ziti with fennel and italian sausage
unstuffed shells with butternut squash and leeks
almost hands-free risotto with chicken and herbs
lemon-thyme roasted chicken with ratatouille
french chicken in a pot with red potatoes, carrots, and shallots
roasted pork chops and vegetables with parsley vinaigrette
spice-rubbed pork tenderloin with fennel, tomatoes, artichokes, and olives
rosemary steak tips with gorgonzola polenta
ziti with fennel and italian sausage
serves 4 to 6
total time: 30 minutes
why this recipe works There is something magical about this recipe, which coaxes the ultimate flavor out of just a few humble supermarket ingredients, turning them into a rich-tasting and well-balanced pasta dish that will have your family reaching for seconds. After browning the sausage, we sautéed a hefty amount of sliced onions, along with sliced fennel, which added texture and flavor to the dish. And while it may seem like a mistake to add an entire can of tomato paste and no other tomato product to make the sauce, the concentrated, bold flavor of the tomato paste intensified during cooking and added rich notes to the dish. To pull everything together, we added 2 cups of boiling water, simmering the mixture until thick. Sharp Pecorino cheese, added to the sausage-onion mixture, enriched the sauce by giving it a salty bite. Chopped fennel fronds added pleasant anise notes upon serving.
1 pound sweet or hot Italian sausage, casings removed
2 onions, halved and sliced thin
1 fennel bulb, fronds chopped, stalks discarded, bulb halved, cored, and sliced into ½-inch pieces
1 (6-ounce) can tomato paste
1 pound ziti
Salt and pepper
1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving
1. Bring 4 quarts water to boil in large pot for pasta. Cook sausage in Dutch oven over medium-high heat, breaking up meat with wooden spoon, until no longer pink, about 4 minutes. Stir in onions and fennel, cover, and cook until softened, about 5 minutes. Uncover, reduce heat to medium, and continue to cook until vegetables are golden, 10 to 12 minutes.
2. Add tomato paste and cook until darkened, about 3 minutes. Stir in 2 cups boiling pasta water and simmer until thickened, about 5 minutes.
3. Meanwhile, add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1½ cups cooking water, then drain pasta and return it to pot. Add sausage mixture, Pecorino, and 1 cup reserved cooking water and toss to combine. Season with salt and pepper to taste and add remaining cooking water as needed to adjust consistency. Sprinkle individual portions with fennel fronds and extra Pecorino before serving.
unstuffed shells with butternut squash and leeks
serves 4 to 6
total time: 1 hour 15 minutes
why this recipe works When we want to spend as little time in the kitchen as possible on a Sunday evening, we look to innovative one-pot meals to keep work and dishes to a minimum. For our cheesy jumbo unstuffed shells, we kept everything in one skillet, making for an impressive presentation and easy cleanup. Instead of the expected tomato-based sauce often paired with stuffed shells, we opted for vibrant, creamy butternut squash and sweet leeks. Cooking them briefly before adding the pasta and liquid deepened their flavors and ensured that the pasta and squash would finish cooking at the same time. Instead of stuffing the shells, which we found fussy and time-consuming, we sprinkled a little Parmesan cheese and dolloped a rich lemon-ricotta mixture over everything before sliding the skillet in the oven to brown and melt the cheesy toppings. A sprinkle of basil added a fresh finishing touch and pop of color. You can substitute large or medium shells, ziti, farfalle, campanelle, or orecchiette for the jumbo shells. The skillet will be very full when you add the shells in step 3 (stir gently to start), but will become more manageable as the liquid evaporates and the shells become more malleable. You will need a 12-inch ovensafe nonstick skillet for this recipe.
8 ounces (1 cup) whole-milk ricotta cheese
2 ounces Parmesan cheese, grated (1 cup)
1 teaspoon grated lemon zest
Salt and pepper
1 tablespoon extra-virgin olive oil
1 ½ pounds butternut squash, peeled, seeded, and cut into ½-inch pieces (5 cups)
1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
2 garlic cloves, minced
Pinch cayenne pepper
¼ cup dry white wine
4 cups water
1 cup heavy cream
12 ounces jumbo pasta shells
2 tablespoons chopped fresh basil
1. Adjust oven rack to middle position and heat oven to 375 degrees. Combine ricotta, ½ cup Parmesan, lemon zest, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl; cover and refrigerate until needed.
