CONTENTS

JANUARY 8

FEBRUARY 32

MARCH 54

APRIL 78

MAY 102

JUNE 126

JULY 150

AUGUST 174

SEPTEMBER 198

OCTOBER 222

NOVEMBER 248

DECEMBER 272
A DISH FOR EVERY DAY
From gratins to casseroles, stir-fries to stews, tagines to curries—this collection
of scrumptious recipes offers ease, comfort, and flavor for everyday cooking.
Whether braised, baked, sautéed, or slow-cooked, you’ll find inspiration for
combining seasonal ingredients into a delicious one-pot meal.

This colorful, calendar-style cookbook presents 365 main-course

dishes that are prepared or served in a pot, baking dish, or on a platter.
Emphasizing versatility, this style of cooking allows you to make the
most of the seasons, mixing and matching ingredients and techniques
throughout the year to create delicious, interesting, and wholesome
fare that matches any occasion.

Flexible and adaptable, the one pot approach saves time and
makes for smart seasonal cooking. Drawing on fresh offerings as
a starting point—asparagus and peas in spring; tomatoes and
eggplant in summer; squashes in fall; and sturdy greens and root
vegetables in winter—you’ll learn how to craft an exceptional dish
each day by simply varying the cooking technique and flavor
profile. Recipes like paella, Thai red curry with beef, and coq
au vin draw on international cuisines and are satisfying enough to
make a full meal; other dishes, such as braised salmon with herbs,
chicken and basil stir-fry, and pork medallions with roasted
nectarines may need only a green salad, a pot of steamed rice,
or a loaf of crusty bread to feed and nourish the whole family.

In these pages, you’ll find comforting classics like chicken pot

pie and meat loaf as well as contemporary fare—cannelloni
packed with pumpkin and sage; calamari stuffed with tomatoes,
basil, and potatoes; maple-braised pork chops; and baked
grits with sausage and kale. There are also numerous
meatless offerings, from light and elegant to hearty and
filling, that feature easy-to-prepare grains or proteins
paired with garden-based ingredients and enticing flavors:
vegetarian enchiladas; spinach-feta quiche; baked pasta
primavera; gingery tofu stir-fry; and red quinoa sautéed
with asparagus and mushrooms.

With this vast collection of recipes as your guide, and

gorgeous color photographs to illustrate the way, you’re sure
to find the perfect one-pot dish to make any day of the year.
 1
BAKED ZITI WITH
CAULIFLOWER & GRUYÈRE
page 10
2
ITALIAN BRAISED SHORT RIBS
page 10
3
LEMON-HERB RISOTTO
page 12

8 9 10
Start the year off right
with a home full of
simmering scents and
warming comfort—
COD, LEEK & POTATO GRATIN SPICY SIMMERED CHICKEN & COCONUT CURRY
rich stews and braises page 15 EGGS WITH KALE page 16
page 16
showcase aromatic
spices and the hearty

15 16 17
vegetables of the
season. Slow-cooked
short ribs nestle atop
creamy polenta,
cheesy baked pasta is
TUNA IN ESCABECHE LENTIL, POTATO & BEEF DAUBE
bolstered by winter page 21 SPINACH CURRY page 22
page 21
greens, and seafood is
brightened with hints

22 23 24
of citrus. From curries
and risottos to savory
pies and gratins,
these dishes soothe
all month long. QUICHE LORRAINE ORANGE-GLAZED CHICKEN BAKED RICE WITH
page 26 page 26 CHICKPEAS & CHORIZO
page 27

29
BEEF STEW WITH MUSHROOMS,
CARROTS & BACON
page 30
30
SPICED CAULIFLOWER
& POTATOES
page 31
31
TURKEY & WHITE BEAN CHILI
page 31
 4
FIVE-SPICE CHICKEN SOUP
page 12
5
LAMB TAGINE WITH
DATES & ALMONDS
page 13
6
CHICKEN & BROCCOLI
CASSEROLE
page 13
7
PORK-STUFFED
CABBAGE ROLLS
page 15

11
ALLSPICE DUCK WITH
BRAISED BOK CHOY
page 18
12CRAB SOUFFLÉ
page 18
13
BEEF & ROASTED GARLIC PIE
page 19
14
BAKED PASTA WITH
PROSCIUTTO & PEAS
page 19

18
NEW ENGLAND CLAM CHOWDER
page 22
19
RICOTTA & SPINACH–STUFFED
PASTA SHELLS
page 23
20
STIR-FRIED SOBA NOODLES
WITH BEEF & CABBAGE
page 24
21 IRISH STEW
page 24

25
BEEF WITH ENDIVE &
SUN-DRIED TOMATOES
page 27
26
SPICY RED BEAN
& CHORIZO STEW
page 29
27
FRITTATA WITH GREENS
page 29
28
BARLEY RISOTTO WITH CHICKEN,
MUSHROOMS & GREENS
page 30

january
 1 2
BAKED ZITI WITH
CAULIFLOWER & GRUYÈRE
serves 4–6
6 Tbsp (3 oz/90 g) unsalted butter
1⁄4 cup (1 oz/30 g) fine dried bread crumbs
JA N UA RY 3 Tbsp all-purpose f lour
3 1⁄4 cups (26 f l oz/810 ml) milk, heated
This recipe is based Salt and ground white pepper
on one of Britain’s 6 oz (185 g) Gruyère cheese, shredded
favorite comfort foods, 1⁄4 cup (1 oz/30 g) grated Parmesan cheese
“cauliflower cheese.” 1 lb (500 g) ziti
It’s a succulent
1 large head caulif lower, cut into f lorets
treatment of creamed
cauliflower baked
In a small frying pan, melt 2 Tbsp of the
until bubbling and
butter over medium heat. Add the bread
golden on the top.
crumbs and stir and toss to coat evenly.
It is so delicious
Set aside.
that even avowed
cauliflower haters In a heavy saucepan, melt the remaining
are known to love 4 Tbsp (2 oz/60 g) butter over low heat. Add
it. Tossing it with the flour and cook, whisking, until a smooth
pasta tubes makes paste forms, about 4 minutes. Slowly whisk
it a satisfying meal. in the hot milk and cook, stirring often, until
the sauce is smooth and thick enough to
coat the back of a spoon, about 15 minutes.
Add 1 ⁄ 2 tsp salt and a few grindings of
pepper. Add the Gruyère and stir until
melted, about 2 minutes. Stir in the Parmesan,
remove from the heat, and cover to keep warm.
Preheat the broiler. Position a rack 8 inches
(20 cm) from the heat source.
Bring a large pot of salted water to a rapid
boil. Add the pasta and cauliflower and
stir well. Cook, stirring occasionally, until
the pasta is al dente, according to package
directions. Drain the pasta and cauliflower
and return to the pot. Add the cheese
sauce and toss to coat evenly. Adjust the
seasoning with salt and pepper. Transfer
to a baking dish. Sprinkle with the buttered
bread crumbs. Broil until the surface is bubbling
and golden, about 5 minutes, then serve.
10
ITALIAN BRAISED SHORT RIBS
serves 6–8
3 Tbsp all-purpose f lour
Salt and freshly ground pepper
5 1⁄ 2 –6 lb (2.75–3 kg) beef short ribs,
English cut
JA N UA RY 1⁄4 cup (2 f l oz/60 ml) olive oil
2 oz (60 g) pancetta, chopped
Meaty short ribs 2 yellow onions, finely chopped
go well with the
4 cloves garlic, minced
robust flavors of
1 tsp red pepper f lakes
traditional Italian
cooking, and slow 2 carrots, finely chopped
cooking coaxes them 2 Tbsp tomato paste
to fall-off-the-bone 1 Tbsp sugar
tenderness. For 1 cup (8 f l oz/250 ml) dry red wine
an extra flourish,
1 can (14 1⁄ 2 oz/455 g) diced tomatoes
garnish each
1 cup (8 f l oz/250 ml) beef broth
serving with some
of the gremolata 1⁄4 cup (2 f l oz/60 ml) balsamic vinegar
traditionally 2 bay leaves
sprinkled over Osso 2 sprigs each fresh rosemary and thyme
Buco (page 264),
1 Tbsp dried oregano
and serve atop
Creamy Polenta
On a plate, stir together the flour, 1 tsp
(page 276).
salt, and 1 ⁄ 2 tsp pepper. Turn the ribs in the
seasoned flour, shaking off any excess. In
a large, heavy pot, heat the oil over medium-
high heat. Working in batches, sear the ribs,
turning occasionally, until evenly browned,
about 10 minutes. Transfer to a plate.
Add the pancetta to the pot and sauté until
mostly crisp, 4–5 minutes. Add the onions
and sauté until beginning to soften, about
3 minutes. Stir in the garlic and red pepper
flakes and sauté until fragrant, about
30 seconds. Add the carrots, tomato paste,
and sugar and cook, stirring often, until well
blended, about 1 minute. Add the wine, bring
to a boil, and stir to scrape up any browned
bits on the pan bottom. Stir in the tomatoes
and their juices, broth, and vinegar and
bring to a boil.
Preheat the oven to 350°F (180°C). Return the
ribs to the pot with the tomato mixture. Add
the bay leaves, rosemary and thyme sprigs,
and oregano. Cover and cook in the oven until
the ribs are very tender, about 2 hours.
Skim as much fat as possible from the
cooking liquid and discard the bay leaves.
Season with salt and pepper and serve.
2

