Savory Holiday Nut Mix

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Some times you feel like a nut, and some times more… A collection of nuts, spices, sage and orange zest, this easy dish can serve as a holiday appetizer or gift alike. Fennel, cumin and black pepper add complexity when crushed.

Use whatever collection of nuts and seeds you like; the idea is to have balanced and contrasting textures. Our choice of nuts included 1 cup each of four different ones: raw cashews, pecans, pistachios and pepitas, but of course there are endless possibilities.

In the end, we decided on using the zest of only two oranges instead of three because our fruits were quite large.

TIP: First whisking the egg whites helps prevent the cream of tartar from clumping and sticking to the bowl.

With a portion of the mixed nuts, I added a small handful in cupcake holders placed in muffin pans. Then I melted down some chocolate bars and poured it over the nuts, whacking the pan on the countertop a few times to make sure the melted chocolate seeped downward. Once completely cooled, they can be removed from the cupcake holders and eaten or stored for a few days. Use mini cupcake foils for smaller bites.

Dirty Martini Shrimp Cocktail

  • Servings: 4 cups
  • Difficulty: easy
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Ingredients

  • 2-3 oranges, zest only
  • 2 egg whites, beaten
  • ¼ tsp. cream of tartar 
  • 1 tsp. fennel seeds
  • 1 tsp. cumin seeds 
  • 1 tsp. black peppercorns 
  • ½ tsp. fine sea salt, plus more to taste
  • 1 Tbsp. fresh sage leaves, cut in half lengthwise and finely chopped
  • 4 cups raw, unsalted whole nuts or seeds (any combination walnuts, almonds, pecans, pepitas, cashews, sesame seeds or flaxseeds)

Directions

  1. Zest the orange skins, avoiding the bitter white pith as possible. Set aside. (Save peeled oranges for another use.)
  2. Line a baking sheet with a silicone mat or parchment. Heat oven to 300 degrees. In a large mixing bowl with a large whisk or handheld mixer or in the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites and cream of tartar until the egg whites form stiff peaks, about 10 minutes (see Tip).
  3. In a mortar and pestle or a spice grinder, crush the fennel, cumin, black pepper and salt, about 2 minutes. The spices should be broken and fragrant with whole pieces still visible. Add in the citrus zest and sage, and stir to combine, about 1 minute.
  4. Add the nuts to the egg whites and gently stir until coated and combined. Add the spice mix. The egg whites will slightly deflate, but this will not affect the outcome.
  5. Transfer the nut mixture to the prepared baking sheet and spread in an even layer.
  6. Cook, rotating the sheet and stirring halfway through, about 11 minutes. The nuts should be very fragrant and dry to the touch. Taste and adjust with additional salt if necessary so it feels balanced. Spread again in an even layer and continue to roast for another 13 minutes. Remove and cool, 20 minutes.
  7. Once cool enough to handle, break up any clusters. The nut mix can be stored once cool in an airtight container for up to 7 days.

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Adapted from a recipe By Yewande Komolafe for NYTimes Cooking

Dirty Martini Shrimp Cocktail

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Here’s a fun party appetizer with a kick. While the original recipe calls for 1 pound of extra-large shrimp, we included 1 1⁄2 pounds (noted below), in order to serve 6 guests (while maintaining the amounts of the other ingredients). And we assembled it all in one party dip bowl as opposed to individual martini glasses.

The gorgeous plump shrimp get a double dose of flavor with a quick poach in a lemon and shrimp shell-infused broth, followed by a brine in olive juice. Jarred cocktail sauce is infused with gin and vermouth to serve as a “dirty” dip for the flavorful shrimp. Serve it with more olives on the side (we skewered ours) for a celebratory appetizer.

It was a great hit, everyone went back for seconds until there were none left. And for a variation, use vodka instead of gin for a vodka dirty martini.

Dirty Martini Shrimp Cocktail

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 1⁄2 lb. extra-large unpeeled raw shrimp
  • 4 cups water
  • 3 garlic cloves, smashed
  • 1 Tbsp. black peppercorns
  • 1 lemon, zested
  • 1/4 cup manzanilla olives plus 1 1/2 cups brine from jar, divided (from 2 [10-ounce] jars)
  • 1 (8.75-oz.) jar cocktail sauce
  • 2 Tbsp. dry gin
  • 2 tsp. dry vermouth
  • Chopped fresh flat leaf parsley, optional

Directions

  1. Peel and devein shrimp, leaving tails intact. Place shells in a large saucepan; set shrimp aside.
  2. Add water, garlic, and peppercorns to the large saucepan with the shells. Zest lemon and set the zest aside. Halve lemon and squeeze juice into the water mixture, then add the lemon halves to the saucepan. Bring to just a boil over high, then reduce the heat to maintain a simmer. Cook, uncovered and undisturbed, to infuse liquid, about 10 minutes. Remove and discard only the shells.
  3. Prepare an ice bath and place it next to the stove. Add shrimp to the simmering water and poach on low heat, stirring often, until shrimp are bright pink and just turn opaque, 5 to 6 minutes. Using a slotted spoon, transfer shrimp from poaching liquid using a slotted spoon; immediately place in a large bowl of ice water to stop the cooking process.
  4. Stir together shrimp and olive brine in a medium bowl. Cover and chill for 20 minutes.
  5. Meanwhile, stir together cocktail sauce, gin, and vermouth in a small bowl. Arrange 3 olives on a cocktail skewer. Divide cocktail sauce into 4 martini glasses, hang 3 to 4 shrimp around the edge of a martini glass. (Or, as shown above, assemble all in one container.)
  6. Sprinkle with lemon zest and, if desired, chopped parsley. Serve immediately.

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Adapted from a recipe by Breana Lai Killeen for Food & Wine

Stuffed Shells with Peas, Spinach and Fennel

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“Sauced with a bright-tasting marinara (the key is cutting the canned tomatoes with passata, Italy’s raw, strained tomato purée) and topped with grated Parmesan and more Taleggio, these stuffed shells deliver all the satisfying coziness of the original—but tastes like a welcome refresh.”

While it is a rather labor-intense undertaking, and uses lots of kitchen pots and appliances, it is a very satisfying, and less heavy vegetarian pasta option. Before even starting, make sure you have a broiler-proof casserole dish such as enameled cast iron, or your vessel could crack under the intense heat of the broiler.

