Avgolemono, The Ultimate Meal-Prep Cookbook

1. Bring broth to boil in medium saucepan over high heat. Stir in rice, lemon zest, cardamom pods, bay leaf, and salt. Reduce heat to medium-low and simmer until rice is tender and broth is aromatic, 16 to 20 minutes.

2. Whisk whole eggs, egg yolks, and lemon juice together gently in medium bowl until combined. Discard bay leaf, cardamom, and lemon zest. Reduce heat to low. Whisking constantly, slowly ladle 2 cups hot broth into egg mixture and whisk until combined. Pour egg mixture back into saucepan and cook, stirring constantly, until soup is slightly thickened and wisps of steam appear, about 5 minutes (do not simmer or boil). Serve immediately.

PREP AHEAD

Zest and juice lemon

NOTES FROM THE TEST KITCHEN

This soup does not reheat well
Stir in shredded cooked chicken to make this soup heartier
Garnish with scallions, mint, or chives, if you have any
Sub 2 whole cloves for cardamom pods

**SUN-DRIED TOMATO and WHITE BEAN SOUP with PARMESAN CRISPS**

SERVES 6 | ACTIVE TIME 30 MINUTES

4 (15-ounce) cans small white beans, undrained

4 cups broth

¾ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse

1 ounce Parmesan cheese, ½ ounce shredded (3 tablespoons) and ½ ounce grated (¼ cup)

1½ teaspoons lemon juice

1. FOR THE SOUP Bring beans and their liquid, broth, and tomatoes to boil in Dutch oven. Reduce heat to medium-low and simmer, covered, stirring occasionally, until beans begin to break down, 18 to 22 minutes.

2. Working in batches, process soup in blender until smooth, about 2 minutes; add grated Parmesan and lemon juice to last batch. Return soup to now-empty pot and adjust consistency with hot water as needed. Season with salt and pepper to taste.

3. FOR THE PARMESAN CRISPS While soup cooks, mound shredded Parmesan in 3 piles on large plate (1 tablespoon per mound), then spread each pile into 2½-inch-wide circle. Microwave until golden brown, about 2 minutes. Using thin metal spatula, carefully transfer wafers to wire rack and let cool, about 10 minutes. Once cool to touch, crumble into bite-size pieces; set aside until ready to serve. (If wafers aren’t crisp after 2 minutes of cooling, blot dry with paper towels, then return wafers to microwave in 15-second bursts until crisp.)

4. TO FINISH Sprinkle individual portions with reserved crumbled Parmesan wafers and pepper to taste. Serve.

PREP AHEAD

Rinse, pat dry, and chop sun-dried tomatoes
Shred and grate Parmesan
Juice lemon

MAKE AHEAD

Refrigerate soup for up to 3 days (or freeze for up to 1 month)
Refrigerate Parmesan crisps for up to 1 week

NOTES FROM THE TEST KITCHEN

If you don’t have a stand blender, you can use an immersion blender
Garnish with basil, if you have it
Sub Pecorino Romano for Parmesan

5-INGREDIENT BLACK BEAN SOUP

SERVES 6 | ACTIVE TIME 25 MINUTES

4 (15-ounce) cans black beans, undrained

4 cups broth

2–3 tablespoons minced canned chipotle chile in adobo sauce

½ cup plain Greek yogurt

1 teaspoon grated lime zest, plus lime wedges for serving

1. FOR THE SOUP Bring beans and their liquid, broth, and chipotle to boil in Dutch oven. Reduce heat to medium-low and simmer covered, stirring occasionally, until beans begin to break down, 20 to 25 minutes.

Using potato masher, coarsely mash beans in pot. Adjust consistency with extra hot water as needed.

2. TO FINISH Stir in yogurt and lime zest and season with salt and pepper to taste. Serve with lime wedges.

PREP AHEAD

Mince chipotle in adobo
Grate lime zest

MAKE AHEAD

Refrigerate soup for up to 3 days (or freeze for up to 1 month)

NOTES FROM THE TEST KITCHEN

Garnish with any of these that you have on hand: tortilla strips, cotija or feta cheese, avocado, scallions, and/or cilantro
Sub sour cream for yogurt
Sub lemon zest for lime zest

**WHITE BEAN SOUP with LEMON and OREGANO**

SERVES 4 TO 6 | ACTIVE TIME 45 MINUTES

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

1 onion, chopped

4 celery ribs, chopped fine

½ teaspoon pepper

2 garlic cloves, minced

¾ teaspoon dried oregano

¼ teaspoon red pepper flakes

4 (15-ounce) cans cannellini beans, undrained

4 cups broth

1. FOR THE SOUP Heat oil in Dutch oven over medium heat until shimmering. Add onion, celery, and pepper and cook until vegetables are softened and lightly browned, 7 to 9 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in beans and their liquid and broth and bring to boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until beans begin to break down, 12 to 14 minutes.

Using potato masher, coarsely mash beans in pot. Adjust consistency with extra hot water as needed.

2. TO FINISH Stir in lemon juice and season with salt and pepper to taste. Drizzle individual portions with extra oil and serve.

PREP AHEAD

Chop onion
Chop celery
Juice lemon

MAKE AHEAD

Refrigerate soup for up to 3 days (or freeze for up to 1 month)

NOTES FROM THE TEST KITCHEN

Garnish with celery leaves, dill, parsley, or basil, if you have any
Sub 4 large shallots for onion
Sub 2¼ teaspoons fresh oregano leaves for dried

**RED LENTIL SOUP with NORTH AFRICAN SPICES**

SERVES 4 TO 6 | ACTIVE TIME 45 MINUTES

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

1 large onion, chopped fine

¾ teaspoon ground coriander

½ teaspoon ground cumin

¼ teaspoon ground ginger

¼ teaspoon pepper

⅛ teaspoon ground cinnamon

Pinch cayenne pepper

1 tablespoon tomato paste

1 garlic clove, minced

6 cups broth, plus extra hot broth as needed

10½ ounces (1½ cups) dried red lentils, picked over and rinsed

2 tablespoons lemon juice, plus extra for seasoning

1. FOR THE SOUP Heat oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in coriander, cumin, ginger, pepper, cinnamon, and cayenne and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute.

2. Stir in broth and lentils and bring to boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.

3. Off heat, whisk soup vigorously until broken down to coarse puree, about 30 seconds. Adjust consistency with extra hot broth as needed.

4. TO FINISH Stir in lemon juice and season with salt and extra lemon juice to taste. Drizzle individual portions with extra oil and serve.

