Mix-and-Match Mains & Sides
Tried-and-true recipes for versatile entrées and go-with-anything accompaniments
CLASSIC ROAST CHICKEN
Five minutes of prep time and an hour of doing next to nothing results in the most satisfying main course, plus plenty of leftovers for salads, sandwiches, and soups. After you’ve got the basic technique down, experiment with seasoning and aromatics in and around the bird before roasting; we like halved lemons, garlic cloves, shallots or sliced onions, and fresh herbs such as rosemary, thyme, parsley, and oregano. SERVES 2, WITH LEFTOVERS
1 whole chicken (3½ to 4 pounds), patted dry
Coarse salt
Olive oil (optional)
1. Preheat oven to 450°F. Let chicken stand at room temperature for an hour before roasting. Season chicken generously with salt and set it on a rimmed baking sheet. (If the bird is small, rub with oil for color, but this isn’t necessary for one larger than 3½ pounds.) Tie legs firmly together with kitchen twine and tuck wing tips beneath body. Add desired aromatics (see note above).
2. Roast until an instant-read thermometer inserted in a thigh reads 165°F, about 12 minutes per pound. Let chicken rest 10 minutes before carving and serving.
TIP
No thermometer? Don’t panic. Look for golden skin, legs that feel loose when wiggled, and juices that run clear when you pierce the chicken between the breast and leg with the tip of a knife.
Avocado Citrus Salad
SERVES 2, generously
Remove peel and pith from ½ grapefruit and 1 small navel orange. Working over a bowl, cut out grapefruit and orange segments, then squeeze juice from membranes. Place 2 cups baby arugula on a platter and top with 1 ripe sliced avocado, 1 sliced radish, and citrus segments with juices. Drizzle with 1 tablespoon extra-virgin olive oil and top with 1 thinly sliced scallion. Season with coarse salt and freshly ground pepper, and serve.
Luxurious Mashed Potatoes
SERVES 2
In a large pot, cover 1 pound Yukon Gold potatoes, peeled and cut into ½-inch pieces, with salted water by 2 inches. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 12 minutes. Drain thoroughly and pass potatoes through a ricer or food mill into pot. Over low heat, add 4 tablespoons cold unsalted butter, cut into pieces, and stir until melted. Continue to cook, stirring constantly, until potatoes are stiff, about 1 minute. Gradually add ¾ cup warmed heavy cream, stirring constantly to combine. Using a flexible spatula, pass potatoes through a ricer for a second time or fine-mesh sieve. Season with coarse salt and freshly ground pepper, and serve immediately.
Brussels Sprouts Slaw
SERVES 2
In a large bowl, whisk together 1½ teaspoons grainy mustard, 1 tablespoon plus 1½ teaspoons white-wine vinegar, 1 teaspoon honey, and 1 tablespoon extra-virgin olive oil. Season with coarse salt and freshly ground pepper. Add ½ pound brussels sprouts, trimmed and shredded; ½ small head radicchio, cored and thinly sliced; ¼ cup snipped fresh chives; and 2 tablespoons toasted sunflower seeds. Toss to combine and serve.
Minted Couscous
SERVES 2
In a small saucepan, bring ½ cup water to a boil. Remove from heat. Stir in ½ cup couscous; season with coarse salt and freshly ground pepper. Cover and, off heat, let steam in the pan, 5 minutes. Add 2 thinly sliced scallions, ¼ cup fresh mint leaves, 1½ teaspoons extra-virgin olive oil, and 1½ teaspoons fresh lime juice; fluff couscous with a fork, and serve.