JA N UA RY
 1
CHICKEN TAGINE WITH PRESERVED
LEMONS & OLIVES
page 34
2
SAUTÉED SHRIMP WITH
LEMON & GARLIC
page 34
3
STIR-FRIED TANGERINE BEEF
page 37

8 9 10
The short days of
winter call for hearty
and flavorful meals.
Whether it’s a spicy
beef chili or a fragrant PORTUGUESE MUSSELS CHEESE SOUFFLÉ WINTER VEGETABLE COCONUT CURRY
page 39 page 40 page 40
chicken tagine spiked
with preserved
lemons and olives,

15 16 17
long-simmered dishes
provide nourishment
and warmth. Draw on
seasonal ingredients
such as citrus, broccoli, TEXAS BEEF CHILI MACARONI WITH FARMSTEAD SLOW-COOKED CUBAN CHICKEN
page 45 CHEDDAR & BACON page 46
root vegetables, kale page 45

and chard, enlivened

22 23 24
with red wine, garlic,
and spices to create
the stews, braises,
gumbos, curries, and
chilis popular at this
RED BEAN & VEGETABLE GUMBO GARLICKY PORK SHOULDER PAN-ROASTED CHICKEN WITH
time of year. page 49 WITH GREENS FENNEL, LEEKS & CREAM
page 51 page 51
 4
CALAMARI FRA DIAVOLO
page 37
5
INDIAN CHICKPEA CURRY
page 38
6
HOME-STYLE POT ROAST
page 38
7
GINGER RICE WITH CHICKEN,
CHARD & SHIITAKES
page 39

11
THAI-STYLE BRISKET
page 42
12
ROOT VEGETABLE POT PIE
page 42
13
PORK & TOMATILLO STEW
page 43
14
LOBSTER RISOTTO
page 43

18
RISOTTO WITH TALEGGIO,
RADICCHIO & RED WINE
page 46
19
JAMBALAYA WITH SHRIMP,
CHICKEN & HAM
page 48
20
PEANUT-BRAISED TOFU
WITH NOODLES
page 48
21
CUBAN-STYLE SHREDDED BEEF
page 49

25
BROCCOLI & PANCETTA FRITTATA
page 52
26
SRI LANKAN FISH STEW
page 52
27
BAKED GRITS WITH FONTINA,
ITALIAN SAUSAGE & KALE
page 53
28
CHICKEN ADOBO
page 53

february
F E B R UA RY

4
 3
STIR-FRIED TANGERINE BEEF Wipe the pan clean. Reheat the pan over
serves 4–6 high heat and add the remaining 1 Tbsp oil.
When the oil is hot, add the onion and bell
11⁄ 2 lb (750 g) f lank steak
pepper and stir-fry until the edges begin
1⁄ 2 tsp sugar
to brown, 3–4 minutes. Add the chile, garlic,
1⁄4 tsp baking soda
and ginger and stir-fry for 1 minute. Pour
Salt in the sauce and return the beef to the pan.
F E B R UA RY
Stir-fry until the beef is heated through and
FOR THE SAUCE
the sauce thickens, about 1 minute. Transfer
This stir-fry updates 1 tsp grated tangerine or orange zest
to a platter and serve.
the takeout classic cup (2 f l oz/60 ml) fresh tangerine
1⁄4

with fresh winter or orange juice

citrus, both the grated

4
1 Tbsp rice wine or dry sherry
zest and the freshly 1 Tbsp hoisin sauce
squeezed juice.
Baking soda in the
2 Tbsp soy sauce CALAMARI FRA DIAVOLO
1 tsp chile-bean paste serves 4–6
marinade helps
break down the meat
1⁄ 2 tsp toasted sesame oil 3 Tbsp olive oil
fibers and gives the 1⁄4 tsp sugar 1 yellow onion, chopped
cooked beef a velvety 1⁄4 tsp cornstarch 4 cloves garlic, minced
texture. Spoon the 4 Tbsp (2 f l oz/60 ml) peanut or canola oil 1 can (28 oz/800 g) whole peeled tomatoes
sweet citrusy stir-fry F E B R UA RY
1 small yellow onion, halved and cup (4 f l oz/125 ml) fish broth
1⁄ 2
over steamed rice. thinly sliced or bottled clam juice
1 small green bell pepper, seeded In this classic Italian 1⁄ 2 cup (4 f l oz/125 ml) full-bodied red wine
and thinly sliced lengthwise dish, tender squid
3 Tbsp chopped fresh oregano
1 red Fresno chile, seeded and thinly rings are smothered
sliced lengthwise 1⁄ 2 tsp red pepper f lakes
with a devilishly
2 cloves garlic, minced spicy tomato sauce. 2 1⁄ 2 lb (1.25 kg) cleaned squid, bodies cut
into 1⁄ 2 -inch (12-mm) rings and tentacles
2 Tbsp peeled and grated fresh ginger Serve it over a bed coarsely chopped
of pasta, or pass 1⁄ 3cup ( 1⁄ 2 oz/15 g) chopped fresh
Cut the flank steak across the grain into crusty bread at the f lat-leaf parsley
slices 1 ⁄ 8 inch (3 mm) thick. In a large, table, to help mop Salt and freshly ground pepper
nonreactive bowl, combine the sugar, baking up the sauce.
soda, and 1 tsp salt and stir to mix well. In a small pot, heat the oil over medium heat.
Add the beef slices and stir to coat. Let stand Add the onion and sauté until tender and
at room temperature for 30 minutes. golden, about 5 minutes. Add the garlic
To make the sauce, in a small bowl, stir and sauté for 30 seconds. Stir in the tomatoes
together the tangerine zest and juice, rice with their juices, breaking them up with the
wine, hoisin sauce, soy sauce, chile-bean back of a spoon. Add the broth, wine, 2 Tbsp
paste, sesame oil, sugar, and cornstarch until of the oregano, and the red pepper flakes.
the sugar and cornstarch dissolve. Set aside. Reduce the heat to medium-low and cook,
uncovered, until the sauce is lightly thickened
Pat the beef slices dry with paper towels.
and the flavors have blended, 15–20 minutes.
In a large wok or frying pan, warm 2 Tbsp
of the oil over high heat. Add half of the Add the squid, cover, reduce the heat to low,
beef in a single layer and sear until brown and cook until very tender, 25–30 minutes.
on the first side, about 1 minute. Using tongs, Stir in the remaining 1 Tbsp oregano and the
turn and sear until brown on the second side, parsley. Season with salt and pepper and serve.
about 30 seconds. Transfer the meat to a
colander to drain. Return the pan to high
heat, heat 1 Tbsp of the oil, and repeat to
sear the remaining beef. Transfer to the
colander to drain. »—›

37
F E B R UA RY

15
15 16
TEXAS BEEF CHILI MACARONI WITH FARMSTEAD
serves 8
CHEDDAR & BACON
2 tsp cumin seeds, toasted serves 4–6
1⁄4 cup ( 3⁄4 oz/20 g) pure ancho chile powder 4 Tbsp (2 oz/60 g) unsalted butter,
1 Tbsp Spanish smoked paprika plus more for greasing

