This one-pan recipe from NYT Cooking combines chicken, onions, peppers, black beans, tomatoes and rice. Sear the chicken and set aside while you sauté the onions and peppers. Add hot chiles, spices, black beans and cherry tomatoes. Sprinkle uncooked rice on top, add boiling stock and return the chicken to the pan. Bake for about 40 minutes and serve with your toppings of choice. Cook’s note: If you have one, use a 12-inch (30-cm) cast iron skillet.

Avoiding Additives and Preservatives

I use Imagine organic chicken stock, which is additive-free. Check dried spices for colour and anti-caking agents. Blue Menu black beans are additive-free.

Brown the chicken and set aside

Cook the onions and peppers

Add black beans, tomatoes, rice and stock; return chicken to pan and roast until done

Ingredients:

8 bone-in, skin-on chicken thighs

Flaky sea salt and black pepper

2 tablespoons (30 ml) extra-virgin olive oil or peanut oil

1 large yellow or white onion, chopped

2 green or red bell peppers, halved, seeded and sliced

2 ½ cups (625 ml) chicken stock

2 red Fresno chiles or jalapeños, halved, seeded and chopped

1 (3-inch/7.6-cm) cinnamon stick, broken in half

3 garlic cloves, finely grated

1 teaspoon (5 ml) ground cumin

1 (15-ounce/425-g/443 ml) can black beans, rinsed

⅓ pound (150 g) cherry tomatoes, halved

1 cup (250 ml) basmati rice, rinsed in a sieve until the water runs clear

3 tablespoons (45 ml) chopped cilantro leaves

Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving

Preparation:

Heat the oven to 375 degrees F (190 C). Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch (30-cm) ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.

In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.

Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper). Serves 4.

From NYT Cooking

I love spaghetti carbonara and this recipe from Alison Roman yields great results. Thick guanciale or pancetta works best for this version, although you can use bacon. Brown the meat and set aside. Whisk together egg, egg yolk, garlic, cheese, salt and pepper. Cook the pasta and while still underdone, transfer to skillet with some of the pasta water. Cook for about a minute, add egg and cheese mixture and toss until the sauce emulsifies. Serve topped with black pepper, cheese and the crispy meat.

Avoiding Additives and Preservatives

Look for pork without additives, preserved with celery salt – I used President’s Choice pancetta. Genuine Parmesan cheese contains no colour additives or preservatives – look for the name of the cheese stamped on the rind.

Brown the pancetta and set aside

Alison Roman's spaghetti carbonara

Ingredients:

1 tablespoon (15 ml) olive oil

A slice of guanciale or pancetta or bacon, about ¼ inch (0.6 cm) thick, cut into ¼-inch (0.6-cm) pieces (about 2 oz/55g)

A handful of spaghetti (about 3 ounces/85 g)

Kosher salt

1 large egg

1 large egg yolk

1 garlic clove, finely grated (optional)

About ½ cup (125 ml) finely grated parmesan and/or pecorino cheese, plus more for grating on top

Freshly ground black pepper

Preparation:

Heat olive oil and guanciale or pancetta in a medium skillet over medium heat until most of the fat has started rendering out and the meat starts to brown, 4–6 minutes. Remove from heat and using a spoon, transfer the meat to a small bowl, leaving the fat behind.

Meanwhile, whisk egg, egg yolk, garlic, and ½ cup (125 ml) cheese in a medium bowl. Season with a little salt and lots of black pepper.

Cook pasta in a medium pot of salted boiling water about halfway through (it should be malleable but still just before al dente).

Return the skillet with the fat to medium heat and using tongs, place the pasta in the skillet (this means you don’t have to drain the pasta and worry about reserving the pasta water, it just stays in the pot), and add in about ½ cup (125 ml) pasta water, swirling to scrape up all the sticky, porky bits. Cook here for a minute or so.

Whisk in ¾ cup (187 ml) pasta water to the egg/cheese mixture and then add pasta to that bowl, using your tongs to toss, toss, toss.

Return the pasta and all the sauce to the skillet over medium heat (it will look watery and soupy). Cook the pasta and continue to toss, moving the skillet and the pasta, letting the sauce come together and become totally emulsified and creamy. If you notice any bits of scrambled eggs, your heat is too high — remove it from the heat and let it cool before continuing.

