Corn Sauté with Canadian Bacon, Potatoes & Peppers

Canadian bacon and potatoes make this corn sauté hearty enough to stand alone as a light main course, but it also makes a wonderful side dish or a zesty bed for grilled or roasted meat or fish.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup small-diced Canadian bacon (3 oz.)
  
  


• 
  
  1 cup small-diced red onion (from about a 6-oz. onion)
  
  


• 
  
  1 cup small-diced red potato (from about a 5-oz. potato)
  
  


• 
  
  1/2 cup small-diced green bell pepper (from three-quarters of a 3-oz. pepper)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  2 slightly heaping cups fresh corn kernels (from about 4 medium ears)
  
  


• 
  
  2 tsp. minced garlic (2 medium cloves)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. thinly sliced fresh chives
  
  


• 
  
  1/2 tsp. green Tabasco; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  One-half lemon
  
  

Melt 1 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the Canadian bacon and cook, stirring occasionally, until the bacon is brown around the edges, about 4 min. Transfer to a plate lined with paper towels.

Add the remaining 1 Tbs. butter and 1 Tbs. olive oil to the pan. Add the onion, potato, bell pepper, and 1/2 tsp. of the salt. Reduce the heat to medium low, cover, and cook, stirring frequently, until the onions and peppers are well softened and the potatoes are barely tender and starting to brown, 5 to 7 min.

Uncover, increase the heat to medium, and add the corn, garlic, and the remaining 1/2 tsp. salt. Sauté, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 5 min. (The corn should be glistening, brighter in color, and somewhat shrunken in size, and the bottom of the pan will be slightly brown.)

Remove the pan from the heat, add the parsley, chives, Tabasco, a few generous grinds of pepper, and a small squeeze of lemon. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan. (Moisture released from the vegetables as they sit will loosen the bits.) Fold the Canadian bacon into the dish, season to taste with more salt, pepper, or lemon juice. Serve warm.

Bread Salad with Summer Beans and Feta

Popular in Italy, panzanella is a refreshing salad made with leftover bread and tomatoes that virtually transports you to the rolling Tuscan hillsides. This recipe changes the classic a bit by adding green beans and yellow wax beans, as well as feta cheese. Although it’s not a classic Italian cheese, it adds a wonderful salty quality to the salad. Give this recipe a try the next time you find yourself with leftover stale bread.

• 
  
  6 oz. coarse-textured rustic bread, 3 to 4 days old
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1⁄2 lb. green beans, cut into 1-inch pieces
  
  


• 
  
  1⁄2 lb. yellow wax beans, cut into 1-inch pieces
  
  


• 
  
  3 medium red tomatoes, seeded and cut into 3⁄4-inch dice
  
  


• 
  
  3 medium yellow tomatoes, seeded and cut into 3⁄4-inch dice
  
  


• 
  
  1 small red onion, cut into 1⁄2-inch dice
  
  


• 
  
  1⁄4 cup fresh basil leaves, lightly packed
  
  


• 
  
  1 Tbs. coarsely chopped fresh oregano
  
  


• 
  
  5 Tbs. red-wine vinegar
  
  


• 
  
  1⁄3 cup extra-virgin olive oil
  
  


• 
  
  2 cloves garlic, minced
  
  


• 
  
  12 oz. feta cheese, coarsely crumbled
  
  

Slice the bread into 1-inch slices. Sprinkle with 1⁄2 cup water and let sit for 2 minutes. Carefully squeeze the bread until dry. Tear it into 1-inch pieces and let rest on paper towels for 20 minutes.

Bring a large saucepan of salted water to a boil. Add the green and yellow beans and simmer until tender but still crisp, 3 to 5 minutes. Drain and cool.

Place the tomatoes, onions, bread, and cooled green and yellow beans in a large serving bowl. Tear the basil into 1⁄2-inch pieces and toss carefully into the bowl along with the oregano.

In a small bowl, whisk together the vinegar, oil, and garlic. Season with salt and pepper. Carefully toss the salad with the vinaigrette and let rest for 20 minutes. Serve with the crumbled feta on top.

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.

Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 small white onion, cut into 1/2-inch dice
  
  


• 
  
  4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1 medium zucchini, cut into 1/2-inch dice
  
  


• 
  
  1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
  
  


• 
  
  1/2 cup thinly sliced fresh basil
  
  


• 
  
  1 Tbs. finely grated lemon zest (from 1 large lemon)
  
  


• 
  
  1 lb. rotini, or other short corkscrew pasta
  
  

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

Green Lentils with Green Beans and Cilantro

For vegetarians, these refreshing lentils, accompanied perhaps by a yogurt relish and a bread, Indian or crusty Western, could make an entire meal. For non-vegetarians, meats or fish curries may be added.