2 tsp dried oregano 4 slices baguette or other firm bread,

F E B R UA RY F E B R UA RY crusts removed and bread torn into
4 lb (2 kg) boneless beef chuck roast, bread crumbs
cut into 1⁄ 2 -inch (12-mm) chunks
4 slices thick-cut bacon, cut crosswise
Most Lone Star Salt and freshly ground pepper Aged Cheddar gives into 1⁄ 2 -inch (12-mm) strips
chili masters this hearty baked
3 Tbsp olive oil 1⁄4 cup (11⁄ 2 oz/45 g) all-purpose f lour
eschew beans and pasta a richness
1 large yellow onion, chopped Salt and freshly ground black pepper
tomatoes. To them, that’s balanced
chili is all about the 1 jalapeño chile, seeded and minced by the addition of
1⁄4 tsp cayenne pepper
meat—beef only— 1 large red bell pepper, seeded and chopped salty, smoky bacon. 3 cups (24 f l oz/750 ml) milk, heated
and the seasoning. 4 cloves garlic, minced A layer of toasted lb (375 g) Cheddar cheese, preferably
3 ⁄4

Purists also claim coarse bread crumbs farmstead, shredded

11⁄ 2 cups (12 f l oz/375 ml) lager beer
that toppings turn provides a crunchy 1⁄ 2 lb (250 g) elbow macaroni
1 cup (8 f l oz/250 ml) beef broth
their bowl of red contrast to the
into a salad bar. 2 Tbsp yellow cornmeal creamy casserole. Butter a shallow 11 ⁄ 2-qt (1.5-l) baking dish.
But you can opt for Shredded Cheddar cheese, chopped red In a frying pan, melt 1 Tbsp of the butter over
onions, sour cream, and minced jalapeño
anything you like, chiles for serving (optional) medium-high heat. Add the bread crumbs
such as sour cream, and fry until golden, about 4 minutes.
shredded cheese, Using a mortar and pestle or a spice grinder, Transfer to a plate.
red onions—even finely grind the cumin seeds. Transfer to
a handful of tortilla In the frying pan, fry the bacon over medium
a bowl, add the chile powder, paprika, and heat until cooked but not crisp, 3–5 minutes.
chips for crunch.
oregano, and mix well. Set aside. Drain on paper towels. In a saucepan, melt
Season the beef with salt and pepper. In the remaining 3 Tbsp butter over medium-
a large, heavy pot, heat 2 Tbsp of the oil over high heat. Add the flour, 1 ⁄ 2 tsp salt, 1 ⁄4 tsp
medium-high heat. Working in batches, sear black pepper, and the cayenne and whisk
the beef, turning occasionally, until browned, until a smooth paste forms. Slowly whisk in
about 5 minutes. Transfer to a plate. the hot milk, reduce the heat to medium, and
cook, whisking constantly, until the sauce
Add the remaining 1 Tbsp oil to the pot. Add
thickens, about 15 minutes. Add two-thirds
the onion, jalapeño, bell pepper, and garlic and
of the cheese and stir until melted, about
reduce the heat to medium. Cover and cook,
2 minutes. Remove from the heat.
stirring occasionally, until the onion softens,
about 5 minutes. Uncover, add the spice Preheat the oven to 375°F (190°C). Bring
mixture, and stir well for 30 seconds. Stir a large pot of salted water to a boil. Add the
in the beer and broth. Return the beef to the macaroni, stir well, and cook until al dente,
pot, cover, and reduce the heat to low. Simmer according to package directions. Drain, add
until the beef is fork-tender, 11 ⁄ 2 –2 hours. to the prepared dish, and toss with the bacon.
Pour in the cheese sauce and stir to mix well.
Remove the chili from the heat and let stand
Top with the remaining cheese and then the
for 5 minutes. Skim any fat from the surface.
bread crumbs. Bake until the sauce is bubbling
Bring the chili to a simmer over medium
and the top is golden, about 30 minutes. Let
heat. Transfer about 1 ⁄ 2 cup (4 fl oz/125 ml)
stand for a few minutes before serving.
of the cooking liquid to a small bowl and
whisk in the cornmeal. Stir into the chili and
cook until lightly thickened, about 1 minute.
Season with salt and pepper. Spoon the
chili into bowls and serve, garnished with
cheese, red onions, sour cream, or jalapeños,
if you like.

45
MARCH

8
 7 8
SALMON WITH SPRING
VEGETABLES
serves 4
1 cup (8 f l oz/250 ml) dry white wine
1⁄ 2 cup (4 f l oz/125 ml) vegetable broth
MARCH
1⁄ 2 small yellow onion, sliced
3 sprigs fresh tarragon
In this dish, spring Salt and freshly ground pepper
vegetables—leeks, 4 salmon fillets, about 6 oz (185 g) each
asparagus, and 1 lb (500 g) asparagus, trimmed and
peas—are sautéed cut into 2-inch (5-cm) pieces
in butter and oil just 1 Tbsp unsalted butter
until tender, adding 1 Tbsp olive oil
color and garden- 2 leeks, white and pale green parts,
fresh flavor to moist, cut into 2-inch (5-cm) matchsticks
braised salmon. If 2 cups (10 oz/315 g) fresh or thawed
leeks are unavailable, frozen peas
substitute green
Grated zest and juice of 1⁄ 2 lemon
onions. If desired,
Minced fresh chives for garnish
serve with steamed or
mashed new potatoes. In a slow cooker, combine the wine, broth,
onion, and tarragon. Stir in 1 ⁄ 2 cup (4 fl oz/
125 ml) water, 1 ⁄ 2 tsp salt, and several
grindings of pepper. Cover and cook on the
low setting for 30 minutes. Add the salmon,
re-cover, and cook for 1 hour. The fish should
be opaque throughout, firm, and very tender.
About 15 minutes before the fish is ready,
bring a saucepan of salted water to a boil.
Add the asparagus and cook until just
tender, about 6 minutes. Drain and refresh
with cold water, and drain again.
In a large frying pan, melt the butter with
the oil over medium heat. Add the leeks and
sauté for 2 minutes. Add the peas and cook
for 1 minute, then add the asparagus and
sauté until heated through, 1–2 minutes. Stir
in the lemon juice and remove from the heat.
Transfer the salmon to a platter. Use the
braising liquid to moisten the fish, if desired.
Arrange the vegetables around the salmon.
Sprinkle with the lemon zest and chives,
and serve.
61
THAI GREEN CHICKEN CURRY
WITH ASPARAGUS
serves 4–6
Salt
11⁄ 2 lb (750 g) asparagus, trimmed and
cut into 2-inch (5-cm) pieces
MARCH
4 skinless, boneless chicken breast halves
2 Tbsp peanut or grapeseed oil
Thai green curry
1 yellow onion, cut into 8 wedges
paste has a bold,
1 small red bell pepper, seeded and
concentrated taste cut into matchsticks
and heat. Tempered 1⁄ 2 -inch
(12-mm) piece fresh ginger,
by rich, creamy peeled and minced
coconut milk, it
2 cloves garlic, minced
makes a fragrant
1 can (13 1⁄ 2 f l oz/420 ml) unsweetened
simmer sauce for coconut milk (unshaken)
spring chicken,
3 Tbsp Thai green curry paste
asparagus, and
fragrant Thai basil. 1 cup (8 f l oz/250 ml) chicken broth
2 Tbsp Asian fish sauce
1⁄ 2 cup ( 3⁄4 oz/20 g) small Thai basil leaves
1 lime, cut into wedges
Bring a saucepan of salted water to a boil.
Add the asparagus and cook just until
tender-crisp, about 2 minutes. Drain and
refresh with cold water, and drain again.
Cut the chicken across the grain on a slight
diagonal into slices about 1 ⁄ 2 inch (12 mm)
thick. Season with salt.
In a large frying pan, heat the oil over
medium-high heat. Add the onion and bell
pepper and sauté until beginning to soften,
about 3 minutes. Stir in the ginger and garlic
and sauté until fragrant, about 30 seconds.
Transfer to a plate.
Open the can of coconut milk (do not shake
it) and scoop out 3 Tbsp of the thick cream
on the top. Return the pan to medium-high
heat. Add the coconut cream and curry paste
and stir well. Whisk in the remaining coconut
milk, the broth, and the fish sauce. Return
the vegetable mixture to the pan, stir in the
chicken, and bring to a boil. Reduce the
heat to medium-low and simmer, stirring
occasionally, until the sauce has reduced
slightly and the vegetables are tender-crisp,
about 5 minutes. Stir in the asparagus and cook
until the chicken is opaque throughout, about
3 minutes. Adjust the seasoning and serve,
garnished with the basil and lime wedges.
MARCH

