Bourbon Cider

Ingredients

1 gal. fresh apple cider

5 tsp. ground cinnamon

2 1/2 tsp. ground nutmeg

2 1/2 tsp. ground ginger

3 c. bourbon (Jim Beam)

In a stockpot, heat apple cider, cinnamon, nutmeg, and ginger.  When mixture is hot but not boiling, remove from heat and add bourbon. Stir to distribute spices and divide cider among 20 mugs.  Can also be made in a crock-pot.

Green Bean Casserole

Ingredients

2 pounds green beans

Kosher salt

2 tablespoons olive oil, divided

1 pound cremini mushrooms, sliced, divided

6 tablespoons unsalted butter, divided

4 large sprigs thyme

2 tablespoons all-purpose flour

1¼ cups whole milk

1 cup heavy cream

4 garlic cloves, finely grated

½ cup grated Parmesan

Freshly ground black pepper

¾ cup French’s fried onions

Preheat oven to 375°. Working in batches, cook green beans a large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool; trim stem ends.

Heat 1 Tbsp. oil in a large skillet over medium-high. Cook half of mushrooms, without stirring, until golden brown underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides, about 3 minutes more. Add 2 Tbsp. butter and 2 thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt and transfer to a plate. Repeat with 2 Tbsp. butter, salt, and remaining oil, mushrooms, and thyme.

Melt remaining 2 Tbsp. butter in a large saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until roux is golden brown and smells mildly nutty, about 4 minutes. Whisk in milk and cream. Increase heat and bring to a simmer, whisking often, and cook until béchamel sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.

Arrange green beans and mushrooms in a 2-qt. baking dish. Pour sauce over (it may not look like enough, but it will get saucier as it bakes). Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions and continue to bake just until onions are slightly darker and fragrant, about 3 minutes. Let sit 10 minutes to set before serving.

Turkey Brine

Ingredients

1 gallon vegetable broth

1 cup sea salt

1 tablespoon crushed dried rosemary

1 tablespoon dried sage

1 tablespoon dried thyme

1 tablespoon dried savory

1 gallon ice water

In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.

When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.

Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.

Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.

Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Skillet Mushroom Mac and Cheese

Ingredients

8 ounces uncooked whole-wheat elbow pasta (such as Bionaturae)

1 tablespoon extra-virgin olive oil

1 (8-oz.) pkg. cremini mushrooms, cut into quarters

4 ounces shiitake mushroom caps, cut into halves

5 teaspoons chopped fresh thyme, divided

1/2 teaspoon kosher salt

2 tablespoons all-purpose flour

1 1/2 cups 2% reduced-fat milk

2 ounces Gruyère cheese, shredded (about 1/2 cup)

2 ounces low-moisture part-skim mozzarella cheese, shredded and divided (about 1/2 cup)

3 cups baby spinach

2 tablespoons whole-wheat panko (Japanese breadcrumbs)

Preheat oven to 375°F.

Cook pasta 2 minutes less than package directions (don’t cook all the way), omitting salt and fat; drain.

Heat oil in a large oven-safe skillet over medium-high. Add mushrooms; cook 4 minutes or until lightly browned. Stir in 1 tablespoon thyme and salt; cook 2 minutes. Sprinkle flour over pan; cook 1 minute. Add milk; bring to a simmer. Add pasta, Gruyère cheese, and 1 ounce mozzarella cheese, stirring until cheese melts. Stir in spinach. Spread pasta mixture in an even layer in pan; sprinkle with remaining 1 ounce mozzarella cheese and panko.

Bake at 375°F for 10 minutes. Carefully remove pan from oven; sprinkle with remaining 2 teaspoons thyme.

Habanero Apricot Chicken Sandwiches

Ingredients

Cooking spray

2 pounds boneless, skinless chicken thighs

1/3 cup apricot preserves

1 tablespoon Dijon mustard

2 teaspoons reduced-sodium Worcestershire sauce

3 habanero chiles (seeds and membranes removed), chopped

1 tablespoon apple cider vinegar, divided

1/2 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

2 garlic cloves, minced

2 cups very thinly sliced cored red cabbage

1 cup matchstick-cut carrots

1/2 cup thinly sliced radishes

1/3 cup chopped fresh basil

1 tablespoon raw sunflower seeds

2 tablespoons lime juice

1 tablespoon olive oil

1 tablespoon cornstarch

1 tablespoon water

6 whole-wheat hamburger buns, lightly toasted

Coat a 5- to 6-quart slow cooker with cooking spray; place chicken in bottom of slow cooker.

