One Pot of the Day

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A DISH FOR EVERY DAY

From gratins to casseroles, stir-fries to stews, tagines to curries—this col

From gratins to casseroles, stir-fries to stews, tagines to curries—this collectionlection of scrumptious recipes offers ease, comfort, and avor for everyday cooking. of scrumptious recipes offers ease, comfort, and avor for everyday cooking. Whether braised, baked, sautéed, or slow-cooked, you’ll nd inspiration for Whether braised, baked, sautéed, or slow-cooked, you’ll nd inspiration for combining seasonal ingredients into a delicious one-pot meal.

combining seasonal ingredients into a delicious one-pot meal. This colorful, calendar-style cookbook presents 365

This colorful, calendar-style cookbook presents 365 main-coursemain-course dishes that are prepared or served in a pot, baking dish

dishes that are prepared or served in a pot, baking dish, or on a platter., or on a platter. Emphasizing versatilit

Emphasizing versatility, this style of cooking allows you to make ty, this style of cooking allows you to make thehe most of the seasons, mixing and

most of the seasons, mixing and matching ingredients and techniquesmatching ingredients and techniques throughout the year to create delicious, interesting, and wholesome throughout the year to create delicious, interesting, and wholesome fare that matches any occasion.

fare that matches any occasion.

Flexible and adaptable, the one pot approach saves time and Flexible and adaptable, the one pot approach saves time and makes for smart seasonal cooking.

makes for smart seasonal cooking. Drawing on fresh offerings asDrawing on fresh offerings as a starting point—asparagus and peas in spring; tomatoes and a starting point—asparagus and peas in spring; tomatoes and eggplant in summer; squashes i

eggplant in summer; squashes in fall; and sturdy greens and n fall; and sturdy greens and rootroot vegetables in winter—you’ll learn how to craft an exceptional dish vegetables in winter—you’ll learn how to craft an exceptional dish each day by simply varying the

each day by simply varying the cooking technique and avorcooking technique and avor prole. Recipes like paella,

prole. Recipes like paella, Thai red curry with beef, and coqThai red curry with beef, and coq au vin draw on international cuisines and are satisfying enough to au vin draw on international cuisines and are satisfying enough to make a full meal; other dishes, such as braised salmon with herbs, make a full meal; other dishes, such as braised salmon with herbs, chicken and basil stir-fry, and pork medallions with roasted chicken and basil stir-fry, and pork medallions with roasted nectarines may need only a green sal

nectarines may need only a green salad, a pot of steamed rice,ad, a pot of steamed rice, or a loaf of crusty bread to feed and

or a loaf of crusty bread to feed and nourish the whole family.nourish the whole family. In these pages, you’ll nd comforting classics like chicken pot In these pages, you’ll nd comforting classics like chicken pot pie and meat loaf as well as contemporary fare—cannelloni pie and meat loaf as well as contemporary fare—cannelloni packed with pumpkin and sage; calamari stuffed with tomatoes, packed with pumpkin and sage; calamari stuffed with tomatoes, basil, and potatoes; maple-braised pork chops; and baked basil, and potatoes; maple-braised pork chops; and baked grits with sausage and kale.

grits with sausage and kale. There are also numerousThere are also numerous meatless offerings, from light and elegant to hearty meatless offerings, from light and elegant to hearty andand lling, that feature easy-to-prepare grains or proteins lling, that feature easy-to-prepare grains or proteins paired with garden-based ingredients and enticing avors: paired with garden-based ingredients and enticing avors: vegetarian enchiladas; spinach-feta quiche; baked pasta vegetarian enchiladas; spinach-feta quiche; baked pasta primavera; gingery tofu stir-fry; and red quinoa sautéed primavera; gingery tofu stir-fry; and red quinoa sautéed with asparagus and mushrooms.

with asparagus and mushrooms.

With this vast collection of recipes as your guide, With this vast collection of recipes as your guide, andand gorgeous color photographs to il

gorgeous color photographs to illustrate the way, you’re surelustrate the way, you’re sure to nd the perfect one

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Start the year off r

ight

with a home full of

simmering scents and

warming comfort—

rich stews and braises

showcase aromatic

spices and the hearty

vegetables of the

season. Slow-cooked

short ribs nestle atop

creamy polenta,

cheesy baked pasta is

bolstered by winter

greens, and se

afood is

brightened with hints

of citrus. From curries

and risottos to savory

pies and gratins

pies and gratins,

,

these dishes soothe

all month

all month long.

long.

