Chicken-and-Ricotta Meatballs in Broth

• Prep Time 20 minutes
• Total Time 30 minutes
• Yield Serves 6

 

Ingredients

• 1 pound ground white-meat chicken
• 2 cups part-skim ricotta
• 1/3 cup grated Parmesan
• 1 large egg
• 1 1/2 teaspoons coarse salt
• Ground nutmeg
• 8 cups (64 ounces) low-sodium chicken broth
• 1 lemon, zest peeled off in wide strips, plus lemon slices for serving
• 3 sprigs fresh thyme
• 1 bag (6 ounces) baby spinach

Directions

1. In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and pinch of nutmeg until thoroughly combined. Refrigerate until ready to use.
2. In a large Dutch oven or heavy pot, combine broth, lemon zest, and thyme and bring to a simmer. Using a spring-loaded 1/4-cup ice-cream scoop or two large spoons, drop meatball mixture into broth (you should have 18 meatballs). Simmer gently until meatballs float and are cooked through, 10 to 12 minutes. Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices.

Cook's Note

Instead of chicken, try this dish with white-meat turkey.

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Turkey and Pancetta Meatballs

Ingredients

• 1 pound ground turkey, preferably 7 percent fat
• 1 ounce thinly sliced pancetta, finely chopped (1/4 cup)
• 1/2 onion, finely chopped (about 3/4 cup)
• 1 garlic clove, minced
• 3/4 cup fresh fine breadcrumbs
• Coarse salt and freshly ground pepper
• 1 large whole egg
• 1 egg yolk
• 1 tablespoon finely chopped fresh sage
• 1 teaspoon finely grated lemon zest
• Olive oil, for frying

Directions

1. Gently mix turkey, pancetta, onion, garlic, and breadcrumbs in a large bowl; season with 1 teaspoon salt and a pinch of pepper. Stir in the egg and yolk, sage, and zest. Form mixture into 1-inch meatballs.
2. Heat 1 to 2 tablespoons oil in a large heavy skillet over medium-high heat until hot but not smoking. Cook the meatballs in a single layer (work in two batches, if necessary), turning as needed, until browned on all sides and cooked through, about 7 minutes. Transfer to a plate and tent with parchment paper, then foil, to keep warm.

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Meatballs with Garlic Bread

Cooking the meatballs in the tomato sauce saves time and infuses the sauce with flavor. Bonus: There's only one pot to wash!

• Prep Time 25 minutes
• Total Time 35 minutes
• Yield Serves 4

Ingredients

• 3 hoagie rolls
• 1 pound ground beef chuck
• 1 large egg, lightly beaten
• 3 teaspoons minced garlic
• Coarse salt and ground pepper
• 3/4 teaspoon dried oregano
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) whole peeled tomatoes

Directions

1. Preheat oven to 400 degrees. Tear 1 roll into pieces; pulse in a food processor until fine crumbs form. In a large bowl, toss crumbs with 1/3 cup water. Add beef, egg, 1 teaspoon garlic, 1/4 teaspoon pepper, and 1/2 teaspoon oregano; mix just until combined. Gently form mixture into 12 meatballs.
2. In a large Dutch oven or heavy pot, heat 1 teaspoon oil over medium-high; swirl to coat. Add meatballs and cook, turning occasionally, until browned, about 7 minutes.
3. Add crushed and whole tomatoes with juice (breaking up tomatoes), 1 teaspoon garlic, teaspoon oregano, and pinch of sugar. Season with salt and pepper. Bring sauce to a boil; reduce to a rapid simmer and cook until meatballs are cooked through, about 15 minutes.
4. Meanwhile, split 2 rolls and place, cut side up, on a rimmed baking sheet. Brush with 2 tablespoons oil and sprinkle with 1 teaspoon garlic; season with salt and pepper. Bake until golden, about 10 minutes. Serve meatballs with garlic bread.

Cook's Note

To freeze: Form meatballs. Freeze on a parchment-lined baking sheet, then transfer to a resealable plastic bag and store in the freezer, up to 3 months. To serve, thaw and continue with step 2.

