Chicken Breasts en Papillotes with Celery, Bay Leaf, and Tomato

Before going into the packets, these chicken breasts are browned to boost their flavor and improve their appearance. Celery takes center stage here, adding its refreshing herbal flavor.

• 
  
  4 boneless, skinless chicken breast halves (6 to 7 oz. each)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2-1/2 Tbs. unsalted butter, softened
  
  


• 
  
  1/3 cup dry white vermouth (or dry white wine)
  
  


• 
  
  2 cups thinly sliced celery heart, including leaves
  
  


• 
  
  4 thin slices prosciutto (1 to 2 oz.), chopped
  
  


• 
  
  1 Tbs. capers, rinsed, drained, and chopped
  
  


• 
  
  1 medium tomato (about 8 oz.), cored and cut into 1/2-inch dice (about 1 cup)
  
  


• 
  
  4 bay leaves, preferably fresh
  
  

Tip:

If you are unsure if the food is done, open one of the packets to check. If it’s not ready, reseal it as best you can and return all the packets to the oven.

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F. Meanwhile, prepare foil packets. Start with four 12x20-inch pieces of regular or heavy-duty foil. Fold them in half to make 12x10-inch rectangles.

Thoroughly pat the chicken breasts dry and season with salt and pepper. Heat 1 Tbs. of the olive oil and 1 Tbs. of the butter in a 12-inch skillet over medium-high heat. When the butter stops foaming, add the chicken and cook until browned on both sides, 3 to 4 minutes per side. Transfer to a plate. Return the pan to the heat, add the vermouth, scrape up any brown bits from the bottom of the pan with a wooden spoon, and cook until reduced to about 2 Tbs. Immediately remove from the heat and set aside.

Arrange the foil sheets on a work surface. Coat the inside of each with the remaining 1-1/2 Tbs. butter, leaving a 3-inch border. In a medium bowl, toss the celery and prosciutto with 1 tsp. of the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper, breaking up any prosciutto clumps with your fingers. Distribute the celery mixture among the sheets, arranging it on one side in a layer about the size of a chicken breast. Scatter the capers over the celery. Put the chicken breasts on top and drizzle each with the reserved the vermouth. Scatter the tomatoes over the chicken. Top each with a bay leaf and drizzle with the remaining 2 tsp. olive oil. Fold the other of the foil over the ingredients, then tightly fold or crimp the edges to seal.

Transfer the packets to two large, rimmed baking sheets and bake until the packets are puffed and fragrant, 19 minutes. Serve immediately.

Pesto-Crusted Racks of Lamb

The four-step method for roasting these lamb racks—a quick sear for color and flavor, a brief rest so the meat can relax, a coating of bright, lemony parsley pesto and cheesy breadcrumbs, and then a roast in a hot oven—yields lamb that’s tender, tasty, juicy, and beautiful, to boot.

For the crumb coating

• 
  
  2 cups 1-inch-cubed fresh baguette (with crust)
  
  


• 
  
  1-1/2 oz. (1/4 cup) pine nuts, toasted
  
  


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


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


• 
  
  1 medium clove garlic, chopped
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the pesto

• 
  
  1 cup packed fresh flat-leaf parsley sprigs
  
  


• 
  
  1/4 cup fresh rosemary leaves
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


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


• 
  
  1 medium clove garlic, chopped
  
  


• 
  
  Kosher salt
  
  

For the lamb

• 
  
  3 8- or 9-bone frenched lamb racks (about 1-3/4 lb. each)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Flaky sea salt, for finishing
  
  

Make the crumb coating

Pulse the bread cubes, pine nuts, Parmigiano-Reggiano, lemon zest, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until coarse crumbs form. Transfer to a medium bowl.

Make the pesto

Pulse the parsley, rosemary, oil, lemon zest, garlic, and 1/2 tsp. salt in the food processor until a coarse paste forms.

Sear the lamb

Heat a heavy-duty 12-inch skillet over medium-high heat until hot. Rub the lamb racks all over with the oil and then, working with one rack at a time, sear them, meat side down, until browned, about 4 minutes each. Pour off any accumulated fat, as necessary. Let rest on a cutting board for about 20 minutes to cool.

Meanwhile, position a rack in the center of the oven and heat the oven to 375°F.

Roast the racks

Rub one-third of the pesto over the meat side of each rack. Firmly press the crumb coating over the pesto. Arrange the racks bone side down in a large roasting pan (if the racks seem crowded, rest the bones on the edge of the pan). Roast until the crumbs are browned and a probe or instant-read thermometer inserted into the eye of the meat registers 135°F for medium rare, 25 to 30 minutes, or 145°F for medium, about 40 minutes.

