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Rice Casserole with Escarole and Little Meatballs

This garlicky baked rice dish features polpetti, those light, cheesy Italian meatballs. Traditionally, they’re made with a mixture of pork, beef, and veal, and you can do that, though I’m using only beef here. The escarole almost melts away into the casserole, but to make the rice even creamier, add 1/2 cup to 1 cup more stock, uncover, and stir a couple of times while it’s baking.

By The Editors Published June 27, 2024

Crisp and Spicy Roasted Chickpeas with Lamb

Using a hot oven and a pan with a lot of surface area guarantees that the chickpeas and spiced meat will get so crisp that they almost crunch. Feel free to use ground beef instead of lamb. Serve with pitas and sliced ripe tomatoes and cucumbers.

By The Editors Published June 27, 2024
steamed mussels garlicky mayonnaise

Steamed Mussels with Garlicky Mayonnaise

The difference between this mussels recipe and the clams that follow is the amount of liquid involved. So instead of ending up with a lot of broth, here you get a concentrated brine to stir into seasoned mayonnaise for a fabulous drizzle sauce. You still need lots of bread, preferably toasted.

By The Editors Published June 26, 2024

Candy-Apple Couscous

Steeping couscous and a couple key ingredients in something besides water makes for a hot cereal that eats like dessert. Don’t worry: Nothing is too sweet; the hearty taste of whole wheat couscous provides a nutty backdrop.

By The Editors Published June 26, 2024

Loaded Muesli

Untoasted granola—muesli—is always better than boxed cereal and comes together in a flash from oats and whatever else you like. Purists insist on an overnight soaking in milk or yogurt for maximal nutritional benefit and a pleasant creaminess, which is lovely if you remember before going to bed. I usually just mix it up at the last minute.

By The Editors Published June 26, 2024

Roasted BBQ Brisket

The trick to this Roasted BBQ Brisket is to slice the fatty cut very thin so it cooks up tender, juicy, extremely flavorful, and lightly ­ caramelized.

By The Editors Published June 26, 2024

We’re All Atwitter Over Teff

Teff, one of the world’s earliest domesticated crops and the grain used to make the traditional Ethiopian bread injera, is our latest infatuation for weeknight cooking. We chose whole grain teff and stone ground teff flour for June because it goes unexpectedly well with summer produce. And these three new spins on familiar recipes are so versatile, you’ll want to adapt them to try in all the seasons.

By The Editors Published June 25, 2024

Teff’ttata with Chard and Mozzarella

Over here at The Bittman Project, we’re all about frittatas: with peas and arugula or anchovies and fried capers, the One-of-Everything Pasta Frittata for One, and Mark’s world- famous more-vegetable-less-egg formula. (Just to name a few.) Teff brings its unique texture and flavor to the ‘ttata game, with a pleasant crunch and hints of cocoa and hazelnuts.

By The Editors Published June 25, 2024

Teff’tillas

Teff flour is unlike anything else. When used in doughs and batters, it’s got a lot of heft and binding power, but zero elasticity; it tends to crumble. We know it from injera, where ground whole grain teff is mixed with water, fermented, and steam-cooked in a skillet into the supple, spongy, and stretchy bread of Ethiopia. These vegan teff’tillas quicken the pace, adding tofu for pliability so the batter cooks like pancakes and eats like tortillas.

By The Editors Published June 25, 2024

Sheet-Pan Teff’tastic

Combine tagine-like technique and seasonings with the texture of panisse—you know, those creamy-crunchy “fries” made of chickpea flour—and you get an easy sheet-pan meal with lots of possibilities for variations. As the layer of teff on the bottom soaks up the cooking juices, it becomes soft in some places, crusted in others and unbelievably flavorful. Try this recipe with thin bone-in pork chops or slabs cut from two blocks of firm tofu.

