Burgers with Sun-Dried-Tomato Mayo and Arugula

There’s nothing better on a grilled burger than a ripe summer tomato, but in winter, sun-dried are a more flavorful choice than wan, out-of-season fresh tomatoes.

• 1/2 cup mayonnaise
• 2 Tbs. minced oil-packed sun-dried tomatoes
• 2 tsp. fresh lemon juice
• 1 small clove garlic, minced
• 1/4 tsp. granulated sugar
• Freshly ground black pepper
• 1 Tbs. Worcestershire sauce
• 1-1/4 lb. ground beef, preferably 80% lean
• Kosher salt
• 4 hamburger buns, preferably brioche
• 2 oz. arugula (2 lightly packed cups)

In a small bowl, combine the mayonnaise, sun-dried tomatoes, lemon juice, garlic, sugar, and a grind of pepper. (The mayonnaise can be made up to 1 day ahead and refrigerated.)

Position a rack about 4 inches from the broiler and heat the broiler on high. Heat a broiler-safe cast-iron grill pan or skillet on the stovetop over medium-high heat until searingly hot (at least 5 and up to 15 minutes).

Put the Worcestershire sauce in a large bowl. Gently break up the meat and add to the bowl. Season with 1 tsp. salt and 1/2 tsp. pepper and combine gently with your hands, taking care not to overmix. Form into 4 equal 3/4-inch-thick patties. Using your thumb, make a depression in the center of each patty on both sides to keep them from bulging.

Put the patties in the hot pan and transfer to the broiler. Broil until the top looks cooked but not browned, and the bottom has grill marks if using a grill pan, or is browned if using a skillet, about 2 minutes; flip the patties (rearranging if your broiler heat isn’t even) and cook to your desired doneness, 1 to 2 minutes for medium rare (130°F).

While the burgers are cooking, split the buns if necessary and arrange them cut side up on a baking sheet. Transfer the cooked burgers to a plate. Broil the buns until lightly toasted, about 30 seconds.

Spread both halves of the buns with the mayonnaise. Put the burgers on the bottom halves and top with the arugula and bun tops. Serve.

Miso-Glazed Salmon with Green Tea Rice

In Japanese cuisine, green-tea rice, known as ochazuke, is a beloved comfort food. It can be as simple as green tea poured over steamed rice, but it’s often embellished with flaked fish or other toppings to make it more substantial. This version borrows from another Japanese classic: fish glazed with a miso-mirin mixture and quickly broiled. Be sure to use loose-leaf green tea; it’s typically higher quality than the bagged kind.

• 1 1/3 cups white rice, such as jasmine or short-grain sushi
• 1/4 cup white miso
• 2 Tbs. mirin
• 1/2 tsp. unseasoned rice vinegar
• 4 5-oz. skin-on salmon fillets, preferably about 3/4 inch thick
• 1/2 cup loose-leaf green tea
• Kosher salt
• 3 medium scallions, thinly sliced (about 1/2 cup)
• 1 Tbs. toasted sesame seeds; more for garnish

Cook the rice according to the package directions and keep warm.

Position a rack 4 inches from the broiler and heat the broiler on high.

In a small bowl, stir the miso, mirin, and rice vinegar with a fork to blend. Put the salmon fillets skin side down on a foil-lined rimmed baking sheet, leaving space between them. Pat the salmon dry and broil for 2 minutes. Remove the baking sheet from the oven and, with a spoon, carefully spread the miso mixture over the top of the fillets. Broil until the salmon is just barely opaque in the center (use a paring knife to check), 2 to 3 minutes more.

Meanwhile, in a small saucepan, bring 2-1/4 cups of water to a simmer. Put the tea leaves and 3/4 tsp. salt in a 4-cup heatproof liquid measuring cup. Pour the hot water over the leaves and let steep for 1 minute.

