The World in A Skillet

Ethiopian Stewed Vegetables with Garlic, Ginger and Turmeric

This is our version of the Ethiopian vegetable dish called atakilt wat. It’s a mix of humble vegetables—onion, potatoes, carrots and cabbage—cooked with a good dose of aromatics, earthy turmeric and cumin, and a solid measure of butter so the flavors

By Rose HattabaughMarch 8, 2022

Three-Cheese Pasta in a Skillet

This one-pan version of mac and cheese is dangerously quick and easy to make. Rather than boiling the pasta in a pot, then draining it and stirring in a flour-thickened cheese sauce made in a separate pan, we simmer the noodles in a skillet using a mo

By Courtney HillJanuary 21, 2022

Rhodes-Style Chickpea Fritters

These pan-fried chickpea fritters, known as pitaroudia, are from the Greek island of Rhodes. They’re flavored with a blend of herbs and spices, including a generous amount of earthy cumin. Traditional recipes call for adding grated tomatoes to the fri

By Diane UngerJanuary 12, 2022

Turkish Cauliflower Musakka

Turkish musakka is a simpler, lighter dish than Greek moussaka, its better-known cousin. There’s no béchamel, no layering, no baking—the only cooking vessel needed for this version is a 12-inch skillet with a secure-fitting lid. Musakka is commonly ma

By Rose HattabaughJanuary 12, 2022

Turmeric-Braised Chicken with Onion and Ginger

We douse chicken in a rich, aromatic braise for our version of Ethiopian doro alicha—and it comes together in one skillet, in under an hour.

By Calvin CoxJanuary 12, 2022

Catalan-Style Seafood Stew

The Catalan fish stew called suquet de peix traditionally is cooked in a cazuela, a wide, shallow terracotta dish, but a 12-inch skillet is a great alternative and what we use in this recipe. A combination of shrimp, mussels and flaky white fish in a

By Rose HattabaughJanuary 11, 2022

Japanese-Style Chicken Meatballs

“Perfect recipe!” wrote one reader of our savory-sweet chicken meatballs, based on Japanese tsukune.

By Courtney HillJanuary 11, 2022

Chicken Tagine with Artichokes, Olives and Lemon

A unique piece of cookware that has come to symbolize Moroccan cuisine, a tagine is a shallow earthenware pot with a cone-shaped lid. The word also refers to stewy dishes, like this rendition of a Moroccan classic, that are cooked in the tagine. Fresh

By Calvin CoxJanuary 11, 2022

Potato, Celery Root and Smoked Trout Hash

Inspired by Swedish pyttipanna, or hash made with leftover meat and potatoes, we devised this one-skillet meal loaded with earthiness from root vegetables, savoriness from smoked trout and freshness from tender green herbs. To jump-start the cooking p

By Courtney HillJanuary 11, 2022

Green Chutney Braised Chicken

When many of us think “chutney,” savory-sweet, jam-like mango chutney usually is what comes to mind. But in the Indian kitchen, the variety of chutneys is vast. In this skillet-cooked braise, homemade green chutney provides a jolt of spicy, fresh, her

By Courtney HillJanuary 11, 2022

Italian Summer Vegetable Stew

The southern Italian vegetable stew known as ciambotta or cianfotta often is likened to Provençal ratatouille, but it sometimes contains potatoes, which give the dish a little more heft. We use a 12-inch skillet to make the stew; its wide surface area

By Rose HattabaughJanuary 11, 2022

Chicken Curry with Tomatoes and Bell Peppers

This curry is commonly referred to as kadai chicken after the cooking vessel in which it customarily is cooked. In the Indian kitchen, a kadai (also known as karahi), is a deep skillet with sloping sides, much like a wok. We use a 12-inch skillet; its

