Ingredients

• 4 aubergines, long, slim ones, ideally
• 1 lemon, halved
• Salt and black pepper
• 120ml olive oil
• 1 onion, peeled and thinly sliced
• 2 red peppers, core and seeds removed, cut into long 1cm-wide strips
• 2 big garlic cloves, peeled and sliced thin
• 1½ tsp ground cumin
• 1 tsp paprika
• 400g canned tomatoes
• ½ tsp sugar
• 2 sprigs fresh oregano
• ¾ tsp dried oregano (Greek, ideally; or fresh oregano, picked and chopped)

Preparation

Shave long, alternate strips of peel off the aubergines, top to bottom, so they end up striped, like zebras. Starting 2cm from the top, make an incision halfway into the flesh and cut down to 2cm shy of the bottom.

Put the aubergines in a large bowl and cover with two and a half litres of cold water. Squeeze in the lemon, drop in the skins and stir in two teaspoons of salt. Put a plate on top, to keep the aubergines immersed, and leave to soak for 45 minutes. Drain, then dry in a clean tea towel.

Heat the oil in a large saute pan on a medium-high flame. Fry the aubergines for eight to 10 minutes (take care, because the oil may spit), turning regularly, until nicely browned on all sides. Remove from the pan, turn down the heat to medium-low, add the onion and peppers, and cook for 10 minutes, stirring often, until soft but not coloured. Add the garlic and spices, cook for a minute, then stir in the tomatoes, two tablespoons of water, the sugar, fresh oregano, half a teaspoon of salt and a good grind of pepper. Turn the heat to low, put the aubergines on top of the veg, cover the pan and cook for 45 minutes, until the aubergines are steamed through.

In the meantime, heat the oven to 180C/350F/gas mark 4. Carefully lift out the cooked aubergines and place them cut side up in a 20cm x 30cm ceramic baking dish; they should be nice and snug. Prise open the aubergines, so they look like long canoes, then sprinkle the insides with a generous pinch of salt. Discard the oregano from the sauce, then spoon it into the aubergines, filling them as much as you can; don’t worry if some sauce spills out around them – it’s kind of unavoidable. Cover with foil and bake for 35 minutes. Remove the foil and leave the aubergines to cool to room temperature. Serve topped with a sprinkling of dried oregano, and with soft Turkish bread and Greek yogurt. Best eaten the day after, at room temperature.

Ottolenghi, via Twitter

Ingredients

• 2 tablespoons olive oil
• 1 pound Brussels sprouts, trimmed and halved
• 2 garlic cloves, chopped
• 3/4 teaspoon Spanish smoked paprika (pimenton)
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground black pepper, plus more to taste
• 1 1/2 cups cooked or canned no-salt-added white beans (from one 15-ounce can), drained and rinsed
• 3/4 cup drained bean cooking liquid or water
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh chives

Preparation

In a large skillet over medium-high heat, heat the oil until shimmering. Add the Brussels sprouts, cut-side down and in one layer. Cook, without disturbing, until deep golden brown on the bottom, 5 minutes. Turn them over, add the garlic and cook until the sprouts are just barely tender, 2 to 3 minutes.

Stir in the smoked paprika, salt, red pepper flakes and pepper and cook until fragrant, 30 seconds. Add the beans and bean liquid or water and cook, stirring often, until the beans are heated through, the liquid has reduced and turned creamy, and the sprouts are tender, about 5 minutes.

Stir in the lemon juice and chives, taste, and add more salt and pepper if needed. Serve hot.

WaPo

Ingredients

• 1/3 cup dried porcini mushrooms (about 1/2 ounce)
• 2 tablespoons kosher salt
• 1 tablespoon whole black peppercorns
• 1 teaspoon marjoram or oregano leaves
• 1 (4-rib) bone-in rib roast (about 10 pounds)

Preparation

Pulse mushrooms, kosher salt, peppercorns, and marjoram in a spice mill or mini food processor until coarsely ground. Pat meat dry, then rub mushroom mixture all over. Transfer to a wire rack set inside a rimmed baking sheet. Let sit at room temperature 1 hour (for even more flavor, chill, uncovered, overnight, then let sit at room temperature 1 hour before roasting).

Preheat oven to 225°F. Roast meat until an instant-read thermometer inserted into the center registers 120°F (for medium-rare), about 4 hours. Tent with foil and let sit at room temperature at least 30 minutes and up to 1 hour.

