Potato Gratin with Gruyere, Bacon, and Leeks

This rich, creamy gratin gets a note of smokiness from the bacon between the layers of tender potatoes. Create your own potato gratin with the Recipe Maker.

• 
  
  2-1/2 lb. Yukon Gold potatoes, peeled & sliced into 1/8-inch thick rounds
  
  


• 
  
  2-1/2 cups heavy or light cream
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  4 oz. bacon
  
  


• 
  
  3 medium leeks, white and light-green parts only, thinly sliced
  
  


• 
  
  6 oz. grated Gruyère
  
  


• 
  
  2 to 3 tsp. chopped fresh thyme
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/2 cup fresh breadcrumbs
  
  


• 
  
  1/4 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  2 Tbs. unsalted butter, melted
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Butter or oil a 3-quart gratin dish; set aside.


Put the potatoes, cream , 1/2 tsp. salt, and a few grinds of pepper in a 12-inch skillet. Simmer, partially covered, over medium to medium-low heat, stirring occasionally and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.


In a medium skillet, cook the bacon until browned and fully cooked. Set aside to cool, reserving 2 Tbs. of the fat in the skillet. Heat the reserved fat over medium-high heat and sauté leeks until tender, fragrant, and lightly browned. Season to taste with salt and pepper. When the bacon is cool, crumble it into small pieces.


Using a slotted spoon, transfer half the potatoes to the prepared gratin dish, spreading them evenly. Layer on the leeks, bacon, Gruyère, theyme, and nutmeg. Top with the remaining potatoes spreading them evenly, and pour over any liquid remaining in the pan.


In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, and melted butter.


Evenly scatter the topping mixture over the potatoes. Bake the gratin until it’s bubbly, the top is brown, and the potatoes are completely tender when poked with a fork or a skewer, 25 to 30 minutes. Let the gratin sit for at least 10 and up to 30 minutes before serving so the liquid is fully absorbed and the layers are cohesive.

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.

Corn, Bacon, and Red Pepper Sauté

In this quick side dish, a little bit of salty bacon provides the ideal counterpoint to sweet bell peppers and corn. Serve with grilled chicken or sautéed scallops or shirmp.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 slice thick-cut bacon, chopped
  
  


• 
  
  2 cups fresh corn kernels (from 3 to 4 medium ears)
  
  


• 
  
  1/2 cup small-diced red bell pepper
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup coarsely chopped fresh parsley 
  
  

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the bacon and cook, stirring often, until browned, about 2 minutes. Add the corn, bell pepper, and 1/4 tsp. salt and cook, stirring often, until heated through, 2 minutes. Stir in the parsley 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.

Carrots and Parsnips with Bacon and Thyme

Bacon adds its smoky goodness to this versatile side dish. Cut the parsnips just a tad bigger than the carrots because they soften more quickly.

• 
  
  1 Tbs. fresh orange juice
  
  


• 
  
  2 tsp. red wine vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  3/4 lb. carrots (about 4 medium), peeled and cut into pieces 2 to 2-1/2 inches long and 1/2 inch wide
  
  


• 
  
  3/4
  lb. parsnips (about 4 medium), peeled, halved lengthwise, woody cores
  discarded, and cut into pieces 2-1/2 to 3 inches long and 1/2 inch wide
  
  
  
  


• 
  
  2 large shallots, root ends trimmed, peeled, and cut into 3/4-inch-wide wedges
  
  


• 
  
  5 sprigs fresh thyme plus 1/2 tsp. fresh thyme leaves
  
  


• 
  
  2 slices bacon, cut crosswise into 1-inch pieces
  
  


• 
  
  Kosher salt
  
  

Combine the orange juice, vinegar, and honey in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the carrots, parsnips, shallots, thyme sprigs, bacon, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the shallots are limp and lightly browned and most of the carrots and parsnips have a little bit of brown on them, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and nicely browned, 12 to 16 minutes.

Remove the pan from the heat and discard the thyme sprigs. Stir in the orange-honey mixture and the thyme leaves, and season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

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.

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.

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.

Broccoli and Ham Quiche

The chunky filling of ham, broccoli, and Gruyère practically makes this quiche a one-dish meal.

