Shawarma-Spiced Carrots with Date and Herb Salad 

Gnocchi with Spinach and Red-Pepper Sauce

Indian-ish Nachos with Cheddar, Black Beans and Chutney

Lemony Orzo with Asparagus and Garlic Bread Crumbs

Turmeric-Black Pepper Chicken with Asparagus

Bring vinegar and ½ cup water to a boil in a saucepan. Stir in onion. Remove from heat; let stand 15 minutes. Drain.

Combine cabbage, lime juice, 1 tablespoon oil, and ½ teaspoon salt in a large bowl; toss well. Let stand 15 minutes.

Combine chili powder, garlic powder, cumin, paprika, and remaining ½ teaspoon salt; rub over chicken. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add chicken to pan; cook until well browned and done, about 4 minutes per side. Cool slightly; shred chicken into large pieces.

Heat tortillas according to package directions. Divide chicken and slaw among tortillas; top evenly with onion, avocado slices, yogurt, and pepitas. Garnish with cilantro and radishes, if desired.

12 ounces boneless, skinless Chicken Breast Tenders

Spiced Chicken Tacos With Lime-Cabbage Slaw

Pour some salt on a plate. Rub rim of a highball glass with grapefruit slice; dip rim of glass in salt. Combine tequila and lime juice in glass. Fill glass with ice, then top off with soda. Garnish with grapefruit slice.

Grapefruit Soda (preferably San Pellegrino Pompelmo)

¾ ounces Simple Syrup (1 part water, 1 part sugar)

Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.

Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)

Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.

Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.

1 pound fresh Sausage, such as sweet or hot Italian, or bratwurst

1 pound Brussels Sprouts, trimmed and halved lengthwise

1 pound small Potatoes, like baby Yukon gold or red potatoes, halved

2 tablespoons extra-virgin Olive Oil, plus more as needed

1 tablespoon Yellow Mustard Seeds (optional)

¼ cup Almonds or Walnuts, chopped (optional)

Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard

Heat the butter in a skillet and add the lemon zest.

Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.

Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.

1 tablespoon freshly grated Lemon Zest, plus more for serving

2 tablespoons freshly squeezed Lemon Juice

2 tablespoons freshly grated Parmesan Cheese, plus extra cheese to serve on the side

Stir ginger, garlic, and two-thirds of scallions in a large bowl.

Heat grapeseed oil in a small saucepan over high until oil is shimmery and hot but not smoking, about 2 minutes. Pour hot oil over scallion mixture. The scallions will sizzle, turn bright green, and wilt almost immediately. Let sit 5 minutes before stirring in remaining scallions. Stir in soy sauce, vinegar, pepper, sesame oil, and sugar; season with salt. Let sit to let flavors meld, 15 minutes. Taste and adjust seasonings.

Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl.

Divide noodles among bowls. Top with sesame seeds and serve with chili oil alongside.

1 5-inch piece Ginger, peeled, finely chopped (about ⅓ cup)

1 large bunch of Scallions, very thinly sliced (about 2 cups), divided

4 5-oz packages wavy Ramen Noodles, preferably fresh

Toasted Sesame Seeds and Chili Oil (for serving)

Pour Ańejo Tequila, Grand Marnier, Lime Juice, Simple Syrup, and Chili Powder into an ice-filled cocktail shaker.

Bring vinegar and 1/2 cup water to a boil in a saucepan. Stir in onion. Remove from heat; let stand 15 minutes. Drain.

Combine cabbage, lime juice, 1 tablespoon oil, and 1/2 teaspoon salt in a large bowl; toss well. Let stand 15 minutes.

Melt 1 tbsp butter in saucepan, add onion and garlic, cook until softened.

Add remaining ingredients, bring to boil, cover and simmer until cooked, about 17-20 minutes.

Stir in remaining butter, remove bay leaf and thyme springs, serve.

2 sprigs fresh Thyme or ¼ teaspoon dried Thyme

As pan heats up, prepare the scallion-herb mixture: Halve 2 scallions lengthwise, then slice very thinly crosswise. Transfer to a medium bowl. Stir in chives and dill, if using. Season with salt and pepper, and set aside.

