Innholdsfortegnelse for Issue 3 2021 i Delish Quarterly

SERVES 4 — TOTAL TIME 2 HR 15 MIN On the road to chicken parm perfection, we take two unexpected turns. First, we add sesame seeds to the breading for a nutty crust, crunchy enough to stand up to lots of sauce and cheese. Second, marinara gets upgraded with a scoop of harissa for some heat and complex flavor. FOR THE CHICKEN 4 boneless skinless chicken breasts (about 2 lb.)1 c. buttermilk¼ c. Dijon mustard3½ tsp. kosher salt, divided1 c. sesame seeds¾ c. all-purpose flour½ c. cornstarch½ c. freshly grated Parmesan1 tsp. baking powder½ to 1 c. peanut or vegetable oil FOR THE SAUCE 4 c. marinara (store-bought or homemade)1½ tbsp. harissa paste¼ to ½ tsp. crushed red pepper flakes FOR ASSEMBLY 1½ c. shredded provolone¼ c. freshly grated Parmesan¼…

SERVES 2 TOTAL TIME 1 HR 20 MIN 1 2"-thick ribeye steak (about 14 oz.) Kosher salt Freshly ground black pepper1 tbsp. vegetable oil2 tbsp. butter3 cloves garlic, crushed2 sprigs fresh rosemaryFlaky sea salt 1 Preheat oven to 225° and season steak generously with salt and pepper. Place steak on a wire rack set on a baking sheet and roast 50 to 55 minutes, until internal temperature of steak is 125° for medium-rare. (For a more well-done steak, adjust timing as necessary.) 2 In a large cast-iron skillet over medium-high heat, heat oil until just smoking. Add steak and cook, flipping once, until a deep golden crust begins to form, 1 minute per side. 3 Reduce heat to medium-low and add butter, garlic, and rosemary to skillet. Using a potholder,…

“LOVE this recipe. I add a teaspoon or so of peanut butter to the sauce. A must-try!” “I served this over cauliflower rice for a low-carb option! Topped with a few chow mein noodles. Definitely a keeper.” SERVES 4 TOTAL TIME 30 MIN It’s not an *exact* replica, but pretty darn close in our humble opinion. To get the trademark flavor, we use hoisin and soy sauces and rice wine vinegar. Water chestnuts deliver crunch in lieu of crispy rice sticks. 3 tbsp. hoisin sauce3 tbsp. low-sodium soy sauce2 tbsp. rice wine vinegar1 tbsp. Sriracha1 tsp. sesame oil1 tbsp. extra-virgin olive oil1 medium onion, chopped2 cloves garlic, minced1 tbsp. freshly grated ginger½ lb. ground chicken1 c. canned water chestnuts, drained and sliced2 green onions, thinly slicedKosher saltFreshly ground black pepper…

IT’S THE USUAL STORY: Your fridge is looking bare, but a trip to the supermarket isn’t in the cards. The eternal question looms: Can I MacGyver a meal? As someone who develops recipes for a living, I’m perpetually stocked with edible odds and ends (half an onion, a few sprigs of herbs, a lonely bell pepper), so I’ve mastered getting creative with very little. What I’ve learned most: When you fill your pantry with highly versatile workhorse ingredients—like canned tomatoes, canned tuna, and lentils—you’re never far away from a delicious meal. Here’s how they come in handy. Eggs In Purgatory SERVES 2 TO 3 — TOTAL TIME 35 MIN Traditionally made with leftover pasta sauce, this Neapolitan egg dish is the essence of pantry cooking. Do not fear the anchovies;…

SERVES 4 TO 6 — TOTAL TIME 40 MIN This comforting soup is somehow creamy and briny, like the Northeastern classic—without any seafood or dairy. We’re hooked. ¼ c. vegan butter, divided1 tbsp. extra-virgin olive oil1 lb. cremini mushrooms Kosher salt1 medium yellow onion, chopped2 medium carrots, thinly sliced into coins4 cloves garlic, minced1 tbsp. white miso½ c. white wine1 bay leaf2 lb. Yukon Gold potatoes, peeled and chopped into ¾" cubes2 large russet potatoes, peeled and chopped2 c. unsweetened almond milk Freshly ground black pepper Freshly chopped parsley, for serving Oyster crackers, for serving 1 Make soup: In a medium pot over medium-high heat, add 2 tablespoons butter, oil, and mushrooms and season with salt. Cook, stirring occasionally, until mushrooms are tender but still chewy, about 5 minutes. Transfer…

