Herbed White Bean Stew with Sausage

2 tablespoons extra-virgin olive oil, plus more for serving
1 pound sweet Italian sausage, sliced 3/4-inch thick
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried great Northern beans, rinsed and picked through
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 teaspoons balsamic vinegar, plus more for serving
1/2 teaspoon black pepper, plus more to taste

Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.

Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.

When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

Baked Chicken Parmesan

2 tablespoons olive oil
1 yellow onion, diced
2 garlic cloves, minced
1 (28-ounce) can of crushed or pureed tomatoes, preferably San Marzano
2 teaspoons kosher salt, divided, plus more as needed
1 teaspoon pepper, divided, plus more as needed
2 large eggs
1 cup panko
3 tablespoons finely grated Parmesan, plus 4 tablespoons
2 boneless, skinless chicken breasts, halved horizontally (like you’re slicing a layer cake into two layers), then pounded to 1/2-inch thick (so you have 4 roughly 5-ish-ounce cutlets total, 1/2-inch thick each)
2 tablespoons avocado oil (or other high-heat-friendly neutral oil)
1/2 cup grated low-moisture, whole-milk mozzarella

Make the sauce. Add 2 tablespoons olive oil to a pot set over medium heat, then add the onions. Cook until the onions are just becoming translucent, then add the garlic. Continue to sauté another 1 to 2 minutes, until the garlic is fragrant.

Add tomatoes, 1 teaspoon salt, and 1/2 teaspoon pepper, and stir to combine. Cook over medium-low heat for about 15 minutes, until it’s thickened and tastes rich and a little sweet. Add more salt and pepper to taste.

Meanwhile, while the sauce is cooking down, get a large bowl, and two plates. In the large bowl, lightly beat the eggs until there are no big streaks of egg white visible.

On one of the plates, sprinkle the panko, 3 tablespoons Parmesan, 1 teaspoon of salt, and 1/2 teaspoon of pepper, and use a fork to mix thoroughly.

One at a time, take your chicken pieces and dredge them through the egg, letting any excess drip off back into the bowl. Once dredged in egg, press each side of the chicken firmly to the panko-Parmesan mixture to coat. Set aside on the second, clean plate.

Turn on your broiler. (If your broiler is on the inside-top of your actual oven, before you turn it on, move your highest oven shelf as close as possible to the broiler, and use this top shelf for the remainder of the steps). Place your largest cast iron skillet under your broiler. Let it heat up under there for 5 minutes. Use this time to mix together the mozzarella and remaining 4 tablespoons of Parmesan, and set that aside.

Using oven mitts (it’ll be very hot!), take out the skillet. Add the avocado oil and the four chicken pieces—spaced out, in a single layer—into the pan.

Place the pan under broiler. Broil for 3 to 4 minutes, until the tops of the cutlets are crispy and golden brown. (Peek after 3 minutes to avoid burning. If, after 4 minutes, the tops still aren’t getting golden, leave it for another minute or so.)

Remove the skillet from the broiler. Use a spatula to flip over the chicken, and top each piece with several spoonfuls of sauce, and a heavy sprinkling of mozzarella and Parmesan. Place back under broiler for another 2 minutes until cheese is bubbling and dotted with brown spots.

Remove from the broiler. Serve hot, preferably with big hunks of buttered bread.

Steamed Mussels With ‘Nduja

For the Mussels:
1 tablespoon (15ml) extra-virgin olive oil
2 large shallots (3 ounces; 85g), thinly sliced
2 garlic cloves (10g), thinly sliced
Kosher salt
2 ounces (1/4 cup; 60g) ‘nduja (see note)
1 cup (240ml) dry white wine
2 pounds (900g) mussels, scrubbed and debearded (see note)
1/4 cup (15g) chopped fresh flat-leaf parsley leaves
1 tablespoon (15ml) lemon juice and 1 teaspoon (2g) finely grated zest from one lemon

For Serving:
1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted

In a large saucepan, heat oil over medium heat until shimmering. Add shallots and garlic, season lightly with salt, and cook, stirring frequently, until softened but not brown, 5 to 7 minutes.

Add ‘nduja and, using a wooden spoon, break it into pieces and stir vigorously to combine with shallots and garlic. Continue to cook, stirring frequently, until fat from ‘nduja separates and shallots and garlic are stained red and fully coated with ‘nduja, 3 to 5 minutes longer. Add wine, increase heat to high and bring to a boil.

Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. Cook just until all the mussels are open, 2 to 4 minutes. Remove from heat, and using tongs, quickly transfer mussels to a warmed heatproof serving bowl. Cover mussels with saucepan lid to keep warm. Add parsley, lemon juice, and zest to saucepan and stir to combine. Taste the liquid, and adjust seasoning with salt if needed.

For Serving: Remove lid from the serving bowl, and pour contents of saucepan over mussels. Serve immediately, passing toasted bread at the table along with a large empty bowl for collecting spent mussel shells.

Sopa de Ajo (Basque Garlic Soup)

4 ounces high-quality baguette
1/2 cup olive oil, divided
1 garlic head (about 12 cloves), peeled and finely chopped
1 heaping tablespoon Pimentón de la Vera (smoked Spanish paprika)
8 cups homemade or low-sodium chicken broth
2 teaspoons kosher salt, plus more to taste
2 tablespoons sherry vinegar
3 large eggs, beaten

Preheat oven to 450°F. Place baguette on a baking sheet, and toast in preheated oven until very browned and almost burnt, 20 to 25 minutes. Remove from oven, and let cool. Break or slice bread into 2-inch pieces.

Heat 7 tablespoons oil in a large pot over medium-high. Add bread pieces, and reduce heat to medium. Cook, turning often to allow bread to toast and soak up oil, until golden brown, about 2 minutes. Remove bread, and set aside. Wipe pot clean.

Add garlic and remaining 1 tablespoon oil to pot. Cook over medium-high, stirring constantly, until garlic is golden brown, 30 seconds to 1 minute. Stir in paprika. Add broth and salt; bring to a boil.

Add bread to pot. Reduce heat to medium-low, and maintain a simmer. Add vinegar. Cook, stirring occasionally to break up bread, until flavors meld, about 25 minutes. Taste and add more salt, if needed.

When ready to serve, bring soup to a simmer over medium-high. Stirring constantly, slowly pour beaten eggs into hot soup. If any large pieces of bread remain, cut with kitchen scissors, or break apart with a spoon. Serve hot.

Notes: Soup can be prepared through step 4 up to 2 days in advance. Bring to a simmer, and add beaten eggs just before serving.

Grilled Flank Steak with Worcestershire Butter

FOR THE STEAK:
1 1/2 pounds flank steak
Fine sea salt and freshly ground black pepper
6 thyme sprigs
3 garlic cloves, finely grated or mashed to a paste
1 jalapeño, minced
2 tablespoons minced chives, plus more for serving
2 tablespoons Worcestershire sauce
1 tablespoon coconut palm sugar or dark brown sugar
1 tablespoon fresh lemon juice, plus more as needed
3 ripe plum tomatoes
Extra-virgin olive oil
3 scallions, white and green parts, thinly sliced
Handful of torn fresh basil, plus more for serving

FOR THE WORCESTERSHIRE BUTTER:
1/2 cup unsalted butter (1 stick), softened
1 tablespoon chopped fresh thyme
1 tablespoon minced chives
2 teaspoons Worcestershire sauce
1 garlic clove, grated or mashed to a paste
Finely grated zest of 1 lemon
1/4 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper

Season steak all over with 1 teaspoon salt and ½ teaspoon pepper. In a bowl or resealable bag, combine thyme, garlic, jalapeño, chives, Worcestershire sauce, sugar and lemon juice. Add meat and let marinate in the refrigerator for at least 2 hours and up to overnight.

Prepare the Worcestershire butter: In a bowl, mash together the butter, thyme, chives, Worcestershire sauce, garlic, lemon zest, salt and pepper.

Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 2 hours before using.

Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source. Grill tomatoes, or broil them on a rimmed baking pan, turning them, until charred on all sides, about 2 to 4 minutes per side. Transfer to a cutting board to cool.

Brush off any pieces of marinade clinging to the steak, pat steak dry and coat it lightly with oil. Grill or broil steak until it reaches desired doneness, 3 to 5 minutes per side for medium-rare (125 degrees).

Transfer steak to a cutting board. Slice butter into coins and place them on the steak to melt slightly. Let steak rest for 5 minutes while you prepare the tomatoes.

Roughly chop tomatoes and place in a bowl with scallions, basil, a pinch of salt and pepper, a drizzle of olive oil and a squeeze of lemon juice. Toss well, adding more salt or lemon juice, or both, to taste.

