Sun 7 Dec 2025

Veggie Chili

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You won’t miss the meat in this vegetarian chili recipe from the Globe and Mail. Roast or air fry the sweet potatoes to add flavour. Sauté onion and peppers, add garlic and cilantro, chili powder and cumin. Add tomatoes, beans, sweet potatoes and water and simmer for about 45 minutes. Serve with your favourite chili toppings.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Unico tomatoes and Blue Menu kidney beans.

Veggie chili

Ingredients:

1 medium dark-fleshed sweet potato (or winter squash), peeled and cut into chunks

Canola or other vegetable oil, for cooking

Salt, to taste

1 onion, chopped

1 red pepper, seeded and chopped

1 yellow pepper, seeded and chopped

1 jalapeno, seeded and minced

2 garlic cloves, crushed

Half-bunch of cilantro (optional)

2-3 tbsp (30-45 ml) chili powder

2 tsp (10 ml) cumin

1 28-oz can (796 ml) tomatoes – whole, diced, chopped or whole in puree

1-2 19 oz (540 ml) cans (or 2-3 cups/500-750 ml cooked) beans, such as kidney, black or chickpeas

Crushed corn chips, avocado, sour cream, chili oil or other condiments, for serving

Preparation:

If you like, roast your sweet potato first to give it a charred flavour by tossing the chunks in oil, spreading them out on a rimmed baking sheet and baking 425 F (218 C) – or roast them in an air fryer – for about 20 minutes, or until the edges are turning golden. (Otherwise you can add it to the pot along with the tomatoes and beans.)

Set a pot or Dutch oven over medium-high heat, add a drizzle of oil and sauté the onion, peppers and jalapeno, sprinkling with salt, for about five minutes, until soft. Add the garlic, chop and add the cilantro stems (if you’re using it) and about half of the leaves (save the rest to put on top) along with the chili powder and cumin and cook for another minute or two.

Add the tomatoes, beans and sweet potato, and about half a can full of water (use either the bean or tomato can), bring to a simmer and cook for 30-45 minutes, until thickened and everything is tender. If you like, cool and refrigerate overnight and reheat as needed. Serve topped with any condiments you like. Serves 8.

From the Globe and Mail

 

Sun 30 Nov 2025

Lemon Garlic Roast Chicken with Squash

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This recipe from NYT Cooking flavours chicken thighs with smoky spices, lemon and garlic. Season thighs with spices and pour lemon juice over them. Arrange lemon slices under the chicken, scatter garlic cloves and leeks over the chicken, sprinkle with rosemary and drizzle with oil. Roast for about an hour. After the chicken has cooked for 30 minutes, arrange squash rings on a baking sheet, drizzle with oil, sprinkle with salt and pepper and roast for a half hour or until tender. Serve chicken with squash and garnish with a mixture of parsley and lemon zest. Cook’s note: Because the squash was cooked on a separate baking sheet, it is not shown in the photo. I omitted the parsley-lemon zest garnish.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. Use freshly squeezed lemon juice.

Lemon garlic roast chicken with squash

Ingredients:

6 large bone-in, skin-on chicken thighs (about 3 ½ to 4 pounds/1.6 to 1.8 kg)

Salt and pepper

1 teaspoon (5 ml) turmeric

1 teaspoon (5 ml) smoked paprika

½ cup lemon juice (from 3 lemons)

3 lemons, 2 cut crosswise into 1/8-inch (0.3-cm) slices, 1 zested

2 heads garlic, separated into unpeeled cloves

3 small leeks, cut into 2-inch (5-cm) lengths

½ cup (125 ml) rosemary leaves, stripped from about 6 sprigs

2 tablespoons (30 ml) extra-virgin olive oil, for drizzling.

2 delicata squash, seeds removed, sliced crosswise into ½-inch (1.25-cm) rings and seeded

¼ cup (60 ml) chopped parsley

Preparation:

Set chicken thighs in a single layer in a roasting pan. Season generously on both sides with salt and pepper. Put a pinch of turmeric and a pinch of smoked paprika on each thigh and rub into the surface. Pour lemon juice over chicken and let marinate for 30 minutes, if time allows.