SERVES 6 — TOTAL TIME 40 MIN Cauli lovers, this is for you. Roasting the florets requires a little extra time, but takes the flavor to the next level. 2 heads cauliflower, cut into florets2 tbsp. extra-virgin olive oil Kosher salt Freshly ground black pepper6 sprigs fresh thyme, divided4 slices bacon½ large onion, chopped2 cloves garlic, minced¼ c. white wine6 c. low-sodium chicken broth1 bay leaf1½ c. heavy cream Shredded cheddar, for topping Chopped chives, for topping 1 Preheat oven to 425°. Divide cauliflower between 2 large baking sheets. Drizzle with oil and season with salt and pepper. Toss until coated and top with 4 thyme sprigs. 2 Roast until cauliflower is golden and tender, about 20 minutes. 3 In a large pot or Dutch oven over medium heat, cook…

SAY CHEERS! For the next time you’re grabbing wine (so, tomorrow), we picked our favorite easy-drinking bottles (plus one box!). The best part? They’re all $20 or less.…

SERVES 4 — TOTAL TIME 9 HR 45 MIN A dinner party main that works in the slow cooker?! Sign us up. Fall-off-the-bone tender, these are the real deal. Don’t skip the sear—it locks in the flavor. 5 lb. bone-in beef short ribs, cut into 2" pieces Kosher salt Freshly ground black pepper2 tbsp. extra-virgin olive oil½ c. low-sodium soy sauce¼ c. packed brown sugar¼ c. rice vinegar2 tsp. sesame oil1 tsp. crushed red pepper flakes3 medium carrots, peeled and chopped into thirds1 large yellow onion, cut into½" wedges5 cloves garlic, crushed½" piece ginger, thinly sliced FOR SERVING Toasted sesame seedsThinly sliced green onionsCooked white rice 1 Season short ribs with salt and pepper. In a large pot over medium-high heat, heat olive oil. Working in batches, brown short ribs…

IT’S JUST ALWAYS been a thing for me: Tell me how to do something, and I’ll always try to find a better, faster, easier way to get it done. Oftentimes, I can’t—instructions are usually written by professionals far smarter than I am—but I do like a challenge. Recipes are no exception. I read them wondering, Can I modify this? Shave off a few minutes? Hack it somehow? And on busy weeknights, when faced with the hurdle of sorting out dinner for my family of five, I’m almost always looking for an easier way out. Take the Chicken Parm Burgers above. Our former food director, Lauren, came up with the idea, and I fell in love with it: a chicken meatball burgered, sauced, and cheesed (what’s not to love?). The thing…

SERVES 4 TOTAL TIME 45 MIN This garlic lovers’ spin on scampi was made famous by Giovanni’s Shrimp Truck on Oahu. Tossing the shrimp in rice flour helps them take on a delicately crunchy texture, but allpurpose flour will work in a pinch. 1 lb. shell-on shrimp¼ c. plus 2 tsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper1 tsp. paprika½ tsp. cayenne3 tbsp. rice flour6 tbsp. butter12 cloves garlic, minced Cooked white rice, for serving Lemon wedges, for serving 1 Use a pair of kitchen shears to cut lengthwise about halfway into the shrimp, without cutting through the tail. (The shell will still be on the shrimp, but the vein will be exposed.) Devein, pat dry, and place in a large bowl. 2 Toss shrimp with 2…

“We like our stuffed peppers on the crunchy side, so I only bake these for 15 minutes and they’re perfect.” SERVES 4 TOTAL TIME 45 MIN Our love letter to the Philly delicacy. Thinly sliced sirloin gets cooked with mushrooms and onions, then blanketed in provolone. (If you’re Team Cheez Whiz, we say, Go for it!) 4 bell peppers, halved1 tbsp. vegetable oil1 large onion, sliced16 oz. cremini mushrooms, sliced Kosher salt Freshly ground black pepper1½ lb. sirloin steak, thinly sliced2 tsp. Italian seasoning16 slices provolone Freshly chopped parsley, for garnish 1 Preheat oven to 325o. Place peppers in a large baking dish and bake until tender, 30 minutes. 2 Meanwhile, in a large skillet over medium-high heat, heat oil. Add onion and mushrooms and season with salt and pepper.…

