There was never any doubt in my mind that Isaiah was not going to be a vegetarian. When he was about 2 years old, we would sit in my mom’s kitchen at his plastic Little Tikes picnic table and joke about having a steak-eating contest. He always won. Since then, I’ve worked hard to get him to like foods other than beef. It hasn’t been easy, but now he’ll eat shrimp and pork, and tolerate chicken if I cook it right. That said, anything with bacon makes it better. Or, if Isaiah can eat dinner with his fingers—chicken legs and shrimp fit nicely into this category—that works, too. His grandmothers have had perhaps the greatest influence on him, with their roast beef and oven-barbecued ribs, both tasty recipes that, for the most part, cook themselves in the oven and make great leftovers. I have more than embraced their contributions to our family table. My other tactic: Put my twist on tradition. So instead of chicken potpie, I’ll make turkey potpie pockets. Before I know it, there’s nothing left on Isaiah’s plate.
“You can’t replace what it feels like to sit down together at the table and enjoy good food and family.”
Chicken and Waffles with Maple Bacon Gravy
This dish brings breakfast and supper together in a savory-sweet, comforting meal. You still get your waffles, and there’s a whisper of warm maple syrup, too.
Serves 4
Prep Time 10 minutes
Cook Time 40 minutes
4 boneless chicken breasts (about 1½ pounds/750 g), with skin on
Extra-virgin olive oil
Salt and pepper
2 cups Silvana’s Pancake Mix
1 tablespoon plus ½ teaspoon dry mustard
1 teaspoon paprika
3 tablespoons finely chopped fresh parsley
2 large eggs, at room temperature,
¼ cup vegetable oil
3 cups rice milk
6 slices bacon, chopped
1 tablespoon pure maple syrup
1½ tablespoons cornstarch
½ teaspoon cayenne pepper
1. Preheat the oven to 425°F. Generously rub the chicken all over with olive oil; season generously with salt and pepper. Heat a large ovenproof skillet over high heat. Place the chicken skin side down in the hot skillet; cook until the skin is golden and crisp, about 4 minutes. Turn over and transfer the skillet to the oven; roast until cooked through, about 12 minutes. Let cool slightly; cut diagonally into slices.
2. Preheat a waffle iron to medium-high heat. In a large bowl, whisk together the pancake mix, 1 tablespoon dry mustard, paprika, 1 tablespoon parsley and ½ teaspoon salt.
3. In a small bowl, whisk together the eggs, vegetable oil and 1½ cups milk. Add to the pancake mix mixture and stir until just combined. Grease the waffle iron with nonstick cooking spray. Pour about ⅓ cup batter into each waffle iron square, spreading the batter out to the edges; close and cook until crisp, about 5 minutes. Repeat with the remaining batter.
4. Meanwhile, in the same skillet, cook the bacon over medium heat until crispy and the fat has rendered, about 3 minutes. Measure the rendered fat from the skillet and add enough olive oil to yield 3 tablespoons. Return to the skillet and add 1¼ cups milk and the maple syrup; bring to a boil, whisking occasionally, over medium-high heat.
5. In a small bowl, mix together the cornstarch, cayenne, remaining ½ teaspoon dry mustard and remaining ¼ cup milk; whisk into the maple mixture and boil until thickened, 8 to 10 minutes. Season with the remaining 2 tablespoons parsley, ¼ teaspoon salt and ⅛ teaspoon pepper. To serve, divide the waffles among four plates and top with the chicken and gravy.
Add a vegetable and you’re looking at a complete meal. In this recipe, you get chicken and potatoes in just one bite. Stuffing the chicken breasts keeps the meat tender and moist. Stir your favorite flavorings, like grated nutmeg or chopped chives, into the mashed potatoes.
Serves 4
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
1 pound (500 g) Yukon gold potatoes (about 2 potatoes), peeled and cut into 1-inch (2.5-cm) pieces
¼ cup rice milk
5 tablespoons extra-virgin olive oil
Finely grated zest of ½ lemon, plus lemon wedges, for serving
Salt and pepper
4 bone-in chicken breasts (about 3½ pounds/2 kg)
2 tablespoons chopped fresh flat-leaf parsley
1. Preheat the oven to 400°F. In a medium saucepan, bring the potatoes and enough cold water to cover to a boil. Lower the heat and simmer until tender, about 20 minutes. Drain and return the potatoes to the saucepan. Add the milk, 4 tablespoons olive oil and lemon zest and mash until smooth; season with about ½ teaspoon salt and ⅛ teaspoon pepper.
2. Run your fingers under the skin of each chicken breast; stuff with one-quarter of the mashed potatoes, gently pressing to evenly distribute. Season the chicken with about ¾ teaspoon salt and ¼ teaspoon pepper. Place in a roasting pan; top with the parsley and drizzle with the remaining 1 tablespoon olive oil. Bake until golden and the juices run clear, about 50 minutes. Serve with lemon wedges.
