Eye for a Recipe

This recipe from Bon Appetit tops grilled steak with a delicious mixture of peppers, onions, garlic, basil, vinegar, oil, hot pepper flakes and honey. Combine the peppers, onion and garlic with the dressing and set aside. Grill the steak, brushing with a mayonnaise-honey sauce. When the steak is done, let it rest before slicing into strips. Top with the pepper-onion mixture, garnish with basil and serve.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar, Hellman’s mayonnaise and pure honey. Check the hot pepper flakes to make sure they don’t contain colour or anti-caking agents.

Make the pepper-onion mixture

Honey-brushed steak with peppers and onions

Ingredients:

½ small red bell pepper, halved, ribs and seeds removed, thinly sliced lengthwise

½ small white onion, halved, thinly sliced lengthwise

3 garlic cloves, finely chopped

⅓ cup (82 ml) lightly packed finely chopped basil, plus leaves for serving

¼ cup (60 ml) red wine vinegar

3 tbsp (45 ml) extra-virgin olive oil

1 tsp (5 ml) crushed red pepper flakes

4 tbsp (60 ml) honey, divided

½ tsp (2.5 ml) Diamond Crystal or ¼ tsp (1.25 ml) Morton kosher salt, plus more

2 1½”-thick (3.8-cm) bone-in rib-eye steaks (1–1½ lb/454-680 g each)

¼ tsp (1.25 ml) freshly ground pepper, plus more

½ cup (125 ml) mayonnaise

Vegetable oil (for grill)

Flaky sea salt

Preparation:

Mix red bell pepper, white onion, garlic, basil, red wine vinegar, extra-virgin olive oil, crushed red pepper flakes, 1 tbsp (15 ml) honey and salt in a medium bowl to combine. Taste and season with more kosher salt if needed; set bell pepper mixture aside.

Pat two steaks dry with paper towels; season generously all over with kosher salt and freshly ground black pepper.

Stir mayonnaise, a large pinch of kosher salt, a large pinch of black pepper, and remaining 3 tbsp (45 ml) honey in a small bowl to combine.

Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate with vegetable oil. Grill steaks over direct heat, turning every minute or so, including standing it on its side with tongs to render fat cap, until browned on all sides, 6–8 minutes.

Move steaks over to indirect heat and continue grilling, brushing with an even layer of mayonnaise mixture and turning every minute, moving closer to or farther away from heat as needed to build even color and a deep crust without scorching, until very dark brown and an instant-read thermometer inserted into the thickest part of each steak registers 125°F (52°C) for medium-rare (internal temperature should climb to about 130°F/54°C as steaks rest), 15–18 minutes longer (you should have used all of the mayonnaise mixture). Transfer steaks to a wire rack set inside a rimmed baking sheet and let rest 15–30 minutes.

Transfer steaks to a cutting board and slice into thick strips. Arrange on a platter; sprinkle lightly with flaky sea salt. Spoon reserved bell pepper mixture over and top with basil leaves. Serves 4-6.

From Bon Appetit

This recipe from Bon Appetit combines thinly sliced seared steak with gochujang, Korean hot pepper paste. Marinate the steak briefly before searing. Make a sauce with sesame seeds, garlic, gochujang, soy sauce, sesame oil, cider vinegar and sugar. Spoon half the sauce on a platter, top with thinly sliced steak and top that with the rest of the sauce. Serve with rice and lettuce leaves to use as wraps.

Avoiding Additives and Preservatives

Gochujang usually contains preservatives, but I used O’Food brand, which is additive-free and available from Amazon.ca. Use tamari instead of soy sauce. I used Lee Kum Kee sesame oil and Allen’s apple cider vinegar.

