Recipe of the Day

SPICY FEEL-GOOD CHICKEN SOUP

YIELD

4 servings

INGREDIENTS

    • Spicy Chicken Stock
    • 1 (2-pound) kabocha squash
    • 4 cups thin wedges mixed cabbages (such as bok choy, Napa, and savoy)
    • 4 cups cooked chicken (see Spicy Chicken Stock)
    • Kosher salt, freshly ground pepper
    • 1 jalapeño, thinly sliced
    • Basil leaves, cilantro leaves with tender stems, and chili oil (for serving)
    • 1 (2-inch) piece ginger, peeled, finely grated
    • 3 limes, cut into wedges

PREPARATION

    1. Heat stock in a large pot over medium.
    2. Meanwhile, cut squash into 4 wedges and remove seeds. Cut each wedge into 4 pieces. Add squash to stock and simmer until tender, 8–10 minutes. Add cabbage and cooked chicken and cook until warmed through, about 4 minutes. Season with salt and pepper.
    3. Divide soup among bowls. Top with jalapeño and some basil and cilantro; drizzle with chili oil and finish with a pinch of ginger. Serve with lime wedges for squeezing over.

Recipe of the Day

CHEESY BAKED SPAGHETTI SQUASH BOATS WITH SALAMI, SUNDRIED TOMATOES, AND SPINACH

   YIELD
4 servings
ACTIVE TIME
35 minutes
TOTAL TIME
1 hour 45 minutes

INGREDIENTS

    • 2 small or 1 large spaghetti squash (3–3 1/2 pounds), halved lengthwise, seeded
    • Kosher salt
    • 1 head garlic
    • 1 tablespoon olive oil
    • 8 ounces cream cheese
    • 1 cup whole milk
    • Freshly ground black pepper
    • 6 ounces salami, preferably Soppressata, sliced into 1/4-inch strips
    • 5 ounces baby spinach (about 4 packed cups)
    • 1/2 cup marinated sundried tomatoes (about 2 ounces), coarsely chopped
    • 1/4 cup finely grated Parmesan (about 1/2 ounce)
    • 1/2 teaspoon crushed red pepper flakes (optional)
    • 1 1/2 cups shredded mozzarella (about 6 ounces), divided

PREPARATION

    1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
    2. Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared sheet. Trim 1/4″ from top of garlic head to expose cloves. Place head on a sheet of foil, drizzle oil over, then wrap tightly to enclose. Transfer to baking sheet. Bake until interior of squash is fork-tender and garlic is very soft, 30–50 minutes, depending on size of squash. Let cool slightly.
    3. Carefully unwrap garlic. Let cool slightly, then squeeze pulp out onto a cutting board. Finely chop.
    4. Heat cream cheese, milk, and chopped garlic in a medium saucepan over medium, stirring occasionally, until smooth. Season with salt and pepper; set aside.
    5. Using a fork, scrape squash crosswise to pull strands from shells into a large bowl; reserve shells. Toss squash with cream cheese mixture, salami, spinach, tomatoes, Parmesan, red pepper flakes, if using, and 1 cup mozzarella until combined. Stuff squash mixture back into shells and top with remaining 1/2 cup mozzarella.
    6. Transfer shells to oven and bake until squash mixture is bubbling and lightly browned, about 25 minutes.
  1. Do Ahead
    1. Squash boats can be assembled (but not baked) 1 day ahead. Store in an airtight container and chill.

