Cooking MAgacine 365 Days of Foods

ALL NEW!
#thecookfeed
REAL FOOD EVERY DAY ® BAKED ZITI

page 82
71 WEEKNIGHT
MEALS for
Busy Lives
One-Pot
Pastas
Classic
Steak Night
Revamped
Quick & Easy

5-Ingredient
Dinners
COOK: REAL FOOD EVERY DAY
WINTER 2019 Volume 3, Issue 1
$12.99US $15.99CAN
91
0 74470 02762 1
DISPLAY UNTIL MARCH 25, 2019
REAL FOOD EVERY DAY ®
table of contents
9 Everyday Essentials
We’re giving our best tips for roasting vegetables,
33 SUNDAY COOKING SESSION
California-based Amisha Gurbani of the blog The
showing you our must-have products, and sharing Jam Lab shares what she prepares in her kitchen for
the scoop from some of our favorite influencers a week of nourishing meals
13 Market Haul | Brussels Sprouts

Brussels sprouts have reclaimed their territory on
45 SHEET PAN SUPPERS
Your busiest days have met their match with these
tables everywhere, so we’re giving you updated throw-together dinners that will have you reaching
recipes to make the most of this leafy green for your sheet pan over and over again
17 FEASTING ON FIVE
With just five ingredients and a few pantry staples,
51 INSTANTLY DELICIOUS
The days of long cook times and multiple pots and
you can create a dish that’s big on flavor and low pans are over with these wholesome dinners and
on stress sides made in your trusty Instant Pot
25 ALL THE GUAC

From starters to main dishes, we’ve got spins on
61 WEEKNIGHT ENTERTAINING | STEAK NIGHT
Steak night gets reinvented for a swanky and
this crowd-pleasing classic so you can feast on your surprisingly inexpensive night in—all your friends will
favorite snack in exciting new ways be begging for an invitation
3 cook real food every day

73 ONE POT, LITTLE EFFORT
Save the day with our delicious, hearty pastas that
107 Refrigerator Door | Left (A)jar
We take some of our favorite condiments sitting in the
make cooking a snap and clean-up minimal refrigerator and build inventive dishes around them to
showcase all they have to offer
83 FREEZER STASH
Take the pressure off busy weeknights by reaching 111 Meals on the Go | Wake-up Call
into your freezer for one of these crave-worthy Keep your mornings peaceful and delicious with these
dishes you should always have on hand grab-and-go cookies that are sure to find a permanent
spot in your breakfast rotation
93 WEEKNIGHT BAKING
For those nights when your sweet tooth is calling,
113 Party Cocktail | In a New York Minute
we’ve got deliciously decadent desserts that come Bring a little drama to your bar set-up with this dark and
together in no time moody cocktail that’ll warm you up on cold winter nights
101 THE STAUB COOKBOOK

You know and love their cookware, and now you can
enjoy recipes for every occasion with this stunning
new cookbook
january | february 2019 4

REAL FOOD EVERY DAY
TM
january | february 2019 Volume 3, Issue 1
EDITORIAL
EDITOR-IN-CHIEF Brooke Michael Bell
SENIOR PROJECT EDITORAnna Hartzog GROUP CREATIVE DIRECTOR

PROJECT EDITORS Morgan Crawford, Deanna Rippy Gardner
Lauren Gentry Walker PHOTO ST YLISTS
RECIPE EDITOR Fran Jensen Caroline Blum, Sidney Bragiel, Lucy Finney,
SENIOR COPY EDITOR Rhonda Lee Lother Mary Beth Jones
COPY EDITOR Barbara McCarthy
TEST KITCHEN DIRECTOR Irene Yeh
CONTRIBUTING WRITER Sally Pickle
ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray
CREATIVE DIRECTOR/PHOTOGRAPHY FOOD ST YLISTS/RECIPE DEVELOPERS
Mac Jamieson Kathleen Kanen, Tricia Manzanero
SENIOR PHOTOGRAPHER CONTRIBUTING FOOD STYLISTS/RECIPE DEVELOPERS
John O’Hagan Marian Cooper Cairns, Amisha Gurbani,
PHOTOGRAPHERS Roger Gurbani, Kellie Gerber Kelley, Erin Merhar
Jim Bathie, William Dickey, Nicole Du Bois, ASSISTANT FOOD ST YLIST/RECIPE DEVELOPER
Stephanie Welbourne Steele Anita Simpson Spain
ASSISTANT PHOTOGRAPHER Caroline Smith RECIPE TESTER Ashley Jones
CONTRIBUTING PHOTOGRAPHER Matt Armendariz
SENIOR DIGITAL IMAGING SPECIALIST

Delisa McDaniel
DIGITAL IMAGING SPECIALIST Clark Densmore
D I G I TA L M E D I A A D M I N I S T R AT I V E
MARKETING DIRECTOR Tricia Wagner Williams HUMAN RESOURCES DIRECTOR
MARKETING COORDINATOR Vicky Lewis Judy Brown Lazenby
SENIOR ONLINE EDITOR Courtney duQuesnay IT DIRECTOR Matthew Scott Holt
DIGITAL DESIGNER Stephanie Lambert DEALER PROGRAM MANAGER Janice Ritter
ADMINISTRATIVE ASSISTANT/EDITORIAL Alex Kolar
I N T E G R AT E D M A R K E T I N G S O LU T I O N S
ACCOUNT DIRECTORS MARKETING DIRECTOR Megan McIllwain

Hagan Media/Katie Hagan [AL, FL, TN] ADVERTISING PRODUCTION REPRESENTATIVE
Kathy Gross [FL, GA, KY, MD, NC, SC, VA, DC, WV] Kimberly Lewis
Katie Guasco [LA, MS]
GRAPHIC DESIGNER Rachel Collins
Liane Lane [AR, CO, NM, OK, TX]
Rhapsodic Media/Kathy Burke
[IL, IN, IA, KS, MN, MO, NE, OH, WI] For assistance with advertising, please call (888) 411-8995.
ACCOUNT MANAGER Mary-Evelyn Dalton
DIRECT RESPONSE Hagan Media/Katie Hagan
CHAIRMAN OF THE BOARD/CEO Phyllis Hoffman DePiano

PRESIDENT/COO Eric W. Hoffman PRESIDENT/CCO Brian Hart Hoffman
EVP/CFO Mary P. Cummings VP/CULINARY & CUSTOM CONTENT

EVP/OPERATIONS & MANUFACTURING Brooke Michael Bell
Greg Baugh VP/SHELTER CONTENT Cindy Smith Cooper
VP/DIGITAL MEDIA Jon Adamson
EDITORIAL & ADVERTISING OFFICE

1900 International Park Drive, Suite 50
Birmingham, AL 35243
Phone: (205) 995-8860, (888) 411-8995
Cook: Real Food Every Day is published by Hoffman Media, 1900 International Park Drive, Suite 50, Birmingham, AL 35243. 1-888-411-8995. The cover and contents of Cook: Real Food
Every Day are fully protected by copyright and cannot be reproduced in any manner without written consent of Hoffman Media.
©2019 Hoffman Media, LLC. Printed in the USA.
from the editor
I’M A BELIEVER IN MAKING NEW YEAR’S
RESOLUTIONS that you can actually keep, and this year, I’m vowing
to cook smarter on the weekends to keep my freezer stocked for busy weeks
and to try my hand at new dishes and cooking endeavors outside of my normal
routine. I’m guilty of going on autopilot with my seasonal weeknight favorites and
not pushing myself out of my comfort zone.
To get me started on the path to a well-stocked freezer, I’ll be turning to our
Freezer Stash story on page 83. The Moroccan Chicken Stew and Greek
Stuffed Shells are flavorful and comforting and will save more than a few
Monday nights at my house.
And you can bet I will be taking on the Dry-Brined Tri-Tip Steak with Herb and
Garlic Butter on page 71 for a kitchen project with delicious benefits. After a
quick salt rub and a two-day rest in the refrigerator, this inexpensive cut of beef
becomes brilliant and tastes like prime rib.
Elsewhere in this issue, I’ve been obsessing over the Brussels Sprouts and
Pancetta Pizza on Cauliflower Crust (page 15) since we began testing the recipe
last fall. And on a really cold winter day, be sure to make Amisha Gurbani’s
Butternut Squash, Mushroom, and Fontina Pasta Bake on
page 42. You can thank us later.
Enjoy cooking real food, every day.
P.S. Send me an email at bbell@hoffmanmedia.com

and let me know what your New Year’s cooking resolutions
are. I’d also love to hear what you’re loving in this issue
and what you’d like to see more of in the future.
ALL NEW! #thecookfeed
on the cover REAL FOOD EVERY DAY ®

BAKED ZITI
page 82
71
RECIPE INDEX
WEEKNIGHT
Baked Ziti MEALS for
Busy Lives
page 82
PHOTOGRAPHY BY One-Pot
Pastas
WILLIAM DICKEY
Classic
RECIPE DEVELOPMENT BY Steak Night
MAIN DISHES: BEEF, LAMB, Butternut Squash, Mushroom, and ERIN MERHAR
Revamped
Quick & Easy
AND PORK
FOOD STYLING BY 5-Ingredient
Fontina Pasta Bake 42 MELISSA GRAY Dinners
Baked Ziti 82 Chickpea and Butternut Squash STYLING BY

CAROLINE BLUM
Beef Fajitas 50 Curry 43
Brussels Sprouts and Pancetta Pizza on Creamy Mushroom and Goat Cheese
Cauliflower Crust 15 Gnocchi 80
Buckwheat Crêpes with Egg, Ham, and Creamy Orecchiette with Winter DESSERTS & DRINKS
Cheese 106 Greens 81 Almond Flour Tres Leches Cake 99
Casarecce with Pancetta and White Grain Salad with Greek Yogurt-Meyer Big Batch Classic Martinis 70
Beans 80 Lemon Dressing 109 Browned Butter-Sage Apple Crisp 100
Dry-Brined Tri-Tip Steak with Herb and Grilled Halloumi with Baba Ghanoush Cherries Jubilee Cheesecake 72
Garlic Butter 71 and Dukkah 106 Coffee Tequila Manhattan 113
Greek Stuffed Shells 91 Guacamole Alfredo 31 Mint Chocolate Soufflés with Fresh
Mongolian Beef 60 Guacamole Falafel Pitas 32 Whipped Cream 95
Polish Sausage, Cabbage, and Apples Leek, Parmesan, and Hazelnut Oatmeal Mascarpone Sandwich
with Stone-Ground Mustard Gratin 105 Cookies 98
Vinaigrette 49 Potato, Cheddar, and Onion White Chocolate, Orange, and
Rosemary Brisket Sliders with Garlic Pierogies 92 Pistachio Blondies 100
Aïoli 58
Steak and Soba Noodle Salad 23 SIDES AND SNACKS ALL THE REST: SAUCES,
Bacon and Cotija Guacamole 30 DRESSINGS, AND TOPPINGS
MAIN DISHES: POULTRY Blueberry and Almond Breakfast Chipotle Ranch 31
Brussels Sprouts and Chicken Salad 15 Cookies 111 Fried Sage Leaves 42
Chicken Saltimbocca with Broccolini, Carrot Yogurt Dip with Toasted Cumin Garlic-Paprika Sauce 90
Shallots, and Portobello Mushrooms 49 and Fennel Seeds 43 Greek Yogurt-Meyer Lemon
Chicken-Apple Sausage, Broccolini, and Citrus-Roasted Red Onions and Dressing 109
Barley Bake 92 Golden Beets 10 Guacamole Cream Sauce 32
Coq Au Vin Blanc 105 Classic Guacamole 30 Pickled Carrot Ribbons and Shallots 58
Guacamole Chicken Burgers 31 Dried Pear, Candied Ginger, and Chai Scallion Sour Cream 72
Hoisin-Barbecue Baked Chicken 109 Masala Granola 44 Yogurt Ranch Dressing 69
Indian Butter Chicken 60 Guacamole Deviled Eggs 32
Lemon Italian Whole Chicken 59 Ice-Cold Bloody Mary Shrimp
Moroccan Chicken Stew 91 Cocktail 70
Pan-Seared Chicken Thighs with Pickled Lentil Salad with Broccoli and Feta 58 RESOURCES
Vegetable Relish 23 Margarita Guacamole 30 pages 1-2
Stuffed Spaghetti Squash 24 Mini Salted Baked Potatoes with Photograph by Amisha Gurbani
Scallion Sour Cream 72
Left (A)Jar, page 107
MAIN DISHES: SEAFOOD Sautéed Brussels Sprouts with Apple Photograph by Matt Armendariz
Bucatini Puttanesca with Spinach and Cider-Maple-Garlic Vinaigrette 44
Chickpeas 82 Smoky Roasted Red Bell Peppers and
Garlic-Adobo Shrimp with Fennel and Cauliflower 10
:05
Onions 50 Spicy Roasted Carrots and Turnips 10
Mediterranean Shrimp Orzotto 81 Spicy Turnip Greens with Bacon 59
Salmon Caesar Grain Bowl 24 Stilton Tomato Salad with Pickled < LOOK FOR THIS
Shrimp, Poblano, and Brown Rice Onions 71 ICON THROUGHOUT
Bowls 22 Wedge Salads with Yogurt Ranch MINUTES THE ISSUE FOR
Dressing 69 OPPORTUNITIES TO
MAIN DISHES: VEGETARIAN Morning GET AN EASY AND
Black Bean Patties with Garlic-Paprika
Sauce 90 PREP QUICK HEAD START
TO FABULOUS MEALS.

everyday essentials
ROASTED VEGETABLES
YOU’RE JUST A SHEET PAN AND A PREHEATED OVEN AWAY FROM GORGEOUS, FLAVORFUL VEGETABLES.
SAVE THE GUESSWORK ON ROASTING TIMES AND TRY SOME OF OUR GO-TO FLAVOR COMBINATIONS!
There's no easier side than roasted vegetables. We like to start out by

placing our veggies on a sheet pan and drizzling them with
2 tablespoons olive oil, 1 teaspoon kosher salt, and ¼ teaspoon ground
black pepper. Then we roast them at 425° for about 20 to
25 minutes, turning once, until tender and lightly brown.
The grouping and flavoring options for your vegetables are almost
endless, but here are a few of our favorites.
Spicy Roasted Carrots and Turnips

VEGETABLES: 1 pound baby carrots (peeled and cut in half crosswise)
turnips + carrots and 4 small turnips (about 1 pound, peeled and cut into ¾-inch
wedges)
ADDITIONAL SPICES: 1 teaspoon ground coriander and ¼ teaspoon
ground red pepper
Smoky Roasted Red Bell Peppers

and Cauliflower
VEGETABLES: 3 small red bell peppers (about 1 pound, halved and
seeded) and 1 pound cauliflower florets
ADDITIONAL SPICES: 1¼ teaspoons curry powder and 1¼ teaspoons

smoked paprika
bell peppers + cauliflower Citrus-Roasted Red Onions and

Golden Beets
VEGETABLES: 2 medium red onions (about 1 pound, peeled and cut
into ¾-inch wedges) and 4 small golden beets (about 1 pound, peeled
and cut into ¾-inch wedges)
ADDITIONAL SPICES: 1 tablespoon lemon zest and 2 teaspoons

minced garlic
PRO TIP
Add the additional spices toward the end so they don’t burn.
golden beets + red onions january | february 2019 10

everyday essentials
JESSE
NEW YEAR'S
COOKING
RESOLUTIONS
TIFFANI ERIN
WE REACHED OUT TO SOME OF OUR FAVORITE INSTAGRAMMERS AND

ASKED THEM TO TELL US THEIR NEW YEAR'S COOKING RESOLUTIONS.
TIFFANI THIESSEN ERIN CLARKSON JESSE SZEWCZYK

@tiffanithiessen @cloudykitchen @jesseszewcyzk
“ “ “
My cooking resolution is to learn This year I really want to learn how
My cooking resolution for 2019 is
”
how to pickle and can so that I can to make quality fresh pasta. Seeing
to conquer the turducken!
preserve the best of the seasonal vegetables people like Linda Miller Nicholson make such
to use year-round! That, and getting over my stunning and colorful fresh pasta creations
”
fear of crimping piecrust! makes me want to jump on the bandwagon.
Tiffani Thiessen has a long list of acting credits I want to start simple with homemade
that include Saved By The Bell and Beverly tagliatelle, then farfalle, and eventually aim
”
Hills 90210. In 2009 Tiffani produced her to make stuffed varieties as well.
cooking show for Cooking Channel/Food Erin Clarkson is a Kiwi-born food blogger who
Networked titled Dinner at Tiffani’s which lives with her husband, Rich, and many foster
aired for three seasons. She currently stars in kittens in New York City, New York. A geologist Jesse Szewczyk is a food writer and recipe developer
the Netflix series Alexa & Katie. Tiffani just by trade, she now spends most of her time in based in New York City, New York. He lives with
published her first cookbook, Pull Up A Chair the kitchen dreaming up new recipes, which are his partner, Kyle (a pastry chef), his dog, Fig, and a
(Houghton Mifflin Harcourt, 2018). She resides inspired by some of her favorite ingredients and roommate who has never cut an onion before. He
in Los Angeles with her husband, Brady Smith, flavor combinations—a mixture of New Zealand has a degree from The Culinary Institute of America
and her two children, Harper (7) and Holt (2). baking and things from the farmers’ market. and a strong dislike of bell peppers.
Follow us on Instagram @thecookfeed for daily recipe inspiration and tag us so we can see what you’re cooking in the new year.
MAKE YOUR OWN
Vegetable Broth
We’ll always prefer the flavor of homemade vegetable broth over its canned
or boxed counterpart, and you’ll be surprised by how simple it is to make your
own. We suggest starting with a base of onion, carrot, and celery, and then
adding any bits and bobs of vegetables and herbs that are leftover in your
refrigerator—leeks, green onions, and thyme work well. So next time you need
a delicious base for soup, you’ll have one ready to go in your fridge or freezer.
FOR BROTH:
In a large stainless-steel pot, bring vegetables, herbs, and water to a boil over
high heat. Cover and simmer until vegetables are tender and liquid is flavorful,
about 1 to 2 hours. Remove from heat and pour mixture in batches through a
fine-mesh sieve lined with cheesecloth. Discard solids. Let broth cool to room
temperature. Pour broth into freezer-safe jars, and freeze for up to 6 months.
INSTANT FAVORITE
We’re already a fan of the Instant Pot, so
it’s no surprise that we’ve fallen in love with
the INSTANT POT ACE MULTI-
USE COOKING & BEVERAGE
BLENDER. It contains various blending
speeds and cooking temperatures, allowing
you to transform raw vegetables into piping
hot soups with the press of a button. But its
capabilities extend far beyond soups—it also
quickly blends together ice-cold smoothies,
creamy nut butters,
your favorite rice, PANTRY-WORTHY
PANTRY WORTHY PASTA SAUCES
soy, and nut milks, While we love to cook with fresh ingredients as often as possible, we do reach for our
and even ice cream, favorite store-bought pasta sauce from time to time. We taste tested and rounded up
making it a cinch to a few of our preferred brands, along with CUCINA ANTICA GARLIC MARINARA
prepare wholesome SAUCE, which you’ll find in our Stuffed Spaghetti Squash on page 24. Tuck these away
food and beverages in your pantry for a busy week when homemade sauce just isn’t on the agenda.
at home.
For a true Sicilian taste, grab a jar of VICTORIA TOMATO BASIL SAUCE. Victoria’s
Available at
walmart.com premium quality allows ingredient count to stay at a minimum, letting the imported
for just $99. Italian tomatoes and fresh torn basil shine through.
victoriafinefoods.com
Perfected over generations and comprised of clean, thoughtful ingredients,

