried thyme
transforms into an 1 bay leaf

16
unctuous sauce to 1 Tbsp tomato paste
which mushrooms 3 Tbsp unsalted butter, plus more
and pearl onions are if needed BAKED EGGPLANT WITH
added. Serve with
steamed or roasted
1 lb (500 g) mushrooms, thickly sliced
YOGURT & POMEGRANATE
20–24 jarred or thawed frozen serves 4
potatoes to soak pearl onions
up the sauce. 1 cup (8 oz/250 g) plain Greek-style yogurt
Sprinkle the beef chunks with 1 ⁄ 2 tsp salt and 1 clove garlic, crushed
1 ⁄4 tsp pepper. Spread some flour on a large
DECEMBER 5 Tbsp (3 f l oz/80 ml) olive oil, plus
plate. Lightly coat the cubes with the flour, more for greasing
shaking off the excess. 3 Asian eggplants, about 11⁄ 2 lb (750 g)
Slender Asian total, peeled and cut lengthwise into slices
In a large, heavy pot, warm the oil over low about 3⁄4 inch (2 cm) thick
eggplants, unlike the
heat. Add the pancetta and cook until crisp Salt and freshly ground pepper
larger globe variety,
and golden, 4–5 minutes. Using a slotted are rarely bitter, 1 Tbsp pomegranate molasses
spoon, transfer to a large bowl. Raise the heat which eliminates
to medium-high and, working in batches, sear the need to salt and In a small bowl, stir together the yogurt and
the beef, turning as needed, until browned drain the flesh. This garlic. Cover and set aside for 1 hour to blend
on all sides, about 5 minutes. Transfer to the quick-to-assemble the flavors, or refrigerate for up to 8 hours
bowl with the pancetta. Add the carrot and dish is given a boost and bring to room temperature before using.
onion to the pot and cook until browned, of richness from a
about 5 minutes. Transfer to the bowl with topping of creamy, Preheat the oven to 475°F (245°C). Oil a baking
the pancetta and beef. thick Greek-style sheet. Arrange the eggplant slices in a single
yogurt, and a layer on the prepared sheet. Brush the slices
Pour off the fat from the pot. Reduce the heat evenly with 4 Tbsp (2 fl oz/60 ml) of the oil.
pleasantly pungent
to medium, add the wine, and stir to scrape Sprinkle generously with salt and pepper.
edge from a drizzle
up any browned bits on the pot bottom. Stir
of pomegranate Bake the eggplant until tender, about
in the pancetta, beef, carrot, onion, garlic, molasses. It is an
thyme, bay leaf, and tomato paste. Season 15 minutes. Transfer to a platter. Remove
light, satisfying main
with 1 ⁄ 2 tsp salt and 1 ⁄4 tsp pepper and bring the garlic from the yogurt. Spread the yogurt
course or an excellent
to a simmer. Reduce the heat to low, cover, over the eggplant slices. In a small bowl,
side dish to grilled
and cook until the beef is somewhat tender, whisk together the pomegranate molasses,
meats or fish. 1 ⁄ 2 tsp salt, and the remaining 1 Tbsp oil until
about 2 1 ⁄ 2 hours. »—›
combined. Drizzle over the yogurt and serve.

285
17
BROCCOLI-CHEDDAR QUICHE Remove the baking sheet from the oven, and
serves 6 remove the foil and weights from the pan.
Scatter the broccoli and the Cheddar evenly
11⁄4 cups (6 1⁄ 2 oz/200 g) all-purpose f lour
in the pastry shell. Pour the egg mixture into
Salt and freshly ground pepper
the shell. Return the sheet to the oven and
7 Tbsp (3 1⁄ 2 oz/105 g) cold unsalted butter,
cut into small pieces reduce the oven temperature to 350°F (180°C).
DECEMBER Bake on the bottom oven rack until the filling
1⁄4 cup (2 f l oz/60 ml) ice water, or as needed
is puffed and golden brown, about 35 minutes.
2 cups (4 oz/125 g) broccoli f lorets
Let cool slightly, then serve.
Quiche is hard to 1 cup (8 f l oz/250 ml) half-and-half
beat as a one-pan
2 eggs
meal. A buttery,

18
1 Tbsp minced fresh dill
flaky pastry crust is
1 cup (4 oz/125 g) shredded sharp
nearly irresistible,
and the possibilities
Cheddar cheese ALE-BRAISED PORK CHOPS
for fillings are
In a large bowl, whisk together the flour and
WITH CANADIAN BACON
endless. Broccoli 1 ⁄4 tsp salt. Scatter the butter over the flour
serves 6
and cheddar are a
mixture. Using a pastry blender or 2 knives, 6 bone-in pork loin chops, each about
universally appealing 11⁄ 2 inches (4 cm) thick
cut in the butter just until the mixture forms
combination, making Salt and freshly ground pepper
this one of the most coarse crumbs about the size of peas. Drizzle DECEMBER
with the ice water and toss with a fork until 2 Tbsp olive oil
popular versions.
Serve with a frisée the mixture forms moist clumps. If the dough 2 slices Canadian bacon, finely chopped
seems too crumbly, add a little more ice water. Canadian bacon
salad and a glass 1 large yellow onion, halved and thinly sliced
Form the dough into a disk, wrap in plastic is in fact closer to
of crisp white wine. 6 cloves garlic, sliced lengthwise
ham than American
wrap, and refrigerate for at least 30 minutes
bacon. Cut into fine 1⁄ 2 cup (4 f l oz/125 ml) pale ale or lager
or up to 2 hours.
dice, it offers a boost 1⁄ 2 cup (4 f l oz/125 ml) chicken broth
On a lightly floured work surface, roll out the of sweet pork flavor 2 Tbsp cider vinegar or white wine vinegar
dough into a round about 12 inches (30 cm) to the chops in this
in diameter. Transfer to a 9-inch (23-cm) tart recipe, and both the Season the pork chops generously with
pan with a removable bottom, gently fitting bacon and chops salt and pepper. In a large, heavy frying
the dough into the bottom and up the sides alike become plump pan, warm the oil over medium-high heat.
of the pan. Trim the dough, leaving a 1 ⁄ 2-inch and juicy in the beer Working in batches, sear the chops, turning
(12-mm) overhang. Fold the overhanging braise. Serve with once, until golden brown on both sides,
dough back over itself and press it firmly a side of creamy
8–10 minutes. Transfer to a plate.
into the pan sides; the dough should be mashed potatoes.
Pour off the fat from the pan and return
doubly thick at the sides and rise about
1 ⁄ 8 inch (3 mm) above the rim. Pierce the
it to medium-high heat. Add the bacon and
onion and sauté until they begin to brown,
dough all over with a fork. Line the dough
7–8 minutes. Add the garlic, then pour in
with foil and freeze for 15–30 minutes.
the ale and stir to scrape up any browned
Position a rack in the bottom third of the bits on the pan bottom. Stir in the broth, the
oven and preheat to 375°F (190°C). Place vinegar, 1 ⁄4 tsp salt, and several grindings
the dough-lined pan on a baking sheet and of pepper. Transfer the contents of the pan
fill the foil with pie weights or dried beans. to a slow cooker. Stack the pork chops on top.
Bake until the dough is set and beginning Cover and cook on the low setting for about
to brown, about 20 minutes. 7 hours. The chops should be tender.
Meanwhile, bring a saucepan of lightly Transfer the chops to a platter, top with some
salted water to a boil. Add the broccoli and of the braising liquid, and serve.
cook until barely tender, about 5 minutes.
Drain well. In a bowl, whisk together the
half-and-half, the eggs, the dill, 1 ⁄ 2 tsp salt,
and 1 ⁄4 tsp pepper. »—›

286
19 20
BAKED CHICKEN RICE PILAF CORN SPOON BREAD
serves 4–6
WITH CHEDDAR & BACON
3 1⁄ 2 –4 lb (1.75–2 kg) assorted chicken serves 4–6
pieces, skin on and bone in
4 Tbsp (2 oz/60 g) unsalted butter,
Salt and freshly ground pepper cut into small pieces, plus more
1 Tbsp unsalted butter for greasing
DECEMBER
1 small yellow onion, finely chopped DECEMBER 3 slices thick-cut applewood-smoked
bacon, coarsely chopped
2 carrots, finely chopped
3 cups (24 f l oz/750 ml) milk
This pilaf covers all 2 celery ribs, finely chopped Serve spoonbread
of the bases—rice, for a quick weeknight Salt and freshly ground pepper
2 cloves garlic, minced
veggies, chicken— supper, or set it out 1 cup (7 oz/220 g) yellow cornmeal,
11⁄ 2 cups (10 1⁄ 2 oz/330 g) basmati rice preferably stone-ground
making it a great next to a spiral-cut
one-pot meal, and 1 tsp chopped fresh thyme ham for a big holiday 3 eggs, separated
perfect for feeding 1 Tbsp chopped fresh f lat-leaf parsley gathering. This 1 cup (4 oz/125 g) shredded sharp
your family during version combines a Cheddar cheese
1 bay leaf
the week. Don’t handful of favorites 1 cup (6 oz/185 g) thawed frozen
corn kernels
worry about the Season the chicken pieces on both sides into one dish: the
small amount of eggy cornmeal 2 green onions, white and tender
with salt and pepper. Preheat the oven green parts, finely chopped
water for the rice; to 425°F (220°C). pudding is enhanced
the chicken exudes with crumbles of Chopped fresh chives for garnish
In a large, heavy pot, melt the butter over (optional)
plenty of juice, and bacon, a sprinkling
together they make medium-high heat. When the butter begins of sharp Cheddar, Preheat the oven to 375°F (190°C). Butter
enough liquid to to brown, add the onion, carrots, celery, and and kernels of sweet
a 2-quart (2-l) baking dish.
cook the rice. garlic, and season with salt and pepper. Cook, corn. You’ll get some
stirring occasionally, until the vegetables are of each in every In a frying pan, fry the bacon over medium
tender, 3–4 minutes. Add the rice and cook, delicious spoonful. heat, stirring, until crisp and golden, about
stirring constantly, until lightly toasted, 6 minutes. Drain on paper towels.
about 1 minute.
In a large saucepan, bring 2 cups (16 fl oz/
Remove from the heat, stir in the thyme, 500 ml) of the milk, 11 ⁄ 2 tsp salt, and 1 ⁄4 tsp
parsley, and bay leaf, and arrange the chicken pepper to a boil over medium-high heat,
on top of the rice in a single layer. Place in being careful that the milk does not boil
the oven and cook, uncovered, for 15 minutes. over. Gradually whisk in the cornmeal and
Reduce the heat to 350°F (180°C), add 1 cup return to a boil. Reduce the heat to medium-
(8 fl oz/250 ml) water, cover the pot, and bake low and cook, whisking frequently, until
until the chicken is opaque and the rice is the cornmeal is quite thick, about 2 minutes.
tender, about 45 minutes. Remove from the heat. Add the butter
and whisk until melted. In a bowl, whisk
Remove from the oven and let stand, covered,
together the remaining 1 cup milk and the
for 10 minutes. Uncover, fluff the rice under
egg yolks, then whisk into the cornmeal
the chicken with a fork, discard the bay
mixture. Stir in the Cheddar, corn, bacon,
leaf, and serve.
and green onions.
In a clean bowl, using an electric mixer on
high speed, beat the egg whites until soft
peaks form. Fold about one-fourth of the
whites into the cornmeal mixture to lighten
it, then fold in the remaining whites. Spread
the cornmeal mixture in the prepared dish.
Bake until puffed and golden brown, about
25 minutes. Garnish with chives, if using,
and serve.

