Sear-Roasted Rosemary Steak and Potatoes

This is a one-pan take on steak and potatoes. Sear the strip steaks on the stovetop, and then roast them with small red potatoes and rosemary sprigs. Thinly slice the beef before serving it with the potatoes.

• Four 1-1/2-inch-thick top loin (New York strip) steaks (8 to 10 oz. each), trimmed
• 1 tsp. chopped fresh rosemary plus
• 3 sprigs, pulled apart into smaller pieces
• Kosher salt and freshly ground black pepper
• 3 Tbs. unsalted butter
• 2 Tbs. olive oil
• 1-1/2 lbs. small red potatoes, halved or quartered if large
• 2 tsp. balsamic vinegar

Position a rack in the center of the oven and heat the oven to 425°F. Sprinkle the steaks with the chopped rosemary, 1-1/2 tsp. salt, and 3/4 tsp. pepper. In a large (12-inch), oven-proof, heavy-duty skillet (like a cast-iron pan) over medium-high heat, combine 1 Tbs. each of the butter and oil and heat until the butter melts and its foam subsides. Add the steaks and cook without touching until they brown around the edges and easily release from the pan, about 3 minutes. Flip and cook the other sides until they brown, about 2 minutes. Transfer to a large plate.

Add the remaining 1 Tbs. oil to the skillet. Arrange the potatoes, cut side down, in the skillet, scatter the rosemary leaves around the potatoes, sprinkle with 1/2 tsp. salt, and transfer to the oven. Roast until the potatoes are tender when pierced, about 15 minutes. Set the steaks atop the potatoes and cook until the steaks are medium-rare—an instant-read thermometer inserted into the thickest part should register 135°F, about 10 minutes.

Transfer the steaks to a cutting board and let rest for 5 minutes. Toss the potatoes with the remaining 2 Tbs. butter and the balsamic vinegar, and keep warm in the oven (turn the oven off and leave the door slightly open). Serve the steaks thinly sliced, with the potatoes on the side, drizzled with any remaining balsamic and butter mixture and sprinkled lightly with salt and pepper.

Creole Beef Grillades and Cheese Grits

A grillade is a traditional beef or veal round cut into a square and then pounded thin to be tender. Beef round is the most suitable cut for this dish. Gardner Ranch calves are raised on a diet of grass and clover with the bare minimum of supplements, producing lean yet flavorful meat.

For the Beef Grillades

• 1 tsp. paprika
• 1 tsp. cayenne
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried oregano
• 1 tsp. thyme
• One 3-pound beef shoulder, sliced into 1/2-inch-thick cutlets
• Coarse salt and freshly ground black pepper
• 2 cups all-purpose flour
• 1/4 cup rendered bacon fat, or 2 Tbs. unsalted butter
• 1 large yellow onion, finely diced
• 1 stalk celery, finely diced
• 1 small red or green bell pepper, finely diced
• 3 cloves garlic, minced
• 2 cups canned chopped tomatoes with juices
• 2 cups beef stock
• 2 sprigs fresh thyme
• 1 tsp. crushed red pepper flakes
• 1 bay leaf
• 1 Tbs. Worcestershire sauce
• Hot sauce
• Cheese Grits (recipe follows)
• 2 scallions (green parts only), finely chopped, for garnish

For the Cheese Grits

• Coarse salt
• 1 cup stone-ground white corn grits
• 3 Tbs. unsalted butter
• 2 Tbs. mascarpone or cream cheese
• 1/4 cup grated Edam or Swiss cheese

Make the Beef Grillades

To make the Creole spices, mix the paprika, cayenne, garlic powder, onion powder, dried oregano, and thyme.


Season the beef with salt and pepper. Season the flour with the Creole spices, and reserve 1/4 cup. Put the remaining 1-3/4 cups flour in a large, shallow bowl, and then dredge the beef in the flour, shaking off the excess.


Heat the rendered bacon fat or butter in a large skillet over medium-high heat. Cook the cutlets until golden brown, about 2 minutes on each side, making sure not to overcrowd the pan (you might need to cook in batches). Set aside the cooked cutlets on a paper towel–lined plate.


Add the onions to the same pan, lower the heat to medium, and cook until the onions are a deep mahog­any color, about 10 minutes. Add the celery, bell peppers, and garlic, and cook for another 5 minutes. Add a tablespoon of the reserved seasoned flour to the pan and mix well.


Add the tomatoes and beef stock to the pan and bring to a boil. Reduce the heat to low and stir in the thyme, red pepper flakes, bay leaf, and Worcestershire sauce; return the beef cutlets to the pan. Cover and simmer for 45 minutes, or until the meat is fork-tender. Discard the bay leaf. Add hot sauce to taste and more salt and pepper as desired.


To serve, put a heaping spoonful of Cheese Grits on a serving plate, top with 2 or 3 pieces of beef, and spoon the sauce over the meat. Garnish with scallions.

Make the Cheese Grits

In a large saucepan over high heat, bring 5 cups of salted water to a boil while slowly whisking in the grits. Reduce the heat to medium low; cover and cook for 25 to 30 minutes, stirring occasionally and making sure the grits aren’t sticking to the bottom of the pan; adjust the heat to low if the grits are cooking too quickly.


Remove the cooked grits from the heat and stir in the butter, mascarpone or cream cheese, and grated cheese. Season with salt to taste and serve warm.