Sear the steak

Make the sauce

Place sliced steak on top of sauce and top with more sauce and scallions

Serve with rice and lettuce to use as wraps

Ingredients:

2 1″- (2.54-cm-) thick boneless New York strip steaks (about 2 lb./900 g total)

2 Tbsp. (30 ml) Diamond Crystal or 1 Tbsp. (15 ml) plus ½ tsp. (2.5 ml) Morton kosher salt

2 Tbsp. (30 ml) vegetable oil

3 Tbsp. (45 ml) sugar, divided

2 Tbsp. (30 ml) sesame seeds

6 garlic cloves, finely chopped

¼ cup (60 ml) gochujang (Korean hot pepper paste)

2 Tbsp. soy sauce, preferably low-sodium

2 Tbsp. (30 ml) toasted sesame oil

1 Tbsp. (15 ml) apple cider vinegar

6 scallions, green parts only, thinly sliced

Flaky sea salt, cooked rice, and tender lettuce leaves (for serving)

Preparation:

Place the two New York strip steaks in a medium bowl; rub all over with salt, 2 Tbsp. vegetable oil, and 2 Tbsp. (30 ml) sugar. Let sit at room temperature at least 15 minutes and up to 30 minutes.

Meanwhile, toast 2 Tbsp. (30 ml) sesame seeds in a dry medium heavy skillet, preferably cast iron, over medium heat, tossing often, until evenly dark brown, 5–8 minutes. Transfer to a small bowl and add 6 garlic cloves, finely chopped, gochujang, soy sauce, toasted sesame oil, apple cider vinegar, and remaining 1 Tbsp. (15 ml) sugar; whisk to combine.

Wipe out skillet and return to medium-high heat. When pan is very hot, cook steaks, turning every 2 minutes or so, until deeply browned and an instant-read thermometer inserted into the thickest part registers 120 F (49 C)for medium-rare, 8–10 minutes. Transfer to a cutting board and let rest 10 minutes.

Spoon half of gochujang sauce on a platter. Thinly slice steaks against the grain and arrange on platter. Drizzle remaining sauce over. Top with 6 scallions, green parts only, thinly sliced, and sprinkle with a generous pinch of flaky sea salt. Serve with cooked rice and tender lettuce leaves alongside for making wraps. Serves 6.

From Bon Appetit

This recipe from Bon Appetit is a great vegetarian main dish. Roast tomato wedges on a sheet pan until soft. Combine chickpeas with spices and oil and add to the roasted tomatoes. Add slices of feta cheese and broil for about 10 minutes. Cool slightly, top with arugula and olives and drizzle with vinegar and oil. Serve with flatbread.

Avoiding Additives and Preservatives

Blue Menu canned chickpeas are additive-free. Check the dried spices to be sure they don’t contain colour or anti-caking agents. Tre Stelle or Kinros feta are additive-free. I used President’s Choice garlic-stuffed green olives and Eden Organic red wine vinegar, which do not contain additives or preservatives. Some flatbreads contain preservatives, so be sure to check the label.

Roast tomato wedges

Add chickpeas and feta and broil

Top with arugula and olives and drizzle with vinegar

Ingredients:

2 lb. (907 g) heirloom or other large tomatoes, cored, cut into1½”- (3.8 cm-) thick wedges

Extra-virgin olive oil (for drizzling)

1½ tsp. (7.5 ml) Diamond Crystal or 1 tsp. (5 ml) Morton kosher salt, plus more

Freshly ground pepper

2 15.5-oz. (458 ml) cans chickpeas, rinsed, patted dry

1 tsp. (5 ml) ground cumin

½ tsp. (2.5 ml) smoked paprika

1 lb. (454 g) feta, cut into ½”- (1.25 cm-) thick slabs

1 large handful arugula

½ cup (125 ml) torn, pitted green olives

Sherry vinegar or red wine vinegar (for drizzling)

Pita (for serving)

Preparation:

Place racks in middle and top positions of oven; preheat to 425°F (218°C). Arrange 2 lb. (907 g) heirloom or other large tomatoes, cored, cut into 1½”- (3.8 cm-) thick wedges, on a rimmed baking sheet. Drizzle with extra-virgin olive oil and season generously with kosher salt and freshly ground pepper; toss to coat. Roast on middle rack until collapsed and slightly jammy, 25–30 minutes. Remove from oven and heat broiler.

