Turkey Chili

Turkey Chili by Pierre Franey

You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be cooked in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.

Yield: About 6 servings

1tablespoon olive oil

2 pounds ground turkey, white and dark meat combined

2 cups coarsely chopped onions

2 tablespoons chopped garlic

1 large sweet red pepper, cored, deveined and coarsely chopped

1 cup chopped celery

1 jalapeño, cored, deveined and finely chopped

1 tablespoon fresh oregano, chopped, or 1 tablespoon dried

2 bay leaves

3 tablespoons chili powder

2 teaspoons ground cumin

3 cups canned diced tomatoes

2 cups chicken broth, fresh or canned

Salt and black pepper

2 (15-ounce) cans red kidney beans, drained

2 cups shredded Cheddar

1 cup sour cream (optional)

Sliced lime, for garnish (optional)

Heat the oil over high in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Add the onions, garlic, sweet pepper, celery, jalapeño, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

Add the tomatoes, chicken broth, salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with Cheddar, and sour cream and lime wedges, if desired.

TIP: I saute the onions, then garlic, then celery and pepper before adding the turkey, and use a bottle of beer instead of the stock.

*This tip from another reader (Irene) makes the chili work. It deepens the flavor of an otherwise bland chili.

1/4 tsp. cocoa powder

1/2 tsp: coriander, Ancho chili powder, cinnamon

1 heaping Tbs. Brown sugar

I also added 1 carrot and only 1 cup of broth and Cannellini beans. Also, Sautéed veggies first.

*Next time I would reverse the order a bit. I'd cook onions, celery, pepper until soft, then add spices and garlic for a minute, THEN add turkey, then continue on. Otherwise the onions don't cook get as much flavor and the texture is not as good, nor do the spices get a little pre-cook to bloom their flavors. I also used fire-roasted tomatoes and some tomato, paste, added a bit of coriander, cinnamon and cocoa powder.

*To thicken, don't drain the beans. Delete 1 cup of stock. It not only thickens beautifully, but is also more nutritious! May I suggest that if you use RoTel instead of canned diced tomatoes, you can omit the jalapeño, seeding and chopping. (I didn't do that this time, but I don't always have jalapeños in the house). Loved this recipe...more importantly, my 22 year old grandson...who is trying to eat healthier...loved it too!

*Added my Chili Friends:

1/4 tsp. Espresso powder (or cocoa powder)

1/2 tsp: coriander, Chipotle powder, cinnamon

1 heaping Tbs. Brown sugar

I'm a fan of celery, provides wonderful flavor...include the small stalks with leaves.

*This is a staple in our house. We add a sweet potato or carrot to lighten the acidity of the tomatoes, and sometimes I add a little cinnamon as well cumin to deepen the flavor.

Best of all, though, are the condiments we put on top: Avocados, fresh cilantro, red onion and of course lots of lime.

*We like this chili recipe, but it definitely takes me longer than half an hour to make! One cup of broth (I use chicken) is all you need; otherwise it's too watery. I sauté the vegetables in olive oil before browning the turkey. As others suggested, I also add 1 or 2 chopped carrots, which adds sweetness naturally. We like cannellini or black beans better than kidney beans. This recipe makes a LOT of chili. For our family of 3, we can eat this for several nights the week I make it.

Pressure Cooker Chipotle-Honey Chicken Tacos

Pressure Cooker Chipotle-Honey Chicken Tacos

If you have an electric pressure cooker, you can throw together a big batch of spicy chicken and black bean tacos in about 30 minutes. Smoky canned chipotles in adobo and honey do most of the heavy lifting here, combining to create a glossy, spicy-sweet sauce. Chipotles can pack varying levels of heat, so if you want your tacos on the milder side, use only one or two peppers. You can always drizzle with hot sauce at the table. The pickled onions are not absolutely necessary, but they add acidity and crunch that contrast nicely with the spicy shredded chicken.

