Sheet-Pan Chicken With Squash and Dates

 

• 2 pounds delicata squash (about 2 large squash), scrubbed, halved lengthwise, seeded and sliced crosswise into 1-inch-thick pieces
• 1 (15-ounce) can chickpeas, rinsed
• ½ cup extra-virgin olive oil
•  Kosher salt and black pepper
• 4 whole bone-in, skin-on chicken legs (about 3 pounds)
• 4 ounces pitted large Medjool dates (about 6), quartered lengthwise
• ½ cup pitted green olives (about 2 ounces), coarsely chopped
• ½ cup coarsely chopped fresh parsley
• 1 tablespoon drained capers, plus 2 tablespoons caper brine
• 1 tablespoon fresh lemon juice, plus lemon wedges, for serving

1. Heat oven to 425 degrees. On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons oil; season well with salt and pepper. Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon oil, season with salt and pepper, and arrange on top, skin-side up. Roast for 20 minutes, then stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.
2. While the mixture roasts, in a small bowl, whisk the remaining 1/4 cup oil with the olives, parsley, capers and caper brine, and lemon juice. Season the olive relish with salt and pepper, then set aside.
3. Divide the roasted chicken, squash, dates and chickpeas among plates. Stir any pan juices into the relish, then spoon the relish on top of each serving. Serve with lemon wedges.

Old-Fashioned Butterscotch Pudding

 

• 4 large egg yolks
• 3 tablespoons cornstarch
• ½ teaspoon fine sea salt
• ¾ packed cup/165 grams dark brown sugar
• 1 tablespoon unsalted butter
• 2 cups/480 milliliters whole milk
• 1 cup/240 milliliters heavy cream
• 1 tablespoon bourbon or Scotch whisky (optional)
• 2 teaspoons vanilla extract
•  Whipped cream, sour cream or crème fraîche, for serving
•  Chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt (or a combinat

1. Put egg yolks, cornstarch and salt into a large heatproof bowl, and whisk until the mixture is smooth and there are no lumps.
2. In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)
3. Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
4. Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
5. Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. (Don’t worry about the eggs curdling. You’re going to strain the mixture later.) Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 7 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
6. Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.) Chill for at least 2 hours and up to 2 days.
7. When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes.
8. • Make sure to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. If you’ve ever ended up with thin, runny pudding, undercooking may have been the issue.

Sheet-Pan Sausages With Caramelized Shallots and Apples

 

• 6 shallots, trimmed on both ends and peeled (about 6 ounces)
• 2 crisp apples (preferably one tart, like Granny Smith, and one sweet, like Fuji)
• 1 tablespoon olive oil, plus more as needed
•  Kosher salt and black pepper
• 1 pound sweet or hot Italian sausages
• 3 fresh rosemary sprigs
• 1 teaspoon whole-grain mustard
• 1 to 2 teaspoons apple cider vinegar, to taste
•  Chopped fresh parsley, for serving (optional)

1. Heat the oven to 425 degrees. Cut the shallots lengthwise into 1/2-inch-thick wedges. Core the apples and cut into 1/2-inch-thick wedges. Place the shallots and apples on a sheet pan, drizzle with the 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.
2. Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.
3. Add the rosemary and mustard to the pan with the apples and shallots, and toss, spreading everything out into one even layer. Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160 degrees and the shallots are tender and caramelized.
4. Transfer the sausages to a serving platter and discard the rosemary sprigs. Pour the vinegar over the apples and shallots, and toss well, scraping up any browned bits from the pan. Transfer to the serving platter with the sausages, sprinkle with parsley, if using, and serve immediately.

Fudgy Nutella Brownies

 

• ½ cup/113 grams unsalted butter (1 stick), plus more for greasing the baking dish
• 4 ounces/113 grams bittersweet chocolate, chopped
• 1 cup/296 grams chocolate-hazelnut spread, like Nutella
• ⅔ cup/134 grams granulated sugar
• 2 large eggs
• ½ teaspoon espresso powder
• 1 teaspoon vanilla extract
• ¾ cup/96 grams all-purpose flour
• ½ teaspoon kosher salt

1. Heat oven to 350 degrees. Butter and line an 8x8-inch baking dish with parchment paper.
2. Combine the chopped chocolate and butter in a heat-safe bowl set over a pan of simmering water. Stir the mixture occasionally until melted. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine 3/4 cup/222 grams chocolate-hazelnut spread, sugar and eggs. Mix on medium-high for 5 minutes, scraping down the bowl a couple of times. Add espresso powder and vanilla and mix briefly to combine.
4. Turn the mixer to low and stream in the chocolate-butter mixture. Mix until well combined, then fold in the flour and salt.
5. 1. Pour the mixture into the prepared pan, spread evenly with a knife or offset spatula and spoon several dollops of the remaining 1/4 cup/74 grams chocolate-hazelnut spread evenly over the top. Use a toothpick or skewer to swirl the spread and brownie batter a few times, leaving big streaks of the spread on the surface.
   2. Bake the brownies for 25 to 30 minutes, or until just set in the middle. A toothpick inserted into the center should pull out some moist crumbs.

