© Con Poulos

 Beer-and-Cheddar Soup

Contributed by Jonathon Erdeljac

• TOTAL TIME: 45 MIN
• SERVINGS: 6

• FAST
• MAKE-AHEAD

When Jonathon Erdeljac opened his new restaurant, Jonathon's Oak Cliff, in Dallas, he knew he wanted to serve this rich soup. It's a favorite of his, especially with jalapeños and smoky bacon stirred in.

•  1/2 pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
• 1 celery rib, finely chopped
• 1 small onion, finely chopped
• 1 large jalapeño, seeded and chopped
• 2 large garlic cloves, minced
• 1 tablespoon chopped thyme
• One 12-ounce bottle lager or pilsner
• About 2 1/4 cups low-sodium chicken broth
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1/2 pound sharp yellow cheddar cheese, coarsely shredded
• 4 ounces smoked cheddar cheese, coarsely shredded
• Salt and freshly ground pepper
• Garlic-rubbed toasts, for serving

1.   In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. 
2. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. 
3. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.
4. In a small skillet, melt the butter. 
5. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. 
6. Whisk this roux into the soup until incorporated and bring to a simmer. 
7. Cook until thickened, about 8 minutes. 
8. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. 
9. Stir in the bacon and season with salt and pepper. 
10. Add a few tablespoons of broth if the soup is too thick.
11. Serve the soup with garlic toasts.

Make Ahead The cheddar soup can be refrigerated overnight. Rewarm gently and thin with additional broth. 

© Kate Mathis

 Roast Salmon with Whole-Grain-Mustard Crust

Contributed by Ken Norris

• TOTAL TIME: 20 MIN
• SERVINGS: 4

• FAST
• HEALTHY

When chefs Ken Norris and Jennifer Quist open Riffle NW in Portland, Oregon, this spring, they’ll focus on sustainable seafood like line-caught wild chinook salmon. “We use simple crusts so the fish stands out,” says Norris.

1/4 cup whole-grain mustard

1 tablespoon extra-virgin olive oil

1 1/2 tablespoons minced chives

Four 8-ounce skin-on wild salmon fillets

 Salt and freshly ground pepper

1.   Preheat the oven to 400° and line a rimmed baking sheet with aluminum foil. In a small bowl, stir together the mustard, olive oil and chives.
2. Season the salmon fillets with salt and pepper and place them skin side down on the prepared baking sheet. 
3. Spread the mustard mixture over the tops of the fillets. Roast the fish for 6 minutes.
4. Preheat the broiler. Broil the salmon 6 inches from the heat for about 4 minutes, until the mustard crust is browned and the salmon is almost cooked through. 
5. Using a spatula, carefully slide the salmon fillets off their skins and transfer to plates; leave the skin on, if desired. Serve immediately.
6. Serve With Brussels sprout leaves sautéed with diced chorizo

© Johnny Miller

 Creamy Tuna Noodle Cazuela

Contributed by Grace Parisi

• TOTAL TIME: 40 MIN
• SERVINGS: 4 servings or 4 individual gratins

• FAST

Jarred piquillo peppers and imported canned tuna from Spain add an Iberian twist to the classic American tuna casserole, making it more elegant but keeping it as simple and quick as the original.

•  12 ounces farfalle pasta
• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 tablespoons all-purpose flour
• 3 cups whole milk or half-and-half
• 1 1/2 cups frozen baby peas
• 3/4 cup piquillo peppers, sliced (6 ounces)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• One 6-ounce can or jar solid white tuna in oil, drained and flaked
• Salt
• Freshly ground pepper
• 1/2 cup panko (Japanese bread crumbs)

1.   Preheat the oven to 450°. Cook the farfalle pasta in a large pot of boiling salted water until al dente. Drain.
2. Meanwhile, in a large saucepan, melt 3 tablespoons of the butter. 
3. Add the onion and cook over high heat, stirring, until softened, about 3 minutes. 
4. Add the flour and cook, stirring, for 1 minute. 
5. Add the milk and bring to a boil. Cook the sauce over moderate heat, stirring occasionally, until thickened, about 3 minutes.
6. Add the farfalle pasta, frozen baby peas, sliced piquillo peppers, Parmigiano cheese and tuna and season with salt and pepper. 
7. Transfer the mixture to a large baking dish, a cazuela (casserole dish) or 4 individual gratin dishes.
8. In a small skillet, melt the remaining 1 tablespoon of butter. 
9. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute.
10. Sprinkle the panko over the casserole and bake for 10 minutes (5 minutes for individual gratins), or until bubbling. Serve right away. 

© Johnny Miller

 Crispy Polenta Bites with Arugula Tapenade

Contributed by Kay Chun

• TOTAL TIME: 7 MIN
• SERVINGS: 8

• FAST
• HEALTHY
• STAFF-FAVORITE
• VEGETARIAN

Instead of using polenta as a side dish, turn it into crouton-like hors d'oeuvres like these, which get piled with a crunchy arugula-and-radish tapenade.

•  One 16-ounce log of prepared polenta, at room temperature
• 1/2 cup panko bread crumbs
• 3 tablespoons olive oil
• 2 teaspoons fresh lemon juice
• 1/2 cup finely chopped arugula
• 2 tablespoons chopped olives
• Kosher salt
• Ground black pepper
• 3 radishes, very thinly sliced

1.   Trim the polenta’s rounded edges to create a rectangle; halve lengthwise. 
2. Spread the panko on a plate. 
3. Press both sides of the polenta in the panko to coat. In a nonstick skillet, heat 1 tablespoon of the oil. 
4. Cook the polenta until crispy, 2 to 3 minutes per side; add 1 tablespoon of the oil after flipping.
5. Meanwhile, in a bowl, mix the remaining 1 tablespoon of oil with the lemon juice, arugula and olives. Season with salt and black pepper and toss.
6. Cut the polenta into 16 pieces. 
7. Top with the radishes and arugula tapenade. 