Herb & Lemon Roasted Salmon on a Bed of Roasted Potatoes & Sauteed Greens

The lemon-herb marinade does double-duty in this recipe. Use a generous amount to marinate the salmon, and then drizzle some on the potatoes before roasting. You might still have some leftover; use it to marinate chicken or lamb. I like to highlight the lemon flavor by drizzling a little lemon oil on the salmon just before serving. Don’t skip this step: it really pulls the flavors of the dish together.

• 1-1/2 cups olive oil, plus 2 Tbs. for sautéing the greens
• 3 Tbs. coarsely grated lemon zest
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 Tbs. fresh thyme
• 2 Tbs. chopped garlic
• 6 portions skinless salmon fillet, 6 oz. each
• Lemon Oil (see below)
• 2 lb. medium red or yellow potatoes (or 1 lb. each)
• Kosher salt and coarsely ground black pepper
• 12 cloves garlic, roasted and coarsely chopped
• 2-1/2 oz. (1/2 cup) pine nuts, toasted
• 4 oz. (1/2 cup) raisins, covered with 1/4 cup port and macerated for several hours or overnight (optional)
• 12 cups packed arugula, about 20 oz. (tough stems removed), or two 10-oz. bags spinach (stems removed), cleaned thoroughly and put in a large bowl covered with damp paper towels and plastic wrap in the refrigerator

For the lemon oil:

• 1 cup best-quality extra-virgin olive oil
• Grated zest of 2 lemons

One day ahead:

Make the marinade: Combine the 1-1/2 cups olive oil,  lemon zest, parsley, thyme, and the 2 Tbs. chopped garlic. Keep the marinade covered in the refrigerator.

Marinate the salmon: Preferably the night before or at least 1 hour before cooking, cover the salmon with about 1 cup of the marinade and keep covered in the refrigerator. Reserve the remaining marinade separately in the refrigerator.

Make the lemon oil: Combine the oil and lemon zest. Store it in a squeeze bottle (or a glass jar) in the refrigerator. 

One hour ahead:

Roast the potatoes: Heat the oven to 425°F. Slice the potatoes 3/16 inch thick. (Cut through the shortest width of the potato; discard the ends.) Make sure there are 8 slices per person (48 slices total). Rub a rimmed baking sheet or jellyroll pan with a little oil. Lay eight potato slices in two slightly overlapping lines about 5 to 6 inches long and a total of 4 inches wide. Repeat with the remaining potatoes to make six separate beds for the salmon. Space the beds an inch apart.

Season the potatoes with plenty of salt and pepper and drizzle them with some of the reserved lemon-herb marinade. Cook until the potatoes are tender and beginning to turn golden brown, 30 to 35 minutes. Set the potatoes, still on the baking sheet, aside. Reduce the oven temperature to 400°F.

Set the 2 Tbs. olive oil, pine nuts, raisins, chopped roasted garlic, and bowl of washed greens next to the stove and put a large sauté pan on a burner. Take the salmon out of the refrigerator to come to room temperature.

20 minutes before serving:

Lift the salmon out of the marinade, letting excess oil drain off but leaving the herbs on the salmon undisturbed. Put a fillet on top of each bed of potatoes on the baking sheet. Season generously with salt and pepper. Put the pan in the oven and cook 12 to 14 minutes for medium-rare salmon or 16 minutes for medium. Pull from the oven and let rest before serving.

While the salmon is resting, heat the sauté pan over medium to medium high, add the olive oil, pine nuts, raisins, and chopped roasted garlic, and simmer for 1 minute. Add the arugula or spinach, season with salt and pepper, and cook until just wilted, 1 to 3 minutes, tossing with tongs constantly to mix the ingredients. (Add the arugula in batches, if necessary; when the first batch wilts, add the next and toss).

To serve: Using tongs, carefully spread the arugula loosely on the bottom of each plate, almost in a ring. Carefully slide a spatula under a bed of potatoes, lift the potatoes and salmon together, and set them in the center of the plate over the greens. Drizzle a generous 1 tsp. lemon oil over all. Repeat with the remaining salmon. Serve immediately.

Gnocchi with Fava Beans, Peas & Asparagus

The freshness of the spring quartet of vegetables (including both English peas and snap peas) in Waxman’s dish keeps the hefty gnocchi light. This recipe makes more gnocchi than you will need, but the remainder can be frozen for later use.

For the gnocchi

• 3 russet potatoes (about 1-3/4 lb.)
• 2 cloves garlic, chopped
• 1 sprig rosemary
• Kosher salt
• 1-1/2 cups all-purpose flour
• 1 large egg
• 1/2 Tbs. olive oil, more for the cooked gnocchi

For the vegetables

• 1/2 cup peas, fresh or frozen
• 1/2 cup fava beans, fresh or frozen
• 6 medium spears asparagus, ends trimmed
• 8 sugar snap pea pods, strings removed
• 2 Tbs. extra-virgin olive oil
• 2 Tbs. unsalted butter
• Kosher salt and freshly ground black pepper

For serving

• 1 oz. Parmigiano-Reggiano, finely grated (1/2 cup with a rasp grater)

Make the gnocchi

Put the potatoes in a 4- to 5-quart saucepan and cover with 1 inch of cool water. Add the garlic, rosemary, and the 1 Tbs. salt. Bring to a boil, and then reduce the heat and simmer over medium heat. Cook until the potatoes are tender when pierced with a fork, about 45 minutes. Remove the cooked potatoes from the water and let them cool slightly.

When the potatoes are just cool enough to handle, peel them and force them through a ricer onto a clean work surface, making a well in the center. Add half of the flour, the egg, and the olive oil to the well and knead until well combined. Continue to add the flour in 1/4-cup increments until it is absorbed into the egg and oil mixture and a dough begins to form. You may not need all the flour. When the dough is still moist but no longer sticky, form it into a ball. Cut the ball into quarters with a sharp knife. Wrap three of the pieces in plastic and put them in the refrigerator.

