The New Chef's Kitchen Helper

The New Chef’s Kitchen Helper The cookware you need, the chef’s you need to know with the recipes you just need.

The New Chef’s Kitchen Helper

Table of Contents

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1. Necessary Cookware

2. Celebrity Chefs

3. Recipes

1

N ECESSARY CO O K WA R E you must possess

8 Necessary Cookware

LARGE ENAMELED DUTCH OVEN Heavy cast iron might take a while to pre-heat properly, but once it’s hot, it’ll sear a steak or cook a pot roast like nothing else.

What it’s good for: It’s also handy for soups, like spicy pork, green pepper, and pork soup, hearty escarole and barley, or roasted cauliflower and barley. And, of course, it’s great for chili! Like the best chili ever, or Texas-style chile con carne, or vegan chili, or chile verde or...you get the picture. It’s a chili machine.

Which one?: You can’t beat the durability, good looks, and cooking power of a French-made Le Creuset. It heats the most evenly, sears the best, and lasts the longest. At over $300, it’s not a cheap toy, but it’ll last you or your lucky giftee a lifetime. Upgrade it with a stainless steel replacement handle to make it oven safe at high temperatures for recipes like no-knead bread.

9 Necessary Cookware

10½” OR 12” CAST IRON SKILLET Heavy cast iron might take a while to pre-heat properly, but once it’s hot, it’ll sear a steak like nothing else.

What it’s good for: Pan-roasting or deep frying chicken?

Reach for the cast iron. Frying latkes or potato pancakes?

You guessed it.

Because of its thick gauge, it’s also a great option for slow-cooking or for baking, delivering crisp, golden brown crusts to everything from corn bread to pan pizza.

Which one?: Vintage cast iron from a brand like Wagner or Griswold has a smoother, slightly more non-stick finish than modern cast iron, and if you can find it online or in an antique shop, I’d highly recommend it. That said, a good modern brand like Lodge will do you just fine.

Check out our Guide to Cast Iron Care for tips on how to clean, season, and maintain a cast iron pan.

10 Necessary Cookware

11 Necessary Cookware

12 Necessary Cookware

12-INCH STRAIGHTSIDED SAUTÉ PAN Unlike a skillet, a sauté pan has tall sides set at a right angle to the base, which makes for a larger bottom surface for searing, better protection against splattering, and plenty of volume.

What it’s good for: A sauté also features a tighter fitting lid, which makes it great for slow-cooked braises or in-the-oven cooking. Want to wilt a whole mess of greens? This is the pan for you.

It excels at searing or frying large batches of food, like a whole chicken’s worth of parts. Reducing sauces. Braising enough food to feed four to six hungry adults. It’s especially good for dishes like this braised chicken with Hatch chiles and white beans or these red wine-braised turkey legs where its wide surface area means you can fit

in plenty of beans or sauce while still leaving the surface of the meat exposed, allowing it to crisp as it stews.

Which one?: All-Clad is the gold standard here with a relatively lightweight pan that still manages to pack in the power. Better design and construction helps it heat faster and more evenly while still delivering plenty of searing power. Upgrade it with a stainless steel replacement handle to make it oven safe at high temperatures for recipes like no-knead bread

13 Necessary Cookware

14 Necessary Cookware

LARGE CASSEROLE DISH Since they’re intended both for cooking and serving tableside, a good casserole dish should be both functional and attractive.

What it’s good for: A good one should be made with high quality glazed ceramic, so not only do they heat foods evenly (and more importantly, store that heat so your food stays hot while you’re trying to corral the family to the table), but their smooth glaze is practically non-stick, making them simple to clean up afterward, even with gooey foods like this Spinach and Mushroom Lasagna.

Which one?: The Nordic Ware Naturals Sheet Baking Pan paired with a CIA 23304 Masters Collection Wire Cooling Rack is about the best money can buy, and it’s not even much money!

15 Necessary Cookware

RIMMED BAKING SHEETS AND COOLING RACKS

16 Necessary Cookware

They’re lightweight, inexpensive, and durable.

What it’s good for: I use rimmed aluminum baking sheets (in the industry we call them “sheet pans,” and I use half-sized pans) for the vast majority of my oven tasks, whether it’s baking off a tray of cookies, crisping up a tray of potatoes or broccoli, or even roasting a whole turkey or chicken. Just be aware: you’ll want to keep a separate set of

pans and racks for high temperature roasting and for baking, as the ones used for meats and vegetables tend to get a bit beat up.

Which one?: The Nordic Ware Naturals Sheet Baking Pan paired with a CIA 23304 Masters Collection Wire Cooling Rack is about the best money can buy, and it’s not even much money!

17 Necessary Cookware

3-QUART SAUCIER A slope-sided saucier performs all of the functions of a straight-sided saucepan, with the added advantage of rounded edges that make whisking and combining ingredients a snap.

What it’s good for: A 3-quart size is just large enough to heat up four to six servings of soup. It’ll hold a couple bottles of wine for reducing, but is still a reasonable enough size that you can reduce those bottles down to a cup or two without having to switch over to a smaller pot.

If you like using the low-heat, low-water method of cooking pasta, this pot’ll do for that, as well. Cook the pasta, drain it, and add your sauce directly to the pot and heat to combine, for a no-mess, no-fuss cleanup. Oh, and it’s a good friend to have for boiling and poaching eggs.