Slice the steak thinly, across the grain, and serve with the charred tomato mixture spooned on top. Garnish with more chives and torn basil, if you like.

Modern Pasta Alla Norma

Kosher salt
10 ounces mezzi rigatoni or rigatoni
1 1/2 pounds eggplant, unpeeled, cut into 1/2-inch dice
1/4 cup plus 2 tablespoons extra-virgin olive oil
Black pepper
3 ounces prosciutto, roughly chopped into 1- to 1 1/2-inch pieces
1 medium shallot, thinly sliced into rings
3 garlic cloves, thinly sliced
1 fresno or serrano chile, seeded, if you like, and thinly sliced into rings
1 1/2 pounds Sun Gold, cherry or grape tomatoes
1 (15-ounce) can diced tomatoes and their juices
4 ounces fresh mozzarella, finely chopped
1 cup roughly chopped fresh herbs, such as basil and mint
Flaky salt, for serving (optional)

Heat the oven to 425 degrees. On a large rimmed sheet pan, toss the eggplant with ¼ cup olive oil and season well with salt and pepper. Spread everything evenly in one layer and roast until golden, 25 to 30 minutes, flipping halfway through to ensure even browning.

While the eggplant roasts, make your sauce: In a deep, 12-inch skillet, heat the remaining olive oil over medium. Add the prosciutto and cook, stirring occasionally, until it begins to crisp and brown in spots, 2 to 3 minutes. Remove from skillet and place on a paper towel-lined plate.

Add the shallot, garlic and chile to the pan and cook, stirring frequently, until the shallot has softened and the garlic is fragrant, about 2 minutes. Add the cherry tomatoes and cook until they start to burst, pressing the tomatoes gently down with the back of a spatula or wooden spoon to help them along, 5 to 7 minutes. You want some of them to collapse and some to maintain their structure. Stir in the diced tomatoes with their juices and season with salt and pepper. Simmer while the eggplant finishes roasting, about 15 minutes more. If the sauce appears dry, add ¼ cup pasta water.

While you’re making the sauce, bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain pasta.

When the eggplant is done, add it to the tomato sauce and stir to combine. Add the pasta and toss until everything is well coated with sauce, adding more pasta water if needed. Stir in the mozzarella and toss until it begins to melt.

Serve in the skillet or in bowls and top each portion with crispy prosciutto and fresh herbs. Season with flaky salt, if using.

Baked Shells with Cauliflower and Taleggio

Salt
1 medium head of cauliflower (1 3/4 pounds), cut into 1-inch florets
1 tablespoon unsalted butter
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced 2 teaspoons minced rosemary
Freshly ground pepper
1/2 cup dry white wine
1 1/2 cups heavy cream
1 1/2 cups freshly grated Parmigiano-Reggiano cheese (6 ounces)
1/2 pound Taleggio cheese—rind discarded, cheese cubed
1 pound large shells, such as conchiglioni
1/4 cup dry bread crumbs

Preheat the oven to 450°. Bring a large pot of salted water to a boil and fill a large bowl with cold water. Boil the cauliflower until tender, 5 minutes. Using a slotted spoon, transfer the cauliflower to the cold water and let cool slightly. Drain and pat dry; keep the cooking water hot.

In a large, deep skillet, melt the butter in the olive oil. Add the onion, garlic and rosemary, season with salt and pepper and cook over moderate heat until softened, about 3 minutes. Add the cauliflower and cook over moderate heat, stirring occasionally, until browned in spots, about 8 minutes. Add the wine and boil until evaporated. Remove the skillet from the heat and stir in the cream, 1 cup of the Parmigiano and the Taleggio.

Return the water to a boil and add the pasta. Cook until al dente. Drain the pasta and return it to the pot. Scrape the cauliflower and cheese sauce into the pasta and toss well. Spread half of the pasta into a 3-quart baking dish and top with 2 tablespoons of the bread crumbs. Top with the remaining pasta, 2 tablespoons of bread crumbs and 1/2 cup of Parmigiano.

Bake the pasta for about 20 minutes, until the sauce is bubbling and the top is golden and crisp. Let stand for 10 minutes before serving.

Make Ahead: The unbaked assembled pasta dish can be refrigerated overnight. Return the pasta to room temperature before baking.