Roll the remaining piece of dough on the work surface into a 1/2-inch thick rope, dusting with flour as needed to prevent it from sticking. Using a sharp knife, cut the rope into 3/4-inch pieces and transfer them to a lightly floured baking sheet. Repeat this process with the remaining dough pieces.

Set aside about 60 gnocchi for four servings, and refrigerate, covered with plastic wrap, on baking sheets until needed. Freeze the remainder for another use on baking sheets for about 45 minutes, or until the gnocchi pieces are firmly frozen. Transfer the gnocchi to a freezer bag and store for future use.

Blanch the vegetables

Bring a 7- to 8-quart pot of well-salted water to a boil over high heat. Have ready a large bowl of ice water. Prepare a large paper-towel-lined plate and set aside. Add the peas to the boiling water and cook until tender, about 3 minutes. Remove from the water with a slotted spoon and immediately plunge into the ice-water bath. When cool, transfer the peas to the paper-towel-lined plate.

Add the fava beans to the boiling water and cook until just tender, about 5 minutes. Remove from the water with a slotted spoon and immediately plunge into the ice-water bath. When cool, drain the favas and peel the outer skin. Place the beans on the plate with the peas.

Add the asparagus to the boiling water and cook until tender, 3 to 5 minutes. Remove from the water with a slotted spoon and immediately plunge into the ice-water bath. When cool, transfer the asparagus to the paper-towel-lined plate.

Repeat this process with the sugar snap peas and drain on the plate with the asparagus. Cut the asparagus and snap peas into ¾-inch diagonal pieces. Set aside. Continue to boil the blanching water.

Cook the gnocchi

Set aside a large bowl for the cooked gnocchi. Drop as many gnocchi into the boiling water used to blanch the vegetables as will fit without crowding. When gnocchi rises to the top, continue cooking for another 1 to 1-1/2 minutes. Remove from the water with a slotted spoon, place in the reserved bowl, drizzle with 1/2 tsp. of olive oil and gently mix with a rubber spatula to prevent sticking. Repeat this procedure with the remaining gnocchi.

Cook the vegetables

Heat the olive oil and butter in a large 12-inch skillet over medium heat until shimmering. Add the cooked gnocchi and cook, stirring occasionally, until they just begin to brown, 3 to 4 minutes. Add the peas, fava beans, asparagus, sugar snap peas, 1/2 tsp. salt, and 1/2 tsp. pepper and cook until the vegetables are just warmed through, about 2 minutes. Add some of the pasta water to the pan if the mixture seems dry. Adjust the seasoning if necessary.

To serve

Spoon the mixture into shallow serving bowls and top with the cheese.

Classic Roasted Potatoes

This is more of a technique than a recipe, and it can easily be scaled up or down according to how many mouths you're feeding. And since roasted potatoes are a classic, they're just as likely to find their way to the table on a busy weeknight as a festive holiday meal. See the Herb-Roasted version below to add even more flavor. For more potato dishes perfect for any holiday meal, visit the Guide to Christmas Dinner, where you'll find recipes like Crushed Potato and Watercress Cakes, Twice Baked Potatoes with Sour Cream, Rustic Mashed Potatoes, and Roasted Fingerling Potatoes, just to name a few. Looking for a holiday-worthy side besides potatoes? Browse our more than 100 side dish recipes ranging from easy classics to party showstopper.

• 2 lb. waxy potatoes, left whole if very small, halved or cut into chunks if large
• 3 Tbs. olive oil, melted butter, or duck fat
• 1 Tbs. chopped fresh thyme or rosemary (optional)
• 1 tsp. coarse salt
• Plenty of freshly ground black pepper

Heat the oven to 375°F. Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt, and pepper, and toss to coat well. Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50 to 60 minutes, depending on their size and variety. Serve hot.

Potato & Rutabaga Gratin with Blue Cheese

While rutabagas taste and behave a lot like turnips, they’re nuttier, less peppery, and creamier, which is why I prefer them in gratins. The easiest way to peel a rutabaga— especially a waxed one—is with a sharp paring knife. Use a very sharp knife or a mandoline to slice the rutabaga and potatoes.

• 3 cups heavy cream
• 2 cloves garlic, peeled and smashed
• 1 bay leaf
• 2 hearty sprigs fresh thyme
• Pinch freshly grated nutmeg
• 3 Tbs. melted unsalted butter; more butter for the foil
• 1 medium rutabaga (about 1-1/2 lb.), peeled, quartered, and very thinly sliced
• 2 to 3 russet potatoes (about 1-1/2 lb.), peeled and very thinly sliced
• Salt and freshly ground black pepper
• 4 oz. blue cheese, such as Maytag, Roquefort, or Bleu d’Auvergne, crumbled
• 3 Tbs. fresh breadcrumbs, toasted (see How to make fresh breadcrumbs for instructions)

Tip:

For the neatest servings, let the gratin sit for at least 10 min. before slicing.

Heat the oven to 375°F. Rinse a small saucepan in cold water (this will make the pan easier to clean later), add-the cream, garlic, bay leaf, thyme, and nutmeg. Bring to just below a simmer over medium heat, remove from the heat, cover, and set aside to infuse for about 30 min.