PAN-FRIED STEAK WITH MUSTARD CREAM SAUCE
Cooking steaks on the stovetop is lightning-fast and efficient. They require only a few minutes in a very hot skillet, which can then be deglazed to make a flavorful sauce. Very little butter is needed to encourage the meat to form a nice crust; be sure to wait until the steaks release easily from the pan before turning them. SERVES 2
2 boneless strip steaks (8 to 10 ounces each), 1 inch thick, room temperature
Coarse salt and freshly ground pepper
2 teaspoons unsalted butter
½ cup vermouth or white wine
2 teaspoons Dijon mustard
¼ cup heavy cream
1. Heat a 10-inch cast-iron skillet over high until very hot but not smoking, about 2 minutes. Season steaks on both sides with salt and pepper. Add half the butter to pan and set one steak directly on top. Repeat with remaining butter and steak. Sear until steaks release easily from pan and a golden brown crust has formed, about 3 minutes. Using tongs, hold steaks and sear outer edges, about 3 seconds each. Turn steaks over and cook until an instant-read thermometer reaches 125°F for medium-rare. Transfer to a warm plate and let rest 5 to 10 minutes.
2. Meanwhile, remove pan from heat and carefully pour in vermouth (it will spatter). Return skillet to heat. Deglaze pan, stirring up browned bits with a wooden spoon; cook until liquid is almost completely reduced, about 45 seconds. Stir in mustard and heat for 15 seconds. Add cream and any juices that have collected on the plate; stir to combine. Cook until sauce lightly coats the back of a spoon, about 10 seconds. Season with salt and pepper. Pour sauce over steaks and serve.
Crushed Peas with Fresh Mint
SERVES 2
Puree 1 tablespoon sliced fresh basil and ½ teaspoon finely grated lemon zest in a mini chopper or food processor. Add ¼ teaspoon sugar and 2 tablespoons lemon juice, and pulse until combined. With machine running, add ¼ cup extra-virgin olive oil; season with coarse salt. Bring a pot of water to a boil. Add 1½ teaspoons salt and 1 cup shelled fresh garden peas (from 1 pounds in pods). Reduce heat and vigorously simmer until tender and bright green, about 4 minutes; drain and transfer to a bowl. Add 1 tablespoon basil vinaigrette and partially crush with a potato masher. Season with salt and freshly ground pepper, then add 1½ teaspoons thinly sliced fresh mint. Drizzle with more vinaigrette, garnish with basil sprigs, and serve.
Honey-Glazed Carrots
SERVES 2
Halve 3 carrots lengthwise and cut into 2-inch pieces. In a large skillet, combine carrots and 2 teaspoons extra-virgin olive oil; add just enough water to cover carrots (about 2 cups). Cook over medium-high heat until water is evaporated and carrots are tender, 15 minutes. Cook, tossing often, until carrots are light golden, about 2 minutes. Add 2 teaspoons honey, and 1 tablespoon dry white wine, low-sodium chicken broth, or water; cook, stirring and scraping up browned bits with a wooden spoon, until carrots are glazed, about 2 minutes. Top with fresh cilantro and serve.
Lentil Salad
SERVES 2
Bring a saucepan of water to a boil; add ½ cup French green lentils, rinsed and picked over, and 1 garlic clove, halved lengthwise. Reduce heat and simmer until lentils are crisp-tender, 10 to 15 minutes. Drain and run lentils under cold water. Discard garlic. In a bowl, toss together lentils, 1 finely chopped large celery stalk (about ½ cup), ½ small thinly sliced red onion (about ¼ cup), and ½ cup finely chopped fresh flat-leaf parsley. In a small bowl, whisk together 3 tablespoons fresh lemon juice, 1 tablespoon extra-virgin olive oil, and 1 teaspoon warm water. Drizzle over lentils and stir gently to incorporate. Season with coarse salt and freshly ground pepper.
Roasted Cauliflower with Shallots and Golden Raisins
SERVES 2
Preheat oven to 425°F. On a rimmed baking sheet, toss 1 small head cauliflower, cut into florets, and 1 large shallot, thinly sliced, with 1 tablespoon extra-virgin olive oil. Season with coarse salt and freshly ground pepper. Roast 10 minutes. Meanwhile, in a bowl, whisk together 1 teaspoon Dijon mustard and 1½ teaspoons extra-virgin olive oil, then stir in ½ cup fresh breadcrumbs and 2 tablespoons golden raisins. Sprinkle breadcrumb mixture over cauliflower and roast until breadcrumbs are golden brown and cauliflower is tender, about 10 more minutes. Serve immediately.