2. Heat oil in 12-inch ovensafe nonstick skillet over medium heat until shimmering. Add squash, leeks, and ½ teaspoon salt and cook until leeks are softened, about 5 minutes. Stir in garlic and cayenne and cook until fragrant, about 30 seconds. Add wine and cook until almost completely evaporated, about 1 minute.
3. Stir in water and cream, then add pasta. Increase heat to medium-high and cook at vigorous simmer, stirring gently and often, until pasta is tender and liquid has thickened, about 15 minutes.
4. Season with salt and pepper to taste. Sprinkle remaining ½ cup Parmesan over top, then dollop evenly with ricotta mixture. Transfer skillet to oven and bake until Parmesan is melted and spotty brown, about 5 minutes. Remove skillet from oven (skillet handle will be hot). Let cool for 10 minutes, then sprinkle with basil and serve.
serves 4
total time: 45 minutes
why this recipe works Puttanesca, a classic Italian sauce made with tomatoes, garlic, anchovies, capers, and olives, offers bold flavor and comes together fairly quickly—perfect for a Sunday supper. Cooking the tomato sauce in a skillet and then cooking the pasta directly in the sauce made things even speedier. For a lightly thickened sauce, we used whole peeled tomatoes, pulsed in the food processor, which gave us more consistent results than canned crushed tomatoes. Sautéing the anchovies, garlic, and red pepper flakes at the outset provided a rich, savory foundation of flavor; finishing the dish with chopped kalamatas and capers preserved their briny notes and provided the big flavor we were after. A sprinkle of nutty Parmesan and drizzle of fruity olive oil pulled everything together before serving. Be sure to simmer the tomatoes gently in step 2 or the sauce will become too thick.
3 (14.5-ounce) cans whole peeled tomatoes
3 tablespoons extra-virgin olive oil, plus extra for serving
6 anchovy fillets, rinsed and minced
6 garlic cloves, minced
½ teaspoon red pepper flakes
Salt and pepper
2 cups water
12 ounces thin spaghetti or spaghettini, broken in half
¼ cup pitted kalamata olives, chopped coarse
¼ cup minced fresh parsley
3 tablespoons capers, rinsed
Grated Parmesan cheese
1. Pulse tomatoes in food processor until coarsely ground and no large pieces remain, about 12 pulses.
2. Cook 2 tablespoons oil, anchovies, garlic, and pepper flakes together in 12-inch nonstick skillet over medium-low heat, stirring constantly, until garlic is fragrant, 1 to 2 minutes. Stir in processed tomatoes and ½ teaspoon salt. Simmer gently until tomatoes no longer taste raw, about 10 minutes.
3. Stir in water and pasta. Cover, increase heat to medium-high, and cook at vigorous simmer, stirring often, until pasta is tender, 12 to 15 minutes.
4. Stir in olives, parsley, capers, and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve with Parmesan and extra olive oil.
serves 4 to 6
total time: 45 minutes
why this recipe works Though piccata dishes often center around veal or chicken, for an easy Sunday supper, we liked how quickly shrimp cooked and how well they paired with the classic piccata flavors of lemon juice, capers, and garlic. We seared the shrimp over high heat until just barely cooked through, then set them aside until the sauce was prepared. To maximize the flavor of the red pepper flakes, we first cooked them briefly with the garlic, before adding wine, clam juice, and lemon juice. A few minutes of simmering reduced the sauce to a desirable, syrupy consistency. Using just one pan for both the shrimp and the sauce allowed the sauce to pick up the flavors left behind by the shrimp and made for an easy cleanup. For cooking pasta, we recommend 1 tablespoon of table salt for every gallon of water. Be sure to toss the shrimp and sauce with the pasta immediately after draining. The hot pasta will heat the shrimp and melt the butter.