RAO’S HOMEMADE MARINARA SAUCE is slow cooked and has great texture,
making it our go-to classic marinara sauce.
raos.com
Capture the delicious, seasonal flavor of heirloom tomatoes year-round with

DAVE’S GOURMET ORGANIC RED HEIRLOOM PASTA SAUCE. Light and
fresh, this perfectly balanced sauce works well on everything from pasta and pizza to
chicken and even fish.
store.davesgourmet.com
market haul
BRUSSELS
SPROUTS
ROASTED, SAUTÉED, STEAMED, OR
RAW, PEEL BACK THE LEAFY LAYERS OF
THESE GREEN BUDS AND REVEAL NEW
WAYS TO ENJOY THIS NUTRIENT-DENSE,
CRUCIFEROUS VEGETABLE
RECIPE DEVELOPMENT AND FOOD STYLING BY

KATHLEEN KANEN
MARY BETH JONES
STYLING BY
r
Brussels Sprouts and Pancetta
Pizza on Cauliflower Crust
page 15
:05 :05
Brussels Sprouts and Pancetta Brussels Sprouts and
Pizza on CauliÁower Crust Chicken Salad
Makes 2 servings Makes about 4 servings
Cauliflower crust is here to stay, and the proof is in MINUTES We could eat this cold, crunchy salad MINUTES
the pizza. Brussels sprouts make for an unexpected, for lunch or dinner any day of the week.
crunchy topping that pairs perfectly with crispy Morning While it’s totally customizable—red bell Morning
pancetta and gooey mozzarella and fontina.
PREP pepper and cashews would be a welcome
addition—whatever you do, don’t skimp
PREP
Chop pancetta, Slice green onion,
1 cup chopped pancetta shred cheeses, on the savory shallot topping! and grate carrot.
3½ cups shaved Brussels sprouts and slice Prepare vinegar
1 frozen cauliflower pizza crust* onion. Store in 4 cups shaved Brussels sprouts mixture, and
refrigerator. refrigerate.
⅔ cup shredded fontina cheese 2 cups cooked shredded chicken
½ cup thinly sliced red onion 1 cup diagonally sliced green onion
½ cup thinly sliced fresh mozzarella cheese ½ cup grated carrot
2 tablespoons torn fresh sage ½ cup rice vinegar
2 teaspoons extra-virgin olive oil 2 teaspoons minced jalapeño
⅛ teaspoon kosher salt ½ teaspoon grated fresh ginger
⅛ teaspoon ground black pepper ¼ teaspoon kosher salt
2 tablespoons toasted sesame oil
1. Preheat oven to 425°. ½ cup vegetable oil
2. In a medium skillet, cook pancetta over medium heat until lightly ½ cup coarsely chopped shallot
browned, about 7 minutes. Add Brussels sprouts; cook until slightly
wilted, about 2 minutes. Remove from heat. 1. In a large bowl, toss together Brussels sprouts, chicken,
3. Place frozen crust on a large rimmed baking sheet. Sprinkle with green onion, and carrot. In a small bowl, whisk together
fontina. Arrange pancetta mixture over fontina. Top with red onion, vinegar, jalapeño, ginger, and salt; whisk in sesame oil. Pour
mozzarella, and sage. over chicken mixture, tossing to coat. Cover and refrigerate
4. Bake until crust is golden brown and cheese is melted, 13 to 15 for 30 minutes.
minutes. Drizzle with oil, and sprinkle with salt and pepper. Serve 2. In a small skillet, heat vegetable oil over medium-high
immediately. heat until hot. Add shallot; cook until golden brown around
the edges, about 1 ½ minutes, and remove with a slotted
*We used Caulipower Cauliflower Pizza Crust. spoon. Let drain on paper towels. Sprinkle over salad just
before serving.
PRO TIP
PRO TIP If you can’t find shaved Brussels sprouts, use a
Save time using Trader Joe's Shaved Brussels. They work mandoline to carefully slice Brussels sprouts.
great in these recipes. We like the Microplane Adjustable Slicer with
Julienne Blades. (Find it at us.microplane.
com; $29.95)

feasting on
F I VE
KEEP YOUR GROCERY LIST SHORT AND YOUR MEALTIME
STRESS MINIMAL WITH THESE FAST, FLAVORFUL DISHES
YOU CAN CREATE WITH ONLY
5 ingredients
Pantry Staples for Creating
5-Ingredient Dishes
Olive Oil • Kosher Salt • Pepper
PHOTOGRAPHY BY WILLIAM DICKEY

ERIN MERHAR / STYLING BY MARY BETH JONES
Stuffed Spaghetti Squash
page 24
Pan-Seared
Chicken Thighs
with Pickled
Vegetable Relish
page 23

Steak and Soba
Noodle Salad
page 23
Salmon Caesar
Grain Bowl
page 24
Shrimp, Poblano,
and Brown Rice
Bowls
:05
MINUTES
Makes 4 servings
Morning
PREP
Some of our favorite dishes
are served in a bowl, and
this fresh spin on shrimp is Peel shrimp and
no exception. The cherry place in an ice-
filled bowl. Cover
tomatoes add just the right and refrigerate.
amount of sweetness to the
rice and peppers.
2 large poblano peppers, cut into 1-inch

pieces
1½ pounds large fresh shrimp, peeled and
deveined (tails left on)
1 cup cherry tomatoes
2 cups brown rice, cooked according to
package directions
½ cup crumbled queso fresco
1. Heat a large cast-iron skillet over medium-

high heat. Add 1 tablespoon olive oil to
skillet. Add poblano peppers; sprinkle with
¼ teaspoon salt. Cook, stirring once, until
slightly softened and charred, about
5 minutes. Remove from skillet; set aside.
2. Add 2 tablespoons olive oil to skillet. Add
shrimp in a single layer; sprinkle with
¼ teaspoon salt and ½ teaspoon ground black
pepper. Cook until light pink and opaque,
about 2 minutes per side. Remove from
skillet; set aside.
3. Add tomatoes to skillet; cook for 2 minutes,
stirring once. Remove from skillet; set aside.
4. Divide cooked rice, poblanos, shrimp,
tomatoes, and queso fresco among 4 serving
bowls. Serve immediately.
PRO TIP
Cherry tomatoes are a reliable choice
for out-of-season tomatoes. Blistering
in the skillet will char the outside and
concentrate the flavor. This adds a burst
of acidity to the dish. Optional add-ins
could be cilantro, lime wedges, black
beans, scallions, or avocado.

:05
Pan-Seared Chicken Thighs with Pickled side down; cook until golden, 6 to 8 minutes. Turn
Vegetable Relish thighs, and place skillet in oven.
Makes 4 servings 3. Bake until a meat thermometer inserted in
thickest portion registers 160°, 16 to 18 minutes.
Simple and satisfying, the zippy flavors of pickled vegetable relish and lemon will 4. In a small bowl, combine giardiniera, green MINUTES
make these chicken thighs a regular on your weekly meal plan. olives, and parsley. Toss with 2 tablespoons olive oil.
Arrange chicken thighs on a platter. Spoon relish Morning
3
1
pounds chicken thighs (about 8 thighs)
cup giardiniera, drained and chopped
over top. Serve immediately with lemon wedges.
PREP
Combine
¼ cup green olives with pimientos, chopped giardiniera,
2 tablespoons chopped fresh parsley SHOPPING TIP green olives, and
2 lemons, cut into wedges Head to your grocery store’s deli bar or pantry parsley; store in
aisle for vibrant, colorful giardiniera, an Italian refrigerator in an
airtight container
1. Preheat oven to 350°. relish of pickled vegetables. Or make your until ready to use.
2. Pat chicken thighs dry. Sprinkle both sides of chicken with 1 teaspoon own with a combination of pickled carrots,
kosher salt and ½ teaspoon ground black pepper. Heat a large skillet over cauliflower, celery or fennel, and/or roasted red
medium heat. Add 2 tablespoons olive oil to skillet. Add chicken, skin peppers or peppadew peppers.
:05
Steak and Soba Noodle Salad 3. Heat a large skillet over medium-high heat. Cut
Makes 4 servings steak into large pieces to fit inside skillet. Sprinkle
both sides of steak with 1 teaspoon salt and
Soba noodles and peanut sauce give steak new life in this hearty recipe. ½ teaspoon ground black pepper. Add 2 tablespoons
olive oil to skillet. Add steak; cook for 3 to 4 minutes MINUTES
12 ounces soba noodles per side. Let rest on a cutting board for 5 minutes.
1 (8-ounce) jar peanut satay sauce Cut against the grain into ½-inch-thick slices. Morning
1
1
pound skirt steak
red bell pepper, seeded and cut into ¼-inch-thick slices
4. Divide soba noodle mixture and bell peppers
among 4 serving bowls. Top with steak, and drizzle
PREP
Wash and wrap
1 cup fresh cilantro (leaves and small stems only), roughly chopped with remaining peanut sauce. Sprinkle with cilantro. cilantro in a damp
Serve immediately. paper towel,
1. Bring a large pot of water to a boil; season with salt. Add soba noodles; and place in an
airtight container.
cook according to package directions. Drain, and rinse very well under Slice bell pepper.
cold water. Place in a large bowl. PRO TIP Store cilantro
2. In a small bowl, whisk together peanut sauce, 6 tablespoons warm and bell pepper in
Soba is very starchy. Rinse soba well under cold refrigerator.
water, and 2 tablespoons olive oil. Reserve ¼ cup sauce; set aside. Toss water after cooking, then dress immediately
remaining sauce with cooked soba noodles. with peanut sauce.

:05
Salmon Caesar Grain Bowl 3. Roast for 20 minutes.
Makes 4 servings 4. Divide lettuce among 4 serving bowls. Add
½ cup cooked quinoa to each bowl. Top each with
Wholesome and well-rounded, this filling meal is perfectly balanced by a creamy Parmesan and a salmon fillet. Drizzle each with
Caesar dressing. 2 tablespoons Caesar dressing, and sprinkle with MINUTES
black pepper. Serve immediately.
4 (6-ounce) salmon fillets Morning
2
1
small heads Little Gem lettuce or 2 romaine hearts, chopped
cup red quinoa, cooked according to package directions PRO TIP
PREP
Wash and
½ cup shaved Parmesan cheese We prefer Lucini Parmesan & Garlic Caesar dry lettuce
½ cup Caesar dressing Vinaigrette. The dressing is made with garlic, leaves. Store in
anchovies, Dijon mustard, Parmesan, egg yolk, refrigerator.
1. Preheat oven to 325°. Line a rimmed baking sheet with foil. and olive oil. It’s like a homemade, emulsified
2. Place salmon on prepared pan. Drizzle with 1 tablespoon olive oil, and Caesar—creamy but light enough to just coat
sprinkle with ½ teaspoon salt and ¼ teaspoon ground black pepper. the leaves.
Stuffed Spaghetti Squash

Makes 4 servings
The comfort of chicken is combined with spaghetti squash for a delicious

squash with 2 forks, keeping skin intact, until they
resemble spaghetti noodles. Place squash in a large
bowl, reserving squash shells.
4. Preheat broiler to low. Place oven rack 8 inches
:05
MINUTES
alternative to noodles. from heat element.
5. Add chicken, marinara sauce, half of mozzarella,
Morning
2
6
medium spaghetti squash (about 5 pounds)
cups shredded cooked chicken
and oregano to squash, stirring to combine. Divide
mixture among squash halves. Top with remaining PREP
3 cups marinara sauce mozzarella. Complete step
16 ounces shredded low-moisture mozzarella cheese 6. Broil until lightly golden and bubbly, about two. Cover and
refrigerate. Let
4 teaspoons chopped fresh oregano, plus more for garnish 6 minutes. Place on a serving platter. Top with stand at room
oregano leaves, black pepper, and olive oil, if desired. temperature
1. Preheat oven to 425°. Serve immediately. for 30 minutes
before baking.
2. Cut spaghetti squash in half lengthwise. Scrape out seeds with a
spoon. Drizzle cut sides of squash with 4 tablespoons olive oil, and
sprinkle with 1 teaspoon kosher salt and ½ teaspoon ground black pepper. PRO TIP
Place squash cut side down, in a baking dish. Pulled rotisserie chicken can be used for an
easy cooked chicken option.
3. Roast for 30 minutes or until tender and easily pierced with a fork.
Let stand until cool enough to handle, about 15 minutes. Pull strands in
ALL THE
YOUR FAVORITE APPETIZER JUST GOT A

MAIN-DISH MAKEOVER! THINK OUTSIDE THE
Guac
BOWL WITH THESE UNIQUE GUACAMOLE
RECIPES THAT WILL PUT YOUR LEFTOVERS
TO GOOD USE.
PHOTOGRAPHY BY WILLIAM DICKEY

RECIPE DEVELOPMENT AND FOOD STYLING
BY MELISSA GRAY

Classic Guacamole
Bacon and Cotija Guacamole
Margarita Guacamole
page 30
Guacamole Falafel Pitas
page 32

Guacamole Deviled Eggs
page 32
Guacamole Alfredo
page 31
GUACAMOLE STORAGE TIPS
• Pour a ½-inch layer of water onto surface of guacamole. Cover and
refrigerate; pour off water before serving.
• Place plastic wrap directly onto surface of guacamole; refrigerate until
ready to use.
:05
• Guacamole needs to be covered closely and tightly to prevent
discoloration. Classic Guacamole
Makes 1¼ cups
We’ve given you all the tools you’ll

MINUTES
need to create this addicting crowd
AVOCADO BUYING TIPS favorite, and even some new ways
Morning
PREP
• Should feel heavy. to flavor it that will keep you coming
back for more.
• Free from blemishes.
Cut onion and
• Gives to gentle pressure, but still 2 large ripe avocados, halved garlic. Cover and
firm. and pitted refrigerate.
2 tablespoons minced red
AVOCADO RIPENING onion, rinsed
AND STORAGE TIPS 1 tablespoon chopped fresh cilantro
• If unripe: store in a paper bag at 2 teaspoons fresh lime juice
room temperature for 2 to 4 days. ½ teaspoon kosher salt
• If ripe: store in refrigerator. ½ teaspoon minced garlic
Garnish: chopped fresh cilantro
1. Scoop avocado pulp into a large bowl. Using a

potato masher or fork, mash avocado to desired
consistency. Gently stir in onion, cilantro, lime juice,
salt, and garlic. Garnish with cilantro, if desired.
Bacon and Cotija Guacamole

Using Classic Guacamole as
the
t base, stir in 4 slices cooked
and crumbled bacon and
2 tablespoons crumbled Cotija
cheese. Garnish with additional
cooked and crumbled bacon and
crumbled Cotija cheese, if desired.
Margarita Guacamole
Using Classic Guacamole as the
base, stir in 1 tablespoon fresh
orange juice and 1 teaspoon silver
tequila. Garnish with orange zest
and flaked sea salt, if desired.
Guacamole Chicken Burgers PRO TIP

page 31 Place minced red onion in a bowl of cold water
for about 10 minutes, drain. This will take out
some of the bite.

