everyday recipes 


  • 4-6 servings . This dry rub is great on any cut of chicken, including whole birds for roasting( make a double batch).
  • 1 tsp dried oregano
  • 1 tsp granulated garlic
  • 1 tsp smoked paprika
  • 1 tsp sugar
  • 4 tsp kosher salt, plus more
  • 1/2 tsp. MSG, plus more for serving
  • 4 lb. chicken wings
  • 2 tbsp vegetable oil
  • 1 cup mint and/ or basil leaves
  • Limes and small Persian cucumbers, cut into wedges (for servings)
  1. Mix oregano, granulated garlic, paprika, sugar, 4 tsp salt, and 1/2 tsp MSG in a small bowl. Arrange chicken wings on a foil-lined rimmed baking sheet. Season all over with spice mix. Let sit at room temperature 30 minutes, or cover and chill up to 2 days.
  2. Place racks in center and upper third of oven; preheat to 375*. Drizzle wings with oil and toss to coat. Bake on center rack, turning with tongs halfway through, until cooked through and skin is golden brown, 30-35 minutes.
  3. Remove from oven. Heat broiler. Broil wings on upper rack, turning every 2-3 minutes,until skin is deeply browned and starting to char at the edges, 5-7 minutes (watch them closely).
  4. Transfer wings to a platter, season with salt and a little more MSG. Top with herbs and lime and cucumber wedges.

Makes 2 servings

  • 2 ( 6-ounce) boneless skinless chicken breasts
  • 2 cups sliced fresh shiitake mushrooms
  • 3/4 cup marsala wine
  • 1 tbsp chopped fresh oregano
  • 2 tbsp unsalted butter
  • Garnish: chopped oregano
  1. Season chicken with 1/2 tsp kosher salt and 1/4 tsp ground black pepper.
  2. In a large saucepan, heat 1 tbsp olive oil over medium high heat. Add chicken; cook, turning once, until golden brown and a food thermometer inserted in thickest portion registers 165*, 7 to 8 minutes per side. Remove from pan; cover with foil.
  3. Add 1 tbsp olive oil and mushrooms to pan; cook, stirring frequently, until tender, about 2 minutes. Add wine and oregano; cook for 1 minute, scraping browned bits from bottom of pan. Remove from heat; add butter; stirring until melted. Return chicken to pan, turning to coat in sauce. Garnish with oregano, if desired.

Makes 4 servings
Honey and mustard have long been a dynamic duo, but the addition of balsamic takes it over the top
  • 4 bone-in skin-on chicken thighs ( about 2 pounds), trimmed
  • 1-1/2 tsp kosher salt
  • 3 tbsp olive oil, divided
  • 1 cup 1/4-inch thick sliced red onion
  • 5 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup balsamic vinegar
  • 3 tbsp stone- ground mustard
  • 3 tbsp honey
  • 1/2 tsp chopped fresh rosemary
  • Garnish: crushed red pepper, chopped fresh rosemary
  1. Pat chicken dry, and sprinkle with salt. Add 2 tbsp oil to pot, and heat until hot. Add 2 chicken thighs, skin side down; cook, turning once, until browned on both sides, 5 to 7 minutes. Transfer chicken to a plate; repeat with remaining chickenn thighs.
  2. Add remaining 1 tbsp oil to pot. Add onion and garlic; cook, stirring frequently, until softened, 3 for 4 minutes. Reserve 1/4 cup onion mixture. Add broth, vinegar, mustard, honey, and rosemary to pot, scraping browned bits from bottom. Return chicken to pot, skin side down.
  3. Cover and lock lid. Pressure cook on High for 10 minutes. Carefully quick release pressure. Uncover
  4. Preheat oven to broil. Line a rimmed baking sheet with parchment paper.
  5. Place chicken, skin side up, on prepared pan; pat chicken dry. Broil until skin is browned around the edges, 3 to 5 minutes.
  6. Cook sauce, stirring frequently, until thickened, 6 to 9 minutes. Toss chicken in thickened sauce. Top with reserved 1/4 cup onion mixture. Garnish with red pepper and rosemary, if desired. Serve immediately.

Makes 4 servings
With a kick of heat from Thai chiles and creaminess from coconut milk, this salmon and rice noodles dinner is a total knockout that is sure to be on repeat.