Yield: 4 servings

1½ pounds boneless, skinless chicken thighs

1 to 4 canned chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce

3 tablespoons honey

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon kosher salt, plus additional as needed

½ teaspoon ground cumin

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

1 lime, juiced

Warmed tortillas, for serving

Pickled onion, for serving (see Tip)

Sliced or cubed avocado, for serving

Combine the chicken, chipotles and adobo sauce, honey, onion powder, garlic powder, salt and cumin in an electric pressure cooker. Stir well. Cover and set steam valve to sealed position. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.

Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks. If you’d like to reduce the sauce, set to sauté and simmer, 5 minutes. Add the chicken back into the pot.

Stir in the black beans and a squeeze of lime juice, set to sauté and let the beans warm through, 2 to 3 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onions and avocado.

Tip: To make quick-pickled onions, thinly slice a red onion and put the slices in a lidded heat-proof container. Bring about 1½ cups cider or white vinegar to a boil. Add about 3 heaping spoonfuls of sugar and a big pinch of salt and whisk to dissolve. (You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like.) Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, or can be stored in the refrigerator for up to 2 weeks.

Added some chicken stock because i thought a pressure cookers needed a minimum of a cup

Of liquid. Turned out well.

- 3lbs chicken thighs, 15min

- 1.5-3lbs chicken breast, 15-17min

- 1 can chipotle for every 3lbs + 2-4 tbsp sauce

- No need to add water for thighs, 1tbsp/1.5lb for breast

Pressure Cooker Salsa Verde Chicken

Pressure Cooker Salsa Verde Chicken

This warming, satisfying stew takes about 30 minutes from start to finish, thanks to the pressure cooker, which makes quick work of braising chicken and melding flavors. Use your favorite jarred green salsa as a shortcut: The salsa mingles with the chicken juices to make a thick, tangy sauce that tastes like more than the sum of its parts. (Jarred salsas vary in heat levels, so be sure to taste yours first. Make the dish spicier by leaving some of the jalapeño seeds in.) Serve the chicken over rice or whole grains, which soak up the sauce, or use the chicken in tacos, burritos or enchiladas. You can also add one cup of frozen or fresh corn, or a drained 15-ounce can of black or pinto beans to the cooked chicken and simmer until just warmed through. Pass around toppings like crunchy pepitas, tortilla chips, crumbled queso fresco or avocado, to customize at will.

Yield: 4 servings

1½ pounds boneless, skinless chicken thighs

1½ cups jarred salsa verde

1 (4-ounce) can mild chopped green chiles

8 garlic cloves, finely chopped

1 jalapeño, stemmed, seeded and diced

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

3 scallions (green and white parts), thinly sliced

1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)

Kosher salt, to taste

Fresh lime juice, to taste

Any combination of cooked rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips, for serving

Add the chicken, salsa verde, canned chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin to a 6- to 8-quart electric pressure cooker; stir to combine. (Don’t add salt yet, as many jarred salsas are high in sodium.) Close the lid and turn the pressure knob to sealed. Cook on high pressure for 8 minutes.

Turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. If you would like to reduce the sauce, remove the chicken with a slotted spoon to a bowl and turn on the simmer function; let the sauce bubble for about 5 minutes, stirring occasionally, to thicken. Add the chicken back into the pot if you have removed it. Use two forks to coarsely shred the chicken. Stir in the scallions and cilantro. Taste, and season with salt and lime juice.

Serve in bowls, alone or with rice, or in tortillas, with desired toppings.

TIP: No slow cooker, no onion or garlic powder. Sautéed a cut up onion, then the garlic and cumin. Combine with all other ingredients including boneless, skinless thighs. Bring to boil on stovetop, then into 350 degree oven with lid on Dutch oven for 30 minutes, then lid off for 15 more. Served with flour tortillas, cilantro, scallions, queso, and sour cream, sides of rice and beans. Rave reviews!