Guacamole Alfredo
Makes 4 to 6 servings
This dish is proof there is nothing

:05
MINUTES
Guacamole Chicken Burgers
Makes 4
You put avocado on your burger, so what could be bad about putting
:10
MINUTES
you can’t add guacamole to. You’ll it in your burger? Absolutely nothing! The richness and spice from the
be surprised by how perfectly the guacamole have this chicken burger bursting with flavor.
Morning Morning
PREP PREP
creamy avocado blends into this rich
Alfredo sauce. 1 pound ground chicken
Cut tomatoes. ½ cup Classic Guacamole (recipe on page 30) Complete step
1 tablespoon olive oil Grate Parmesan. ⅓ cup panko (Japanese bread crumbs) 1. Cover and
1 pint cherry tomatoes, halved Cover and ¾ teaspoon kosher salt refrigerate.
refrigerate. Complete
lengthwise ½ teaspoon ground cumin Chipotle Ranch.
1 cup chicken broth ½ teaspoon ground black pepper Cover and
1 cup Classic Guacamole (recipe on page 30) 1 tablespoon olive oil refrigerate.
½ cup heavy whipping cream 4 hamburger buns, halved
½ cup freshly grated Parmesan cheese Chipotle Ranch (recipe follows)
1 (12-ounce) package bucatini pasta, cooked Fresh baby arugula, to serve
according to package directions
¼ cup packed fresh basil leaves 1. In a large bowl, stir together chicken, Classic Guacamole, bread crumbs, salt,
½ teaspoon kosher salt cumin, and pepper. Divide mixture into 4 portions, and shape each portion into
½ teaspoon ground black pepper a patty. Cover and refrigerate for at least 1 hour or overnight.
Garnish: fresh basil leaves, freshly grated Parmesan 2. In a large saucepan, heat oil over medium-high heat. Add patties; cover and
cheese cook, turning once, until a food thermometer inserted in center registers 165°,
about 8 minutes per side. Serve burgers on buns with Chipotle Ranch and
1. In a medium Dutch oven, heat oil over high heat. arugula.
Add tomatoes; cook, stirring frequently, until crisp-
tender, about 3 minutes. Remove using a slotted Chipotle Ranch
spoon; set aside. Makes 1 cup
2. Reduce heat to medium. Add broth, Classic
To make Chipotle
Guacamole, and cream, and whisk to combine; bring ¾ cup plain Greek yogurt
Pepper Purée:
to a boil. Gradually whisk in cheese until smooth. Stir ¼ cup fresh cilantro leaves, finely chopped Place 1 (7-ounce)
in tomatoes, cooked pasta, basil, salt, and pepper; cook 1½ teaspoons fresh dill leaves, finely chopped can chipotle peppers
until heated through, about 3 minutes. Garnish with 1½ teaspoons fresh lime juice in adobo sauce in the
basil and cheese, if desired. 1½ teaspoons Chipotle Pepper Purée container of a blender,
½ teaspoon Worcestershire sauce and purée until smooth.
Freeze remaining
¼ teaspoon kosher salt product in ice cube trays
¼ teaspoon garlic powder for future use.
¼ teaspoon onion powder
¼ teaspoon ground black pepper
1. In a medium bowl, place all ingredients and stir together until smooth. Cover
and refrigerate for at least 1 hour before serving. Will keep refrigerated for up to
3 weeks.
PRO TIP PRO TIP

For a punch of protein add sautéed chicken or After shaping patties, place on a parchment paper-lined baking sheet, cover
Italian sausage. For a vegetarian option, substitute tightly, and freeze. Place in an airtight container or heavy-duty resealable
chicken broth with vegetable broth. plastic bag for long-term storage. Cook from frozen as directed above.

Guacamole Falafel Pitas
Makes 6
We’ve taken two of our favorite things, chickpeas and guacamole,

:10
MINUTES
Guacamole Deviled
Eggs
Makes 12 :10
MINUTES
and literally mashed them together! We’ve even added guacamole Instead of mayonnaise, we used our
to the traditional yogurt sauce served with falafel. Classic Guacamole and let the rich,
Morning Morning
PREP
buttery avocado do all the work in
2 cups cooked chickpeas or 1 (15-ounce) can chickpeas,
rinsed and drained PREP our spin on green eggs.
Boil eggs; cover
½ cup Classic Guacamole (recipe on page 30) Complete step 6 large eggs in ice water.
¼ cup roughly chopped fresh cilantro 1. Cover and ½ cup Classic Guacamole Refrigerate.
refrigerate.
1 teaspoon fresh lemon juice (recipe on page 30)
½ teaspoon kosher salt 1 teaspoon chopped fresh
¼ teaspoon ground black pepper cilantro
1 tablespoon all-purpose flour ½ teaspoon kosher salt
3 pitas, halved crosswise ½ teaspoon fresh lime juice
2 plum tomatoes, sliced ¼ teaspoon ground black pepper
Guacamole Cream Sauce (recipe follows) Garnish: chopped fresh cilantro
1. In a medium saucepan, bring eggs and water to
1. In a large bowl, mash together chickpeas, Classic Guacamole, cilantro, lemon cover by 1 inch to a boil over medium-high heat. Turn
juice, salt, and pepper with a potato masher until a coarse meal forms. Stir in heat off; let stand for 10 minutes.
flour; cover and refrigerate for at least 1 hour. 2. Place in an ice bath; peel and halve eggs
2. Preheat oven to 375°. Line a 17½x12½-inch rimmed baking sheet with lengthwise. Remove yolks, and place in a medium
parchment paper. bowl. Set whites aside. Add Classic Guacamole,
3. Using a tablespoon, scoop falafel mixture, and place on prepared pan. Gently cilantro, salt, lime juice, and pepper to yolks, stirring
press into ½-inch-thick patties. until smooth. Spoon yolk mixture into egg white
4. Bake for 22 minutes. Turn, and bake 8 minutes more. Let cool for 10 minutes. halves. Garnish with cilantro, if desired.
5. In pita halves, place falafel, tomato slices, and Avocado Cream Sauce. Garnish
with cilantro, if desired.
Guacamole Cream Sauce

Makes 1 cup
½ cup Classic Guacamole (recipe on page 30)

½ cup plain Greek yogurt
2 tablespoons fresh cilantro leaves
4½ teaspoons water
1 tablespoon olive oil
1. In the container of a blender, place all ingredients; blend on medium-high until

smooth. Transfer to a bowl; cover with plastic wrap, pressing wrap directly onto surface
of sauce. Refrigerate until ready to use. Will keep refrigerated for up to 2 days.
PRO TIP PRO TIP

After shaping patties, cover baking sheet tightly, and freeze. Place in an Try making this recipe with our Bacon and Cotija
airtight container or a heavy-duty resealable plastic bag for long-term Guacamole instead for a smoky, salty flavor.
storage. Bake from frozen as directed above.

Butternut Squash,
Mushroom, and
Fontina Pasta Bake
page 42
SUNDAY COMPUTER ENGINEER BY DAY AND FOOD
BLOGGER BY NIGHT AMISHA GURBANI,
@THEJAMLAB, GUIDES US THROUGH A DAY OF
COOKING DELICIOUS, FILLING MEALS THAT WILL
TAKE YOU THROUGH THE BUSY WEEK
SESSION RECIPE DEVELOPMENT AND PHOTOGRAPHY BY
FOOD STYLING BY ROGER GURBANI
AMISHA GURBANI
M y cooking style is a product of

my background. I was born and
brought up in Mumbai and moved to
California for graduate school. I combine
my deep knowledge for spices, herbs, and
Indian cooking with seasonal produce from
the farmers’ market. I started cooking at the
age of 8 while watching my mother make
magic in the kitchen. I credit my love of fresh
produce to her. Now that I have kids of my
own, I want to ensure I provide them with
nourishing meals that are not boring and
have a depth of Áavor. Meal prep is required
with a busy schedule, so I prepare a couple
of dinners, snacks, a breakfast item, salad
dressing, and sides each week. The recipes
in this Sunday Cooking Session use seasonal
produce, herbs, and spices that are hearty
and healthy at the same time.
FOLLOW AMISHA @THEJAMLAB, AND CHECK OUT

HER BLOG AT THEJAMLAB.CO.
SUNDAY
PREP PLAN
Spend just a few hours in the kitchen on
Sunday and eat well all week long.
MAINS
Chickpea and Butternut Squash Curry
The perfect dish for a chilly day, this spicy soup is
sweetened with butternut squash and should be
served with plenty of fresh naan.
Butternut Squash, Mushroom, and Fontina
Pasta Bake
You can put your leftover squash to good use
with this cheesy pasta bake that has just enough
crunch and tons of hearty ingredients.
SIDE
Sautéed Brussels Sprouts with Apple Cider-
Maple-Garlic Vinaigrette
Pomegranate arils, pumpkin seeds, and goat
cheese mix together with Brussels sprouts to
pack a punch of flavor that will have you reaching
for seconds.
SNACKS
Carrot Yogurt Dip with Toasted Cumin and
Fennel Seeds
You won’t believe the delicious combination that
carrots and fennel seeds create. Make sure to
have a variety of vegetables on hand for dipping!
Dried Pear, Candied Ginger, and Chai Masala

Granola
Say goodbye to store-bought granola and fall in
love with this gorgeous blend of oats, spices, and
the sweetness of dried pear and candied ginger.
Carrot Yogurt Dip
with Toasted Cumin
and Fennel Seeds
page 43
Sautéed Brussels Sprouts with Apple
Cider-Maple-Garlic Vinaigrette
page 44
PRO TIP
Use canned chickpeas to cut down on cook time.
Chickpea and Butternut Squash Curry

page 43
Dried Pear, Candied
Ginger, and Chai
Masala Granola
page 44
PRO TIP
We recommend serving the
granola over yogurt with fruit.
Butternut Squash, Mushroom, and Fontina 8 ounces pasta shells, cooked for 4 minutes less than package directions
Pasta Bake 2 to 3 tablespoons olive oil
Makes 6 servings Crusty bread and crushed red pepper, to serve
Garnish: Fried Sage Leaves (recipe follows)
This flavorful pasta bake makes for the ultimate indulgence on
a cold day. The wild mushrooms add a meatiness to the dish, and 1. Preheat oven to 425°.
the crunchy fontina and parmesan cheese topping will become an 2. For roasted butternut squash: On a small baking sheet, stir together
instant favorite! butternut squash, oil, salt, thyme, and pepper. Spread into an even layer.
3. Roast for 25 minutes. Remove from oven; set aside. Reduce oven
Roasted Butternut Squash: temperature to 350°.
3 cups diced butternut squash (½-inch pieces) 4. For sautéed mushrooms: In a medium saucepan, heat butter and
1 tablespoon olive oil oil over medium-high heat. Add mushrooms, salt, thyme, and pepper;
1 teaspoon kosher salt sauté, stirring occasionally with a wooden spoon, until slightly charred,
1 teaspoon dried thyme 7 to 8 minutes. Remove from heat; set aside.
½ teaspoon ground black pepper 5. For white sauce: In a large saucepan, heat butter and oil over medium-
high heat. Add onion; sauté until slightly golden brown, 7 to 8 minutes.
Sautéed Mushrooms: Add garlic; sauté for 30 seconds. Add salt, pepper, and nutmeg; sauté
1 tablespoon unsalted butter for 30 seconds. Add flour; sauté for about 2 minutes to remove raw
1 tablespoon olive oil taste of flour. Whisk in milk; cook, whisking frequently, until thickened,
2½ cups coarsely chopped gourmet blend mushrooms (chanterelle, about 5 minutes. Add zest to brighten up the flavor. Add fontina and
oyster, shitake) Parmesan; cook, whisking constantly, until a smooth consistency is
1 teaspoon kosher salt reached, about 2 minutes. Stir in sage; remove from heat.
1 teaspoon dried thyme 6. For topping: In a small bowl, stir together fontina, Parmesan, and
½ teaspoon ground black pepper bread crumbs.
7. Add roasted butternut squash, sautéed mushrooms, and cooked pasta
White Sauce: to white sauce, and gently stir to combine. Pour into a 10-inch cast-iron
2 tablespoons unsalted butter skillet, smoothing top. Sprinkle with topping, and drizzle with oil.
2 tablespoons olive oil 8. Bake on lowest oven rack for 35 minutes. Increase oven temperature
1½ cups finely diced white onion to broil, and broil for 3 minutes, checking every 30 seconds to ensure
3 cloves garlic, finely grated top is not burnt. Let cool for 10 minutes. Garnish with Fried Sage Leaves,
1½ to 2 teaspoons kosher salt if desired. Serve with crusty bread and red pepper.
1½ to 2 teaspoons ground black pepper
¾ teaspoon grated fresh nutmeg Fried Sage Leaves
3 tablespoons all-purpose flour Makes 10
3 cups whole milk
1 tablespoon lemon zest 3 tablespoons olive oil
1 cup freshly grated fontina cheese 10 fresh sage leaves
½ cup freshly grated Parmesan cheese
2 tablespoons finely chopped, fresh sage leaves 1. In a small saucepan, heat oil over medium-high heat. Add sage leaves;
fry for about 1 minute. Remove from heat; use immediately.
Topping:
¾ cup freshly grated fontina cheese
½ cup freshly grated Parmesan cheese PRO TIP
½ cup bread crumbs When making white sauce, use warm milk; add it slowly, stirring
constantly. It will blend together smoother and not be lumpy.

Chickpea and Butternut Squash Curry Carrot Yogurt Dip with Toasted Cumin and
Makes 6 servings Fennel Seeds
Makes 3¾ cups
This dish is a simplistic version of the Indian chole masala that is
popular all over the world. The sweet and hearty butternut squash Nuttiness from cumin and licorish flavor from fennel seeds make
offsets the spicy flavors of this curry. Amisha says her favorite way to this dish fragrant as well as beautiful with heirloom carrots and fresh
eat it is with buttered naan. herbs. Amisha says her family loves it as part of a crudité platter to
snack on after school.
2 cups dried chickpeas
6 cups water, divided 1½ teaspoons toasted cumin seeds
3 teaspoons kosher salt, divided 1 teaspoon toasted fennel seeds
4 to 5 tablespoons olive oil or vegetable oil 2 cups Greek yogurt
1½ cups small diced red onion 1 cup finely grated heirloom carrot
1½ teaspoons cumin seeds 2 teaspoons kosher salt
3 to 4 cloves garlic, minced 1½ teaspoons coarsely ground black pepper
2 teaspoons grated fresh ginger 1½ teaspoons granulated sugar
3 to 4 cardamom pods, crushed with a mortar and pestle 1 teaspoon grated fresh ginger
2 medium tomatoes, diced 3 tablespoons finely chopped fresh cilantro
2 tablespoons tomato paste 3 tablespoons finely chopped fresh mint
2 teaspoons ground coriander 1 to 2 tablespoons high-quality olive oil
2 teaspoons garam masala 1 teaspoon cracked black pepper
1 teaspoon ground cumin Vegetable crudité, to serve
2 cups diced butternut squash (½-inch pieces) Garnish: thinly sliced fresh mint leaves
2 tablespoons finely chopped fresh cilantro
Naan and lemon wedges, to serve 1. Using a coffee grinder, grind cumin seeds and fennel seeds into
a fine powder.
1. In a large saucepan, combine chickpeas and water to cover by 2. In a medium bowl, whisk yogurt until smooth, about
2 inches. Let stand for at least 8 hours or overnight. 30 seconds. Add carrot, cumin-fennel powder, salt, coarse
2. Drain, and return to pan; add 5 cups water and 2 teaspoons pepper, sugar, and ginger, stirring with a spatula until well
salt. Cover and bring to a boil over high heat. Boil until chickpeas combined. Add cilantro and mint, and stir until combined.
are softened, about 1 to 2 hours, checking every 15 minutes to see Let stand for 15 to 20 minutes. (The carrots release water, so
if chickpeas are soft enough. although it may be thick initially, the consistency gets better in
3. Drain water, reserving 2 cups cooking water in a bowl. Place about a half hour as the carrots release the water.)
½ cup cooked chickpeas in a small bowl, and mash using a potato 3. Transfer dip to a bowl. Drizzle with oil, and sprinkle with cracked
masher. (This will form the gravy of the curry.) pepper. Garnish with mint, if desired. Serve with vegetable
4. Heat same saucepan over medium-high heat. Add oil. Add crudité.
onion and cumin seeds; sauté until lightly browned, about
5 minutes. Add garlic and ginger; sauté for 1 minute. Add crushed
cardamom, along with pods for flavor; sauté for 30 seconds. Add
tomatoes and tomato paste; sauté for 2 minutes. Add coriander,
garam masala, ground cumin, and remaining 1 teaspoon salt; sauté
until oil separates from mixture, and mixture looks paste-like,
about 5 minutes. Add butternut squash; sauté for 2 minutes.
Add reserved mashed chickpeas, reserved 2 cups cooking water,
remaining chickpeas, and remaining 1 cup water; cook for 20
minutes, stirring occasionally.
5. Remove from heat; sprinkle with cilantro. Serve with naan and PRO TIP
lemon wedges. In a small skillet, toast the cumin and fennel seeds over
medium heat. With a wooden spoon constantly stir seeds for
about 3 or 4 minutes or until they have a darker tone.

Dried Pear, Candied Ginger, and Chai Masala Sautéed Brussels Sprouts with Apple Cider-
Granola Maple-Garlic Vinaigrette
Makes 9 cups Makes 4 servings
Chai masala adds a warm, wintry aroma to this snack. The dried pear These Brussels sprouts make a great salad, snack, or side, and are
and candied ginger mix perfectly with the spices, and the toasted sweetened by pomegranate arils. Pumpkin seeds add crunch, while
pecans add a lovely crunch. goat cheese adds creaminess.
5 cups old-fashioned rolled oats Vinaigrette:

1½ cups coarsely chopped pecans ½ cup apple cider vinegar
1 teaspoon kosher salt ½ cup fresh lemon juice
1 teaspoon ground cardamom 3 tablespoons maple syrup
1 teaspoon ground cinnamon 2 tablespoons Dijon mustard
1 teaspoon ground ginger 3 cloves garlic, finely grated
½ teaspoon ground cloves 2 teaspoons kosher salt
½ teaspoon ground black pepper 2 teaspoons ground black pepper
½ cup coconut oil 1 teaspoon dried sage
½ cup honey ¾ to 1 cup extra-virgin olive oil
½ cup maple syrup
2 teaspoons pure vanilla extract Brussels Sprouts:
1 egg white 2 tablespoons olive oil
1 cup chopped dried pear 1 pound Brussels sprouts, halved if small, quartered if large
½ cup crystallized candied ginger 2 teaspoons kosher salt
1½ teaspoons ground black pepper
1. Preheat oven to 300°. Line 2 baking sheets with parchment paper.
2. In a large bowl, stir together oats, pecans, salt, cardamom, ¾ cup pomegranate arils
cinnamon, ginger, cloves, and pepper. ½ cup toasted pine nuts
3. In a small saucepan, heat coconut oil, honey, and maple syrup ½ cup toasted pumpkin seeds
over medium heat; cook for 1 minute, whisking constantly. 4 ounces crumbled goat cheese
Remove from heat; whisk in vanilla.
4. In a small bowl, whisk egg white vigorously with a fork until 1. For vinaigrette: In a medium bowl, whisk together vinegar,
foamy and white. lemon juice, maple syrup, mustard, garlic, salt, pepper, and
5. Add oil mixture to oats mixture, stirring well. Add egg white, sage. Whisk in oil in a slow, steady stream until combined.
and stir thoroughly to coat granola. Divide granola between (Alternatively, place all ingredients in a jar, and shake for 1 minute
prepared pans, spreading flat. to incorporate.) Set aside.
6. Bake for 45 minutes, stirring every 15 minutes to ensure 2. For Brussels sprouts: In a large saucepan, heat oil over medium
granola bakes evenly. Reduce oven temperature to 250°, and heat for 30 seconds. Add Brussels sprouts, salt, and pepper;
bake 15 minutes more. Remove from oven, and immediately add cover and sauté, stirring occasionally with a wooden spoon, until
pear and ginger, gently stirring by pressing into granola. Let cool charred and soft to the bite, about 10 minutes.
completely, about 1 hour. 3. In a large bowl, combine Brussels sprouts and 3 tablespoons
vinaigrette, tossing to coat. Let cool for 15 to 20 minutes.
4. Add pomegranate arils, pine nuts, and pumpkin seeds. Add 1 to
SHOPPING TIP 2 tablespoons vinaigrette, tossing to coat. Transfer to a serving
Dried pears are available in the dried fruit and nut section of bowl, and top with goat cheese. Serve immediately.
Trader Joe's.
PRO TIP
Old-fashioned rolled oats work best for granola; do not
substitute with quick-cooking oats.