PREP AHEAD

Chop onion
Juice lemon

MAKE AHEAD

Refrigerate soup for up to 3 days (or freeze for up to 1 month)

NOTES FROM THE TEST KITCHEN

Serve with Simplest Salad (this page) and/or crusty bread
Garnish with cilantro or dried mint, if you have any
Sub 6 large shallots for onion
Sub lime juice for lemon juice

**GRILLED CHEESE with TOMATO SOUP**

SERVES 4 | ACTIVE TIME 40 MINUTES

2 tablespoons unsalted butter, plus 4 tablespoons melted

1 large onion, chopped

½ teaspoon table salt

1 garlic clove, minced

1 (28-ounce) can whole peeled tomatoes

2 cups broth

1 tablespoon packed light brown sugar

9 slices hearty white sandwich bread, 1 slice torn into 1-inch pieces

8 ounces cheddar cheese, shredded (2 cups)

1. FOR THE SOUP Melt 2 tablespoons butter in large saucepan over medium-low heat. Add onion and salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice, broth, sugar, and torn bread pieces, breaking up tomatoes with wooden spoon. Cook until bread pieces break down, about 5 minutes, stirring occasionally.

2. Working in batches, process soup in blender until smooth, about 2 minutes. Return soup to clean saucepan and season with salt and pepper to taste. Cover saucepan and place over low heat to keep warm while making sandwiches.

3. FOR THE SANDWICHES Brush 1 side of remaining 8 slices bread with melted butter. Heat 12-inch skillet over medium-low heat for 2 minutes. Place 4 slices prepared bread, buttered side down, in skillet (depending on size of bread, you may need to cook in 2 batches). Sprinkle cheddar evenly over bread in skillet, then top with remaining 4 slices prepared bread, buttered side up. Cover skillet and cook until sandwich bottoms are golden brown, 4 to 8 minutes, moving sandwiches as needed for even browning.

4. Using metal spatula, flip sandwiches and continue to cook, covered, until golden brown on second side and cheese is melted, about 3 minutes. Serve with soup.

PREP AHEAD

Chop onion
Shred cheddar

MAKE AHEAD

Refrigerate soup for up to 3 days

NOTES FROM THE TEST KITCHEN

If you don’t have a stand blender, you can use an immersion blender
Garnish soup with chives, if you have them
Sub 6 large shallots for onion
Sub granulated sugar for brown sugar
Sub any sliced bread for white sandwich bread
Sub any semisoft cheese for cheddar

CURRIED CHICKPEA SALAD SANDWICHES

SERVES 6 | ACTIVE TIME 15 MINUTES

2 (15-ounce) cans chickpeas, rinsed, divided

½ cup mayonnaise

¼ cup water

1 tablespoon lemon juice

1 tablespoon curry powder

½ teaspoon table salt

2 celery ribs, chopped fine

½ cup raisins

12 slices hearty bread, toasted

1. FOR THE CHICKPEA SALAD Process ¾ cup chickpeas, mayonnaise, water, lemon juice, curry powder, and salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed.

2. Add remaining chickpeas to food processor and pulse until coarsely chopped with some larger pieces remaining, about 4 pulses.

3. Combine chickpea mixture, celery, and raisins in bowl and season with salt and pepper to taste.

4. TO FINISH Spread chickpea salad evenly over 6 bread slices. Top with remaining bread slices and serve.

PREP AHEAD

Juice lemon
Chop celery

MAKE AHEAD

Refrigerate chickpea salad for up to 3 days

NOTES FROM THE TEST KITCHEN

Serve with lettuce, tomato, sliced avocado, and/or sprouts, if desired
Garnish with cilantro, parsley, chives, or scallions, if you have any
Sub dried currants, dried cherries, or dried cranberries for raisins
Sub naan, pita, or lettuce leaves for bread

**LENTIL SALAD with ORANGES, CELERY, and FETA**

SERVES 4 TO 6 | ACTIVE TIME 20 MINUTES

1 cup dried brown lentils, picked over and rinsed

¾ teaspoon table salt, divided, plus salt for brining

2 tablespoons cider vinegar

1 shallot, minced

1 tablespoon honey

½ teaspoon dried mint

¼ cup oil

1 orange, peel and pith cut away, fruit cut into 8 wedges, then sliced crosswise ¼ inch thick

2 celery ribs, sliced thin on bias, plus ¼ cup celery leaves

¼ cup pecans, toasted and chopped coarse, divided

1 ounce feta cheese, crumbled (¼ cup)

1. FOR THE BRINED LENTILS Place lentils and 1 teaspoon salt in bowl. Cover with 4 cups warm water (about 110 degrees) and soak for at least 1 hour or up to 1 day. Drain well.

2. FOR THE SALAD Adjust oven rack to middle position and heat oven to 325 degrees. Combine drained lentils, 4 cups water, and ½ teaspoon salt in medium ovensafe saucepan. Cover, transfer to oven, and bake until lentils are tender, 40 minutes to 1 hour. Drain lentils well.

3. Whisk vinegar, shallot, honey, mint, and remaining ¼ teaspoon salt together in large bowl. While whisking constantly, slowly drizzle in oil until combined. Add drained lentils, orange slices, celery and leaves, and 2 tablespoons pecans and toss to combine. Season with salt and pepper to taste.

4. TO FINISH Sprinkle with feta and remaining 2 tablespoons pecans. Serve warm or at room temperature.

PREP AHEAD

Mince shallot
Cut orange
Slice celery and pick leaves
Toast and chop pecans

MAKE AHEAD

Refrigerate drained, brined lentils for up to 2 days
Refrigerate salad for up to 3 days

NOTES FROM THE TEST KITCHEN

Brining prevents the lentils from bursting as they cook, but you can skip it if you prefer
Sub lentilles du Puy (French lentils) for brown lentils
Sub white wine vinegar, sherry vinegar, red wine vinegar, or lemon juice for cider vinegar
Sub dried oregano or 1½ teaspoons chopped fresh mint for dried mint
Sub grapefruit, apple, or ½ cup pomegranate seeds for orange
Sub 1 fennel bulb for celery
Sub parsley for celery leaves
Sub any nut for pecans
Sub goat cheese for feta

**BULGUR SALAD with SPINACH, CHICKPEAS, and APPLES**

SERVES 4 | ACTIVE TIME 20 MINUTES

2¼ cups water

1½ cups medium-grind bulgur, rinsed

¾ teaspoon table salt, divided

5 tablespoons oil

1 shallot, minced

1 teaspoon smoked paprika

½ teaspoon grated lemon zest plus ¼ cup juice (2 lemons)

1 tablespoon honey

1 (15-ounce) can chickpeas, rinsed

10 ounces frozen chopped spinach, thawed and squeezed dry

2 apples, cored and cut into ½-inch pieces

½ cup walnuts, toasted and chopped

1. FOR THE BULGUR Combine water, bulgur, and ¼ teaspoon salt in medium saucepan and bring to simmer over medium heat. Reduce heat to low, cover, and simmer gently until bulgur is tender, 16 to 18 minutes. Spread bulgur over rimmed baking sheet and set aside to cool, about 15 minutes.

