Shredded Carrots with Jalapeño, Lime & Cilantro

Sweet, tender carrots get a kick from minced fresh chiles in this simple no-cook slaw.

• 
  
  8 medium carrots (about 1-1/2 lb.)
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  1 medium jalapeño, cored, seeded, and minced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup coarsely chopped fresh cilantro
  
  


• 
  
  Whole cilantro leaves for garnish (optional)
  
  

Peel and then grate the carrots using either the large holes on a box grater or a food processor fitted with a medium grating attachment. Put the grated carrots in a large bowl.

In a small bowl, whisk the oil and lime juice. Add the jalapeño and season to taste with salt and pepper.

Add the dressing and chopped cilantro to the carrots and toss. Season to taste with salt and pepper, garnish with the cilantro leaves (if using), and serve.

Individual Savory Horseradish Bread Puddings

For this menu, you will need only 8 puddings, but you’ll have 4 extra for anyone who wants seconds.

• 
  
  2 tsp. unsalted butter, softened
  
  


• 
  
  1-1/4 cups heavy cream
  
  


• 
  
  6 large eggs, at room temperature
  
  


• 
  
  1/4 cup prepared white horseradish
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 cups small-diced white sandwich bread, such as Pepperidge Farm Original (about 5 slices), with crusts
  
  


• 
  
  1 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Grease a 12-cup nonstick muffin tin with the butter.

In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 tsp. salt, and a few grinds of pepper and set aside.

Portion half of the bread cubes evenly among the 12 muffin cups. Portion half of the parmigiano and half of the chives evenly among the cups. Repeat with the remaining bread, cheese, and chives.

Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes.

Bake until the puddings are set and the tops are nicely browned and puffed, 18 to 22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick.

Creamy Polenta-Stuffed Heirloom Tomatoes

• 
  
  1 Tbs. butter
  
  


• 
  
  1 Tbs. diced shallot
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  3 cups lower-salt chicken broth
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 cup polenta (such as Bob's Red Mill brand)
  
  


• 
  
  1/2 Tbs. chopped fresh thyme
  
  


• 
  
  1/2 tsp. chopped fresh rosemary
  
  


• 
  
  1/4 cup plus 2 Tbs. freshly grated Parmigiano Reggiano
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 large Roma-style heirloom tomatoes
  
  


• 
  
  2 Tbs. chopped parsley
  
  

In a medium saucepan over medium heat, melt the butter. Add the shallot and garlic and cook, stirring constantly, about 2 minutes. Add the chicken broth and bring to a boil. Add the cream and then whisk in the polenta. Reduce the heat to a simmer, stirring constantly with a wooden spoon. Add the thyme and rosemary and continue to cook, stirring frequently, until the polenta is tender, creamy, and thick, 15 to 20 minutes. Remove from the heat and whisk in 1/4 cup of the cheese. Season to taste with salt and pepper.

Position a rack in the middle of the oven and heat the oven to 400° F. Line a large rimmed baking sheet with parchment paper. Halve the tomatoes lengthwise and hollow them out. Cut a very thin slice off the bottom of each tomato half so the filled tomato can lie flat without rolling. Arrange the tomatoes on the baking sheet and season them lightly with salt. Fill each tomato half with some of the polenta, mounding just slightly (depending on the size of your tomatoes, you may or may not use all the polenta). Sprinkle the remaining 2 Tbs. of cheese and the parsley over each. Bake until the tomatoes are soft, about 20 minutes. Let cool slightly before serving.

Arugula, Carrot & Celery Root Salad with Almonds

This salad has everything going for it—spicy arugula, sweet grated carrots and celery root, crunchy almonds—all topped off with a vibrant honey-mustard vinaigrette.
Watch a video of Laurie Buckle demonstrating how easy it is to make your own vinaigrette.

• 
  
  2 Tbs. apple cider vinegar
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 medium carrots (1 lb.)
  
  


• 
  
  1 medium celery root (3/4 to 1 lb.)
  
  


• 
  
  6 lightly packed cups baby arugula (about 6 oz.)
  
  


• 
  
  3/4 cup sliced almonds, toasted
  
  


• 
  
  1/3 cup chopped fresh cilantro
  
  

In a small bowl, whisk the vinegar, honey, and mustard. Whisk in the oil and season with 1/2 tsp. salt and a few grinds of pepper.