Recipe of the Day

NEW ENGLAND CLAM CHOWDER

YIELD

Makes 8 to 10 servings
ACTIVE TIME
1 1/4 hours
TOTAL TIME
1 1/4 hours

INGREDIENTS

    • 8 pounds cherrystone clams, scrubbed
    • 1 tablespoon unsalted butter
    • 8 ounces bacon, cut into 1/2″ pieces
    • 2 celery stalks, minced
    • 1 large onion, minced
    • 1 garlic clove, minced
    • 2 1/2 pound Yukon Gold potatoes, peeled, cut into 1/2″ pieces
    • 1 tablespoon chopped fresh thyme
    • 1 bay leaf
    • 2 tablespoons cornstarch
    • 2 cups heavy cream
    • Kosher salt, freshly ground pepper
    • 1 freshly ground pepper
    • Chopped fresh chives
    • Oyster crackers or Vermont Common Crackers

PREPARATION

    1. Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.
    2. Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. DO AHEAD: Clams and broth can be made 1 day ahead. Cover separately and chill.
    3. Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 Tbsp. water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. DO AHEAD:Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.
    4. Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams’ brininess varies), and pepper.
    5. Divide chowder among bowls. Garnish with chives and oyster crackers.

Recipe of the Day

RIB-EYE STEAKS IN RED-WINE SAUCE

YIELD

Makes 4 servings
ACTIVE TIME
20 min
TOTAL TIME
25 min

INGREDIENTS

    • 4 (1/2-inch-thick) boneless rib-eye steaks (2 pounds total)
    • 2 tablespoons vegetable oil, divided
    • 2 garlic cloves, finely chopped
    • 3/4 cup dry red wine
    • 1/4 cup water
    • 1 1/2 teaspoons soy sauce
    • 3 tablespoons unsalted butter, cut into 3 pieces
    • 1 tablespoon chopped flat-leaf parsley

PREPARATION

    1. Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
    2. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
    3. Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
    4. Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.

Recipe of the Day

PERSIAN-SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND PISTACHIOS

YIELD

4 servings
ACTIVE TIME
30 minutes
TOTAL TIME
1 hour

INGREDIENTS

    • 1 medium spaghetti squash (2–2 1/2 pounds), halved lengthwise, seeded
    • 1 1/2 teaspoons kosher salt, divided
    • 1 medium red onion, peeled, quartered
    • 2 teaspoons ground turmeric
    • 1 1/2 teaspoons ground allspice, divided
    • 1/4 teaspoon cayenne pepper, divided
    • 4 chicken legs (thigh and drumstick)
    • 4 tablespoons olive oil, divided
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon pomegranate molasses
    • 1/2 cup roasted salted pistachios, coarsely chopped
    • 1/3 cup pomegranate seeds
    • 1/4 cup coarsely chopped dill, plus more for serving
    • 1/4 cup coarsely chopped mint, plus more for serving

PREPARATION

    1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
    2. Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
    3. Combine turmeric, 1/2 tsp. salt, 1 tsp. allspice, and 1/8 tsp. cayenne in a large bowl. Add chicken and toss to coat. Arrange chicken skin side up alongside squash and onions on baking sheet. Brush tops of chicken with 1 Tbsp. olive oil. Bake until interior of squash and onions are fork-tender, chicken skin is crispy, and an instant read thermometer inserted into the thickest part of the chicken registers 165°F, 35–45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking.
    4. Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. allspice, and 1/8 tsp. cayenne in a large bowl.
    5. Finely chop onion quarters and transfer to bowl with dressing. Using a fork, scrape squash crosswise to pull strands from shells into bowl with dressing; discard shells. Add pistachios, pomegranate seeds, dill, and mint and toss to coat.
    6. Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.

Recipe of the Day

VIETNAMESE-STYLE SPAGHETTI SQUASH “NOODLE” BOWLS WITH SKIRT STEAK

YIELD

4 servings
ACTIVE TIME
45 minutes
TOTAL TIME
1 hour 15 minutes

INGREDIENTS

    • 1 medium spaghetti squash (2–2 1/2 pounds), halved lengthwise, seeded
    • 1 1/2 teaspoons kosher salt
    • 1/4 cup fish sauce
    • 1 tablespoon brown sugar
    • 1 tablespoon finely grated fresh ginger
    • 2 garlic cloves, finely grated
    • 1/2 cup fresh lime juice, divided
    • 1 pound skirt steak, cut crosswise into 4-inch sections
    • 1 medium jalapeño, stemmed, seeded, finely chopped
    • 3 tablespoons toasted sesame oil
    • 1 tablespoon neutral vegetable oil
    • 1/2 romaine heart, coarsely chopped (about 4 cups)
    • 1 medium carrot, peeled, sliced into 3″ matchsticks
    • 1 mini or Persian cucumber, cut in half lengthwise, thinly sliced
    • 1/2 cup mung bean sprouts (about 2 ounces)
    • 2 scallions, thinly sliced
    • 1/4 cup cilantro leaves
    • 1/4 cup roasted salted peanuts, coarsely chopped