By Courtney HillJanuary 11, 2022

Persian Eggs with Spiced Beef and Tomatoes

This is an adaptation of a recipe for vaavishkaa from “The Saffron Tales” by Yasmin Khan. The dish is similar to Middle Eastern shakshuka, which also poaches eggs in a spiced tomato sauce, but the addition of ground beef makes for a more substantial m

By Calvin CoxFebruary 5, 2021

Kenyan Coconut Chicken

The Kenyan dish called kuku paka is a fusion of cuisines from East Africa, India and the Middle East. In it, a tomato-coconut sauce is seasoned with spices and aromatics, making the flavor profile similar to curry. But its richness is tempered with a

By Julia RackowDecember 18, 2019

Salt and Pepper Pork Chops with Spicy Scallions

If you’re looking for a meaty dinner with big, bold flavors, give it the tongue-tingling, Cantonese salt-and-pepper treatment.

Venetian-Style Shrimp in Tomato–White Wine Sauce

Whole shell-on prawns, doused in a garlicky white-wine-spiked tomato sauce.

By Rose HattabaughApril 6, 2021

Spicy Broccolini with Seared Tofu and Sesame Oil

This hearty vegetarian main gets its spicy-salty earthiness from chili-bean sauce, or toban djan, a common ingredient in Sichuan cooking. The brownish red sauce is sold in jars; if it’s not available, approximate the flavor by mixing 2 tablespoons red

By Calvin CoxNovember 24, 2021

Cod with Cherry Tomatoes, Olives and Capers

Pesce alla ghiotta, or “glutton-style fish,” is a southern Italian dish commonly made with firm, meaty swordfish. The sauce—a chunky, quick-cooked medley of tomatoes, anchovies, olives, capers and sometimes raisins and pine nuts—epitomizes the bold, s

By Rose HattabaughMarch 17, 2022

Lentil and Eggplant Stew with Pomegranate Molasses

This hearty vegetarian stew is our version of the Levantine dish called rummaniyeh, which takes its name from rumaan, the Arabic word for pomegranate. Earthy lentils, silky eggplant and heady garlic cook together in the skillet before they’re finished

By Rose HattabaughMarch 17, 2022

Somali-Style Beef and Vegetables (Suqaar)

Suqaar is a simple, homey Somali dish of meat and vegetables cooked together in the same pan. Lamb typically is the meat of choice, but in our take we opt for beef. And instead of bell pepper, a common ingredient in suqaar, we add kale, a vegetable no

By Rose HattabaughMarch 8, 2022

Vietnamese Caramel Pork

The Vietnamese technique of braising meat or fish in dark, smoky caramel combined with a few aromatics and fish sauce yields intensely savory-sweet, umami-rich flavors. It traditionally is cooked in a clay pot, but we use a skillet. Pork belly is the

By Courtney HillJanuary 11, 2022

Hot-and-Sour Shrimp Curry

The coastal state of Goa in southwestern India is home to ambot tik, a prawn curry that’s spicy with Kashmiri chilies and tangy with tamarind or kokum (a type of dried fruit used as a souring agent in the cooking of some regions of India). Many versio

By Rose HattabaughJanuary 21, 2022

Smothered Cauliflower with Tomatoes and Capers

Taking a cue from southern Italian cavolfiore affogato, or “drowned cauliflower,” we brown cauliflower florets, then braise them with tomatoes in a minimal amount of liquid and with a few high-impact Mediterranean ingredients. The combination of savor

By Rose HattabaughJanuary 21, 2022

Indonesian-Style Chicken Fried Rice

Declared one of five national dishes by the Indonesian Ministry of Tourism, salty, subtly sweet nasi goreng (fried rice) is a simple, commonplace meal and eaten at any time of the day. Kecap manis, or Indonesian sweet soy sauce, is a key flavoring; we

By Calvin CoxFebruary 17, 2022

Goan Chili-Fry with Beef and Tomatoes

On the southwestern coast of India, the state of Goa was under Portuguese control for more than 400 years and its port city served as a trading hub between Europe and points east. Not surprisingly, Goan cuisine features a fusion of influences and flav

By Calvin CoxFebruary 17, 2022

Stir-Fried Cauliflower with Chilies and Scallions

Pancetta and sherry stand in for pork belly and Shaoxing in this low-effort, 25-minute cauliflower stir-fry.