2. FOR THE VINAIGRETTE Meanwhile, whisk oil, shallot, paprika, and lemon zest in large bowl, then microwave until bubbling and fragrant, about 30 seconds. Whisk in lemon juice, honey and remaining ½ teaspoon salt.

3. FOR THE SALAD Add cooled bulgur, chickpeas, spinach, and apples to vinaigrette and toss to combine.

4. TO FINISH Season with salt and pepper to taste, and sprinkle with walnuts. Serve.

PREP AHEAD

Mince shallot
Grate lemon zest and juice lemon
Thaw spinach and squeeze dry
Core and cut apples
Toast and chop walnuts

Make AHEAD

Refrigerate cooked and cooled bulgur for up to 2 days
Refrigerate vinaigrette for up to 2 days
Refrigerate salad for up to 2 days

NOTES FROM THE TEST KITCHEN

Do not use cracked wheat, which requires lengthier cooking than bulgur
Sub couscous for bulgur (cooking time will be shorter)
Sub 5 ounces (5 cups) fresh spinach for frozen
Sub pears or 1 cup blueberries for apples
Sub almonds or pecans for walnuts

**FUSILLI SALAD with ARTICHOKES, SPINACH, and SUN-DRIED TOMATOES**

SERVES 4 TO 6 | ACTIVE TIME 30 MINUTES

1 pound fusilli

½ teaspoon table salt, plus salt for cooking pasta

6 tablespoons oil

¼ cup red wine vinegar

1 garlic clove, minced

½ teaspoon pepper

6 ounces frozen chopped spinach, thawed and squeezed dry

2 cups jarred whole baby artichoke hearts packed in water, rinsed, patted dry, and quartered

1 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped

½ cup pitted kalamata olives, chopped coarse

½ cup pine nuts, toasted

1. FOR THE PASTA SALAD Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain pasta, rinse with cold water, and drain again, leaving pasta slightly wet.

2. Whisk oil, vinegar, garlic, salt, and pepper together in large bowl. Add pasta, spinach, artichokes, sun-dried tomatoes, and olives and toss to combine. Cover and let sit for at least 15 minutes.

3. TO FINISH Stir in pine nuts and season with salt and pepper to taste. Serve.

PREP AHEAD

Thaw spinach and squeeze dry
Rinse, pat dry, and quarter artichokes
Rinse, pat dry, and chop sun-dried tomatoes
Toast pine nuts

MAKE AHEAD

Refrigerate pasta salad for up to 3 days

NOTES FROM THE TEST KITCHEN

Sub any short pasta for fusilli
Sub white wine vinegar or cider vinegar for red wine vinegar
Sub 3 ounces (3 cups) fresh spinach for frozen
Sub any olives or pepperoncini for kalamata olives
Sub walnuts or almonds for pine nuts

**SPICY LINGUINE with OLIVES and GARLIC**

SERVES 4 TO 6 | ACTIVE TIME 30 MINUTES

1 pound linguine

¾ teaspoon table salt, divided, plus salt for cooking pasta

1 tablespoon plus ½ cup oil, divided

½ cup panko bread crumbs

6 garlic cloves, sliced thin

1 teaspoon red pepper flakes

¼ teaspoon pepper

1 cup pitted green olives, halved

1. FOR THE PASTA Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.

2. FOR THE PANKO TOPPING Combine 1 tablespoon oil, panko, and ¼ teaspoon salt in 12-inch nonstick skillet and cook over medium heat, stirring often, until panko is lightly toasted, about 3 minutes. Transfer topping to bowl.

3. TO FINISH Add remaining ½ cup oil, garlic, pepper flakes, remaining ½ teaspoon salt, and pepper to now-empty skillet and cook over medium heat until garlic begins to brown, about 4 minutes. Add olives, lemon juice, garlic oil, and ¼ cup reserved cooking water to pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed. Sprinkle with panko and serve.

PREP AHEAD

Juice lemon

MAKE AHEAD

Store panko topping in airtight container for up to 1 week

NOTES FROM THE TEST KITCHEN

Garnish with parsley, if you have any, and Parmesan cheese, if desired
Sub any strand pasta for linguine
Sub any olives for green olives

**GARLICKY SPAGHETTI with ARTICHOKES and HAZELNUTS**

SERVES 4 TO 6 | ACTIVE TIME 35 MINUTES

¼ cup oil

6 garlic cloves, minced

1½ teaspoons fennel seeds, crushed

¼ teaspoon red pepper flakes

1 pound spaghetti

Table salt for cooking pasta

1½ cups jarred whole baby artichoke hearts packed in water, rinsed, patted dry, and chopped

1 tablespoon lemon juice

1 ounce Parmesan cheese, grated (½ cup), plus extra for serving

1. Cook oil and garlic in 8-inch nonstick skillet over low heat, stirring occasionally, until garlic is pale golden brown, 9 to 12 minutes. Off heat, stir in fennel seeds and pepper flakes; set aside.

2. Bring 2 quarts water to boil in large pot. Add pasta and 2 teaspoons salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Add artichokes, lemon juice, reserved garlic-oil mixture, and reserved cooking water to pasta in pot. Stir until pasta is well coated with oil and no water remains in bottom of pot. Add Parmesan and hazelnuts and toss to combine. Season with salt and pepper to taste. Serve, passing extra Parmesan separately.

PREP AHEAD

Rinse, pat dry, and chop artichokes
Juice lemon
Grate Parmesan
Toast and chop hazelnuts

NOTES FROM THE TEST KITCHEN

Cooking the pasta in a smaller amount of water makes for starchier cooking water, contributing body to the sauce
Sub any strand pasta for spaghetti
Sub Pecorino Romano for Parmesan
Sub walnuts or almonds for hazelnuts

CACIO E PEPE

SERVES 4 TO 6 | ACTIVE TIME 25 MINUTES

1 pound spaghetti

Table salt for cooking pasta

6 ounces Pecorino Romano cheese, grated (3 cups), divided

2 tablespoons heavy cream

2 teaspoons extra-virgin olive oil

1½ teaspoons pepper

1. Set colander in large serving bowl. Bring 2 quarts water to boil in large pot. Add pasta and 2 teaspoons salt and cook, stirring often, until al dente. Drain pasta in prepared colander. Reserve 1½ cups cooking water in liquid measuring cup; discard remaining cooking water. Transfer pasta to now-empty bowl.

