Pan-Roasted Chicken with Harissa Chickpeas

photo by Hirsheimer & Hamilton

yield
Makes 4 servings

active time
20 minutes

total time
45 minutes

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished.

Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.

Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.

Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges for squeezing over.

Per serving: 530 calories, 20 g fat, 10 g fiber

Nutritional analysis provided by Bon Appétit

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Scrambled Eggs with Spinach & Parmesan

photo by Christina Holmes

yield
Makes 1 serving

Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.

Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in 1-2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes.

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Chocolate Brownie Cookies

photo by Ditte Isager

yield
Makes 2 dozen

If a fudgy brownie and chewy chocolate chip cookie had a baby, it would be this decadent creation.

Place racks in lower and upper thirds of oven; preheat to 350°F. Whisk powdered sugar, cocoa powder, and salt in a large bowl, then whisk in egg whites and egg; fold in chocolate and cacao nibs. Spoon batter by the tablespoonful onto 2 parchment-lined baking sheets, spacing 2" apart.

Bake, rotating sheets once, until cookies are puffed, cracked, and set just around the edges, 14–16 minutes.

Transfer baking sheets to wire racks and let cookies cool on pan (they'll firm up).

DO AHEAD: Cookies can be baked 3 days ahead. Store airtight at room temperature.

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Buckwheat, Bergamot & Blood Orange Chiffon Cake

photo by Chad Robertson

yield
Yield: One 10-in/25-cm cake

The idea here is to concentrate a few strong complementary flavors to create a cake that is pleasantly bitter and not too sweet. Tartine chiffon cake is made with whole-grain dark buckwheat flour, and then layered with blood orange marmalade and bergamot-infused blackout chocolate ganache. The ganache sets quickly, so cut your cake layers and have your filling and syrup on hand when ready to assemble.

To make the filling: Pour the lemon juice into a medium nonreactive bowl and add the gelatin. Stir to dissolve the gelatin, then add the marmalade and the candied citrus. Refrigerate until cool and set, about 2 hours (this can be made and refrigerated up to a day ahead).

To make the cake: Preheat the oven to 325°F/165°C. Line the bottom of 10-in/25-cm springform cake pan with parchment paper and set aside.

Sift together the flour, baking powder, and salt into a large bowl. Add 100 g /1/2 cup of the sugar and whisk to combine.

In a medium bowl, whisk together the milk, egg yolks, oil, and water. Make a well in the flour, add the yolk mixture, then whisk thoroughly and quickly for about 1 minute until very smooth.

Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until frothy. Add the cream of tartar and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining 24 g/2 tablespoons sugar and beat on medium-high speed until the whites hold firm, shiny peaks. Using a rubber spatula, scoop about one-third of the whites into the bowl containing the batter and, with the rubber spatula, gently fold in to lighten the batter. Gently fold the remaining whites into the batter just until combined.

Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake until a cake tester inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan on a wire rack. To unmold, run a paring knife around the inside of the pan to loosen the cake, release and remove the outside ring of the pan, then invert the cake onto the wire rack and peel off the parchment. (The cake will keep, tightly wrapped, in the refrigerator for up to 4 days or in the freezer for up to 1 month.)

To make the syrup: In a medium saucepan over medium heat combine the water, sugar, and bergamot juice and bring to a simmer. Simmer, stirring occasionally, until the sugar dissolves. Remove from the heat and let cool completely.

Wash, dry, and reassemble the springform pan. With a long, thin, serrated knife, cut the cake lengthwise into five equal layers. Place one layer in the bottom of the springform pan.

To make the ganache: Place a saucepan of water over medium heat and bring to a simmer. Set a heatproof bowl over the water, taking care that the bottom of the bowl does not touch the water. Add the chocolate and heat until halfway melted. Stir gently, remove from the heat, and let cool until it registers between 95°F/35°C and 115°F/46°C on an instant-read thermometer.

Remove the tea-infused cream from the refrigerator and strain through a fine-mesh sieve into a separate medium saucepan (if using tea bags, simply discard them). Add the milk and place over medium heat. Heat until it comes to just a boil, stirring occasionally.

In a separate bowl, whisk together the egg yolks and sugar. Whisking constantly, pour one-third of the hot cream mixture into the yolk-sugar mixture, then add this mixture to the remaining cream. Stir constantly over medium heat with a wooden spoon until the mixture thickens and coats the back of a spoon. Remove from the heat and pour through a fine-mesh sieve into a clean bowl and let it cool until it registers 140°F/60°C on an instant-read thermometer. This is your crème Anglaise.