ONCE YOU EMBRACE THE SIMPLICITY OF COOKING
WITH A SINGLE SHEET PAN, THERE’S NO GOING
BACK. ADD THESE DYNAMIC DISHES TO YOUR
LIST OF MEAL PLAN REGULARS.
STYLING BY LUCY FINNEY
Chicken Saltimbocca
with Broccolini,
Shallots, and
Portobello Mushrooms
page 49
Garlic-Adobo
Shrimp with Fennel
and Onions
page 50
Beef Fajitas
page 50
Polish
Sausage,
Cabbage,
and Apples
with Stone-
Ground
Mustard
Vinaigrette
page 49
Chicken Saltimbocca with
Broccolini, Shallots, and
Portobello Mushrooms
Makes 4 servings
8 thin slices prosciutto (about 4 ounces)
Garnish: balsamic vinegar, crushed red
pepper :05
MINUTES
1. Preheat oven to 425°. Line a 17½x12½-inch
“Saltimbocca” in Italian translates to “jumps rimmed baking sheet with parchment paper.
in the mouth.” One bite of this delectable 2. Trim and discard bottom 1 to 2 inches of Morning
dish and you’ll surely understand why. Our
version swaps chicken for traditional veal in
Broccolini stems; cut remaining Broccolini
crosswise into 2- to 2½-inch-long pieces.
PREP
Cut Broccolini;
this super simple, weeknight friendly meal. Place Broccolini, mushrooms, and shallots slice mushrooms.
on prepared pan. Drizzle with oil, and sprinkle Peel and halve
shallots. Place in
¾ pound fresh Broccolini with salt, Italian seasoning, and ½ teaspoon a large resealable
1 (6-ounce) package fresh portobello pepper; toss to coat evenly. plastic bag;
mushroom caps, cut into 3. Bake until vegetables are crisp-tender, refrigerate until
ready to use.
½-inch slices about 10 minutes.
4 medium shallots (about 4 ounces), 4. Sprinkle chicken with remaining
PRO TIP halved ½ teaspoon pepper. Place 2 sage leaves on top of each cutlet;
For an added touch, top 3 tablespoons vegetable oil wrap each with 2 overlapping slices prosciutto.
vegetables with shaved 1 teaspoon kosher salt 5. Push vegetables to one half of pan; place chicken in an even layer
pecorino or Parmesan 1 teaspoon dried Italian seasoning on other half of pan.
cheese before serving. 1 teaspoon ground black 6. Bake until vegetables are tender, prosciutto is crisp, and an
pepper, divided instant-read thermometer inserted in thickest portion of chicken
4 boneless skinless chicken cutlets registers 165°, 14 to 17 minutes. Garnish with vinegar and red
(about 1½ pounds) pepper, if desired. Serve immediately.
8 fresh sage leaves
Polish Sausage, Cabbage,

and Apples with Stone-
Ground Mustard Vinaigrette
2 tablespoons stone-ground mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
1 medium clove garlic, grated
:05
MINUTES
Garnish: chopped fresh rosemary
This mix of savory sausage, sweet apples, and
1. Preheat oven to 400°. Line a Morning
PREP
hearty cabbage is the definition of cozy. Add
a tangy mustard vinaigrette to the mix, and 17½x12½-inch rimmed baking sheet with
you’ve got a complete meal that is ideal for parchment paper. Whisk together
brisk winter evenings. 2. Place cabbage and apple on prepared pan. mustard, honey,
Drizzle with 2 tablespoons oil, and sprinkle vinegar, garlic,
4 tablespoons
1½ pounds red cabbage, outer leaves with ¾ teaspoon salt and pepper; gently toss oil, and 1
removed, cut lengthwise into to coat evenly. teaspoon salt.
½-inch wedges 3. Bake until crisp-tender, about 15 minutes. Halve sausage.
Refrigerate
1 medium Honeycrisp apple (about Turn cabbage and apple; nestle sausage separately until
8 ounces), halved, cored, and cut among cabbage and apple. ready to use.
lengthwise into ½-inch wedges 4. Bake until cabbage and apple are tender
PRO TIP 6 tablespoons olive oil, divided and sausage is heated through, 10 to 12 minutes.
Can’t find Honeycrisp 1¾ teaspoons kosher salt, divided 5. In a small bowl, combine mustard, honey, vinegar, garlic,
apples? Swap in other
½ teaspoon ground black pepper remaining 4 tablespoons oil, and remaining 1 teaspoon salt. Drizzle
favorite baking apples such
as Braeburns, Jonagolds, 1 (13-ounce) package smoked Polish vinaigrette over roasted cabbage, apple, and sausage. Garnish with
and Fujis. sausage, halved lengthwise rosemary, if desired. Serve immediately.

Beef Fajitas
Turn dinner into a spiced-up celebration

1. Position oven rack in top third of oven and
preheat oven to broil. Place a 17½x12½-inch
rimmed baking sheet in oven to preheat. Wrap
tortillas in foil; set aside.
:05
MINUTES
with these colorful, flavorful fajitas. Feel free 2. In a large bowl, combine 2 tablespoons oil
to get creative with your toppings and let and 2 teaspoons fajita seasoning. Add bell
Morning
PREP
everyone build their own. peppers and onion; toss to combine. Carefully
remove pan from oven; add bell pepper
8 small flour tortillas mixture, spreading in an even layer. Slice steak;
6 tablespoons vegetable oil, divided 3. Broil until vegetables are crisp-tender, toss with
4 tablespoons
5¼ teaspoons organic fajita 8 to 10 minutes. oil, 3¼ teaspoons
seasoning, divided 4. In same bowl, toss together steak, garlic, fajita seasoning,
3½ cups (¼-inch) sliced assorted remaining 4 tablespoons oil, and remaining and garlic. Cover
and refrigerate
bell peppers 3¼ teaspoons fajita seasoning. Move pepper for more flavor
3 cups (¼-inch) sliced red onion mixture, clearing one-third of pan; add and faster prep
(about 1 large onion) steak. Sprinkle jalapeño over peppers. On later.
1 pound flank steak, cut against the side opposite to steak, push pepper mixture,
PRO TIP
Line baking sheet with foil grain into ¼-inch-thick slices clearing one corner of pan; add wrapped tortillas.
for quick and easy cleanup 1 clove garlic, grated 5. Broil until steak is browned and cooked to desired degree of
afterward. 1 jalapeño, thinly sliced (about 1 ounce) doneness, 4 to 6 minutes. Drain any excess juices, if needed.
¼ cup packed chopped fresh cilantro Sprinkle cilantro over steak and vegetables; toss to combine. Serve
Lime wedges and sour cream, to serve with lime wedges and sour cream. Garnish with cilantro, if desired.
Garlic-Adobo Shrimp with

Fennel and Onions
¾ cup pitted Castelvetrano olives
¾ cup mild pickled piquanté peppers
Garnish: chopped fresh parsley :05
MINUTES
Enjoy the fun and flavor of Spanish tapas 1. Preheat oven to 400°. Line a
all on one sheet pan. Here, tender garlic- 1 7½x12½-inch rimmed baking sheet with
Morning
PREP
adobo-spiced shrimp are accented with parchment paper.
sweet fennel and onions, bright piquanté 2. Place fennel and onion on prepared pan.
peppers, and briny olives, plus delicious Drizzle with 2 tablespoons oil, and sprinkle Slice onion
crusty bread for dipping. with 2 teaspoons adobo seasoning; toss to into wedges;
refrigerate until
coat evenly. ready to use. Slice
¾ pound fennel bulb, cut lengthwise 3. Bake until vegetables are crisp-tender, bread; cover and
into ½-inch wedges about 15 minutes. Turn vegetables and push store at room
temperature until
1 large red onion (about 12 ounces), cut to center of pan. ready to use.
lengthwise into ½-inch wedges 4. In a large bowl, combine garlic, remaining
½ cup plus 2 tablespoons vegetable ½ cup oil, and remaining 1½ teaspoons adobo
oil, divided seasoning. Drizzle bread with 1 tablespoon oil mixture, brushing to
PRO TIP 3½ teaspoons adobo seasoning with spread evenly. Place bread oil side up next to vegetables on one
Shrimp are often labeled pepper, divided side of pan.
with two numbers divided 2 small cloves garlic, grated 5. Stir lemon juice and paprika into remaining oil mixture; add
by a slash. This indicates 5 (1-inch-thick) slices French bread shrimp. Place shrimp in an even layer on other side of pan. Scatter
the approximate number 1 tablespoon fresh lemon juice olives and peppers over shrimp and vegetables.
of shrimp per pound. The ¾ teaspoon smoked paprika 6. Bake until shrimp are pink and bread is toasted, 6 to 10 minutes.
lower the numbers, the
1 pound extra-large fresh shrimp, Garnish with parsley, if desired. Serve immediately.
larger the shrimp. For this
recipe, we used shrimp in peeled and deveined (tails left on)
the 26/30 category.

INSTANTLY
DELICIOUS
FROM WHOLESOME DINNERS TO LIVELY SIDE DISHES,
LET YOUR INSTANT POT DO THE HEAVY LIFTING
AND TAKE DINNERTIME TO THE NEXT LEVEL
Spicy Turnip
Greens with Bacon
page 59
PHOTOGRAPHY BY MAC JAMIESON

RECIPE DEVELOPMENT AND FOOD
STYLING BY KELLIE GERBER KELLY
STYLING BY CAROLINE BLUM
Lemon Italian
Whole Chicken
page 59
Mongolian Beef
page 60
Indian Butter Chicken
page 60
r
Rosemary Brisket
Sliders with Garlic Aïoli
page 58

Lentil Salad
with Broccoli
and Feta
Makes 4 servings
:05
MINUTES
This simple vegetarian Morning

side is the perfect
addition to your favorite
PREP
Chop broccoli
:10
dishes. Make it ahead of and carrot; cover
time and chill for easy and refrigerate. Rosemary Brisket Sliders with Garlic Aïoli
dinnertime prep. Makes 12
1 cup petite French green lentils Meet your new favorite way to prepare and eat brisket! Fresh rosemary
1 cup vegetable broth combines with the richness of garlic aïoli to make these sliders unbeatable. MINUTES
2 teaspoons fresh thyme leaves
2 cups chopped broccoli 1 (2-pound) beef brisket flat, trimmed Morning
1
3
cup diced carrot
tablespoons extra-virgin olive oil
1¾ teaspoons kosher salt, divided
1 teaspoon ground black pepper PREP
Prepare Pickled
2 tablespoons fresh lemon juice 2 tablespoons olive oil Carrot Ribbons
2 teaspoons Dijon mustard 1 cup beef broth and Shallots.
2 cloves garlic, minced 10 cloves garlic
½ teaspoon kosher salt 4 sprigs fresh rosemary
½ cup crumbled feta cheese ½ cup mayonnaise
2 teaspoons fresh lemon juice
1. Combine lentils, broth, and thyme in 12 pretzel slider buns, halved
Instant Pot. Cover and lock lid. Fresh arugula and Pickled Carrot Ribbons and Shallots (recipe follows), to serve
2. Select MANUAL feature. Pressure cook
on HIGH for 10 minutes. Natural release 1. Sprinkle brisket with 1½ teaspoons salt and pepper.
pressure for 10 minutes. Vent to release 2. Select SAUTÉ feature on Instant Pot. Add oil to pot, and heat until hot. Add brisket; sear
remaining pressure. Transfer to a medium for 5 minutes per side. Select CANCEL feature. Place broth, garlic, and rosemary on top of
bowl. Let cool for 15 minutes. Stir in broccoli brisket. Cover and lock lid.
and carrot. 3. Select MANUAL feature. Pressure cook on HIGH for 50 minutes. Natural release
3. In a small bowl, whisk together olive oil, pressure. Select CANCEL feature. Uncover and remove brisket from pot. Place on a
lemon juice, mustard, garlic, and salt until cutting board, and shred meat using 2 forks. Place meat in a medium bowl; add ¼ cup
well combined. Add to lentil mixture; toss cooking liquid to meat, tossing to moisten.
well to coat. Sprinkle cheese over each 4. Using a slotted spoon, remove garlic cloves from cooking liquid, and place in a small bowl.
serving. Mash garlic into a paste. Add mayonnaise, lemon juice, and remaining ¼ teaspoon salt,
stirring until well combined.
5. Spread aïoli onto cut side of top half of buns. Divide meat among bottom half of buns.
Top with arugula and Pickled Carrot Ribbons and Shallots. Cover with top half of buns. Serve
immediately.
Pickled Carrot Ribbons and Shallots

Makes 1 cup
2 carrots, peeled 1. Using a vegetable peeler, shave peeled carrots into

2 small shallots ribbons. Place in a small bowl. Thinly slice shallots; add to
1 cup warm water carrots. In another small bowl, combine warm water, apple
½ cup apple cider vinegar cider vinegar, and sugar; stir well until sugar is dissolved. Pour
1 tablespoon sugar over carrot mixture. Let stand while brisket cooks. Strain
before topping sliders.
SLOW COOKER DIRECTIONS
Combine lentils, broth, and thyme in
slow cooker. Cover and cook on low SLOW COOKER DIRECTIONS
until lentils are tender and liquid is Complete step 1. In a large skillet, heat oil over medium-high heat. Add brisket; sear for
absorbed, about 4 hours. Transfer to a 5 minutes per side. Place brisket, broth, garlic, and rosemary in a slow cooker. Cover and
bowl. Continue as directed. cook on low until brisket is tender, about 6 hours. Remove brisket. Continue as directed.

:05 :05
Lemon Italian Whole Chicken Spicy Turnip Greens with Bacon
Makes 6 servings Makes 5 cups
For a comforting, cozy meal that smells as amazing Ring in the New Year Southern-style with these
as it tastes, look no further than this lemony, whole MINUTES spicy greens that are packed with the flavors of MINUTES
chicken that cooks up in no time. bacon, garlic, and spices.
Morning Morning
1
4
tablespoon paprika
cloves garlic, minced PREP 1
2
tablespoon olive oil
cups chopped yellow onion PREP
2 teaspoons lemon zest (reserve lemon) Combine spice 5 slices thick-cut cherrywood-smoked Chop onion, garlic,
mixture in a small and bacon. Cover
1½ teaspoons dried Italian seasoning bowl. Cover and bacon, cut into ½-inch pieces and refrigerate.
1½ teaspoons kosher salt set aside until 4 cloves garlic, minced
1 teaspoon onion powder ready to use. 1½ teaspoons kosher salt
¼ teaspoon ground black pepper 1 teaspoon seasoned salt
1 (4½-pound) whole chicken ¼ teaspoon crushed red pepper
2 tablespoons olive oil, divided 1 pound fresh turnip greens, washed and chopped
1 cup white wine 1 cup beef broth
1. In a small bowl, stir together paprika, garlic, lemon zest, Italian seasoning, 1. Select SAUTÉ feature on Instant Pot. Add oil to pot, and heat until hot.
salt, onion powder, and pepper. Add onion and bacon; sauté until onion is slightly tender, about 3 minutes.
2. Gently loosen skin from chicken breast and legs. Rub one-third Add garlic, salt, seasoned salt, and red pepper; sauté for 30 seconds.
of paprika mixture under skin. Rub 1 tablespoon oil over chicken; rub Select CANCEL feature.
remaining paprika mixture over chicken and in cavity. Cut reserved lemon 2. Add greens and broth to pot; stir well. Cover and lock lid. Select
in half, and place in cavity. Tie legs together with kitchen twine. MANUAL feature. Pressure cook on HIGH for 15 minutes. Natural
3. Select SAUTÉ feature on Instant Pot. Add remaining 1 tablespoon oil release pressure for 10 minutes. Vent to release remaining pressure.
to pot, and heat until hot. Place chicken, breast side down, in pot. Cook
until browned, about 4 minutes. Turn, and cook until browned, about
4 minutes more. Remove chicken from pot. Select CANCEL feature.
4. Add wine to pot. Place cooking rack in pot. Place chicken, breast side
up, on rack. Cover and lock lid. Select MANUAL feature. Pressure cook
on HIGH for 27 minutes. Natural release pressure for 15 minutes. Vent
to release remaining pressure. Uncover and remove chicken.
PRO TIP PRO TIP

For crispy skin, after removing chicken from Instant Pot, place To add an extra kick, substitute the bacon with tasso, a spicy ham,
on a baking sheet, breast side up, and broil in oven for 4 minutes. if it's available. Just reduce the crushed red pepper to ⅛ teaspoon.
SLOW COOKER DIRECTIONS SLOW COOKER DIRECTIONS

Follow steps 1 and 2. Roll up foil to form a ring, and place in slow In a medium skillet, heat oil over medium-high heat. Add onion
cooker. (This will be a “rack” for the chicken to sit on.) Place chicken, and bacon; sauté for 3 minutes. Transfer to slow cooker. Add all
breast side up, on foil ring. Add wine. Cover and cook on high for remaining ingredients. Cover and cook on low until greens are
4 hours or on low for 8 hours. Broil for 4 minutes, if desired. tender, about 4 hours.

