Allways Hungry

David Tamarkin’s White Shakshuka

A classic shakshuka involves a spiced tomato–red pepper sauce; here that sauce is replaced by garlicky white beans.

Makes: 4 servings Time: About 30 minutes

Ingredients

1 tablespoon olive oil

1 medium yellow or white onion, chopped

2 garlic cloves, finely chopped

1 jalapeño pepper, seeded and finely chopped

½ teaspoon ground cumin

½ teaspoon paprika

½ teaspoon ground black pepper

1 (15-ounce) can white beans, rinsed and drained

1 ¾ cups bean broth or water

Juice of ½ lemon

½ cup chopped fresh cilantro leaves and tender stems, divided

Kosher salt

4 large eggs

Warm pita bread, for serving

Hot sauce (such as Tabasco), for serving

Instructions

1. Warm a heavy, 9-inch skillet (preferably cast-iron) over medium heat and add the olive oil. When the oil is hot, add the onion and cook, stirring frequently, until soft and golden, 5 to 7 minutes. Add the garlic, jalapeño, cumin, paprika, and black pepper and continue to cook, stirring, for another 2 minutes.

2. Add the beans to the skillet, followed by the broth, lemon juice, and ¼ cup of the cilantro. Let the beans come to a simmer (turn up the heat if it seems to be taking a while), taste, and adjust the salt. If you used canned beans, you’ll need about 1½ teaspoons; homemade beans will probably need less.

3. One by one, crack each egg into a small bowl, then tip the egg from the bowl into the skillet. Sprinkle a little kosher salt over each egg and cover the skillet. Cook until the whites are firm but the yolks are still runny—this could take 5 or 10 minutes. Put down your phone! Stay present!

4. Serve the shakshuka in shallow bowls, sprinkle with the remaining ¼ cup cilantro, and offer pita and hot sauce on the side.

Chicken Marbella | Ina Garten

Ingredients

1/2 cup olive oil

1/2 cup red wine vinegar

1 1/2 cups large pitted prunes, such as Sunsweet

1 cup large green olives, pitted, such as Cerignola

1/2 cup capers, including the juices (3 1/2 ounces)

6 bay leaves

1 1/2 heads of garlic, cloves separated, peeled, and minced

1/4 cup dried oregano

Kosher salt and freshly ground black pepper

2 (4-pound) chickens, backs removed and cut in 8 pieces

1/2 cup light brown sugar, lightly packed

1 cup dry white wine, such as Pinot Grigio

Instructions

1.  Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.

2.  Preheat the oven to 350°F.

Red Cabbage and Parsley Salad with Toasted Walnuts

4 Servings | 15 Minutes

Ingredients

1 lb Red Cabbage (1 small head), cored and cut into 2″ pieces

3 Tbsp lemon juice or ¼ cup sherry vinegar

Kosher salt and ground black pepper

Directions

Mexican Street Corn

Ingredients

4 ears fresh corn

1 lime

1/4 teaspoon chile powder, or more to taste

2 tablespoons mayonnaise

Salt and pepper

Instructions

1.Prepare a grill or turn the broiler to high; put the rack four inches from the heat.

2.Husk the corn. If broiling put it on a rimmed baking sheet. Halve the lime.

3. Grill or broil the corn, turning as necessary, until all the sides are charred in places, 5 to 8 minutes total. Squeeze the lime juice into a small bowl and add 2 tablespoons mayonnaise, 1/4 teaspoon chile powder, and a sprinkle of salt and pepper. Stir to combine, taste, and adjust the seasoning, adding more chile powder if you like.

4.When the corn is done, remove it from the grill or broiler and spread each ear all over with some of the mayonnaise mixture. Serve hot.

— Recipe from How To Cook Everything Fast

How to Make Julia Child’s Suprêmes de Volaille aux Champignons

Suprêmes de Volaille aux Champignons is listed in Mastering the Art of French Cooking as a variation of the master recipe Suprêmes de Volaille a Blanc. You’ll begin with the variation and finish with the master recipe. Making it is easy, and there’s plenty of room to put your own spin on things.