Brush a large gratin dish or 3-qt. flameproof casserole dish with a little of the melted butter. Arrange half of the rutabaga slices in the bottom of the dish, followed by half of the potato slices. Season with salt and pepper. Dot the surface with the blue cheese. Continue with another layer of rutabaga slices and a final layer of potatoes. Season the top with salt and pepper. Strain the seasoned cream over the top. In a small bowl, combine the breadcrumbs with the remaining melted butter and sprinkle over the top. Butter the dull side of a large sheet of foil and cover the gratin. Bake for 40 min., remove the foil, and continue to bake until the top is browned, the sides are bubbly, and the potatoes are tender when pierced, another 30 to 40 min. Let sit for 10 min. before serving.

Farro and Beluga Lentil Pilaf with Ginger and Cilantro

Chewy farro and earthy lentils get a bright flavor boost from fresh ginger, cilantro, and rice vinegar in this satisfying vegetarian dish. Rice pilaf wishes it could be this delicious.

• 1/4 cup extra-virgin olive oil; more for garnish
• 1 cup finely chopped shallots
• 2 dried chiles de árbol, broken, seeds and stems discarded
• 1 dried bay leaf
• Sea salt
• 1-1/2 cups pearled or semi-pearled farro, rinsed
• 2 tsp. fresh thyme leaves (or 1 tsp. dried thyme)
• 2-1/2 cups vegetable broth, preferably homemade
• 3/4 cup dried beluga lentils, picked over and rinsed
• 2 medium red onions, quartered and thinly sliced
• 2 Tbs. balsamic vinegar
• 1 cup thinly sliced scallions
• 3/4 cup grated carrots (use the large holes of a box grater)
• 1/2 cup chopped fresh cilantro
• 1-1/2 Tbs. unseasoned rice vinegar
• 1 Tbs. minced fresh ginger
• 1 Tbs. granulated sugar

Heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the shallots, chiles, bay leaf, and 1/4 tsp. salt; cook, stirring often, until the shallots begin to color, 5 to 6 minutes. Add the farro and thyme and continue to cook, stirring, until the farro smells nutty and makes a crackling sound, about 3 minutes more. Add the vegetable broth and 2 cups water and bring to a boil. Reduce the heat to maintain a simmer, cover, and cook for 5 minutes. Stir in the lentils, cover, and cook undisturbed until the farro is tender but chewy, the lentils are tender but firm, and nearly all of the liquid is absorbed, 25 to 30 minutes. Remove the skillet from the heat and let the pilaf stand, covered, for at least 5 minutes.


While the pilaf is cooking, heat the remaining 2 Tbs. olive oil in a 12-inch skillet over medium-high heat. Add the onions and 1/2 tsp. salt and cook, stirring frequently, until limp and deeply browned in spots, about 10 minutes. Add the balsamic vinegar, toss quickly until the onions are evenly coated, and then reduce the heat to low, cover, and let the onions steam for about 5 minutes.


Meanwhile, in a medium bowl, combine the scallions, carrots, cilantro, rice vinegar, ginger, sugar, and 1/4 tsp. salt. Let sit for 5 minutes to let the flavors meld.


Stir the onions and about three-quarters of the carrot mixture into the pilaf. Season to taste with salt.


Drizzle a little olive oil over the pilaf, garnish with the remaining carrot mixture, and serve.

Bulgur Salad with Wilted Chard and Green Olives

A hearty grain salad that's good cool or at room temperature is a perfect addition to a picnic. Be sure to use good-quality olives and rinse them well before you remove the pits, or the salad will be too salty.

• 1-1/2 cups medium bulgur
• Kosher salt
• 1-1/2 lb. green Swiss chard (about 1 large or 2 small bunches), stemmed
• 1/4 cup fresh lemon juice (from 1 to 2 lemons)
• 2 medium cloves garlic, minced and mashed to a paste with a pinch of salt
• 1 large shallot, finely diced
• 1/2 lb. whole green olives, such as picholines, rinsed well in warm water, pitted, and very coarsely chopped (1 cup)
• 1/2 cup coarsely chopped fresh cilantro
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper

Bring a large pot of water to a boil. Put the bulgur and 1 tsp. salt in a large bowl. Add 2-1/4 cups of the boiling water and cover the bowl. Let sit until the water has been absorbed and the bulgur is tender, about 1 hour

Add 1 Tbs. salt to the remaining boiling water, add the chard, and cook until tender, 2 to 3 minutes. Drain the chard and run under cold water to cool. Thoroughly squeeze the chard to remove the excess liquid and chop to the same size as the chopped herbs. Lightly toss the chard so it doesn’t remain in clumps when combined with the bulgur.

Combine the lemon juice, garlic, and shallot and let sit for at least 15 minutes.

Gently fold the lemon juice mixture, chard, olives, cilantro, parsley, and olive oil into the bulgur. Season to taste with salt and pepper.

Vegetable Curry and Black Rice

This is an American adaptation of the different spice blends of curry in India. You can jazz it up with black rice.