Which one?: The All-Clad 3-Quart Stainless Steel Saucier Pan is ultra-sturdy with superb heat distribution and weight balance. It’s got a tight fitting lid for retaining heat as well.

18 Necessary Cookware

19 folio

20 Necessary Cookware

10-INCH NONSTICK SKILLET Coated inside and out with exceptionally durable nonstick for easy cleaning What it’s good for: A non-stick coated pan is a useful tool to have on hand for guaranteed results with omelets, Spanish tortillas, frittatas, rösti and the like—things which you don’t want getting stuck to the pan halfway through a precarious flipping step.

There are things you can do to maximize a non-stick skillet’s lifespan—never use metal utensils, only wash it with a soft sponge, refrain from using very high heat, don’t store it with other items stacked inside— but no matter how good you are at caring for them, non-stick pans are going to eventually lose their coating. Stay away from the expensive models, unless you have money to burn.

Which one?: The Anolon Advanced Anodized Nonstick Skillet is my new favorite for its extremely durable coating and fast, even-heating all-aluminum heavy-gauge construction.

21 Necessary Cookware

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CEL EBR I T Y CH EFS The people behind the food

Giada’s recipes are featured on pages: 38

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24 Celebrity Chefs

Born in Rome, Giada grew up in a large Italian family where the culture of food was a staple in and of itself.

With an impressive background of culinar y training and a unique, personable charm, she is a globally revered celebrity chef who continues to prove her skill and accessibility not only with her expanding presence beyond Food Network but also with the great success of her cookbooks, brand alliances, food products and recurring role on TODAY.

GIADA DeLaurentiis

As the granddaughter of film producer Dino De Laurentiis, Giada consistently found herself in the family’s kitchen and spent a great deal of time at her dear, favorite grandfather’s restaurant, DDL Foodshow. After graduating from the University of California in Los Angeles with a degree in anthropology, Giada’s deep passion for cooking remained. She eventually made the hard decision to commence a culinary career and began her professional training at Le Cordon Bleu in Paris, specializing in both cuisine and pastry. She subsequently returned to Los Angeles, where her training included positions at the

prestigious Ritz-Carlton Fine Dining Room and Wolfgang Puck’s Spago in Beverly Hills. She later founded GDL Foods,a catering company in Los Angeles.

Giada’s career started on Food Network in 2002 when she was discovered by a network executive upon reading an article about her and the De Laurentiis family in Food & Wine magazine. Since then, Giada has earned an Emmy for Outstanding Lifestyle Host and has become one of Food Network’s most recognizable faces. Her Emmy Awardw i n n i ng d ay t i me cook i ng show, Ever yday Ita lian, features quick, healthy and satisfying Italian dishes.

Her primetime show, Giada’s Weekend Getaways, debuted in January 2007 and followed Giada to popular destinations in and around the U.S. as she explored the cities’ most-notable restaurants and activities. Giada can also be seen on Food Network in specials, such as Giada in Paradise: Capri, Santorini, Monaco and Thailand, and as a judge and mentor alongside fellow chefs Bobby Flay and Alton Brown on the highly popular series Food Network Star. Giada at Home, her current hit TV series, premiered in 2008 and shows Giada in her kitchen, where she plans and prepares meals and parties for family and friends.

25 Celebrity Chefs

Bobby Flay’s versatility is evident in the multiple talents he brings to the field as a chef, restaurateur, cookbook author and media personality.

BOBBY

Flay

Bobby had discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt Joe Allen’s. The job had been arranged by his father, who was a partner in the restaurant. After some short time, Joe Allen became so impressed by Bobby’s talents that he paid the young cook’s full tuition to the overseas French Culinary Institute.

Following his graduation in 1984, Bobby worked with restaurateur/owner Jonathan Waxman at Buds and Jams, where he first discovered the sweet heat of Southwestern ingredients.

It was at these burgeoning restaurants that he met other icons of the era – Wolfgang Puck, Jeremiah Tower — whom he credits with spawning an entire generation of chefs. After Jams, Bobby debuted as Executive Chef at the East Village’s Miracle Grill, where he caught the attention of restaurateur Jerome Kretchmer. Kretchmer offered the 25-year-old the opportunity to create his own sensation at Mesa Grill, which opened in 1991.

Soon after, Bobby teamed with businessman Laurence Kretchmer to open Bolo in November 1993 in the Flatiron District. During Bolo’s reign, Bobby drew inspiration from the bravado and complexities of Spanish food, deftly blending the unique flavors of Spain with more familiar American ingredients. A decade later, its menu reenergized by the introduction of tapas, Bolo was awarded a rare three stars by The New York Times.

Bobby brought his unique amalgam of innovative food and inviting hospitality to Las Vegas with the 2004 opening of Mesa Grill at the legendary Caesars Palace.

The city’s upbeat urban energy provides an ideal backdrop for Mesa Grill’s lively cuisine.

At New York’s Bar Americain, which opened in March 2005, Bobby takes the intimacy of a midtown brasserie and injects it with authentic American f lavors and style. Drawn exclusively from regional American ingredients, his dishes rejuvenate old classics and celebrate the abundance of America’s diverse and delicious heritage. Bar Americain has received rave reviews from the press, including two stars from The New York Times.

Bobby’s recipes are featured on pages: 60 63

26 Celebrity Chefs

27 Celebrity Chefs

28 Celebrity Chefs

According to Rachael Ray, she grew up in food. “My first vivid memory is watching my mom in a restaurant kitchen.

