Zabar’s Egg Salad

8 large eggs
1/3 cup mayonnaise
Salt
pepper
1 tablespoon chopped fresh dill
4 slices bread

Put the eggs in a medium pan and cover them with cold water. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Place pan in the sink under cold running water until the eggs are cool.

Peel the eggs. Remove the yolks from 4 of them (save the whites for another use). Chop the 4 yolks with the 4 remaining whole eggs.

In a medium bowl, gently and quickly mix the chopped eggs, mayonnaise, and salt and pepper to taste. Add the dill, mix the egg salad once more, and make into sandwiches.

Rice Cooker Chicken Biryani

1 pound boneless, skinless chicken thighs
1 cup plain yogurt, preferably whole milk
1 1/2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon mild chile powder
1/2 teaspoon cumin powder
1 onion cut into chunks
1 2-inch chunk fresh ginger, peeled
3 garlic cloves, peeled
1 fresh green chile pepper such as jalapeño or Serrano, stemmed
3 tablespoons canola oil or ghee (clarified butter)
1 1/2 cups basmati rice, rinsed
6 cloves
6 cardamom pods
1 cinnamon stick
3 cups chicken broth (use low-sodium if canned) mixed with 1/4 teaspoon garam masala
1 teaspoon salt
Pinch saffron threads mixed with 2 tablespoons heavy cream
3 tablespoons chopped cilantro, more for garnish
3 tablespoons chopped mint
1 lime

FOR OPTIONAL GARNISHES:
Oil for frying
1 onion, thinly sliced
Big handful cashews
Big handful raisins

Cut chicken into bite-size chunks: 6 to 8 pieces from each thigh. In a bowl, mix yogurt and powdered spices. Add chicken, mix well to coat, and set aside.

In a food processor, purée onion, ginger, garlic and chili pepper together. Set aside.

In a rice cooker, heat oil in cooking bowl on ”cook.” When hot, add onion paste and cook, uncovered, until some liquid has evaporated and paste begins to brown, about 15 minutes. Stir occasionally.

Add rice and whole spices and stir well. Smooth top and arrange marinated chicken pieces over surface.

Gently pour in broth and salt. Cover and let cook until rice is tender and chicken is cooked through, about 25 minutes depending on cooker.

When done (or when cooker switches to “warm” function), add saffron cream and mix, making sure to scrape and scoop up bottom layer of rice. Sprinkle chopped cilantro and mint on top and re-cover. Let steam 5 minutes more.

If making garnishes, heat 1 inch oil in a pot until rippling. Add onion and cook, separating rings, until golden brown. Lift out and drain. Add cashews and raisins to same oil and cook until cashews are golden brown. Lift out and drain.

Just before serving, squeeze lime over biriyani and mix very well, fluffing lightly. Scoop onto serving platter and garnish with chopped cilantro and fried onions, cashews and raisins.

Note:
Lacking a rice cooker, biriyani can also be made in a heavy round pot with at least a 3-quart capacity. After adding broth in Step 5, raise heat to bring mixture to a simmer, then immediately reduce heat to very low. For Step 6, turn heat off.

Chicken Curry

2 tablespoons ghee or unsalted butter
1 tablespoon canola oil
1 teaspoon cumin seeds
Two 1 3/4-inch cinnamon sticks
2 large onions, finely chopped
One 2 1/2-inch piece ginger, peeled and grated
6 cloves garlic, crushed
2 fresh green chiles (or 1 teaspoon chili powder)
Salt
3/4 cup plus 2 tablespoons strained tomatoes (such as Pomì)
2 tablespoons tomato paste
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
3 tablespoons whole-milk yogurt (plus extra for serving)
2 pounds 3 ounces skinless chicken legs, or 1 3/4 pounds skinless, boneless chicken thighs
3 tablespoons ground almonds
1 teaspoon garam masala

Put the ghee and oil into a wide-bottomed, lidded frying pan on a medium heat. When it’s hot, add the cumin seeds and cinnamon sticks. Let them infuse in the oil for a minute, and then add the onions. Cook for 10 to 12 minutes, stirring occasionally, until golden brown.