Let the racks rest in the pan at room temperature for 10 to 15 minutes. Transfer to a carving board and carefully slice between the bones to make individual chops. Lightly sprinkle the cut sides of each chop with sea salt and serve with any crumb coating that fell off during carving.

Beef Tenderloin with Roquefort-Pecan Butter

These tender steaks, topped with a tangy blue cheese and toasted nut butter, make for a main course that’s ready in minutes but feels like you fussed.

• 
  
  2 oz. (1/2 cup) pecan halves, chopped
  
  


• 
  
  4 1-1/2-inch-thick center-cut beef tenderloin steaks (6 to 7 oz. each)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. vegetable oil
  
  


• 
  
  3 oz. Roquefort, at room temperature
  
  


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


• 
  
  2 Tbs. whole flat-leaf parsley leaves
  
  

Position a rack in the center of the oven and heat the oven to 350°F.

Put the pecans on a small rimmed baking sheet and toast until fragrant and pale golden on the cut sides, 6 to 8 minutes. Let cool completely.

Pat the steaks dry and season with 1 tsp. salt and 1/2 tsp. pepper. Heat a 10-inch ovenproof, heavy-duty skillet (preferably cast iron; don’t use a nonstick skillet) over medium-high heat for 2 minutes. Add the oil and swirl the skillet to coat. Add the steaks and cook, flipping once with tongs, until well browned on both sides, 6 to 7 minutes total. Transfer the skillet to the oven and cook the steaks until an instant-read thermometer registers 125°F for medium rare, 5 to 6 minutes.

Meanwhile, in a small bowl, mash together the cheese and butter with a fork and then stir in the pecans.

Remove the skillet from the oven and top the steaks with the Roquefort butter. Let the steaks rest in the pan, loosely covered with foil, for 5 minutes. Serve sprinkled with the parsley leaves.

Steak Diane

Classically made with filet mignon, this version of steak Diane uses less pricey flank steak. The beefier nature of the cut holds its own against a bold sauce featuring sherry, Cognac, Worcestershire sauce, and herbs.

• 
  
  1 1-1/2-lb. flank steak
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 tsp. peanut or vegetable oil
  
  


• 
  
  3 Tbs. finely chopped shallot
  
  


• 
  
  3 Tbs. medium sherry, such as amontillado
  
  


• 
  
  2 Tbs. Cognac
  
  


• 
  
  2 tsp. Worcestershire sauce
  
  


• 
  
  2 Tbs. lower-salt chicken broth
  
  


• 
  
  2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  


• 
  
  2 Tbs. finely chopped flat-leaf parsley
  
  


• 
  
  1/2 tsp. fresh lemon juice, more to taste
  
  

Position a rack in the center of the oven and heat the oven to 400°F.

Pat the steak dry and season generously with salt and pepper. In an ovenproof heavy-duty 12-inch skillet (preferably cast iron), heat the oil over high heat until shimmering hot, about 2 minutes. Brown the steak on both sides, about 4 minutes total. Transfer the skillet to the oven and continue to cook until an instant-read thermometer inserted in the thickest part of the meat reads 135°F, about 5 minutes. Transfer the steak to a platter, cover loosely with foil, and let rest for 5 to 10 minutes.

Meanwhile, pour off the fat in the skillet (be careful of the hot handle). Set the skillet over medium heat, add the shallot, sherry, Cognac, and Worcestershire sauce. Simmer, stirring and scraping the bottom of the pan with a wooden spatula to release any browned bits, until the sauce is reduced by half, 2 to 3 minutes. Lower the heat to low, add the chicken broth, butter, chives, and parsley and whisk, swirling the pan occasionally, to emulsify the butter; the sauce should look creamy. Remove from the heat, whisk in the lemon juice and season to taste with salt, pepper, and more lemon juice.

Cut the steak in half with the grain, then slice the meat on the diagonal across the grain into 1/8-inch slices. Serve with the sauce.

Miso-Marinated Sablefish

Sablefish, which is also known as black cod or butterfish, is a sustainably caught fish that comes mostly from Alaska, though it is also abundant in parts of the Pacific Northwest. Marinating it in miso, the umami-rich paste made with soybeans, rice, and/or barley, is a traditional preparation, but the marinade is also wonderful slathered on other kinds of fish, chicken, and pork. Serve the sablefish with sweet pickled sushi ginger, toasted sesame seeds, and daikon sprouts.

• 
  
  1/4 cup mirin
  
  


• 
  
  1/4 cup sake wine
  
  


• 
  
  1/2 cup plus 2 Tbs. white shiro miso
  
  


• 
  
  1/3 cup granulated sugar
  
  


• 
  
  6 sablefish fillets, skin on, 6 to 7 oz. each
  
  


• 
  
  3 Tbs. canola or grapeseed oil
  
  


• 
  
  Pickled sushi ginger, for garnish
  
  


• 
  
  Sesame seeds, toasted, for garnish
  
  


• 
  
  Daikon sprouts, for garnish
  
  

Combine the mirin and sake in a small saucepan and bring to a boil. Whisk in the miso until smooth, then add the sugar and cook over medium heat, stirring constantly, until the sugar has dissolved. Transfer the marinade to a bowl and cool.

