Dinner
Quick, easy, and flavorful meals to cook and enjoy together
INDIVIDUAL CHICKEN POTPIES
These buttery, golden-crusted chicken potpies have undeniable eye appeal, and they make a delectable comfort-food dinner for winter nights. You will have leftover puff pastry, which you can freeze and use later to make appetizers and fruit tarts. Or, feel free to double this recipe to make and freeze more potpies. SERVES 2
1 package (17.3 ounces) frozen puff pastry, preferably all butter, thawed
2 tablespoons all-purpose flour, plus more for surface
2 tablespoons unsalted butter
½ onion, diced
1 small carrot, thinly sliced
1 stalk celery, thinly sliced
1 small Yukon Gold potato, scrubbed and cut into ½-inch dice
1¼ cups low-sodium chicken broth
1 cup collard-green leaves, tough stems and ribs removed, coarsely chopped
8 ounces boneless, skinless chicken breast, cut into 1-inch chunks
Coarse salt and freshly ground pepper
1 large egg, lightly beaten
1. Preheat oven to 425°F. Roll out 1 sheet puff pastry on a lightly floured surface. Cut 2 rounds to fit ramekins, ½ inch larger all around than dishes. Cut a small X in center of each to allow steam to vent. Refrigerate rounds on a parchment-lined baking sheet.
2. Melt butter in a large skillet over medium heat. Add onion. Cook, stirring, until soft, about 4 minutes. Add carrot, celery, and potato. Cook, stirring, until soft, about 6 minutes. Stir in flour, then broth; bring to a boil. Add greens and chicken. Simmer until sauce is thickened, about 2 minutes; season with salt and pepper.
3. Divide mixture evenly between dishes. Top with pastry, press edges to seal, and brush with egg. Bake on a baking sheet until golden, about 25 minutes.
CHICKEN AND VEGETABLES IN PARCHMENT
Dinner at home feels like an extra-special occasion when you serve up parcels of parchment-wrapped chicken with vegetables and herbs. This recipe is a nice introduction to a cooking technique that won’t be intimidating at all once you try it—and soon enough, you’ll start using the parchment technique for fish, too. It’s a win-win: The method intensifies flavors with very little added fat. SERVES 2
½ pound baby bok choy, trimmed, leaves separated
6 ounces cherry tomatoes, halved
1 small shallot, thinly sliced
½ bunch fresh thyme
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
2 boneless, skinless chicken-breast halves (about 6 ounces each), pounded ½ inch thick (see this page)
2 tablespoons dry white wine, such as Sauvignon Blanc
1. Preheat oven to 400°F with racks in upper and lower thirds. Cut two 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay them flat. Toss together bok choy leaves, tomatoes, shallot, ½ teaspoon thyme leaves, and oil in a large bowl. Season with salt and pepper.
2. Season chicken with salt and pepper. Divide bok choy mixture evenly and place half on one side of crease on each piece of parchment, then top with chicken and 2 thyme sprigs. Drizzle each with 1 tablespoon wine. Fold parchment over, then make small overlapping pleats to seal and create half-moon-shaped packets.
3. Bake on a rimmed baking sheet until packets are puffed, about 22 minutes (chicken should be cooked through). Transfer to plates; serve immediately, carefully cutting packets open with kitchen shears so as to avoid getting burned by steam.
ROAST CHICKEN WITH BROILED-VEGETABLE-AND-BREAD SALAD
This is our take on the legendary roast chicken with bread salad at San Francisco’s Zuni Café. The recipe makes enough for a second meal, so the two of you can enjoy it the next day—or keep it in mind for company. SERVES 4
1 whole chicken (3¼ to 3½ pounds)
Coarse salt and freshly ground pepper
6 thyme sprigs
Extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1 tablespoon capers, rinsed
4 slices (2 inches thick) rustic Italian bread
1 garlic clove, halved
2 small eggplants or 4 Japanese eggplants (1½ pounds), cut into 1½-inch wedges
2 red bell peppers, quartered lengthwise and seeded
3 large Swiss chard leaves, tough stems and ribs removed, leaves torn into bite-size pieces (3 cups)
1. Sprinkle chicken with 1 tablespoon salt and season with pepper. Gently slip your fingers under skin. Stuff thyme under skin of breast and thighs and in cavity. Let chicken stand at least 1 hour before roasting.
2. Preheat oven to 475°F. Place a baking pan or ovenproof skillet just large enough to fit chicken in oven for 5 minutes. Pat chicken dry, then place, breast side up, in hot baking pan. Roast, rotating pan and basting with drippings once, until skin is golden and chicken registers 160°F in the thickest part of thigh, 40 to 45 minutes. Let rest at least 15 minutes, then carve. Skim fat from juices in baking pan. Pour remaining juices (about 2 tablespoons) into a measuring cup; add oil to come to ¼ cup. Whisk in lemon juice and vinegar. Add capers and 1 teaspoon salt; season with pepper.
3. Heat broiler with rack 8 inches from the heat source. Drizzle bread slices with oil. Toast until browned on both sides. While warm, rub with cut sides of garlic. Tear into bite-size pieces; place in a large bowl. Drizzle eggplant and peppers with oil, season with salt and pepper, and toss to coat. Spread onto 2 rimmed baking sheets; broil until browned and tender, 10 to 12 minutes, flipping vegetables halfway through. Cut into bite-size pieces; add to bowl. Add chard, toss all together, pour on three-quarters of the dressing, and toss again. Transfer to a platter and top with chicken. Serve remaining dressing on the side.