On a baking sheet, toss remaining 10 scallions with the canola oil. Season generously with salt and pepper, and toss to coat. Working in batches if necessary, grill the scallions over high heat, turning occasionally, until deeply grill-marked and slightly softened, 4 to 5 minutes. Transfer to a cutting board to cool.

While the scallions cool, add the sour cream, cream cheese, lemon zest and juice, onion and garlic powders, and sugar to the medium bowl with the scallion-herb mixture.

Thinly slice the grilled scallions, then add to the sour cream mixture and stir to combine. Season to taste with salt and pepper. Refrigerate until chilled, at least 1 hour or ideally 1 day. (The flavor will deepen as it sits.) To serve, drizzle with olive oil. Serve with potato chips for dipping.

1 tablespoon finely chopped fresh Dill, or 1 teaspoon dried dill (optional)

1 tablespoon Canola Oil or other neutral oil

½ cup plus 2 tablespoons Sour Cream or Greek Yogurt

½ teaspoon Lemon Zest plus 1 teaspoon Lemon Juice

Charred Scallion Dip With Lemon and Herbs

Place 1 lb. ground pork in a medium bowl and sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. ground cumin, and 1 tsp. smoked paprika. Using your hands, gently mix to incorporate.

Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook pork mixture, undisturbed, until browned and beginning to crisp underneath, about 3 minutes. Break up meat into ½" pieces with a wooden spoon and continue to cook, stirring often, until just cooked through, about 2 minutes more. Transfer to a small bowl with a slotted spoon, leaving fat behind; set aside.

Add 1 small red onion, thinly sliced, and 4 garlic cloves, thinly sliced, to same skillet; season with salt. Cook, stirring often, until onion is slightly softened and garlic is starting to turn golden, about 3 minutes. Add 1 large poblano chile, ribs and seeds removed, thinly sliced, and 3 medium tomatillos, husks removed, rinsed, coarsely chopped; cook, stirring occasionally, until poblano is golden in spots, about 1 minute. Add two 4-oz. cans diced green chiles and 1 cup water and cook, stirring occasionally and scraping up any browned bits, until almost all liquid is evaporated and tomatillos are mostly softened, 7–9 minutes. Remove from heat.

Heat broiler. Add reserved pork mixture to skillet and stir to combine. Top evenly with 8 oz. pepper Jack cheese, coarsely grated. Broil until cheese is melted and starting to blister in spots, about 3 minutes. Let cool slightly.

Top with cilantro leaves with tender stems. Serve with tortilla chips.

1 tsp. Diamond Crystal or ½ tsp. Morton Kosher Salt, plus more

1 large Poblano Chile, ribs and seeds removed, thinly sliced

3 medium Tomatillos, husks removed, rinsed, coarsely chopped

Cilantro leaves with tender stems and Tortilla Chips (for serving)

In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.

In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

¾ teaspoon Black Pepper, plus more to taste

1 pound boneless, skinless Chicken Thighs, cut into 1-inch pieces

12 ounces Asparagus, trimmed and thinly sliced on an angle

1 teaspoon Unseasoned Rice Vinegar or Soy Sauce

Cook pasta shells in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid (do not rinse pasta). Add pasta to a large mixing bowl and set aside.

Whisk whole milk, white miso, garlic powder, freshly ground black pepper, kosher salt, and crushed red pepper flakes in a small saucepan to combine, then bring to a simmer over medium-high heat.

Meanwhile, melt unsalted butter in a large pot over medium-low heat. Sprinkle all-purpose flour over and cook, whisking constantly, until combined and mixture is foaming but still very pale, about 4-6 minutes.

Whisking constantly to prevent lumps from forming, very gradually pour in 1¼ cups hot milk mixture, then cook, still whisking constantly, until smooth. Add remaining milk mixture and whisk again until smooth. Add sharp yellow cheddar, coarsely grated, and ½ cup pasta cooking liquid and cook, whisking, until cheese is melted and sauce is smooth once more. Add to reserved pasta and stir, adding more pasta cooking liquid to loosen sauce if needed. Serve when pasta is well coated.