When you think of the ingredients in ketchup—tomatoes, sugar, vinegar—it makes sense to use it in a marinade. In this recipe, ketchup gives the chicken a shimmering, crunchy skin and deeply caramelized flavors.
Serves 4
Prep Time 5 minutes (plus marinating)
Cook Time 35 minutes
1 cup ketchup
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons apple cider vinegar
2 cloves garlic, smashed
¼ cup packed light brown sugar
2 teaspoons chili powder
Salt
8 chicken drumsticks (about 1½ pounds/750 g)
2 baking potatoes
Lime wedges, for serving
1. In a resealable plastic bag, combine the ketchup, olive oil, vinegar, garlic, brown sugar, chili powder and 1 teaspoon salt; reserve about ¼ cup for basting. Add the drumsticks, seal the bag and let marinate for about 30 minutes.
2. Meanwhile, preheat a grill or grill pan to high. Microwave the potatoes on high until slightly softened, 5 to 7 minutes. Slice the potatoes lengthwise about ¼ inch (0.5 cm) thick. Drizzle both sides with olive oil.
3. Grill the drumsticks, basting with the ketchup marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 25 to 30 minutes. In the last 10 minutes of cooking, grill the potatoes until grill marks appear, about 4 minutes on each side. Transfer to a plate and sprinkle generously with salt. Serve the chicken and potatoes with lime wedges.
Oven-Fried Frito Chicken Fingers with Honey-Mustard Dip
You can swap tortilla chips for the Fritos and use store-bought salad dressing, barbecue sauce or just plain ketchup in place of the honey-mustard dip.
Serves 6
Prep Time 20 minutes
Cook Time 20 minutes
Extra-virgin olive oil, for greasing
6 cups corn chips, such as Fritos, coarsely crushed
Salt and pepper
3 large eggs, at room temperature
1½ pounds (750 g) chicken tenders
½ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon fresh lemon juice
1. Preheat the oven to 425°F. Lightly grease a baking sheet with olive oil. In a shallow bowl, combine the corn chips, 1½ teaspoons salt and ½ teaspoon pepper. In another shallow bowl, beat the eggs. Coat a chicken tender with the corn chip mixture, dip into the eggs, then coat again with the corn chip mixture; place on the baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.
2. Meanwhile, in a small bowl, stir together the mayonnaise, mustard, honey and lemon juice; season with about ¼ teaspoon salt. Serve with the chicken fingers.
If you don’t have marsala on hand, use white wine.
Serves 4
Prep Time 25 minutes
Cook Time 30 minutes
3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 pound (500 g) button mushrooms, thinly sliced
½ cup marsala or white wine
2 tablespoons chopped fresh parsley, plus more for topping
Salt and pepper
1 cup chicken broth
4 boneless chicken breasts, with skin on (about 2 pounds/1 kg), butterflied and pounded ½ inch (1 cm) thick
1. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the mushrooms and cook until softened, stirring occasionally, about 5 minutes. Stir in the marsala and parsley; bring to a simmer. Cook until reduced, about 2 minutes; season with about ¾ teaspoon salt and ¼ teaspoon pepper. Using a slotted spoon, transfer half of the mixture to a small bowl. To make the mushroom sauce, stir the broth into the skillet and cook to reduce slightly, about 3 minutes; cover and keep warm.
2. Preheat the oven to 350°F. Stuff each chicken breast with one-quarter of the mushroom mixture in the small bowl and tie with butcher’s string to enclose; season the chicken with about ¾ teaspoon salt and ¼ teaspoon pepper.
3. In a large ovenproof skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the chicken skin side down and cook until golden and crisp, about 3 minutes. Turn skin side up and transfer to the oven; roast until cooked through, about 15 minutes. Top the chicken with the mushroom sauce and parsley.
This is a low-maintenance dinner that receives high praise from the family. If you’re more of a chicken-and-potatoes person, just swap two russet or sweet potatoes for the parsnips.
Serves 6
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
5 carrots, cut into ½-inch (1-cm) pieces
3 parsnips, peeled and cut into ½-inch (1-cm) pieces
2 onions, 1 cut into ½-inch (1-cm) pieces and 1 halved
4 cloves garlic, smashed
6 sprigs rosemary
¾ cup chicken broth
1 (5-pound/2.5-kg) roasting chicken, rinsed and patted dry
Salt and pepper
Extra-virgin olive oil, for brushing
1. Preheat the oven to 400°F. In a 10-inch by 14-inch (25-cm by 33-cm) baking pan, toss the carrots, parsnips, onion pieces, garlic and 3 sprigs rosemary with the broth; spread evenly in the pan.
2. Season the chicken cavity with salt and pepper. Stuff with the halved onion and remaining 3 sprigs rosemary and place breast side down in the middle of the pan. Brush the top of the chicken all over with olive oil and season with salt. Roast for 30 minutes. Turn the chicken breast side up and brush all over with olive oil; season generously with salt and pepper. Return the pan to the oven and continue to roast until the juices run clear, about 1 hour more. Cut the chicken into pieces and serve with the vegetables and any pan drippings.