Thai Stir-Fried Chicken with Cashews

Stir-fried chicken with cashews is a Thai classic. Our version using mostly pantry staples and can be on the table in about 30 minutes. The chicken marinates for 15 minutes before cooking—use this time to prep the bell pepper and scallions. Serve the

By Courtney HillApril 8, 2019

Skillet-Baked Eggplant with Tomatoes and Mozzarella

This lighter riff on eggplant Parm skips the messy breading and comes together all in one skillet. Toasted Parmesan breadcrumbs are sprinkled on top, at the end, for crunch.

By Rose HattabaughFebruary 18, 2022

Skillet-Roasted Chicken with Bread Salad

This recipe was inspired by the late Judy Rodgers’ wood oven–roasted chicken that has been on the menu at San Francisco’s Zuni Cafe since 1987 and continues to be popular to this day (the bread salad didn’t accompany the chicken at its debut, but the

By Courtney HillFebruary 18, 2022

Chicken Chili Verde Tacos

Made with tangy tomatillos, earthy green chilies and herbal cilantro, and with allium underpinnings, chili verde hits many notes on the taste spectrum. For this simple, single-skillet version of chicken chili verde, we use canned tomatillos for conven

By Courtney HillFebruary 18, 2022

Skillet Pizza with Fennel Salami and Red Onion

Skillet pizza makes for a crispy, almost fried, bottom crust, while saving on oven cleanup.

By Diane UngerFebruary 18, 2022

Braised Tofu and Vegetables with Oyster Sauce

Traditionally, Chinese braised tofu and vegetables would be cooked in either a clay pot or wok, but we use a nonstick skillet. The wide surface area is well-suited to searing the tofu before simmering with the vegetables. To make this dish vegetarian,

By Courtney HillApril 11, 2022

Jamaican-Style Fish Stew

This simple skillet stew is rich with Caribbean flavors. It’s inspired by a dish called Jamaican run-down, which simmers mackerel in coconut milk, along with tomatoes, thyme and aromatics. The cooking liquid reduces to a luxurious sauce with spiciness

By Calvin CoxApril 11, 2022

Thick-Cut Pork Chops with Cuban-Style Mojo

Garlicky, tangy, citrusy Cuban-style mojo: a perfect embellishment for thick-cut bone-in pork chops.

By Calvin CoxApril 11, 2022

Ground Beef and Chickpea Curry (Keema Chole)

Keema means minced meat; chole translates as chickpeas. Put the two together and you get this easy-to-make but flavorful and satisfying main. We season the curry with garlic, ginger and select spices, and a small can of tomatoes helps form a rich, lig

By Rose HattabaughApril 11, 2022

Pearl Couscous with Spinach, Cilantro and Feta

A semolina pasta that can be cooked like a grain, pearl couscous also is known as Israeli couscous or ptitim. It has a wonderfully tender-chewy texture and is more substantial than regular couscous, making it one of our favorite pantry staples. We ski

By Calvin CoxApril 26, 2022

Mexican-Style “Dry” Noodles with Chicken

The Spanish name for this dish, sopa seca de fideos, translates as “dry noodle soup.” Short, slender noodles called fideos are cooked with aromatics and broth, as if making a soup, but they absorb all the liquid so the finished dish is dry rather than

By Rose HattabaughApril 25, 2022

Toasted Pearl Couscous with Zucchini and Herbs

Pearl couscous sometimes is referred to as Israeli couscous, though in Hebrew it’s known as ptitim. The pellet-sized wheat-based pasta cooks up with a pleasant chewiness and satisfying starchiness. To deepen its flavor and bring out nutty notes that c

By Rose HattabaughApril 25, 2022

Spiced Couscous with Butternut Squash and Pistachios

Inspired by the rich, fragrant spicing of Moroccan tagines, we created this skilletful of vibrant, textural couscous.