1

BAKED ZITI WITH BAKED ZITI WITH CAULIFLOWER & GRUYÈRE CAULIFLOWER & GRUYÈRE

page 10 page 10

2

ITALIAN BRAISED SHORT RIBS ITALIAN BRAISED SHORT RIBS

page 10 page 10

3

LEMON-HERB RISOTTO LEMON-HERB RISOTTO page 1 page 122

8

COD, LEEK & POTATO GRATIN COD, LEEK & POTATO GRATIN

page 1 page 155

9

SPICY SIMMERED SPICY SIMMERED EGGS WITH KALE EGGS WITH KALE

page 16 page 16

1

0

CHICKEN & COCONUT CURRY CHICKEN & COCONUT CURRY

page 16 page 16

1

5

TUNA IN ESCABECHE TUNA IN ESCABECHE page 21 page 21

1

6

LENTIL, POTATO & LENTIL, POTATO & SPINACH CURRY SPINACH CURRY page 21 page 21

1

7

BEEF DAUBE BEEF DAUBE page 2 page 222

2

QUICHE LORRAINE QUICHE LORRAINE page 2 page 266

2

3

ORANGE-GLAZED CHICKEN ORANGE-GLAZED CHICKEN page 2 page 266

2

4

BAKED RICE WITH BAKED RICE WITH CHICKPEAS & CHORIZO CHICKPEAS & CHORIZO

page 27 page 27

2

9

BEEF STEW WITH MUSHROOMS, BEEF STEW WITH MUSHROOMS,

CARROTS & BACON CARROTS & BACON

page 3 page 300

3

0

SPICED CAULIFLOWER SPICED CAULIFLOWER & POTATOES & POTATOES page 31 page 31

3

1

TURKEY & WHITE BEAN CHILI TURKEY & WHITE BEAN CHILI

page 31 page 31

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4

FIVE-SPICE CHICKEN SOUP FIVE-SPICE CHICKEN SOUP

page 1 page 122

5

LAMB TAGINE WITH LAMB TAGINE WITH DATES & ALMONDS DATES & ALMONDS

page 1 page 133

6

CHICKEN & BROCCOLI CHICKEN & BROCCOLI

CASSEROLE CASSEROLE page 1 page 133

7

PORK-STUFFED PORK-STUFFED CABBAGE ROLLS CABBAGE ROLLS page 1 page 155

1

ALLSPICE DUCK WITH ALLSPICE DUCK WITH BRAISED BOK CHOY BRAISED BOK CHOY

page 18 page 18

1

2

CRAB SOUFFLÉ CRAB SOUFFLÉ page 1 page 188

1

3

BEEF & ROASTED GARLIC PIE BEEF & ROASTED GARLIC PIE

page 1 page 199

1

4

BAKED PASTA WITH BAKED PASTA WITH PROSCIUTTO & PEAS PROSCIUTTO & PEAS

page 1 page 199

1

8

NEW ENGLAND CLAM CHOWDER NEW ENGLAND CLAM CHOWDER

page 2 page 222

1

9

RICOTTA & SPINACH–STUFFED RICOTTA & SPINACH–STUFFED

PASTA SHELLS PASTA SHELLS page 2 page 233

2

0

STIR-FRIED SOBA NOODLES STIR-FRIED SOBA NOODLES WITH BEEF & CABBAGE WITH BEEF & CABBAGE

page 2 page 244

2

1

IRISH STEW IRISH STEW page 2 page 244

2

5

BEEF WITH ENDIVE & BEEF WITH ENDIVE & SUN-DRIED TOMATOES SUN-DRIED TOMATOES page 2 page 277

2

6

SPICY RED BEAN SPICY RED BEAN & CHORIZO STEW & CHORIZO STEW

page 2 page 299

2

7

FRITTATA WITH GREENS FRITTATA WITH GREENS

page 2 page 299

2

8

BARLEY RISOTTO WITH CHICKEN, BARLEY RISOTTO WITH CHICKEN,

MUSHROOMS & GREENS MUSHROOMS & GREENS

page 3 page 300

j

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10 10

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J A N U A R Y J A N U A R Y

Meaty short ribs Meaty short ribs go well wit go well with theh the

robust flavors of robust flavors of traditional Italian traditional Italian cooking, and slow cooking, and slow cooking coaxes them cooking coaxes them to fall-off-the-bone to fall-off-the-bone tenderness. For tenderness. For an extra flourish, an extra flourish, garnish each garnish each

serving with some serving with some of the gremolata of the gremolata traditionally traditionally sprinkled over Osso sprinkled over Osso Buco (page 264), Buco (page 264), and serve atop and serve atop Creamy Polenta Creamy Polenta (page 276). (page 276).

1

J A N U A R Y J A N U A R Y

This recipe is based This recipe is based on one of Britain’s on one of Britain’s fav

favoriorite te comfcomfort ort foodfoods,s, “cauliflower cheese.” “cauliflower cheese.” It’s a succulent It’s a succulent treatment of creamed treatment of creamed cauliflower baked cauliflower baked until bubbling and until bubbling and golden on the top golden on the top..

It is so delicious It is so delicious that even avowed that even avowed cauliflower haters cauliflower haters are known to love are known to love it. Tossing it with it. Tossing it with pasta tubes makes pasta tubes makes it a satisfying meal. it a satisfying meal.

ITALIAN BRAISED SHORT RIBS

serves 6–8 serves 6–8

3 Tbsp all-purpose flour

Salt and freshly ground pepper

5

511 ⁄ ⁄ 22 –6 lb ( –6 lb (2.752.75–3 kg) bee–3 kg) beef short rf short ribs,ibs,

English cut

1

1 ⁄ ⁄ 44cup (2 fl oz/60 ml) olive oilcup (2 fl oz/60 ml) olive oil

2 oz (60 g) pancetta, chopped

2 yellow onions, finely chopped

4 cloves garlic, minced

1 tsp red pepper flakes

2 carrots, finely chopped

2 Tbsp tomato paste

1 Tbsp sugar

1 cup (8 fl oz/250 ml) dry red wine

1 can (14

1 can (1411 ⁄ ⁄ 22oz/455 g) diced tomatoesoz/455 g) diced tomatoes

1 cup (8 fl oz/250 ml) beef broth

1

1 ⁄ ⁄ ₄₄_{cup (2 fl oz/60 ml) balsamic vinegar}_{cup (2 fl oz/60 ml) balsamic vinegar}

2 bay leaves

2 sprigs each fresh rosemary and thyme

1 Tbsp dried oregano

On a plate, stir together the flour, 1 tsp On a plate, stir together the flour, 1 tsp salt, and

salt, and11_⁄_⁄₂₂_{tsp pepper. Turn the ribs in the}_{tsp pepper. Turn the ribs in the}

seasoned flour, shaking off any excess. In seasoned flour, shaking off any excess. In a large, heavy pot, heat the oil

a large, heavy pot, heat the oil over medium-over medium-high heat. Working in batches, sear the ribs, high heat. Working in batches, sear the ribs, turning occasionally, until evenly browned, turning occasionally, until evenly browned, about 10 minutes. Transfer to a

about 10 minutes. Transfer to a plate.plate. Add the pancetta to the pot and sauté until Add the pancetta to the pot and sauté until mostly crisp, 4–5 minutes. Add the onions mostly crisp, 4–5 minutes. Add the onions and sauté until beginning to soften, about and sauté until beginning to soften, about 3 minutes. Stir in the garlic and red pepper 3 minutes. Stir in the garlic and red pepper flakes and sauté until f

flakes and sauté until fragrant, aboutragrant, about 30 seconds. Add the carrots, tomato paste, 30 seconds. Add the carrots, tomato paste, and sugar and cook, stirring often, until well and sugar and cook, stirring often, until well blended, abou

blended, about 1 minute. Adt 1 minute. Add the wine, bringd the wine, bring to a boil, and stir to scrape up any browned to a boil, and stir to scrape up any browned bits on the pan bottom. Stir in the tomatoes bits on the pan bottom. Stir in the tomatoes

and their juices, broth, and vinegar and and their juices, broth, and vinegar and bring to a boil.

bring to a boil.

Preheat the oven to 350°F (180°C). Return the Preheat the oven to 350°F (180°C). Return the ribs to the pot with the tomato mixture. Add ribs to the pot with the tomato mixture. Add the bay leaves, rosemary and thyme sprigs, the bay leaves, rosemary and thyme sprigs, and oregano. Cover and cook in the oven until and oregano. Cover and cook in the oven until the ribs are very

the ribs are very tendertender, about 2 , about 2 hours.hours. Skim as much fat as

Skim as much fat as possible from thepossible from the cooking liquid and discard the bay leaves. cooking liquid and discard the bay leaves. Season with salt and pepper and serve. Season with salt and pepper and serve.

BAKED ZITI WITH

CAULIFLOWER & GRUYÈRE

6 Tbsp (3 oz/90 g) unsalted butter

1

1 ⁄ ⁄ 44cup (1 oz/30 g) fine dried bread crumbscup (1 oz/30 g) fine dried bread crumbs

3 Tbsp all-purpose flour

3

311 ⁄ ⁄ 44cups (26 fl oz/810 ml) milk, heatedcups (26 fl oz/810 ml) milk, heated

Salt and ground white pepper

6 oz (185 g) Gruyère cheese, shredded

1

1 ⁄ ⁄ 44cup (1 oz/30 g) grated Parmesan cheesecup (1 oz/30 g) grated Parmesan cheese

1 lb (500 g) ziti

1 large head cauliflower, cut into florets

In a small frying pan, melt 2 Tbsp of the In a small frying pan, melt 2 Tbsp of the butter over medium hea

butter over medium heat. Add the breadt. Add the bread crumbs and stir and toss to coat evenly. crumbs and stir and toss to coat evenly. Set aside.

Set aside.