:05 :05
Mongolian Beef Indian Butter Chicken
Makes 6 servings Makes 6 servings
Satisfy your takeout cravings in the comfort of Packed with flavor, this vibrant meal can be on
your own kitchen with our take on this MINUTES the dinner table in 20 minutes. You’ll want plenty MINUTES
quintessential Asian dish. of naan on hand to soak up every drop!
Morning Morning
2 pounds flank steak, thinly sliced
⅓ cup cornstarch PREP ½
2
cup unsalted butter
pounds boneless skinless chicken thighs, PREP
Complete Cube chicken, and
½ cup firmly packed dark brown sugar step 2. Cover and cut into bite-size pieces chop onion. Cover
½ cup beef broth refrigerate. 1 cup chopped yellow onion and refrigerate.
½ cup soy sauce 6 cloves garlic, minced
¼ cup hoisin sauce 1 cup strained tomatoes*
6 cloves garlic, minced 1 cup heavy whipping cream
1 teaspoon minced fresh ginger 1 tablespoon minced fresh ginger
2½ tablespoons light sesame oil 2 teaspoons garam masala
1 cup julienned carrot 1½ teaspoons kosher salt
Hot cooked rice, to serve 1½ teaspoons chili powder
Garnish: thinly sliced green onion, toasted sesame seeds 1½ teaspoons ground cumin
Hot cooked rice and toasted naan, to serve
1. In a large bowl, combine steak and cornstarch; toss well to coat. Set Garnish: chopped fresh cilantro
aside.
2. In a medium bowl, stir together brown sugar, broth, soy sauce, hoisin 1. Select SAUTÉ feature on Instant Pot. Add butter to pot, and heat until
sauce, garlic, and ginger until well combined. melted. Add chicken, onion, and garlic; sauté until outside of chicken is no
3. Select SAUTÉ feature on Instant Pot. Add oil to pot, and heat until longer pink, about 3 minutes. Select CANCEL feature.
hot. Add steak; sauté until no longer pink on the outside, about 2 minutes. 2. Add tomatoes, cream, ginger, garam masala, salt, chili powder, and
Select CANCEL feature. cumin. Cover and lock lid. Select MANUAL feature. Pressure cook on
4. Add brown sugar mixture to pot. Cover and lock lid. Select MANUAL LOW for 5 minutes. Quick release pressure. Serve over hot cooked rice
feature. Pressure cook on HIGH for 10 minutes. Quick release pressure. with naan. Garnish with cilantro, if desired.
Uncover and stir in carrot. Partially cover pot. Let stand until carrot starts
to wilt, about 5 minutes. Serve beef and carrot over hot cooked rice. *We used Pomi.
Garnish with green onion and sesame seeds, if desired.
PRO TIP
Partially freezing the flank steak will make it easier to thinly slice.
SLOW COOKER DIRECTIONS

Follow steps 1 and 2. In a large skillet, heat oil over medium- SLOW COOKER DIRECTIONS
high heat until hot. Add steak; cook until no longer pink on the In a large skillet, melt butter over medium-high heat. Add chicken,
outside, about 2 minutes. Transfer steak to slow cooker. Add onion, and garlic; sauté until outside of chicken is no longer pink,
sugar mixture to slow cooker. Cover and cook on high for about 3 minutes. Transfer to slow cooker. Add tomatoes, cream,
2 hours or on low for 4 hours. Add carrot; cover and let stand ginger, garam masala, salt, chili powder, and cumin. Cover and cook
until carrots start to wilt, about 5 minutes. on high for 4 hours or on low for 8 hours. Serve as directed.

steak
night
IMPRESS YOUR FRIENDS WITH
A DOABLE, PREP-ABLE, AND
AFFORDABLE UPSCALE SPIN ON A
CLASSIC STEAK NIGHT SPREAD
PHOTOGRAPHY BY MATT ARMENDARIZ

MARIAN COOPER CAIRNS
Stilton Tomato Salad
with Pickled Onions
page 71
Mini Salted Baked
Potatoes with Scallion
Sour Cream
page 72
Big Batch Classic Martinis
page 70
Dry-Brined Tri-Tip Steak with
Herb and Garlic Butter
page 71
Cherries Jubilee
Cheesecake
page 72
dinner party
GAME PLAN
With a solid plan, you can own weeknight entertaining.
Start 2 Night Before

nights • Wash and cut vegetables, toast fresh breadcrumbs, and cook bacon
before.
for the Wedge Salads. Refrigerate all until ready to use.
• Whip up and refrigerate the Bloody Mary Cocktail sauce,
Two Nights Before Scallion Sour Cream, and Yogurt Ranch Dressing.
• Go grocery shopping.
• Set your table, and decide on
serving platters and dishes.
Set up an area for a cocktail Morning Of
bar with glasses and napkins.
• Make the cherry topping for the • Thaw Martini mixture in refrigerator.
• Read through all recipes Cherries Jubilee Cheesecake. • Pickle onions for Stilton Tomato
again so you are familiar Refrigerate. Salad with Pickled Onions.
with them and cross-check
to make sure you have all
ingredients.
• Complete step 1 of Big Batch
Afternoon Of
Classic Martinis (can even
be done up to 2 weeks in • Salt and bake the Mini Salted Baked Potatoes.
advance). • Assemble the Stilton Tomato Salad with Pickled Onions. Cover
• Salt and chill the tri-tip steak. and refrigerate until ready to serve.
• Let tri-tip steak stand out on counter for at least an hour.
Just Before Guests Arrive Right Before Serving

• Cook the Dry-Brined Tri-Tip • Remove cherry topping for the • Drain shrimp, and place in a
Steak with Herb and Garlic cheesecake from refrigerator. chilled serving bowl. Serve with
Butter. cocktail sauce and lemon wedges.
• Fill baked potatoes with
• Assemble the Wedge Salads on butter cubes and Scallion Sour • Put cheesecake on platter. Spread
a serving platter. Cream, and place on a serving crème fraîche onto cheesecake
platter. and top with cherry sauce.
• Place shrimp in a large bowl of
ice water. Take • Twist each piece of zest into a
a deep chilled martini glass. Fill glasses
breath.
with chilled cocktail mixture.
Wedge Salads with Yogurt
Ranch Dressing
Makes 8 servings
Who doesn’t love a fresh salad with a drizzle of

homemade ranch dressing? The crispy bread crumbs
are an update to chunky croutons, plus they reach all
the yummy nooks and crannies of the lettuce leaves
so you can enjoy a bit of crunch in every bite.
3 tablespoons olive oil

1½ cups coarse fresh bread crumbs
Kosher salt and ground black pepper, to taste
6 slices bacon, coarsely chopped
4 large Little Gem or butter lettuce heads
Yogurt Ranch Dressing (recipe follows)
½ English cucumber, diced
5 radishes, sliced
1 large avocado, diced
3 tablespoons sliced fresh chives
1. In a large skillet, heat oil over medium heat.

Add bread crumbs; cook, stirring frequently,
until golden and toasted, 5 to 6 minutes.
Season with salt and pepper. Transfer to a
shallow plate; let cool. Wipe skillet clean.
2. Add bacon to skillet; cook until crisp, about
6 minutes. Remove bacon using a slotted
spoon, and let drain on paper towels.
3. Rinse lettuce under cold running water.
Trim each core of lettuce, and then slice in
half lengthwise. Wrap in paper towels, and
refrigerate for up to 1 day, if desired.
4. Place one lettuce wedge on each serving
plate. Lightly drizzle with Yogurt Ranch
Dressing. Sprinkle with cucumber, radish,
avocado, chives, bread crumbs, and bacon.
Season with salt and pepper. Serve immediately
with remaining Yogurt Ranch Dressing.
Yogurt Ranch Dressing

Makes 1¼ cups
1 (7-ounce) container full-fat Greek yogurt

¼ cup mayonnaise
2 tablespoons finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
1 to 2 tablespoons water
1 tablespoon red wine vinegar
½ teaspoon onion powder
1. In a small bowl, whisk together yogurt,

mayonnaise, dill, parsley, water, vinegar, and onion
powder until smooth and well combined. Season
with salt and pepper. Cover and refrigerate for up
to 2 days.

Ice-Cold Bloody Mary Shrimp Cocktail
Makes 8 servings
A brief dunk in ice water freshens up a crowd-favorite shrimp appetizer, and our
spicy cocktail sauce will keep your guests coming back for more.
1 lemon
¾ cup chili sauce*
½ cup ketchup
2 tablespoons prepared horseradish
1 green onion, finely minced
1 small clove garlic, finely grated
1 to 2 teaspoons hot sauce*
1 teaspoon Worcestershire sauce
½ teaspoon celery seed
2 pounds peeled and deveined cooked shrimp
Lemon wedges, to serve
Garnish: fresh celery leaves
1. Zest lemon and squeeze 1 tablespoon lemon juice into a medium bowl.
Add chili sauce, ketchup, horseradish, green onion, garlic, hot sauce,
Worcestershire, and celery seed, stirring to combine. Season with salt and
pepper. Cover and refrigerate for up to 2 days.
2. Just before serving, plunge shrimp in a large bowl of ice water, and
let stand for 15 minutes.
3. Drain shrimp, and place in a chilled serving bowl. Serve with cocktail
sauce and lemon wedges. Garnish with celery leaves, if desired.
*We used Heinz Chili Sauce and Cholula Hot Sauce.
PRO TIP
Place your serving bowl in a larger bowl of ice to keep the shrimp
extra chilled for your guests.
Big Batch Classic Martinis

Makes 8 servings
Nothing says swanky night in like a round (or two) of this traditional cocktail
served in chilled glasses.
1 (750-ml) bottle vodka or gin

1 cup water
¾ cup dry vermouth*
½ teaspoon aromatic bitters*
8 large strips lemon zest
Garnish: martini olives
1. In 1 or 2 large bottles, combine vodka or gin, water, vermouth, and bitters.

Seal, and freeze for at least 2 hours or up to 2 weeks. If mixture becomes
frozen, place in refrigerator to thaw for a few hours before serving.
2. Twist each piece of zest into a chilled martini glass. Fill glasses with chilled SHOPPING TIP
cocktail mixture. Garnish with olives, if desired. Markets are full of traditional spirits with flavor twists, but we suggest
using the tried and true original versions here.
*We used Dolin vermouth and Angostura bitters.
Dry-Brined Tri-Tip Steak with Herb and Garlic Stilton Tomato Salad with Pickled Onions
Butter Makes 8 servings
Makes 8 servings
Heirloom, beefsteak, cherry, or plum tomatoes—choose whatever
Plan in advance, and begin salting the meat two days ahead of time. This tender looks the best and most ripe. A high-quality, fruitful extra-virgin
steak is served with a heavenly herbed butter drizzle—a sure way to wow any guest. olive oil makes this dish sing.
1 (3-pound) trimmed tri tip steak ¾ cup red wine vinegar

4 teaspoons kosher salt ¼ cup water
2 tablespoons vegetable oil 1 tablespoon granulated sugar
1½ teaspoons ground black pepper 1½ teaspoons kosher salt, plus more to taste
1 large clove garlic, minced ½ medium red onion, sliced
2 teaspoons minced fresh thyme leaves 3 pounds assorted heirloom tomatoes, sliced
¼ cup unsalted cold butter, cubed Ground black pepper, to taste
3 tablespoons extra-virgin olive oil
1. Line a baking sheet with foil; top with a wire rack. ⅓ cup sliced fresh basil leaves
2. Sprinkle both sides of steak with salt. Place on prepared rack. Refrigerate, 4 ounces Stilton cheese, crumbled
uncovered, for 2 days.
3. Let steak stand at room temperature for 1 hour. 1. In a small bowl, stir together vinegar, ¼ cups water, sugar, and
4. Preheat oven to 400°. salt until sugar and salt have dissolved. Add onion; let stand,
5. Heat a 12-inch heavy-bottomed skillet over medium-high heat until very stirring occasionally, until wilted and pickled, 1 to 2 hours. Cover
hot, 1 to 2 minutes. Add oil to skillet, swirling to coat. Sprinkle steak with and refrigerate for up to 2 days, if desired.
pepper. Add steak to skillet; cook until well browned and a crust has formed, 2. Arrange tomatoes on a large serving platter. Season
6 to 8 minutes. Turn, and cook for 1 minute. generously with salt and pepper, and drizzle with oil. Drain pickled
6. Bake until a meat thermometer inserted in thickest portion registers onions, and place on top of tomatoes. Sprinkle with basil and
125° (for medium-rare), 6 to 8 minutes. Remove steak from skillet, reserving cheese. Serve immediately.
drippings in skillet. Let steak rest for at least 15 minutes.
7. Heat skillet over low heat. Add garlic and thyme; cook, stirring constantly,
just until fragrant, about 1 minute. Remove from heat; add butter, swirling just
until melted. Cut steak against the grain into thin slices. Arrange on a platter,
and drizzle with warm butter mixture. Serve immediately.
SHOPPING TIP
A trimmed tri-tip steak (commonly referred to as a tri-tip roast) can
vary from a little over 1 pound to 3½ pounds. You can easily use two PRO TIP
smaller cuts instead if your butcher is out of a large one—just adjust Gorgonzola, Roquefort, or even a good Parmesan
the cook time accordingly. cheese can be substituted for Stilton.

Mini Salted Baked Potatoes with Scallion Cherries Jubilee Cheesecake
Sour Cream Makes 1 (9-inch) cake
Makes 8 servings
Dress up a bakery cheesecake with a layer of crème fraîche
A classic baked potato is made even more delicious with a delightfully salty crust and a slightly boozy cherry sauce for a decadent ending to
and an indulgent dollop of sour cream. your evening.
16 (2- to 3-inch) Yukon gold potatoes (about 3 pounds) ¼ cup granulated sugar
2 tablespoons olive oil 2 teaspoons cornstarch
1½ to 2 cups kosher salt ⅛ teaspoon kosher salt
¼ cup unsalted butter, cut into 16 cubes 3 tablespoons fresh orange juice
Scallion Sour Cream (recipe follows) 1 tablespoon fresh lemon juice
Garnish: green onion curls 1 (16-ounce) package frozen dark sweet cherries
3 tablespoons brandy
1. Preheat oven to 400°. 1 teaspoon vanilla extract
2. Wash and dry potatoes. Poke a few holes in each potato with a fork. Rub ¾ cup crème fraîche
potatoes with oil, and arrange in a 13x9-inch baking pan. Sprinkle salt over 1 (9-inch) prepared plain cheesecake
potatoes.
3. Bake until tender when pierced with a fork, 45 to 55 minutes. 1. In a medium skillet, whisk together sugar, cornstarch,
4. Carefully remove warm potatoes from salt, lightly dusting off some of and salt; whisk in orange juice and lemon juice. Cook over
salt. Arrange on a serving plate, and split open with a fork. Add a butter cube medium heat, whisking constantly, until thickened,
to each potato. Dollop each potato with Scallion Sour Cream. Garnish with about 2 minutes. Stir in cherries; bring to a boil. Reduce
green onion, if desired. Serve warm. heat, and simmer, stirring frequently, until thickened, about
5 minutes.
Scallion Sour Cream 2. Remove from heat; stir in brandy, and return to heat.
Makes about 1 cup Cook, stirring constantly, until bubbly, about 30 seconds.
Stir in vanilla. Remove from heat; let cool for 30 minutes,
1 cup sour cream stirring occasionally.
3 scallions, finely minced 3. Spread crème fraîche onto cheesecake. Just before
2 tablespoons minced fresh parsley serving, top with cherry sauce.
1 tablespoon Dijon mustard
1. In a small bowl, stir together sour cream, scallions, parsley, and mustard. Season
with salt and pepper. Cover and refrigerate for up to 2 days.
PRO TIP
If you’re a chocolate lover, a chocolate cheese
cake would make a wonderful substitute for a plain
cheesecake.

Casarecce with Pancetta and
White Beans
page 80
Creamy Orecchiette with
Winter Greens
page 81
One Pot, LITTLE EFFORT

BRIMMING WITH WHOLESOME INGREDIENTS THAT ARE STILL COMFORTING AND INDULGENT, THESE PASTA
RECIPES ARE PRACTICAL AND KEEP CLEANUP TO A MINIMUM—JUST WHAT A BUSY WEEKNIGHT CALLS FOR
PHOTOGRAPHY BY NICOLE DU BOIS / RECIPE DEVELOPMENT AND FOOD STYLING BY ERIN MERHAR / STYLING BY CAROLINE BLUM
Mediterranean Shrimp Orzotto
page 81
Baked Ziti
page 82
cover recipe

Bucatini Puttanesca with
Spinach and Chickpeas
page 82
Creamy Mushroom and Goat
Cheese Gnocchi
Makes 4 servings
:05
MINUTES
This vegetarian friendly pasta is every bit as
luscious and soul-warming as it sounds. A variety Morning
of mushrooms add texture and a punch of umami
flavor that contrasts perfectly with tangy goat PREP
cheese and white wine. Clean and chop
mushrooms. Chop
thyme. Store in
:05
4 tablespoons olive oil, divided refrigerator.
12 ounces gourmet blend mushrooms Casarecce with Pancetta and
(cremini, portobello, oyster, and shitake), cleaned and chopped White Beans
½ teaspoon kosher salt Makes 4 servings
¼ cup diced shallot If crispy pancetta, hearty cannellini beans, and a MINUTES
½ cup white wine considerable amount of freshly grated Parmesan
2 cups vegetable broth cheese isn’t reason enough to add this pasta to Morning
1 (16-ounce) package gnocchi*
1 tablespoon chopped fresh thyme leaves
your weeknight meal rotation, the fact that it
cooks in under 30 minutes will be. PREP
1 (4-ounce) package goat cheese, crumbled and divided Chop onion; store
in refrigerator in an
Garnish: chopped fresh thyme 2 tablespoons olive oil airtight container.
1 (4-ounce) package diced pancetta
1. In a 12-inch skillet, heat 3 tablespoons oil over medium-high 1 cup chopped yellow onion
heat. Add mushrooms in a single layer; cook for 2 minutes. Sprinkle 1 (28-ounce) can diced tomatoes
mushrooms with salt and pepper, and stir to combine; cook for 1 (16-ounce) package casarecce pasta
2 minutes. Push mushrooms to one side of skillet. Add remaining 2 cups chicken broth
1 tablespoon oil to skillet. Add shallot; cook for 1 minute. Stir 2 teaspoons chopped fresh rosemary
together mushrooms and shallot. ¾ teaspoon kosher salt
2. Stir in wine; cook, scraping browned bits from bottom of skillet ½ teaspoon crushed red pepper
with a wooden spoon, until wine is reduced by half, about 1 minute. 1 (15-ounce) can cannellini beans, rinsed and drained
Add broth, gnocchi, and thyme; bring to a simmer. Cook, stirring ½ cup freshly grated Parmesan cheese, plus more to serve
gently, until gnocchi are softened, 3 to 4 minutes.
3. Remove from heat; stir in 3 ounces goat cheese. Top with 1. In a Dutch oven, heat oil over medium heat. Add pancetta; cook until
remaining 1 ounce goat cheese. Sprinkle with additional salt golden and crisp, about 5 minutes. Remove pancetta using a slotted
and pepper, if desired. Garnish with thyme, if desired. Serve spoon; set aside. Add onion and cook 4 minutes, stirring occasionally.
immediately. 2. Add tomatoes, pasta, broth, rosemary, salt, and red pepper to Dutch
oven; bring to a simmer. Cook, stirring occasionally, until pasta is al dente,
*We used Gia Russa Gnocchi with Potato. about 12 minutes. Add beans; cook for 1 minute. Remove from heat; stir
in Parmesan and reserved pancetta. Serve immediately with additional
Parmesan.
PRO TIP
If you’re using gnocchi from the refrigerator section, you may
need to cook a minute or two less than suggested cook time, as SHOPPING TIP
it normally has a bit more moisture than gnocchi found in the If you aren’t able to find casarecce (a short, twisted pasta) look
dry pasta aisle. for Gemelli or penne instead.