The humble green pea is the star here, thanks to their abundance of water and soluble fiber, which renders them wonderfully smooth when puréed. In addition, a full pound of frozen chopped spinach is added for more green color and freshness. (Freezing breaks open the leaves’ cells, softening them.)

Sautéed fennel, shallot and garlic bring gentle sweetness, and plenty of basil and lemon zest round things out. Taleggio cheese is the binder to give the filling cohesion as well as some richness and adds robust flavor to complement the stuffing. Fontina cheese would make a fine replacement for Taleggio (perhaps even more of it?)

While the recipe calls for a rectangular 9″ x 13″ broiler-proof casserole dish, ours was oval in shape, but still fit exactly 25 jumbo stuffed shells. The unused shells were stored in a seal proof container with a bit of sauce to prevent sticking together, and saved for another use.

TIP: To make the slippery shells easier to fill, hold each lengthwise in your palm and gently squeeze the ends; the center will pop right open!

*BTW, a whole bottle (24 oz.) of passata was inadvertently included in our sauce. But in the end it was a happy mistake, because we liked the additional sauce. We used more in the casserole, and leftovers for passing purposes.

Stuffed Shells with Peas, Spinach and Fennel

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

Sauce

  • 1⁄4 cup extra-virgin olive oil
  • 2 garlic cloves minced
  • 1 28-oz. can crushed tomatoes
  • 1 cup passata (or more, see above*)
  • 1⁄2 tsp. red pepper flakes
  • 3 Tbsp. chopped fresh basil
  • 3⁄4 tsp. table salt
  • 1⁄4 tsp. sugar

Filling

  • 1 Tbsp. extra-virgin olive oil
  • 1 large fennel bulb, stalks discaded, bulb halved, cored, and chopped fine
  • 1 lage shallot, peeled, halved and sliced thin
  • 2 garlic cloves, minced
  • 2 1⁄4 tsp. table salt, divided
  • 1 lb. frozen peas, thawed
  • 8 oz. Taleggio cheese, rind removed, divided
  • 2 tsp. grated lemon zest
  • 1⁄4 tsp. pepper
  • 1 lb. frozen chopped spinch, thawed and squeezed dry
  • 3 Tbsp. chopped fresh basil

Shells

  • 12 oz. jumbo pasta shells
  • Table salt for cooking pasta
  • 1⁄4 cup grated Parmesan cheese

Directions

  1. For the Sauce: Heat oil and garlic in medium sauce pan, over medium heat, stirring frequently, until garlic is fragrant but not browned, about 2 minutes. Stir in tomatoes, passata and pepper flakes and simmer until slightly thickened, about 10 minutes. Stir in basil, salt and sugar. Cover and set aside.
  2. For the Filling: Heat oil in 12-inch skillet over medium heat until shimmering. Add fennel, shallot, garlic and 1/4 teaspoon salt and cook, stirring frequently, until fennel is translucent and shallot is beginning to brown, about 6 to 8 minutes. Add 1/2 cup of water, cover and cook for 5 minutes. Uncover and continue to cook, stirring frequently, until liquid has evaporated and fennel is crisp-tender and light golden brown, about 5 more minutes.
    Process peas in food processor for 15 seconds. Scrape down sides of bowl. Add half of Taleggio, lemon zest, pepper, and remaining 2 teaspoons salt and continue to process until cheese is incorporated and mixture is smooth, 20-30 seconds, scraping down bowl as needed. Add spinach and pulse to incorporate, 5 to 6 pulses. Transfer pea mixture to bowl with fennel, add basil, stir and set aside.
  3. For the Shells: Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente, about 9 minutes.Drain pasta and rinse under cold water until cool to touch. Reserve 25 unbroken shells, save the others for another purpose.
    Adjust oven rack to middle position and heat oven to 350°F. Spread 2 cups sauce over bottom of 13-by-9 broiler-safe baking dish. Using spoon, fill each shell with about 2 tablespoons of filling. Arrange shells open side up in rows of 5 shells over sauce in dish. Pour remaining sauce evenly (will probably not cover shells completely). Sprinkle with Parmesan cheese. Break remaining Taleggio into small pieces and dot evenly over top.
  4. To Finish: Cover dish slightly with aluminum foil and bake for 35 to 40 minutes until heated through. Remove foil and return dish to oven. Turn on broiler. Broil until sauce is bubbling and cheese is lightly browned, about 5 minutes. Transfer dish to wire rackand let cool for 10 minutes. Serve.
    NOTE: Fully assembled shells can be refrigerated for up to 24 hours; increase baking time by 10 minutes.

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Recipe by Steve Dunn for Cook’s Illustrated

Dirty Martini Chicken Thighs

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“You only live twice, so live and let die.” Channeling 007! OK, the recipe name alone got our attention! As Bon Appétit puts it “This cheeky chicken dish takes its cues from the king of cocktails: the dirty martini. A healthy pour of vodka stands in for the more typical beer or wine in this braise, lending its distinct piercing brightness and a touch of boozy heat.”

The idea of adding the same notes of the briny beverage to food might sound off-putting at first but don’t knock it until you’ve tried it. Giving your meals a dirty martini twist can actually add so much savoriness to each bite, and if you love the taste of the classic drink, why wouldn’t you want to include the unique umami flavor in your meals, too?

The spirit’s sharp top notes cut through the heaviness of the ultra-savory pan sauce, much like vinegar or lemon juice but with a bit more bite. As is the case in a classic vodka sauce for pasta, the alcohol helps the dish straddle the line between rich and vibrant. As it all simmers, why not mix up a drink for dinner too—just sayin’ you’ve got all the ingredients at the ready!

For the best flavor, Castelvetrano olives are the perfect choice here. Their firm, meaty texture means they hold up well during cooking, and their mild, buttery flavor isn’t as salty as other types. Because you are using both the olives and the brine they are packed in, it’s a small luxury worth investing in. Find them already pitted—jarred, canned, or at an olive bar—our favorite— if your grocery store has one. Unfortunately, the olive bar uses slitted spoons so we couldn’t gather the brine; and the jarred Castelvetrano olives weren’t pitted. The brand we selected worked fine.

