MILK STREET

EC IA L
SP OR’S
EDIT KS
PIC ON
ED IT I

CHRISTOPHER KIMBALL
 MILK STREET

CHR ISTOPHER KIMBALL

WITH WRITING AND EDITING BY
J. M. Hirsch and Michelle Locke
RECIPES BY
Matthew Card, Diane Unger and the Cooks at Milk Street
ART DIRECTION BY
Jennifer Baldino Cox and Brianna Coleman

PHOTOGRAPHY BY
Connie Miller of CB Creatives

FOOD ST YLING BY
Christine Tobin

LIT TLE, BROWN AND COMPAN Y

NE W YO RK B OS T O N L O ND O N
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Table of Contents
Arugula and Avocado Salad with Jalapeño Vinaigrette 1
Tomato and Watermelon Salad with Basil and Goat Cheese 2
Charred Broccoli with Miso Vinaigrette 3
Roasted Butternut Squash with Hoisin and Chives 4
Roasted Pepper and Walnut Salad with Mint and Feta 5
Curried Potatoes, Tomatoes and Cabbage 6
Red Lentil Soup 7
Black Bean Stew with Chorizo and Roasted Tomatoes 8
Chickpea and Tomato Curry 9
Refried Beans with Chipotle Chilies 10
Fried Rice with Ham and Vegetables 12
Kimchi and Bacon Fried Rice 12
Thai-Style Fried Rice with Shrimp and Eggs 13
Kedgeree 13
Garlic Noodles with Shiitake Mushrooms 14
Lemon-Caper Spaghetti with Pancetta and Toasted Breadcrumbs 15
Pasta with Sausage, Onion and Grainy Mustard 16
Greek-Style Beef and Orzo Stew 17
Pasta with Cherry Tomato Sauce and Pistachios 18
Spicy Cumin-Beef Noodles 19
Salmon in Chipotle-Tomato Sauce 20
Pasta with Shrimp and Browned Butter 21
Moroccan Chicken Skewers 22
Crisp-Breaded Chicken Cutlets 23
Pulled Chicken with Tomatoes, Chilies and Cilantro 24
Ginger-Peanut Sautéed Chicken 25
Maple and Soy-Glazed Chicken Skewers 26
Korean Fire Chicken 27
Ancho-Spiced Pork and Potato Tacos 28
Korean-Style Spicy Pork 29
Stir-Fried Orange Beef with Scallions 30
Ginger-Soy Beef with Watercress 31
Arugula and Avocado Using pickling liquid in a salad dressing is an easy
way to boost flavor while also adding acidity. In

Salad with Jalapeño this vinaigrette, pickled jalapeños bring heat while
their liquid lends an extra dose of green-chili

Vinaigrette earthiness. The pumpkin seeds and avocado offer

enough richness to make the salad a light main
Start to finish: 15 minutes course, or pair it with sliced grilled skirt steak or
Servings: 4 hearty grains, such as barley, farro or quinoa.

3 to 4 tablespoons pickled jalapeño slices,

chopped, plus ¼ cup pickling liquid
2 tablespoons extra-virgin olive oil
Kosher salt and ground black pepper
4 cups lightly packed baby arugula
3 radishes, halved and thinly sliced
OR ½ English cucumber, halved lengthwise
and thinly sliced
1 cup lightly packed fresh cilantro
OR 4 scallions, thinly sliced on the diagonal
¼ cup pumpkin seeds, toasted
2 ripe but firm avocados, halved, pitted,
peeled and sliced

In a large bowl, whisk together the jalapeños and

their liquid, the oil and ¼ teaspoon pepper. Add the
arugula, radishes, cilantro and half of the pumpkin
seeds, then toss. Season with salt and pepper. Fold
in the avocado. Transfer to a serving bowl, then
sprinkle with the remaining pumpkin seeds.

1
Tomato and This is a salad for the height of summer, when
tomatoes and melons are at their peak. The sweet

Watermelon fruit mingles with savory shallot, which has had

Salad with Basil

its pungency tempered by a short soak in white
balsamic vinegar. Fresh basil (or mint) adds color

and Goat Cheese and herbal notes, and creamy, tangy cheese
balances with its saltiness.
Start to finish: 30 minutes
Servings: 4
2 cups (about 8 ounces) 1-inch cubes
watermelon OR honeydew
2 pounds ripe tomatoes, cored and
cut into rough 1-inch chunks
Kosher salt and ground black pepper
¼ cup white balsamic vinegar
1 medium shallot, sliced into thin rings
1 cup lightly packed fresh basil
OR mint, torn if large
Extra-virgin olive oil, to serve
2 ounces fresh goat cheese
OR feta cheese, crumbled (½ cup)

In a colander, toss the melon and tomatoes

with ½ teaspoon salt; set aside. In a large, bowl
combine the vinegar and shallot, then let stand for
10 minutes. Pour off and discard the vinegar, then
add the melon-tomato mixture and basil to the
bowl. Drizzle with oil and toss, then season with
salt and pepper. Transfer to a serving bowl and
top with the cheese.

2
 Charred Broccoli
with Miso Vinaigrette
Start to finish: 25 minutes
Servings: 4

Miso and oil–rubbed broccoli florets and stems

char under the broiler, bringing out a natural
sweetness and nutty flavor. The pieces also retain
an appealing crisp-tender texture. The just-cooked
broccoli is tossed with a tangy, umami-packed miso
dressing that complements the bittersweet char.
Make sure to line the baking sheet with foil, as the
miso-coated broccoli is prone to sticking.

1½ pounds broccoli, florets cut into

1½-inch pieces, stems peeled and
sliced ¼ inch thick
5 tablespoons white miso, divided
5 tablespoons neutral oil, divided
2 tablespoons unseasoned rice vinegar
OR lemon juice

2 teaspoons mirin OR honey

2 teaspoons finely grated fresh ginger
4 scallions, thinly sliced on the diagonal

Heat the broiler with a rack 4 inches from the

element. In a bowl, rub the broccoli with 3 table-
spoons of miso, then toss with 1 tablespoon of oil.
Spread in an even layer on a foil-lined rimmed
baking sheet. Broil the broccoli until charred and
crisp-tender, 6 to 8 minutes. In the bowl, whisk
together the remaining 2 tablespoons miso, the
remaining 4 tablespoons oil, the vinegar, mirin
and ginger. Add the broccoli and toss. Transfer to
a platter and sprinkle with scallions.