Gently mix the scallions and sesame seeds into the rice and divide among four large shallow bowls, mounding it in the center. Pour the tea through a strainer around each mound. With a spatula, lift the salmon from the baking sheet, leaving the skin behind, and place on top of the rice. Sprinkle with more sesame seeds and serve immediately.

Broiled Ham Steak with a Sweet & Spicy Rosemary Glaze

• 3/4 to 1 lb. ham steak, 1/2 to 3/4 inch thick
• 1/3 cup orange marmalade
• 1 Tbs. cider vinegar
• 1-1/2 tsp. chopped fresh rosemary
• 1/2 tsp. dry mustard
• 1/2 tsp. soy sauce
• Pinch crushed red chile flakes

Arrange an oven rack so a broiler pan will be able to sit 2 to 3 inches away from the element and heat the broiler on high (or prepare a hot charcoal or gas grill fire).

Pat the ham steak dry with paper towels and set on the broiler pan (or on a plate for transferring to the grill). In a small saucepan, combine the marmalade, vinegar, rosemary, mustard, soy sauce, and chile flakes. Bring to a simmer over medium heat and cook, whisking to combine, for 2 to 3 minutes. Keep warm. Brush one side of the ham with the glaze and broil (or grill) until the glaze is bubbling and browned, 4 to 5 minutes. Flip, brush on the remaining glaze, and cook the other side for another 4 to 5 minutes. Serve immediately.

Gorgonzola and Fontina Nachos with Fennel and Mint

This sophisticated take on nachos may sound unusual, but the salty-tangy Gorgonzola and creamy fontina meld beautifully, fennel seeds add a subtle anise note, and fresh mint brightens the mix. It’s an irresistible combination.

• 8 oz. tortilla chips (preferably unsalted or lightly salted)
• 10 oz. coarsely grated fontina (2-1/2 cups)
• 5 oz. crumbled Gorgonzola (1 cup)
• 2 tsp. fennel seeds
• 2 Tbs. chopped fresh mint

Position a rack 6 inches from the broiler element and heat the broiler on high. Scatter the tortilla chips onto a large rimmed baking sheet. Evenly sprinkle the chips with the fontina and Gorgonzola. Crush the fennel seeds in a mortar and pestle and sprinkle over the cheese. Broil until the cheese is melted, 1 to 3 minutes. Sprinkle with the mint and serve hot from the baking sheet.

Lamb Skewers with Green Olive & Mint Sauce

Cook these cumin-scented lamb kebabs over the grill or under the broiler, then drizzle on the chunky olive-mint vinaigrette.

• 3/4 lb. boneless lamb shoulder chops or lamb leg steaks, trimmed of extra fat and cut into 1-inch cubes
• 3 Tbs. extra-virgin olive oil
• 1 tsp. minced garlic
• 1 tsp. ground cumin
• Pinch crushed red chile flakes
• Kosher salt
• 2 tsp. red-wine vinegar
• 1 tsp. honey
• 2 Tbs. chopped pitted green olives
• 2 Tbs. chopped fresh mint leaves

Tip:

If using wooden skewers, soak them for 20 minutes in water before threading so they don't burn on the grill.

In a medium bowl, combine the lamb with 1 Tbs. of the olive oil, 1/2 tsp. of the garlic, 1/2 tsp. of the cumin, the chile flakes, and 1/2 tsp. salt. Toss to coat and set aside.

In a small bowl, combine the vinegar, honey, olives, and the remaining garlic, cumin, and olive oil. Stir in the mint.

Thread the lamb onto 4 small skewers. Broil or grill the lamb, flipping once, until browned and sizzling, 3 to 4 minutes per side. Transfer the skewers to plates, spoon over the sauce, and serve immediately.

Broiled Salmon with a Ragoût of Lentils & Root Vegetables

The earthy, smoky flavor of the lentil and root-vegetable ragoût is a classic flavor pairing for broiled salmon, since it's assertive enough to stand up to the bold flavor of the fish. For the lentil ragoût, you can be flexible with the ingredients. If I can’t find smoked pork shoulder, I often use smoked turkey sausage.

