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Ingredients For the Pasta Salt for pasta water 2 tablespoons olive oil, plus more as needed 2 medium leeks, trimmed, white and light green parts thinly sliced (about 500ml/2 cups) 680g (1½ pounds) mushrooms (such as cremini, shiitake and/or oyster mushrooms), stemmed and sliced 450g (1 pound) short pasta, such as ziti or cavatappi 2 tablespoons white miso 180ml (¾ cup) grated Parmesan, plus more for garnishing 1 tablespoon sherry or red wine vinegar, plus more to taste 1 tablespoon chopped parsley leaves and tender stems Equipment Large pot for pasta Dutch oven or deep 12-inch skillet Colander Measuring cups and spoons Instructions Stage 1: Setup (5 minutes) Start the pasta water: Bring a large pot of salted water to a boil. Stage 2: Cook the Vegetables (15 minutes) Sauté the leeks: Meanwhile, heat 2 tablespoons oil in a Dutch oven or deep 12-inch skillet over medium-high until shimmering. Add the leeks, season with salt and cook, stirring often, until softened, about 5 minutes. If they look dry at any point, add a drizzle of oil. ...

Ingredients Pasta and Base 450g (1 pound) cavatelli, orecchiette, or ditalini pasta Kosher salt and freshly ground black pepper 60ml (¼ cup) extra-virgin olive oil, plus more for serving Flavor Components 8-10 oil-packed anchovy fillets, roughly chopped (or vegetarian substitute - see notes) 4 medium garlic cloves, thinly sliced 30ml (2 tablespoons) chopped fresh sage 30ml (2 tablespoons) minced fresh rosemary Chickpeas Two 440g (15½-ounce) cans chickpeas, drained 120ml (½ cup) reserved chickpea liquid (aquafaba) Finishing 1-2ml (¼ to ½ teaspoon) red pepper flakes 10ml (2 teaspoons) grated lemon zest 30ml (2 tablespoons) fresh lemon juice Equipment Large pot for pasta 12-inch skillet Wooden spoon or pasta fork Fine grater for lemon zest Instructions Stage 1: Cook the Pasta (10 minutes) Bring 4 quarts of water to a rolling boil in a large pot Add pasta and 1 tablespoon salt Cook, stirring occasionally, until just shy of al dente (about 1 minute less than package directions) Reserve ¾ cup of the pasta cooking water Drain pasta and return to pot; set aside off heat Stage 2: Build the Sauce (5 minutes) Heat ¼ cup olive oil in a 12-inch skillet over medium-high heat Add anchovies (or substitute), garlic, sage, and rosemary Cook, stirring constantly, until fragrant and garlic turns golden (1½ to 2 minutes) Add drained chickpeas and red pepper flakes Cook, stirring and swirling the skillet, until chickpeas are sizzling and turn golden (3 to 4 minutes) Stir in reserved chickpea liquid and lemon zest Stage 3: Combine and Finish (5 minutes) Scrape the entire chickpea mixture into the pot with the pasta Set pot over medium heat Add ½ cup reserved pasta water, ¼ teaspoon salt, and ¼ teaspoon black pepper Cook, stirring constantly, until pasta reaches al dente (2 to 3 minutes) Add more pasta water as needed until sauce clings to pasta Remove from heat and stir in lemon juice Taste and adjust seasoning with salt Notes Vegetarian Anchovy Substitutes White or red miso paste (2-3 tablespoons) - provides similar umami depth Capers (2-3 tablespoons, chopped) - adds brininess and tang Kalamata or oil-cured olives (¼ cup, chopped) - brings saltiness and complexity Nutritional yeast (2-3 tablespoons) - offers umami and slight nuttiness Mushroom powder or dried porcini (1-2 tablespoons, rehydrated) - deep earthy umami Soy sauce or tamari (1-2 tablespoons) - liquid umami boost Sun-dried tomatoes in oil (¼ cup, chopped) - concentrated savory flavor Combination approach: 1 tablespoon miso + 1 tablespoon capers + splash of soy sauce Make-Ahead Tips Chickpea mixture can be prepared up to Stage 2 and refrigerated for up to 2 days Reheat gently before combining with freshly cooked pasta Variations Add a handful of baby spinach or arugula at the end for greens Include halved cherry tomatoes for freshness Top with toasted breadcrumbs for texture Use butter beans or cannellini beans instead of chickpeas Storage Refrigerate leftovers in an airtight container for up to 3 days Reheat gently with a splash of water or olive oil to loosen the sauce Not recommended for freezing as pasta texture will suffer Source Adapted from Milk Street, featuring Chef Vladimiro Gori of Osteria Su Santa Trinita ...