3
Roasted Butternut Squash
with Hoisin and Chives
Start to finish: 35 minutes
Servings: 4

Hoisin mixed with rice vinegar and sesame oil

makes a salty-sweet-tangy-nutty dressing for
tender chunks of roasted butternut squash. You
can purchase already peeled and cut squash from
the grocery store, but keep in mind that if the pieces
are smaller or larger than specified here, you may
need to adjust the cooking time. Use a broiler-
safe rimmed baking sheet, as the squash chars
for about 10 minutes under the broiler.

3 pounds peeled and seeded butternut

squash, cut into 1½- to 2-inch cubes
(about 6 cups)
2 tablespoons neutral oil
2 teaspoons packed brown sugar
Kosher salt and ground black pepper
¼ cup hoisin sauce
2 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame oil
3 tablespoons chopped fresh chives
OR 3 scallions, thinly sliced on the diagonal

Heat the oven to 475°F with a rack 6 inches from

the element. In a large bowl, toss the squash
with the neutral oil, sugar, 1 tablespoon salt and
¼ teaspoon pepper. Spread in an even layer on
a rimmed baking sheet and roast until just shy
of tender, 10 to 12 minutes. Turn the oven to broil
and broil until charred and fully tender, about
10 minutes. In a large bowl, whisk together the
hoisin, vinegar and sesame oil. When the squash
is done, immediately add it and the chives to the
bowl, then toss to combine.

4
Roasted Pepper For this salad, we borrowed flavors from muham-
mara, a Syrian roasted pepper and walnut spread.

and Walnut The vibrant colors and complex flavors and textures
belie how simple it is to put together. If you can

Salad with find jarred roasted peppers packed in olive oil, use
them. We’ve found that they’re sweeter and fresher

Mint and Feta tasting than roasted peppers packed in water.

2 tablespoons extra-virgin olive oil

Start to finish: 20 minutes
Servings: 4 1 tablespoon pomegranate molasses
Kosher salt
Two 12-ounce jars roasted red peppers, drained,
patted dry and cut into ¼-inch-wide strips
½ cup walnuts, toasted and roughly chopped
⅓ cup lightly packed fresh mint, chopped
½ teaspoon hot paprika OR ½ teaspoon
sweet paprika plus ¼ teaspoon cayenne pepper
2½ ounces feta cheese, crumbled (⅔ cup)

Whisk together the oil, pomegranate molasses and

¾ teaspoon salt. Stir in the peppers and let stand
for 10 minutes. Add half the walnuts, half the mint,
the paprika, and two-thirds of the feta, then toss.
Season with salt, then transfer to a serving plate.
Sprinkle with the remaining walnuts, mint and feta.

5
Curried Potatoes,
Sautéed onion, cabbage and tomatoes, along with
earthy spices, create a flavor-packed base for

Tomatoes and potato chunks that steam with the vegetables’

natural moisture. We stir in a second wave of fresh

Cabbage tomatoes at the end to add brightness and acidity.

Serve as a side or make it into a meal by topping it
Start to finish: 30 minutes with a fried egg and offering basmati rice alongside.
Servings: 4 to 6
¼ cup neutral oil
1 tablespoon cumin seeds OR mustard seeds
1 medium yellow onion, roughly chopped
8 ounces green cabbage (½ small head)
cored and cut into rough 1-inch pieces
1½ teaspoons ground turmeric
4 medium tomatoes, cored and chopped
Kosher salt and ground black pepper
1 pound Yukon Gold potatoes,
cut into 1-inch chunks

In a 12-inch nonstick skillet over medium-high, stir

the oil and cumin until fragrant. Add the onion,
cabbage, turmeric, half the tomatoes, 2½ teaspoons
salt and 1½ teaspoons pepper. Cook, stirring, until
the tomatoes break down. Stir in the potatoes, cover
and reduce to medium. Cook until the potatoes are
tender, stirring once or twice. Fold in the remaining
tomatoes, scraping up any browned bits. Season
with salt and pepper.
Optional garnish: Plain yogurt OR sliced fresh
chilies OR chopped fresh cilantro OR a combination

6
Red Lentil Soup
Start to finish: 45 minutes (15 minutes active)
Servings: 4

This simple yet robust soup is rich with butter and

earthy paprika. Red lentils cook quickly and become
creamy as they break down. The infused butter
that’s drizzled on at the end gives the soup a
moderate heat; adjust it by reducing or increasing
the red pepper flakes.

6 tablespoons salted butter, cut

into 1-tablespoon pieces, divided
1 medium yellow onion, chopped
1 tablespoon plus 1 teaspoon
sweet paprika
2 teaspoons ground cumin
1 cup red lentils
Kosher salt
Big pinch of red pepper flakes

In a large saucepan, melt 3 tablespoons of the

butter. Add the onion and cook, stirring, until golden
brown. Stir in 1 tablespoon paprika, cumin, lentils,
4½ cups water and 2 teaspoons salt. Bring to a
simmer, then cover and cook, stirring occasionally,
for 30 minutes. In an 8-inch skillet, melt the remain-
ing 3 tablespoons butter. Swirl in the remaining
1 teaspoon paprika and pepper flakes, then cook
until the butter turns red. Serve the soup drizzled
with the butter.
Optional garnish: Chopped fresh mint