2. Place 2 cups Pecorino in medium bowl, then slowly whisk in 1 cup reserved cooking water until smooth. Whisk in cream, oil, and pepper. Gradually pour Pecorino mixture over pasta, tossing to coat. Let pasta rest for 1 to 2 minutes so sauce can thicken, tossing frequently and adjusting consistency with remaining reserved cooking water as needed. Serve immediately, passing remaining 1 cup Pecorino separately.

PREP AHEAD

Grate Pecorino Romano

NOTES FROM THE TEST KITCHEN

Cooking the pasta in a smaller amount of water makes for starchier cooking water, contributing body to the sauce
Draining the pasta water into the serving bowl warms the bowl to help keep the dish hot until serving
Sub any strand pasta for spaghetti
Sub Parmesan for Pecorino Romano

**CREAMY STOVETOP MACARONI and CHEESE**

SERVES 4 | ACTIVE TIME 30 MINUTES

2 large eggs

1 (12-ounce) can evaporated milk, divided

1 teaspoon dry mustard

½ teaspoon table salt plus salt for cooking pasta

¼ teaspoon pepper

8 ounces (2 cups) elbow macaroni

4 tablespoons unsalted butter

12 ounces sharp cheddar cheese, shredded (3 cups), divided

1. Whisk eggs, half of evaporated milk, dry mustard, ½ teaspoon salt, and pepper together in bowl; set aside.

2. Bring 4 quarts water to boil in large pot. Add macaroni and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and return it to pot. Add butter and cook over low heat until melted. Stir in egg mixture and half of cheddar. Cook, gradually stirring in remaining milk and cheddar, until mixture thickens and becomes hot and creamy, 5 to 7 minutes. Season with salt and pepper to taste, and serve.

PREP AHEAD

Shred cheddar

MAKE AHEAD

Refrigerate macaroni and cheese for up to 3 days

NOTES FROM THE TEST KITCHEN

Top with toasted panko bread crumbs, if you have them
Sub any short pasta for elbow macaroni
Sub Monterey Jack or Colby for some or all of cheddar

SKILLET TORTELLINI SUPPER

SERVES 4 TO 6 | ACTIVE TIME 35 MINUTES

12 ounces dried cheese tortellini

Table salt for cooking pasta

4 slices bacon, cut crosswise into ¼-inch strips

4 garlic cloves, minced

1 cup heavy cream

½ teaspoon pepper

2 cups frozen peas, thawed

1 ounce Parmesan cheese, grated (½ cup), plus extra for serving

1 teaspoon grated lemon zest plus 2 teaspoons juice

1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring frequently, until not quite al dente, about 8 minutes. Reserve 1 cup cooking water, then drain pasta; set aside.

2. Meanwhile, cook bacon in 12-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.

3. Pour off all but 1 teaspoon fat from skillet. Add garlic and cook until fragrant, about 30 seconds. Stir in cream, pepper, pasta, and ½ cup reserved cooking water, and bring to simmer over medium heat. Cook, stirring often, until tortellini is al dente and sauce has thickened and coats pasta, 4 to 7 minutes. Stir in peas, Parmesan, and lemon zest and juice and cook until warmed through, about 1 minute, adjusting consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Sprinkle with reserved bacon and serve, passing extra Parmesan separately.

PREP AHEAD

Grate Parmesan
Grate lemon zest and juice lemon
Cut bacon

NOTES FROM THE TEST KITCHEN

Cooking time for the tortellini will vary depending on brand and size; be sure to undercook it slightly in step 1, as it will continue to cook in the cream sauce
Add some halved cherry tomatoes before serving, if you have them
Garnish with chives, parsley, and/or basil, if you have any
Sub 4 ounces prosciutto or pancetta for bacon
Sub frozen corn for frozen peas
Sub Pecorino Romano for Parmesan

**PASTA and CHICKPEAS with TOMATO and PARMESAN**

SERVES 4 TO 6 | ACTIVE TIME 30 MINUTES

2 tablespoons extra-virgin olive oil, plus extra for serving

1 onion, chopped fine

4 garlic cloves, minced

¼ teaspoon red pepper flakes

¾ teaspoon dried rosemary, crumbled

2 cups water, plus extra as needed

2 (15-ounce) cans chickpeas, undrained

1 (14-ounce) can diced tomatoes

1 teaspoon table salt

8 ounces (1½ cups) small shells

1 ounce Parmesan cheese, grated (½ cup)

1. FOR THE PASTA and chickpeas Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened and just beginning to brown, 5 to 7 minutes. Stir in garlic, pepper flakes, and rosemary and cook until fragrant, about 1 minute. Stir in water, chickpeas and their liquid, tomatoes and their juice, and salt and bring to boil. Reduce heat to medium-low and simmer for 10 minutes.

2. Add pasta and cook, stirring frequently, until tender, 10 to 12 minutes. Adjust consistency with extra hot water as needed and season with salt and pepper to taste.

3. TO FINISH Serve, passing Parmesan and extra oil separately.

PREP AHEAD

Chop onion
Grate Parmesan

MAKE AHEAD

Refrigerate pasta and chickpeas for up to 3 days

NOTES FROM THE TEST KITCHEN

Sub 4 large shallots for onion
Sub 2¼ teaspoons chopped fresh rosemary for dried
Sub ditalini or elbow macaroni for small shells (sub by weight, not volume)
Sub Pecorino Romano for Parmesan

**PASTA with TUNA and CRISPY BREAD CRUMBS**

SERVES 4 TO 6 | ACTIVE TIME 45 MINUTES

1 pound farfalle

Table salt for cooking pasta

2 tablespoons oil, divided

½ cup panko bread crumbs

3 tablespoons capers, rinsed

1 teaspoon grated lemon zest, plus lemon wedges for serving

4 garlic cloves, minced

¼ teaspoon red pepper flakes

1 (28-ounce) can crushed tomatoes

½ cup pitted kalamata olives, chopped

12 ounces olive oil–packed tuna, drained

2. FOR THE PANKO TOPPING Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add panko and capers and cook, stirring frequently, until panko is golden brown and capers have darkened and shrunk, 3 to 5 minutes. Stir in lemon zest and cook until fragrant, about 1 minute. Transfer topping to bowl.

3. TO FINISH Wipe skillet clean with paper towels. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and simmer until thickened slightly, about 10 minutes. Stir in olives and remove from heat.

4. Add sauce to pasta in pot and stir until pasta is well coated. Fold in tuna gently until combined but chunks still remain. Season with salt and pepper to taste, and adjust consistency with reserved cooking water as needed. Sprinkle with reserved panko mixture. Serve with lemon wedges.