In a heavy saucepan, melt the remaining In a heavy saucepan, melt the remaining 4 Tbsp (2

4 Tbsp (2 oz/60 g) butter over low heat. Adoz/60 g) butter over low heat. Addd the flour and cook, whisking, until a smooth the flour and cook, whisking, until a smooth paste forms, about 4 minutes. Slowly whisk paste forms, about 4 minutes. Slowly whisk in the hot milk and cook, stirring often, unti in the hot milk and cook, stirring often, untill the sauce is smooth and thick enough to the sauce is smooth and thick enough to coat the back of a

coat the back of a spoon, about 15 minutes.spoon, about 15 minutes. Add

Add11_⁄_⁄₂₂_{tsp salt and a few grindings of}_{tsp salt and a few grindings of}

pepper. Ad

pepper. Add the Gruyère and d the Gruyère and stir untilstir until melted, about 2 minutes. Stir in the Parmesan, melted, about 2 minutes. Stir in the Parmesan, remove from the heat, and cover to keep remove from the heat, and cover to keep warm.warm. Preheat the broiler. Position a rack 8 inches Preheat the broiler. Position a rack 8 inches (20 cm) from the heat source.

(20 cm) from the heat source.

Bring a large pot of salted water to a rapid Bring a large pot of salted water to a rapid boil. Add the pasta and cauliflower and boil. Add the pasta and cauliflower and

stir well. Cook, stirring occasionally, until stir well. Cook, stirring occasionally, until the pasta is al dente, according to package the pasta is al dente, according to package directions. Drain the pasta and cauliflower directions. Drain the pasta and cauliflower and return to the pot. Add the cheese and return to the pot. Add the cheese sauce and toss

sauce and toss to coat evenly. Adjust theto coat evenly. Adjust the seasoning with salt and pepper. Transfer seasoning with salt and pepper. Transfer to a baking dish. Sprinkle with the buttered to a baking dish. Sprinkle with the buttered brea

bread cd crumbsrumbs. B. Broil roil until until the the surfasurface ce is bis bubbubblingling and golden, about 5 minutes, then ser

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J J A A N N U U A A R R Y Y

2

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The short days o

winter call or hearty

and favorul meals.

Whether it’s a spicy

bee chili or a ragrant

chicken tagine spiked

with preserved

lemons and olives,

long-simmered dishes

provide nour

provide nourishment

ishment

and warmth. Draw on

seasonal ingredients

such as citrus, broccoli,

root vegetables, kale

and chard, enlivened

with red wine, garlic,

and spices to create

the stews, braises,

gumbos,

cu

curri

rri

es

, and

chilis popular at this

time o year.

1

CHICKEN TAGINE WITH PRESERVED CHICKEN TAGINE WITH PRESERVED

LEMONS & OLIVES LEMONS & OLIVES

page 3 page 344

2

SAUTÉED SHRIMP WITH SAUTÉED SHRIMP WITH

LEMON & GARLIC LEMON & GARLIC

page 3 page 344

3

STIR-FRIED TANGERINE BEEF STIR-FRIED TANGERINE BEEF

page 37 page 37

8

PORTUGUESE MUSSELS PORTUGUESE MUSSELS page 3 page 399

9

CHEESE SOUFFLÉ CHEESE SOUFFLÉ page 4 page 400

1

0

WINTER VEGETABLE COCONUT CURRY WINTER VEGETABLE COCONUT CURRY

page 4 page 400

1

5

TEXAS BEEF CHILI TEXAS BEEF CHILI

page 4 page 455

1

6

MACARONI WITH FARMSTEAD MACARONI WITH FARMSTEAD

CHEDDAR & BACON CHEDDAR & BACON

page 4 page 455

1

7

SLOW-COOKED CUBAN CHICKEN SLOW-COOKED CUBAN CHICKEN

page 4 page 466

2

RED BEAN & VEGETABLE GUMBO RED BEAN & VEGETABLE GUMBO

page 4 page 499

2

3

GARLICKY PORK SHOULDER GARLICKY PORK SHOULDER

WITH GREENS WITH GREENS page 51 page 51

2

4

PAN-ROASTED CHICKEN WITH PAN-ROASTED CHICKEN WITH

FENNEL, LEEKS & CREAM FENNEL, LEEKS & CREAM

page 5 page 511

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4

CALAMARI FRA DIAVOLO CALAMARI FRA DIAVOLO

page 37 page 37

5

INDIAN CHICKPEA CURRY INDIAN CHICKPEA CURRY

page 3 page 388

6

HOME-STYLE POT ROAST HOME-STYLE POT ROAST

page 3 page 388

7

GINGER RICE WITH CHICKEN, GINGER RICE WITH CHICKEN,

CHARD & SHIITAKES CHARD & SHIITAKES

page 3 page 399

1

THAI-STYLE BRISKET THAI-STYLE BRISKET page 4 page 422

1

2

ROOT VEGETABLE POT PIE ROOT VEGETABLE POT PIE

page 4 page 422

1

3

PORK & TOMATILLO STEW PORK & TOMATILLO STEW

page 4 page 433

1

4

LOBSTER RISOTTO LOBSTER RISOTTO page 4 page 433

1

8

RISOTTO WITH TALEGGIO, RISOTTO WITH TALEGGIO, RADICCHIO & RED WINE RADICCHIO & RED WINE

page 4 page 466

1

9

JAMBAL

JAMBALAYA WITH SHRIMPAYA WITH SHRIMP,, CHICKEN & HAM CHICKEN & HAM

page 4 page 488

2

0

PEANUT-BRAISED TOFU PEANUT-BRAISED TOFU WITH NOODLES WITH NOODLES page 4 page 488

2

1

CUBAN-STYLE SHREDDED BEEF CUBAN-STYLE SHREDDED BEEF

page 4 page 499

2

5

BROCCOLI & PANCETTA FRITTATA BROCCOLI & PANCETTA FRITTATA

page 5 page 522

2

6

SRI LANKAN FISH STEW SRI LANKAN FISH STEW

page 5 page 522

2

7

BAKED GRITS WITH FONTINA, BAKED GRITS WITH FONTINA, ITALIAN SAUSAGE & KALE ITALIAN SAUSAGE & KALE

page 5 page 533

2

8

CHICKEN ADOBO CHICKEN ADOBO page 5 page 533

february

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F F E E B B R R U U A A R R Y Y

4

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3 377

3

F E B R U A R Y F E B R U A R Y

This stir-fry updates This stir-fry updates the takeout classic the takeout classic with fresh winter with fresh winter citrus, both the grated citrus, both the grated zest and the zest and the freshlyfreshly

squeezed juice. squeezed juice. Baking soda in the Baking soda in the marinade helps marinade helps break down the meat break down the meat fibers and gives the fibers and gives the cooked beef a velvety cooked beef a velvety texture. Spoon the texture. Spoon the sweet citrusy stir-fry sweet citrusy stir-fry over steamed rice. over steamed rice.

4

F E B R U A R Y

In this classic Italian In this classic Italian dish, tender squid dish, tender squid rings are smothered rings are smothered with a devilishly with a devilishly spicy tomato sauce. spicy tomato sauce. Serve it over a bed Serve it over a bed of pasta, or pass of pasta, or pass crusty bread at the crusty bread at the table, to help mop table, to help mop up the sauce. up the sauce.