Measure out 600 g/2 1/4 cups créme Anglaise and add to the chocolate in four or five additions, using a heatproof spatula and vigorous strokes to incorporate. The temperature of the mixture should not exceed 113°F/43°C, which is why the cream is added in several additions. The mixture may appear broken at first but should come together by the final addition of cream to be smooth and glossy. Let cool slightly. With a handheld immersion blender, blend the ganache until completely smooth and uniform. (A whisk is also fine, but an immersion blender makes for an ultra-silky ganache that pours very nicely.) Use immediately.

Using a pastry brush, soak the cake layer in the pan with one-quarter of the bergamot syrup. With an offset spatula, spread a thin layer of ganache (about 1/4 in/6 mm thick) over the cake. Top with a second cake layer, soak with an additional one-quarter of bergamot syrup, and then spread with half of the marmalade filling. Top with a third layer and repeat the process, alternating with one more layer of ganache and one more layer of marmalade filling, soaking each cake layer well with syrup. Top with the final cake layer, soak with the remaining syrup, and refrigerate until the cake is firm, 1 to 2 hours, then dust with cocoa powder.

Remove the cake from the refrigerator 2 hours before serving to bring to room temperature. To store, cover tightly and keep in a cool place for up to 4 days.

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Braised Beef with Red Onion Gremolata

photo by William Abranowicz

yield
Makes 8 servings

Most braises start by browning the meat. Not this one. The cooked meat is sliced, floured, and seared at the end, which lends a pro touch to this dish.

For beef:
Preheat oven to 325°F. Tie roast with kitchen twine at 1" intervals; season with salt and pepper.

Heat oil in a large ovenproof pot over medium-high heat. Cook onions, stirring occasionally, until soft, 10–15 minutes. Add wine, vinegar, and sugar. Bring to a boil, reduce heat, and simmer until reduced by half, 10–12 minutes. Add garlic and broth and return to a simmer; add roast and thyme. Cover and braise in oven, turning roast occasionally, until roast is tender, 2 1/2–3 hours.

Transfer roast to a large baking dish and strain braising liquid over. Cover and chill onions. Cover roast at least 12 hours.

DO AHEAD: Roast can be braised 2 days ahead. Keep chilled.

For gremolata:
Combine onion and vinegar in a medium bowl. Let sit 30 minutes; drain. Add chile, basil, chives, parsley, and lemon zest and toss; season with salt and pepper.

For assembly:
Scrape fat from beef; discard. Transfer beef to a cutting board. Bring solidified braising liquid to a boil in a large saucepan. Reduce heat and simmer, stirring occasionally, until reduced to 2 cups, 25–30 minutes. Add vinegar and braised onions; season sauce with salt and pepper.

Place flour in a shallow bowl. Remove twine from roast and slice into eight 1–1 1/2" pieces; season with salt and pepper. Heat oil in a large nonstick skillet over medium heat. Working in batches, dredge meat in flour and cook until browned and crisp, about 4 minutes per side. Arrange on a platter and drizzle with sauce; top with gremolata.

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Sweet-Potato Pancakes with Honey-Cinnamon Butter

For the honey-cinnamon butter 1/4 cup unsalted butter, at room temperature1 1/2 teaspoons honey1/8 teaspoon ground cinnamonFor the sweet-potato pancakes 2 large eggs1 cup buttermilk, plus more if necessary2 1/2 tablespoons vegetable oil1 cup store-bought pancake mix1 small pinch ground nutmeg1 small sweet potato, boiled, peeled, and mashed (about 1 1/2 cups)

1. Beat together the butter, honey, and cinnamon until smooth. Transfer to the refrigerator until ready to use.

2. In a large bowl, whisk together the eggs, buttermilk, and oil. Stir in the pancake mix and nutmeg until just combined. Fold in the sweet potato. If the batter seems too thick, add more buttermilk until it reaches the desired consistency (it should be thick but still pourable).

3. Place a large, greased griddle or pan over medium-high heat. Working in batches, spoon the batter onto it and cook until the surface of the pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 1 to 2 minutes more. Serve, topped with the honey-cinnamon butter and a little maple syrup.

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Collard Green Salad with Cashews and Lime

photo by Ditte Isager

yield
Makes 4 servings

Collards and kale have some chew to them. Use your hands to work the dressing into the leaves until they soften and start to wilt.

