6 oz. coarsely grated Gruyère

2 large fennel bulbs (about 2 lb. total)

1-1/3 cups granulated sugar

Who said Italian night has to include pasta? This quick-cooking stew has onions, garlic, and spicy Italian sausage—classic flavors you expect in an Italian meal—and it's warming and comforting, too.

1 Tbs. extra-virgin olive oil
1 medium yellow onion, chopped
3/4 lb. hot Italian sausage, casings removed
2 medium cloves garlic, minced
2 15-oz. cans cannellini beans, rinsed and drained
1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
1 cup low-salt canned chicken broth
1-1/2 tsp. red-wine vinegar; more to taste
Kosher salt
1/4 cup freshly grated Parmigiano-Reggiano

Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.

When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

Toasted bread rubbed with garlic and drizzled with olive oil makes a nice accompaniment. Or, make your own Garlic Butter to spread on Italian or rustic bread.

Roasted red peppers and spicy, smoky ground chipotle chiles make this sauce a knockout.

1-1/2 tsp. ground cumin
1 tsp. packed light brown sugar
3/4 tsp. ground chipotle chile
1/4 tsp. ground cinnamon
Kosher salt
8 boneless, skinless chicken thighs (about 1-3/4 lb.), trimmed
3 Tbs. olive oil
1 medium clove garlic
1 large or 2 small jarred roasted red peppers, drained
1 Tbs. coarsely chopped fresh cilantro


Position a rack about 6 inches from the broiler and heat the broiler on high. In a small bowl, combine 1 tsp. of the cumin, the sugar, 1/4 tsp. of the chipotle, the cinnamon, and 1 tsp. salt. In a medium bowl, toss the chicken with 1 Tbs. of the oil, and then toss with the spice mixture.

Arrange the chicken on a rack set over a rimmed baking sheet lined with foil and broil until the chicken browns lightly on top, about 5 minutes. Flip the chicken and continue to broil until browned and cooked through, about 5 minutes more.

Meanwhile, coarsely chop the garlic and sprinkle it with 1/4 tsp. salt. Using the flat side of a chef’s knife, smear and mash the garlic and salt together to form a coarse paste. Transfer the garlic paste to a food processor and add the roasted red pepper, the remaining 2 Tbs. oil, the remaining 1/2 tsp. each of cumin and chipotle, and 1/2 tsp. salt. Purée into a smooth sauce.

Garnish the chicken with the cilantro and serve with the sauce.

Serve with simple roasted potatoes. 

 

No matter what the season, nothing quite compares to the mouthwatering sizzle of steak on the grill. And this flavor-packed recipe has only six ingredients—proving a delicious meal doesn't mean an extensive grocery list. 

 

1/2 cup soy sauce 

1/3 cup bourbon or other whiskey 

1/3 cup firmly packed brown sugar, preferably dark 

1 Tbs. Dijon mustard 

1 tsp. hot sauce, such as Tabasco 

1-1/2 to 2 lb. beef steak, preferably flank, or 1-1/2-inch-thick New York strip steaks 

 

Tip: You can marinate the steaks in the refrigerator for up to 2 hours before grilling. Just bring the steaks back to room temperature before grilling.
 

Prepare a medium-hot grill fire. Meanwhile, combine the soy sauce, bourbon, sugar, mustard, and hot sauce in a large zip-top bag. Seal and shake to combine the ingredients and dissolve the sugar. Add the steak to the bag, seal, massage to cover the steaks with marinade, and set aside for 15 to 20 min. at room temperature.

 

When the grill is ready, remove the steak from the marinade and shake off any excess, but don’t pat it dry. Reserve the marinade. Grill the steak until good sear marks appear, 3 to 4 min. With tongs, rotate the steak 90 degrees (to get a crosshatch of grill marks) and continue grilling until grill marks form and the edges are a little crisp, another 3 to 4 min. Flip the steak and grill the other side in the same way until the exterior is nicely seared and the steak is cooked to your liking, 10 to 12 min. total cooking time for medium rare. Let the steaks rest for about 5 min.

 

Meanwhile, pour the marinade into a small saucepan and boil over medium-high heat until syrupy, about 3 min. (watch carefully to prevent burning). For flank steak, slice the meat thinly across the grain. For strip steaks, slice thickly or serve in chunks. Serve with a drizzle of the sauce.

 

Serve with grilled vegetable skewers.

These muffins, laced with tart raspberries and sweet chocolate chips, would make a romantic wake-up for a Valentine's Day breakfast.

