Loosely based on Middle Eastern tabbouleh salad, this easy make-ahead salad combines grape tomatoes (sweet and ripe any time of year) with cucumber, parsley, mint, and quinoa for a bright and refreshing make-ahead salad that's hearty enough to serve as a light meal.
Pastas And Grains
Marcus Samuelsson is downright obliged to love salmon, having grown up on the coast of Sweden. And he has a thing for the flavors of Southeast Asia, choosing the foods of that region to be his desert-island pick, so to speak. In this dish from his new cookbook. Marcus Off Duty, he combines both cuisines into one weird and weirdly wonderful bowl.
Roasted squash and sage are classic fall and winter flavors. I wanted to find the best way to incorporate them into a rich, creamy lasagna. The result—after a bit of tweaking and testing, of course—was a squash lasagna with intense, rich, sweet squash flavor balanced with chunks of sage-scented browned squash and apple, all layered with a creamy Gruyère white sauce and layers of tender pasta.
This farrotto—farro cooked in the style of risotto—from Sean Brock's new cookbook, Heritage, is the perfect foil to the artfully composed, modernist plates that make up most of the book: it's a warming, rustic potful of fall flavors.
Loaded with the flavors of both summer and fall, this lasagna features a garlicky mixture of eggplant, carrot, onion and prosciutto, along with a good dose of both Gruyère and mozzarella cheeses.
Scarred by childhood memories of dry, tasteless rice balls, I set out to create arancini the way we all want them to be: crisp on the outside with a shattering crust that breaks open to reveal tender grains of rice suspended in a rich and flavorful creamy sauce. At at the center: stretchy melted mozzarella cheese.
This no-fuss, fail-safe oven-roasted tomato sauce is loaded with bold ingredients: salami, sherry vinegar, kalamata olives, capers and a smashed anchovy, all tied together with olive oil and a touch of white wine. Its secret ingredient? A bit of maple syrup for sweetness. Then, it's tossed with al dente spaghetti noodles and showered with Pecorino and lemon zest.
Waffling ramen breathes new life into an old standby. The dish retains the familiarity of the wavy instant noodles and takes on a new texture from the waffle iron, becoming at turns crispy and soft.
Making real-deal ramen is a lengthy project that requires planning in advance. But there are days when you just want a delicious bowl of it, without the fuss. This easy Korean-style kimchi ramen is for those times. It's loaded with flavor, but takes less than an hour to throw together, thanks to several umami-rich ingredients and a cool baking-soda trick that turns angel-hair pasta into ramen-like noodles.
This easy one-pot pasta dish is filled with browned bits of pancetta, shiitake mushrooms and wilted greens, and comes together in just half an hour. Finished with shavings of Parmesan and freshly cracked black pepper, it's a perfect weeknight meal.
This recipe starts off with crumbled Italian sausage cooked down in a bit of butter. I sauté a few types of mushrooms in the rendered fat, then flavor them with shallots, garlic, and a little bit of soy sauce and lemon juice. They get finished in a simple creamy sauce flavored with Parmesan cheese. Add some pasta, top it all of with crisp bread crumbs, bake it directly in the cast iron pan you cooked it in, and you've got yourself a one-skillet meal fit for normal everyday folks who perhaps might occasionally feel like kings.
With the help of a pressure cooker, risotto becomes an insanely easy and hands-off cooking method. Here, it's loaded with layer upon layer of the flavors of fall: butternut squash, sage, brown butter, and just a hint of apple and maple syrup to round it out.
This pot of noodles with Thai coconut curry and fresh shrimp can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the contents of the fresh herb packet, and you've got a hot lunch ready.
This pot of noodles with miso, sesame, and a ton of fresh vegetables can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the contents of the fresh scallion packet, and you've got a hot lunch ready.
This pot of noodles with kimchi, mushrooms, and beef can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the contents of the fresh herb packet, and you've got a hot lunch ready.
This pot of noodles with roast chicken, peas, and onions can be made ahead and taken to work. Just add boiling water, seal it up for three minutes, add the contents of the fresh herb packet, and you've got a hot lunch ready.
A sacred Italian-American institution, Sunday gravy is a meat-forward, all-day-simmered dish with as many recipes as there are Italian families who make it. My version incorporates flank steak braciole, Italian sausage, tender meatballs, and pork ribs along with onions, carrots, celery, and garlic, all simmered together in a rich red sauce.
This is, in some ways, a classic meatless baked ziti, loaded with pools of cheese and rich tomato sauce. But it gets rid of the one thing that can often make baked ziti less than great: grainy ricotta cheese. Instead, we drizzle it with an over-the-top Parmesan cream. Trust us, you won't miss the ricotta.
Okay, so I was going to try to avoid using the word 'mushroomy' to describe this soup and subsequent pasta bake from the new Jamie Oliver's Comfort Food. But it's what they are, and frankly, that's a very good thing for them to be.