Pat the cod fillets thoroughly with paper towels and generously coat with marinade on both sides. Place in a nonreactive bowl or dish with any remaining marinade, cover tightly with plastic wrap, and refrigerate for at least 8 hours or overnight.

Heat the oven to 400°F. Warm the oil over medium-high heat in an ovenproof sauté pan large enough to hold the fish in one layer. When the oil is hot, scrape the excess marinade off the fish and cook the fish until lightly browned on one side, about 2 minutes. Turn the fish and place the pan in the oven until the fish is cooked through and flaky, about 8 minutes. Serve on warm plates topped with the garnishes.

Pork Tenderloin with Sage & Marsala Sauce

This may look like a special-occasion roast, but it’s actually perfect for a weeknight, and while the fried sage leaves are optional, do try them. They make an unusual crisp garnish and add visual appeal to this simple but elegant dish.  

For the fried sage leaves (optional):

• 
  
  12 to 16 large, whole sage leaves, thoroughly washed and dried, stems left on
  
  


• 
  
  Olive oil, for frying
  
  


• 
  
  Kosher salt
  
  

For the pork:

• 
  
  1 large pork tenderloin (1-1/4 to 1-1/2 lb.), trimmed and cut in half crosswise 
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1/4 tsp. freshly ground black pepper
  
  


• 
  
  2 tsp. pink peppercorns, crushed (optional)
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 cup sweet Marsala
  
  


• 
  
  1 Tbs. chopped fresh sage leaves
  
  

Make the fried sage leaves, if using:

Pour enough olive oil in a heavy skillet to cover the bottom by about 1/8 inch and heat over medium heat until the oil shimmers. Add the sage leaves in a single layer and fry until brittle but still a bright green color with no browning, 15 to 30 seconds. Transfer to a plate lined with paper towels and sprinkle with salt.

Cook the pork:

Position a rack in the center of the oven and heat the oven to 375°F. Season the pork tenderloin with the salt and pepper and rub it evenly with the pink peppercorns, if using.

Heat 1 Tbs. of the butter and the oil in a 10-inch ovenproof skillet or straight-sided sauté pan over medium-high heat. Put the pork in the pan and sear it until golden brown on all sides, about 5 minutes total. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the center of the meat registers 140°F, 10 to 15 minutes. Move the pork to a cutting board and tent loosely with foil.

Pour off and discard most of the fat left in the skillet. Set the skillet over medium-high heat and add the Marsala. Bring to a vigorous simmer, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Simmer until reduced by half, about 2 minutes. Off the heat, add the remaining 1 Tbs. butter and the chopped sage. Swirl or stir the sauce until the butter melts.

Slice the pork into 12 pieces, arrange them on a platter, and pour the hot pan sauce over the meat. Garnish with the fried sage leaves, if using.

Spinach Salad with Chicken, Cashews, Ginger & Fried Wontons

Instead of cooking chicken breasts, you can use leftover roasted or rotisserie chicken. You'll need 3-1/2 cups.
When buying spinach, look for leaves that are uniformly green and crisp. Avoid those that are wilted, excessively wet, or yellowed. Fresh spinach can be quite gritty, especially the larger bundled leaves, so wash it very carefully.

For the vinaigrette:

• 
  
  2 Tbs. rice vinegar
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1 Tbs. peanut oil
  
  


• 
  
  2 tsp. finely grated or minced fresh ginger
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  1 medium clove garlic, minced (1 tsp.)
  
  


• 
  
  Pinch crushed red pepper flakes
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the chicken:

• 
  
  1 Tbs. peanut oil
  
  


• 
  
  3 bone-in, skin-on split chicken breasts (about 1 lb. total)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the salad:

• 
  
  1/2 cup cashew pieces (about 3 oz.)
  
  


• 
  
  1-1/2 cups peanut oil
  
  


• 
  
  2 oz. wonton wrappers (about 8 wrappers), cut into 1/8-inch strips
  
  


• 
  
  10 cups loosely packed baby spinach leaves, washed and dried (about 10 oz.)
  
  


• 
  
  2 scallions, thinly sliced on the diagonal
  
  

Position a rack in the center of the oven and heat the oven to 375ºF.

Make the vinaigrette:

In a small bowl, whisk together the vinaigrette ingredients, seasoning to taste with the salt and pepper.

