Matching Recipes

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

Small Batch Tiramisu

24 ladyfingers (savioardi) cookies (storebought or from recipe below)

3 large eggs, separated

1/3 cup (65 grams) plus 1 tablespoon (13 grams) granulated sugar, divided

1 8.8-ounce (250 ml) package mascarpone

1/3 cup (80 ml) sweet or dry marsala

1 cup (235 ml) strong, warm espresso coffee

a couple tablespoons of your favorite cocoa powder, for sifting over

Smashed Chicken Meatball Sliders

1 pound ground chicken

1/3 cup plain breadcrumbs, such as panko

1 tablespoon milk or water

2 garlic cloves, minced

4 scallions, minced, divided

1/2 teaspoon smoked paprika

1 teaspoon kosher salt

freshly ground black pepper

1 large egg

1/3 cup buttermilk, well-shaken

1/3 cup mayonnaise or plain yogurt

2 tablespoons cider vinegar

1/2 tablespoon granulated sugar

2 to 3 cups thinly-sliced or diced cabbage, any variety

salt and freshly ground black pepper

butter to toast buns; oil to cook meatballs

slider buns, such as potato or hawaiian rolls

barbecue sauce, bottled or from the quickie recipe, below

Sparkling Tangawizi

8 oz. ginger, scrubbed, coarsely chopped

¾ cup sugar

¾ tsp. diamond crystal or ½ tsp. morton kosher salt

¼ cup fresh lime juice

24 oz. chilled sparkling water

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

Spinach Artichoke Dip

2 tablespoons olive oil

1 large garlic clove, finely chopped

1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)

pinch of red-pepper flakes (optional)

kosher salt and black pepper

1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped

8 ounces cream cheese, cut into 1-inch pieces

4 ounces fresh mozzarella, torn or shredded

4 ounces sour cream or full-fat greek yogurt

Spring Greens With Hot Bacon Vinaigrette

1 bunch swiss chard (about 8 oz.), preferably rainbow

1 bunch curly kale (about 7 oz.), ribs and stems removed, leaves torn

1 bunch watercress (about 7 oz.), tough stems trimmed

8 spring onions or 12 scallions, thinly sliced

1 lb. thick-cut bacon (7–10 slices), cut into 1" pieces

vegetable oil (optional)

¾ cup apple cider vinegar

2 tsp. freshly ground pepper