PREP AHEAD

Grate lemon zest

MAKE AHEAD

Store panko topping in airtight container for up to 1 week

NOTES FROM THE TEST KITCHEN

Be sure to fold in the tuna gently, so that it doesn’t break apart too much
Garnish with basil or parsley, if you have any
Sub any short pasta for farfalle
Sub any olives for kalamata olives

**SPAGHETTI with BACON and SPICY TOMATO SAUCE**

SERVES 4 TO 6 | ACTIVE TIME 35 MINUTES

6 slices bacon, cut crosswise into ¼-inch strips

Oil, as needed

1 onion, chopped fine

3 garlic cloves, minced

¼ teaspoon red pepper flakes

1 (28-ounce) can diced tomatoes

1 pound spaghetti

Table salt for cooking pasta

1 ounce Parmesan cheese, grated (½ cup), plus extra for serving

1. Cook bacon in 12-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.

2. Pour off all but 2 tablespoons fat from skillet (or add oil until it measures 2 tablespoons). Add onion and cook until softened, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes and their juice and cook until thickened, about 10 minutes.

3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring frequently, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce to pasta in pot and stir until pasta is well coated. Add Parmesan and toss to combine. Season with salt and pepper to taste, and adjust consistency with reserved cooking water as needed. Sprinkle with reserved bacon and serve, passing extra Parmesan separately.

PREP AHEAD

Chop onion
Grate Parmesan
Cut bacon

NOTES FROM THE TEST KITCHEN

Sub 6 ounces pancetta, guanciale, or salt pork for bacon
Sub 4 large shallots for onion
Sub chopped canned whole peeled tomatoes or crushed tomatoes for diced tomatoes
Sub any strand pasta for spaghetti
Sub Pecorino Romano for Parmesan

**CORIANDER-SPICED COUSCOUS with CHICKPEAS**

SERVES 4 TO 6 | ACTIVE TIME 30 MINUTES

¼ cup oil, divided

1½ cups couscous

2 carrots, peeled and chopped fine

1 onion, chopped fine

1 teaspoon table salt

3 garlic cloves, minced

1 teaspoon ground coriander

1 teaspoon ground ginger

1¾ cups broth

1 (15-ounce) can chickpeas, rinsed

1½ cups frozen peas

Lemon wedges for serving

1. FOR THE COUSCOUS MIXTURE Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until shimmering. Add couscous and cook, stirring frequently, until grains are just beginning to brown, 3 to 5 minutes. Transfer to bowl and wipe skillet clean with paper towels.

2. Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add carrots, onion, and salt and cook until softened and just beginning to brown, 5 to 7 minutes. Stir in garlic, coriander, and ginger and cook until fragrant, about 30 seconds. Stir in broth and chickpeas and bring to simmer.

3. Stir in peas and couscous. Cover, remove skillet from heat, and let sit until couscous is tender, about 7 minutes.

4. TO FINISH Fluff with fork and season with salt and pepper to taste. Serve with lemon wedges.

PREP AHEAD

Peel and chop carrots
Chop onion

MAKE AHEAD

Refrigerate couscous, chickpea, and vegetable mixture for up to 2 days

NOTES FROM THE TEST KITCHEN

Garnish with cilantro or mint, if you have any
Sub 2 celery ribs for carrots
Sub 4 large shallots for onion
Sub small white beans or black-eyed peas for chickpeas

**RED CURRY RICE NOODLES with SHALLOTS and CASHEWS**

SERVES 4 | ACTIVE TIME 35 MINUTES

12 ounces (¼-inch-wide) rice noodles

2 tablespoons oil

6 shallots, quartered

¼ cup Thai red curry paste

1 (14-ounce) can coconut milk

2 tablespoons fish sauce

¼ cup roasted cashews, chopped

Lime wedges for serving

1. Bring 4 quarts water to boil in large pot. Remove from heat, add noodles, and let sit, stirring occasionally, until soft and pliable but not fully tender, 8 to 10 minutes. Drain noodles, rinse with cold water, and drain again; set aside.

2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add shallots and cook until softened and beginning to brown, about 5 minutes. Stir in curry paste and cook until shallots are well coated, about 2 minutes.

3. Whisk in coconut milk and fish sauce and bring to simmer. Add drained rice noodles and cook, tossing gently, until noodles are well coated and tender and sauce has thickened slightly, about 3 minutes. Adjust consistency with hot water as needed and season with salt and pepper to taste. Sprinkle with cashews. Serve with lime wedges.

PREP AHEAD

Quarter shallots
Chop cashews

NOTES FROM THE TEST KITCHEN

Top with fried or scrambled eggs or stir in chopped cooked shrimp to make this more substantial
Garnish with cilantro, mint, or basil, if you have any
Sub ⅜-inch-wide rice noodles for ¼-inch-wide rice noodles
Sub Thai green curry paste for red curry paste
Sub peanuts for cashews

**S PICY PEANUT RICE NOODLES with SHRIMP**

SERVES 4 | ACTIVE TIME 40 MINUTES

2 carrots, peeled and shredded

5 tablespoons seasoned rice vinegar, divided

12 ounces (¼-inch wide) rice noodles

12 ounces extra-large shrimp (21 to 25 per pound), thawed, peeled, and deveined

¼ cup oil, divided

1 cup frozen edamame, thawed

⅓ cup crunchy or smooth peanut butter

2 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon sriracha

3 garlic cloves, minced

1. FOR THE PICKLED CARROTS Combine carrots and 2 tablespoons vinegar in small bowl; set aside until ready to serve.

2. Bring 4 quarts water to boil in large pot. Remove from heat, add noodles, and let sit, stirring occasionally, until soft and pliable but not fully tender, 8 to 10 minutes. Drain noodles, rinse with cold water, and drain again; set aside.

3. FOR THE SHRIMP Meanwhile, pat shrimp dry with paper towels. Heat 1 tablespoon oil 12-inch nonstick skillet over medium-high heat until just smoking. Add shrimp and cook, stirring constantly, until just opaque, about 2 minutes; transfer to plate.

4. FOR THE EDAMAME Heat 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add edamame and cook until spotty brown but still bright green, about 2 minutes; transfer to plate.

5. TO FINISH Whisk 1½ cups water, peanut butter, remaining 3 tablespoons vinegar, soy sauce, remaining 2 tablespoons oil, sugar, sriracha, and garlic together in bowl. Add peanut sauce, drained noodles, and shrimp mixture to again-empty skillet and bring to simmer over medium-high heat. Cook, tossing gently, until noodles are coated and tender and sauce has thickened slightly, about 3 minutes. Adjust consistency with hot water as needed and season with salt and pepper to taste. Serve, passing carrot mixture separately.