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Baked Ziti with Crunchy Italian Salad and Garlic Bread

  

• Prep Time 20 minutes
• Total Time 40 minutes
• Yield Serves 4

Ingredients

• Coarse salt and ground pepper
• 8 ounces ziti rigate (ridged) or other short pasta
• 1 cup part-skim ricotta
• 1 large egg, lightly beaten
• 3/4 cup finely grated Parmesan
• 1 cup shredded part-skim mozzarella
• 1 jar (24 to 26 ounces) best-quality tomato sauce (about 3 1/2 cups)
• 1/2 loaf Italian bread (5 ounces)
• 2 tablespoons butter, melted
• 2 garlic cloves, minced
• 1 tablespoon sherry vinegar or red-wine vinegar
• 1 tablespoon olive oil
• 1 head Belgian endive, stem end trimmed, thinly sliced
• 2 bunches arugula (3 1/2 ounces total), thick stems removed

 

Directions

1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Cook pasta until al dente, according to package instructions; drain and reserve.
2. In a small bowl, combine ricotta, egg, 1/4 cup Parmesan, and half the mozzarella; season with salt and pepper.
3. In the bottom of a shallow 2-quart casserole dish, spread half the tomato sauce. Top with ziti, then ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup Parmesan and remaining mozzarella. Place casserole on a rimmed baking sheet, and bake until top is browned and sauce is bubbling, 20 to 25 minutes.
4. Meanwhile, prepare garlic bread: Make deep, even cuts into the bread, about 1/2 inch apart, without cutting through the bottom. In a small bowl, combine butter and garlic; season with salt and pepper. Brush garlic butter between cuts in bread. Wrap bread loosely in aluminum foil, and bake with ziti during last 10 minutes of baking.
5. In a large bowl, whisk together vinegar and oil; season with salt and pepper. Add endive and arugula, and toss to coat. Serve baked ziti with salad and garlic bread.

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Macaroni and Cheese

• Prep Time 30 minutes
• Total Time 1 hour
• Yield Serves 8

Ingredients

• Coarse salt and ground pepper
• 1 pound elbow pasta
• 4 tablespoons butter
• 1 small onion, chopped
• 1/4 cup all-purpose flour (spooned and leveled)
• 4 cups milk
• 1/8 teaspoon cayenne pepper, (optional)
• 1 1/4 cups shredded yellow cheddar cheese (5 ounces)
• 1 1/4 cups shredded white cheddar cheese (5 ounces)
• 8 ounces ham, diced into 1/2-inch pieces
• 2 slices white sandwich bread

Directions

1. Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta until al dente; drain and reserve. Meanwhile, in a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
2. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
3. Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish or individual dishes. Set aside.
4. In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each white and yellow cheddar, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

Cook's Note

This recipe makes enough to fill eight 12-to-16-ounce baking dishes. Divide the macaroni and cheese evenly, sprinkle with topping, and bake for 15 to 20 minutes, until golden.

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Roast Chicken

• Yield Serves 4

Ingredients

• 1 six-pound roasting chicken
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper
• 2 medium onions, peeled and sliced crosswise 1/2 inch thick
• 1 lemon
• 3 large cloves garlic, peeled
• 4 sprigs fresh thyme
• 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Directions

1. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
2. In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
3. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
4. Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

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Turkey Burgers with Zucchini Salad

• Prep Time 30 minutes
• Total Time 30 minutes
• Yield Serves 4

Ingredients

• 2 tablespoons vegetable oil, such as safflower, plus more for grates
• 3 medium zucchini or yellow squash, halved lengthwise and thinly sliced crosswise
• 1/2 medium red onion, finely chopped
• 3 tablespoons fresh lime juice
• Coarse salt and ground pepper
• 1 1/2 pounds ground turkey (93 percent lean)
• 2 teaspoons chili powder
• 4 ounces pepper Jack cheese, thinly sliced
• 4 thick slices country bread, halved
• 1 avocado, halved, pitted, peeled, and thinly sliced
• Store-bought salsa, for topping (optional)

Directions

1. Heat grill to medium-high; lightly oil grates. In a medium bowl, combine zucchini, onion, lime juice, and oil; season with salt and pepper. Let zucchini salad marinate at room temperature, 15 minutes (or refrigerate, up to 1 day).
2. Form turkey into 4 patties (4 inches each). Using thumb, make an indentation in center to prevent burgers from rounding on top. Sprinkle with chili powder; season with salt and pepper. Cover and grill until an instant-read thermometer inserted in center of a burger reads 155 degrees, 4 to 5 minutes per side.
3. Top burgers with cheese. Cover and continue to grill until cheese has melted and internal temperature reaches 165, 2 to 4 minutes more. Meanwhile, grill bread until lightly charred. Place each burger on a piece of bread; top with avocado slices, salsa, if using, and remaining bread. Serve burgers with zucchini salad.