While you’re filling each potpie pocket, keep the remaining pieces of dough cold in the fridge.
Serves 4
Prep Time 30 minutes
Cook Time 30 minutes
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped carrot
½ cup sliced button mushrooms
1 tablespoon Silvana’s All-Purpose Flour, plus more for dusting
½ teaspoon chopped fresh thyme leaves
¼ cup white wine
½ cup water
1 cup cooked turkey, cut into ½-inch (1-cm) pieces
2 teaspoons finely chopped fresh parsley
Salt and pepper
All-Purpose Pie Crust dough or 2 pounds (1 kg) store-bought unsweetened pie crust dough, refrigerated
1 large egg beaten with 1 teaspoon water
1. Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrot and mushrooms; cook until softened, about 5 minutes. Sprinkle the flour over the vegetables; stir for 30 seconds. Stir in the thyme, wine and water; bring to a boil and cook until slightly thickened, about 3 minutes. Stir in the turkey, parsley, ¼ teaspoon salt and ⅛ teaspoon pepper; let cool.
2. Meanwhile, divide the dough into four equal pieces. Turn each piece onto a lightly floured piece of parchment paper. Lightly flour the tops and roll out each piece of dough until about ¼ inch (0.5 cm) thick and 8 inches (24 cm) in diameter.
3. Position a rack in the bottom of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper. Mound ⅓ cup of the turkey mixture onto each dough piece, leaving a ½-inch (1-cm) border. Fold the dough over the filling; crimp the edges with a fork to seal. Brush with the egg mixture and cut a small vent in the top of each potpie pocket. Place on the prepared baking sheet about 1 inch (2.5 cm) apart. Bake until golden and crisp, about 30 minutes.
Serves 8 to 10
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
2 cups root beer, such as Barq’s or Stewart’s
5½ cups chicken broth
1 tablespoon ground cinnamon
1 teaspoon cayenne pepper
6 tablespoons fresh rosemary leaves (about 20 sprigs)
Salt and pepper
1 (12-pound/6-kg) turkey, rinsed and patted dry
2 Granny Smith apples—peeled, cored and quartered
2 onions, peeled and quartered
Extra-virgin olive oil, for drizzling
1 cup water
¼ cup Silvana’s All-Purpose Flour
1. In a medium saucepan, combine the root beer and 2 cups broth; bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer until reduced to about ½ cup, about 1 hour and 15 minutes.
2. In a small bowl, stir together the cinnamon, cayenne, 2 tablespoons rosemary, 2 teaspoons salt and 1 teaspoon pepper.
3. Place a rack in the lower part of the oven and preheat to 450°F. Using your fingers, loosen the skin from the turkey breast and evenly spread the remaining 4 tablespoons rosemary. Season the turkey cavity with salt and pepper; place half of the apples and half of the onions inside. Place the turkey breast side up on a rack in a roasting pan; tuck in the wings and loosely tie together the drumsticks. Rub with the spice mixture; drizzle generously with olive oil. Place the remaining apples and onions around the turkey; pour ½ cup broth and ½ cup water into the pan.
4. Place the turkey in the oven, reduce the temperature to 350°F and roast for 1 hour. Remove the turkey from the oven and brush with some of the root beer glaze. Add ½ cup broth and the remaining ½ cup water to the pan; cover loosely with foil. Continue to roast, brushing occasionally with the glaze, until an instant-read thermometer inserted in the thigh without touching the bone registers 165°F, about 1 hour. Transfer the turkey to a platter, cover loosely with foil and let rest for at least 30 minutes before carving.
5. Meanwhile, strain the pan drippings into a 4-cup measuring cup; skim off any fat. Add enough broth to measure 4 cups and return to the pan. Place the roasting pan over two burners and bring to a boil over medium-high heat, scraping up any browned bits; simmer until slightly reduced, about 5 minutes. Sprinkle the flour on top; stir for 1 minute. Continue to simmer, stirring occasionally, until slightly thickened, about 5 minutes; season with salt and pepper. Serve the gravy with the turkey.
Clockwise from upper left: Double-Crusted Double Apple Pie, German Chocolate Pecan Pie Bars, Bacon-Apple Cornbread Stuffing, Root Beer–Glazed Roasted Turkey with Rosemary, Cinnamon and Cayenne, Marshmallow-Topped Yam-and-Chipotle Bake and Arugula Salad with Bacon-Walnut Praline, Pomegranate and Apple Cider Vinaigrette
This recipe makes extra slaw, enough to serve on the side.