By Rose HattabaughApril 25, 2022

Egg Noodles with Bacon, Cabbage and Onion

This silky tangle of egg noodles with bacon gets its lusciousness from cooking the dried noodles with all the other ingredients, in one skillet.

By Courtney HillApril 25, 2022

Singapore Curry Noodles

A weeknight-easy tangle of fragrant noodles, hearty eggs, tender-crisp veggies and plump, briny shrimp.

By Courtney HillApril 25, 2022

Spicy Glass Noodles with Ground Pork

The peculiar name of this Sichuan classic—Ants Climbing a Tree—is a direct translation from the Mandarin. The little bits of pork clinging to the noodles are said to resemble ants climbing a tree. Thin and wiry, glass noodles go by a few different nam

By Courtney HillApril 25, 2022

Syrian-Style Pasta and Lentils with Pomegranate Molasses

This is our take on a classic Syrian dish called harak osbao. Brown lentils simmered with caramelized onions and a few spices make an earthy base in which fresh pasta is cooked, adding a silkiness to the dish. Sweet, sour and fruity pomegranate molass

By Courtney HillApril 25, 2022

Farfalle with Tomatoes, Peas and Pecorino

Fresh-flavored peas and meaty pancetta pair beautifully in our version of pasta con piselli e pomodoro. Pasta absorbs the flavor of pancetta fat and tomato juices in the skillet, which form the sauce.

By Rose HattabaughApril 22, 2022

Zucchini with Garlic and Olive Oil (Calabacines al Ajillo)

Spanish gambas al ajillo—shrimp cooked with generous amounts of garlic and olive oil—is a popular tapa, but the “al ajillo” technique isn’t strictly for shrimp. It can be employed with a number of different ingredients, including vegetables. Here we u

By Courtney HillApril 22, 2022

Mexican-Style Cauliflower Rice

The best cauliflower rice starts by pulsing chunks of the vegetable to bits in a food processor. It’s quick and easy to do, and the “rice” has fresher flavor and better texture (because the pieces are more even in size) than store-bought fresh or froz

By Calvin CoxApril 22, 2022

Brussels Sprouts with Apple, Bacon and Honeyed Pecans

Brussels sprouts absorb tons of flavor with smoky, fatty bacon, tangy Honeycrisp apple, a savory shallot, and a bright, unifying cider vinaigrette.

By Rose HattabaughApril 22, 2022

Coconut-Curried Black-Eyed Peas

From the archipelago nation of Comoros, situated in the Indian Ocean between Mozambique and Madagascar and once an important location in trade routes between Africa and Asia, ambrevades au curry, or curried pigeon pea, is a dish of many influences. Bu

By Courtney HillApril 22, 2022

Stewed Spinach and Chickpeas with Lemon

This Levantine-style vegetarian main is surprisingly comforting, considering that it’s essentially spinach and chickpeas

By Courtney HillApril 22, 2022

Braised Potatoes and Mushrooms with Garlic and Parsley

The combination of potatoes and mushrooms is an Italian classic. Meaty, umami-packed fresh porcini foraged at the height of the season are the fungi of choice. But according to Colman Andrews in his book “The Country Cooking of Italy,” because porcini

By Courtney HillApril 22, 2022

South-Asian Mashed Potatoes (Aloo Bharta)

These are not fluffy, buttery all-American mashed potatoes that serve as a backdrop for other dishes. Aloo bharta, from India and Pakistan, is fragrant with spices and punchy with aromatics; our version also is golden from ground turmeric. The recipe

