Matching Recipes

Balsamic Braised Brussels With Pancetta

1 1/2 cups fresh bread crumbs (though i found i needed far less)

2 teaspoons thyme leaves

2 tablespoons extra virgin olive oil plus an extra glug or two for drizzling

4 tablespoons unsalted butter

2 pounds medium-sized brussels sprouts, washed and trimmed

salt and pepper

6 ounces pancetta in small dice (1 1/2 cups)

3 tablespoons minced shallots

1 tablespoon minced garlic

1/2 cup balsamic vinegar

1 1/2 cups veal stock, rich chicken or vegetable broth, more if needed

2 tablespoons chopped parsley

Cheesy Tomato Beans With Broccoli Rabe

4 garlic cloves

3 tbsp. extra-virgin olive oil, plus more for serving

2 tbsp. double-concentrated tomato paste

½ tsp. crushed red pepper flakes, plus more for serving

1 bunch broccoli rabe, trimmed, cut into 3" pieces

kosher salt, freshly ground pepper

1 14-oz. can whole peeled tomatoes, drained, tomatoes torn into pieces, liquid reserved

2 15-oz. cans cannellini (white kidney) or other white beans, rinsed

1 cup shredded low-moisture mozzarella

finely grated parmesan and toasted country-style bread (for serving)

Cook's Illustrated's Sauteed Green Beans With Garlic And Herbs Recipe

1 tablespoon unsalted butter, softened

3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)

1 teaspoon chopped fresh thyme leaves

1 teaspoon olive oil

1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces

table salt and ground black pepper

1/4 cup water

2 teaspoons juice from 1 lemon

Golden Leek And Potato Soup

2 ½ pounds leeks, white and light green part only

2 bay leaves

4 large sprigs fresh thyme

4 large sprigs fresh sage

4 large sprigs parsley, and chopped leaves for garnish

1 large handful celery leaves (optional)

4 tablespoons unsalted butter or extra-virgin olive oil

2 garlic cloves, peeled and very thinly sliced

8 cups vegetable stock or water

1 tablespoon kosher salt, more to taste

1 teaspoon black pepper, more to taste

1 ¾ pounds yukon gold potatoes, halved and thinly sliced

Pearl Couscous With Olives And Roasted Tomatoes

2 pints (1 1/2 pounds) grape or cherry tomatoes (1 1/2 lb)

3 large garlic cloves, left unpeeled

1/4 cup olive oil, plus more for tomatoes

1/4 cup warm water

1 teaspoon fresh lemon juice

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 3/4 cups vegetable broth

2 1/4 cups (12 ounces or 340 grams) pearl couscous, sometimes sold as israeli couscous

1/2 cup kalamata or other brine-cured black olives, pitted and chopped

1/3 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh mint

1 teaspoon chopped fresh thyme

Poolside Sesame Slaw

1 tablespoon minced fresh ginger

1 medium garlic clove, minced

2 tablespoons well-stirred tahini

2 tablespoons white miso

1 tablespoon honey

1/4 cup rice vinegar

2 tablespoons toasted sesame oil

2 tablespoons olive or a neutral oil

salt and sriracha to taste

4 cups thinly sliced mixed carrots, cucumber, celery, bell peppers, sugar snaps, and/or snow peas

2 cups thinly sliced red, green, savoy, or napa cabbage

1 cup chopped salted peanuts

1 cup thinly sliced scallion (white and green parts)

handful chopped fresh cilantro, if you wish

about 1 cup miso-sesame dressing (above)

Sheet-Pan Baked Feta With Broccolini, Tomatoes And Lemon

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces

1 pint grape tomatoes, halved (about 2 cups)

1 small red onion, peeled, quartered and cut into 2-inch wedges

1 lemon, ½ cut into thin rounds and the remaining ½ left intact, for serving

3 tablespoons olive oil, plus more for serving

1 teaspoon ground cumin

½ teaspoon red-pepper flakes

kosher salt and black pepper

2 (6- to 8-ounce) blocks feta, cut into 1-inch slices

cooked orzo or farro, for serving

Spiced Creamy White Beans And Greens

3 tbsp. plus ⅓ cup olive oil

1 large onion, finely chopped

4 garlic cloves, thinly sliced

1 large jalapeño, finely chopped

1 2” piece ginger, peeled, chopped

1 tsp. diamond crystal or ½ tsp. morton kosher salt, plus more

freshly ground black pepper

1 tbsp. garam masala

1 tsp. ground turmeric

2 15.5-oz. cans white beans, rinsed

4 cups low-sodium vegetable broth

1 bunch greens (such as tuscan kale)

juice of 1 lime

1 tbsp. cumin seeds

2 tsp. mustard seeds

Sticky And Spicy Baked Cauliflower

1 cup all-purpose flour

½ cup cornstarch

2 tsp. baking powder

1 tsp. diamond crystal or ½ tsp. morton kosher salt

1 large head of cauliflower (about 2½ lb.), cut into large florets

¼ cup gochujang (korean hot pepper paste)

3 tbsp. soy sauce

2 tbsp. pure maple syrup

2 tbsp. mirin

2 tsp. unseasoned rice vinegar

steamed rice, toasted sesame seeds, and thinly sliced scallions (for serving)

Tomato Caesar

3 oil-packed anchovy fillets

1 small garlic clove

⅓ cup extra-virgin olive oil

3 tbsp. fresh lemon juice

1 tbsp. mayonnaise

1 tsp. dijon mustard

2 tbsp. finely grated parmesan, plus shaved for serving

kosher salt, freshly ground pepper

1½ lb. mixed tomatoes, sliced, quartered, or halved