Tomatoes With Parmesan-Olive Bread Crumbs (Pizza Crumbs)

2 pounds ripe tomatoes (such as a mix of cherry, campari and heirloom varieties) Salt and black pepper 5 ounces day-old country-style bread without crust 1 1/2 ounces thinly shaved or coarsely grated Parmigiano-Reggiano 3 ounces pitted green olives (such as Castelvetrano, picholine or Cerignola), roughly chopped 2 teaspoons finely grated orange or lemon zest… Continue reading Tomatoes With Parmesan-Olive Bread Crumbs (Pizza Crumbs)

Cold Noodles With Sesame Sauce, Chicken, And Cucumbers

1 to 2 cups shredded cooked chicken or about 8 ounces boneless chicken breast 1 pound cucumber 12 ounces long pasta like linguine, or 16 ounces fresh Chinese egg noodles 2 tablespoons dark sesame oil 1/2 cup sesame paste (tahini) or peanut butter 2 tablespoons sugar 3 tablespoons soy sauce, or to taste 1 teaspoon… Continue reading Cold Noodles With Sesame Sauce, Chicken, And Cucumbers

Ideas for No-Cook Pasta Sauces

Marinated Tomato In a large bowl, salt halved cherry tomatoes or coarsely chopped beefsteak tomatoes. Mix with olive oil, crushed garlic and whole basil sprigs, and let sit for as long as you can stand it: until your pasta’s ready, a couple of hours at room temperature or in the fridge overnight. Bring to room… Continue reading Ideas for No-Cook Pasta Sauces

Cold Noodles With Tomatoes

2 pints ripe cherry tomatoes, halved 2 teaspoons kosher salt (Diamond Crystal) 12 to 14 ounces somyeon, somen, capellini or other thin wheat noodle 1/4 cup rice vinegar 2 tablespoons soy sauce 2 tablespoons granulated sugar 1 large garlic clove, finely grated 1/2 teaspoon Dijon mustard 1/2 teaspoon toasted sesame oil 2 cups cold filtered… Continue reading Cold Noodles With Tomatoes

Parmesan Chicken Breast With Tomato and Herb Salad

1 1/2 pounds ripe beefsteak or heirloom tomatoes, cut into wedges (or halved if small) 1 pint cherry tomatoes, halved 1 tablespoon sherry or cider vinegar 1 teaspoon kosher salt, plus for seasoning 1/4 teaspoon black pepper, plus more for seasoning 6 ounces Parmesan 1 cup flour 2 large eggs, well beaten 4 skinless, boneless… Continue reading Parmesan Chicken Breast With Tomato and Herb Salad

Chicken Milanese With Tomato, Mozzarella and Basil Salad

1 1/2 pounds chicken cutlets, pounded 1/4-inch thick Kosher salt and freshly ground black pepper, as needed 2/3 cup plus 1/4 cup extra-virgin olive oil 2/3 cup basil leaves 1 fat garlic clove, finely grated or minced 1 pound cherry or grape tomatoes, halved 8 ounces fresh mozzarella, cut into 1/2-inch pieces 1/2 cup all-purpose… Continue reading Chicken Milanese With Tomato, Mozzarella and Basil Salad

Skillet Meatballs With Peaches, Basil and Lime

1 1/2 tablespoons finely grated or minced fresh ginger 3 garlic cloves, grated or minced 1 1/4 teaspoon ground cumin, plus more for serving 1 1/4 teaspoons kosher salt, plus more as needed 1 pound ground pork (or turkey or chicken, or vegan meat) 1/3 cup panko or other plain bread crumbs 3 tablespoons finely… Continue reading Skillet Meatballs With Peaches, Basil and Lime

Pan Con Tomate Sandwiches with Bacon

4 slices crusty country bread 1 fat garlic clove, halved crosswise 1 ripe and soft tomato, halved Extra-virgin olive oil, for drizzling Flaky sea salt Mayonnaise, as needed 1 ripe but firm tomato, sliced Thinly sliced white onion 4 slices cooked bacon (optional) Toast the bread. Take each slice and rub one side all over… Continue reading Pan Con Tomate Sandwiches with Bacon