Rachael has parlayed that birthright into a wildly successful career as an iconic Food Network television personality, bestselling cookbook author and editor–in-chief of her own lifestyle magazine.

In the fall of 2007, she launched a hugely successful syndicated daytime program, Rachael Ray.

before relocating to upstate New York, where her mother worked as the food supervisor for a restaurant chain. “I was surrounded by all different styles of cooking and worked in the food service industry in just about every capacity you can imagine,” Rachael says.

Showcasing Rachael’s warmth, energy and boundless curiosity, the show — produced by CBS Television Distribution and Oprah Winfrey’s Harpo Productions—invites viewers to experience life the Rachael Ray way. Credited with getting America back in the kitchen with her easy approach to cooking, Rachael takes the same philosophy — finding simple solutions to everyday problems, beyond the kitchen and into all aspects of the show.

By her early twenties, Rachael developed a hankering for city life and moved to New York where she landed at Macy’s, working first at the candy counter and then as manager of the Fresh Foods Department. She credits her two years there for giving her an education in gourmet foods. After Macy’s, Rachael helped open Agata & Valentina, the prestigious New York gourmet marketplace, where she was the store manager and buyer.

Growing up in a family steeped in culinary tradition, Rachael was exposed to a wide range of cooking techniques, from her maternal grandfather who grew and cooked everything his family of 12 ate, to her dad’s family, which embraced the foodrich traditions of Louisiana. The Ray family owned several restaurants on Cape Cod, Massachusetts,

Despite the exciting lifestyle in the foodie circles of New York City, Rachael decided to move back to upstate New York to manage pubs and restaurants at the famed Sagamore Resort on Lake George.

From there, she was recruited by Cowan & Lobel, a large gourmet market in Albany, to be their food buyer and eventually their “chef.”

RACHAEL Ray

Rachael’s recipes are featured on pages: 56

66

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29 Celebrity Chefs

From daytime to prime time, Guy brings his unique personality to Food Network multiple times a week.

GUY

Fieri

In 2006 Guy Fieri premiered his first show, Guy’s Big Bite, on Food Network. Today, this “culinary rock star” also hosts the top-rated show Diners, Drive-Ins and Dives, as well as the special series Tailgate Warriors, and guest judges on Food Network Star.

Guy also collaborates with Rachael Ray in the star-studded competition series Rachael vs. Guy Celebrity Cook-Off, which premiered January 1, 2012, on Food Network. On March 14, 2010, Guy made his debut as a game show host on the new NBC prime-time series, Minute to Win It. This likeable, laid-back California guy with his trademark bleached-blond spiky hair began his love affair with food at the age of 10, selling soft pretzels from a three-wheeled bicycle cart (named “The Awesome Pretzel”) he built with his father.

By selling pretzels and washing dishes, Guy earned enough money in six years to study abroad as an exchange student in Chantilly, France.

There he gained a profound appreciation for

30 Celebrity Chefs

international cuisine and the lucious lifestyle associated with it. Guy attended University of Nevada Las Vegas, where he graduated with a bachelor’s degree in hospitality management.

In 1996 Guy and his business partner, Steve Gruber, launched in their Sonoma County, Calif.-based Italian restaurant, Johnny Garlic’s.

Their first location opened in Santa Rosa, Calif., in 1996, a second outpost opened in Windsor, Calif., in 1999, and their third opened in Roseville, Calif., in 2008. A fourth location opened in Dublin, Calif., in summer 2011.

Following the success of their first restaurant concept, in 2003 they developed Tex Wasabi’s, a Southern barbecue and California sushi restaurant in Santa Rosa, Calif. In 2011 the restaurant reopened to rave reviews after an 18-month, $1 million renovation. A second Tex Wasabi’s is located in Sacramento, Calif.

Combined, there are a total of six locations.

Always looking to make improvements to the restaurant industry, Guy was a three-term president of the Restaurant Association of the Redwood Empire and serves on the board of directors for the Educational Foundation of the California Restaurant Association.

Guy’s recipes are featured on pages: 43

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31 Celebrity Chefs

Robert’s recipes are featured on pages: 54

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32 Celebrity Chefs

With more than 25 years in the culinary profession, Chef Robert Irvine has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas.

Robert brings his experience to Food Network as host of Restaurant: Impossible; he has been previously seen on Dinner: Impossible, Worst Cooks in America and Food Network Star’s All-Star Salvation, an original, exclusive Web series on FoodNetwork.com. In 2012, he appeared on the special Wedding: Impossible, in which he and his now-wife, Gail Kim, said “I do.”

ROBERT Irvine

Now in its sixth season, Restaurant: Impossible continues its successful run as one of the network’s most popular shows, with Robert attempting to save America’s most desperate restaurants from impending failure in just two days with only $10,000. During the course of each extreme mission, Robert assesses all of the restaurant’s facets and then overhauls its weakest spots by updating menus, retraining staff and then implementing aesthetic changes with the help of his design team, before hitting the streets to tell the community about the improved restaurant.

A native of England, Robert joined the British Royal Navy at the age of 15, and his skills in the kitchen soon came to the attention of his superiors. As part of his service for the Royal Navy, Robert was selected to work aboard the Royal Yacht Britannia, where the royal family and its entourages regularly dined. During his time training U.S. Navy chefs as part of a guest chef program, Robert worked in the White House kitchens, and his creations were perfectly served to high-ranking government officials. During his career, he has also had the opportunity to serve 6,000 servicemen and women on a U.S. aircraft carrier and plan the menu for a top celebrity-studded after-party at the Academy Awards.