Sheet Pan Sausage with Grapes an Onions

1 large Spanish onion, thinly sliced
4 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 cups seedless red grapes (1 1/4 pounds), destemmed
1 teaspoon fennel, coriander, cumin or caraway seeds, lightly crushed
1 pound any sausages, poked all over with a fork
1/2 cup parsley, coarsely chopped
2 tablespoons chopped chives
2 teaspoons rice vinegar or sherry vinegar, plus more to taste

Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.

After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.

Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.

Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.

Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.

Note:

You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions. Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal. Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side. If you want to halve this recipe, reduce the oven temperature to 425 degrees; otherwise the smaller amount of food in the pan might get too brown.

Sheet Pan Sausage and Butternut Squash

1 (2-pound) butternut squash, peeled, halved lengthwise and seeded
1 pound spicy sausage (fresh chorizo, Italian, Andouille or otherwise)
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1 1/2 cup parsley leaves
1 tablespoon freshly squeezed lemon juice, plus more as desired
Flaky salt, as desired

Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into ½-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.

When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.

In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.

Tip
The squash and sausage can be roasted 3 days in advance. Reheat in a low oven before serving.

Feel free to switch up the squash for carrots, broccoli, potatoes: Any vegetables that are good roasted will work well in that liquid gold. If the meal seems light, bulk it up by topping with a cup of feta or rinsed canned chickpeas, adding arugula or watercress to the parsley, or serving it all on a bed of kale or mustard greens, like a warm salad.

Chicken Parmesan

Ingredients
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
1 28-ounce can crushed tomatoes
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon granulated sugar
1 large egg
1/2 cup dry bread crumbs
2 large boneless, skinless, chicken breasts (about 8 ounces each), tenderloins removed
3/4 cup mozzarella cheese, grated
1/4 cup Parmesan cheese
8 ounces spaghetti or linguine
Salt and black pepper

First, bring a large pot of water to a boil. Then start with the sauce. Pour 1/4 cup of the olive oil into a pot set over medium-high heat. Add the garlic and cook until fragrant, about 15 seconds. Dump in the tomatoes, along with the dried basil, dried oregano, sugar, and a pinch of salt and pepper. Reduce heat to a simmer and cook for 10 to 12 minutes, or until it has thickened up nicely.

While the sauce is cooking, slice each chicken breast in half horizontally, so you end up with four roughly 4-ounce portions of chicken. Each one should be about 1/4-inch thick.

Crack the egg into a small pie pan or baking dish, add 1/4 teaspoon of salt, and beat until combined. In another small pie pan or baking dish, combine the bread crumbs, 1/4 teaspoon salt, and a few cracks of pepper.

Dip one of the chicken cutlet into the beaten, and then into the bread crumbs. Toss to coat. Place it on a wire rack set over a large pan, and repeat process with other cutlets.

Preheat the broiler. Pour the rest of the olive oil into a large skillet set over medium-high heat. When the oil just starts to shimmer, add the cutlets. They should all fit in a single layer. Cook for 5 to 6 minutes, flipping halfway through. Wash the rack while you cook the cutlets, and dry. Set the cooked cutlets on the cleaned wire rack.

Add the pasta along with 2 teaspoons of salt to the boiling water. Cook according to the directions on the box. Drain when done and set aside.

Top each cutlet with a quarter of the mozzarella and parmesan. Place wire rack set over the pan under the broiler, about 4 to 5 inches from the top, and broil for about 2 to 3 minutes, or until the cheese is nicely browned and bubbly.

Divide the spaghetti into four portions and plate. Top each with a cutlet and a generous helping of the sauce. Serve.

Chicken Parmesan

3 boneless skinless chicken breast halves
1 3/4 cups buttermilk, divided
2 medium cloves garlic, minced (about 2 teaspoons)
Kosher salt and freshly ground black pepper
1/2 loaf crusty italian bread, crust removed, sliced into 1/2-inch slices
5 ounces grated Parmesan cheese, plus more for serving
1 1/2 cups all-purpose flour
2 large eggs
1/2 cup vegetable or canola oil
1 quart Italian-American red sauce
10 ounces fresh mozzarella cheese, cut into 1/2-inch chunks
2 tablespoons minced fresh parsley, basil, or a mix

With a sharp chef’s knife, split chicken breasts in half horizontally. Working one piece at a time, place inside a plastic zipper-lock bag and pound with a meat pounder or the bottom of a skillet to an even 1/4-inch thickness. Transfer to a large bowl.