Ingredients

4 boneless skinless chicken breasts (supremes)

½ teaspoon lemon juice

¼ teaspoon salt

1 pinch white pepper

5 tablespoons butter

1 tablespoon minced shallots or 1 tablespoon green onion

¼ lb sliced fresh mushrooms

⅛ teaspoon salt

For the sauce:

¼ cup white stock or ¼ cup brown stock

¼ cup madeira wine or ¼ cup dry white vermouth

1 cup whipping cream

salt and pepper

2 tablespoons freshly minced parsley

First, melt the butter in a large skillet and cook the minced shallot until softened. You can also use scallions, and I’ve even used leeks. Next, add the mushrooms. According to the recipe, both of these cook “without browning,” so keep your heat level in check. When the mushrooms have softened, turn your attention to the master recipe. Julia’s instructions say to rub the chicken breast “with drops of lemon juice,” but I skip this and squeeze fresh lemon juice over the dish at the end. Season the chicken with salt and pepper, add the chicken to the pan, and turn to coat in the butter. No browning here either — just butter up both sides.

Now the chicken is ready for the oven. I tend to bypass the greased parchment paper and just lid my pan. Transfer to the oven and bake until the chicken is fully cooked. The recipe says six minutes, which (Julia, I love you) will definitely *not* be enough time. I recommend using an instant-read thermometer and check for the chicken to reach an internal temperature of 165°F. I’ve found this usually takes about 15 to 20 minutes.

Remove the cooked chicken to a plate and keep warm. The only thing left to make is the sauce, which includes a few different options. To the pan, you’ll add either chicken or beef stock and a splash of port, Madeira, or white vermouth. I use whatever extra wine I have on hand — red or white. Bring this to a boil (I keep it around medium-high heat) and cook until the mixture has reduced slightly, about six minutes. Pour in the cream and continue to boil until the sauce has thickened, about five minutes. The sauce will continue to thicken as it sits, so don’t overdo it. Turn off the heat, add a squeeze of lemon, and season to taste. Pour the sauce over the chicken (sometimes I just add the chicken back into the pan and spoon the sauce over top) and sprinkle with fresh parsley.

Umbrian Lentil Soup (Zuppa de lenticchie) 4-6 servings

Don’t cook the lentils covered for the entire time. When they’re just shy of tender, uncover the pot, turn up the burner half a notch and cook for a few more minutes. This allows some of the liquid to evaporate so the broth becomes thicker and richer.

Ingredients

3 tablespoons extra-virgin olive oil, plus more to serve

1 medium yellow onion, chopped

2 medium celery stalks, halved lengthwise and chopped

2 medium carrots, peeled, halved lengthwise and cut into ¼-inch pieces

Kosher salt and ground black pepper

2 medium garlic cloves, finely grated

3 tablespoons tomato paste

1¼ cups Castelluccio lentils* or lentils du Puy, rinsed and drained

1 tablespoon minced fresh rosemary

¼ to ½ teaspoon red pepper flakes

Finely grated Parmesan cheese, to serve

Directions

Prepare Your Dutch Oven

In a Dutch oven over medium-high, heat the oil until shimmering.

Add the onion, celery, carrots and ½ teaspoon salt; cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.

Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Add the tomato paste and cook, stirring often, until the paste begins to brown and stick to the bottom of the pot, about 2 minutes.

Stir In The Lentils

Add 6 cups water and scrape up any browned bits. Stir in the lentils, rosemary and pepper flakes.

Bring to a simmer, stirring often, then cover and reduce to medium-low and simmer, stirring occasionally, until the lentils are just shy of tender, about 40 minutes.