Combine apricot preserves, mustard, Worcestershire sauce, 2 tablespoons habanero chile, 2 teaspoons vinegar, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic in a bowl; stir with a whisk. Pour apricot mixture over chicken in slow cooker. Toss to coat. Cover and cook on LOW 5 hours.

Combine cabbage, carrots, radishes, basil, and sunflower seeds in a large bowl. Stir together lime juice, oil, remaining 1 teaspoon vinegar, remaining 1 teaspoon habanero, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a separate smaller bowl. Add to cabbage mixture; toss to combine. Let stand at room temperature 15 minutes.

Transfer chicken to a cutting board. Shred with 2 forks; place in a large bowl. Skim fat from juices in slow cooker; discard fat. Combine cornstarch and 1 tablespoon water in a small bowl; stir until smooth. Stir cornstarch mixture into juices in slow cooker. Cover and cook on HIGH 5 minutes or until thickened. Add chicken back to slow cooker; toss to combine.

Place 5 ounces chicken mixture on each bun. Top each with 1/2 cup slaw.

Gambas al Ajillo

Ingredients

1 1/2 pounds shelled and deveined large shrimp, tails intact


Kosher salt


1/4 cup thinly sliced garlic


1 1/4 cups extra-virgin olive oil


1 small dried hot red chile, seeded and crumbled


1/2 cup minced parsley


2 tablespoons dry sherry, such as manzanilla


1 teaspoon finely grated lemon zest


Crusty bread, for serving


In a large bowl, toss the shrimp with 1 teaspoon of kosher salt and let stand for 10 minutes. 


Meanwhile in a cast-iron skillet, combine the garlic and olive oil and cook over moderately low heat, stirring occasionally, until the garlic is very fragrant and just starts to brown, 8 to 
10 minutes. Add the chile and cook, stirring, until fragrant, 15 to 30 seconds. 


Add the shrimp to the skillet and cook over moderately low heat, stirring and turning the shrimp occasionally, until barely pink, about 5 minutes. Stir in the parsley, sherry, lemon zest and a generous pinch of salt. Remove from the heat and let stand until the shrimp are cooked through, 3 to 5 minutes. Serve in the skillet, passing crusty bread at the table.

Chicken with Buttery Orzo

Ingredients

Kosher salt, freshly ground pepper

6 skin-on, bone-in chicken thighs (about 2 pounds total), patted dry

3 tablespoons unsalted butter, divided

1 fennel bulb, chopped, plus fronds, chopped

2-3 leeks, white and pale green parts only, chopped

16 ounces orzo

2/3 cup dry white wine
5 cups low-sodium chicken broth, divided

2 tablespoon fresh lemon juice

2 teaspoon finely grated lemon zest

Preheat oven to 400°.

Salt and Pepper the chicken.  Heat 2 Tbsp. butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can’t quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces). Cook until meat is opaque around the edges and skin is deep golden brown, 6–8 minutes. Turn chicken skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, 10–15 minutes. Transfer chicken to a plate.

Set same skillet over medium; combine fennel bulb and leek in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes. Pour in wine and cook, stirring, until liquid is evaporated, about 1 minute. Add broth ½ cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10–15 minutes.

Remove skillet from heat, Taste and add more salt and pepper to your liking; mix in lemon juice and remaining 1 Tbsp. butter, then chopped fennel fronds. Pile chicken on top and finish with lemon zest.

Citrus Chile Marinated Pork Tendorloin

Ingredients

3/4 cup fresh orange juice, plus 1 orange, sliced into thin rounds


2 tablespoons tomato paste


2 tablespoons Dijon mustard


3 garlic cloves, minced


1 Fresno chile—halved, seeded and minced


2 tablespoons muscovado or dark brown sugar


1 tablespoon smoked paprika


1 tablespoon Worcestershire sauce


3 pork tenderloins (about 
3 pounds)


Canola oil, for brushing


Kosher salt

Pepper


Parsley, for garnish 


In a large bowl, whisk the orange juice, tomato paste, mustard, garlic, chile, sugar, paprika and Worcestershire. Add the pork, cover and refrigerate overnight. Bring to room temperature before grilling.


Light a grill or preheat a grill pan and oil the grate. Remove the pork from the marinade 
and season with salt and pepper. Reserve the marinade. 
Grill the pork over moderately high heat, turning, until charred and an instant-read thermometer inserted into the thickest part registers 135°, about 20 minutes. Transfer to a work surface and let rest for 10 minutes. Keep the grill on.