I use the canned sauce technique all the time, it makes for a yummy stew, mild Herdez is my go to unless I buy it fresh from a Mexican grocer, I am lucky enough to be in San Diego. If you make it with pork butt and let it really reduce you get the yummiest carnitas. Adding green fresh garbanzos, when in season, or a handful of verdolagas or another green makes it a super complete meal, no need for extra starches

One of our favorite recipes. We make it at least once a month. We will often throw in frozen corn, diced red bell peppers, spinach, or any other veggies we may have in the fridge at the end, while the sauce is reducing. Serve with avocado, shredded cheese, sour cream, and cilantro, with tortilla chips or taco shells. Sometimes we’ll also serve with pickled jalapeños and red onions, but I find it doesn’t even need it. Always a winner.

Butter Chicken

Butter Chicken 

Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot. —Sam Sifton

Yield: 6 servings

1½ cups full-fat Greek yogurt

2 tablespoons lemon juice

1½ tablespoons ground turmeric

2 tablespoons ground cumin

1 tablespoon garam masala

3 pounds chicken thighs, on the bone

¼ pound unsalted butter

4 teaspoons neutral oil, like vegetable or canola oil

2 medium-size yellow onions, peeled and diced

4 cloves garlic, peeled and minced

3 tablespoons fresh ginger, peeled and grated or finely diced

1 tablespoon cumin seeds

1 cinnamon stick

2 medium-size tomatoes, diced

2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced

Kosher salt to taste

⅔ cup chicken stock, low-sodium or homemade

1½ cups cream

1½ teaspoons tomato paste

3 tablespoons ground almonds, or finely chopped almonds, optional

½ bunch cilantro leaves, stems removed.

Whisk together the yogurt, lemon juice, turmeric, cumin and garam masala in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).

In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.

Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.

Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.

Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.

Add the almonds, if using, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

TIP: I'm an experienced Indian cook, and this is the best butter chicken I have ever had. Some modifications necessary: never leave skin on for curry recipes; and increase cooking time in first part of step 4 to get a nice "bhuna" brown. Takes moving around and scraping the bottom, as the yoghurt will stick. If adding breast meat as well (cut each half bone-in and skinless breast into 2-3 pieces), increase the cooking in stock to about an hour, which will require extra stock or water.

Hi I am an Indian cook, who teaches authentic Indian and northern Pakistani cooking, the amount of garam masala sounds completely inaccurate. Garam masal is a very pungent, strong combination of spices , even 1 TBS would be over doing it. This explains why some of the readers found it bitter abd felt the need to add sugar. The proportions of spices and balance can completely alter the taste.

I have used this recipe a number of times and really enjoy it! I don't use any butter at all and just enough oil to cook the onions, substitute light cream for full cream and I also add 2 cinnamon sticks right when I start cooking the onions for more sweetness. I feel this cuts out a lot of fat and calories but turns out awesome!! Be sure to marinate at least overnight and don't be tempted to add any more tomato or tomato paste than the recipe calls for or you will ruin the dish

It's an excellent dish. I agree with Maggie, a dash of sugar. As I mixed the marinade, I thought so as well. I added the sugar during the last phase. Right, taste early and taste often, as in Cook County voting rules.

The fat is important in this recipe. It carries the flavor. I spent the afternoon climbing the Watchung hills on a bike, so I have no guilt. Plus, this is a recipe one doesn't eat every day. We're obsessed with guilt, and nutritional guilt. Chill out and enjoy.

In America, we're obsessed with 'boneless, skinless' poultry. Cooking meat and poultry on the bone gives a depth of flavor you can't get any other way. We've been fortunate in the Chicago area this summer to have bone-in thighs on sale for only 59 cents a pound. 2018 I used those and tried the recipe with cream once and coconut milk (as they do in another part of India) another time. DELICIOUS, is my verdict for both!

This is a great recipe and was a great hit with my friends at a recent dinner party. I would suggest though for a more authentic flavour to reduce the garam masala -- 2 tbs was just short of overpowering the dish.