For the lentils:

• 1 cup dried small green French lentils (also called du Puy lentils)
• 6 oz. smoked pork shoulder butt, smoked pork hock, double-smoked bacon, or smoked turkey sausage, cut into large cubes
• 1 small onion, peeled and stuck with a clove
• 1 small carrot, peeled and halved
• 1 bouquet garni (a few sprigs fresh parsley, 2 sprigs fresh thyme, and 1 bay leaf)

Tip:

Du Puy lentils are tiny green French lentils that hold their shape well when cooked and have a particularly nice earthy flavor.

For the vegetables:

• 2 Tbs. olive oil
• 1 large carrot, peeled and cut into 1/4-inch dice
• 2 small turnips (about 7 oz. total), peeled and cut into 1/4-inch dice
• Kosher salt and freshly ground black pepper
• 1 Tbs. unsalted butter
• 1/2 cup finely diced bacon (2 thick slices)
• 1 Tbs. finely minced shallot
• 2 tsp. finely minced garlic (about 4 medium cloves)
• 3/4 cup reserved lentil broth

For the salmon:

• 3 Tbs. unsalted butter, melted
• 4 skinless, center-cut salmon fillets (about 6 to 7 oz. each)
• Kosher salt and freshly ground black pepper
• Minced fresh flat-leaf parsley for garnish

Cook the lentils:

In a large saucepan, combine the lentils, pork butt, onion, carrot, and bouquet garni and cover with water by 2 inches. Bring to a boil, reduce the heat and simmer, covered, until tender, 20 to 30 minutes. Reserve 3/4 cup of the cooking liquid, drain the lentils, discard the vegetables and pork, and set the lentils aside.

Cook the vegetables:

Heat the olive oil in a large skillet over medium heat. Add the carrot and turnips, season with salt and cook, stirring occasionally, until just tender, about 5 minutes. Transfer to a small bowl and return the skillet to medium heat. Melt the butter, add the bacon, and cook until almost crisp. Transfer to paper towels with a slotted spoon and set aside. Pour off all but 2 Tbs. of the fat. Add the shallot and garlic to the pan and cook for 1 minute without browning. Add the reserved lentils, sautéed vegetables, bacon, and reserved lentil broth; simmer until the broth has been completely absorbed by the lentils, 3 to 5 minutes. Season with salt and pepper and keep warm.

Cook the salmon:

Position an oven rack about 6 inches from the broiler and a second rack in the center of the oven. Heat the broiler on high. Line a rimmed baking sheet with foil and brush the foil lightly with some of the melted butter. Lay the  salmon fillets, skin side down, on the foil; brush the tops and sides generously with the remaining butter and season with salt and pepper. Broil the salmon on the upper rack until the top is nicely browned, about 8 minutes. It should feel fairly firm when pressed with a fingertip and be slightly translucent in the middle if flaked. It will continue to cook a bit on its own once out of the oven, but if it's still a little rare, turn off the broiler, immediately turn the oven on to 400°F, move the baking sheet to the center rack, and shut the oven door. Bake the salmon until just done, 1 to 2 minutes. Mound the lentils and vegetables on warm dinner plates and set a fillet on top. Garnish with the parsley and serve at once.

Roasted Cauliflower and Goat Cheese Frittata

Roasting the cauliflower under the broiler gives it toasty, golden edges in just minutes, while the goat cheese, dill, and quickly pickled red onion add tons of flavor to this hearty frittata.

• 1 small red onion, halved and thinly sliced lengthwise
• 2 Tbs. distilled white vinegar
• Kosher salt
• 2 cups 1-inch cauliflower florets (about 1/2 small head)
• 2 Tbs. plus 2 tsp. extra-virgin olive oil
• Freshly ground black pepper
• 8 large eggs
• 2 Tbs. chopped fresh dill
• 1/2 tsp. whole-grain mustard
• 2 Tbs. unsalted butter
• 6 oz. fresh goat cheese, crumbled (1-1/2 cups)

Position a rack about 6 inches from the broiler and heat the broiler on high.