Meanwhile, put the ginger, garlic, and green chiles into a mortar and pestle with a pinch of salt and bash to a coarse paste. Add the paste to the pan and cook gently for 2 minutes, then pour int the strained tomatoes and stir. Cook the strained tomatoes for a few minutes, until the mixture resembles a thick paste, then add the tomato paste, ground cumin, turmeric, and 1/2 teaspoon of salt (or to taste).

Whisk the yogurt and add it slowly to the curry. Cook it through until it starts to bubble, then add the chicken.

Pop the lid on the pan and continue to cook on a gentle heat for around 30 minutes.

Add the ground almonds and the garam masala and cook for another 5 minutes.

Serve it with a tower of chapatis, hot fluffy naan, or rice, and offer yogurt at the table.

Chicken Enchiladas

Sea salt
4 skinless, boneless chicken-breast halves
2 pounds tomatillos, papery skin removed
2 tablespoons vegetable oil
2 large white onions, peeled, 1 chopped, the other sliced into rings
2 tablespoons minced jalapeño
3 tablespoons chopped cilantro
12 corn tortillas
8 ounces queso añejo or cotija, crumbled
Mexican crema or crème fraîche for serving

Bring a pan of salted water to a simmer and poach the chicken over low heat until just cooked through, about 9 minutes. Remove to a bowl. Let cool. With your fingers, finely shred the chicken. Lightly season with salt, toss to mix and set aside.

Meanwhile, make the sauce. Cut the tomatillos in half. Heat the oil in a skillet large enough to fit the tomatillos in 1 layer. When the oil shimmers, add the chopped onion and jalapeño and sauté until the onion is softened at the edges. Add the tomatillos, season with salt and continue cooking until wilted. Turn off the heat and let cool for a few minutes.

Pour the tomatillos into a food processor or blender and blend until smooth. Add the cilantro. Adjust the seasoning. Pour the sauce into a shallow bowl.

Preheat the oven to 350 degrees. Grease a 2-quart baking dish and spread a little sauce on the bottom. Working with 1 tortilla at a time, soften each in a dry, hot skillet for about 8 seconds per side, then coat lightly with sauce. Lay each tortilla on a plate and sprinkle about 1/3 cup of shredded chicken in the middle and roll into a cylinder. Repeat, lining up tortillas tightly in the dish.

Spread the rest of the sauce over the tortillas and sprinkle with queso añejo. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the queso añejo is melted. Dollop with crema, garnish with onion rings and serve with additional crema.

Steamed Egg Pudding

120ml fresh milk
2 Tbs sugar
2 Tbs juice from grated old ginger
2 medium-sized eggs, beaten
Wolfberries and mint leaves to garnish

In a microwave, warm a bowl of fresh milk for about 20 seconds.

Stir sugar into the milk.

Add grated ginger juice and beaten eggs into the milk mixture. Mix well and strain the mixture.

Cover the bowl in plastic wrap.

Fill a third of a medium-sized pot with water and place the bowl of milk and egg mixture on a pot stand. Ensure the base of the bowl does not touch the water.

Bring the water to a boil before turning the heat down to medium.

Steam the milk and egg mixture for about 12 minutes. Lift the lid every four to five minutes to release steam.

Remove the bowl of steamed egg pudding carefully. To check if it is ready, shake the bowl slightly. The wobbly pudding should jiggle.

9. Garnish with wolfberries and mint leaves. Serve.

Serves one

Mache, Frisee, and Radish Salad

For vinaigrette
1 tablespoon coarse-grain mustard
2 tablespoons minced shallot
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup white-wine vinegar
1/3 cup extra-virgin olive oil

For salad
4 cups loosely packed mche (lamb’s lettuce)
2 cups loosely packed frisée (French curly endive), torn into bite-size pieces (from 1 head)
4 medium radishes, trimmed and thinly sliced
3 tablespoons chopped fresh chives

Whisk together mustard, shallot, sugar, salt, pepper, and vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified.

Just before serving, toss salad ingredients with just enough vinaigrette to coat and season with salt and pepper.

Cooks’ notes:
·If the mâche you buy has plugs attached, you’ll need 3 ounces before trimming; if you’re buying loose leaves, you’ll need 1 1/2 ounces.