2 87
21
CHICKEN TIKKA MASALA mixture, 5–8 minutes. Add the jalapeño,
serves 4 cream, and 1 ⁄ 2 cup (4 fl oz/125 ml) water,
bring to a boil, reduce the heat to low, and
cup (2 oz/60 g) Greek yogurt
1⁄4
or other plain yogurt simmer until the mixture forms a creamy
Juice of 11⁄ 2 limes sauce, 8–10 minutes.
3 tsp peeled and grated fresh ginger Stir in the cooked chicken and the remaining
DECEMBER 1 ⁄4 tsp garam masala, season with salt, and
1 tsp ground cumin
11⁄4 tsp garam masala simmer until the chicken is heated through,
One of the most 2 tsp sweet paprika
8–10 minutes. Stir in the lemon juice. Serve
popular Anglo- with the naan bread.
4 skinless, boneless chicken breast
Indian dishes—a halves, about 1 lb (500 g), cut into
uniquely British 1-inch (2.5-cm) chunks

22
invention—is Salt
chicken tikka masala, 5 Tbsp (3 f l oz/80 ml) sunf lower oil
succulent cubes of 1 small yellow onion, finely chopped
STIR-FRIED BEEF &
chicken breast bathed
in a sweet, spicy
1 clove garlic, minced BOK CHOY WITH GINGER
5 green cardamom pods
serves 4
sauce. Plenty of
ginger and spice 1 tsp ground cumin 2 Tbsp dry sherry
makes it a warming 1 tsp ground coriander 1 Tbsp soy sauce
dish for a cold night. 1⁄ 2 tsp ground turmeric 1⁄ 2 tsp Asian chile paste
DECEMBER
Packaged naan 1⁄ 2 tsp ground chile 1 lb (500 g) baby bok choy
bread is now easy
1 can (14 1⁄ 2 oz/455 g) diced tomatoes Winter produces the 2 tsp peanut oil
to find at many
supermarkets. Stack 1 jalapeño chile, thinly sliced crispest, crunchiest 2 cloves garlic, minced
buttered and toasted 1⁄ 2 cup (4 f l oz/125 ml) heavy cream cabbages of the year, 1 Tbsp peeled and grated fresh ginger
slices alongside Juice of 1⁄ 2 lemon
and bok choy is 1 lb (500 g) f lank steak, thinly sliced
the curry. no exception. Pair across the grain
Warmed naan or pita breads
it with thinly sliced
flank steak, and In a small bowl, stir together the sherry,
In a nonreactive bowl, stir together the yogurt,
season with a few soy sauce, and chile paste. Cut the bok
the lime juice, 2 tsp of the ginger, the cumin,
simple but bold choy lengthwise into halves or quarters,
1 tsp of the garam masala, and the paprika. seasonings. Serve depending on size.
Add the chicken to the marinade, stir, cover, this quick and
and refrigerate for at least 1 hour or up In a wok or a large frying pan, heat 11 ⁄ 2 tsp of
hearty stir-fry with
to 7 hours. wide rice noodles the oil over high heat. Add the bok choy and
or steamed brown stir-fry just until tender-crisp, 3–4 minutes.
Preheat the broiler. Remove the chicken from
rice, if you like. Transfer to a bowl.
the marinade, shaking off the excess, and place
on a plate. Season with salt, drizzle with Add the remaining 1 ⁄ 2 tsp oil to the pan. Add
2 Tbsp of the sunflower oil, and toss to coat. the garlic and ginger and stir-fry until fragrant
Arrange the chicken in a single layer on a but not browned, 15–30 seconds. Add the
foil-lined pan and broil, turning once, until beef and cook, stirring, just until no longer
browned, 3 minutes on each side. pink, about 2 minutes.

In a saucepan, warm the remaining 3 Tbsp Return the bok choy to the pan, add the
sunflower oil over medium heat. Add the sherry mixture, and cook for 1 minute until
onion, remaining 1 tsp ginger, and garlic and heated through. Serve.
cook, stirring frequently, until the onion is
soft, 4–5 minutes. Add the cardamom, cumin,
coriander, turmeric, and ground chile and
cook, stirring constantly, for about 2 minutes.
Add the tomatoes and cook, stirring frequently,
until the oil separates from the tomato »—›

288
22

DECEMBER
23
BRAISED STUFFED Transfer the pork to a cutting board and
PORK SHOULDER cover loosely with foil. Discard the thyme
sprigs. Bring the cooking liquid to a boil over
serves 6–8
high heat, and cook until it thickens slightly,
1 boneless pork shoulder, about 4 lb (2 kg) about 10 minutes. Adjust the seasoning.
1 thick slice good-quality white bread,
coarsely crumbled Cut the pork crosswise into slices about
DECEMBER 1 ⁄ 2 inch (12 mm) thick, removing the strings.
1 egg, lightly beaten
Arrange the slices on a platter, top with the
2 cloves garlic, minced
An economical sauce, and serve.
2 Tbsp chopped fresh f lat-leaf parsley
cut of pork becomes
1 Tbsp finely shredded fresh basil
a special-occasion,

24
family-style main 1⁄ 2 tsp dried oregano
course in this 1⁄ 2 tsp dried thyme
traditional French Salt and freshly ground pepper FOUR-CHEESE RISOTTO
country recipe. serves 6
1⁄4 cup (2 f l oz/60 ml) olive oil
Feel free to vary
1 cup (8 f l oz/250 ml) dry white wine 6 cups (48 f l oz/1.5 l) chicken or
the stuffing, adding vegetable broth
other herbs or some 1 cup (8 f l oz/250 ml) chicken broth
1⁄4 cup (2 f l oz/60 ml) olive oil
grated Parmesan or 2 sprigs fresh thyme
1⁄ 2 yellow onion, finely chopped
chopped ham. You DECEMBER
can also add some Preheat the oven to 350°F (180°C). 2 cups (14 oz/440 g) Arborio or Carnaroli rice
crushed tomatoes 1 cup (8 f l oz/250 ml) dry white wine
Lay the pork shoulder on a cutting board
and dried oregano A quartet of cheeses 1⁄ 2 cup (3 oz/90 g) mascarpone cheese
with the boned side facing up. Starting at the
to the cooking enlivens this decadent
center and using a sharp knife, cut through cup (11⁄ 2 oz/45 g) crumbled Gorgonzola
1⁄4

liquid for a thicker, risotto: triple cheese

the thickest part of the meat, working from cream mascarpone,
Italian-style sauce. 1⁄4 cup (1 oz/30 g) grated Parmesan cheese
the center to the sides and cutting parallel piquant and potent
to the board, to create 2 flaps of meat. When
1⁄4 cup (1 oz/30 g) grated Asiago cheese
Gorgonzola, sharply
opened, the butterflied pork should measure aged Parmesan, and Salt and freshly ground pepper
about 12 by 16 inches (30 by 40 cm). meltingly smooth
Asiago. Serve In a saucepan, bring the broth to a gentle
In a bowl, combine the bread, egg, garlic, simmer over medium heat and maintain
with a fresh salad,
parsley, basil, oregano, and thyme. Season over low heat.
to balance out
with 1 ⁄4 tsp salt and a pinch of pepper and
the richness. In a large, heavy saucepan, warm the oil
stir to mix well. Spread this stuffing over
the pork, leaving a border of about 1 ⁄4 inch over medium heat. Add the onion and sauté
(6 mm) on the long edges and about 1 inch until softened, about 4 minutes. Add the rice
(2.5 cm) on the short edges. Starting at a short and stir until coated with oil and translucent,
edge, roll up the meat. Securely tie the roll about 3 minutes. Add the wine and cook,
at regular intervals with kitchen string. stirring, until completely absorbed. Add the
simmering broth a ladleful at a time, stirring
In a large, heavy pot, warm the oil over frequently after each addition. Wait until
medium-high heat. Season the pork generously the broth is almost completely absorbed
with salt and pepper. Sear the pork, turning (but the rice is never dry on top) before adding
occasionally, until browned on all sides, about the next ladleful. Reserve about 1 ⁄4 cup (2 fl oz/
10 minutes. Transfer to a plate. Add the wine 60 ml) of the broth to add at the end.
to the pot and stir to scrape up any browned
bits on the pot bottom. Stir in the broth and Cook until the rice is almost tender to
bring to a boil over medium-high heat. Return the bite and looks creamy, about 20 minutes.
the pork to the pot and add the thyme sprigs. Remove the risotto from the heat. Stir in the
Cover and cook in the oven until the pork is reserved broth and the cheeses, season with
very tender, about 2 hours. »—› salt and pepper, and serve.

290
25
BRAISED SHORT RIBS WITH Return the ribs to the pot, cover, and cook
ORANGE-TARRAGON CREAM in the oven until the meat is falling off the
serves 4–6 bones, turning the ribs about once an hour,
about 3 1 ⁄ 2 hours. Transfer the ribs to a platter.
2 Tbsp olive oil
Strain the braising liquid through a fine-mesh
3 1⁄ 2 lb (1.75 kg) bone-in short ribs
sieve placed over a large heatproof bowl,
DECEMBER Salt and freshly ground pepper
pressing on the vegetables to extract as much
1⁄ 2 tsp fennel seeds, lightly crushed liquid as possible. Discard the solids. Let the
Short ribs respond 4 Tbsp (11⁄ 2 oz/45 g) all-purpose f lour liquid stand for 3–4 minutes, then skim the
beautifully to slow, 2 oz (60 g) thick-sliced pancetta, chopped fat from the surface. Wipe out the pot, pour
moist braising and 1 large yellow onion, finely chopped in the braising liquid, bring to a simmer over
become melt-in- 1 carrot, finely chopped medium-high heat, and cook until slightly
your-mouth tender. reduced, about 5 minutes.
6 cloves garlic, smashed
A generous amount
1 Tbsp red wine vinegar Remove the bones and any chunks of fat or
of wine complements
2 1⁄ 2 cups (20 f l oz/625 ml) fruity red wine gristle from the short ribs. Cut the meat into
the meat and adds
bite-sized pieces. Return the meat to the
complexity to the 2 sprigs fresh thyme
reduced sauce. The pot and heat until warmed through, about
2 bay leaves
ribs are especially 5 minutes. In a small bowl, stir together the
2⁄ 3 cup (5 oz/155 g) canned crushed tomatoes tarragon, orange zest, and crème fraîche.
good served over
13⁄4 cups (14 fl oz/430 ml) beef or chicken broth Serve the meat accompanied by the orange-
noodles or rice with
plenty of their juices. 1 tsp minced fresh tarragon tarragon cream.
Whisking together Grated zest of 1 orange
crème fraîche and 1⁄4 cup (2 oz/60 g) crème fraîche or sour cream
orange zest provides
a tangy, refreshing In a large, heavy pot, warm the oil over
garnish to pass at medium-high heat. Season the ribs with salt,
the table. pepper, and the crushed fennel seeds, then
dredge with 2 Tbsp of the flour, shaking off
the excess. Working in batches, sear the ribs
until browned on all sides, about 10 minutes.
Preheat the oven to 300°F (150°C). Pour off
most of the fat from the pot, leaving a thin
film. Reduce the heat to medium and add
the pancetta, onion, carrot, and garlic. Cook,
stirring occasionally, until the vegetables
begin to brown, about 6 minutes.
Sprinkle in the remaining 2 Tbsp flour and
cook, stirring constantly, until the flour is
golden brown, about 2 minutes. If necessary,
adjust the heat so the flour doesn’t scorch.
Stir in the vinegar and 1 ⁄ 2 cup (4 fl oz/125 ml)
of the wine and stir to scrape up any browned
bits on the pot bottom. Add the remaining
wine, bring to a brisk simmer, and cook until
reduced by about half, 8–10 minutes. Add the
thyme, bay leaves, tomatoes, and broth. Season
with 1 ⁄ 2 tsp salt and plenty of pepper. »—›