  • 1/2 (6.75-ounce) package matchstick rice noodles
  • 1 bunch green onions
  • 3/4 cup plus 3 tbsp unsweetened coconut, milk, divided
  • 2 Thai chiles, thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp grated fresh ginger
  • 1 tbsp red curry paste
  • 4 ( 6-ounce) skinless salmon fillets
  • 1 lime, thinly sliced
  • Lime, wedges, to serve
  • Garnish: toasted sesame seeds, thinly sliced snow peas, matchstick carrots
  1. Preheta oven to 400*
  2. In a medium bowl, cover noodles with hot water. Let stand for 10 minutes. Drain, and pat dry.
  3. Separate white part and green part of green onions. Cut white parts in half. Thinly sliced green parts. Set aside.
  4. In a medium bowl, combine 3/4 cup coconut milk, chiles, soy sauce, and ginger.
  5. Cut 4 sheets of parchment paper into 15-inch squares. Fold each square in half, creating a triangle; unfold parchment. Divide noodles among parchment squares, placing on left side next to fold. Top each with coconut milk mixture and white part of green onion.
  6. In a small bowl, combine curry paste and remaining 3 tbsp coconut milk. Spread mixture on top salmon fillets. Place one salmon fillet on each packet. Top with lime slices. Fold parchment over mixture, and tightly fold up edges to completely seal. Place packets on a rimmed baking sheet.
  7. Bake until parchment is lightly browned and puffed, about 10 minutes. Let stand for 5 minutes. Cut an X in top of each packet, letting steam escape, and gently pull back paper. Top with green part of green onion. Garnish with sesame seeds, snow peas, and carrot, if desired. Serve with lime wedges.

Makes 4 servings
Inspired by the authentic Indian staple, this dish comes together in a new, exciting way. The aromatic flavors of garam masala, smoked paprika, and fennel seeds beautifully season chicken quarters for a taste of India in the comfort of your own home.
  • 2 cups whole wheat pearl couscous
  • 3 cups hot water
  • 3 tbsp olive oil, divided
  • 3 tsp kosher salt, divided
  • 4 bone-in skinless chicken quarters
  • 1 tbsp smoked paprika
  • 2 tsp garam masala
  • 1/2 cup sliced roasted red pepper
  • 1/2 cup Castelvetrano olives, pitted and halved
  • 2 cloves garlic, grated
  • 1 tsp fennel seeds
  • 1 lemon, thinly sliced
  • Garnish: fresh cilantro leaves
  1. Preheat oven to 375*.
  2. In a large bowl, combine couscous and 3 cups hot water. Let stand for 15 minutes. Drain. Add 2 tbsp oil and 1 tsp salt, tossing to coat.
  3. Rub chicken with remaining 1 tbsp oil. In a small bowl, combine paprika, garam masala, and 1 tsp salt. Rub chicken with paprika mixture. Let stand for 10 minutes.
  4. In a small bowl, combine roasted pepper, olives, garlic,fennel seeds, and remaining 1 tsp salt.
  5. Cut 4 sheets of parchment paper into 15-inch squares. Fold each square in half, creating a triangle; unfold parchment. Divide couscous among parchment squares, placing on left sides next to fold. Top each with roasted pepper mixture, one chicken quarter, and 2 lemon slices. Fold parchment over mixture, and tightly fold up edges to completely seal. Place packets on a rimmed baking sheet.
  6. Bake until parchment is lightly browned and puffed, about 45 minutes. Let stand for 10 minutes. Cut an X in top of each packet, letting steam escape, and gently pull back paper. Garnish with cilantro, if disired.

Orzo and Turkey Stuffed Peppers
Makes 4 to 6 servings

This inventive recipe is proof that pasta dishes don’t have to be served in bowls. Here, the orzo, marinara, cheeses, and turkey sausage come together in a vibrant, edible vessel.

  • 4 large assorted bell peppers, halved lengthwise and seeded
  • 3 tbsp olive oil, divided
  • 1/4 tsp kosher salt
  • 1 pound ground turkey sausage
  • 2 cups marinara sauce
  • 2 cups orzo, cooked according to package directions
  • 2/3 cup whole-milk ricotta cheese
  • 2 tbsp chopped fresh basil
  • 1 cup freshly grated mozzarella cheese
  • Garnish: chopped fresh basil
  1. Preheat oven to 400*
  2. Place bell pepper halves, cut side up, in a large baking dish. Drizzle with 1 tbsp oil, and sprinkle with salt.
  3. Bake for 12 minutes
  4. In a large skillet, heat remaining 2 tbsp oil over medium-high heat. Add sausage; cook, breaking up meat, until lightly browned, 5 to 6 minutes. Stir in marinara sauce; remove from heat. Fold in cooked orzo, ricotta, and basil. Place a mounded 1/2 cup sausage mixture in each bell pepper half. Top with mozzarella.
  5. Bake until peppers are tender but firm, about 15 minutes. Let stand for 5 minutes before serving. Garnish with basil, if desired.

