1 1/2 pounds large raw shrimp, peeled and deveined (tails
3/4 cup white wine vinegar
1/2 cup fresh lemon juice
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon sugar
2 cups thinly vertically sliced yellow onion
1 teaspoon celery seeds
1 teaspoon crushed red pepper
4 garlic cloves, smashed
2 large or 4 small bay leaves
1 lemon, halved lengthwise and thinly sliced
1 orange, halved lengthwise and thinly sliced
1 medium fennel bulb, cored and sliced, fronds reserved
1 pound small red potatoes
2 celery stalks, thinly diagonally sliced
2 tablespoons celery leaves
Bring a large saucepan filled with water to a boil over
medium-high. Add shrimp; cook 2 minutes or just until pink. Drain; plunge
shrimp into a bowl of ice water. Let stand 5 minutes; drain.
Combine vinegar, lemon juice, olive oil, salt, and sugar in
a large bowl, stirring until sugar dissolves. Add shrimp, onion, and next 7
ingredients (through fennel bulb); toss to coat. Divide shrimp mixture between
2 (1-quart) containers. Cover and refrigerate 8 hours or overnight.
Bring a large saucepan filled with water to a boil over
medium-high. Add potatoes; cook 15 minutes or until tender. Drain. Let stand 15
minutes; cut in half.
Pour both containers of shrimp mixture through a fine-mesh
sieve over a bowl; reserve 1/3 cup pickling liquid. Remove garlic and bay
leaves; discard. Chop reserved fennel fronds to equal 2 tablespoons. Combine
potatoes, shrimp mixture, reserved 1/3 cup pickling liquid, fennel fronds,
celery, and celery leaves in a large bowl; toss. Arrange shrimp mixture on a
1 lb. head-on shrimp, shells and heads removed and reserved,
shrimp cut into 1" pieces
2 Tbsp. tomato paste
⅔ cup dry white wine, divided
1 medium carrot, scrubbed, halved crosswise
1 celery stalk, halved crosswise
6 large sprigs thyme
1 tsp. whole black peppercorns
2 large onions, peeled, halved through root end, divided
1 head of garlic, cloves separated, peeled, divided
1½ cups arborio rice
Freshly ground black pepper
2 Tbsp. unsalted butter
6 oz. mascarpone, room temperature, divided
2 Tbsp. thinly sliced chives
Heat 2 Tbsp. oil in a large saucepan over medium-high. Add
shrimp heads and shells and cook, stirring occasionally, until shells and oil
are bright red and shells are very fragrant, 5–8 minutes. Use a potato masher
to press down very firmly on heads to release their juices. Stir in tomato
paste and cook until it starts to brown and stick to bottom of pot, about 1
minute. Add ⅓ cup wine and cook, scraping up brown bits, until almost
completely evaporated, about 3 minutes. Add carrot, celery, thyme sprigs,
peppercorns, 2 onion halves, all but 4 garlic cloves, and 8 cups water. Toss in
a generous pinch of salt and bring to a boil over medium-high. Reduce heat and
simmer until stock is reduced by one-quarter and very fragrant, 60–70 minutes.
While stock is simmering, finely chop remaining onion and
Remove stock from heat and strain through a fine-mesh sieve
into a medium saucepan; discard solids. (You should have about 6 cups.) Taste
and season lightly with salt. Keep warm over low heat.
Heat remaining 2 Tbsp. oil in a large Dutch oven or other
heavy pot over medium. Add chopped onion and garlic and cook, stirring often,
until onion is translucent and softened, about 5 minutes (do not let it take on
any color). Add rice and cook, stirring often, until grains are almost entirely
translucent and starting to stick to bottom of pot, about 3 minutes. Stir in
remaining ⅓ cup wine and cook, stirring, until wine is almost completely
evaporated. Ladle in about 1 cup warm stock and cook, stirring, until liquid is
absorbed. Repeat process, adding more stock as each addition is absorbed, until
rice is tender but not mushy, 25–30 minutes. The risotto should be loose,
creamy, and saucy, but thick enough that you can see bottom of pot when
stirring; if you run out of stock before rice is tender, add water ¼-cupful at
a time until rice is cooked and desired consistency is achieved. Season risotto
with salt and pepper and stir in shrimp. Cook, stirring, until shrimp are
cooked through, about 2 minutes. Remove from heat and finely grate in lemon zest.