© Chris Court

 Flash-Roasted Broccoli with Spicy Crumbs

Contributed by Grace Parisi

• TOTAL TIME: 30 MIN
• SERVINGS: 6

• BASIC-EASY
• FAST
• HEALTHY
• STAFF-FAVORITE

The genius idea here is pulsing sliced pepperoni with bread crumbs to add a ton of extra flavor and a great crunch to broccoli.

2 ounces sliced pepperoni

1 garlic clove, sliced

1 cup panko (Japanese bread crumbs)

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 pounds broccoli, trimmed and cut into long spears

Salt

 2 tablespoons Dijon

1.   Preheat the oven to 425°. 
2. In a mini food processor, pulse the pepperoni with the garlic until finely chopped. 
3. Add the panko and pulse just to combine.
4. In a medium skillet, heat 2 tablespoons of the olive oil.
5. Add the crumb mixture and cook over moderate heat, stirring, until crisp and golden, about 5 minutes. 
6. Scrape onto a plate and let cool.
7. Meanwhile, in a bowl, toss the broccoli with the remaining 1/4 cup of olive oil and season with salt. 
8. Spread the broccoli on a baking sheet and roast for about 15 minutes, turning once, until tender and browned in spots. 
9. Spread the mustard on one side of the broccoli and press the broccoli into the crumbs. 
10. Transfer the broccoli to a platter, sprinkle with any remaining crumbs and serve.  

© Kate Mathis

 Peruvian Steak and Potato Stir-Fry

Contributed by Grace Parisi

• TOTAL TIME: 35 MIN
• SERVINGS: 4

• FAST

Steak and french fries are a classic combination. For their classic dish lomo saltado, Peruvians toss the two together.

•  1/4 cup extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 garlic clove, minced
• Salt and freshly ground pepper
• 1 pound skirt steak
• 1 red onion, halved and slivered
• Vegetable oil, for frying
• 8 ounces frozen french fries
• 1/4 cup sliced pickled jalapeños
• 1 large tomato, chopped
• 1/4 cup cilantro
• Hot sauce, for serving

1.   In a large bowl, combine the olive oil, cumin, coriander, garlic and a generous pinch each of salt and pepper. 
2. Cut the steak into 4-inch pieces; slice the steaks across the grain 1/2 inch thick and add to the bowl along with the onion. 
3. Let marinate for 10 minutes.
4. Meanwhile, in a large skillet, heat 1/2 inch of oil until shimmering. 
5.  Add the french fries and fry over high heat until golden and crisp, about 3 minutes; drain on paper towels.
6. Heat a large griddle until very hot. 
7. Add the steak and onion along with the pickled jalapeños and stir-fry over high heat until the meat and onion are cooked through and lightly charred, 3 to 4 minutes.
8.  Add the tomato and cook until softened and beginning to char, about 1 minute. 
9.  Add the french fries and cilantro and flip with a spatula to combine. 
10.  Serve right away with hot sauce. 

© Christina Holmes

 Ricotta-and-Fontina-Stuffed Shells with Fennel and Radicchio

Contributed by Grace Parisi

• ACTIVE: 45 MIN
• TOTAL TIME: 1 HR 45 MIN
• SERVINGS: 6

• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

These delicious stuffed shells get flavor from a mixture of two kinds of cheese and vegetables.

•  2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 pounds fennel bulbs, thinly sliced
• 1 medium sweet onion, thinly sliced
• 2 medium heads of radicchio (10 ounces total), chopped
• 12 ounces jumbo shells
• 2 cups fresh ricotta cheese
• 6 ounces Italian Fontina cheese, shredded (1 1/2 cups)
• 1/4 cup chopped parsley
• Salt
• Freshly ground pepper
• 2 large eggs, beaten
• 3 cups Best-Ever Marinara or jarred sauce
• 1/2 cup heavy cream

1.   Preheat the oven to 375°. In a large, deep skillet, melt the butter in the oil. Add the fennel and onion and cook over moderate heat, stirring occasionally, until lightly browned, about 15 minutes; add water as needed to keep the vegetables from scorching. Add the radicchio and cook until very soft, about 10 minutes, adding water as needed. Scrape the vegetables into a bowl and let cool.
2. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and cool under running water. Pat the shells dry.
3. Fold the ricotta, 1 cup of the Fontina and the parsley into the vegetables and season with salt and pepper. Stir in the eggs.
4. In another bowl, mix the marinara sauce with the heavy cream. Pour 1 1/2 cups into a 9-by-13-inch baking dish. Stuff each shell with a slightly rounded tablespoon of the filling and nestle the shells in the sauce as close together as possible. Drizzle 1 cup of the remaining sauce on top and sprinkle with the remaining 1/2 cup of Fontina.
5. Bake the shells for about 40 minutes, until golden. Let rest for 15 minutes. Warm the remaining sauce and serve on the side.
6. 
   