Combine the onion, vinegar, and 1/2 tsp. salt in a small bowl; let sit for 10 minutes and then drain and pat the onion dry. Set aside.

Meanwhile, on a large rimmed baking sheet, toss the cauliflower with 2 tsp. of the oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Broil, tossing once or twice, until the edges are golden, 3 to 6 minutes.

Reposition the rack in the center of the oven and set the oven to 400°F.

Whisk the eggs, dill, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a medium bowl.

Heat the remaining 2 Tbs. oil and the butter in a 12-inch ovenproof skillet over medium-high heat until the butter melts. Add the onion and cook, stirring occasionally, until some of the pieces are dark golden brown, about 3minutes. Remove the skillet from the heat, stir in the roasted cauliflower, and then slowly pour in the egg mixture, redistributing the vegetables evenly. Sprinkle the goat cheese on top and bake until the eggs are set in the center, about 10 minutes. Let rest for 5 minutes and then use a silicone spatula to slide the frittata onto a serving plate or cutting board. Slice into wedges and serve.

Quick Skillet Mac and Cheese

Who says you can’t have indulgent comfort food on a weeknight? Be sure to use a broiler-safe skillet, such as a cast-iron one.

• Kosher salt
• 12 oz. dried spiral pasta, such as cavatappi, rotini, or double elbows
• 3 Tbs. unsalted butter
• 3 Tbs. all-purpose flour
• 2 cups low-fat (2%) milk
• 4 oz. grated Emmentaler (1-1/4 cups)
• 4 oz. grated Gruyère (1-1/4 cups)
• 1 Tbs. Dijon mustard
• 1 Tbs. Worcestershire sauce
• 1/2 tsp. dried thyme
• Freshly ground black pepper
• 3 oz. finely grated Parmigiano-Reggiano (3 cups)

Position a rack about 4 inches from the broiler and heat the broiler on high.


Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions until just tender. Drain well and set aside.


Meanwhile, melt the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium heat. Whisk in the flour and continue whisking until well combined, about 15 seconds. Whisk in the milk and continue to cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.


Add the Emmentaler, Gruyère, mustard, Worcestershire sauce, and thyme and whisk until the cheese is melted and the mixture is smooth, 2 minutes. Stir in the pasta to coat with the sauce. Off the heat, season to taste with salt and pepper. Sprinkle the Parmigiano-Reggiano evenly over the pasta.


Broil until the top is browned, 3 to 4 minutes, and serve.

Baked Eggs with Chives and Cream

These eggs are surprisingly easy: Just four ingredients, and they’re ready in about 10 minutes.

• 2 tsp. unsalted butter, softened
• 4 large eggs
• Kosher salt and freshly ground black pepper
• 1-1/2 tsp. chopped fresh chives
• 2 Tbs. heavy cream

Position a rack in the center of the oven and heat the oven to 425°F. Butter 2 oven-safe 6-inch gratin dishes with 1 tsp. butter each.


Crack 2 eggs into each gratin dish. Season with a pinch of salt and pepper, and sprinkle with the chives. Drizzle 1 Tbs. cream in each dish, starting over the yolks and working around the dish. Bake until the eggs are bubbly and browned on the edges but not quite set in the middle, 5 minutes. (For firmer eggs, bake an additional 1 minute .)