·Greens can be washed and dried 1 day ahead, then chilled in sealed plastic bags lined with dampened paper towels.

·Vinaigrette can be made 1 day ahead and chilled, covered.

Braised Frisee with Ginger Dressing

1 head frisee endive
2 tbsp. olive oil
ginger root
1 tbsp. olive oil
1 tbsp. water
1 tsp. Dijon mustard
1 tsp. soy sauce
1 tsp. honey
1/4 cup walnuts, toasted
Instructions

Prepare Ginger Dressing:

Slice a piece of ginger from a ginger root, about 3/8?, or so. Peel skin away using a small paring knife.

Using a zest grater, grate ginger into a small mixing bowl. Scrape off pieces of ginger that remain on the grater into the bowl.

Add 1 tbsp. olive oil, water, mustard, soy sauce, and honey. Mix well. Taste and add additional ingredients to your taste.

Prepare Endive:

Rinse and drain.

Remove some of the thick end of the stalk. Quarter the head of endive.

Heat 2 tbsp. olive oil in a large stainless steel skillet.

When oil is hot, place endive in pan, cut side down.

Cook over medium-high heat until slightly golden brown and turn.

Continue to cook until all sides are golden brown.

Place endive pieces on plate and top with toasted walnuts and ginger dressing.

Frisee Salad with Red Currants

1 small head frisée, washed and dried
1/2 English cucumber, peeled
4-5 ounces red currants, carefully picked over and washed
2 tablespoons walnut oil
2 tablespoons red wine vinegar
1/2 cup salted unroasted cashews
Salt and pepper

Wash and dry the frisée and tear by hand into small, bite-size pieces. Slice the cucumber very thin. Toss the lettuce, cucumber, and cashews.

Whisk the oil and vinegar together to taste and toss with the salad. Season to taste with salt and pepper, and divide among four salad plates. Sprinkle the currants evenly over the four plates and serve immediately.

Frisee, Avocado, and Grapefruit Salad

3 to 4 medium heads frisée (about 4-1/2 oz. each)
3 medium pink grapefruit
1 medium shallot, minced (1/4 cup)
1-1/2 Tbs. Champagne vinegar; more as needed
1 Tbs. fresh lemon juice
Kosher salt
6 Tbs. extra-virgin olive oil
2 firm-ripe avocados, pitted, peeled, and thinly sliced lengthwise
Freshly ground black pepper
1/3 cup coarsely chopped fresh cilantro or flat-leaf parsley
To prepe the frisée
Remove the green outer leaves from the frisée and discard or reserve for another use. Trim off any dark green tips and cut off the root ends (you should have about 5 cups).

Finely grate 1 tsp. zest from one of the grapefruit. Trim the entire peel from all of the grapefruit and then cut the segments free from their membranes.

Combine the grapefruit zest, shallot, vinegar, lemon juice, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the olive oil. Taste with a leaf of frisée and season the vinaigrette with more vinegar or salt if necessary. Set aside.

Arrange the avocado slices on a platter or distribute among individual serving plates. Season with salt.

Katsudon

2 center-cut, boneless pork chops, pounded down to a centimeter thick
salt and pepper
flour, for dusting
1 egg
1 cup panko
oil, for frying
½ cup dashi stock or chicken stock
2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons Mirin
2 large eggs
1 medium onion, thinly sliced
2 servings steamed white rice
1 scallion, chopped

Season the pounded pork chops with salt and pepper, and dust with a light, even coating of flour. In one shallow bowl, beat the egg. Put the panko into another shallow bowl.

Add thin, even layer of oil to a cast iron pan or skillet over medium heat. The oil is ready when you throw a panko breadcrumb into the oil and it sizzles. Dip the pork into the egg to coat. Transfer the pork to the panko and press it evenly into the meat to get a good coating.

Carefully lay the pork chops in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. Drain on a plate lined with a paper towel.

While the pork is resting, add the stock, sugar, soy sauce, and Mirin to a small bowl. In another bowl, lightly beat 2 eggs. Add a tablespoon of oil to a pan over medium heat, and add the sliced onion. Fry the onions until they’re translucent and slightly caramelized.

