© 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.