1 pound linguine
Salt and pepper
2 tablespoons extra-virgin olive oil
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and halved lengthwise
4 garlic cloves, minced
⅛ teaspoon red pepper flakes
½ cup dry white wine
1 (8-ounce) bottle clam juice
3 tablespoons lemon juice
3 tablespoons capers, rinsed
⅓ cup chopped fresh parsley
4 tablespoons unsalted butter, softened
1. Bring 4 quarts water to boil in large pot for pasta. 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. Meanwhile, heat 1 tablespoon oil in large skillet over high heat. Add shrimp and cook, stirring, until just opaque, about 1 minute. Transfer to large plate. Heat remaining 1 table-spoon oil in now-empty skillet over medium heat. Add garlic and pepper flakes and cook until fragrant but not browned, about 30 seconds. Add wine, increase heat to high, and simmer until liquid is reduced and syrupy, about 2 minutes. Add clam juice and lemon juice, bring to boil, and cook until mixture is reduced to ⅓ cup, about 8 minutes.
3. Add capers, parsley, butter, shrimp, and sauce to pasta and toss to combine until butter melts and shrimp are warmed through. Season with salt and pepper to taste, and add reserved cooking water as needed to adjust consistency. Serve.
almost hands-free risotto with chicken and herbs
serves 6
total time: 1 hour 15 minutes
why this recipe works Sunday comfort food doesn’t get much better than a bowl of steaming, creamy risotto, but the dish is infamous for the constant attention and stirring it requires. We found a way to achieve the same desirable, silky consistency with much less time standing over the stove. Instead of a traditional saucepan, we opted for a thick, heavy-bottomed Dutch oven that trapped and distributed heat evenly and ensured our risotto cooked consistently. And to make sure the bottom of our risotto didn’t cook more quickly than the top, we stirred the pot for just a few minutes before reducing the heat, covering, and simmering until the rice reached a perfect al dente texture. To make the risotto a hearty main course, we added chicken, which we seared and then poached in broth before shredding and adding it to the rice. A final, bright splash of lemon juice and sprinkle of fresh herbs balanced the richness of the butter and Parmesan. We recommend that you use a timer when simmering the rice to ensure that it does not wind up soft and overcooked. If you prefer a brothy risotto, add the extra broth in step 6. For best results, make sure to use genuine Italian Parmigiano-Reggiano, not domestically made Parmesan cheese. Serve with Broiled Asparagus with Lemon).
5 cups chicken broth
2 cups water
2 (12-ounce) bone-in split chicken breasts, trimmed and halved crosswise
1 tablespoon olive oil
4 tablespoons unsalted butter
1 large onion, chopped fine
Salt and pepper
1 large garlic clove, minced
2 cups Arborio rice
1 cup dry white wine
2 ounces Parmesan cheese, grated (1 cup)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 teaspoon lemon juice
1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.
2. Pat chicken dry with paper towels. Heat oil in Dutch oven over medium heat until just smoking. Add chicken, skin side down, and cook without moving until golden brown, 4 to 6 minutes. Flip chicken and cook on second side until lightly browned, about 2 minutes. Transfer chicken to saucepan of simmering broth and cook until thickest part registers 160 degrees, 10 to 15 minutes. Transfer to large plate.
3. Melt 2 tablespoons butter in now-empty pot over medium heat. Add onion and ¾ teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.
4. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups warm broth mixture into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 18 minutes, stirring twice during cooking.
5. Add ¾ cup warm broth mixture to risotto and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan. Remove pot from heat, cover, and let stand for 5 minutes.
6. Meanwhile, discard skin and bones from chicken and shred meat into bite-size pieces. Gently stir shredded chicken, parsley, chives, lemon juice, and remaining 2 tablespoons butter into risotto. Season with salt and pepper to taste. If desired, add up to ½ cup additional broth mixture to loosen texture of risotto. Serve.