Meanwhile, combine two cans chickpeas, rinsed, patted dry, ground cumin, smoked paprika, and salt in a medium bowl. Drizzle lightly with oil and toss to coat.

Spoon chickpea mixture over and around tomatoes. Break feta, cut into ½”- (1.25 cm-) thick slabs, into large pieces and tuck around. Broil on top rack until tomatoes and feta are blistered, 8–10 minutes. Let tomato-chickpea mixture cool 5 minutes.

Scatter 1 large handful arugula and torn, pitted green olives over tomato-chickpea mixture. Drizzle some sherry vinegar or red wine vinegar and more oil over; season with pepper. Serve with pita. Serves 4.

From Bon Appetit

This delicious vegetarian soup from Bon Appetit gets its savoury flavour from onions, garlic and thyme, its heartiness from cannellini beans and its tang from vinegar. Serve with crusty bread to sop up all the delicious broth. Cook’s note: If you can’t find frozen pearl onions, buy them fresh, blanch in boiling water for two minutes and remove the skins.

Avoiding Additives and Preservatives

Use an additive-free stock, such as Imagine Organic. I use Marukan rice vinegar and Ace Bakery bread.

Oniony brothy beans

Ingredients:

2 Tbsp. (30 ml) extra-virgin olive oil or vegetable oil

2 large white onions, cut through root ends into 1″ (2.54 cm) -thick wedges

1 Tbsp. (15 ml) kosher salt

5 garlic cloves, thinly sliced

1 tsp. (5 ml) freshly ground black pepper

1½ tsp. (7.25 ml) thyme leaves, plus more for serving

4 cups (1 L) low-sodium vegetable broth

¾ cup (187.5 ml) seasoned rice vinegar

2 15-oz. (443 ml) cans cannellini (white kidney) beans, rinsed

8 oz. (227 g) frozen white pearl onions (about 1½ cups)

1 Tbsp. (15 ml) distilled white vinegar

Slices of crusty country-style bread, toasted (for serving)

Preparation:

Heat 2 Tbsp. (30 ml) extra-virgin olive oil or vegetable oil in a large Dutch oven or other heavy pot over medium-high. Add 2 large white onions, cut through root ends into 1″ (2.54 cm) -thick wedges, sprinkle with 1 Tbsp. (15 ml) kosher salt, and cook, undisturbed, until golden brown underneath, about 5 minutes. Turn onions over and cook until golden brown on other side, about 5 minutes.

Add garlic cloves, thinly sliced, freshly ground black pepper and thyme leaves to pot; stir to combine. Pour in low-sodium vegetable broth and seasoned rice vinegar and bring to a simmer, stirring and scraping up browned bits with a wooden spoon. Stir in cannellini (white kidney) beans, rinsed, frozen white pearl onions, distilled white vinegar and 2 cups (500 ml) water. Return to a simmer and cook, stirring occasionally, until beans, white onions, and pearl onions are very tender and flavors have melded, 35–40 minutes. Taste and add more salt if needed.

Ladle beans into bowls; top with more thyme. Serve with slices of crusty country-style bread, toasted for dipping. Serves 4-6. Do Ahead: Beans can be made 1 day ahead. Let cool; cover and chill.

From Bon Appetit

This sheet-pan supper from Bon Appetit is quick, healthy and tasty. Top chicken thighs with a blend of lemon zest, garlic, oil, salt and pepper. Seed and slice squash and place, along with cubed halloumi, on one half of a foil-lined baking sheet. Top with a blend of oil, garlic, cumin and salt. Thinly slice the shallots and place them in six piles on the other half of the baking sheet. Top each pile with a piece of chicken. Bake until cooked then quickly broil to brown the chicken. Meanwhile, prepare the dressing and add the chopped kale to it, massaging the kale briefly to soften it. Serve the chicken pieces whole or sliced with the tossed kale, squash, halloumi and shallots.