A little labor intensive but so worth the time and effort! Now, this took MUCH longer than the stated 45 minutes (and many other reviewers agreed). From start to finish, it took us more than 1 hour and 45 minutes! Reduction of the sauce needs a lot more that 9 to 12 minutes. What to serve it with? How about steamed rice, velvety mashed potatoes, or as we did, wide egg noodles.

OK, now let’s get real. The amount of chicken is considered measly in our minds. Two pounds of bone-in chicken thighs is just not enough to feed 4 adults. Plan on 6 to 8 decent-sized thighs, no matter what the weight ends up being. Regarding the olives, our jar was 6.25 ounces*, and gave us exactly 2/3 brine.

“You only live twice, so live and let die.”

Dirty Martini Chicken Thighs

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • Skin-on, bone-in chicken thighs (6-8), about 3 lbs.
  • 1 tsp. freshly ground pepper
  • 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
  • 3 Tbsp. extra-virgin olive oil
  • 3 medium shallots, thinly sliced
  • 12 garlic cloves, thinly sliced
  • 1 Tbsp. all-purpose flour
  • 1¼ cups dry vermouth
  • 1 cup low-sodium chicken broth
  • 1 5.5-oz. jar* pitted Castelvetrano or other green olives, rinsed (about 1 cup), brine reserved (about ⅔ cup)
  • ⅔ cup vodka, divided
  • 1 tsp. finely grated lemon zest
  • Parsley leaves with tender stems and lemon wedges (optional; for serving)

Directions

  1. Place a rack in middle of oven; preheat to 350°. Pat 2 lb. skin-on, bone-in chicken thighs (4–6) dry with paper towels and sprinkle all over with 1 tsp. freshly ground pepper and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt.
  2. Pour 3 Tbsp. extra-virgin olive oil into a cold very large high-sided ovenproof skillet or short-sided pot over medium (you want the vessel to be at least 3½-qt. capacity; if you don’t have any of the preferred options, a large Dutch oven will work). Arrange chicken thighs, skin side down, in pan and set over medium heat. Cook, undisturbed, rotating pan around on burner for even browning, until chicken is deep golden brown and releases easily from pan, 14–17 minutes. Transfer chicken thighs to a plate, arranging skin side up.
  3. Pour off all but 4 tsp. oil from pan; discard. Return pan to medium heat and cook 3 medium shallots, thinly sliced, stirring often, until just tender, about 4 minutes. Add 12 garlic cloves, thinly sliced, and cook, stirring often, until fragrant, about 3 minutes. Sprinkle in 1 Tbsp. all-purpose flour and stir to coat, then remove from heat (make sure pan is far away from the burner).
  4. Carefully pour in 1¼ cups dry vermouth, 1 cup low-sodium chicken broth, ⅔ cup olive brine, and ⅓ cup vodka. Place pan over medium-high heat and bring liquid to a simmer. Cook, stirring occasionally, until sauce is reduced by two thirds, 9–12 minutes. (It took us nearly 25 minutes to reduce it down to 2/3 the original amount.) Remove from heat; stir in remaining ⅓ cup vodka. Taste sauce and season with more salt if needed.
  5. Nestle chicken thighs, skin side up, into sauce. Scatter one 5.5-oz. jar pitted Castelvetrano or other green olives, rinsed (about 1 cup), over, allowing most of them to fall into the sauce. Bake, uncovered, until chicken is cooked through and an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 25–35 minutes.
  6. Remove pan from heat, stir in 1 tsp. finely grated lemon zest and and scatter parsley leaves with tender stems over chicken and sauce. Serve with lemon wedges for squeezing over if desired.

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Adapted from a recipe by Jesse Szewczyk for Bon Appétit

Farro with Mushrooms and Peas

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We were pleasantly surprised how much we loved this easy farro recipe with mushrooms and peas. The side dish is creamy and packed with the flavors of fresh thyme, garlic, and a little Parmesan cheese. Think of this as a farro risotto type dish, but with far less TLC than your typical risotto requires! 

It is perfect as a vegetarian main next to some fresh salad, or serve it as a side next to your favorite protein, such as we did with loin lamb chops. You can also prepare it in advance and use as lunch for several days.

Unfamiliar with farro? It is a nutty-flavored Mediterranean grain that has been in use since the time of ancient Egypt. And not only is it chockful of good-for-you nutrition — fiber, protein, vitamins, minerals and antioxidants — it is also hearty, deeply satisfying, and quite versatile.

NOTES: As a vegetarian entree or main course, this recipe will serve 4. If served as a side next to your favorite protein such as salmon, chicken, pork or lamb, it can serve 5 to 6 people.

This farro recipe will keep well for 3 to 4 days, if refrigerated properly in airtight containers. When you need to warm it up, just use a skillet over medium-low heat. It helps to add a little bit of water and stir regularly till warmed through.

Farro with Mushrooms and Peas

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Extra virgin olive oil
  • 3 green onions, chopped
  • 8 oz. baby bella mushrooms cleaned, trimmed and sliced
  • 1 cup frozen peas
  • 1 tsp. chopped garlic
  • 1 cup pearled farro
  • 1 tsp. sweet paprika
  • 2 springs fresh thyme, leaves only
  • Salt and pepper
  • 2 1/4 cups vegetable broth or chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh mint leaves, chopped

Directions

  1. In a deep skillet with a lid, heat 2 tablespoons of olive oil over medium-high heat. Add green onions, mushrooms, and peas; sauté for 3-4 minutes. Add fresh garlic and stir briefly until fragrant. Now add farro, sweet paprika, thyme, and a little salt and pepper. Cook for 4-5 minutes, stirring regularly.
  2. Meanwhile, in a separate pot over medium-high heat, bring the broth to a boil. Add the boiling broth to the farro mixture. Bring everything to a boil, then lower the heat to medium-low. Cover and cook for 20 minutes (or according to package directions, ours took 30 minutes) until the liquid is absorbed.
  3. Remove from heat and add grated Parmesan and fresh mint leaves. Serve warm.

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Recipe by Suzy Karadsheh

Skillet-Roasted Chicken Breasts with Rustic Orange-Thyme Sauce

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This low-fuss method for skillet-roasted chicken breasts produces perfectly tender, juicy white meat and flavorful pan juices that are easily transformed into a bright, buttery sauce. Bone-in, skin-on chicken breasts are used—the skin and bones make the breasts less prone to overcooking.