QUICK COQ AU VIN BLANC
Our one-hour coq au vin will save you loads of time in the kitchen, without sacrificing any of the flavor of the French classic. (The usual method involves cutting up a whole chicken, and can take up to four hours to cook.) This version uses just the chicken thighs, and white wine instead of red makes it “blanc.” Bonus: If you haven’t done much braising yet, consider this your introduction to the foolproof technique. SERVES 2
2 slices bacon, cut into ½-inch pieces
4 bone-in, skin-on chicken thighs
Coarse salt and freshly ground pepper
2 tablespoons all-purpose flour, for sprinkling
5 ounces frozen pearl onions, thawed and drained
4 ounces cremini mushrooms, halved (quartered, if large)
1 tablespoon tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
Cooked egg noodles tossed with olive oil or butter, for serving
¼ cup lightly packed fresh flat-leaf parsley leaves, chopped, for serving
1. Preheat oven to 350°F. Brown bacon in a large, straight-sided ovenproof skillet over medium-high heat until fat is rendered, about 5 minutes. With a slotted spoon, transfer to a plate. Season chicken with salt and pepper; sprinkle with flour. Add to skillet, skin-side down; cook until golden, about 4 minutes per side. Transfer to plate. Remove all but 1 tablespoon fat from skillet.
2. Reduce heat to medium. Add onions and mushrooms; season with salt. Cook until golden in spots, about 10 minutes. Stir in tomato paste; cook 30 seconds. Add wine; boil until evaporated, about 8 minutes. Add broth and bring to a boil. Return chicken and juices to skillet; top with bacon. Cook uncovered in oven until a thermometer inserted into thickest part of chicken (without touching bone) registers 165°F, about 20 minutes. Serve over noodles and sprinkle with parsley.
GRILLED CHICKEN AND VEGETABLE SKEWERS
These year-round favorites couldn’t be simpler to make: The only seasonings you need are salt, pepper, olive oil, lemon, and parsley. Throw the skewers on the grill in the summer or broil them anytime. You can swap in any skewer-worthy vegetables you like, such as bell peppers, but be sure to keep all the pieces the same size so they’ll cook evenly. Soon you’ll be using your metal skewers to whip up party snacks, fast weeknight dinners, and weekend lunches. SERVES 2
¾ to 1 pound boneless, skinless chicken thighs, cut into 1½-inch-wide strips
2 tablespoons extra-virgin olive oil, plus more for dressing
Coarse salt and freshly ground pepper
1 medium zucchini, cut crosswise into 1-inch-thick rounds
8 medium cipollini onions
8 medium cremini mushrooms, trimmed
Grated zest and juice of ½ lemon
¼ cup coarsely chopped fresh flat-leaf parsley leaves
1. Heat grill (or grill pan) over medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Meanwhile, in a bowl, toss chicken with 1 tablespoon oil; season with salt and pepper. In a separate bowl, toss vegetables with remaining tablespoon oil; season with salt and pepper. Divide chicken evenly among 2 metal skewers. Arrange each vegetable separately on skewers.
2. Place onion skewers on grill and cook 5 minutes. Add chicken and zucchini skewers; cook, turning occasionally, 5 minutes. Add mushroom skewers; cook until chicken and vegetables are cooked through and charred in places, about 10 minutes.
3. Dress with lemon zest and juice, oil, and parsley. (Skewers can be assembled and refrigerated up to 3 hours ahead; let sit at room temperature 30 minutes before grilling.)
MEDITERRANEAN CHOPPED-CHICKEN PITA
Somewhere between an open-face sandwich and a pizza, this chopped-chicken pita gets much of its deliciously smoky flavor from the grill. Both the chicken and the pita go right onto the grill until they’re slightly charred, and then you simply layer the bread with the hummus, chicken, fresh vegetables, and cheese. Serve this for lunch, dinner, or as a snack—and watch it vanish instantly. SERVES 2
½ pound boneless, skinless chicken-breast halves (about 2 halves)
Extra-virgin olive oil, for brushing and drizzling
Coarse salt and freshly ground pepper
2 (6-inch) pitas
⅔ cup plain store-bought hummus
½ cup cherry tomatoes, halved
1 scallion, trimmed and thinly sliced
¼ small head radicchio, thinly sliced
¼ cup crumbled feta (about 1 ounce)
Microgreens, for serving
1. Heat grill (or grill pan) to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush chicken with oil; season with salt and pepper. Brush grates with oil. Grill chicken, turning once, until cooked through and lightly marked in spots, 6 to 8 minutes total. Transfer to a cutting board. When cool enough to handle, cut into bite-size pieces.
2. Brush both sides of each pita with oil. Grill, flipping once, until lightly marked and crisp, 4 to 5 minutes. Spread hummus on one side of each pita. Top with chicken, tomatoes, scallion, radicchio, feta, and microgreens. Drizzle with oil and serve.
ROASTED QUARTERED CHICKEN WITH HERB SAUCE
It’s not only a mainstay for Sunday supper: A quartered chicken roasts in just half an hour on any old weeknight. Since the bird is cut up, it has more exposed skin than a whole chicken, leading to more irresistible crispiness all over. When the bird is hot out of the oven, its toasty skin melds with the savory herb sauce for the most intense flavor. Serve the chicken alongside diced potatoes roasted to crunchy French fry–like perfection (see recipe on this page). SERVES 4
1 whole chicken (about 4 pounds), quartered and backbone removed (see tip below), room temperature
¼ cup plus 1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper
2 tablespoons red-wine vinegar
1 cup packed fresh flat-leaf parsley leaves, chopped
½ teaspoon minced garlic
½ teaspoon red-pepper flakes
1. Preheat oven to 450°F. Pat chicken dry with paper towels. Rub chicken with 1 tablespoon oil; season with salt and black pepper. Arrange, skin-side up, on a rimmed baking sheet. Roast until golden and a thermometer inserted into thickest part of breast (without touching bone) registers 160°F, about 30 minutes.
2. Transfer chicken to a plate. Pour off and discard fat from baking sheet; return chicken to sheet. Whisk together remaining ¼ cup oil, the vinegar, parsley, garlic, and red-pepper flakes in a bowl. Season with salt. Spoon sauce over chicken, and let stand 10 minutes before serving with accumulated pan juices and sauce.