Add 1 1/2 cups buttermilk and minced garlic to bowl. Season with 2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper. Turn chicken with hands until salt, pepper, and garlic are evenly incorporated and all the chicken is coated in buttermilk mixture. Transfer to a large zipper-lock bag, press out the air, and seal. Refrigerate for at least 4 hours and up to overnight (see note).

Meanwhile, place bread slices on a rack set in a rimmed baking sheet. Leave out on counter for at least 4 hours and up to overnight until mostly dried.

The next day, break bread into rough pieces (leave the wire rack in the rimmed baking sheet) and combine with 4 ounces Parmesan cheese in the food processor. Season with black pepper. Process until bread is finely ground, about 20 seconds. Transfer mixture to a large shallow bowl or pie plate.

Place flour in a second shallow bowl or pie plate. Whisk eggs, 2 tablespoons buttermilk, and 1 tablespoon of the flour in a third pie plate. Drizzle remaining 2 tablespoons buttermilk over the breadcrumb/Parmesan mixture and incorporate with your fingertips. The mixture should be mealy, but hold together in clumps if you squeeze it together with your hands.

Working one piece of chicken at a time, remove from the bag and add to flour. Turn to coat, shake off excess, and add to egg mixture. Turn to coat, letting excess drip off, and add to breadcrumb mixture. Turn to coat, piling crumbs on top and pressing down firmly so a thick layer adheres. Transfer coated chicken to the wire rack and repeat with remaining chicken breasts.

Preheat oven to 425°F. Place sauce in a medium saucepan and heat over low heat, stirring occasionally, until barely simmering. Remove from heat and set aside.

Heat oil in a large non-stick or cast iron skillet over medium-high heat until it registers 375 to 400°F on an instant read or deep-frying thermometer. Working in batches, carefully add chicken by lowering the cutlets away from you into the oil. Add as many cutlets as will fit in one layer (2 to 3).

Cook, swirling pan gently and using a thin flexible metal spatula to loosen chicken if it sticks, until chicken is golden-brown and crisp on bottom side, about 2 minutes. Using a thin metal spatula and a fork, carefully flip chicken and cook until golden brown on second side. Transfer chicken to a paper-towel lined plate to drain and repeat with remaining chicken.

Spoon 1/3 of sauce onto the bottom of a casserole or oven-safe serving dish. Shingle chicken pieces on top of sauce. Top with more sauce, forming a line down the center. Combine mozzarella and remaining 1 tablespoon Parmesan cheese in a large bowl and toss to coat. Lay cheese mixture over chicken in a straight line down the center.

Transfer to the oven and cook until cheese is melted and bubbly, about 20 minutes. Remove from oven and immediately grate fresh Parmesan on top. Allow to rest for 3 minutes, top with chopped herbs, and serve immediately.

Chicken Schnitzel

1/2 cup plain panko bread crumbs
1/4 cup roasted sesame seeds
3/4 teaspoon kosher salt, plus more as needed
1/2 teaspoon granulated garlic (a.k.a. garlic powder)
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon ground cayenne pepper, plus more as needed
2 large eggs
1/3 cup flour
4 boneless, skinless chicken thighs (about 14 ounces total weight, from 1 1/2 pounds bone-in, skin-on chicken thighs; see NOTE)
1/2 cup vegetable oil

Combine the panko, sesame seeds, 1/2 teaspoon of the salt, the garlic powder, paprika, black pepper and cayenne pepper in a shallow dish. Lightly beat the eggs in a separate dish; whisk together the flour and the remaining 1/4 teaspoon of salt in another dish.

Trim any excess fat from the chicken. Season the chicken lightly with salt and black pepper, plus a little more cayenne, if desired. Working with one piece at a time, place each thigh between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch.

Coat each piece of pounded chicken first in the flour mixture, shaking off any excess; then in the egg; and then in the seasoned panko, pressing so the meat is evenly and completely coated. Place on a rimmed baking sheet; let the pieces sit for 10 minutes (this will help the coating adhere during cooking). Discard any remaining egg and seasoned flour; you should have used all the panko mixture.

When you are ready to fry, place a wire rack over a rimmed baking sheet. Heat the oil until shimmering in a heavy skillet over medium heat.

Lay two of the coated chicken pieces in the pan; fry for about 2 1/2 minutes, until the underside is golden brown, then use tongs to turn them over and cook for 1 to 2 minutes on the other side. Transfer to the wire rack to drain while you cook the remaining chicken.