 Best-Ever Marinara

Contributed by Grace Parisi

• ACTIVE: 10 MIN
• TOTAL TIME: 40 MIN
• SERVINGS: 3 cups

• BASIC-EASY
• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

This delicious, all-purpose marinara sauce is useful in a variety of recipes. F&W editors love this marinara sauce on pizza, with pasta and as a dipping sauce

•  1/4 cup extra-virgin olive oil
• 3 peeled and halved garlic cloves
• 1 tablespoon tomato paste
• One 35-ounce can whole peeled Italian tomatoes
• Salt
• Freshly ground pepper
• Pinch of sugar
• 2 basil sprigs 

1.   In a large saucepan, heat the extra-virgin olive oil. 
2. Add the garlic cloves and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. 
3. Add the tomato paste and cook, stirring, for 1 minute. 
4.  Add the tomatoes and crush them with the back of a spoon; season with salt and pepper. 
5. Stir in the sugar and basil sprigs and bring to a boil. 
6.  Simmer over low heat, stirring occasionally, until the sauce is thickened and reduced to 3 cups, about 30 minutes. 
7. Discard the basil sprigs and garlic

Courtesy of Melissa Kaseman

 Eggs Benedict with Bacon and Arugula

Contributed by Tara Lazar

• TOTAL TIME: 40 MIN
• SERVINGS: 4

• FAST

In her version of eggs Benedict, Tara Lazar swaps in applewood-smoked bacon for the usual Canadian bacon, because she prefers its rich flavor and crisp texture. At Cheeky’s, her restaurant devoted to breakfast and lunch, she serves the eggs on homemade cheddar-chive scones; the English muffins called for here are a tasty time-saver.

•  8 large whole eggs
• 4 large egg yolks
• 2 tablespoons dry white wine
• Salt
• 1 stick unsalted butter, melted
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon Tabasco
• 8 slices of applewood-smoked bacon, halved crosswise
• 5 ounces baby arugula
• 2 tablespoons distilled white vinegar
• 4 English muffins, split and toasted

1.   In a heatproof bowl set over a pot of barely simmering water, whisk the 4 egg yolks with the wine and a pinch of salt until doubled in volume and slightly thickened, about 2 minutes. Gradually add the melted butter, whisking constantly, until a thick, creamy sauce forms, about 5 minutes. Whisk in the lemon juice and Tabasco and season the hollandaise with salt. Keep the hollandaise sauce warm, whisking occasionally.
2. In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Transfer to a paper towel–lined plate. Pour off all but 1 tablespoon of the fat in the skillet. Add the arugula, toss quickly in the hot oil and transfer to a plate; season with salt.
3. Bring a large, deep skillet of water to a simmer over moderate heat and add the vinegar. One at a time, break the eggs into a small bowl and pour them into the simmering water, leaving plenty of space between them. Poach the eggs until the whites are set and the yolks are still runny, about 4 minutes. Using a slotted spoon, carefully transfer the eggs to a paper towel-lined plate.
4. Arrange the toasted English muffin halves on plates and top with the bacon, poached eggs, arugula and hollandaise sauce. Serve immediately. 

© Con Poulos

 Bacon-and-Egg Pizza

Contributed by Jesse Sutton

• TOTAL TIME: 45 MIN
• SERVINGS: Makes one 12-inch pizza

• FAST
• STAFF-FAVORITE

This over-the-top breakfast pizza features crisp bacon, custardy scrambled eggs and two cheeses—Brie and mozzarella.

•  6 ounces thick-sliced bacon, cut crosswise into 1/3-inch lardons
• 4 large eggs
• 1 tablespoon heavy cream
• Kosher salt
• 2 tablespoons unsalted butter
• All-purpose flour, for dusting
• 1 pound pizza dough
• 1/3 cup crème fraîche
• 3 ounces Brie, thinly sliced (with rind, if desired)
• 2 ounces fresh mozzarella, shredded
• Snipped chives, for garnish

1.   Set a pizza stone in the oven and preheat the oven to 500°. 
2. Spread the bacon in a pie plate and bake for 15 minutes, stirring once, until nearly crisp. 
3. Using a slotted spoon, transfer the bacon to paper towels to drain.
4. Meanwhile, in a bowl, whisk the eggs with the cream and a pinch of salt. 
5.  In a medium nonstick skillet, cook the eggs and 1 tablespoon of the butter over low heat, whisking frequently, until small curds form and the eggs are creamy, about 12 minutes. 
6. Remove the eggs from the heat. Stir in the remaining 1 tablespoon of butter and season with salt.
7. On a lightly floured work surface, stretch out the pizza dough to a 12-inch round and transfer to a lightly floured pizza peel. 
8. Spread the crème fraîche evenly over the dough, leaving a 1-inch border all around. Top with the crispy bacon, Brie and mozzarella.
9. Slide the pizza onto the hot stone and bake for about 7 minutes, until lightly golden and bubbling. 
10. Remove the pizza from the oven and spoon the scrambled eggs on top. 
11. Slide the pizza back onto the stone and bake for 2 minutes longer, until the eggs are hot. 
12. Garnish with chives, cut into wedges and serve. 

© Fredrika Stjärne

 Fiery Stir-Fried Iceberg Lettuce with Basil

Contributed by Kay Chun

• TOTAL TIME: 20 MIN
• SERVINGS: 4

This is a great way to feature iceberg lettuce—it's juicy, spicy, crunchy and aromatic.