Salting under the skin seasons the meat directly, while piercing the skin helps it render efficiently. Spraying the chicken—not the pan—with cooking spray minimizes the fat in the skillet and, thus, grease splatters, and starting in a cold pan gives the skin time to render and brown before the meat overcooks.

Finishing the chicken in the oven brings it up to temperature gently, so the thinner portions don’t dry out. It is fast and easy to reduce the juices left in the pan, creating a rich fond for the sauce that doesn’t require boxed broth.

To cut back on knife-work, leave the garlic, zest, and herbs in large pieces and simply add more of them. Melting a generous amount of butter all at once is much faster and easier than emulsifying it piece by piece and results in a rustically elegant sauce. The meat is sliced and served it in the skillet, which keeps the chicken and sauce warm.

For the best results, buy chicken breasts of similar size. Use kitchen shears to snip off the ribs and trim the excess fatty skin from the thick ends of the breasts. (See illustration box below.)

Illustration above from Cook’s Illustrated No. 198, January, February 2026

Skillet-Roasted Chicken Breasts with Rustic Orange-Thyme Sauce

  • Servings: 4-6
  • Difficulty: moderate
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Ingredients

  • 4 (10- to 12-oz.) bone-in* split chicken breasts, ribs removed, trimmed
  • 1½ tsp. kosher salt, divided
  • Vegetable oil spray
  • 4 Tbsp. unsalted butter
  • 4 garlic cloves, smashed and peeled
  • 4 (3-inch) strips orange zest, divided, plus ¼ cup orange juice
  • 10 sprigs fresh thyme, divided
  • 1½ Tbsp. whole-grain mustard

Directions

  1. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Use your fingers to carefully separate skin from 4 trimmed chicken breasts, ribs removed. Peel back skin, leaving skin attached at top and bottom of breast. 
  2. Sprinkle 1½ teaspoons kosher salt evenly over chicken (⅜ teaspoon per breast). Lay skin back in place. Using metal skewer or tip of paring knife, poke 6 to 8 holes in fat deposits in skin of each breast. Spray skin with vegetable oil spray.
  3. Place chicken skin side down in 12-inch skillet and set over medium-high heat. Cook until skin is well browned, 7 to 9 minutes. Carefully flip chicken, transfer skillet to oven, and roast until chicken registers 160 degrees, about 30 minutes. 
  4. Transfer chicken to plate skin side up. Place skillet over medium heat and cook, stirring occasionally, until juices in skillet form dark fond, about 1 minute. Add 4 tablespoons unsalted butter and 4 smashed and peeled garlic cloves and cook, stirring constantly, until butter is fully melted, about 1 minute. Add 2 (3-inch) strips orange zest and 5 sprigs thyme and cook, stirring constantly until fragrant, about 20 seconds. 
  5. Stir in ¼ cup orange juice and 1½ tablespoons whole-grain mustard. Off heat, add remaining 2 (3-inch) strips orange zest and 5 sprigs thyme. Season with salt and pepper to taste.
  6. Carve meat from bones and slice breasts on bias against grain into ¾-inch-thick slices. Return slices to skillet along with any accumulated juices and serve.

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Recipe by Lan Lam for Cook’s Illustrated

Italian Sausage with Lentils and Kale

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Here’s a one-skillet weeknight main dish that’s versatile, uncomplicated and sure to satisfy. Cooking sausages on top of the lentil mixture infuses this meal with rich, meaty flavor.

In lieu of Italian sausage, we used what we had on hand, one pound of homemade Garlic-Wine-Romano sausage from a local meat market. While the meat was 50% shy of the total amount in the original recipe, it suited the two of us just fine. All-in-all, an easy, quick weeknight recipe with a lot of flexibility.

The bonus here is, other than a skillet and a chef’s knife, there’s not a lot of clean up!

Italian Sausage with Lentils and Kale

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tsp. extra-virgin olive oil
  • 1 ½ lbs. sweet Italian sausage
  • 2 shallots, peeled, halved, and sliced thin
  • 3 garlic cloves, minced
  • 10 oz. kale, stemmed and chopped
  • ¾ cup chicken broth
  • Salt and pepper
  • 1 (15-oz.) can lentils, rinsed
  • 3 Tbsp. plain yogurt
  • 2 Tbsp. whole-grain mustard
  • 1 Tbsp. water

Directions

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add sausage and cook until browned all over, about 5 minutes; transfer to plate.
  2. Reduce heat to medium, add shallots and garlic to now-empty skillet, and cook until vegetables start to brown, about 3 minutes. Add kale, broth, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and cook until wilted, about 5 minutes.
  3. Stir in lentils. Arrange browned sausage on top of lentil mixture and transfer skillet to oven. Cook, uncovered, until sausage registers 160 degrees, about 12 minutes. Whisk yogurt, mustard, and water together in bowl; drizzle over top. Serve.

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Recipe from America’s Test Kitchen

“Cheater” Beef Biryani With Cumin Raita

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Not familiar with biryani? It is a world-renowned Indian dish that takes time and practice to make but is worth every bit of the effort. It consists of long-grained rice (like basmati) flavored with fragrant spices such as saffron and layered with lamb, chicken, fish, or vegetables and a thick gravy. The dish is then covered, its lid secured, and then the biryani is cooked over a low flame. This is definitely a special occasion dish.

However, this “cheater” version of biryani allows you to enjoy the wonderfully fragrant and complex dish on a busy weeknight. The shortcut method here gives the rice a head start in a Dutch oven, while a ground beef mixture comes together quickly in a skillet.

Don’t be deterred by the long ingredient list, as most of the ingredients are dried spices that don’t require any prep work. Aromatic garlic, ginger and spices are bloomed in ghee to extract as much flavor as possible, and there’s a slight hit of heat from the chile powder (more to taste). A tangy cumin raita is a lovely finishing drizzle that brightens the meal.

NOTES: Our alterations included using the entire onion, and increasing the ground beef to 1 1/2 pounds. With these additional amounts, you could get up to six servings. And next time we’ll increase the Kashmiri chile powder or cayenne because we could barely detect it. The original recipe indicates it is a total time of 30 minutes, but it took us at least 45 minutes to prep and cook.