Meanwhile, brush the orange rounds with oil and grill, turning once, until charred, about 
4 minutes. Transfer to the work surface with the pork. 


Scrape the marinade into a saucepan and bring to a boil. Cook until heated through and reduced slightly, 2 to 3 minutes. 


Cut the pork into thick slices and arrange on a platter with the grilled orange rounds. Drizzle with the sauce and garnish with parsley; serve.

Szechuan Chicken Stir-Fry

Ingredients

1 tablespoon dark sesame oil, divided

1/2 cup fat-free, lower-sodium chicken broth

2 tablespoons lower-sodium soy sauce

1 tablespoon rice vinegar

2 teaspoons chile paste (such as sambal oelek)

2 teaspoons cornstarch

1/4 teaspoon salt

2 tablespoons canola oil, divided

1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces

1 yellow bell pepper, cut into strips

1 red bell pepper, cut into strips

1 cup diagonally cut snow peas

1/2 cup vertically sliced onion

1 tablespoon grated peeled fresh ginger

1 tablespoon minced fresh garlic

2 cups hot cooked long-grain white rice

1/4 cup (1-inch) slices green onions

1/4 cup chopped unsalted roasted peanuts

Combine 2 teaspoons sesame oil and next 6 ingredients (through salt) in a small bowl. Heat a wok or large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1 tablespoon canola oil; swirl. Add chicken; stir-fry 2 minutes. Remove chicken from pan.

Add remaining 1 tablespoon canola oil; swirl. Add bell peppers and next 4 ingredients (through garlic); stir-fry 1 minute. Add broth mixture; cook 30 seconds or until thick. Return chicken to pan; cook 4 minutes or until chicken is done. Add more chile paste if you want a spicier Szechuan chicken.  Spoon 1/2 cup rice onto each of 4 plates; top each with 1 cup chicken mixture, green onions, and peanuts.

Beer Braised Shrimp

Ingredients

1 cup lager beer (such as Budweiser)

4 tablespoons unsalted butter, cut into cubes

1 teaspoon finely chopped garlic

1 teaspoons kosher salt

½ teaspoon freshly ground black pepper, divided

1½ pounds unpeeled medium shrimp

¼ cup chopped chives

Hot sauce (such as Tabasco), for serving

Crusty baguette, for serving

Bring beer to a simmer in a large skillet over medium. Add butter, garlic, 1 teaspoon salt, and ½ teaspoon pepper. Stir until butter melts. Add shrimp, stir to coat, and cover skillet. Cook until shrimp are pink and cooked through, about 3 minutes. Remove from heat and uncover.  Garnish shrimp with chives and serve hot sauce, and baguette

Curried Chicken Drumsticks

Ingredients

3 tablespoons avocado oil

8 chicken drumsticks

Kosher salt, freshly ground pepper

2 large onions, chopped

4 garlic cloves, thinly sliced

1 lemongrass stalk, crushed (optional)

3 tablespoons vadouvan or any yellow curry powder (spicy)

¼ teaspoon cayenne pepper

2 cups low-sodium chicken broth

1 13.5-ounce can unsweetened coconut milk

Juice of 1 lime, plus wedges for serving

1 cup cilantro leaves with tender stems, divided

1 14-ounce package rice noodles

Crispy shallots or onions (for serving)

Heat oil in a large skillet, preferably cast iron, over medium-high. Season chicken with salt and pepper and cook, turning occasionally, until skin is golden brown and crisp, 8–10 minutes. Transfer to a plate (it will not be cooked through).

Add onions to same skillet and cook, stirring occasionally, until softened and golden, 6–8 minutes. Add garlic, lemongrass (if using), vadouvan, and cayenne and cook, stirring often, until fragrant, about 2 minutes. Add broth, coconut milk, lime juice, and ½ cup cilantro, then return chicken to skillet and gently push down into liquid. Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through and sauce is thickened, 40–45 minutes. Be sure to turn chicken a couple of times while it’s cooking so all sides get exposed to the curry sauce.

Just before chicken is done, cook noodles according to package directions. Rinse noodles under warm water, then toss in a large bowl with a little bit of the curry sauce. This will help to prevent them from sticking.

Divide noodles among shallow bowls. Place drumsticks on top and ladle curry sauce over. Top with crispy shallots and remaining ½ cup cilantro. Serve with lime wedges for squeezing over.