FRITTATA
A frittata is great warm or at room temperature, making it a smart option for busy nights when your dinnertimes can vary. The recipe takes well to any combination of vegetables (mushrooms, asparagus, tomatoes, and spinach are all good choices), grated or crumbled cheeses, or cooked meats like crumbled bacon or sliced ham. SERVES 2
1 tablespoon unsalted butter
¾ pound potatoes, peeled and cut into 1-inch pieces
2 cups baby kale
6 large eggs
2 tablespoons heavy cream
Coarse salt and freshly ground pepper
1. Melt butter in a nonstick skillet over medium heat. Add potatoes and cook until golden brown, stirring occasionally, about 20 to 25 minutes. Add kale and cook just until slightly wilted, about 1 minute.
2. Heat broiler. In a bowl, whisk eggs, then whisk in cream. Season with salt and pepper.
3. Pour egg mixture into skillet with kale and potatoes. Cook, using a heatproof flexible spatula to stir and push eggs from edges to center of pan so liquid parts run underneath, until eggs are almost set (they should still be wet on top but set throughout), 2 to 3 minutes.
4. Broil until frittata is set on top and has puffed slightly, 1 to 2 minutes. Gently run the spatula around the edges and underneath the frittata, and carefully slide it out of pan onto a plate. Slice into wedges and serve hot, warm, or at room temperature.
Creamy Baked Acorn Squash
SERVES 2
Preheat oven to 375°F. Halve 1 acorn squash (1 pound) lengthwise, then seed and trim “bottom” to lie flat. Place squash, cut-side up, on a rimmed baking sheet and season with coarse salt and freshly ground pepper. Divide 2 tablespoons heavy cream and 4 sprigs thyme among halves. Bake until squash is tender when pierced with the tip of a sharp knife, 35 to 40 minutes. Sprinkle with ¼ cup grated Parmigiano-Reggiano (1 ounce), and bake until cheese is melted and golden, 10 to 15 minutes more. Serve immediately.
Chile-Garlic Spinach
SERVES 2
In a large skillet, heat 1 teaspoon safflower oil over medium-high. Add ½ small thinly sliced red chile (such as Fresno or serrano) and 1 small thinly sliced garlic clove; cook until fragrant, about 30 seconds. Gradually add 5 cups washed and drained spinach and cook, tossing constantly, until wilted, 1 to 2 minutes. Season with coarse salt. Serve with lemon wedges.
Sautéed Mushrooms
SERVES 2, GENEROUSLY
Heat a large skillet over high. Add 1 tablespoon extra-virgin olive oil, swirling to coat. Add ¼ pound cleaned and sliced mixed mushrooms, such as chanterelle, cremini, and oyster. Season with a large pinch of coarse salt and freshly ground pepper, and cook until golden and tender, 4 to 5 minutes. Transfer to a bowl and repeat with another ¼ pound cleaned and sliced mixed mushrooms, using ½ tablespoon extra-virgin olive oil. Add 1 teaspoon fresh thyme leaves to second batch, then transfer to bowl. Season with salt and pepper, toss, and serve.
Tomato Salad with Olives and Lemon Zest
SERVES 2
Arrange 1 pound sliced tomatoes (any variety) and ¼ cup mixed olives on a serving plate. Sprinkle thin strips of lemon zest over salad and top with halved cherry tomatoes. Drizzle with 1 tablespoon extra-virgin olive oil, and season with coarse salt and freshly ground pepper. Scatter small fresh basil leaves over top and serve.