 

1 lb. (3-1/2 cups) unbleached all-purpose flour 

4 tsp. baking powder 

1/2 tsp. baking soda 

1/2 tsp. table salt 

1-1/3 cups granulated sugar 

5 oz. (10 Tbs.) unsalted butter, melted and cooled slightly 

1 cup whole milk, at room temperature 

1 cup crème fraîche or sour cream, at room temperature 

2 large eggs, at room temperature 

1 large egg yolk, at room temperature 

1 cup raspberries, fresh or frozen (no need to thaw) 

1/2 cup chocolate chips 

1 tsp. pure vanilla extract

 

Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.

 

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, crème fraîche or sour cream, eggs, and egg yolk until well combined.

 

Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)--there should still be quite a few streaks of dry flour.

 

Sprinkle the raspberries, chocolate chips, and vanilla extract onto the batter, and fold them in until just combined. (The batter will be lumpy; don’t try to smooth it out.) Do not overmix.

 

Use an ice cream scoop if you have one with a “sweeper” in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the tin cool on a rack for 15 to 20 minutes, then use a table knife to separate the tops, and then invert the pan and pop out the muffins.

1-1/2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces 

Kosher salt 

2 Tbs. unsalted butter 

2 medium leeks (white and light-green parts only), halved lengthwise, washed, and sliced crosswise into 1/4-inch-wide pieces (about 1 cup) 

1/2 cup sour cream, at room temperature 

1/2 cup whole milk, heated; more as needed 

Freshly ground white or black pepper

  

Put the potatoes in a large saucepan and cover with cold water by at least 1 inch. Bring to a boil over high heat, add a generous 1/2 tsp. salt, and lower the heat to a steady simmer. Cover the pot partially and cook until the potatoes are just tender when pierced with a fork, 10 to 12 minutes.

 

Meanwhile, melt the butter in a 10-inch skillet over medium heat. Add the leeks and sauté, stirring often, until tender but not browned, about 6 minutes.

 

Drain the potatoes and return to the pan. Steam-dry over low heat, shaking the pan until the potatoes leave a light film on the bottom, about 3 minutes.

 

Mash the potatoes with a potato masher. Stir in the leeks, sour cream, and milk, adding more milk as needed to reach your desired consistency. Season to taste with salt and pepper. Serve.

 

Variation: Steam-drying the potatoes after they’re cooked allows excess moisture to evaporate, so they’re more intensely flavored and have a denser, more luxurious texture.

Say goodbye to boring burgers and try this ground lamb version, featuring quick-pickled red onions and marinated feta cheese, the next time you fire up the grill. With flavors like that, these burgers are special enough for guests.

To keep with the Greek theme, serve the burgers in warm pita bread, though whole-wheat hamburger buns would work, too.

 

1-1/4 lb. ground lamb 

2 tsp. sweet paprika 

2 tsp. dried oregano 

1 small clove garlic, minced and mashed to a paste 

Kosher salt 

6 oz. feta, cut into 1/4-inch-thick slices (about 8) 

2 Tbs. extra-virgin olive oil 

2 Tbs. chopped fresh dill 

1/2 small red onion, thinly sliced 

3 Tbs. red-wine vinegar 

1 teaspoon granulated sugar 

4 whole-wheat pita breads, warmed 

4 thin slices tomato 

8 thin slices English cucumber 

 

Prepare a medium charcoal or gas grill fire. Clean and oil the grill grates. Gently mix the lamb with the paprika, oregano, garlic, and 1 tsp. salt. Form into four 1/2-inch-thick patties.

 

On a large plate, lay out the slices of feta and sprinkle with the olive oil and 1 Tbs. of the dill. In a small bowl, toss the onion with the vinegar, sugar, 1/2 tsp. salt, and the remaining 1 Tbs. dill, and let sit for10 to 15 minutes at room temperature.

 

Grill the burgers on one side until they have good grill marks, about 5 minutes. Flip and cook the other side until it has good grill marks, too, and the burgers are just light pink inside (make a nick with a paring knife), about 5 minutes for medium doneness.

 

Serve the burgers in the warmed pita with the feta, tomato, cucumber, and a heaping teaspoon of pickled onions.

 

Serving Suggestions: For a flavorful and colorful side, serve with Roasted Romanos and Tomatoes with Tapenade.

1 Tbs. extra-virgin olive oil 

1 medium yellow onion, thinly sliced (about 1-1/4 cups) 

1 3- to 4-inch cinnamon stick 

1-1/2 tsp. ground cumin 

2 cups peeled and medium diced (1/2-inch) sweet potatoes (about 3/4 lb.) 