Peel and trim the carrots and celery root and then grate them in a food processor fitted with a medium grating disk. Transfer to a large bowl. Add the arugula, half of the almonds and half of the cilantro; toss with the vinaigrette. Season to taste with salt and pepper. Sprinkle with the remaining almonds and cilantro and serve.

Rustic Mashed Potatoes

These are the real deal—creamy, buttery potatoes that get great texture from leaving the skins on. If you use a ricer or food mill to mash the potatoes there will be small bits of skin in the finished dish. If you use a stand mixer, the skin will be in larger pieces.

• 
  
  5 lb. medium russet (Idaho) potatoes, scrubbed
  
  


• 
  
  2-1/2 cups half-and-half
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  5 oz. (10 Tbs.) unsalted butter, cut into 1/2-inch pieces and softened
  
  

Tip:

Russets are your best choice for fluffy mashed potatoes, due to their high starch content. Keeping the skin on adds flavor, texture, and nutrients.

Put the whole unpeeled potatoes in an 8-quart pot and add enough water to cover. Cover and bring to a boil over high heat. Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a skewer or toothpick, 25 to 30 minutes.

Cut the potatoes into chunks and pass them through a food mill or a ricer into a large heatproof bowl. Alternatively, put them in a stand mixer fitted with the paddle attachment. Cover the mixing bowl with a towel to contain any splashes and mix on low speed until mostly smooth, about 1 minute.

Add the half-and-half, 1 Tbs. salt, and 1 tsp. pepper and mix the potatoes by hand with a wooden spoon until smooth, light, and fluffy. Stir in the butter until melted. Season to taste with salt and pepper.

Potato Salad with Olives, Scallions & Garden Herbs

This potato salad is best made several hours ahead so that the flavors have time to meld. Feel free to experiment with different herbs in place of the mint, such as tarragon, oregano, or thyme. Keep the parsley, though; it makes a nice foundation.

• 
  
  3 lb. small to medium Yukon Gold potatoes, peeled and sliced 1/4 inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup best-quality white-wine vinegar
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/3 cup chopped Kalamata olives
  
  


• 
  
  1/3 cup very thinly sliced scallions, both white and green parts
  
  


• 
  
  1/3 cup finely chopped fresh flat-leaf parsley
  
  


• 
  
  3 Tbs. finely chopped fresh mint leaves
  
  

Put the potatoes in a 6-quart Dutch oven or similar pot and cover with cold water by at least one inch. Add 1-1/2 Tbs. salt, bring to a boil over high heat, and reduce the heat to a gentle simmer. Cook until the potatoes are just tender, 6 to 8 minutes from when the water comes to a boil (stir gently and don't overcook, or the potatoes will fall apart).

Meanwhile, in a bowl or liquid measuring cup, whisk the vinegar and mustard. Whisk in the olive oil. Season to taste with salt and pepper.

Drain the potatoes in a colander and spread them on a rimmed baking sheet. While they're still hot, drizzle them evenly with 3 Tbs. of the dressing. Let cool completely.

Transfer the cooled potatoes to a serving bowl. Sprinkle with the olives, scallions, parsley, and mint. Pour about 1/2 cup of the remaining vinaigrette over the salad. With a large spoon or rubber spatula, gently toss. Take care to break as few of the potato slices as possible. Season to taste with salt and pepper. Let sit at room temperature for at least an hour so the flavors can blend.

Just before serving, season to taste again with salt and pepper and add more dressing if the salad seems dry—you may not need all of the dressing.

Spicy Slaw with Radicchio & Green Mango

If you like crunchy slaw, serve this right away. If you prefer a softer cabbage texture, let the slaw rest for 10 to 15 minutes before serving.

• 
  
  2-1/2 Tbs. rice vinegar
  
  


• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  1-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. peeled and finely grated fresh ginger
  
  


• 
  
  1 serrano chile, stemmed, seeded, and minced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2-1/2 cups thinly sliced radicchio (about one-half head)
  
  


• 
  
  2-1/2 cups thinly sliced Savoy cabbage (about one-quarter head)
  
  


• 
  
  2 cups thinly sliced red cabbage (about one-quarter small head)
  
  


• 
  
  1 heaping cup matchstick-cut green (unripe) mango (about one-half mango)
  
  


• 
  
  2 medium scallions (white and light-green parts only), thinly sliced on the diagonal
  
  

In a small bowl, whisk the vinegar, mayonnaise, olive oil, soy sauce, sugar, ginger, and serrano. Season to taste with salt and pepper.