2 91
DECEMBER

26
26 27
CIOPPINO SAUSAGE & MUSHROOM STRATA
serves 6 serves 6
1⁄4 cup (2 f l oz/60 ml) olive oil Butter for greasing
2 yellow onions, chopped 6 eggs
2 red bell peppers, seeded and chopped 2 cups (16 f l oz/500 ml) milk
4 cloves garlic, minced 1 cup (8 f l oz/250 ml) heavy cream
DECEMBER DECEMBER
2 bay leaves, broken in half 2 Tbsp grated Parmesan cheese
1 can (28 oz/825 g) diced tomatoes 2 Tbsp chopped fresh f lat-leaf parsley
Between holiday Imagine a savory
parties and roasts,
3⁄4 cup (6 f l oz/180 ml) dry red wine baked French toast: Salt and freshly ground pepper
lighten up with a 1⁄ 2 cup (4 f l oz/125 ml) dry white wine tender slices of 1 tsp canola oil
seafood supper. This 2 Tbsp chopped fresh oregano bread soaked in a 1 lb (500 g) Italian-style chicken
famous San Francisco rich custard, spicy sausages, casings removed
2 Tbsp chopped fresh thyme
fisherman’s stew has Italian sausages, lb (250 g) cremini or button mushrooms,
1⁄ 2
3⁄4lb (375 g) firm white fish fillets such or a combination, sliced
many variations. as halibut or monkfish, cut into 1-inch and smoky Gouda.
Most include local (2.5-cm) chunks Perfect for a cozy 1 loaf country-style bread, cut into
slices about 1⁄ 2 inch (12 mm) thick
Dungeness crab, but 1 lb (500 g) littleneck or other small clams, holiday brunch, this
beyond that the scrubbed and soaked hearty strata is also 2 cups (8 oz/250 g) shredded smoked
Gouda cheese
seafood additions 1 lb (500 g) Dungeness crab claws, or 1⁄ 2 lb substantial enough
depend on the catch (250 g) Dungeness or other lump crabmeat, for dinner. Serve
picked over for shell fragments Butter a 9-by-13-inch (23-by-33-cm) baking
of the day and the with a simple mixed
20 large shrimp, heads and legs removed, dish. In a bowl, whisk together the eggs,
whim of the cook. or peeled and deveined if desired green salad.
milk, cream, Parmesan, and parsley. Season
Following this 1 ⁄4 – 1 ⁄ 2 tsp hot-pepper sauce such as Tabasco with salt and pepper.
philosophy, use
Salt and freshly ground pepper
whatever seafood In a frying pan, warm the oil over medium
is best in your area. heat. Add the sausage, breaking it into bite-
If you can’t find In a large, heavy pot, warm the oil over
size pieces. Cook, stirring, until the sausage
Dungeness crab, medium heat. Add the onions and bell peppers
begins to lose its pink color, about 2 minutes.
substitute good fresh and sauté until just tender, 4–5 minutes. Add
Add the mushrooms and a pinch each of salt
lump crabmeat. the garlic and sauté for 30 seconds. Add the
and pepper, cover the pan, and cook until the
bay leaves, tomatoes and their juices, and
mushrooms begin to wilt, about 2 minutes.
red and white wines and bring to a simmer.
Uncover and continue cooking, stirring,
Partially cover, reduce the heat to medium-
until the sausage is cooked through and the
low, and cook until thickened slightly,
mushrooms are tender, about 4 minutes.
about 15 minutes.
Drain on paper towels.
Remove and discard the bay leaves. Add the
Arrange one-third of the bread on the bottom
oregano, thyme, fish, and clams, discarding
of the prepared dish. Top with half of the egg
any that do not close to the touch. Cover and
mixture, half of the Gouda, and half of the
cook over medium-low heat for 5 minutes.
sausage and mushroom mixture. Repeat the
Add the crab and shrimp, cover, and cook until
layers, ending with the remaining bread. Using
the shrimp and fish are opaque throughout
a spatula, press on the top layer of bread to
and the clams have opened, 3–4 minutes.
be sure it is covered in the egg mixture. Let
Discard any unopened clams. Stir in the
stand for 30 minutes, occasionally pressing
hot-pepper sauce and season with salt and
the bread so that it is well coated.
pepper. Serve.
Preheat the oven to 350°F (180°C). Bake the
strata until golden brown and puffed, about
1 hour. Halfway through the cooking time,
remove the strata from the oven and press on
the top layer of bread to submerge it before
returning it to the oven. Let the strata rest
for 10 minutes before serving.

293
28 29
BEEF & BROCCOLI STIR-FRY GRATINÉED RICOTTA
WITH NOODLES & SPINACH GNOCCHI
serves 4 serves 6
1⁄4 cup (2 f l oz/60 ml) oyster sauce 2 cups (1 lb/500 g) whole-milk ricotta cheese
3 Tbsp soy sauce 13 ⁄4 cups (7 oz/220 g) grated Parmesan cheese
DECEMBER 2 Tbsp rice wine or dry sherry DECEMBER 2 eggs
2 tsp toasted sesame oil 1⁄4 tsp grated nutmeg

Fresh winter 1 tsp cornstarch In Florence, this type Salt and freshly ground pepper
broccoli and tender 1⁄ 2 tsp sugar of gnocchi is called 2 lb (1 kg) spinach, tough stems removed
seared sirloin vastly Freshly ground pepper nudi, because it 4 Tbsp (2 oz/60 g) unsalted butter, plus more
improve this is similar to ravioli for greasing
1 bunch broccoli, about 1⁄ 2 lb (250 g),
Chinese-American cut into f lorets filling minus the 1 small yellow onion, finely chopped
restaurant favorite. 1⁄ 2 lb (250 g) fresh Chinese egg noodles pasta. Start by boiling 11⁄ 2 cups (7 1⁄ 2 oz/235 g) all-purpose f lour
Tossing in some 3 Tbsp corn or peanut oil
a test dumpling, 1⁄ 2 cup (2 oz/60 g) fine dried bread crumbs
egg noodles makes and if it breaks apart,
3 thin slices peeled fresh ginger
it a complete meal, add a little more In a bowl, beat together the ricotta, 1 cup
no accompaniments 1 lb (500 g) sirloin or f lank steak, thinly flour to the remaining
sliced across the grain into strips (4 oz/125 g) of the Parmesan, the eggs, and
necessary. Serve mixture. You can the nutmeg. Season with salt and pepper.
with a steaming boil the gnocchi
In a bowl, combine 1 ⁄ 3 cup (3 fl oz/80 ml) In a pot, combine the spinach, 1 ⁄ 4 cup
pot of green tea. up to 3 hours in
water and the oyster sauce, soy sauce, rice (2 fl oz/60 ml) water, and a pinch of salt.
advance, and then
wine, sesame oil, cornstarch, and sugar. Cover and cook over medium heat, stirring,
cover and refrigerate
Season with a pinch of pepper and stir until tender, 3–4 minutes. Drain the spinach,
them until it is time
to dissolve the cornstarch and sugar. to bake. If they have let cool, squeeze out the liquid, finely chop,
Bring a large pot of water to a boil. Add been chilled, add and add to the ricotta mixture.
the broccoli and cook until tender-crisp, 5 minutes or so to In a frying pan, melt 2 Tbsp of the butter
3–4 minutes. Using a slotted spoon, transfer the baking time. over medium heat. Add the onion and sauté
to a colander and rinse with cold water. until golden, about 10 minutes. Add the
Return the water to a boil, add the noodles, onion to the ricotta mixture and stir well. Stir
and cook, stirring occasionally, until just in the flour until the mixture is well blended
tender, about 1 minute. Drain the noodles, and a soft dough forms.
transfer to a large shallow serving bowl, Line 2 baking sheets with parchment paper.
and toss with 1 Tbsp of the corn oil. Cover Scoop up a tablespoonful of the dough and,
loosely with foil to keep warm. with dampened hands, shape it into a ball
3 ⁄4 inch (2 cm) in diameter. Place on the
Heat a wok or large frying pan over high
heat until very hot and add the remaining prepared sheet. Repeat with the remaining
2 Tbsp corn oil. Add the ginger and stir-fry dough, making sure the balls don’t touch.
until golden brown, about 1 minute. Using Fill the pot halfway with salted water and
the slotted spoon, scoop out and discard the bring to a boil. Preheat the oven to 400°F
ginger. Add the beef and stir-fry just until (200°C). Butter a shallow 3-qt (3-l) baking
browned, about 2 minutes. Transfer the beef dish. Reduce the heat to maintain the water
to a bowl. Return the pan to high heat, add at a simmer. Add half of the gnocchi and
the oyster sauce mixture, and cook, stirring, cook, stirring gently once or twice, until
until slightly thickened, about 30 seconds. they rise to the surface, about 3 minutes.
Return the beef to the pan, add the broccoli, With a slotted spoon, transfer to the dish.
and stir-fry until heated through, about Repeat with the remaining gnocchi.
1 minute. Spoon over the noodles and serve. Cut the remaining 2 Tbsp butter into bits
and dot the surface of the gnocchi. Sprinkle
with the remaining Parmesan and the bread
crumbs. Bake until the butter is sizzling and
the cheese is melted, about 15 minutes. Serve.

294
30 31
WINE-BRAISED SAUSAGES DUNGENESS CRAB RISOTTO
serves 4 serves 4
11⁄4 lb (625 g) sweet Italian sausages 2 cups (16 f l oz/500 ml) bottled clam juice
1 cup (8 f l oz/250 ml) dry red wine 1⁄ 2 cup (4 f l oz/125 ml) dry white wine
3 Tbsp olive oil 1 large celery rib, cut into 4 pieces
1 small yellow onion, chopped 1 ⁄4 yellow onion
DECEMBER DECEMBER
1 small fennel bulb, thinly sliced 5 Tbsp (3 f l oz/80 ml) olive oil
3 large cloves garlic, minced 1 cup (3 oz/90 g) thinly sliced leeks,
Broccoli rabe is well December marks white and pale green parts only
suited for braising, 1 large bunch broccoli rabe, about the opening of what
1 lb (500 g), stems trimmed 11⁄ 2 cups (10 1⁄ 2 oz/330 g) Arborio or
which mellows its is probably a San Carnaroli rice
1 cup (8 f l oz/250 ml) chicken broth
sharp flavor and Franciscans’ favorite About 2 lb (1 kg) cooked lump crabmeat,
tenderizes its tough Creamy Polenta (page 276) seafood: Dungeness picked over for shell fragments
stems. Serving the 1⁄ 3 cup (11⁄ 2 oz/45 g) grated Parmesan cheese crab. Fish markets 2 Tbsp minced fresh f lat-leaf parsley
sausages, vegetables, and supermarkets sell 1 tsp grated lemon zest
and abundant broth Prick each sausage in several places with it cooked and cleaned,
Salt and freshly ground pepper
over soft, creamy a fork. Place the sausages in a large, heavy but connoisseurs
polenta makes a pot. Add 1 ⁄ 2 cup (4 fl oz/125 ml) of the wine buy the crab live
In a saucepan, combine the clam juice, wine,
simple, quick, yet and bring to a boil over medium-high heat. and cook their own.
celery, onion and 4 cups (32 fl oz/1 l) water.
quite elegant supper. Cover, reduce the heat to medium-low, Cooking your own
crab yields tastier Bring to a simmer over medium heat, adjust
and cook the sausages for 5 minutes. Uncover,
meat and it leaves the heat to maintain a gentle simmer, and
raise the heat to medium-high, and cook,
you with crab shells cook for 15 minutes. Strain the broth through
turning the sausages occasionally, until they
with which to flavor a fine-mesh sieve, then return to the pan.
are browned and the liquid is evaporated,
a risotto broth. Bring the broth to a gentle simmer over
8–10 minutes. Transfer to a plate.
medium heat and maintain over low heat.
Pour off all but 2 Tbsp fat in the pot, add the
In another saucepan, warm 3 Tbsp of the
oil, and reduce the heat to medium. Add
oil over medium-low heat. Add the leeks
the onion and fennel and sauté just until
and stir to coat with the oil. Cook, stirring
tinged with gold and softened, 4–5 minutes.
occasionally, until soft and sweet, about
Stir in the garlic and sauté for 30 seconds.
10 minutes. Add the rice and cook, stirring,
Return the sausages to the pot and add the
until well coated and translucent, about
broccoli rabe, broth, and remaining wine.
3 minutes. Add the simmering broth a
Cover, reduce the heat to medium-low, and
ladleful at a time, stirring frequently after
cook until the broccoli rabe is tender and the
each addition. Wait until the broth is almost
sausages are cooked through, 8–10 minutes.
completely absorbed (but the rice is never
Spoon the polenta onto a platter. Ladle the dry on top) before adding the next ladleful.
sausages and vegetables over the polenta, It should take about 20 minutes for the rice
sprinkle with the Parmesan, and serve. to become al dente and absorb most of the
broth. (You may not need all of the broth.)
The rice should be creamy and tender yet
firm in the center. Remove from the heat.
Set aside 4 large nuggets of crabmeat for
garnish. Stir the remaining crabmeat into the
rice along with the remaining 2 Tbsp oil,
the parsley, and the lemon zest. Season with
salt and pepper.
Spoon the risotto into bowls, garnish with
the reserved crabmeat, and serve.