7
Black Bean Stew
3 tablespoons extra-virgin olive oil
2 poblano chilies, stemmed, seeded

with Chorizo and and chopped

1 medium yellow onion, chopped

Roasted Tomatoes Kosher salt and ground black pepper

12 ounces fresh Mexican chorizo sausage,
Start to finish: 25 minutes casing removed
Servings: 4 to 6
28-ounce can diced fire-roasted tomatoes
Made with canned black beans, this chili-like stew Two 15½-ounce cans black beans,
can be on the table in about 30 minutes. Poblano rinsed and drained
chilies add earthy, green-chili flavor but they don’t 1 bunch cilantro, chopped
pack much heat; if you’re seeking spiciness, include (leaves and tender stems)
a chopped jalapeño or two when sautéing the
In a large pot, heat the oil until shimmering. Add
poblano and onion. Serve with warm cornbread
the chilies, onion and 1 teaspoon salt, then cook,
or tortillas.
stirring, until the onion is translucent. Add the
chorizo and cook, breaking it into small pieces,
until lightly browned. Add the tomatoes with juices,
beans and most of the cilantro, reserving some for
garnish; bring to a simmer. Cook, uncovered and
stirring occasionally, for 15 minutes. Season with
salt and pepper. Serve sprinkled with the reserved
cilantro.
Optional garnish: Shredded Monterey jack cheese
OR pickled jalapeños OR chopped red onion OR a
combination

8
Chickpea and
In a large saucepan, heat the oil until shimmering.
Add the garlic and ginger, then cook, stirring, until

Tomato Curry lightly browned. Stir in the garam masala, curry

powder, 1 teaspoon salt and ½ teaspoon pepper.
Start to finish: 30 minutes
Cook, stirring, just until fragrant. Stir in the chick-
Servings: 4 to 6 peas, tomatoes and 1 cup water. Simmer, uncovered
and stirring occasionally, until the sauce thickens
Open a few cans, measure some spices, prep and clings to the chickpeas. Season with salt and
a couple aromatics, stir for a few minutes at the pepper.
stovetop and dinner is on the table. Our starting
Optional garnish: Chopped fresh cilantro OR finely
point was chana masala, a popular Indian curry
chopped white onion OR thinly sliced jalapeño chilies
of chickpeas and tomatoes. To simplify the season-
OR plain yogurt OR a combination
ing, we reach for two spice blends that offer
big, complex flavor in a single jar: garam masala
and curry powder. Serve with basmati rice or
warmed naan.

3 tablespoons neutral oil

4 medium garlic cloves, chopped
2 tablespoons grated fresh ginger
2 teaspoons garam masala
2 teaspoons curry powder
Kosher salt and ground black pepper
Four 15½-ounce cans chickpeas,
rinsed and drained
14½-ounce can crushed tomatoes

9
Refried Beans with In a 12-inch nonstick skillet, heat 2 tablespoons
oil until shimmering. Add the onion, garlic, cumin,

Chipotle Chilies coriander, 1 teaspoon salt and ½ teaspoon pepper.

Cook, stirring occasionally, until the onion begins
Start to finish: 15 minutes to brown. Add the beans and chipotle chilies with
Servings: 4 adobo sauce. Cook, stirring, just until heated through.
Off heat, add ⅓ cup water and mash to a coarse
Chipotle chilies in adobo sauce give these quick puree. Add the remaining 2 tablespoons oil and
and easy refried beans smoky notes and moderate cook, stirring, until heated through and browning
spiciness. Pinto beans are slightly sweeter and on the bottom, thinning with water as needed.
creamier than black beans, but either works well. Season with salt and pepper.
If you prefer a perfectly smooth texture, puree the
Optional garnish: Crumbled cotija cheese OR
beans in a food processor instead of mashing them
chopped fresh cilantro OR both
by hand. Serve as part of a Mexican or Tex-Mex
meal or use to make simple, delicious bean and
cheese tacos.

4 tablespoons neutral oil, divided

1 medium yellow onion, chopped
3 medium cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
Kosher salt and ground black pepper
Two 15½-ounce cans pinto beans
OR black beans, rinsed and drained

2 chipotle chilies in adobo sauce,

plus 1 tablespoon adobo sauce

10
 C O O K I S H B A S I C S: B E A N S & GR A I N S

Fried Rice
Cooked rice that’s been chilled until firm makes the
best fried rice. When rewarmed, the grains separate
easily, yielding fried rice that’s light and fluffy, not soggy
and wet. Make sure to break up clumps as you add the rice
to the pan. Your hands are the best tool for this task.

To make the amount of cooked rice needed

for each of the fried rice recipes, in a medium saucepan,
combine 1½ cups long-grain white rice (rinsed and drained)
and 2¼ cups water. Bring to a boil, then cover, reduce
to low and cook until the water is absorbed, 13 to 15 minutes.
Remove from the heat and let stand, covered, for 10 minutes.
Fluff with a fork, then transfer to a storage container, cool
and refrigerate, covered, until cold and firm.

S
Top left: Kimchi and Bacon Fried Rice; Bottom Left: Thai-Style
Fried Rice with Shrimp and Eggs; Top right: Kedgeree; Bottom
right: Fried Rice with Ham and Vegetables

11
 FRIED RICE

Fried Rice with Ham Kimchi and Bacon

and Vegetables Fried Rice
Start to finish: 25 minutes Start to finish: 25 minutes
Servings: 4 Servings: 4

This basic fried rice is seasoned only with soy Smoky bacon and spicy, tangy, garlicky kimchi
sauce, so the flavor is simple and clean, and each are a delicious pairing. This is a good way to use
ingredient contributes taste and texture. Be sure to up the jar of kimchi that has been languishing in
use a nonstick skillet; it allows the rice to develop the refrigerator; we use kimchi juice in addition to
some browning without risk of sticking. There’s no soy sauce to amp up the flavor. This is especially
need to thaw the peas (or edamame) before use; delicious topped with runny-yolked fried eggs.
they’ll thaw in the pan.
8 ounces thick-cut bacon, chopped
3 tablespoons neutral oil 1 bunch scallions, thinly sliced,
4 ounces thinly sliced deli ham, chopped whites and greens reserved separately
1 small yellow onion, chopped 3 medium garlic cloves, minced
1 small carrot, peeled, quartered 1 cup cabbage kimchi, chopped,
and thinly sliced plus 3 tablespoons kimchi juice