:05 :05
Mediterranean Shrimp Orzotto Creamy Orecchiette with Winter
Makes 4 servings Greens
Makes 4 servings
This cross between orzo and risotto showcases a
delightful combination of fresh dill, lemon, and MINUTES This winter pasta really is the best of both worlds, MINUTES
feta that brightens up this sumptuous, one-pot making it an ideal meal for any day of the week.
seafood pasta. Morning The curved nature of orecchiette pasta soaks up Morning
4 tablespoons olive oil, divided PREP every bit of this creamy cheese sauce, while winter
greens add nourishment and sustenance. PREP
1 pound large fresh shrimp, peeled and Peel shrimp Remove large
and place in stems from Swiss
deveined (tails left on) refrigerator in a 2 tablespoons olive oil chard and kale
¾ teaspoon kosher salt, divided covered bowl on 6 cloves garlic, finely chopped leaves, then tear or
1 cup diced yellow onion ice to keep fresh. 3 cups water roughly chop.
Chop olives and
1 (16-ounce) package orzo pasta crumble feta; 2 cups vegetable stock
2½ cups water refrigerate in 1 (16-ounce) package orecchiette pasta
2 cups light chicken broth separate airtight ¾ teaspoon kosher salt
containers.
1 cup cherry tomatoes, halved ½ teaspoon ground black pepper
1 cup pitted Castelvetrano olives, chopped 4 cups torn Swiss chard leaves, large stems removed
2 tablespoons fresh lemon juice 4 cups torn Lacinato kale leaves, large stems removed
½ cup crumbled feta cheese ½ cup freshly grated pecorino cheese, plus more to serve
¼ cup chopped fresh dill ¼ cup heavy whipping cream
1. In a deep 12-inch skillet, heat 2 tablespoons oil over medium-high heat. 1. In a Dutch oven, heat oil over medium heat. Add garlic; cook until
Add shrimp in a single layer; sprinkle with ¼ teaspoon salt. Cook for fragrant, about 2 minutes. Add 3 cups water, stock, pasta, salt, and
3 minutes, turning once. Remove shrimp from skillet; set aside. pepper; bring to a simmer. Reduce heat to medium; cook for 5 minutes,
2. Reduce heat to medium, and add remaining 2 tablespoons oil to skillet. stirring occasionally. Add greens; cook, stirring occasionally, until pasta
Add onion and remaining ½ teaspoon salt; cook until onion is slightly is al dente, 7 to 9 minutes. Remove from heat; add pecorino and cream.
translucent, about 4 minutes. Add pasta, and stir to coat with oil; cook Sprinkle with additional salt, if desired. Serve immediately with additional
for 2 minutes. Add 2½ cups water and broth; cook for 12 minutes, stirring pecorino.
constantly.
3. Reduce heat to low. Add shrimp, tomatoes, and olives; cook for
1 minute. Remove from heat; add lemon juice. Top with feta and dill.
Serve immediately.
PRO TIP
If you’d like a heartier pasta, we recommend adding 8 to
PRO TIP 16 ounces of crumbled Italian sausage. Cook sausage first,
For the best texture, use orzo made with semolina flour—it’s remove from pan, and continue with recipe. Return sausage to
sturdier and produces a nice, starchy sauce. skillet during last 2 minutes of cooking to rewarm.

:05 :05
Baked Ziti Bucatini Puttanesca with
Makes 6 servings Spinach and Chickpeas
Makes 4 servings
Peas add a pop of color and fresh flavor to this
cheesy, mouthwatering pasta. Essentially the MINUTES Spinach and chickpeas are new additions to this MINUTES
adult version of the baked ziti you grew up eating essential Italian dish, which hits all the right notes
at Sunday supper, there’s no question that this Morning thanks to saltiness from the olives, capers, and Morning
meal is one everyone in the family can get behind.
PREP anchovy paste that are perfectly balanced by the
natural sweetness from canned tomatoes. PREP
Place peas in Chop garlic and
2 tablespoons olive oil olives. Drain
refrigerator to
1 pound ground beef thaw. Chop 2 tablespoons olive oil chickpeas. Store in
1½ teaspoons kosher salt, divided oregano and 3 cloves garlic, chopped refrigerator.
2 cloves garlic, finely chopped refrigerate. 2 teaspoons anchovy paste
1 (28-ounce) can crushed tomatoes 1 (28-ounce) can crushed tomatoes
3 cups water 1 (12-ounce) package bucatini pasta
1 (16-ounce) package ziti pasta 3 cups water
2 teaspoons chopped fresh oregano 1 teaspoon kosher salt
1 cup frozen peas, thawed 1 (15-ounce) can chickpeas, rinsed and drained
¾ cup whole-milk ricotta cheese 1 (5-ounce) bag fresh baby spinach, large stems removed
1 (8-ounce) bag shredded mozzarella cheese ¾ cup pitted kalamata olives, chopped
Garnish: fresh oregano 3 tablespoons drained brined capers
1. Preheat oven to broil. 1. In a deep 12-inch skillet, heat oil over medium heat. Add garlic and
2. In a deep 12-inch skillet, heat oil over medium heat. Add beef and anchovy paste; cook for 2 minutes. Add tomatoes, pasta, 3 cups water,
½ teaspoon salt; cook, stirring occasionally, until browned and crumbly, and salt; bring to a simmer. Cook, stirring occasionally, until pasta is al
about 5 minutes. Add garlic; cook for 1 minute. Increase heat to medium- dente, 9 to 11 minutes.
high. Add tomatoes, 3 cups water, pasta, oregano, and remaining 2. Reduce heat to low. Add chickpeas, spinach, olives, and capers; cover
1 teaspoon salt; bring to a simmer, stirring frequently. Reduce heat to and cook for 2 minutes. Stir gently to combine. Serve immediately.
medium; cook, stirring frequently, until pasta is al dente, about 9 minutes.
Remove from heat; stir in peas and ricotta. Top with mozzarella.
3. Broil until golden, about 2 minutes. Garnish with fresh oregano if
desired. Let cool for 5 minutes; serve warm.
PRO TIP PRO TIP

For a richer, more tomato-heavy sauce, add 1 to 2 tablespoons Make sure to occasionally stir pasta so it doesn’t stick to the
of tomato paste in addition to crushed tomatoes. bottom of skillet.

FREEZER
MAKE NOW AND SAVE FOR LATER, BECAUSE A
WELL-STOCKED FREEZER IS YOUR BEST
ASSET DURING A BUSY WEEK
PHOTOGRAPHY BY JIM BATHIE

RECIPE DEVELOPMENT AND FOOD
STYLING BY TRICIA MANZANERO
STYLING BY LUCY FINNEY
Moroccan Chicken Stew
page 91
Greek Stuffed Shells
page 91

Chicken-Apple
Sausage, Broccolini,
and Barley Bake
page 92
Potato,
Cheddar,
and Onion
Pierogies
page 92
Black Bean Patties with
Garlic-Paprika Sauce
Makes 6
Say hello to a simple and satisfying addition to

your Meatless Monday arsenal with these Cajun-
spiced black bean patties that pack major flavor FREEZE
Complete
with minimal effort. through step
2; do not serve
2 (15-ounce) cans low-sodium black beans, with sauce. Let
seared patties
rinsed and drained cool completely.
¾ cup panko (Japanese bread crumbs) Wrap individually
⅔ cup finely chopped pecans in a double layer
of plastic wrap;
¼ cup finely chopped red onion place on a baking
¼ cup finely chopped tricolor mini sweet sheet, and freeze
peppers until solid, about
1 hour. Store in a
2 large eggs, lightly beaten single layer in a
2 tablespoons Worcestershire sauce large heavy-duty
1½ tablespoons Cajun seasoning resealable plastic
bag for up to
4 cloves garlic, grated 2 months. Thaw
Vegetable oil, for cooking in refrigerator
Garlic-Paprika Sauce (recipe follows) overnight.
Fresh arugula, sliced avocado, fried eggs,
to serve
1. Reserve ⅓ cup black beans. Place remaining black beans in a large

bowl; using a potato masher, mash beans to a coarse paste. Add
reserved ⅓ cup beans, bread crumbs, pecans, onion, sweet peppers,
eggs, Worcestershire, Cajun seasoning, and garlic, stirring until well
combined. Shape bean mixture into 3-inch wide, ¾-inch-thick
patties (about ½ cup each).
2. In a large nonstick skillet, heat enough oil to coat bottom of pan
over medium-high heat. Add 2 to 3 patties; reduce heat to medium,
and cook until patties are browned, 2 to 4 minutes per side. Remove
patties using a slotted spatula; let drain on paper towels. Wipe skillet
clean, if needed. Repeat with more oil, if necessary, and remaining
patties. Serve black bean patties with Garlic-Paprika Sauce. Top with
arugula, avocado, and fried eggs, if desired.
Garlic-Paprika Sauce
Makes about 1 cup
1 cup sour cream

1 small clove garlic, grated
½ teaspoon smoked paprika
½ teaspoon kosher salt
1. In a small bowl, combine all ingredients. Use immediately.
PRO TIP
To make burgers in a snap, use a food processor instead of hand-
mashing beans with a potato masher.

Moroccan Chicken Stew Greek Stuffed Shells
Makes 8 servings Makes 16
Give weeknight meals an exotic update with ras el This recipe filled with savory lamb, earthy
hanout, an aromatic spice blend that’s a staple in oregano, and tangy feta is made in two
Moroccan cuisine. You’ll see why this spice loosely baking dishes, so you can enjoy one now and
translates to “top of the shelf” when you take a bite FREEZE freeze one for later. FREEZE
out of this top-of-the-line dinner. Complete Complete
through step 1 pound ground lamb through step 4.
2, and let cool Let unbaked shells
8 bone-in skinless chicken thighs (about completely. 3 teaspoons kosher salt, divided cool completely,
4 pounds) Divide into 1 tablespoon olive oil uncovered. Cover
4½ teaspoons kosher salt, divided heavy-duty 3 cups chopped red onion, divided with a layer
resealable plastic of parchment
3 tablespoons vegetable oil, divided bags. Label, date, 1 (28-ounce) can crushed tomatoes paper, plastic
4 cups (⅓-inch-thick) sliced red onion and freeze for 5 teaspoons chopped fresh oregano, wrap, and foil.
6 cloves garlic, minced up to 2 months. divided Freeze for up to
Let thaw in 2 months. Thaw
2½ tablespoons ras el hanout refrigerator 2 cups crumbled feta cheese, divided in refrigerator
1 (28-ounce) can diced tomatoes, undrained overnight. Place 1 (15-ounce) container whole-milk overnight.
¾ cup water in a large Dutch ricotta cheese Remove
oven with ¼ cup parchment and
3 tablespoons honey water (or chicken 1 large egg plastic wrap;
1 cup dried apricots, halved stock). Bring to 16 jumbo pasta shells, cooked al dente recover with foil.
½ (15-ounce) can chickpeas, rinsed and drained a boil; reduce according to package directions Bake at 350°
heat to medium- until heated
(about ¾ cup) low. Simmer Garnish: fresh oregano leaves, ground through, 40
Garnish: chopped toasted blanched almonds, fresh until piping hot black pepper, lemon zest to 45 minutes,
parsley leaves, chopped pitted green olives throughout, 20 to uncovering during
30 minutes. last 5 minutes of
1. Preheat oven to 350°. baking.
1. Pat chicken dry with paper towels, and sprinkle 2. Sprinkle lamb with 2½ teaspoons salt. In a
with 2½ teaspoons salt. In a large Dutch oven, heat 2 tablespoons oil over large skillet, heat oil over medium-high heat.
medium-high heat. Add 4 chicken thighs; cook until browned on both sides, Add seasoned lamb and 2 cups onion; cook, stirring frequently,
5 to 7 minutes, turning halfway through. (Reduce heat as necessary to until lamb is no longer pink on the outside, 5 to 7 minutes. Using a
prevent overbrowning.) Transfer chicken to a plate. Repeat with remaining slotted spoon, transfer lamb mixture to a large bowl. Set aside.
1 tablespoon oil and remaining 4 chicken thighs. Set chicken aside. 3. Add remaining 1 cup onion to skillet; sauté, stirring frequently,
2. Reduce heat to medium. Add onion to Dutch oven; cook, stirring until onion is softened, 1 to 2 minutes. Add tomatoes; simmer for
frequently, until softened, 4 to 5 minutes. Add garlic and ras el hanout; 5 minutes. Sprinkle with 2 teaspoons oregano and remaining
cook for 1 minute, stirring frequently. Add tomatoes, ¾ cup water, and ½ teaspoon salt. Add half of lamb mixture and any juices to skillet.
honey; return chicken and any drippings to Dutch oven. Bring to a boil; Divide 2 cups sauce between 2 (9x2-inch) round freezer-safe
reduce heat to medium-low. Cover and simmer for 10 minutes. Stir in baking dishes.
apricots, chickpeas, and remaining 2 teaspoons salt; cover and cook, 4. To remaining lamb mixture, add 1½ cups feta, ricotta, egg, and
stirring frequently, until an instant-read thermometer inserted in thickest remaining 3 teaspoons oregano, stirring to combine. Spoon about
portion of chicken registers 165°, 15 to 25 minutes. Garnish with almonds, 3 tablespoons cheese mixture into each cooked shell. Divide shells
parsley, and olives, if desired. Serve immediately. among 2 (9-inch) tall-sided freezer-safe baking dishes. Pour
remaining sauce over shells; sprinkle with remaining ½ cup feta.
Cover with foil.
5. Bake until hot and bubbly, 20 to 30 minutes, uncovering during
PRO TIP
last 5 minutes of baking. Garnish with oregano, pepper, and zest, if
Don’t panic if browned bits start to stick to the bottom of the pot
while onions are cooking. Add a splash of water to dissolve the desired.
browned bits; the liquid will reabsorb into the onions.
SHOPPING TIP
You can purchase ras el hanout at specialty food stores and World Market.