Heat oven to 400 degrees F (204 C). Arrange lemon slices around and under chicken. Scatter garlic cloves and leeks over top. Sprinkle with rosemary and drizzle with about 2 tablespoons (30 ml) olive oil. Roast on the middle rack of the oven, uncovered, for about an hour, until meat is tender and the juices run clear when probed, and the chicken is nicely browned and lemon slices slightly charred.

Meanwhile, arrange the squash rings on a baking sheet. Drizzle lightly with olive oil and season with salt and pepper. Add to the oven after the chicken has cooked for about 30 minutes. Roast uncovered on top rack of oven until lightly browned and fork-tender, about 30 minutes.

To serve, mix together parsley and lemon zest. Transfer chicken, garlic, leeks and lemon slices to a serving platter (or serve from an oven-to-table roasting pan). Top with squash rings and parsley-lemon mixture. Serves 6.

From NYT Cooking

 

Sun 23 Nov 2025

Cabbage and Potato Soup with Bacon

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This soup from America’s Test Kitchen is a great weeknight supper on a cold night. Cook the bacon and remove from pot. Add potatoes, cabbage and spices to the pot, cook for a few minutes, then add broth and bay leaves and cook until the potatoes are tender. Off heat, lightly mash a few of the potatoes to thicken the soup. Discard bay leaves, stir in bacon and chives and serve.

Avoiding Additives and Preservatives

Use bacon that is preserved with celery salt instead of nitrites. Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Better Than Bouillon chicken paste to make the stock.

Cabbage and potato soup with bacon

Ingredients:

8 slices bacon, cut into 1-inch (2.54-cm) pieces

1 ½ pounds (680 g) Yukon Gold potatoes, unpeeled, cut into ½-inch (1.25-cm) pieces

1 small head green cabbage (1¼ pounds/567 g), cored and cut into 2-inch (5-cm) pieces

Salt and pepper

¼ teaspoon (1.25 ml) red pepper flakes

4 cups (1L) chicken broth

2 bay leaves

¼ cup (60 ml) minced fresh chives

Preparation:

Cook bacon in Dutch oven over medium-high heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.

Add potatoes, cabbage, 1 teaspoon (5 ml) salt, ½ teaspoon (2.5 ml) pepper, and pepper flakes to fat left in pot. Cook over medium-high heat, stirring occasionally, until cabbage begins to wilt, about 3 minutes. Stir in broth and bay leaves and bring to boil. Reduce heat to medium and cook, covered, until potatoes are tender, about 15 minutes.

Off heat, lightly mash few potatoes with potato masher or spoon until soup is slightly thickened (chunks of potato should remain visible). Discard bay leaves. Stir in chives and bacon. Season with salt and pepper to taste. Serves 4.

From America’s Test Kitchen

 

Sun 16 Nov 2025

Slow-Baked Beans with Kale

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This hearty vegetarian dish from NYT Cooking is nutritious and economical. Wash, blanch and chop kale. Cook onion, carrots and celery, then add garlic and tomato paste. Add dried beans, spices and kale, bring to a simmer and then bake in the oven for about three hours. Mix olive oil with breadcrumbs, sprinkle on top of the beans and bake for about 30 minutes to one hour.

Avoiding Additives and Preservatives

Simple brand tomato paste is free of additives. Check the dried spices to make sure they don’t contain colour or anti-caking agents. I whirled some Ace Bakery bread (which is usually free of additives and preservatives) in the food processor to make the breadcrumbs.

Slow-baked beans with kale

Ingredients:

1 bunch kale, stemmed and washed in two changes of water

3 tablespoons (15 ml) extra virgin olive oil

1 medium onion, chopped

1 carrot, chopped

1 rib celery, chopped

4 garlic cloves, minced

1 2/3 cups (415 ml) white beans (¾ pound/340 g) or dried lima beans, picked over and soaked for at least four hours and drained

1 6-ounce (170 g) can tomato paste, dissolved in 1 cup (250 ml) water

3 cups (750 ml) additional water

A bouquet garni consisting of 4 parsley sprigs, 2 thyme sprigs and a bay leaf

1 teaspoon (5 ml) herbes de Provence

Salt

A generous amount of freshly ground pepper

½ cup (125 ml) bread crumbs

Preparation:

Preheat the oven to 225 degrees F (107 C). Meanwhile, bring a large pot of water to a boil, salt generously and add the kale. Blanch for two minutes, then transfer to a bowl of ice water. Drain, squeeze out water and cut into ribbons. Set aside.