Cook the chicken:

Heat the peanut oil in an ovenproof 10-inch skillet over medium-high heat. Generously season the chicken breasts with salt and pepper. When the oil is shimmering, add the chicken breasts skin side down and cook until light golden, 1 to 2 minutes. Turn the chicken breasts so they are skin side up and transfer the pan to the oven. Bake until the chicken is just cooked through, 12 to 14 minutes. Transfer the chicken to a cutting board and let cool. Remove and discard the skin and bones. Cut each breast diagonally into thin slices and set aside.

Make the salad:

While the chicken cools, scatter the cashews on a baking sheet and bake in the oven until golden and fragrant, 7 to 9 minutes. Let cool.

Pour the peanut oil into a small saucepan and heat over medium-high heat until the oil reaches 375ºF. Use a candy thermometer to monitor the temperature, or test the oil temperature by dipping the end of one wonton strip into the oil. If it’s hot enough, it should sizzle on contact.

Fry half of the strips until light golden, 30 to 60 seconds. Remove with a slotted spoon and drain on paper towels. Season with a light sprinkle of salt. Fry the remaining wonton strips, drain, and season with salt. (The wontons can be fried up to 2 hours ahead.)

In a large bowl, toss the vinaigrette with the spinach, chicken, and scallions and season to taste with salt. Divide the salad among four or six plates, garnish each with the fried wontons and cashews, and serve immediately.

Sear-Roasted Halibut with Roasted Red Pepper Purée

• 
  
  2-1/2 oz. roasted red pepper (about 1/2 large jarred roasted pepper)
  
  


• 
  
  2 Tbs. sherry vinegar
  
  


• 
  
  1/2 tsp. honey
  
  


• 
  
  1 medium clove garlic, peeled
  
  


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


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 6- to 7-oz. center cut, skin-on halibut fillets
  
  


• 
  
  1 Tbs. thinly sliced fresh chives or chopped marjoram
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

In a blender, combine the red pepper, vinegar, and honey. Turn the blender on, let it run for a few seconds, and then drop the garlic through the feed hole. With the blender still running, slowly pour in the 1/4 cup oil and process until the mixture is smooth, about 1 minute, stopping to scrape down the lid and sides of the blender jar as necessary. Season with salt and pepper to taste.

Set the fish skin side down on a plate and season with salt and pepper. Heat the remaining 2 Tbs. oil in a large ovenproof skillet (preferably cast iron) over medium-high heat until shimmering. Put the fish skin side up in the skillet, and cook until well browned, 3 to 5 minutes. Flip the fish, turn off the heat, and transfer the pan to the oven. Roast until the fish is flaky, moist, and cooked through (use the tip of a paring knife to check), 5 to 7 minutes.

Transfer the fish to dinner plates, spoon about 1 Tbs. purée onto or around each piece, sprinkle with the chives or marjoram, and serve immediately with the remaining purée on the side.

Sear-Roasted Halibut with Blood Orange Salsa

Nothing brightens up a winter meal like citrus. In this dish, the sear-roasting method allows the halibut to form that gorgeous crust while keeping the inside moist, and since the fish's flavor is mild, it's the perfect vehicle for the blood orange salsa that's bursting with sweet, citrusy flavor.  

For the salsa

• 
  
  3/4 cup fresh navel or Valencia orange juice (from 2 medium oranges)
  
  


• 
  
  3 small blood oranges, cut into segments, segments cut in half
  
  


• 
  
  2 Tbs. minced red onion
  
  


• 
  
  1 Tbs. chopped fresh cilantro
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. finely grated navel or Valencia orange zest (from 2 medium oranges)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the halibut

• 
  
  1 tsp. finely grated navel or Valencia orange zest (from 1 small orange)
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 6-oz. skinless halibut fillets
  
  


• 
  
  3 Tbs. olive oil
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

Make the salsa

In a small saucepan, boil the orange juice over medium heat until reduced to 1/4 cup, 8 to 10 minutes. Let cool.

In a medium bowl, combine the reduced orange juice, blood orange segments, onion, cilantro, olive oil, and orange zest. Season to taste with salt and pepper.

Cook the halibut

In a small bowl, mix the orange zest, thyme, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Rub the mixture all over the halibut fillets. Heat the oil in a 12-inch ovenproof skillet over medium-high heat. When the oil is shimmering hot, arrange the fillets in the pan. Sear for about 2 minutes without moving; then use a thin slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and put the pan in the oven.

Roast until the halibut is just cooked  through, 3 to 5 minutes. Remove the pan from the oven and transfer the halibut to serving plates. Spoon some of the salsa over each fillet.

Pork Chops Marinated with Bay Leaves & Lemon

This recipe incorporates bay in layers of flavor. The bay leaves contribute first to the pork marinade, are then incorporated in the cooking, and finally flavor the reduction sauce (if you use dried leaves). Be sure to start marinating the chops the morning of the day you want to serve this dish.