16 oz. Conchigliette Pasta (small shells)

½-⅔ tsp. Crushed Red Pepper Flakes, plus more for serving

12 oz. Sharp Yellow Cheddar, coarsely grated

Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.

Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.

Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add nutmeg and stir.

Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add ½ cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Stir to mix the fat into the sauce, taste and correct for salt.

Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

3 tablespoons Butter plus 1 tablespoon for tossing the pasta

¾ pound Ground Pork or Beef Chuck (or you can use 1 part pork to 2 parts beef)

1½ cups Canned Imported Italian Plum Tomatoes, cut up, with their juice

Freshly grated Parmigiano-Reggiano Cheese for serving

On a sheet pan, mash together the butter and miso. Add the garlic and squash, drizzle with 1 tablespoon olive oil, and toss to coat with the miso-butter mixture. Sprinkle 1 teaspoon salt and season with pepper. Cook until easily pierced with a fork and the raw taste is gone, 25 to 30 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta, adjusting the heat to maintain a gentle boil, and cook until just shy of al dente. Reserve 1 cup pasta water, then drain the noodles. If done before the squash, drizzle with olive oil to prevent the noodles from sticking together. Leave in the sink to drain.

When the squash is done, return the pasta to the pot over low heat. Scrape in squash, garlic and any liquid that accumulated, then add the Parmesan and ½ cup pasta water, stirring well until the noodles have a light sheen to them. If it appears dry, add more pasta water a tablespoon at a time until you reach your desired consistency. Stir in the lime zest and juice, season to taste with salt, and top with pepper and red-pepper flakes, if using. Serve with extra cheese.

2 tablespoons Unsalted Butter, at room temperature

2½ pounds Butternut Squash, peeled and cut into ½-inch cubes (see note)

1 tablespoon Olive Oil, plus more as needed

1 pound Mezze Rigatoni or other short pasta

½ cup Grated Parmesan, plus more for serving

1 Lime, zested and juiced (2 teaspoons zest, 2 tablespoons juice)

When prepping the butternut squash, soften the skin before cutting by trimming the ends, prick the skin all over with a fork and microwave for 3 to 3 ½ minutes. This softens the skin and flesh without cooking it too much. Hold the squash with a kitchen towel, then use a vegetable peeler to remove the skin, and continue to cut from there.

Adjust the oven racks to the upper- and lower-middle position and preheat the oven to 450 degrees F.

Place the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt. Bring to a boil over high heat, reduce to a simmer, and cook until the potatoes are just barely cooked through, about 10 minutes (a knife inserted into a potato should meet a little resistance). Drain and transfer to a large bowl.  

Add the fat and a few generous grinds of pepper to the hot potatoes and toss well; the potatoes should end up with a thin coating of potato-fat paste. Spray two rimmed baking sheets with nonstick cooking spray (or coat with a thin layer of oil). Transfer the potatoes to the baking sheets and roast until the bottoms are crisp, rotating the pans halfway through cooking, about 25 minutes. Test the potatoes by trying to pry one or two pieces off the baking sheet with a stiff metal spatula. If they don't come off easily, roast for additional 3-minute increments until they do.    

Flip the potatoes with the spatula, making sure to get all the crisped bits off the bottom, then continue to roast until golden brown and crisp all over, about 25 more minutes. 

Transfer to a serving bowl, season to taste, and toss with chopped herbs.

3 pounds Russet (Baking) Potatoes, scrubbed and cut into 1- and 2-inch cubes

Chopped fresh herbs, such as Thyme, Rosemary, and/or Chives

J. Kenji Lopez-Alt's, The Food Lab, page 476

Arrange an oven rack to the lower middle position, preheat the oven to 450 degrees F.

Line a rimmed baking sheet with parchment paper and toss together on the sheet: brussels sprouts, 3 tablespoons olive oil, and season generously with salt and black pepper. 