Pour the stock mixture over the onions. Slice your tonkatsu into pieces and place on top of the onions. Drizzle the egg over everything. Cook over medium low heat until the egg is just set. Serve over bowls of steamed rice, and garnish with scallions.

Oyakodon (Chicken and Egg Rice Bowls)

2/3 cup dashi stock
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sugar
1 pound chicken thighs, cut into bite-sized pieces
1 medium onion, thinly sliced
2 large eggs, beaten
Steamed medium grain rice
1 scallion, chopped

In a non-stick frying pan or cast iron skillet over medium high heat, add the dashi stock, soy sauce, mirin, and sugar. Bring to a boil.

Add the chicken, and simmer in the stock for 10 minutes. Spread the sliced onion over the chicken and cook for 2 minutes.
Pour the beaten egg over the top, and simmer, covered for 2-3 minutes, until cooked but slightly runny.
Serve over freshly steamed rice and garnish with chopped scallions.

Katsudon

1/3 cup (80ml) dashi, or 1/3 cup (80ml) water mixed with 3/4 teaspoon Hondashi
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) sake
2 teaspoons (8g) sugar
2 teaspoons (10ml) mirin
4 ounces thinly sliced yellow onion (115g; about 1/2 medium onion), optional
1 leftover Japanese fried chicken or pork cutlet, cut crosswise into 1/2-inch strips
2 large eggs
2 scallions, white and light green parts only, thinly sliced, plus more for garnish
Steamed white or brown rice, for serving

Combine dashi, soy sauce, sake, sugar, and mirin in a small saucepan or donburi pan and bring to a simmer over medium heat.

If using onion, add to broth and simmer until tender, about 5 minutes.

Add sliced fried cutlet and let simmer for 1 minute.

Meanwhile, beat together eggs and scallions in a small bowl.

Pour egg mixture on top of cutlet and around broth. Cover and cook until eggs are as set as you’d like them, about 1 minute for very soft or 2 minutes for medium.

Slide broth, egg, and chicken out on top of a bowl of rice. Sprinkle with scallions and serve.

Tonkatsu or Chicken Katsu

2 boneless, skinless chicken breast halves, about 8 ounces (225g) each or 4 boneless pork sirloin cutlets, 4 to 5 ounces (110 to 140g) each
Kosher salt and freshly ground black pepper
1 cup all-purpose flour (about 5 ounces; 140g)
3 large eggs, thoroughly beaten
1 1/2 cups Japanese-style panko bread crumbs (about 5 ounces; 140g)
Vegetable, canola, or peanut oil, for frying

To Serve:
Finely shredded green cabbage
Lemon wedges
Steamed white rice
Japanese-style pickles (sunomono), optional
Homemade or store-bought tonkatsu sauce

If Using Chicken Breasts: Cut each breast half into 2 cutlets. Place them, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness, using a meat pounder or the bottom of a heavy 8-inch skillet. (See this guide for step-by-step directions.) Season generously with salt and pepper. For best results, let them rest in the refrigerator for at least 4 hours and up to overnight after seasoning. Proceed to step 3.

If Using Thighs or Pork Cutlets: Place thighs or cutlets, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness, using a meat pounder or the bottom of a heavy 8-inch skillet. Season generously with salt and pepper. Proceed immediately to step 3.

Fill 3 wide, shallow bowls or high-rimmed plates with flour, beaten eggs, and panko, respectively. Working with one thigh or cutlet at a time, dredge in flour with your first hand, shaking off excess. Transfer to egg dish, then turn thigh or cutlet with your second hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your first hand, scoop bread crumbs on top of thigh or cutlet, then gently press, turning to ensure a good layer of crumbs on both sides. Transfer thigh or cutlet to a clean plate and repeat with remaining meat. If this is done properly, your first hand should touch only dry ingredients, while your second hand should touch only wet, making the process less messy.

Fill a large cast iron or stainless steel skillet with 1/3 inch oil. (To speed things up even more, use 2 skillets simultaneously.) Heat over high heat until shimmering and just shy of smoking, about 350°F (175°C) on an instant-read thermometer.