Breakfast Burritos

Breakfast Burritos

A delightful breakfast, these burritos filled with soft scrambled eggs, scallion-flecked refried beans and buttery avocado slices are also great any time of the day. Cilantro adds freshness, and a few drops of your favorite hot sauce will deliver a nice zing. The nontraditional open-ended rolling technique used here will tightly encase the filling in the smaller-size tortillas while ensuring the optimal tortilla-to-stuffing ratio. To seal completely, wrap each tortilla in a strip of foil and twist both ends. For convenience, the little wraps can be made ahead of time, stored in the refrigerator or freezer and reheated in an oven. 

Yield: 4 servings

8 medium (soft taco-size) flour tortillas

5 ounces Monterey Jack cheese, coarsely grated (1¼ cups)

2 tablespoons neutral oil, such as grapeseed or canola

2 scallions, thinly sliced

½ teaspoon ground cumin

1 cup refried black beans (from a 16-ounce can) 

6 large eggs, beaten 

Kosher salt

Hot sauce, for drizzling (optional)

1 small ripe avocado, pitted, peeled and sliced

¼ cup fresh cilantro leaves

Heat broiler to high and line two sheet pans with foil.

Place the tortillas on the sheet pans. Sprinkle half of the cheese over the tortillas. Broil, one pan at a time, until the cheese is just beginning to melt, about 20 seconds.

In a medium nonstick skillet, heat 1 tablespoon oil over medium. Add the scallions and cumin and cook, stirring, until fragrant, about 1 minute. Add the refried beans, stir to combine and cook until the beans are warmed through, about 2 minutes. Divide the beans among the tortillas, spooning in even lines down the centers.

Wipe out the skillet and set over to medium-low heat. Pour in the remaining 1 tablespoon oil, add the whisked eggs and season lightly with salt. Cook, stirring occasionally, until the eggs are just set, about 3 minutes. Divide the eggs evenly among the tortillas, in lines over the beans. Drizzle on hot sauce, if using.

Sprinkle the remaining cheese over the eggs and top with avocado and cilantro. To roll, fold one side over the filling to enclose it, then tightly roll away from you, leaving the ends open. Serve immediately, or wrap in foil and refrigerate for up to 24 hours. Reheat in a 400-degree oven or toaster oven until warm, about 8 minutes.

TIP: Instead of using refried beans I use plain canned black beans. I put a can of black beans with the can liquid in a pot, add about 2 tsp of chili power and 1 tsp of cumin, bring to a simmer and then mash them with a potato masher or blend with an immersion blender. I cook them until enough liquid has evaporated so that they have the texture of refried beans.

Actually, if you can opt for refried pinto beans instead of black in this recipe, surprisingly, Rosarita makes incredible organic canned refried pintos; they use organic coconut oil as the fat and are very nicely seasoned… although we cook bean from dry like crazy, we keep them around for quick fixes, like midnight bean/cheese quesadillas or whatever. Pretty easy to find and excellent for canned; Costco sells them in an 8-pack :-)

I added raw garden fresh radishes that I cut into matchsticks as an additional topping. The radish added some crunch, some color and a bright favor to the burritos. This is great served with a nice pico de gallo as well.

Last night I made the burritos and today was my first day eating one for breakfast at work. I put the foil-wrapped frozen burrito in the oven as soon as I woke up, then brushed my teeth and combed my hair, and grabbed the burrito out of the oven on my way out the door. Thirty minutes later, I was eating it at my desk, and it was still warm. It tasted better than anything I would have bought from Dunkin or SB for $7.