For the curry spice blend

• 2 Tbs. ground turmeric
• 1 stick cinnamon or 1/2 tsp. ground cinnamon
• 1 tsp. cardamom seed
• 1/4 tsp. whole cloves
• 1/2 tsp. ground cumin
• 1/2 tsp. fennel seed
• 1/4 tsp. coriander seed
• 1/4 tsp. fenugreek
• 1/2 tsp. cayenne pepper
• 1/4 tsp. freshly ground black pepper

For the rice

• 1 cup black rice or basmati rice
• 2 cups water
• 1 tsp. salt, plus more for seasoning
• 2 Tbs. brown butter, divided
• 1 tsp. saffron threads
• 1/4 cup chopped pistachios
• 1 small onion, cut into small dice
• 2 cloves garlic, minced
• 2 tsp. minced fresh ginger
• 2 tsp. Curry Spice Blend
• 1-1/2 cups chicken stock or vegetable stock
• 1 tsp. sugar
• 1 tsp. molasses
• 2 tsp. freshly squeezed lime juice, plus lime wedges for serving
• 1 large russet potato, peeled and cut into 1-inch chunks
• 3 carrots, cut into 1/2-inch pieces
• 1 rutabaga or turnip (about 10 ounces), peeled and cut into 1/2-inch pieces
• 1/2 head cauliflower or broccoli, cut into florets
• 1/2 cup coconut milk
• 1/4 cup plain whole-milk yogurt
• 4 sprigs fresh cilantro

Tip:

To make brown butter, set a heatproof container in an ice bath. Put 1/2 cup butter, cut into small chunks, in a small saucepan over low heat. The butter will melt, foam and start to turn brown and smell nutty in about 8 to 10 minutes. As soon as it hits this fragrance and color, remove the pan from the heat and pour into the container in the ice bath to stop the cooking. Extra brown butter will keep for several days in the fridge.

For the spice blend

Grind all the ingredients in a spice grinder and store, covered, in a cool, dark place. The curry will keep for up to a year, but it loses flavor over time. You can use a Madras curry blend, but it won’t be as dramatic.

For the rice

In a small saucepan, add the rice, the 2 cups water, and a pinch of salt. Cover and bring to a simmer. Decrease the heat to low, and cook, covered, for 15 minutes. When done, stir in 1 Tbs. of the brown butter, the saffron, and the pistachios. Set aside.

In a large saucepan over medium-high heat, add the remaining 1 Tbs. brown butter and the onion. Sauté or “sweat” for 2 to 3 minutes, then add the garlic, ginger, the 1 tsp. salt, and the 2 tsp. curry blend. Stir for 1 minute to release the oils in the spices. Add the stock, sugar, molasses, and lime juice and simmer for 15 minutes.

Meanwhile, place the potato, carrots, and rutabaga in a pot of cold water with a pinch of salt and bring to a boil over high heat. Decrease the heat to a simmer, cook for 5 minutes, and add the cauliflower. Cook until the vegetables are easily pierced with a knife, another 5 minutes. Drain and set aside.

Add the coconut milk to the curry and then all of the vegetables. Simmer for another few minutes.

To serve, place 1 Tbs. of yogurt in the bottom of each of 4 serving bowls. Spoon some of the rice into the bowl and then arrange vegetables around and on the rice and add some of the curry sauce around the bowl. Garnish with the cilantro leaves and stems and lime wedges. Serve immediately.

Caramel Potatoes

It may seem odd to cook potatoes in caramel, but they’re incredibly delicious, and Christmas dinner at our house wouldn’t be the same without them. The secret to this recipe is letting the potatoes simmer slowly and gently in the caramel, turning them every now and again, to coat them layer by layer.

• 4-1/2 lb. baby potatoes (about 1 inch in diameter)
• Kosher salt
• 1 cup granulated sugar
• 4 oz. (1/2 cup) salted butter, cut into 1/2-inch pieces

Put the potatoes in a 6- to 8-quart pot, add cool water to cover and 1/4 cup salt. Cover and bring to a boil. Turn the heat down to maintain a simmer and cook until the potatoes are just tender when pierced with a fork, 12 to 15 minutes. Drain and transfer to a baking sheet to cool slightly, about 20 minutes. Peel.

Put the sugar in a heavy-duty 12-inch skillet over medium-low heat and let it melt, stirring occasionally with a silicone spatula, about 6 minutes; it will be a medium amber color. Stir in the butter and 1/2 tsp. salt until the foam from the butter begins to subside, 1 to 2 minutes. The butter and caramel will be separate at this point.

Add the potatoes and stir once to coat. The caramel will seize and become stringy, but that’s OK. Use the spatula to push any hard bits of caramel to the bottom of the skillet so they can melt again; as the potatoes cook, the caramel will smooth out into a homogenous sauce. Adjust the heat to keep the caramel at a simmer and cook, occasionally turning the potatoes, until the caramel thickens and begins to coat them, about 20 minutes. Gently and constantly turn the potatoes until they are coated layer by layer with the caramel, 5 to 10 minutes more; there will still be a thin layer of caramel in the bottom of the skillet. Remove any potatoes that fall apart as you stir. Serve the potatoes with the caramel.

Indian Summer Gratin with Butternut Squash, Potatoes, Corn, and Bacon

You can make this a day ahead, if you like; the flavors will develop even more overnight. Reheat at 375°F, covered, for 20 minutes.

• 1 Tbs. plus 1/2 tsp. unsalted butter
• 4 slices bacon
• 1-1/2 cups fresh breadcrumbs
• 1/2 cup plus 2 Tbs. finely grated Parmigiano-Reggiano
• 1 Tbs. extra-virgin olive oil
• 1-1/2 tsp. chopped fresh thyme leaves
• Kosher salt
• 1 large or 2 medium leeks (white and light-green parts only), halved and sliced 1/4 inch thick
• 2 tsp. minced fresh garlic
• 1-3/4 to 2 cups fresh corn kernels (from 3 to 4 large ears)
• Freshly ground black pepper
• 2/3 cup heavy cream
• 3/4 cup lower-salt chicken broth
• 1/2 tsp. finely grated lemon zest
• 12 oz. peeled, seeded butternut squash, cut into 1/2-inch dice (about 2-1/2 cups)
• 8 oz. Yukon Gold potatoes, cut into 1/3-inch dice (about 1-1/2 cups)

Position a rack in the center of the oven and heat the oven to 400°F. Rub a 2-quart shallow gratin dish with 1/2 tsp. of the butter.