Increase oven temperature to 500°F. Remove foil and roast meat until browned and crisp, 5–10 minutes. Immediately transfer to a cutting board. Cut off ribs in 1 piece, then slice into individual ribs. Carve roast into 1/2" slices and arrange on a serving platter along with ribs. Season with sea salt and serve with Horseradish-Yogurt Sauce, if desired.

Epicurious

Ingredients

• Kosher salt
• 1 large eggplant (1 1/2 pounds), sliced crosswise 1/2 inch thick
• 1/4 cup plus 2 1/2 tablespoons vegetable oil
• 4 lamb shanks (about 1 1/4 pounds each)
• Freshly ground pepper
• 1 large white onion, chopped
• 1/2 cup pomegranate molasses
• 1/2 cup dried yellow split peas (3 ounces)
• 4 dried red chiles
• 2 teaspoons baharat spice blend or garam masala
• 2 teaspoons ground coriander
• 8 small pita breads, warmed and torn into large pieces

Preparation

In a bowl, dissolve 2 teaspoons of salt in 1 quart of water. Add the eggplant, cover with a small plate to keep the slices submerged and let soak for 30 minutes.

Meanwhile, in a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the lamb with salt and pepper and cook over high heat, turning once, until well browned, about 5 minutes per side. Add the onion and cook over moderate heat, stirring, until softened, 10 minutes. Add 3 quarts of water, the pomegranate molasses, split peas, dried chiles, baharat and coriander and bring to a boil. Reduce the heat to low and simmer for 45 minutes, skimming and stirring a few times.

Drain the eggplant and pat dry. In a large nonstick skillet, heat 11/2 tablespoons of the oil. Add one third of the eggplant and cook over moderately high heat until browned, 3 minutes per side; transfer to paper towels to drain. Brown the remaining eggplant in the 3 tablespoons of oil. Add the eggplant to the lamb and simmer over low heat, stirring, until the lamb is tender, 45 minutes.

Transfer the lamb to a rimmed baking sheet. Remove the meat from the bones and cut into 1-inch pieces. Boil the stew over high heat, skimming, until the liquid has reduced to 3 cups, about 40 minutes.

Return the lamb to the stew and season with salt and pepper. Divide the pita among 4 bowls. Ladle the stew on top and serve.

Food & Wine

Ingredients

• 1 Reblochon [1 wheel Reblochon de Savoie]
• 1 kg de pommes de terre à chair ferme [2 lb firm-flesh potatoes]
• 200 g de lardons fumés [200g bacon, chopped]
• 2 gros oignons (200 g environ) [2 large onions, around 200g]
• 10 cl de vin blanc [1/2 c white wine]
• Poivre du moulin [fresh-ground pepper]
• En option : noix de muscade râpée [ground nutmeg (optional)]

Preparation

Préchauffez votre four à 200°C. [Preheat your oven to 400F.]

Épluchez et découpez les pommes de terre en morceaux (environ 5mm). Découpez les oignons en rondelles. [Peel and chop the potatoes into around 1/4" pieces. Slice the onions into rounds.]

Dans une poêle, faites revenir les lardons avec les oignons afin qu’ils commencent à dorer (5-10 min). Ajoutez les pommes de terre et laisser cuire à feu moyen durant 30-45 minutes. Déglacez au vin blanc et laisser cuire 5 minutes. Poivrez (pas besoin de saler avec les lardons), et ajoutez la noix de muscade selon vos goûts. [In a large skillet, cook the bacon and onions until they start to brown (5-10 min). Add the potatoes and let them cook over medium heat for 30-45 minutes. Deglaze the pan with the wine and cook for five minutes. Season with pepper (no need for salt with the bacon), and add nutmeg to taste.]

Découpez votre Reblochon en deux dans le sens de l’épaisseur en conservant la croûte. Conservez une face pour mettre sur le dessus du plat afin de faire gratiner (que vous découperez en 2 ou 4 selon la forme de votre plat), et découpez l’autre face en petits morceaux à intégrer dans la préparation pommes de terre-lardons-oignons. [Cut your Reblochon in half lengthwise, keeping the rind. Keep one of the halves to melt on top of the dish (which you can cut into 2 or 4 depending on the shape of your dish), and cut the other half into small pieces to mix into the potato-onion-bacon mixture.]