Robert is the author of two cookbooks, Mission: Cook!

(Harper Collins, 2007) and Impossible to Easy (Harper Collins, 2010), and he owns and operates two successful restaurants in South Carolina, Robert Irvine’s eat! and Robert Irvine’s nosh.

Robert was previously on The Next Iron Chef: Super Chefs, where he competed against an all-star-caliber group of chefs, including Anne Burrell, Michael Chiarello, Elizabeth Falkner, Alex Guarnaschelli, Chuck Hughes, Beau MacMillan, Spike Mendelsohn, Marcus Samuelsson and Geoffrey Zakarian, for the title of The Next Iron Chef.

33 Celebrity Chefs

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Alton Brown’s very first book, I’m Just Here for the Food (Stewart, Tabori & Chang, 2002), won the James Beard Foundation Award for Best Cookbook in the Reference category, and was one of the best-selling cookbooks of 2002.

Alton Brown’s Gear for Your Kitchen, his long-awaited homage to tools and gadgetry, was published by STC in September 2003 and was nominated for both a James Beard Award for the Best Cookbook in the Tools & Techniques category and an IACP Cookbook Award in the Food Reference/Technical category. Gear is an essential guide to all the “hardware” you need in the

kitchen; packed with his practical advice and tips, this book takes a look at what’s needed and what isn’t, what works and what doesn’t. Alton’s third book, on baking, I’m Just Here for More Food, hit bookstores in November 2004 and has since gone on to become a New York Times Best Seller.

ALTON

Switching gears as an adult, Alton spent a decade working as a cinematographer and video director, but realized that he spent all his time between shoots watching cooking shows, which he found to be dull and uninformative. Convinced that he could do better, Alton left the film business and moved to Vermont to train at the prestigous New England Culinary Institute in Montpelier, Vt. Soon after, Alton tapped all of his training to create Good Eats, a smart and entertaining food show that blended wit with wisdom, history with pop culture and science with common cooking sense.

Alton not only wrote and produced the shows but also starred in each offbeat episode on Food Network; the series premiered in 1999.

Brown

Alton Brown’s flair in the kitchen developed early with guidance from his mother and grandmother, who nurtured his budding culinary talent, and which he skillfully used later “as a way to get dates” in college.

His new fourth book, Feasting on Asphalt, released in March 2008, documents his motorcycle ride from New Orleans to the headwaters of the Mississippi River in Minnesota and complemented the TV miniseries of the same name that aired two seasons (2006 and 2007).

Along the way he and his crew met the people and sampled the food that embody our American road-food heritage, and explored our whole collective history as a population on the move. In 2008 Food Network premiered Alton’s Feasting on Waves, following the format of his first miniseries, Feasting on Asphalt. The crew traded their motorcycles for catamarans to travel the Caribbean, sampling the islands’ food culture and meeting the people who create it.

Alton’s recipes are featured on pages: 68 72

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35 Celebrity Chefs

AMAZING RECIPES Directions for deliciousness

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38 Recipes

q 2 skinless and boneless chicken breasts, butterflied and then cut in half q S ea salt and freshly ground black pepper q All-purpose flour, for dredging q 6 tablespoons unsalted butter

q 5 tablespoons extra-virgin olive oil q 1/3 cup fresh lemon juice q 1/2 cup chicken stock q 1/4 cup brined capers, rinsed q 1/3 cup fresh parsley, chopped

Directions Season chicken with salt and pepper. Dredge chicken in f lour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of soft butter with three tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, f lip and cook other side for 3 minutes. Remove and transfer to plate.

Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other

2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Chicken Piccata

Ingredients

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra f lavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes.

Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

39 Recipes

40 Recipes

Citrus Chicken Ingredients q 4 pounds bone-in chicken thighs

Glaze:

q 3/4 cup freshly squeezed orange juice, about 2 oranges

q 1 tablespoon olive oil

q 2 tablespoons grated orange zest q 2 teaspoons freshly cracked black pepper q 1 teaspoon chiffonade fresh mint leaves q 1 1/2 tablespoons chiffonade basil leaves

q 1 tablespoon minced shallots q 1 teaspoon minced ginger q 1/2 cup orange marmalade (look for marmalade with small rinds) q 1/4 cup sweet chili sauce q 1 tablespoon white balsamic vinegar q 1/4 cup reserved marinade, strained

q 3 tablespoons white balsamic vinegar q 3 tablespoons minced shallots q 1 tablespoon celery seeds

Directions Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.

Preheat the oven to 350 degrees F. Remove the chicken from the sweet marinade, reserving 1/4 cup for glaze and put the chicken in a 13 by 9-inch pan and bake for 45 minutes. Then baste with the glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes or so.

Finally, remove the meal from the oven and arrange it on a serving platter.

Glaze: In a small saucepan, over medium-high heat, add the olive oil. When the oil is really hot, add the shallots and ginger and saute them for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes.

Baste the chicken with the glaze after 45 minutes.