Cinnamon Roll Bundt Cake With Cream Cheese Frosting

Cinnamon Roll Bundt Cake With Cream Cheese Frosting

There’s only one problem with cinnamon rolls: They taste best fresh out of the oven with runny icing. This Bundt cake is also delicious warm, but gets only better as it sits, so you can get a hit of cinnamon roll goodness for days. Including panko in the spiced brown sugar swirl allows the cake layers to pull apart the way yeasted rolls do. The simple vanilla pound cake batter is tender and tangy with cream cheese. More cream cheese — a lot more — cloaks the cake in the form of frosting. Just as there’s no end to holiday cheer, there’s no limit on cream cheese frosting.

Yield: 8 to 12 servings

For the Cinnamon Crumbs

2 tablespoons unsalted butter

⅓ cup/28 grams panko bread crumbs

⅔ cup/150 grams packed dark brown sugar

5 teaspoons ground cinnamon

Pinch of fine salt

For the Cake

Nonstick baking or cooking spray

2 cups/260 grams all-purpose flour

1½ cups/300 grams granulated sugar

1½ teaspoons baking powder

¾ teaspoon fine salt

5 large eggs

1 tablespoon vanilla extract

¾ cup/168 grams unsalted butter, cut in cubes, room temperature

6 ounces/169 grams cream cheese, cut in cubes, room temperature

For the Frosting

10 ounces/290 grams cream cheese, softened

2 tablespoons unsalted butter, softened

¾ cup/85 grams powdered sugar, plus more to taste

Pinch of fine salt

1 teaspoon vanilla extract

Make the crumbs: Melt the butter in a skillet over medium. Add the crumbs and cook, stirring often, until evenly golden brown, 3 to 4 minutes. Transfer to a bowl, add the brown sugar, cinnamon and salt, and stir well. Let cool.

Meanwhile, make the cake: Heat oven to 350 degrees. Coat a 9-inch Bundt pan with baking or cooking spray.

Whisk the flour, sugar, baking powder and salt in the bowl of a stand mixer. Whisk the eggs and vanilla in a large liquid measuring cup.

Add the butter and cream cheese to the flour, toss lightly to coat, then beat with the paddle attachment on low speed until small crumbs form. With the machine running, add the eggs in a slow, steady stream. Once half of the eggs are added and the mixture forms a smooth batter, scrape the bowl and turn the speed to medium. Continue adding the eggs in a steady stream, scraping the bowl as needed for a smooth batter. Once all the eggs are added, beat on medium-high for 1 minute.

Use a large spoon to drop dollops of batter (about ¼ of it) into the prepared pan. Use a small spoon to smooth those dollops into a thin, even layer. Sprinkle an even layer of cinnamon crumbs (about ⅓ of the crumbs) on top to completely coat the batter. Dollop another ring of batter over the crumbs and use the small spoon to gently nudge the batter to the edges of the pan and the center tube. Cover with another layer of crumbs. Repeat the layering until all the cake batter and crumbs are used, sprinkling any final crumbs over the last cake layer.

Bake until a cake tester or wooden skewer comes out with a few tiny crumbs attached, 1 hour to 1 hour 10 minutes. Cool in the pan for 15 minutes, then flip out of the pan onto a rack. The cake can be wrapped tightly and kept at room temperature for up to 3 days.

Make the frosting: Beat the cream cheese and butter in a stand mixer with the paddle attachment on medium-high speed until smooth. Scrape the bowl, add the powdered sugar and salt, and beat again, starting on low speed, then going to medium-high, until smooth. With the machine running, add the vanilla. Taste and beat in more powdered sugar if you’d like.

You can ice and eat the cake warm if you’d like, or wait for the cake to cool completely before frosting it. The frosted cake can be refrigerated for up to 3 days; bring to room temperature before serving or enjoy cold.

TIP: This might be helpful to you, it's how I make most cakes (and will make this one): Wet ingredients creamed and mixed in larger bowl. Dry ingredients mixed in smaller bowl, then added to wet, mixed by hand til just blended. Old school I guess, less mess and the bakes come out deliciously!