Arrange brussels sprouts in a single layer, cut sides down. Roast until golden brown and crisp, 20 to 25 minutes.

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

1 ½ pounds Brussels Sprouts, trimmed and halved through the stem

Roasted Brussels Sprouts with Caramelized Shallots

In a liquid measuring cup or small bowl, combine 3 tablespoons water with the brown sugar, vinegar and miso; stir with a fork until smooth. Season the pork chops all over with salt, then the pepper very generously.

Heat a large skillet over medium. Add the oil and the pork chops to the skillet. Cook, flipping every 2 minutes, until browned on the outside and the internal temperature in the thickest part is around 135 degrees, 10 to 15 minutes depending on thickness of pork chops. If your chops have a fat cap, using tongs, stack both chops on top of each other, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Transfer to a plate to rest for 5 minutes. Pour off all but 1 tablespoon of the fat.

Add the apples to the skillet in a single layer and heat over medium. (Snack on any that don’t fit. Seriously. If they overcrowd they won’t brown.) Cook without touching until browned underneath, 2 to 4 minutes. If the pan is smoking at any point, reduce heat. Pour in the brown sugar mixture and cook, scraping up browned bits and stirring, until thick enough to coat the back of the spoon, 1 to 3 minutes. (Keep your eye on the sauce toward the end so it doesn’t burn.)

Turn off the heat, add the pork chops and their juices back to the skillet and turn to coat in the caramel. Serve the pork chops with a spoonful of the apples and caramel.

2 (1- to 1½-inch-thick) Bone-in Pork Chops, patted very dry

1 tablespoon Neutral Oil (such as Grapeseed or Canola)

2 small or 1 large Granny Smith Apples (or other tart-crisp apples), cored then sliced ¼ inch thick

Skillet Pork Chops and Apples with Miso Caramel

Preheat the oven and pizza stone to 550 degrees.

Purée the pistachios, Parmesan cheese, oil and salt in a food processor to make a smooth sauce; set aside.

Heat 2 tbsp. additional olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the pieces with a wooden spoon until browned but not completely cooked through, about 4 minutes.

Add the wine and cook, scraping the bottom of the skillet, until reduced, about 2 minutes. Set aside and let cool slightly.

Spread about ½ c. pistachio sauce evenly over the center of the dough, and distribute ¼ each of the sausage mixture, parmesan and mozzarella cheeses.

Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 10-15 minutes. 

Add torn basil leaves, sprinkle with Pecorino Romano and drizzle with oil.

½ cup Extra-Virgin Olive Oil (plus more to taste)

1½ cups shelled non-salted Pistachios, lightly toasted

¾  lb. fresh Italian Sausage, casings removed

1 lb. Fresh Mozzarella, cut into ½” strips

There's enough pesto/sauce to make three pizzas!

Bring a large pot of salted water to a boil over high. Add corn cobs to the pot of water.

Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.

In a large, deep skillet, heat the oil over medium-high. Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. Stir in the asparagus, shallots and 1½ teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. Transfer to a bowl.

Once the pasta is just short of al dente, reserve 1½ cups pasta water, then drain the pasta, and discard the corn cobs.

Add the butter, garlic and remaining 1½ teaspoon turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. Whisk in vermouth to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.

Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.

Divide pasta among plates. Dollop with ricotta and top with remaining corn mixture. Drizzle with olive oil. Zest lemon over pasta, then cut the lemon into quarters, for squeezing on top, and serve immediately.

3-4 ears of Corn, husked, kernels and cobs separated (cobs used in boiling water)

1 pound Spaghetti, linguine or any shaped pasta

¼ cup Olive Oil, plus more for drizzling

1 pound Asparagus, trimmed and thinly sliced on an angle

1 cup Fresh Ricotta, seasoned to taste with salt

It’s important to season at every step with this one!

Inspired by NYT Cooking: https://cooking.nytimes.com/recipes/1021161-caramelized-corn-and-asparagus-pasta-with-ricotta

Caramelized Corn and Asparagus Pasta With Ricotta

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