Add butter and 4 oz. mascarpone and stir until incorporated.
Spoon risotto onto warmed plates and dollop remaining
mascarpone; top with chives. Cut lemon into wedges and serve alongside for
Do Ahead: Stock can be made 2 days ahead. Let cool; cover
and chill, or freeze 1 month ahead.
Preheat oven to 450°. Mix garlic and 1 Tbsp. lemon juice in
a medium bowl to combine. Pat chicken thighs dry with paper towels and place in
bowl. Season with salt and toss to coat. Let chicken marinate at room
temperature at least 20 minutes and up to 1 hour.
Meanwhile, bring honey and chile to a bare simmer in a small
skillet over medium-low. Let hot honey cool.
Drizzle oil into a large heavy skillet, preferably cast
iron, and place chicken thighs, skin side down, inside. Set over medium-high
heat and cook until skin is golden brown underneath, 8–10 minutes. Transfer
skillet to oven and bake chicken until cooked all the way through, 16–20
minutes. Pull chicken out of the oven and move to a plate. Save those pan
juices in the skillet, though.
Place skillet with juices over medium heat and add bread.
Fry bread until nicely toasted and golden brown, about 2 minutes per side.
(You’re essentially making a large chicken fat–doused crouton here.) Transfer
bread to paper towels to drain and sprinkle with a bit of salt.
Toss endive in a medium bowl with remaining 1 Tbsp. lemon
juice and a drizzle of fat from skillet (if the pan is scorched or the
drippings are all gone, use olive oil instead), season with salt, and toss to
Tear the bread in half and poke it with a paring knife to
create a few holes (this will help the bread soak up the chicken juices).
Arrange on plates and top with chicken thighs. Scatter endive leaves around and
drizzle some of the hot honey over the chicken (and the endive if you want).
1 pound skinless, boneless chicken breasts, cut into
3 cups unsalted chicken stock
1/2 cup water
2 tablespoons fresh lime juice
1 (13.5-oz.) can light coconut milk
1/4 cup fresh cilantro stems
1 cup fresh snow peas, diagonally sliced
3 ounces uncooked brown rice vermicelli noodles (or udon)
1/2 cup fresh cilantro sprigs
Mince 1 piece of ginger to equal about 1 tablespoon. Heat
oil in a Dutch oven over medium-high. Add minced ginger and garlic; sauté 1
minute. Stir in curry paste; cook 1 minute. Add chicken; cook 3 minutes,
stirring occasionally. Add remaining piece of ginger, stock, 1/2 cup water,
juice, coconut milk, and cilantro stems; bring to a simmer, and cook 10
Discard ginger piece. Stir in peas and noodles; cook 3
minutes or until noodles are tender. Top with cilantro sprigs and serve with
Heat 2 teaspoons oil in a large wok or skillet over
medium-high. Add chicken; cook, stirring often, until browned and done, 5 to 6
minutes. Remove chicken. Add remaining 1 teaspoon oil, pepper, green beans,
snap peas, shallot, and garlic. Cook until crisp-tender, 5 to 7 minutes.
Whisk together fish and soy sauces, honey, sambal oelek, 1
teaspoon water, and cornstarch in a small bowl. Add to wok with chicken,
stirring to coat chicken and veggies; cook until sauce thickens, about 2
minutes. Remove from heat; add peanuts and scallions.
Combine pumpkin seeds, cumin, and 1 1/2 teaspoons oil in a
bowl; toss to coat. Heat a large nonstick skillet over medium-high. Add pumpkin
seed mixture to skillet, and toast, stirring often, until lightly browned, 2 to
3 minutes. Set aside.
Heat remaining 1 1/2 tablespoons oil in a large saucepan
over medium-high. Add onion, thyme, and garlic. Cook, stirring occasionally,
until softened, 5 to 6 minutes. Add turmeric, and cook, stirring constantly, 1
minute. Remove from heat.
