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.