STIR-FRIED TANGERINE BEEF

1

111 ⁄ ⁄ 22lb (750 g) flank steaklb (750 g) flank steak

1

1 ⁄ ⁄ 22tsp sugartsp sugar

1

1 ⁄ ⁄ 44tsp baking sodatsp baking soda

Salt

FOR THE SAUCE

1 tsp grated tangerine or orange zest

1

1 ⁄ ⁄ 44cup (2 fl oz/60 ml) fresh tangerinecup (2 fl oz/60 ml) fresh tangerine

or orange juice

1 Tbsp rice wine or dry sherry

1 Tbsp hoisin sauce 1 Tbsp hoisin sauce 2 Tbsp soy sauce 2 Tbsp soy sauce 1 tsp chile-bean paste 1 tsp chile-bean paste 1

1 ⁄ ⁄ 22tsp toasted sesame oiltsp toasted sesame oil

1

1 ⁄ ⁄ 44tsp sugartsp sugar

1

1 ⁄ ⁄ 44tsp cornstarchtsp cornstarch

4 Tbsp (2 fl oz/60 ml) peanut or canola oil

1 small yellow onion, halved and

thinly sliced

1 small green bell pepper, seeded

and thinly sliced lengthwise

1 red Fresno chile, seeded and thin

1 red Fresno chile, seeded and thinlyly

sliced lengthwise

2 Tbsp peeled and grated fresh ginger

Cut the flank steak across the grain into Cut the flank steak across the grain into slices

slices11_⁄_⁄₈₈_{inch (3 mm) thick. In a large,}_{inch (3 mm) thick. In a large,}

nonreactive bowl, combine the sugar, baking nonreactive bowl, combine the sugar, baking soda, and 1 tsp salt and stir

soda, and 1 tsp salt and stir to mix well.to mix well. Add the beef slices and stir to coat. Let stand Add the beef slices and stir to coat. Let stand at room temperature for 30 minutes. at room temperature for 30 minutes. To make the sauce, in a small

To make the sauce, in a small bowl, stirbowl, stir together the tangerine zest and juice, rice together the tangerine zest and juice, rice wine, hoisin sauce, soy sauce, chile-bean wine, hoisin sauce, soy sauce, chile-bean paste, sesame oil, sugar, and cornstarch until paste, sesame oil, sugar, and cornstarch until the sugar and cornstarch dissolve. Set aside. the sugar and cornstarch dissolve. Set aside. Pat the beef slices dry with paper towels. Pat the beef slices dry with paper towels. In a large wok or frying pan, warm 2 Tbsp In a large wok or frying pan, warm 2 Tbsp of the oil over high heat. Add half of the of the oil over high heat. Add half of the beef in a single layer and sear until brown beef in a single layer and sear until brown

on the fi

on the first side, about 1 minute. Using tongs,rst side, about 1 minute. Using tongs, turn and sear until brown on the second side, turn and sear until brown on the second side, about 30 seconds. Transfer the meat to a about 30 seconds. Transfer the meat to a colander to drain. Return the pan to high colander to drain. Return the pan to high heat, heat 1 Tbsp of the oil, and repeat to heat, heat 1 Tbsp of the oil, and repeat to sear the remaini

sear the remaining beef. Transfer to theng beef. Transfer to the colander to drain.

colander to drain.

»

——

›

CALA

MARI FRA DIAVO

MARI FRA DIAVOLO

LO

3 Tbsp olive oil

1 yellow onion, chopped

1 can (28 oz/800 g) whole peeled tomatoes

1

1 ⁄ ⁄ 22cup (4 fl oz/125 ml) fish brothcup (4 fl oz/125 ml) fish broth

or bottled clam juice

1

1 ⁄ ⁄ 22cup (4 fl oz/125 ml) full-bodied red winecup (4 fl oz/125 ml) full-bodied red wine

3 Tbsp chopped fresh oregano

1

1 ⁄ ⁄ 22tsp red pepper flakestsp red pepper flakes

2

211 ⁄ ⁄ 22lb (1.25 kg) cleaned squid, bodies cutlb (1.25 kg) cleaned squid, bodies cut

into

into11 ⁄ ⁄ 22-inch (12-mm) rings and tentacles-inch (12-mm) rings and tentacles

coarsely chopped

1

1 ⁄ ⁄ 33cup (cup (11 ⁄ ⁄ 22oz/15 g) chopped freshoz/15 g) chopped fresh

flat-leaf parsley

In a small pot, heat the oil over medium heat. In a small pot, heat the oil over medium heat. Add the onion and sauté until

Add the onion and sauté until tender andtender and golden, about 5 minutes. Add the garlic golden, about 5 minutes. Add the garlic and sauté for 30 seconds. Stir in the tomatoes and sauté for 30 seconds. Stir in the tomatoes with their juices, breaking them up with the with their juices, breaking them up with the back of a spoon. Ad

back of a spoon. Add the broth, wine, 2 Tbspd the broth, wine, 2 Tbsp of the oregano, and the red pepper flakes. of the oregano, and the red pepper flakes. Reduce the heat to medium-low and cook, Reduce the heat to medium-low and cook, uncovered, until the sauce is lightly thickened uncovered, until the sauce is lightly thickened and the f

and the flavors have blendedlavors have blended, 15–20 minutes., 15–20 minutes. Add the squid, cover, reduce the heat to low, Add the squid, cover, reduce the heat to low, and cook until very tender, 25–30 minutes. and cook until very tender, 25–30 minutes. Stir in the remaini

Stir in the remaining 1 Tbsp oregano and theng 1 Tbsp oregano and the parsley

parsley. Season with . Season with salt and pepper asalt and pepper and serve.nd serve. Wipe the pan clean. Reheat the pan over Wipe the pan clean. Reheat the pan over high heat and add the remaining 1 Tbsp oil. high heat and add the remaining 1 Tbsp oil. When the oil is hot, add the onion and bell When the oil is hot, add the onion and bell pepper and stir-fry until the edges begin pepper and stir-fry until the edges begin to brown, 3

to brown, 3–4 minutes. Add the chile, garlic,–4 minutes. Add the chile, garlic, and ginger and stir-fry for 1 minute. Pour and ginger and stir-fry for 1 minute. Pour in the sauce and return the beef to the pan. in the sauce and return the beef to the pan. Stir-fry until the beef is heated through and Stir-fry until the beef is heated through and the sauce thickens, about 1 minute. Transfer the sauce thickens, about 1 minute. Transfer to a platter and serve.

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F F E E B B R R U U A A R R Y Y

1

5

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4 455

1

6

Aged Cheddar gives Aged Cheddar gives

this hearty baked this hearty baked pasta a richness pasta a richness that’s balanced that’s balanced by the addition of by the addition of salty, smoky bacon. salty, smoky bacon. A layer of toaste A layer of toastedd

coarse bread crumbs coarse bread crumbs provides a crunchy provides a crunchy contrast to the contrast to the creamy casserole. creamy casserole.

1

5

Most Lone Star Most Lone Star

chili masters chili masters eschew beans and eschew beans and tomatoes. To them, tomatoes. To them, chili is all about the chili is all about the meat—beef only— meat—beef only— and the

and the seasoning.seasoning. Purists also claim Purists also claim that toppings turn that toppings turn their bowl of red their bowl of red into a salad bar. into a salad bar. But you can opt for But you can opt for anything you like, anything you like, such as sour cream, such as sour cream, shredded cheese, shredded cheese, red onions—even red onions—even a handful of tortilla a handful of tortilla chips for crunch. chips for crunch.