Chicken-Apple Sausage, Potato, Cheddar, and Onion
Broccolini, and Barley Bake Pierogies
Makes 12 servings Makes 25 to 30
Chilly winter days call for a bowl of this cozy We could eat dumplings all day every day, especially
barley bake, because we think comforting when they’re filled with Cheddar and onion. You’ll want
casseroles should be wholesome, too! FREEZE to make a big batch of this classic Polish dish to enjoy FREEZE
Complete the fruits of your labor for meals to come. Freeze uncooked
4 tablespoons vegetable oil, divided through step pierogies in a
3. Let unbaked single layer on
1 (12-ounce) package smoked casserole cool 4 cups all-purpose flour a parchment
chicken-and-apple sausage*, sliced completely. 2¼ teaspoons kosher salt, divided paper-lined
1 cup chopped red onion Cover with a layer 2 large eggs, lightly beaten baking sheet,
of parchment covered with
¼ cup all-purpose flour paper, plastic 1 cup sour cream plastic wrap, for
4 cups chicken broth, room wrap, and foil. ½ cup unsalted butter, cubed and softened 1 hour. Store in
temperature Freeze for up ¾ pound Yukon gold potatoes, peeled and cubed a heavy-duty
to 2 months. resealable plastic
4 cups chopped Broccolini Thaw overnight 2 tablespoons olive oil, plus more for cooking bag for up to
1½ tablespoons dried Italian seasoning in refrigerator; ½ cup finely chopped red onion, plus more to serve 1 month. Boil
1 tablespoon kosher salt uncover. Defrost 2 cloves garlic, minced frozen pierogies
in microwave until they float
7 cups barley, cooked according to covered with a ½ teaspoon ground black pepper and are tender,
package directions damp paper towel ½ cup packed extra sharp white Cheddar cheese 4 to 5 minutes.
2 cups freshly grated fontina cheese, until thawed, (about 2½ ounces) Finish servings as
15 to 20 minutes. directed.
divided Bake, covered Garnish: minced fresh chives
Garnish: ground black pepper, crushed with foil, at 375°
red pepper until hot and 1. In a large bowl, combine flour and ¾ teaspoon salt. Add eggs, stirring
bubbly, 45 to
60 minutes. to combine. (Mixture will be dry and shaggy.) Add sour cream and
1. Preheat oven to 400°. Brush 2 butter; mix until dough becomes a rough, sticky ball. Knead by hand
(1½-quart) round baking dishes with 1 tablespoon oil. (avoid adding more liquid or flour) until dough becomes elastic, less
2. In a large Dutch oven, heat 1 tablespoon oil over medium- sticky, and almost smooth. (Some crevices are fine.) Wrap dough in
high heat. Add sausage and onion; cook, stirring frequently, plastic wrap, and refrigerate for 30 minutes.
until sausage is browned and onion is tender, 5 to 7 minutes. 2. In a medium saucepan, bring potatoes and water to cover by 1 inch to a boil.
Using a slotted spoon, transfer sausage mixture to a medium Reduce heat to medium; cook until potatoes are tender, 10 to 15 minutes.
bowl; set aside. 3. In a medium nonstick skillet, heat 2 tablespoons oil over medium-high
3. Add remaining 2 tablespoons oil to Dutch oven. Whisk heat. Add ½ cup onion and garlic; sauté until tender, 4 to 5 minutes.
in flour; cook, stirring constantly, until a thick paste forms, 4. Drain potatoes; return to pan, and stir over low heat for 1 to 2 minutes
about 1 minute. Whisk in broth; bring to a boil. Reduce heat to to dry. Using a potato masher, finely mash potatoes. Stir in onion
medium; cook, stirring frequently, until slightly thickened, mixture, pepper, and remaining 1½ teaspoons salt. Let cool for
5 to 9 minutes. Add Broccolini, Italian seasoning, and salt; 10 minutes; stir in cheese.
cover and cook for 2 minutes. Stir in sausage mixture, cooked 5. Divide dough in half. (Keep one half covered with plastic wrap until ready
barley, and 1 cup fontina. Divide mixture between prepared to use.) On a lightly floured surface, roll half of dough to ⅛-inch thickness.
dishes. Top with remaining 1 cup fontina. (If dough sticks, add another dusting of flour underneath.) Using a 3-inch
4. Bake until cheese is melted and barley mixture is bubbly, round cutter, cut dough, discarding scraps. Place 2 teaspoons filling in center
18 to 20 minutes. Garnish with black pepper and red pepper, if of each circle. Fold dough over filling. Press edges together, and seal with a
desired. Serve immediately. fork. Repeat with remaining dough and filling.
6. Fill a large Dutch oven with water, and bring to a boil. Reduce heat to
*We used Aidells. medium; working in batches of 6 at a time, cook, stirring frequently, until
pierogies float and are tender, 2 to 4 minutes. Remove using a slotted spoon.
7. For each serving, lightly coat bottom of a medium nonstick skillet
with oil; add finely chopped red onion (about 1 tablespoon per serving)
PRO TIP
and boiled pierogies. Cook over medium heat, turning occasionally, until
To cut down on cook time, look for quick-cooking barley
in the grocery store. pierogies and onion are browned, 4 to 5 minutes. Garnish with chives, if
desired.
Almond Flour Tres
Leches Cake
page 99
weeknight
baking
FROM COOKIES AND CRISPS TO BLONDIES AND SOUFFLÉS, THIS
IMPRESSIVE LINEUP OF BAKED GOODS WILL PROVIDE THAT
LITTLE PIECE OF LAID-BACK COMFORT YOU CRAVE ON EVEN
THE BUSIEST WEEKNIGHT
PHOTOGRAPHY BY
NICOLE DU BOIS
RECIPE DEVELOPMENT AND
FOOD STYLING BY
TRICIA MANZANERO
STYLING BY SIDNEY BRAGIEL
:05
Mint Chocolate SoufÁés with Fresh Whipped Cream from heat; whisk in egg yolks and peppermint
Makes 5 extract. Set aside.
4. In a large, clean, dry bowl, beat egg whites and
The flavor (and nostalgia) of Andes mints takes center stage in these mint cream of tartar at high speed with a hand mixer
chocolate soufflés that radiate finesse yet are surprisingly simple. While they’re until soft peaks form, 1 to 2 minutes. Gradually add MINUTES
perfectly delicious as is, we think a substantial dollop of fresh whipped cream is remaining ¼ cup (50 grams) sugar, beating until
never a bad idea! stiff peaks form, 7 to 10 minutes. Stir one-fourth of Morning
2 tablespoons (28 grams) unsalted butter, divided and softened
egg whites into chocolate mixture to lighten; gently
fold in remaining egg whites in three additions until
PREP
Whisk cream
¼ cup (50 grams) plus 6 teaspoons (24 grams) granulated well combined and no dark or white streaks remain. and 1 teaspoon
sugar, divided Divide chocolate mixture among prepared ramekins sugar (4 grams)
⅓ cup (80 grams) heavy whipping cream (about ½ cup [73 grams] each). to medium peaks;
refrigerate. Finely
6 ounces (170 grams) 64% cacao semisweet chocolate*, 5. Bake on lower third of oven until soufflés have chop chocolate;
finely chopped risen, 14 to 16 minutes. Serve immediately with cover and
¼ cup (60 grams) whole milk whipped cream. reserve at room
temperature.
2 large egg yolks (37 grams), room temperature
½ teaspoon (2 grams) peppermint extract* *We used Guittard 64% Cacao Semisweet Chocolate
3 large egg whites (90 grams), room temperature Baking Bars and Nielsen-Massey Peppermint Extract.
⅛ teaspoon cream of tartar
Note: If your oven is not equipped with a bottom heating element, bake
1. Preheat oven to 375°F (190°C). Using a pastry brush, grease soufflés on center rack.
5 (4-ounce) ramekins with 1 tablespoon (14 grams) butter using vertical
strokes up sides. Place 1 teaspoon sugar (4 grams) in each ramekin;
turn to coat. Shake out excess sugar. Place prepared ramekins on a
parchment paper-lined rimmed baking sheet. PRO TIP
2. In a medium bowl, whisk together cream and 1 teaspoon sugar (4 grams) To bake soufflés the next day, cover and refrigerate after completing
step 4; bake straight out of refrigerator on a rimmed baking sheet
until medium peaks form, 3 to 5 minutes. Refrigerate until ready to use.
until risen, 14 to 17 minutes. And if you’re a fan of peppermint, add
3. In the top of a double boiler, combine chocolate, milk, and remaining
⅛ teaspoon peppermint extract to your whipped cream for an added
1 tablespoon (14 grams) butter. Cook over simmering water, stirring layer of flavor.
frequently, until mixture is melted and smooth, 4 to 7 minutes. Remove

White Chocolate, Orange, and Pistachio Blondies
page 100
Browned Butter-Sage Apple Crisp
page 100
:05
Oatmeal Mascarpone Sandwich 3. In a large bowl, combine oats,
Cookies flour, baking soda, pumpkin pie
Makes about 18 sandwich cookies spice, and ½ teaspoon (1.5 grams)
salt. Add oats mixture to butter
It takes just one bite of these oatmeal sandwich cookies to mixture all at once, and beat at MINUTES
bring you back to your childhood. A generous piping of luscious low speed just until combined,
mascarpone filling lends a hint of sophistication, turning this 30 seconds to 1 minute, stopping to Morning
classic cookie into a modern showstopper. scrape sides of bowl. Shape dough
into about 36 (1¼-inch) balls (about PREP
1¾ cups (397 grams) unsalted butter, softened 1½ tablespoons or about 29 grams Combine oats,
flour, baking
and divided each), and place about 2 inches soda, pumpkin
1½ cups (330 grams) firmly packed light brown sugar apart on prepared pans. pie spice, and
1 large egg (50 grams), room temperature 4. Bake until edges are golden ½ teaspoon (1.5
grams) salt. Cover
4 teaspoons (16 grams) vanilla extract, divided brown, 10 to 12 minutes. Let cool and store at room
3 cups (282 grams) quick-cooking oats on pans for 5 minutes. Remove temperature.
1½ cups (188 grams) all-purpose flour from pans, and let cool completely
1 teaspoon (5 grams) baking soda on wire racks.
¾ teaspoon (1.5 grams) pumpkin pie spice 5. In the bowl of a stand mixer fitted with the whisk
1 teaspoon (3 grams) kosher salt, divided attachment, beat mascarpone and remaining ½ cup
1 cup (225 grams) mascarpone cheese, softened (113 grams) butter at medium speed until combined,
3 cups (360 grams) confectioners’ sugar, sifted 1 to 2 minutes. Add confectioners’ sugar, remaining
2 teaspoons (8 grams) vanilla, and remaining ½ teaspoon
1. Preheat oven to 375°F (190°C). Line 3 baking sheets (1.5 grams) salt, and beat at medium speed until smooth
with parchment paper. and fluffy, about 3 minutes, stopping to scrape sides of
2. In the bowl of a stand mixer fitted with the paddle bowl as needed.
attachment, beat 1¼ cups (284 grams) butter and brown 6. Transfer filling to a piping bag fitted with a medium star
sugar at medium speed until fluffy, 2 to 3 minutes, tip. Pipe about 1½ tablespoons mascarpone filling onto flat
stopping to scrape sides of bowl. Add egg; beat until well side of half of cookies. Place remaining cookies, flat side
combined. Beat in 2 teaspoons (8 grams) vanilla; scrape down, on top of filling. Refrigerate until ready to serve.
sides of bowl.
PRO TIP
To ensure your filling blends beautifully, make sure mascarpone
and butter are softened to around the same degree. If one is
colder than the other, they won’t combine as smoothly or easily.

:05
Almond Flour Tres Leches Cake in remaining egg whites in four additions until well
Makes 1 (8-inch) cake combined and no streaks or large lumps remain.
(Batter will start out thick but become lighter,
If you’re unsure about baking with almond flour, let this mouthwatering smoother, and fluffier with each addition.) Gently
sponge cake convince you otherwise. This nutty, wholesome flour leaves pour batter into prepared pan. MINUTES
nothing to be desired, producing a moist cake that’s been soaked in a sweet 5. Bake until golden brown and a wooden pick
trio of milks. The beauty of this gluten-free cake—aside from its decadent inserted in center comes out clean, 40 to Morning
texture—is the fact that it can be baked the night before, soaked overnight,
and ready to serve the next day.
45 minutes. Let cool in pan for 5 minutes. Remove
from pan, and let cool completely on a large PREP
rimmed serving plate. Poke holes in top of cake with Combine
¾ cup cream
8 large eggs (400 grams), room temperature and separated a wooden pick. (180 grams),
1 cup (200 grams) plus 2 tablespoons (24 grams) granulated 6. In a large bowl, whisk together ¾ cup cream condensed milk,
sugar, divided (180 grams), condensed milk, and evaporated milk. and evaporated
milk. Cover
3½ teaspoons (14 grams) vanilla extract, divided Brush milk mixture over top and sides of cake. and refrigerate.
3 cups (242 grams) finely ground almond flour* (All of the cream mixture may not be needed, Whisk together
2 teaspoons (10 grams) baking powder depending on width and capacity of serving plate.) almond flour,
baking powder,
½ teaspoon (1.5 grams) kosher salt 7. In a medium bowl, beat remaining 2 cups and salt. Cover
2¾ cups (660 grams) heavy whipping cream, divided (480 grams) cream, remaining 2 tablespoons and store at room
¾ cup (230 grams) sweetened condensed milk (24 grams) sugar, and remaining ½ teaspoon temperature.
¾ cup (190 grams) evaporated milk (2 grams) vanilla at high speed with a hand mixer
Garnish: freshly grated cinnamon until medium peaks form, 7 to 10 minutes. Spread whipped cream onto
cake, swirling with a large offset spatula or the back of a spoon to within
1. Preheat oven to 350°F (180°C). Spray a tall-sided 8-inch round cake ¼ inch from edge. Garnish with cinnamon, if desired.
pan with cooking spray; line bottom and sides of pan with parchment
paper. Spray parchment with cooking spray. *We used Barney Butter Blanched Almond Flour.
2. In a large bowl, beat egg yolks, ½ cup (100 grams) sugar, and
3 teaspoons (12 grams) vanilla at medium speed with a hand mixer until
smooth, 30 seconds to 1 minute, stopping to scrape sides of bowl.
3. In a large bowl, whisk together flour, baking powder, and salt. Fold flour
mixture into yolk mixture until combined. (Mixture will be thick.) PRO TIP
Set aside. The first addition of whipped egg whites helps to lighten the almond
4. In a large bowl, using clean beaters, beat egg whites at high speed flour base and later incorporate the rest of the whites, so it’s
with a hand mixer until foamy, 30 seconds to 1 minute. Gradually add perfectly fine to be less gentle when stirring it in. Get progressively
½ cup (100 grams) sugar, beating until soft peaks form, 4 to 5 minutes. gentler with each addition to achieve a beautifully light and fluffy
batter. A wide, flexible silicone spatula is great for this task.
Stir one-fourth of egg whites into flour mixture to lighten; gently fold
White Chocolate, Orange, and
Pistachio Blondies
Makes 9
:05
MINUTES
Browned Butter-Sage Apple
Crisp
Makes 6 to 8 servings :05
MINUTES
Laced with white chocolate and studded with Rich browned butter and warm, aromatic
norange zest and pistachios, this salty-sweet blondie
Morning sage transform this comforting, beloved
Morning
PREP
is an irresistible treat that friends and family will be dessert. Serve with a scoop of vanilla ice
begging you to make over and over.
Chop pistachios
cream for a proper indulgence. PREP
and white Measure and
13 tablespoons (182 grams) unsalted butter, 14 tablespoons (196 grams) unsalted combine flour,
chocolate.
melted, cooled, and divided Store separately butter, cubed oats, ½ cup (110
grams) brown
1½ cups (188 grams) all-purpose flour at room 25 fresh sage leaves (3 grams) sugar, ¼ teaspoon
1 tablespoon (3 grams) lightly packed orange temperature. 1 cup (125 grams) all-purpose flour salt, and apple
zest (about 1 medium orange) ⅔ cup (65 grams) quick-cooking oats pie spice. Cover
and store at room
1 teaspoon (5 grams) baking powder ¾ cup (165 grams) firmly packed light temperature.
½ teaspoon (1.5 grams) kosher salt brown sugar, divided
1½ cups (330 grams) firmly packed light brown sugar ½ teaspoon (1.5 grams) kosher
2 large eggs (100 grams), room temperature and lightly beaten salt, divided
1½ cups (255 grams) roughly chopped white chocolate*, divided ¼ teaspoon apple pie spice
½ cup (57 grams) roughly chopped unsalted pistachios 6½ cups (716 grams) unpeeled (½-inch-thick)
Garnish: orange zest, chopped pistachios sliced Honeycrisp apples
2½ tablespoons (20 grams) cornstarch
1. Preheat oven to 350°F (180°C). Grease a 9-inch square baking 1 tablespoon (15 grams) fresh lemon juice
pan with 1 tablespoon (14 grams) melted butter; line pan with Garnish: confectioners’ sugar
parchment paper, letting excess extend over sides of pan. Butter
parchment. 1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together flour, zest, baking powder, and 2. In a 10-inch enamel-coated cast-iron skillet, melt butter
salt. In a large bowl, whisk together brown sugar and remaining over medium heat. Add sage; cook, stirring frequently, until
12 tablespoons (168 grams) melted butter; whisk in eggs. Fold butter turns a medium-brown color and has a nutty aroma,
flour mixture into butter mixture just until combined. Fold in ¾ cup 7 to 12 minutes. Transfer to a medium bowl; let cool for
(128 grams) chocolate and pistachios. Spoon batter into prepared 10 minutes. Remove sage using a slotted spoon; discard.
pan, and spread using an offset spatula. Scatter ¼ cup (42 grams) 3. In a large bowl, whisk together flour, oats, ½ cup (110 grams)
chocolate over batter. brown sugar, ¼ teaspoon salt, and apple pie spice. Add ½ cup
3. Bake until golden brown and a wooden pick inserted in center (100 grams) browned butter, stirring just until combined.
comes out clean, 25 to 30 minutes. Let cool completely on a wire 4. Return remaining browned butter to skillet; add apples,
rack. Using excess parchment as handles, remove from pan, and cut cornstarch, lemon juice, remaining ¼ cup (55 grams) brown
into bars. sugar, and remaining ¼ teaspoon salt, tossing to combine. Top
4. In a small microwave-safe bowl, heat remaining ½ cup (85 grams) apple mixture with oats mixture.
chocolate in 10-second intervals, stirring between each, until melted 5. Bake until crisp is golden brown and filling is bubbly, 30 to
and smooth. Drizzle melted chocolate over blondies. Garnish with 35 minutes. Let stand for 15 minutes before serving. Garnish
zest and pistachios, if desired. with confectioners’ sugar, if desired.
*We used Ghirardelli White Chocolate Premium Baking Bars.
PRO TIP PRO TIP

To get a stunning, effortless drizzle, place ½ cup (85 grams) If Honeycrisp apples aren’t available, make sure to
melted chocolate in a pastry bag or resealable plastic bag. Snip off substitute with an apple that has a similar texture, like the
a bit of the tip or corner of the bag, and unleash your inner artist. Gala variety.