Serves 4
Prep Time 25 minutes
Cook Time 12 minutes
Slaw
1 tablespoon fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon whole-grain mustard
1 teaspoon poppy seeds
1 teaspoon pure maple syrup
Salt and pepper
¼ cup extra-virgin olive oil
3 cups shredded green cabbage
1 celery stalk, finely chopped (about ¼ cup)
2 apples
Maple Mayonnaise
½ cup mayonnaise
1 tablespoon whole-grain mustard
1 teaspoon pure maple syrup
1 tablespoon fresh lemon juice
Burgers
1½ pounds (750 g) ground pork
2 tablespoons Pineapple–Brown Sugar Barbecue Sauce or store-bought barbecue sauce
1 tablespoon pure maple syrup
Salt and pepper
4 baked Bread Slabs or store-bought rolls, split and toasted
1. To make the slaw, in a large bowl, whisk together the lemon juice, vinegar, mustard, poppy seeds, maple syrup, 1¼ teaspoons salt and ½ teaspoon pepper. Whisk in the olive oil in a slow, steady stream. Add the cabbage and celery; toss. Peel and core the apples, then shred and toss with the cabbage mixture.
2. To make the maple mayonnaise, in a small bowl, combine the mayonnaise, mustard, maple syrup and lemon juice.
3. Preheat a grill or grill pan to medium heat. To make the burgers, in a large bowl, combine the pork, barbecue sauce, maple syrup, ¾ teaspoon salt and ¼ teaspoon pepper. Shape into four 1-inch (2.5-cm)-thick burgers. Grill, turning once, until cooked through and slightly charred, 8 to 10 minutes.
4. To assemble, spread the maple mayonnaise on the bread bottoms. Top each with a burger, slaw and a bread top.
You can stuff the peppers up to 1 day ahead of time and keep them refrigerated until you’re ready to cook.
Serves 4
Prep Time 25 minutes
Cook Time 40 minutes
½ cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
5 large bell peppers, 4 caps removed and reserved, seeds and white membranes discarded, and 1 bell pepper, chopped
1 small onion, chopped
2 stalks celery, chopped
2 cloves garlic, finely chopped
8 ounces (227 g) shrimp—peeled, deveined and chopped
2 andouille sausages (about 8 ounces/250 g), halved lengthwise and cut into ¼-inch (0.5-cm) pieces
¾ teaspoon cayenne pepper
Salt and pepper
¾ cup rice cereal crumbs
3 tablespoons finely chopped scallion greens
2 medium tomatoes, chopped
½ cup Arborio rice
1. Preheat the oven to 400°F. In a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Add the chopped bell pepper, onion, celery and garlic; cook until softened, about 5 minutes. Stir in the shrimp and sausage; cook until browned, about 3 minutes. Season with ½ teaspoon cayenne, 1 teaspoon salt and ¼ teaspoon pepper.
2. Meanwhile, in a small bowl, combine the cereal crumbs with the scallions, remaining ¼ teaspoon cayenne and ¼ teaspoon salt.
3. In a large bowl, stir together the tomatoes, rice, remaining ½ cup olive oil and bell pepper mixture; season with ½ teaspoon salt and ¼ teaspoon pepper.
4. Stand the whole bell peppers upright in a baking dish. Stuff each pepper with one-quarter of the jambalaya; bake, uncovered, for 35 minutes. Remove from the oven; top with the crumb mixture and drizzle with olive oil. Return to the oven and bake until the rice is cooked through, about 15 minutes more.
If you want to remove the thin membrane on the backside of the ribs, loosen a corner with a sharp knife, grip tightly and tear it off. Or ask your butcher to do you the favor.
Serves 4
Prep Time 5 minutes (plus marinating)
Cook Time 2 hours 25 minutes
2 racks pork spareribs (about 4 pounds/2 kg)
Salt and pepper
4 cups Pineapple–Brown Sugar Barbecue Sauce
1. Season the ribs all over with salt and pepper. Place the ribs and about 3 cups barbecue sauce in a jumbo resealable plastic bag; cover and refrigerate for at least 1 hour and up to overnight.
2. Preheat the oven to 300°F. Line two rimmed baking sheets with aluminum foil. Place the ribs on the prepared baking sheets, meaty side up. Roast, basting occasionally with the remaining 1 cup barbecue sauce, until tender, about 2 hours. Let cool for about 5 minutes. Cut into individual ribs.
Pineapple–Brown Sugar Barbecue Sauce
This barbecue sauce will keep in the refrigerator for up to 2 weeks or in the freezer for 1 month. For super-saucy ribs, brush on warmed barbecue sauce just before serving.
Makes 4 cups
Prep Time 5 (plus cooling)
Cooking Time 20 minutes
1 (8-ounce/216-mL) can crushed pineapple in juice
2 cups ketchup
¼ cup Worcestershire sauce
¼ cup Louisiana-style hot sauce, such as Frank’s RedHot, or to taste
¼ cup apple cider vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
¼ cup water
½ cup packed light brown sugar
1 teaspoon ground ginger
Salt and pepper
1. In a medium pot, combine the pineapple with its juice, ketchup, Worcestershire sauce, hot sauce, vinegar, honey, mustard, water, brown sugar and ginger; bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, about 15 minutes. Season with salt and pepper. Let cool.
