Shredded Carrots with Jalapeño, Lime & Cilantro

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

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


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  1 medium jalapeño, cored, seeded, and minced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup coarsely chopped fresh cilantro
  
  


• 
  
  Whole cilantro leaves for garnish (optional)
  
  

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

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

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

Knotted Dinner Rolls

Soft, rich, and worlds better than store-bought, these gorgeous, buttery dinner rolls are easier to make than you may think. In fact, describing how to shape them is more difficult than actually doing it. Look here for step-by-step photos for shaping them or watch our video on shaping and baking these dinner rolls, as well as Cloverleaf, Parker House, and Butterflake, all made with this same dough.

For the dough

• 
  
  1-1/2 cups whole milk; more as needed
  
  


• 
  
  1 packet (1/4 oz. or 2-1/4 tsp.) instant or active dry yeast
  
  


• 
  
  1/4 cup vegetable oil; more as needed
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1 lb. 7 oz. (5-1/4 cups) unbleached bread flour; more as needed
  
  


• 
  
  1-1/4 tsp. table salt or 2 tsp. kosher salt
  
  


• 
  
  1 large egg
  
  

For shaping and baking

• 
  
  Vegetable oil spray
  
  


• 
  
  1 large egg
  
  


• 
  
  Poppy or sesame seeds for garnish (optional)
  
  

Make the dough

In a small saucepan, heat the milk until lukewarm (about 95°F). Remove from the heat and whisk in the yeast until it dissolves. Add the oil and butter—the butter may begin to melt, but it’s OK if it doesn’t melt completely—and then whisk in the sugar. Let rest until the yeast just begins to float to the surface, about 5 minutes.

In a stand mixer fitted with the paddle attachment (or in a large bowl), combine the flour, salt, and egg. Add the yeast mixture and mix on low speed (or with a large spoon) until a coarse ball of dough forms, about 1 minute. Let rest for 5 minutes.

Replace the paddle attachment with the dough hook and mix on medium-low speed (or knead by hand on a lightly oiled work surface) until the dough feels soft, supple, and pliable, about 3 minutes; it should feel tacky to the touch, but not sticky, and pull away from your finger when poked instead of sticking to it. If the dough is too sticky, add 1 Tbs. flour at a time, kneading to incorporate. If it’s stiff, knead in 1 Tbs. of milk at a time.

Rub a little vegetable oil on a work surface to create an 8-inch circle and put the dough on this spot. Stretch and fold the dough over itself from all four sides to the center, crimping it where the folded ends meet, to form it into a tight, round ball.

Put the dough seam side down in a lightly oiled bowl that’s twice the size of the dough. Tightly cover with plastic wrap. Let sit at room temperature until doubled in size, about 90 minutes.

Shape the rolls

Tip:

Need help shaping your rolls? Check out our step-by-step guide on how to shape knotted dinner rolls.

Line two 13x18-inch rimmed baking sheets with parchment or nonstick baking liners and lightly mist them with vegetable oil spray.

Using a bench knife, divide the dough into eighteen pieces (about 2-1/4 oz. each).

With your hands, roll one piece into a 12-inch-long rope. If the dough starts to stick, mist your work surface lightly with vegetable oil spray or wipe it with a damp towel. Don’t use flour.

Wrap the dough around your fingers into a loose knot; there should be about 2 inches of dough free at each end. Wrap the left end of the dough up and over the loop. Wrap the right end down and under the loop. Lightly squeeze the two ends of dough together in the center to secure them.

Gently squeeze the whole piece of dough into a nice rounded shape. Put the roll, pretty side up, on a baking sheet. Repeat with the remaining dough. Mist the top of the rolls with vegetable oil spray and cover loosely with plastic wrap.

Let the rolls sit at room temperature or refrigerated until they just begin to swell, 30 minutes to 1 hour for room-temperature dough, 1 to 1-1/2 hours for refrigerated dough.

Bake the rolls

Position racks in the upper and lower thirds of the oven. If using a convection oven, heat it to 375°F; if using a conventional oven, heat it to 400°F.