Easy Kung Pao Chicken

1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks 3 tablespoons soy sauce 2 teaspoons cornstarch Salt and ground black or Sichuan pepper 1 1/2 tablespoons Chinkiang (black) vinegar or balsamic vinegar 2 teaspoons sugar 1/4 cup neutral oil, such as grapeseed 1/2 cup small dried red chiles (15 grams; see Tip) Mix the… Continue reading Easy Kung Pao Chicken

Zucchini Slice

Two versions of an Australian favorite: Doctored Up Version 1/3 cup plus 2 tablespoons extra-virgin olive oil, more for the pan 1 large leek, white and light green parts, halved and thinly sliced into half moons (1 1/2 cups) 4 garlic cloves, finely grated or minced 1/3 cup coarsely chopped green olives 1/3 cup coarsely… Continue reading Zucchini Slice

Stuffed Shells

FOR THE SAUCE: 1/4 cup extra-virgin olive oil 1 medium onion, finely chopped Kosher salt 4 garlic cloves, peeled and thinly sliced 3 tablespoons tomato paste 1 (28-ounce) can tomato purée FOR THE FILLING AND ASSEMBLY: Kosher salt and black pepper 1 pound fresh ricotta (about 2 cups) 10 ounces fresh mozzarella, grated (about 2… Continue reading Stuffed Shells

Quick Red Turkey Chili with Chipotles

3 tablespoons olive oil 1 large white onion, diced 1 (28-ounce) can whole peeled tomatoes Salt 2 tablespoons chili powder 1 pound ground turkey 1 (7-ounce) can chipotle peppers in adobo sauce Shredded extra-sharp Cheddar, sour cream and whole cilantro leaves, for serving (optional) In a large pot or Dutch oven, heat the oil over… Continue reading Quick Red Turkey Chili with Chipotles

Pittsburgh Steak Salad

Iceberg or romaine lettuce (or a mix) Shredded carrots Shredded mozzarella Shredded cheddar Sliced hard cooked eggs Sliced cucumber Sliced grape or cherry tomatoes Grilled steak, sliced very thin Crispy hot French fries Dressing (see notes) Layer the lettuce, carrots, and cheeses in that order. Put the eggs, cucumbers, and tomatoes along the sides. Top… Continue reading Pittsburgh Steak Salad

Spaghetti with Fresh Tomato Sauce (Murakami Sauce)

8 oz pasta (linguini, spaghetti or angel hair ) 1/2 an onion- diced 8 garlic cloves, rough chopped 3 tablespoons olive oil 2 lbs juicy ripe tomatoes, diced (about 6 cups chopped, save juices) 1/4 cup splash vermouth, red wine or white wine 1 teaspoon kosher salt 1/2 teaspoon fresh cracked pepper 15–20 basil leaves,… Continue reading Spaghetti with Fresh Tomato Sauce (Murakami Sauce)

Posole Verde

8 oz pasta (linguini, spaghetti or angel hair ) 1/2 an onion- diced 8 garlic cloves, rough chopped 3 tablespoons olive oil 2 lbs juicy ripe tomatoes, diced (about 6 cups chopped, save juices) 1/4 cup splash vermouth, red wine or white wine 1 teaspoon kosher salt 1/2 teaspoon fresh cracked pepper 15–20 basil leaves,… Continue reading Posole Verde

Grilled Chicken Breasts

1 1/2 lbs boneless, skinless chicken breasts (4-5 small-ish breasts) or boneless, skinless chicken thighs (6-8 pieces- see notes.) Grilled Chicken Marinade: 2 tablespoons fresh oregano, rosemary, thyme, or sage, finely chopped (or use a combo) zest from one medium lemon (2 tablespoons) and save the lemon for grilling/ juicing. 1 tablespoon granulated garlic, or… Continue reading Grilled Chicken Breasts

Grilled Chicken Caesar Salad

2/3 cup extra-virgin olive oil 4 salt-cured anchovies, rinsed and dried 1/2 cup lemon juice 3 tablespoons Worcestershire sauce 2 cloves garlic, minced 2 pounds skinless and boneless chicken breasts 2 hard-cooked eggs 1/4 cup Parmigiano-Reggiano Salt and ground black pepper to taste 2 heads romaine lettuce 4 slices whole-grain bread, without crusts Place 2… Continue reading Grilled Chicken Caesar Salad