Whisk together flour and 1/2 cup stock in a small bowl until
smooth. Add flour mixture, salt, cauliflower florets, and remaining 2 cups
stock to onion mixture in saucepan. Increase heat to high, and bring to a boil,
stirring occasionally. Reduce heat to medium-low, and simmer, covered, until
cauliflower is very tender, about 15 minutes.
In batches, place soup in a blender. Remove center piece of
blender lid (to allow steam to escape); secure lid on blender. Place a clean
towel over opening in lid. Process on high until smooth. Return soup to pot.
Stir in vinegar, brown sugar, and pepper.
Serve in bowls; top evenly with pumpkin seeds, sour cream,
2 (8.8-oz.) pkg. precooked jasmine rice (such as Uncle
1 1/2 tablespoons cumin seeds
2 teaspoons Szechuan peppercorns or black peppercorns
4 teaspoons canola oil, divided
1 pound boneless lamb shoulder, cut into 3-in. strips
1 1/2 cups very thinly sliced yellow onion
1 small julienne-cut red bell pepper
6 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
2 tablespoons lower-sodium soy sauce
2 tablespoons sherry vinegar
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 cup (1/2-in.) sliced scallions
1 teaspoon crushed Aleppo pepper (optional)
Heat rice according to package directions. Set aside; keep
Heat cumin and peppercorns in a large skillet over high.
Cook 1 minute or until fragrant and toasted, stirring frequently. Cool
slightly; crush with a mortar and pestle, or grind coarsely in an electric
Heat 2 teaspoons oil in pan over medium-high. Add half of
lamb; stir-fry 3 minutes or until browned. Sprinkle with 1 teaspoon spice
mixture. Transfer to a plate. Repeat procedure with remaining oil and lamb and
1 teaspoon spice mixture.
Add onion, bell pepper, and garlic to pan; stir-fry 4
minutes or until lightly charred. Add crushed red pepper and remaining spice
mixture; stir-fry 1 minute. Add cooked lamb and any juices from plate, soy
sauce, vinegar, salt, and sugar. Cook, tossing constantly, until liquid coats
meat and vegetables. Remove from heat. Add scallions; toss to wilt. Serve
stir-fry over rice. Sprinkle with Aleppo pepper, if desired.
1 pound fresh brussels sprouts, shaved crosswise (use a
mandoline or thinly slice)
1/2 cup coarsely chopped dried tart cherries
1/3 cup Pecorino Romano cheese, finely grated
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup pine nuts, toasted
1 tablespoon fresh thyme leaves
Whisk together oil, juice, yeast, salt, and pepper in a
large serving bowl. Add brussels sprouts, and toss to coat. Let stand at room
temperature 15 minutes, stirring occasionally. Stir in cherries, cheese, and
parsley until combined. Sprinkle with pine nuts and thyme.
Season chicken with poultry seasoning and celery salt.
Cook bacon and oil in a Dutch oven over medium-high until
bacon is crisp. Transfer to a bowl. Add chicken, salt, and pepper to pot; cook
until browned. Transfer chicken to bowl with bacon.
Add mushrooms to pot; cook 5 minutes. Transfer to bowl with
meat. Add carrot, onion, celery seed, garlic, and bay leaves to pot; cook until
softened. Add vinegar; cook until reduced, 2 minutes. Return chicken mixture to
pot. Remove from heat.
Melt butter in a medium saucepan over medium-high until
foamy. Add flour; cook, stirring constantly, 1 minute. Add milk; cook, whisking
often, until thickened. Add broth and mustard; cook, whisking constantly, until
thickened. Pour over chicken mixture, cover, and cook at 325°F 1 hour. Discard
Thicken stew with flour / water mixture as needed. Stir in parsley; serve over rice.
Sprinkle ribs with salt and pepper. Heat 1 tablespoon oil in
a large skillet over medium-high. Add half of the ribs to skillet; cook,
turning occasionally, until browned on all sides, about 8 minutes. Transfer
ribs to a 6-quart slow cooker; discard drippings in skillet. (Don’t wipe
skillet clean.) Repeat procedure with remaining ribs. Add remaining 1 1/2
teaspoons oil to skillet; stir in mushrooms, garlic, and ginger. Cook, stirring
often, until mushrooms soften slightly, about 4 minutes; transfer mushroom mixture
to slow cooker. Add beef stock, brown sugar, vinegar, soy sauce, and red pepper
to slow cooker. Cover and cook on low until ribs are tender, about 8 hours.