• 
  
  1-1/2 cups green lentils
  
  


• 
  
  1 tsp. salt
  
  


• 
  
  1/4 tsp. cayenne pepper
  
  


• 
  
  1 cup 3/4-inch green bean segments
  
  


• 
  
  1 well-packed cup finely chopped cilantro
  
  


• 
  
  3 Tbs. olive or canola oil
  
  


• 
  
  1/8 tsp. ground asafetida
  
  


• 
  
  1/2 tsp. whole cumin seeds
  
  


• 
  
  1 medium shallot, peeled and cut into fine slivers
  
  


• 
  
  A few wedges of lemon, if desired
  
  

Put the lentils and 4-1/4 cups water in a medium pan and bring to a boil. Cover partially, turn heat to low, and simmer very gently for 20 minutes. Add the salt, cayenne, green beans, and cilantro. Stir to mix and bring to a boil again. Cover partially and simmer very gently for another 20 minutes. Turn off the heat.

Pour the oil into a small frying pan and set over medium-high heat. When hot, put in the asafetida and cumin seeds. Let the seeds sizzle for 10 seconds. Add the shallots. Stir and fry them on medium heat until they turn reddish. Now pour the entire contents of the frying pan into the pan with the lentils. Stir to mix.

Offer lemon wedges at the table.

Fusilli with Green Beans, Pancetta, and Parmigiano

Green beans, cooked until crisp-tender, are the star of this show. If you don't have some growing in your own garden, this dish is worth a quick stop at the farmers' market. The pasta’s cooking water melts the cheese and turns it into a rich sauce that coats the beans and pulls everything together. If you can’t find pancetta, substitute bacon.

• 
  
  Kosher salt
  
  


• 
  
  1/2 lb. fusilli or other twisted pasta
  
  


• 
  
  4 oz. pancetta, sliced 1/4 inch thick and cut into 1/2 -inch squares (3/4 cup)
  
  


• 
  
  1 large clove garlic, smashed and peeled 
  
  


• 
  
  1/2 lb. green beans, trimmed and cut into 1-inch lengths (2 cups)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. unsalted butter, at room temperature
  
  


• 
  
  2 oz. finely grated Parmigiano-Reggiano (1 cup)
  
  

Bring a medium pot of well-salted water to a boil. Cook the pasta until just barely al dente, about 1 minute less than package timing. Reserve 1 cup of the cooking water, and drain the pasta.

While the pasta cooks, put the pancetta in a cold 10-inch skillet and set over medium-high heat. When the pancetta starts sizzling, add the garlic and cook, stirring constantly, until starting to brown, 1 minute. Reduce the heat to medium and continue to cook the pancetta until golden but still chewy at the center (taste a piece if you’re not sure), an additional  2 to 3 minutes. If the pancetta has rendered a lot of its fat, spoon off all but 1 Tbs. of the fat from the pan.

Add the beans to the pan and cook, stirring constantly, until they’re crisp-tender, 3 to 4 minutes. Remove the garlic and season the beans with salt and pepper. With the pan still over medium heat, add the pasta, 1/2 cup of the pasta water, and the butter. Toss to combine. Add another 1/4 cup pasta water and 3/4 cup of the Parmigiano. Stir well and season to taste with salt and pepper. If necessary, add a little more pasta water to loosen the sauce.

Transfer the pasta to a serving bowl. Grind black pepper over the top and sprinkle with the remaining cheese.

Mushroom-Asparagus Risotto

Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only frequent—not constant—stirring, making this less labor intensive than most risottos.

• 
  
  7 cups lower-salt chicken or vegetable broth
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1-1/4 cups minced shallots
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  7 oz. white, cremini, oyster, or portobello mushrooms, stemmed, cleaned, and coarsely chopped (2 cups)
  
  


• 
  
  12-1/4 oz. (1-3/4 cups) Turkish baldo rice
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  6 oz. medium asparagus spears (about 10), trimmed and cut on the diagonal into 1-inch pieces (1 cup)
  
  


• 
  
  1 oz. Pecorino Romano or Parmigiano-Reggiano, finely grated (1 cup using a rasp grater)
  
  


• 
  
  Freshly ground black pepper
  
  

Put the broth in a 3-quart saucepan, add a pinch of salt, and bring to a boil over high heat; lower the heat to maintain a simmer.