This quick maple mustard is both sweet and pungent, with just a little heat that will wake you up ever so gently at first bite. Any leftover pork makes a great sandwich slathered with mayonnaise.
Serves 6
Prep Time 25 minutes (plus marinating and resting)
Cook Time 1 hour 10 minutes
¼ cup Dijon mustard
2 tablespoons pure maple syrup
¾ teaspoon hot sauce, such as Tabasco, or to taste
2 teaspoons chopped fresh rosemary, plus 6 sprigs
4 cloves garlic, smashed and peeled
4 tablespoons extra-virgin olive oil
1 (4-pound/2-kg) boneless pork loin
12 slices bacon
6 small baking potatoes (about 1½ pounds/750 g), quartered
Salt and pepper
1. In a large resealable plastic bag, combine the mustard, maple syrup, hot sauce, chopped rosemary, garlic and 2 tablespoons olive oil. Add the pork and turn to coat; refrigerate for at least 1 hour or overnight.
2. Preheat the oven to 375°F. Place the rosemary sprigs in the center of a roasting pan. Arrange six 14-inch (5-cm) lengths of kitchen string crosswise, about 2 inches (5 cm) apart, in the pan. Place the marinated pork on top of the strings and rosemary. Lay the bacon slices on an angle over the pork loin. Tie each string around the meat to secure the bacon; trim the loose ends.
3. Scatter the potatoes around the pork and drizzle with the remaining 2 tablespoons olive oil; toss. Season the pork and potatoes with ½ teaspoon salt and ¼ teaspoon pepper. Roast, stirring the potatoes occasionally, until an instant-read thermometer inserted into the center of the pork registers 150°F, about 1 hour. Let rest for 10 minutes before slicing.
Just as you’d expect, the pork melts in your mouth, a result that only comes with a calm, lingering braise in the oven. You’ll want to soak up the ragù with bread slabs or even stuff it between savory waffles—a messy but gratifying option.
Serves 6
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
2 tablespoons extra-virgin olive oil
2 pounds (1 kg) boneless pork shoulder, trimmed, cut into 1-inch (2.5-cm) pieces and patted dry
1 medium onion, chopped
1 carrot, chopped
2 cloves garlic, smashed
2 rosemary sprigs
2 oregano sprigs
1 bay leaf
2 (10-ounce/300-g) bags frozen butternut squash pieces (about 3 cups)
1 teaspoon smoked or sweet paprika
1 teaspoon cayenne, or to taste
1 cup white wine or water
2 cups chicken broth
Salt and pepper
1 (15.5-ounce/540-mL) can cannellini beans, rinsed and drained
1. Preheat the oven to 325°F. In a large Dutch oven, heat the olive oil over medium-high heat. Working in batches, add the pork and cook, turning once, until browned, about 5 minutes; transfer to a plate. Add the onion, carrot, garlic, rosemary, oregano and bay leaf; cook over medium heat until softened, about 5 minutes. Add the squash, paprika and cayenne. Stir in the wine and simmer until slightly reduced, about 3 minutes. Return the pork to the pan and add the broth; bring to a boil. Season with ¾ teaspoon salt and ½ teaspoon pepper. Cover with a lid and transfer to the oven.
2. Cook until the pork is tender, about 1 hour and 45 minutes. Stir in the beans and cook, uncovered, until warmed through, about 15 minutes more. Before serving, remove the rosemary, oregano and bay leaf.
No need to make a pie crust for this recipe. Instead, line the pie plate with roasted red peppers, which will get you more flavor with less mess.
Serves 6
Prep Time 15 minutes (plus cooling)
Cook Time 45 minutes
Extra-virgin olive oil, for greasing and drizzling
1 (12-ounce/280-mL) jar roasted red peppers—drained, split, seeded and patted dry
1½ cups finely crushed tortilla chips
6 tablespoons chopped fresh flat-leaf parsley, plus more for topping
Salt and pepper
1½ pounds (750 g) ground beef
2 large eggs, lightly beaten
1 (16-ounce/430-mL) jar salsa
1. Preheat the oven to 375°F. Grease a 9-inch (22.5-cm) pie plate with olive oil and line with the red peppers. In a small bowl, mix together ½ cup crushed tortilla chips and 2 tablespoons parsley; season with ¼ teaspoon salt and ⅛ teaspoon pepper.
2. In a large bowl, mix the beef, eggs, ¾ cup salsa, the remaining 1 cup crushed tortilla chips, the remaining 4 tablespoons parsley, 1 teaspoon salt and 1 teaspoon pepper until just combined. Press the meat mixture into the pepper-lined pie plate. Spread the remaining salsa over the top, sprinkle with the tortilla chip mixture and drizzle with olive oil; bake for 45 minutes. Let cool for about 15 minutes, then top with parsley and cut into wedges.