295
 ONE POT RECIPES BY INGREDIENT

A Chickpea & Sweet Potato Curry, 226 Home-Style Pot Roast, 38

Apples Cod with Tomatoes & Chickpeas, 189 Italian Braised Short Ribs, 10
Cider-Braised Pork Chops with Apples, 246 Fish Tagine with Chickpeas & Olives, 117 Italian Meat Loaf, 267
Pork Shoulder with Sauerkraut & Apples, 241 Halibut with Braised Escarole & White Beans, 112 Italian Pot Roast, 226
Apricots Indian Chickpea Curry, 38 Meatballs in Tomato Sauce, 220
Chicken Thighs with Roasted Apricots, 109 Lamb Curry with Squash, Chickpeas & Apricots, 146 Parmesan-Crusted Meat Loaf, 86
Lamb Curry with Squash, Chickpeas & Apricots, 146 Mexican Nacho Casserole, 115 Pot au Feu, 255
Roast Pork with Apricots, 160 Pasta with Pesto, Green Beans & Potatoes, 172 Red Wine–Braised Brisket, 230
Artichokes Pumpkin & Cannellini Bean Cassoulet with Risotto with Beef & Barolo, 271
Roasted Garlic, 238 Roman-Style Braised Oxtails, 74
Artichoke & Leek Frittata, 80
Quick Cassoulet, 250 Steak Piperade, 133
Artichoke Risotto, 241
Red Bean & Vegetable Gumbo, 49
Braised Chicken & Artichokes, 110 Stir-Fried Beef & Bok Choy with Ginger, 288
Risotto with Fava Beans, 123
Spring Vegetable Ragout, 91 Stir-Fried Sesame Beef, 130
Sautéed Calamari with White Beans
Stuffed Artichokes, 117 Stir-Fried Soba Noodles with Beef & Cabbage, 24
& Sweet Peppers, 146
Arugula Stir-Fried Tangerine Beef, 37
Spicy Red Bean & Chorizo Stew, 29
Bacon & Arugula Frittata, 131 Stir-Fried Tri-Tip with Radicchio, 118
Spicy Three-Bean Chili, 206
Provençal Chicken, 200 Stuffed Cannelloni with Bolognese Sauce, 270
Stuffed Poblano Chiles with Black Beans
Risotto Rustica with Prosciutto & Arugula, 128 & Squash, 152 Texas Beef Chili, 45
Asparagus Summer Chicken Braise with Wax Beans Thai Red Curry Beef, 116
Asparagus Risotto, 94 & Tomatoes, 155 Thai-Style Brisket, 42
Beef & Asparagus Stir-Fry, 122 Tuna with Herbed White Beans, 196 Wild Rice, Beef & Mushroom Casserole, 280
Farro with Spring Vegetables, 58 Turkey Poblano Chili, 258 Beets
Red Quinoa with Asparagus, Portobellos & Feta, 70 Turkey & White Bean Chili, 31 Beef & Beet Borscht, 236
Salmon with Spring Vegetables, 61 Beef. See also Veal Golden Beet & Blue Cheese Risotto, 212
Savory Bread Pudding with Asparagus & Fontina, 110 Ale-Braised Short Ribs, 233 Black Cod, Braised, with Shiitake Mushrooms, 280
Apple Juice–Braised Beef, 262 Bok choy
Stir-Fried Asparagus with Shiitakes, 75
Asian Braised Short Ribs, 56 Allspice Duck with Braised Bok Choy, 18
Stir-Fried Shrimp with Asparagus & Lemongrass, 89
Balsamic Beef Stew, 277 Stir-Fried Beef & Bok Choy with Ginger, 288
Thai Green Chicken Curry with Asparagus, 61
Barbecue-Style Brisket, 158 Bourbon-Glazed Ham, 97
Beef, Basil & Goat Cheese Lasagna Roll-Ups, 261 Bread-based dishes
B Beef, Onion & Tomato Gratin, 178 Broccoli Rabe, Pesto & Smoked Mozzarella
Bacon. See also Pancetta Beef & Asparagus Stir-Fry, 122 Strata, 255
Bacon, Mushroom & Sweet Onion Frittata, 253 Beef & Basil Stir-Fry with Summer Vegetables, 171 Corn & Chile Strata with Mexican Chorizo, 157
Bacon & Arugula Frittata, 131 Beef & Beet Borscht, 236 Herbed Tomato Strata, 192
Chicken with Beans, Bacon & Cheddar, 97 Beef Bourguignon, 285 Italian Tomato & Bread Soup, 197
Corn & Bacon Chowder, 161 Beef & Broccoli Stir-Fry with Noodles, 294 Sausage & Mushroom Strata, 293
Macaroni with Farmstead Cheddar & Bacon, 45 Beef-Chipotle Stew, 68 Savory Bread Pudding with Asparagus & Fontina, 110
Quiche Lorraine, 26 Beef Daube, 22 Broccoli
Barley Beef & Mushroom Stroganoff, 215 Beef & Broccoli Stir-Fry with Noodles, 294
Barley Risotto with Chicken, Mushrooms Beef & Pumpkin Stew, 208 Broccoli-Cheddar Quiche, 286
& Greens, 30
Beef & Roasted Garlic Pie, 19 Broccoli & Pancetta Frittata, 52
Beef with Mushrooms & Barley, 100
Beef Stew with Mushrooms, Carrots & Bacon, 30 Chicken & Broccoli Casserole, 13
Chicken, Mushroom & Barley Casserole, 74
Beef Stir-Fry with Black Bean Sauce, 156 Claypot Chicken with Shiitakes & Broccoli, 219
Basil
Beef & Sweet Potato Stir-Fry, 253 Stir-Fried Chicken with Broccoli & Mushrooms, 277
Beef & Basil Stir-Fry with Summer Vegetables, 171 Beef with Endive & Sun-Dried Tomatoes, 27 Broccoli rabe
Chicken, Walnut & Basil Stir-Fry, 204 Beef with Mushrooms & Barley, 100 Broccoli Rabe, Pesto & Smoked Mozzarella
Pasta with Pesto, Green Beans & Potatoes, 172 Belgian Beef Stew, 76 Strata, 255
Spicy Chicken & Basil Stir-Fry, 163 Braised Beef Tips with Cranberry Beans, Wine-Braised Sausages, 295
Beans. See also Lentils Cherry Tomatoes & Basil, 193
Baked Rice with Chickpeas & Chorizo, 27 Braised Short Ribs with Orange-Tarragon
Baked Sausages with Herbed Beans, 95 Cream, 291 C
Braised Beef Tips with Cranberry Beans, Brisket with Yams & Prunes, 85 Cabbage. See also Bok choy; Sauerkraut
Cherry Tomatoes & Basil, 193 Classic Meat Loaf, 205 Corned Beef & Cabbage, 62
Braised Kale with Ham & White Beans, 59 Corned Beef & Cabbage, 62 Pork-Stuffed Cabbage Rolls, 15
Chicken with Beans, Bacon & Cheddar, 97 Cuban-Style Shredded Beef, 49 Steamed Tofu with Greens & Peanut Sauce, 140
Chickpea, Squash & Eggplant Tagine, 219 Cuban-Style Stuffed Flank Steak, 258 Stir-Fried Soba Noodles with Beef & Cabbage, 24