41 Recipes

42 Recipes

Cajun Chicken Alfredo Ingredients q Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds) q Blackening Spice Rub, recipe follows q 2 tablespoons olive oil q 3 tablespoons minced garlic q 1/4 cup dry white wine q 3 cups heavy cream q 1 cup roughly chopped marinated sun-dried tomatoes q 1 pound fettuccine q 3/4 cup grated Parmesan q 1 teaspoon fine sea salt

q 1 teaspoon freshly ground black pepper q 1/2 cup thinly sliced green onion, for garnish q Blackening Spice Rub: q 1 tablespoon granulated garlic q 1 tablespoon freshly cracked black pepper q 1/2 tablespoon salt q 2 teaspoons ground cumin q 2 teaspoons granulated onion q 1 teaspoon cayenne pepper q 1 teaspoon Italian seasoning q 1 teaspoon paprika q 1/2 teaspoon chili powder

Directions Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat.

Dredge the chicken breasts in the hot Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.

Transfer the chicken to a baking sheet and place in the oven until all the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.

Remove from the oven and slice the chicken into strips on the bias.

In a large skillet over medium heat, heat the olive oil.

Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a

simmer and cook until the sauce is reduced by half.

Add the sun-dried tomatoes and chicken slices.

Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.

When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan cheese, the sea salt, pepper and pasta.

To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.

Blackening Spice Rub: Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.

43 Recipes

44 Recipes

q 4 chicken thighs

q 3 garlic cloves, finely chopped

q 2 chicken breasts with skin and backbone, halved crosswise

q 3/4 cup dry white wine

q 2 teaspoons salt, plus more to taste

q 1 ( 28-ounce) can diced tomatoes with juice

q 1 teaspoon freshly ground black pepper, plus more to taste

q 3/4 cup reduced-sodium chicken broth

q 1/2 cup all purpose flour, for dredging

q 3 tablespoons drained capers

q 3 tablespoons olive oil

q 1 1/2 teaspoons dried oregano leaves

q 1 large red bell pepper, chopped

q 1/4 cup coarsely chopped fresh basil leaves

q 1 onion, chopped

Directions Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

Chicken Cacciatore

Ingredients

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all of the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper.

Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil all of the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

45 Recipes

Chicken Marsala with Mushrooms Ingredients q One 4 to 5-pound chicken (organic and free range, if possible), cut into 10 pieces q Kosher salt and freshly ground black pepper q 3 tablespoons canola or vegetable oil

q 1 cup dry marsala q 1 1/2 cups low-sodium chicken broth q 4 tablespoons unsalted butter, chilled, cut into cubes

q 4 cups sliced white button mushrooms

q Kosher salt and freshly ground black pepper

q 2 cloves garlic, minced

q Juice of 1/2 lemon

q 1/2 medium onion, finely diced

q 2 to 3 tablespoons chopped fresh Italian parsley

q 1 tablespoon tomato paste q 3 sprigs fresh thyme

q Chardonnay, for serving

Directions Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove pan and set aside.

Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from

46 Recipes

the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.

Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the f lavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly.

This will thicken the marsala sauce and give it a rich f lavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken then serve with Chardonnay.

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48 Recipes

Pan-Seared Rib-Eye Ingredients q 1 boneless rib eye steak, 1 1/2 inches thick q Canola oil, to coat q Kosher salt and ground black pepper

Directions Place a 10-to-12-inch cast-iron skillet in the oven and heat to 500 degrees F. Remove it from the heat and bring the steak to room temperature.

When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.

Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)

Remove the steak from the skillet, cover loosely with foil and rest for two minutes. Serve the steak whole or slice it thin and fan onto plate.

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50 Recipes

Simple Bolognese Ingredients q 1/4 cup extra-virgin olive oil q 1 medium onion, coarsely chopped q 2 garlic cloves, peeled and coarsely chopped

q 1 (28-ounce) can crushed tomatoes q 1/4 cup flat-leaf Italian parsley, chopped q 8 fresh basil leaves, chopped

q 1 celery stalk, coarsely chopped

q Salt and freshly ground black pepper

q 1 carrot, coarsely chopped

q 1/4 cup freshly grated Pecorino Romano

q 1 pound ground chuck beef

Directions In a large skillet heat the olive oil. When almost smoking, add an onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef.

Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

51 Recipes

52 Recipes

Roasted Beef Tenderloin with Basil-Curry Mayonnaise Ingredients Beef:

Mayonnaise:

q Vegetable oil cooking spray

q 1 cup mayonnaise

q 2 teaspoons cumin seeds

q 1/4 cup mascarpone cheese

q 2 teaspoons coriander seeds

q 1/3 cup chopped fresh basil leaves

q 3 cloves garlic

q 1 tablespoon curry powder

q 1/4 teaspoon kosher salt, plus 2 teaspoons

q 1 teaspoon smoked paprika

q 1 teaspoon freshly ground black pepper

q Kosher salt and freshly ground black pepper

q 2 tablespoons extra-virgin olive oil q 1 (3 1/2 to 4-pound) beef tenderloin, trimmed

Directions For the beef: Arrange an oven rack in center of the oven and preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.

Set aside.

part of the meat registers 125 degrees F, for mediumrare. Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.

In a mortar and pestle, or spice grinder, finely grind the cumin seeds and coriander seeds. Heat a small skillet over medium heat. Add the spices and cook for a few seconds until aromatic and toasted. Put the spices in a small bowl. Chop the garlic on a cutting board and sprinkle with 1/4 teaspoon salt. Holding a chef ’s knife at a 45 degrees angle, scrape the garlic and salt together to form a paste. Add the garlic paste to the bowl with the spices. Add the remaining 2 teaspoons salt, black pepper, and oil and stir until smooth. Put the meat on the prepared baking sheet and rub with all the spice mixture. Roast for 35 to 40 minutes or so until an instant-read thermometer inserted into the thickest

For the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, and paprika until smooth. Season with salt and pepper, to taste.