Heat the broiler on high. Broil the eggs, still on the center rack of the oven, until the center is just set, about 2 minutes. Remove from the oven immediately—the eggs will continue to set.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 8 oz. crème fraîche
• 4 oz. cream cheese, cubed
• 2 medium cloves garlic
• 9 oz. thawed frozen artichoke hearts, gently squeezed dry
• 1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
• 2 tsp. Old Bay Seasoning
• 2 tsp. fresh lemon juice
• 2 tsp. Worcestershire sauce
• 1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
• Kosher salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Spinach & Parmesan Stuffed Mushrooms

• 1 lb. medium white mushrooms (about 24), wiped clean
• 5 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 slices white sandwich bread
• 4 scallions (white and green parts), thinly sliced
• 1/4 cup dry sherry
• 6 oz. fresh baby spinach, roughly chopped
• 1/4 cup heavy cream
• 1/3 cup plus 1 Tbs. freshly grated Parmigiano Reggiano
• 1/2 lemon

Set an oven rack 6 inches from the top element and heat the broiler to high. Completely remove the mushroom stems; thinly slice the stems. Set the mushroom caps stem side up on a heavy-duty rimmed baking sheet, drizzle with 1-1/2 Tbs. of the oil, and sprinkle with 1/2 tsp. salt and a few grinds of pepper. Broil until the mushrooms are brown and completely tender, 6 to 7 minutes.

Pulse the bread in a food processor until it forms uniform crumbs. In a large, heavy sauté pan, heat 2 Tbs. of the oil over medium-high heat. Add the breadcrumbs and 1/4 tsp. salt, and cook, stirring constantly, until the breadcrumbs crisp and turn light brown, 4 to 5 minutes. Transfer to a plate and wipe the pan clean. Return the pan to high heat, add the remaining 1-1/2 Tbs. oil and the scallions, and sauté until browned and softened, about 2 minutes. Add the mushroom stems and 1/2 tsp. salt. Cook, stirring, until the stems soften and brown, about 3 minutes. Add the sherry and cook until almost evaporated, 30 to 60 seconds. Add the spinach and stir until it wilts, about 1 minute. Add the cream and 1/3 cup Parmigiano, reduce the heat to medium, and cook until the cream reduces slightly, about 2 minutes. Taste for salt and pepper; let cool.

Discard any liquid that may have accumulated in the mushroom caps. Mound the spinach mixture into the caps; top with the breadcrumbs (press them into the filling) and the remaining 1 Tbs. Parmigiano.

Heat the broiler to high. Broil the caps until the breadcrumbs brown a little more and the mushrooms heat through, 1 to 3 minutes. Squeeze the lemon half over the caps. Serve immediately.

Quick Chocolate Bread Pudding

Though sourdough bread is particularly good in this recipe, you can use any leftover crusty bread you have on hand. Whipped cream or your favorite flavor of ice cream is a perfect accompaniment.

• 1 cup whole milk
• 6 Tbs. packed light brown sugar
• 2 large eggs
• 1/2 tsp. pure vanilla extract
• 1/8 tsp. table salt
• 1 oz. (2 Tbs.) unsalted butter
• 5 oz. crusty sourdough bread, cut into 3/4-inch cubes (4 cups)
• 4 oz. semisweet or bittersweet chocolate, broken into small pieces or chopped

Position an oven rack about 6 inches from the broiler and heat the broiler on high.


In a large bowl, whisk the milk, brown sugar, eggs, vanilla, and salt.


Melt 1 Tbs. of the butter in a 9- to 10-inch cast-iron skillet over medium heat. Add the bread and cook, tossing often, until toasted and golden-brown in spots, about 5 minutes. Add the bread to the milk mixture, toss to coat, and let soak for at least 5 minutes.


Wipe the skillet clean and return to medium heat. Melt the remaining 1 Tbs. butter in the skillet until just browned and fragrant, about 2 minutes. Spread the bread mixture evenly in the skillet. Nestle the chocolate pieces into the bread. Cook until the pudding is browned around the edges and just set in the center, 4 to 5 minutes.


Transfer the skillet to the oven and broil until golden-brown on top and completely set, 1 to 2 minutes more. (Watch closely to ensure that any chocolate pieces poking out of the pudding don’t burn.) Scoop the bread pudding into bowls and serve warm or at room temperature.

Zucchini Casino

In this creative spin on clams casino, zucchini coins stand in for the bivalves.