Transfer ribs to a serving platter; reserve cooking liquid
in the slow cooker. Skim fat from surface of cooking liquid. Drizzle ribs with
reserved cooking liquid.
1 1/2 pounds boneless country-style pork ribs (or pork butt) – some fat trimmed (otherwise
1 teaspoon kosher salt, divided
2 cups vertically sliced white onion
1 medium fennel bulb, cored and thinly vertically sliced
8 garlic cloves, crushed
1 (28-oz.) can whole peeled San Marzano tomatoes, undrained
4 anchovy fillets, finely chopped
3 oregano sprigs
2 bay leaves
1/2 teaspoon crushed red pepper
1 pound uncooked whole-wheat pappardelle or fettuccine
2 ounces percorino Romano cheese, finely grated (about 1/2
Fresh oregano leaves, for garnish
Preheat oven to 325°F.
Heat olive oil in a Dutch oven over medium-high. Sprinkle
pork with 1/2 teaspoon salt. Add pork to pan; cook until well browned all over,
about 8 minutes. Remove pork from pan.
Add onion, fennel, and garlic to pan; cook, stirring
occasionally, 5 minutes. Add tomatoes and their juices; break tomatoes up with
the back of a spoon or your hands. Stir in anchovies, oregano sprigs, bay
leaves, red pepper, and remaining 1/2 teaspoon salt. Nestle pork into tomato
mixture. Cover and bake at 325°F until pork is very tender, about 1 hour and 30
minutes. Carefully remove pork from Dutch oven. Shred pork using 2 forks; stir
shredded pork into tomato mixture. Discard bay leaves and oregano sprigs.
Cook pasta according to directions, omitting salt. Drain;
reserve 1 cup cooking liquid. Add pasta to Dutch oven; toss gently to coat,
adding reserved cooking liquid as necessary to reach desired consistency.
Sprinkle with cheese and oregano leaves.
¼ cup plus 2 tablespoons olive oil; plus more for bread
2 oil-packed anchovies (optional)
1 plum tomato, grated on the large holes of a box grater
½ teaspoon hot smoked Spanish paprika
⅛ teaspoon ground cumin
Freshly ground black pepper
½ baguette, halved lengthwise
Let meat sit at room temperature 1 hour before cooking.
Meanwhile, heat broiler. Broil chile on a rimmed baking
sheet, turning occasionally, until blistered all over and blackened in spots,
5–7 minutes. Transfer to a small bowl, cover with plastic wrap, and let sit 10
Peel skin from chile and scrape out seeds; discard both.
Coarsely chop chile flesh and place in a small bowl. Add bell pepper, onion,
scallion, grated garlic, vinegar, sugar, and oregano and toss to combine;
season chile mixture with salt. Let sit, tossing occasionally, until vegetables
have softened slightly and flavors are melded, 10–15 minutes.
Heat ¼ cup oil in a small skillet over medium. If using,
cook anchovies, smashing with a wooden spoon, until dissolved, about 1 minute.
Remove from heat and stir in tomato, paprika, and cumin. Stir into chile
mixture. Taste salsa and season with more salt if needed. Let salsa sit at room
temperature while you cook the short ribs.
Coat short ribs with 2 Tbsp. oil; season liberally with salt
and black pepper. Heat a large skillet, preferably cast iron, over high. Cook
ribs, turning every 3 minutes, until deep brown on all sides and an
instant-read thermometer inserted into the thickest part of meat registers 125°
for medium-rare. Transfer ribs to a cutting board and let rest 10 minutes before
slicing against the grain.
While the short ribs are resting, turn on broiler again and
drizzle cut sides of baguette with oil; broil until golden brown, about 2
minutes. Remove from heat and rub each half a few times with remaining garlic
clove; season with salt. Cut each piece of bread in half.
Top sliced ribs with salsa and serve with toasted bread.