•  1 tablespoon canola oil
• 3 oil-packed anchovy fillets, drained and chopped
• 2 garlic cloves, finely chopped
• 1 head iceberg lettuce (1 pound), leaves torn into large pieces
• 1 Thai bird chile, thinly sliced
• 1 teaspoon Asian fish sauce
• 2 teaspoons fresh lemon juice
• Kosher salt
• Freshly ground pepper
• 1/4 cup coarsely chopped Thai basil

1.   In a large skillet, heat the oil. 
2. Add the anchovies and garlic and stir-fry over moderately low heat until the anchovies dissolve, 2 minutes. 
3. Add the lettuce, chile and fish sauce and stir-fry until the lettuce is just wilted and coated in the sauce, 2 minutes. 
4. Stir in the lemon juice and season with salt and pepper. 
5. Stir in half of the basil and transfer the lettuce mixture to a large platter. 
6. Garnish with the remaining basil and serve. 

© Fredrika Stjärne

 Three-Chile Beef Chili

Contributed by Tony Maws

• ACTIVE: 45 MIN
• TOTAL TIME: 3 HRS
• SERVINGS: 8 to 10

With coffee, dark beer, smoky bacon and three kinds of chiles, this is one deep, rich, spicy pot of beef chili.

•  2 ancho chiles
• 2 dried New Mexico chiles
• 3 dried chipotle chile
• 1 tablespoon coriander seeds, toasted
• 1 teaspoon cumin seeds, toasted
• 1 teaspoon yellow mustard seeds, toasted
• 1 teaspoon dried thyme
• 2 whole garlic cloves, plus 1 tablespoon minced garlic
• Three 14.5-ounce cans peeled whole tomatoes, drained
• 2 tablespoons canola oil
• 2 pounds ground beef
• 1 large onion, diced
• 6 ounces meaty bacon, diced (1 cup)
• 6 cups chicken stock
• 2 cups stout beer
• 2 cups brewed coffee
• 1/2 cup crushed tortilla chips
• 8 cilantro sprigs, coarsely chopped
• Kosher salt
• Three 15-ounce cans pinto beans, rinsed and drained

1.   In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 15 minutes; drain. Stem and seed the chiles and transfer to a blender. Add the coriander, cumin, mustard seeds, thyme, garlic cloves and one-third of the tomatoes; puree.
2. In a large enameled cast-iron casserole, heat the oil. Add half of the ground beef and brown over moderately high heat, about 2 minutes. Transfer the meat to a plate. Repeat with the remaining ground beef.
3. Add the onion and bacon to the pot and cook until the onion is golden. Add the minced garlic and cook for 1 minute. Add the beef and chile puree and cook, stirring, for 2 minutes. Add the stock, beer, coffee, tortilla chips, cilantro and remaining tomatoes and season with salt. Bring to a boil, cover and simmer over moderate heat for 1 hour. Add the beans and cook uncovered for 1 hour. Season the chili with salt.

Make Ahead The chili can be refrigerated for up to 3 days. Serve With Sour cream, grated cheddar and tortilla chips. 

 Mashed Potatoes with Bacon and Mustard

Contributed by Justin Chapple

• TOTAL TIME: 1 HR
• SERVINGS: 10 to 12

This chunky mashed-potato dish is packed with tangy mustard, fresh herbs and thick-cut bacon.

•  4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
• Kosher salt
• 1/2 pound thick-cut meaty bacon, finely diced
• 1 large red onion, finely chopped
• 1/4 cup apple cider vinegar
• 2 tablespoons whole-grain mustard
• 1 teaspoon celery seeds
• 1 1/2 sticks unsalted butter
• 1 1/4 cups whole milk
• 1 cup mayonnaise
• 1/4 cup finely chopped parsley
• Freshly ground white pepper

1.   In a large saucepan, cover the potatoes with water and bring to a boil. 
2.  Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. 
3. Drain the potatoes in a colander, shaking off any excess water.
4. Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. 
5. Using a slotted spoon, transfer the bacon to paper towels to drain. 
6. Pour off all but 2 tablespoons of the fat from the skillet. 
7. Add the onion and cook over moderate heat, stirring, until just starting to brown, 6 to 8 minutes. 
8.  Add the vinegar, mustard and celery seeds and cook, stirring, until most of the liquid has been absorbed, about 2 minutes.
9. In the large saucepan, melt the butter in the milk over moderately low heat. 
10. Press the potatoes through a ricer into the pot and mix well. 
11. Fold in the mayonnaise, bacon, onion mixture, and parsley and season with salt and white pepper. Serve right away.

Make Ahead If you’re not serving the potatoes right away, let them cool, then transfer to a bowl or large resealable plastic bag and refrigerate for up to 3 days. Rewarm the potatoes in the microwave in 2-minute intervals, stirring each time, until hot. 

 French Onion Soup with Whole-Grain Cheese Toast

Contributed by Phoebe Lapine

• TOTAL TIME: 1 HR
• SERVINGS: 4

For this lighter version of the classic French onion soup, freshly grated Gruyère cheese is melted over whole-grain toast and served on top of the soup

•  1 tablespoon extra-virgin olive oil
• 2 large onions, halved and thinly sliced
• Kosher salt
• 1/4 cup dry white wine
• 1 tablespoon soy sauce
• 6 cups beef stock or low-sodium broth
• Four 1/2-inch-thick slices of whole-grain baguette
• 1/4 cup freshly grated Gruyère cheese

1.   In a large enameled cast-iron casserole, heat the oil until shimmering. 
2.  Add the onions and cook over moderate heat, stirring occasionally, until the onions are wilted and just starting to brown, about 7 minutes. 
3. Add a generous pinch of salt and cook over moderately low heat, stirring occasionally, until the onions are soft and golden, 25 to 30 minutes.
4. Add the wine and soy sauce to the casserole and cook over moderate heat, scraping up any browned bits from the bottom, until evaporated, about 3 minutes. 
5. Add the stock and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the broth is well flavored and slightly reduced, about 10 minutes. 
6. Season the soup with salt.
7. Meanwhile, preheat the broiler. Arrange the bread on a baking sheet and top each piece with 1 tablespoon of the cheese. 
8. Broil 6 inches from the heat until the cheese is melted and just starting to brown, about 2 minutes. 
9. To serve, ladle the soup into bowls and top with the toast.