TIP
To quarter a chicken: Turn it breast-side up. Gently pull leg away from body, then slice between thigh and body to reveal hip socket; cut through joint to remove leg. Repeat with remaining leg. To remove backbone: Lift up chicken and cut downward through rib cage and then shoulder joints to separate breast from back (save backbone for making stock). Split the breast by slicing along either side of bone in center, cutting through rib cage. Halve wishbone with heel of knife. Separate breast halves.
30-MINUTE SPAGHETTI AND MEATBALLS
You might think a proper meatball needs to simmer all afternoon, ideally on a nonna’s stovetop. But meatballs actually don’t need that much time—or very many ingredients—to cook. You can make delicious ones in less than half an hour: Just cook them through in a simple tomato sauce (the only herb you need is fresh parsley). Be sure to put the pasta water on to boil while you cook the meatballs so they’re ready at the same time, then serve with a bottle of Barbera or Montepulciano. This recipe makes enough meatballs for more than one meal; serve leftovers in sandwiches. SERVES 2, WITH LEFTOVERS
Coarse salt and freshly ground pepper
¼ cup finely grated Parmigiano-Reggiano (1 ounce), plus more for serving
¼ cup chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 large egg
1 pound ground beef chuck (80% lean)
¼ cup plain dried breadcrumbs
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes in puree
8 ounces spaghetti
1. Bring a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.
2. In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs and cook, turning until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.
3. Meanwhile, cook pasta until al dente according to package instructions. Drain and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.
SEARED RIB-EYE STEAK WITH SMASHED POTATOES
There’s really not much to this recipe. You sear the rib-eye on the stovetop first to give it a great crust, then finish it in the oven so the steak cooks through evenly without burning the exterior. Serve the rib-eye with a side of thyme-flavored smashed potatoes: They’re fun to make (you literally smash the potatoes with your hands), and they round out the dinner perfectly. SERVES 2
1 pound small potatoes, preferably in a mix of colors, scrubbed
Coarse salt and freshly ground pepper
2 tablespoons plus 1 teaspoon extra-virgin olive oil
4 sprigs thyme
1 tablespoon unsalted butter, room temperature
½ scallion, trimmed and thinly sliced
1 (2-pound) bone-in rib-eye steak (about 2 inches thick), room temperature
1. Preheat oven to 425°F. In a large pot, bring potatoes to a boil in generously salted water. Reduce heat to a simmer and cook until fork-tender, about 8 minutes. Drain and let cool slightly. Brush a rimmed baking sheet with 1 tablespoon oil. Lightly crush each potato on sheet with palm to ½-inch thickness. Brush with 1 tablespoon oil. Season with salt and pepper, and scatter thyme on top. Roast, rotating sheet halfway through, until golden and crisp, about 25 minutes. Keep the oven on.
2. Combine butter and scallion in a bowl. Season with salt. Heat a large cast-iron or other heavy skillet over medium-high for 2 minutes. Pat steak dry and rub with remaining teaspoon oil. Season generously with salt and pepper, and place in hot pan. Cook until browned, about 5 minutes a side. Transfer skillet to oven. Roast alongside potatoes until a thermometer inserted in thickest part of steak reads 130°F for medium-rare, 10 to 12 minutes. Transfer steak to a platter, top with scallion butter, and let rest 10 minutes before slicing. Serve sliced steak with smashed potatoes.
PICADILLO-STYLE CHILI
Break out of your ground-beef routine with this wonderfully spicy, garlicky, unexpected chili recipe. Inspired by classic Cuban picadillo sauce, it brings together ingredients you might not normally put in chili—cumin, red-wine vinegar, almonds, olives, currants—but can easily find in your pantry or grocery store. The dish is customizable, too: Adjust the toppings to your—or your partner’s—liking. SERVES 2
1 tablespoon extra-virgin olive oil
¼ cup chopped garlic (from 6 cloves)
½ large onion, chopped (¾ cup)
1 poblano chile, chopped, ribs and seeds removed if less heat is desired
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1 pound ground beef (80% lean)
Coarse salt
1½ tablespoons red-wine vinegar
1 can (14.5 ounces) whole peeled tomatoes in juice, chopped
Cooked rice, sliced green olives (such as manzanilla), chopped toasted almonds, and currants, for serving
1. Heat oil in a large pot over medium-high. Add garlic, onion, and chile; cook, stirring occasionally, until softened, about 5 minutes. Add cumin and cinnamon; cook, stirring constantly, just until fragrant, about 1 minute.
2. Add beef and season with salt. Cook, breaking up meat, until browned, about 5 minutes. Add vinegar and tomatoes with their juices; season with salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 10 minutes. Serve over rice with olives, almonds, and currants.
LAMB AND BULGUR STEW WITH WHITE BEANS
A small amount of lamb (just a half pound) goes a long way in this stew, which uses meat more as a condiment than a main ingredient. Much of the flavor and heft comes from healthful, affordable ingredients like bulgur, white beans, spinach, and feta. The recipe is fairly quick and fuss-free, too: It only takes about 40 minutes from start to finish. Leftovers are fantastic reheated the next day (and even the day after that!). SERVES 2, WITH LEFTOVERS
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
½ pound ground lamb
⅔ cup bulgur
¾ teaspoon red-pepper flakes
Coarse salt and freshly ground black pepper
2 teaspoons sweet paprika
1 can (28 ounces) diced plum tomatoes
2 cups water
1 can (14.5 ounces) gigante or cannellini beans, rinsed and drained
5 ounces baby spinach (about 5 cups)
3½ ounces feta cheese (about ⅔ cup), plus more for garnish
1 tablespoon fresh oregano leaves, plus more for garnish
1. Heat oil in a large pot over medium-high. Add onion, lamb, bulgur, red-pepper flakes, 1½ teaspoons salt, and ½ teaspoon black pepper. Cook, stirring to break up lamb, until lamb is cooked, about 5 minutes. Add paprika; stir until fragrant and toasted, about 30 seconds. Add tomatoes and water, bring to a simmer, and cover. Lower heat; cook, stirring occasionally, until bulgur is tender, about 25 minutes.