Heat the oil in a wide, heavy-duty 5- to 6-quart pot over medium-high heat. Add the shallots, lower the heat to medium, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring, until softened and fragrant, about 1 minute. Add the mushrooms, raise the heat to high, and cook, stirring frequently, until softened, about 2 minutes. Lower the heat to medium, add the rice, and cook, stirring often, until the rice is lightly toasted, about 3 minutes.

Add the wine and cook, stirring, until most of it is absorbed, about 30 seconds.

Stir about 1-1/2 cups of the simmering broth into the rice. Lower the heat to maintain a simmer and cook, stirring frequently, until most of the broth is absorbed, about 1 minute. Add another 1-1/2 cups broth and cook, stirring frequently, until most of it is absorbed, about 3 minutes. Repeat the process once or twice more, tasting the rice every few minutes after the third broth addition until it’s just shy of firm to the bite but without a crunchy center, about 12 minutes after the first addition of broth.

Stir in the asparagus and 1 cup broth. Cover, lower the heat to the low, and cook until the asparagus is crisp-tender and the rice is tender but with some resistance, about 5 minutes. Remove from the heat and fold in the cheese. Cover and let stand for 5 minutes. Season to taste with salt and serve right away, sprinkled with black pepper.

Cabbage and Mushroom Pierogi (Pierogi z Kapusta i Grzybami)

These meatless pierogi are a Christmas tradition but they're delicious on any cold night; they can be served either boiled or fried.

For the filling

• 
  
  1 oz. dried porcini mushrooms
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 2-lb. bag refrigerated sauerkraut
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1 medium yellow onion, finely chopped (1 cup)
  
  


• 
  
  Freshly ground black pepper
  
  

For the dough

• 
  
  2 lb. (7 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  2 cups warm water
  
  

Make the filling

Put the mushrooms in a small saucepan with 2 cups water and a pinch of salt; bring to a boil over medium-high heat. Lower the heat to maintain a simmer and cook the mushrooms until tender, about 15 minutes. Using a slotted spoon, lift the mushrooms out of the liquid, transfer to a cutting board, and chop them. Strain the liquid though a fine sieve lined with a damp paper towel set over a small bowl. Rinse and drain the sauerkraut in a colander, pressing on it to release as much liquid as possible.

Melt 1 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring often, until golden, 3 to 4 minutes. Add the sauerkraut, mushrooms, and the mushroom cooking liquid. Lower the heat to medium and cook, stirring often, until the liquid has evaporated and the sauerkraut is dry, about 5 minutes. Season to taste with salt and pepper. Stir in the remaining 1 Tbs. butter and cook, stirring often, until the flavors are blended, about 2 minutes more. Let cool to room temperature before using.

Make the dough

Put the flour in a large bowl. Add the butter and, using your fingers, work it into the flour until the mixture has the texture of coarse meal. Still using your fingers, add 1-3/4 cups of the warm water, stirring until the mixture begins to come together. If the mixture is dry, you can add up to 1/4 cup more warm water, a tablespoon at a time, until it forms a cohesive yet shaggy mass. Turn the dough out onto a well-floured work surface, and then gently knead it just until soft and elastic; the dough will not be completely smooth, but it should be easy to shape, with a Play-Doh like consistency. Avoid overkneading, or the dough will become tough. (At this point you can proceed with the recipe or let the dough rest on a floured surface, covered with a clean dishtowel, for up to 1 hour.)

Roll and cut the dough

Divide the dough into 6 grapefruit-size balls (about 8 oz. each). Working with 1 piece of dough at a time on a floured work surface, and keeping the others covered so they don’t dry out, roll the dough into a 10- to 11-inch wide, 1/8-inch-thick circle. Using a floured 3-inch round cookie cutter or inverted glass, cut out circles of dough. Transfer the dough circles to a large parchment-lined baking sheet dusted with flour. Dust with a little more flour and top with another sheet of parchment so they don’t dry out. Repeat with the remaining dough, stacking the circles between sheets of floured parchment and re-rolling the scraps until all of the dough is used.

Fill the dough

Working with 1 dough circle at a time, brush off any excess flour and hold the circle in your palm. Spoon a scant 1 Tbs. of the filling into the center of the circle and fold it in half. Using your fingers, tightly pinch the edges together to seal and create a 1/2-inch border. Arrange the filled pierogi on a lightly floured surface or large rimmed baking sheet and dust very lightly with flour; loosely cover with plastic wrap or a clean dishtowel. Repeat with the remaining dough circles and filling.