T H E S TAU B C O O K B O O K
Modern Recipes for Classic Cast Iron
FOR THE KITCHEN NOVICE AND SEASONED CHEF ALIKE, THIS
FLAVOR-PACKED COLLECTION IS FULL OF APPROACHABLE AND
DELICIOUS RECIPES FOR ALL STAUB LOVERS TO ENJOY
Grilled Halloumi
with Baba
Ghanoush and
Dukkah
page 106
Coq Au Vin Blanc
page 105
Leek, Parmesan,
and Hazelnut
Gratin
page 105
Buckwheat Crêpes with Egg,
Ham, And Cheese
page 106
Leek, Parmesan, and Hazelnut Gratin Coq Au Vin Blanc
Makes 6 to 8 servings From Thea Baumann, Co-Author of It's All Easy
Chef Erik Anderson of Coi in San Francisco takes the humble
leek and elevates it in this decadent gratin. He adds crunch This version of coq au vin is familiar and comforting but has been brightened up a bit
with panko bread crumbs, texture with hazelnuts, and flavor by a simple swap: white wine for red. Bacon adds a lovely smoky note, and the fat
with garlic and thyme. Creamy and crunchy with a gorgeous aids in browning the chicken and vegetables. If you don’t want to use bacon, you can
golden-brown crust, it’s brilliant in its simplicity. swap in tablespoons of olive oil. This recipe loves cast iron, since it starts and finishes
on the stovetop with oven braising in between.
12 leeks, cleaned and trimmed to about 6 inches
2¼ cups heavy cream 6 ounces bacon, cut into ½-inch pieces
½ cup unsalted butter 1 (3½-pound) chicken, cut into 10 pieces
3 cloves garlic, peeled Salt and freshly ground black pepper
6 sprigs thyme 1 yellow onion, diced
¾ cup plus 2 tablespoons whole toasted and 2 celery stalks, diced
peeled hazelnuts 12 ounces mushrooms, such as button or cremini, thinly sliced
2 cups grated Parmesan cheese 2 cloves garlic, minced
Salt and freshly ground black pepper 1 cup white wine
Fresh lemon juice, if needed 2 cups chicken stock
2 tablespoons panko bread crumbs 1 pound carrots, cut diagonally into 2-inch pieces about ½-inch thick
1 teaspoon chopped fresh chives 5 sprigs thyme
1 bay leaf
1. Preheat the oven to 375°F. 1 tablespoon unsalted butter
2. Bring a large cast-iron cocotte of water to a boil and 1 tablespoon sherry vinegar
fill a bowl with ice and water to make an ice-water bath. Chopped fresh flat-leaf parsley, for garnish
Add the leeks to the boiling water and cook until bright
green and slightly softened, 2 to 3 minutes. Shock the 1. Preheat the oven to 350°F.
leeks in the ice-water bath to prevent further cooking. 2. In a large cast-iron cocotte, cook the bacon over medium heat until
Drain and set aside. browned and the fat is rendered, about 5 minutes. Remove the bacon to a
3. In a medium cast-iron cocotte, combine the cream, paper towel-lined plate.
butter, garlic, thyme, and ¾ cup whole hazelnuts. Bring 3. Sprinkle the chicken with salt and pepper. Working in batches, brown
to a boil, then reduce the heat to low and simmer the chicken, skin-side down, for 3 to 5 minutes, or until the chicken skin is
for 30 minutes for the flavors to combine. Remove golden brown. Remove from the pan to a plate and set aside.
thyme sprigs, then transfer to a blender and blend until 4. Carefully remove all but 2 tablespoons fat from the pan. Add the onion,
smooth. Fold in the cheese. Season with salt and celery, and mushrooms and cook until softened, 4 to 6 minutes. Add the
pepper and add a little lemon juice, if needed. garlic and cook for another 30 seconds, or until aromatic. Deglaze the pot
4. Place the leeks in a large oval cast-iron roasting or with the wine. Add the stock, carrots, thyme, bay leaf, and a big pinch each
fry pan and cover with the cream mixture. Sprinkle the of salt and pepper. Return the bacon to the pot and nestle the chicken into
panko over the top and bake for 30 to 40 minutes, the braising liquid. Cover, transfer to the oven, and cook for 1½ hours, or
until golden brown and bubbly. Chop the remaining until the chicken is fork-tender.
hazelnuts then sprinkle over gratin along with chives 5. Remove the chicken from the cocotte to a baking sheet fitted with a wire
and serve. rack. Place the cocotte on the stovetop over medium-high heat and reduce
the sauce by half, about 5 minutes. Stir in the butter and sherry vinegar,
taste, and add more salt if needed. Return the chicken and any accumulated
juices to the cocotte and cook to warm through. Spoon into bowls and serve
garnished with parsley.

Buckwheat Crêpes with Egg, Ham, Grilled Halloumi with Baba Ghanoush and Dukkah
and Cheese Makes 4 to 6 servings
Makes 10 to 12 crêpes
If you haven’t tried halloumi, you should give this recipe a test drive. Halloumi is
Sweet crêpes filled with berries, sugar, lemon curd, or Nutella a semihard, brined Greek cheese made from a mixture of goat’s milk and sheep’s
get all the glory. How can they not? But savory crêpes steal milk. For this recipe, chef Thea Baumann, contributor to the hub of healthy wellness
the show when they’re made with buckwheat, an earthy flour Goop, tops herhalloumi with baba ghanoush and dukkah, an Egyptian spice mixture.
that imparts a minerally, nutty flavor. Buckwheat’s slight
bitterness adores the saltiness of ham and cheese, the classic Baba Ghanoush:
combo from Brittany, where they are known as galettes. The 1 medium eggplant
key to making any type of crêpe is getting the pan to the right Zest and juice of 1 lemon
temperature. The sweet spot for this recipe is low to medium- 1 medium clove garlic, grated
low heat. Just like pancakes, the first one or two crêpes are 1 tablespoon tahini
often a bust, so don’t despair and just keep cooking. 3 tablespoons olive oil, plus more for brushing and drizzling
Salt
4 large eggs
2 cups whole milk Dukkah:
1½ cups buckwheat flour ½ cup peeled hazelnuts, finely chopped
½ cup all-purpose flour 2 tablespoons sesame seeds
¼ cup unsalted butter, melted ¼ teaspoon ground cumin
2 tablespoons neutral oil ¼ teaspoon ground coriander
Salt and freshly ground black pepper Salt
Grated Gruyère or cheddar cheese
Thinly sliced ham 1 (8.8-ounce) package halloumi cheese, cut into ½-inch slices
Fried eggs Torn fresh mint leaves
Chopped chives (optional)
1. Make the Baba Ghanoush: Place the eggplant directly over a gas flame
1. In a blender, combine the eggs, milk, buckwheat on the stovetop and roast for 15 to 20 minutes, turning with tongs to get an
flour, all-purpose flour, melted butter, ½ cup water, and even char. Remove the eggplant to a bowl and cover with plastic wrap.
a big pinch of salt and pepper. Blend on high speed until 2. When the eggplant is cool enough to handle, cut it in half and scoop the
smooth. Let the batter rest in the refrigerator for flesh into a bowl. Add the lemon zest and juice, garlic, tahini, and oil.
30 minutes. Check and add more water if needed so 3. Season with salt and stir to combine.
the batter is liquidy like milk rather than thick. 4. Make the Dukkah: Toast the hazelnuts in a medium cast-iron fry pan
2. While the batter rests, heat an 11-inch cast-iron over medium heat until just beginning to brown, about 3 minutes. Add the
crêpe pan over low to medium-low heat. Brush the sesame seeds and toast for 1 minute more. Add the ground spices and a
pan with a thin coating of oil. Add ½ cup batter to the large pinch of salt and toast for another 30 seconds. Remove to a bowl
center of the pan. Using a crêpe tool or by swirling the to cool.
pan, spread the crêpe batter over the entire crêpe pan. 5. When it is time to serve, heat a cast-iron grill pan over medium-high
Cook for 1 to 2 minutes, until the edges of the crêpe heat.
begin to pull away from the pan, then flip and cook for 6. Brush the halloumi slices with oil and grill for about 2 minutes per side,
another minute, until the edges pull away from or until golden brown and grill marks show. Place on a serving platter. Serve
the sides. with a large spoonful of the Baba Ghanoush and sprinkle the Dukkah on
3. Repeat with the remaining batter. top. Lightly drizzle oil over the entire dish and garnish with torn mint leaves.
4. Return a crêpe to the warm crêpe pan. Add a Serve immediately.
handful of cheese to the center of the crêpe and allow
it to melt. Top with a slice of ham, a fried egg, chives,
and a pinch of salt and pepper. Fold the edges of the
crêpe onto the fried egg. Repeat with the remaining
crêpes and serve immediately. THE STAUB COOKBOOK, COPYRIGHT ©2018.
REPRINTED WITH PERMISSION FROM
PHOTOGRAPHY BY COLIN PRICE. PUBLISHED BY TEN SPEED PRESS, AN IMPRINT OF PENGUIN
RANDOM HOUSE, LLC.

refrigerator door
LEFT
[A]JAR
IT’S TIME TO GRAB THAT PESKY, HALF-EMPTY
JAR THAT’S BEEN HANGING OUT IN YOUR
FRIDGE, AND PUT IT TO WORK
RECIPE DEVELOPMENT AND

FOOD STYLING BY
KATHLEEN KANEN
Grain Salad
with Greek Yogurt-
Meyer Lemon Dressing
page 109
Hoisin-Barbecue
Baked Chicken
Makes about 6 servings
:05
MINUTES
Traditional barbecue chicken just
got a much-needed facelift. And Morning
that hoisin sauce you bought for PREP
:05
one recipe and forgot you had—it’s
Stir together
Grain Salad with Greek Yogurt-Meyer about to have coveted real estate hoisin sauce and
Lemon Dressing in your refrigerator door once you barbecue sauce.
Makes 4 servings taste this simple, baked chicken. Slice green onion.
MINUTES
Meet your new go-to grain bowl. It’s packed with protein from 1 tablespoon vegetable oil
walnuts, chickpeas, and a trio of grains, and contains just the
Morning 4 skinless chicken drumsticks
PREP
right amount of sweetness and tang from golden beets, fresh 4 bone-in skinless chicken thighs
mint, and hefty dollops of this creamy yogurt-based dressing. 2 bone-in skinless chicken breasts
Rinse grain blend 1 teaspoon kosher salt
1 cup super grain blend* and prepare ½ teaspoon ground black pepper
dressing.
2 cups water ¾ cup hoisin sauce*
2 medium gold or yellow beets, peeled and cut into ¾ cup barbecue sauce
½-inch wedges (about 8 ounces) ⅓ sliced green onion
¾ cup canned chickpeas, drained and rinsed 2 teaspoons toasted sesame seeds
2 tablespoons fresh Meyer lemon juice
2 tablespoons olive oil 1. Preheat oven to 375°. Brush bottom of a roasting
½ teaspoon kosher salt pan with oil.
¼ teaspoon ground black pepper 2. Place chicken in prepared pan; sprinkle with salt
6 cups loosely packed fresh arugula and pepper. In a small bowl, whisk together hoisin
½ cup chopped toasted walnuts sauce and barbecue sauce. Pour over chicken.
3 tablespoons chopped fresh mint 3. Bake until a meat thermometer inserted in thickest
Greek Yogurt-Meyer Lemon Dressing (recipe follows) portion of chicken registers 170°, 45 to 50 minutes,
occasionally spooning sauce over chicken. Let stand
1. In a fine-mesh sieve, rinse grain blend under cold running water until water for 10 minutes before serving. Sprinkle with green
runs clear; drain. onion and sesame seeds.
2. In a medium saucepan, bring 2 cups water to a boil; add grain blend and
beets. Reduce heat to medium-low; cover and cook until grain blend and beets *We used Dynasty Hoisin Sauce.
are tender, about 17 minutes. Drain. Fluff with a fork, and spoon into a bowl.
Add chickpeas, lemon juice, oil, salt, and pepper, tossing to coat. Cover and
refrigerate until chilled, about 3 hours or cool to room temperature.
3. Toss in arugula, walnuts, and mint just before serving. Serve with Greek
Yogurt-Meyer Lemon Dressing.
*We used Whole Foods 365 Super Grains, which is a blend of red quinoa, millet, and
buckwheat.
Greek Yogurt-Meyer Lemon Dressing

Makes about 1 cup
1 cup plain whole Greek yogurt

2 tablespoons fresh Meyer lemon juice
2 tablespoons chopped fresh mint
1. In a small bowl, whisk together all ingredients. Use immediately, or cover and
refrigerate for up to 2 hours.
PRO TIP
Because hoisin sauce is sweet, choose a barbecue
sauce with less sweetness.

meals on the go
WAKE-UP CALL
KEEP THE MOST IMPORTANT MEAL OF THE DAY SWEET AND SIMPLE
WITH THESE FILLING MAKE-AND-TAKE TREATS
Blueberry and Almond Breakfast Cookies 2 teaspoons (8 grams) vanilla extract

Makes about 12 1 cup (170 grams) small fresh blueberries
Say goodbye to morning stress! Prepare a batch of these hearty 1. Preheat oven to 350°. Line 2 large baking sheets with
cookies and start your day with the flavors of fresh blueberries, parchment paper.
crunchy almonds, and a hint of vanilla. 2. In a large bowl, whisk together oat flour, ⅔ cup (75 grams)
almonds, baking powder, salt, and cinnamon. In a small bowl,
2 cups (180 grams) oat flour* whisk together brown sugar, melted butter, eggs, and vanilla.
1 cup (113 grams) slivered almonds, toasted, cooled, Make a well in center of flour mixture; add sugar mixture,
and divided stirring just until combined. Gently fold in blueberries. Using a
1 teaspoon (5 grams) baking powder ¼-cup spring-loaded scoop, scoop dough by scant ¼ cupfuls,
¾ teaspoon (2.25 grams) kosher salt and place 2 inches apart on prepared pans. Sprinkle with
¾ teaspoon (1.50 grams) ground cinnamon remaining ⅓ cup (38 grams) almonds.
⅔ cup (147 grams) firmly packed light brown sugar 3. Bake, one batch at a time, until golden brown, about
½ cup (113 grams) unsalted butter, melted and slightly 15 minutes. Let cool on pans for 3 to 5 minutes. Remove
cooled from pans, and let cool completely on a wire rack.
2 large eggs (100 grams), room temperature
*We used Bob’s Red Mill Whole Grain Oat Flour.
FREEZER TIP
Freeze completely cooled cookies for up to 1 month.

party cocktail
IN A NEW YORK MINUTE

TRY OUR NEW SPIN ON AN OLD FAVORITE WITH OUR TEQUILA MANHATTAN—
IDEAL FOR PARTIES OR WHEN COZYING UP BY THE FIRE
Coffee Tequila Manhattan 1. In a cocktail pitcher, stir together barrel-aged tequila,

Makes 2 servings vermouth, coffee tequila, bitters, and ice until chilled,
about 15 seconds. Strain into two chilled rocks glasses
In this winter sipper, the rich and silky chocolate-coffee over ice. Garnish with cherries, if desired.
tequila mingles with the smoky and herbal barrel-aged
tequila to create a perfectly moody cocktail. *We used Hornitos Black Barrel Tequila and Patrón XO
Cafe Dark Cocoa.
3 ounces barrel-aged tequila*
2 ounces sweet vermouth
1 ounce dark cocoa-coffee tequila*
4 dashes angostura bitters
Garnish: candied cherries
PRO TIP
This cocktail is great for mixing in large batches. Stir
together all ingredients with ice, and strain into an airtight
container. Seal, and refrigerate until ready to serve.
ORDER
TODAY!
slow cooker
everything!
EASY & EFFORTLESS SUPPERS, BREADS, AND DESSERTS
From biscuits and cakes to hearty soups and

suppers, Slow Cooker Everything! is packed with
easy-to-follow recipes that make cooking
effortless. Featuring menus, leftover ideas,
and more, this cookbook is filled with inspiration
and ideas that will have you rethinking the
way you use your slow cooker.
Teach your slow

cooker new tricks
3 EASY WAYS TO ORDER

Hoffman Media Store 800-361-8059 HOFFMANMEDIASTORE.COM/SLOWCOOKEREVERYTHING
P.O. Box 6302 • Harlan, IA 51593

Cooking MAgacine 365 Days of Foods

Hochgeladen von

Dokumentinformationen

Originaltitel

Copyright

Verfügbare Formate

Dieses Dokument teilen

Dokument teilen oder einbetten

Freigabeoptionen

Stufen Sie dieses Dokument als nützlich ein?

Sind diese Inhalte unangemessen?

Copyright:

Verfügbare Formate

Cooking MAgacine 365 Days of Foods

Hochgeladen von

Copyright:

Verfügbare Formate

ALL NEW!

REAL FOOD EVERY DAY ® BAKED ZITI

Quick & Easy

13 Market Haul | Brussels Sprouts

25 ALL THE GUAC

3 cook real food every day

101 THE STAUB COOKBOOK

january | february 2019 4

january | february 2019 Volume 3, Issue 1

SENIOR PROJECT EDITORAnna Hartzog GROUP CREATIVE DIRECTOR

SENIOR DIGITAL IMAGING SPECIALIST

ACCOUNT DIRECTORS MARKETING DIRECTOR Megan McIllwain

CHAIRMAN OF THE BOARD/CEO Phyllis Hoffman DePiano

EVP/CFO Mary P. Cummings VP/CULINARY & CUSTOM CONTENT

EDITORIAL & ADVERTISING OFFICE

P.S. Send me an email at bbell@hoffmanmedia.com

on the cover REAL FOOD EVERY DAY ®

Quick & Easy

Baked Ziti 82 Chickpea and Butternut Squash STYLING BY

january | february 2019 8

There's no easier side than roasted vegetables. We like to start out by

Spicy Roasted Carrots and Turnips

Smoky Roasted Red Bell Peppers

ADDITIONAL SPICES: 1¼ teaspoons curry powder and 1¼ teaspoons

bell peppers + cauliflower Citrus-Roasted Red Onions and

ADDITIONAL SPICES: 1 tablespoon lemon zest and 2 teaspoons

golden beets + red onions january | february 2019 10

WE REACHED OUT TO SOME OF OUR FAVORITE INSTAGRAMMERS AND

TIFFANI THIESSEN ERIN CLARKSON JESSE SZEWCZYK

Perfected over generations and comprised of clean, thoughtful ingredients,

Capture the delicious, seasonal ﬂavor of heirloom tomatoes year-round with

RECIPE DEVELOPMENT AND FOOD STYLING BY

15 cook real food every day

PHOTOGRAPHY BY WILLIAM DICKEY

19 cook real food every day

2 large poblano peppers, cut into 1-inch

1. Heat a large cast-iron skillet over medium-

january | february 2019 22

23 cook real food every day

Stuffed Spaghetti Squash

The comfort of chicken is combined with spaghetti squash for a delicious

YOUR FAVORITE APPETIZER JUST GOT A

PHOTOGRAPHY BY WILLIAM DICKEY

25 cook real food every day

27 cook real food every day

We’ve given you all the tools you’ll

1. Scoop avocado pulp into a large bowl. Using a

Bacon and Cotija Guacamole

Guacamole Chicken Burgers PRO TIP

january | february 2019 30

This dish is proof there is nothing

PRO TIP PRO TIP

31 cook real food every day

We’ve taken two of our favorite things, chickpeas and guacamole,

Guacamole Cream Sauce

½ cup Classic Guacamole (recipe on page 30)

1. In the container of a blender, place all ingredients; blend on medium-high until

PRO TIP PRO TIP

january | february 2019 32

M y cooking style is a product of

FOLLOW AMISHA @THEJAMLAB, AND CHECK OUT

Dried Pear, Candied Ginger, and Chai Masala

Chickpea and Butternut Squash Curry