SERVES 4 TOTAL TIME 50 MIN If Julia Child taught us how to roast chicken, Marcella Hazan taught us how to make pasta. This recipe is based on her three ingredient tomato sauce, which calls for one (unchopped!) onion and plenty of butter. It’ll change the way you think about marinara forever. 1 (28-oz.) can whole peeled tomatoes5 tbsp. butter1 large onion, cut in half2 sprigs fresh basil2 cloves garlic, crushed½ tsp. crushed red pepper flakesKosher salt1 lb. spaghetti 1 In a large saucepan over medium heat, combine tomatoes, butter, onion, basil, garlic, red pepper flakes, and a pinch of salt. Simmer, stirring occasionally and breaking up tomatoes, until it reaches sauce consistency, about 45 minutes. Remove onion, basil, and garlic. 2 Meanwhile, in a large pot of salted boiling…

Creamy Chicken & Gnocchi SERVES 4 — TOTAL TIME 40 MIN 1½ lb. boneless skinless chicken breasts Kosher salt Freshly ground black pepper2 tbsp. extra-virgin olive oil, divided1 small shallot, diced8 oz. baby bella mushrooms, sliced2 cloves garlic, minced2 tsp. fresh thyme leaves1 tsp. dried oregano1 c. low-sodium chicken broth1¼ c. half-and-half Pinch crushed red pepper flakes1 (17-oz.) package gnocchi¾ c. shredded mozzarella½ c. freshly grated Parmesan3 c. packed baby spinach 1 Season chicken on both sides with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook until golden, 4 minutes per side. Transfer to a plate. 2 Reduce heat to medium and add remaining 1 tablespoon oil. Add shallot and mushrooms and cook until golden, 5 minutes. Add garlic, thyme,…

Lemon-Butter Chicken Thighs SERVES 4 TOTAL TIME 1 HR 25 MIN Butter makes everything better—especially when it’s mixed with lemon zest, thyme, and oregano, then slathered on baked chicken. ½ c. (1 stick) butter, softened, divided1¼ lb. baby potatoes, halved Kosher salt Freshly ground black pepper1 lemon, zested and thinly sliced4 tsp. chopped fresh thyme, divided, plus more leaves for serving1½ tsp. dried oregano, divided2½ lb. bone-in skin-on chicken thighs1 small red onion, halved and cut into ¾" wedges5 cloves garlic, unpeeled 1 Preheat oven to 425°. Using a spatula, spread 2 tablespoons butter on the bottom of a large rimmed baking sheet. Add potatoes, season with salt and pepper, and toss. Bake until they just start to turn golden, 15 minutes. 2 Meanwhile, in a medium bowl, stir together…

1 Chimichurri The Argentine version of pesto swaps in parsley and oregano for basil. Red wine vinegar and lemon zest make it vibrant and sharp. 1 In a food processor, pulse 1 c. packed fresh flat-leaf parsley, 3 cloves garlic, and 2 tbsp. fresh oregano until blended. 2 Transfer to a bowl and stir in ⅓ c. extra-virgin olive oil, ¼ c. red wine vinegar, 2 tsp. lemon zest, and a pinch of crushed red pepper flakes. Season with kosher salt. —LENA ABRAHAM TRY IT Brush on cooked meats, toss with roasted potatoes, stir into scrambled eggs, spread on sandwiches. 2 Extra-Garlicky Romesco Creamy, nutty, and sweet with a hint of smokiness, this stuff is ridiculously addictive. 1 In a small pot over low heat, heat ¼ c. extra-virgin olive…

MUST LOVE BEANS Cook a batch of this superaffordable protein to use throughout the week. It’s beyond simple: In a pot, cover dried beans with 2" water and add a halved onion or head of garlic, herbs, peppercorns (whatever you’ve got). Boil 10 minutes, then simmer until tender.…

Pan Pizza MAKES 2 TOTAL TIME 1 HR 45 MIN PLUS 17 HR FOR PROOFING FOR THE DOUGH 2 c. plus 6 tbsp. all-purpose flour, divided⅔ c. water, plus ½ c. lukewarm water, divided1 tbsp. granulated sugar1 tsp. instant yeast¼ c. whole wheat flour2 tsp. kosher salt Extra-virgin olive oil FOR THE SAUCE 3 cloves garlic, grated2 tbsp. granulated sugar2 tsp. kosher salt½ tsp. coarsely ground black pepper½ tsp. crushed red pepper flakes1 (28-oz.) can crushed tomatoes FOR ASSEMBLY 2 tbsp. extra-virgin olive oil, divided¼ c. sesame seeds, divided2 c. shredded or sliced low-moisture mozzarella, divided1 c. shaved Parmesan, divided 1 Make tangzhong: In a small pot over medium-low heat, continuously whisk together 3 tablespoons allpurpose flour and ⅔ cup water until mixture is thickened and begins to bubble, 3…