Cook the pierogi

Position a rack in the center of the oven and heat the oven to 175°F. Bring a 6- to 8-quart pot of salted water to a boil over high heat. Working in batches of 10 to 12, drop the pierogi into the boiling water and give them a gentle stir so they don’t stick together or to the sides of the pot. When they float to the top 5 (after 1 to 2 minutes for room temperature pierogi, 3 to 4 minutes for refrigerated, and 7 to 10 minutes for frozen), use a slotted spoon to transfer them to a platter and keep warm in the oven while cooking the remaining batches.

Serve the pierogi

You can serve the pierogi either boiled or fried. For boiled pierogi, melt the butter in a 1- to 2-quart saucepan. Drizzle the pierogi with the melted butter. Serve hot with the sour cream on the side. For fried pierogi, melt 4 Tbs. of the butter in a 12-inch heavy-duty skillet over medium-high heat. Working in batches of 10 to 12, cook the boiled pierogi, flipping once, until golden-brown and crusty on both sides, 4 to 5 minutes per batch. Transfer to another platter and keep warm in the oven. Repeat, adding more butter as needed. Serve the pierogi with sour cream on the side.

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.

Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda

With its dried fruit, walnuts, and apples, this sweet-and-savory dish is reminiscent of a Waldorf salad. It’s a great meat-free lunch or side dish for dinner.

• 
  
  1-1/2 cups quinoa, preferably red
  
  


• 
  
  Sea salt
  
  


• 
  
  5 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  1 large red onion, quartered lengthwise and thinly sliced crosswise
  
  


• 
  
  2 Tbs. balsamic vinegar
  
  


• 
  
  4 oz. arugula, trimmed and thinly sliced (about 3 cups)
  
  


• 
  
  4 oz. aged Gouda, finely diced (about 1 cup)
  
  


• 
  
  3 medium celery stalks, thinly sliced
  
  


• 
  
  1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice
  
  


• 
  
  1 cup walnuts, coarsely chopped
  
  


• 
  
  1 cup finely diced fennel
  
  


• 
  
  3/4 cup dried cranberries
  
  


• 
  
  3 Tbs. sherry vinegar
  
  


• 
  
  Freshly ground black pepper
  
  

In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds. Drain and transfer it to a 3-quart pot. Add 2-1/2 cups water and 1/2 tsp. sea salt and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, until the quinoa is tender but still delicately crunchy, about 15 minutes.


Drain the quinoa and return it to the pot. Cover and let the quinoa rest for 5 minutes; then fluff it with a fork. Let cool to room temperature.


While the quinoa cooks, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around the edges, 6 to 8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 minute. Remove from the heat and let cool to room temperature.


In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries.


In a small bowl, whisk the remaining 3 Tbs. olive oil with the sherry vinegar, 1/2 tsp. sea salt, and a few grinds of pepper. Add the dressing to the salad and gently mix it in. Let rest a moment; then season to taste with salt and pepper. Add more olive oil if the salad seems dry.

Chicken Pot Pie with Phyllo Crust

This recipe satisfies my most intense pot-pie yearnings, but it's a bit more sophisticated than the familiar food of my childhood. I skip the lunch-room vegetable mix in favor of keeping it all green and white inside with aromatic leeks, crisp green beans, fresh herbs, and chunks of chicken and potato smothered in a creamy sauce, topped with a flaky blanket of phyllo.

• 
  
  Cooking spray
  
  


• 
  
  1-1/4 lb. boneless, skinless chicken breast halves, cut into 1/2-inch chunks
  
  


• 
  
  1 tsp. salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  2 leeks, bottom 4 inches only, trimmed, washed well, and chopped
  
  


• 
  
  2 stalks celery, chopped (about 1/2 cup)
  
  


• 
  
  2 medium white potatoes, left unpeeled and cut into 1/2-inch pieces
  
  


• 
  
  1/2 lb. fresh green beans, trimmed and chopped into 1/2-inch pieces
  
  


• 
  
  2 cloves garlic, minced (about 2 teaspoons)
  
  


• 
  
  1-1/2 cups nonfat milk
  
  


• 
  
  1/3 cup all-purpose flour
  
  


• 
  
  2 cups low-sodium chicken broth
  
  


• 
  
  1 cup peas, thawed if frozen
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  3 sheets frozen phyllo dough, thawed
  
  


• 
  
  2 Tbs. freshly grated Parmigiano Reggiano
  
  

Preheat the oven to 350°F. Coat 4 individual-size baking dishes with cooking spray.