• 1/3 cup coarse fresh breadcrumbs
• 1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using rasp grater)
• 1 Tbs. minced shallot
• Kosher salt
• 1 small zucchini
• 2 slices bacon

Position a rack 6 inches from the broiler element and heat the broiler on high. In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, shallot, 1/4 tsp. salt, and 1 Tbs. water.

Slice the zucchini crosswise into fifteen 1/4-inch-thick rounds and arrange in a single layer on a small rimmed baking sheet. Using your fingers, mound the breadcrumb mixture on the zucchini rounds, firmly pinching the mixture so it holds together.

Cut the bacon crosswise into fifteen 1-inch pieces and place on top of the breadcrumbs. Broil until the bacon and some of the exposed breadcrumbs are browned and crisp, about 3 minutes. Serve hot.

Salmon Burgers with Herb Aïoli

Looking to change up your beef burger routine right about now? Fresh salmon makes a great burger. You'll need to remove the salmon's pin bones with small tweezers or pliers, or ask your fishmonger to remove the bones before you leave the market. Ripe tomato slices sprinkled with salt and pepper would be a colorful addition to these burgers.

• 2 small cloves garlic
• Kosher salt
• 1-1/2 cups mayonnaise
• 1/3 cup finely chopped fresh chives
• 2 Tbs. finely chopped fresh dill
• 1-1/2 Tbs. Dijon mustard
• 1 Tbs. fresh lemon juice
• 1/8 tsp. cayenne
• Freshly ground black pepper
• 5 brioche or hamburger buns, 1 cut into large cubes, the other 4 split
• 1 lb. skinless salmon fillets, preferably wild, pin bones removed, cut into 1-inch pieces (about 2 cups)
• 2 oz. (4 Tbs.) unsalted butter

Chop the garlic. Using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Transfer the garlic paste to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aïoli aside.


In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties.


Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.


Meanwhile, position a rack 6 inches from the broiler and heat the broiler on high. Melt the remaining 2 Tbs. butter in a microwave or on the stovetop. Brush it on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light goldenbrown, 1 to 2 minutes.


Serve the burgers on the buns, spread with the remaining aïoli.

Warm Chicken Pâté

It’s not traditional to serve chicken liver pâté warm, but it’s undeniably delicious. This decadent recipe uses both chicken livers and thighs for a milder flavor. Serve with toast points, crackers, or crudités.

• Vegetable oil, for the pan
• 10 oz. boneless, skinless chicken thighs (about 2)
• 4 oz. chicken livers
• 1/2 medium yellow onion
• 3 Tbs. amontillado sherry
• Kosher salt and freshly ground black pepper
• 2 Tbs. unsalted butter
• 1-1/2 tsp. dried sage

Position a rack 6 inches from the broiler element and heat the broiler on high. Lightly oil a large rimmed baking sheet.

Cut the chicken thighs into 1-inch chunks and arrange in a single layer on the sheet. Halve the chicken livers, and thinly slice the yellow onion; transfer both to the sheet with the chicken. Drizzle with 2 Tbs. of the sherry and season with 1 tsp. salt and 1/4 tsp. pepper. Broil until all are browned, the chicken and liver are cooked through, and the onions are soft, 5 to 6 minutes.

Meanwhile, put the butter, sage, and the remaining 1 Tbs. sherry in a food processor. Add the chicken, livers, and onion and process to a coarse purée, about 1 minute. Season to taste with salt and pepper. Serve warm.

Broiled Lamb Loin Chops with Olive-Mint Salsa

This vibrant salsa comes together in minutes, making the dish perfect for weeknight cooking.

• 1 cup jarred brined olives, rinsed, pitted, and finely chopped
• 1/4 cup extra-virgin olive oil; more for the pan
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint
• 1 small shallot, minced (2 Tbs.)
• 1-1/2 Tbs. red wine vinegar
• 2 tsp. capers, rinsed and drained
• 1 tsp. finely grated orange zest
• Kosher salt and freshly ground black pepper
• Eight 1-1/2- to 2-inch-thick lamb loin chops, (about 3 lb.)