To serve: Slice the meat into 1/4-inch thick slices and arrange on a platter. Spoon the mayonnaise mixture into a small serving bowl and serve alongside the sliced meat.

Cook’s Note: The spices can also be crushed by placing them in a small sealable bag and crushed them using a rolling pin or the bottom of a small saucepan.

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Super Sloppy Joes Ingredients q 1 tablespoon extra-virgin olive oil, 1 turn of the pan q 1 1/4 pounds ground beef sirloin q 1/4 cup brown sugar

q 1 tablespoon red wine vinegar q 1 tablespoon Worcestershire sauce q 2 cups tomato sauce q 2 tablespoons tomato paste

q 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning

q 4 crusty rolls, split, toasted, and lightly buttered

q 1 medium onion, chopped

q G arnish: sliced ripe tomatoes, pickles, Deviled Potato Salad

q 1 small red bell pepper, chopped

Directions Heat a large skillet over medium high heat.

Add oil and meat to the pan. Spread the meat around the pan and then begin to break it up.

Combine brown sugar and steak seasoning.

Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet.

Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato

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sauce and paste to pan. Stir to combine.

Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad.

Have plenty of napkins on hand!

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q 1 2/3 to 1 3/4 pounds ground sirloin

Micro-way-cool Bacon and Green Beans:

q 1 medium onion, cut into chunks

q 6 slices microwave ready-crisp bacon

q 2 ribs celery from the heart of the stalk, cut into 2-inch pieces

q 1 (16-ounce) bag frozen green beans

q 1 green bell pepper q 1 large egg plus a splash of milk, beaten q 1 cup plain bread crumbs q 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) q 1 cup smoky barbecue sauce q 1/2 cup tomato salsa q 1 tablespoon Worcestershire sauce q Vegetable oil or extra-virgin olive oil

q A drizzle extra-virgin olive oil q Salt and pepper Smashed Potatoes and Cream Cheese: q 2 1/2 pounds small red potatoes or baby Yukon gold potatoes q 1/2 cup half-and-half or whole milk q 8 ounces plain cream cheese or veggie cream cheese, cut into pieces q 10 chives or 2 scallions, chopped or snipped with kitchen scissors

Meatloaf Muffins with Barbecue Sauce

Ingredients

Directions Preheat oven to 450 degrees F.

Micro-way-cool Bacon and Green Beans:

Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl.

Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the black sauce.

Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. While meatloaf muffins bake, make green beans in the microwave. Serve all the meatloaf with Smashed Potatoes and Cream Cheese on the side, too.

Place the bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble it up.

Place green beans in a bowl and drizzle it with virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 5 minutes more. Remove wrap and top green beans with crumbled bacon.

Smashed Potatoes and Cream Cheese: Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.

When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.

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58 Recipes

Beef Stroganoff Ingredients q 1 1/2 pounds beef tenderloin fillet q Salt and pepper q 3 tablespoons butter, divided q 2 tablespoons all-purpose flour q 2 cups beef consomme, available on soup aisle q 2 teaspoons prepared Dijon mustard q 1/4 cup sour cream, eyeball it

q 1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream q 1/2 small onion, sliced q 1/3 cup coarsely chopped cornichons q 1 pound extra wide egg noodles, cooked to package directions q Chopped parsley leaves, garnish q Thickly sliced pumpernickel bread

Directions TIMING Tidbit: Slice and place meat in freezer 15 minutes. Sauce and meat are totally prepared 10 minutes before you are ready to serve.

Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper.

Set in freezer.

Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with f lour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.

Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.

Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread.

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60 Recipes

q 8 (6-inch) flour tortillas

Grilled Tomato Salsa:

q 1 1/2 pounds skirt steak

q 2 tablespoons canola oil, plus more for brushing tomatoes

q 2 tablespoons canola oil q Salt and freshly ground black pepper q 1/2 head romaine lettuce, thinly shredded

q 2 serrano chiles q 1 small red onion, coarsely chopped q 4 cloves garlic, peeled

q 1 medium red onion, thinly sliced

q 6 plum tomatoes, halved and seeded

q 1 ripe avocado, peeled, pitted, halved and diced

q Salt and freshly ground black pepper

q 8 ounces sour cream

q 2 limes, juiced q 1/4 cup chopped fresh cilantro leaves

Directions Heat grill to high.

Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.

Skirt Steak Tacos with Roasted Tomato Salsa

Ingredients

Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 5 or so minutes. Turn the steak over and cook it to medium-rare doneness or so , about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.

Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.

Grilled Tomato Salsa: Heat grill to high.

Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.

Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.

Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.

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Dallas burger Ingredients q Bobby’s BBQ Sauce:

q 1 tablespoon red wine vinegar

q 2 tablespoons canola oil

q 1 tablespoon Worcestershire sauce

q 1 Spanish onion, chopped

q 1 chipotle chile in adobo, chopped

q 3 cloves garlic, chopped

q 2 tablespoons dark brown sugar

q 1 cup ketchup

q 1 tablespoon honey

q 2 tablespoons ancho chile powder

q 1 tablespoon molasses

q 1 tablespoon paprika

q Kosher salt and freshly ground pepper

q 1 heaping tablespoon dijon mustard

Directions Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don’t overwork the meat). Make a depression in the center with your thumb so the burger won’t bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.