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Strawberry Tart

• Prep Time 30 minutes
• Total Time 2 hours 30 minutes
• Yield Serves 

Ingredients

• For the Crust

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/3 cup sugar
  • 1/4 teaspoon salt

• For the Filling

  • 1 bar (8 ounces) reduced-fat cream cheese, softened
  • 1/4 cup sugar
  • 1 1/2 to 2 pounds strawberries, hulled and halved
  • 1/4 cup seedless red currant jelly

Directions

1. Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
2. With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
3. Using a fork, prick crust all over. Bake until golden, 25 to 30 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
4. Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
5. Starting from outside edge, arrange strawberry halves, stemmed side down, in tight concentric circles on cream cheese.
6. In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving.

Cook's Note

To hull strawberries, insert the tip of a paring knife below the strawberry's stem. Gently cut around to remove only the base of the stem and the white core.

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Easy Pie Crust

• Prep Time 40 minutes
• Total Time 1 hour 40 minutes
• Yield Makes 2

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 sticks chilled unsalted butter, cut into pieces

Directions

1. To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
2. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
4. To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
5. Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
6. Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.

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Crumb Topping

• Prep Time 10 minutes
• Total Time 1 hour 45 minutes
• Yield Makes 2 cups

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup light-brown sugar
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 1/2 sticks chilled unsalted butter, cut into pieces

Directions

1. In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.
2. Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.

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Fruit Pie with Crumb Topping

• Prep Time 15 minutes
• Total Time 1 hour 45 minutes
• Yield Serves 8

Ingredients

• 5 cups blueberries
• 3/4 to 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1/8 teaspoon salt
• 1/2 Crumb Topping
• Easy Pie Crust

Directions

1. Preheat oven to 400 degrees. Combine 5 cups blueberries or other fruit with 3/4 to 1 cup granulated sugar, 3 tablespoons flour, 1 tablespoon lemon juice, and 1/8 teaspoon salt. Pour into pie shell; sprinkle with 1/2 recipe Crumb Topping.
2. Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.

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Strawberry "Bandanna" Tart

• Yield Makes one 9-inch tart
  Serves 8 to 10

Ingredients

• 8 cups strawberries (about 3 pounds), hulled and sliced 1/4 inch thick
• 1 cup granulated sugar
• 1/3 cup cornstarch
• All-purpose flour, for dusting
• Pate Brisee
• 1 large egg
• 1 tablespoon water
• Fine sanding sugar, for sprinkling

Directions

1. Combine strawberries and sugar, and let stand 1 hour. Drain, discarding liquid. Add cornstarch to berries, and stir.
2. Preheat oven to 450 degrees. On a lightly floured work surface, roll out half the dough into an 11-inch square. Fit into a 9-inch square fluted tart pan with a removable bottom, pressing dough gently into sides. Prick bottom with a fork. Spread strawberry mixture over dough.
3. On a lightly floured work surface, roll out remaining dough into an 11-inch square. Cut out shapes as desired (keeping at least a 2-inch border). If dough becomes too soft to work with, refrigerate until firm. Carefully place dough over filling, and trim any overhanging dough. Press edges to seal.
4. Whisk together egg and water, and brush egg wash over top crust. Sprinkle with sanding sugar.
5. Place tart on a baking sheet, and bake 25 minutes. Reduce oven temperature to 400 degrees. Bake until filling is bubbling, 30 to 35 minutes. If crust browns too quickly, cover with parchment paper and then foil. Let cool completely before unmolding. Cut into squares, and serve.