Cheater Beef Biryani With Cumin Raita

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ cups basmati rice, rinsed
  • 5 cardamom pods
  • 1 (3-inch) cinnamon stick
  • 2 whole cloves
  • 2 cups low-sodium chicken broth
  • ½ tsp. Kosher salt and pepper
  • 3 Tbsp. ghee
  • 1 large white onion, thinly sliced
  • 1 Tbsp. tomato paste 
  • 3 garlic cloves, minced
  • 1 Tbsp. minced fresh ginger
  • 2 tsp. garam masala
  • ½ tsp. ground Kashmiri chile powder or ¼ teaspoon cayenne (more to taste)
  • ¼ tsp. ground fennel
  • ¼ tsp. ground turmeric
  • 1 star anise
  • ½ tsp. cumin seeds, divided
  • 1½ lbs. ground beef (preferably 20 percent fat)
  • ¾ cup Greek-style plain yogurt, divided
  • ¼ cup whole milk
  • ½ cup coarsely chopped cilantro leaves and tender stems, divided

Directions

  1. In a large Dutch oven, combine rice, cardamom, cinnamon, cloves, broth and ½ teaspoon of salt over medium-high heat; cover and bring to a boil. Once it boils, reduce heat to low and cook for 10 minutes.
  2. Meanwhile, heat 2 tablespoons of the ghee in a 12-inch nonstick skillet over medium. Add onion, season with salt and pepper and cook, stirring occasionally, until softened, 2 minutes. Add tomato paste and cook, stirring, until fragrant and well blended, 2 minutes.
  3. Push onion mixture to one side of the skillet and melt the remaining 1 tablespoon ghee in the empty side. To the melted ghee, add garlic, ginger, garam masala, chile powder, fennel, turmeric, star anise and ¼ teaspoon of the cumin; stir until well blended, 30 seconds.
  4. Mix the spices into the onion mixture until well combined, then add beef and season with salt and pepper. Cook, stirring and breaking up the meat into small pieces, until no longer pink, about 3 minutes (it will finish cooking with the rice). Turn off heat and stir in ¼ cup of the yogurt until well incorporated.
  5. Drizzle milk evenly over the rice, then add the beef mixture on top in an even layer. Scatter over half of the cilantro, cover and cook until the beef is tender and rice is cooked through, 8 minutes longer.
  6. Meanwhile in a small bowl, combine the remaining ½ cup yogurt, ¼ teaspoon cumin and 2 tablespoons of water and season with salt and pepper. Mix well.
  7. Gently fluff the rice with a fork and discard star anise and any other visible whole spices. Divide biryani among 4 bowls and garnish with the remaining cilantro. Serve warm, with the cumin raita on the side.

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Adapted from a recipe by Kay Chun for NYTimes Cooking

Lamb Shanks Braised in Red Wine with Herbes de Provence

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This uncomplicated America’s Test Kitchen recipe is truly a company-worthy, memorable main dish. Braising lamb shanks turns a richly flavored but tough cut of meat meltingly tender. However, the high fat content of lamb can all too often lead to a greasy sauce—not a pleasant memory.

To avoid this pitfall, trim the shanks well and then brown them before adding liquid to get a head start on rendering their fat. Also, defat the braising liquid after the shanks have cooked. There is more liquid than is called for in many braises to guarantee that plenty remains in the pot despite about an hour of uncovered cooking.

For starters, we only purchased 4 lamb shanks since it was going to be just the two of us, keeping the quantity of most everything at the same amount — except the carrots, which doubled. And we roasted some baby potatoes seasoned with herbes de Provence separately. We were thrilled to get another meal out of the braise because it was beyond delicious!

NOTES: Côtes du Rhône works particularly well here. If you can’t locate herbes de Provence, substitute a mixture of one teaspoon each of dried thyme, rosemary, and marjoram. If you’re using smaller shanks than the ones called for in this recipe, reduce the braising time.

Lamb Shanks Braised in Red Wine with Herbes de Provence

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 6 (12- to 16-oz.) lamb shanks, trimmed
  • 1 tsp. plus a pinch table salt
  • 2 Tbsp. vegetable oil, divided
  • 3 carrots, peeled and cut crosswise into 2-inch pieces
  • 2 onions, sliced thick
  • 2 celery ribs, cut into 2-inch pieces
  • 2 Tbsp. tomato paste
  • 4 garlic cloves, minced
  • 2 Tbsp. herbes de Provence
  • 2 cups dry red wine
  • 3 cups chicken broth
  • Ground black pepper

Directions

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Pat lamb shanks dry with paper towels and sprinkle with 1 teaspoon salt. Heat 1 tablespoon oil in Dutch oven over medium- high heat until just smoking. Brown 3 shanks on all sides, 7 to 10 minutes. Transfer shanks to large plate and repeat with remaining 1 tablespoon oil and remaining 3 shanks.
  2. Pour off all but 2 tablespoons fat from pot. Add carrots, onions, celery, tomato paste, garlic, herbes de Provence, and remaining pinch salt and cook until vegetables just begin to soften, 3 to 4 minutes. Stir in wine, then broth, scraping up any browned bits; bring to simmer. Nestle shanks, along with any accumulated juices, into pot.
  3. Return to simmer and cover; transfer pot to oven. Cook for 1½ hours. Uncover and continue to cook until tops of shanks are browned, about 30 minutes. Flip shanks and continue to cook until remaining sides are browned and fork slips easily in and out of shanks, 15 to 30 minutes longer.
  4. Remove pot from oven and let rest for 15 minutes. Using tongs, transfer shanks and vegetables to large plate and tent with aluminum foil. Skim fat from braising liquid and season liquid with salt and pepper to taste. Return shanks to braising liquid to warm through before serving.

http://www.lynnandruss.com

Recipe from America’s Test Kitchen

Rosemary and Dried Cherry Pork Chops

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How about a to-die-for date night dinner for two? Pork and fruit are a classic partnership, and in this recipe from Bon Appétit, the marriage has lasting potential! It was a memorable dinner date for us… no future divorce attorneys on speed dial…

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for thick-cut pork chops. Don’t be tempted to go for boneless chops; a dish this simple and flavorful calls for a heavy-hitting bone-in situation.

