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  • Roasted Cod With Burst Tomatoes and Olives

    In this effortless one-skillet meal, cod fillets are simply pan-roasted — basted in butter on the stovetop  — then gently finished in a moderate oven to guarantee even cooking and tender, flaky fish. While the cod rests, the flavorful pan juices quickly turn into a bright, lemony sauce with sweet cherry tomatoes, briny olives, tangy capers and fragrant dill. The balance of buttery richness and bright acidity in the sauce complements the mild seafood, but this dish is versatile: Hake, halibut or some other similarly mellow white fish would also work nicely.

    Total Time40 minutes
    Prep Time10 minutes
    Cook Time30 minutes

    Ingredients

    Yield:4 servings

    • 4(6-ounce) skinless, center-cut cod fillets (or hake, halibut or other mild white fish)
    • Salt and pepper
    • 1tablespoon extra-virgin olive oil
    • 4tablespoons unsalted butter
    • 8ounces cherry tomatoes, halved (1½ cups)
    • ⅓cup pitted chopped green olives
    • 1tablespoon chopped capers
    • 1tablespoon lemon juice
    • 2tablespoons chopped dill
    • Crusty bread, cooked rice or grains (such as quinoa or farro), for serving

    Preparation

    Step 1
    Heat oven to 375 degrees. Season fish with salt.

    Step 2
    In a 12-inch, oven-safe, nonstick skillet, heat oil with 1 tablespoon of the butter over medium-high. When butter melts and foaming subsides, arrange fish in a single layer and baste the tops with the butter mixture. Transfer to the oven and roast until fish is flaky, opaque throughout and just cooked through, 12 to 14 minutes. Transfer fish to 4 serving plates.

    Step 3
    Add the remaining 3 tablespoons butter to the skillet and stir over medium heat until melted and light golden, 2 minutes. Add tomatoes and cook, stirring occasionally, until they just start to soften and release juices, 2 minutes. Stir in olives, capers, lemon juice and dill; season with salt and pepper.

    Step 4
    Spoon some of the pan sauce over each piece of fish. Serve warm with crusty bread, rice or grains on the side.

  • Penne all’Arrabbiata (spicy tomato pasta)

  • My 3-Ingredient Slow Cooker Recipe Is Always the First Thing Gone at Parties My 3-Ingredient Slow Cooker Recipe Is Always the First Thing Gone at Parties

  • Chef John’s Roman-Style Chicken

    Chef John’s Roman-style chicken recipe delivers one of the best bites of braised chicken you will ever enjoy. Tomatoes and bell peppers make the sauce, and you’ll never believe how good this is over olive oil mashed potatoes.

    Prep Time:
    30 mins

    Cook Time:
    1 hr

    Refrigerate Time:
    2 hrs

    Total Time:
    3 hrs 30 mins

    Servings:
    6

    Ingredients

    • 6 large bone-in skin-on chicken thighs (about 2 ½ to 3 pounds)
    • 2 tablespoons olive oil, divided
    • 2 ½ teaspoons kosher salt, plus more to taste
    • 1/2 teaspoon freshly ground black pepper
    • 1 pinch cayenne pepper
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried rosemary
    • 1/2 teaspoon dried oregano
    • 1 yellow onion, sliced
    • 4 cloves garlic, minced
    • 1 tablespoon capers
    • 1 anchovy filet
    • 1 cup white wine
    • 2 cups crushed tomatoes or tomato sauce
    • 1/2 cup water
    • 1 teaspoon chicken bouillon paste
    • 3 red or orange bell peppers, seeded and cut into 3/8-inch strips
    • 3 slices prosciutto, cut into strips
    • chopped Italian parsley (optional)

    Directions

    Step 1

    Use a sharp knife to make 2 cuts through the skin in the center of the thigh, down to the bone, about one inch apart from each other. Once cut, transfer thighs into a mixing bowl.

    Step 2

    Drizzle with 2 teaspoons olive oil, and season with salt, black pepper, cayenne, and dried herbs. Use tongs to toss until very thoroughly coated. Wrap and refrigerate chicken for at least 2 hours, or up to 12 hours.

    Step 3

    Preheat the oven to 350 degrees F (180 degrees C).

    Step 4

    Heat remaining olive oil in a large oven-safe skillet on medium-high heat. Add chicken, skin side down, and cook until a deep golden brown crust has formed, 5 to 6 minutes. Turn chicken over and cook for 3 minutes more. Turn off heat, remove chicken to a plate, and set aside.

    Step 5

    Turn heat back on to medium, and add onions. Cook, stirring, for a few minutes or until the onions just begin to soften. Make a space in the center of the pan, and add garlic, capers, and anchovy. Cook for about 1 minute, while stirring and smashing with the edge of a wooden spoon or spatula.