WHEN MAYA-CAMILLE Broussard first tasted a carrot soufflé at Neyow’s Creole Café in New Orleans, she was overcome. “It made me want to do a little shimmy,” says the founder and lead baker of Justice of the Pies in Chicago. Broussard always strives to recreate that same feeling with her recipes, whether she’s making her shop’s signature bourbon pecan pie, dinner for friends, or this soufflé (“a great alternative to mashed sweet potatoes,” she says). “Food should make you want to sway from side to side, saying, ‘Oh, this is so good,’” Broussard says. Her promise: That’s exactly what this light, fluffy dish will have you doing. SERVES 4 TO 6 TOTAL TIME 2 HR 30 MIN 2 lb. carrots, peeled, cut into1" pieces½ c. (1 stick) unsalted butter, softened…

IT’S THIGH TIME Our favorite cut of chicken: bone-in skin-on thighs. Slightly higher in fat and way richer in flavor, they’re nearly impossible to overcook. We follow the same method every time: Marinate (great ideas here!), sear 3 minutes per side, and bake at 425o for 20 minutes.…

LIVING AT HOME with my parents, I looked forward to my mom’s marinated chicken, or bing gai, every week. Drawing on the bright, bold flavors commonly found in Laos, where my mom grew up, it was the go-to easy dinner in our house. The key ingredients are lemongrass and cilantro, two herbs we used a lot—my mom always had both growing in our Wisconsin garden (along with tomatoes, long beans, shallots, ginger, cucumbers, and more). Lemongrass is underrated: With a strong citrus scent and floral flavor, it adds serious zing to this marinade. Fish sauce, which magnifies the deliciousness, and two heads (!) of garlic also do a lot heavy lifting here. Before immigrating to the U.S., my mom only grilled this chicken—she didn’t own an oven. This was one…

“Pasta and vodka: You can’t go wrong. Make the combo even better by adding cooked, diced pancetta.” “This recipe is excellent. If you want to mix up the cheese, manchego is delicious. I often add some fresh roma tomatoes with the vodka, which give the sauce more texture. Sometimes I’ll toss in Italian sausage at the end.” Rigatoni alla Vodka SERVES 4 TOTAL TIME 35 MIN The lack of canned tomatoes here is no mistake. Tomato paste has a more concentrated flavor and helps the sauce take on a velvety texture. We swap in rigatoni for traditional penne—the fatter tubes catch more sauce! Kosher salt1 lb. rigatoni3 tbsp. butter1 shallot, minced2 cloves garlic, minced½ c. tomato paste1½ tsp. crushed red pepper flakes2 tbsp. vodka½ c. heavy cream½ c. freshly grated…

CHIMICHURRI CHICKEN SALAD 1 In a medium bowl, whisk together ½ c. freshly chopped parsley, 5 minced cloves garlic, 1 tbsp. minced mild red chile, ⅓ c. extra-virgin olive oil, and 2 tbsp. red wine vinegar. 2 Add 1 c. shredded rotisserie chicken and season with salt and pepper. Toss until fully coated. CHICKEN POT PIE POUTINE 1 Bake 1 (28-oz.) bag frozen French fries according to package instructions. 2 Meanwhile, in a large skillet over medium-high heat, melt 4 tbsp. butter. Add 1 diced carrot, 1 diced celery stalk, and ½ diced large onion and cook until soft, 8 to 10 minutes. 3 Stir in 2 minced cloves garlic and 2 tsp. chopped fresh thyme. Cook 1 minute. Sprinkle with 3 tbsp. all-purpose flour and toss to coat. Cook,…

SERVES 4 — TOTAL TIME 1 HR Clean out your vegetable drawer (really, anything goes here), add your favorite pork or chicken sausage, and dinner = done. ¾ lb. baby potatoes, sliced into ¼" rounds1 medium head broccoli, cut into florets1 red bell pepper, chopped½ medium red onion, quartered2 tbsp. extra-virgin olive oil1 tsp. garlic powder1 tsp. dried oregano½ tsp. ground mustard Kosher salt Freshly ground black pepper Large pinch crushed red pepper flakes12 oz. andouille sausage, cut into ½" rounds 1 Preheat oven to 400°. On a large rimmed baking sheet, drizzle potatoes, broccoli, bell pepper, and red onion with oil. Season with garlic powder, oregano, mustard, salt, pepper, and red pepper flakes. Toss until vegetables are well coated and spread in an even layer. 2 Bake for 25…