Cook Lentils

Quick Hummus Masabacha

Ingredients

6 tablespoons extra-virgin olive oil, divided

3 tablespoons pine nuts

1-1½ teaspoons Aleppo pepper or ½ to ¾ teaspoon red pepper flakes

1 cinnamon stick

Kosher salt and ground black pepper

3 15½-ounce cans chickpeas, drained

¼ teaspoon baking soda

2 medium cloves garlic, smashed and peeled

⅓ cup tahini

3 tablespoons lemon juice

4 scallions, thinly sliced on the diagonal

Directions

Create Spiced Oil-Nut Mixture

In a large saucepan, combine 3 tablespoons of oil, the pine nuts, Aleppo pepper, cinnamon and ½ teaspoon salt. Heat over medium-low, stirring occasionally, until bubbling, 2 to 3 minutes. Immediately transfer to a small bowl, then return the cinnamon stick to the saucepan.

Combine Ingredients in Saucepan

To the saucepan, add the chickpeas, baking soda, garlic, ½ teaspoon salt 4 cups water. Boil over high, then reduce to medium and cook, uncovered and stirring occasionally, until the chickpeas are tender and the skins begin to separate, 7 to 10 minutes.

Measure ¼ cup of the cooking liquid into a medium bowl, then drain the chickpeas in a colander, shaking to remove as much water as possible.

Finish and Serve

Remove and discard the cinnamon stick. Transfer the garlic and ½ cup of the chickpeas to the bowl with the cooking water, then add the remaining 3 tablespoons oil. Using a fork, mash until smooth.

Salsa Verde

Makes about 2.5 cups

Clean the grates of a grill, brush the grill with a little extra-virgin olive oil. Set the heat to medium-high.  Dehusk and rinse 1 lb [455g] tomatillos, pat them dry with a clean kitchen towel and place them in a large bowl.  Add 4 cloves of garlic with their paper on,  2 small white or yellow onions, 2 jalapeños or 1 serrano, drizzle 2 Tbsp of extra-virgin olive oil, and toss to coat well. If you prefer to skip the bowl,  just brush the vegetables with the oil. Grill the vegetables on the hot grill for about 8 minutes, till they all develop char marks and the tomatillos turn a light dull green and are just about ready to burst. You might need to pull the chiles and the garlic off the grill, as they tend to cook quicker than the rest. Let the vegetables sit till they’re cool enough to handle. Peel off and discard the skins and stalks from the onions, garlic, and chillies.  Place all the roasted vegetables in the bowl of a food processor. Add 1/2 cup [6g] packed fresh cilantro leaves and stems along with 1/4 cup [60ml] of fresh lime juice.  Pulse for a few seconds till it turns slightly chunky. Taste and season with salt. Depending on how sour the salsa tastes, I sometimes add a pinch of sugar. Store the salsa verde in the refrigerator in an air-tight container for up to 4 days.

Cook’s Notes:

You can make this hotter by adding a hotter fresh green chile.

Chickpea Salad

Ingredients

One 14 oz/400g can chickpeas, drained

½ pint/170g cherry or grape tomatoes, cut in half and roasted

1 medium/55g shallot, minced

2 Tbsp fresh flat-leaf parsley or dill chopped

2 Tbsp/30ml fresh lemon juice

2 Tbsp/30ml extra-virgin olive oil

½ tsp ground black pepper

½ tsp ground sumac

½ tsp red pepper flakes

Fine sea salt

Directions

Spaghetti With Clam Sauce

What to know about the ingredients | Time: 30 minutes + 2 hours soaking

1. Clams Use vongole veraci, which literally means “true clams.” In Italy, the best come from the upper Adriatic, where there's a concentration of clam farms. Buy them alive with the shells that are closed or that close to the touch. When bound tightly in their net, the clams will keep in the fridge – but don't store them for more than two days. Vongole veraci are available all year round.

2. Pasta Spaghettoni, which is a little thicker than standard spaghetti, is the most classic variety to serve with clams, along with standard spaghetti and linguine. Choose pasta that's made from Italian wheat and that's been bronze cut, which results in a coarser texture that better absorbs the slightly "elusive" clam sauce.

3. White Wine Choose a good quality white wine, preferably one that has the essence of the sea and is slightly aromatic like Vermentino, which harmonizes with the clams. Pour half a glass into the sauce and drink the rest with your meal.