House Dressing

 House Dressing

This perfect vinaigrette recipe comes from Via Carota, the charming West Village restaurant run by Jody Williams and Rita Sodi. Since I first wrote about this recipe, it’s become indispensable not only for me but also for my entire Culinary Brain Trust, who now simply call it House Dressing. This version comes from my book, “Good Things” (Random House, 2025). The warm water in this recipe might surprise you. “We add warm water to make it more palatable,” Ms. Williams said. “Pure vinegar is just too strong — it assaults the taste buds. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. We want you to be able to drink it!” Drizzle this liberally over everything: boiled asparagus, farro salad, steak, fish or roast chicken. And if you don’t have both types of mustard on hand, just use twice as much of whichever you do have.

Yield: 1½ cups

1 large shallot, very finely diced

2 tablespoons plus 1 teaspoon aged sherry vinegar, plus more as needed

1 tablespoon warm water

1 cup extra-virgin olive oil

1 ½ teaspoons honey

1 ½ teaspoons Dijon mustard

1 ½ teaspoons whole-grain mustard

2 thyme sprigs, washed leaves picked and finely chopped (about ½ teaspoon)

1 garlic clove, finely grated

1 teaspoon kosher salt, plus more as needed

½ teaspoon freshly ground black pepper

Place the shallot in a fine-mesh sieve and quickly rinse with cold water. Allow to drain, then place in a medium bowl. Add vinegar and warm water, and let the shallot mixture sit for 2 minutes

Whisk in oil, honey, both mustards, thyme, garlic, salt and pepper. Taste and adjust the salt and vinegar as needed.

Cover and refrigerate remaining dressing for up to 1 week.

Tip: To make a crunchy and refreshing green salad, toss Little Gem lettuce (or your favorite variety of baby lettuce), thinly shaved fennel, tender dill fronds, whole cilantro and parsley leaves, 1-inch pieces of chives and dressing. Season with salt and freshly ground black pepper. Delicately mound onto a serving platter and serve immediately.

Sticky Miso Salmon Bowl

Sticky Miso Salmon Bowl

Miso salmon is an easy meal for any night of the week but it gets taken to a whole other level here with the additions of grapefruit and honey. Combining the zest and juice from the grapefruit with honey, miso and a bit of ginger gives the fish a sticky-tangy finish when broiled. The sushi rice is mixed with a humble pat of butter and some sliced scallions, making it a comforting counterpart to this simple fish for an elegant weeknight dinner.

Yield: 4 servings 

2 cups sushi rice 

3 tablespoons white miso 

2 tablespoons honey 

1 tablespoon vegetable oil 

1 tablespoon freshly grated ginger 

2 teaspoons fresh grapefruit zest plus 1 tablespoon juice

4 (6- to 8-ounce) skinless salmon fillets, patted dry 

Salt and pepper

4 scallions, thinly sliced 

1 tablespoon unsalted butter, cubed 

Any combination of kimchi, chile crisp, toasted nori sheets, and sliced cucumber, avocado or radish, for serving

Put the rice in a medium bowl and fill with cool tap water. Run your fingers through the rice, gently swooshing the grains around to loosen the starch. Dump out as much water as you can and repeat until the water runs slightly more clear, another two to three rinses.

Drain the rice and transfer to a small or medium saucepan that has a tight-fitting lid. Pour in 2¼ cups cool water and bring to a boil over medium-high. Give the rice a stir to help keep it from sticking to the bottom of the pot, then cover and decrease heat to low. Cook without lifting the lid for 18 minutes. (Set your timer!)

While the rice is cooking, place a rack about 5 inches from the broiler heat source and set the broiler to high. Whisk the miso, honey, oil, ginger and grapefruit zest and juice in a large bowl. Season the salmon lightly with salt and add to the bowl. Gently toss to coat. Marinate at room temperature until the timer for the rice goes off.

Remove the pot of rice from the heat and let steam, covered, for 10 minutes, while you cook the salmon.