296
Calamari Ricotta & Spinach Stuffed Pasta Shells, 23 Chicken Stuffed with Spinach & Cheese, 182
Calamari Fra Diavolo, 37 Ricotta & Tomato Sformato, 165 Chicken Tagine with Preserved Lemons & Olives, 34
Sautéed Calamari with White Beans Risotto with Chicken, Peas & Parmesan, 118 Chicken Thighs Braised with Herbs & Wine, 85
& Sweet Peppers, 146 Risotto with Taleggio, Radicchio & Red Wine, 46 Chicken Thighs with Roasted Apricots, 109
Spicy Stir-Fried Squid with Vegetables, 281 Sausage, Ricotta & Eggplant Roll-Ups, 214 Chicken Tikka Masala, 288
Stir-Fried Calamari & Pea Shoots, 107 Savory Bread Pudding with Asparagus & Fontina, 110 Chicken with Beans, Bacon & Cheddar, 97
Stuffed Calamari with Potatoes, Tomatoes Smoked Salmon Frittata with Goat Cheese Chicken with Pumpkin-Seed Mole, 236
& Basil, 113 & Chives, 76 Chile Fried Rice with Chicken & Shrimp, 95
Cashew Chicken Stir-Fry, 227 Spinach-Feta Quiche, 121 Claypot Chicken with Shiitakes & Broccoli, 219
Cauliflower Spinach Lasagna with Three Cheeses, 160 Five-Spice Chicken Soup, 12
Baked Rigatoni with Cauliflower, Pancetta Spinach & Roasted Red Pepper Lasagna, 59
& Caramelized Onions, 197 Garlicky Chicken Thighs, 196
Stilton & Leek Tart, 264 Ginger Chicken with Green Onions, 157
Baked Ziti with Cauliflower & Gruyère, 10
Stuffed Artichokes, 117 Ginger Rice with Chicken, Chard & Shiitakes, 39
Potato & Cauliflower Gratin, 100
Stuffed Cannelloni with Bolognese Sauce, 270 Green Chicken Enchiladas, 232
Spiced Cauliflower & Potatoes, 31
Truffled Mac & Cheese, 279 Italian Chicken Stew, 70
Chard
Turkey Mole Enchiladas, 267 Jambalaya with Shrimp, Chicken & Ham, 48
Barley Risotto with Chicken, Mushrooms
& Greens, 30 Vegetable Enchiladas, 128 Mexican Nacho Casserole, 115
Ginger Rice with Chicken, Chard & Shiitakes, 39 White Vegetarian Lasagna, 229 Moroccan Chicken, 123
Polenta with Cheese, Garlic & Chard, 208 Cherries, Braised Pork Chops with, 124 Orange-Glazed Chicken, 26
Cheese Chicken. See also Chicken sausages Pan-Roasted Chicken with Fennel, Leeks
Arroz con Pollo, 86 & Cream, 51
Baked Eggplant Parmesan, 211
Baked Chicken Rice Pilaf, 287 Porter-Braised Chicken with Root Vegetables, 224
Baked Gnocchi with Taleggio, Pancetta
& Sage, 229 Balsamic Braised Chicken, 211 Provençal Chicken, 200
Baked Grits with Fontina, Italian Sausage Barley Risotto with Chicken, Mushrooms Risotto with Chicken, Peas & Parmesan, 118
& Kale, 53 & Greens, 30 Sesame Chicken with Sugar Snap Peas, 113
Baked Penne with Mushrooms Braised Chicken & Artichokes, 110 Slow-Cooked Cuban Chicken, 46
& Comté Cheese, 252 Braised Chicken with Shallots & Mushrooms, 145 Spanish Chicken Stew, 245
Baked Semolina Gnocchi, 147 Braised Chicken with Tangerine & Star Anise, 282 Spiced Chicken Biryani, 240
Baked Shrimp with Tomatoes & Feta, 173 Braised Chicken with Tomatillos & Cilantro, 134 Spicy Buffalo-Style Chicken, 130
Baked Ziti with Ricotta & Sausage, 218 Braised Chicken with Tomatoes & Bacon, 261 Spicy Chicken & Basil Stir-Fry, 163
Baked Ziti with Three Cheeses, 233 Braised Chicken with Tomatoes & Olives, 179 Stir-Fried Chicken with Broccoli
Beef, Basil & Goat Cheese Lasagna Roll-Ups, 261 Braised Garlic Chicken, 58 & Mushrooms, 277
Broccoli-Cheddar Quiche, 286 Braised Soy-Ginger Chicken, 137 Stir-Fried Chicken with Sugar Snap Peas
Broccoli Rabe, Pesto & Smoked Mozzarella & Lemon, 83
Cashew Chicken Stir-Fry, 227
Strata, 255 Stir-Fried Lemongrass Chicken, 185
Chicken, Caramelized Onion & Leek Risotto, 235
Cheese Soufflé, 40 Stir-Fried Rice Vermicelli with Chicken
Chicken, Corn & Green Chile Casserole, 139
Chicken Lasagna with Three Cheeses, 188 & Shrimp, 109
Chicken, Eggplant & Portobello Stir-Fry, 193
Chicken Parmesan with Greens, 104 Summer Chicken Braise with Wax Beans
Chicken, Mushroom & Barley Casserole, 74 & Tomatoes, 155
Chicken Stuffed with Spinach & Cheese, 182
Chicken, Walnut & Basil Stir-Fry, 204 Summer Coq au Vin, 166
Classic Macaroni & Cheese, 209
Chicken Adobo, 53 Teriyaki Chicken Thighs, 168
Corn Spoon Bread with Cheddar & Bacon, 287
Chicken Agrodolce with Delicata Squash, 220 Thai Green Chicken Curry with Asparagus, 61
Crab, Pea & Ricotta Frittata, 98
Chicken Breasts with Balsamic Cherry Thai Pumpkin & Chicken Curry, 271
Four-Cheese Risotto, 290 Tomatoes, 142
Chicken sausages
Golden Beet & Blue Cheese Risotto, 212 Chicken Breasts with Wild Mushrooms
Baked Pasta with Sausage & Dandelion Greens, 64
Gratinéed Ricotta & Spinach Gnocchi, 294 & Marsala, 250
Cajun Shrimp Boil, 184
Green Chicken Enchiladas, 232 Chicken & Broccoli Casserole, 13
Chicken Sausage, Sun-Dried Tomato
Macaroni with Farmstead Cheddar & Bacon, 45 Chicken Cacciatore, 263 & Zucchini Frittata, 173
Mexican Nacho Casserole, 115 Chicken & Coconut Curry, 16 Sausage & Mushroom Strata, 293
Parmesan-Crusted Meat Loaf, 86 Chicken Fricassee, 89 Chile peppers
Pepper Jack & Jalapeño Spoon Bread, 224 Chicken Korma, 65 Beef-Chipotle Stew, 68
Polenta with Cheese, Garlic & Chard, 208 Chicken Lasagna with Three Cheeses, 188 Chile Verde, 238
Polenta with Fontina & Roasted Vegetables, 187 Chicken & Leek Pie, 279 Corn & Chile Strata with Mexican Chorizo, 157
Potato, Goat Cheese & Dill Frittata, 143 Chicken–Matzo Ball Soup, 94 Pepper Jack & Jalapeño Spoon Bread, 224
Quiche Lorraine, 26 Chicken Parmesan with Greens, 104 Stuffed Poblano Chiles with Black Beans
Red Pepper & Goat Cheese Frittata, 137 Chicken Pot Pie, 206 & Squash, 152
Red Quinoa with Asparagus, Portobellos & Feta, 70 Chicken Stew with Dumplings, 274 Turkey Poblano Chili, 258

2 97
Clams Eggs G
Cioppino, 293 Artichoke & Leek Frittata, 80 Garlic
New England Clam Chowder, 22 Bacon, Mushroom & Sweet Onion Frittata, 253 Braised Garlic Chicken, 58
One-Pot Clambake, 152 Bacon & Arugula Frittata, 131 Braised Lamb Shanks with Garlic
Pan-Roasted Clams with Potatoes & Fennel, 217 Broccoli & Pancetta Frittata, 52 & Anchovies, 69
Sardinian Couscous with Clams & Tomatoes, 171 Cheese Soufflé, 40 Garlicky Chicken Thighs, 196
Spanish Paella, 134 Chicken Sausage, Sun-Dried Tomato & Zucchini Garlicky Lentils with Ham, 121
Spanish Seafood Noodles, 192 Frittata, 173 Garlicky Pork Shoulder with Greens, 51
Spicy Steamed Clams, 187 Crab, Pea & Ricotta Frittata, 98 Garlicky Shrimp Scampi, 115
Cod Crab Soufflé, 18 Pumpkin & Cannellini Bean Cassoulet with
Frittata with Greens, 29 Roasted Garlic, 238
Baked Cod with Leeks, Morels & Bacon, 56
Frittata with Herbs, Leeks & Parmesan, 108 Roasted Pumpkin with Garlic, Sweet Potatoes
Cod, Leek & Potato Gratin, 15 & Cherry Tomatoes, 200
Cod with Tomatoes & Chickpeas, 189 Potato, Goat Cheese & Dill Frittata, 143
Ginger Chicken with Green Onions, 157
Spanish-Style Cod with Peppers, 252 Red Pepper & Goat Cheese Frittata, 137
Ginger Rice with Chicken, Chard & Shiitakes, 39
Corn Smoked Salmon Frittata with Goat Cheese
& Chives, 76 Gnocchi
Cajun Shrimp Boil, 184
Spicy Simmered Eggs with Kale, 16 Baked Gnocchi with Taleggio, Pancetta
Chicken, Corn & Green Chile Casserole, 139 & Sage, 229
Tortilla Española with Romesco Sauce, 169
Corn & Bacon Chowder, 161 Baked Semolina Gnocchi, 147
Zucchini-Basil Frittata, 124
Corn & Chile Strata with Mexican Chorizo, 157 Gratinéed Ricotta & Spinach Gnocchi, 294
Endive
Corn Spoon Bread with Cheddar & Bacon, 287 Grains. See also Barley; Polenta; Rice
Beef with Endive & Sun-Dried Tomatoes, 27
Fresh Corn Pudding, 155 Baked Grits with Fontina, Italian Sausage
Roasted Snapper & Belgian Endive, 227
One-Pot Clambake, 152 & Kale, 53
Escarole, Braised, & White Beans, Halibut with, 112
Risotto with Fresh Corn & Basil Oil, 139 Corn Spoon Bread with Cheddar & Bacon, 287
Vegetable Enchiladas, 128 Farro with Spring Vegetables, 58
Zucchini & Corn Torta with Cilantro-Lime Crema, 131 F Pepper Jack & Jalapeño Spoon Bread, 224
Cornmeal Farro with Spring Vegetables, 58 Pork, Quinoa & Chile Casserole, 205
Corn Spoon Bread with Cheddar & Bacon, 287 Fennel Red Quinoa with Asparagus, Portobellos
Baked Rigatoni with Fennel, Sausage & Feta, 70
Pepper Jack & Jalapeño Spoon Bread, 224
& Peperonata, 92 Green Beans, Pesto & Potatoes, Pasta with, 172
Crab
Pan-Roasted Chicken with Fennel, Leeks Greens. See also Arugula; Chard; Kale; Spinach
Cioppino, 293
& Cream, 51 Beef with Endive & Sun-Dried Tomatoes, 27
Crab, Pea & Ricotta Frittata, 98
Pan-Roasted Clams with Potatoes & Fennel, 217 Frittata with Greens, 29
Crab Fried Rice, 178
Rockfish Braised with Fennel & Onions, 235 Halibut with Braised Escarole & White
Crab Soufflé, 18
Figs Beans, 112
Dungeness Crab Risotto, 295
Braised Duck Legs with Port & Figs, 217 Japanese Braised Salmon, 218
Sweet & Sour Pork Loin with Figs, 147 Risotto with Taleggio, Radicchio & Red Wine, 46
D, E Fish. See also Halibut; Salmon; Shellfish; Tuna Roasted Snapper & Belgian Endive, 227
Dates & Almonds, Lamb Tagine with, 13 Baked Cod with Leeks, Morels & Bacon, 56 Stir-Fried Tri-Tip with Radicchio, 118
Duck Bouillabaisse, 148 Grits, Baked, with Fontina, Italian Sausage
Allspice Duck with Braised Bok Choy, 18 Braised Black Cod with Shiitake & Kale, 53
Braised Duck Legs with Port & Figs, 217 Mushrooms, 280
Eggplant Brazilian Seafood Stew, 246 H
Baked Eggplant Parmesan, 211 Cioppino, 293 Halibut
Baked Eggplant with Yogurt & Pomegranate, 285 Cod, Leek & Potato Gratin, 15 Halibut Provençal, 190
Baked Pasta with Pork Ragù, 75 Cod with Tomatoes & Chickpeas, 189 Halibut with Braised Escarole & White
Baked Penne with Eggplant, Zucchini Fish Tagine with Chickpeas & Olives, 117 Beans, 112
& Tomatoes, 142 Indian Fish Curry, 92 Halibut with Tomatoes & Leeks, 148
Chicken, Eggplant & Portobello Stir-Fry, 193 Roasted Snapper & Belgian Endive, 227 New England Halibut Stew, 99
Chickpea, Squash & Eggplant Tagine, 219 Rockfish Braised with Fennel & Onions, 235 Roasted Halibut Fillets with Tomatillo Salsa, 140
Eggplant Jambalaya, 179 Smoky Whitefish & Potato Chowder, 276 Spicy Halibut with Ratatouille, 158
Ratatouille, 181 Spanish Seafood Noodles, 192 Ham. See also Prosciutto
Sausage, Ricotta & Eggplant Roll-Ups, 214 Spanish-Style Cod with Peppers, 252 Bourbon-Glazed Ham, 97
Spicy Halibut with Ratatouille, 158 Sri Lankan Fish Stew, 52 Braised Kale with Ham & White Beans, 59
Spicy Pork & Eggplant Stir-Fry, 203 Veracruz-Style Red Snapper, 122 Garlicky Lentils with Ham, 121
Stir-Fried Sesame Eggplant, 172 Vietnamese Clay Pot Fish, 255 Jambalaya with Shrimp, Chicken & Ham, 48
Vietnamese Eggplant Curry, 188 Fruit. See specific fruits Orange-Braised Ham, 68