Serve warm, or at room temperature.

Pork Milanese

FOR THE GRIBICHE

4 large eggs
1/4 cup olive oil
2 tablespoons finely chopped shallot
2 tablespoons finely chopped drained capers
2 tablespoons finely chopped cornichons (about 4)
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
Kosher salt
Freshly ground black pepper

FOR THE PORK

Canola oil, for frying (about 3 cups)
Four (5-ounce) pork shoulder cutlets, pounded thin between 1/4- to 1/8-inch thickness
1/2 cup flour
2 large eggs, lightly beaten
1 1/2 cups panko bread crumbs
Kosher salt
Freshly ground black pepper
Lemon wedges, for serving

FOR THE SALAD

Generous 4 cups (3 ounces) baby mustard greens or baby arugula
Juice of 1/2 lemon, or more as needed
Extra-virgin olive oil
Flaky sea salt, such as Maldon

Make the gribiche: Place the eggs in a small saucepan, cover them with 2 inches of water and bring to a boil. Meanwhile, prepare an ice bath in a large bowl. Cook the eggs at a rapid boil for 9 minutes, then transfer them to the ice bath. Let the eggs cool for about 5 minutes, then peel.

Finely chop the eggs and transfer to a medium bowl. Add the olive oil, shallot, capers, cornichons, parsley, mustard and vinegar and mix well to combine; the gribiche should be the consistency of paste. If the gribiche is too thick, stir in 1 tablespoon of water. Season lightly with salt and pepper.

Make the pork: In a large, heavy-bottomed pot, such as a Dutch oven, heat 3 cups canola oil over medium heat until it reaches 400 degrees.

Pat the meat dry with paper towels and, using a meat mallet, pound each pork cutlet to a 1/4- to 1/8-inch thickness between two large pieces of parchment paper. If necessary, pat the pork dry again.

Put the flour, eggs and panko in 3 separate shallow containers and set them in a row.

Season the pork with salt and pepper and lightly dip in the flour, just to coat. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere. Let the cutlets sit, undisturbed, for about 10 minutes — this helps the panko absorb the egg.

When the oil is ready, working in batches, fry the pork cutlets, turning once, until golden and crispy, 3 to 4 minutes. Transfer to paper towels to drain and immediately sprinkle with kosher salt.

Make the salad: In a large bowl, gently toss the mustard greens with lemon juice, a drizzle of olive oil and a few pinches of flaky salt until combined. Taste and season with more lemon juice or salt, if desired.

Serve with a dollop of the gribiche, the mustard greens, and lemon wedges for squeezing over the meat.

Pork Chops with Gochujang and Peanuts

Thin pork chops
Dry roasted peanuts
Sesame oil
Chili powder
Salt and pepper
Gochujang
Orange juice
Mirin
Chopped scallions
Rice, for serving

Secure the thinnest chops you can find at the store — that’s crucial for the quick-broil part.

Throw a few handfuls of dry-roasted peanuts in a pan set over medium-high heat with a glug of sesame oil. Let those go until they’re fragrant and just beginning to darken, then take them off the heat and toss with a few shakes of chile powder. Set the peanuts aside and heat your broiler.

Line a sheet pan with foil, and oil it lightly. Salt and pepper your chops, lay them out on the pan, and slide them into the oven. Cook the chops for around four minutes, then flip them over to finish.

Meanwhile, mix a tablespoon or so of gochujang, the Korean red-pepper paste, with a healthy splash of orange juice and a wisp of mirin. Taste. Adjust. Pour into a deep serving dish or platter.

When the chops are well crusted and brown, slide them into the sauce for a toss. Top with the peanuts and some chopped scallions if you have any. Rice on the side.

Pork Chops Puttanesca

3 cloves garlic, divided
1/2 teaspoon dried oregano
1/2 teaspoon crushed red chile flakes
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
4 12-ounce rib pork chops, preferably heritage, about 1 1/4-inch thick
1 small red onion, finely chopped
8 ounces ripe tomatoes, finely chopped
4 anchovy fillets in oil, drained and mashed
2 tablespoons pitted oil-cured black olives, chopped
1/2 tablespoon capers in vinegar, drained
1 1/2 tablespoons golden raisins
1/2 cup dry red wine
1 teaspoon fresh oregano leaves, minced

Mash 1 clove garlic with dried oregano, ¼ teaspoon chile flakes and salt to a paste in a mortar. Stir in 1 tablespoon olive oil and the vinegar. Spread this mixture on both sides of the pork. Set aside. Heat grill. Heat oven to 225 degrees.