  4. Chili Pepper Dry or fresh, the content of capsaicin (the substance that gives the spiciness) doesn't change. Organic Italian chili peppers are of course preferred – the chili pepper from Calabria is excellent, and the varieties range from cornetto (horned) to diavolicchio (devil).

5. Garlic and Parsley The garlic bulb should be compact and sprout-free, while the parsley should be freshly cut and bear an intense green color.

Ingredients for 4 2¼ lb./1 kg. of clams 12 oz./350 g. spaghetti ⅔ cup/80 g. dry white wine 1 clove of fresh garlic parsley fresh or dried chili extra-virgin olive oil salt

Collect the clams in cold salted water (2⅓ Tbsp./35 g of coarse salt per 1 liter of water to match the salinity of seawater). Cover and let them drain in the refrigerator for at least 2 hours and up to 12 (the longer the better). To drain, collect the clams with your hands without moving any of the sand deposits, and rinse them in running water. Discard the broken or open ones.

Bring a large pot of water to a boil. Add salt and cook the spaghetti.

Meanwhile, heat 2 Tbsp. oil with garlic in a large pan with crushed, chopped chili to taste and white wine. Let the wine evaporate for 1 minute, add the clams, a pinch of salt, cover with a lid, and let them open over medium-high heat.

Remove them from the pan as soon as they're opened, so as not to overcook them. Dispose of any that didn't open.

Strain the cooking liquid through a colander lined with kitchen paper, to eliminate residual impurities.

Pour the sauce into the pan. Drain the spaghetti, setting aside a little of the cooking water, and toss in the pan together with another 2 Tbsp. oil, plenty of chopped parsley, and the clams.

  Optional: you can remove the cooked clams from their shells and toss them back into the pasta – just leave 3-4 clams in the shell per plate for garnishing.

Streusel-Topped Blueberry Coffee Cake

Serves 9, Prep: 30 minutes, Cook: 50 min - 1 hour

Ingredients

For the cake:

6 tablespoons (3/4 stick) unsalted butter

Cooking spray

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon kosher salt

¼ cup whole or 2% milk

1 large egg

3/4 cup sour cream

1 tablespoon vanilla extract

½ cup packed light brown sugar

1 ½ cups fresh or frozen blueberries (do not thaw), divided

For the streusel topping:

4 tablespoons (½ stick) unsalted butter

1 medium lemon

½ cup all-purpose flour

¼ cup granulated sugar

¼ cup packed light brown sugar

½ teaspoon ground cinnamon

¼ teaspoon kosher salt

Instructions

Cut 6 tablespoons unsalted butter into small cubes, then place in a stand mixer and let sit at room temperature to soften. (Alternatively, place in a large bowl if using an electric hand mixer.) Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Line an 8-inch square baking pan with two overlapping sheets of parchment paper so that it hangs off all four sides and forms a sling. Coat the corners of the pan not covered with the parchment with cooking spray. Prepare the streusel.

Make the streusel. Place 4 tablespoons unsalted butter in a medium microwave-safe bowl and microwave in 15-second bursts until completely melted, about 45 seconds total. (Alternatively, melt in a small saucepan over medium-low heat.)

Finely grate the zest of 1 medium lemon (about 1 tablespoon). Reserve the zested lemon for the cake. Add the zest, ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup packed light brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon kosher salt to the melted butter and stir with a fork until evenly moistened and a variety of crumb sizes form. Do not mix into a paste of uniform consistency. Refrigerate until the butter firms up, at least 10 minutes. Meanwhile, make the cake.

Make the cake. Place 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt, and 1/4 teaspoon baking soda in a medium bowl and whisk to combine.

Place ¼ cup whole milk, 1 large egg, 3/4 cup sour cream, 1 tablespoon vanilla extract, and the juice of the zested lemon (about 2 tablespoons) in a large liquid measuring cup or bowl and whisk to combine.

Add ½ cup granulated sugar and ½ cup packed light brown sugar to the butter in the stand mixer. Beat with the paddle attachment on medium speed until lightened in color, about 7 minutes. With the mixer on low speed, add half of the flour mixture and beat until mostly incorporated. Add the milk mixture and beat until just combined. Scrape down the sides and bottom of the bowl.