Whole cauliflower gets the pot-roast treatment in this Italian-inspired dish, braising in a spicy tomato sauce enriched with garlic and green olives. The cauliflower emerges fork-tender and infused with flavor, topped with golden-brown pecorino Romano that creates an irresistible crust. Ingredients 3 tablespoons extra-virgin olive oil, plus more for serving 6 medium garlic cloves, thinly sliced 3/4 to 1 teaspoon red pepper flakes 1/2 teaspoon dried oregano Kosher salt and ground black pepper 120ml (1/2 cup) dry white wine 1 can (794g/28 ounces) whole peeled tomatoes, crushed by hand 120ml (1/2 cup) pitted green olives, roughly chopped 1 head cauliflower (900g-1.1kg/2 to 2 1/2 pounds), trimmed 60g (2 ounces) pecorino Romano cheese, finely grated (about 240ml/1 cup), plus more for serving 60ml (1/4 cup) fresh basil leaves, lightly packed and roughly chopped Optional Accompaniments Creamy polenta Crusty bread for serving Extra virgin olive oil for drizzling Equipment Dutch oven with lid (5-6 quart capacity) Sharp knife for trimming Skewer for testing doneness Wide metal spatula Large spoon or tongs Instructions Preparation Position oven rack: Adjust rack to lower-middle position. Preheat oven: Heat to 425°F (220°C). Trim cauliflower: Remove any leaves and trim the base flat, keeping the head intact. Making the Braising Liquid Bloom aromatics: In a Dutch oven over medium heat, combine oil, garlic, pepper flakes, oregano, and 1/2 teaspoon black pepper. Cook, stirring frequently, until garlic is lightly browned, 2-3 minutes. Add wine: Pour in white wine and simmer until reduced to approximately 2 tablespoons, 5-6 minutes. Build sauce: Stir in crushed tomatoes with their juices, olives, 120ml (1/2 cup) water, and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then remove from heat. Braising Process Stage 1 - Initial braising (50-55 minutes): Place cauliflower stem-end down in the pot. Spoon some sauce over the top to coat. Cover with lid, transfer to oven, and cook until a skewer inserted straight down into the center meets just slight resistance, 50-55 minutes. ...

Yield: 4 servings Ingredients 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves ¼ cup (60 ml) olive oil, plus more for drizzling 4 garlic cloves, thinly sliced 1 medium red or yellow onion, thinly sliced Kosher salt and black pepper 2 to 3 tablespoons (30-45 grams) harissa or tomato paste Red-pepper flakes (Aleppo peppers work well) 3 (15-ounce) cans large beans, such as pinto, navy, cannellini, butter or great Northern, drained and rinsed 4 cups (960 ml) vegetable broth 1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing 1 cup (about 60 grams) parsley or cilantro, leaves and tender stems 2 ounces (56 grams) feta or other salty cheese, such as queso fresco or pecorino, crumbled (optional) Fried or medium-boiled eggs, for serving (optional) Preparation Step 1 Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about ¼-inch pieces; set aside. ...

This savory pie is a simple, rustic dish that is perfect as a side dish or a main. Top with a drizzle of balasmic vinegar and a sprinkle of fresh herbs. Serve hot, cold, or room temperature. This pie was an entry to the Porches and Pies pie contest in 2023. Notes This recipe requries one pie shell (half a recipe) of Pâte Brisée. Any mix of fresh mushrooms can be used. I used a mix of oyster and shiitake. While this recipe calls for oat milk, any milk can be used. Yield One - 9 inch (23 cm) pie Ingredients 770 grams trimmed and cleaned oyster and other mixed mushrooms 1 large purple onion 2 to 3 small/medium shallots 3 leeks, white stalk and tender green stalks chopped into ¼ rounds and then thinly sliced 3 to 4 Rosemary sprigs 3 to 4 Thyme sprigs 2 large eggs 80 ml (1/3 cup) oat or other milk 145 grams (5 oz) finely grated parmesan cheese 1 pie shell from Pâte Brisée Preparation Mushrooms In a large, heavy skillet, add: ...

Source https://cooking.nytimes.com/recipes/1021430-spiced-ginger-shrimp-with-burst-tomatoes Ingredients 2 teaspoons garam masala 1 ½ teaspoons finely grated fresh ginger 2 garlic cloves, minced or finely grated 3 scallions, thinly sliced, greens and whites separated ¾ teaspoon kosher salt, plus more to taste ¼ teaspoon black pepper 1 pound extra-large shrimp, shelled and deveined 1 tablespoon extra-virgin olive oil ¾ cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes 2 tablespoons unsalted butter Fresh lime juice Method Prepair Shrimp In a medium bowl, combine: garam masala ginger garlic scallion whites 1/2 teaspoon salt 1/4 teaspoon pepper. Add shrimp and toss well. ...