By Courtney HillApril 22, 2022

Broccolini with Mustard Seeds and Coconut

From Kerala on the southwestern coast of India, thoran is a type of dry vegetable curry, typically made with cabbage or green beans. We use Broccolini, a relative newcomer to the produce department and a hybrid of regular broccoli and gai lan, or Chin

By Rose HattabaughApril 22, 2022

East-African Braised Collards with Tomatoes

This is our version of the East African dish called sukuma wiki. Hearty collards cook with alliums, spices and tomatoes until tender and silky, yielding wholesome yet satisfying braised greens. Add the chopped leaves by the handful to the skillet, sti

By Courtney HillApril 22, 2022

Eggs with Chorizo, Asparagus and Tomatoes (Huevos a la Flamenca)

To make traditional Spanish huevos a la flamenca, vegetables are simmered in tomato sauce, then the mixture is portioned among individual cazuelas, or shallow, round earthenware dishes. Eggs are cracked on top and the cazuelas are slipped into the ove

By Calvin CoxApril 22, 2022

Moroccan-Spiced Fish with Chickpeas

This fast, flavorful stew was inspired by a Moroccan dish of fish with a spiced tomato sauce, but we add chickpeas to lend more substance to the skillet-cooked meal.

By Courtney HillApril 21, 2022

Cast Iron–Seared Thick-Cut Porterhouse

A cast-iron skillet is ideal for searing steaks because it distributes heat evenly and retains it well, which translates to deep, flavorful browning. In this recipe, we cook a porterhouse that’s large enough to serve four, then carve the meat off the

By Calvin CoxApril 21, 2022

Sea Scallops with Browned Butter, Capers and Lemon

With just six ingredients, you get a caper and lemon sauce with nutty browned butter that highlights the scallops’ sweetness.

By Courtney HillApril 21, 2022

Japanese-Style Chicken and Egg Omelet over Rice

Oyako donburi—chicken and egg cooked with onion and seasonings and served on top of steaming-hot rice—is Japanese comfort food and a satisfying meal in a bowl. The chicken and egg mixture customarily is made in individual portions in a small pan, but

Salmon with Barigoule

Barigoule is a Provençal braise of fresh artichokes in white wine, with aromatics such as garlic and thyme. The name “barigoule” comes from a type of mushroom once said to be a part of the dish; the moniker stuck even though the fungi no longer are ad

By Courtney HillApril 21, 2022

Tex-Mex Migas with Chorizo

Tex-Mex migas is a breakfast and brunch staple of scrambled eggs mixed with tortilla chips, sautéed aromatics (such as onion and chilies) and, typically, cheese. Folded in at the end of cooking, when the eggs are almost set, the chips soften to an add

By Courtney HillApril 21, 2022

Shrimp Rougaille

Rougaille or rougail—the spelling is dependent on geography, Mauritius in the first case, Réunion in the latter—is a creole tomato sauce that shows the European and Indian influences on the cuisines of those two islands off the east coast of Africa. S

By Rose HattabaughApril 20, 2022

Pork Tenderloin in Tomato-Chipotle Sauce

Classic Mexican tinga poblana is slow-cooked shredded pork in a sauce of tomatoes and smoky, spicy chipotle chilies. For this one-pan dish, we borrow that flavor profile but instead of braising a tough cut of pork until tender, we start with an alread

By Courtney HillApril 20, 2022

Ethiopian-Style Sautéed Beef, Onion and Chilies

This quick sauté is based on an Ethiopian dish called zilzil tibs, in which strips of meat (zilzil) are fried (tibs) with onion and peppers. Before cooking, we season the slices of beef generously with berbere, the best-known Ethiopian spice blend, al

Eggs Fried in Parmesan Breadcrumbs with Wilted Spinach

Eggs fried in breadcrumbs were the creation of the late Judy Rodgers, the longtime chef of Zuni Cafe, San Francisco’s landmark restaurant. The iconic dish consists of crisp, toasted breadcrumbs on top of which eggs are cooked, the whites seeping sligh

