Matching Recipes

Sandwich Rye Bread

2 1/2 teaspoons instant yeast or active dry yeast

2/3 to 7/8 cup (152g to 198g) water, lukewarm*

1/4 cup (50g) vegetable oil

3/4 cup (170g) dill pickle juice

1 1/2 teaspoons (9g) salt

1 tablespoon granulated sugar

1 1/4 teaspoons caraway seeds

1 1/4 teaspoons dill seeds

1 tablespoon mustard seeds or dijon mustard

3/4 cup (46g) dried potato flakes (instant mashed potatoes) or 1/4 cup (46g) potato flour

2 1/2 cups (300g) king arthur unbleached bread flour

Serious Eats' Halal Cart-Style Chicken And Rice With White Sauce 

2 tablespoons fresh lemon juice1 tablespoon chopped fresh oregano1/2 teaspoon ground coriander seed3 garlic cloves, roughly chopped (about 1 1/2 tablespoons)1/4 cup light olive oilkosher salt and freshly ground black pepper2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)1 tablespoon vegetable or canola oil

2 tablespoons unsalted butter1/2 teaspoon turmeric1/4 teaspoon ground cumin1 1/2 cups long-grain or basmati rice2 1/2 cups chicken brothkosher salt and freshly ground black pepper

1/2 cup mayonnaise1/2 cup greek yogurt1 tablespoon sugar2 tablespoons white vinegar1 teaspoon lemon juice1/4 cup chopped fresh parsleykosher salt and freshly ground black pepper

Sheet Pan Chow Mein

1 bell pepper (any color), finely sliced

1 carrot, peeled and finely sliced diagonally

1 head of broccoli, cut into florets, or bundle of broccolini, cut into 1- to 2-inch segments

kosher salt

olive oil or a neutral oil

a 250-gram or 8.8-ounce package dried thin egg noodles

1 small can baby corn, drained

6 ounces asparagus, sugar snaps, or snow peas, trimmed and cut into 1- to 2-inch segments

1 medium shallot or 3 scallions, thinly sliced

2 tablespoons toasted sesame seeds, to finish

1 tablespoon toasted sesame oil

1 tablespoon toasted sesame oil

3 tablespoons soy sauce, tamari, or coconut aminos

1 tablespoon vegetarian stir-fry sauce, such as vegetarian oyster or hoisin sauce (optional)

1/4 teaspoon ground white pepper

1 small clove garlic, grated or minced

Sheet Pan Meatballs With Crispy Turmeric Chickpeas

2 (15-ounce) cans chickpeas, drained and rinsed

1 tablespoon fennel seed

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 large red onion, thinly sliced, divided

2 tablespoons olive oil

kosher salt and freshly ground black pepper

1 pound (455 grams) ground turkey

1/2 cup panko, or another plain, dry breadcrumb

1/4 cup plain yogurt

2 tablespoons water

1 teaspoon kosher salt

1 large egg

2 garlic cloves, minced

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne, hot paprika, or red pepper flakes, plus more to taste

2 tablespoons chopped cilantro, flat-leaf parsley or mint leaves, or a mix thereof, plus more to garnish

3 tablespoons lemon juice (from about 3/4 of a lemon)

3/4 cup plain yogurt

toasted pita wedges

harissa or another hot sauce

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

Sheet-Pan Sausage Meatballs With Tomatoes And Broccoli

1 pint grape or cherry tomatoes, halved

1 head broccoli florets or 2 bunches broccolini, trimmed and cut into 1-inch pieces (about 4 cups)

½ pound cremini mushrooms, trimmed and sliced (about 3 cups)

¼ cup olive oil, plus more as needed

1 ½ teaspoons dried oregano

1 teaspoon red-pepper flakes

kosher salt

¾ pound bulk spicy or sweet italian sausage (or fresh sausages removed from casing)

¼ cup plus 2 tablespoons grated parmesan, plus more for serving

1 loaf soft italian bread, split lengthwise

Simple Chicken Tortilla Soup

2 tablespoons olive oil

1 large white onion, finely chopped

3 garlic cloves, minced

1 jalapeño, finely chopped (see note about other heat options)

1 teaspoon ground cumin

1 teaspoon ground chile powder (see note about other heat options)

4 tablespoons tomato paste

3 to 4 cups chicken stock or broth

1 pound boneless, skinless chicken thighs (see note)

1 can black beans, drained and rinsed

1 cup fresh or frozen corn kernels (optional)

kosher salt and black pepper

juice of half a lime

cotija cheese, crumbled

1 medium avocado, sliced

sour cream or mexican crema

second half of lime, cut into wedges

chopped fresh cilantro

corn tortillas, cut into thin ribbons, to fry (instructions below)

Sizzling Chicken Fajitas

for the chicken

1 1/2 pounds boneless, skinless chicken thighs (though, frankly, a little more or less will be fine here)

2 tablespoons lime juice (half a juicy lime)

1 1/2 teaspoons kosher salt

1 1/2 teaspoons dried oregano

2 teaspoons ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1 garlic clove, minced or pressed

few dashes hot sauce, optional

Slow-Cooker Cauliflower, Potato And White Bean Soup

1 pound yukon gold potatoes, scrubbed, peeled and cut into 1- to 2-inch chunks

1 pound cauliflower, chopped into large bite-sized florets and stems

2 (15-ounce) cans cannellini beans, drained

½ yellow onion, minced

3 garlic cloves, smashed and minced

3½ cups vegetable stock

3 tablespoons unsalted butter

2 tablespoons dry white wine

1 sprig fresh thyme or ½ teaspoon dried thyme

½ teaspoon garlic powder

coarse kosher salt and black pepper

1 teaspoon lemon juice (about ¼ lemon)

8 ounces sour cream (1 cup), at room temperature

½ cup chopped chives (about 1 small bunch)

potato chips, preferably sour cream and onion, for topping

Slow-Roast Gochujang Chicken

1 3½–4-lb. whole chicken

1 tbsp. diamond crystal or 1¾ tsp. morton kosher salt, plus more

freshly ground black pepper

5 tbsp. gochujang (korean hot pepper paste)

¼ cup plus 2 tbsp. extra-virgin olive oil

2 heads of garlic

1 ½" piece fresh ginger

1½ lb. baby yukon gold potatoes (about 1½" in diameter)

5 scallions

2 limes