In a 12-inch nonstick skillet over medium heat, cook the bacon until crisp, about 8 minutes. Transfer the bacon to paper towels. Reserve 2 Tbs. of the fat in the skillet; discard the remainder. When the bacon is cool, crumble or mince it.


In a small bowl, combine 1 Tbs. of the crumbled bacon with the breadcrumbs, 2 Tbs. of the Parmigiano, the olive oil, 1/2 tsp. of the thyme, and a large pinch of salt. Mix well.


Add the remaining 1 Tbs. butter to the skillet with the bacon fat and melt over medium heat. Add the leeks and a pinch of salt, and cook, stirring, until softened and just starting to turn golden, 6 to 7 minutes. Add the garlic and stir well. Add the corn, 1/4 tsp. salt, and a few grinds of pepper. Cook, stirring, until the corn has lost its raw look and is slightly shrunken, 2 to 3 minutes. Cool slightly.


Combine the cream and chicken broth in a 2-cup liquid measure. Add the lemon zest, 1/2 tsp. salt, and a few grinds of pepper. Stir to mix well.


In a large bowl, combine the remaining bacon, the corn-leek mixture, the diced squash, potatoes, and remaining 1 tsp. thyme. Toss lightly to combine. Spread the mixture evenly in the gratin dish. Sprinkle the remaining 1/2 cup Parmigiano on top. Stir the cream mixture one more time and pour it over everything as evenly as possible. (Be sure to scrape out any seasonings left in the cup.) Press down on the vegetables with a spatula so that the liquid surrounds them and everything is evenly distributed. Sprinkle the breadcrumb mixture evenly over all.


Cover with foil and bake for 20?minutes. Remove the foil and continue to bake until the crumb topping is deeply golden and the squash and potatoes are tender when pierced with a fork, about 25 minutes. The liquid should have bubbled below the surface of the vegetables, leaving browned bits around the edge of the pan. Let cool for 20 to 25 minutes before serving.

Shrimp Fried Rice (Chau Fan)

Unless you’re shopping in a Chinatown liquor store, it’s hard to find a good-quality white rice wine. Most supermarkets and even Chinese food markets offer only “cooking wines,” and these tend to be of poor quality. If that’s all you can find, use gin instead.

• 2 Tbs. soy sauce
• 2 Tbs. Chinese white rice wine or gin
• 1 Tbs. oyster sauce
• 2 tsp. granulated sugar
• 2 tsp. toasted sesame oil
• 3/4 tsp. table salt; more to taste
• White pepper, freshly ground if possible
• 3 large eggs
• 3 Tbs. peanut oil
• 1-1/2 Tbs. minced fresh ginger
• 1-1/2 Tbs. minced garlic (3 to 4 cloves)
• 1/2 lb. shrimp, shelled, deveined, and cut into 1/4-inch pieces
• 3 cups cooked extra-long-grain white rice, at room temperature (from 1 cup raw rice)
• 3 scallions, trimmed, white and green parts finely sliced (to yield 1/2 cup)

Tip:

If possible, use leftover rice and bring it to room temperature. If using freshly made rice, let it cool first.

In a small bowl, mix the soy sauce, rice wine or gin, oyster sauce, sugar, sesame oil, 1/2 tsp. salt, and a pinch of white pepper. In another small bowl, beat the eggs with 1/4 tsp. salt and a pinch of white pepper. Heat a 12-inch skillet or large wok over high heat for 45 seconds. Swirl 1 Tbs. of the peanut oil in the pan to coat the bottom. Add the eggs and scramble them gently with a spatula as they cook until they’re still a little soft and loose. Remove from the heat and cut the egg into small pieces with the spatula; it will finish cooking as you do this. Transfer to a bowl.

Wipe the pan and spatula clean with paper towels. Heat the pan over high heat for 45 seconds. Pour in the remaining 2 Tbs. peanut oil and swirl to coat the pan. Add the ginger and garlic. Stir constantly with the spatula until the garlic is light brown, about 10 seconds. Immediately add the shrimp; stir constantly until it’s opaque, about 1 minute. Add the cooked rice. Cook, stirring constantly, for 2 minutes. Reduce the heat to low. Stir the soy sauce mixture and then drizzle it over the rice. Stir well to completely coat the rice and mix the ingredients. Add the scrambled egg and mix well. Add the scallions and mix well. Taste and add salt if necessary. Transfer the rice to a bowl and serve.

Classic Buttermilk Cornbread

This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal mush and adding a little sour cream to the buttermilk go a long way toward a moist, tender crumb.Leftover cornbread makes a flavorful and versatile base for stuffing. Use our Recipe Maker to create your own stuffing, flavored with anything from mushrooms and pine nuts to dried cranberries and sausage.
For more holiday-worthy sides visit The Guide to Thanksgiving Dinner.

• 9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill
• 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
• 2 Tbs. granulated sugar
• 2 tsp. baking powder
• 3/4 tsp. table salt
• 1/2 tsp. baking soda
• 1 cup buttermilk
• 1/4 cup sour cream
• 2 large eggs, lightly beaten
• 1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces

Position a rack in the center of the oven and put a 9- to 10-inch cast-iron skillet or a 9-inch heavy-duty square or round metal baking pan (not nonstick) on the rack. Heat the oven to 425°F.