Creamy Spinach-Artichoke Chicken Stew

 

• 2 tablespoons unsalted butter
• 1 large yellow or red onion, finely chopped
•  Kosher salt and black pepper
• 3 celery stalks, chopped
• 8 garlic cloves, smashed and chopped
• 2 cups chicken stock
• ¾ cup white wine
• 2 to 2 ¼ pounds boneless, skinless chicken thighs
• ½ lemon, juiced (about 1 1/2 tablespoons)
• 1 teaspoon red-pepper flakes
• 1 (10-ounce) package frozen cut spinach
• 1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
• ½ cup cream cheese (about 4 ounces)
• ½ cup finely chopped fresh dill
• 4 to 6 scallions, thinly sliced, for topping
•  Grated Parmesan cheese, for topping

1. In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
2. Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
3. Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
4. Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
5. Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
6. Divide the stew among bowls, and top with scallions and Parmesan.

Creamy Braised White Beans

 

• 1 tablespoon unsalted butter
• 1 head garlic, halved crosswise
• 1 cup whole milk
• 1 (15-ounce) can chickpeas, with their liquid
• 1 (15-ounce) can white beans, such as cannellini or Great Northern, drained and rinsed
• 1 thyme sprig, 2 sage leaves or 1 bay leaf
• ⅛ teaspoon ground nutmeg, allspice or garam masala
•  Kosher salt and black pepper
• 4 slices crusty bread or thick toast
•  Extra-virgin olive oil, for serving
•  Freshly grated Parmesan, for serving
•  Aleppo pepper or red-pepper flakes, for serving

• PREPARATION

  1. In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
  2. Add the milk, chickpeas and their liquid, white beans, thyme and nutmeg and stir to combine. Season generously with salt and pepper. When the mixture begins to bubble around the edges of the pan (you don’t want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.
  3. Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.
  4. 1. If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.
     
     

Pork and Ricotta Meatballs

 

• ½ cup/4 ounces whole-milk ricotta
• ½ cup/2 ounces grated Parmesan
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 large egg
• ½ cup plain dry bread crumbs
• 1 pound ground pork

PREPARATION

1. Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
2. Shape the meat into 12 equally sized balls (about 2 1/4 inches in diameter). Arrange on a greased rimmed baking sheet.
3. Bake until golden and cooked through, about 15 minutes. Serve warm.

Chicken Francese

 

• 2 eggs
• 2 tablespoons whole milk
• 1 teaspoon salt, plus more for seasoning
• ½ teaspoon ground black pepper, plus more for seasoning
• 1 cup all-purpose flour
• ⅓ cup olive oil
• ⅓ cup vegetable oil
• 4 to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)
• 3 to 6 tablespoons unsalted butter
• 1 lemon, thinly sliced, seeds removed (optional)
• ½ cup dry white wine
•  Freshly squeezed juice of 1 lemon, more to taste
• 2 cups chicken stock
• 3 to 4 tablespoons freshly minced parsley

PREPARATION

1. In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
2. In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
3. Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
4. When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat. 
5. If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside. 
6. Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
7. Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.

Fried Tagliatelle With Chickpeas and Smoky Tomatoes

FOR THE SMOKY TOMATO OIL:

• 8 ounces/250 grams datterini or cherry tomatoes
• ½ cup/120 milliliters olive oil
• 1 tablespoon tomato paste
• 2 ½ teaspoons chipotle chile flakes
• 1 ½ teaspoons sweet paprika
• ½ teaspoon kosher salt

FOR THE PASTA:

• 2 tablespoons olive oil
• 8 dried tagliatelle nests
• 1 cup/200 grams dried chickpeas, soaked 8 to 24 hours in plenty of cold water with 1/2 teaspoon baking soda (bicarbonate of soda)
• ½ teaspoon baking soda (bicarbonate of soda)
• 2 garlic cloves, minced
• 2 lemons, 1 halved and the other cut into 4 wedges
• 1 tablespoon roughly chopped fresh parsley

PREPARATION

1. Make the smoky tomato oil: Place a medium sauté pan over high heat. Once hot, add the tomatoes and cook for 4 minutes, shaking the pan as needed, until tomatoes are charred on the outside but still retaining their shape. Remove the pan from the heat and set aside to cool for 5 minutes. Stir in everything else and return to medium-low heat. Cook for 15 minutes, stirring occasionally as it bubbles very gently. Remove from the heat and set aside to infuse.
2. Prepare the pasta: While the tomato oil infuses, add the 2 tablespoons olive oil to a large, high-sided sauté pan and heat over medium-high. Once hot, add the tagliatelle nests and cook for 1 1/2 to 2 minutes on each side, or until nicely golden. (Don’t worry if you don’t get color on the sides.) Set the toasted tagliatelle nests aside and rinse out the pan.
3. Drain the soaked chickpeas and add them to the same pan along with 4 1/4 cups/1 liter water and 1/2 teaspoon baking soda (bicarbonate of soda). Return the pan to medium-high heat and bring to the boil, skimming the scum as needed. Turn the heat to medium-low, cover with a lid and cook for 10 to 15 minutes. Add 1 1/2 teaspoons salt and test the chickpeas at this point. They should be soft but still retain their shape. Turn the heat to medium-high and bring to a simmer.
4. Stir in the garlic, then nestle in the fried tagliatelle nests. Replace the lid and cook, undisturbed, until pasta is tender and most of the liquid has been absorbed, about 5 to 10 minutes, or according to package directions. Remove the lid and, without stirring, squeeze over the juice from the lemon halves.
5. Spoon the smoky tomato oil on top, sprinkle with the parsley and serve directly from the pan. Serve with the extra lemon wedges to squeeze on top to taste.