20 Minute Chicken Enchiladas

Ingredients

1 cup onion, chopped

1 cup unsalted chicken stock

1 tablespoon all-purpose flour

1 1/2 tablespoons chili powder

2 teaspoons ground cumin

3/4 teaspoon garlic powder

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

1 (15-ounce) can unsalted tomato sauce

3 cups shredded skinless, boneless rotisserie chicken breast

1 (15-ounce) can unsalted black beans, rinsed and drained

12 (6-inch) flour tortillas

Cooking spray

¾ cup pre-shredded 4-cheese Mexican blend cheese

1 cup chopped tomato

1/4 cup chopped fresh cilantro

6 tablespoons sour cream

Preheat broiler to high.

Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.

Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.

Blackened Tilapia Tacos with Basil Limo Mayo

Ingredients

3/4 teaspoon ground paprika

3/4 teaspoon kosher salt, divided

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

2 (6-oz.) tilapia fillets, cut crosswise into 1/2-in.-thick pieces

1 tablespoon canola oil

2 tablespoons canola mayonnaise

2 tablespoons plain whole-milk Greek yogurt

2 tablespoons finely chopped fresh basil

1 tablespoon fresh lime juice

1/2 teaspoon water

8 (6-in.) flour tortillas, warmed

1 cup shaved carrot ribbons

1/2 cup thinly sliced radishes

1 avocado, peeled and sliced

4 lime wedges

Combine paprika, 1/2 teaspoon salt, cumin, and ground red pepper in a bowl. Rub spice mixture evenly over fish pieces. Heat oil in a large nonstick skillet over medium-high. Add fish; cook 2 minutes on each side or until done.

Combine remaining 1/4 teaspoon salt, mayonnaise, yogurt, basil, juice, and 1/2 teaspoon water in a bowl. Top tortillas evenly with carrot ribbons, radishes, avocado, fish, and mayonnaise mixture. Serve with lime wedges

Creamy Chicken Quesadillas

Ingredients

2 tablespoons olive oil

2.5 tablespoons all-purpose flour

1 cup unsalted chicken stock

1.5 cups coarsely chopped spinach (about 1 1/2 oz.)

2 tablespoons hot sauce (such as Cholula)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

12 ounces skinless, boneless rotisserie chicken breast, shredded (about 2.5 cups)

8 ounces preshredded mozzarella cheese (about 2 cups)

8 (8-in.) whole-wheat flour tortillas

Cooking spray

1 ripe avocado, quartered

Heat oil in a small saucepan over medium. Sprinkle flour over pan; cook 30 seconds, stirring constantly. Slowly add stock; cook 2 minutes or until thickened, stirring frequently. Remove pan from heat; stir in spinach, hot sauce, salt, pepper, chicken, and cheese.

Heat a large skillet over medium. Divide chicken mixture evenly over half of each tortilla. Fold tortillas in half over filling. Carefully coat both sides of quesadillas with cooking spray. Add 2 quesadillas to pan; cook 2 minutes on each side or until browned and cheese is melted. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with avocado.

Albondigas with Mushrooms

Ingredients

MEATBALLS:

2 tablespoons unsalted butter


2 tablespoons all-purpose flour, plus more for dredging


1/2 cup milk


1 pound ground chuck


1/2 pound ground pork


2 large eggs, lightly beaten


3 tablespoons minced parsley


1 tablespoons white Rioja or other dry white wine


1 large garlic clove, grated


1 teaspoon sweet paprika


Kosher salt

Pepper


1/4 cup extra-virgin olive oil


SAUCE:

2 medium tomatoes, halved crosswise


1/2 cup minced onion


1/2 cup finely chopped carrot


5 garlic cloves, minced


Kosher salt

Pepper

1/2 teaspoon sweet paprika


1 tablespoon all-purpose flour


1/2 cup white Rioja or other dry white wine


3 tablespoons brandy or dry sherry


2 cups chicken stock or low-sodium broth


1/4 cup finely chopped parsley


MUSHROOMS:

1/4 cup extra-virgin olive oil


1 pound mixed wild mushrooms, such as cremini, oyster and chanterelle, cut into 1-inch pieces


Kosher salt

Pepper


Make the meatballs In a small saucepan, melt the butter. Add the flour; cook over moderate heat, whisking, until a thick paste forms, 1 minute. Gradually whisk in the milk and cook until thick, 2 to 3 minutes. Scrape into a large bowl and let cool slightly. Add the chuck, pork, eggs, parsley, wine, garlic, paprika, 2 teaspoons of salt and 1 teaspoon of pepper; mix well. Cover and refrigerate for about 2 hours. 