Using tongs, arrange the salmon on a foil-lined rimmed sheet tray. Make sure to leave the marinade on and spread any excess on top of the fillets. (This step will make for better browning.) Broil the salmon until glossy and charred in most spots, about 5 minutes for medium-rare or 7 minutes for medium. Your timing will also depend on whether or not you'd like a little char on top.

Uncover the rice and add the scallions and butter. Season with salt and several grinds of pepper. Fluff the rice with a rubber spatula until each grain is coated. Serve the salmon over the rice and add any of the toppings you desire.

TIP: The marinade for the fish is fantastic - browns nicely to a nice sweet savory crust on the salmon. To add more flavor to the rice, add 3T of white miso to the cooking water (pulled from a Kay Chun Miso Salmon recipe on NYT Cooking). That adds some depth of flavor and complements the salmon perfectly

Pesto-Roasted Salmon With Tomatoes and White Beans

Pesto-Roasted Salmon With Tomatoes and White Beans

This five-ingredient dinner leans on the classic combination of tomatoes and basil for a taste of summer any time of year. Swiping a thick layer of pesto on top of salmon fillets keeps them moist and flavorful in the oven, while white beans lend creaminess to this vibrant, feel-good meal that requires very little legwork. Reach for your favorite store-bought pesto to keep things quick, or make your own if your garden is overflowing. And if you decide to make pesto from scratch, don’t be afraid to stray and experiment with other varieties, such as arugula or parsley, depending on what you have on hand.

Yield: 4 servings

2 (15- to 16-ounce) cans white beans, such as cannellini, drained and rinsed

1 pint cherry or grape tomatoes, halved lengthwise

6 small garlic cloves, crushed and peeled

2 tablespoons extra-virgin olive oil, plus more for drizzling

Salt and pepper

4 (6-ounce) salmon fillets (skin-on or skinless)

4 tablespoons store-bought or homemade basil pesto

Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Place white beans, tomatoes and garlic on the prepared sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper and toss to coat. Spread out in a single layer. Roast until the tomatoes start to collapse, 10 to 12 minutes.

Meanwhile, pat the salmon dry and season both sides with salt and pepper. Top each fillet with 1 tablespoon pesto and spread to coat the tops of the fillets. 

Remove the baking sheet from the oven. Toss the tomatoes and beans then push them aside to make 4 spaces for the salmon fillets. Place the fillets in the empty spaces. 

Return the baking sheet to the oven and continue to roast until the salmon is just cooked through, 8 to 10 minutes. It’s done when the flesh is just able to flake easily. An instant-read thermometer inserted into the middle of the thickest part should register 120 degrees for medium-rare. If you prefer medium, cook it a few minutes longer.

Scoop the tomatoes and beans into individual shallow bowls, drizzle with olive oil and top with the salmon.

TIP: This is a superb base recipe. We used a lemony basil gremalata instead of pesto (basil, garlic, lemon zest, lemon juice, lemon olive oil, salt). We didn’t have pesto.

I recommend you double the tomatoes (2 pints) and add some carmelized onions or shallots to the beans and garlic. Save some of the gremalata to add to the beans and tomatoes before serving for a fresh punch.

Serve it with crispy toasted bread and fresh parsley. Also serve it with sautéd greens of your choice. Everyone loved the salmon bites and they enjoyed schmearing beans on the bread.

Easy and delicious! Loved the flavors and textures of the beans and tomatoes with the pesto salmon. I added a few dashes of Italian herbs and some crushed red pepper to the bean mixture before baking . Served with sautéed spinach and some toasted crusty bread. A keeper!

Harissa and White Bean Chili

Harissa and White Bean Chili 

The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you’d like, topping it with all of the suggestions below, or skipping the yogurt and feta to keep it vegan. The chili will thicken as it sits, so add a little water when reheating. If you don’t like tomato skins or don’t want to buy fresh tomatoes, substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa. For a more substantial meal, serve with rice or bread, or double the recipe for leftovers.