Our sides consisted of Patatas Panaderas and a side salad. Dinner Done!

Rosemary and Dried Cherry Pork Chops

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • ⅓ cup dried tart cherries
  • 2 1″–1¼”-thick bone-in pork chops (10–12 oz. each)
  • Kosher salt, freshly ground pepper
  • 3 Tbsp. all-purpose flour
  • 2 Tbsp. extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 4 Tbsp. unsalted butter, divided
  • 2 cups low-sodium chicken broth
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. balsamic vinegar
  • 2 sprigs rosemary

Directions

  1. Combine ⅓ cup dried tart cherries and ½ cup hot water in a small bowl. Let sit to rehydrate while you cook the pork.
  2. Pat two 1”–1¼”-thick bone-in pork chops (10–12 oz. each) dry with paper towels. Season generously on both sides with kosher salt and freshly ground pepper. Sprinkle 3 tablespoon all-purpose flour evenly over both sides of each chop; press in gently to coat lightly.
  3. Heat 2 tablespoon extra-virgin olive oil in a large cast-iron skillet over medium-high. Shake off any excess flour and cook pork chops until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on other side and an instant-read thermometer inserted into the thickest part registers 135°, about 2 minutes, depending on thickness of chops. Transfer to a plate. Let pan cool slightly.
  4. Combine 1 large shallot, thinly sliced, and 2 tablespoon unsalted butter in same pan and cook over medium heat, stirring often, until shallot is softened, about 2 minutes. Add 2 cups low-sodium chicken broth, 2 tablespoon Dijon mustard, 1 tablespoon balsamic vinegar, and reserved cherries with their liquid. Cook, stirring constantly, until slightly reduced, about 5 minutes.
  5. Add 2 sprigs rosemary (OK maybe a bit more) and cook, stirring often, until sauce thickens further and is homogeneous, about 5 minutes. Remove from heat, add remaining 2 tablespoon unsalted butter, and vigorously stir to combine. Taste sauce and season with salt and pepper.
  6. To serve, nestle pork chops back into sauce in pan and spoon some sauce over.

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Recipe by Kendra Vaculin for Bon Appétit

Skillet Cooked Smothered Chicken

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A whole roasted chicken with mashed potatoes and homemade gravy will always fall into the “comfort food” category for me. This recipe is adapted from Craig Claiborne, a child of Mississippi who started as food editor of The NY Times in 1957, and believed a cast-iron skillet to be essential for the authentic preparation of this dish. All of it is done on the stovetop, no need to heat up the oven.

We took the liberty of enhancing the recipe with a few more aromatics including garlic and fresh thyme (noted below). Our variation when making the gravy, was to add 3 cloves of minced garlic along with the butter into the fat in the pan, cooking until fragrant.

Some vermouth was also included along with homemade chicken stock. Our bird weighed in at more than 4 pounds, so we adjusted the liquid to produce a bit more gravy—which we wanted to drench the creamy mashed potatoes.

Now you can substitute bone-in, skin-on thighs for the whole chicken, but we love the leftover parts for making our homemade stock. And if you have both white meat and dark meat lovers at the table, an entire bird makes sense. The white meat is super moist when cooked in this fashion.

Our choice sides included steamed broccoli and garlicky mashed potatoes.

Skillet Cooked Smothered Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 chicken, about 3½ to 4 lbs., spatchcocked (split down the backbone, breast left intact and unsplit)
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp., fresh thyme leaves, chopped
  • 3 large garlic cloves, minced
  • 1½ cups chicken broth, ideally homemade
  • 1/4 cup dry vermouth

Directions

  1. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up, as for broiling. Fold wings under to secure them.
  2. Melt the butter in the pan and add the chicken, skin side down. Cover chicken with a plate that will fit comfortably inside the skillet. Place a heavy pot, stone or brick on top of the plate to weigh it down. Cook over low heat, checking the chicken skin, until it is nicely browned, about 25 minutes.
  3. Remove weight and plate. Turn chicken so skin side is up. Replace plate and weight and continue cooking for about 15 minutes more.
  4. Remove chicken and pour off fat from the skillet, leaving about 2 tablespoons in the pan. Add the minced garlic and flour to the fat, stirring with a wire whisk over medium heat. Gradually add the chicken broth and dry vermouth and, when thickened, return chicken to the skillet, skin side up. Add salt and pepper to taste. Cover with the plate and weight and continue cooking over low heat about 20 to 30 minutes longer or until the meat is exceptionally tender.
  5. Cut chicken into serving pieces, and spoon the sauce over it. Serve with the extra sauce and fluffy rice or mashed potatoes on the side.

http://www.lynnandruss.com

Adapted from a recipe from Craig Claiborne and Pierre Franey

Salmon and Green Beans in Red Pepper Sauce

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Crisp-skinned salmon is the star protein here and simmers alongside green beans in the sauce, which is balanced, rich and tasty with anchovies and miso. According to NY Times Cooking, a sauce this good works with any protein that benefits from a gentle simmer. It was spot-on with the salmon!

Resist the notion that fish should be paired with vegetables that keep their crunch in the cooking process. Rather, here these green beans—which hold their shape while they gently and endearingly collapse—contribute a generous texture to a roasted red pepper sauce.

We are quite fond of salmon and enjoy the fish often, both at home and while dining out. The Hubs adores anchovies (in any form), yet I tend to be a bit more timid about them. In this dish, they literally dissolve into the sauce. If there is an anti-anchovy militant in your household, don’t even mention they are part of the recipe.

Our changes included slicing a 24-ounce slab of salmon into three 8-ounce portions. We also increased the amount of green beans from 8 ounces to 12 ounces (but then forgot to slice them into 2-inch pieces 😏).