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Barbecued Chicken

• Prep Time 20 minutes
• Total Time 30 minutes
• Yield Serves 4

Ingredients

• 1/2 cup ketchup
• 1 teaspoon hot sauce
• 1/3 cup cider vinegar
• 3 tablespoons Dijon mustard
• 3 cloves garlic, minced
• 1/2 cup light-brown sugar
• 1/4 cup molasses
• 1 cut-up chicken (3 pounds)
• 1 tablespoon vegetable oil
• Coarse salt and ground pepper

Directions

1. Heat grill to medium. Simmer sauce ingredients (first 7 ingredients listed above) in a small saucepan over medium heat until reduced to about 1 1/4 cups, 5 to 7 minutes. Divide barbecue sauce between two bowls; use one for basting and set aside the other for serving.
2. In a large bowl, toss chicken with vegetable oil; season well with coarse salt and ground pepper.
3. Lightly oil grates; place chicken on grill. Cover grill; cook, turning frequently, until chicken registers 165 degrees (160 degrees for breast) on an instant-read thermometer, 10 to 15 minutes. Uncover grill; continue cooking, basting frequently with sauce, until chicken is glazed thoroughly, 3 to 4 minutes more. Serve with remaining sauce.

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Jam Cupcakes with Chocolate Frosting

Just one bite reveals the sweet surprise inside these treats.

• Prep Time 25 minutes
• Total Time 45 minutes, plus cooling
• Yield Makes 12

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup plus 2 tablespoons whole milk
• 1 cup confectioners' sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup seedless raspberry jam
• 12 raspberries, for garnish

Directions

1. Preheat oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners. Combine flour, baking powder, and 3/4 teaspoon salt. In a large bowl, using an electric mixer, beat granulated sugar and 1/2 cup butter until light and fluffy. Beat in eggs, one at a time. Beat in 1 teaspoon vanilla. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.
2. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.
3. Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla. Beat frosting until light and fluffy, about 30 seconds.
4. Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not discard). Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries.

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Grilled Pepper-Crusted Sirloin

Slice steak against the grain: Place steak on a cutting board and, holding the blade of a sharp knife at a 45-degree angle, cut into thin slices

• Prep Time 5 minutes
• Total Time 25 minutes
• Yield Serves 4

Ingredients

• 1 1/2 pounds sirloin steak
• 2 teaspoons coarse salt
• 4 teaspoons cracked black pepper

Directions

1. Heat grill to medium-high.
2. Season both sides of steak with salt and pepper.
3. Lightly oil grates and place steak on grill; cover grill and cook to desired doneness (about 10 minutes per side or 135 degrees on an instant-read thermometer for medium-rare).
4. Remove from grill; cover with foil, and let rest for 10 minutes.

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Spinach-and-Brie Chicken with Tomato Orzo

Basic chicken breasts become truly company-worthy (and doubly delicious) with a cheesy spinach stuffing.

• Prep Time 20 minutes
• Total Time 25 minutes
• Yield Serves 4

Ingredients

• Coarse salt and ground pepper
• 8 thin chicken cutlets (1 1/2 pounds total)
• 2 tablespoons Dijon mustard
• 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
• 4 ounces Brie cheese, cut into 8 slices
• 1 cup orzo
• 2 plum tomatoes, cored and chopped
• 1/4 cup chopped fresh parsley
• 1 tablespoon butter
• 1 tablespoon fresh lemon juice

Directions

1. Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.
2. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.
3. Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.

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Sauteed Chicken in Mustard-Cream Sauce

This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout

• Prep Time 20 minutes
• Total Time 20 minutes
• Yield Serves 4

Ingredients

• 4 boneless, skinless chicken breasts, (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1/4 cup dry white wine, or chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

Directions

1. Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
2. Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

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Salmon with Honey-Coriander

• Prep Time 5 minutes
• Total Time 35 minutes
• Yield Serves 4

Ingredients

• 1 tablespoon whole coriander seeds
• 1/4 cup honey
• 5 tablespoons soy sauce
• 2 teaspoons fresh lemon juice
• 4 salmon fillets (5 ounces each), skinned
• 2 teaspoons vegetable oil

Directions

1. Toast the coriander seeds in a dry, large nonstick skillet over medium-high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground; reserve skillet.
2. Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.
3. Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.
4. Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.