Return the mixer to low speed, add the remaining flour mixture, and beat until just combined. Stop the mixer, add 1 cup of the blueberries, and fold in by hand with a rubber spatula.

Transfer the batter to the prepared baking pan and smooth the top. Sprinkle the remaining ½ cup blueberries evenly onto the batter. Crumble the chilled streusel evenly over the top.

Bake until the cake is lightly browned and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Place the pan on a wire rack and cool for 15 minutes. Grasping the excess parchment, lift the cake out of the baking dish and set it on the rack. Let cool completely. Transfer the cake to a cutting board, cut into squares, and serve.

Salmon Salad From Dinner: A Love Story

For the vinaigrette:

¼ cup red wine vinegar 2 teaspoons mustard 1 teaspoon sugar Squeeze of fresh lemon or lime ½ cup olive oil

For the salmon:

1 salmon fillet (about 1 pound) Salt and pepper 4 potatoes (yukon gold, red or blue if you can find them), peeled and quartered 2 ears corn Handful of thin green beans, trimmed and chopped into 1-inch pieces 1 cup cherry or grape tomatoes, halved 1 cucumber, peeled, seeded and chopped 5 to 6 scallions (white and light green parts), chopped 2 tablespoons chopped fresh cilantro

Preheat the oven to 400° F.

Make vinaigrette: Whisk together the vinegar, mustard, sugar, lemon juice and oil and set aside.

Make salmon: Sprinkle the salmon with salt and pepper. Roast in a foil-lined baking dish for 15 minutes. (If you prefer to grill the fish, brush with a mixture of olive oil, salt, pepper and a dash of honey and cook over medium-hot coals, 4 to 5 minutes on each side.)

Charred Asparagus with Citrus Bagna Cauda (4 servings)

Ingredients

2 tablespoons skin-on almonds

2 oil-packed anchovy fillets

4 garlic cloves, smashed

1 sprig oregano

1 teaspoon finely grated lemon zest

1 teaspoon finely grated orange zest

2 tablespoons unsalted butter

3 tablespoons olive oil, divided

2 tablespoons fresh orange juice

1 tablespoon fresh lemon juiceKosher salt, freshly ground pepper

1½ pounds asparagus, trimmed

Preparation

Step 1

Place a rack in upper third of oven and preheat to 350°. Scatter almonds across a rimmed baking sheet and toast, tossing once, until darkened a little and fragrant, 8–10 minutes. Let cool slightly, then coarsely chop.

Step 2

Cook anchovies, garlic, oregano, lemon zest, orange zest, butter, and 2 Tbsp. oil in a small saucepan over low heat, swirling occasionally, until garlic is golden, 15–20 minutes. Remove from heat; stir in orange and lemon juices and season with salt and pepper. Let bagna cauda sit while you prepare the asparagus.

Step 3

Heat broiler. Toss asparagus with remaining 1 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Broil until deeply browned in spots and crisp-tender, 5–8 minutes.

Step 4

Falafel Hash With Tahini Sauce

All the crunchy taste of iconic chickpea fritters with a fraction of the time and work: Serve this hash and the accompanying sesame drizzle on top of torn greens, in a pita sandwich, or as part of a rice or couscous bowl. Also consider dairy/non-dairy yogurt or crumbled feta cheese as toppings. And while you're waiting for tomatoes to come into season, chopped citrus makes a solid stand-in.

Makes: 4 servings Time: 20 minutes

Ingredients

¼ cup olive oil

1 onion, chopped

1 tablespoon plus 1 teaspoon chopped garlic

Salt and pepper

½ cup tahini (without much of the oil that floats on top)

Juice of 1 lemon

½ cup boiling water

3 cups cooked chickpeas (or two 15-ounce cans), drained

1 teaspoon baking soda

1 tablespoon ground cumin

1 teaspoon ground coriander

Aleppo or cayenne pepper to taste

½ cup chopped fresh parsley

Instructions

1. Put the oil in a large skillet over medium heat. When it’s hot, add the onion and 1 tablespoon of garlic and sprinkle with salt and pepper. Cook, stirring occasionally, until the onion and garlic are soft and turning golden, 5 to 10 minutes.