Dans un plat allant au four, disposez le mélange pommes de terre-lardons-oignons et les morceaux de reblochon puis déposez sur le dessus le ½ reblochon pour gratiner, croûte vers le haut. [In an oven-safe baking dish, add the potato-bacon-onion mixture and the pieces of Reblochon, then set the half-reblochon on top to melt, rind toward the top.]

Placez au four durant 15 à 20 minutes afin que le Reblochon dore. Servez chaud avec une salade verte. [Put in the oven for 15-20 minutes so that the Reblochon melts. Serve hot with a green salad.]

Reblochon AOP

Ingredients

• 1 cup (7 ounces) whole urad beans with skin
• 4 cups water, plus more for soaking
• 1/8 teaspoon baking soda
• 1 medium (10 ounces) white onion, cut into chunks
• 6 cloves garlic, peeled and smashed
• One (2-inch) piece fresh ginger, peeled and cut in half
• 4 tablespoons ghee or unsalted butter, divided (may substitute extra-virgin olive oil)
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/4 cup tomato paste
• 1 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon cayenne powder
• 2 tablespoons heavy cream or creme fraiche (may substitute nondairy yogurt)
• 2 tablespoons loosely packed chopped fresh cilantro leaves, for garnish (optional)

Preparation

Pick through the beans and discard any dirt or stones, then transfer to a medium bowl and rinse under running water. Add enough water to cover the beans by 1 inch and soak overnight (8 to 12 hours). Drain.

In a medium saucepan or Dutch oven over high heat, combine the beans with the 4 cups water and baking soda. Bring to a rolling boil, then lower the heat to a simmer, cover, and cook the beans until they are tender and almost falling apart, 30 to 45 minutes. Transfer the beans with their liquid to a large bowl. Rinse the saucepan and wipe it dry.

Combine the onion and garlic in a blender. Chop half the ginger, add it to the blender and pulse until the vegetables form a smooth paste. (If needed, add a bit of the liquid from the dal to the blender to help things move around.)

Return the saucepan or Dutch oven to medium-high heat, and melt 2 tablespoons of the ghee. Add the garam masala and turmeric and cook, stirring, until the spices release their aroma, 30 to 45 seconds. Add the tomato paste and cook until darkened, 1 to 2 minutes. Reduce the heat to medium-low, stir in the onion mixture and cook, stirring occasionally, until most of the liquid has cooked away and the ghee has started pooling in spots, 10 to 15 minutes. Add the cooked beans and their liquid and stir in the salt and cayenne. Taste, and add more salt if needed.

Increase the heat to high and bring the mixture to a boil. Cook at a boil for a few minutes, stirring occasionally to prevent the beans from sticking to the bottom of the pan. Reduce the heat to a gentle simmer and cook an additional 1 to 2 minutes. Stir in the cream and remove from the heat.

Cut the remaining ginger into matchsticks. In a small saucepan over medium-high heat, melt the remaining 2 tablespoons of ghee. Add the remaining ginger and fry until the ginger starts to turn golden brown, about 1 minute. Pour the fried ginger and ghee over the dal. Garnish with the cilantro, if using, and serve hot, with plain rice or flatbread, and yogurt or raita on the side.

WaPo

Ingredients

• 2 cups apple cider
• 1/3 cup pure maple syrup
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried
• 2 tablespoons chopped fresh marjoram or 2 teaspoons dried
• 1 1/2 teaspoons grated lemon peel
• 3/4 cup (1 1/2 sticks) butter, room temperature
• 1 14-pound turkey, neck and giblets reserved
• 2 cups chopped onion
• 1 1/2 cups chopped celery with leaves
• 1 cup coarsely chopped carrot
• 2 cups canned low-salt chicken broth
• 3 cups (about) canned low-salt chicken broth
• 3 tablespoons all purpose flour
• 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
• 1 small bay leaf
• 2 tablespoons apple brandy (optional)

Preparation

Make turkey: Boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduces to 1/2 cup, about 20 minutes. Remove from heat. Mix in half of chopped thyme, half of marjoram and 1 1/2 teaspoons lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.)

Position rack in lowest third of oven and preheat to 375°F. Pat turkey dry with paper towels. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen shin. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrot and reserved turkey nick and giblets around turkey in pan. Sprinkle vegetables with remaining 1 tablespoon thyme and remaining 1 tablespoon marjoram. Pour 2 cups broth into pan.