Heat 2 tablespoons (30 ml) of the olive oil over medium heat in a large ovenproof casserole. Add the onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the dissolved tomato paste and bring to a simmer.

Add the drained beans, the remaining water, the bouquet garni, herbes de Provence and salt and pepper. Stir in the kale, bring to a simmer, cover and place in the oven. Bake three hours until the beans are tender and creamy. Taste and adjust salt. Make sure that the beans come to a simmer on top of the stove before placing them in the oven. Do not use old beans, which will not soften no matter how long you simmer them. If the beans do not soften in the oven after a couple of hours, raise the heat to 300 degrees F (149 C).

Mix together the remaining olive oil and the breadcrumbs. Sprinkle the breadcrumbs over the beans and continue to bake another 30 minutes to an hour until the breadcrumbs are lightly browned. Remove from the heat and serve; or allow to cool slightly and serve. Serve 6. Make ahead: You can make this recipe through until the end of the three-hour baking time then cool and store in the refrigerator up to four days ahead of serving. Top with the breadcrumbs and reheat in a 350-degree F (177 C) oven for 15 minutes until the beans are bubbling and the breadcrumbs lightly browned.

From NYT Cooking

 

Sun 9 Nov 2025

Chicken Enchiladas

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Everyone loves enchiladas and this recipe from NYT Cooking is tasty and satisfying. You can used canned enchilada sauce or make your own from the recipe below. Use leftover cooked chicken, meat from a rotisserie chicken or roast a large chicken breast.

Avoiding Additives and Preservatives

Check the dried spices and tortillas to make sure they don’t contain colour or additives. I use Better Than Bouillon paste for the stock and Simple brand tomato paste. Check the cheddar to make sure it does not contain colour.

Chicken enchiladas

Ingredients:

Enchilada sauce

3 tablespoons (45 ml) vegetable oil

2 tablespoons (30 ml) all-purpose flour

¼ cup (60 ml) chili powder

1 teaspoon (5 ml) garlic powder

1 teaspoon (5 ml) onion powder

1 teaspoon (5 ml) dried oregano

½ teaspoon (2.5 ml) ground cumin

½ teaspoon (2.5 ml) black pepper

½ teaspoon (2.5 ml) kosher salt

2 tablespoons (30 ml) tomato paste

3 cups (750 ml) low-sodium chicken, mushroom or vegetable stock

Enchiladas

¼ cup (60 ml) vegetable oil

12 (6-inch/15-cm) corn tortillas

½ medium white onion, chopped

1 medium poblano or green bell pepper, stemmed, seeded and chopped

3 garlic cloves, finely chopped

2 large tomatoes, cored and finely chopped

Kosher salt

2 cups (500 ml) cooked shredded chicken (from a roast chicken or rotisserie chicken)

2 ½ cups (625 ml) enchilada sauce, canned or homemade

12 ounces (340 g/3 cups/750 ml) sharp Cheddar, shredded

Preparation:

Enchilada sauce

Heat oil in a large saucepan over medium. Add flour and cook, stirring frequently until clumps have disappeared and mixture is bubbling, about 1 minute. Add chili powder, garlic powder, onion powder, oregano, cumin, pepper and salt. Cook, stirring frequently, until a thick paste forms. Use the back of a spoon to smash and smear the paste onto the bottom of the pot, until very fragrant, about 1 minute. Add the tomato paste, stirring until caramelized, about 1 minute.

Whisk in chicken broth until no lumps remain. Bring to a boil over high, then reduce to medium and simmer until the sauce thickens slightly, about 5 minutes. Remove from heat and let cool. Transfer to an airtight container and refrigerate for up to a week or freeze for up to 3 months. Makes 2 ½ cups (625 ml).

Enchiladas

Heat the oven to 400 degrees F (204 degrees C). Using 2 tablespoons (30 ml) of the oil, lightly brush both sides of each tortilla. Heat a large skillet or griddle over medium-high and, working in batches, cook tortillas until lightly browned and just starting to crisp but still pliable, 45 seconds to 1 minute per side. (This will prevent the tortillas from completely falling apart while cooking.) Set aside.