Avoiding Additives and Preservatives

Look for halloumi with no preservatives or colour added. I use President’s Choice Old-Fashioned Dijon mustard.

Place squash and halloumi on one half of a baking sheet and chicken on top of sliced shallots on the other half

Massage kale in the dressing to soften it

Cook until squash is tender and chicken is done - run under the broiler to borwn

Sheet-pan chicken, halloumi and squash salad

Ingredients:

4 garlic cloves, divided

Zest and juice of 1 small lemon

4 Tbsp. (60 ml) plus ⅓ cup (82.5 ml) extra-virgin olive oil, divided

3½ tsp. (17.5 ml) Diamond Crystal or 2 tsp. (10 ml) Morton kosher salt, divided

Freshly ground black pepper

6 skin-on, bone-in chicken thighs

1 medium delicata squash

6 oz. (170 g) halloumi cheese, cut into 1-inch (2.54-cm) cubes

2 tsp. (10 ml) ground cumin

4 shallots, thinly sliced

1 Tbsp. (15 ml) Dijon mustard

1 Tbsp. (15 ml) pure maple syrup

1 bunch kale, ribs and stems removed, leaves chopped

Preparation:

Place a rack in upper third of oven; preheat to 425 F (218 C). Finely grate half of garlic into a large bowl. Mix in lemon zest, 3 Tbsp. (45 ml) oil, 2 tsp. (10 ml) Diamond Crystal or 1¼ tsp. (6.25 ml) Morton kosher salt; season with pepper. Pat chicken dry and place in bowl, turning and rubbing to evenly coat.

Cut squash in half lengthwise; scoop out seeds and discard. Slice crosswise 1 inch (2.54 cm) thick. Place squash and halloumi on one half of a large rimmed baking sheet. Drizzle 1 Tbsp. (15 ml) oil over, finely grate remaining garlic on top, and sprinkle cumin and 1 tsp. (5 ml) Diamond Crystal or ½ tsp. (2.5 ml) Morton kosher salt evenly over. Season with pepper and toss to combine. Arrange into an even layer, keeping to the same side.

Place shallot slices in 6 piles on other half of baking sheet; top each pile with a chicken thigh, skin side up. Roast until chicken is cooked through and squash is fork-tender, 33–36 minutes.

Heat broiler. Broil vegetables and chicken until skin is golden brown and crisp, about 2 minutes.

Meanwhile, whisk lemon juice, mustard, syrup, remaining ½ tsp. (2.5 ml) Diamond Crystal or ¼ tsp. (1.25 ml) Morton kosher salt in a clean large bowl; season with pepper. Gradually stream in remaining ⅓ cup (82.5 ml) oil, whisking until emulsified. Add kale; massage dressing into greens.

Transfer chicken to a cutting board; thinly slice, discarding bones. Transfer to bowl with salad; add squash, halloumi, and shallots and toss. Season with pepper. Serves 4.

From Bon Appetit

This is a busy week, so a quick and tasty supper is in order. Try this Bon Appetit recipe for clams arrabbiata – clams in a spicy tomato sauce. Brown pancetta, cook onion and garlic and stir in hot pepper flakes. Add tomatoes and simmer until the sauce reduces by about half. Add clams and water, cover and cook for 8-10 minutes and then remove the clams. Cook the ditalini or any other small pasta until done and return the clams to the pot to warm them through. Serve the clams and sauce topped with basil and with crusty bread. Cook’s note: I cooked the pasta separately while the sauce was simmering, added it to the sauce and clams and served right away.

Avoiding Additives and Preservatives

Look for pancetta or bacon without nitrites, such as brands preserved with celery salt. Make sure the pepper flakes do not contain colour or anti-caking agents. Blue Menu tomatoes are additive-free, as are several varieties of Ace Bakery crusty bread.