lemon-thyme roasted chicken with ratatouille
serves 4
total time: 45 minutes
why this recipe works Roasted chicken and ratatouille is simplicity on a plate, perfect for a satisfying Sunday supper. Yet despite its simple nature, the preparation can be onerous, requiring multiple pans and cooking stages for the ratatouille alone. Seeking an easier method, we turned to a sheet pan; its large surface area could accommodate both the chicken and the vegetables, and exposing the food to dry heat would prevent the vegetables from becoming soggy—a hallmark of underwhelming ratatouille. We selected bone-in chicken breasts, which gave us juicy, tender meat without being too fussy or producing too much grease. To get nicely golden skin, we preheated the baking sheet, oiled it to prevent sticking, and placed the chicken breasts, skin side down, on the pan to sear them. We chopped eggplant and zucchini into bite-size pieces, tossed them with canned tomatoes, garlic, and thyme, and scattered them opposite the chicken. Halfway through roasting, we flipped the chicken, stirred the vegetables, and added lemon wedges to roast for a flavor boost. Peeking in 5 minutes later, we stirred the vegetables again to ensure that every piece was cooked and all the excess liquid could evaporate. A final squeeze of the roasted lemon wedges tied everything together.
1 (14.5-ounce) can diced tomatoes, drained
12 ounces eggplant, cut into ½-inch pieces
2 zucchini (6 ounces each), cut into ½-inch pieces
3 tablespoons extra-virgin olive oil
1 tablespoon minced fresh thyme or 1½ teaspoons dried
2 garlic cloves, minced
Salt and pepper
4 (10- to 12-ounce) bone-in split chicken breasts, trimmed
1 lemon, quartered
2 tablespoons minced fresh parsley
1. Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Toss tomatoes, eggplant, zucchini, 2 tablespoons oil, 1 teaspoon thyme, garlic, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Pat chicken dry with paper towels and season with salt, pepper, and remaining 2 teaspoons thyme.
2. Brush remaining 1 tablespoon oil evenly over hot sheet. Place chicken, skin side down, on 1 side of sheet and spread vegetables in single layer on other side. Roast until chicken releases from sheet and vegetables begin to wilt, about 10 minutes.
3. Flip chicken, skin side up, and stir vegetables. Place lemon quarters, cut side down, on sheet. Continue to roast, stirring vegetables occasionally, until chicken registers 160 degrees and vegetables are tender, 10 to 15 minutes.
4. Remove sheet from oven, tent with aluminum foil, and let rest for 5 minutes. Transfer chicken to platter. Toss vegetables with pan juices, season with salt and pepper to taste, and transfer to platter. Sprinkle parsley over vegetables and serve with roasted lemon wedges.
french chicken in a pot with red potatoes, carrots, and shallots
serves 4
total time: 2 hours
why this recipe works A classic French dish in which a whole chicken bakes in a covered pot, poulet en cocotte is known for yielding unbelievably tender meat and a savory sauce of the chicken’s own concentrated juices. To make this a more complete one-pot meal ideal for a Sunday supper, we wanted vegetables to accompany the chicken. We started by browning our chicken, which gave the skin an appealing color and left behind fond. While the chicken rested, we browned the vegetables in the same pot, making sure to scrape up the flavorful brown bits. Adding fragrant garlic and thyme, as well as wine and chicken broth, made for a savory jus. We returned the chicken to the vegetables and jus and transferred it all to the oven. About an hour later, we were left with succulent meat, crisped skin, superflavorful vegetables, and a killer sauce.
1 (3½- to 4-pound) whole chicken, giblets discarded
Salt and pepper
1 tablespoon vegetable oil
1½ pounds red potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
4 shallots, peeled and halved
3 garlic cloves, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried
½ cup dry white wine
½ cup chicken broth, plus extra as needed
1 bay leaf
2 tablespoons unsalted butter
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Pat chicken dry with paper towels, tuck wingtips behind back, and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Add chicken, breast side down, and brown lightly, about 5 minutes. Carefully flip chicken breast side up and cook until back is well browned, 6 to 8 minutes; transfer to large plate.
2. Pour off all but 1 tablespoon fat left in pot. Add potatoes, carrots, shallots, and ½ teaspoon salt and cook over medium heat until vegetables are just beginning to brown, 5 to 7 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in wine, broth, and bay leaf, scraping up any browned bits.
3. Off heat, return chicken, breast side up, and any accumulated juices to pot, on top of vegetables. Transfer pot to oven and cook, uncovered, until breast registers 160 degrees and thighs register 175 degrees, 55 minutes to 1 hour 5 minutes.
4. Remove pot from oven. Transfer chicken to carving board and let rest for 20 minutes. Using slotted spoon, transfer vegetables to platter and cover with aluminum foil to keep warm.