2. Stir in beans, spinach, feta, and oregano; cook until feta is almost melted and beans are warmed through, about 2 minutes. Garnish with more feta and oregano.
STEAK AND ASPARAGUS STIR-FRY
When you’re pressed for time or just in the mood for a no-fuss dinner, a stir-fry is the way to go. This one stars spicy chiles, fresh asparagus, and either skirt steak or New York strip. Skirt steak is an ideal cut for stir-frying because it’s long and thin (read: easy to slice) with a loose-grained texture that soaks up the pan juices; New York strip steak is a pricier alternative with similar qualities. Whichever cut you use, make sure to slice it against the grain—breaking up those visible, overly chewy muscle fibers that run from one end of the steak to the other. Leftovers reheat beautifully. SERVES 2, GENEROUSLY
2 tablespoons safflower oil
9 ounces skirt steak, cut with the grain into 4-inch-long pieces, then against the grain into ¼-inch-thick slices; or New York strip steak, cut against the grain into ¼-inch-thick slices
Coarse salt
1 (1½-inch) piece of peeled fresh ginger, minced (about 3 tablespoons)
1½ red Thai chiles or ½ jalapeño chile, minced, seeds and ribs included
1½ bunches scallions, trimmed and thinly sliced on the diagonal, white and green parts separated
1½ bunches asparagus (about 1½ pounds), trimmed and sliced on the diagonal into 2 inch-long pieces
Cooked rice, lime wedges, and dry-roasted peanuts, for serving
1. Heat a large wok or skillet over high. Add 1 tablespoon oil, swirl to coat, and add steak. Season with salt and sear, stirring occasionally, until golden brown, about 3 minutes. Transfer to a plate.
2. Add remaining tablespoon oil to wok and swirl to coat. Add ginger, chiles, and scallion whites, and cook, stirring, 30 seconds. Add asparagus and cook until crisp-tender, about 2 minutes. Return steak to wok along with scallion greens. Toss to combine and heat through. Remove from heat and season with salt. Serve over rice, with lime wedges and peanuts.
SAUSAGE AND MUSHROOM BURGERS WITH BROCCOLI RABE
You can call these sausage burgers, or think of them as a spin on Philadelphia-style roast pork and broccoli rabe sandwiches. Either way, they pack more flavor than your average burger (or sandwich), and they’re destined to become household favorites. The recipe makes four, but if it’ll be just the two of you for lunch or dinner, you can easily halve the ingredients. The burgers taste best straight out of the pan, so don’t bother making extra—unless you have room for seconds. MAKES 4
3 tablespoons extra-virgin olive oil
12 ounces cremini mushrooms, finely chopped
Coarse salt and freshly ground black pepper
12 ounces (1 bunch) broccoli rabe, cut into 2-inch pieces
2 tablespoons fresh lemon juice
¼ teaspoon red-pepper flakes, plus more for sprinkling
1 pound sweet Italian sausage, removed from casing
4 slices provolone
4 Portuguese or ciabatta rolls, halved crosswise and lightly toasted
Mayonnaise, for serving
1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add mushrooms; season with salt. Cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a bowl. Heat 1 more tablespoon oil in skillet over medium-high. Add broccoli rabe; season with salt. Cook until crisp-tender, about 4 minutes. Stir in lemon juice and red-pepper flakes. Transfer to another bowl.
2. Wipe skillet clean. Stir together sausage and mushrooms; season with salt and pepper. Form into 4 patties. Heat remaining tablespoon oil in skillet over medium-high. Cook patties, flipping once, until just cooked through, about 6 minutes. Top each with cheese, cover, and cook until melted, about 30 seconds. Serve on rolls with mayonnaise, broccoli rabe, and more red-pepper flakes.
SPICY-SAUSAGE AND LENTIL STEW WITH ESCAROLE SALAD
This Italian-inspired one-pot stew highlights the classic pairing of sausage and lentils, a hearty duo for fall and winter. The simple ingredients simmer together for only about half an hour, then you top them off with escarole—a versatile salad green that’s worth getting to know if you’re not already a fan. Reheat leftovers over low heat and wait to top the stew with escarole until just before serving. SERVES 2, WITH LEFTOVERS
2 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces spicy Italian sausage, removed from casing
2 carrots, finely chopped
1 small onion, chopped
4 garlic cloves, minced
Coarse salt and freshly ground pepper
2 tablespoons tomato paste
3 cups low-sodium chicken broth
3 cups water
1 cup brown lentils, rinsed and drained
1 small head escarole, thinly sliced
1 tablespoon fresh lemon juice
1. Heat 1 tablespoon oil in a large pot over medium-high. Add sausage, carrots, onion, and garlic. Season with salt and pepper. Cook, stirring occasionally and breaking up sausage into bite-size pieces, until meat is no longer pink, about 5 minutes. Stir in tomato paste; cook, stirring, 1 minute. Add broth, the water, and lentils. Bring to a boil. Cover, reduce heat to low, and simmer until lentils are tender, about 30 minutes.
2. Meanwhile, toss escarole with lemon juice and remaining tablespoon oil in a large bowl. Season with salt and pepper. Just before serving, top stew with escarole and drizzle with more oil.