SAUTÉED SOLE
There’s no need to fear cooking fish—or reserve it for eating in restaurants. Once you master the simple sauté, you’ll always be able to enjoy the catch of the day. This method showcases fish’s delicate texture and involves simply cooking it rapidly with a little fat and a few ingredients in a pan over relatively high heat. Flaky, mild-tasting lemon sole works well for this method, or look for flatfish such as flounder; Pacific-caught varieties are the most sustainable. Tilapia works well, too. SERVES 2
2 mild skinless white fish fillets (4 to 6 ounces each), such as lemon sole
Coarse salt and freshly ground pepper
Wondra flour, for dusting
1½ tablespoons unsalted butter
½ lemon, thinly sliced
Season fish fillets with salt and dust with Wondra flour (we prefer this to all-purpose flour for a lighter texture). Melt butter in a skillet over medium-high heat until foamy. Add fish and cook for 1 minute. Flip, add lemon slices, and cook until fish is opaque, about 1½ minutes. Season fish with salt and pepper, and serve.
Corn and Zucchini Sauté with Basil
SERVES 2
Cut off tips of 3 ears corn, husks and silks removed; stand corn upright in a wide, shallow bowl. With a sharp knife, slice downward to release kernels; discard cobs. In a large saucepan, heat 1½ teaspoons extra-virgin olive oil over medium-high. Add ½ medium zucchini, halved lengthwise and thinly sliced, and 1 small garlic clove, minced; cook, tossing, until zucchini is bright green, 1 to 2 minutes. Add corn and season with coarse salt and freshly ground pepper. Cook, tossing, until corn is heated through, 1 to 3 minutes. Remove from heat, stir in ½ cup fresh basil leaves (torn if large) and ½ teaspoon white-wine vinegar, and serve.
Roasted Asparagus with Breadcrumbs
SERVES 2, GENEROUSLY
Preheat oven to 425°F. Arrange 1 pound trimmed asparagus on a rimmed baking sheet, in a single layer, and drizzle with 1½ teaspoons extra-virgin olive oil. Season with ¼ teaspoon coarse salt and ⅛ teaspoon freshly ground pepper. Roast until tender, 18 to 20 minutes, then transfer to a platter. Meanwhile, melt 1 tablespoon unsalted butter in a skillet over medium heat. Add ¼ cup panko breadcrumbs and cook, stirring frequently, until deep golden brown, 8 to 10 minutes. Remove from heat and stir in zest and juice from ½ lemon. Season with salt. Serve with lemon wedges.
Crisp Potatoes with Rosemary
SERVES 2
Preheat oven to 450°F. In a large pot, cover 1¼ pounds russet potatoes, peeled and cut into ¾-inch pieces, with salted water by 2 inches. Bring to a boil; reduce to a simmer and cook until potatoes are just tender, about 5 minutes. Drain and immediately toss in a bowl with 2 tablespoons extra-virgin olive oil and 1½ teaspoons fresh rosemary. (Potatoes will break apart slightly.) Season with coarse salt and freshly ground pepper. Transfer potatoes to a rimmed baking sheet. Roast, flipping once, until golden and crisp, about 35 minutes. Serve immediately.
Cucumber and Watercress Salad
SERVES 2
In a large bowl, whisk together 1 tablespoon extra-virgin olive oil, 1½ tablepoons white-wine vinegar, and ½ tablespoon Dijon mustard; season with coarse salt and freshly ground pepper. Add 1 bunch watercress (we used Upland cress) and ½ thinly sliced English cucumber. Toss to combine and serve.
PAN-FRIED PORK CHOPS
Pork chops are another fast and easy, always reliable supper staple. The key is buying good-quality chops from a butcher or specialty grocery store (look for center-cut chops). They pair well with all kinds of side dishes, especially Luxurious Mashed Potatoes (see this page). SERVES 2
2 bone-in pork chops (each about 1 inch thick)
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
Thyme sprigs
Preheat oven to 400°F. Season pork chops with salt and pepper. Melt butter in an ovenproof skillet over medium-high. Add pork chops and a few sprigs of thyme and sear until chops are golden, 3 to 4 minutes per side. Transfer pork chops in skillet to oven and cook through, about 12 minutes. Serve immediately.