Thoroughly whisk the egg with 1 Tbs. water and brush all over each roll. Sprinkle poppy or sesame seeds (if using) on the rolls.

While the oven heats, let the rolls continue to rise at room temperature, 20 to 40 minutes. They should be 1-1/2 to 2 times their original size before they go in the oven. (Once in the oven, they will rise about 20 percent more.)

Put the baking sheets in the oven and bake for 6 minutes. Rotate the sheets 180 degrees and swap their placement on the racks. Continue baking until the rolls turn rich golden-brown on top and develop some browning underneath, another 6 to 8 minutes. Let the rolls cool on the sheets or on a cooling rack for 15 minutes before serving.

Green Beans with Smoked Paprika and Almonds

If you don’t like spicy heat, use sweet pimentón instead.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. green beans, preferably Spanish Musica, trimmed and cut on the diagonal into 2-inch lengths (3 cups)
  
  


• 
  
  1/2 cup thinly sliced shallots (about 2 medium)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. granulated sugar
  
  


• 
  
  1/3 cup coarsely chopped Marcona almonds
  
  


• 
  
  1/4 tsp. hot Spanish smoked paprika (pimentón de la Vera)
  
  

Bring a large pot of well-salted water to a boil. Cook the beans in the water until just tender, 4 to 5 minutes. Drain and run under cold water to cool. Drain well.

Put the shallots and olive oil in a cold 12-inch skillet and set the pan over medium-high heat. Cook until the shallots begin to turn golden, stirring to break them into rings, about 2 minutes. Sprinkle the sugar over the shallots and stir constantly until they are golden all over, about 45 seconds. Add the almonds, stir well, and immediately add the beans and smoked paprika. Cook, stirring, until heated through, 2 to 3 minutes. Season to taste with salt and serve.

Glazed Fingerling Potato Salad with Pancetta and Warm Mustard Vinaigrette

Potatoes, crisp pancetta, and aged Gouda, along with some good-for-you greens, make for one delicious salad.

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  3/4 lb. fingerling potatoes (7 or 8 medium), quartered lengthwise
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 oz. pancetta, cut into 1/4-inch dice (1/3 cup)
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. finely chopped shallot
  
  


• 
  
  3 Tbs. red wine vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  4 oz. escarole, torn into small pieces (6 cups)
  
  


• 
  
  1/2 cup shaved aged Gouda (1-1/2 oz.)
  
  

Melt 2 Tbs. of the butter in a 10-inch straight-sided sauté pan over medium heat. Add the potatoes and enough water to just cover them (about 2 cups). Bring to a boil. Add 1 tsp. salt, cover the pan, reduce the heat to medium low, and cook, shaking the pan occasionally, until the potatoes are just tender, about 8 minutes. Uncover the pan, raise the heat to medium high, and add the remaining 2 Tbs. butter. Cook, shaking the pan occasionally, until all of the liquid has reduced to a glaze and the potatoes are lightly browned, about 20 minutes more.

Meanwhile, cook the pancetta in an 8-inch nonstick skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Pour off any fat from the pan, return the pan to medium heat, and add 1/2 Tbs. of the oil. Add the shallot to the pan and cook, stirring, until tender, about 2 minutes. Stir in the vinegar and mustard and cook until the mustard is smooth, 30 seconds to 1 minute. Transfer the mixture to a small bowl and gradually whisk in the remaining 4-1/2 Tbs. oil. Season to taste with salt and pepper.

Put the escarole and pancetta in a large bowl and toss with 3 Tbs. of the vinaigrette. Season to taste with salt and pepper. Divide the salad and the potatoes among 4 salad plates and sprinkle with the cheese. Drizzle with  the remaining vinaigrette and serve.