SERVES 4 — TOTAL TIME 10 HR 30 MIN Tofu goes through a magical transformation once frozen and thawed: A chicken-like texture emerges, perfect for this popular fast-food dupe. 2 (14-oz.) blocks extrafirm tofu, excess liquid drained¼ c. Dijon mustard¼ c. bread-and-butter pickle brine¼ c. hot sauce, plus more for serving2 tbsp. apple cider vinegar1 c. all-purpose flour½ c. finely ground cornmeal1 tbsp. cornstarch2 tsp. chili powder1½ tsp. cayenne pepper1 tsp. onion powder½ tsp. garlic powder½ tsp. baking powder Kosher salt Vegetable oil, for frying1 clove garlic, grated2 tsp. lemon juice½ c. vegan mayonnaise Freshly ground black pepper4 buns4 leaves green leaf lettuce Bread-and-butter pickles, for serving 1 Prep tofu: In a large container, arrange tofu in a single layer. Cover with plastic or a lid, and freeze until solid,…

BY DAY, GONZO Jimenez crafts one of-a-kind, luxurious, and intricate creations from chocolate—you’ll see him put together a massive dragon in an episode of his Netflix series. But by night, another person emerges. “I haven’t cooked anything sweet in at least three years,” says the Denver-based pastry chef. Jimenez, who makes dinner for his wife every night, has been churning out this pasta at least once a week since COVID-19 began. “It transports me back home to Argentina,” he says of the combination of ingredients, “and to what my mom used to make.” The resulting dish is genius in its textures—caramelized squash, creamy gorgonzola, crunchy walnuts—and so comforting it’ll make you feel at home too. SERVES 4 TOTAL TIME 1 HR 1 large butternut squash, peeled, seeds scooped and discarded,…

“I’ve made this recipe several times—it’s excellent! I also add carrots and celery, and go heavier on the crushed red pepper.” “Very good recipe. I recommend adding some garlic powder to season the meat. Or if you have it, garlic paste—trust me!” SERVES 6 — TOTAL TIME 2 HR 35 MIN When you want your kitchen to smell like a fancy Italian restaurant, put this on the stove. You’ll keep it in heavy rotation when temperatures start to drop. 2 tbsp. extra-virgin olive oil, divided2 lb. chuck roast, cut into2" cubes Kosher salt Freshly ground black pepper1 medium yellow onion, chopped5 cloves garlic, thinly sliced½ tsp. fennel seeds¼ tsp. crushed red pepper flakes2 tbsp. tomato paste¼ c. dry red wine1 (28-oz.) can whole peeled tomatoes3 sprigs fresh thyme1 bay leaf2…

SERVES 6 — TOTAL TIME 40 MIN Think of this as the grown-up version of chicken noodle. Chicken meatballs (kicked up with some sausage) make it hearty enough for the hungriest of eaters. FOR THE MEATBALLS ¾ lb. ground chicken½ lb. chicken sausage, casings removed½ c. panko bread crumbs⅓ c. freshly grated Parmesan, plus more for topping2 tsp. dried oregano3 cloves garlic, minced1 large egg Kosher salt Freshly ground black pepper Pinch crushed red pepper flakes2 tbsp. extra-virgin olive oil, divided FOR THE SOUP ½ medium onion, chopped2 carrots, peeled and chopped2 stalks celery, chopped2 tsp. freshly chopped thyme8 c. low-sodium chicken broth¾ c. small dry pasta (such as acini di pepe or tubettini)4 c. packed baby spinach2 tbsp. freshly chopped dill 1 Make meatballs: In a large bowl, mix…

SERVES 6 — TOTAL TIME 35 MIN This Italian classic’s name translates as “jump in the mouth”—one bite of the prosciutto-wrapped cutlet and you’ll see why. 3 boneless skinless chicken breasts Kosher salt Freshly ground black pepper1 tbsp. freshly chopped sage, plus 18 whole sage leaves6 slices prosciutto (3 oz.)⅓ c. all-purpose flour2 tbsp. extra-virgin olive oil2 tbsp. butter2 cloves garlic, minced½ c. dry white wine½ c. low-sodium chicken broth Freshly chopped parsley, for garnish Freshly grated Parmesan, for garnish 1 Slice each chicken breast in half horizontally, making 6 cutlets. Place chicken between 2 pieces plastic wrap on a cutting board. Use a meat mallet to pound chicken to ¼" to ½" thick. Season with salt and pepper. 2 Sprinkle cutlets, cut side down, with chopped sage. Wrap a…