Tag: Ali Slagle

Spicy Sesame Noodles With Chicken and Peanuts

1 1/2 tablespoons red-pepper flakes 1 1/2 tablespoons low-sodium soy sauce 1 1/2 teaspoons toasted sesame oil, plus more as needed Kosher salt and black pepper 1/2 cup plus 1 tablespoon neutral oil, like grapeseed or vegetable 6 tablespoons roasted, salted peanuts, coarsely chopped Rind of 1/2 orange, peeled into 2- to 3-inch strips 1… Continue reading Spicy Sesame Noodles With Chicken and Peanuts

Skillet Pork Chops With Charred Pineapple (with Variations)

1/4 cup soy sauce 1 tablespoon white vinegar 1 teaspoon toasted sesame oil 2 garlic cloves, thinly sliced 1 hot green or red chile, thinly sliced, or 1/2 teaspoon ground cayenne Granulated sugar 6 thin (1/2 inch) boneless pork chops (about 1 1/2 pounds total), patted dry Salt 2 tablespoons neutral oil (such as grapeseed)… Continue reading Skillet Pork Chops With Charred Pineapple (with Variations)

Chicken Piccata

4 boneless, skinless chicken breasts (about 1½ pounds), halved horizontally (see tip) Kosher salt and black pepper All-purpose flour, for dredging 6 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil, plus more as needed 1 shallot, peeled and sliced lengthwise 1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons) 3/4… Continue reading Chicken Piccata

Grilled Cauliflower Steaks

2 small heads cauliflower, stems trimmed (about 1 1/2 pounds) 1/4 cup extra-virgin olive oil, plus more for drizzling and greasing the grates Kosher salt 1/2 cup finely chopped dill fronds and stems 3 tablespoons lime juice (from 2 limes) 1 fresh chile, such as serrano or Fresno, seeded if desired, finely chopped 3 tablespoons… Continue reading Grilled Cauliflower Steaks

Smashed Pickle Salad

1/2 medium red onion, thinly sliced 4 whole pickles (or 16 spears), plus 1 tablespoon brine 2 celery stalks, thinly sliced 1/4 cup sour cream 1/4 cup chopped dill fronds and stems 1 tablespoon mayonnaise In a medium bowl, stir together the red onion and pickle brine. On your cutting board, whack the pickles with… Continue reading Smashed Pickle Salad

Cold Rice Noodles With Coconut Milk, Peanuts and Lime

8 ounces linguine-style rice noodles 1 cup full-fat coconut milk, plus more as needed 1/2 cup finely chopped cilantro leaves and tender stems 2 Thai chiles, thinly sliced into rounds, or 1 jalapeño, minced 2 teaspoons fish sauce or soy sauce, plus more as needed 2 limes 3/4 cup coarsely chopped roasted, salted peanuts Red… Continue reading Cold Rice Noodles With Coconut Milk, Peanuts and Lime

Mojo Chicken With Pineapple

1 1/2 to 2 pounds boneless, skinless chicken thighs Kosher salt and black pepper 1/2 pineapple, cut into 1½-inch chunks (about 3 cups) 1 orange, zested, then quartered 1/4 cup extra-virgin olive oil 4 garlic cloves, peeled 1 jalapeño, stemmed A few cilantro sprigs, leaves removed, then stems finely chopped 2 large limes, zested and… Continue reading Mojo Chicken With Pineapple

Chile-Crisp Chickpea Rice Bowls

1 1/2 cups sushi rice (short-grain white rice), rinsed until water runs clear Kosher salt (such as Diamond Crystal) 1/4 cup store-bought or homemade chile crisp, plus more for serving Neutral oil (such as grapeseed), as needed 3 cups cooked, rinsed chickpeas (homemade or from two 15-ounce cans) Granulated sugar, to taste 1 pint (8… Continue reading Chile-Crisp Chickpea Rice Bowls

Stone Fruit Caprese

2 pounds ripe but firm stone fruit (such as nectarines, peaches, plums, cherries or a mix) 1 tablespoon lemon juice, plus more as needed 2 teaspoons granulated sugar, plus more as needed Flaky sea salt 8 ounces fresh mozzarella, at room temperature About 20 basil or mint leaves, or a combination, torn if large 2… Continue reading Stone Fruit Caprese