TEX

AS BEEF CH

AS BEEF CHILI

ILI

serves 8 serves 8

2 tsp cumin seeds, toasted

1

1 ⁄ ⁄ 44cup (cup (33 ⁄ ⁄ 44oz/20 g) pure ancho chile powderoz/20 g) pure ancho chile powder

1 Tbsp Spanish smoked paprika

2 tsp dried oregano

4 lb (2 kg) boneless beef chuck roast,

cut into

cut into11 ⁄ ⁄ ₂₂_{-inch (12-mm) chunks}_{-inch (12-mm) chunks}

3 Tbsp olive oil

1 large yellow onion, chopped

1 jalapeño chile, seeded and minced

1 large red bell pepper, seeded and chopped

1

111 ⁄ ⁄ 22cups (12 fl oz/375 ml) lager beercups (12 fl oz/375 ml) lager beer

1 cup (8 fl oz/250 ml) beef broth

2 Tbsp yellow cornmeal

Shredded Cheddar cheese, chopped red

onions, sour cream, and minced jalapeño

chiles for serving (optional)

Using a mortar and pestle or a spice grinder, Using a mortar and pestle or a spice grinder, finely grind the cumin seeds. Transfer to finely grind the cumin seeds. Transfer to a bowl, add the chile powder, paprika, and a bowl, add the chile powder, paprika, and oregano, and mix well. Set

oregano, and mix well. Set aside.aside. Season the beef with salt and pepper. In Season the beef with salt and pepper. In a large, heavy pot, heat 2 T

a large, heavy pot, heat 2 Tbsp of the oil bsp of the oil overover medium-high heat. Working in batches, sear medium-high heat. Working in batches, sear the beef, turning occasionally, until browned, the beef, turning occasionally, until browned, about 5 minutes. Transfer to a plate.

about 5 minutes. Transfer to a plate.

Add the remaining 1 Tbsp oil to the pot. Add Add the remaining 1 Tbsp oil to the pot. Add the onion, jalapeño, bell pepper, and garlic and the onion, jalapeño, bell pepper, and garlic and reduce the heat to medium. Cover and cook, reduce the heat to medium. Cover and cook, stirring occasionally, until the onion softens, stirring occasionally, until the onion softens, about 5 mi

about 5 minutes. Uncovernutes. Uncover, add the spice, add the spice mixture, and stir well for 30 seconds. Stir mixture, and stir well for 30 seconds. Stir in the beer and broth. Return the beef to the in the beer and broth. Return the beef to the pot, cover, and reduce the heat to low. Simmer pot, cover, and reduce the heat to low. Simmer until the beef is fork-tender, 1

until the beef is fork-tender, 111_⁄_⁄₂₂_{–2 hours.}_{–2 hours.}

Remove the chili from the heat and let stand Remove the chili from the heat and let stand for 5 minutes. Skim any fat from the surface. for 5 minutes. Skim any fat from the surface. Bring the chili to a simmer over medium Bring the chili to a simmer over medium heat. Transfer about

heat. Transfer about11_⁄_⁄₂₂_{cup (4 fl}_{cup (4 fl oz/}_{oz/125 ml)}_{125 ml)}

of the cooking liquid to a small bowl and of the cooking liquid to a small bowl and whisk in the cornmeal. Stir into the chili and whisk in the cornmeal. Stir into the chili and cook until lightly thickened, about 1 minute. cook until lightly thickened, about 1 minute. Season with salt a

Season with salt and pepper. Spoon thend pepper. Spoon the chili into bowls and serve, garnished with chili into bowls and serve, garnished with cheese, red onions, sour cream, or jalapeños, cheese, red onions, sour cream, or jalapeños, if you like.

if you like.

MACARONI WITH F

MACARONI WITH FARMSTE

ARMSTE

AD

CHEDDAR & BACON

4 Tbsp (2 oz/60 g) unsa

4 Tbsp (2 oz/60 g) unsalted butter,lted butter,

plus more for greasing

4 slices baguette or other firm bread,

crusts removed and bread torn into

bread crumbs

4 slices thick-cut bacon, cut crosswise

into

into11 ⁄ ⁄ 22-inch (12-mm) strips-inch (12-mm) strips

1

1 ⁄ ⁄ 44cup (1cup (111 ⁄ ⁄ 22oz/45 g) all-purpose flouroz/45 g) all-purpose flour

Salt and freshly ground black pepper

1

1 ⁄ ⁄ 44tsp cayenne peppertsp cayenne pepper

3 cups (24 fl oz/750 ml) milk, heated

3

3 ⁄ ⁄ 44lb (375 g) Cheddar cheese, preferablylb (375 g) Cheddar cheese, preferably

farmstead, shredded

1

1 ⁄ ⁄ 22lb (250 g) elbow macaronilb (250 g) elbow macaroni

Butter a shallow 1

Butter a shallow 111_⁄_⁄₂₂_{-qt (1.5-l) baking dish.}_{-qt (1.5-l) baking dish.}

In a frying pan, melt 1 Tbsp of the butter over In a frying pan, melt 1 Tbsp of the butter over medium-high heat. Add the bread crumbs medium-high heat. Add the bread crumbs and fry u

and fry until golden, abountil golden, about 4 minutes.t 4 minutes. Transfer to a plate.

Transfer to a plate.

In the frying pan, fry the bacon over medium In the frying pan, fry the bacon over medium heat until cooked but not crisp, 3–5 minutes. heat until cooked but not crisp, 3–5 minutes. Drain on paper towels. In a

Drain on paper towels. In a saucepan, meltsaucepan, melt the remaining 3 Tbsp butter over the remaining 3 Tbsp butter over medium-high heat. Add the flour,

high heat. Add the flour,11_⁄_⁄₂₂_{tsp salt,}_{tsp salt,}11_⁄_⁄₄₄_tsp_tsp

black pepper, and the ca

black pepper, and the cayenne and whiskyenne and whisk until a smooth paste forms. Slowly whisk in until a smooth paste forms. Slowly whisk in the hot milk, reduce the heat to medium, and the hot milk, reduce the heat to medium, and cook, whisking constantly, until the sauce cook, whisking constantly, until the sauce thickens, about 15 minutes. Add two-thirds thickens, about 15 minutes. Add two-thirds of the cheese and stir until melted, about of the cheese and stir until melted, about 2 minutes. Remove from the heat. 2 minutes. Remove from the heat. Preheat the oven to 375°F (190°C). Bring Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the a large pot of salted water to a boil. Add the macaroni, stir well, and cook until al dente, macaroni, stir well, and cook until al dente, according to package directions. Drain, add according to package directions. Drain, add to the prepared dish, and toss with the bacon. to the prepared dish, and toss with the bacon. Pour in the cheese sauce and stir

Pour in the cheese sauce and stir to mix well.to mix well. Top with the remaining cheese and then the Top with the remaining cheese and then the bread

bread crumbs. crumbs. Bake Bake until the until the sauce sauce is bubis bubblingbling and the top is

and the top is golden, about 30 minutes. Letgolden, about 30 minutes. Let stand for a few minutes before serving. stand for a few minutes before serving.