298
K, L M, N Oranges
Kale Matzo Ball–Chicken Soup, 94 Orange-Braised Ham, 68
Baked Grits with Fontina, Italian Sausage Meat. See Beef; Lamb; Pork; Veal Orange-Glazed Chicken, 26
& Kale, 53 Mushrooms Stir-Fried Tangerine Beef, 37
Braised Kale with Ham & White Beans, 59 Bacon, Mushroom & Sweet Onion Frittata, 253 Pancetta
Chicken Parmesan with Greens, 104 Baked Penne with Mushrooms Baked Gnocchi with Taleggio, Pancetta & Sage, 229
Garlicky Pork Shoulder with Greens, 51 & Comté Cheese, 252 Baked Rigatoni with Cauliflower, Pancetta
Red Bean & Vegetable Gumbo, 49 Barley Risotto with Chicken, Mushrooms & Caramelized Onions, 197
Spicy Simmered Eggs with Kale, 16 & Greens, 30 Broccoli & Pancetta Frittata, 52
Lamb Beef & Mushroom Stroganoff, 215 Pasta. See also Gnocchi; Noodles
Baked Pasta with Lamb & Béchamel, 88 Beef Stew with Mushrooms, Carrots & Bacon, 30 Baked Pasta Primavera, 104
Braised Lamb Chops with Tomatoes Beef with Mushrooms & Barley, 100 Baked Pasta with Lamb & Béchamel, 88
& Rosemary, 212 Braised Black Cod with Shiitake Mushrooms, 280 Baked Pasta with Pork Ragù, 75
Braised Lamb Shanks with Garlic & Anchovies, 69 Chicken, Mushroom & Barley Casserole, 74 Baked Pasta with Prosciutto & Peas, 19
Braised Lamb Shanks with Sweet Peppers, 84 Chicken Breasts with Wild Mushrooms Baked Pasta with Sausage & Dandelion Greens, 64
Braised Moroccan Lamb Chops, 91 & Marsala, 250 Baked Penne with Eggplant, Zucchini
Citrus-Braised Lamb Shanks, 274 Chicken Cacciatore, 263 & Tomatoes, 142
Indian Lamb & Spinach Curry, 108 Chicken Fricassee, 89 Baked Penne with Mushrooms
Mushroom Ragù with Polenta, 276 & Comté Cheese, 252
Irish Stew, 24
Sausage & Mushroom Strata, 293 Baked Rigatoni with Cauliflower, Pancetta
Lamb Curry with Squash, Chickpeas & Caramelized Onions, 197
& Apricots, 146 Stir-Fried Asparagus with Shiitakes, 75
Baked Rigatoni with Fennel, Sausage
Lamb Shoulder with Salsa Verde, 237 Stir-Fried Chicken with Broccoli & Peperonata, 92
Lamb Tagine with Dates & Almonds, 13 & Mushrooms, 277
Baked Ziti with Cauliflower & Gruyère, 10
Lamb Tagine with Olives & Preserved Lemon, 98 Stir-Fried Shrimp with Sugar Snap Peas
& Mushrooms, 67 Baked Ziti with Ricotta & Sausage, 218
Shepherd’s Pie, 243 Baked Ziti with Three Cheeses, 233
White Vegetarian Lasagna, 229
Leeks Beef, Basil & Goat Cheese Lasagna Roll-Ups, 261
Wild Mushroom Quiche, 237
Artichoke & Leek Frittata, 80 Chicken Lasagna with Three Cheeses, 188
Wild Mushroom Risotto, 203
Baked Cod with Leeks, Morels & Bacon, 56 Classic Macaroni & Cheese, 209
Wild Rice & Mushroom Pilaf, 76
Chicken, Caramelized Onion & Leek Risotto, 235 Macaroni with Farmstead Cheddar & Bacon, 45
Mussels
Chicken & Leek Pie, 279 Pasta with Pesto, Green Beans & Potatoes, 172
One-Pot Clambake, 152
Cod, Leek & Potato Gratin, 15 Pumpkin-Sage Cannelloni, 204
Portuguese Mussels, 39
Frittata with Herbs, Leeks & Parmesan, 108 Ricotta & Spinach Stuffed Pasta Shells, 23
Thai Green Curry Mussels, 164
Halibut with Tomatoes & Leeks, 148 Sardinian Couscous with Clams & Tomatoes, 171
Nectarines, Roasted, Pork Medallions with, 190
Pork Smothered in Leeks, 107 Spanish Seafood Noodles, 192
Noodles
Potato-Leek Soup, 62 Spinach Lasagna with Three Cheeses, 160
Beef & Broccoli Stir-Fry with Noodles, 294
Risotto with Leeks & Sun-Dried Tomatoes, 145 Spinach & Roasted Red Pepper Lasagna, 59
Pad Thai, 185
Stilton & Leek Tart, 264 Stuffed Cannelloni with Bolognese Sauce, 270
Peanut-Braised Tofu with Noodles, 48
Lemongrass Truffled Mac & Cheese, 279
Spanish Seafood Noodles, 192
Lemongrass Pork Stir-Fry, 195 White Vegetarian Lasagna, 229
Stir-Fried Rice Vermicelli with Chicken
Stir-Fried Lemongrass Chicken, 185 & Shrimp, 109 Peanut butter
Stir-Fried Shrimp with Asparagus Stir-Fried Soba Noodles with Beef & Cabbage, 24 Peanut-Braised Tofu with Noodles, 48
& Lemongrass, 89 Steamed Tofu with Greens & Peanut Sauce, 140
Turkey Tetrazzini, 269
Stir-Fried Tofu with Ginger & Lemongrass, 166 Peas
Vegetable Chow Mein, 133
Lemons Baked Pasta with Prosciutto & Peas, 19
Chicken Tagine with Preserved Lemons Crab, Pea & Ricotta Frittata, 98
& Olives, 34 O, P
Risotto with Chicken, Peas & Parmesan, 118
Lamb Tagine with Olives & Preserved Lemon, 98 Olives
Sesame Chicken with Sugar Snap Peas, 113
Lemon-Herb Risotto, 12 Braised Chicken with Tomatoes & Olives, 179
Spicy Tofu with Peas, 88
Lentils Braised Moroccan Lamb Chops, 91
Stir-Fried Calamari & Pea Shoots, 107
Garlicky Lentils with Ham, 121 Chicken Tagine with Preserved Lemons & Olives, 34
Stir-Fried Chicken with Sugar Snap Peas
Lentil, Potato & Spinach Curry, 21 Fish Tagine with Chickpeas & Olives, 117 & Lemon, 83
Lentil, Spinach & Bacon Stew, 281 Lamb Tagine with Olives & Preserved Lemon, 98 Stir-Fried Shrimp with Sugar Snap Peas
Lobster Olive Oil–Braised Tuna with Tapenade, 161 & Mushrooms, 67
Cuban-Style Paella, 176 Spanish Chicken Stew, 245 Stir-Fried Sugar Snap Peas with Sausage, 99
Lobster Risotto, 43 Tuna with Tomatoes & Olives, 209 Sugar Snap Pea Risotto, 73
One-Pot Clambake, 152 Veracruz-Style Red Snapper, 122 Venetian Rice & Peas, 84

299
Peppers. See also Chile peppers Potatoes. See also Sweet potatoes Golden Beet & Blue Cheese Risotto, 212
Baked Rigatoni with Fennel, Sausage Beef & Roasted Garlic Pie, 19 Jambalaya with Shrimp, Chicken & Ham, 48
& Peperonata, 92 Cod, Leek & Potato Gratin, 15 Lemon-Herb Risotto, 12
Braised Lamb Shanks with Sweet Peppers, 84 Lentil, Potato & Spinach Curry, 21 Lobster Risotto, 43
Ratatouille, 181 Mustard-Crusted Salmon with Red Potatoes, 80 Risotto Rustica with Prosciutto & Arugula, 128
Red Pepper & Goat Cheese Frittata, 137 Pan-Roasted Clams with Potatoes & Fennel, 217 Risotto with Beef & Barolo, 271
Spanish-Style Cod with Peppers, 252 Potato, Goat Cheese & Dill Frittata, 143 Risotto with Chicken, Peas & Parmesan, 118
Spicy Halibut with Ratatouille, 158 Potato & Cauliflower Gratin, 100 Risotto with Fava Beans, 123
Spinach & Roasted Red Pepper Lasagna, 59 Potato-Leek Soup, 62 Risotto with Fresh Corn & Basil Oil, 139
Steak Piperade, 133 Shepherd’s Pie, 243 Risotto with Leeks & Sun-Dried Tomatoes, 145
Tortilla Española with Romesco Sauce, 169 Smoky Whitefish & Potato Chowder, 276 Risotto with Sautéed Scallops, 136
Polenta Spiced Cauliflower & Potatoes, 31 Risotto with Shrimp & Pesto, 156
Mexican Pork & Polenta Pie, 83 Stuffed Calamari with Potatoes, Tomatoes & Basil, 113 Risotto with Taleggio, Radicchio & Red Wine, 46
Mushroom Ragù with Polenta, 276 Tortilla Española with Romesco Sauce, 169 Spanish Paella, 134
Polenta Lasagna with Butternut Squash Poultry. See Chicken; Duck; Turkey Spiced Chicken Biryani, 240
& Spinach, 266 Spiced Rice Pilaf with Butternut Squash
Prosciutto
Polenta with Cheese, Garlic & Chard, 208 & Pistachios, 282
Baked Pasta with Prosciutto & Peas, 19
Polenta with Fontina & Roasted Vegetables, 187 Sugar Snap Pea Risotto, 73
Risotto Rustica with Prosciutto & Arugula, 128
Pork. See also Bacon; Ham; Sausages Tofu-Vegetable Fried Rice, 136
Veal Saltimbocca, 189
Albondigas, 143 Vegetable Fried Rice, 69
Pumpkin
Ale-Braised Pork Chops with Canadian Venetian Rice & Peas, 84
Bacon, 286 Beef & Pumpkin Stew, 208
Wild Mushroom Risotto, 203
Baked Pasta with Pork Ragù, 75 Pumpkin & Cannellini Bean Cassoulet with
Roasted Garlic, 238 Rockfish Braised with Fennel & Onions, 235
Beer-Braised Pork Roast, 73
Pumpkin-Sage Cannelloni, 204
Braised Pork Chops with Cherries, 124
Braised Pork Loin Roast, 255
Roasted Pumpkin with Garlic, Sweet Potatoes S
& Cherry Tomatoes, 200 Salmon
Braised Stuffed Pork Shoulder, 290
Thai Pumpkin & Chicken Curry, 271 Japanese Braised Salmon, 218
Carnitas, 112
Pumpkin-Seed Mole, Chicken with, 236 Mustard-Crusted Salmon with Red Potatoes, 80
Chile Verde, 238
Salmon with Spring Vegetables, 61
Cider-Braised Pork Chops with Apples, 246
Classic Meat Loaf, 205 Q, R Smoked Salmon Frittata with Goat Cheese
& Chives, 76
Fried Rice with Pork & Shrimp, 116 Quinoa
White Wine–Braised Salmon with Tarragon, 124
Garlicky Pork Shoulder with Greens, 51 Pork, Quinoa & Chile Casserole, 205
Sauerkraut
Italian Braised Pork Loin, 67 Red Quinoa with Asparagus, Portobellos & Feta, 70
Beer-Braised Bratwursts with Sauerkraut, 165
Italian Meat Loaf, 267 Radicchio
Pork Shoulder with Sauerkraut & Apples, 241
Lemongrass Pork Stir-Fry, 195 Risotto with Taleggio, Radicchio & Red Wine, 46
Sausages. See also Chicken sausages
Maple-Braised Pork Chops, 259 Stir-Fried Tri-Tip with Radicchio, 118
Acorn Squash & Chorizo Tart, 244
Meatballs in Tomato Sauce, 220 Red snapper
Baked Grits with Fontina, Italian Sausage & Kale, 53
Mexican Pork & Polenta Pie, 83 Roasted Snapper & Belgian Endive, 227
Baked Rice with Chickpeas & Chorizo, 27
Mu Shu Pork Stir-Fry, 164 Veracruz-Style Red Snapper, 122
Baked Rigatoni with Fennel, Sausage
Pan-Roasted Pork Medallions with Rice. See also Wild rice & Peperonata, 92
Summer Vegetables, 184 Arroz con Pollo, 86 Baked Sausages with Herbed Beans, 95
Pork, Quinoa & Chile Casserole, 205 Artichoke Risotto, 241 Baked Ziti with Ricotta & Sausage, 218
Pork Medallions with Roasted Nectarines, 190 Asparagus Risotto, 94 Beer-Braised Bratwursts with Sauerkraut, 165
Pork Shoulder with Sauerkraut & Apples, 241 Baked Chicken Rice Pilaf, 287 Cajun Shrimp Boil, 184
Pork Smothered in Leeks, 107 Baked Rice with Chickpeas & Chorizo, 27 Corn & Chile Strata with Mexican Chorizo, 157
Pork-Stuffed Cabbage Rolls, 15 Butternut Squash Risotto with Sage, 259 One-Pot Clambake, 152
Pork & Tomatillo Stew, 43 Chicken, Caramelized Onion & Leek Risotto, 235 Portuguese Mussels, 39
Posole, 243 Chile Fried Rice with Chicken & Shrimp, 95 Quick Cassoulet, 250
Pulled Pork with Spicy Peach-Mustard Sauce, 181 Crab Fried Rice, 178 Sausage, Ricotta & Eggplant Roll-Ups, 214
Roast Pork with Apricots, 160 Cuban-Style Paella, 176 Spanish Paella, 134
Spicy Braised Tofu with Pork, 65 Dungeness Crab Risotto, 295 Spicy Red Bean & Chorizo Stew, 29
Spicy Pork & Eggplant Stir-Fry, 203 Eggplant Jambalaya, 179 Stir-Fried Sugar Snap Peas with Sausage, 99
Stir-Fried Pork in Black Bean Sauce, 245 Four-Cheese Risotto, 290 Wine-Braised Sausages, 295
Stir-Fried Pork with Garlic, 263 Fried Rice with Pork & Shrimp, 116 Scallops
Sweet & Sour Pork Loin with Figs, 147 Ginger Rice with Chicken, Chard & Shiitakes, 39 Brazilian Seafood Stew, 246