SPICY CLAMS WITH SPAGHETTI
If you have a terrific source of fresh shellfish nearby, you’ll definitely want to add this super-easy, classic spaghetti vongole (pasta with clams) to your weeknight repertoire. Other than the clams, the ingredients are kitchen staples—so you can minimize the shopping next time you’re craving a weeknight indulgence. If you like your dish extra spicy, up the amount of red-pepper flakes. SERVES 2
Coarse salt and freshly ground black pepper
8 ounces spaghetti
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
¼ teaspoon red-pepper flakes, plus more for serving
¼ cup dry white wine
18 littleneck clams (about 1½ pounds), scrubbed
1 tablespoon unsalted butter
¼ cup fresh flat-leaf parsley leaves, chopped, plus 1 tablespoon thinly sliced stems
1. Bring a pot of generously salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup pasta water; drain.
2. Meanwhile, heat oil in a large pot over medium. Add garlic and red-pepper flakes, and cook, stirring, 30 seconds. Add wine and bring to a simmer. Raise heat to medium-high and add clams. Cover and cook just until clams open, 4 to 5 minutes. Discard any unopened clams.
3. Stir in butter and parsley leaves and stems. Add pasta and toss to coat, adding reserved pasta water, 1 tablespoon at a time, until sauce is loose and creamy. Season with salt and black pepper.
POACHED SALMON WITH POTATOES, CUCUMBER, AND BUTTERMILK-DILL DRESSING
Add this salmon recipe to your back-pocket dinner shortlist: The technique is straightforward, and the dish strikes that elusive balance of indulgent and virtuous. Poaching the salmon is a cinch, and you can steam the potatoes while the fish cooks. Serve with sliced cucumbers and drizzles of buttermilk-dill dressing for a presentation that feels Scandinavian in its simplicity and wholesomeness. And keep it on hand for dinner parties, too! This is delicious at room temperature, and leftovers make a nice next-day lunch. SERVES 2, WITH LEFTOVERS
Coarse salt and freshly ground pepper
1 skin-on salmon fillet (about 1¼ pounds), preferably wild
1 pound baby potatoes, such as Yukon Gold, scrubbed
⅔ cup buttermilk
⅓ cup mayonnaise
3 tablespoons coarsely chopped fresh dill, plus more for serving
1 large cucumber, thinly sliced
Lemon wedges, for serving
1. Bring 1¼ inches of water to a boil in a large straight-sided skillet. Generously season with salt. Add salmon, skin-side down; return to a boil. Remove from heat, cover, and let stand until salmon is just opaque throughout, 15 to 17 minutes. Use a slotted spatula to transfer salmon to a plate, skin-side up.
2. Meanwhile, bring 2 inches of water to a simmer in a large pot fitted with a steamer basket (or a metal colander). Place potatoes in basket, cover, and steam until easily pierced with the tip of a sharp knife, 12 to 15 minutes.
3. Whisk together buttermilk and mayonnaise in a bowl, stir in dill, and season with salt and pepper. Remove skin from salmon; flake fish into large pieces. Divide salmon, potatoes, and cucumber among plates. Drizzle with dressing, sprinkle with dill, and serve with lemon wedges.
BAKED FISH-AND-CHIPS
You probably only have fish-and-chips when you go out to eat, but this recipe proves how fun it can be to try restaurant favorites in your own kitchen. Our version takes a lighter approach to the deep-fried British classic: You bake the fish and potatoes instead of frying them, and use panko to give the cod fillets a nice crunch. To slice the potatoes extra-thin, it’s best to use a handheld slicer (or mandoline) instead of a knife. Putting a bottle of malt vinegar on the table will lend an authentic vibe. SERVES 2
1 russet potato, scrubbed and cut into very thin slices with a handheld slicer
2 tablespoons extra-virgin olive oil
1 tablespoon fresh rosemary leaves
Coarse salt and freshly ground pepper
1 cup panko breadcrumbs
¼ cup all-purpose flour
1 large egg
1 pound skinless cod fillet, cut into 1-inch-thick strips
Lemon wedges, pickles, malt vinegar, ketchup, and flaky sea salt, such as Maldon, for serving (optional)
1. Preheat oven to 400°F with racks in upper and lower thirds. Soak potato in warm water 5 minutes; drain and dry thoroughly. Toss with oil and rosemary, season with salt and pepper, and spread on a rimmed baking sheet. Bake on top rack 20 minutes.
2. Meanwhile, toast panko on another rimmed baking sheet on bottom rack until golden, about 5 minutes. Transfer to a wide dish. Place flour in another dish; season with salt and pepper. Whisk egg in a third dish. Season fish with salt; coat in flour, then egg, then panko. Transfer, narrow-side down, to a parchment-lined baking sheet.
3. Flip potatoes and transfer to lower rack. Place fish on upper rack; bake until fish is just cooked through and potatoes are crisp and golden brown in places, 16 to 18 minutes. Serve with lemon wedges, pickles, vinegar, ketchup, and salt, if desired.
PAPRIKA SHRIMP WITH HUMMUS AND MINT
Adding paprika-spiced shrimp is a simple way to spruce up a humdrum hummus-and-pita supper. Shrimp and hummus complement each other perfectly, and the result is a delicious, speedy, satisfying meal. Just spike the hummus with chopped fresh mint, layer it in a bowl with the shrimp, and serve with warm pita, fresh greens, and sliced radishes and cucumber. SERVES 2
2 tablespoons extra-virgin olive oil, plus more for drizzling
½ pound large shrimp, peeled and deveined
2 garlic cloves, minced
Coarse salt and freshly ground pepper
¼ teaspoon paprika, plus more for sprinkling
1 tablespoon fresh lemon juice, plus wedges for serving
¾ cup plain hummus
1½ tablespoons finely chopped fresh mint, plus sprigs for serving
Pita bread, warmed, for serving
Sliced radishes and cucumbers, for serving
1. Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add shrimp in a single layer and garlic; season with salt and pepper. Cook, stirring a few times, until shrimp are pink, opaque, and just cooked through, 2 to 3 minutes. Stir in paprika; cook until fragrant, about 30 seconds. Stir in lemon juice, scraping up any browned bits from bottom of pan. Remove from heat.
2. In a bowl, stir together hummus, remaining tablespoon oil, and mint. Serve shrimp and hummus drizzled with oil, sprinkled with paprika, and topped with mint, with lemon wedges, pita, radishes, and cucumbers alongside.