(15)

M M A A R R C C H H

8

(16)

61

THAI GREEN CHICKEN CURRY

WITH ASPARAGUS

serves 4–6 serves 4–6 Salt Salt 1

111 ⁄ ⁄ 22lb (750 g) asparagus, trimmed andlb (750 g) asparagus, trimmed and

cut into 2-inch (5-cm) pieces

4 skinless, boneless chicken breast halves

2 Tbsp peanut or grapeseed oil

1 yellow onion, cut into 8 wedges

1 small red bel

1 small red bell pepper, seeded andl pepper, seeded and

cut into matchsticks

1

1 ⁄ ⁄ 22-inch (12-mm) piece fresh ginger,-inch (12-mm) piece fresh ginger,

peeled and minced

1 can (13

1 can (1311 ⁄ ⁄ 22fl oz/420 ml) unsweetenedfl oz/420 ml) unsweetened

coconut milk (unshaken)

3 Tbsp Thai green curry paste

1 cup (8 fl oz/250 ml) chicken broth

2 Tbsp Asian fish sauce

1

1 ⁄ ⁄ 22cup (cup (33 ⁄ ⁄ 44oz/20 g) small Thai basil leavesoz/20 g) small Thai basil leaves

1 lime, cut into wedges

Bring a saucepan of salted water to a boil. Bring a saucepan of salted water to a boil. Add the asparagus and cook just until Add the asparagus and cook just until tender-crisp, about 2 minutes. Drain and tender-crisp, about 2 minutes. Drain and refresh with cold water, and drain again. refresh with cold water, and drain again. Cut the chicken across the grain on a slight Cut the chicken across the grain on a slight diagonal into slices about

diagonal into slices about11_⁄_⁄₂₂_{inch (12 mm)}_{inch (12 mm)}

thick. Season with salt. thick. Season with salt.

In a large frying pan, heat the oil over In a large frying pan, heat the oil over medium-high heat. Add the onion and bell medium-high heat. Add the onion and bell pepper and sauté until beginning to soften, pepper and sauté until beginning to soften, about 3 minutes. Stir in the ginger and garlic about 3 minutes. Stir in the ginger and garlic and sauté until fragrant, about 30 seconds. and sauté until fragrant, about 30 seconds. Transfer to a plate.

Transfer to a plate.

Open the can of coconut milk (do not shake Open the can of coconut milk (do not shake it) and scoop out 3 Tbsp of the thick cream it) and scoop out 3 Tbsp of the thick cream on the top. Return the pan to medium-high on the top. Return the pan to medium-high heat. Add the coconut cream and curry paste heat. Add the coconut cream and curry paste and stir well. Whisk in the remaini

and stir well. Whisk in the remaining coconutng coconut milk, the broth, and the fish sauce. Return milk, the broth, and the fish sauce. Return the vegetable mixture to the pan, stir in the the vegetable mixture to the pan, stir in the chicken, and bring to a boil. Reduce the chicken, and bring to a boil. Reduce the heat to medium-low and simmer, stirring heat to medium-low and simmer, stirring occasionally, until the sauce has reduced occasionally, until the sauce has reduced slightly and the vegetables are tender-crisp, slightly and the vegetables are tender-crisp, about 5 minutes. Stir in the asparagus and cook about 5 minutes. Stir in the asparagus and cook until the chicken is opaque throughout, about until the chicken is opaque throughout, about 3 minutes. Adjust the season

3 minutes. Adjust the seasoning and serve,ing and serve, garnished with the basil and lime wedges. garnished with the basil and lime wedges.

SALMON WITH

SPRIN

SPRING

G

VEGETABLES

serves 4 serves 4

1 cup (8 fl oz/250 ml) dry white wine

1

1 ⁄ ⁄ 22cup (4 fl oz/125 ml) vegetable brothcup (4 fl oz/125 ml) vegetable broth

1

1 ⁄ ⁄ 22small yellow onion, slicedsmall yellow onion, sliced

3 sprigs fresh tarragon

4 salmon f

4 salmon fillets, about 6 oz (185 g) eachillets, about 6 oz (185 g) each

1 lb (500 g) asparagus, trimmed and

cut into 2-inch (5-cm) pieces

1 Tbsp unsalted butter

1 Tbsp olive oil

2 leeks, white and pale green parts,

cut into 2-inch (5-cm) matchsticks

2 cups (10 oz/315 g) fresh or thawed

frozen peas

Grated zest and juice of

Grated zest and juice of 11 ⁄ ⁄ 22lemonlemon

Minced fresh chives for garnish

In a slow cooker, combine the wine, broth, In a slow cooker, combine the wine, broth, onion, and tarragon. Stir in

onion, and tarragon. Stir in11_⁄_⁄₂₂_{cup (4 fl oz/}_{cup (4 fl oz/}

125 ml) water,

125 ml) water,11_⁄_⁄₂₂_{tsp salt, and several}_{tsp salt, and several}

grindings of pepper. Cover and cook on the grindings of pepper. Cover and cook on the low setting for 30 minutes. Add the salmon, low setting for 30 minutes. Add the salmon, re-cover, and cook for 1 hour. The fish re-cover, and cook for 1 hour. The fish shouldshould be opaque throughout, firm, and very tender be opaque throughout, firm, and very tender..

About 15 minutes before the f

About 15 minutes before the fish is ready,ish is ready, bring a saucepan of salted water to a bring a saucepan of salted water to a boil.boil.

Add the asparagus and cook until just Add the asparagus and cook until just tender, about 6 minutes. Drain and refresh tender, about 6 minutes. Drain and refresh with cold water, and drain again.

with cold water, and drain again.

In a large frying pan, melt the butter with In a large frying pan, melt the butter with the oil over medium heat. Add the leeks the oil over medium heat. Add the leeks andand sauté for 2 minutes. Add the peas a

sauté for 2 minutes. Add the peas and cooknd cook for 1 minute, then add the asparagus and for 1 minute, then add the asparagus and sauté until heated through, 1–2 minutes. Stir sauté until heated through, 1–2 minutes. Stir in the lemon juice and remove from the heat. in the lemon juice and remove from the heat. Transfer the salmon to a platter. Use the Transfer the salmon to a platter. Use the braising liquid to m

braising liquid to moisten the fish, if desired.oisten the fish, if desired. Arrange

Arrange the vegetables around the salmon.the vegetables around the salmon. Sprinkle with the lemon zest and chives, Sprinkle with the lemon zest and chives, and serve. and serve.

8

M A R C H M A R C H

Thai green curry Thai green curry paste has a bo paste has a bold,ld,

concentrated taste concentrated taste and heat. Tempered and heat. Tempered by rich, creamy by rich, creamy coconut milk, it coconut milk, it makes a fragrant makes a fragrant simmer sauce for simmer sauce for spring chicken, spring chicken, asparagus, and asparagus, and fragrant Thai basil. fragrant Thai basil.

7

M A R C H

In this dish, spring In this dish, spring vegetables—leeks, vegetables—leeks, asparagus, and asparagus, and peas—

peas—are sautéeare sautéedd in butter and oil just in butter and oil just until tender, adding until tender, adding color and color and garden- fresh flavor to moist, fresh flavor to moist,

braised salmon. If braised salmon. If leeks are unavailable, leeks are unavailable, substitute green substitute green onions. If desired, onions. If desired, serve with steamed or serve with steamed or mashed new potatoes. mashed new potatoes.