Make Ahead The recipe can be prepared through Step 2 and refrigerated for up to 2 days. Reheat gently. Notes One Serving: 145 cal, 6 gm fat, 1.6 gm sat fat, 14 gm carb, 2 gm fiber, 8 gm protein. 

Israeli Couscous and Tomato Salad with Arugula Pesto

CONTRIBUTED BY JEREMY SEWALL AND SKIP BENNETT

• TOTAL TIME: 30 MIN
• SERVINGS: 8

Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil and cheese, the resulting pesto isn't too wet.

• 6 cups packed arugula (6 ounces), plus whole leaves for garnish
• 2 cups Israeli couscous (12 ounces)
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1/4 cup pine nuts
• 4 garlic cloves, chopped
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground pepper
• 1 1/2 pints red cherry tomatoes, halved
• 4 yellow or orange tomatoes, cut into 1-inch dice

1. Bring a large saucepan of salted water to a boil. Add the 6 cups of arugula and blanch for 10 seconds. With a slotted spoon, transfer the arugula to a colander. Rinse under cold water to stop the cooking, then drain.
2. Add the couscous to the boiling water and cook over moderately high heat, stirring occasionally, until al dente, about 10 minutes. Drain the couscous and spread it out on a large baking sheet. Drizzle lightly with olive oil and toss to prevent clumping. Let the couscous cool to room temperature.
3. In a small skillet, toast the pine nuts over moderate heat, tossing, until golden brown, about 2 minutes. Let cool.
4. Squeeze the excess water from the arugula and coarsely chop it. Transfer the arugula to a food processor. Add the pine nuts, garlic, cheese and the 1/2 cup of olive oil and process until the pine nuts are finely chopped. Season the pesto with salt and pepper.
5. Transfer the couscous to a large serving bowl and stir in the pesto. Gently fold in the tomatoes. Garnish with the arugula leaves and serve.
MAKE AHEAD The salad can be refrigerated for up to 2 hours.

Bucatini with Clams and Red Peppers

© John Kernick

• TOTAL TIME: 45 MIN
• SERVINGS: 6

This riff on pasta with clams features strips of sweet roasted pepper, toasted walnuts and fresh herbs along with Middle Eastern flavors like pomegranate molasses and cumin.

• 1/3 cup walnuts
• 2 large red bell peppers
• 6 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 large garlic cloves, minced
• 1 1/2 pounds plum tomatoes, peeled and coarsely chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 cup fresh orange juice
• 1 tablespoon pomegranate molasses
• 32 littleneck clams, scrubbed
• 1 pound bucatini
• 1/4 cup chopped mint
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped basil
• Salt

1. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 12 minutes, until golden. Let cool, then coarsely chop the walnuts.
2. Roast the peppers over a gas flame or under a broiler until blackened all over. 
3. Transfer to a bowl, cover and let cool. 
4. Peel and seed the peppers, then cut into very thin strips.
5. In a very large, deep skillet, heat the 6 tablespoons of olive oil. 
6. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. 
7. Add the peppers, tomatoes, cumin and paprika and cook until the tomatoes are softened and just beginning to break down, 3 minutes. 
8. Add the orange juice and molasses and bring to a boil. 
9. Add the clams, cover and cook over high heat, shaking the pan occasionally, until the shells have opened, 6 minutes. Discard any unopened clams.
10. Meanwhile, in a large pot of boiling salted water, cook the bucatini until al dente. Drain the pasta and reserve 1/2 cup of the water. 
11. Return the pasta to the pot. Pour the clams, vegetables and sauce over the pasta and cook, stirring, for 1 minute; add some of the reserved pasta water if it seems dry. 
12. Add the chopped herbs and walnuts, season lightly with salt and toss gently. 
13. Transfer the pasta to wide bowls, drizzle with olive oil andserve.

Cola-Marinated Flank Steak with Frito Chilaquiles

TOTAL TIME: 45 MIN
SERVINGS: 4 TO 6

• 4 cups cola, preferably made with cane sugar
• 2 teaspoons jarred Thai green curry paste
• 2 Fresno chiles or jalapeños, thinly sliced crosswise
• One 1 1/2-pound flank steak, cut lengthwise and crosswise to make 4 steaks
• 1 tablespoon canola oil, plus more for brushing
• Kosher salt
• Freshly ground black pepper
• One 16-ounce jar salsa verde
• 8 ounces Fritos
• 1/2 cup chopped cilantro
• 2 Hass avocados, diced
• 3 tablespoons freshly grated Cotija cheese
• Lime wedges, for serving