Spice Rub Bobby coats the patty with a rub before grilling: Mix 1 tablespoon ancho chile powder, 2 teaspoons Spanish paprika, 1 teaspoon each dried oregano, ground dark coriander, dry mustard, ground cumin and kosher salt, 1/2 teaspoon pepper and 1/2 teaspoon ground chile de arbol. (He also sells rubs at bobbyflay.com.)

Coleslaw For the chef ’s easy slaw, whisk 3/4 cup mayonnaise, 1/2 grated white onion, 2 tablespoons sugar, 2 teaspoons

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celery seeds, 3 tablespoons apple cider vinegar, and salt and pepper. Mix with 1 small shredded head cabbage and 1 shredded carrot. Let sit for 15 minutes.

Dill Pickles Bobby’s Texan wife, Stephanie, loves brisket with pickles and slaw, so he morphed the combo into this tasty burger.

Heat the oil over medium-high heat in a heavy-bottomed saucepan. Add the onion; cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients (except salt and pepper); simmer for 10 minutes, or until it is thickened, stirring occasionally.

Transfer the mixture to a food processor; puree until smooth. Season with salt and pepper. Pour into a bowl; cool to room temperature. Brush some sauce onto the patties as they cook; spoon more on top when you can assemble the burger.

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64 Recipes

BBQ Pulled Pork Sandwiches Ingredients q 4 pounds pork shoulder roast

q 2 tablespoons dark chili powder

q 5 to 6 whole cloves

q 2 tablespoons smoked paprika

q 3 tablespoons Smokey BBQ Rub, recipe follows

q 1 tablespoon garlic powder

q 2 red onions, thinly sliced

q 1 tablespoon onion powder

q 16 ounces barbeque sauce

q 1 tablespoon fresh ground black pepper

Smokey BBQ Rub:

q 1 tablespoon kosher salt

q 1/4 cup sugar

q 1 teaspoon dry mustard

q 3 tablespoons brown sugar

q 1/2 teaspoon cayenne pepper

Directions Stud the roast with the cloves and rub with the Smokey BBQ Rub. Place the roast in a slow cooker and top with the onions. Cover the roast with 2 cups of water and slow cook for 8 to 10 hours. Remove the pork, discard the cloves and layer of fat, as well as any water and grease remaining in the pot. When the pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the slow cooker along with the barbecue sauce. Heat for 1 to 2 hours. Serve on your favorite roll.

Smokey BBQ Rub: Combine the granulated and brown sugars, chili powder, paprika, garlic powder, onion powder, pepper, salt, mustard and cayenne in a bowl and mix well. Store in an airtight container. Yield: 1 cup

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Pork Chops with Golden Apple Sauce Ingredients q 4 Golden Delicious apples, chopped

q 1/2 teaspoon ground cinnamon

q 2 teaspoons lemon juice

q 1/4 teaspoon freshly grated nutmeg

q 2 ounces golden raisins, a handful

q 2 tablespoons vegetable oil or olive oil, 2 turns of the pan

q 1 -inch piece fresh ginger root q 3 tablespoons light brown sugar

q 4 (1-inch) thick center cut boneless pork loin chops, 6 to 8 ounces each

q 2 cups all natural apple juice or cider, plus a splash for pan sauce

q Salt and pepper q 2 tablespoons butter

Directions Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly.

Once apples are soft and sauce forms, remove it from the heat.

Heat a large nonstick skillet over medium high heat.

Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet

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seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.

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68 Recipes

Roast Turkey Ingredients q 1 (14 to 16 pound) frozen young turkey

For the aromatics:

For the brine:

q 1 red apple, sliced

q 1 cup kosher salt

q 1/2 onion, sliced

q 1/2 cup light brown sugar

q 1 cinnamon stick

q 1 gallon vegetable stock

q 1 cup water

q 1 tablespoon black peppercorns

q 4 sprigs rosemary

q 1 1/2 teaspoons allspice berries

q 6 leaves sage

q 1 1/2 teaspoons chopped candied ginger

q Canola oil

q 1 gallon heavily iced water

Directions 2 to 3 days before roasting: Begin thawing the turkey in the cool refrigerator or in a freezing cooler that is kept at 38 degrees F. Combine the vegetable stock, salt, brown sugar, salt, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the warm heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat: Combine the brine, water and ice in the 5-gallon ice bucket. Place the thawed turkey (with all the innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water.

Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the bird skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of the roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

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70 Recipes

q Vegetable oil cooking spray

q 1 pound penne pasta

q 1 (2-pound) butternut or kabocha squash, peeled, seeded and cut into 3/4-inch cubes

q 1 cup (8 ounces) goat cheese, crumbled

q 1 onion, diced into 1/2-inch pieces q Olive oil, for drizzling

q 1 cup coarsely chopped walnuts, toasted q 1 packed cup chopped fresh basil leaves q 1/3 cup finely grated Parmesan

q Kosher salt and freshly ground black pepper

Directions Put an oven rack in the upper third of the oven. Preheat the oven to 4250 F. Spray a flat baking sheet, liberally, with vegetable oil or cooking spray. Set aside.

Mix the squash and onion together then arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.

While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until

tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water.

Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.

Penne with Butternut Squash and Goat Cheese

Ingredients

To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 0 F oven until lightly toasted, about 6 to 8 minutes. Then cool completely before using.