Salmon and Green Beans in Red Pepper Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 small red onion, peeled and chopped (about 1 cup)
  • 1 (16-oz.) jar roasted red bell peppers, drained and chopped (about 1 ½ cups)
  • 1 Scotch bonnet or habanero chile, seeds in or out
  • 4 garlic cloves, peeled
  • 5 Tbsp. olive oil, divided
  • 4 salmon fillets (about 6 oz. each), skin on or off
  • Salt and black pepper
  • 8 oz. green beans, trimmed and cut into 2-inch pieces (about 2 cups)
  • 6 to 8 oil-packed anchovies
  • 1 Tbsp. white or red miso
  • ½ cup thinly sliced fresh scallions
  • Rice, for serving
  • 1 lemon, cut in wedges

Directions

  1. Prepare the red pepper sauce: Using a food processor or blender, coarsely chop the onion, roasted red peppers, Scotch bonnet and garlic by pulsing them together.
  2. Heat a large (10-inch) cast iron or nonstick skillet over high and add 2 tablespoons oil.
  3. Place the salmon fillets in the hot oil, skin side down, season lightly with salt and pepper and cook without moving until the contact side is gently browned, about 5 minutes. Move the salmon to a plate, setting it skin side up, and set aside.
  4. Turn the heat down to medium-high, add 1 tablespoon oil to the skillet, the green beans, anchovies and miso. Cook, stirring frequently, mashing the anchovies with the spatula until miso is broken up and anchovies are dissolved. Add ½ cup water to the skillet and bring to a simmer. Cook until green beans are just wrinkly, 4 to 6 minutes.
  5. Reduce heat to medium, pour the red pepper sauce into the skillet. Stir in ½ cup water and the remaining 2 tablespoons oil. Simmer the sauce, stirring frequently until slightly reduced and the liquid and oil collect toward the center of the skillet, 5 to 6 minutes. Taste for seasoning and adjust with additional salt and pepper if necessary.
  6. Using a wooden spoon, create divots in the sauce and green beans. Nestle the fillets in the divots, skin side up. Cook until the fish is fork-tender, the sauce reduced and the green beans are softened, 6 to 8 minutes.
  7. Garnish with scallions and serve fish, green beans and sauce immediately over rice, with lemon wedges for squeezing.

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Recipe by Yewande Komolafe for NYTimes Cooking

Coconut Chicken Curry with Cashews

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This Sri Lankan curry goes together fairly quickly despite the long list of ingredients. It’s best to use skinless, boneless thigh meat because it always stays moist and can absorb a lot of flavor from a short marinade in ginger, garlic, and spices.

To intensify the taste, the cashews and coconut are incorporated. First, half a cup of cashews is ground to a powder and added to the sauce. Then, after simmering for 30 minutes or so, the curry is finished with a generous cup of thick coconut milk and garnished with the remaining cashews.

In an unusual twist—a totally nontropical vegetable—parsnips are added, because of how they harmonize with the rest of the dish. However, we suggest changing up how they are cooked, indicated in the directions below. Instead of boiling them, sauté until lightly browned, then add back to the pot in the last 10 to 15 minutes.

Because we are not fond of coconut meat (but like coconut milk), we omitted the flakes. And as far as the cashews, why bother buying raw and then toast them, when you can purchase roasted cashews to begin with?

Coconut Chicken Curry with Cashews

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 lbs. skinless boneless chicken thighs, cut in 3-inch chunks
  • Salt and pepper
  • 1 Tbsp. grated ginger
  • 2 tsp. grated garlic
  • ¼ tsp. whole cloves
  • ¼ tsp. fennel seeds
  • ¼ tsp. cardamom seeds
  • ¼ tsp. allspice berries
  • ¼ tsp. cumin seeds
  • ¼ tsp. coriander seeds
  • ¼ tsp. turmeric
  • ¼ tsp. cayenne, or more to taste
  • 3 Tbsp. lemon juice
  • 1 cup roasted, salted cashews
  • 1 lb. small parsnips, peeled and cut in 2-inch batons, woody cores removed if necessary
  • 2 Tbsp. ghee, coconut oil or vegetable oil
  • 1½ cups finely diced onion
  • 1 Tbsp. tomato paste
  • 12-inch piece cinnamon stick
  • 3 cups chicken broth or water
  • 1 cup thick coconut milk
  • Steamed rice
  • A few sprigs of mint and cilantro for garnish, optional

Directions

  1. Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat. In a dry skillet over medium heat, toast cloves, fennel, cardamom, allspice, cumin and coriander until fragrant, about 2 minutes. Grind the toasted spices to a fine powder in an electric spice mill and add to chicken. Add turmeric, cayenne and lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.
  2. Grind the ½ cup cashews in a spice mill or small food processor to make a rough powder. Reserve ½ cup cashews for garnish.
  3. In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add parsnips and sauté until lightly browned. Remove and reserve. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside.
  4. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot. Add cinnamon stick, chicken, and the ground cashews. Adjust the heat to a gentle simmer, cover, and cook for 15 minutes. Add parsnips, cover the pot again, and simmer until the chicken and parsnips are tender, about 10-15 minutes longer. Taste the sauce and adjust the seasoning, if necessary.
  5. To finish the dish, stir in coconut milk. Cook for 3 to 4 minutes until heated through and the sauce has thickened slightly. Transfer to a serving bowl over steaming rice and sprinkle with reserved cashews. Garnish with mint and cilantro sprigs, if using.

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Adapted from a recipe by David Tanis for NYTimes Cooking

Creamy Saffron Orzo with Spiced Garlic-Butter Shrimp

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For a quick, creamy pasta dish that delivers the same comfort and satisfaction as risotto, start by toasting orzo in butter with shallots and garlic and then douse the lot with wine, which is quickly absorbed by the pasta, infusing it with flavor.

To make the dish pescatarian, we swapped out a combination of shellfish stock and vegetable broth for the chicken stock. We also included lemon zest into the orzo for a brighter note.

Vigorously simmering the orzo in diluted broth hydrates it while adding subtle depth. Stirring the pasta occasionally releases its starches, creating a velvety texture. The process is so hands-off, you are able to simultaneously prepare a quick topping. The shrimp is quickly seared and then tossed with a potent garlic-butter scented with a slightly spicy red pepper.

A small amount of tomato paste adds savory notes and helps the sauce coat the shrimp. A shower of chopped mint provides a fresh finish.

NOTE: If pul biber and Aleppo pepper are unavailable, substitute 2 teaspoons paprika and ⅛ teaspoon cayenne pepper. 

*Many recipe reviewers, including ourselves, found the finished orzo to be too soupy. Instead of starting with 3 cups of water as noted in the list of ingredients, use 1 or 1 1⁄2 cups at first, adding more as need to get the al dente consistency. When plating, we used a slotted spoon to separate the the orzo from some of the liquid.