5. Discard bay leaf. Pour liquid left in pot into fat separator and let settle for 5 minutes. (You should have ¾ cup defatted liquid; add extra broth as needed to equal ¾ cup.) Return defatted liquid to now-empty pot and simmer until it measures ½ cup, 5 to 7 minutes. Off heat, whisk in butter and lemon juice and season with salt and pepper to taste. Sprinkle vegetables with parsley, carve chicken, and serve with sauce.
roasted pork chops and vegetables with parsley vinaigrette
serves 4
total time: 1 hour
why this recipe works Thick-cut bone-in pork chops deliver the succulence of a larger roast but cook in just 10 to 15 minutes, making them perfect for a quick Sunday supper. They stand up to high heat and bold flavors, so it was natural to pair them with roasted root vegetables and to season everything well for a flavor-packed one-pan meal. We partially roasted the vegetables—a rustic mix of potatoes, carrots, and fennel—to give them a head start. To add base notes of flavor, we tossed them with fresh rosemary and whole garlic cloves, which turned deliciously sweet when roasted. Once the vegetables had softened and taken on some color, we added the pork chops, which we’d seasoned with a bold rub of pepper, salt, paprika, and coriander for a deeply flavored crust. We whisked up a simple parsley vinaigrette to drizzle over the pork, ensuring that our meal would end on a high note. Note that this recipe calls for kosher salt, not table salt; if using table salt, cut all salt amounts by half. Be sure to use pork chops that measure between 1 and 1½ inches thick for this recipe.
1 pound Yukon Gold potatoes, unpeeled, halved lengthwise and cut crosswise into ½-inch-thick slices
1 pound carrots, peeled and cut into 3-inch lengths, thick ends quartered lengthwise
1 fennel bulb, stalks discarded, bulb halved, cored, and cut into ½-inch-thick wedges
10 garlic cloves, peeled
2 teaspoons minced fresh rosemary or ¾ teaspoon dried
⅓ cup extra-virgin olive oil
Kosher salt and pepper
1 teaspoon paprika
1 teaspoon ground coriander
4 (12-ounce) bone-in center-cut pork chops, 1 to 1½ inches thick, trimmed
4 teaspoons red wine vinegar
2 tablespoons minced fresh parsley
1 small shallot, minced
⅛ teaspoon sugar
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Toss potatoes, carrots, fennel, garlic, rosemary, 1 tablespoon oil, 1½ teaspoons salt, and ¼ teaspoon pepper together in bowl. Spread vegetables in single layer on rimmed baking sheet. Roast until beginning to soften, about 25 minutes.
2. While vegetables roast, combine 2 teaspoons salt, 1 teaspoon pepper, paprika, and coriander in bowl. Pat pork dry with paper towels and cut 2 slits, about 2 inches apart, through fat on edges of each chop. Rub chops with 1 teaspoon oil, then season thoroughly with spice mixture.
3. Lay chops on top of vegetables and continue to roast until chops register 145 degrees and vegetables are tender, 10 to 15 minutes, rotating sheet halfway through roasting.
4. Remove sheet from oven, tent with aluminum foil, and let rest for 5 minutes. Whisk remaining ¼ cup oil, vinegar, parsley, shallot, sugar, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl. Drizzle vinaigrette over pork before serving.
spice-rubbed pork tenderloin with fennel, tomatoes, artichokes, and olives
serves 6
total time: 1 hour
why this recipe works When done right, nothing can match the fine-grained, buttery-smooth texture of pork tenderloin. The meat’s mild flavors lend themselves well to bold seasonings. We found that a dry rub allowed us to skip a browning step, adding both flavor and color to our tenderloins without having to spend extra time in the kitchen on Sunday evening. Herbes de Provence, an aromatic blend of dried herbs from southern France, provided a distinct flavor profile; a little of this spice goes a long way, so just 2 teaspoons were sufficient to flavor and coat two tenderloins without overwhelming the pork. For a vegetable that would complement both the rub and the pork, we chose sweet, mild fennel and supplemented it with artichokes, kalamata olives, and cherry tomatoes. After jump-starting the fennel in the microwave, we cooked the tenderloins on top of the vegetables in a roasting pan. In less than an hour, we were transported to Provence with a dinner that was low on fuss but high on flavor. We prefer to use our homemade herbes de Provence, but you can substitute store-bought herbes de Provence, though flavor can vary by brand. While we prefer the flavor and texture of jarred whole baby artichokes, you can substitute 12 ounces of frozen artichoke hearts, thawed and patted dry, for the jarred.