Put the radicchio, both types of cabbage, mango, and scallions in a large bowl. Add the dressing and toss. Season to taste with salt and pepper and serve.

Soy-Braised Kabocha Squash

• 
  
  1/4 cup lower-salt chicken or vegetable broth
  
  


• 
  
  3 Tbs. lower-salt soy sauce
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. rice wine (sake) or dry sherry
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4 scallions, thinly sliced, green and white parts separated
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 Tbs. minced ginger
  
  


• 
  
  One-half medium kabocha squash, peeled, seeded, and cut into 3/4-inch chunks (3-1/2 to 4 cups)
  
  

Combine the broth, soy sauce, sugar, rice wine, and 1/3 cup water in a small bowl. Stir to dissolve the sugar and set aside.

Heat the oil in a wok or 12-inch skillet over medium heat until hot. Add the white parts of the scallions, garlic, and ginger and cook, stirring constantly, until fragrant but not brown, 30 seconds. Add the squash, increase the heat to medium high, and cook, stirring occasionally, until the squash begins to soften and the aromatics brown slightly, about 3 minutes.

Reduce the heat to medium, add the soy sauce mixture, and stir, scraping the bottom of the pan with the spoon to loosen any stuck-on aromatics. Cover and simmer until the squash is just tender when pierced with a fork, 4 to 6 minutes. Transfer to a serving dish and garnish with the scallion greens.

Roasted Romanos and Tomatoes with Tapenade

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. green or yellow Romano beans, trimmed and cut into 2-inch lengths (3 cups)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1-1/2 cups assorted-color cherry tomatoes
  
  


• 
  
  1 tsp. minced garlic
  
  


• 
  
  1 tsp. fresh thyme leaves
  
  


• 
  
  1 recipe Easy Tapenade 
  
  

Bring a large pot of well-salted water to a boil. Cook the beans in the water until crisp-tender, 4 to 6 minutes. Drain and run under cold water to cool. Drain well.

Position a rack in the center of the oven and heat the oven to 425°F. Put the beans in a medium bowl, toss with 1 Tbs. of the olive oil, and season with 1/4 tsp. salt and a few grinds of pepper. Spread the beans in one layer on a heavy-duty rimmed baking sheet, leaving space for the tomatoes.

In a small bowl, toss the tomatoes with the remaining 1 Tbs. oil, garlic, thyme, 1/4 tsp. salt, and a few grinds of pepper. Spread the tomatoes on the baking sheet.

Roast the beans and tomatoes just until the tomatoes start to split, 7 to 10 minutes. Slide the beans onto a serving dish, top with the tomatoes, and dot liberally with the tapenade. Serve, with additional tapenade on the side.

Marinated Tomatoes with Pickled Red Onions & Gorgonzola

• 
  
  1-1/2 cups red-wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 small red onion (about 6 oz.), peeled, halved, and very thinly sliced crosswise
  
  


• 
  
  1/4 cup thinly sliced chives
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 tsp. balsamic vinegar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 lb. ripe tomatoes, preferably heirlooms of various colors (3 or 4 medium-large)
  
  


• 
  
  3 oz. Gorgonzola dolce or other blue cheese, crumbled (3/4 cup)
  
  

In a medium bowl, stir the red-wine vinegar with 1-1/2 tsp. salt until it has dissolved. Add the onion. If the vinegar doesn't cover the onion, add water to cover. Let sit for 15 minutes. Meanwhile, in a small bowl, whisk the chives, olive oil, and balsamic vinegar. Season to taste with salt and pepper.

Core and cut the tomatoes in half lengthwise and then cut each half lengthwise into 1/4-inch-thick slices. Put the tomatoes in a wide serving bowl. Pour the vinaigrette over the tomatoes and marinate them for 15 minutes.