Source Based on https://cooking.nytimes.com/recipes/1018182-hot-honey-shrimp. Preheat Oven Preheat oven to 500°F. Ingredients 1 tablespoon honey ⅛ teaspoon ground cayenne ¼ teaspoon grated lime zest ¼ teaspoon freshly grated ginger 1 garlic clove, grated on a Microplane or finely minced ¼ teaspoon kosher salt ¼ teaspoon black pepper 1 pound cleaned extra-large shrimp, patted very dry with paper towels 1 tablespoon very cold butter, cubed Lime wedges, for serving 1 jalapeño, halved, seeded and very thinly sliced, for serving 1 tablespoon chives or scallion greens, finely chopped, for serving Preparation Marinade In a medium bowl, combine: ...

This is a versatile recipe that can include various roasted vegetables. Equipment 9x11" glass baking dish Preheat Oven Preheat over to 350°F. Ingredients 2 tablespoons extra virgin olive oil 1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby spinach 3 cups simple tomato sauce 227 grams (8 ounces) ricotta cheese 1 egg Pinch of cinnamon 9 to 11 lasagna noodles 113 grams (4 ounces / 1 cup) freshly grated Parmesan; more as needed. Optionals 2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices 1.5 lbs mushrooms 2 to 3 Bell peppers Preparation Roast Vegetables Roast vegetables in the oven as need. Mushrooms are better sauteed with some water. ...

Quick and easy, mildly spicy, deeply flavorful. Guajillo chiles can be easy purchased in most markets or online. Equipment 12-inch nonstick skillet Kitchen shears Blender or food processor Ingredients 30 grams dried guajillo chiles 1/2 cup water 1/2 tablespoon soy sauce 6 cloves garlic; 2 chopped, 4 sliced thin 1 teaspoon salt, divided 907 grams (2 lbs) extra-large shrimp (21 to 25 per pound); peeled, deveined, and tails removed 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 3 tablespoons extra-virgin olive oil 2 tablespoons lime juice 2 tablespoons unsalted butter, cut in two pieces 2 tablespoons chopped fresh cilantro Preparation Chiles Using kitchen shears, stem guajillos- cut in half lengthwise and discard seeds. Cut guajillos into 1-inch pieces. Place guajillos In 12-once nonstick skillet and cook over medium heat, stirring often, until fragrant; 3 to 5 minutes. Transfer guajillos to a food processor or blender and and process until finely ground; about 2 minutes. Add water, Worcestershire, chopped garlic, and 1/2 teaspoon salt. Blend until smooth; set aside. Shrimp Pat shrimp dry with paper towels. Sprinkle with cumin, cayenne, and remaining 1/2 teaspoon salt. Heat 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add half the shrimp in an even layer and cook, without stirring, just until shrimp begin to brown on the bottom, but tops are still raw- about 2 minutes. Transfer to bowl. Repeat with 1 tablespoon oil and remaining shrimp. Transfer second batch to bowl with first batch. Combine Reduce heat to low. Add remaining 1 tablespoon oil and sliced garlic to now-empty skillet. Cook until garlic is fragrant and golden brown; about 2 minutes. Stir in reserved chili sauce. Add shrimp. Cook until shrimp are just cooked through; about 1 minute. Finish Off heat, stir in lime juice and buttter until butter is melted. Transfer to serving dish. Sprinkle with cilantro and serve.

Equipment 2 small bowls 1 baking sheet large enough to hold salmon Prehet Oven Adjust oven rack to the center position. Preheat oven to 250° F. Ingredients 1 tablespoon packed brown sugar 1 teaspoon salt + ½ teaspoon salt ½ teaspoon pepper One 2.5 pound center-cut salmon fillet, about 1.5" thick, skin-on ¼ cup extra-virgin olive oil 2 tablespoons sliced fresh dill 2 teaspoons grated lemon zest 1.5 tablespoons lemon juice Preparation Roast Salmon Combine brown sugar, 1 tsp salt, pepper in a small bowl. Place salmon, skin side down, on baking sheet. Sprinkle sugar/salt mixture over salmon. Roast salmon about 55 to 60 minutes or until center registers 125°F. Combine Oil While the salmon is roasting, combine olive oil, dill, ½ tsp salt, lemon zest, and lemon juice in small bowl. Once salmon is cooked, remove from oven and pour oil mixture evenly atop salmon. Let sit 5 minutes