Roast turkey 30 minutes. Reduce oven temperature to 350°F. Cover entire turkey loosely with heavy-duty foil and roast until meat thermometer inserted into thickest part of thigh registers 180°F or until juices rum clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 2 hours 25 minutes for unstuffed turkey (2 hours 55 minutes for stuffed turkey). Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes; reserve mixture in pan for gravy.

Make gravy: Stain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 tablespoons reserved maple butter and flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add chopped fresh thyme and bay leaf. Boil until reduces to sauce consistency, whisking occasionally, about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper.

Brush turkey with any remaining maple butter and serve with gravy.

Bon Appetit, Nov. 1994

Ingredients

• 200g de lardons
• 800g de cubes de potiron (ou courge butternut)
• 1 oignon
• 400g de tomates pelées en cubes
• 1 l d’eau
• 2 cubes de bouillon de volaille
• 2 c à s d’huile d’olive
• 1 gousse d’ail
• 1 bouquet garni
• poivre et sel

Preparation

Faites revenir à bon feu les cubes de potiron, l’oignon haché, et l’ail émincé dans une casserole contenant l’huile d’olive. Après 2 min, ajoutez les tomates, l’eau, les cubes de bouillon émiettés et le bouquet garni. Portez à ébullition et laissez mijoter 25 min à feu doux. Laissez reposer 5 min.

Pendant ce temps, faites rissoler les lardons dans une poêle anti-adhésive, sans matière grasse, en débutant la cuisson à feu doux et en l’augmentant quand le gras commence à fondre. Égouttez-les sur du papier absorbant.

Retirez le bouquet garni de la soupe et mixez-la finement. Ajoutez les lardons et rectifiez l’assaisonnement.

Servez bien chaud, avec du pain.

Delhaize

Ingredients

• 4 thin center-cut boneless pork chops (about 1 pound total)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, divided
• 1/2 cup finely diced onion (about 1/2 large onion)
• 4 cups rough chopped green cabbage (about 1 pound)
• 1 tablespoon butter (optional)
• 3/4 cup heavy whipping cream
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon white pepper, or to taste
• Chopped fresh parsley, for garnish

Preparation

Pat the pork chops dry and season with salt and pepper.

In a large skillet over medium-high heat, heat the oil until shimmering. Add the chops and cook until browned on one side, about 4 minutes. Turn the chops and cook until browned on the other side, about 3 minutes. (If the chops are browning too quickly, lower the heat.) Transfer the chops to a plate and cover to keep warm.

Add the onion to the skillet and stir, cooking until the onion is softened and nearly translucent, 6 to 8 minutes. Stir in the cabbage and cook until the cabbage is tender, 5 to 8 minutes. Add the butter, if using, and toss to coat the cabbage. (If the chops are lean, butter will enhance the flavor.) Transfer the cabbage mixture to a serving platter and cover to keep warm.

Lower the heat to medium. Add the cream and mustard to the skillet and stir until the mustard is fully incorporated, about 1 minute. Add the lemon juice and white pepper; stir to combine.

Add the chops back to the skillet. Lower the heat to medium-low and simmer until the sauce thickens slightly, about 5 minutes, basting the chops with the sauce.

Place the chops on top of the cabbage on the serving platter. Drizzle the chops and cabbage with the remaining sauce, garnish with the parsley and serve.

WaPo

Ingredients

• olive oil, 80 ml/ 2.7 fl oz
• onion, 1 large chopped
• fennel seeds, a good pinch
• chicken thighs, 8
• white wine, 200ml/ 6.8 fl oz (Vermentino is the local grape)
• fresh herbs, 2 tbsp roughly chopped – sage, thyme, marjoram, rosemary and a few whole sprigs
• pine nuts, 25g/1oz
• zest of 1 lemon
• olives, 60g/ 2.5oz preferably Taggiasca, the local Ligurian cultivar
• sea salt and freshly milled pepper

Preparation

1. Pour a good glug of olive oil into a good-sized pan. Sauté the onion in the oil until it is translucent and then add the garlic and fennel seeds being careful not to let them catch.
2. Next, in a separate pan, heat a little olive oil and sear the chicken all over until it is golden brown. Then add the chicken to the onion pan.
3. Next add the wine and cook letting the wine evaporate a little.
4. Add the herbs, zest of the lemon, olives, pine nuts and salt and pepper and cover and cook on a low heat for 40 minutes.
5. When the chicken is cooked add the fresh juice of the lemon and serve with a small jug of freshly squeezed lemon juice on the side for those who like it extra tangy.

Nudo