Form the meat mixture into 1 1/2-inch balls. In a large saucepan, heat 2 tablespoons of the oil. Dredge half the meatballs in flour. Cook over moderately high heat, turning, until browned all over, about 
8 minutes. Transfer to a plate. Repeat with the remaining 
2 tablespoons of oil and meatballs; don’t wipe out the pan.


Make the sauce Grate the tomato halves on the large holes of a box grater set 
in a bowl until only the skins remain; discard the skins. 


Add the onion, carrot, garlic and a generous pinch of salt to the saucepan and cook over moderate heat, stirring occasionally, until just starting to brown, about 8 minutes. Add the tomatoes and paprika and simmer over moderate heat until slightly reduced, 
3 to 5 minutes. Stir in the flour, then stir in the wine and brandy and simmer until barely thickened, 5 minutes. Transfer to a blender and puree until very smooth. Return to the saucepan, whisk in the stock and bring to a boil. Season with salt and pepper. 


Add the meatballs to the sauce, cover and simmer over moderately low heat until cooked through, about 
15 minutes. Uncover and simmer until the sauce is slightly thickened, about 5 minutes. Stir in the parsley, cover and keep warm over very low heat. 


Meanwhile, make the mushrooms In a large skillet, heat 2 tablespoons of the oil until shimmering. Add half the mushrooms; season with salt and pepper and cook over moderately high heat, stirring occasionally, until browned, 
8 minutes. Transfer to a bowl. Repeat with the remaining oil and mushrooms. 


Spoon the meatballs and sauce into bowls, top with the mushrooms and serve.

Dijon-Herb Crusted Salmon with Creamy Dill Sauce

Ingredients

2 (6-oz.) salmon fillets, skinned (about 1 1/2-in. thick)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup whole-wheat panko (Japanese breadcrumbs)

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon canola oil

2 teaspoons chopped fresh thyme

1 teaspoon Dijon mustard

2 tablespoons plain 2% reduced-fat Greek yogurt

2 teaspoons chopped fresh dill

1 1/2 teaspoons 2% reduced-fat milk

1 teaspoon red wine vinegar

Preheat oven to 450°F.

Arrange fish on a parchment paper-lined baking sheet. Sprinkle with salt and pepper. Bake at 450°F for 10 minutes or until desired degree of doneness. Remove pan from oven. Turn on broiler.

Combine panko, parsley, oil, thyme, and Dijon in a small bowl. Spoon panko mixture evenly over fish, pressing to adhere. Place pan in oven; broil 1 to 2 minutes or until topping is browned.

Combine yogurt, dill, milk, and vinegar in a small bowl. Serve with fish.

Poblano Pimento Cheese

Ingredients

2 poblano chile
 

1 cup cup sharp yellow cheddar cheese
 

3-4 tablespoons mayonnaise
 

2 tablespoons minced onion
 

1 teaspoon green hot sauce
 

Salt

Pepper

Roast the poblanos directly over a gas flame or under the broiler, turning occasionally, until charred all over, about 15 minutes. Transfer to a small bowl, cover tightly with plastic wrap, and let cool. Peel, stem, and seed the chile. 

Finely chop chile and place in large mixing bowl.  Add the cheese, mayonnaise, onion, and hot sauce, and mix until blended. Season with salt and pepper, then serve. 

Broccoli Bolognese with Orecchiette

Ingredients

1 large head of broccoli (1¼–1½ pounds), cut into florets, stalk peeled and finely chopped

Kosher salt

2 tablespoons extra-virgin olive oil, plus more for drizzling

6 garlic cloves, smashed

2 large leeks

16 ounces fresh Italian sausage (about 3 links), casings removed

Crushed red pepper flakes

16 ounces orecchiette

4 tablespoons unsalted butter, cut into pieces

2 cups Parmesan, finely grated

Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta). Chop broccoli into small pieces; set aside.

Heat 2 Tbsp. oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes. Add leeks and sausage and a generous pinch of red pepper flakes and break up meat into smaller pieces with a wooden spoon. Cook, stirring occasionally and continuing to break up sausage, until it is browned and cooked through, 6–8 minutes.

Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet).

Meanwhile, ladle about ½ cup pasta cooking liquid from pot into skillet with sausage and add blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with spoon to break up sausage even more, until pasta is finished cooking.

Using a spider or slotted spoon, transfer pasta to skillet, then ladle in ½ cup pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes. Add butter and stir until melted, then transfer pasta to a large bowl. Gradually add 1½ oz. Parmesan, tossing constantly until you have a glossy, emulsified sauce.

Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil.

One-Pot Pasta with Spinach and Tomatoes

Ingredients

2 tablespoons olive oil

2 cups chopped onion

12 garlic cloves, finely chopped

2 (14.5-ounce) can unsalted petite diced tomatoes, undrained

3 cups unsalted chicken stock (such as Swanson)

1 teaspoon dried oregano

16 ounces whole-grain spaghetti or linguine (such as Barilla)

1 teaspoon salt

10 ounce fresh spinach

3/4 cup Parmesan cheese, grated

Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.   Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.  Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.

Stir to submerge noodles in liquid.

Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.  Uncover; stir in salt.  Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes.

Sprinkle with cheese and serve.

Sheet-pan Chicken with Sourdough and Bacon

Ingredients

1/2 pound sourdough boule, cut or torn into 2-inch pieces


1/2 pound slab bacon, cut into 1-by- 1/2-inch lardons


1 large baking potato—scrubbed, halved crosswise and cut into 3/4-inch wedges


1 large red onion, cut into 1-inch wedges


15-20 brussel sprouts

2 tablespoons cold unsalted butter, diced


4 oregano sprigs


1/2 teaspoon crushed red pepper


1/4 cup extra-virgin olive oil


Kosher salt Black pepper


6 whole chicken legs


Poultry seasoning

Celery salt

Preheat the oven to 400°. On a large rimmed baking sheet, toss the bread, bacon, potato, Brussel sprouts, onion, butter, oregano and crushed red pepper with the olive oil and season generously with salt and black pepper. Spread in an even layer. Season the chicken with salt, black pepper, poultry seasoning, and celery salt.  Arrange on the bread mixture.

Roast the chicken and bread mixture for about 45 minutes, until the bread is crisp and an instant-read thermometer inserted in the chicken registers 160°. Serve.

Chicken Biryani

Ingredients

1 cup plain 2% reduced-fat Greek yogurt

1 tablespoon ground turmeric

2 teaspoons ground cumin

1/2 teaspoon ground red pepper

1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-in. cubes

2 tablespoons olive oil

1 tablespoon minced peeled fresh ginger

5 garlic cloves, minced

4 cardamom pods, crushed

1 1/2 cups uncooked basmati rice

2 cups unsalted chicken stock

1 cup coarsely chopped carrot

1/2 cup raisins

1 teaspoon kosher salt

1 cinnamon stick

2 tablespoons heavy cream

2 tablespoons chopped fresh cilantro

2 tablespoons crispy fried onions

1 thinly sliced serrano chile

Lime wedges

Stir together yogurt, turmeric, cumin, and red pepper in a large bowl. Add chicken pieces; toss to coat. Cover and chill 2 to 4 hours.

Combine oil, ginger, garlic, and cardamom in a large, high-sided skillet, and cook over medium-high, stirring often, until ginger begins to sizzle and toast, about 1 minute. Add rice; cook, stirring constantly, until rice is toasted, about 1 minute. Add stock, carrot, raisins, salt, and cinnamon.

Remove chicken from marinade; discard remaining marinade. Place chicken in an even layer on rice mixture. Cover and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer until chicken is done and rice is tender, about 15 minutes. Remove from heat. Remove and discard cinnamon stick. Let stand 5 minutes. Stir in cream.

Serve in shallow bowls. Sprinkle servings evenly with cilantro, crispy fried onions, and serrano slices. Serve with lime wedges.

Wild Mushroom and Spinach Stuffed Shells

Ingredients

6 ounces jumbo shell pasta (20 shells)

1¾ teaspoons kosher salt, divided, plus more for cooking pasta

3 tablespoons olive oil, divided, plus more for baking dish

1 medium yellow onion, chopped

3 cloves garlic, chopped

1 28-oz. can crushed tomatoes

¾ teaspoon freshly ground black pepper, divided

8 ounces sliced mixed wild mushrooms (such as shiitake, oyster, and cremini)

5 ounces baby spinach, roughly chopped (5 cups)

1 16-oz. container whole-milk ricotta cheese

1 cup grated Parmesan cheese

Preheat oven to 400°F. Cook shells in boiling salted water according to package directions for al dente pasta. Drain.

Heat 1 tablespoon oil in a large skillet over medium. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Stir in tomatoes, 1½ teaspoons salt, and ¼ teaspoon pepper. Cook, stirring often, until slightly thickened, 6 to 8 minutes. Reserve ½ cup sauce. Spoon remaining sauce into a lightly oiled 13-by-9-inch baking dish.