15
15 16
STIR-FRIED SHRIMP WITH SUGAR ITALIAN BRAISED PORK LOIN
SNAP PEAS & MUSHROOMS serves 6–8
serves 4 1 boneless pork loin roast, 2–2 1⁄ 2 lb (1–1.25 kg)

2 lb (1 kg) large shrimp, peeled and deveined Salt and freshly ground pepper

1 tsp toasted sesame oil 2 Tbsp olive oil

1 Tbsp tamari or light soy sauce 3 slices bacon, about 3 oz (90 g) total,
MARCH MARCH
roughly chopped
Salt
3–4 cups (24–32 f l oz/750 ml–1 l) milk
A Chinese wok is 2 Tbsp peanut or canola oil In this traditional 2 cloves garlic
best for stir-frying, 2 cloves garlic, minced Italian recipe, the
but a sauté pan or 1 Tbsp peeled and grated fresh ginger natural sugars of the Season the pork generously with salt
deep frying pan may lb (250 g) mixed fresh mushrooms,
1⁄ 2 milk complement and pepper.
also be used. Heat such as oyster or cremini the sweetness of the
the pan before pork, and the liquid In a large, heavy pot, warm the oil over
lb (250 g) sugar snap peas, halved
1⁄ 2

adding the oil, and crosswise
swirl to coat the 2 green onions, white and tender green
sides as well as the parts, cut into 1-inch (2.5-cm) pieces
bottom. For best 2 Tbsp rice wine or dry sherry
results when Fresh cilantro leaves for garnish
stir-frying, have
Cooked white rice for serving
ingredients prepped
before you begin, and In a nonreactive bowl, combine the shrimp,
add quick-cooking
sesame oil, tamari, and 1 tsp salt. Toss to coat.
foods, such as small
pieces of meat, fish, In a wok or large frying pan, heat the peanut
or tofu, separately oil over medium-high heat. Add the garlic,
from slower-cooking ginger, and shrimp and stir-fry until the
foods, such as dense shrimp are evenly pink on both sides, about
vegetables. 1 minute. Using a slotted spoon, transfer the
shrimp to a bowl.
Add the mushrooms to the pan and stir-fry
over medium-high heat until they soften,
about 3 minutes. Add the sugar snap peas
and stir-fry until bright green, about 1 minute.
Add the green onions and rice wine. Cover
and cook until the snap peas are tender-crisp,
about 2 minutes. Return the shrimp to the
pan and stir-fry just until heated through,
about 1 minute. Garnish with cilantro leaves
and serve with the rice.
cooks down to form medium heat. Add the bacon and cook,
a thick sauce that stirring often, until crisp, 2–3 minutes.
begins to caramelize Drain on paper towels.
slightly toward Raise the heat to medium-high. Add the
the end of cooking. pork to the fat in the pot and cook, turning
What results is a
occasionally, until evenly browned on all
tender meat served
sides, about 10 minutes. Transfer the pork
with a simple, yet
to a plate.
very flavorful sauce.
Serve over mashed Pour off the fat from the pot and return to
potatoes or an medium-high heat. Add 3 cups (24 fl oz/
herbed rice pilaf. 750 ml) of the milk and stir to scrape up
any browned bits on the pan bottom. Bring
to a boil.
Add the garlic, reserved bacon, and the pork
to the pot. Partially cover and cook over very
low heat until the pork is tender and the milk
has reduced and thickened, about 2 hours.
During the final 30 minutes of cooking, check
the milk level and, if necessary, warm some
of the remaining milk and add to the pork.
Transfer the pork to a cutting board and cut
crosswise into slices about 1 ⁄ 2 inch (12 mm)
thick. Arrange the slices on a platter, top
with the sauce, and serve.

67
 9 10
PARMESAN-CRUSTED
MEAT LOAF
serves 6–8
Olive oil for greasing
4 slices country-style bread, each about
1⁄ 3 inch (9 mm) thick, crusts removed and
APRIL torn into small pieces
1 cup (8 f l oz/250 ml) milk
Meat loaf is one 1 lb (500 g) ground beef chuck (20 percent fat)
of those dishes that
1 lb (500 g) ground veal
tastes far better than
2 eggs, lightly beaten
it sounds, especially
4 oz (125 g) pancetta, finely chopped
with the addition of
herbs, a bright citrus cup (3 oz/90 g) plus 2 Tbsp grated
3⁄4
Parmesan cheese
accent, and elegant,
cup ( 1⁄ 2 oz/15 g) minced fresh f lat-leaf
1⁄ 3
flavorful ingredients parsley
like pancetta and
1⁄ 3 cup ( 1⁄ 2 oz/15 g) minced fresh dill
Parmesan cheese.
The panko topping Grated zest of 1 lemon
provides a pleasingly Salt and freshly ground pepper
crunchy texture. 3 Tbsp panko or plain dried bread crumbs
Oil a rimmed baking sheet. In a bowl, soak
the bread in the milk for 10 minutes. In
a large bowl, combine the ground beef and
veal, eggs, pancetta, the 3 ⁄4 cup Parmesan,
parsley, dill, and lemon zest. Season with
3 ⁄4 tsp salt and plenty of pepper. Squeeze
the bread to remove the excess milk, then
coarsely chop. Add to the meat. Using a fork,
mix gently until the ingredients are evenly
distributed; do not overmix. Transfer to
the prepared baking sheet and shape into
a cylindrical loaf just under 12 inches (30 cm)
long and 4 inches (10 cm) wide. Refrigerate
for 15 minutes.
Preheat the oven to 500°F (260°C).
Place the baking sheet in the oven and cook
the meat loaf for 15 minutes. Remove from the
oven and scatter the panko and remaining
2 Tbsp Parmesan in a line down the center
of the loaf. Reduce the oven temperature
to 325°F (165°C). Continue to cook until the
crust is golden brown and an instant-read
thermometer inserted in the center of the
loaf registers 150°F (65°C), 15–20 minutes.
Transfer the loaf to a platter, tent loosely
with foil, and let stand for about 10 minutes.
Cut into thick slices and serve.
86
ARROZ CON POLLO
serves 6
4 large cloves garlic, minced
2 tsp red pepper f lakes
1 Tbsp white vinegar
Salt and freshly ground pepper
APRIL
3 lb (1.5 kg) chicken pieces, skin on and bone in
3 Tbsp olive oil
This classic Latin
dish, which means 4 cups (32 f l oz/1 l) chicken broth
“rice with chicken” 1⁄ 2 tsp saffron threads
is like a simplified 1 red onion, chopped
version of paella. 2 bell peppers, seeded and chopped
Saffron-infused rice
1 large jalapeño chile, seeded and minced
is simmered with
4 plum tomatoes, chopped
onion, peppers, and
tomatoes and topped 1 tsp ground cumin
with pan-seared 2 bay leaves
chicken for a simple 2 cups (14 oz/440 g) long-grain white rice
and comforting one-
pan meal. In a large bowl, stir together the garlic,
red pepper flakes, vinegar, 1 tsp salt, and
1 ⁄ 2 tsp pepper. Add the chicken pieces, toss
to coat, and refrigerate for at least 1 hour
or up to overnight.
In a large frying pan with a lid, heat the
oil over medium heat. Remove the chicken
and brush off the marinade, reserving it in
the bowl. Arrange the chicken in the pan,
skin side down, and cook without turning,
until golden brown, 10–15 minutes. Turn
the chicken, cover the pan, and cook until
golden on the second side, about 10 minutes.
Meanwhile, in a saucepan, warm the broth
over medium-high heat. Remove from the
heat, crumble in the saffron, and let steep.
Transfer the chicken to a plate and pour
off all but 2 Tbsp fat from the pan. Add the
onion, bell peppers, and jalapeño and sauté
until softened, about 3 minutes. Add the
tomatoes and cook, stirring, for 1 minute.
Add the cumin, bay leaves, and rice and
cook, stirring constantly, until the rice has
absorbed the pan juices, 3–5 minutes. Pour
the reserved marinade and saffron broth
into the pan and stir briefly. Place the chicken
on top. Raise the heat to medium-high and
bring to a boil. Reduce the heat to low, cover,
and simmer until the chicken is opaque
throughout, the rice is tender, and the liquid
has been absorbed, about 25 minutes. Let
stand for 5–10 minutes before serving.
10