Makes 4 servings
Risotto simply involves some stirring. Allow about 30 minutes at the stove with your favorite wooden spoon. Feel free to go as heavy-handed on the veggies as you like.
  • 4 cups vegetable broth
  • 2 tbsp unsalted butter, divided
  • 2 tbsp extra virgin olive oil
  • 1 spring onion or small onion, finely chopped
  • Sea salt, to taste
  • Ground black pepper, to taste
  • 1 cup Arborio rice
  • 1 cup sweet peas ( thawed, if frozen)
  • 1 cup snow peas, sliced into matchsticks
  • 1 cup sugar snap peas, cleaned, trimmed, and sliced lengthwise
  • 1 cup grated Parmesan cheese
  • Garnish: torn fresh mint leaves, grated Parmesan cheese.
  1. In a large saucepan, bring broth to a gentle boil. Reduce heat; cover and simmer to maintain heat.
  2. Heat a heavy- bottomed saucepan over medium heat. Reduce heat, and add 1 tbsp butter; let melt. Add oil. Add onion; saute until translucent. Season with salt and pepper. Increase heat to medium-high . Add rice, stirring to coat; cook until heated through, 2 to 3 minutes. Add 1 cup hot broth, and stir until almost fully absorbed. Risotto should be gently simmering, not boioling. If necessary, reduce heat. ( Do not rush this process.) Continue adding 1/2 cup broth at a time until all is absorbed and risotto is creamy and glistening. Risotto should be al dente, not mushy. Adjust seasoning. Turn off heat.
  3. Stir in remaining 1 tbsp butter. Add all peas and Parmesan. Snow peas and snap peas should remain a bit crispy. Top with mint and Parmesan, if desired.

  • 1 ( 750-ml) bottle Pinot Grigio or Sauvignon Blanc
  • 1/3 cup fresh lime juice
  • 1/4 cup agave nectar
  • 1/4 cup cup Cointreau
  • 2 red mangoes, peeled and diced
  • 2 kiwis, peeled and thinly sliced
  • 1 cup sliced fresh strawberries
  • 1 lemon, thinly sliced
  1. In a large pitcher, stir together wine, lime juice, agave, and Cointreau. Add ice and all fruit. Serve immediately

  • 1 (2-lb). boneless chuck roast, trimmed and cut into 1-1/2 inch chunks
  • 3 oz. lemongrass stalks ( 2 large or 3 medium stalks). trimmed,cut into 3-inch pieces, and gently smashed with a mallet or heavy saucepan
  • 3 tbsp fish sauce
  • 2 tsp brown sugar
  • 1-1/2 tsp five-spice powder
  • 1/4 cup canola oil,divided
  • 1 cup chopped shallots or yellow onion
  • 3 tbsp minced peeled fresh ginger
  • 1 tbsp finely chopped garlic
  • 1-1/2 cups canned crushed tomatoes
  • 2 whole star anise
  • 1 fresh bay leaf
  • 1/2 tsp fine sea salt, plus more to taste
  • 5 cups water
  • 1 lb. carrots, peeled and cut into 1-inch pieces
  • 1/4 cup coarsely chopped fresh cilantro, mint, or basil

1.Toss together beef, lemongrass, fish sauce, brown sugar, and all fivespice in a large bowl. Let beef marinate at room temperature 30 minutes.

2.Heat a Dutch oven over high until very hot, add 1 tbsp oil. Remove one third of beef from marinade, and add to the Dutch oven. Cook, stirring often, until lightly browned on 2 to 3 sides,2 to 3 minutes.Transfer to a plate. Repeat process twice with 2 tbsp oil and remaining beef, reserving marinade in bowl.

3. Reduce heat to medium low. Add shallots, ginger, garlic, and remaining 1 tbsp oil; cook, stirring often, until fragrant, 3 to 4 minutes. Stir in tomatoes, star anise, bay leaf, and salt. Bring mixture to a simmer; cover and cook, stirring occasionally, until mixture reduces and thickens slightly, 12 to 14 minutes.

4. Return beef and accumulated juices on plate to Dutch oven; stir in reserved beef marinade. Cook stirring often, until tomato mixture thickens and coats beef, about 5 minutes. Stir in 5 cups water; bring to a boil over high. Reduce heat to low; cover and simmer until beef yields slightly when pierced with a knife, about 1 hour and 15 minutes.

5. Skim and discard fat from surface of stew. Stir carrots into stew; bring to a boil over high. Reduce heat to low; simmer uncovered, until beef and carrots are tender and sauce has thickened and coats the back of spoon, about 45 minutes. Remove from heat; let stand. uncovered, 5 to 10 minutes.

6. Taste stew; if needed, add more fish sauce or salt to intensify flavor, or add a few splashes of water to lighten flavors. Remove and discard lemongrass, star anise, and bay leaf. Divide stew among shallow bowls; sprinkle with cilantro.