In this recipe the meat is cooked to medium-rare; for medium, cook the roast until it registers 160°F on an instant-read thermometer.
Serves 8
Prep Time 15 minutes (plus resting)
Cook Time 1 hour
2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely chopped garlic
1 tablespoon finely grated orange zest (from about 1 orange)
1 tablespoon chili powder
1 tablespoon sesame seeds, toasted
Salt and pepper
2 tablespoons extra-virgin olive oil, plus more for rubbing
1 (4-pound/2-kg) beef eye of round roast, patted dry and tied with butcher’s string
½ cup mayonnaise
1 (6-ounce/175-g) jar prepared horseradish, drained
2 teaspoons Dijon mustard
1 teaspoon apple cider vinegar
1 tablespoon sugar
1. Preheat the oven to 350°F. In a small bowl, combine the thyme, garlic, orange zest, chili powder, sesame seeds, 1 tablespoon salt and 2 teaspoons pepper. Rub the roast all over with olive oil, then pat all over with the spice blend.
2. In a roasting pan, heat the olive oil over medium-high heat. Add the roast and cook, turning, until browned, about 5 minutes. Transfer to the oven and roast until medium-rare, 45 to 50 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 145°F. Transfer the roast to a cutting board and let rest for 20 minutes.
3. Meanwhile, in a small bowl, combine the mayonnaise, horseradish, mustard, vinegar and sugar until blended. Season with about ½ teaspoon salt and ⅛ teaspoon pepper.
4. Slice the roast about ¼ inch (0.5 cm) thick. Serve with the horseradish sauce.
Grilled BBQ Onion–Smothered Double Bacon Burgers
The recipe title says it all. But the real hero here is not the bacon, the barbecued onions or even the juicy burger itself—it’s the Bialy Bread Slab. A good burger is nothing without the right bun.
Serves 4
Prep Time 10 minutes
Cook Time 30 minutes
12 slices bacon
2 sweet onions, such as Vidalias, cut crosswise into ¼-inch (0.5-cm) slices
½ cup Pineapple–Brown Sugar Barbecue Sauce or store-bought barbecue sauce
Salt and pepper
1½ pounds (750 g)ground beef chuck
1 tablespoon Worcestershire sauce
Mayonnaise, for serving
4 Bialy Bread Slabs or store-bought rolls, split and grilled
Shredded iceberg lettuce, for topping
1. Preheat a grill or grill pan to medium. In a large skillet, cook the bacon, turning once, until crisp, about 10 minutes; drain on paper towels. Crumble four slices.
2. Brush the onions with the barbecue sauce; season with salt and pepper. Grill, turning once and basting occasionally, until softened, about 10 minutes.
3. Meanwhile, in a medium bowl, combine the beef, crumbled bacon, Worcestershire sauce, 1 teaspoon salt and ½ teaspoon pepper. Shape into four 1-inch (2.5-cm)-thick burgers. Place the burgers on the grill, cover and cook, turning once, until cooked through and slightly charred, about 8 minutes for medium-rare.
4. Spread mayonnaise on each bread bottom. Top each with shredded lettuce, 1 burger, 2 slices bacon, some barbecued onions and the bread tops.
The advantage to using steak in tacos is that once you throw the meat on the grill or under the broiler, it’s ready in less than 10 minutes.
Serves 4
Prep Time 15 minutes (plus marinating)
Cook Time 8 minutes
1 small onion, chopped
Juice of 2 limes, plus lime wedges for serving
2 tablespoons extra-virgin olive oil
½ cup cola, such as Coca-Cola
4 tablespoons finely chopped fresh cilantro or parsley
2 teaspoons chili powder
¼ teaspoon ground cumin
Salt
1 (1-pound/500-g) skirt steak, cut into 4 equal pieces
2 medium tomatoes (about ¾ pound/375 g), finely chopped
2 jalapeños, seeded and finely chopped
8 crisp corn taco shells
2 cups shredded lettuce
1 avocado, chopped, for serving
1. In a resealable plastic bag, combine half the onion, half the lime juice, olive oil, cola, 2 tablespoons cilantro, chili powder, cumin and 1½ teaspoons salt. Add the steak; marinate at room temperature for about 30 minutes, or refrigerate overnight.
2. To make the salsa, in a medium bowl, toss together the tomatoes, remaining onion, remaining lime juice, remaining 2 tablespoons cilantro and jalapeños; season with about ¾ teaspoon salt.
3. Preheat a grill or grill pan to high. Grill the steak, turning once, until medium-rare, about 8 minutes. Let the steak rest for 5 minutes, then thinly slice against the grain into ¼-inch (0.5-cm)-thick slices. Toss with the salsa.
4. To assemble, fill each taco shell with some lettuce, avocado and steak strips with salsa. Serve with lime wedges.
The braciola is delicious when it comes out of the oven, but it’s even tastier the next day plated over salads or chopped up in a frittata.