• 
  
  Peeled zest of 1 lemon
  
  


• 
  
  4 pork loin chops, about 3/4 inch thick
  
  


• 
  
  4 Tbs. olive oil
  
  


• 
  
  4 fresh bay leaves or 5 dried bay leaves
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  1 cup homemade or low-salt chicken broth
  
  

In a shallow dish, combine the lemon peel, pork chops, 3 Tbs. of the olive oil, and 4 of the bay leaves. (If you’re using dried leaves, reserve the fifth for the sauce). Rub the chops in the marinade to coat and put 1 bay leaf under each chop. Cover with plastic wrap and let marinate in the refrigerator 8 to 16 hours, turning the chops two or three times.

Heat the oven to 375°F. Season the pork chops on both sides with salt and pepper, reserving the strips of lemon peel, setting a bay leaf on top of each chop. In a large ovenproof sauté pan, heat the butter and remaining 1 Tbs. olive oil over medium-high heat. When the butter is foaming, add the pork chops (bay leaf side down) and sauté to a deep ochre brown, 5 to 7 minutes. Turn them as they color, and brown the other side, another 5 minutes. Transfer the pan to the oven and bake for 5 to 7 minutes. To check if the chops are cooked, make a small incision in the center of one of the chops to peek at the meat—it should be light pink, not gray, when done.

Transfer the chops to a serving plate and pour off the fat in the pan, taking care to keep the juices in. Over medium-high heat, add the stock, half of the reserved lemon peel, and, if you’re using dried bay leaves, the remaining bay leaf. Boil, scraping up any browned bits from the pan with a wooden spoon. Reduce to about 1/3 cup. Remove from the heat and taste; the sauce should be full-flavored. Strain into a small serving bowl. Pour any accumulated juices from the chops into the sauce and stir to incorporate. Spoon the sauce over the pork and serve, passing the remaining sauce separately. Don’t eat the bay leaves.

Sirloin Steaks with Garlicky Swiss Chard

Fresh Swiss chard puts a summery spin on this basic seared steak. It's perfect for a quick weeknight dinner: after the steaks sear, they finish cooking in the oven while you cook the chard.

• 
  
  2 lb. sirloin steak, 1 inch thick
  
  


• 
  
  1-1/2 tsp. dried rosemary, coarsely chopped
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3/4 cup dry red wine, such as merlot
  
  


• 
  
  4 large cloves garlic, minced
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. Dijon mustard
  
  


• 
  
  2 large bunches Swiss chard (about 1-1/2 lb. total), stems very thinly sliced and leaves roughly chopped
  
  


• 
  
  2 oz. Pecorino Romano, thinly shaved with a vegetable peeler (1 cup; optional)
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Trim and cut the steak into 4 portions. Season the steaks all over with the rosemary, 2 tsp. salt, and 1/2 tsp. pepper.


Heat 1 Tbs. of the oil in a large (12-inch) skillet over medium-high heat. Working in 2 batches if necessary, arrange the steaks in the skillet in a single layer and cook, turning once, until nicely browned, 3 to 4 minutes per side. Remove the skillet from the heat, transfer the steaks to a rimmed baking sheet, and roast until medium rare (130°F to 135°F), 4 to 6 minutes more. Set the steaks aside to rest.


Meanwhile, return the skillet to medium-high heat. Carefully add the wine and cook, scraping up any browned bits with a wooden spoon, until reduced by about half, 3 to 4 minutes.


Add the garlic to the skillet and cook until fragrant, about 10 seconds. Whisk in the vinegar, sugar, mustard, 1/4 tsp. salt, and 1/8 tsp. pepper. Drizzle in the remaining 3 Tbs. oil while whisking constantly.


Add the chard stems and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the chard leaves in batches and cook, tossing, until the leaves are wilted enough to fit comfortably in the skillet, about 2 minutes. Cover the skillet and cook, tossing once or twice, until just tender, about 5 minutes.


Transfer the steaks to plates and top with the chard. Sprinkle with the Pecorino Romano, if using, and serve.

Spinach Salad with Chicken, Cashews, Ginger & Fried Wontons

Instead of cooking chicken breasts, you can use leftover roasted or rotisserie chicken. You'll need 3-1/2 cups.
When buying spinach, look for leaves that are uniformly green and crisp. Avoid those that are wilted, excessively wet, or yellowed. Fresh spinach can be quite gritty, especially the larger bundled leaves, so wash it very carefully.

For the vinaigrette:

• 
  
  2 Tbs. rice vinegar
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  1 Tbs. peanut oil
  
  


• 
  
  2 tsp. finely grated or minced fresh ginger
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1 tsp. Asian sesame oil
  
  


• 
  
  1 medium clove garlic, minced (1 tsp.)
  