APRIL
17 18
THAI RED CURRY BEEF FRIED RICE WITH
serves 6–8
PORK & SHRIMP
2 1⁄ 2 lb (1.25 kg) lean stewing beef, serves 4–6
such as chuck or round, cut into
11⁄ 2 -inch (4-cm) chunks 3 Tbsp peanut oil
Salt and freshly ground pepper 4 oz (125 g) ground pork
M AY 3 Tbsp peanut or canola oil M AY 4 oz (125 g) medium shrimp, peeled,
deveined, and chopped
1 yellow onion, finely chopped
4 green onions, white and tender green
Most Thai cooks use 4 cloves garlic, minced Fried rice is a great parts, thinly sliced
prepared curry paste 1⁄4 cup (2 oz/60 g) Thai red curry paste means for taking 1 Tbsp peeled and grated fresh ginger
mixtures that make 2 cans (13 1⁄ 2 f l oz/420 ml each) advantage of odd 2 cloves garlic, minced
fragrant curries like unsweetened coconut milk amounts of leftovers
1 Tbsp rice wine or dry sherry
this one incredibly 2 Tbsp Asian fish sauce that you may have
fast and easy. Here, on hand. Give 3 Tbsp chicken broth
2 Tbsp fresh lime juice
beef chuck simmers it an infusion of 1 Tbsp light soy sauce
2 Tbsp firmly packed dark brown sugar
in a rosy coconut springtime flavor 1⁄4 tsp sugar
2 cans (8 oz/250 g each) sliced bamboo
broth, enlivened shoots, drained with fresh English 1⁄4 tsp ground white pepper
with last-minute peas and green
3 Tbsp chopped fresh Thai basil 3 cups (15 oz/470 g) cooked
additions of bamboo onions. Shelling long-grain rice, chilled
shoots and basil the peas at the last 2 eggs, lightly beaten
Put the beef in a bowl. Sprinkle with 1 tsp
leaves. Serve this possible moment
salt and 1 tsp pepper, and toss to coat evenly. cup (2 1⁄ 2 oz/75 g) fresh or thawed
1⁄ 2
liberally sauced dish preserves their frozen peas
In a large, heavy pot, warm the oil over
with lots of steamed natural sugars.
medium-high heat. Working in batches, sear
jasmine rice. In a wok or large frying pan, warm 2 Tbsp
the beef until browned on all sides, about
of the oil over high heat. Add the pork and
5 minutes. Transfer to a plate.
stir-fry for 1 minute. Add the shrimp and
Add the onion and garlic to the pot and sauté stir-fry until the pork loses its pink color
over medium-high heat for 1 minute. Add and the shrimp just turns opaque, about
the curry paste and stir until it is fragrant and 1 minute. Add the green onions, ginger,
coats the onion and garlic, about 30 seconds. and garlic and stir-fry for several seconds.
Add the coconut milk and stir to scrape up any Pour in the rice wine, quickly toss, and
browned bits on the pan bottom. Stir in the transfer to a bowl.
fish sauce, lime juice, and brown sugar and
In a bowl, combine the broth, soy sauce, sugar,
bring to a boil.
and white pepper. Wipe the wok clean, return
Return the beef and any juices to the pot. to high heat, and add the remaining 1 Tbsp
Reduce the heat to low, partially cover, and oil. Add the rice and stir-fry until heated
cook until the beef is tender and the sauce through, 3 minutes. Make a deep well in the
is thick but still fluid, about 2 hours. About center, pour in the eggs, and let cook just
15 minutes before the beef is done, stir the until set, about 1 minute. Return the shrimp
bamboo shoots into the curry. and pork to the pan along with the peas, and
Garnish the curry with the basil and serve. toss. Pour in the broth mixture and stir-fry
until absorbed, about 2 minutes. Transfer
to a bowl and serve.

116
21
RISOTTO WITH CHICKEN,
PEAS & PARMESAN
serves 4
5 cups (40 f l oz/1.25 l) chicken broth
2 Tbsp unsalted butter
M AY 1 small yellow onion, finely chopped
11⁄ 2 cups (10 1⁄ 2 oz/330 g) Arborio or
Carnaroli rice
Tender chicken,
3⁄4 cup (6 f l oz/180 ml) dry white wine
verdant English
2 cups (about 10 1⁄ 2 oz/330 g) bite-sized pieces
peas, and gooey roasted chicken
cheese define
1 cup (5 oz/155 g) fresh or thawed frozen peas
this sweet and
simple risotto. It’s cup (2 1⁄ 2 oz/75 g) grated Parmesan cheese,
2⁄ 3
plus more for sprinkling
charming enough
Salt and freshly ground pepper
for adult dinner
guests, but won’t Chopped fresh f lat-leaf parsley for garnish
fail to satisfy
younger appetites. In a saucepan, bring the broth to a gentle
If you have them on simmer over medium heat. Reduce the heat
hand, sprinkle a few to low and maintain a simmer.
pea shoots on top for In a large, heavy saucepan, melt the butter
a pretty garnish.
over medium heat. Add the onion and sauté
until softened, about 3 minutes. Add the rice
and cook, stirring often, until opaque, about
3 minutes. Add the wine and cook, stirring
constantly, until almost completely absorbed.
Stir in a ladleful of the simmering broth
and cook, stirring frequently, until nearly all
the liquid is absorbed. Continue adding the
broth, a ladleful at a time, and stirring until
almost absorbed (but the rice is never dry on
top) until the rice is tender but still slightly
firm at the center, 20–25 minutes. (If all of the
broth is used before the rice is tender, add
hot water.) During the last 3 minutes, stir in
the chicken and peas. When the rice is just
cooked, add about 2 ⁄ 3 cup (5 fl oz/160 ml)
broth or hot water to give the risotto a
creamy consistency.
Remove from the heat and stir in the 2 ⁄ 3 cup
cheese. Season with salt and pepper. Spoon
into shallow bowls, sprinkle with cheese
and parsley, and serve.
118
22
STIR-FRIED TRI-TIP
WITH RADICCHIO
serves 4
1 tri-tip roast or top sirloin steak,
about 1 lb (500 g)
1 large head radicchio, 8–9 oz (250–280 g)
M AY
Salt and freshly ground pepper
2 Tbsp olive oil
Although tri-tip
2 Tbsp unsalted butter
is often grilled, its
1 large shallot, minced
leanness makes it
a better candidate 1 small bunch watercress, tough stems
removed
for stir-frying.
When stir-fried, 1 tsp white or red wine vinegar
the meat can absorb
Put the beef in the freezer for 20 minutes
the flavors of the
other ingredients, to firm it up for slicing thin. Meanwhile,
rather than drying core the radicchio and cut lengthwise into
out from the heat of quarters. Cut each quarter crosswise
the grill. Pleasantly into thin slivers.
bitter radicchio Cut the partially frozen beef in half lengthwise,
crisps in the same
then cut each half across the grain into slices
pan, and peppery
about 1 ⁄4 inch (6 mm) thick. Season the
watercress provides
slices generously with salt and pepper.
a refreshing accent.
In a large wok or frying pan, heat 1 Tbsp of
the oil over medium-high heat. Add half of the
beef, distributing it evenly, and cook without
moving it for about 20 seconds. Continue to
cook the beef, tossing and stirring it every
15–20 seconds, until browned but still slightly
pink inside, 2–3 minutes. Transfer to a platter.
Repeat to cook the remaining beef in
the remaining 1 Tbsp oil, and transfer
to the platter with the first batch.
Pour off most of the oil from the pan. Reduce
the heat to medium and add the butter.
Add the radicchio and shallot, and stir-fry
until the radicchio is wilted and tender,
3–4 minutes. Season with salt and pepper.
Return the beef and any juices to the pan.
Add the watercress and vinegar. Stir-fry for
about 1 minute to warm the beef and wilt
the watercress, then serve.
22