Season the chicken with 1/4 tsp.of the salt and 1/4 tsp. of the pepper. In a large nonstick skillet, heat 2 tsp. of the oil over medium-high heat. Add the chicken and brown, about 2-1/2 minutes per side. Transfer the chicken to a plate.

Add 2 more tsp. of oil, the leeks, and celery to the pan and cook, stirring a few times, until the vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and the remaining 3/4 tsp. salt and 1/4 tsp. pepper and cook for 2 minutes more, stirring to combine everything. Add the milk. Stir the flour into the broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 10 minutes. Stir in the chicken, peas, parsley, and thyme. Spoon the mixture into the baking dishes.

Put the remaining 1-2/3 Tbs, oil in a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter-sheet on top of each baking dish and brush with the oil. Repeat layering with all three layers. Tuck the edges of the phyllo into the dish rim. Sprinkle the top of each pie with the Parmigiano.

Place on a baking sheet and bake until the filling is bubbling, about 30 minutes. Serve hot.

Bunk’s Pork Belly Cubano Sandwich

At
first glance, this sandwich from Portland’s Bunk Sandwiches looks like a
straight-up reprise of the Cuban working man’s ham and cheese sandwich. But one
substitution alone earned it national acclaim: switching molasses-rubbed, flavor-rich
pork belly for the conventional roast pork. Bunk’s plan includes an overnight
marinade, a three-hour oven roasting, and a final ride in a panini press for
that full-on crispy finish.

For the pork belly

• 
  
  1 cup
  kosher salt
  
  


• 
  
  1 cup
  sugar
  
  


• 
  
  1 tsp. ground fennel seeds
  
  


• 
  
  1 tsp. ground chile flakes
  
  


• 
  
  1 tsp. ground nutmeg
  
  


• 
  
  1
  large garlic clove, peeled and halved
  
  


• 
  
  One
  3-lb. slab pork belly, skin removed
  
  


• 
  
  1⁄4
  cup molasses
  
  

For the sandwiches

• 
  
  Six
  6-inch French buns, halved lengthwise
  
  


• 
  
  1⁄4
  cup plus 2 Tbs. high-quality mayonnaise
  
  


• 
  
  1⁄4
  cup American yellow mustard
  
  


• 
  
  2 tsp.
  hot sauce
  
  


• 
  
  Kosher
  salt
  
  


• 
  
  10 oz.
  Swiss cheese, thinly sliced
  
  


• 
  
  10 oz. smoked ham, thinly sliced
  
  


• 
  
  3 garlic-dill
  pickles, thinly sliced lengthwise
  
  


• 
  
  1⁄4
  cup melted butter
  
  

Make the pork belly

In a
medium bowl, combine the salt, sugar, fennel seeds, chile flakes, and nutmeg.
Rub the raw garlic halves over the pork and discard. Sprinkle the spice mixture
over the pork to coat well. Transfer to a large sealable bag (or a covered roasting
dish) to marinate in the refrigerator overnight or up to 24 hours.

An
hour before roasting, remove the pork belly from the refrigerator to bring up
to room temperature.

Preheat the oven to 275°F.

Place
the belly in a shallow roasting pan, meat-side down, and brush the top with the
molasses. Place a piece of parchment paper over the meat and cover the pan
tightly with foil. Roast until fork-tender, about 3 hours.

Make the sandwiches

Heat
a panini grill or large cast-iron skillet until hot. Using a sharp knife, cut
the pork crosswise into six 1⁄4-inch-thick slices, then cut each slice in half,
reserving the remaining pork belly for another use.

Open
the buns and spread or squirt about 1-1⁄2 tsp. mayonnaise and 1 tsp. mustard
over each half. Drizzle with a few dashes of hot sauce and sprinkle with salt.
On each bottom half, layer slices of cheese, ham, pork belly, and pickles. Cover
with the tops and brush the outside of each bun with melted butter.

In
batches, place the filled buns in the panini grill, pressing down to flatten
them slightly. If using a cast-iron skillet, put another heavy skillet or
weight on top to flatten them and turn them over after 2 or 3 minutes. Grill
until golden brown. Serve immediately.