MUSSELS STEAMED WITH GARLIC, TOMATO, AND WHITE WINE
Steaming a pot of mussels is a delicious, no-fuss way to introduce seafood into your weeknight routine, and the end result looks impressive, though mussels actually cook in minutes and are fairly inexpensive. Try this recipe once just for the two of you, and you may start to serve mussels at dinner parties; the quantities multiply easily. Serve with generous amounts of crusty bread, since you’ll want to soak up every drop of the broth. SERVES 2
2 teaspoons extra-virgin olive oil
1 garlic clove, minced
1 small tomato, finely chopped
1 pound scrubbed mussels (discard any open ones)
¼ cup dry white wine
Chopped fresh flat-leaf parsley, for serving
Crusty bread, for serving
Heat oil over medium-high in a large pot. Add garlic and cook for 1 minute, then stir in tomato and cook 2 minutes. Add mussels and wine. Cover and cook just until the mussels open (discard any that don’t), about 5 minutes. Toss with chopped parsley and serve with crusty bread.
GRILLED SNAPPER SANDWICHES WITH PICKLED VEGETABLES
Reminiscent of Vietnamese-style bánh mì, these phenomenally juicy, crunchy, spicy grilled-snapper sandwiches are topped with Sriracha-spiked mayo and vinegary carrots, cucumbers, and radishes. Make them once, and then the next time the two of you are hosting friends, you’ll be able to quickly whip up a big batch. MAKES 2
1 carrot, peeled into ribbons
½ small cucumber, such as Persian, thinly sliced
2 radishes, very thinly sliced
2 tablespoons unseasoned rice vinegar
1 teaspoon sugar
Coarse salt and freshly ground pepper
¼ cup mayonnaise
1 teaspoon Sriracha, plus more for serving (optional)
1 skinless red-snapper fillet (about 8 ounces)
Extra-virgin olive oil, for brushing
2 Portuguese rolls, halved
¼ cup lightly packed fresh cilantro leaves
1. Toss carrot, cucumber, radishes, vinegar, sugar, and ¼ teaspoon salt in a bowl. Mix mayonnaise and Sriracha in another bowl.
2. Heat grill (or grill pan) to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush fish with oil; season with salt and pepper. Brush grates with oil. Grill fish until bottom edges turn opaque, about 3 minutes. Flip with 2 large spatulas and cook until opaque in center, about 3 minutes more. Remove from grill; cut fillet in half crosswise. Meanwhile, grill rolls until lightly marked.
3. Spread mayonnaise mixture on all roll halves. Layer fish and pickled vegetables on bottom halves; drizzle with pickling liquid and top with cilantro. Serve with more Sriracha, if desired.
FISH STEW WITH HERBED TOASTS
It’s hard to believe this incredibly flavorful fish stew comes together in just half an hour with so little work: You simply cook the vegetables, herbs, and fish on the stovetop for a few minutes, then finish the dish in the broiler. Toasted bread brushed with butter and served on the side recalls the much more labor-intensive bouillabaisse. SERVES 2
2 tablespoons unsalted butter, room temperature
1 carrot, finely chopped
½ stalk celery, finely chopped
1 shallot, minced
3 sprigs thyme
Coarse salt and freshly ground pepper
½ can (14.5 ounces) whole peeled plum tomatoes in juice
8 ounces clam juice
1 pound skinless cod or halibut fillet, cut into 1½-inch pieces
2 baguette slices, each cut 1½ inches thick on the diagonal
1. Heat broiler with rack 8 inches from the heat source. In a large ovenproof skillet, melt 1 tablespoon butter over medium-high heat. Add carrot, celery, 1½ tablespoons shallot, and 2 thyme sprigs; season with salt. Cook, stirring occasionally, until vegetables are golden in spots, about 5 minutes. Stir in tomatoes and juice; simmer, breaking up tomatoes into bite-size pieces, until liquid is mostly evaporated, about 5 minutes. Stir in clam juice and fish; return to a simmer. Remove from heat.
2. Spread remaining tablespoon butter over bread. Sprinkle with remaining shallot and thyme leaves; season with salt and pepper. Place atop fish. Broil until fish is just cooked through and bread is toasted, about 2 minutes (if bread is darkening too quickly, move skillet to lower rack).
RIGATONI WITH CORN, ARUGULA, AND TUNA
This rigatoni dish is at its best in summer, when fresh corn and in-season tomatoes will bring their intensely sweet, vibrant flavors. Using farm-stand ingredients at the height of deliciousness means you’ll hardly need to add much else, but tuna rounds out the dish and gives it a solid hit of protein. Make sure to use tuna packed in olive oil, for the most flavorful results. SERVES 2
6 ounces rigatoni
Coarse salt and freshly ground pepper
2 ears corn, shucked
3 tablespoons unsalted butter
1 tin (5-ounces) tuna in olive oil
½ pint cherry or grape tomatoes, halved
2 cups baby arugula
Lemon wedges, for serving (optional)
1. Cook pasta in a large pot of generously salted boiling water until al dente according to package instructions. Reserve ¼ cup pasta water; drain pasta and return to pot.
2. Meanwhile, slice corn kernels from cobs into a shallow bowl, then scrape corn “milk” from cobs with the side of a spoon into the same bowl. Melt butter in a small saucepan over medium-high. Reduce heat to medium and simmer until butter browns, about 7 minutes. Add corn and corn milk; simmer just until corn is crisp-tender, about 30 seconds.
3. Add corn mixture to pasta with tuna in oil and tomatoes; toss to combine. Season with salt and pepper. Add reserved pasta water, a little at a time, until sauce evenly coats pasta. Let cool 10 minutes. Gently fold in arugula. Serve with lemon wedges, if desired.