By Courtney HillApril 20, 2022

Spicy Korean-Style Braised Cod

This skillet braise is a simplified version of daegu jorim, or Korean braised cod. We build an umami-rich braising liquid by combining sake, mirin, soy sauce and gochujang (Korean fermented chili paste), plus garlic, ginger and chilies. In the Korean

By Courtney HillApril 20, 2022

Skillet Spanakopita

We love spanakopita—Greek spinach and feta pastry pockets—so much that we turned it into a skillet-sized brunch dish. OR We took spanakopita—the popular Greek spinach-and-feta-stuffed triangle—and expanded it into an abundant, skillet-filling course.

By Courtney HillApril 20, 2022

Fennel-Crusted Pork Tenderloins with Orange and Arugula Salad

With this recipe, we intended to evoke the flavor and aroma of Italian porchetta. But pork tenderloin is remarkably lean and mild, so to compensate for the lack of fat (and therefore flavor), we introduce complexity with a bright, citrusy sauce and sa

By Rose HattabaughApril 14, 2022

Pollo alla Mattone with Wilted Kale

Pollo alla mattone, or “chicken under a brick,” is a Tuscan dish in which a chicken (pollo) is spatchcocked, marinated and grilled or roasted under a brick (mattone). The weight presses the chicken down, ensuring the bird makes good contact with the c

By Courtney HillApril 13, 2022

Pasta with Pancetta, Swiss Chard and White Beans

Pasta e fagioli, or pasta and beans, is a classic Italian combination and the name of the hearty, rustic soup that features those ingredients. We combine the two in a simple, satisfying one-skillet pasta dish. Pancetta, Swiss chard, tomatoes, pepper f

By Rose HattabaughMarch 23, 2022

Bulgur and Vermicelli Pilaf with Tomatoes, Yogurt and Herbs

This hearty grain-and-noodle pilaf is based on a classic Cypriot dish called pilafi pourgouri. Nutty, nubby bulgur and bits of toasted vermicelli find delicious flavor companions in caramelized onion and tomatoes (we use canned for convenience) that h

By Courtney HillMarch 29, 2022

Shakshuka with White Beans and Dill

Shakshuka—eggs poached in spicy tomato sauce—is the ultimate all-day meal, perfect for sopping up with crusty bread. Here, creamy white beans add extra substance.

By Courtney HillMarch 29, 2022

Spiced Chicken with Basmati Rice

Machboos (which goes by multiple spellings) is considered the national dish of Bahrain, but also is popular in other countries on the Arabian Peninsula. With a base of fragrant basmati rice, machboos might be made with chicken, lamb or fish, and the s

By Courtney HillMarch 29, 2022

Pan-Seared Steak with Smoky Miso Butter and Watercress Salad

Miso compound butter ups the umami; peppery watercress salad keeps things light.

By Courtney HillFebruary 14, 2022

Eggplant and Halloumi Gozleme

To make traditional Turkish gozleme, a thin, unleavened flatbread called yufka is folded around a savory filling, then the bread is toasted on a sac, a round, griddle-like pan, until browned and lightly crisped. We use flour tortillas as our yufka, an

By Calvin CoxApril 28, 2022

Fried Halloumi Sandwiches with Pickled Onion, Pomegranate Molasses and Mint

Halloumi is a semi-firm Cypriot cheese traditionally made from sheep and goat’s milk cheese, though these days cow’s milk also is used. Its flavor is milky, tangy and briny, but what’s unique about halloumi is its high melting point. This means the ch

By Courtney HillApril 28, 2022

Tunisian-Style Omelet with Ground Beef, Harissa and Parsley

A Tunisian tajine, not to be confused with a stewy Moroccan tagine, is an egg dish similar to a frittata. This recipe is our version of tajine maadnous, which combines eggs with meat (often lamb, chicken or beef), a starchy element (either bread or po