Using tongs or your fingers, gently lower cutlets into hot fat, laying them down away from you to prevent hot fat from splashing toward you. (Work in batches if necessary.) Fry, gently swirling pan and rotating cutlets for even browning, and adjusting heat as necessary for a steady, vigorous bubble (around 300 to 325°F; 150 to 160°C), until bottom side is set, about 1 1/2 minutes. Flip cutlets and fry until other side is set, about 1 1/2 minutes longer. Continue cooking, swirling frequently and flipping occasionally, until well browned on both sides, about 3 minutes longer. Transfer to paper towels to drain and season with salt right away. Repeat with remaining cutlets.

Slice katsu into thin strips and serve immediately with shredded cabbage, lemon wedges, white rice, Japanese pickles (if desired), and tonkatsu sauce.

Sheet Pan Dinner Basics

Tips for building sheet pan dinners:

Select a group of vegetables that cook at the same rate (like sweet potatoes and beets, or mushrooms and asparagus) to avoid overcooking one element or undercooking another.

Think seasonally. Almost any vegetable, however strange from your CSA, can be worked into a sheet pan meal.

If you do want to mix a quick-cooking vegetable with a more sturdy variety (think cherry tomatoes with fingerling potatoes), toss the more delicate one in for the last few minutes of baking.

When in doubt, add a sauce to the finished dish. As most sheet pan meals are a basic mix of meat and vegetables, a simple sauce adds welcomed flavor and texture. Pestos, yogurt-based sauces, salsas, chutneys, and mustard spreads can all be prepared ahead of time or in a matter of minutes just before serving.

Line the sheet pan with foil or parchment paper to make cleanup a breeze.

To add a fresh, raw crunch, sprinkle tender greens like baby arugula, spinach, pea shoots, or sprouts over the top of baked sheet pan meals before serving. Toasted nuts like almonds, pine nuts, and cashews also work.

To crisp up chicken skin, sausage casings, and fish skin, turn on the broiler for the final few minutes of cooking.

Marinades and spice rubs are always a welcomed addition to chicken, fish, tofu, and pork. When you have a few extra minutes, marinate the chicken in the fridge or rub salmon fillets with a spice mixture and chill until dinnertime. Most protein is best marinated for at least an hour and as long as overnight. Look to the ingredients of your meal to steer the marinade or rub flavorings.

Not every part of dinner has to be cooked on the sheet pan. Maybe you roast up a tray of fajita fillings to serve with tortillas or you bake chicken thighs and squash to be served over creamy polenta.

Sheet pan dinners are not just for meat eaters. Sliced tofu or tempeh, a variety of beans, whole sweet potatoes (surround them with sliced vegetables or beans, then use those to stuff the potatoes later), and orchard fruit for ice cream sundaes can all be prepared using this basic method.

Fear fish no more. Sheet pan meals take the intimidation out of preparing fish at home, especially for a crowd. Both individual fillets and large sharing sized portions cook up perfectly on a baking sheet.

Don’t be shy: Toss in herbs or sliced citrus; drizzle over some vinegar; add a splash of dry white wine. Experiment with anything that appeals to you.

Basic guidelines for time and temperature:
This list outlines some complementary ingredients pairings based on cooking time and oven temperature. You’ll also want the vegetables you’re cooking together to be more-or-less the same size to promote even cooking.

400° F for 20 to 30 minutes
Veg: cabbage, carrots, turnips, radicchio, apples
Protein: pork chops

400° F for 35 to 40 minutes
Veg: bell peppers, onions, sweet potatoes,
Protein: sausages (pork, chicken, lamb)

425° F for 15 minutes
Veg: bok choy, green beans, scallions, mushrooms, greens, tomatoes, zucchini, leeks, asparagus, lemon rounds
Protein: fish (salmon fillets, large white fish fillet)

425° F for 20 to 30 minutes
Veg: green beans, eggplant, bell peppers, scallions
Protein: tofu

425° F for 35 to 45 minutes
Veg: potatoes, fennel, squash, beets, brussels sprouts, onions, broccoli, cauliflower, eggplant, orange rounds
Protein: chicken pieces (bone in)

How to save time and get ahead:

Sheet pan dinners can easily be partially or fully assembled before mealtime, eliminating the dinner rush.