Matzo Brei with Fresh Chives

Matzo brei is a simple dish of eggs, butter, and matzo (an unleavened cracker-like bread). Although typically served during Passover, it makes a delicious anytime meal. If using salted matzo, halve the amount of salt in the recipe.

• 
  
  4 pieces unsalted matzo (about 4 oz.)
  
  


• 
  
  5 large eggs, beaten
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  5 Tbs. unsalted butter
  
  

In a small saucepan, bring 1-1/4 cups of water to a boil. In a large bowl, crumble the matzo into 1-inch (or smaller) pieces and pour the boiling water over them. Let sit until the matzo softens but doesn’t turn to mush, about 20 seconds. Using a large slotted spoon, press the matzo against the bowl and pour off any excess liquid (there may not be any). Stir in the eggs, chives, 1 tsp. salt, and 1/4 tsp. pepper.


Melt the butter in a 10- to 12-inch nonstick skillet over medium-high heat. When the foam starts to subside, add the matzo mixture. Use a heatproof spatula to gently scramble and break up the eggs, cooking until they are softly set, 3 to 4 minutes. Season with more salt and pepper and serve immediately.

Lamb Meatballs with Yogurt Sauce

These Moroccan-spiced meatballs show up at family meal at Gramercy Tavern, where they’re served with a simple yogurt sauce that provides a creamy counterpoint and a cooling cucumber salad. They are seasoned with ras el hanout, a spice blend found in Middle Eastern markets. You bake the meatballs on a rack set on a baking sheet, rather than browning them on the stovetop, for a dish that cooks while you do something else.

For the meatballs

• 
  
  1 Tbs. pine nuts
  
  


• 
  
  1 lb. ground lamb shoulder
  
  


• 
  
  1 Tbs. ras el hanout, or more to taste
  
  


• 
  
  1 Tbs. kosher salt, or more to taste
  
  


• 
  
  2 garlic cloves, finely chopped
  
  

For the sauce

• 
  
  2 cups Greek yogurt or labneh
  
  


• 
  
  Kosher salt and freshly ground white pepper
  
  


• 
  
  1/2 cup olive oil
  
  


• 
  
  1/4 cup finely chopped fresh Italian parsley
  
  

Make the meatballs

Preheat the oven to 425ºF. Set a rack on a baking sheet.

Toast the pine nuts in a small skillet over medium heat for 3 to 4 minutes, stirring so that they don’t burn. Transfer to a plate to cool, then chop them.

Put the lamb in a large bowl. Flatten it out, sprinkle the pine nuts, ras el hanout, salt, and garlic over it, and mix well by hand. To test for seasonings, flatten a tablespoon of the mixture into a patty, sear it in a small nonstick skillet over medium-high heat, and taste it. Add more salt and/or ras el hanout if necessary to the rest of the lamb mixture.

Moisten your hands and form the lamb mixture into 8 meatballs, about 2 inches in diameter, moistening your hands again if the mixture starts to stick. Arrange on the rack on the baking sheet and bake for 15 minutes, or until golden brown. Remove the meatballs from the oven and let stand for 5 minutes to finish cooking.

Make the sauce

Put the yogurt in a bowl and season with salt and white pepper to taste. Stir in the oil. Slowly add up to 1/2 cup water, until the sauce is the consistency you like. Stir in the parsley.

Put the meatballs on a platter, spoon the sauce over them, and serve.

Panang Curry with Pork and Vegetables

Red bell peppers and sugar snap peas add a crunchy element to this rich and spicy curry.
Create your own customized Thai curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup Panang curry paste
  
  


• 
  
  1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  
  


• 
  
  2 Tbs. light brown sugar or light brown palm sugar; more as needed
  
  


• 
  
  1 tsp. fish sauce; more as needed
  
  


• 
  
  1 lb. pork tenderloin, cut into 1/4-inch-thick bite-size slices
  
  


• 
  
  3/4 cup sliced onions (1/2-inch-thick slices)
  
  


• 
  
  3 1/8-inch-thick slices fresh ginger or galangal
  
  


• 
  
  3/4 cup diced bell peppers (red, orange, or yellow)
  
  


• 
  
  3/4 cup chopped bok choy (2-inch pieces)
  
  


• 
  
  3/4 cup sugar snap peas, strings removed
  
  


• 
  
  3/4 cup loosely packed fresh Italian or Thai basil leaves
  
  


• 
  
  Cucumber strips or wedges, for garnish
  
  

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the pork, onions, and ginger slices and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the bell peppers and sugar snaps and continue to simmer. After another 2 minutes, add the bok choy and simmer until everything is tender and cooked through, about 1 minute more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the ginger slices or tell your guests to eat around them. Garnish with the cucumber strips.