M AY
 1 2
RISOTTO RUSTICA WITH
PROSCIUTTO & ARUGULA
serves 6
7–8 cups (56–64 f l oz/1.75–2 l) chicken broth
1⁄4 cup (2 f l oz/60 ml) olive oil
JUNE cup (2 1⁄ 2 oz/75 g) finely chopped
1⁄ 2
yellow onion
3 cups (21 oz/655 g) Arborio or Carnaroli rice
Mild and sweet,
1 cup (8 f l oz/250 ml) dry white wine
thinly sliced
2 Tbsp unsalted butter
prosciutto provides
a savory contrast Salt and freshly ground pepper
to peppery arugula 6 large, thin slices prosciutto
and creamy risotto. 1 bunch arugula, tough stems removed
Serve it with Parmesan cheese for serving
country-style bread
and a rustic red wine.
In a saucepan, bring the broth to a gentle
simmer over medium heat. Reduce the heat
to low and maintain a simmer.
In a large, heavy saucepan, heat the oil over
medium heat. Add the onion and sauté until
softened, about 4 minutes. Add the rice and
stir until well coated with oil and translucent,
about 3 minutes. Add the wine and stir until
completely absorbed.
Add the simmering broth a ladleful at a time,
stirring frequently after each addition. Wait
until the broth is almost completely absorbed
(but the rice is never dry on top) before
adding the next ladleful. Reserve 1 ⁄4 cup
(2 fl oz/60 ml) broth to add at the end.
When the rice is tender to the bite but slightly
firm in the center and looks creamy, after
about 20 minutes, remove from the heat and
stir in the butter and reserved 1 ⁄4 cup broth.
Season with salt and pepper.
Line a shallow serving bowl with the
prosciutto slices. Top with the risotto. Make
a well in the risotto and fill with the arugula,
tearing large leaves into bite-sized pieces.
Using a vegetable peeler, shave Parmesan
cheese over the top, then serve.
12 8
VEGETABLE ENCHILADAS
serves 4–6
12 corn tortillas, each 8 inches (20 cm)
in diameter
2 Tbsp canola oil
Salt
JUNE
1 cup (4 oz/125 g) shredded Monterey
jack cheese
Tender zucchini 1 cup (4 oz/125 g) shredded white
Cheddar cheese
and kernels of fresh
2 cups (12 oz/375 g) fresh or thawed
sweet corn star frozen corn kernels
in this Tex-Mex
2 zucchini, halved lengthwise and
classic. Wrapped thinly sliced
up in tortillas and
1 large yellow onion, halved and thinly sliced
smothered in a
2 jars (12 1⁄ 2 oz/390 g each) tomatillo salsa
tangy green sauce
and gooey, melted cup (2 oz/60 g) Mexican crema
1⁄4
or sour cream
cheese, this is a
light but comforting
Preheat the oven to 300°F (150°C). Brush the
vegetarian meal.
tortillas with the oil, sprinkle with salt, and
arrange on a baking sheet. Bake until warm
and softened, about 1 minute. Remove from
the oven and increase the oven temperature
to 375°F (190°C).
In a small bowl, stir together half of the
Monterey jack cheese, half of the Cheddar
cheese, the corn, zucchini, and onion. Cover
the bottom of a 9-by-13-inch (23-by-33-cm)
baking dish with 1 jar of the salsa.
To assemble the enchiladas, place a tortilla
on a work surface, add a few tablespoons of
the vegetable filling down the center, and roll
up the tortilla. Place it, seam side down, in
the baking dish. Repeat with the remaining
tortillas and filling. Spread the remaining jar
of salsa over the top and sprinkle with the
remaining cheese.
Cover the dish with foil and bake until the
vegetables are tender and the cheese has
melted, about 20 minutes. Uncover and
continue to bake until the cheese is golden,
10–15 minutes. Let stand briefly before
serving. Pass the crema at the table.
2

JUNE
 1
CUBAN-STYLE PAELLA Add 1 Tbsp of the oil to the pan and set over
serves 4–6 medium heat. Add the rice and sauté until
golden, 3–5 minutes. Stir in 1 cup (8 oz/250 g)
1⁄ 2 cup (4 f l oz/125 ml) dry white wine
of the onion mixture and sauté for 30 seconds.
1 tsp saffron threads
Add the reserved wine and the broth and stir
3 Tbsp olive oil
to mix well. Arrange the chicken on top of
8 chicken wing drumettes the rice. Bake, uncovered, for 15 minutes.
AU G U S T
Salt
Remove the paella from the oven. In a large
1 white onion, chopped
The trick to making frying pan, warm the remaining 1 Tbsp oil
the perfect paella
1⁄ 2 red bell pepper, seeded and chopped over medium-high heat. Add the chorizo and
is using the right 1 tsp dried oregano garlic and sauté until the oil turns reddish.
type of rice and the 1 tsp ground cumin Add the shrimp, lobster, and scallops and
correct pan. Use a 2 plum tomatoes, chopped cook, stirring, until the seafood is almost
good-quality long- opaque throughout, 3–4 minutes. Stir in
1⁄ 2 tsp red pepper f lakes
grain white rice or the remaining onion mixture.
1⁄ 2 tsp sweet Spanish paprika
imported Spanish
1 bay leaf Remove the chicken from the paella and set
short-grain rice.
The pan should be 11⁄ 2 cups (10 1⁄ 2 oz/330 g) long-grain white rice aside on a plate. Stir the seafood mixture gently
wide and shallow, into the rice. Discard the bay leaf. Arrange the
2 1⁄ 2 cups (20 f l oz/625 ml) chicken broth
with sloping sides. chicken on top, fitting it between the lobster
cup (3 oz/90 g) thinly sliced cured
3⁄4
If you don’t have a Spanish-style chorizo pieces. Sprinkle the pimiento over all.
specialty paella pan, 4 large cloves garlic, minced Return the paella to the oven and bake
a large, shallow, until all the liquid has been absorbed, about
8 medium shrimp, peeled and deveined,
ovenproof frying with tails intact 5 minutes. Remove from the oven and cover
pan will do. 1 large lobster tail, about 1 lb (500 g), shell with a clean kitchen towel. Let stand at room
removed, cut into 1-inch (2.5-cm) chunks
temperature for at least 10 minutes or up to
4 large sea scallops, tough muscles removed, 30 minutes before serving. Serve with the
halved crosswise
lemon wedges.
8 jarred sliced red pimiento, drained
and chopped
1 lemon, cut into 8 wedges

In a small saucepan, gently warm the wine

(do not let it boil). Add the saffron and remove
from the heat. Let steep for 1 hour.
Position a rack in the lower third of the oven
and preheat to 350°F (180°C). In a large,
ovenproof pan, warm 1 Tbsp of the oil over
medium-high heat. Add the chicken and
sear, turning as needed, until golden brown
on all sides, about 10 minutes. Sprinkle with
1 ⁄4 tsp salt and transfer to a plate. Reduce

the heat to medium.

Add the onion and bell pepper to the pan
and cook, stirring frequently, until softened,
about 2 minutes. Crumble the oregano over
the onion mixture, then stir in the cumin,
tomatoes, red pepper flakes, paprika, and
bay leaf. Sauté until the spices are fragrant
and most of the liquid has evaporated, about
5 minutes. Transfer the mixture to a bowl. »—›