300
 Cuban-Style Paella, 176 Lamb Curry with Squash, Chickpeas & Apricots, 146 Tuna with Tomatoes & Olives, 209
Risotto with Sautéed Scallops, 136 Polenta Lasagna with Butternut Squash Veracruz-Style Red Snapper, 122
Scallops with Coconut, Chile & Lime, 168 & Spinach, 266 Tortillas
Seafood. See Fish; Shellfish Spiced Rice Pilaf with Butternut Squash Green Chicken Enchiladas, 232
& Pistachios, 282
Shallots Mexican Nacho Casserole, 115
Spiced Squash Tagine, 230
Balsamic Braised Chicken, 211 Turkey Mole Enchiladas, 267
Stuffed Poblano Chiles with Black Beans
Braised Chicken with Shallots & Mushrooms, 145 & Squash, 152 Vegetable Enchiladas, 128
Shellfish. See also Calamari; Clams; Crab; Mussels; Winter Vegetable Stew, 269 Tuna
Shrimp
Squid. See Calamari Olive Oil–Braised Tuna with Tapenade, 161
Bouillabaisse, 148
Sweet potatoes Tuna in Escabeche, 21
Brazilian Seafood Stew, 246
Beef & Sweet Potato Stir-Fry, 253 Tuna with Herbed White Beans, 196
Cuban-Style Paella, 176
Chickpea & Sweet Potato Curry, 226 Tuna with Tomatoes & Olives, 209
Lobster Risotto, 43
Roasted Pumpkin with Garlic, Sweet Potatoes Turkey
One-Pot Clambake, 152
& Cherry Tomatoes, 200 Turkey Mole Enchiladas, 267
Scallops with Coconut, Chile & Lime, 168
Turkey Poblano Chili, 258
Shrimp
Baked Shrimp with Tomatoes & Feta, 173 T Turkey Tetrazzini, 269
Tangerines Turkey & White Bean Chili, 31
Cajun Shrimp Boil, 184
Chile Fried Rice with Chicken & Shrimp, 95 Braised Chicken with Tangerine & Star Anise, 282
Cioppino, 293 Stir-Fried Tangerine Beef, 37 V, W, Z
Cuban-Style Paella, 176 Tofu Veal
Fried Rice with Pork & Shrimp, 116 Peanut-Braised Tofu with Noodles, 48 Classic Meat Loaf, 205
Garlicky Shrimp Scampi, 115 Spicy Braised Tofu with Pork, 65 Meatballs in Tomato Sauce, 220
Jambalaya with Shrimp, Chicken & Ham, 48 Spicy Tofu with Peas, 88 Osso Buco with Gremolata, 264
One-Pot Clambake, 152 Spinach & Roasted Red Pepper Lasagna, 59 Parmesan-Crusted Meat Loaf, 86
Pad Thai, 185 Steamed Tofu with Greens & Peanut Sauce, 140 Spring Veal Stew, 64
Risotto with Shrimp & Pesto, 156 Stir-Fried Tofu with Ginger & Lemongrass, 166 Veal Saltimbocca, 189
Sautéed Shrimp with Lemon & Garlic, 34 Tofu Stir-Fry with Black Bean Sauce, 214 Vegetables. See also specific vegetables
Spanish Paella, 134 Tofu-Vegetable Fried Rice, 136 Baked Pasta Primavera, 104
Spanish Seafood Noodles, 192 Vegetable Stir-Fry with Tofu, 182 Pan-Roasted Pork Medallions with Summer
Stir-Fried Rice Vermicelli with Chicken & Shrimp, 109 Vietnamese Eggplant Curry, 188 Vegetables, 184
Stir-Fried Shrimp with Asparagus & Lemongrass, 89 Tomatillos Polenta with Fontina & Roasted Vegetables, 187
Stir-Fried Shrimp with Sugar Snap Peas Braised Chicken with Tomatillos & Cilantro, 134 Root Vegetable Pot Pie, 42
& Mushrooms, 67 Chicken with Pumpkin-Seed Mole, 236 Spring Vegetable Ragout, 91
Spinach Chile Verde, 238 Tofu-Vegetable Fried Rice, 136
Chicken Stuffed with Spinach & Cheese, 182 Green Chicken Enchiladas, 232 Vegetable Chow Mein, 133
Gratinéed Ricotta & Spinach Gnocchi, 294 Pork & Tomatillo Stew, 43 Vegetable Enchiladas, 128
Indian Lamb & Spinach Curry, 108 Roasted Halibut Fillets with Tomatillo Salsa, 140 Vegetable Fried Rice, 69
Lentil, Potato & Spinach Curry, 21 Tomatoes Vegetable Stir-Fry with Tofu, 182
Lentil, Spinach & Bacon Stew, 281 Baked Shrimp with Tomatoes & Feta, 173 Winter Vegetable Coconut Curry, 40
Polenta Lasagna with Butternut Squash Baked Zucchini & Tomato Tian, 163 Winter Vegetable Stew, 269
& Spinach, 266 Walnut, Chicken & Basil Stir-Fry, 204
Braised Chicken with Tomatoes & Bacon, 261
Ricotta & Spinach Stuffed Pasta Shells, 23
Calamari Fra Diavolo, 37 Whitefish & Potato Chowder, Smoky, 276
Spanakopita, 195
Chicken Breasts with Balsamic Cherry Wild Rice, Beef & Mushroom Casserole, 280
Spinach-Feta Quiche, 121 Tomatoes, 142 Wild Rice & Mushroom Pilaf, 76
Spinach Lasagna with Three Cheeses, 160 Halibut Provençal, 190 Wild Rice Pilaf with Dried Cranberries & Pecans, 262
Spinach & Roasted Red Pepper Lasagna, 59 Herbed Tomato Strata, 192 Zucchini
Steamed Tofu with Greens & Peanut Sauce, 140 Italian Tomato & Bread Soup, 197 Baked Penne with Eggplant, Zucchini
Veal Saltimbocca, 189 Meatballs in Tomato Sauce, 220 & Tomatoes, 142
White Vegetarian Lasagna, 229 Mexican Nacho Casserole, 115 Baked Zucchini & Tomato Tian, 163
Squash. See also Pumpkin; Zucchini Ratatouille, 181 Chicken Sausage, Sun-Dried Tomato
Acorn Squash & Chorizo Tart, 244 Ricotta & Tomato Sformato, 165 & Zucchini Frittata, 173
Ale-Braised Short Ribs, 233 Sardinian Couscous with Clams & Tomatoes, 171 Ratatouille, 181
Butternut Squash Risotto with Sage, 259 Stuffed Calamari with Potatoes, Tomatoes Spicy Halibut with Ratatouille, 158
Chicken Agrodolce with Delicata Squash, 220 & Basil, 113 Zucchini-Basil Frittata, 124
Chickpea, Squash & Eggplant Tagine, 219 Stuffed Tomatoes, 215 Zucchini & Corn Torta with Cilantro-Lime Crema, 131