For the crust

• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  4-1/2 oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  2 Tbs. cold whole or 2% milk
  
  

For the filling

• 
  
  8 large egg yolks
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup grated Gruyère
  
  


• 
  
  1/2 cup bite-size broccoli florets, steamed
  
  


• 
  
  1/2 cup diced ham
  
  

Make and blind bake the crust

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves throughout, about 1 minute. (Alternatively, use a pastry cutter or your fingers to work the butter into the dry ingredients until there are pea-size pieces of butter throughout.)

In a small bowl, whisk the yolk and milk, then add it all at once to the flour mixture. Mix on low speed (or with a fork) until the dough barely comes together, 15 to 30 seconds in the mixer, longer by hand. The dough will look shaggy at this point.

Turn the dough out onto a clean work surface and gather it into a mound. Starting at the top of the mound and using the heel of your hand, smear a section of the dough away from you, sliding it down the side and along the work surface until most of the butter pieces are smeared into the dough. Repeat with the remaining dough in sections.

With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.

On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.

If using a quiche dish, fold the overhang into the dish and press the sides up to create an edge that’s about 1/4 inch above the rim of the dish. If using a pie plate, fold the overhang under itself and flatten it slightly to completely cover the rim of the pie plate. Crimp decoratively.

Refrigerate for at least 1 hour to allow the dough to relax before baking.

Position a rack in the center of the oven, put a large rimmed baking sheet on it, and heat the oven to 350°F.

Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, thyme, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.

Position a rack in the center of the oven and heat the oven to 325°F.

Put the blind-baked crust on the rimmed baking sheet and scatter the Gruyère, broccoli, and ham over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.

Cover the edge of the crust with a pie shield or a ring of foil to keep it from browning too much. Carefully transfer the quiche on the baking sheet to the oven and bake at 325°F until the custard feels set to the touch in the center, 45 to 55 minutes. It should be golden-brown and slightly puffed and should not slosh when you jiggle it.

Let cool on a rack for at least 45 minutes, then slice and serve warm or at room temperature. Or, for the best-looking slices, cool the quiche completely, then refrigerate, slice when cold, and reheat.

Panang Curry with Beef and Shiitakes

Chinese long beans add a crunchy element to this hearty beef and mushroom curry. If you can't find them, substitute regular green beans.Or 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
  
  


• 
  
  1-1/2 cups bite-size Chinese long bean pieces
  
  


• 
  
  3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
  
  


• 
  
  1 lb. flank steak, cut into 1/4-inch-thick bite-size slices
  
  


• 
  
  1-1/2 cups stemmed, halved or quartered shiitake mushrooms
  
  


• 
  
  1 Tbs. thinly sliced fresh or thawed frozen wild lime leaves
  
  


• 
  
  Whole Italian or Thai basil leaves, 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 Chinese long beans and lemongrass pieces and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the beef and shiitakes 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 lime leaves. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass pieces or tell your guests to eat around them. Garnish with the basil.

Thai Red Curry with Pork

Fresh baby corn, carrots and strips of cucumber for garnish all add a pleasantly crunchy texture to this curry.
Create your own customized Thai curry with the Recipe Maker.

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


• 
  
  1/4 cup red 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. boneless pork shoulder, cut into 1/4-inch-thick bite-size slices
  
  


• 
  
  1 cup sliced carrots (sliced 1/8-inch thick on an angle)
  
  


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


• 
  
  1 cup bite-size pieces fresh baby corn
  
  


• 
  
  1 cup stemmed, halved or quartered shiitake mushrooms
  
  


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


• 
  
  Cucumber strips or wedges, for garnish
  
  


• 
  
  Whole fresh cilantro leaves, 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, carrots, and ginger and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the baby corn and shiitakes and continue to simmer until everything is tender and cooked through, about 3 more minutes.


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 and cilantro leaves.

Panang Curry with Chicken, Asparagus, and Mushrooms

Fragrant, peanut-laced Panang curry paste and coconut milk become the foundation for this quick curry.
Create your own custom Thai curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk, more for garnish
  
  


• 
  
  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. boneless chicken thighs or legs, cut into 1/4-thick bite-size strips
  
  


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


• 
  
  1-1/2 cups bite-size asparagus pieces
  
  


• 
  
  1-1/2 cups oyster mushrooms, pulled apart into bite-size pieces
  
  


• 
  
  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 chicken and lime leaves, and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the asparagus and oyster mushrooms and continue to simmer until everything is tender and cooked through, about 3 more minutes.