Clams Arrabbiata

Ingredients:

3 Tbsp. (45 ml) extra-virgin olive oil

2 oz. (57 g) thinly sliced pancetta (Italian bacon), chopped

1 medium onion, finely chopped

4 garlic cloves, thinly sliced

¾ tsp. (3.75 ml) crushed red pepper flakes

1 28-oz. (828 ml) can whole peeled tomatoes

24 littleneck clams, scrubbed

4 oz. (114 g) ditalini or other small pasta (about 1 cup/250 ml)

Handful of torn basil leaves

Country-style bread (for serving)

Preparation:

Cook oil and pancetta in a medium Dutch oven over medium heat, stirring occasionally, until pancetta begins to crisp, about 5 minutes. Add onion and cook, stirring occasionally, until softened but not browned, 6–8 minutes. Add garlic and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in red pepper flakes.

Add tomatoes, crushing with your hands as you go; increase heat to medium-high. Bring to a simmer and cook, stirring often, until tomato liquid is reduced by half and tomatoes take on a jammy consistency, 12–15 minutes. Add clams and 2 cups water. Cover pot and cook, stirring occasionally and reducing heat as needed to maintain a simmer, until clams begin to open, 8–10 minutes. Uncover pot and transfer opened clams with a slotted spoon to a plate. Re-cover pot and continue cooking clams until they open, up to 15 minutes longer; discard any clams that haven’t opened by this time.

Add ditalini to pot and cook, stirring often (pasta will want to settle and stick to the bottom of the pot), until al dente, 8–10 minutes. Add clams back to pot.

Ladle clams and sauce among bowls; top with basil. Serve with bread alongside for dipping. Serves 4.

From Bon Appetit

I love baked pasta and this one from Bon Appetit is especially good. Cook the pasta until it is slightly underdone and set aside. Cook leeks until tender and add anchovies, garlic, red pepper flakes and pepper. Add cream, Parmesan, peas and cooked pasta. Top with more cheese and bake for 25-30 minutes. Cook’s note: Even if you are not a fan of anchovies, I suggest you include them. They add a wonderful depth of flavour to this dish.

Avoiding Additives and Preservatives

I used Unico anchovies. Genuine Parmesan cheese has no additives – look for the name stamped on the rind.

Cook the leeks and add the anchovies, garlic and hot pepper flakes

Add cream and Parmesan

Add peas and cooked pasta

Bake until top is crisp and cream is bubbling around the edges

Baked leeks with pasta and anchovy cream

Ingredients

1 lb. (454 g) short pasta (such as rigatoni, penne, or conchiglie)

Kosher salt

¼ cup (60 ml) extra-virgin olive oil

3 large leeks (about 1½ lb./680 g), white and pale green parts only, trimmed, sliced ½-inch (1.25-cm) thick

15 oil-packed anchovies, drained (from a 1.5-oz./42 g tin)

6 garlic cloves, thinly sliced

1 tsp. (5 ml) mild red pepper flakes or ½ tsp. (2.5 ml) crushed red pepper flakes

Freshly ground black pepper

2 cups (500 ml) heavy cream

3 oz. (85 g) Parmesan, finely grated, plus more for serving

1 10-oz. (285 g) bag frozen baby peas, thawed in warm water, drained

Preparation:

Preheat oven to 400°F (204°C). Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain and set aside.

Meanwhile, heat oil in a large Dutch oven or large high-sided skillet over medium. Add leeks; season with a couple pinches of salt. Cover and cook, stirring occasionally, until tender and golden around the edges, 6–8 minutes. Uncover and add anchovies, garlic, red pepper flakes, and several grinds of black pepper. Cook, stirring occasionally, until anchovies are disintegrated and garlic is tender, about 5 minutes.

Add cream and 3 oz. (85 g) Parmesan. Bring to a simmer; season with salt and black pepper (it should taste a bit salty because the pasta will absorb some seasoning as it bakes). Add peas and reserved pasta and toss gently to coat; top with more Parmesan. Transfer pasta to oven; bake until top is crisp and cream is bubbling around the edges, 25–30 minutes. Let cool slightly before serving. Serves 4-6

From Bon Appetit

Sweet, spicy and hot — these delicious pork noodles from Bon Appetit are made from fridge and pantry staples and feed a crowd. Brown the pork and add ginger, garlic and sugar. Add tomato paste and basil, chili paste, soy sauce, vinegar and water. Cook the sauce down for about 30 minutes. Add cooked noodles, a little butter and pasta water to the sauce and serve.

