Espinacas con garbanzos is a hyper-regional dish native to Seville with strong Moorish influence that’s substantive and full of flavor.
Briefly simmering canned chickpeas (uniformly tender, well seasoned and convenient) in a combination of chicken broth and chickpea canning liquid tenderized them and infused them with savory flavor.
A picada...Read more
For our own take on Zuni Cafe’s roast chicken with bread salad, we started by butterflying a whole chicken and salting it overnight so it would cook quickly and evenly and be juicy and well-seasoned.
Before roasting the chicken in a 475-degree oven, we covered the bottom of a skillet with bread cubes that we had moistened with oil and broth ...Read more
Piccata sauce is a simple but powerful mix of lemon, capers, white wine and butter. This tangy, bold sauce is a great match (and foil) for salmon’s rich, full flavor.
When cooking salmon fillets, we like to buy a whole center-cut piece and cut it into individual portions ourselves. Doing this ensures that each fillet is similar in size, which...Read more
Most lemon tart recipes feature butter in both the crust and the filling, but here we use extra-virgin olive oil instead. It makes the crust a snap: Just mix the flour, sugar and salt with the oil and a little water until a soft dough forms; crumble it into the tart pan; press it into the sides and bottom; and bake it right away — no rolling ...Read more
We wanted a recipe for this diner staple that was easy to make in every home kitchen. In a large bowl we tossed together 1/2-inch cubes of cooked corned beef from the deli counter, unpeeled russet potatoes and carrots, which offered pretty pops of color. We also added shredded cabbage and sliced onion and combined the entire mixture with garlic,...Read more
To produce baked potatoes with an evenly fluffy interior, we figured out their ideal doneness temperature is 205 degrees. And while a microwave might seem like a fast way to “bake” a potato, we found several reasons why it’s actually the worst approach.
First, microwaves heat foods very unevenly, so some parts of the potato might rapidly ...Read more
There are several steps you can take to elevate lean chicken breasts for a weeknight meal. We started with a bold citrus vinaigrette. For an intense hit of citrus flavor, we used lemon juice enhanced with both lemon and orange zest. Then, pounding the chicken breasts to an even thickness ensured that they cooked at the same rate and stayed juicy...Read more
One of the most attractive aspects of making a cake with oil rather than butter is the way it expedites the mixing process: There’s no waiting for butter to come to room temperature and then beating it with sugar before you even start to add the rest of the ingredients. The batter is ready to go into the oven in 5 minutes flat, and the cake ...Read more
The modern-day Italian American version of cacciatore typically contains bone-in chicken pieces in a garlicky, wine-enhanced tomato sauce studded with onions, peppers and mushrooms. For a fresh revamp, we decided to use bone-in pork chops that had just enough fat to work well when braised. The bone adds flavor, and using bone-in chops honors the...Read more
Valentine’s Day is on a Sunday this year, which is a great excuse to plan a cozy breakfast. A breakfast casserole might be something you think of for serving a crowd, but with our scaled-down version, it’s the perfect breakfast for two.
One of the best things about making a breakfast casserole for a crowd is that you can make it in advance....Read more
We’re always on the lookout for ways to bring bold, exciting flavors to our weeknight dinners. Enter halibut puttanesca, a dish of mild fish simmered in a tomato sauce that’s punched up with spicy pepper flakes, garlic, briny olives and capers, and plenty of savory anchovies.
For an easy-to-make version, we skipped pan-searing the fish, ...Read more
Buttered popovers are a great accompaniment to dinner, and they take far less time to make than rolls. Or drizzled with honey or smeared with jam, they make a delightful breakfast, brunch or snack.
The ideal popover is crisp and well browned on the outside and hollow on the inside, with inner walls that are lush and custardy. And the ideal ...Read more
On busy weeknights, boneless pork chops make a great centerpiece for a meal. Their mild taste makes them easy to pair with sides, they’re ready to cook straight from the package, and they don’t require hours of cooking to turn tender.
But plain chops can be boring, so we like to gussy them up a bit. This time, we had our sights set on a ...Read more
Imagine a one-pot shrimp pasta dish: a cross between a garlicky scampi and a zippy, lemony piccata, with a little bit of creamy sauce tossed in for good measure.
That’s what we envisioned when we started work on this recipe. We wanted tender, succulent shrimp and lots of rich, silky sauce balanced with just enough vibrant lemon and briny ...Read more
Johnny’s Restaurant in Homewood, Alabama, is known far and wide for its Greek baked chicken, a super flavorful dish of marinated and roasted chicken with tons of herbs and lemon — a reflection of the chef’s Greek heritage and Alabama upbringing. Once our editors tried the dish on a recipe-research trip, we knew we had to create a version ...Read more
French toast casserole is the perfect New Year’s Day breakfast. It serves the whole family at once, can be dressed up with sweet or savory sides, and, with our recipe, can be prepped ahead of time and baked off when everyone wakes up.
But there’s one problem with this sunny scenario: Most versions look and taste a lot like bread pudding —...Read more
A beautiful prime rib roast is usually a special-occasion centerpiece, one that’s surrounded by equally special side dishes. All that makes for a busy day in the kitchen, and when you add in the worry of an overcooked roast, it can be overwhelming.
We’re here to calm your nerves. Our method allows you to do the prep work, start the roast, ...Read more
Lighthouse Inn Potatoes — chunks of soft potatoes baked in a rich cream sauce and topped with golden bread crumbs — originated at an iconic hotel and restaurant located in New London, a popular seaside town in southeastern Connecticut. Executive Chef Leon “Wally” Walden, who worked there for nearly 50 years before his 1992 death, was ...Read more