FARRO RISOTTO WITH SHRIMP
All you need to make a great risotto is patience, and this farro version is no exception: It requires that you stir the grains constantly in liquid for about half an hour. Add the shrimp and peas for a couple of minutes at the end, and then shower everything with Parmesan and fresh herbs. The result is a comfort-food dish you’ll crave all winter. SERVES 2
1 cup low-sodium chicken broth
1 cup water
1 tablespoon extra-virgin olive oil
2 scallions, trimmed, white and green parts separated and thinly sliced
¾ cup pearled farro
¼ cup dry white wine
½ pound medium shrimp, peeled and deveined
½ cup frozen peas, thawed
2 tablespoons finely grated Parmigiano-Reggiano, plus more for serving
2 tablespoons finely chopped fresh herbs, such as basil, tarragon, chives, flat-leaf parsley, or chervil, plus more for serving
Coarse salt and freshly ground pepper
1. Bring broth and water to a simmer in a saucepan. In another saucepan, heat oil over medium. Add scallion whites and cook, stirring frequently, until translucent, about 2 minutes. Add farro; cook, stirring constantly, until toasted, about 2 minutes. Add wine and cook, stirring, until absorbed.
2. Add ½ cup broth mixture and cook, stirring, until liquid is absorbed. Continue adding broth in this manner, ¼ cup at a time, until farro is tender but still slightly firm, about 20 minutes. (You may not need all of broth mixture.) Stir in shrimp and peas, and cook until shrimp are opaque, 3 to 4 minutes. Remove from heat; stir in cheese, scallion greens, and chopped herbs. Season with salt and pepper. Divide among bowls, top with chopped herbs, and serve with additional cheese.
SWORDFISH WITH WATERMELON SALAD
Even if you keep watermelon in your fridge all summer, you may not have considered enjoying it on your dinner plate. It actually goes well with many savory ingredients, especially the lime and ginger in the dressing for this salad. Top some watermelon wedges and Bibb lettuce leaves with super-quick grilled swordfish skewers (they cook in just seven minutes). Add chopped scallions, carrots, and the dressing—and prepare to add a whole new dimension to your main-course-salad routine. SERVES 2
1½ tablespoons fresh lime juice (from 1 to 2 limes)
1 teaspoon sugar
1 teaspoon finely grated peeled fresh ginger
1½ tablespoons safflower oil, plus more for brushing
Coarse salt and freshly ground pepper
½ pound skinless swordfish steak, cut into 1½-inch pieces
2 large scallions, trimmed, white and pale-green parts separated, dark-green parts thinly sliced
½ head Bibb lettuce, leaves separated
¼ small seedless watermelon, rind removed (if desired), cut into ½-inch-thick wedges
½ carrot, peeled into ribbons and julienned
Flaky sea salt, such as Maldon, for serving
1. For dressing, whisk together lime juice, sugar, ginger, and oil; season with coarse salt.
2. Heat grill (or grill pan) to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Thread swordfish and scallion whites onto skewers. Brush fish and scallions with oil, and season with salt and pepper. Grill, flipping occasionally, until fish is opaque throughout, about 7 minutes.
3. Divide lettuce and watermelon among plates. Top with skewers. Drizzle with dressing and top with scallion greens and carrot. Sprinkle with sea salt and serve immediately.
TOFU WITH BABY BOK CHOY AND RICE NOODLES
On steamy summer days, the last thing you want to do is stand over a hot stove—but there’s only so much salad you can eat. Try this nearly-no-cook recipe for tofu with rice noodles, and chances are you’ll find yourself craving it year-round. A quick sauce of vinegar, ginger, soy sauce, honey, and peanut butter brings an intense savory-sweet kick to the tofu, and the noodles are ready after a 10-minute bath in boiling water. (Use hot tap water instead if you really don’t want to touch that stove.) SERVES 4, VERY GENEROUSLY
1 package (8 ounces) thin rice noodles
1 package (14 ounces) firm tofu, drained
⅓ cup unseasoned rice vinegar
2 teaspoons minced peeled fresh ginger (from a 2-inch piece)
2 tablespoons trimmed and chopped scallions, plus more, sliced, for serving
6 heads baby bok choy (6 ounces), halved
Coarse salt
½ cup low-sodium soy sauce
2 tablespoons honey
¼ cup chunky or smooth peanut butter
Chopped peanuts and thinly sliced Thai chiles, for serving
1. Place noodles in a baking dish and cover with very hot tap water. Let stand 10 minutes. Drain; repeat twice more, or until tender.
2. Meanwhile, slice tofu into eight ½-inch-thick pieces. Drain on paper towels. Stir together vinegar, ginger, and scallions in a bowl; toss 3 tablespoons of mixture with bok choy in another bowl. Season with salt. Stir soy sauce, honey, and peanut butter into remaining vinegar mixture. Arrange tofu in a single layer in a baking dish; pour soy-sauce mixture over top, turning tofu to coat.
3. Divide noodles, tofu, and bok choy among four serving bowls. Drizzle with soy-sauce mixture. Top with scallions, peanuts, and chiles.
ORECCHIETTE WITH BUTTERNUT SQUASH AND SAGE
This recipe delivers a nice, multi-textured hit of fall flavor, and it’s a breeze to pull off. The only time-consuming part is prepping the squash. We love the unexpected mix of ingredients: The dish brings together tender pasta, creamy ricotta (instead of the usual brown butter), and fried sage leaves, a combination inspired by a pumpkin ravioli dish one of our food editors had in Siena, Italy. SERVES 2
Coarse salt
6 ounces orecchiette
1 tablespoon extra-virgin olive oil, plus more for drizzling
½ small butternut squash, halved and peeled, seeds and pulp scooped and reserved, flesh cut into ½-inch cubes (2 cups)
1½ tablespoons unsalted butter
2 tablespoons packed fresh sage leaves
⅔cup whole-milk ricotta cheese, for serving
1. Bring a large pot of generously salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup pasta water; drain.
2. Meanwhile, heat oil in a large straight-sided skillet over medium. Add squash seeds and pulp. Cook, stirring occasionally, until seeds puff and turn golden, about 10 minutes. Season with salt; transfer to a plate. Add 1 tablespoon butter to skillet; melt. Add sage and cook, stirring occasionally, until crisp, about 2 minutes. Transfer to another plate. Add squash cubes to skillet. Season with salt, cover, and cook, stirring occasionally, until tender, about 10 minutes.