1 14- to 16-oz. can chickpeas, drained and rinsed 

1 14-1/2-oz. can diced tomatoes; with their juices 

1/2 cup pitted green Greek or Italian olives 

6 Tbs. orange juice, preferably fresh 

1-1/2 tsp. honey 

2 cups lightly packed very coarsely chopped kale leaves (from about 1/2 lb. kale) 

Kosher salt and freshly ground black pepper 

 

Tip: If you don't have an olive-pitting tool, you can use a small skillet or saucepan. Apply pressure with the bottom of the pan until the olives split, exposing the pits enough that they can be plucked away by hand.
 

Heat the oil in a 5- to 6-quart Dutch oven or other heavy pot over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, about 5 min. Add the cinnamon stick and cumin and cook until very fragrant, about 1 minute.

Add the sweet potatoes, chickpeas, tomatoes and their juices, olives, orange juice, honey, and 1 cup water; bring to a boil. Reduce the heat to medium low and simmer, covered, stirring occasionally, until the sweet potatoes are barely tender, about 15 min. Stir in the kale. Cover and continue cooking until wilted and softened, about another 10 min.

Season with salt and pepper to taste.

 

Serving Suggestions: Serve with a green salad and couscous studded with toasted almonds.

 

2 large Haas avocados (about 1 lb.) 

1 Tbs. fresh lemon juice, more to taste 

Kosher salt 

1 large tomato (about 3/4 lb.), 8 slices 

2 Tbs. olive oil 

8 thick slices bacon (about 10 oz.) 

1 large Vidalia onion, cut into 1/2-inch-thick rounds (about 8 rounds) 

Eight 1/2-inch-thick slices bread (rustic white, whole wheat,or sourdough), toasted 

8 Boston lettuce leaves 

In a small bowl, mash one of the avocados with the lemon juice and 1/4 tsp. salt. Taste and season the avocado with more lemon juice and salt if needed. Slice the second avocado into thin slices. Fan the tomato slices on a large plate, drizzle with 1 Tbs. oil, and sprinkle with 1/2 tsp. salt.

 

In a large (12-inch), heavy-duty skillet (like cast-iron), cook the bacon with the remaining 1 Tbs. oil over medium heat, flipping occasionally, until it browns and renders much of its fat, about 5 minutes. Transfer the bacon to a plate lined with paper towels. Add the onion rounds to the skillet, sprinkle lightly with salt, and cook until they start to brown, about 2 minutes.

 

Flip and cook until the other sides brown but they are still firm, about 2 more minutes. Remove from the heat.

 

For each sandwich, spread the mashed avocado on one bread slice. Top with 2 slices of tomato, 2 onion rounds, bacon, lettuce, and avocado slices. Add the remaining slice of bread, and serve.

This rich, creamy side dish is a guaranteed crowd-pleaser. Brussels sprouts, pan-roasted in brown butter until tender and nutty, are mixed with sweet, earthy Gruyere cheese and topped with crisp breadcrumbs.

1-1/2 lb. Brussels sprouts, trimmed 

2 large shallots, halved 

4 Tbs. unsalted butter 

Kosher salt and freshly ground black pepper 

1-1/4 cups heavy cream 

3-1/4 oz. (1-1/4 cups) finely grated Gruyère 

1/4 tsp. freshly grated nutmeg 

1/8 tsp. cayenne 

3/4 cup panko 

1/2 cup finely grated Parmigiano-Reggiano 

2 tsp. finely chopped fresh rosemary 

Position a rack in the center of the oven and heat the oven to 375°F. In a food processor fitted with the slicing blade, slice the Brussels sprouts and shallots.

 

 

In a 12-inch oven-safe skillet, melt the butter over medium heat. Continue to cook the butter until it begins to brown and smell nutty. Set aside 1 Tbs. of the browned butter in a medium bowl.

 

Add the Brussels sprouts, shallots, 2 tsp. salt, and 1/2 tsp. pepper to the pan and toss to combine. Cook, stirring occasionally, until the Brussels sprouts and shallots begin to soften and brown in spots, about 6 minutes. Remove the pan from the heat.

 

Meanwhile, in a 2-quart saucepan over medium heat, combine the cream, Gruyère, nutmeg, cayenne, and 1/4 tsp. salt. Heat until the cheese is melted, whisking occasionally, about 4 minutes. Do not boil. Add the sauce to the Brussels sprouts, carefully stirring to combine.

 

Add the panko, Parmigiano, rosemary, and a pinch of salt to the reserved butter and mix thoroughly. Top the sprout mixture with the panko mixture.

 

Bake until the crumbs are browned and the Brussels sprouts are tender, 10 to 15 minutes. Let cool for about 5 minutes before serving.

 

For a more formal presentation, transfer the Brussels sprout mixture to a 12-inch-wide, 1-1/2-inch-deep ceramic baking dish before topping with the panko and baking.