Process 1/2 cup cashews, 2 tablespoons grated Pecorino, and 3 tablespoons water in a food processor, thinning with more water as needed, until a smooth, creamy paste forms; season with salt and black pepper. Set cashew paste aside.

Whisk anchovy, oil, lime juice, 1 teaspoon pink peppercorns, and 2 tablespoons grated Pecorino in a large bowl; season with salt and black pepper. Coarsely chop remaining 1/2 cup cashews. Add nuts and collard greens to large bowl and toss to coat, gently massaging dressing into leaves with your fingers to bruise and slightly wilt.

Spread some reserved cashew paste onto each plate and top with salad and shaved Pecorino; sprinkle with more crushed pink peppercorns.

Also try it with: Tuscan kale

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Banana Bread

Cookbook author and baking authority Flo Braker created this recipe exclusively for Epicurious. The basic recipe is moist and full of pure banana flavor, but if you'd like to dress it up, Braker recommends adding up to a cup of toasted nuts. She's partial to hazelnuts, but walnuts, pecans, and macadamia nuts are other popular choices. If you prefer chocolate, you can add 3/4 cup semisweet chocolate chips or mini chocolate chips. If you can't decide, try adding up to 1 cup total of a combination of nuts and chocolate.

For more on baking the best banana bread, including tips from Braker, see Classic Recipes: Banana Bread.

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Little Quinoa Patties

goat cheese, garlic, herbs

Anytime I have leftover cooked quinoa, I make these little patties. They're good hot or cold and are well suited to fighting afternoon hunger pangs. It's a bit of a stretch, but they could be described as a (very) distant cousin of arancini, Italy's beloved deep-fried risotto balls. In contrast, these are pan-fried in a touch of oil, and smushed flat in the pan to get as much surface browning and crust as possible. I'm including my basic version, but often times I'll add a handful of very finely chopped this-or-that: broccoli, asparagus, or cauliflower, depending on the season. They're great on their own, slathered with ripe avocado or drizzled with hot sauce.

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Parmesan Chicken Cutlets

photo by Gentl & Hyers

yield
Makes 4 servings

If you cut the chicken into smaller pieces before breading, they're nuggets—the guilt-free kind.

Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.

Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere. DO AHEAD: Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.

Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt. Serve with lemon.

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Egg, Kale, and Tomato Breakfast Wraps with Hummus

photo by Amy Neunsinger

yield
Serves 4

When Jade says, "Make me my breakfast sandwich," we know she means this recipe. This is an all-in-one, colorful, hearty wrap that's perfect for making your own. Customize this according to what's in your fridge, swapping spinach for the kale or jarred red bell peppers for the tomatoes. And if you don't have time to poach the eggs, just scramble them instead.

Cut away and discard the stem from the center of each kale leaf. Coarsely chop the kale into 1-inch pieces. It will look like you have a lot of kale but it will cook down considerably.

Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, shallot, garlic, thyme, and red pepper flakes, if using. Sauté until the tomatoes and shallot soften, about 4 minutes. Add the kale and sprinkle with the salt and pepper. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove from the heat.

Fill a wide saucepan with enough water to measure 2 inches deep. Bring the water to a rolling boil over high heat. Break each egg into a separate tea cup. Turn off the heat under the saucepan. Immediately slide each egg from its cup into a different part of the water (the whites will spread out). Let the eggs stand until the whites are set and the yolks are still very soft to the touch, 3 to 4 minutes.

Meanwhile, using tongs, toast each tortilla directly over high heat until beginning to blacken in spots, about 15 seconds per side. Put the warm tortillas on plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus.

Using a slotted spoon, lift each egg from the water, wiping excess liquid from the bottom of the spoon with paper towels. Put the eggs on top of the kale. Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.

Per serving: 403 Calories, 19 g Protein, 50 g Carbohydrates, 5 g Dietary Fiber, 4 g Sugar, 17 g Total Fat, 4 g Saturated Fat, 377 mg Sodium

Nutritional analysis provided by Giada's Feel Good Food

Reprinted from Giada's Feel Good Food Copyright © 2013 by GDL Foods Inc. Photographs copyright © 2013 by Amy Neunsinger. Published by Clarkson Potter, a division of Random House LLC.

GIADA DE LAURENTIIS is the Emmy award-winning star of Food Network's Everyday Italian, Giada at Home, and Giada in Paradise; a judge on Food Network Star; a contributing correspondent for NBC's Today show; and the author of six New York Times bestselling books. She attended the Cordon Bleu cooking school in Paris and worked at Wolfgang Puck's Spago restaurant before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade.

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