Beans and Greens Alla Vodka

3 tablespoons olive oil 1 yellow onion, finely chopped 4 garlic cloves, finely chopped Kosher salt 1 (6-ounce) can tomato paste 1/4 cup vodka 1/2 teaspoon red-pepper flakes 2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained but not rinsed (see notes) 1 bunch kale, ribs removed, leaves torn or… Continue reading Beans and Greens Alla Vodka

Puttanesca Chickpea-Tomato Salad

1 1/2 pounds ripe tomatoes of any size, cut into 1- or 2-bite pieces 3 cups cooked, rinsed chickpeas, white beans or a mix (homemade or from two 15-ounce cans) 1/2 cup coarsely chopped parsley leaves and stems 1 1/2 ounces Parmesan, coarsely chopped or crumbled (about 1/3 cup) 1/4 cup extra-virgin olive oil 1/4… Continue reading Puttanesca Chickpea-Tomato Salad

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

Michelada Chicken

1 (12-ounce) can or bottle of Mexican lager, such as Tecate or Modelo 3 tablespoons Worcestershire or soy sauce 2 to 3 teaspoons hot sauce, depending on heat preference 1 lime, zested and juiced 1 teaspoon kosher salt (such as Diamond Crystal) 1 1/2 pounds boneless, skinless chicken thighs or breasts 2 tablespoons neutral oil,… Continue reading Michelada Chicken

Italian Broccoli Salad

1 small shallot, thinly sliced 1 1/2 pounds broccoli (about 2 medium heads) Kosher salt (Diamond Crystal) and black pepper 1/2 cup roasted, salted almonds, coarsely chopped 1/4 cup drained, sliced pickled peppers, such as peperoncini 1/4 cup pitted, torn olives, such as kalamata or Castelvetrano 1/3 cup extra-virgin olive oil, plus more as needed… Continue reading Italian Broccoli Salad

One-Pot Pasta With Ricotta and Lemon

Kosher salt 1 pound short, ribbed pasta, like gemelli or penne 1 cup whole-milk ricotta (8 ounces) 1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving 1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons) Black pepper Red-pepper flakes, for serving 1/4 cup thinly… Continue reading One-Pot Pasta With Ricotta and Lemon

Cheddar-Sauerkraut Toast

4 slices of bread, such as sourdough, rye, pumpernickel or rustic country bread 2 cups (8 ounces) drained sauerkraut, coarsely chopped 16 slices (about 1/3 cup) pickled jalapeños 1 cup (4 ounces) grated sharp Cheddar In the oven or toaster oven, heat the broiler to high with a rack 6 or fewer inches from the… Continue reading Cheddar-Sauerkraut Toast

Oven Bacon

1 pound bacon Heat the oven to 450 degrees. Arrange the bacon in a single layer on 2 aluminum foil-lined rimmed baking sheets, or, for extracrispy bacon, arrange on 2 wire racks set over 2 foil-lined rimmed baking sheets. Bake until the bacon is browned and starts to ripple, or to desired doneness, 10 to… Continue reading Oven Bacon

Slow Cooker Sunday Sauce (Braised Pork with Sausage and Meatballs)

2 (28-ounce) cans crushed tomatoes 3 basil sprigs 2 pounds boneless pork shoulder, cut into 3-inch chunks Kosher salt and black pepper 1/4 cup extra-virgin olive oil, plus more as needed 1 pound hot or sweet Italian sausage, or a combination 1 yellow onion, coarsely chopped 6 garlic cloves, smashed and peeled 1/3 cup red… Continue reading Slow Cooker Sunday Sauce (Braised Pork with Sausage and Meatballs)

Sunday Sauce (Braised Pork with Sausage and Meatballs)

2 pounds boneless pork shoulder, cut into 3-inch chunks Kosher salt and black pepper 1/4 cup extra-virgin olive oil, plus more as needed 1 pound hot or sweet Italian sausage, or a combination 1 yellow onion, coarsely chopped 6 garlic cloves, smashed and peeled 1/3 cup red wine 2 (28-ounce) cans crushed tomatoes 3 basil… Continue reading Sunday Sauce (Braised Pork with Sausage and Meatballs)