Serves 6
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
½ cup rice cereal crumbs
3 cloves garlic, 2 smashed and 1 finely chopped
2 tablespoons chopped flat-leaf parsley, plus more for serving
1 tablespoon extra-virgin olive oil, plus more for rubbing
1 (2-pound/1-kg) flank steak, pounded into a ½-inch (1-cm)-thick rectangle
Salt and pepper
8 slices ham
1 (10-ounce/300-g) package frozen spinach, thawed and squeezed dry
6 slices bacon, chopped
1 small onion, chopped
1 cup dry white wine or water
1 (28-ounce/796-mL) can chopped tomatoes with juice
1 teaspoon crushed red pepper flakes, or to taste
1. In a medium bowl, combine the cereal crumbs, chopped garlic, parsley and olive oil.
2. On a clean work surface, rub the steak with olive oil; generously season with about ¾ teaspoon salt and ¼ teaspoon pepper. Top with the ham and spinach, leaving a ½-inch (1-cm) border. Evenly spread the crumb mixture on top and roll, jelly-roll style; tie in several places.
3. In a large pan, cook the bacon over medium heat until the fat has rendered, about 3 minutes. Add the smashed garlic and the onion; cook until softened, about 3 minutes. Using a slotted spoon, transfer the bacon and onions to a bowl. Add the meat to the pan and cook, turning, until browned all over, about 10 minutes. Add the wine and cook until reduced by half, about 5 minutes. Stir in the tomatoes, red pepper flakes and bacon mixture. Reduce the heat, cover and simmer until cooked through, about 1 hour. Season with about ¼ teaspoon each salt and pepper. Transfer the meat to a platter; let stand for about 15 minutes. To serve, thinly slice the braciola diagonally and top with tomato gravy and parsley.
Sweet Chile Salmon with Jalapeño Slaw
The light crumb coating on the salmon adds a crunch and keeps the salmon juicy and tender.
Serves 4
Prep Time 15 minutes
Cook Time 12 minutes
Finely grated zest of 1 lime plus 3 tablespoons lime juice
¼ cup plus 1½ tablespoons store-bought Thai sweet red chili sauce, such as Thai Kitchen
2 tablespoons chopped fresh cilantro or parsley
¼ cup extra-virgin olive oil, plus more for greasing and drizzling
Salt
1 seedless cucumber, peeled and cut into matchsticks
½ red onion, cut into matchsticks
1 red bell pepper, seeded and cut into matchsticks
2 jalapeño peppers, seeded and cut into matchsticks
Four 1-inch (2.5-cm)-thick center-cut salmon fillets (6 ounces/175 g each), with skin on
½ cup rice cereal crumbs
1. To make the slaw, in a medium bowl, whisk together the lime zest, 2 tablespoons lime juice, 1½ tablespoons chili sauce and cilantro. In a slow, steady stream, whisk in the olive oil until blended; season with about ¼ teaspoon salt. Add the cucumber, onion, bell pepper and jalapeños to the dressing; toss to coat. Cover and refrigerate.
2. Preheat the oven to 425°F and lightly grease a baking sheet with olive oil. In a small bowl, stir together the remaining ¼ cup chili sauce and remaining 1 tablespoon lime juice.
3. Place the salmon skin side down on the prepared baking sheet; season generously with salt. Brush with the chili-lime sauce. Sprinkle over the crumbs and drizzle generously with olive oil; roast until cooked through, about 12 minutes. To serve, divide the fish among four plates and top with the slaw.
Scampi-Stuffed Roasted Shrimp
If there’s no turmeric in your pantry, no worries—just leave it out.
Serves 4
Prep Time 35 minutes
Cook Time 20 minutes
1 pound (500 g) medium shrimp—shelled, deveined and finely chopped
2 cloves garlic, finely chopped
¼ cup mayonnaise
1 cup rice cereal crumbs
2 tablespoons white wine
¼ teaspoon turmeric
¼ teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh parsley
Salt and pepper
16 jumbo shrimp (about 1½ pounds/750 g)—shelled, deveined and butterflied
Extra-virgin olive oil, for brushing
Lemon wedges, for serving
1. Preheat the oven to 425°F. Lightly grease a baking sheet. In a large bowl, mix together the chopped shrimp, garlic, mayonnaise, cereal crumbs, white wine, turmeric, red pepper flakes, parsley, ½ teaspoon salt and ¼ teaspoon pepper.
2. Place the jumbo shrimp butterflied side down on the prepared baking sheet. Mound about 2 tablespoons shrimp stuffing onto each shrimp, pressing gently; brush generously with olive oil and bake until golden, about 20 minutes. Serve with lemon wedges.
The trick with shrimp is to not overcook them. Grill until the shrimp just turn opaque, so they’re tender, not tough.