3. Stir in pasta, ¼ cup reserved pasta water, and remaining ½ tablespoon butter. Simmer until thickened slightly, about 2 minutes. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated; season with salt. Divide among bowls and top with squash seeds, sage leaves, and ricotta. Drizzle with oil and serve.
TORTELLINI SOUP WITH PEAS AND SPINACH
When you want to get a cozy, filling dinner on the table in minutes, convenience can be king. You can’t go wrong with this tortellini soup, which comes together quickly with a few store-bought ingredients. If that feels like too much of a cheat, by all means use homemade chicken stock if you have some on hand. Either way, this delicious soup will buy the two of you more time to relax over dinner and a glass of wine. SERVES 2
4 cups low-sodium chicken broth
8 ounces fresh cheese tortellini
½ cup frozen peas
1 cup coarsely chopped baby spinach (about 1 ounce)
Coarse salt and freshly ground pepper
Finely grated Parmigiano-Reggiano, for serving
Lemon wedges, for serving
In a pot, bring broth to a boil over high heat. Add tortellini and cook 2 minutes less than package instructions. Add peas and spinach, and cook until warmed through, 1 to 2 minutes; season with salt and pepper. Serve with Parmesan and lemon wedges.
RICOTTA PIZZA WITH FRESH AND ROASTED TOMATOES
If you’ve never made pizza at home, it’s worth learning how, and this recipe is endlessly adaptable once you’ve nailed down the method. The crust here is topped with ricotta and Parmesan instead of mozzarella, and it’s very simple to make. After the dough bakes in an extra-hot oven, you pile it with a juicy mix of roasted cherry tomatoes and raw in-season tomatoes. SERVES 4
1 cup whole-milk ricotta cheese
1 cup grated Parmigiano-Reggiano (4 ounces)
Coarse salt and freshly ground pepper
1 large egg, lightly beaten
1 pound pizza dough, thawed if frozen
¼ cup extra-virgin olive oil
2 pints cherry or grape tomatoes
1 large tomato, preferably heirloom, sliced into rounds
2 tablespoons fresh oregano leaves
1. Preheat oven to 500°F with racks in upper and lower thirds. Combine ricotta and Parmesan, season with salt and pepper, and stir in egg. On a baking sheet, drizzle pizza dough with 2 tablespoons oil and stretch or roll into a 16-inch-long oval. Spread ricotta mixture on dough, leaving a 1-inch border.
2. On a rimmed baking sheet, toss cherry tomatoes with remaining 2 tablespoons oil and season with salt and pepper. Bake cherry tomatoes on bottom rack and pizza on top rack until tomatoes are soft and skins have burst, about 15 minutes. Remove tomatoes and bake pizza until crust is deep golden brown, about 8 minutes more. Toss cherry tomatoes with sliced tomatoes and oregano; season with salt and pepper. Transfer pizza to a cutting board and top with tomato mixture. Slice and serve immediately.
MINESTRONE WITH WINTER GREENS
Despite its name, this minestrone recipe works anytime you can get your hands on leafy greens like chicory, kale, or escarole (in season well into winter in some regions). Instead of simmering forever on the stove, the soup is ready in less than an hour, thanks to some great flavor shortcuts: caramelizing the tomato paste in a pot with just garlic and oil, then gradually adding the remaining ingredients, and cooking a chunk of pecorino along with the soup as well as grating the cheese on top at the end. SERVES 2, generously
¼ cup extra-virgin olive oil, plus more for drizzling
6 garlic cloves, thinly sliced
1 tablespoon tomato paste
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
½ cup dry white wine, such as Sauvignon Blanc
8 cups water
1 large sprig sage
1 piece (2 ounces) Pecorino Romano, plus more, grated, for serving
Coarse salt and freshly ground black pepper
4 ounces ditalini or other short, tubular pasta (1 cup)
4 cups shredded chicory, escarole, or kale
Red-pepper flakes, for serving (optional)
1. Heat a large pot over medium-high. Add oil and garlic; cook, stirring occasionally, until garlic is golden, 2 to 3 minutes. Stir in tomato paste; cook, stirring, 1 minute. Add beans and wine; simmer, stirring occasionally, until liquid has thickened and wine has almost evaporated, about 4 minutes. Add the water, sage, and cheese; season with salt and black pepper. Simmer, partially covered, over medium-low until beans are tender, about 25 minutes.
2. Raise heat and bring soup to a boil, stir in pasta, and cook until al dente according to package instructions, stirring occasionally. Add greens; cook, stirring, just until wilted, about 1 minute. Serve, topped with grated cheese and red-pepper flakes, if desired.
PASTA CAPRESE
When the summer farm stands are spilling over with ripe tomatoes and bunches of fragrant basil, dinner practically makes itself. All you need to do is tear some juicy tomatoes with your hands and toss them in a bowl with prepared pasta, creamy burrata, and a no-cook sauce of olive oil, garlic, salt, and pepper, then top everything with basil. Nothing could be easier or taste more like summer. (Don’t bother with this recipe in the winter, though; out-of-season tomatoes aren’t nearly flavorful enough to carry the dish.) SERVES 2
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
Coarse salt and freshly ground pepper
8 ounces short pasta (such as campanelle)
2 tomatoes
½ pound burrata or fresh mozzarella cheese
Fresh basil leaves, for serving
In a large bowl, combine oil, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper. Meanwhile, cook pasta in a large pot of boiling salted water until al dente according to package instructions. Drain and toss with oil mixture. Tear tomatoes and cheese; scatter over pasta. Garnish with basil leaves and sprinkle with pepper.