2 large fennel bulbs, stalks discarded, bulbs halved, cored, and sliced ½ inch thick
2 cups jarred whole baby artichokes packed in water, quartered, rinsed, and patted dry
½ cup pitted kalamata olives, halved
3 tablespoons extra-virgin olive oil
2 (12- to 16-ounce) pork tenderloins, trimmed
2 teaspoons herbes de Provence
Salt and pepper
1 pound cherry tomatoes, halved
1 tablespoon grated lemon zest
2 tablespoons minced fresh parsley
1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine fennel and 2 tablespoons water in bowl, cover, and microwave until softened, about 5 minutes. Drain fennel well, then toss with artichokes, olives, and oil.
2. Pat tenderloins dry with paper towels, sprinkle with herbes de Provence, and season with salt and pepper. Spread vegetables in large roasting pan, then place tenderloins on top. Roast tenderloins and vegetables until pork registers 145 degrees, 25 to 30 minutes, turning tenderloins over halfway through roasting.
3. Transfer tenderloins to carving board, tent with aluminum foil, and let rest for 10 minutes. Meanwhile, stir tomatoes and lemon zest into vegetables and continue to roast until fennel is tender and tomatoes have softened, about 10 minutes. Stir in parsley and season with salt and pepper to taste. Slice pork into ½-inch-thick slices and serve with vegetables.
herbes de provence
makes about ½ cup
2 tablespoons dried thyme
2 tablespoons dried marjoram
2 tablespoons dried rosemary
2 teaspoons fennel seeds, toasted
Combine all ingredients in bowl.
to make ahead
Herbes de Provence can be stored at room temperature in airtight container for up to 1 year.
serves 6
total time: 5 hours 30 minutes
why this recipe works For the ultimate walkaway dinner that’s always a crowd-pleaser, we looked to pot roast. Traditionally, the lazy cook’s pot roast involves rubbing a chuck roast with onion soup mix, wrapping it in aluminum foil, and cooking it in the oven until tender. While we liked the ease of this one-pan dish, we weren’t fans of its artificial, salty taste. We ditched the traditional monosodium glutamate in favor of soy sauce. To develop our own “soup mix,” we combined onion powder, salt, brown sugar, pepper, thyme, celery seeds, espresso powder, and cornstarch. Though cornstarch may seem unusual, it was the key to browning the meat in the moist foil-packet environment. Cutting the roast in half gave us more surface area to apply as much of our flavorful mix as possible, and a 300-degree oven guaranteed ultratender meat. Using relatively large chunks of carrots, potatoes, and onions ensured that they didn’t overcook during the lengthy roasting time. And as an added bonus, they contributed a great depth of flavor and volume to the meat’s jus—no other sauce ingredients necessary. You will need an 18-inch-wide roll of heavy-duty aluminum foil for this recipe.
3 tablespoons cornstarch
4 teaspoons onion powder
2 teaspoons packed light brown sugar
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon instant espresso powder
1 teaspoon dried thyme
½ teaspoon celery seeds
1 (4-pound) boneless beef chuck-eye roast
2 onions, peeled and quartered
6 red potatoes, unpeeled, quartered
4 carrots, peeled and cut into 1½-inch pieces
2 bay leaves
2 tablespoons soy sauce
2 tablespoons minced fresh parsley
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine cornstarch, onion powder, sugar, salt, pepper, garlic powder, espresso powder, thyme, and celery seeds in bowl.
2. Pat roast dry with paper towels. Separate roast into 2 pieces along natural seam and trim fat to ¼-inch thickness. Tie kitchen twine around each roast at 1-inch intervals and coat thoroughly with cornstarch mixture.