  


• 
  
  Pinch crushed red pepper flakes
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the chicken:

• 
  
  1 Tbs. peanut oil
  
  


• 
  
  3 bone-in, skin-on split chicken breasts (about 1 lb. total)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

For the salad:

• 
  
  1/2 cup cashew pieces (about 3 oz.)
  
  


• 
  
  1-1/2 cups peanut oil
  
  


• 
  
  2 oz. wonton wrappers (about 8 wrappers), cut into 1/8-inch strips
  
  


• 
  
  10 cups loosely packed baby spinach leaves, washed and dried (about 10 oz.)
  
  


• 
  
  2 scallions, thinly sliced on the diagonal
  
  

Position a rack in the center of the oven and heat the oven to 375ºF.

Make the vinaigrette:

In a small bowl, whisk together the vinaigrette ingredients, seasoning to taste with the salt and pepper.

Cook the chicken:

Heat the peanut oil in an ovenproof 10-inch skillet over medium-high heat. Generously season the chicken breasts with salt and pepper. When the oil is shimmering, add the chicken breasts skin side down and cook until light golden, 1 to 2 minutes. Turn the chicken breasts so they are skin side up and transfer the pan to the oven. Bake until the chicken is just cooked through, 12 to 14 minutes. Transfer the chicken to a cutting board and let cool. Remove and discard the skin and bones. Cut each breast diagonally into thin slices and set aside.

Make the salad:

While the chicken cools, scatter the cashews on a baking sheet and bake in the oven until golden and fragrant, 7 to 9 minutes. Let cool.

Pour the peanut oil into a small saucepan and heat over medium-high heat until the oil reaches 375ºF. Use a candy thermometer to monitor the temperature, or test the oil temperature by dipping the end of one wonton strip into the oil. If it’s hot enough, it should sizzle on contact.

Fry half of the strips until light golden, 30 to 60 seconds. Remove with a slotted spoon and drain on paper towels. Season with a light sprinkle of salt. Fry the remaining wonton strips, drain, and season with salt. (The wontons can be fried up to 2 hours ahead.)

In a large bowl, toss the vinaigrette with the spinach, chicken, and scallions and season to taste with salt. Divide the salad among four or six plates, garnish each with the fried wontons and cashews, and serve immediately.

Sear-Roasted Rosemary Steak and Potatoes

This is a one-pan take on steak and potatoes. Sear the strip steaks on the stovetop, and then roast them with small red potatoes and rosemary sprigs. Thinly slice the beef before serving it with the potatoes.

• 
  
  Four 1-1/2-inch-thick top loin (New York strip) steaks (8 to 10 oz. each), trimmed
  
  


• 
  
  1 tsp. chopped fresh rosemary plus
  
  


• 
  
  3 sprigs, pulled apart into smaller pieces
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1-1/2 lbs. small red potatoes, halved or quartered if large
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

Position a rack in the center of the oven and heat the oven to 425°F. Sprinkle the steaks with the chopped rosemary, 1-1/2 tsp. salt, and 3/4 tsp. pepper. In a large (12-inch), oven-proof, heavy-duty skillet (like a cast-iron pan) over medium-high heat, combine 1 Tbs. each of the butter and oil and heat until the butter melts and its foam subsides. Add the steaks and cook without touching until they brown around the edges and easily release from the pan, about 3 minutes. Flip and cook the other sides until they brown, about 2 minutes. Transfer to a large plate.

Add the remaining 1 Tbs. oil to the skillet. Arrange the potatoes, cut side down, in the skillet, scatter the rosemary leaves around the potatoes, sprinkle with 1/2 tsp. salt, and transfer to the oven. Roast until the potatoes are tender when pierced, about 15 minutes. Set the steaks atop the potatoes and cook until the steaks are medium-rare—an instant-read thermometer inserted into the thickest part should register 135°F, about 10 minutes.

Transfer the steaks to a cutting board and let rest for 5 minutes. Toss the potatoes with the remaining 2 Tbs. butter and the balsamic vinegar, and keep warm in the oven (turn the oven off and leave the door slightly open). Serve the steaks thinly sliced, with the potatoes on the side, drizzled with any remaining balsamic and butter mixture and sprinkled lightly with salt and pepper.

Steak Diane

Classically made with filet mignon, this version of steak Diane uses less pricey flank steak. The beefier nature of the cut holds its own against a bold sauce featuring sherry, Cognac, Worcestershire sauce, and herbs.

• 
  
  1 1-1/2-lb. flank steak
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 tsp. peanut or vegetable oil
  
  


• 
  
  3 Tbs. finely chopped shallot
  
  


• 
  
  3 Tbs. medium sherry, such as amontillado
  
  


• 
  
  2 Tbs. Cognac
  
  


• 
  
  2 tsp. Worcestershire sauce
  
  


• 
  
  2 Tbs. lower-salt chicken broth
  
  


• 
  
  2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  


• 
  
  2 Tbs. finely chopped flat-leaf parsley
  
  


• 
  
  1/2 tsp. fresh lemon juice, more to taste
  
  

Position a rack in the center of the oven and heat the oven to 400°F.