½ cup frozen peas OR shelled edamame 4 cups cooked and chilled long-grain
white rice
4 cups cooked and chilled long-grain
white rice 3 tablespoons soy sauce

3 tablespoons soy sauce Kosher salt and ground black pepper

Kosher salt and ground black pepper In a 12-inch nonstick skillet, cook the bacon, stirring
occasionally, until crisp. Add the scallion whites
In a 12-inch nonstick skillet, cook the oil and ham,
and cook, stirring, until softened. Add the garlic
stirring occasionally, until the ham is crisp. Add the
and kimchi, then cook until the garlic is fragrant.
onion and carrot and cook, stirring, until the carrot
Add the rice, breaking up any clumps; stir to
is tender. Add the rice, breaking up any clumps,
combine, then cook without stirring until heated
followed by the peas. Stir, then cook without stirring
through and beginning to brown on the bottom. Add
until heated through and beginning to brown on the
the soy sauce and kimchi juice; cook, stirring, until
bottom. Stir in the soy sauce, then season with salt
the rice has absorbed the liquid. Stir in the scallion
and pepper.
greens, then season with salt and pepper.
Optional garnish: Sliced scallions OR toasted
Optional garnish: Toasted sesame oil OR toasted
sesame seeds OR chili-garlic sauce OR a combination
sesame seeds OR both

12
 FRIED RICE

Thai-Style Fried Rice Kedgeree

with Shrimp and Eggs Start to finish: 25 minutes
Servings: 4
Start to finish: 25 minutes
Servings: 4 Kedgeree is an Anglo-Indian dish of curry-seasoned
rice studded with smoked fish. Smoked haddock is
For a Thai flavor profile, we season this fried rice classic, but we use easier-to-find smoked trout,
with fish sauce and sugar, and we recommend which also offers the advantage of being ready to
offering lime wedges on the side to brighten the use straight from the package (smoked haddock
flavors with a hit of acidity. You can use cooked requires poaching in milk). We recommend offering
shrimp from the grocery-store seafood counter, at least a couple of the optional garnishes listed
or cook your own by dropping peeled and deveined below.
raw shrimp into a saucepan of boiling water, then
allowing them to stand off heat until just opaque 3 tablespoons salted butter, cut
into 3 pieces
throughout (timing depends on the size of the
shrimp). 1 small yellow onion, chopped
2 tablespoons minced fresh ginger
2 teaspoons plus 3 tablespoons neutral oil
4 cups cooked and chilled long-grain
2 large eggs, lightly beaten white rice
2 medium shallots, chopped 4 ounces smoked trout, skin removed,
4 cups cooked and chilled long-grain broken into flakes
white rice 2 tablespoons curry powder
8 ounces cooked shelled shrimp, Kosher salt and ground black pepper
roughly chopped
1 tablespoon fish sauce In a 12-inch nonstick skillet, melt the butter until
1 teaspoon white sugar foamy. Add the onion and cook until soft and
translucent. Add the ginger and cook until aromatic.
Kosher salt and ground black pepper
Using your hands, break apart any clumps in the
In a 12-inch nonstick skillet, heat 2 teaspoons oil rice and add to the skillet along with the trout, curry
until barely smoking. Add the eggs and cook, stirring, powder, ½ teaspoon salt and ¼ teaspoon pepper.
until just set; transfer to a plate. Add the remaining Stir, then cook without stirring until heated through
3 tablespoons oil and the shallots, then cook, stirring, and beginning to brown on the bottom. Season with
until softened. Add the rice, breaking up any clumps, salt and pepper.
followed by the shrimp and the eggs. Stir, then cook Optional garnish: Chopped soft- or hard-cooked
without stirring until heated through and beginning eggs OR chopped fresh cilantro OR chopped roasted
to brown on the bottom. Stir in the fish sauce and cashews OR lemon wedges OR chutney OR a combi-
sugar, then season with salt and pepper. nation
Optional garnish: Chopped fresh cilantro OR red
pepper flakes OR lime wedges OR sliced cucumbers
OR a combination

13
Garlic Noodles with
10 ounces dried Asian wheat noodles
(see note)

Shiitake Mushrooms 8 tablespoons salted butter, cut into

1-tablespoon pieces, divided

Start to finish: 30 minutes 6 medium garlic cloves, minced

Servings: 4 8 ounces shiitake mushrooms,
stemmed, caps thinly sliced
The An family, which owns and operates two 3 tablespoons oyster sauce
well-regarded Vietnamese restaurants in California,
4 scallions, thinly sliced OR ½ cup
often is credited with the creation of the dish known
finely chopped fresh flat-leaf parsley
simply as “garlic noodles.” Buttery, umami-rich and
intensely garlicky, the noodles are not traditional Cook the noodles in a large pot of boiling water
Vietnamese fare, but were such a hit many other until tender. Reserve 1 cup cooking water, then
Vietnamese restaurants now offer them. This recipe drain, rinse and drain again. In a 12-inch skillet,
is our version of those noodles, but we’ve added melt 6 tablespoons of butter. Add the garlic and
mushrooms and scallions to round out the dish. mushrooms, then cook, stirring occasionally, until
Use dried Asian noodles with a hearty chew, such the mushrooms are tender. Stir in the oyster sauce
as lo mein or udon; in a pinch, linguine works, too. and reserved cooking water. Simmer, stirring, until
slightly thickened. Add the noodles, the remaining
2 tablespoons butter and most of the scallions.
Off heat, toss until the butter has melted. Serve
sprinkled with the remaining scallions.