Avoiding Additives and Preservatives

No Name tomato paste is additive free. I used Simply Natural Organic sriracha for the hot chili paste. Use tamari instead of soy sauce, because it uses alcohol as a preservative instead of sodium benzoate. I used Marukan rice vinegar and President’s Choice butter, which contains only cream.

Brown pork with garlic, ginger and sugar

Add chili paste, tamari, vinegar and water and simmer

Add cooked noodles to sauce and serve, garnished with basil

Ingredients:

2 Tbsp. (30 ml) extra-virgin olive oil

2 lb. (907 g) ground pork, divided

1 2-inch (5.08-cm) piece fresh ginger, peeled, cut into thin matchsticks or finely chopped

8 garlic cloves, thinly sliced

2 Tbsp. (30 ml) sugar

2 Tbsp. (30 ml) tomato paste

2 sprigs basil, plus more for serving

⅓ cup (85 ml) hot chili paste (such as sambal oelek or sriracha)

¼ cup (60 ml) soy sauce

¼ cup (60 ml) unseasoned rice vinegar

1½ lb. (680 g) fresh ramen noodles or 16 oz. (454 g) dried spaghetti

Kosher salt

2 Tbsp. (30 ml) unsalted butter

Preparation:

Heat oil in a large wide heavy pot over medium-high. Add half of pork to pot, breaking apart into 6–8 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath, about 5 minutes. Turn pieces and continue to cook, turning occasionally, until pork is browned on 2–3 sides, about 5 minutes longer. Add ginger, garlic, sugar, and remaining pork to pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes longer.

Add tomato paste and 2 basil sprigs. Cook, stirring occasionally, until paste darkens, about 2 minutes. Add chili paste, soy sauce, vinegar, and 2 cups water. Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded, 30–45 minutes.

Cook noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. Add to pot with sauce along with butter and a splash of pasta cooking liquid. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 1 minute. Pluck out basil sprigs.

Divide noodles among plates. Top with torn basil. Serves 6-8.

From Bon Appetit

For the past month or so, I’ve been roasting a whole chicken once a week. It’s easy to do, provides one dinner and two lunches for the two of us and then I make chicken stock from the carcass and get two more meals of soup. This recipe from Bon Appetit is simple — whisk together oil, lemon juice and honey and rub the mixture under the skin of the chicken and all over the outside. Place half a lemon and some rosemary inside the chicken and surround the chicken with shallots and lemon slices. Roast for about an hour. Cook’s note: To make stock, remove any meat on the carcass and set aside for another use. Put the carcass in a large deep pot and cover with cold water. Add a large celery rib, chopped, a large carrot, sliced, an onion, quartered (no need to peel), a handful of parsley and salt and pepper to taste. Bring to a boil, then reduce heat so the stock barely simmers. Partially cover and simmer for four hours, skimming off any foam that comes to the surface. Strain the stock to remove the bones and other solids. You can use the stock right away or refrigerate for use within a day or two (it’s easier to remove fat from the stock after it’s been in the fridge. You can also freeze it.

Avoiding Additives and Preservatives

Use fresh lemon juice, as concentrates contain sodium benzoate.

Rub chicken with oil, lemon and honey. Place lemon half and rosemary in chicken cavity and place shallots around the chicken.

Roast chicken with rosemary, lemon and honey

Ingredients:

3 ounces (85 g) rosemary sprigs (about 1 large or 2 small bunches), divided

1 4-pound (1.8 kg) chicken

¼ cup (60 ml) plus 1 tablespoon (15 ml) extra-virgin olive oil

2 tablespoons (30 ml) fresh lemon juice

1 tablespoon (15 ml) honey

1 lemon, halved, one half sliced into eight ¼ -inch (0.6-cm) rounds

8 oz (226 g) shallots, peeled

Kosher salt and freshly ground black pepper

Preparation:

Preheat oven to 375°F (190°C) Line a large roasting pan with ¾ of rosemary sprigs. Place chicken on top.