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 and a drizzle of coconut milk.

Wonton Soup

Shredded romaine adds fresh flavor and a little crunch to this Chinese restaurant classic. Look for wonton wrappers in the produce section of the market. For ideas on using leftover wrappers, see the wonton ingredient profile.

• 
  
  2 quarts lower-salt chicken broth
  
  


• 
  
  3 Tbs. soy sauce
  
  


• 
  
  1 3-inch piece fresh ginger, 1 inch finely grated (1 tsp.) and 2 inches thinly sliced
  
  


• 
  
  1/4 lb. lean ground pork
  
  


• 
  
  2 large scallions, trimmed and thinly sliced (green and white parts kept separate)
  
  


• 
  
  1/2 Tbs. Shaoxing (Chinese rice wine) or dry sherry
  
  


• 
  
  1/2 tsp. cornstarch
  
  


• 
  
  1/8 tsp. Asian sesame oil; more as needed
  
  


• 
  
  20 square wonton wrappers
  
  


• 
  
  2 romaine lettuce heart leaves, halved lengthwise and very thinly sliced crosswise
  
  

In a 4-quart saucepan, bring the chicken broth, 2 Tbs. of the soy sauce, and the sliced ginger to a boil over medium heat. Reduce the heat to low and let the ginger steep while you make the wontons.

Combine the pork, the remaining 1 Tbs. soy sauce, the grated ginger, scallion whites, rice wine, cornstarch, and sesame oil in a medium bowl and mix gently by hand.

Arrange the wonton wrappers on a clean work surface and put 1 tsp. of the pork mixture in the center of each.

Fill a small bowl with warm water. Dip your finger into the water and run it along the edges of a wonton wrapper. Fold the wrapper diagonally over the filling, pressing out any air, to make a triangle. Press the edges firmly together. Moisten the two points on the long side of the triangle and pinch them together over the filling to seal. (The finished wonton should look like a pope’s hat.) Repeat with the remaining wrappers.

Remove the ginger from the broth with a slotted spoon. Raise the heat to a lively simmer, add the wontons one at a time (so they don’t stick together), and cook until the pork is done, 5 to 8 minutes. (To check, pull one wonton out and cut it open to make sure the pork is cooked through.)

With the slotted spoon, divide the won tons among 4 soup bowls. Divide the lettuce among the bowls. Season the broth to taste with 1 or 2 drops of sesame oil and divide evenly among the soup bowls. Sprinkle with the scallion greens and serve.

Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

This recipe is just a simple garden lettuce salad, but the avocado, toasted pumpkin seeds, and skirt steak make it much more satisfying. A mandoline works especially well to quickly, easily, and evenly slice the carrots and radishes.

• 
  
  1 clove garlic, pounded to a smooth paste with a pinch of salt
  
  


• 
  
  2 Tbs. freshly squeezed lime juice; more as needed
  
  


• 
  
  1 Tbs. red-wine vinegar; more as needed
  
  


• 
  
  1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)
  
  


• 
  
  1⁄2 tsp. sweet paprika
  
  


• 
  
  Kosher salt
  
  


• 
  
  9 Tbs. extra-virgin olive oil
  
  


• 
  
  1 shallot, thinly sliced
  
  


• 
  
  1⁄2 cup pumpkin seeds (pepitas)
  
  


• 
  
  One 1-1⁄4-lb. skirt steak, cold
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 ripe avocados
  
  


• 
  
  4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried
  
  


• 
  
  2 medium-size carrots, very thinly sliced
  
  


• 
  
  3 radishes, such as French breakfast, very thinly sliced
  
  


• 
  
  Aleppo pepper, for sprinkling (optional)
  
  

To make the vinaigrette, combine the garlic, lime juice, vinegar, cumin, paprika, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in 6 Tbs. of the olive oil. Taste with a leaf of lettuce and adjust the vinaigrette with more lime juice, vinegar, or salt if necessary. Set aside.

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Warm a small sauté pan over medium heat and add 1 Tbs. of the olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a plate lined with a paper towel and season with salt.

Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the skirt steak on the side or in the salad. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.

Sautéed Chayote with Sweet Onion and Bacon

In this quick side dish, the chayote remains crisp and juicy, even as it takes on the rich flavors of garlic and bacon. A hit of lemon juice at the end lends brightness.

• 
  
  3 slices bacon (about 2 oz.), cut into 1/2-inch pieces
  
  


• 
  
  1-1/2 lb. chayote (about 2 large), peeled, quartered lengthwise, seeded, and sliced crosswise 1/4 inch thick
  
  


• 
  
  1 medium sweet onion (about 8 oz.), thinly sliced into half-moons
  
  


• 
  
  3 medium cloves garlic, pressed or minced
  
  


• 
  
  2 Tbs. dry white wine
  
  


• 
  
  1/2 tsp. finely chopped fresh rosemary
  
  


• 
  
  1/2 tsp. finely chopped fresh thyme
  
  


• 
  
  1 to 2 tsp. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

In a 12-inch skillet, cook the bacon over medium heat until crisp, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.

Add the chayote, onion, and garlic to the bacon fat in the skillet and toss to coat. Cook, covered, stirring occasionally, until the chayote and onion begin to brown slightly, about 10 minutes.

Add the wine, rosemary, and thyme; continue to cook, covered, stirring occasionally, until the chayote is tender, about 8 minutes more.

Remove from the heat, stir in the bacon, and season to taste with the lemon juice, salt, and pepper. Serve.

Slow-Roasted Leg of Lamb with Mint and Lemon

For a weekend spring dinner that yields plenty of leftovers for the week, try a whole leg of lamb. The lamb is rubbed with mint, lemon, and garlic and then roasted until juicy and tender.
When buying, if you can, choose young lamb, which is tender, with a mild flavor. Look
for firm, finely grained, pale- to dark-pink meat. The layer of fat
should be smooth and white, and any cut bone should be porous, moist,
and red. See the ingredient tip for more on what to ask your butcher when you buy this cut.Watch our video on carving a leg of lamb into perfect, tender slices.

• 
  
  1 bone-in leg of lamb, 6 to 9 lb.
  
  


• 
  
  1 cup coarsely chopped fresh mint, plus 1/2 cup small fresh mint leaves
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 cloves garlic, minced
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  2 tsp. finely grated lemon zest (from 1 lemon)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  

Tip:

A whole (or long) leg of lamb has the sirloin attached and weighs from 6 to 9 pounds. It yields a range of meat, from tender and marbled to firmer and leaner. Ask your butcher not to break the shank bone but to simply cut the tendons that hold the meat to the bone; this will allow the meat to shrink from the bone while roasting. Also, ask him to give you the pelvic bone (it will lend great flavor to the sauce) and to tie the meat to form a compact shape. This will make roasting and carving easier.

Put the lamb in a 4-quart, 15x10-inch glass baking dish. In a small bowl, mix the chopped mint, olive oil, garlic, lemon juice, lemon zest, 2 tsp. salt, and a few grinds of pepper. Spread the mixture over the lamb and turn to coat. Cover with plastic and refrigerate for 8 hours or overnight, turning once.


Remove the lamb from the refrigerator 1 hour before cooking. Put it on a V-rack in a 13x16-inch flameproof roasting pan. Cover the shank bone with foil. Add the reserved pelvic bone and 1 cup of water to the pan.


Position a rack in the lower third of the oven and heat the oven to 450°F.


Put the lamb in the oven and lower the heat to 350°F. Roast until an instant-read thermometer inserted in the thickest part of the leg, away from the bone, reads 135°F to 140°F for medium rare, 1-1/2 to 2 hours.


Transfer the lamb to a warm platter and cover with aluminum foil. Let rest for at least 15 minutes.


Meanwhile, skim the fat from the top of the pan juices and then set the roasting pan over two burners on medium heat. Add the wine, and with a wooden spoon, scrape up all the browned bits. Bring to a boil and cook until the liquid has reduced to about 1/4 cup. Add the broth, return to a boil, and reduce the liquid again to about 1 cup. Season to taste with salt and pepper, strain into a sauceboat, and stir in the mint leaves. Carve the lamb and serve with the sauce.


Wrap the leftover lamb and store the sauce in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.

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.