Sweet and Spicy Sesame Chicken Kebabs

A great hors d’oeuvre, the kebabs are also delicious for dinner, served with rice and seared baby bok choy. If using wooden skewers, soak them for at least 20 minutes before threading.

• 
  
  Nonstick cooking spray
  
  


• 
  
  1/2 cup hoisin sauce
  
  


• 
  
  1/4 cup medium sherry, preferably amontillado
  
  


• 
  
  2 Tbs. soy sauce
  
  


• 
  
  1 Tbs. oyster sauce
  
  


• 
  
  2 large cloves garlic, minced
  
  


• 
  
  3/4 tsp. Chinese five-spice powder
  
  


• 
  
  1/8 tsp. crushed red pepper flakes
  
  


• 
  
  1-1/4 lb. boneless, skinless chicken thighs
  
  


• 
  
  1/4 cup toasted sesame seeds
  
  


• 
  
  1/4 cup thinly sliced scallions
  
  

Position a rack about 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with aluminum foil and coat the foil with cooking spray.

In a medium bowl, combine the hoisin, sherry, soy sauce, oyster sauce, garlic, five-spice powder, and red pepper flakes.

Trim and cut the chicken into 1-inch pieces. Add the chicken to the sauce and toss to coat. Thread the chicken onto 6-inch skewers, using 3 to 4 pieces for each skewer and leaving some space between the pieces. Arrange the kebabs in a single layer on the prepared baking sheet and broil until well browned, about 6 minutes. Flip and continue broiling until the chicken is cooked through, about 4 minutes more. If the chicken begins to burn, move the rack down one level.

Transfer the kebabs to a serving platter or dinner plates, sprinkle with the sesame seeds and scallions, and serve.

Mushroom-Asparagus Risotto

Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only frequent—not constant—stirring, making this less labor intensive than most risottos.

• 
  
  7 cups lower-salt chicken or vegetable broth
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1-1/4 cups minced shallots
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  7 oz. white, cremini, oyster, or portobello mushrooms, stemmed, cleaned, and coarsely chopped (2 cups)
  
  


• 
  
  12-1/4 oz. (1-3/4 cups) Turkish baldo rice
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  6 oz. medium asparagus spears (about 10), trimmed and cut on the diagonal into 1-inch pieces (1 cup)
  
  


• 
  
  1 oz. Pecorino Romano or Parmigiano-Reggiano, finely grated (1 cup using a rasp grater)
  
  


• 
  
  Freshly ground black pepper
  
  

Put the broth in a 3-quart saucepan, add a pinch of salt, and bring to a boil over high heat; lower the heat to maintain a simmer.

Heat the oil in a wide, heavy-duty 5- to 6-quart pot over medium-high heat. Add the shallots, lower the heat to medium, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the garlic and cook, stirring, until softened and fragrant, about 1 minute. Add the mushrooms, raise the heat to high, and cook, stirring frequently, until softened, about 2 minutes. Lower the heat to medium, add the rice, and cook, stirring often, until the rice is lightly toasted, about 3 minutes.

Add the wine and cook, stirring, until most of it is absorbed, about 30 seconds.

Stir about 1-1/2 cups of the simmering broth into the rice. Lower the heat to maintain a simmer and cook, stirring frequently, until most of the broth is absorbed, about 1 minute. Add another 1-1/2 cups broth and cook, stirring frequently, until most of it is absorbed, about 3 minutes. Repeat the process once or twice more, tasting the rice every few minutes after the third broth addition until it’s just shy of firm to the bite but without a crunchy center, about 12 minutes after the first addition of broth.

Stir in the asparagus and 1 cup broth. Cover, lower the heat to the low, and cook until the asparagus is crisp-tender and the rice is tender but with some resistance, about 5 minutes. Remove from the heat and fold in the cheese. Cover and let stand for 5 minutes. Season to taste with salt and serve right away, sprinkled with black pepper.