Wipe skillet clean and heat 1 tablespoon oil over medium-high. Add mushrooms and remaining ¼ teaspoon salt and ½ teaspoon pepper; cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl. Add remaining 1 tablespoon oil to skillet. Add spinach and cook, tossing, until wilted, about 1 minute.

Stuff shells with ricotta, mushrooms, and spinach and arrange in baking dish. Top with reserved cup ½ sauce and Parmesan. Bake until shells are heated through and cheese is melted, 12 to 15 minutes.

Coriander-Crusted Pork Tenderloin with Roasted Potatoes

Ingredients

1 tablespoon black peppercorns

1 tablespoon coriander seeds

1 teaspoon kosher salt, divided

1 tablespoon Dijon mustard

1 (1-lb.) pork tenderloin, trimmed

3 tablespoons olive oil, divided

1 pound refrigerated potato wedges (such as Simply Potatoes)

1/2 cup plain whole-milk yogurt (not Greek-style)

2 tablespoons chopped fresh cilantro

1/2 teaspoon grated lime rind

1 teaspoon fresh lime juice

Preheat oven to 475°F.

Crush peppercorns and coriander seeds with a mortar and pestle or small heavy skillet until coarsely ground. Combine with 3/4 teaspoon salt in a small bowl. Spread mustard evenly over pork; coat with spice mixture.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add pork; cook 5 minutes, turning to brown on all sides. Place pork and potatoes on a parchment paper–lined baking sheet; drizzle with drippings from skillet. Bake at 475°F for 10 to 12 minutes or until a meat thermometer inserted in center of pork registers 145°F. Let pork stand 5 minutes. Cut across the grain into slices.

Combine remaining 1/4 teaspoon salt, remaining 1 tablespoon oil, yogurt, cilantro, rind, and juice in a bowl; serve with pork and potatoes

Korean-Style Short Ribs with Chile-Scallion Rice

Ingredients

1 1/2 tablespoons extra-virgin olive oil, divided

3 pounds bone-in beef short ribs

1 cup chopped yellow onion

1/2 cup sake

1/2 cup unsalted beef stock

1/3 cup jarred kimchi (Korean fermented cabbage), chopped

1/4 cup reduced-sodium soy sauce

1/4 cup packed light brown sugar

2 tablespoons mirin

2 teaspoons minced peeled fresh ginger

3 garlic cloves, crushed

2 red Fresno chiles, seeded, minced, and divided

1/2 cup sliced green onions, divided

3 cups hot cooked brown rice

2 tablespoons chopped fresh cilantro

Heat 1 tablespoon oil in a large skillet over high. Add 1 1/2 pounds short ribs; cook 6 to 8 minutes, turning to brown on all sides. Remove browned short ribs from pan. Repeat procedure with remaining 1 1/2 pounds short ribs. Place browned short ribs and next 9 ingredients (through garlic) in a 6-quart electric slow cooker. Stir in 1 minced Fresno chile. Cover and cook on low 8 hours or until meat is very tender.

Remove short ribs from slow cooker. Skim fat from cooking liquid; discard. Reserve cooking liquid.

Stir remaining 1 1/2 teaspoons oil, remaining minced Fresno chile, and 1/4 cup chopped green onions into rice. Divide rice mixture and short ribs among 8 shallow bowls; spoon about 1/4 cup cooking liquid over each serving. Sprinkle evenly with remaining 1/4 cup green onions and cilantro.

Chicken Fricassee with Browned Butter Noodles

Ingredients

8 ounces uncooked whole-wheat egg noodles

1 tablespoon olive oil

1 pound skinless, boneless chicken breast cutlets

3/4 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1 1/2 cups 2% reduced-fat milk, divided

1 1/2 tablespoons all-purpose flour

2 cups chopped carrots

1 cup chopped yellow onion

1 cup chopped celery

1 tablespoon chopped fresh thyme

4 garlic cloves, chopped

1 (8-oz.) pkg. cremini mushrooms, quartered

1/2 cup dry white wine

1 1/2 cups unsalted chicken stock

1 1/2 tablespoons unsalted butter

2 tablespoons chopped fresh flat-leaf parsley

Cook noodles according to package directions, omitting salt and fat; drain.

Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side. Place chicken on a plate (do not wipe out pan).

Combine 1/4 cup milk and flour in a bowl. Add carrots and next 5 ingredients (through mushrooms) to pan; cook 6 minutes. Stir in wine; cook 1 minute. Stir in 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 1 1/4 cups milk, and stock; bring to a boil. Stir in flour mixture. Reduce heat, cover, and simmer 5 minutes. Return chicken to pan; cook 3 minutes or until done.