14
Lemon-Caper Spaghetti ½ cup panko breadcrumbs
2 tablespoons extra-virgin olive oil

with Pancetta and Kosher salt and ground black pepper

Toasted Breadcrumbs
4 ounces pancetta, chopped
4 medium garlic cloves, minced

Start to finish: 25 minutes ⅓ cup drained capers, chopped

Servings: 4 to 6 1 pound spaghetti
Grated zest and juice of 1 lemon
In this dish, bright, bracing lemon zest and juice
perk up the savoriness of garlic, pancetta and In a large pot, cook the panko and oil, stirring, until
capers, and a dusting of golden crisp breadcrumbs golden brown. Transfer to a small bowl and stir in
adds texture. This is a one-pot wonder: We cook the a pinch of salt. In the same pot, cook the pancetta,
pasta in a minimal amount of water, and the starchy stirring, until crisp. Add the garlic and most of the
liquid that results forms a lightly thickened sauce capers; cook, stirring, until fragrant. Add 4 cups
that coats the noodles. water, 1 teaspoon salt and ½ teaspoon pepper, then
boil. Stir in the pasta, cover and cook, stirring, until
al dente. Off heat, stir in the remaining capers and
lemon zest and juice; season with salt and pepper.
Sprinkle with the breadcrumbs.
Optional garnish: Chopped fresh flat-leaf parsley
OR finely grated pecorino Romano cheese OR both

15
Pasta with Sausage, 2 tablespoons extra-virgin olive oil
1 pound sweet OR hot Italian sausage,

Onion and Grainy Mustard casings removed

1 medium red onion, halved and
Start to finish: 30 minutes thinly sliced
Servings: 4 to 6
1 tablespoon chopped fresh rosemary

For this quick and easy dinner, we dress al dente ¼ cup whole-grain mustard
pasta with Italian sausage, sautéed onion and tangy Kosher salt and ground black pepper
mustard. Fresh rosemary and chives perk up the 1 pound orecchiette OR cavatelli pasta
flavors with fragrant herbal notes. We like this
½ cup chopped fresh chives
topped with spoonfuls of ricotta cheese; it adds a
creaminess that brings all the elements together. In a 12-inch skillet, cook the sausage in the oil,
breaking it into small pieces, until browned. Add
the onion and rosemary and cook, stirring, until
translucent, then stir in the mustard; set aside.
Cook the pasta in a large pot of boiling salted
water until al dente. Reserve 1 cup cooking water,
then drain and return it to the pot. Add the sausage
mixture, chives and cooking water. Toss, then
season with salt and pepper.
Optional garnish: Ricotta cheese

16
Greek-Style Beef
1 tablespoon extra-virgin olive oil,
plus more to serve

and Orzo Stew 4 medium garlic cloves, smashed and peeled

1½ pounds boneless beef chuck roast
Start to finish: 1 hour 10 minutes OR boneless beef short ribs, trimmed
(20 minutes active) and cut into ¾-inch chunks
Servings: 4 28-ounce can diced fire-roasted tomatoes
½ teaspoon ground cinnamon
In the Greek comfort-food dish called youvetsi, the
meat (usually beef or lamb) and orzo pasta share Kosher salt and ground black pepper
equal status. In our version, the cinnamon-spiced 1 cup orzo pasta
tomato sauce is rich with the juices released by the ½ cup chopped fresh flat-leaf parsley
beef chuck during simmering. We cook the orzo OR fresh dill OR fresh mint OR a combination,
directly in the sauce once the beef is tender so it plus more to serve
absorbs plenty of flavor and its starch thickens the
In a large pot, cook the oil and garlic until golden.
stew. Chopped herbs at the end add freshness; we
Stir in the beef, tomatoes with juices, cinnamon,
prefer a mix of parsley, dill and mint, but just one or
2 teaspoons salt and ¾ teaspoon pepper. Boil, then
two does nicely.
lower the heat, cover and simmer, stirring occasion-
ally, until the beef is tender, about 45 minutes. Stir in
the orzo and 3½ cups water. Boil and cook, stirring
often, until the orzo is tender. Season with salt and
pepper, then stir in the parsley. Serve drizzled with
additional oil and sprinkled with parsley.
Optional garnish: Crumbled feta cheese

17
Pasta with Cherry Tomato
Sauce and Pistachios
Start to finish: 25 minutes
Servings: 4 to 6

Cooking whole cherry tomatoes in olive oil helps

release their juices and melt them into a silky sauce.
With chopped pistachios added for crunch, this
pasta dish is bright and satisfying.

Kosher salt and ground black pepper

1 pound spaghetti OR linguine
¼ cup extra-virgin olive oil
2 pints cherry OR grape tomatoes
1½ tablespoons tomato paste
½ cup chopped roasted pistachios
Finely grated Parmesan OR pecorino
Romano cheese, to serve

Cook the pasta in a large pot of salted boiling water

until just shy of al dente. Reserve 3 cups cooking
water, then drain. Meanwhile, in a 12-inch skillet,
combine the oil and tomatoes. Cover and cook,
stirring, until the tomatoes burst. Stir in the tomato
paste and enough cooking water to almost cover.
Cook covered, stirring, until a silky sauce forms.
Add the pasta to the pan and cook uncovered,
stirring often, until al dente. Off heat, stir in the
pistachios and cheese, then season with salt
and pepper.
Optional garnish: Chopped or torn fresh mint
ORgrated lemon zest OR both

18
Spicy Cumin-Beef Noodles
9-ounce package dried pappardelle pasta
3 tablespoons chili-garlic sauce
Start to finish: 30 minutes 2 tablespoons low-sodium soy sauce
Servings: 4
2 tablespoons balsamic vinegar
3 tablespoons neutral oil, divided
Hand-formed Chinese “belt” noodles called biang
biang mian often are paired with warming spices 1 pound beef steak tips OR flat iron steak,
and bold ingredients. For example, spicy cumin trimmed, cut into 1½-inch strips, thinly sliced
against the grain
lamb is a common match for the broad ribbon-like
noodles. This recipe is our simple beef-based riff 4 teaspoons cumin seeds, lightly crushed
on that. Italian pappardelle is the widest noodle Ground black pepper
commonly available in most grocery stores, so
Cook the noodles in a large pot of boiling water
that’s what we used to approximate biang biang
until tender. Reserve ¼ cup cooking water, then
mian. Balsamic vinegar may seem a peculiar
drain the noodles. Into the reserved cooking water,
ingredient, but it mimics the sweet-tart, lightly
stir the chili-garlic sauce, soy, vinegar and 1 table-
syrupy character of Chinese black vinegar.
spoon of oil. In a 12-inch skillet, heat the remaining
2 tablespoons oil until shimmering. Add the steak,
cumin seeds and ½ teaspoon pepper. Stir briefly,
then cook without stirring until the meat no longer is
pink. Add the noodles and sauce mixture, then toss.
Optional garnish: Chopped fresh cilantro OR chili
oil OR both