Italian Green Beans with Tomatoes and Balsamic

This is a speedy version of slow-cooked Italian green beans, elegant in its simplicity. Sauté the haricots verts quickly to preserve their delicate texture, then toss them with a sauce of plum tomatoes and balsamic vinegar.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. haricots verts, trimmed
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  2 medium cloves garlic, smashed
  
  


• 
  
  2 large plum tomatoes, roughly chopped and puréed in a food processor 
  
  


• 
  
  1 Tbs. balsamic vinegar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Shavings of Parmigiano-Reggiano,for garnish (optional)
  
  

Bring a pot of well-salted water to a boil. Add the beans and cook until bright green and just tender, 3 to 4 minutes. Drain and immediately plunge in a large bowl of ice water. Let cool for 3 to 4 minutes. Drain and set aside

Heat the oil in a large (12-inch) skillet over medium heat. Add the garlic and cook for about 1 minute. Add the tomatoes and vinegar, sprinkle with 1/2 tsp. each salt and pepper, and cook, stirring until the mixture reduces by half, about 2 minutes. Add the beans to the pan and cook until warmed through and coated with the tomato mixture, about 1 minute. Taste the beans and season with salt and pepper if needed; garnish with shavings of Parmigiano-Reggiano if desired. Serve immediately.

Marinated Tomatoes with Pickled Red Onions & Gorgonzola

• 
  
  1-1/2 cups red-wine vinegar
  
  


• 
  
  Kosher salt
  
  


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


• 
  
  1/4 cup thinly sliced chives
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 tsp. balsamic vinegar
  
  


• 
  
  Freshly ground black pepper
  
  


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


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

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

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

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

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.

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.

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.

Herb-Roasted Potatoes and Onions

In this dish, hardy herbs are roasted with the potatoes and onions, infusing them with flavor. Then tender herbs are tossed with the hot potatoes just before serving; the heat brings out the herbs’ flavors, but they stay green and fresh tasting.

• 
  
  1/4 cup extra-virgin olive oil; more for the baking sheet
  
  


• 
  
  2 lb. small (about 1-1/2-inch) potatoes, halved
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. coarsely chopped mixed hardy fresh herbs, such as rosemary, savory, and thyme
  
  


• 
  
  1 large onion, halved lengthwise and thinly sliced
  
  


• 
  
  1/2 cup coarsely chopped mixed tender fresh herbs, such as chives, parsley, and tarragon
  
  


• 
  
  Flaky sea salt for serving (optional)
  
  

Position a rack in the center of the oven and heat the oven to 450°F. Oil a large rimmed baking sheet.

In a medium bowl, toss the potatoes with the olive oil and 1 tsp. salt to coat.

Sprinkle the hardy herbs over the bottom of the baking sheet, spread the onion slices over the herbs, and top with the potatoes, cut side down. Scrape any olive oil remaining in the bowl over the potatoes.

Roast until the potatoes are tender and brown on the edges, 30 to 35 minutes. Transfer the potatoes and onions to a bowl and toss with the tender herbs. Season to taste with sea salt, if using, or kosher salt and serve.

Grilled Pork Chops with Sweet-and-Sour Onions

Grilled sweet and sour onions liven up simply grilled pork chops. The addition of fresh thyme to both the onions and the chops ties the dish together.

• 
  
  4 3/4-inch-thick bone-in pork loin chops (1-3/4 to 2 lb.)
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 Tbs. chopped fresh thyme
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1-1/2 lb. red onions (about 3 medium), peeled and cut into 1/4- to 1/2-inch-thick disks
  
  


• 
  
  1/2 cup red wine vinegar
  
  


• 
  
  1 Tbs. granulated sugar
  
  

Prepare a medium-high fire on a gas or charcoal grill. In a medium bowl, toss the pork chops with 1 Tbs. of the oil, half of the thyme, 1 tsp. salt, and 1/2 tsp. pepper. Put the onions on a large plate and sprinkle with 2 Tbs. of the oil and 1-1/2 tsp. salt. In a small bowl, whisk the vinegar, sugar, and the remaining thyme.

Grill the onions, covered, flipping once, until crisp-tender, 5 to 6 minutes per side. Return to the plate. Grill the pork, covered, flipping once, until firm to the touch and just cooked through, 3 to 4 minutes per side.