Quinoa-Spinach Pilaf
SERVES 2
In a large saucepan, melt ½ tablespoon unsalted butter over medium heat. Add ½ small yellow onion, finely chopped, and ½ garlic clove, minced; cook until soft, about 4 minutes. Add ½ cup rinsed and drained quinoa and cook 1 minute. Add ½ cup plus 2 tablespoons water and bring to a boil. Cover, reduce heat, and cook until quinoa is tender but still chewy and has absorbed all the liquid, about 15 minutes. Stir in 2½ cups baby spinach and 1½ teaspoons finely grated lemon zest; season with coarse salt and freshly ground pepper, and serve.
Chili-Roasted Sweet Potatoes
SERVES 2
Preheat oven to 425°F. Cut 1 to 2 medium sweet potatoes (¾ pound) lengthwise into 8 wedges each. On a large parchment-lined rimmed baking sheet, toss potatoes with 1 tablespoon extra-virgin olive oil, 1½ teaspoons sugar, ½ teaspoon chili powder, ½ teaspoon coarse salt, and ⅛ teaspoon freshly ground pepper until coated. Arrange wedges cut-sides down. Roast sweet potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, and serve.
Roasted Beets with Yogurt Sauce
SERVES 2
Preheat oven to 425°F. In a 9-by-13-inch baking dish, toss 1½ bunches baby beets or ½ bunch medium beets (about ¾ pound total), scrubbed, with 1½ teaspoons extra-virgin olive oil. Season with coarse salt and freshly ground pepper. Cover dish tightly with foil and roast until tender when pierced with a knife, about 45 minutes (depending on size). When cool enough to handle, rub beets with a paper towel to remove skins.
Meanwhile, in a small bowl, whisk together ¼ cup plain yogurt, pinch of ground cumin, and 1½ teaspoons fresh lemon juice; season with salt and pepper. Spoon yogurt sauce alongside beets, sprinkle with chopped fresh dill, and serve with lemon wedges.
Lemony Braised Broccoli
SERVES 2
In a large skillet, heat ½ tablespoon extra-virgin olive oil over medium-high. Add ½ medium yellow onion, cut into 1-inch wedges; sauté until golden, about 6 minutes. Add 1 smashed garlic clove, ½ teaspoon ground coriander, and ⅛ teaspoon red-pepper flakes; cook until fragrant, about 30 seconds. Add 1 small bunch broccoli, cut into florets, stalks peeled and thinly sliced; 1 tablespoon thin lemon-zest strips; and 1 cup water. Bring to a boil, then reduce heat and cover. Cook until fork-tender, about 8 minutes. Season with coarse salt and red-pepper flakes, and serve with lemon wedges.
CHICKEN PAILLARDS
The French term paillard may sound fancy, but it just refers to flattened meat (usually chicken, pork, or veal). You can find thin cutlets at some grocery stores, but you will save money by buying larger pieces and pounding them yourself. First, place a boneless, skinless chicken breast half between two squares of plastic wrap. Using a meat pounder or the bottom of a saucepan, pound chicken evenly until just more than ¼ inch thick. SERVES 2
2 chicken paillards (from 1 breast half)
Coarse salt and freshly ground pepper
1½ teaspoons extra-virgin olive oil, plus more as needed
2 tablespoons cold unsalted butter
2 tablespoons minced shallot
Juice of 1 lemon (reserve halves)
¼ cup plus 2 tablespoons low-sodium chicken broth
1 tablespoon chopped fresh flat-leaf parsley
1. Season chicken on both sides with salt and pepper. Heat oil and about ½ tablespoon butter in a large skillet over medium-high until butter melts and foams. Add paillards and sauté on one side until golden brown, about 2 minutes. Reduce heat to medium, flip paillards, and sauté until cooked through, about 2 minutes. Transfer to a plate.
2. Add shallot to skillet and cook over medium heat, adding oil as needed, stirring often, until golden, about 1 minute. Raise heat to medium-high. Add lemon juice and reserved halves, broth, and any plate juices, and deglaze pan, scraping brown bits from bottom with a wooden spoon. Simmer until sauce reduces by half, about 2 minutes. Gradually stir in remaining butter (in pieces) until just melted and top with parsley. Season with salt and pepper.