3 01
 ONE POT RECIPES BY TYPE

ASIAN-STYLE DISHES Lentil, Potato & Spinach Curry, 21 Italian Tomato & Bread Soup, 197
Allspice Duck with Braised Bok Choy, 18 Thai Green Chicken Curry with Asparagus, 61 Lentil, Potato & Spinach Curry, 21
Asian Braised Short Ribs, 56 Thai Green Curry Mussels, 164 Mushroom Ragù with Polenta, 276
Braised Black Cod with Shiitake Mushrooms, 280 Thai Pumpkin & Chicken Curry, 271 Pasta with Pesto, Green Beans & Potatoes, 172
Braised Chicken with Tangerine & Star Anise, 282 Thai Red Curry Beef, 116 Pepper Jack & Jalapeño Spoon Bread, 224
Braised Soy-Ginger Chicken, 137 Vietnamese Eggplant Curry, 188 Polenta Lasagna with Butternut Squash
Winter Vegetable Coconut Curry, 40 & Spinach, 266
Claypot Chicken with Shiitakes & Broccoli, 219
Polenta with Cheese, Garlic & Chard, 208
Five-Spice Chicken Soup, 12
Polenta with Fontina & Roasted Vegetables, 187
Ginger Chicken with Green Onions, 157 FRIED RICE & NOODLES Potato, Goat Cheese & Dill Frittata, 143
Japanese Braised Salmon, 218 Chile Fried Rice with Chicken & Shrimp, 95 Potato & Cauliflower Gratin, 100
Sesame Chicken with Sugar Snap Peas, 113 Crab Fried Rice, 178 Potato-Leek Soup, 62
Spicy Braised Tofu with Pork, 65 Fried Rice with Pork & Shrimp, 116 Pumpkin & Cannellini Bean Cassoulet with
Spicy Tofu with Peas, 88 Ginger Rice with Chicken, Chard & Shiitakes, 39 Roasted Garlic, 238
Sri Lankan Fish Stew, 52 Pad Thai, 185 Pumpkin-Sage Cannelloni, 204
Steamed Tofu with Greens & Peanut Sauce, 140 Peanut-Braised Tofu with Noodles, 48 Ratatouille, 181
Teriyaki Chicken Thighs, 168 Tofu-Vegetable Fried Rice, 136 Red Bean & Vegetable Gumbo, 49
Thai-Style Brisket, 42 Vegetable Chow Mein, 133 Red Pepper & Goat Cheese Frittata, 137
Vietnamese Clay Pot Fish, 255 Vegetable Fried Rice, 69 Red Quinoa with Asparagus, Portobellos & Feta, 70
Ricotta & Spinach Stuffed Pasta Shells, 23
BAKED PASTAS GRATINS Ricotta & Tomato Sformato, 165
Baked Pasta Primavera, 104 Risotto with Fresh Corn & Basil Oil, 139
Beef, Onion & Tomato Gratin, 178
Baked Pasta with Lamb & Béchamel, 88 Risotto with Leeks & Sun-Dried Tomatoes, 145
Cod, Leek & Potato Gratin, 15
Baked Pasta with Pork Ragù, 75 Risotto with Taleggio, Radicchio & Red Wine, 46
Gratinéed Ricotta & Spinach Gnocchi, 294
Baked Pasta with Prosciutto & Peas, 19 Roasted Pumpkin with Garlic, Sweet Potatoes
Potato & Cauliflower Gratin, 100
& Cherry Tomatoes, 200
Baked Pasta with Sausage & Dandelion Greens, 64
Root Vegetable Pot Pie, 42
Baked Penne with Eggplant, Zucchini
& Tomatoes, 142
MEATLESS DISHES Savory Bread Pudding with Asparagus & Fontina, 110
Baked Penne with Mushrooms & Comté Cheese, 252 Artichoke & Leek Frittata, 80 Spanakopita, 195
Baked Rigatoni with Cauliflower, Pancetta Artichoke Risotto, 241 Spiced Cauliflower & Potatoes, 31
& Caramelized Onions, 197 Asparagus Risotto, 94 Spiced Rice Pilaf with Butternut Squash
Baked Eggplant Parmesan, 211 & Pistachios, 282
Baked Rigatoni with Fennel, Sausage
& Peperonata, 92 Baked Eggplant with Yogurt & Pomegranate, 285 Spiced Squash Tagine, 230
Baked Ziti with Cauliflower & Gruyère, 10 Baked Pasta Primavera, 104 Spicy Simmered Eggs with Kale, 16
Baked Ziti with Ricotta & Sausage, 218 Baked Penne with Eggplant, Zucchini Spicy Three-Bean Chili, 206
Baked Ziti with Three Cheeses, 233 & Tomatoes, 142 Spicy Tofu with Peas, 88
Beef, Basil & Goat Cheese Lasagna Roll-Ups, 261 Baked Penne with Mushrooms & Comté Spinach-Feta Quiche, 121
Cheese, 252 Spinach Lasagna with Three Cheeses, 160
Chicken Lasagna with Three Cheeses, 188
Baked Semolina Gnocchi, 147 Spinach & Roasted Red Pepper Lasagna, 59
Classic Macaroni & Cheese, 209
Baked Ziti with Cauliflower & Gruyère, 10 Spring Vegetable Ragout, 91
Macaroni with Farmstead Cheddar & Bacon, 45
Baked Ziti with Three Cheeses, 233 Steamed Tofu with Greens & Peanut Sauce, 140
Pumpkin-Sage Cannelloni, 204
Baked Zucchini & Tomato Tian, 163 Stir-Fried Sesame Eggplant, 172
Ricotta & Spinach Stuffed Pasta Shells, 23
Broccoli Rabe, Pesto & Smoked Mozzarella Stir-Fried Tofu with Ginger & Lemongrass, 166
Spinach Lasagna with Three Cheeses, 160
Strata, 255
Spinach & Roasted Red Pepper Lasagna, 59 Stuffed Artichokes, 117
Butternut Squash Risotto with Sage, 259
Stuffed Cannelloni with Bolognese Sauce, 270 Stuffed Poblano Chiles with Black Beans
Cheese Soufflé, 40 & Squash, 152
Truffled Mac & Cheese, 279 Chickpea, Squash & Eggplant Tagine, 219 Tofu Stir-Fry with Black Bean Sauce, 214
White Vegetarian Lasagna, 229 Chickpea & Sweet Potato Curry, 226 Tofu-Vegetable Fried Rice, 136
Classic Macaroni & Cheese, 209 Tortilla Española with Romesco Sauce, 169
CURRIES Four-Cheese Risotto, 290 Truffled Mac & Cheese, 279
Chicken & Coconut Curry, 16 Fresh Corn Pudding, 155 Vegetable Chow Mein, 133
Chickpea & Sweet Potato Curry, 226 Frittata with Herbs, Leeks & Parmesan, 108 Vegetable Enchiladas, 128
Indian Chickpea Curry, 38 Golden Beet & Blue Cheese Risotto, 212 Vegetable Fried Rice, 69
Indian Fish Curry, 92 Gratinéed Ricotta & Spinach Gnocchi, 294 Vegetable Stir-Fry with Tofu, 182
Indian Lamb & Spinach Curry, 108 Herbed Tomato Strata, 192 Venetian Rice & Peas, 84
Lamb Curry with Squash, Chickpeas & Apricots, 146 Indian Chickpea Curry, 38 Vietnamese Eggplant Curry, 188

302
White Vegetarian Lasagna, 229 SOUPS & CHOWDERS STIR-FRIES
Wild Mushroom Quiche, 237 Albondigas, 143 Beef & Asparagus Stir-Fry, 122
Wild Mushroom Risotto, 203 Chicken–Matzo Ball Soup, 94 Beef & Basil Stir-Fry with Summer Vegetables, 171
Wild Rice & Mushroom Pilaf, 76 Corn & Bacon Chowder, 161 Beef & Broccoli Stir-Fry with Noodles, 294
Wild Rice Pilaf with Dried Cranberries Five-Spice Chicken Soup, 12 Beef Stir-Fry with Black Bean Sauce, 156
& Pecans, 262 Beef & Sweet Potato Stir-Fry, 253
Italian Tomato & Bread Soup, 197
Winter Vegetable Coconut Curry, 40 Cashew Chicken Stir-Fry, 227
New England Clam Chowder, 22
Winter Vegetable Stew, 269 Chicken, Eggplant & Portobello Stir-Fry, 193
Posole, 243
Zucchini & Corn Torta with Cilantro-Lime Chicken, Walnut & Basil Stir-Fry, 204
Potato-Leek Soup, 62
Crema, 131
Smoky Whitefish & Potato Chowder, 276 Lemongrass Pork Stir-Fry, 195
Mu Shu Pork Stir-Fry, 164
MEAT LOAF
Classic Meat Loaf, 205
STEWS & CHILIS Spicy Chicken & Basil Stir-Fry, 163
Spicy Pork & Eggplant Stir-Fry, 203
Balsamic Beef Stew, 277
Italian Meat Loaf, 267 Spicy Stir-Fried Squid with Vegetables, 281
Beef & Beet Borscht, 236
Parmesan-Crusted Meat Loaf, 86 Stir-Fried Asparagus with Shiitakes, 75
Beef Bourguignon, 285
Stir-Fried Beef & Bok Choy with Ginger, 288
Beef-Chipotle Stew, 68
PIES, QUICHE & TARTS Beef Daube, 22
Stir-Fried Calamari & Pea Shoots, 107
Acorn Squash & Chorizo Tart, 244 Stir-Fried Chicken with Broccoli & Mushrooms, 277
Beef & Pumpkin Stew, 208
Beef & Roasted Garlic Pie, 19 Stir-Fried Chicken with Sugar Snap Peas
Beef Stew with Mushrooms, Carrots & Lemon, 83
Broccoli-Cheddar Quiche, 286 & Bacon, 30
Stir-Fried Lemongrass Chicken, 185
Chicken & Leek Pie, 279 Beef with Mushrooms & Barley, 100
Stir-Fried Pork in Black Bean Sauce, 245
Chicken Pot Pie, 206 Belgian Beef Stew, 76
Stir-Fried Pork with Garlic, 263
Mexican Pork & Polenta Pie, 83 Bouillabaisse, 148
Stir-Fried Rice Vermicelli with Chicken
Quiche Lorraine, 26 Brazilian Seafood Stew, 246 & Shrimp, 109
Root Vegetable Pot Pie, 42 Chicken Stew with Dumplings, 274 Stir-Fried Sesame Beef, 130
Shepherd’s Pie, 243 Chicken Tagine with Preserved Lemons Stir-Fried Sesame Eggplant, 172
Spanakopita, 195 & Olives, 34
Stir-Fried Shrimp with Asparagus & Lemongrass, 89
Spinach-Feta Quiche, 121 Chickpea, Squash & Eggplant Tagine, 219
Stir-Fried Shrimp with Sugar Snap Peas
Stilton & Leek Tart, 264 Chile Verde, 238 & Mushrooms, 67
Wild Mushroom Quiche, 237 Cioppino, 293 Stir-Fried Soba Noodles with Beef & Cabbage, 24
Cuban-Style Shredded Beef, 49 Stir-Fried Sugar Snap Peas with Sausage, 99
Fish Tagine with Chickpeas & Olives, 117
RISOTTO Stir-Fried Tangerine Beef, 37
Irish Stew, 24 Stir-Fried Tofu with Ginger & Lemongrass, 166
Artichoke Risotto, 241
Italian Chicken Stew, 70 Stir-Fried Tri-Tip with Radicchio, 118
Asparagus Risotto, 94
Lamb Shoulder with Salsa Verde, 237 Tofu Stir-Fry with Black Bean Sauce, 214
Barley Risotto with Chicken, Mushrooms
& Greens, 30 Lamb Tagine with Dates & Almonds, 13 Vegetable Stir-Fry with Tofu, 182
Butternut Squash Risotto with Sage, 259 Lamb Tagine with Olives & Preserved Lemon, 98
Chicken, Caramelized Onion & Leek Risotto, 235 Lentil, Spinach & Bacon Stew, 281
New England Halibut Stew, 99
TAGINES
Dungeness Crab Risotto, 295
Chicken Tagine with Preserved Lemons
Four-Cheese Risotto, 290 Pork & Tomatillo Stew, 43 & Olives, 34
Golden Beet & Blue Cheese Risotto, 212 Ratatouille, 181 Chickpea, Squash & Eggplant Tagine, 219
Lemon-Herb Risotto, 12 Red Bean & Vegetable Gumbo, 49 Fish Tagine with Chickpeas & Olives, 117
Lobster Risotto, 43 Spanish Chicken Stew, 245 Lamb Tagine with Dates & Almonds, 13
Risotto Rustica with Prosciutto & Arugula, 128 Spiced Squash Tagine, 230 Lamb Tagine with Olives & Preserved Lemon, 98
Risotto with Beef & Barolo, 271 Spicy Red Bean & Chorizo Stew, 29 Spiced Squash Tagine, 230
Risotto with Chicken, Peas & Parmesan, 118 Spicy Three-Bean Chili, 206
Risotto with Fava Beans, 123 Spring Veal Stew, 64
Risotto with Fresh Corn & Basil Oil, 139 Spring Vegetable Ragout, 91
Risotto with Leeks & Sun-Dried Tomatoes, 145 Sri Lankan Fish Stew, 52
Risotto with Sautéed Scallops, 136 Summer Coq au Vin, 166
Risotto with Shrimp & Pesto, 156 Texas Beef Chili, 45
Risotto with Taleggio, Radicchio & Red Wine, 46 Turkey Poblano Chili, 258
Sugar Snap Pea Risotto, 73 Turkey & White Bean Chili, 31
Wild Mushroom Risotto, 203 Winter Vegetable Stew, 269

303
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ONE POT OF THE DAY WILLIAMS-SONOMA, INC.

Conceived and produced by Weldon Owen, Inc. Founder and Vice-Chairman Chuck Williams
In collaboration with Williams-Sonoma, Inc.
3250 Van Ness Avenue, San Francisco, CA 94109 WELDON OWEN INTERNATIONAL.
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VP, Sales and Marketing Amy Kaneko
A WELDON OWEN PRODUCTION
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Copyright © 2012 Weldon Owen, Inc. and Williams-Sonoma, Inc.
All rights reserved, including the right of reproduction
VP and Publisher Hannah Rahill
in whole or in part in any form.
Associate Publisher Amy Marr
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Printed and bound in China by Toppan-Leefung Printing Limited
Editor Julia Humes

First printed in 2012 Assistant Editor Becky Duffett

10 9 8 7 6 5 4 3 2 1
Creative Director Emma Boys

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ISBN 13: 978-1-61628-433-6 Production Director Chris Hemesath

ISBN 10: 1-61628-433-1 Production Manager Michelle Duggan

Photographer Erin Kunkel

Food Stylist Robyn Valarik
Prop Stylist Leigh Noe

ACKNOWLEDGMENTS
Weldon Owen wishes to thank the following people for their generous support in producing
this book: David Bornfriend, Sarah Putman Clegg, Jane Tunks Demel, Judith Dunham, David Evans,
Lesli J. Neilson, Jennifer Newens, Elizabeth Parson, and Jason Wheeler