FYI: If you’re reluctant to uncork a bottle of white wine only to use a small amount for any recipe, dry vermouth is a convenient, inexpensive alternative. It’s fortified with high-proof alcohol that inhibits the growth of vinegar-producing microbes that can spoil wine, so an open bottle will last for a few months in the refrigerator.

Creamy Saffron Orzo with Spiced Garlic-Butter Shrimp

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 6 Tbsp. unsalted butter, divided
  • 1 large shallot, minced
  • 1½ tsp. table salt, divided
  • 1 tsp. plus 1 Tbsp. minced garlic, divided
  • ¼ tsp. saffron threads, crumbled
  • 1½ cups orzo
  • ½ cup dry white wine or vermouth
  • 3 cups water* (see head note)
  • 2 cups chicken broth, or shellfish stock, preferably homemade
  • 1 Tbsp. pul biber or ground dried Aleppo pepper
  • 1 Tbsp. tomato paste
  • 1 lb. large shrimp (26 to 30 per lb.), peeled, deveined, and tails removed
  • 1 tsp. vegetable oil
  • 3 Tbsp. chopped fresh mint
  • Lemon wedges
  • Zest of half a lemon

Directions

  1. Melt 2 tablespoons unsalted butter in medium saucepan over medium heat. Add 1 minced large shallot and 1¼ teaspoons table salt; cook, stirring frequently, until shallot is softened but not browned, 3 to 5 minutes.
  2. Add 1 teaspoon minced garlic and ¼ teaspoon saffron threads, crumbled, and cook until fragrant, about 30 seconds. Add 1½ cups orzo and stir until evenly coated. Add ½ cup white wine and cook, stirring constantly, until fully absorbed, about 30 seconds. 
  3. Stir in water (see head note) and 2 cups chicken broth. Increase heat and bring to boil; reduce heat to maintain vigorous simmer and cook, stirring occasionally, until liquid is reduced and thickened, and orzo is al dente, about 15 minutes (if orzo starts to stick toward end of cooking time, reduce heat and stir more frequently). Stir in lemon zest. Season with salt to taste. 
  4. Meanwhile, melt remaining 4 tablespoons butter in 12-inch nonstick skillet over medium-low heat. Add 1 tablespoon pul biber and remaining 1 tablespoon minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in 1 tablespoon tomato paste until fully combined. Transfer to small bowl and set aside. Wipe out skillet with paper towel. 
  5. Pat 1 pound shrimp, peeled, deveined, and tails removed, dry with paper towels. Combine shrimp, 1 teaspoon vegetable oil, and remaining ¼ teaspoon salt in now-empy skillet and toss to coat. Spread into even layer. Cook over high heat until edges turn pink, 3 to 4 minutes. Remove skillet from heat. Working quickly, use tongs to flip each shrimp. Let stand until second side is opaque, about 2 minutes. Add butter mixture to skillet and stir until shrimp is coated. 
  6. Transfer orzo to wide serving bowl. Top with shrimp; sprinkle with 3 tablespoons chopped mint; and serve, passing lemon wedges separately.

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Recipe by Andrea Geary for Cook’s Illustrated

Spicy Pork Stew with Peppers and Potatoes

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If you have a long, lazy afternoon ahead of you in the coming days, consider making this hearty stew by one of our favorite chef/authors, Molly Stevens. The inclusion of chipotles and roasted sweet peppers give this zesty pork stew a Southwestern flavor.

The original recipe produces a thin, watery liquid as the base while we prefer a thicker sauce. To accomplish this, you can either dredge the meat chunks in seasoned flour before browning them, and/or add a cornstarch slurry at the end, after degreasing (if necessary), but before adding cilantro.

The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.

Spicy Pork Stew with Peppers and Potatoes

  • Servings: 4-5
  • Difficulty: easy
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Ingredients

  • 3 lbs. boneless pork shoulder, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  • 3 Tbsp. grapeseed oil or vegetable oil, more as needed
  • Kosher salt and freshly ground pepper
  • 1 medium yellow onion, coarsely chopped (about 1 cup)
  • 2 medium celery stalks, coarsely chopped (about 1/2 cup)
  • 1 medium carrot, coarsely chopped (about 1/3 cup)
  • 2 cloves garlic, minced
  • 1 Tbsp. chipotles in adobo, minced
  • 1 tsp. cumin
  • 1/2 tsp. dried oregano
  • 1 cup beer (any kind)
  • 2 1/2 cups homemade or lower-salt store-bought chicken broth
  • 2 cups peeled diced white potatoes (1-inch dice)
  • 2 cups halved or quartered shallots (leave whole if small)
  • 2 cups chopped roasted, peeled red peppers (1-inch pieces)
  • 1/4 cup chopped fresh cilantro

Directions

  1. Position a rack in the bottom third of the oven and heat the oven to 325°F.
  2. Spread the pork on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.
  3. In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium to medium-high heat until shimmering hot. Season about one-third of pork with salt and pepper and arrange it in a single layer in the pot (there should be at least 1/2 inch of space between the pieces). Brown well on at least 4 sides, adjusting the heat as necessary; each batch should take about 10 minutes to brown. Transfer the pork to a large bowl or rimmed baking sheet as it browns and repeat with the rest of the pork, seasoning with salt and pepper before browning. Once all of the pork is browned, remove the pot from the heat to let it cool for a few minutes.
  4. Pour all but 2 tablespoons of the fat from the pot. (If there is not enough, add oil to equal 2 tablespoons) Return the pot to medium heat, then add the onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, chipotles, cumin, and oregano and cook, stirring occasionally, until fragrant, 1 to 2 minutes.
  5. Add the beer, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium high and boil to reduce by about half, 5 to 8 minutes. Add the chicken broth and 1-1/2 cups water. Bring to a boil.
  6. Return the pork to the pot along with any accumulated juice. Lower the heat to maintain a simmer.
  7. Crumple a 12×16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.
  8. After 30 minutes of stewing, add the potatoes and shallots to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the peppers. Cover with the parchment and lid, return the pot to the oven, and cook until the pork is fork-tender, 1/2 to 1 hour more.
  9. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels.
  10. Thicken with a cornstarch slurry if desired. Stir in the cilantro. Season to taste with salt and pepper and serve.

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Original recipe by Molly Stevens