SERVES 2 Bobby Flay makes the greatest crispy rice dishes—always golden brown and crusty on the bottom, but perfectly moist and airy in the center. Whenever I see them on one of his restaurant menus, I am totally powerless to resist. This recipe is a little riff on some of that Flay magic. In spring, […]
CRISPY RICE WITH ASPARAGUS, PEAS, AND MUSHROOMS Read More »
SERVES 2 This is my go-to pomodoro, which comes together in about the time it takes to boil the spaghetti. I prefer to use canned San Marzano tomatoes because they are the next-best thing to garden-ripe fruit. Don’t omit the herbs—both up front and at the end—because they add a ton of depth and brightness.
SPAGHETTI POMODORO Read More »
SERVES 2 Once you taste this chutney, you are going to want to spoon it over everything. This savory condiment is sweet and sour and loaded with earthy spice. There is almost no dish that a sprinkle or three of Old Bay will not improve, this chutney included. The famous spice blend shines thanks to
GRILLED CHICKEN THIGHS WITH PEAR CHUTNEY Read More »
SERVES 2 We grew up eating a ton of potato pancakes in my family, but applesauce was the typical topper of choice. This updated version swaps the sauce for a healthier Brussels sprouts and apple salad. For the crispiest results, rinse the shredded potatoes in cold water before draining and drying them really well in
POTATO PANCAKES WITH BRUSSELS SPROUTS AND APPLE SALAD Read More »
SERVES 1 ¼ cup sliced or slivered almonds 1 (6- to 8-ounce) skinless salmon fillet, pin bones removed 3 teaspoons Dijon mustard Kosher salt and freshly ground black pepper 1 tablespoon red wine vinegar 2 teaspoons grated fresh or prepared horseradish 2 tablespoons extra-virgin olive oil 1 cup thinly sliced spinach leaves 1 small red
SLOW-ROASTED SALMON WITH BEETS AND AVOCADO Read More »
SERVES 2 Even though my mom won’t let me call these “meatballs” because they’re made with chicken and not her classic trio of beef, pork, and veal, she does confess to liking them. These are not your average meatballs, I admit, but they are loaded with incredible umami-rich flavor thanks to the addition of tamari
GROUND CHICKEN MEATBALLS WITH PEANUT CILANTRO SAUCE Read More »
SERVES 2 Is there any more versatile food than the egg? Even plain-old fried—aka sunny-side up—eggs can be prepared in different ways. Sometimes I prefer to cook them very gently, avoiding any color on the whites. Other times I crank the heat and really fry them to create crispy, golden-brown edges that add incredible flavor
SUNNY-SIDE UP EGGS WITH RAPINI, HOT PEPPERS, AND SAUSAGE Read More »
SERVES 1 1 beefsteak tomato ½ teaspoon garlic powder Kosher salt and freshly ground black pepper 1½ cups freshly grated parmesan cheese 1 large egg 2 tablespoons whole milk ¼ cup shredded fresh mozzarella cheese 1 teaspoon extra-virgin olive oil 1 teaspoon balsamic vinegar ½ cup torn fresh basil leaves 1 Slice off the top
SERVES 1 2 medium zucchini or 3 cups spiralized zucchini Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 garlic cloves, sliced ½ teaspoon red pepper flakes 1 cup halved cherry tomatoes 1 (6-ounce) jar tuna packed in olive oil, plus 1 tablespoon of oil from the jar ½ cup fresh
ZUCCHINI NOODLES WITH TUNA AND MINT Read More »
SERVES 1 2 medium zucchini or 3 cups spiralized zucchini 1 cup heavy cream 2 garlic cloves, peeled and smashed ½ teaspoon ground turmeric ¼ teaspoon freshly ground black pepper 1 tablespoon finely chopped fresh rosemary Kosher salt ½ cup crumbled fresh goat cheese ¼ cup freshly grated parmesan cheese 1 Use a vegetable spiralizer
ZUCCHINI NOODLES WITH CHEESY GARLIC-CREAM SAUCE Read More »