In a medium bowl, mix the olives, 3 Tbs. of the oil, the parsley, mint, shallot, vinegar, capers, and orange zest. Season to taste with salt and pepper. Set aside for 20 minutes to let the flavors meld.


Position an oven rack 6 inches from the broiler and heat the broiler on high. Lightly oil the grate of a broiler pan and line the bottom of the pan with foil.


Rub the lamb chops with the remaining 1 Tbs. oil and generously season all over with salt and pepper. Set the lamb chops on the prepared pan and broil until well browned, about 8 minutes. Flip the chops and continue to cook until the second side is well browned, about 3 minutes more for medium rare. Let the lamb rest for 5 minutes.


Top each lamb chop with some of the olive salsa and serve.

Rosemary Steak & Potatoes

• 2 beef strip steaks, 1-1/4 to 1-1/2 inches thick (about 1-1/2 lb. total), trimmed
• Kosher salt and freshly ground black pepper
• 4 Tbs. unsalted butter
• 1 large russet potato, scrubbed and patted dry
• Cooking spray
• 1 tsp. chopped fresh rosemary; plus four 2-inch sprigs

Heat the broiler to high and set a rack directly under it. Season the steaks with 1 tsp. salt and a few grinds of pepper.

Melt 2 Tbs. of the butter. Cut the potato crosswise into thin, uniform slices about 1/8 inch thick. Spray a heavy-duty rimmed baking sheet with cooking spray. In a large bowl, gently toss the potato slices with the melted butter, chopped rosemary, 1/2 tsp. salt, and a few generous grinds of pepper. Arrange the potato slices in a single layer on the baking sheet and broil until they begin to brown, 2 to 4 minutes. Flip and broil until the second sides are lightly golden brown and the potatoes are slightly crisp around the edges, 3 to 5 minutes. Set aside and keep warm.

Set a heavy skillet over high heat for 1-1/2 minutes. Carefully set the steaks in the pan and sear without moving for 2 to 3 minutes. Flip the steaks and cook for another 2 to 3 minutes for medium rare. Remove the pan from  the heat and add the remaining 2 Tbs. butter and the rosemary sprigs to the pan. Let the steaks rest in the pan for 5 minutes, basting them occasionally with the pan juices. Carve the steaks into 1/4-inch slices and sprinkle with salt.

Arrange the steak and potatoes on two dinner plates and drizzle the steak with the rosemary-butter pan sauce. Serve immediately.

Broiled Tomatoes with Feta & Herbed Couscous

Here’s another use for those ripe summer tomatoes. Salty crumbled feta and tender herbed couscous make a satisfying filling for these easy stuffed tomatoes. They work well as a side dish next to grilled chicken or steak, or as a light main dish.

• Kosher salt
• 3/4 cup couscous
• 2 large ripe tomatoes (about 1 lb. total)
• Freshly ground black pepper
• 5 Tbs. extra-virgin olive oil
• 2 small cloves garlic, minced
• 1/2 cup finely chopped fresh herbs (any combination of mint, basil, and chives)
• 1/2 cup crumbled feta (about 2 oz.)
• 1/4 cup pitted kalamata olives (about 14), coarsely chopped
• 3/4 tsp. finely grated lemon zest
• 3 Tbs. fresh lemon juice

Position a rack in the middle of the oven and heat the broiler to high. Line a heavy rimmed baking sheet with foil.

In a small saucepan, bring 1 cup water and 1/4 tsp. salt to a boil over high heat. Remove from the heat and pour in the couscous. Stir once or twice with a fork and cover with a tight-fitting lid or foil. Set aside until the liquid is absorbed and the couscous is plumped and tender, about 10 minutes.