Heat the remaining 2 tablespoons (30 ml) of oil in a large skillet over medium-high and cook onion, poblano, garlic, tomatoes and juices, and 1 teaspoon (5 ml) salt, stirring and scraping up any browned bits, until most of the liquid has evaporated and tomatoes begin to stick to the skillet, 9 to 11 minutes. Stir in chicken, ½ cup (125 ml) enchilada sauce and ½ teaspoon (2.5 ml) salt until combined and just warmed through; remove from heat. Taste and season with additional salt, if necessary.

Pour ½ cup (125 ml) enchilada sauce into a 9-by-13-inch (23-by33-cm) baking dish, spreading to cover the bottom. Working one at a time, arrange a scant ¼ cup (60 ml) of chicken down the centre of the tortilla, roll to secure the filling and place seam side down in the baking dish. Repeat with remaining tortillas and chicken, making sure they’re nestled right up against each other.

Pour the remaining enchilada sauce over the tortillas, then scatter cheese on top. Bake until the sauce is bubbling and the cheese is just beginning to brown, 15 to 20 minutes. For leftovers, divide remaining enchiladas into portions of 2 or 3; wrap each portion tightly in plastic wrap or place in a freezer bag, squeeze out the air, seal and freeze for up to 3 months. Serves 6.

From NYT Cooking

 

Sun 2 Nov 2025

Korean-Style Ground Pork Stir-Fry

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This tasty recipe from Canadian Living combines noodles with ground pork flavoured with Korean hot sauce. Cook the noodles and set aside. Make the sauce. Cook the pork until no longer pink and add onion, garlic, ginger and chili peppers. Cook for a few more minutes before adding the sauce. Cook for two minutes and remove from heat. Sprinkle with scallions and more chili peppers and serve. Cook’s notes: I used Rooster brand egg instant noodles. I used half of what the recipe called for and had more than enough. I did not add hot peppers to the garnish.

Avoiding Additives and Preservatives

I used tamari instead of soy sauce, Shirakiku brand mirin and Lee Kum Kee sesame oil. All are free of additives. Gochujang often contains colour, so I made my own by combining equal parts of miso paste, maple syrup, hot red pepper flakes, tamari sauce and minced garlic to taste.

Korean-style ground pork stir-fry

Ingredients:

1 lb (454 g) instant noodles

3 tablespoons (45 ml) sodium-reduced soy sauce

2 tablespoons (30 ml) mirin

2 tablespoons (30 ml) Korean hot pepper paste (gochujang)

1 tablespoon (15 ml) brown sugar

2 teaspoons (10 ml) toasted sesame oil

1 tablespoon (15 ml) vegetable oil

1 lb (454 g) ground pork

1 onion, chopped

2 cloves garlic, minced

1 tablespoon (15 ml) grated fresh ginger

2 small chili peppers, thinly sliced

3 green onions, chopped

Preparation:

In saucepan of boiling salted water, cook noodles according to package directions. Drain and keep warm.

Meanwhile, in bowl, whisk together soy sauce, mirin, gochujang, brown sugar and sesame oil. Set aside.

In large skillet, heat vegetable oil over medium-high heat. Cook pork, breaking up pieces with wooden spoon, until almost no longer pink, 3 to 4 minutes. Add onion, garlic, ginger and chili peppers; cook, stirring often, for 2 minutes. Stir in reserved soy sauce mixture; cook for 2 minutes. Remove from heat, gently toss with noodles and green onions. Sprinkle with thinly sliced chili peppers and chopped green onions, if desired. Serves 4.

From Canadian Living

 

Sun 26 Oct 2025

Dijon Chicken with Tomatoes and Scallions

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This recipe from NYT Cooking is a one-pan meal that combines chicken and scallions with tomatoes in a savoury Dijon-wine sauce. Top with fresh herbs for a pop of colour and flavour.

Avoiding Additives and Preservatives

I use President’s Choice Old-Fashioned Dijon, which is free of additives. I used a white wine from Frogpond Farm with a sulfite content below 10 parts per million. Check the dried oregano to make sure it does not contain colour or anti-caking agents.