Transfer the pork to a large platter, brush with some of the vinegar mixture and tent loosely with foil. Heat the remaining 1 Tbs. oil in a large skillet over medium-high heat until it’s shimmering hot. Add the onions and the remaining vinegar mixture and cook, stirring, until they absorb all of the liquid and take on a browned, glazed appearance, 3 to 4 minutes. Serve the pork chops with the onions.

Duck Breasts with Peaches and Tarragon

This elegant meal is shockingly simple to make. If fresh, ripe apricots are available, you can use them instead of peaches.

• 
  
  2 1-lb. boneless duck breasts
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  2 medium shallots, thinly sliced (1/2 cup)
  
  


• 
  
  6 Tbs. dry white wine or dry vermouth
  
  


• 
  
  6 Tbs. lower-salt chicken broth
  
  


• 
  
  3 medium peaches (or 6 medium apricots), pitted and sliced 1/2 inch thick
  
  


• 
  
  1 Tbs. chopped fresh tarragon leaves
  
  


• 
  
  2 tsp. mild honey, such as clover honey
  
  

Heat the oven to 425°F. Score the skin and fat on each breast without cutting into the meat. Season with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat a 12-inch ovenproof skillet over medium heat. Add the breasts skin side down and cook until the skin is browned and crisp, about 6 minutes. Flip and put the skillet in the oven. Roast until an instant-read thermometer inserted in the center registers 130° to 135°F for medium rare, 8 to 9 minutes.

Transfer the duck to a cutting board. Discard all but 1 Tbs. fat from the skillet. Swirl in the butter and return the skillet to medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the broth and simmer until reduced by half, another 2 minutes. Add the peaches, tarragon, honey, 1/4 tsp. salt, and 1/2 tsp. pepper. Stir until the sauce is bubbling, 1 minute.

Slice the duck and serve with the fruit sauce.

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.

Green Beans with Smoked Paprika and Almonds

If you don’t like spicy heat, use sweet pimentón instead.

• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. green beans, preferably Spanish Musica, trimmed and cut on the diagonal into 2-inch lengths (3 cups)
  
  


• 
  
  1/2 cup thinly sliced shallots (about 2 medium)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. granulated sugar
  
  


• 
  
  1/3 cup coarsely chopped Marcona almonds
  
  


• 
  
  1/4 tsp. hot Spanish smoked paprika (pimentón de la Vera)
  
  

Bring a large pot of well-salted water to a boil. Cook the beans in the water until just tender, 4 to 5 minutes. Drain and run under cold water to cool. Drain well.

Put the shallots and olive oil in a cold 12-inch skillet and set the pan over medium-high heat. Cook until the shallots begin to turn golden, stirring to break them into rings, about 2 minutes. Sprinkle the sugar over the shallots and stir constantly until they are golden all over, about 45 seconds. Add the almonds, stir well, and immediately add the beans and smoked paprika. Cook, stirring, until heated through, 2 to 3 minutes. Season to taste with salt and serve.

Crisp Striped Bass with Preserved Lemon, Chickpeas, and Couscous

Preserved lemon brings a bright, salty citrus note to this Moroccan-influenced dish.

• 
  
  4 skin-on striped bass fillets (5 oz. each), scaled
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup all-purpose unbleached flour
  
  


• 
  
  3 Tbs. extra-virgin olive oil; more for drizzling
  
  


• 
  
  1/4 tsp. cumin seeds
  
  


• 
  
  2 cups seeded, diced fresh tomatoes
  
  


• 
  
  1 19-oz. can chickpeas, drained and rinsed (about 2 cups)
  
  


• 
  
  2 Tbs. chopped Moroccan preserved lemon (or 1 tsp. grated lemon zest)
  
  


• 
  
  1/2 cup chopped fresh cilantro, plus whole leaves for garnish
  
  


• 
  
  1 cup couscous, cooked according to package directions Harissa or other chile sauce to taste
  
  

Heat the oven to 200°F. Pat the fish fillets dry and season all over with 1/2 tsp. salt and 1/4 tsp. pepper. Put the flour in a wide, shallow dish and lightly dredge the fish in the flour, shaking off any excess.

Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 4 minutes. With a spatula, peek under a fillet to see if the skin is golden-brown and crisp. If not, cook 1 minute more. Flip the fillets and cook until lightly golden-brown and just cooked through, an additional 1 to 2 minutes. Transfer to a wire rack set over a baking sheet and keep warm in the oven.

Reduce the heat to medium, add the cumin seeds to the skillet, and cook, stirring, until fragrant, about 10 seconds. Add the tomatoes, 1/2 tsp. salt, and 3 Tbs. water and cook until they become saucy, 3 to 4 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Add the preserved lemon (or lemon zest) and chopped cilantro. Season to taste with salt and pepper.

Scrape a fork through the couscous to fluff it, and then divide it among 4 dinner plates. Place the fish skin side up on the couscous. Spoon on the chickpea mixture and garnish with the harissa and a scattering of cilantro leaves. If desired, drizzle extra-virgin olive oil over the fish at the table.

Braised Fingerling Potatoes with Fennel, Olives, and Thyme

This rustic side dish is great with roasted lamb or pork.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  3/4 lb. fingerling potatoes (7 or 8 medium), cut lengthwise into 1/4-inch-thick slices
  
  


• 
  
  1 small bulb fennel, trimmed and halved lengthwise, then cut lengthwise into 1/2-inch-thick slices
  
  


• 
  
  1 medium sweet onion, thinly sliced
  
  


• 
  
  1/2 cup lower-salt chicken broth
  
  


• 
  
  3 sprigs fresh thyme, plus 2 tsp. chopped fresh thyme for garnish
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup pitted Niçoise olives
  
  

Heat the oven to 375°F.

Heat 1-1/2 Tbs. of the oil in a 10-inch straight-sided sauté pan over medium-high heat. Add the potatoes and 1/4 tsp. salt and cook, stirring occasionally, until the potatoes begin to brown, about 7 minutes. Transfer the potatoes to a plate.

Add the remaining 1-1/2 Tbs. oil and the fennel to the pan with a pinch of salt and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the onion to the pan and cook, stirring often, until starting to soften and lightly brown, 2 minutes more. Add the broth and bring to a boil. Gently nestle the potatoes into the fennel-onion mixture and add the thyme sprigs. Cover the pan and braise in the oven until the potatoes and fennel are tender, about 20 minutes.

Uncover the pan, add the olives, and continue to braise until most of the liquid has evaporated and the vegetables are meltingly tender, another 10 minutes. Remove from the oven, discard the thyme sprigs, and season to taste with salt and pepper. Garnish with the chopped thyme and serve.

Quick Tandoori Chicken Thighs

Fire up your grill for this Indian-inspired dinner. While the grill heats, the chicken soaks in a yogurt-and-spice marinade which helps tenderize the meat and brings lots of tangy flavor to the dish.

• 
  
  1 cup plain low-fat yogurt
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  1 tsp. ground turmeric
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. garam masala
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8 skin-on, bone-in chicken thighs
  
  


• 
  
  Vegetable oil for the grill
  
  

In a large bowl, whisk the yogurt, lemon juice, ginger, garlic, turmeric, coriander, cumin, garam masala, 1/2 tsp. salt, and several grinds of black pepper. Add the chicken thighs to the marinade and turn to coat them thoroughly. Cover and refrigerate while you heat the grill.

Prepare a medium gas or charcoal grill fire. If you are using a charcoal grill, spread the hot coals across two-thirds of the bottom grate and leave the remaining portion clear. If you are using gas, turn one of the burners to low to create a cooler zone. Scrub the grill grate with a wire brush and then use a paper towel to wipe it with oil.

Remove the chicken thighs from the marinade and wipe off the excess (don’t worry if some remains). Put the chicken, skin side down, directly over the hot part of the grill and grill, covered, until the skin is browned, 3 to 4 minutes (don’t leave the grill at this point because flare-ups may occur; if they do, move the chicken away from the flame).

Flip the chicken and grill until well browned on the second side, 3 to 4 minutes. Move the thighs to the cooler part of the grill and continue to grill, covered, until their internal temperature registers 165°F on an instant-read thermometer, 10 to 15 minutes more.