Drain the onions, pressing them lightly to squeeze out any extra vinegar. Rinse the onions quickly and then lightly squeeze again. Add the onions to the tomatoes and toss. Season to taste with salt and pepper, top with the Gorgonzola, and serve.

Broccolini with Olives and Capers

Broccolini is a more delicate version of its larger cousin, broccoli (which is just fine to use in this recipe if you can’t find broccolini). The entire stalk is edible, and there’s no need to trim it. 

• 
  
  Kosher salt
  
  


• 
  
  4 medium bunches broccolini (2 to 2-1/2 lb.)
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  2 Tbs. chopped pitted kalamata olives
  
  


• 
  
  2 Tbs. chopped capers (rinse only if salt-packed)
  
  


• 
  
  Freshly ground black pepper
  
  

Bring a large pot of salted water to a boil over high heat. Add the broccolini and stir to separate the stems. When the water returns to a boil, adjust the heat to a simmer and cook until crisp tender, 4 to 5 minutes. Drain well. (The broccolini may be prepared to this point up to 1 day ahead and refrigerated.)


Heat the oil in a large skillet over medium heat. Add the garlic and cook until softened, about 1 minute, taking care not to let it get any color. Add the olives and capers and cook for 1 minute more. Add the broccolini and toss to coat. If the broccolini was cooked ahead, keep tossing until heated through. Season to taste with salt and pepper, and serve.

Cobb Salad with Fresh Herbs

This update on the classic Cobb Salad features mustard-crusted grilled chicken, crunchy pine nuts, and tons of fresh flavor from the mint, chives and parsley.

• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 large boneless, skinless chicken breast halves
  
  


• 
  
  (7 to 8 oz. each), tenderloins separated if still attached
  
  


• 
  
  2 heads Boston lettuce (about 12 oz. total), trimmed, torn into bite-size pieces, washed, and dried
  
  


• 
  
  1-1/2 cups lightly packed fresh parsley leaves, torn if large
  
  


• 
  
  3/4 cup lightly packed mint leaves, torn if large
  
  


• 
  
  1 recipe Lemon-Sherry Vinaigrette 
  
  


• 
  
  3 large avocados
  
  


• 
  
  2-1/2 cups (about 1 lb.) halved grape tomatoes
  
  


• 
  
  1 heaping cup (6 oz.) crumbled Roquefort
  
  


• 
  
  2/3 cup toasted pine nuts
  
  


• 
  
  12 slices bacon, cooked, cooled, and crumbled
  
  


• 
  
  1/2 cup sliced chives (3/4 inch long)
  
  

Grill the chicken: Heat a gas grill to medium high. In a mixing bowl, combine the mayonnaise, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4 to 6 minutes per side for the breasts, and 2 to 3 minutes per side for the tenderloins. Let cool and cut into small dice.

Assemble the salads: Set 6 large dinner plates on your counter. Combine the lettuce, parsley, and mint in a large mixing bowl. Toss with just enough of the vinaigrette to coat lightly, 4 to 5 Tbs. Season with a little salt and pepper and toss again. Divide among the plates, arranging the lettuce in a circle with a small hole in the center.

Peel, pit, and cut the avocados into medium dice and toss them in a medium bowl with 2 Tbs. of the vinaigrette. Combine about a sixth each of the avocados, tomatoes, Roquefort, pine nuts, and chicken in the mixing bowl. Season with a little salt and pepper and toss with about 1 Tbs. of the vinaigrette. (You won't use all the dressing.) Mound the mixture in the center of a salad. Repeat for the rest of the salads. Sprinkle on the bacon and chives and serve.

Pomegranate-Balsamic-Glazed Carrots

Glazed carrots never had it so good. Bright, fresh flavors and a little cayenne play well with any rich main dish or holiday meal.

• 
  
  1/4 cup pure pomegranate juice
  
  


• 
  
  1 Tbs. balsamic vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 lb. carrots, trimmed, peeled, and cut into sticks about 2 inches long and 3/8 inch wide
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/3 cup lower-salt chicken broth
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  2 Tbs. lightly packed thinly sliced fresh mint
  
  

Combine the juice, vinegar, and honey in a liquid measuring cup and whisk. Cut 1 Tbs. of the butter into 4 pieces and refrigerate.