In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush.


In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.


Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.


When the oven and pan are fully heated (after about 20 minutes), add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not overmix.


Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it’s melted and the pan is well coated. (The butter may brown; that’s fine.) Immediately pour the melted butter over the mixed batter and stir to combine—a half-dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan.


Bake until the cornbread pulls away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the bread out onto a rack. Cool for 5 minutes. Serve hot.

Buttermilk Cornbread for Stuffing

• 4-3/4 oz. (1 cup) fine to medium cornmeal
• 4-1/2 oz. (1 cup) unbleached all-purpose flour
• 2 Tbs. granulated sugar
• 1 Tbs. baking powder
• 1/4 tsp. salt
• 1 large egg, lightly beaten
• 1/3 cup (5-1/2 Tbs.) unsalted butter, melted
• 1 cup buttermilk

Lightly grease an 8- or 9-inch square pan. Heat the oven to 350°F. Sift the dry ingredients into a medium bowl. Add the remaining ingredients and stir to just moisten the dry ingredients; don’t overmix. Pour the batter into the pan. Bake until the edges are light brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Let cool for at least 5 minutes before crumbling.

Whipped Yukon Gold Potatoes with Horseradish

The slightly tangy horseradish flavor of these potatoes pairs well with the cider gravy.

• 5 lb. Yukon Gold potatoes
• 3 Tbs. salt
• 1/2 lb. (16 Tbs.) unsalted butter
• 1-1/2 cups light cream
• White pepper to taste
• 6 oz. prepared horseradish

Peel and quarter the potatoes and cover with cold water. You can hold the potatoes this way at room temperature for 6 hours ahead of cooking (or for a day ahead in the refrigerator).

Drain the potatoes, put them in a 6-qt. pot, and cover with water. Add 1 Tbs. salt. Bring to boil, reduce to a gentle boil, and cook until fork-tender, 25 to 30 minutes. Pour off the water and let the potatoes cool. (If they sit in water off the heat, they'll turn pasty.)

In an electric mixer with the whisk attachment, whip the potatoes until smooth, about 1 min.; add the butter and mix until melted and combined, about 30 seconds. Add the cream, 2 Tbs. salt, and pepper; whip until smooth and creamy, about 2 min., scraping down the sides of the bowl frequently. (You can also use a food mill.) Fold in the horseradish and combine well.

To keep the potatoes warm -- Put an inch of water in the pot the potatoes were cooked in and set over low heat. Put the potatoes in a mixing bowl, cover with foil, and put the bowl on top of the pot. You can hold the potatoes like this for at least 2 hours; just maintain the water level and keep the heat low.

Arroz Rojo de Chile Ancho (Ancho Chile Red Rice)

This earthy, brick-red rice is made by frying the uncooked rice with a purée of ancho chiles. The addition of milk tones down some of the chile-induced heat.

• 4 medium to large dried ancho chiles, stemmed and seeded
• 4 cloves garlic, chopped
• 4-1/2 tsp. unsalted butter
• 1/3 cup blanched, slivered almonds
• 3 Tbs. olive oil
• 1-1/2 cups long-grain rice
• 1/3 cup finely chopped onion
• 1-3/4 cups homemade or low-salt chicken broth
• 2/3 cup milk
• 1-1/4 tsp. kosher salt
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1/2 cup sour cream (optional)
• 1 avocado, peeled and cut into large dice or slices (optional)

Put the chiles in a small saucepan. Cover with water, bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes. Remove the pot from the heat, cover it, and let the chiles soak for 10 to 15 minutes; drain. Put the chiles in a blender, add the garlic and 1/3 cup water, and blend for at least 1 min., starting at low speed and gradually turning to high speed, to make a purée; set aside.

Melt 1-1/2 tsp. of the butter in a small skillet over medium to medium-low heat, add the almonds and cook, stirring often, until they are golden brown but not burned. Pour onto a plate and set aside.

Heat the olive oil and the remaining butter in a large pot or Dutch oven (with a good lid) over medium heat, add the rice and onions, and sauté, stirring frequently, for 5 to 6 minutes. The rice and onions should be starting to turn golden. Turn the heat to between medium and medium high, stir in the chile purée, and continue cooking, stirring every 30 seconds, until almost all the moisture has evaporated and the rice no longer sticks together, 7 to 10 minutes. Add the broth, milk, salt, oregano, and thyme, stirring to mix well. Bring the liquid to a boil, cover the pot, turn the heat to very low, and simmer for 20 minutes. Turn off the heat, stir in the toasted almonds, cover the pot, and let the rice steam, off the heat, for about 15 minutes. Serve with a dollop of the sour cream and the avocado.

Lemon Rice Salad

A fresh lemon-herb dressing pairs well with the nutty flavor of basmati rice. Cool and gently fluff the basmati before dressing to ensure a light salad.

• 1/4 cup minced shallots or scallions (white and green parts)
• 2 Tbs. olive oil
• 1 cup basmati or jasmine rice, well rinsed
• 2 cups rich vegetable or chicken stock
• 1 tsp. grated lemon zest
• 2-1/2 Tbs. fresh lemon juice
• 1/3 cup roughly chopped cilantro, basil, mint, or a mix
• 1 tsp. finely minced garlic
• 1/2 cup finely diced red onion, rinsed in cold water
• 1/2 cup diced red bell pepper
• 1/3 cup lightly toasted pine nuts, pepitas, or chopped cashews

In a deep saucepan over moderate heat, sauté the shallots in 1 Tbs. of the olive oil until soft but not brown. Add the rice and continue to sauté for 2 to 3 minutes longer, stirring regularly. Add the stock and bring to a boil. Reduce the heat to a simmer, cover, and continue to cook until all the liquid is absorbed, 14 to 16 minutes. Remove from the heat and let stand, partially covered, for 5 minutes. Gently fluff the rice with a fork and pour into a large bowl to cool completely.