3. Crisscross two 30 by 18-inch sheets of heavy-duty aluminum foil inside 16 by 12-inch roasting pan. Place onions, potatoes, carrots, and bay leaves in center of foil and drizzle with soy sauce. Set roasts on top of vegetables. Fold opposite corners of foil toward each other and crimp edges tightly to seal. Transfer pan to oven and cook until meat is completely tender, about 4½ hours.
4. Remove pan from oven and open foil pouch. Transfer roasts to carving board, tent with more foil, and let rest for 15 minutes. Using slotted spoon, transfer carrots and potatoes to platter, discarding onions and bay leaves. Strain contents left in roasting pan through fine-mesh strainer into fat separator. Let liquid settle, then pour defatted pan juices into serving bowl.
5. Remove kitchen twine from roasts, slice thin against grain, and transfer to platter with vegetables. Pour ½ cup defatted pan juices over meat. Serve with remaining pan juices and sprinkle with parsley.
rosemary steak tips with gorgonzola polenta
serves 4
total time: 30 minutes
why this recipe works As far as cooking steak goes, it doesn’t get much easier or speedier than steak tips. And while steak tips are often grilled, here we bring them indoors and elevate their status by serving them atop creamy polenta, along with tart sautéed cherry tomatoes and a sprinkling of Gorgonzola cheese. Just a quick pat of rosemary, salt, and pepper was all the steak tips needed before searing in a hot skillet until well browned. While the steak rested, we cooked the tomatoes in the same skillet to soften them slightly and bring out their sweetness. Instant polenta provided a savory, creamy base for the steak and tomatoes in just minutes. Sprinkling Gorgonzola over the warm steak and polenta added tang and richness. You can substitute another mild blue cheese for the Gorgonzola, if desired.
4 cups water
1 cup instant polenta
4 tablespoons unsalted butter
Salt and pepper
1 tablespoon coarsely chopped fresh rosemary
1½ pounds sirloin steak tips, trimmed and cut into 2-inch chunks
1 tablespoon vegetable oil
10 ounces grape tomatoes, halved
4 ounces Gorgonzola cheese, crumbled (1 cup)
1. Bring water to boil in large saucepan over medium-high heat. Whisk in polenta, reduce heat to medium-low, and cook until thickened, about 3 minutes. Off heat, stir in 3 tablespoons butter, 1 teaspoon salt, and ½ teaspoon pepper. Cover and keep warm.
2. Combine rosemary, 1 teaspoon salt, and 1 teaspoon pepper in bowl. Pat steak tips dry with paper towels and sprinkle with rosemary mixture. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until well browned on all sides and meat registers 125 degrees (for medium-rare), about 7 minutes. Transfer to plate and tent with foil.
3. Melt remaining 1 tablespoon butter in now-empty skillet over medium-high heat. Add tomatoes and ½ teaspoon salt and cook until just softened, about 1 minute. Transfer to plate with steak. Serve steak and tomatoes over polenta, sprinkled with Gorgonzola.
serves 6
total time: 1 hour 15 minutes
why this recipe works This effortless meatloaf, which requires no chopping or prep, tastes just as great as it looks—and its short ingredient list makes shopping a breeze. We started with meatloaf mix (a blend of ground pork, beef, and veal) and combined it with panko bread crumbs for structure. Two convenient pantry items—store-bought tomato sauce and pesto—gave our meatloaf a decidedly Italian feel and robust flavor. Extra sauce kept the exterior of our loaf moist as it cooked in the oven. For a unique, impressive-looking filling, we liked the combination of thinly sliced provolone with baby spinach; the provolone melted into a nice, gooey layer and the fresh spinach balanced the richness of the meat and cheese. Serve with Garlic Mashed Potatoes.
1 (25-ounce) jar tomato sauce
¾ cup panko bread crumbs
⅓ cup prepared basil pesto
1½ pounds meatloaf mix
Salt and pepper
3 ounces (3 cups) baby spinach
5 thin slices (3 ounces) deli provolone cheese
1. Adjust oven rack to middle position and heat oven to 350 degrees. Mash ¾ cup tomato sauce, panko, and pesto together in medium bowl with fork. Gently mix in meatloaf mix, ¼ teaspoon salt, and ¼ teaspoon pepper with your hands until thoroughly combined.