Whisk ¼ cup oil, lemon juice, and honey in a small bowl to blend. Using your hands and beginning at the neck end of the chicken, gently lift skin away from breast. Under skin of the chicken, rub 2 tablespoons lemon mixture into meat. Drizzle remaining lemon mixture all over outside of the chicken.

Place 1 lemon half and 1 shallot inside chicken cavity; stuff with remaining rosemary sprigs, dividing equally. Season chicken all over with salt and pepper. Place remaining shallots around chicken; arrange 4 lemon rounds on top of chicken. Drizzle shallots and lemon rounds with remaining 1 Tbsp. oil.

Roast chicken, basting frequently with pan juices, for 45 minutes. Increase oven temperature to 425°F (218°C) and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and skin is deep golden and crispy, about 10 minutes longer.

Spoon pan juices over chicken, shallots, and lemon slices and serve in roasting pan. Serves 6-8.

From Bon Appetit

I don’t know about you, but recent events have me yearning for comfort food and this baked pasta dish from Alison Roman in a recent issue of Bon Appetit fits the bill. While the pasta cooks, cook leeks and then add red pepper flakes and chopped broccoli rabe. Combine the cooked pasta with the leek-broccoli rabe mixture, then add cream, cheese, chives and some of the pasta cooking water. Put the mixture into a baking dish, top with breadcrumbs and cheese and bake for about 35 minutes. Delicious!

Avoiding Additives and Preservatives

Make sure the cheddar does not contain colour and the red pepper flakes do not contain colour. I used 4C brand of panko for the topping.

Cook the leeks until soft and beginning to brown

Add the broccoli rabe and cook until it begins to wilt

Mix leeks and broccoli rabe with chives, cream and cheese. Place in baking dish and top with breadcrumbs and more cheese.

Bake until browned and bubbling

Sprinkle with chives and serve

Ingredients:

Kosher salt

1 lb. (454 g) rigatoni, ziti, or fusilli

8 Tbsp. (120 ml) extra-virgin olive oil, divided

3 large leeks, white and pale green parts only, halved lengthwise, thinly sliced into half-moons

Freshly ground black pepper

1 tsp. (5 ml) – or more – crushed red pepper flakes

2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed, coarsely chopped

1 cup (250 ml) heavy cream

12 oz. (340 g) sharp white cheddar, coarsely grated (about 3 cups/750 ml), divided

1 cup (250 ml) chopped chives, divided

1 cup (250 ml) coarse fresh breadcrumbs or panko (Japanese breadcrumbs)

Preparation:

Preheat oven to 425° F (218° C). Bring a large pot of water to a boil, then add a generous amount of salt. Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup (250 ml) pasta cooking liquid.

While you are cooking the pasta, get the broccoli rabe going. Heat 5 Tbsp. (75 ml) oil in a large Dutch oven or other heavy pot over medium–high. Add leeks and season with salt and black pepper. Cook, stirring occasionally, until leeks are softened (but not so much that they don’t have any texture left) and starting to brown, 8–10 minutes.

Add red pepper flakes to leeks and stir to incorporate. Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more. Season with salt and black pepper. Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes. Remove pot from heat and set aside.

Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, ½ cup (125 ml) chives, and reserved pasta cooking liquid; mix well. Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).

Transfer pasta to a 3-qt. (2.8 L) baking dish (or, if your Dutch oven is ovenproof, just leave it in there). Toss breadcrumbs and remaining 3 Tbsp. (45 ml) oil in a medium bowl until coated; season with salt and black pepper. Scatter over pasta, then sprinkle evenly with remaining cheese. Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 30–35 minutes. Let cool slightly.

Scatter remaining chives over pasta just before serving. Serves 6-8.

From Bon Appetit