PREP AHEAD

Peel and shred carrots
Thaw, peel, and devein shrimp

MAKE AHEAD

Refrigerate pickled carrots for up to 5 days
Refrigerate cooked shrimp for up to 2 days
Refrigerate cooked edamame for up to 2 days

NOTES FROM THE TEST KITCHEN

You can cook the edamame straight from frozen, but the cooking time will be longer
Garnish with cilantro, mint, or basil, if you have any
Sub 1 cup shredded cabbage for carrots
Sub tamari for soy sauce
Sub brown sugar for granulated sugar

**KIMCHI FRIED RICE with SHRIMP**

SERVES 4 | ACTIVE TIME 30 MINUTES

2 tablespoons oil, divided

1 onion, chopped

1 pound extra-large shrimp (21 to 25 per pound), thawed, peeled, deveined, and cut crosswise into thirds

2 garlic cloves, minced

1 recipe White Rice Pilaf (this page), chilled

2 cups kimchi, drained

1 cup frozen edamame, thawed

½ cup oyster sauce

1. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until softened and just beginning to brown, 5 to 7 minutes. Add shrimp and cook, stirring constantly, until just opaque, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds; transfer to bowl.

2. Break up any large clumps of rice with your fingers. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add rice, kimchi, edamame, oyster sauce, and shrimp mixture along with any accumulated juices and increase heat to high. Cook, tossing rice constantly, until mixture is thoroughly combined and warmed through, about 3 minutes. Serve.

PREP AHEAD

Chop onion
Thaw, peel, devein, and cut shrimp

MAKE AHEAD

Refrigerate White Rice Pilaf for at least 1 day and up to 5 days
Refrigerate fried rice for up to 3 days

NOTES FROM THE TEST KITCHEN

Cooking the white rice ahead and chilling it ensures that the grains stay distinct and don’t break down when you fry them
Garnish with sriracha and/or scallions, if you have any
Sub frozen peas for frozen edamame

**GARLICKY WHITE BEANS with SHRIMP**

SERVES 4 TO 6 | ACTIVE TIME 45 MINUTES

¼ cup oil, divided

1 pound large shrimp (26 to 30 per pound), thawed, peeled, deveined, and shells reserved

1 cup water

1 onion, chopped fine

4 garlic cloves, sliced thin

2 anchovy fillets, rinsed, patted dry, and minced

¼ teaspoon red pepper flakes

⅛ teaspoon pepper

2 (15-ounce) cans cannellini beans, undrained

1 (14.5-ounce) can diced tomatoes, drained

½ teaspoon grated lemon zest plus 1 tablespoon juice

1. FOR THE SHRIMP STOCK Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add shrimp shells and cook, stirring frequently, until spotty brown, 2 to 4 minutes. Off heat, carefully add water, scraping up any browned bits. Return skillet to medium heat and simmer gently, stirring occasionally, for 5 minutes. Strain mixture through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible. Discard shells and reserve stock (you should have about ¼ cup).

2. FOR THE SHRIMP AND BEANS Wipe skillet clean with paper towels. Cook 2 tablespoons oil, onion, garlic, anchovies, pepper flakes, and pepper in now-empty skillet over medium-low heat until onion is softened, about 5 minutes. Stir in beans and their liquid, tomatoes, and reserved shrimp stock, bring to simmer, and cook for 15 minutes.

3. Reduce heat to low, stir in shrimp, cover, and cook until shrimp are just opaque, 5 to 7 minutes. Off heat, stir in lemon zest and juice and season with salt and pepper to taste. Drizzle with remaining 1 tablespoon oil. Serve.

PREP AHEAD

Chop onion
Grate lemon zest and juice lemon
Thaw, peel, and devein shrimp, reserving shells

MAKE AHEAD

Refrigerate shrimp stock for up to 2 days

NOTES FROM THE TEST KITCHEN

Garnish with basil or parsley, if you have any
Sub 4 large shallots for onion
Sub 1 teaspoon anchovy paste for anchovies
Sub small white beans for cannellini beans

SHRIMP SCAMPI

SERVES 4 | ACTIVE TIME 35 MINUTES

2 tablespoons oil, divided

1½ pounds extra-large shrimp (21 to 25 per pound), thawed, peeled, deveined, and shells reserved

1 cup dry white wine

¼ teaspoon dried thyme

3 tablespoons lemon juice, plus lemon wedges for serving

1 teaspoon cornstarch

8 garlic cloves, sliced thin

½ teaspoon red pepper flakes

¼ teaspoon pepper

4 tablespoons unsalted butter, cut into ½-inch pieces

1. FOR THE SHRIMP STOCK Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add shrimp shells and cook, stirring frequently, until spotty brown, 2 to 4 minutes. Off heat, carefully add wine and thyme, scraping up any browned bits. Return skillet to medium heat and simmer gently, stirring occasionally, for 5 minutes. Strain mixture through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible. Discard shells and reserve stock (you should have about ⅔ cup).

2. FOR THE SCAMPI Wipe skillet clean with paper towels. Combine lemon juice and cornstarch in small bowl. Cook remaining 1 tablespoon oil, garlic, pepper flakes, and pepper in now-empty skillet over medium-low heat until garlic is fragrant and just beginning to brown at edges, 3 to 5 minutes. Add reserved shrimp stock, increase heat to high, and bring to simmer. Reduce heat to low, stir in shrimp, cover, and cook until shrimp are just opaque, 4 to 6 minutes. Off heat, transfer shrimp to bowl using slotted spoon.

3. Return skillet to medium heat, add lemon juice–cornstarch mixture, and cook until slightly thickened, about 1 minute. Remove from heat and whisk in butter until combined. Return shrimp and any accumulated juices to skillet and toss to combine. Serve, passing lemon wedges separately.

PREP AHEAD

Juice lemon
Thaw, peel, and devein shrimp, reserving shells

MAKE AHEAD

Refrigerate shrimp stock for up to 2 days

NOTES FROM THE TEST KITCHEN

Serve with crusty bread
Garnish with basil or parsley, if you have any
Sub dry vermouth for dry white wine
Sub ¾ teaspoon fresh thyme leaves for dried

**BLACK BEANS and RICE with EGGS**

SERVES 4 TO 6 | ACTIVE TIME 35 MINUTES

2 slices bacon, chopped

2 tablespoons oil, divided

1 small onion, chopped fine

3 garlic cloves, minced

1 teaspoon dried oregano

¾ teaspoon ground cumin

1½ cups long-grain white rice, rinsed

2¼ cups broth

1 (15-ounce) can black beans, undrained

2 tablespoons red wine vinegar

6 large eggs

1. FOR THE BEANS AND RICE Cook bacon and 1 tablespoon oil in 12-inch nonstick skillet over medium heat until crispy, 5 to 7 minutes. Stir in onion and cook until softened and just beginning to brown, 5 to 7 minutes. Stir in garlic, oregano, and cumin and cook until fragrant, about 30 seconds. Stir in rice and cook until edges begin to turn translucent and rice is fragrant, about 2 minutes. Stir in broth, beans and their liquid, and vinegar and bring to boil. Cover, reduce heat to low, and simmer, without stirring, until liquid is absorbed and rice is tender, 20 to 25 minutes.