In a 12-inch skillet, heat the remaining 1 Tbs. butter with the olive oil over medium-high heat. When the butter has melted, add the carrots and 1-1/2 tsp. salt and toss well to coat. Cook without stirring until the bottom layer of carrots is lightly browned in spots, 4 to 5 minutes. Using tongs, stir and flip the carrots and then leave undisturbed for 1 to 2 minutes to brown. Continue cooking, occasionally stirring and flipping, until most of the carrots are a bit browned in places and are starting to feel tender, an additional 3 to 5 minutes. Reduce the heat to medium if the bottom of the pan begins to brown too much.

Carefully add the chicken broth, cover quickly, and cook until all but about 1 Tbs. of the broth has evaporated, about 2 minutes. Uncover, reduce the heat to medium low, and add the pomegranate mixture (re-whisk, if necessary) and the cayenne. Cook, stirring gently, until the mixture reduces and becomes slightly glazy, about 1 minute. Take the pan off the heat, add the chilled butter, and gently toss with a heatproof spatula until the butter has melted, 30 seconds to 1 minute. Season to taste with salt and stir in about two-thirds of the mint. Serve in a warm shallow bowl or on a platter, garnished with the remaining mint.

Lentil Salad with Sherry Vinaigrette

• 
  
  1 lb. (2-1/4 cups) French green lentils (lentils du Puy)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup white wine vinegar or sherry vinegar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  4 scallions, trimmed and thinly sliced
  
  


• 
  
  1 tsp. minced garlic
  
  

Pick over and rinse the lentils and put them in a 4-quart saucepan. Cover them with 2 quarts cold water and add 2 tsp. salt. Bring to a boil over high heat. Lower the heat, partially cover the pot, and simmer until the lentils are slightly firm but tender and still intact, 20 to 30 minutes. Drain and run cold water over them. Drain again and transfer to a large bowl.

Sprinkle the lentils with the vinegar, 1 tsp. salt, and a few grinds of black pepper. Stir gently to combine, taking care not to mash the lentils. Stir in the oil, 1 Tbs. at a time, and finally, the scallions and garlic.

Let stand at room temperature for about 1 hour; then season to taste and serve.

Sautéed Broccoli Raab with Balsamic Vinegar

Mildly bitter broccoli raab is tempered with sweet balsamic vinegar, garlic, anchovies, and a touch of hot chile. Even if you think you don’t like anchovies, don’t leave them out—their flavor blends into the background and gives the dish a savory edge that is absolutely delicious.

• 
  
  1/4 cup aged balsamic vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 large bunches broccoli raab (2-1/2 lb.), thick stems trimmed, leaves and florets rinsed well
  
  


• 
  
  4 medium cloves garlic, lightly crushed and peeled
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  4 oil-packed anchovy fillets, finely chopped
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  Freshly ground black pepper
  
  

In a small saucepan, boil the vinegar over medium-high heat until reduced by half, about 4 minutes. Set aside.

Bring a large pot of well-salted water to a boil over high heat. Have a large bowl of ice water ready. Blanch the broccoli raab in the boiling water for 3 minutes (the water needn’t return to a boil). Drain it and transfer to the ice water to cool. Drain well and gently squeeze the broccoli raab to remove excess water.

Heat the garlic and oil in a large skillet over medium heat until the garlic begins to turn golden, 2 minutes; remove and discard the garlic. Add the anchovies, mashing them with the back of a wooden spoon until fragrant, 30 seconds. Add the pepper flakes and cook, stirring constantly, for 5 to 10 seconds. Add the broccoli raab and cook, stirring often, until tender and heated through, 3 to 4 minutes. Drizzle with the vinegar and season to taste with salt and pepper. Transfer to a platter and serve.

Spaghetti Squash with Indian Spices

Toasted spices and a touch of chile perk up the flavor of this mild squash.