19
Salmon in
2 tablespoons extra-virgin olive oil
3 medium garlic cloves, thinly sliced

Chipotle-Tomato Sauce 1 tablespoon cumin seeds, lightly crushed

14½-ounce can crushed tomatoes
Start to finish: 25 minutes
Servings: 4
1 tablespoon honey
1 chipotle chili in adobo sauce, chopped,
This recipe cooks fish fillets enchipotlada style— plus ½ teaspoon adobo sauce
that is, in a tomato sauce made spicy and smoky by Four 6-ounce center-cut salmon fillets
the addition of chipotle chilies in adobo. In Mexican Kosher salt and ground black pepper
kitchens, pork and shrimp are commonly prepared
this way, but we use salmon. Its richness is In a 12-inch skillet, heat the oil until shimmering.
balanced by the acidity and spiciness of the sauce. Add the garlic and cook, stirring, until golden.
Try to purchase center-cut fillets that are of the Add the cumin and cook until fragrant. Stir in the
same thickness so that they cook at the same rate. tomatoes, honey, chipotle and adobo sauce and
⅓ cup water. Simmer, then add the fillets skin up.
Cover and gently simmer until the thickest part of
the fillets reaches about 120°F, 6 to 8 minutes. Discard
the skin, then transfer the fillets to a platter. Cook
the sauce, stirring, until slightly thickened. Season
with salt and pepper, then spoon over the salmon.
Optional garnish: Lime wedges OR chopped fresh
cilantro OR both

20
Pasta with Shrimp and
6 tablespoons salted butter, cut into
1-tablespoon pieces, divided

Browned Butter 1½ pounds large (26/30 per pound) or

extra-large (21/25 per pound) shrimp,
peeled, deveined and patted dry
Start to finish: 20 minutes
Servings: 4 Kosher salt and ground black pepper
Red pepper flakes
We build big flavor into this dish by cooking tagli-
8 ounces dried tagliatelle OR pappardelle pasta
atelle or pappardelle—dried pastas made with
4 scallions, cut into 1-inch lengths
egg—in a skillet, directly in the liquid that becomes
the pasta sauce. The noodles’ delicate texture pairs Juice of 2 lemons
perfectly with sweet, briny shrimp and the nuttiness
In a 12-inch skillet, melt 2 tablespoons butter. Add
of browned butter. Use large or extra-large shrimp
the shrimp and sprinkle with salt and black pepper.
so they remain tender and plump. Red pepper flakes
Cook without stirring until browned on the bottom;
and lemon juice brighten and balance the richness
transfer to a bowl. In the same skillet, cook the
of this dish.
remaining 4 tablespoons butter, stirring often, until
browned. Add 3 cups water, a pinch of pepper flakes
and salt and black pepper, then bring to a simmer.
Add the pasta, cover and cook, stirring occasionally,
until al dente. Uncover and continue to cook until the
liquid reduces slightly, then stir in the scallions and
shrimp; cook for another minute. Off heat, stir in
the lemon juice, then season with salt, black pepper
and pepper flakes.

21
Moroccan
These broiled chicken skewers are finished with the juice of charred
lemon halves that have been drizzled with honey, along with a sprinkle

Chicken Skewers of fresh herbs. Cilantro, flat-leaf parsley or mint are good choices,
alone or in combination.
Start to finish: 30 minutes Grated zest and juice of 1 lemon,
Servings: 4 to 6
plus 2 lemons, halved
¼ cup extra-virgin olive oil
2 tablespoons honey, plus more for drizzling
1 tablespoon finely grated fresh ginger
2 tablespoons ground coriander
OR cumin OR 1 tablespoon of each

Kosher salt and ground black pepper

2 pounds boneless, skinless chicken
thighs, halved lengthwise
Fresh cilantro OR mint OR flat-leaf
parsley, chopped

Heat the broiler with a rack 4 inches from the element. In a medium
bowl, mix the lemon zest and juice, oil, honey, ginger, spices, 2
teaspoons salt and 1 teaspoon pepper; set aside 2 tablespoons. Toss
the chicken with the remaining mixture. Scrunch the chicken onto
metal skewers, then place on a foil-lined rimmed baking sheet. Add the
4 lemon halves. Broil until charred, about 12 minutes, flipping halfway
through. Spoon the reserved lemon-oil mixture over the chicken.
Sprinkle with herbs. Drizzle the lemon halves with honey and serve
alongside for squeezing over the chicken.

22
Crisp-Breaded
We use Japanese panko breadcrumbs for these
pan-fried chicken cutlets. Panko has a coarse, fluffy

Chicken Cutlets texture that cooks up remarkably light and crisp.

We add flavor by mixing a spice blend into the panko
Start to finish: 30 minutes
before coating the chicken. Look for cutlets that are
Servings: 4 to 6 about ¼ inch thick so they cook through at the same
speed the breading browns. Serve with lemon or
lime wedges or with a simple sauce (see our flavor
hacks for dipping sauces p. 199). The cutlets also
are terrific made into sandwiches, along with a
crisp cabbage slaw.