2. Remove from heat and let sit, covered, for 10 minutes. Fluff rice with fork, season with salt and pepper to taste, transfer to serving dish, and cover with aluminum foil to keep warm.

3. TO FINISH Crack eggs into 2 small bowls (3 eggs per bowl). Wipe skillet clean with paper towels. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Working quickly, pour 1 bowl of eggs in 1 side of skillet and second bowl of eggs in other side. Cover and cook for 1 minute. Remove skillet from heat and let sit, covered, for 15 to 45 seconds for runny yolks (white around edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, and about 2 minutes for medium-set yolks. Serve rice with eggs.

PREP AHEAD

Chop onion
Chop bacon

MAKE AHEAD

Refrigerate cooked beans and rice for up to 3 days

NOTES FROM THE TEST KITCHEN

You will need a 12-inch skillet with a tight-fitting lid
Garnish with hot sauce, if you like
Sub 2 ounces salt pork for bacon
Sub 3 shallots for onion
Sub kidney beans or red beans for black beans
Sub white wine vinegar or cider vinegar for red wine vinegar

EGGS in PURGATORY

SERVES 4 | ACTIVE TIME 45 MINUTES

3 tablespoons extra-virgin olive oil, plus extra for drizzling

1 shallot, minced

4 garlic cloves, sliced thin

1 tablespoon tomato paste

½ teaspoon red pepper flakes

½ teaspoon dried oregano

1 teaspoon table salt, divided

1 (28-ounce) can crushed tomatoes

8 large eggs

¼ teaspoon pepper

¼ cup grated Parmesan cheese

1. FOR THE TOMATO SAUCE Heat oil in 12-inch skillet over medium heat until shimmering. Add shallot and garlic and cook until softened and beginning to brown, about 3 minutes. Stir in tomato paste, pepper flakes, oregano, and ¾ teaspoon salt and cook until rust-colored, about 4 minutes. Stir in tomatoes and bring to simmer. Reduce heat to medium-low and simmer gently, stirring occasionally, until thickened slightly, about 15 minutes.

Remove skillet from heat.

2. TO FINISH Using back of spoon, make 8 shallow indentations in sauce (7 around perimeter and 1 in center). Crack 1 egg into bowl and pour into 1 indentation (it will hold yolk but not fully contain white). Repeat with remaining 7 eggs. Spoon sauce over edges of egg whites so that whites are partially covered and yolks are exposed. Sprinkle eggs with pepper and remaining ¼ teaspoon salt.

3. Bring to simmer over medium heat, cover, and cook until egg whites are set and egg yolks film over, 5 to 7 minutes. Off heat, sprinkle with Parmesan and drizzle with extra oil. Serve.

PREP AHEAD

Mince shallot
Grate Parmesan

MAKE AHEAD

Refrigerate tomato sauce for up to 2 days

NOTES FROM THE TEST KITCHEN

You will need a 12-inch skillet with a tight-fitting lid
Serve with crusty bread
Garnish with basil, chives, parsley, mint, or dill, if you have any
Sub dried rosemary, thyme, or herbes de Provence for oregano
Sub feta, goat cheese, or Pecorino Romano for Parmesan

**FRIED EGGS with POTATO and PARMESAN PANCAKE**

SERVES 4 | ACTIVE TIME 35 MINUTES

2½ pounds Yukon Gold potatoes, peeled and shredded

1½ teaspoons cornstarch

1¼ teaspoons table salt, divided

Pinch plus ⅛ teaspoon pepper, divided

¼ cup plus 2 teaspoons oil, divided

8 large eggs

1 ounce Parmesan cheese, grated (½ cup)

1. Place potatoes in large bowl and fill bowl with cold water. Using hands, swirl to remove excess starch, then drain, leaving potatoes in colander. Wipe bowl dry. Working in batches, squeeze potatoes dry in clean dish towel. Transfer potatoes to now-empty bowl and repeat with remaining potatoes. Sprinkle cornstarch, 1 teaspoon salt, and pinch pepper over potatoes in bowl and toss until well combined.

2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add potato mixture to skillet in even layer, cover, and cook for 6 minutes. Uncover, press potatoes gently into even layer, and cook until bottom is deep golden brown, 8 to 10 minutes, pressing potatoes as needed.

3. Slide potato pancake onto large plate, browned side down, using spatula for guidance. Add 2 tablespoons oil to now-empty skillet and swirl to coat. Invert potato pancake onto second plate and slide potato pancake, browned side up, back into skillet. Cook, pressing pancake occasionally, until bottom is well browned, 8 to 10 minutes. Transfer pancake to cutting board and set aside while preparing eggs.

4. Crack eggs into 2 small bowls (4 eggs per bowl) and sprinkle with remaining ¼ teaspoon salt and remaining ⅛ teaspoon pepper. Wipe skillet clean with paper towels. Heat remaining 2 teaspoons oil in again-empty skillet over medium-high heat until shimmering. Working quickly, pour 1 bowl of eggs in 1 side of skillet and second bowl of eggs in other side. Cover and cook for 1 minute. Remove skillet from heat and let sit, covered, for 15 to 45 seconds for runny yolks (white around edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, and about 2 minutes for medium-set yolks. Sprinkle pancake with Parmesan, cut into wedges, and serve with eggs.

PREP AHEAD

Peel and shred potatoes
Grate Parmesan

NOTES FROM THE TEST KITCHEN

You will need a 12-inch nonstick skillet with a tight-fitting lid
Shred the potatoes on the large shredding disk of a food processor, or use a box grater to cut the potatoes lengthwise so you get long shreds
Garnish with parsley or chives, if you have any
Sub Pecorino Romano for Parmesan

SAVORY CREPES

SERVES 4 | ACTIVE TIME 40 MINUTES

4 ounces cream cheese

8 ounces frozen chopped spinach, thawed and squeezed dry

4 ounces feta cheese, crumbled (1 cup)

½ cup oil-packed sun-dried tomatoes, patted dry and chopped coarse

⅛ teaspoon pepper

½ teaspoon oil

1 cup (5 ounces) all-purpose flour

¼ teaspoon table salt

1½ cups whole milk

7 large eggs, divided

3 tablespoons unsalted butter, melted and cooled, divided

1. FOR THE FILLING Microwave cream cheese in large bowl at 50 percent power until softened, about 30 seconds. Add spinach, feta, sun-dried tomatoes, and pepper and mix until thoroughly combined; set filling aside.