Brown chicken

Add tomatoes

Dijon chicken with tomatoes and scallions

Ingredients:

2 tablespoons (30 ml) olive oil

1 ½ pounds (680 g) boneless, skinless chicken thighs, patted dry

Salt and fresh black pepper

4 scallions, light green and white parts thinly sliced

3 garlic cloves, grated or minced

1 tablespoon (15 ml) dried oregano

1 tablespoon (15 ml) Dijon mustard

½ cup (125 ml) white wine

4 cups (1 L) cherry or grape tomatoes

¼ cup (60 ml) packed cilantro, parsley or basil leaves and tender stems, gently torn or chopped

Preparation:

Heat the oil in a wide pot or deep 12-inch (30-cm) skillet over medium-high until it shimmers. Add the chicken in an even layer and season the top with salt and pepper. Cook, undisturbed, until the chicken is browned and easily releases from the pan, 7 to 9 minutes.

Flip the chicken and add the scallions to the empty spaces in the pot. Season lightly with salt. Let cook until the scallions soften, about 2 minutes. Add the garlic, oregano, mustard and white wine, turning the chicken pieces over and back again to stir everything together, about 1 minute.

Add the tomatoes and season with salt. Cook, stirring occasionally and gently pressing the tomatoes with the back of a wooden spoon, until the tomatoes burst and the chicken is cooked through, 10 to 12 minutes more. Add a few tablespoons of water if it looks dry at any point.

Sprinkle with the cilantro and serve. Serves 4.

From NYT Cooking

 

Sun 19 Oct 2025

Cast Iron Baked Ziti with Charred Tomatoes

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This pasta recipe from America’s Test Kitchen is very tasty and uses only one pan. Cook tomatoes in a hot cast-iron skillet until blistered. Add garlic, tomato paste and hot pepper flakes and cook briefly. Lightly mash the tomatoes. Add uncooked pasta and water, cover and cook until the pasta is done, about 18 minutes. Stir in Parmesan and basil, sprinkle with mozzarella and broil until the cheese is brown and bubbly.

Avoiding Additives and Preservatives

Simple brand tomato paste and mozzarella are free of additives. Check the hot pepper flakes to make sure they don’t contain colour or anti-caking agents. Genuine Parmesan has no additives; look for the name stamped on the rind.

Cast iron baked ziti with charred tomatoes

Ingredients:

1 ½ pounds (680 g) grape tomatoes

1 tablespoon (15 ml) extra-virgin olive oil

Salt and pepper

6 garlic cloves, minced

1 teaspoon (5 ml) tomato paste

¼ teaspoon (1.25 ml) red pepper flakes

12 ounces (340 g) ziti

3 cups (750 ml) water, plus extra as needed

1 ounce (28 g/125 ml) Parmesan cheese, grated

¼ cup (60 ml) chopped fresh basil

4 ounces (113 g/250 ml) mozzarella cheese, shredded

Preparation:

Adjust oven rack 6 inches (15 cm) from broiler element and heat broiler. Heat 12-inch (30-cm) cast-iron skillet over medium heat for 5 minutes. Toss tomatoes with oil and 1 teaspoon (5 ml) salt. Add tomatoes to skillet and cook, stirring occasionally, until lightly charred and blistered, about 10 minutes. Stir in garlic, tomato paste, and pepper flakes and cook until fragrant, about 30 seconds. Off heat, coarsely mash tomatoes using potato masher.

Stir in pasta and water and bring to boil over medium-high heat. Reduce heat to vigorous simmer, cover, and cook, stirring often, until pasta is tender, 15 to 18 minutes.

Stir in Parmesan and adjust sauce consistency with extra hot water as needed. Stir in basil and season with salt and pepper to taste. Sprinkle with mozzarella. Transfer skillet to oven and broil until cheese is melted and spotty brown, about 5 minutes. Serves 4.

From America’s Test Kitchen

 

Sun 12 Oct 2025

Crisp Pork Cutlets

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This recipe from America’s Test Kitchen makes a great weeknight supper. Cut pork tenderloin into four pieces and pound until ¼ inch (0.6 cm). Dredge the cutlets in flour, egg and panko and let dry for 5 minutes. Heat oil in a skillet and cook pork for about 2 minutes per side. Let the pork rest for 5 minutes before serving.

Avoiding Additives and Preservatives

Make sure the panko does not contain preservatives. I use PC brand.