1. In a 9-by-13-inch glass or ceramic baking dish, whisk the cola with the green curry paste and sliced Fresno chiles. 
2. Add the flank steaks and turn to coat thoroughly. Let the steaks stand at room temperature for 15 minutes, turning occasionally.
3. Light a grill or preheat a grill pan and oil the grate. 
4. Remove the flank steaks from the marinade and pat them dry. 
5. Brush the steaks with canola oil and season generously with salt and pepper. 
6. Grill over moderately high heat, turning once, until the steaks are medium-rare, about 8 minutes total. Transfer the steaks to a work surface and let rest for 10 minutes.
7. Meanwhile, in a large skillet, heat the 1 tablespoon of canola oil. 
8. Add the salsa verde and bring to a simmer. 
9. Cook over moderate heat, stirring, until slightly reduced and thickened, about 4 minutes. 
10. Add the Fritos to the salsa and cook, stirring, until the chips are soft with some crunchy bits but not falling apart, about 2 minutes. 
11. Stir in 1/4 cup of the cilantro and transfer the chilaquiles to a platter.
12. Thinly slice the ste aks across the grain. Top the chilaquiles with the sliced steak and any accumulated meat juices. 
13. Scatter the avocados, Cotija cheese and remaining 1/4 cup of cilantro on top and serve immediately with lime wedges.

The New Sriracha: 25 Next-Level Condiments You Need in Your Fridge

The New Sriracha: 25 Next-Level Condiments You Need in Your Fridge

• 5/30/13 at 11:30 AM
 
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The dream team.Photo: Konstantin Sergeyev

For several years now, Sriracha has been the go-to, green-capped bottle to grab if you want to add both spice to your food and chef cred to your fridge door. (The California-made sauce is so popular that the company's founder told the L.A. Times that "every bottle of sauce produced already has been sold.") But it's not the only product of choice chefs turn to on a daily basis. Here are all of the other condiments you should stock up on, stat.

Colatura Anchovy Sauce and Scalia Paste
To make the brightly colored Colatura Anchovy Sauce, the little fish are marinated and pressed down with sea salt in chestnut wood barrels for five months. It's an ancient recipe that originated on Italy's Amalfi coast. Add a bit of olive oil and garlic to make a great pasta sauce.

The thicker Scalia Anchovy Paste is super easy to use: You only need a few squirts to make an excellent, salty, umami-packed Caesar dressing or marinade.

Fancy Mayonnaise
Ditch the always unappetizing jar of Hellmann's in favor of a mayo that's more exotic and flavorful. Sam Mason uses local eggs and ingredients in Empire Mayo: It comes in fancy flavors like rosemary and black garlic, but go for the classic variation.

Kewpie Mayo is an umami-packed Japanese condiment that tastes great on tacos, vegetables, and mixed into salad dressings. Chefs dig it, and David Chang has even said it's "the best mayonnaise in the world."

Sir Kensington's also makes a good highbrow, all-natural mayo. It's smooth, silky, and the first and only mayo made without GMOs, if that matters to you.

Saucy by Nature Kimchee Relish
Saucy by Nature (greatest condiment brand name ever) makes its Polish Kimchee Relish by stewing locally sourced pickled cabbage and mushrooms with tomatoes and prunes. This is a great item to have on hand during summer barbecues: It pairs well with hot dogs and bratwursts.

Better French Mustards
Zingerman's imports Violet Mustard from Western France. It has a distinct crunch (from the ground mustard seeds), and its purple color comes from grape must. Slather it on cheese.

Pommery Moutarde de Meaux is a good option, too — and it's more versatile and easier to find. The whole-grain mustard is produced in Meaux in Île-de-France by the original Pommery family.

Scott's Barbecue Sauce
If it's been around in North Carolina since 1917, it's pretty damn trustworthy. What makes Scott's Barbecue Sauce even more impressive is that it contains no sugar, unlike most sticky-sweet barbecue sauces produced these days.

Fish Sauce
Fish sauce is an absolute must: Red Boat is the go-to brand for chefs, but Squid'smight be even better. While anchovy paste is typically used in Italian kitchens, this similar condiment's Thai. If you want to play it safe, add a few drops into a soup or curry for an umami boost. But some folks even like it on fried chicken.

Mazi Piri Piri Sauce
Mazi makes its hella-spicy Portuguese hot sauce in small batches of 100 bottles. It's at its best when used as a marinade and brushed onto meats and vegetables.

Yuzu Kosho
This traditional Japanese condiment is composed of three ingredients: the zest of the yozu citrus fruit, ground chile peppers, and sea salt. The Red flavor is enhanced with red chiles, and Green has, well, green chiles. Both taste great on eggs, oysters, and buttered bread.

Shark Brand Sriracha
It's Andy Ricker's Sriracha of choice, and we trust the man. Shark is less sweet and a little thinner than the ubiquitous Huy Fong version you definitely already own.

Gochujang
You've tasted this Korean fermented red chili paste used in bibimbap, but it's good in all kinds of dishes, adding rich flavor to stews, salads, and marinated meats. It's delightful when mixed with other condiments, if you want to make mayo, ketchup, or barbecue sauce a bit spicier.

Pure Indian Foods' Ghee
This clarified butter is a mainstay in Indian households, and it has a long shelf life. Spread it on naan and idlis, mix it into a simple dinner of rice and lentils, or use it as a fat to fry food. Pure Indian Foods' organic ghee is made out of milk from grass-fed, pastured cows: feel-good ghee!

Lao Gan Ma Chili Crisp Sauce
Chefs often use this Chinese hot sauce because it goes with a wide range of Asian dishes: ramen, dumplings, and rice hot-pots. Lao Gan Ma's ingredients include fermented soybeans, peanuts, and Sichuan peppercorns.