PREPARATION

    1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
    2. Sprinkle each half of squash with 1/4 tsp. salt, then place cut side down on prepared baking sheet. Bake until interior of squash is fork-tender, 40–50 minutes. Let cool.
    3. Meanwhile, whisk fish sauce, brown sugar, ginger, garlic, 2 Tbsp. lime juice, and 1/2 tsp. salt in a large bowl. Transfer 3 Tbsp. fish sauce mixture to a shallow wide bowl. Add steak and turn to coat. Let sit at room temperature at least 30 minutes.
    4. Add jalapeño, sesame oil, and remaining 6 Tbsp. lime juice to remaining fish sauce mixture in large bowl and stir to combine.
    5. Using a fork, scrape squash crosswise to pull strands from shells into a large bowl; discard shells. Toss squash with 4 Tbsp. jalapeño sauce and remaining 1/2 tsp. salt.
    6. Heat vegetable oil in a large heavy skillet over high; pat steak dry. Working in batches if needed, sear steak until browned, about 3 minutes per side for medium-rare. Let rest 5 minutes, then thinly slice lengthwise against the grain.
    7. Divide squash among bowls. Toss lettuce, carrot, cucumber, and bean sprouts in remaining jalapeño sauce, then arrange over squash. Add steak to bowls, then top with scallions, cilantro, and peanuts.
  1. Do Ahead
    1. Squash can be cooked 2 days ahead. Let cool completely, then store in an airtight container and chill. Steak can be marinated 1 day ahead. Store in a resealable plastic bag and chill.

Recipe of the Day

CHICKEN ALFREDO WITH ZUCCHINI RIBBONS

Chicken Alfredo with Zucchini Ribbons / Quentin Bacon
INGREDIENTS

2 medium zucchini (about 8 ounces each)
3 tablespoons olive oil
2 garlic cloves, minced
4 pieces thinly sliced skinless boneless chicken breast cutlets (1 pound total)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 ounces fettuccine pasta, preferably whole wheat
1 tablespoon all-purpose flour
1 cup cold low-fat (1%) milk
1/2 cup evaporated skim milk (not condensed milk)
3/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh parsley leaves

PREPARATION

Slice the ends off the zucchini and discard. Using a mandoline or carefully with a sharp knife, slice the zucchini lengthwise into very thin slices. Stack the slices and cut lengthwise into 1/4-inch-wide ribbons.
Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add half the garlic and cook for 30 seconds. Add the zucchini ribbons, cover, stirring occasionally, and cook until the zucchini is just tender, about 3 minutes. Transfer to a bowl.
Heat 1 tablespoon of the oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon salt and the black pepper and cook until cooked through, 2 to 3 minutes per side. Transfer the chicken to a plate and tent with foil to keep warm.
Cook the pasta al dente according to the directions on the package. Reserve 1/2 cup of the pasta water. Drain the pasta and return it to the pasta pot.
Meanwhile, make the sauce. Combine the flour and low-fat milk, stirring until the flour is dissolved. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the remaining garlic and cook for 30 seconds. Add the milk-flour mixture and cook, stirring constantly, until the mixture begins to boil. Reduce the heat to low and cook, stirring, for 2 minutes more. Add the evaporated skim milk, the remaining 1/2 teaspoon salt, and the cheese and cook, stirring, until the cheese is melted, about 1 minute.
Add 1 cup of the sauce, the zucchini, and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen the sauce.
To serve, place 2 cups of the pasta mixture on each plate. Top with a piece of chicken. Drizzle with the remaining sauce and garnish with the remaining parsley.

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