• 
  
  1 small (3 lb.) spaghetti squash
  
  


• 
  
  1 Tbs. vegetable oil
  
  


• 
  
  1 tsp. brown mustard seeds
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  1/2 cup finely chopped yellow onion
  
  


• 
  
  2 tsp. minced fresh ginger
  
  


• 
  
  2 tsp. chopped garlic
  
  


• 
  
  1 tsp. cumin seeds
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  1/2 cup seeded and chopped tomato
  
  


• 
  
  1 small serrano chile, seeded and minced
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup coarsely chopped cilantro
  
  

Position a rack in the center of the oven and heat the oven to 350°F. Halve the squash lengthwise and scoop out the seeds with a sturdy spoon. Set the squash halves cut side down on a heavy-duty rimmed baking sheet, and bake until strands of flesh separate easily when raked with a fork, 50 minutes to 1 hour. Taste a few strands—they should be tender. If not, continue to bake. Set the squash halves aside until cool enough to handle. Use a fork to rake the cooked squash flesh into strands.

In a 10-inch skillet, heat the oil over medium-high heat until hot. Add the mustard seeds and cover. The seeds will start popping; cook until the popping subsides, about 1 minute. Uncover, reduce the heat to medium, and add the butter. As soon as it melts, add the onion, ginger, garlic, cumin seeds, and coriander and cook, stirring, until the onion is soft, about 3 minutes. Add the tomato, chile, and 1 tsp. salt and cook, stirring, until the tomato begins to soften and the chile is fragrant, about 2 minutes.

Increase the heat to medium high and add the squash to the skillet. Continue to cook, tossing with tongs, until heated through, 1 to 3 minutes. Toss in the cilantro, season to taste with more salt, and serve.

Lemon-Thyme Spinach

A generous amount of lemon zest adds a touch of brightness to sautéed spinach.

• 
  
  6 Tbs. unsalted butter, softened
  
  


• 
  
  4 tsp. coarsely chopped fresh thyme
  
  


• 
  
  2 tsp. lightly packed finely grated lemon zest
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 lb. stemmed spinach (from 2-1/2 lb. bagged spinach or 5 lb. bunched spinach)
  
  

Tip:

Bagged? Bunched? Not sure what spinach to buy? Check out our test kitchen tips.

In a small bowl, combine the butter, thyme, lemon zest, garlic, and a generous pinch of salt and mash with a fork or spoon until well blended.

Put several large handfuls of the spinach in a 12-inch nonstick stir-fry or sauté pan. Season with 1/2 tsp. salt. Turn the heat to medium high and cook, stirring frequently, until the spinach is mostly wilted, 1 to 2 minutes. Add another few handfuls of spinach and another 1/2 tsp. salt, and continue to cook, tossing, until wilted. Repeat until all of the spinach is wilted. Turn off the heat, but leave the pan on the burner. Add the butter mixture and toss just until it melts and coats the spinach. Season to taste with salt and serve immediately.

Kohlrabi-Radish Slaw with Cumin and Cilantro

To speed up the vegetable prep, use the grating and slicing blades on a food processor for the radishes, carrots, and cabbage, and the julienne cutter on a mandoline for the kohlrabi.

• 
  
  3 Tbs. white wine vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  1 tsp. clover honey
  
  


• 
  
  1/4 tsp. cumin seeds, toasted, coarsely ground in a mortar and pestle
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  5 Tbs. canola oil
  
  


• 
  
  5 radishes, grated (about 1 cup)
  
  


• 
  
  3 medium carrots, grated (about 1-1/2 cups)
  
  


• 
  
  2 small unpeeled kohlrabi bulbs (purple, green, or both), trimmed and cut into 1/8-inch-thick matchsticks (3 cups)
  
  


• 
  
  1/2 medium head green cabbage (about 1 lb.), thinly sliced (5 cups)
  
  


• 
  
  1/3 cup chopped fresh cilantro
  
  

In a small bowl whisk the vinegar, mustard, honey, cumin, 1/4 tsp. salt, and a pinch of pepper. Gradually whisk in the canola oil until combined.

Put the radishes, carrot, kohlrabi, cabbage, and cilantro in a large bowl. Pour in the dressing and gently toss to combine. Season to taste with salt and pepper.

Pastry-Wrapped Chicken with Vegetable Stuffing

Chicken stuffed with aromatic vegetables and wrapped in a buttery bread-like crust, known as “poulet au pain” in France, is the ultimate comfort food. As it bakes, the dough becomes golden and flaky, perfect for eating along with the tender meat and vegetables. It's a bit reminiscent of chicken pot pie.Video:Watch a step-by-step demonstration of how to wrap the chicken.