(17)

M M A A R R C C H H

1

5

(18)

6

677

STIR-FRIED SHRIMP WITH SUGAR

SNAP PEA

S & MUSHROOMS

serves 4 serves 4

2 lb (1 kg) large shri

2 lb (1 kg) large shrimp, peeled and deveinedmp, peeled and deveined

1 tsp toasted sesame oil

1 Tbsp tamari or light soy sauce

Salt

2 Tbsp peanut or canola oil

1 Tbsp peeled and grated fresh ginger

1

1 ⁄ ⁄ 22lb (250 g) mixed fresh mushrooms,lb (250 g) mixed fresh mushrooms,

such as oyster or cremini

1

1 ⁄ ⁄ 22lb (250 g) sugar snap peas, halvedlb (250 g) sugar snap peas, halved

crosswise

2 green onions, white and tender green

parts, cut into 1-inch (2.5-cm) pieces

2 Tbsp rice wine or dry sherry

Fresh cilantro leaves for garnish

Cooked white rice for serving

In a nonreactive bowl, combine the shrimp, In a nonreactive bowl, combine the shrimp, sesame oil, tamari, and 1 tsp salt. Toss to coat. sesame oil, tamari, and 1 tsp salt. Toss to coat. In a wok or large frying pan, heat the peanut In a wok or large frying pan, heat the peanut oil over medium-high heat. Add the garlic, oil over medium-high heat. Add the garlic, ginger, and shrimp and stir-fry until the ginger, and shrimp and stir-fry until the shrimp are evenly pink on both sides, about shrimp are evenly pink on both sides, about 1 minute. Using a slotted spoon, transfer the 1 minute. Using a slotted spoon, transfer the shrimp to a bowl.

shrimp to a bowl.

Add the mushrooms to the pan and stir-fry Add the mushrooms to the pan and stir-fry over medium-high heat until they soften, over medium-high heat until they soften, about 3 minutes. Add the sugar snap peas about 3 minutes. Add the sugar snap peas and stir-fry u

and stir-fry until bright green, about 1 minute.ntil bright green, about 1 minute. Add the green onions and rice wine. Cover Add the green onions and rice wine. Cover and cook until the

and cook until the snap peas are tender-crisp,snap peas are tender-crisp, about 2 minutes. Return the shrimp to the about 2 minutes. Return the shrimp to the pan and stir-fry just until heated through, pan and stir-fry just until heated through, about 1 minute. Garnish with cilantro leaves about 1 minute. Garnish with cilantro leaves and serve with the rice.

and serve with the rice.

ITALIAN BRAISED

PORK LOIN

1 boneless pork loin roast, 2–2

1 boneless pork loin roast, 2–211 ⁄ ⁄ 22lb (1–1.25 kg)lb (1–1.25 kg)

2 Tbsp olive oil

3 slices bacon, about 3 oz (90 g) total,

roughly chopped

3–4 cups (24–32 fl oz/750 ml–1 l) milk

2 cloves garlic

Season the pork generously with salt Season the pork generously with salt and pepper.

and pepper.

In a large, heavy pot, warm

In a large, heavy pot, warm the oil overthe oil over medium heat. Add the bacon and cook, medium heat. Add the bacon and cook, stirring often, until crisp, 2–3 minutes. stirring often, until crisp, 2–3 minutes. Drain on paper towels.

Drain on paper towels.

Raise the heat to medium-high. Add the Raise the heat to medium-high. Add the pork to the fat in the pot and cook, turning pork to the fat in the pot and cook, turning occasionally, until evenly browned on all occasionally, until evenly browned on all sides, about 10 minutes. Transfer the pork sides, about 10 minutes. Transfer the pork to a plate.

to a plate.

Pour off the fat from the pot and return to Pour off the fat from the pot and return to medium-high heat. Add 3 cups (24 fl medium-high heat. Add 3 cups (24 fl oz/oz/ 750 ml) of the milk

750 ml) of the milk and stir to scrape upand stir to scrape up any browned bits on the pan bottom. Bring any browned bits on the pan bottom. Bring to a boil.

to a boil.

Add the garlic, reserved bacon, and the Add the garlic, reserved bacon, and the porkpork to the pot. Partially cover and cook over very to the pot. Partially cover and cook over very low heat until the pork is tender and the milk low heat until the pork is tender and the milk has reduced and thickened, about 2 hours. has reduced and thickened, about 2 hours. During the final 30

During the final 30 minutes of coominutes of cooking, checkking, check the milk level and, if necessary, warm some the milk level and, if necessary, warm some of the remaining milk and add to the pork. of the remaining milk and add to the pork. Transfer the pork to a cutting board and cut Transfer the pork to a cutting board and cut crosswise into slices about

crosswise into slices about11_⁄_⁄₂₂_{inch (12 mm)}_{inch (12 mm)}

thick. Arrange the slices on a platter, top thick. Arrange the slices on a platter, top with the sauce, and serve.

with the sauce, and serve.

1

6

M A R C H M A R C H In this traditional In this traditional Italian recipe, the Italian recipe, the natural sugars of the natural sugars of the milk complement milk complement the sweetness of the the sweetness of the pork, and t pork, and the liquidhe liquid

cooks down to form cooks down to form a thick sauce that a thick sauce that begins to caramelize begins to caramelize slightly toward slightly toward the end of cooking. the end of cooking. What results is a What results is a tender meat served tender meat served with a simple, yet with a simple, yet very flavorful sauce. very flavorful sauce. Serve over mashed Serve over mashed potatoes or an potatoes or an

herbed rice pilaf. herbed rice pilaf.

1

5

M A R C H

A Chinese wok A Chinese wok isis

best for stir-frying, best for stir-frying, but a sauté pan or but a sauté pan or deep frying pan may deep frying pan may also be used. Heat also be used. Heat the pan before the pan before adding the oil, and adding the oil, and swirl to coat the swirl to coat the sides as well as the sides as well as the bottom. For best bottom. For best results when results when stir-frying, have stir-frying, have ingredients prepped ingredients prepped before you begin, and before you begin, and add quick-cooking add quick-cooking foods, such foods, such as smallas small pieces of meat, pieces of meat, fish,fish,

or tofu, separately or tofu, separately from slower-cooking from slower-cooking foods, such

foods, such as denseas dense vegetables.

(19)

8

866

ARROZ CON POLLO

serves 6 serves 6

4 large cloves garlic, minced

2 tsp red pepper flakes

1 Tbsp white vinegar

3 lb (1.5 kg) chicken pieces, skin

3 lb (1.5 kg) chicken pieces, skin on and bone inon and bone in

3 Tbsp olive oil

4 cups (32 fl oz/1 l) chicken broth

1

1 ⁄ ⁄ 22tsp saffron threadstsp saffron threads

1 red onion, chopped

2 bell peppers, seeded and chopped

1 large jalapeño chile, seeded and minced

4 plum tomatoes, chopped

1 tsp ground cumin

2 bay leaves

2 cups (14 oz/

2 cups (14 oz/440 g) long-gra440 g) long-grain white ricein white rice

In a large bowl, stir together the garlic, In a large bowl, stir together the garlic, red pepper flakes, vinegar, 1 tsp salt, and red pepper flakes, vinegar, 1 tsp salt, and

1

1_⁄_⁄₂₂_{tsp pepper. Add the chicken pieces, toss}_{tsp pepper. Add the chicken pieces, toss}

to coat, and refrigerate for at lea

to coat, and refrigerate for at least 1 hourst 1 hour or up to overnight.

or up to overnight.