176
1

AU G U S T
 9 10
RED WINE–BRAISED BRISKET SPICED SQUASH TAGINE
serves 6 serves 6
2-lb (1-kg) beef brisket 6–8 saffron threads
Salt and freshly ground pepper 2 Tbsp olive oil
2 Tbsp olive oil 1 large yellow onion, finely chopped
1 large yellow onion, coarsely chopped 1 tsp ground ginger
OCTOBER OCTOBER
1 carrot, coarsely chopped 1⁄ 2 tsp ground cinnamon
5 cloves garlic, smashed 1⁄ 2 tsp ground turmeric
To make the This fragrant
chimichurri sauce, 1 tsp dried oregano Moroccan stew, or 1 butternut squash, about 11⁄4 lb (625 g),
peeled, seeded, and cut into 1-inch
in a food processor, 1⁄ 2 cup (4 f l oz/125 ml) dry red wine tagine, combines (2.5-cm) cubes
combine 11 ⁄ 2 cups 1⁄ 2 cup (4 f l oz/125 ml) chicken or beef broth winter squash, 1 large carrot, cut into slices
(11 ⁄ 2 oz/45 g) packed Chimichurri Sauce for serving sweet potato, onion, 1⁄ 2 inch (12 mm) thick

flat-leaf parsley (optional; see left) and carrot with 1 large tomato, halved, seeded,
leaves and cut-up 2 cups (12 oz/375 g) cherry or grape an aromatic blend and chopped
tender stems; 6 cloves tomatoes, halved, for serving of spices and the 3 Tbsp dried currants
garlic, quartered; sweetness of dried 1 Tbsp honey
and 2 tablespoons Season the brisket generously all over with currants and honey.
Salt and freshly ground pepper
fresh oregano leaves. salt and pepper. In a large, heavy frying pan, It is traditionally
Process until finely heat the oil over medium-high heat. Add the cooked in a shallow 1 large sweet potato, about 1⁄ 2 lb (250 g)
chopped. Stir in brisket and sear, turning once, until deep earthenware pot
3 ⁄4 cup (6 fl oz/ with a conical top, In a small bowl, combine the saffron
golden brown on both sides, about 5 minutes
180 ml) extra-virgin but a Dutch oven with 1 Tbsp warm water and let soak for
per side. Transfer to a plate.
olive oil, 2 teaspoons or other heavy pot about 10 minutes.
Pour off most of the fat from the pan and
coarse sea salt, can be substituted. In a large, heavy pot, heat the oil over
return it to medium-high heat. Add the
1 teaspoon freshly Butternut squash medium-high heat. Add the onion and
ground pepper, and onion and carrot and sauté until softened, is the ideal winter cook, stirring often, until softened, about
a pinch of red pepper about 5 minutes. Add the garlic and oregano squash for this dish, 5 minutes. Stir in the ginger, cinnamon, and
flakes. Use at once, or and cook for about 1 minute. Pour in the as it contains less turmeric and cook, stirring often, until the
cover and refrigerate wine and stir to scrape up any browned bits water than many
spices are fragrant, about 30 seconds. Add
for up to 4 hours. on the pan bottom. Stir in 1 tsp salt, several other types.
the squash, carrot, tomato, currants, honey,
Just before serving, grindings of pepper, and the broth. Transfer
and saffron with its soaking liquid. Pour in
stir in 3 tablespoons the contents of the pan to a slow cooker.
3 ⁄4 cup (6 fl oz/180 ml) water. Season with
white wine vinegar. Place the brisket and any juices on top. Cover
salt and pepper. Bring to a boil, reduce the
and cook on the low setting for 9 hours,
heat to medium, cover, and simmer for
turning the brisket once halfway through.
about 10 minutes.
The brisket should be very tender.
Peel the sweet potato, halve lengthwise,
Transfer the brisket to a cutting board and
and then cut each half crosswise into slices
let rest for a few minutes. Skim the fat from
3 ⁄4 inch (2 cm) thick. Add to the pot and cook,
the surface of the braising liquid.
covered, until the vegetables are tender
Cut the brisket crosswise across the grain into but still hold their shape, about 25 minutes.
thick slices. Arrange the slices on a platter Serve directly from the pot.
and spoon the braising liquid around the
slices. Drizzle with the chimichurri sauce,
if using. Sprinkle with the cherry tomatoes
and serve.

230
10

OCTOBER
13 14
BUTTERNUT SQUASH MAPLE-BRAISED PORK CHOPS
RISOTTO WITH SAGE serves 4
serves 4 3 Tbsp all-purpose f lour

2–3 cloves garlic, chopped Salt and freshly ground pepper

Salt and freshly ground pepper 4 bone-in center-cut pork loin chops, each
about 3⁄4 lb (375 g) and 11⁄ 2 inches (4 cm) thick
N OV E M B E R 1 small butternut squash, about 1 lb (500 g) N OV E M B E R
3 Tbsp canola oil
4 cups (32 f l oz/1 l) vegetable or chicken broth
1 small yellow onion, finely chopped
Sweet butternut 4 Tbsp (2 oz/60 g) unsalted butter With its sweet-and- 1 clove garlic, minced
squash has an 2 Tbsp olive oil tangy combination
2 tsp chili powder
affinity for sage, 1 yellow onion, chopped of flavors, this
3⁄4 cup (6 f l oz/180 ml) chicken broth
whether in soups, 11⁄ 2 cups (10 1⁄ 2 oz/330 g) Arborio or home-style recipe
pasta dishes, or Carnaroli rice from New England
3⁄4 cup (6 f l oz/180 ml) maple syrup
simply roasted and 5 fresh sage leaves, finely shredded is a cousin to the 3 Tbsp apple cider vinegar
tossed. This basic 11⁄ 2 cups (12 f l oz/375 ml) dry white wine
well-loved barbecued 2 Tbsp Worcestershire sauce
Parmesan risotto is or pulled pork of the 2 Tbsp finely chopped fresh chives
Pinch of grated nutmeg
the perfect means to American South. If
highlight the flavors 1 cup (4 oz/125 g) grated Parmesan cheese you like, tuck some On a plate, stir together the flour, 3 ⁄4 tsp salt,
of shredded squash wedges of tart apple and 1 ⁄ 2 tsp pepper. Turn the pork chops in the
and sage leaves, In a small bowl, using a fork, crush the among the chops
garlic with a pinch of salt. Halve the squash seasoned flour, shaking off any excess. In a
which are stirred during the last half
and scoop out the seeds and fibers. Peel the large, heavy pot, heat the oil over medium-
directly into the hour or so of cooking.
halves. Cut one-half into 1 ⁄ 2-inch (12-mm) high heat. Working in batches, sear the pork
creamy rice.
cubes and coarsely shred the remaining half. chops, turning once, until golden brown,
about 8 minutes. Transfer to a plate.
In a saucepan, bring the broth to a gentle
simmer over medium heat and maintain over Pour off all but a thin coating of fat from
low heat. In a large, heavy saucepan, melt the pot and return it to medium-high heat.
2 Tbsp of the butter with the oil over medium Add the onion, garlic, and chili powder
heat. Add the cubed squash and the onion and sauté until fragrant, about 30 seconds.
and sauté until softened, 5–7 minutes. Raise Pour in the broth and stir to scrape up any
the heat to medium-high, add the rice, and browned bits on the pan bottom. Stir in the
cook, stirring, until well coated with the maple syrup, vinegar, and Worcestershire
butter and oil and translucent, 3–5 minutes. sauce and bring to a boil.

Add the sage and pour in half of the wine. Return the pork chops to the pot, spooning
Cook, stirring, until the wine is absorbed. the maple syrup mixture over the chops to
Stir in the remaining wine and cook and stir cover them. Partially cover and cook over
until absorbed. Add the simmering broth very low heat until the pork chops are very
a ladleful at a time, stirring until almost all tender and the sauce is thick, about 2 hours.
the broth is absorbed (but the rice is never Arrange the chops on a platter. Top with the
dry on top) before adding more. When the sauce, garnish with the chives, and serve.
rice is almost tender, after about 15 minutes,
stir in the shredded squash. Continue to cook,
adding more broth and stirring constantly,
until the rice is firm but tender, 20–25 minutes
total. Stir in the garlic and the nutmeg, and
season with salt and pepper. Add additional
hot broth if needed.
Stir in some of the Parmesan. Spoon the
risotto onto plates. Divide the remaining
2 Tbsp butter into 4 pieces, and top each
serving with a piece of butter. Serve with
the remaining Parmesan.