Over the weekend, wash, peel, and chop the vegetables so they are waiting for you.

The night before, make a sauce to accompany the finished dish and store it in the fridge.

Marinade or spice rub your protein of choice in the morning, then put it in the fridge until dinnertime.

For especially busy nights, assemble the entire sheet pan meal, wrap, and chill in the fridge ready to slide into a hot oven.

More ideas:

Cook bone-in chicken pieces and all the other ingredients at the same time. So that everything’s done on time, cut sturdier ingredients (like potatoes) into small, uniform pieces. Add any delicate ingredients—like leeks—at the end, like in this harissa chicken with potato and leek recipe.

Rip the skin off chicken and let it crisp on one half of the sheet pan while the chicken and its sauce cooks on the other side. You end up with moist chicken and little skin cracklings.

Roast a whole chicken on a sheet pan until nearly fully roasted. Then toss ingredients into the rendered chicken fat and stick the pan back in the oven until the chicken’s cooked. In the book, Melissa does this with spiced plums, olives, grapes on the vine, lemon slices, and chickpeas. Serve the ingredients alongside the chicken as a side—or…

….take it one step further and turn the accoutrements into a warm salad. Toss greens (like baby kale, or spinach, or watercress) with the ingredients right on the baking sheet so they slightly wilt.

….remove everything from the pan except the pan juices, set the pan on two burners (yep, right on the stove), and make a pan sauce in the sheet pan.

“Grilled” Meats & Friends: When a grill’s not an option, turn on your broiler and broil (not roast) steak, lamb or pork chops, or kebabs until nicely charred. Just as you’d do on a grill, you could throw on onions, fruit (like peaches), or greens so they get a good char as well.

Meatballs: Broil meatballs 4 inches from the heat source for about 7 minutes, depending on the type of meat used. They’ll be moist inside and crisp outside.

Sausages: Bake sausages alongside hearty vegetables (like cauliflower or cabbage) or peppers and onions.

Oven Quesadillas: This is the smartest way to make lots of quesadillas at once! Oil one side of six or so tortillas, then put them oil side down on a baking sheet. Pile up the tortillas with your quesadilla fillings, top with an ungreased tortilla and brush the tops with olive oil. Broil until nice and browned.

Salsa: Dry-roast all the ingredients for a salsa—onion, tomatillo, garlic, jalapeño, poblano—to mimic charring on a stove, but in a hands-off way. You could also conceivably do this with eggplant to make baba ganoush.

Fish: Crisp mushrooms or another vegetable on a sheet pan, then push them aside and add fish (Melissa has recipes that use hake and salmon in the book). Bake just a few minutes, until the fish is cooked through.

Vegetables & Nuts: Five or so minutes before your roasted vegetables are done, toss nuts onto the pan on top of the vegetables, then stick the pan back in the oven. That way, you don’t have to toast your nuts separately—a-ha!

Bready Things: Roll cracker dough directly on the sheet pan to avoid cleaning one more thing. Toast croutons on a sheet pan instead of in a stove-top skillet. Up the ante by adding chopped chicken skin to the torn bread. The skin will render and crisp while it bakes, the fat will coat the croutons.

Sheet Pan Harissa Chicken with Leeks and Potatoes

1 1/2 pounds bone-in, skin-on chicken thighs and drumsticks
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1 by 1/2-inch chunks
3 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
2 tablespoons harissa
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, plus more as needed
2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons
1/2 teaspoon grated lemon zest
1/3 cup plain yogurt, preferably whole-milk (if using Greek, thin it down with a little milk to make it drizzle-able
1 small garlic clove
1 cup mixed soft fresh herbs such as dill, parsley, mint, and/or cilantro leaves
Fresh lemon juice, as needed

Combine the chicken and potatoes in a large bowl. Season them with 2 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper.

In a small bowl, whisk together the harissa, cumin, and 3 tablespoons of the olive oil. Pour this mixture over the chicken and potatoes, and toss to combine. Let it stand at room temperature for 30 minutes.

Meanwhile, in a medium bowl, combine the leeks, lemon zest, ¼ teaspoon of the salt, and the remaining 1 1/2 tablespoons olive oil.