Iceberg Wedges with Tahini Dressing
SERVES 2
In a food processor, puree ¼ cup tahini, grated zest and juice of ½ lemon, 1½ teaspoons extra-virgin olive oil, 1 chopped small garlic clove, ¼ teaspoon ground cumin, ¼ teaspoon paprika, and ½ cup plus 2 tablespoons water until smooth. Season with coarse salt. Core ½ head iceberg lettuce and cut into 4 wedges. Drizzle dressing over top of wedges. Sprinkle with chopped pistachios, freshly ground pepper, and microgreens or fresh herbs, and serve.
Polenta with Pecorino
SERVES 2
In a large saucepan, combine 2 cups water, ½ teaspoon coarse salt, and ⅛ teaspoon freshly ground pepper; bring to a boil. Whisking constantly, gradually add ¼ cup plus 2 tablespoons yellow cornmeal (not fine ground). Reduce heat to medium-low; cook, whisking often, until thickened, 10 to 15 minutes. Remove from heat and stir in ¼ cup finely grated Pecorino Romano cheese (1 ounce) and 2 teaspoons unsalted butter. Serve immediately, sprinkled with more cheese and pepper.
Green Beans with Lime and Mint
SERVES 2
In a large pot of boiling salted water, cook ½ pound trimmed green beans until crisp-tender, about 3 minutes; drain and rinse under cold water. Transfer to a bowl and toss with ½ teaspoon extra-virgin olive oil, mint sprigs or 1 tablespoon plus 1½ teaspoons chopped fresh mint leaves, and ½ teaspoon fresh lime juice, or to taste. Season with coarse salt and freshly ground pepper, and serve.
Dijon Potato Salad
SERVES 2
Set a steamer basket in a saucepan with 2 inches simmering water. Add ¾ pound red new potatoes, scrubbed and halved (quartered if large). Cover and steam just until tender, 15 to 20 minutes. In a serving bowl, combine 1½ teaspoons white-wine vinegar and 1½ teaspoons Dijon mustard; season with coarse salt and freshly ground pepper. Add potatoes and toss; let cool, tossing occasionally. Add 1 tablespoon extra-virgin olive oil and ¼ cup chopped fresh flat-leaf parsley to potatoes. Season with salt and pepper, toss, and serve.
CAESAR SALAD
Think of this as the perfect dinner when you’re looking for something light and crunchy that won’t weigh you down. You’ll see how easy it is to make the dressing from scratch and how much better it tastes than using store-bought. If you prefer not to use the raw yolk in this recipe, substitute 1 tablespoon of mayonnaise. SERVES 2
½ rustic Italian loaf, cut into cubes
2 tablespoons unsalted butter, melted
1 garlic clove, minced
4 anchovy fillets
Coarse salt and freshly ground pepper
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
½ teaspoon Dijon mustard
1 large egg yolk, preferably organic
⅓ cup extra-virgin olive oil
1 head romaine lettuce, outer leaves discarded, inner leaves washed and dried
½ cup finely grated Parmigiano-Reggiano, plus more for serving
1. Preheat oven to 450°F. Toss bread cubes with butter and spread in a single layer on a rimmed baking sheet. Bake until cubes are golden, about 10 minutes.
2. In a bowl, mash garlic, anchovies, and 1 teaspoon salt into a paste using two forks. Transfer garlic mixture to a clean jar with a tight-fitting lid. Add 1 teaspoon pepper, the lemon juice, Worcestershire sauce, mustard, egg yolk, and olive oil. Screw the lid on the jar tightly and shake to combine. (Dressing can be refrigerated up to 4 days; shake jar before each use.)
3. Chop or tear lettuce into 1- to 1½-inch pieces, and place in a salad bowl. Add croutons, cheese, and about half the dressing, tossing well with tongs. Shave more cheese over top and serve immediately.