Pat the steak dry and season generously with salt and pepper. In an ovenproof heavy-duty 12-inch skillet (preferably cast iron), heat the oil over high heat until shimmering hot, about 2 minutes. Brown the steak on both sides, about 4 minutes total. Transfer the skillet to the oven and continue to cook until an instant-read thermometer inserted in the thickest part of the meat reads 135°F, about 5 minutes. Transfer the steak to a platter, cover loosely with foil, and let rest for 5 to 10 minutes.

Meanwhile, pour off the fat in the skillet (be careful of the hot handle). Set the skillet over medium heat, add the shallot, sherry, Cognac, and Worcestershire sauce. Simmer, stirring and scraping the bottom of the pan with a wooden spatula to release any browned bits, until the sauce is reduced by half, 2 to 3 minutes. Lower the heat to low, add the chicken broth, butter, chives, and parsley and whisk, swirling the pan occasionally, to emulsify the butter; the sauce should look creamy. Remove from the heat, whisk in the lemon juice and season to taste with salt, pepper, and more lemon juice.

Cut the steak in half with the grain, then slice the meat on the diagonal across the grain into 1/8-inch slices. Serve with the sauce.

Sirloin Steaks with Garlicky Swiss Chard

Fresh Swiss chard puts a summery spin on this basic seared steak. It's perfect for a quick weeknight dinner: after the steaks sear, they finish cooking in the oven while you cook the chard.

• 
  
  2 lb. sirloin steak, 1 inch thick
  
  


• 
  
  1-1/2 tsp. dried rosemary, coarsely chopped
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3/4 cup dry red wine, such as merlot
  
  


• 
  
  4 large cloves garlic, minced
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. Dijon mustard
  
  


• 
  
  2 large bunches Swiss chard (about 1-1/2 lb. total), stems very thinly sliced and leaves roughly chopped
  
  


• 
  
  2 oz. Pecorino Romano, thinly shaved with a vegetable peeler (1 cup; optional)
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Trim and cut the steak into 4 portions. Season the steaks all over with the rosemary, 2 tsp. salt, and 1/2 tsp. pepper.


Heat 1 Tbs. of the oil in a large (12-inch) skillet over medium-high heat. Working in 2 batches if necessary, arrange the steaks in the skillet in a single layer and cook, turning once, until nicely browned, 3 to 4 minutes per side. Remove the skillet from the heat, transfer the steaks to a rimmed baking sheet, and roast until medium rare (130°F to 135°F), 4 to 6 minutes more. Set the steaks aside to rest.


Meanwhile, return the skillet to medium-high heat. Carefully add the wine and cook, scraping up any browned bits with a wooden spoon, until reduced by about half, 3 to 4 minutes.


Add the garlic to the skillet and cook until fragrant, about 10 seconds. Whisk in the vinegar, sugar, mustard, 1/4 tsp. salt, and 1/8 tsp. pepper. Drizzle in the remaining 3 Tbs. oil while whisking constantly.


Add the chard stems and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the chard leaves in batches and cook, tossing, until the leaves are wilted enough to fit comfortably in the skillet, about 2 minutes. Cover the skillet and cook, tossing once or twice, until just tender, about 5 minutes.


Transfer the steaks to plates and top with the chard. Sprinkle with the Pecorino Romano, if using, and serve.

Sear-Roasted Rosemary Steak and Potatoes

This is a one-pan take on steak and potatoes. Sear the strip steaks on the stovetop, and then roast them with small red potatoes and rosemary sprigs. Thinly slice the beef before serving it with the potatoes.

• 
  
  Four 1-1/2-inch-thick top loin (New York strip) steaks (8 to 10 oz. each), trimmed
  
  


• 
  
  1 tsp. chopped fresh rosemary plus
  
  


• 
  
  3 sprigs, pulled apart into smaller pieces
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1-1/2 lbs. small red potatoes, halved or quartered if large
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

Position a rack in the center of the oven and heat the oven to 425°F. Sprinkle the steaks with the chopped rosemary, 1-1/2 tsp. salt, and 3/4 tsp. pepper. In a large (12-inch), oven-proof, heavy-duty skillet (like a cast-iron pan) over medium-high heat, combine 1 Tbs. each of the butter and oil and heat until the butter melts and its foam subsides. Add the steaks and cook without touching until they brown around the edges and easily release from the pan, about 3 minutes. Flip and cook the other sides until they brown, about 2 minutes. Transfer to a large plate.