Heat the oven to 425°F.

Arrange the chicken and potatoes in a single layer on a large rimmed baking sheet, and roast for 20 minutes. Then toss the potatoes lightly, and scatter the leeks over the baking sheet.

Roast until the chicken is cooked through and everything is golden and slightly crisped, 20 to 25 minutes longer.

While the chicken cooks, place the yogurt in a small bowl. Grate the garlic clove over the yogurt, and season with the remaining ¼ teaspoon salt and 1/4 teaspoon pepper.

Spoon the yogurt over the chicken and vegetables in the baking sheet (or you can transfer everything to a platter if you want to be fancy about it).

Scatter the herbs over the yogurt, drizzle some olive oil and lemon juice over the top, and serve.

Roasted Cauliflower with Prosciutto and Dates

1 head (1 to 1 1/4 pounds) cauliflower (if you have a smaller head, scale down the other ingredients)
1 to 2 tablespoons olive oil
Salt and pepper, to taste
8 pitted dates
6 slices prosciutto

Preheat oven to 400° F.

Cut cauliflower into 2-inch florets. Arrange in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Put cauliflower in the oven and roast for 15 minutes, until starting to soften.

While cauliflower is cooking, slice dates into thin pieces. Slice prosciutto into ribbons.

After 15 minutes, take cauliflower out of the oven, stir, and add the date pieces and prosciutto ribbons.

Continue to roast cauliflower for another 15 to 20 minutes, until golden. [Editors’ note: Be sure to check after 15 minutes to make sure that the dates are not burning. Ours took about 17 minutes to get toasty and caramelized.]

Serve as is or:
On top of focaccia, flatbread, or cooked pizza dough
Stirred into a grain or lentil salad with chunks of salty cheese
Atop a bed of leaves, everything dressed with balsamic vinaigrette
Piled on ricotta
On a cheeseboard, with toothpicks for spearing the various players

Oven-Baked Crispy Tofu

1 block (12 to 15 ounces) of organic extra-firm tofu
1 tablespoon olive oil
1 tablespoon tamari* or soy sauce
1 tablespoon arrowroot starch or cornstarch

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.

To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).

Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).

Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the arrowroot starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.

Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges.

Cilbir (Turkish Poached Eggs with Yogurt)

1 garlic clove
1 3/4 cups whole-milk yogurt
4 poached eggs
4 tablespoons butter
1 teaspoon Aleppo chili flakes
1/2 teaspoon paprika
Salt and freshly ground black pepper
Mint leaves (optional)
Pide or pita bread, for serving

Crush and pound the garlic to a paste in a mortar and pestle; mix it in with the yogurt. They must be properly mixed. These two ingredients are good company— leave them alone.

Meanwhile, combine the butter, chili flakes, and paprika in a small saucepan. Set over medium-high heat to melt and froth a little, about 2 minutes.

To assemble, spread the garlic yogurt on a plate and place the poached eggs on top, so you can see the beauty of the eggs.

Drizzle with chili butter, and season generously with salt and pepper. If you like, tear some mint leaves over the top for some extra color and texture. Serve with bread.

Herbed Smashed Cucumbers

1/4 cup full-fat plain Greek yogurt
1 tablespoon freshly squeezed lemon juice
1 tablespoon olive oil
2 pounds cucumbers (about 4 medium)
1/2 cup finely chopped red onion (about 1 small)
1 tablespoon coarsely chopped fresh dill fronds
1 tablespoon coarsely chopped fresh parsley leaves
Flaky salt
Freshly ground black pepper

Whisk the yogurt, lemon juice, and oil together in a large bowl; set aside.

Peel the cucumbers and cut them in half lengthwise. Cut each half crosswise into 1-inch segments. Spread the pieces out on a cutting board, flat-side down, and use a heavy pot or skillet to smash the cucumber pieces and lightly crush them.

Transfer the smashed cucumbers to the bowl with the yogurt. Add the red onion, dill, and parsley, along with a generous pinch of flaky sea salt and a few big grinds of pepper. Toss gently to combine. Taste and season with additional salt and pepper as needed.

Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but the dressing will become a bit more watery.