Heat remaining oil in a small skillet, add onion and sauté until translucent. Mince remaining garlic and stir in. Add tomatoes, anchovies, remaining chile flakes, olives, capers and raisins. Stir in wine and cook on low until mixture is thick, about 10 minutes. Set aside.

Grill pork close to source of heat, turning once, until nicely browned but not cooked through, about 2 minutes per side. (You can also cook the chops in a grill pan or skillet over high heat for about 2 minutes per side). Transfer pork to a baking dish, slather with tomato mixture and place in oven for 45 minutes for medium, longer for more well done. Arrange pork on a serving platter, spoon any pan juices over it, scatter with oregano and serve.

Penne or other modest macaroni dressed with just olive oil and chile flakes is excellent alongside, to share the sauce with the meat.

Pork Chops with Pipian

FOR THE PORK CHOPS
4 medium-thick pork chops, bone-in or boneless
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons neutral oil

FOR THE PIPIAN SAUCE
8 chiles de árbol
3 plum tomatoes
1 small onion, peeled and thickly sliced
3 cloves garlic, unpeeled
1/2 cup raw, hulled, unsalted pumpkin seeds
1/3 cup unsalted peanuts
1/3 cup hulled sesame seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice (or 2 allspice berries)
1 canned chipotle pepper
2 tablespoons neutral oil, lard or chicken fat
1 cup chicken broth, homemade or low-sodium
1 tablespoon kosher salt
1 tablespoon light brown sugar
1 tablespoon cider vinegar

Make the sauce: Remove the stems from the chiles de árbol, and gently roll the chiles between your fingers to remove the seeds. Discard seeds. Set a bare skillet over high heat for 5 minutes, then add the chiles. Toast until they are darkened and fragrant, approximately 4 to 5 minutes. Place them in a bowl, cover with 2 cups boiling or very hot water, and set aside to soak.

Return the skillet to high heat. Add the tomatoes, onion and garlic, and cook, turning occasionally, until charred, approximately 10 minutes. Put the vegetables on a plate, and set aside to cool, then slip the skins off the cloves of garlic.

Return the skillet to medium-low heat. Place the pumpkin seeds, peanuts and sesame seeds in the skillet, and cook, stirring and shaking the pan continuously, until they are toasted and fragrant, approximately 2 to 4 minutes. Put the seeds and nuts in a bowl, and stir in the cinnamon, cloves and allspice.

Put the chiles and soaking liquid in a blender with the tomatoes, onion, garlic, the nut-seed mixture and the chipotle. Purée until smooth.

Add the oil, lard or chicken fat to a large, heavy-bottomed pot, and heat over medium heat until it is nearly smoking. Add the purée. It will sputter a lot. Lower the heat, and stir, cooking the mixture down to a thick paste. It will continue to sputter and pop. Add the broth to the paste, and stir, then season with the salt, sugar and vinegar, and cook for another 15 minutes or so, until it resembles a thick, creamy soup. Lower heat to a bare simmer.

Make the pork chops: Season the pork chops aggressively with salt and pepper, and dust them with the flour. Add the oil to the skillet, and heat over medium-high heat until nearly smoking. Add the chops, and let them cook undisturbed, in batches if necessary, until crisp and well browned, about 5 minutes per side. Set them aside to rest for 5 minutes or so. Serve a chop per person on a generous amount of sauce, with tortillas to mop it up. Extra sauce can be used to braise chicken, lamb or more pork, or as a topping for enchiladas

Pull-Apart Pepperoni Knots

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces sliced pepperoni, cut into 1/4-inch squares
Pinch red pepper flakes
6 medium cloves garlic, minced (about 2 tablespoons)
1/4 cup chopped fresh parsley leaves
2 tablespoons minced fresh chives (optional)
1/2 cup grated Parmesan cheese, plus more for sprinkling
Flour for dusting
1 pound homemade or store-bought pizza dough (see note)
1/4 cup grated Pecorino Romano cheese
Homemade or store-bought pizza sauce for serving

Heat butter and oil in a 10-inch cast iron skillet over medium heat until butter melts and foaming subsides. Add pepperoni and cook, stirring, until pepperoni begins to crisp, about 2 minutes. Add pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Add parsley and chives and stir to combine. Transfer mixture to a large bowl and stir in Parmesan cheese. Do not wipe out skillet.