ABC Kecap Manis Sweet Soy Sauce
Don't mindlessly add this to sushi: ABC's sweet soy sauce is Indonesian, not Japanese. It's on the thicker side and made with fermented soybeans, palm sugar, star anise, galangal, and other aromatics. When in doubt, add it to noodles (the golden rule of exotic condiments).

McClure's Spicy Brine
The Brooklyn-meets-Detroit company offers its pickles in liquid form. Use theproduct to brine artichokes, marinate steak, or make a stellar Southern mac and cheese.

Chulita's Famous Sofrito
This Latin American cooking base is a mixture of aromatic vegetables, herbs, and spices. The owners of Chulita's Famous wanted a healthy, preservative-free alternative to other sofritos on the market, like Goya's. Try it out on scrambled eggs.

Mina Harissa
Moroccan cooking is made easier with this spicy red pepper sauce, which can really be added to anything: couscous, meatballs, lamb, rice, whatever. Mina's gourmet, all-natural version is a strong update on the more traditional ones.

Chinkiang Black Vinegar
Rice vinegar is listed in many Asian recipes, and Chinkiang's, made from black glutinous rice, is excellent.

BLiS Bourbon Barrel Matured Pure Maple Syrup
Chef Steven Stallard is the one-man band behind this fancy company, which also sells upscale versions of caviar, vinegar, truffle oil, and sea salt. This smokey, Grade A dark-amber syrup is obviously good on pancakes and oatmeal, but it's also great to add when roasting savory foods, like Brussels sprouts.

Mike's Hot Honey
Possibly the toughest condiment to purchase on the list: The Brooklyn-basedhoney is only available via mail order or at the bar at Paulie Gee's in Greenpoint, where it's used on pizza. It's hard to find an ingredient that can make vanilla ice cream, salmon, ribs, and booze all taste even better.

Heinz
As far as ketchup goes, don't toss what you've got or replace it with expensive artisan stuff. Heinz is the best, always and forever.

Classic Potato Salad

CONTRIBUTED BY MELISSA RUBEL JACOBSON
ACTIVE: 15 MIN
TOTAL TIME: 40 MIN

• 2 3/4 pounds baby Yukon Gold or baby red potatoes (about 2 inches each), scrubbed
• Kosher salt
• 1/2 cup mayonnaise
• 2 tablespoons distilled white vinegar
• 2 teaspoons Dijon mustard
• Freshly ground pepper
• 2 scallions, thinly sliced
• 2 tablespoons chopped flat-leaf parsley
• 1 celery rib, cut into 1/4-inch dice

1. In a large saucepan, cover the potatoes with cold water and season the water with salt. Bring to a boil over high heat and cook the potatoes until tender, about 15 minutes. 
2. Drain and let stand until cool enough to handle, about 10 minutes.
3. Meanwhile, in a large bowl, whisk the mayonnaise with the vinegar and mustard and season with salt and pepper. 
4. Stir in the scallions, parsley and celery. 
5. Halve the potatoes crosswise and fold them into the dressing. Serve warm or at room temperature.
6. MAKE AHEAD The potato salad can be refrigerated up to 1 day. 
7. Bring to room temperature before serving.

Accordion Potatoes

CONTRIBUTED BY KAY CHUN
ACTIVE: 20 MIN
TOTAL TIME: 1 HR
SERVINGS: 4 TO 6

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 tablespoon pimentón de la Vera or other smoked paprika
• 1 pound new fingerling potatoes
• Kosher salt
• Fresh black pepper
• 1 bunch small fresh or dried bay leaves

1. Preheat the oven to 375°. In a small bowl, whisk the olive oil with the pimentón.
2. Using a sharp paring knife, slice each potato crosswise at 1/8-inch intervals, cutting down but not all the way through the potato. 
3. Transfer the potatoes to a baking sheet. 
4. Drizzle with 5 tablespoons of the pimentón oil, season with salt and pepper and toss to coat. 
5. Roast the potatoes cut sides up for 20 minutes. 
6. Insert one bay leaf into each potato and roast for about 20 minutes longer, until the potatoes are golden, crisp and cooked through. 
7. Transfer the potatoes to a platter, discard the bay leaves, drizzle with the remaining 1 tablespoon of pimentón oil and serve.

Crispy Quinoa Sliders

TOTAL TIME: 1 HR
SERVINGS: 12 SLIDERS

• 2/3 cup quinoa
• Two 1-inch-thick slices of wheat bread, crusts removed and bread cubed
• 2 large eggs
• 1 cup coarsely grated zucchini
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup chopped chives
• 3 small garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup extra-virgin olive oil

1. Mini burger buns, lettuce, tomatoes, onion and pickles, for serving
2. In a medium saucepan, cook the quinoa in boiling water until just tender, 10 minutes. Drain and spread on a baking sheet to cool.
3. In a food processor, pulse the bread until coarse crumbs form; you should have about 1 cup. In a bowl, whisk the eggs. Squeeze the liquid from the zucchini and add the zucchini to the eggs. Stir in the cheese, chives, garlic, salt and pepper. Mix in the quinoa and bread crumbs. Let stand for 10 minutes.
4. Using a 1/4-cup measure, scoop 12 mounds and form each one into a 1/2-inch-thick patty. In a large nonstick skillet, heat 1 tablespoon of the oil. Add 6 patties and cook until golden on the bottom, 3 minutes. Add 1 tablespoon of the oil to the skillet, flip the patties and cook for 3 minutes, until crisp. Repeat with the remaining patties and oil. Serve with buns, lettuce, tomatoes, onion and pickles.