Add the remaining 1 Tbs. oil to the skillet. Arrange the potatoes, cut side down, in the skillet, scatter the rosemary leaves around the potatoes, sprinkle with 1/2 tsp. salt, and transfer to the oven. Roast until the potatoes are tender when pierced, about 15 minutes. Set the steaks atop the potatoes and cook until the steaks are medium-rare—an instant-read thermometer inserted into the thickest part should register 135°F, about 10 minutes.

Transfer the steaks to a cutting board and let rest for 5 minutes. Toss the potatoes with the remaining 2 Tbs. butter and the balsamic vinegar, and keep warm in the oven (turn the oven off and leave the door slightly open). Serve the steaks thinly sliced, with the potatoes on the side, drizzled with any remaining balsamic and butter mixture and sprinkled lightly with salt and pepper.

Sear-Roasted Rosemary Steak and Potatoes

This is a one-pan take on steak and potatoes. Sear the strip steaks on the stovetop, and then roast them with small red potatoes and rosemary sprigs. Thinly slice the beef before serving it with the potatoes.

• 
  
  Four 1-1/2-inch-thick top loin (New York strip) steaks (8 to 10 oz. each), trimmed
  
  


• 
  
  1 tsp. chopped fresh rosemary plus
  
  


• 
  
  3 sprigs, pulled apart into smaller pieces
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1-1/2 lbs. small red potatoes, halved or quartered if large
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

Position a rack in the center of the oven and heat the oven to 425°F. Sprinkle the steaks with the chopped rosemary, 1-1/2 tsp. salt, and 3/4 tsp. pepper. In a large (12-inch), oven-proof, heavy-duty skillet (like a cast-iron pan) over medium-high heat, combine 1 Tbs. each of the butter and oil and heat until the butter melts and its foam subsides. Add the steaks and cook without touching until they brown around the edges and easily release from the pan, about 3 minutes. Flip and cook the other sides until they brown, about 2 minutes. Transfer to a large plate.

Add the remaining 1 Tbs. oil to the skillet. Arrange the potatoes, cut side down, in the skillet, scatter the rosemary leaves around the potatoes, sprinkle with 1/2 tsp. salt, and transfer to the oven. Roast until the potatoes are tender when pierced, about 15 minutes. Set the steaks atop the potatoes and cook until the steaks are medium-rare—an instant-read thermometer inserted into the thickest part should register 135°F, about 10 minutes.

Transfer the steaks to a cutting board and let rest for 5 minutes. Toss the potatoes with the remaining 2 Tbs. butter and the balsamic vinegar, and keep warm in the oven (turn the oven off and leave the door slightly open). Serve the steaks thinly sliced, with the potatoes on the side, drizzled with any remaining balsamic and butter mixture and sprinkled lightly with salt and pepper.

Steak Diane

Classically made with filet mignon, this version of steak Diane uses less pricey flank steak. The beefier nature of the cut holds its own against a bold sauce featuring sherry, Cognac, Worcestershire sauce, and herbs.

• 
  
  1 1-1/2-lb. flank steak
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 tsp. peanut or vegetable oil
  
  


• 
  
  3 Tbs. finely chopped shallot
  
  


• 
  
  3 Tbs. medium sherry, such as amontillado
  
  


• 
  
  2 Tbs. Cognac
  
  


• 
  
  2 tsp. Worcestershire sauce
  
  


• 
  
  2 Tbs. lower-salt chicken broth
  
  


• 
  
  2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  


• 
  
  2 Tbs. finely chopped flat-leaf parsley
  
  


• 
  
  1/2 tsp. fresh lemon juice, more to taste
  
  

Position a rack in the center of the oven and heat the oven to 400°F.

Pat the steak dry and season generously with salt and pepper. In an ovenproof heavy-duty 12-inch skillet (preferably cast iron), heat the oil over high heat until shimmering hot, about 2 minutes. Brown the steak on both sides, about 4 minutes total. Transfer the skillet to the oven and continue to cook until an instant-read thermometer inserted in the thickest part of the meat reads 135°F, about 5 minutes. Transfer the steak to a platter, cover loosely with foil, and let rest for 5 to 10 minutes.

Meanwhile, pour off the fat in the skillet (be careful of the hot handle). Set the skillet over medium heat, add the shallot, sherry, Cognac, and Worcestershire sauce. Simmer, stirring and scraping the bottom of the pan with a wooden spatula to release any browned bits, until the sauce is reduced by half, 2 to 3 minutes. Lower the heat to low, add the chicken broth, butter, chives, and parsley and whisk, swirling the pan occasionally, to emulsify the butter; the sauce should look creamy. Remove from the heat, whisk in the lemon juice and season to taste with salt, pepper, and more lemon juice.

Cut the steak in half with the grain, then slice the meat on the diagonal across the grain into 1/8-inch slices. Serve with the sauce.