259
N OV E M B E R

15
DECEMBER

15
15
BEEF BOURGUIGNON In a frying pan, melt the 3 Tbsp butter over
serves 6–8 medium heat. Add the mushrooms and sauté
until lightly browned, 4–5 minutes. Transfer
3 1⁄ 2 lb (1.75 kg) boneless beef chuck
roast, or a combination of boneless to a bowl. Add the pearl onions to the pan
chuck and beef shank, cut into and sauté, adding more butter if needed, until
2–2 1⁄ 2 inch (5–6 cm) chunks
golden, about 10 minutes. After the beef has
Salt and freshly ground pepper
DECEMBER cooked for 2 1 ⁄ 2 hours, add the mushrooms
All-purpose f lour and pearl onions to the pot and continue
1 Tbsp olive oil to cook until the beef is fork-tender, about
Beef bourguignon
6 oz (185 g) pancetta, cut into 1 hour more.
represents French 1-inch (2.5-cm) pieces
country cooking at Transfer the beef, pancetta, and vegetables
1 carrot, sliced
its best. A tough cut to a large serving bowl. Skim the fat from the
1 yellow onion, chopped
of beef is transformed surface of the sauce. Raise the heat to medium-
into a silken tour de 3 cups (24 f l oz/750 ml) hearty red wine
high, bring to a boil, and cook until the sauce
force that can be cut 2 cloves garlic, minced thickens slightly, 1–2 minutes. Pour the
with a fork. The great 1 Tbsp fresh thyme leaves, sauce over the beef mixture and serve.
wine of Burgundy or 1⁄ 2 Tbsp dried thyme
transforms into an 1 bay leaf

16
unctuous sauce to 1 Tbsp tomato paste
which mushrooms 3 Tbsp unsalted butter, plus more
and pearl onions are if needed BAKED EGGPLANT WITH
added. Serve with
steamed or roasted
1 lb (500 g) mushrooms, thickly sliced
YOGURT & POMEGRANATE
20–24 jarred or thawed frozen serves 4
potatoes to soak pearl onions
up the sauce. 1 cup (8 oz/250 g) plain Greek-style yogurt
Sprinkle the beef chunks with 1 ⁄ 2 tsp salt and 1 clove garlic, crushed
1 ⁄4 tsp pepper. Spread some flour on a large
DECEMBER 5 Tbsp (3 f l oz/80 ml) olive oil, plus
plate. Lightly coat the cubes with the flour, more for greasing
shaking off the excess. 3 Asian eggplants, about 11⁄ 2 lb (750 g)
Slender Asian total, peeled and cut lengthwise into slices
In a large, heavy pot, warm the oil over low about 3⁄4 inch (2 cm) thick
eggplants, unlike the
heat. Add the pancetta and cook until crisp Salt and freshly ground pepper
larger globe variety,
and golden, 4–5 minutes. Using a slotted are rarely bitter, 1 Tbsp pomegranate molasses
spoon, transfer to a large bowl. Raise the heat which eliminates
to medium-high and, working in batches, sear the need to salt and In a small bowl, stir together the yogurt and
the beef, turning as needed, until browned drain the flesh. This garlic. Cover and set aside for 1 hour to blend
on all sides, about 5 minutes. Transfer to the quick-to-assemble the flavors, or refrigerate for up to 8 hours
bowl with the pancetta. Add the carrot and dish is given a boost and bring to room temperature before using.
onion to the pot and cook until browned, of richness from a
about 5 minutes. Transfer to the bowl with topping of creamy, Preheat the oven to 475°F (245°C). Oil a baking
the pancetta and beef. thick Greek-style sheet. Arrange the eggplant slices in a single
yogurt, and a layer on the prepared sheet. Brush the slices
Pour off the fat from the pot. Reduce the heat evenly with 4 Tbsp (2 fl oz/60 ml) of the oil.
pleasantly pungent
to medium, add the wine, and stir to scrape Sprinkle generously with salt and pepper.
edge from a drizzle
up any browned bits on the pot bottom. Stir
of pomegranate Bake the eggplant until tender, about
in the pancetta, beef, carrot, onion, garlic, molasses. It is an
thyme, bay leaf, and tomato paste. Season 15 minutes. Transfer to a platter. Remove
light, satisfying main
with 1 ⁄ 2 tsp salt and 1 ⁄4 tsp pepper and bring the garlic from the yogurt. Spread the yogurt
course or an excellent
to a simmer. Reduce the heat to low, cover, over the eggplant slices. In a small bowl,
side dish to grilled
and cook until the beef is somewhat tender, whisk together the pomegranate molasses,
meats or fish. 1 ⁄ 2 tsp salt, and the remaining 1 Tbsp oil until
about 2 1 ⁄ 2 hours. »—›
combined. Drizzle over the yogurt and serve.

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CHICKEN TIKKA MASALA mixture, 5–8 minutes. Add the jalapeño,
serves 4 cream, and 1 ⁄ 2 cup (4 fl oz/125 ml) water,
bring to a boil, reduce the heat to low, and
cup (2 oz/60 g) Greek yogurt
1⁄4
or other plain yogurt simmer until the mixture forms a creamy
Juice of 11⁄ 2 limes sauce, 8–10 minutes.
3 tsp peeled and grated fresh ginger Stir in the cooked chicken and the remaining
DECEMBER 1 ⁄4 tsp garam masala, season with salt, and
1 tsp ground cumin
11⁄4 tsp garam masala simmer until the chicken is heated through,
One of the most 2 tsp sweet paprika
8–10 minutes. Stir in the lemon juice. Serve
popular Anglo- with the naan bread.
4 skinless, boneless chicken breast
Indian dishes—a halves, about 1 lb (500 g), cut into
uniquely British 1-inch (2.5-cm) chunks

22
invention—is Salt
chicken tikka masala, 5 Tbsp (3 f l oz/80 ml) sunf lower oil
succulent cubes of 1 small yellow onion, finely chopped
STIR-FRIED BEEF &
chicken breast bathed
in a sweet, spicy
1 clove garlic, minced BOK CHOY WITH GINGER
5 green cardamom pods
serves 4
sauce. Plenty of
ginger and spice 1 tsp ground cumin 2 Tbsp dry sherry
makes it a warming 1 tsp ground coriander 1 Tbsp soy sauce
dish for a cold night. 1⁄ 2 tsp ground turmeric 1⁄ 2 tsp Asian chile paste
DECEMBER
Packaged naan 1⁄ 2 tsp ground chile 1 lb (500 g) baby bok choy
bread is now easy
1 can (14 1⁄ 2 oz/455 g) diced tomatoes Winter produces the 2 tsp peanut oil
to find at many
supermarkets. Stack 1 jalapeño chile, thinly sliced crispest, crunchiest 2 cloves garlic, minced
buttered and toasted 1⁄ 2 cup (4 f l oz/125 ml) heavy cream cabbages of the year, 1 Tbsp peeled and grated fresh ginger
slices alongside Juice of 1⁄ 2 lemon
and bok choy is 1 lb (500 g) f lank steak, thinly sliced
the curry. no exception. Pair across the grain
Warmed naan or pita breads
it with thinly sliced
flank steak, and In a small bowl, stir together the sherry,
In a nonreactive bowl, stir together the yogurt,
season with a few soy sauce, and chile paste. Cut the bok
the lime juice, 2 tsp of the ginger, the cumin,
simple but bold choy lengthwise into halves or quarters,
1 tsp of the garam masala, and the paprika. seasonings. Serve depending on size.
Add the chicken to the marinade, stir, cover, this quick and
and refrigerate for at least 1 hour or up In a wok or a large frying pan, heat 11 ⁄ 2 tsp of
hearty stir-fry with
to 7 hours. wide rice noodles the oil over high heat. Add the bok choy and
or steamed brown stir-fry just until tender-crisp, 3–4 minutes.
Preheat the broiler. Remove the chicken from
rice, if you like. Transfer to a bowl.
the marinade, shaking off the excess, and place
on a plate. Season with salt, drizzle with Add the remaining 1 ⁄ 2 tsp oil to the pan. Add
2 Tbsp of the sunflower oil, and toss to coat. the garlic and ginger and stir-fry until fragrant
Arrange the chicken in a single layer on a but not browned, 15–30 seconds. Add the
foil-lined pan and broil, turning once, until beef and cook, stirring, just until no longer
browned, 3 minutes on each side. pink, about 2 minutes.

In a saucepan, warm the remaining 3 Tbsp Return the bok choy to the pan, add the
sunflower oil over medium heat. Add the sherry mixture, and cook for 1 minute until
onion, remaining 1 tsp ginger, and garlic and heated through. Serve.
cook, stirring frequently, until the onion is
soft, 4–5 minutes. Add the cardamom, cumin,
coriander, turmeric, and ground chile and
cook, stirring constantly, for about 2 minutes.
Add the tomatoes and cook, stirring frequently,
until the oil separates from the tomato »—›

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DECEMBER