Spaghetti with Creamy Braised Garlic and Leeks

Braising the garlic in this recipe takes away some of its punch, rendering it sweet and ultratender.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  6 medium leeks (light-green and white parts only), halved and sliced crosswise into 1/2-inch pieces (10 cups)
  
  


• 
  
  10 medium cloves garlic, halved
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  12 oz. dried spaghetti
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1/2 oz. grated Pecorino Romano (1/3 cup)
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  

Heat the butter and oil in a 12-inch skillet over medium-high heat until the butter has melted. Add the leeks, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring often, until the leeks begin to brown, 3 to 5 minutes. Add the wine and simmer until reduced by half, about 1 minute. Add the chicken broth and bring to a simmer. Reduce the heat to low and press a 12-inch round piece of parchment over the leek mixture to cover completely (see the Test Kitchen blog for more on this technique). Cover the skillet and cook, stirring occasionally (you will have to lift the parchment), until the leeks are very soft but not falling apart and the garlic is very soft, about 40 minutes.


Meanwhile, bring a large pot of well-salted water to a boil and cook the spaghetti according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water.


Uncover the skillet and remove the parchment. Stir in the cream and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Add the cooked pasta and toss. If necessary, add the reserved pasta water 1 Tbs. at a time to make a silky sauce that clings to the pasta.


Off the heat, stir in the cheese and parsley. Season to taste with salt and pepper, and serve.

Asparagus Ravioli with Brown Butter Sauce

Wonton wrappers are a quick alternative to homemade pasta for ravioli. The rich brown butter, bright lemon zest, and crunchy almond garnish perfectly complement the creamy asparagus filling.

• 
  
  Sea salt
  
  


• 
  
  1 lb. thick asparagus, trimmed, spears cut into 1-inch pieces, tips reserved
  
  


• 
  
  6 Tbs. mascarpone
  
  


• 
  
  1/3 cup whole milk ricotta
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano; more for serving
  
  


• 
  
  1 tsp. anchovy paste
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  Pinch cayenne
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  36 wonton wrappers
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter
  
  


• 
  
  1/2 cup blanched almonds, chopped
  
  


• 
  
  Finely grated lemon zest to taste
  
  

Bring a medium pot of well-salted water to a boil over high heat. Have ready a medium bowl of ice water. Boil the asparagus tips until tender but still bright green, about 2 minutes. With a slotted spoon, transfer to the ice water. When cool, transfer with the slotted spoon to a small bowl and set aside. Cook and cool the asparagus spears in the same manner; dry them on paper towels. In a food processor (or by hand), chop 1-1/2 cups of the spears very finely and transfer to a medium bowl. Add the remaining spears to the tips.


Add the mascarpone, ricotta, Parmigiano, anchovy paste, garlic, and cayenne to the chopped asparagus; mix well. Season to taste with salt and pepper.


Arrange 18 wonton wrappers on a work surface. Put 1 level Tbs. of the asparagus filling in the center of each wrapper. Using a pastry brush, moisten the edges of each with water. Top each with another wrapper and press the edges firmly to seal, expelling any air bubbles as you seal. If you don’t plan to cook the ravioli immediately, cover them with a damp cloth.


Bring a large pot of well-salted water to a rolling boil over high heat. Meanwhile, melt the butter in a 10-inch skillet over medium heat and add the almonds, shaking the pan. Cook until the butter turns light brown, about 6 minutes, and then immediately transfer to a small bowl.


Add the ravioli to the boiling water. When they rise to the surface, after about 1 minute, use a slotted spoon to transfer them to warm plates or pasta bowls. Spoon the brown butter mixture over the ravioli. Top with the reserved asparagus pieces, a grinding of pepper, a sprinkle of Parmigiano, and a little lemon zest, and serve.

Thai Green Curry with Pork and Eggplant

Green is the hottest of all Thai curry pastes, thanks to the fresh green chiles that give it its color. This combination of green curry paste with pork and eggplant is a classic combination.
Create your own custom Thai curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup green curry paste
  
  


• 
  
  1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  
  


• 
  
  2 Tbs. light brown sugar or light brown palm sugar; more as needed
  
  


• 
  
  1 tsp. fish sauce; more as needed
  
  


• 
  
  1 lb. pork tenderloin, cut into 1/4-inch-thick bite-size slices
  
  


• 
  
  1 cup bite-size Japanese or Chinese eggplant pieces
  
  


• 
  
  1 cup sliced onions (1/2-inch-thick slices)
  
  


• 
  
  6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  
  


• 
  
  1 cup sliced cabbage (1-inch-wide bite-size strips)
  
  


• 
  
  1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
  
  


• 
  
  Fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish
  
  

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the pork, eggplant, onions, and lime leaves and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the cabbage and continue to simmer until everything is tender and cooked through, about 3 minutes more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the lime leaves or tell your guests to eat around them. Garnish with the red chiles.