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Asian Slaw Ingredients q 1/4 cup extra-virgin olive oil q 3 tablespoons minced ginger q 1 tablespoon minced garlic q 2 tablespoons brown sugar q 5 tablespoons soy sauce

q 1/2 cup thinly sliced red onion q 1/2 cup thinly sliced red bell pepper q 1/2 cup thinly sliced bok choy q 1/2 cup bean sprouts

q 4 tablespoons mirin, or white wine

q 1/2 cup julienned snap peas

q 1 teaspoon sesame oil

q 1/2 cup julienned green onions

q 1/4 cup rice wine vinegar q 1 cup thinly sliced napa cabbage

q 15 wonton skins, fried q Peanuts, for garnish

q 1/2 cup thinly sliced green cabbage q 1 cup julienned carrots

Directions In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat. When cool whisk in olive oil, sesame oil and rice wine vinegar.

Mix all vegetables in a bowl and toss with dressing.

Garnish with crushed wontons and peanuts.

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74 Recipes

Baked Ziti

Ingredients q 1 tablespoon canola oil q 1 large white onion, diced q 2 cloves garlic, lightly crushed with the side of a knife blade, and minced q 1 (29 to 32-ounce) can crushed red tomatoes in puree q 2 tablespoons chopped fresh parsley leaves

q 2 tablespoons chopped fresh basil leaves, plus about 6 small sprigs for garnish q 1 tablespoon dried Italian seasoning q 1 pound dried ziti pasta q 1 cup (about 6 ounces) shredded mozzarella q 1 cup (about 6 ounces) shredded Parmesan

Directions Heat canola oil in a saute pan over medium heat and add onion and garlic.

Saute until the onions become translucent. Add tomatoes, parsley, basil, and Italian seasoning. Cover and let simmer about 25 minutes.

Preheat oven to 325 degrees F. Bring a pot of water to boiling for the pasta.

Add salt and pasta and boil until pasta is al dente - about 10 minutes.

Drain pasta well stir into pot of sauce. Transfer to a baking dish and then top with all the cheeses. Bake all of it until the cheese is melted.

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Shrimp Scampi

Ingredients q 1 tablespoon grapeseed oil q 1/4 cup diced yellow or white onions q 1 tablespoon minced garlic q 1 pound 26/30 count shrimp, peeled and deveined

q 4 tablespoons butter, at room temperature q 1 tablespoon minced fresh parsley q 1 lemon q 1 teaspoon sea salt

q 3/4 cup diced tomatoes

q 1/2 teaspoon ground white pepper

q 1/2 cup dry white wine

q 1 pound dry pasta, cooked, not rinsed

Directions In a saucepan over medium-high heat, add the grapeseed oil. Allow the oil to warm until hot. Once heated, reduce the heat to medium, and then add the onions and garlic. Cook for 1 minute and stir with a wooden spoon to heat evenly. Next, add the shrimp and continue to cook, stirring throughout. Once the shrimp are pink and a medium-well doneness, 3 to 4 minutes, add the tomatoes. After adding the tomatoes, cook for a final 1 minute. Then add the wine to deglaze the pan. Allow to reduce for 1 minute. After cooking, remove and stir in the butter, parsley and juice of the lemon.

Stir, taste and season. Heat the pasta in boiling water, strain well, mix with the cooked shrimp and serve.

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78 Recipes

q 3 1/2 pounds russet potatoes q 2 tablespoons kosher salt q 16 fluid ounces (2 cups) half-and-half q 6 cloves garlic, crushed q 6 ounces grated Parmesan

Directions Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.

Cook until potatoes fall apart when poked with a fork.

Creamy Garlic Mashed Potatoes

Ingredients

Heat the half-and-half cream and the garlic in a warm medium saucepan over medium heat until simmering.

Remove from heat and set aside.

Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

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80 Recipes

Bacon-and-Egg Potato Salad Ingredients q 2 pounds small red-skinned potatoes, quartered q 1 pound bacon, chopped q 2 large eggs q 2 tablespoons red wine vinegar

q 3 tablespoons whole-grain mustard q 6 scallions, finely chopped q 1 medium red onion, diced q 1 tablespoon sugar q Kosher salt and freshly ground pepper

q 3/4 cup mayonnaise

Directions Put the potatoes in a medium saucepan and cover it with cold water. Bring to a boil, then reduce the heat to medium and cook it until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels.

Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop.

Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In the small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature.

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Crunchy Avocado Salad

Ingredients q 2 ripe avocados, peeled, pitted and diced q 2 ripe beefsteak tomatoes, diced q 1/2 cup pitted nicoise olives, roughly chopped q 1 cup canned chickpeas, drained, rinsed and drained again q 2 tablespoons roughly torn flat-leaf parsley q 1/4 cup champagne vinegar q 1/4 cup extra-virgin olive oil q 1 teaspoon ground cumin q 1/2 teaspoon smoked paprika q Salt and freshly ground black pepper q 2 ounces blue corn tortilla chips

Directions Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.

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83 Recipes

My personal “essentials” lists evolve slowly over time based on not only minor refinements in selection or new product availability, but also on my own cooking style. It’s impossible for me to tell you that the pots and pans that I use the most will be the same as the pots and pans you’ll use the most. But I can tell you this: I cook a lot, and I cook a wide variety of things, and with these pots and pans in my arsenal, I never find myself saying, “man, I wish I just had [insert pan X here]. Nearly every recipe on this site can be cooked in a kitchen equipped with these bad boys, so if you or a loved one has been extra nice this year, listen up!