• 
  
  13-1/2 oz. (3 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  1/2 tsp. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  6 oz. (3/4 cup) cold unsalted butter, cut into 12 pieces
  
  


• 
  
  1 Tbs. olive oil
  
  


• 
  
  2 medium celery stalks, cut into 1/4-inch dice
  
  


• 
  
  1 medium carrot, cut into 1/4-inch dice
  
  


• 
  
  1 medium yellow onion, cut into 1/4-inch dice
  
  


• 
  
  1 Tbs. chopped fresh rosemary
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 whole chicken (about 3-1/2 lb.)
  
  


• 
  
  1 large egg, lightly beaten with 1 Tbs. water
  
  

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and 1-1/2 tsp. salt. Add the butter and mix on low speed, stopping the mixer occasionally to break up bigger chunks of butter with your fingers, until the mixture resembles coarse meal with some pea-size pieces. (If you don’t have a stand mixer, use a pastry cutter or your fingers to work the butter into the dry ingredients.) Add 1/2 cup water and continue mixing (or stir with a fork) until the dough begins to come together, about 1 minute more. Turn the mixer off, scrape the dough off the paddle, and switch to the dough hook. Knead the dough on medium-low speed (or by hand) until it comes together in a mass, 1 to 2 minutes (longer by hand).

Turn the dough out onto a lightly floured surface and continue to knead it briefly until it feels smooth and elastic. If the dough is very sticky, add a little more flour.

Wrap the dough in plastic and refrigerate it for at least 30 minutes and up to 2 hours.

Position a rack in the lower third of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.

Meanwhile, heat the olive oil in a heavy-duty 10-inch skillet over medium heat. Add the celery, carrot, onion, rosemary, and a pinch of salt and cook, stirring often, until the vegetables are just tender but not colored, about 8 minutes. Let cool.

Remove the giblets from the chicken and discard or save for another use. Pat the chicken dry and trim away any excess fat. Cut off the first two joints of the wings and discard or save for another use. Season the chicken liberally inside and out with salt and pepper. Put the vegetables inside the cavity and tie the legs together with kitchen string.

On a very lightly floured surface, roll the dough out to a 1/8-inch-thick, 18x13-inch rectangle. (If the dough shrinks back, let it rest for a few minutes at room temperature, then roll again.) Put the chicken on the dough breast side down and wrap the dough around the bird, overlapping the edges. If there is a lot of overlap, trim the dough. Pinch the seams together to seal them. Turn the bird over and put it seam side down on the prepared baking sheet. Gently mold the dough over the contours of the chicken to delineate its shape.

Brush the tops and sides of the dough with the egg wash and sprinkle with salt.

Bake the chicken until the pastry is golden-brown (if it’s browning too much, tent it loosely with foil) and an instant-read thermometer inserted through the crust and into the breast registers 160°F, 1 to 1-1/2 hours. Let cool for at least 1 hour (the chicken will still be quite warm after 1 hour) and up to 3 hours before serving. Serve warm or at room temperature.

To carve the chicken, crack into the crust with a knife and carve away pieces of the chicken, starting with the breast. Serve the chicken with some of the crust and the vegetable stuffing.

Classic Seafood Paella

An icon of Spain's cultural identity, paella done right is a truly spectactular dish: a thin blanket of saffron-scented  rice with a crackly, crunchy bottom crust (or socarrat), studded with fresh seafood.

• 
  
  1/4 tsp. crumbled saffron threads
  
  


• 
  
  One 8-oz. bottle clam juice
  
  


• 
  
  1 small yellow onion (4 oz.)
  
  


• 
  
  1 very large or 2 small ripe tomatoes (12 oz. total)
  
  


• 
  
  1/4 cup plus 2 tsp. extra-virgin olive oil
  
  


• 
  
  8 medium cloves garlic, 4 finely chopped, 4 peeled but whole
  
  


• 
  
  1/2 tsp. sweet or hot pimentón (smoked paprika)
  
  


• 
  
  Kosher salt
  
  


• 
  
  12 large (31 to 40 per lb.) shrimp, peeled with tail segment left intact and deveined (reserve the shells)
  
  


• 
  
  1 lb. mussels, rinsed well
  
  


• 
  
  1-3/4 cups Spanish bomba rice
  
  


• 
  
  12 all-natural (dry-packed) sea scallops, side muscles removed
  
  


• 
  
  1 medium lemon, sliced or cut in wedges
  
  

Make the saffron-clam broth

In a small saucepan set over medium-low heat, toast the saffron until fragrant, 30 to 60 seconds. Off the heat, use the back of a small spoon to crush the saffron as finely as possible. Add the clam juice and bring to a boil over high heat. Immediately remove from the heat and set aside to infuse.