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Lasagna

Original Recipe Yield 12 servings

Ingredients

• 455 g sweet Italian sausage
• 340 g lean ground beef
• 80 g minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 364 g canned tomato sauce
• 120 ml water
• 25 g white sugar
• 1 g dried basil leaves
• 1 g fennel seeds
• 2 g Italian seasoning
• 20 g salt
• 0.5 g ground black pepper
• 15 g chopped fresh parsley
• 12 lasagna noodles
• 455 g ricotta cheese
• 1 egg
• 3 g salt
• 340 g mozzarella cheese, sliced
• 60 g grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutritional Information

Amount Per Serving  Calories: 448 | Total Fat: 21.3g | Cholesterol: 84mg

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Goulash in the Microwave

Original Recipe Yield 6 servings

Ingredients

• 224 g uncooked elbow macaroni
• 455 g ground beef
• 165 g diced onion
• 125 g sliced celery
• 9 g minced garlic
• 1 (14.5 ounce) can diced tomatoes
• 1 (10 ounce) can tomato sauce
• 10 g sugar
• 7 g paprika
• 2 g dried oregano
• 0.5 g caraway seed
• 0.2 g cayenne pepper, or to taste
• 6 g salt

Directions

1. Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain.
2. Meanwhile, crumble the ground beef into a 2 quart or larger casserole dish. Add the onion, celery and garlic. Cook in the microwave on High for 5 to 6 minutes, or until beef is no longer pink. Stir once during cooking. Drain off the grease.
3. Stir the tomatoes, tomato sauce and sugar into the beef, and season with paprika, oregano, caraway seed, cayenne pepper and salt. Cover, and cook in the microwave on power level 8 for about 14 minutes, or until celery is tender and the flavors have blended.
4. Remove from the microwave, and mix in the cooked macaroni. Cook for 2 to 3 more minutes, until heated through. Serve.

Nutritional Information

Amount Per Serving  Calories: 327 | Total Fat: 9.8g | Cholesterol: 46mg

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Vanilla Ice Cream

 

 

Ingredients

• 475 ml heavy whipping cream
• 475 ml half-and-half cream
• 150 g white sugar
• 15 ml vanilla extract

Directions

1. In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
2. Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
3. Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

Nutritional Information

Amount Per Serving  Calories: 361 | Total Fat: 29g | Cholesterol: 104mg

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Apple Bran Muffins

Original Recipe Yield 12 servings

 

Ingredients

• 35 g bran flakes cereal
• 155 g all-purpose flour
• 75 g brown sugar
• 2 g ground cinnamon
• 15 g baking powder
• 295 ml apple juice
• 55 g margarine, melted
• 5 ml vanilla extract
• 1 apple - peeled, cored and chopped

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins.
2. In a mixing bowl, combine bran flakes, flour, brown sugar, cinnamon and baking powder. Stir in apple juice, margarine, vanilla, and apple. Spoon the mixture into the greased muffin tins.
3. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

Nutritional Information

Amount Per Serving  Calories: 134 | Total Fat: 4g | Cholesterol: 0mg

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Cinnabon

 

Original Recipe Yield 12 rolls

 

Ingredients

• 235 ml warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 75 g margarine, melted
• 615 g bread flour
• 6 g salt
• 100 g white sugar
• 10 g bread machine yeast
•  
• 220 g brown sugar, packed
• 15 g ground cinnamon
• 75 g butter, softened
•  
• 85 g cream cheese, softened
• 55 g butter, softened
• 190 g confectioners' sugar
• 3 ml vanilla extract
• 0.8 g salt

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Nutritional Information

Amount Per Serving  Calories: 525 | Total Fat: 18.6g | Cholesterol: 68mg

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Grilled Chicken Salad with Fruit

 

 

  Both beautiful in presentation and taste, this salad uses fresh berries in summer (strawberries, blueberries, raspberries, or blackberries), and orange slices in winter. Anytime of year this composed salad will bring rave reviews.