Melt butter in a saucepan over medium; cook 2 minutes or until browned. Add cooked noodles and remaining 1/4 teaspoon salt to pan; toss. Divide noodle mixture among 4 plates; top with chicken, sauce, and parsley.

Roasted Mushroom and Sherry Risotto

Ingredients

1 pound mixed wild mushrooms, such as oyster, hen-of-the-woods, and chanterelle, torn into small pieces


1/4 cup extra-virgin olive oil


Kosher salt Pepper


7 cups low-sodium chicken or turkey broth


1/4 cup unsalted butter, divided


4 shallots, minced 
(about 3/4 cup)


1 1/2 cups Arborio rice


1 cup dry sherry


1/2 cup freshly grated Parmesan cheese, plus more for serving


Preheat the oven to 425°. On a rimmed baking sheet, toss the mushrooms with the olive oil, and season with salt and pepper. Spread the mushrooms in an even layer, and roast until golden and crisp, about 15 minutes, tossing halfway through.


Meanwhile, in a medium saucepan, bring the broth to a simmer. Keep warm.

In a large, deep skillet, heat 2 tablespoons of the butter. Add the shallots; cook over moderate heat, stirring, until softened, about 4 minutes. Add the rice, and cook, stirring, until lightly toasted, about 1 minute. Add the sherry and cook, stirring until the sherry is absorbed, about 2 minutes. Add 1 cup of the warm broth; cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the broth 1 cup at a time, stirring constantly, until it’s nearly absorbed between additions, for 15 minutes.


Add half of the roasted mushrooms to the risotto. Cook the risotto, adding more broth as needed, until the rice is just tender and suspended in a thick, creamy sauce, about 5 minutes. Stir in the remaining 2 tablespoons of butter and the Parmesan. Season with salt and pepper. Serve immediately, topped with the remaining half of the roasted mushrooms and more Parmesan. 


Fish Sauce Caramel Chicken

Ingredients

4 whole chicken legs / thighs
(2 1/2 pounds)


Kosher salt Pepper


4 tablespoons neutral oil, divided


3 large shallots, thinly sliced


4 garlic cloves


One 2-inch piece of ginger, peeled, julienned


1/2 cup palm sugar or light brown sugar


3 tablespoons rice vinegar


2 tablespoons fish sauce


1 jalapeño, sliced


Season chicken with salt and pepper. In a deep 12-inch skillet, heat 2 tablespoons oil. Add chicken to skillet, skin side down. Cook over moderately high heat until browned, about 5 minutes. Turn chicken and brown other side, about 4 minutes. Transfer the chicken to a plate. Pour the oil out of the skillet and discard.


Return skillet to moderate heat. Add remaining 2 tablespoons oil, shallots, garlic, and ginger; cook over moderate heat, stirring occasionally, until softened, about 2 minutes. 


Add sugar, vinegar, fish sauce, and 1/2 cup water to skillet. Bring to a boil, and return chicken to skillet, skin side down. Simmer over moderate heat, occasionally basting the chicken, 8 minutes. Turn chicken and continue basting, adding water by tablespoonfuls if sauce thickens too rapidly, until an instant-read thermometer inserted in thickest part of chicken registers 165° and sauce is thickened, about 15 minutes. Add jalapeño, and toss to coat in sauce. Transfer chicken to a platter, and drizzle sauce over the chicken.


Quick Chicken Marsala

Ingredients

2 tablespoons olive oil, divided

4 (4-oz.) skinless, boneless chicken breast cutlets

3/4 teaspoon black pepper, divided

1/2 teaspoon kosher salt, divided

1 (8-oz.) pkg. presliced button mushrooms

4 thyme sprigs

1 tablespoon all-purpose flour

2/3 cup unsalted chicken stock

2/3 cup Marsala wine

2 1/2 tablespoons unsalted butter

1 tablespoon chopped fresh thyme (optional)

Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt. Add chicken to pan; cook until done, about 4 minutes per side. Remove chicken from pan (do not wipe out pan).

Add remaining 1 tablespoon oil to pan. Add mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Sprinkle flour over mixture; cook, stirring constantly, 1 minute.

Add stock and wine to pan; bring to a boil. Cook until slightly thickened, 2 to 3 minutes. Remove pan from heat. Stir in butter, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon salt. Add chicken to pan, turning to coat. Discard thyme sprigs before serving. Sprinkle with chopped thyme, if desired.