By Rose HattabaughApril 27, 2022

Pan-Roasted Winter Vegetables with Miso, Ginger and Honey

A cast-iron skillet, with its steady, even heat, works beautifully for pan-roasting vegetables and achieving flavorful caramelization. This wintry combination of carrots, parsnips, Brussels sprouts and shallots starts on the stovetop, covered for a po

By Rose HattabaughApril 27, 2022

Spanish Baked Rice with Chickpeas, Potatoes and Chorizo

This Valencian classic, called arroz al horno, is a substantial, delicious one-pan meal. It traditionally is prepared in a cazuela, a wide, low-sided terra-cotta vessel, but an oven-safe 12-inch skillet has a similar shape and works perfectly. Arroz a

By Rose HattabaughApril 27, 2022

Georgian-Style Braised Chicken with Tomatoes and Herbs

The traditional Georgian stew called chakhokbili, which in the past was made with pheasant but now is more common with chicken, inspired this skillet braise. To build a solid flavor base, we sear bone-in chicken thighs (for ease, just the skin side) o

By Rose HattabaughApril 27, 2022

Green Chili and Corn Quesadillas

In Mexico, quesadillas are made on a comal, a flat, round griddle-like pan that’s also used for cooking tortillas and toasting chilies. The closest piece of cookware in most U.S. home kitchens is a 12-inch skillet, which is what we use here. Along wit

By Courtney HillApril 27, 2022

Salmon with Spanish Ham and Hard Cider

Salmón a la ribereña is a classic dish from Asturias, Spain, an area along the northwestern coast famous for its apples and cider. Oven-baking is a common cooking method for fish prepared this way, but here we lightly sear the fillets on one side on t

By Courtney HillApril 27, 2022

Pan-Roasted Pork Tenderloin with Apple and Cherry Mostarda

Tangy, spicy, savory-sweet mostarda is a classic Italian fruit and mustard condiment. It’s an ideal accompaniment to pork tenderloin, as it brings bold, punchy flavor to the lean, mild cut. We make a non-traditional mostarda, with both prepared mustar

By Courtney HillApril 27, 2022

Skillet-Roasted Peruvian-Style Chicken

Peru’s uber-popular juicy, crispy chicken, adapted for the skillet.

By Courtney Hill & Elizabeth MindreauApril 27, 2022

Pan-Roasted Cauliflower with Tomato Chutney

Cauliflower becomes remarkably delicious when charred, the deep caramelization adding complexity and nutty, bittersweet flavors. Instead of roasting cauliflower florets (that require a fair amount of knifework) or steaks (that incur waste), we cleave

By Courtney HillApril 27, 2022

Braised Chicken with Apricots and Pistachios

Dried fruits, shallots, spices and nuts create a sweet-savory flavor for meaty bone-in chicken thighs.

By Calvin CoxApril 27, 2022

Vietnamese-Style Lemon Grass Tofu

This is our rendition of đậu hủ xào sả ớt, or Vietnamese lemon grass tofu, a dish that brings bold flavor to mild-tasting tofu. We briefly marinate firm tofu in a mixture of fish sauce, soy sauce, sugar, minced fresh chili and lemon grass before brown

By Rose HattabaughApril 27, 2022

Stir-Fried Eggplant and Sweet Pepper with Miso

In this Japanese-inspired stir-fry, succulent eggplant gets bold, concentrated flavor from a sweetened glaze, plus a dose of zingy ginger.