Honey-Crisp Oven-Fried Chicken

Glazed with honey, coated in crushed cornflakes, then baked to crisp golden perfection—this is your fried chicken craving satisfied.

• 
  
  4 skinless bone-in chicken thighs (about 1-1/2 lb.)
  
  


• 
  
  2/3 cup low-fat buttermilk
  
  


• 
  
  4 cups cornflakes cereal
  
  


• 
  
  1/2 tsp. paprika
  
  


• 
  
  1/2 tsp. garlic powder 
  
  


• 
  
  1/2 tsp. salt
  
  


• 
  
  1/4 tsp. freshly ground black pepper
  
  


• 
  
  1/4 tsp. cayenne pepper
  
  


• 
  
  Olive oil cooking spray
  
  


• 
  
  2 Tbs. honey
  
  

Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least 1 hour and up to 4 hours.

Place the cornflakes in a food processor and process until crumbs form (you should have about 1 cup of crumbs). Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper, and cayenne pepper.

Heat the oven to 350°F. Spray a baking sheet with cooking spray.

Remove the chicken from the buttermilk, shaking off excess buttermilk from the chicken. Discard the remaining buttermilk. Brush each piece of chicken with honey, then dip in the cornflake crumbs, pressing hard so the crumbs adhere to the chicken. Place the coated chicken on the prepared baking sheet. Lightly spray the top of each chicken thigh with cooking spray. Bake until the chicken is crisped and cooked through, 45 to 50 minutes.

Autumn Vegetable Soup

Besides their clear health benefits, vegetable soups are the perfect canvas for what's in season. This time of year, there's nothing better than hearty, warming soups loaded up with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of butternut squash and ribbons of kale in a broth infused with herbs and spices. In two words: satisfaction guaranteed.

• 
  
  2 Tbs. olive oil
  
  


• 
  
  3 medium carrots, cut into medium dice
  
  


• 
  
  1 large yellow onion, cut into medium dice
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
  
  


• 
  
  1/4 tsp. ground allspice
  
  


• 
  
  Pinch cayenne pepper; more to taste
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  1 14.5-oz. can no-salt-added diced tomatoes
  
  


• 
  
  4 sprigs fresh thyme
  
  


• 
  
  2 cups lightly packed, coarsely chopped kale
  
  


• 
  
  1 cup lower-salt canned chickpeas
  
  

Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. Discard the thyme springs before serving. Season to taste with more salt and cayenne.

Minestrone with Green Beans and Fennel

There's nothing like a warming bowl of soup on a chilly day. For a vegetarian version of this feel-good hearty vegetable soup, use vegetable broth—preferably homemade.

• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 medium cloves garlic, smashed
  
  


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


• 
  
  1 small fennel bulb, quartered, cored, and cut into 1/4-inch dice
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 quart lower-salt chicken broth
  
  


• 
  
  1 14-1/2-oz. can diced tomatoes
  
  


• 
  
  1 15-1/2-oz. can cannellini beans, rinsed and drained
  
  


• 
  
  1/2 cup dried ditalini pasta or small elbows
  
  


• 
  
  1/2 cup freshly grated Parmigiano-Reggiano; more for sprinkling
  
  


• 
  
  6 large fresh basil leaves, coarsely chopped
  
  


• 
  
  Freshly ground black pepper
  
  

Heat the oil and garlic in a medium saucepan over medium heat until the garlic begins to brown, 2 to 3 minutes; discard the garlic. Raise the heat to medium high, add the green beans, fennel, and 3/4 tsp. salt, and cook, stirring, until the beans and fennel begin to soften and brown in places, 5 to 7 minutes. Add the broth and the tomatoes with their juices and bring to a boil. Add the cannellini beans and pasta and return to a boil. Reduce the heat to a simmer, cover, and cook until the pasta and green beans are completely tender, 10 to 12 minutes.

Stir in the cheese and basil and season to taste with salt and pepper. Serve sprinkled with additional cheese.