Serves 4
Prep Time 15 minutes
Cook Time 5 minutes
1 tablespoon finely chopped rosemary
½ small red onion, finely chopped
1 tablespoon white wine vinegar
Finely grated zest and juice of 1 lemon
¼ cup extra-virgin olive oil, plus more for brushing
¼ teaspoon crushed red pepper flakes, or to taste
Salt
2 (15.5-ounce/540-mL) cans chickpeas, rinsed and drained
20 jumbo shrimp (about 2 pounds/1 kg), peeled and deveined, with tails intact
1. To make the relish, in a medium bowl, stir together the rosemary, onion, vinegar, lemon zest and lemon juice. In a slow, steady stream, whisk in the olive oil until blended; season with the red pepper flakes and about ½ teaspoon salt. Stir in the chickpeas.
2. Preheat a grill or grill pan to medium-high. Brush the shrimp with olive oil and season with about ¼ teaspoon salt. Thread five shrimp on each of four skewers. Place on the grill, cover, and grill, turning once, until firm and charred, about 5 minutes total. To serve, spoon the relish onto each of four plates and top with the shrimp.
You can substitute turbot or flounder for the sole.
Serves 4 Prep Time 20 minutes Cook Time 25 minutes
Finely grated zest and juice of 1 lemon
2 tablespoons mayonnaise
¼ cup extra-virgin olive oil
4 sweet gherkins, finely chopped
1 teaspoon finely chopped chives
Salt and pepper
¼ cup cornmeal
½ cup Silvana’s All-Purpose Flour
1 teaspoon chili powder
2 large egg yolks
1 cup cold seltzer
½ cup vegetable oil, for frying
8 sole fillets (about 1½ pounds/750 g)
1. To make the relish, in a medium bowl, whisk together the lemon zest, lemon juice and mayonnaise. In a slow, steady stream, whisk in the olive oil until blended. Stir in the gherkins and chives; season with about ¼ teaspoon salt and ⅛ teaspoon pepper.
2. In a medium bowl, whisk together the cornmeal, flour, chili powder, ½ teaspoon salt and ¼ teaspoon pepper. Add the egg yolks and seltzer; whisk until just combined.
3. In a large nonstick skillet, heat ¼ cup vegetable oil over medium-high heat until shimmering, about 3 minutes. Working in batches, dip the fish into the batter and add to the oil; cook, turning once, until golden, 4 to 6 minutes total. Drain on paper towels and sprinkle with salt. Halfway through cooking, clean out the pan and add another ¼ cup oil. Serve the fish with the relish.
Black Bean, Corn and Yellow Rice Enchiladas with Guacamole and Red Chile Sauce
You can add roasted chicken or eggplant to the bean mixture. If you’re short on time, swap in store-bought enchilada sauce or salsa verde for the red chile sauce.
Serves 8
Prep Time 20 minutes
Cook Time 50 minutes
2 tablespoons extra-virgin olive oil, plus more for greasing and brushing
1 large onion, finely chopped
3 cloves garlic, 1 smashed and 2 finely chopped
2 tablespoons ancho chile powder
2 cups dry red wine
1 (28-ounce/796-mL) can tomato puree
2 tablespoons honey
3 cups water
Salt
1 cup long-grain white rice
1 teaspoon ground cumin
2 teaspoons ground turmeric
8 corn tortillas
1 (15.5-ounce/540-mL) can black beans, rinsed and drained
1 cup corn kernels
2 ripe Hass avocados
Juice of 1 lime (about 2 tablespoons)
4 tablespoons chopped fresh cilantro or parsley
1. In a large saucepan, heat the olive oil over medium-high heat. Add the onion and finely chopped garlic and cook until softened, about 5 minutes. Add the chile powder and toast for 1 minute. Add the wine and bring to a boil; simmer until reduced, about 5 minutes. Add the tomato puree, honey and 1 cup water; cook for 15 minutes. Season with about 2 teaspoons salt.
2. In a medium saucepan with a tight-fitting lid, combine the smashed garlic, rice, cumin, turmeric, 1½ teaspoons salt and remaining 2 cups water; bring to a boil over medium-high heat. Cover, reduce the heat to low and simmer until the water is absorbed, about 15 minutes. Let sit, covered, for 5 minutes; fluff with a fork.
3. Preheat the oven to 450°F. Grease a large baking dish. Place 1 cup chile sauce in a shallow bowl and, working one at a time, dip the tortillas in the sauce and place on a plate. Spoon 2 heaping tablespoons rice, 1 heaping tablespoon beans and 1 heaping tablespoon corn down the center of the tortilla; roll up to enclose and place seam side down in the prepared baking dish. Repeat with the remaining tortillas, rice, beans and corn. Brush the enchiladas with olive oil and bake, uncovered, until golden around the edges, about 5 minutes.
4. Meanwhile, to make the guacamole, mash together the avocados, lime juice, ½ teaspoon salt and 2 tablespoons cilantro.
5. To assemble, pour the remaining sauce down the middle of the enchiladas and top with the remaining 2 tablespoons cilantro; serve with the guacamole.