Meanwhile, core the tomatoes and cut them in half horizontally. Put them cut side up on the baking sheet and season generously with salt and pepper.  Drizzle with 2 Tbs. of the olive oil and sprinkle with half of the garlic and half of the herbs. Broil the tomatoes on the middle rack of the oven for 4 minutes. Sprinkle the tomatoes with the feta and continue to broil until the feta turns a blistery brown, another 4 to 7 minutes.

Remove the cover from the couscous and fluff the grains with a fork. Stir in the remaining herbs, garlic, and 3 Tbs. olive oil, along with the olives, lemon zest, and lemon juice, until well blended and fluffy. Season with salt and pepper. Spoon the couscous onto a plate and set the tomatoes alongside. Serve immediately.

Orange and Soy Glazed Chicken Thighs

Who said weeknight chicken and rice has to be boring? Not so, here. This chicken dish gets its earthy flavor from shiitake mushrooms, onions, and soy sauce and its sweetness from sugar, fresh orange juice, and a touch of zest.

• Vegetable oil for the broiler pan
• 8 bone-in, skin-on chicken thighs, trimmed
• Kosher salt and freshly ground black pepper
• 16 small to medium shiitake mushrooms, stemmed
• 3 medium scallions (green parts only), cut into 3-inch lengths
• 1/2 cup soy sauce
• 1/3 cup granulated sugar
• 2 Tbs. mirin
• 1/2 tsp. finely grated orange zest
• 2 Tbs. fresh orange juice
• 1-1/4 tsp. cornstarch
• 2 tsp. toasted sesame seeds

Position a rack about 7 inches from the broiler and heat the oven to 450°F. Line the bottom of a broiler pan with foil and lightly oil the top of the pan.


Season the chicken all over with 1 tsp. salt and 1/2 tsp. pepper. Arrange the shiitake in 8 pairs, gill sides up, on the prepared broiler pan and season with salt and pepper. Arrange 2 or 3 scallion pieces on top of each mushroom pair, then put a chicken thigh, skin side up, on top. Press with your hand to flatten. Roast until the edges of the chicken begin to brown and an instantread thermometer inserted in a thick part of the biggest thigh registers 165°F, about 20 minutes. Turn the broiler to high and broil until the skin is crisp and deeply browned, 5 to 6 minutes, rotating the pan once for even browning.


While the chicken is cooking, combine the soy sauce, sugar, mirin, and orange zest in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar.


In a small bowl, stir the orange juice and cornstarch; add this mixture to the saucepan. Return to a simmer and cook, stirring constantly, until thickened and glossy, about 1 minute.


To serve, transfer the chicken, scallions, and mushrooms to dinner plates, drizzle with the sauce, and sprinkle with the sesame seeds.

Asparagus and Mascarpone Gratin with Parmesan Breadcrumbs

This simple yet decadent dish is easy enough to make on a weeknight but special enough (and easily doubled) for a weekend dinner party. Look for mascarpone, an Italian-style cream cheese, in the cheese section of most supermarkets.

• 1 lb. asparagus, trimmed of tough woody stems and cut into 1-inch pieces
• 1/2  small yellow onion, finely diced
• 1-1/2 Tbs. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 3/4 cup fresh breadcrumbs
• 1/3 cup freshly grated Parmigiano-Reggiano
• 5 oz. mascarpone
• 1/2 tsp. freshly grated nutmeg

Position a rack 6 inches from the broiler element and heat the broiler on high.  In a 2-quart gratin dish, toss the asparagus with the onion, 1/2 Tbs. of the olive oil, 1/2 tsp. salt, and 1/8 tsp. pepper. Broil until crisp-tender, about 6 minutes.

Meanwhile, toss the breadcrumbs with the Parmigiano-Reggiano, remaining 1 Tbs. olive oil, and 1/8 tsp. pepper.

Dollop the mascarpone in little spoonfuls over the asparagus, sprinkle with the nutmeg, and top with the breadcrumb mixture. Broil until bubbly and golden-brown, about 2 minutes more. Serve.