Make the sofrito

Halve and peel the onion. Grate the onion halves on the largest holes of a box grater to get about 1/3 cup of onion purée. Cut the tomato in half horizontally (not through the stem). Grate the tomato halves on the box grater all the way down to the skin to get about 1-1/4 cups juicy tomato pulp.


Set a 16-inch paella pan over medium-low heat. Add 1/4 cup of the oil and when it’s hot, add the grated onion. Cook the onion in the center of the pan, stirring occasionally, until it softens and darkens slightly, about 4 minutes. Stir in the tomato pulp, chopped and whole garlic, pimentón, and 1/4 tsp. salt. Gently cook the mixture in the center of the pan, stirring frequently, until it’s deep, dark red and very thick, 30 to 40 minutes. Adjust the heat as needed, being careful not to let it burn. If it starts to stick, deglaze by adding a little water and scraping the pan.

Make the shrimp-mussel broth

While the sofrito cooks, put the shrimp shells in a 4-quart saucepan. Stir over medium-high heat until they’re dry and pink, 2 to 3 minutes. Add 5 cups water and bring to a boil. Pick through the mussels to find the smallest twelve. Remove the beards if present, and reserve the mussels in the refrigerator. Add the remaining mussels to the boiling water. Cover, reduce the heat to low, and simmer for 10 minutes. Strain the broth into a 2-quart liquid measure, discarding the shells and mussels. Add the saffron-clam broth and 1-1/2 tsp. salt to the shrimp-mussel broth. Measure out 5-1/4 cups of the broth, reserving the remainder.

Make the paella

When the sofrito is done, add the rice to the paella pan and cook briefly over medium heat, stirring constantly to combine it with the sofrito, 1 to 2 minutes. Spread the rice evenly in the pan. Increase the heat to high and slowly pour in the 5-1/4 cups broth—try not to disturb the rice so it stays in an even layer. From this point on, do not stir the rice. Bring to a boil and then adjust the heat to maintain a vigorous simmer, repositioning the pan as needed so it bubbles all the way to the edges (the bubbles at the edge will be much smaller than the bubbles at the center). Simmer vigorously until the rice appears at the level of the broth, about 8 minutes.


Arrange the reserved mussels in the pan, distributing them evenly. Lower the heat so the broth maintains a more moderate simmer, and after another 5 minutes, arrange the shrimp in the pan, pushing them into the rice. Continue simmering until the liquid is absorbed and the rice is tender but still firm(taste a few grains below the top layer), about 5 minutes more. The rice needs to simmer for roughly 18 minutes total. If at any point the broth seems to be evaporating too quickly, reduce the heat slightly, cover loosely with sheets of foil, or add a little more broth or water, 1/4 cup at a time as needed. Also, if the mussels or shrimp are still undercooked by the time the rice is done, cover loosely with foil for a few minutes to trap the heat and finish the cooking.


While the paella cooks, lightly season the scallops with salt. Heat the remaining 2 tsp. oil in a 10-inch nonstick skillet over medium-high heat. Add the scallops and cook until nicely browned on both sides and just cooked through, 2 to 3 minutes per side.


When the rice is done, arrange the scallops on top of the paella. Check for any caramelized rice sticking to the pan by using a spoon to feel for resistance on the bottom of the pan. Check in several areas, especially in the center of the pan. If there is none, increase the heat to medium high and carefully cook, moving the pan around, until you hear a good deal of crackling and feel resistance, 1 to 2 minutes; if you smell burning, immediately remove the pan from the heat.


Remove the pan from the heat, cover with a clean dishtowel, and let rest for 5 to 10 minutes. Arrange the lemon wedges around the perimeter of the pan.