Yield: 3 to 4 servings

2 tablespoons olive oil

1 small red onion, diced

2 red or orange bell peppers, seeded and diced

2 jalapeños (1 seeded and diced, 1 sliced into thin rounds for garnish)

Kosher salt

1 (10-ounce) container cherry or grape tomatoes (1 pint)

1 to 2 tablespoons harissa, depending on heat preference

1 teaspoon ground cumin

1 teaspoon dried oregano

2 garlic cloves, grated or minced

2 tablespoons low-sodium soy sauce

2 (15-ounce) cans white beans, such as cannellini or great Northern, drained and rinsed

2 cups low-sodium vegetable broth

Black pepper

3 packed cups baby spinach

2 limes, 1 halved, 1 cut into wedges for serving

Full-fat yogurt or sour cream, for serving

1 avocado, sliced or cubed, for serving

¼ cup packed cilantro or parsley leaves and tender stems, roughly chopped or torn, for serving

½ cup crumbled feta or grated Parmesan or mozzarella, for serving

In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.

Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.

Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.

TIP: Many recipes like this one would benefit from a real harissa. Mediterranean lands see the use of some tube of red paste in the way that a French cook would react to adding ketchup to a Beef bourguignon.

Roast some red chillis, along with onions and garlic, (nothing fancy: 300 degrees for 40 minutes) add steamed carrot for mass and sweetness. Proportions are entirely dependent on your tastes and the vegetables. Pass it through a mill, adjust seasoning, and you've got a wonderful base.

 NYT recipes don’t consider the prep time in their estimated durations, probably because those times can vary widely depending on knife skills, experience, etc. 30 minutes is the time to follow the recipe steps with the cooking durations noted.

Sweet and Salty Frozen Grapes

Sweet and Salty Frozen Grapes

This snack draws on the South Asian and Mexican culinary traditions of serving ice-cold fruit seasoned with spices and salt. Sour and salty fruit has perennial appeal—as proven by new supermarket options like the frozen sour grapes called Fruit Riot. Here, grapes get tossed in a punchy combination of lemon juice, lemon zest, chile flakes, sugar and salt, then frozen solid for a refreshing treat. The lemon zest is optional, but the flecks add a bright, citrusy note.

Yield: 4 to 6 servings

1½ pounds red or green seedless grapes off the stem, washed and dried 

1 tablespoon grated lemon zest (optional), plus 2 tablespoons lemon juice 

2 teaspoons sugar 

1 teaspoon Aleppo chile flakes or other mild chile flakes like Urfa (See Tip) 

Kosher salt (such as Diamond Crystal)

Add grapes to 1-gallon zip-top bag (1½ pounds of loose grapes fit perfectly in a gallon-sized zip-top bag, allowing them to freeze in a single, even layer—no need to transfer them from a baking sheet to a storage container).

In a small bowl, combine lemon zest (if using), lemon juice, sugar, chile flakes and 1 teaspoon salt, and whisk very well to combine.

Pour the lemon mixture over grapes, seal the bag, and shake well to thoroughly coat each grape.

Lay the zip-top bag flat in the freezer and freeze for at least 6 hours (ideally overnight), until grapes are frozen solid. Remove from the freezer and toss around to loosen them in the bag before tipping them into a bowl. Serve immediately. (Frozen grapes can be stored in the freezer for up to 6 weeks.)

Tip: For a sharper heat, use ¼ teaspoon cayenne pepper or ½ teaspoon Italian crushed red pepper in place of the mild chile flakes.

serving these in an ice bowl might be a good idea...get two bowls, make sure one is a little smaller...fill the bigger bowl (if they're clear bowls you can throw in some flowers) and carefully place the smaller bowl into the water...you might have some overflow so be careful...center the bowl and secure it with two large rubber bands...putting pie weights in the top bowl helps too...let it freeze and you'll have a nice serving bowl for the grapes. (I make an ice bowl to hold hard boiled eggs for our Seder each year)