2 large eggs
Kosher salt
½ cup all-purpose flour
2 cups panko breadcrumbs
2 tablespoons chili powder OR curry powder
OR harissa spice blend OR shichimi togarashi

Six 4-ounce chicken cutlets (about ¼ inch thick)

½ cup neutral oil, divided

In a bowl, beat the eggs with 1 teaspoon salt. Place

the flour in a second bowl and the panko in a third;
stir 1 teaspoon salt into each, then stir the chili
powder into the panko. One at a time, coat the cutlets
on both sides with flour, dip into the eggs, then coat
both sides with panko, pressing to adhere. In a 12-inch
nonstick skillet, heat ¼ cup of oil until shimmering.
Add 3 cutlets and brown on both sides, then
transfer to a wire rack. Add the remaining ¼ cup oil
and cook the remaining cutlets in the same way.

23
Pulled Chicken
Mild and lean chicken breasts have long muscle fibers that are great
for shredding. In this recipe, a tomato-based sauce spiked with chilies

with Tomatoes, adds savory-sweet-spicy flavor, and a splash of oil at the end of
cooking boosts richness. If using canned green chilies, don’t drain

Chilies and off the liquid—add it to the pan along with the chilies. This is great
tucked into tacos or burritos, served with rice and refried beans, or

Cilantro spooned over a salad.

3 tablespoons neutral oil, divided

Start to finish: 25 minutes
Servings: 4 2 pounds boneless, skinless chicken breasts
4 plum tomatoes, cored and chopped
1 cup lightly packed fresh cilantro, chopped,
stems and leaves reserved separately
6 medium garlic cloves, chopped
OR 1 small yellow onion, chopped

2 teaspoons dried oregano

1 chipotle chili in adobo sauce, finely chopped,
plus 2 teaspoons adobo sauce OR one 4-ounce can
diced green chilies, with liquid
Kosher salt and ground black pepper

In a 12-inch skillet, heat 1 tablespoon of oil until shimmering. Add the

chicken and cook until well-browned, then flip and add the tomatoes,
cilantro stems, garlic, oregano and chili and sauce. Reduce the heat,
cover and cook until the tomatoes soften. Transfer only the chicken
to a bowl. Increase the heat and cook the sauce until slightly reduced.
Shred the chicken, then return it to the pan. Cook until thickly coated.
Stir in the cilantro leaves and the remaining 2 tablespoons oil. Season
with salt and pepper.

24
Ginger-Peanut
1½ pounds boneless, skinless chicken
thighs, trimmed and cut into 1-inch chunks

Sautéed Chicken ¼ cup roasted peanuts, finely chopped

1 tablespoon ground ginger
Start to finish: 20 minutes Kosher salt and ground black pepper
Servings: 4
2 tablespoons neutral oil

The inspiration for this quick sauté of chunked 1 teaspoon packed brown sugar
chicken thighs was West African beef suya, or Juice of 1 lime OR lemon
skewers of meat seasoned with spices and ground Fresh flat-leaf parsley, roughly chopped
or chopped peanuts. Stir only occasionally while OR sliced scallions, to serve
the chicken cooks so the pieces brown well, which In a medium bowl, toss the chicken with the
results in richer, deeper flavor in the finished dish. peanuts, ginger, 1 teaspoon salt and 1½ teaspoons
Serve the chicken with rice and braised greens. pepper. In a 12-inch nonstick skillet, heat the oil until
barely smoking. Add the chicken and cook, stirring
infrequently, until well browned and the chicken is
opaque throughout, about 10 minutes. Off heat, add
the sugar and lime juice, stirring until lightly glazed.
Season with salt and pepper, then stir in the parsley.

25 25
Maple and Soy-Glazed
½ cup soy sauce
1 tablespoon finely grated fresh ginger OR

Chicken Skewers 3 medium garlic cloves, finely grated OR both

2 tablespoons neutral oil
Start to finish: 40 minutes ¼ cup maple syrup
Servings: 4
1½ teaspoons sherry vinegar OR cider vinegar

For these savory-sweet chicken skewers loosely 2 pounds boneless, skinless chicken thighs,
halved lengthwise
based on Japanese yakitori, we layer on the
flavors—first as a quick marinade for the chicken, Thinly sliced scallions OR sesame seeds,
then as a basting sauce. The final coating helps the toasted OR both
sesame seeds or scallions—or both—adhere to
In a medium bowl, stir together the soy sauce,
the chicken. Serve with rice and a crunchy slaw
ginger and oil. In a small bowl, combine 3 table-
or make into a sandwich or wrap with shredded
spoons of the mixture with the maple and vinegar.
vegetables and a smear of mayonnaise. For easy
Toss the chicken with the remaining soy mixture.
clean up, line the baking sheet with foil.
Heat the broiler with a rack 4 inches from the
element. Scrunch the chicken onto metal skewers,
then set on a broiler-safe rimmed baking sheet.
Broil until well browned, about 12 minutes, flipping
once. Brush lightly with the soy-maple mixture,
then broil until lightly charred, 2 to 3 minutes per
side. Brush with the remaining soy-maple mixture,
then sprinkle with the scallions.

26
Korean Fire Chicken
Start to finish: 1 hour (25 minutes active)
Servings: 4 to 6

For this simple spin on Korean buldak, which

translates as “fire chicken,” you will need a large
broiler-safe skillet. Gochujang, or Korean fermented
chili paste, is a key ingredient. Look for it in the
international aisle in supermarkets or in Asian
grocery stores. Different brands can vary in
spiciness, so you may want to start with the smaller
amount, then taste after whisking with the vinegar
and soy. If desired, whisk in additional gochujang,
keeping in mind that the flavors in the finished dish
will be slightly more concentrated. Serve with rice
and, if you like, lettuce leaves for wrapping.

