Green Beans with Soy-Ginger

12 oz haricot vertes
2 tbsp olive oil
2" fresh ginger minced
2 garlic cloves minced
1/4 tsp ground Sichuan peppers
1 tablespoon tamari or ponzu
Salt, pepper

Toss green beans with 1 oz olive oil and lightly salt. Heat sauce pan and when ready add green beans and accumulated oil, sautéing and tossing the green beans for about 4-6 mins. When done, move green beans to vegatable serving dish. Add reaming oil to pan. When hot, add garlic and ginger and stir for 30 seconds. Remove from heat and add soy sauce. When it stop sizzling pour over green beans.

Baked Cod with Butter Cracker Topping

By Sarah DiGregorio

4 ounces butter-flavored crackers, such as Ritz (about 1½ sleeves; 1½ cups crushed)

5 tablespoons unsalted butter, melted 

¼ cup minced fresh chives

¼c up minced flat-leaf parsley

½l emon, zest and juice, plus more lemon wedges for serving

1 teaspoon onion powder

1 teaspoon garlic powder

4 (6- to 8-ounce) fillets of cod, haddock, halibut or other white fish

Coarse kosher salt and black pepper 

Sweet paprika, for serving

Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.

Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)

Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.

Chicken Soup

Recipe by Ali Slagle

8 cups chicken broth
1 pound boneless, skinless chicken thighs
4 celery stalks, leaves reserved and stalks thinly sliced
¾ cup jasmine rice (unrinsed)
½ cup fresh parsley leaves
1 teaspoon fresh lemon zest plus up to ½ cup lemon juice (from 2 to 3 lemons)
1 small garlic clove
1 tablespoon unsalted butter (optional)

salt

In a mid-size Dutch oven, combine the broth, chicken, celery and rice. Season lightly with salt. Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, 20 to 25 minutes.

Meanwhile, finely chop together the parsley leaves, lemon zest, reserved celery leaves. Transfer to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.

Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Remove from heat, stir in the butter (if using), and season to taste with salt.

Divide the soup among bowls and top with the parsley-lemon mixture. Stir in the lemon juice a little at a time until the soup is bright but still tastes like chicken. 

The soup, minus the lemon juice and parsley mixture, can be refrigerated for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when reheating. Add the lemon juice and fresh herb garnish just before serving.

Lucali Salad

Recipe from Mark Iacono
Adapted by Sam Sifton

then tweaked

FOR THE SALAD

5 smallish tomatoes, halved and cut into fifths

1/2 smallish red onion, peeled and thinly sliced

1 rib celery with leaves, ideally from the heart, chopped

18 Kalamata olives, plus 2 tablespoons olive brine

2 teaspoons kosher salt

1 teaspoon coarsely ground black pepper

1 teaspoon lemon pepper

1/3 cup olive oil

1 teaspoon red-wine vinegar

1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn

FOR THE DRESSING

1/2 cup olive oil

1/4 cup red-wine vinegar

1/4 teaspoon kosher salt

1/4 teaspoon coarsely ground black pepper

1/4 teaspoon lemon pepper

Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.

Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.

Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.

Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.

Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.

aka Taco Seasoning

2 tablespoons chile powder
1½ teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon cornstarch
1 teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon crushed red-pepper flakes

Mix well.

A seasoning for beef, chicken or turkey tacos, using as much or as little as you like.

Pomegranate Vinaigrette

3 tbsp white wine vinegar

2 tbsp pomegranate molasses

1 tbsp Dijon mustard

2 tbsp olive oil oil

salt and pepper

Whisk together vinegar, molasses, mustard, salt and pepper. Once these are combined, slowly add olive oil while continuing to whisk. 

Belroy

2 tsp Bilberry Sweet Tomato Vinegar (BSTV)

1 Queen pimento stuffed olive 

12 oz sparkling water, non-flavored

Olive juice
Maldon salt
Lemon twist

Add olive and 1/2 the olive juice to a large stemless wine glass. 
Add BSTV and small pinch of Maldon salt. 
Pour half the sparking water and lightly stir.
Add lemon twist and pour remaining sparkling water.
Serve and enjoy.

Honey Mustard Dressing

2 tbsp apple cider vinegar
2 tbsp mustard
2 tbsp honey
1/4 tsp salt
1/4 tsp pepper
1/3 cup olive oil

In a small bowl, whisk together the vinegar, mustard, honey and ¼ teaspoon each salt and pepper until creamy. Add olive oil and whisk until combined. Taste and adjust for sweetness and seasoning.

Serve immediately or refrigerate in an airtight container for up to seven days.

Gochujang Wings

3 lb chicken wings
1/4 cup premium dark soy sauce
1/4 cup Gochujang paste
2 tbsp rice vinegar
2 tbsp honey
1 tbsp sesame oil
2 tbsp minced garlic
1 tbsp minced ginger

Cut 3 pounds of chicken wings into sticks and flats. Pat dry. Toss in salt and pepper and allow to stand for 30 minutes unrefrigerated.

 
In a large bowl, whisk together ¼ cup soy sauce, ¼ cup Gochujang paste, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons minced garlic and 1 tablespoon minced ginger.

Heat gas grill medium-high on one side and off on the other for indirect cooking.
Put the wings on the cool side of the grill. Cover the grill and cook 15 minutes. Flip and continue cooking for another 15 minutes.

Add the wings add to the bowl with the sauce, and toss to coat.

Now put the wings on the hot side of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.

Buffalo Wings

3 lb chicken wings

1/3 cup relatively mild hot sauce like Frank's Wings Sauce

4 tbsp melted butter

1 tbsp sherry vinegar or white vinegar

1 tbsp minced garlic

salt 

pepper

Cut 3 pounds of chicken wings into sticks and flats. Pat dry. Toss in salt and pepper and allow to stand for 30 minutes unrefrigerated.

 
In a large bowl, whisk together ⅓ cup relatively mild hot sauce, 4 tablespoons melted butter, 1 tablespoon sherry vinegar, 1 tablespoon minced garlic, 1/4 tsp each of salt and pepper.

Heat gas grill medium-high on one side and off on the other for indirect cooking.

Put the wings on the cool side of the grill. Cover the grill and cook 15 minutes. Flip and continue cooking for another 15 minutes.

Add the wings add to the bowl with the sauce, and toss to coat.

Now put the wings on the hot side of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.