By The Editors Published June 25, 2024

Garlic and Tomato Confit with White Bean Cakes

The French technique for food “preserved in its own fat” traditionally is used for duck, goose, or other fatty meats. But confit has evolved to describe anything poached in fat. Garlic and Tomato Confit with White Bean Cakes will teach you how to
intensify vegetables for this dish and many others, I hope.

By The Editors Published June 23, 2024

Tuna au Poivre

Tuna au Poivre is yet another recipe that plays on tuna’s similarity to beefsteak. How finely to grind the pepper is a matter of taste. Mine dictates “coarsely ground” as opposed to “cracked.” That is, ground to the point where there are no large pieces left, but not to the point of powder. The coarser the grind, the more powerful the result will taste.

By The Editors Published June 23, 2024

Spaghetti with Zucchini

This dish, which has zucchini as its focus, is simply amazing when made in midsummer with tender, crisp squash, but it isn’t half-bad even when made in midwinter with a limp vegetable that’s traveled halfway around the world to get to your table. It is an unusual use for zucchini, which here substitutes for meat in a kind of vegetarian spaghetti carbonara, the rich pasta dish featuring eggs, bacon, and Parmesan. Made with zucchini instead of bacon, obviously, the dish becomes a little less fat-laden, but is still delicious.

By The Editors Published June 23, 2024

Wheat Berry Salad with Cabbage and Mustard

Dress the sweet earthiness of wheat berries with a sharp counterpoint and you get a hearty salad with memorable flavors.

By The Editors Published June 17, 2024

Evan’s Late Summer Salad of Corn, Peaches, and Tomato

Not much cooking on my part this week (we did a little travel). But we did host a party at which our friend, the great Evan Hanczor, cooked. Among other wonders, he created this perfect August salad.

By The Editors Published June 17, 2024

Garlic and Leek Ricotta Spread

This rich and savory spread is delicious atop toasted bread and served alongside a bowl of greens. Great as an appetizer for a small gathering or for a special lunch.

By The Editors Published June 17, 2024
Ironed toast

Ironed Toast with Maple-Cranberry Compote

Waffles make brunch feel special. Cooking French toast in a waffle iron is even more special, since you still get all the nooks and crannies but don’t have to fuss with a batter.

Some technical tips: The festive compote can be cooked up to a week ahead and stored in the refrigerator (ditto any that you don’t eat right away). Choose whatever bread you like, keeping in mind that fluffier, rich slices like brioche or challah will cook up softer than hearty bread like those that include whole grains. English muffins are a nice option, too. I encourage you to cook extra; leftovers reheat and crisp beautifully in the toaster straight out of the freezer.

By The Editors Published June 17, 2024

How-to: Summer Squash

Beyond the commonplace yellow squash and zucchini, there is the flying saucer–shaped pattypan with its cute scalloped edge and vivid greens and yellows, and the pear-shaped gourd chayote, called mirliton in the South. And squash blossoms—sometimes with baby squash attached, sometimes not—are a rare treat.

By The Editors Published June 15, 2024

Masala Smashed Potatoes

Smashed potatoes are essentially roasted potatoes but with even more texture. Thanks to the increased surface area, smashed potatoes have unbelievably crispy edges, fluffy and creamy interiors, and paper-thin crackly skin. Also, it’s deeply satisfying to smash down a potato—scratches that same itch as popping bubble wrap. I love seasoning potatoes with a mix of chaat and garam masala and a ton of garlic. I personally double or triple the garlic I call for in this recipe. Serve them with a bit of sour cream or Greek yogurt, or the chutney of your choice. — Khushbu Shah

By The Editors Published June 12, 2024
Hetal Vasavada's Parfait

Hetal Vasavada’s Shrikhand Parfait

Shrikhand has to be one of my favorite dinner party desserts! It’s mostly found in the Western states of India and is made of hung curd, a thick and creamy drained yogurt. It’s similar to Greek yogurt but 100 times creamier and thicker. — Milk & Cardamom

By The Editors Published June 11, 2024