MAKE AHEAD This stew develops fabulous flavor when made 1 or 2 days ahead. Store, covered, in refrigerator.

A dry rub of herbes de Provence adds both great flavor and color to mild mannered pork tenderloin

  • 2 large fennel bulbs, stalks discarded, bulbs halved, cored, and sliced 1/2 inch thick
  • 2 cups jarred whole baby artichoke hearts packed in water, quartered, rinsed and patted dry
  • 1/2 cup pitted kalamata olives, halved
  • 3 tbsp extra virgin olive oil
  • 2 ( 12- to 16-ounce) pork tenderloins, trimmed
  • 2 tsp herbes de Provence
  • Salt and pepper
  • 1 pound cherry tomatoes, halved
  • 1 tbsp grated lemon zest
  • 2 tbsp minced fresh parsley
  • Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine fennel and 2 tbsp water in bowl, cover, and microwave until softened, about 5 minutes. Drain fennel well, then toss with artichoke hearts, olives, and oil.
  • Pat tenderloins dry with paper towels, sprinkle with herbes de Provence, and season with salt and pepper. Spread vegetables in large roasting pan, then place tenderloins on top. Roast tenderloins and vegetables until pork registers 145 degrees, 25 to 30 minutes, turning tenderloins over halfway through roasting.
  • Transfer tenderloins to carving board, tent with aluminum foil, and let rest for 10 minutes. Meanwhile, stir tomatoes and lemon zest into vegetables and continue to roast until fennel is tender and tomatoes have softened, about 10 minutes. Stir in parsley and season with salt and pepper to taste. Slice pork 1/2 inch thick and serve with vegetables.


2 tbsp dried thyme

2 tbsp dried marjoram

2 tbsp dried rosemary

2 tbsp fennel seeds, toasted

Combine all ingredients in bowl.( Herbes de Provence can be stored at room temperature for up to 1 year.)

Steam mussels in wine and then marinate them in a fragrant sherry vinegar mixture
  • 2/3 cup white wine
  • 2/3 cups water
  • 2 pounds mussels, scrubbed and debearded
  • 1/3 cup extra- virgin olive oil
  • 1/2 small red onion, sliced 1/4 inch thick
  • 4 garlic cloves, sliced thin
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 tbsp minced fresh parsley
  • 3/4 tsp smoked paprika
  • 1/4 cup sherry vinegar
  • Salt and pepper
  • Bring wine and water to boil in Dutch oven over high heat. Add mussels, cover, and cook, stirring occasionally, until mussels open, 3 to 6 minutes. Strain mussels and discard cooking liquid and any mussels that have not opened. Let mussels cool slightly, then remove mussels from shells and place in large bowl; discard shells.
  • Heat oil in now empty Dutch oven over medium heat until shimmering. Add onion, garlic, bay leaves, thyme, 1 tbsp parsley, and paprika. Cook, stirring often, until garlic is fragrant and onion is slightly wilted, about 1 minute.
  • Off heat, stir in vinegar, 1/4 tsp salt, and 1/8 tsp pepper. Pour mixture over mussels and let sit for 15 minutes. ( Mussels can be refrigerated for up to 2 days; bring to room temperature before serving.) Season with salt and pepper to taste, and sprinkle with remaining 1 tbsp parsley before serving.

  • 1/4 cup extra virgin olive oil, plus extra for serving
  • 1-1/2 cups couscous
  • 2 carrots, peeled and chopped fine
  • 1 onion, chopped fine
  • Salt and pepper
  • 3 garlic cloves, minced
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1/4 tsp ground anise seed
  • 1-3/4 cups chicken or vegetable broth\
  • 1 (15-ounce) can chickpeas, rinsed
  • 1-1/2 cups frozen peas
  • 1/2 cup chopped fresh parsley, cilantro, and/or mint
  • Lemon wedges
  1. Heat 2 tbsp oil in 12-inch skillet over medium-high heat until shimmering. Add couscous and cook, stirring frequently, until grains are just beginning to brown, 3 to 5 minutes. Transfer to bowl and wipe skillet clean with paper towels.
  2. Heat remaining 2 tbsp oil in now-empty skillet over medium heat until shimmering. Add carrots, onion, and 1 tsp salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, coriander, ginger, and anise and cook until fragrant, about 30 seconds. Stir in broth and chickpeas and bring to simmer.
  3. Stir in peas and couscous. Cover, remove skillet from heat, and let sit until couscous is tender, about 7 minutes. Add parsley to couscous and gently fluff with fork to combine. Season with salt and pepper to taste and drizzle with extra oil. Serve with lemon wedges,
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