 Original Recipe Yield 6 servings

Ingredients

• 455 g skinless, boneless chicken breast halves
• 60 g pecans
• 80 ml red wine vinegar
• 100 g white sugar
• 235 ml vegetable oil
• 0.5 onion, minced
• 3 g ground mustard
• 6 g salt
• 0.6 g ground white pepper
• 326 g Bibb lettuce - rinsed, dried and torn
• 155 g sliced fresh strawberries

Directions

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
3. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
4. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

Nutritional Information

Amount Per Serving  Calories: 567 | Total Fat: 46g | Cholesterol: 43mg

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Salmon,grated ginger with sesame oil

 Salmon and grated ginger with sesame oil are cooked on a bed of chopped carrots, then served on fresh spinach leaves.

Ingredients

• 2 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
• 130 g matchstick or shredded carrots
• 2 (4 ounce) salmon fillets, thawed
• 6 g grated fresh ginger
• 15 ml seasoned rice vinegar
• 5 ml sesame oil
• Fresh spinach leaves

Directions

1. Preheat oven to 450 degrees F or grill to medium-high.
2. Center carrots on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Top with salmon. Rub salmon with ginger; drizzle with vinegar and oil.
3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
4. Bake 18 to 20 minutes on a cookie sheet in oven.
5. OR grill 14 to 16 minutes in covered grill.
6. Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

Nutritional Information 

Amount Per Serving  Calories: 232 | Total Fat: 9.5g | Cholesterol: 50mg

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Apple and Onion Salad

Ingredients

• 1/2 cup walnut pieces, minced
• 2 Granny Smith apples - peeled, cored, and minced
• 1 large sweet onion, minced
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh parsley
• 1/4 cup raw apple cider vinegar (such as Bragg®)
• 3/4 cup extra-virgin olive oil
• 1/4 cup crumbled blue cheese
• 6 Belgian endives, separated into individual leaves

Directions

1. Toast walnut pieces in a dry skillet over medium-high heat until aromatic and lightly browned, 3 to 5 minutes. Let cool to room temperature.
2. Combine apples, onion, chives, and parsley in a bowl and toss well.
3. Pour vinegar into a small bowl; drizzle and whisk olive oil into vinegar until emulsified. Pour dressing into apple mixture and toss to coat.
4. Gently fold walnuts and blue cheese into apple mixture just before serving. Spoon filling onto each endive leaf.

Footnotes

• 
  

• Cook's Note:
• I can get between 4 and 6 usable spears off of each endive. This is probably the most expensive item. I typically use the rest of the endives in a salad later, chopping or slicing them and incorporating them with other greens.
• The dressed apple mixture can be refrigerated overnight before adding walnuts and blue cheese if desired.
• Keep the blue cheese cold just before stirring into apple mixture to keep the blue cheese from turning creamy.

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Roman Egg Drop Soup { Stracciatella }

Stracciatella is a Roman egg-drop soup with a little cheese, and is quite refreshing. To serve 6:

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

• About 2 quarts (liters) broth
• 4 eggs
• 3 tablespoons freshly grated Parmigiano
• 1 tablespoon very finely minced parsley (optional)
• 3-4 tablespoons semolina (optional, some recipes call for it)
• A pinch of freshly ground nutmeg (optional)

Preparation:

Eggs and broth -- hard to devise a better match! In the past custom dictated it be eaten at least once a week, but now its popularity has declined. However, it remains in the archives of authentic Roman cuisine, always ready to reemerge if needed.

In a bowl, combine the eggs, semolina (If you're including it), grated cheese, and, if you're using them, nutmeg and parsley. Add a ladle of cold broth and beat the mixture lightly with a fork or whisk.

Bring the remainder of the broth to a boil. Add the egg mixture in one fell swoop, stirring vigorously with a whisk or fork so as to break up the egg, which will form fine light flakes, minute rags (straccetti, in Italian) that give the soup its name. Simmer for another 2-3 minutes, stirring constantly, and serve, with a little more grated Parmigiano on the side.

The wine? A white, for example a Colli Abani, would be nice.

Yield: 6 servings Stracciatella, Roman egg drop soup.

A Variation:
Juliette writes, I enjoy reading your recipes - but just to add a little. My parents were both from Emiglia-Romagna and my Mom always included lemon rind -and maybe even a little lemon juice - in her egg drop soup recipe.

And a Note: Katie wonders what kind of broth. I use standard Italian brodo, mixed meat broth. You could use chicken or beef broth, or if need be unsalted bouillon. I don't think vegetable broth would work as well.

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