By Rose HattabaughApril 27, 2022

Spicy Dry-Fried Beef and Celery

In Chinese cooking, dry-frying, or gan bian, is a technique in which a protein or vegetable first is browned, then is stir-fried with aromatics and seasonings that cling to the browned surfaces. Dry-fried dishes aren’t saucy like typical stir-fries, b

By Calvin CoxApril 27, 2022

Dry-Fried Green Beans with Sichuan Peppercorns

Dry-frying or dry-searing, called gan bian in Mandarin, is a classic Chinese cooking technique. A protein or vegetable first is cooked in oil—sometimes an abundance, sometimes a small amount—until the surfaces are browned and the moisture on the exter

By Courtney HillApril 27, 2022

Spicy Korean-Style Shrimp with Zucchini and Scallions

Ojingeo bokkeum is a Korean stir-fry of squid, and sometimes vegetables, with a garlicky, umami-loaded, savory-sweet, gochujang-based sauce. For our adaptation of the dish, we replaced the squid with plump, briny shrimp and included carrots, scallions

By Courtney HillApril 27, 2022

Sweet-and-Sour Stir-Fried Pork with Pineapple

Sweet-and-sour pork with pineapple is a Cantonese classic called gu lao rou. The American takeout version of the dish typically is a greasy, gloppy affair that downplays the pork, pineapple and vegetables in favor of a cloying, candy-like sauce. Our r

By Calvin CoxApril 27, 2022

Khmer-Style Stir-Fried Chicken and Ginger

A surprising use of ginger gives this chicken beautiful, floral sweetness to balance loads of umami. OR Fresh ginger makes a zingy-sweet chicken stir-fry. In our rendition of the Khmer stir-fry known as mouan cha k’nyei, the browned ginger mellows, gi

By Calvin CoxApril 27, 2022

Thai Stir-Fried Pork and Green Beans with Red Curry

This Thai dish, called pad prik king moo, sometimes is referred to as a “dry curry.” Spicy, aromatic red curry paste is the core seasoning. But unlike in coconut-based curries, the ingredients here are stir-fried, and any moisture in the pan is reduce

By Courtney HillApril 26, 2022

Indonesian-Style Beef with Toasted Coconut

Indonesian serundeng is a mix of toasted grated coconut cooked with spices, aromatics and palm sugar to a thick, dryish paste. Though commonly used as a condiment or garnish, it also is a defining element in serundeng daging, a dish in which meat, typ

By Rose HattabaughApril 26, 2022

Sesame-Garlic Stir-Fried Baby Bok Choy

In this simple, speedy stir-fry garlic and chili complement the bok choy without muddling its fresh, subtly sweet cabbagey notes. Shaoxing wine has a rich, slightly nutty flavor. It’s worth searching it out in well-stocked supermarkets or at the Asian

By Courtney HillApril 26, 2022

Vietnamese-Style Stir-Fried Beef with Tomatoes

Sirloin tips get punchy, savory, multi-layered Vietnamese flavors in this riff on thịt bò xào khoai tây.

By Calvin CoxApril 26, 2022

Hot and Sour Stir-Fried Cabbage

Hot and sour cabbage is a classic stir-fry that’s ready in minutes. Napa cabbage is cooked hot and fast with aromatics until tender-crisp and lightly charred. Sauced with a mixture of soy, vinegar and just a touch of sugar, the flavors are spicy, salt

By Courtney HillApril 26, 2022

Quinotto with Green Chili, Corn and Goat Cheese

Quinotto is a dish in which quinoa—which actually is a seed, not a grain—is cooked in a manner similar to the rice-cooking method used to make risotto. Because the starch content of quinoa differs from that of Arborio rice, the consistency of quinotto

By Rose HattabaughApril 26, 2022

Caribbean-Style Rice with Pigeon Peas

Rice with pigeon peas is a Caribbean classic, and each island has its own way of preparing the dish. For ours, we use canned pigeon peas, which have a mild flavor and creamy texture. Green pigeon peas resemble sweet peas and are our first choice becau

By Courtney HillApril 26, 2022

Creamy Barley with Leeks, Asparagus and Dill

Creamy, risotto-style barley, packed with buttery leeks and grassy, tender-crisp asparagus: this is the hearty, spring veggie meal we look forward to all winter long.

By Rose HattabaughApril 26, 2022