2. FOR THE CREPES Heat oil in 12-inch nonstick skillet over low heat for at least 10 minutes. While oil is heating, whisk flour and salt together in medium bowl. Whisk milk and 3 eggs together in second bowl. Add half of milk mixture and 2 tablespoons melted butter to dry ingredients and whisk until smooth. Whisk in remaining milk mixture until smooth. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper and spray with vegetable oil spray.

3. Wipe skillet with paper towels, leaving thin film of oil on bottom and sides of pan. Increase heat to medium and heat skillet for 1 minute. Test heat of skillet by placing 1 teaspoon batter in center of pan and cooking for 20 seconds. If mini crepe is golden brown on bottom, skillet is properly heated; if it is too light or too dark, adjust heat accordingly and retest.

4. Off heat, pour ½ cup batter into far side of skillet, then swirl gently in clockwise direction until batter evenly covers bottom of skillet. Return skillet to heat and cook crepe, without moving, until surface is dry and crepe starts to brown at edges, 35 to 40 seconds. Gently slide heat-resistant rubber spatula underneath edge of crepe, grasp edge with your fingertips, and flip crepe. Cook until second side is lightly spotted, about 20 seconds. Transfer crepe to wire rack. Return skillet to heat for 10 seconds and repeat with remaining batter.

5. TO FINISH Arrange crepes on prepared sheet (they will hang over edge and overlap). Working with 1 crepe at a time, place ¼ of spinach mixture in center of crepe. Using back of spoon, press and spread mixture gently into 5-inch circle, then make well in center of filling. Crack 1 egg into well, then fold in 4 sides of crepe, leaving egg yolk exposed, pressing at corners to adhere.

6. Brush crepe edges with remaining 1 tablespoon melted butter and transfer sheet to oven. Bake until egg whites are uniformly set and yolks have filmed over but are still runny, 10 to 12 minutes. Serve immediately.

PREP AHEAD

Thaw spinach and squeeze dry
Pat dry and chop sun-dried tomatoes

MAKE AHEAD

Refrigerate filling for up to 3 days
Refrigerate unfilled crepes for up to 3 days (or freeze for up to 1 month)

NOTES FROM THE TEST KITCHEN

The batter yields enough for 1 “practice” crepe (5 total); only 4 are needed for the filling

Serve with Simplest Salad (this page)
Garnish with basil, chives, parsley, mint, or dill, if you have any
Sub goat cheese, shredded Parmesan, or shredded cheddar for feta

VINDALOO-STYLE POTATOES

SERVES 4 TO 6 | ACTIVE TIME 45 MINUTES

2 tablespoons oil

1 onion, chopped

1½ teaspoons table salt

6 garlic cloves, minced

4 teaspoons paprika

2 teaspoons ground cumin

½ teaspoon ground cardamom

½ teaspoon cayenne pepper

⅛ teaspoon ground cloves

2½ cups water

2 pounds red potatoes, unpeeled and cut into ½-inch pieces

1 (28-ounce) can diced tomatoes

1 tablespoon red wine vinegar

Plain yogurt for serving

1. Heat oil in Dutch oven over medium heat until shimmering. Add onion and salt and cook until softened, about 5 minutes. Stir in garlic, paprika, cumin, cardamom, cayenne, and cloves and cook until fragrant, about 2 minutes. Gradually stir in water, scraping up any browned bits, then add potatoes and bring to simmer. Cover, reduce heat to medium-low, and cook until potatoes are tender, 15 to 20 minutes.

2. Stir in tomatoes and their juice and vinegar and continue to simmer, uncovered, until sauce has thickened slightly, about 15 minutes. Season with salt and pepper to taste. Serve with yogurt.

PREP AHEAD

Chop onion
Cut potatoes

MAKE AHEAD

Refrigerate braised potatoes for up to 3 days

NOTES FROM THE TEST KITCHEN

Serve over White Rice Pilaf (this page), if desired
Sub 4 large shallots for onion
Sub sweet potatoes or Yukon Gold potatoes for red potatoes
Sub chopped canned whole peeled tomatoes or crushed tomatoes for diced tomatoes
Sub white wine vinegar or cider vinegar for red wine vinegar

CHEESE ENCHILADAS

SERVES 4 | ACTIVE TIME 35 MINUTES

2 tablespoons oil

1 onion, chopped fine, divided

3 tablespoons chili powder

4 teaspoons tomato paste

4 garlic cloves, minced

3 tablespoons all-purpose flour

3 cups broth

12 (6-inch) corn tortillas, warmed

1 pound Monterey Jack cheese, shredded (4 cups), divided

Lime wedges for serving

1. Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 12-inch skillet over medium heat until shimmering. Add ¾of onion and cook until softened, 3 to 5 minutes. Stir in chili powder, tomato paste, and garlic and cook until fragrant, about 30 seconds. Stir in flour and mash into skillet with wooden spoon until well combined, about 30 seconds. Gradually add broth, whisking constantly to smooth out any lumps. Bring to simmer and cook until thickened slightly, about 4 minutes. Remove from heat.

2. Spread 1 cup sauce in bottom of 13 by 9-inch baking dish. Working with one warm tortilla at a time, spread ¼ cup cheese across center of tortilla, tightly roll tortilla around filling, then place seam side down in prepared dish. Repeat with remaining 11 tortillas (2 columns of 6 tortillas will fit neatly across width of dish).

3. Pour remaining sauce over top of enchiladas and sprinkle with remaining 1 cup cheese. Cover dish with lightly greased aluminum foil and bake until cheese is melted, about 10 minutes. Uncover and continue to bake until sauce is bubbling around edges, about 5 minutes. Let cool for 10 minutes, then sprinkle with remaining ¼ of onion. Serve with lime wedges.

PREP AHEAD

Chop onion
Shred Monterey Jack

MAKE AHEAD

Refrigerate enchiladas for up to 2 days (or freeze for up to 1 month)

NOTES FROM THE TEST KITCHEN

Serve with whatever toppings you have on hand, such as salsa, diced onion, chopped avocado, sour cream, and/or cilantro
Corn tortillas are traditional for enchiladas, but you can substitute flour tortillas
Sub red onion for onion
Sub chipotle chile powder for chili powder
Sub any semisoft cheese for Monterey Jack