2. While the aromatics cook, make the sauce. Put the remaining teaspoon garlic in a small bowl with the tahini, lemon juice, and boiling water; sprinkle with salt and whisk until smooth. Taste, and adjust the seasoning. The mixture will thicken a little as it cools.

3. Transfer the aromatics to a small bowl with a slotted spoon, leaving behind as much oil as possible. Return the skillet to medium heat and add the chickpeas and baking soda. Stir, then crush about half the chickpeas with a fork or potato masher. Cook, stirring occasionally and scraping up any browned bits, until the hash is crisp, 5 to 10 minutes.

No Grill Elote

We love charred, mayo-slathered corn too much to have it only when the grill's fired up. This indoor-friendly stovetop method gets you those blackened, juicy-yet-crisp kernels without the charcoal. While the cobs might not be as smoky as what you'd get from grilling, the deeply toasted flavor of ancho chile powder helps compensate. If you can't find ancho chile powder, chipotle chile powder or the hotter cayenne chile powder will work (but start with just 1/2 tsp. and scale up slowly—it's spicy). Chili powder will also work, although it's usually mixed with other ingredients like garlic powder, onion powder, and cumin, so read the ingredient list to know what you're getting. 4 servings

Ingredients

4 ears of corn

½ cup mayonnaise

½ cup sour cream or Mexican crema

1 cup finely grated Cotija cheese (about 4 oz.), divided

2 tsp. ancho chile powder, plus more for serving

½ tsp. kosher salt, plus more

1 cup cilantro leaves

1 garlic clove

2 limes

Preparation

Husk 4 ears of corn, removing any silk. Snap off any ends (they're technically called "shanks"!) that are still attached so that the cobs will fit inside a large cast-iron skillet.

Heat cast-iron skillet over medium-high until very hot, about 4 minutes. You want the pan to super hot when you add the cobs so that they start to char right away. Arrange corn cobs in a single layer in skillet and cook, turning with tongs every 3–4 minutes, until charred in lots of places but not totally blackened, 15–20 minutes total.

Meanwhile, whisk ½ cup mayonnaise, ½ cup sour cream, ½ cup grated Cotija, 2 tsp. ancho chile powder, and ½ tsp. salt in a 9x5" loaf pan.

Finely chop 1 cup cilantro leaves (you should get about 3 Tbsp. when you're finished). Set aside 1 Tbsp. cilantro for serving. Add remaining cilantro to mayonnaise mixture. Grate 1 garlic clove into mayonnaise mixture using a Microplane and whisk to combine. Finely grate zest of 1 lime into mayo, then slice down the center and squeeze in the juice of half. Cut remaining 1½ limes into wedges; set aside for serving.

How to Make Vegan Butter Chicken Sauce

This is an easy and healthy take on the famous Butter chicken sauce that won’t require a 2h walk to digest!

This dish is usually made with heaps of cream and can be quite heavy. We decided to go full out vegan with this one and make a healthy , yet still creamy sauce, to which you can add any protein you’d like.

*** For our non-vegan friends, we’ve added a recipe of the traditional Butter Chicken in the Youtube description. We want you to be happy too.

ingredients

2 garlic cloves

1 medium onion

1" fresh ginger

linguine for 2

400g tomato pulp

Coconut milk or fresh cream for garnish

whole spices

• 3 green cardamom cloves • 1 small black cardamom clove • 1/2 cinnamon stick • 2 cloves

powdered spices

How to Make Cilantro & Mint Salsa (Hari Chutney)

Cilantro & Mint “Salsa” Or Hari Chutney (for 2)

Ingredients

1  bunch of cilantro

2 sprigs of mint

1/2 tsp. ginger, chopped

1 garlic clove, chopped

1 tbsp. onion, diced

1 lemon

1 green chili

pinch of raw sugar

pinch of salt

some water

Preparation