Add the lemon zest, juice, herbs, garlic, onion, bell pepper, nuts, and remaining 1 Tbs. of olive oil to the rice and gently stir to combine.

Buttermilk Mashed Potatoes with Chives

• 3 lb. russet potatoes (4 to 6 medium), peeled and cut into 1-1/2- to 2-inch chunks
• Kosher salt
• 6 to 8 Tbs. unsalted butter, at room temperature, cut into 4 pieces
• 1 cup buttermilk, at room temperature
• 1/4 cup thinly sliced chives (1 small bunch)
• Freshly ground black pepper

Put the potatoes in a large saucepan and cover by an inch with cold water. Add 1-1/2 tsp. kosher salt. Bring to a simmer over medium heat, partially cover, and simmer until the potatoes are tender and easily pierced with a skewer, about 20 minutes. Drain, and return the potatoes to the saucepan. Put the pan over low heat, and shake or stir the potatoes until a floury film forms on the bottom of the pot, 1 to 2 minutes.

Using a ricer, food mill, or potato masher, mash the potatoes. Stir in the butter, 1 piece at a time, with a broad wooden spoon. Once the butter is thoroughly absorbed, add the buttermilk in three parts, stirring vigorously between additions. Add the chives, and season to taste with salt and pepper. Serve hot.

Wheat Berry Salad with Green Beans and Corn

This hearty salad is perfect summer-picnic fare: chewy wheat berries, crisp-tender corn and green beans, sweet golden beets and pungent blue cheese crumbles.

• 2-1/4 cups wheat berries
• Kosher salt
• 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
• 1/3 cup sherry vinegar
• 2 Tbs. roasted walnut oil
• Freshly ground black pepper
• 1 cup cut green beans (1-inch pieces), steamed until crisp-tender
• 1 cup fresh corn kernels, blanched (or frozen corn kernels, thawed)
• 1 cup diced roasted golden beets (roast until tender, peel, and cut into 1/2-inch dice)
• 1 cup crumbled blue cheese
• 1/4 cup thinly sliced chives

Fill a large bowl with cold water, add the wheat berries, and let soak for 10 to 18 hours. Drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the wheat berries, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the wheat berries covered, until tender, about 1 to 1-1/2 hours. Drain and rinse the wheat berries with cold water to stop the cooking.

Transfer the wheat berries to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the wheat berries on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the walnut oil. Taste and season with salt, pepper, and additional vinegar or olive oil as needed.

Put the cooked and cooled wheat berries in a large serving bowl and toss to break up any clumps. Add the green beans, corn, beets, blue cheese, chives, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, pepper, and serve.

Wild Rice, Spiced Pecan, Apple & Sourdough Bread Stuffing

This recipe makes enough stuffing to fill the turkey and to fill an extra baking dish.

• 1-lb. loaf sourdough or peasant-style bread
• 2 cups raw wild rice
• 2 tsp. plus 1 Tbs. salt
• 3 Tbs. olive oil
• 2 medium (4-oz.) onions, cut into small dice (1-1/2 cups)
• 4 large ribs celery, cut into small dice (1-1/2 cups)
• 2 small cloves garlic, minced
• 1-1/2 Tbs. chopped fresh sage
• 1-1/2 Tbs. chopped fresh thyme
• 1-1/2 tsp. white pepper
• 3 Granny Smith apples
• 2 Tbs. butter
• 1 Tbs. sugar
• 1-2/3 cups apple cider
• 4 large eggs
• 3/4 cup homemade or low-salt canned chicken broth
• 1/2 recipe Spiced Pecans, coarsely chopped
• (see Spiced Pecans)

Two days ahead:

Trim the crust from the bread and cut the remainder into 1/2-inch dice to get 6 cups. Spread the bread on baking sheets to dry overnight.

One day ahead:

In a large pot, combine the wild rice, 6 cups water, and 2 tsp. salt. Bring to a boil, reduce to a low simmer, cover, and cook until tender and the kernels start to open, 50 to 55 minutes. Remove from the heat, drain if necessary, and spread out to cool on a baking sheet.

In a large sauté pan, heat 2 Tbs. oil over medium-high heat. Add the onions, sauté 4 minutes; add the celery and garlic and sauté until the onions are translucent, about 4 minutes. Remove from the heat and stir in the herbs, pepper, and 1 Tbs. salt. Cool in a shallow dish.

Meanwhile, peel, core, and dice the apples. Return the pan to the heat and add the remaining 1 Tbs. oil and 2 Tbs. butter. When the butter sizzles, add the apples and sprinkle in the sugar. Sauté until the apples begin to brown, 5 to 8 minutes. Add 2/3 cup of the cider (reserve the rest), scrape up any brown bits, and let the cider reduce for 1 min. Pour the apples and liquid into the onion mixture and let cool completely.

In a large bowl, combine the rice, bread, and apple mixture. Refrigerate.

On the day of serving:

Bring the stuffing to room temperature. Mix the eggs, 1 cup cider, and chicken broth. Fold the liquid into the stuffing mixture and mix well. It will be fairly wet. Fold in the spiced pecans. Follow the directions for stuffing the turkey and baking the extra stuffing in a pan in the Roasted Turkey recipe.