    Step 6

    Pour in wine, and raise the heat to high. Cook, stirring occasionally, for a few minutes until the wine reduces by about half. Add tomatoes, water, and chicken bouillon paste; stir to combine. Return mixture to a boil, and cook, stirring occasionally, until liquid reduces slightly, 3 to 4 minutes.

    Step 7

    Add sliced peppers, and mix in evenly. Scatter about 3/4 of prosciutto slices evenly over the top. Place chicken thighs back on top, spaced evenly, skin side up. Place remaining prosciutto slices between chicken pieces.

    Step 8

    Add sliced peppers, and mix in evenly. Scatter about 3/4 of prosciutto slices evenly over the top. Place chicken thighs back on top, spaced evenly, skin side up. Place remaining prosciutto slices between chicken pieces.

    Step 9

    Top with parsley and serve immediately on olive oil mashed potatoes, rice, or pasta.

    Nutrition Facts (per serving)

    458 Calories
    27g Fat
    11g Carbs
    40g Protein

  • Italian Chicken Marinade

    Ingredients

      • 1 (16 ounce) bottle Italian-style salad dressing
      • 1 teaspoon garlic powder
      • 1 teaspoon salt
      • 4 skinless, boneless chicken breast halves

    Directions

    1. Step 1
      Whisk salad dressing, garlic powder, and salt together in a shallow baking dish; add chicken breasts and turn to coat. Cover the dish with plastic wrap and marinate in the refrigerator, 4 hours to overnight.

     
    Step 2

    1. Preheat an outdoor grill for high heat and lightly oil the grate.

       

    2. Step 3
      Remove chicken from marinade and shake off excess; discard remaining marinade.

       

    3. Step 4
      Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 7 to 8 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

    4. Nutrition Facts (per serving)

      455 Calories
      34g Fat
      12g Carbs
      25g Protein

  • Chinese Braised Pork Belly

    This dish is called red-cooked pork, or hong shao rou in Mandarin. It’s delicious served on steamed buns or over rice. Caramelized sugar, star anise, and sherry give the braising liquid a complex flavor, and a combination of soy sauce and molasses gives the finished sauce its rich, mahogany color. Serve on steamed buns (such as Andrea’s Steamed Buns on this site).

    Ingredients

       

        • 3 pounds skinless pork belly

        • 1 tablespoon canola oil

        • ⅓ cup white sugar

        • 2 tablespoons white sugar

        • 4 cups water, or more if needed

        • 5 large green onions, diagonally cut into 2-inch pieces

        • 8 cloves garlic, smashed

        • ½ cup fino dry sherry

        • ½ cup reduced-sodium soy sauce

        • 2 tablespoons dark molasses

        • 8 whole star anise

        • 1 cucumber, thinly sliced

        • 1 green onion, thinly sliced

      Directions

      Step 1

      Cut pork into eight 2×3-inch pieces.

      Step 2

      Heat oil in a 6-quart Dutch oven over high heat. In 2 batches, sear pork, fat sides first, until light golden, 30 to 60 seconds per side. Transfer to a plate. Pour out all but 1 to 2 tablespoons of the drippings.

      Step 3

      Add 1/3 cup sugar to pot; melt, stirring if needed, over medium-high heat. Cook until a light caramel color, about 1 minute. Reduce heat to medium, then return pork to pot, turning pieces to coat. When sugar darkens to an orange color, after about 1 minute, add water; stir to loosen any sugar stuck to the bottom.

      Step 4

      Add green onions, garlic, sherry, soy sauce, molasses, star anise, and remaining 2 tablespoons sugar. If needed, add up to 1/2 cup additional water to nearly cover pork. Bring to a boil, then reduce heat to medium-low. Simmer, covered, turning occasionally, until a knife inserted 1/4 inch into the fat layer meets little resistance, about 1 hour and 45 minutes.

      Step 5

      Transfer pork to a plate with a slotted spoon; loosely cover. Skim fat and drain solids from cooking liquid. Return 4 cups liquid to pot and bring to a boil; simmer over medium-high heat until reduced to about 1 cup, about 30 minutes. Sauce will thicken more as it cools.

      Step 6

      Slice pork into twenty-four 1/2-inch-thick pieces. Working in batches, warm pork with half the sauce in a large nonstick skillet over medium to medium-high heat. Turn pork frequently to coat and, if desired, let sear slightly. Garnish with cucumber slices and sliced green onion.

      Nutrition Facts

      279 Calories
      17g Fat
      16g Carbs
      15g Protein

    • The Denver Omelet

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