Crisp pork cutlets

Ingredients:

½ cup (125 ml) all-purpose flour.

2 large eggs

1 cup (250 ml) panko breadcrumbs

1 pork tenderloin, trimmed, cut into 4 pieces, and pounded ¼ inch (0.6 cm) thick

1 cup (250 ml) vegetable oil

Preparation:

Place flour in shallow dish. Beat eggs in second shallow dish. Place panko in third shallow dish. Pat pork dry with paper towels and season with salt and pepper. Working with one at a time, coat cutlets lightly with flour, dip in egg, and dredge in crumbs, pressing to adhere. Transfer cutlets to large plate and let dry for 5 minutes.

Heat vegetable oil in 12-inch nonstick skillet over medium heat until just smoking. Add pork and cook until golden brown and crisp, about 2 minutes per side. Transfer pork to paper towel–lined plate, tent loosely with foil, and let rest for 5 minutes. Serves 4.

From America’s Test Kitchen

 

Sun 5 Oct 2025

Cheesy Chile Crisp White Beans

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This recipe from NYT Cooking is a keeper. The featured ingredient is chile crisp, a Sichuan-style Chinese condiment made with oil, onion and spices. Cook garlic and the white and light green parts of scallions. Add tomato paste, chile crisp and beans. Sprinkle cheese on top and bake for about 10 minutes. If you want the top to be browner, broil for a few minutes. Cook’s note: I used minced fresh onion instead of dried in the chile crisp.

Avoiding Additives and Preservatives

I haven’t been able to find preservative-free chile crisp, so I made my own. The recipe, also from NYT Cooking, is below. Make sure to check the spices for colour or anti-caking agents. Simple brand tomato paste is free of additives. Blue Menu white beans are free of preservatives. You could also soak and cook a cup of dried white beans. Make sure the cheddar does not contain colour.

Cheesy chile crisp white beans

Ingredients:

Chile crisp

½ cup (125 ml) vegetable oil

¼ cup (60 ml) dried minced onion

1 teaspoon (5 ml) granulated sugar

1 ½ teaspoons (7.5 ml) kosher salt

1/3 cup (85 ml) finely crushed dried small red chiles or red-pepper flakes

3 tablespoons (45 ml) sesame seeds

1 teaspoon (5 ml) coarsely ground Sichuan peppercorns

Beans

2 tablespoons (30 ml) extra-virgin olive oil

3 fat garlic cloves, thinly sliced

3 scallions, thinly sliced, white and light green parts separated from dark greens

1 tablespoon (15 ml) tomato paste

2 teaspoons to 2 tablespoons (10 ml to 30 ml) chile crisp or chile paste, to taste

2 (15-ounce/425 g) cans white beans, such as cannellini or Great Northern, drained and rinsed

½ teaspoon (2.5 ml) fine sea salt, plus more to taste

8 ounces (227 g) sharp white Cheddar, grated (about 2 cups/500 ml)

Preparation:

Chile crisp

Combine the oil, onion, ½ teaspoon (2.5 ml) sugar and ½ teaspoon (2.5 ml) salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to 5 minutes.

Add the chiles, sesame seeds and Sichuan peppercorns and sizzle, stirring, for 1 minute, then stir in the remaining ½ teaspoon (2.5 ml) sugar and 1 teaspoon (5 ml) salt. Use immediately or refrigerate in an airtight container for up to 2 weeks. Makes 1¼ cups (310 ml).

Beans

Heat oven to 475 degrees F (246 C). In a 10-inch (25-cm) ovenproof skillet, heat olive oil over medium-high. Add garlic and white and light green scallion slices, reserving the dark greens for later. Cook until lightly golden, 1 to 3 minutes. Carefully stir in tomato paste and chile crisp and cook for 1 minute.

Stir in the beans and salt. Taste mixture, adding more salt and chili crisp as needed (remember that the cheese will add saltiness, so don’t overdo the salt here). Sprinkle cheese evenly over the top. Bake for 6 to 10 minutes, or until the cheese has melted and browned in spots. If you’d like to toast the top further, run the skillet under the broiler for 1 to 2 minutes. Sprinkle with reserved scallion greens and serve. Serves 4.

From NYT Cooking

 

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