2. Shape half of meat mixture into 10 by 6-inch rectangle in center of 13 by 9-inch baking dish. Lay half of spinach on top, leaving ½-inch border at edges. Shingle provolone over spinach; top with remaining spinach. Form remaining meat mixture into 9 by 5-inch rectangle; gently transfer to baking dish on top of meatloaf. Reshape top layer as needed and tuck in edges of filling, leaving ½ inch of bottom meat layer exposed. Fold bottom edge of meatloaf over top layer; pinch edges together to seal.
3. Spread ½ cup tomato sauce on top of meatloaf; bake until meatloaf registers 145 degrees, about 45 minutes. Remove from oven; spoon off fat. Add remaining tomato sauce to dish and continue to bake meatloaf until it registers 160 degrees, 10 to 15 minutes. Skim fat from surface of sauce using spoon. Slice meatloaf and serve with sauce.
clams with pearl couscous, chorizo, and leeks
serves 4 to 6
total time: 30 minutes
why this recipe works Cooking clams may seem daunting, but their short cooking time actually makes them perfect for a quick, yet luxurious, Sunday supper. To infuse this simple clam dish with big flavor, we added Spanish chorizo, thyme, and dry vermouth for a potent broth in which to steam our shellfish. We chose larger-grain pearl couscous instead of traditional small-grain couscous, as it was the perfect vehicle for soaking up the broth’s flavors and also added textural appeal. We like the punch that dry vermouth adds, but dry white wine will also work. Do not substitute regular couscous in this dish, as it requires a different cooking method and will not work.
2 cups pearl couscous
Salt and pepper
2 tablespoons extra-virgin olive oil
1½ pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
6 ounces Spanish-style chorizo sausage, halved lengthwise and sliced thin
3 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
1 cup dry vermouth or dry white wine
3 tomatoes, cored, seeded, and chopped
4 pounds littleneck clams, scrubbed
½ cup minced fresh parsley
1. Bring 2 quarts water to boil in medium saucepan. Stir in couscous and 2 teaspoons salt and cook until al dente, about 8 minutes; drain.
2. Meanwhile, heat oil in Dutch oven over medium heat. Add leeks and chorizo and cook until leeks are tender, about 4 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in vermouth and cook until slightly reduced, about 1 minute. Stir in tomatoes and clams, cover, and cook until clams open, 8 to 12 minutes.
3. Use slotted spoon to transfer clams to large serving bowl, discarding any that refuse to open. Stir couscous and parsley into cooking liquid and season with salt and pepper to taste. Portion couscous mixture into individual bowls, top with clams, and serve.
salmon with asparagus and chive butter sauce
serves 4
total time: 30 minutes
why this recipe works For a restaurant-worthy meal that can be made in a flash at home, look no further than this ingenious recipe that delivers tender poached salmon, perfectly cooked asparagus, and a rich white wine pan sauce using just one skillet. Instead of using a steaming rack or other kitchen equipment to steam the salmon, we opted to resourcefully layer the asparagus spears in the pan to serve as a bed to elevate the salmon fillets above the liquid. This allowed the asparagus and fish to cook together in the same pan, making cleanup quick and easy. To make the white wine sauce, we simply added wine to the flavorful poaching liquid left behind after cooking the salmon and asparagus, simmering it down to the right consistency and then swirling in butter and chopped chives. Thinner asparagus spears will overcook, so choose spears that are at least ½ inch thick at the base. Serve with Classic Couscous and lemon wedges.
1 pound thick asparagus, trimmed
1 cup water
Salt and pepper
4 (6- to 8-ounce) skinless salmon fillets, about 1 inch thick
½ cup dry white wine
3 tablespoons unsalted butter
2 tablespoons chopped fresh chives
1. Lay asparagus in single layer on bottom of 12-inch skillet. Add water and ¼ teaspoon salt to skillet. Season salmon with salt and pepper and lay across asparagus spears. Bring water to boil over high heat, cover, and cook over medium heat until asparagus is tender and salmon is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), about 8 minutes. Transfer asparagus and salmon to platter.
2. Add wine to skillet, increase heat to medium-high, and simmer mixture to reduce, 5 minutes. Off heat, whisk in butter and chives and season with salt and pepper to taste. Pour sauce over salmon and asparagus. Serve.