⅓ to ½ cup gochujang (see note)

¼ cup unseasoned rice vinegar
¼ cup low-sodium soy sauce
½ teaspoon toasted sesame oil
3 pounds boneless, skinless chicken
thighs, each trimmed and cut crosswise
into 3 pieces
1 bunch scallions, cut into 1-inch lengths

In a 12-inch broiler-safe skillet, whisk the gochujang,

vinegar, soy sauce and oil. Stir in the chicken, then
let stand 15 to 20 minutes. Heat the broiler with
a rack about 6 inches from the element. Place the
skillet in the oven and broil until the edges of
the chicken are deeply charred, about 30 minutes,
stirring halfway through. Transfer to the stovetop
(the handle will be hot), bring to a simmer and cook,
stirring, until the sauce thickly coats the chicken,
3 to 5 minutes. Off heat, stir in the scallions.
Optional garnish: Toasted sesame seeds

27
Ancho-Spiced Pork
Mix the chili powder, cumin and ½ teaspoon each
salt and pepper. In 2 separate bowls, toss half the

and Potato Tacos spice mixture with the potatoes and the remaining
half with the pork. In a 12-inch nonstick skillet,
Start to finish: 25 minutes
heat the oil until shimmering. Add the potatoes,
Servings: 4 then cover and cook, stirring occasionally, until well
browned and tender. Stir in the pork and garlic, then
Potatoes and pork seasoned with ancho chili cover and cook, stirring occasionally, until the pork
powder and cumin make an easy, flavorful filling is lightly browned and cooked through. Season
for tacos. Be sure to use a nonstick skillet, as the with salt and pepper and serve with the tortillas.
potatoes’ starch makes them prone to sticking.
Optional garnish: Chopped fresh cilantro OR
If you like, offer a few of the garnishes suggested
thinly sliced radishes OR thinly sliced red onion
and allow diners to top their own tacos.
OR diced avocado OR lime wedges OR sour cream

1½ teaspoons ancho chili powder OR a combination

1 teaspoon ground cumin

Kosher salt and ground black pepper
1 pound Yukon Gold OR russet potatoes,
not peeled, cut in ½-inch pieces
3 tablespoons extra-virgin olive oil
1 pound boneless pork loin chops,
trimmed and cut into ½-inch pieces
4 medium garlic cloves, thinly sliced
8 corn tortillas, warmed

28
Korean-Style Spicy Pork
Start to finish: 30 minutes
Servings: 4

In dwaeji bulgogi, or Korean spicy grilled pork,

thinly sliced pork, often fatty pork belly, is marinated
in a savory-sweet mixture of gochujang and soy
sauce. We, however, opt for easier-to-find pork
shoulder, cook it in a skillet on the stovetop and add
the flavorings last. Like pork belly, shoulder is well
marbled and flavorful. If the shoulder you purchase
has an exterior layer of fat thicker than ½ inch, trim
some off so the dish doesn’t wind up greasy. Serve
this with steamed short-grain rice or with lettuce
leaves for wrapping.

¼ cup gochujang
3 tablespoons soy sauce
1 tablespoon white sugar
3 tablespoons neutral oil
1 pound boneless pork shoulder, untrimmed
(see note), cut into 2-inch strips and sliced
¼ to ⅛ inch thick against the grain
1 medium yellow onion, halved and
thinly sliced
3-inch piece fresh ginger, peeled,
quartered lengthwise and thinly sliced
OR 4 cloves garlic, minced OR both

Mix the gochujang, soy sauce and sugar. In a 12-inch

skillet, heat the oil until shimmering. Add the pork
and cook, stirring occasionally, until no longer pink.
Add the onion and ginger, then cook, stirring, until
the ginger is fragrant. Stir in the gochujang mixture.
Cover and cook, stirring occasionally, until the pork
is tender and the sauce clings to the meat, about
10 minutes.
Optional garnish: Thinly sliced scallions OR
toasted sesame oil OR toasted sesame seeds
OR a combination

29
Stir-Fried
1½ pounds beef flat iron steak
OR boneless beef short ribs, trimmed

Orange Beef
and sliced ¼ inch thick against the grain
1½ teaspoons Chinese five-spice powder

with Scallions Ground black pepper OR ground white pepper

1 tablespoon neutral oil
Start to finish: 25 minutes
3 tablespoons orange marmalade
Servings: 4
2 tablespoons soy sauce
This stir-fried spin on Chinese orange beef, a 1 bunch scallions, cut into 1-inch lengths
perennial favorite that typically calls for deep-frying OR 1 cup lightly packed fresh basil, torn if large
the meat, uses orange marmalade to add layers Juice from ¼ orange, plus more to serve
of sweetness, bitterness and citrusy brightness.
Five-spice powder adds to the complexity with its Toss the beef with the five-spice and ½ teaspoon
warm spiciness. Finish the stir-fry with scallions, pepper. In a 12-inch skillet, heat the oil until barely
or use basil to accentuate the anise notes of the smoking. Add the beef in an even layer and cook
five-spice. This is great with steamed white or without stirring until browned on the bottom, about
brown rice. 3 minutes. Stir, then add the marmalade and soy
sauce. Cook, stirring, until the beef is lightly glazed.
Off heat, stir in the scallions and orange juice.
Season with pepper and additional orange juice.

30
Ginger-Soy Beef
This unusual cooking method skips browning the
meat and instead gets flavor from reducing and

with Watercress concentrating a mixture of soy sauce, sugar, mirin,

ginger and the juices released by the beef. We serve
Start to finish: 30 minutes
the beef on a bed of peppery watercress. To simplify
Servings: 4 prep, look for prewashed baby watercress sold in
bags; if not available, baby arugula is a good option.
Serve with steamed rice.

⅓ cup soy sauce

3 tablespoons white sugar
2 tablespoons mirin
3-inch piece fresh ginger,
peeled, quartered lengthwise and
thinly sliced
1 pound boneless beef short ribs OR flat
iron steak, trimmed and sliced ¼ inch thick
against the grain
4-ounce bag baby watercress OR 5-ounce
container baby arugula

In a 12-inch skillet, boil the soy sauce, sugar, mirin

and ginger, stirring to dissolve the sugar. Add the
beef, reduce to low and cook, stirring occasionally
and adjusting the heat to maintain a simmer, until
the meat releases its juices. Increase to high and
cook, stirring, until the liquid forms a light glaze that
clings to the meat. Arrange the watercress on a
platter and top with the beef.
Optional garnish: Thinly sliced scallions

31