Red Sangria

One 750-milliliter bottle fruity red wine, such as Merlot
4 ounces brandy
3 ounces Simple Syrup
1 cup mixed chunks of seeded oranges, lemons and limes
Ice
In a pitcher, combine the red wine, brandy, Simple Syrup and fruit. Refrigerate until the drink is chilled and the flavors are blended, 4 to 8 hours. Serve the sangria in chilled, ice-filled wineglasses.

Pan Sear a Juicy Steak

SELECT A STEAK WITH FAT

Buy a 10-ounce strip or rib eye steak; either cut will have a nice fat cap surrounding the meat to keep it from drying out and toughening up when exposed to high heat. The cap should be at least ¼" thick.

RATCHET UP THE FIREPOWER

High heat helps the meat acquire a crisp crust. The problem is that your typical sauté pan can't take the high heat. So break out a cast-iron skillet or heavy-bottom metal pan. Add 2 tablespoons of canola oil and crank the burner to high.

WATCH AND SEAR

Coat the steak with sea salt, 2 Tbsp of herbed butter, and ground black pepper. When the oil smokes, add the steak and reduce the heat to medium (exhaust fan on). Sear until you see a crust form on the underside of the steak, 3 to 4 minutes.

FINISH WITH FLAVOR

Use tongs to flip the meat. Add a few unpeeled garlic cloves and thyme sprigs to the oil. Cook the steam 4 more minutes (for medium rare), basting it with the pan's oil. (Tip the pan until the oil pools, scoop it up, and drip it over the meat.)

LET IT REST, THEN DIG IN

Remove the meat from the pan and let it sit for 10 minutes, so the juices redistribute inside the steak. Then slide it across the grain. Sprinkle on some more sea salt and serve.

Potato and Arugula Soup

Makes 6 servings

- 1 tbsp extra virgin olive oil or butter
- 2  leeks, white and light green part only, well-cleaned and chopped
- 1  clove garlic, finely chopped
- 1½ lbs Yukon gold potatoes, peeled and diced
- 3½ cups vegetable stock or water
- 1½ tsp kosher salt
- pinch freshly ground black pepper
- 3 cups chopped fresh arugula (packed) (about 3 oz)
- 1 cup arugula sprouts or baby leaves for garnish
1. Heat oil in a Dutch oven or large saucepan. Add leeks and garlic and cook gently until tender, about 5 minutes.
2. Add potatoes and stock or water, salt (use less if stock is salted) and pepper. Bring to a boil. Cook until potatoes are tender, about 15 to 20 minutes. Add arugula and cook 2 minutes until wilted.
3. Leave it chunky or partially puree or purée until smooth. Serve hot or cold. Season to taste. Garnish with arugula sprouts or baby leaves. '



Arugula is already part of the greens in our salads, but what about cooking it? It can be used as an herb to add an amazing peppery, unique flavour all its own. It’s great in soups, pastas, quiche, risottos and makes a yummy omelette filling. Smaller, cultivated arugula leaves are available in packages (and loose) and have a milder peppery flavour. Wild, larger leaves are usually packed in bunches and have a stronger kick. Wash larger, sandy leaves the way you wash chopped leeks — swish in a large bowl of cold water, letting the dirt fall to the bottom, and then lift the leaves out and spin or pat dry. Add the smaller (more easily available) milder arugula leaves at the end of cooking. The wild arugula can be added sooner as they won’t lose their flavour as easily.

Smoky Paella with Shrimp and Squid

CONTRIBUTED BY JOSÉ ANDRÉS

         TOTAL TIME: 30 MIN

         SERVINGS: 4

Chef Way At Jaleo, the delightful Spanish restaurant in Washington, DC, José Andrés prepares this satisfying rice dish with lots of seafood, including hard-to-find cuttlefish, and a house-made fish stock.

Easy Way Use squid in place of the cuttlefish, and skip the fish stock in favor of bottled clam broth from the supermarket.

MORE ∨

·         1/4 cup extra-virgin olive oil

·         1 pound large shrimp, shelled and deveined

·         Salt and freshly ground pepper

·         1 cup arborio or Valencia rice

·         1 tablespoon tomato paste

·         1 teaspoon hot smoked paprika

·         1 large garlic clove, minced

·         1 small pinch of saffron, crumbled

·         2 cups clam broth

·         2 cups water

·         1/2 pound baby squid, bodies cut into 1/4-inch rings

1.      In a large, deep skillet, heat the oil until shimmering.

2.     Season the shrimp with salt and pepper and add to the skillet.

3.     Cook over high heat until lightly browned on one side, 2 minutes.

4.     Transfer the shrimp to a plate.

5.      Add the rice to the skillet and cook, stirring, until opaque, about 2 minutes.

6.     Stir in the tomato paste, paprika, garlic and saffron and cook, stirring, until the rice is toasted and sizzling, about 1 minute.

7.      Add the clam broth and water and bring to a boil over high heat.

8.     Boil until the rice is still a bit crunchy and about half of the broth is absorbed, 10 minutes.

9.     Lower the heat and simmer until the rice is nearly tender and the liquid is soupy but slightly reduced, about 8 minutes.

10. Stir in the squid, then lay the shrimp on top, cooked side up.

11.   Cover and simmer until the squid and shrimp are cooked through and the rice is tender, about 2 minutes longer.

NOTES One serving 502 cal, 47 gm carb, 18 gm fat, 3 gm sat fat, 38 gm protein