In a large frying pan with a lid, heat the In a large frying pan with a lid, heat the oil over medium heat. Remove the chicken oil over medium heat. Remove the chicken and brush off the marinade, reserving it in and brush off the marinade, reserving it in the bowl. Arrange the chicken in the pan, the bowl. Arrange the chicken in the pan, skin side down, and cook without turning, skin side down, and cook without turning, until golden brown,

until golden brown, 10–15 minutes. T10–15 minutes. Turnurn the chicken, cover the pan, and cook until the chicken, cover the pan, and cook until golden on the second

golden on the second side, about 10 minutes.side, about 10 minutes. Meanwhile, in a saucepan, warm the broth Meanwhile, in a saucepan, warm the broth over medium-high heat. Remove from the over medium-high heat. Remove from the heat, crumble in the saffron, and let steep. heat, crumble in the saffron, and let steep. Transfer the chicken to a plate and pour Transfer the chicken to a plate and pour off all but 2 Tbsp fat from the pan. Add the off all but 2 Tbsp fat from the pan. Add the onion, bell peppers, and jalapeño and sauté onion, bell peppers, and jalapeño and sauté until softened, about 3 minutes. Add the until softened, about 3 minutes. Add the tomatoes and cook, stirring, for 1 minute. tomatoes and cook, stirring, for 1 minute. Add the cumin, bay leaves, and rice a Add the cumin, bay leaves, and rice andnd cook, stirring constantly, until the rice has cook, stirring constantly, until the rice has absorbed the pan juices, 3–5 minutes. Pour absorbed the pan juices, 3–5 minutes. Pour the reserved marinade and saffron broth the reserved marinade and saffron broth into the pan and stir

into the pan and stir brieflybriefly. Place the chicken. Place the chicken on top. Raise the heat to medium-high and on top. Raise the heat to medium-high and bring to a

bring to a boil. Redboil. Reduce the uce the heat theat to lowo low, cov, cover,er, and simmer until the c

and simmer until the chicken is opaquehicken is opaque throughout, the rice is tender, and the liquid throughout, the rice is tender, and the liquid has been absorbed, about 25 minutes. Let has been absorbed, about 25 minutes. Let stand for 5–10 minutes before serving. stand for 5–10 minutes before serving.

PARMESAN-CRUSTED

MEAT LOAF

Olive oil for greasing

4 slices country-style bread, each about

1

1 ⁄ ⁄ 33inch (9 mm) thick, crusts removed andinch (9 mm) thick, crusts removed and

torn into small pieces

1 cup (8 fl oz/250 ml) milk

1 lb (500 g) ground beef chuck (20 percent fat)

1 lb (500 g) ground veal

2 eggs, lightly beaten

4 oz (125 g) pancetta, fi

4 oz (125 g) pancetta, finely choppednely chopped

3

3 ⁄ ⁄ 44cup (3 oz/90 g) plus 2 Tbsp gratedcup (3 oz/90 g) plus 2 Tbsp grated

Parmesan cheese

1

1 ⁄ ⁄ 33cup (cup (11 ⁄ ⁄ 22oz/15 g) minced fresh flat-leaf oz/15 g) minced fresh flat-leaf

parsley

1

1 ⁄ ⁄ 33cup (cup (11 ⁄ ⁄ 22oz/15 g) minced fresh dilloz/15 g) minced fresh dill

Grated zest of 1 lemon

3 Tbsp panko or plain dried bread crumbs

Oil a rimmed baking sheet. In a bowl, soak Oil a rimmed baking sheet. In a bowl, soak the bread in the mi

the bread in the milk for 10 minutes. Inlk for 10 minutes. In a large bowl, combine the ground beef and a large bowl, combine the ground beef and veal, eggs, pancetta, the

veal, eggs, pancetta, the33_⁄_⁄₄₄_{cup Parmesan,}_{cup Parmesan,}

parsley, dill, and lemon zest. Season with parsley, dill, and lemon zest. Season with

3

3_⁄_⁄₄₄_{tsp salt and plenty of pepper. Squeeze}_{tsp salt and plenty of pepper. Squeeze}

the bread to remove the excess milk, then the bread to remove the excess milk, then coarsely chop. Add to the meat. Using a fork, coarsely chop. Add to the meat. Using a fork, mix gently until the ingredients are evenly mix gently until the ingredients are evenly distributed; do not overmix. Transfer to distributed; do not overmix. Transfer to the prepared baking sheet and shape into the prepared baking sheet and shape into a cylindrical loaf just u

a cylindrical loaf just under 12 inches (30 cm)nder 12 inches (30 cm) long and 4 inc

long and 4 inches (10 cm) wide. Refrigeratehes (10 cm) wide. Refrigerate for 15 minutes.

for 15 minutes.

Preheat the oven to 500°F (260°C). Preheat the oven to 500°F (260°C).

Place the baking sheet in the oven and cook Place the baking sheet in the oven and cook the meat loaf for 15 minutes. Remove from the the meat loaf for 15 minutes. Remove from the oven and scatter the panko and remaining oven and scatter the panko and remaining 2 Tbsp Parmesan in a line down the center 2 Tbsp Parmesan in a line down the center of the loaf. Reduce the oven temperature of the loaf. Reduce the oven temperature to 325°F (1

to 325°F (165°C). Continue to cook unt65°C). Continue to cook until theil the crust is golden brown and an instant-read crust is golden brown and an instant-read thermometer inserted in the center of the thermometer inserted in the center of the loaf registers

loaf registers 150°F (65°C), 15–20 minutes.150°F (65°C), 15–20 minutes. Transfer the loaf to a

Transfer the loaf to a platter, tent looselyplatter, tent loosely with foil, and let

with foil, and let stand for about 10 minutes.stand for about 10 minutes. Cut into thick slices and serve.

Cut into thick slices and serve.

1

0

A P R I L

This classic Latin This classic Latin dish, which means dish, which means “rice with chicken” “rice with chicken” is like a simplified is like a simplified version of paella. version of paella. Saffron-infused rice Saffron-infused rice is simmered with is simmered with onion, peppers, and onion, peppers, and tomatoes and topped tomatoes and topped with pan-seared with pan-seared chicken for a simple chicken for a simple and comforting and comforting one- pan meal. pan meal.

9

A P R I L A P R I L

Meat loaf is one Meat loaf is one

of those dishes that of those dishes that tastes far better than tastes far better than it sounds, especially it sounds, especially with the addition of with the addition of herbs, a bright citrus herbs, a bright citrus accent, and elegant, accent, and elegant, flavorful ingredients flavorful ingredients

like pancetta and like pancetta and Parmesan cheese. Parmesan cheese. The panko topping The panko topping provides a

provides a pleasingpleasinglyly crunchy texture. crunchy texture.

(20)

A A P P R R I I L L

One Pot of the Day

CONTENTS

CONTENTS

J

J

A

AN

NU

UA

AR

RY

Y

8

8

F

FE

EB

BR

RU

UA

AR

RY

Y

32

32

M

MA

AR

RC

CH

H

54

54

A

AP

PR

RI

IL

L

78

78

M

MA

A

Y

Y

1

1

02

02

J

JU

UN

NE

E

12

12

6

6

J

JU

UL

L

Y

Y

1

1

50

50

A

AU

UG

GU

US

ST

T

1

1

7

7