On a lightly floured surface, divide dough into two even pieces. Working one piece at a time, roll or stretch into an oblong about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.

Tie each strip into a knot and transfer to bowl with pepperoni/garlic mixture. Toss and fold with your hands until every knot is thoroughly coated in mixture. Transfer the knots to the skillet in a single layer. Drizzle with more olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours.

When ready to bake, preheat oven to 425°F and adjust oven rack to center position. Unwrap garlic knots. Sprinkle with Romano cheese. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.

Remove from oven and immediately brush with more extra-virgin olive oil and sprinkle lightly with more Parmesan. Serve right away with warmed sauce on the side.

Sheet Pan Pork Loin with Maple, Butternut Squash, and Potatoes

Ingredients send grocery list
1 tablespoon olive oil
4 tablespoons balsamic vinegar
4 tablespoons maple syrup
2 tablespoons Dijon mustard
3 garlic cloves, crushed
2 tablespoons fresh rosemary, or 1 tablespoon dried
1/2 tablespoon salt
1/2 tablespoon pepper
1/2 cup white wine
2 1/2 pounds boneless pork loin roast or tenderloin
2 cups peeled, cubed butternut squash
1 pound baby potatoes, scrubbed clean and dried
Olive oil, salt, and pepper, as needed

Preheat oven to 350°F. Prepare a sheet pan by lining it with foil.

In a small bowl, mix together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, rosemary, white wine, salt, and pepper.

Optional step: Brown the pork roast in a pan with some olive oil. Deglaze the pan with an additional 1/2 cup of white wine. Pour the wine over the roast after placing it on the sheet pan.

Put the pork roast in the middle of the sheet pan and scatter the butternut squash cubes and potatoes around it.

Pour the balsamic mixture over the pork roast and the vegetables. Drizzle a little olive oil over the vegetables and season with salt and pepper as desired.

Bake for 30-40 minutes or until the internal temperature of the pork reaches 145°F. The vegetables should be cooked through at this point. If the veggies need more time, increase the oven temperature to 425 degrees and put the tray back in the oven to continue cooking while the pork rests.

Remove from oven and let the pork rest for 10-15 minutes before carving. Serve with vegetables and pan juices.

Thai Spicy Steak Salad

1 pound steak (flank, top sirloin)
1 to 2 fresh red chilies (bird’s eye preferred)
3 cloves fresh garlic, peeled
1 tablespoon sugar
4 tablespoons fish sauce
4 tablespoons fresh lime juice
2 medium onions, thinly sliced
1 packet chives, sliced into 1-inch lengths
1 handful cilantro, roughly chopped

In a pan or on the grill, sear the unseasoned steak until browned well on both sides, and cook to medium rare or desired temperature. Allow the steak to rest while you prepare the other ingredients.

In a mortar and pestle, mash together the garlic and chilies to create a paste. Scrape the paste into a large bowl, and add the lime juice, fish sauce, and sugar. Mix well to dissolve the sugar. Add the thinly sliced onions, chives, and cilantro, and toss well to combine. Next, slice the steak into thin, even slices across the grain, and add to the salad. Mix again thoroughly and allow to marinate for at least 30 minutes for the flavors to meld. Serve with freshly steamed rice.

Gnocchi with Sausage and Broccolini

1 pound store-bought gnocchi
2 tablespoons unsalted butter
1 sweet onion, sliced
2 garlic cloves, minced
1 pound cooked Italian sausage, sliced
1 bunch broccoli rabe, cut into bite-size pieces
1/2 cup chicken broth
Salt and freshly ground black pepper
1/2 teaspoon red-pepper flakes (optional)
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley

Bring a large pot of salted water to a boil. Add the gnocchi and cook until the pasta floats to the surface, 4 to 5 minutes. Drain the gnocchi.

In a large skillet, melt the butter over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

Add the sausage and cook until it begins to brown, 3 to 4 minutes. Add the broccoli rabe and chicken broth, and bring to a simmer.

Continue to cook, tossing frequently, until the broccoli rabe is wilted and tender, about 5 minutes. Season with salt, pepper and red-pepper flakes (if desired).

Stir in the gnocchi, Parmesan and parsley, and toss well until combined. Serve immediately.