Just before it looks thick enough, remove it from the heat, and yeah, keep tossing. Toss it! Add more pasta water if it’s looking a bit dry (this pasta goes from saucy to sticky very quickly, pasta water will keep you saucy).

Transfer it to a bowl or eating vessel of your choice. Top with more black pepper, parmesan cheese, and a sprinkle of the crisp pancetta. Serves 1.

From Alison Roman

This delicious recipe from NYT Cooking is a popular Senegalese dish of chicken, onions and peppers. Marinate the chicken in a mixture of scallions, thyme, vinegar, lime juice and oil. Brown the chicken and set aside. Then cook the onions, adding peppers, garlic, ginger, bay leaves and mustard once the onions have started to brown. Return the chicken to the pan, add some water and simmer until it is cooked through and tender. Cook’s note: I served this with asparagus instead of rice.

Avoiding Additives and Preservatives

Use freshly squeezed lime juice; concentrates contain sodium benzoate. I use President’s Choice Old-Fashioned Dijon mustard.

Brown the chicken and set aside

Cook the onions until they start to brown

Add the peppers and seasoning

Return chicken to the pan and cook until done

Chicken Yassa

Ingredients:

4 bone-in, skin-on chicken legs (2 ½ to 3 pounds/1.13 to 1.36 kg)

4 scallions, trimmed, whites and greens finely chopped

2 tablespoons (30 ml) fresh thyme, finely chopped (or 2 teaspoons/10 ml dried)

1 tablespoon (15 ml) white vinegar or apple cider vinegar

½ cup (125 ml) lime juice (from 3 or 4 limes), plus more as needed

4 tablespoons (60 ml) peanut, vegetable or canola oil, plus more as needed

Kosher salt and black pepper

2 pounds (900 g) yellow onions, halved and sliced ½-inch (1.27-cm) thick

1 green bell pepper, halved, seeded and cut into thin matchsticks

1 whole Scotch bonnet chile, poked with a fork (or 1 whole habanero chile, 1 to 2 minced jalapeños, or ½ to 1 teaspoon/2.5 to 5 ml red-pepper flakes)

4 garlic cloves, finely chopped

4 teaspoons (20 ml) finely chopped fresh ginger

3 fresh or dried bay leaves

2 teaspoons (10 ml) Dijon mustard (optional)

Cooked rice, for serving

Preparation:

In a large bowl, combine the chicken legs with the scallions, thyme, vinegar, ¼ cup (60 ml) lime juice and 1 tablespoon (15 ml) oil. Marinate in the fridge for at least 2 hours or up to 24 hours.

If using a grill or grill pan, heat it over high; if using a cast-iron skillet, heat 1 tablespoon (15 ml) oil over medium-high. (If cooking indoors, pat the chicken dry, discarding marinade, then brush the chicken lightly with oil.) Season the chicken all over with salt and pepper.

Working in batches if necessary, grill or sear the chicken until browned on both sides, 6 or 7 minutes per side. Transfer the chicken to a plate.

Meanwhile, in a large pot, heat the remaining 3 tablespoons (45 ml) oil over medium-high. When the oil is hot, add the onions in an even layer, season with salt and pepper, and let sear without stirring for 3 to 4 minutes. Using a wooden spoon, stir occasionally to prevent onions from burning at the bottom of the pot, and allow onions to cook until they start to caramelize and take on some color, 10 to 12 minutes.

Add the bell pepper, chile, garlic, ginger, bay leaves and the mustard (if using), and continue stirring, adding 1 to 2 tablespoons (15-30 ml) of water as needed to avoid scorching at the bottom of the pot, another 5 minutes. Stir in another ¼ cup (60 ml) lime juice, and season with 1 tablespoon (15 ml) salt and 2 teaspoons (10 ml) pepper.

Add the grilled chicken into the pot, tucking it under the onions, then top with 1 cup (250 ml) water. Stir well, smooth mixture gently into an even layer, cover and simmer over medium until chicken is cooked through and tender, about 30 minutes.

Season to taste and add more lime juice to taste, if desired. Serve chicken over rice, with onion mixture and sauce drizzled generously on top. Serves 4.

From NYT Cooking

If you are trying to eat more meatless meals, try this hearty cheesy white bean-tomato bake from Cooking NYT. Fry some sliced garlic, stir in tomato paste, add canned white beans, water and seasoning. Sprinkle cheese on top and bake for about 10 minutes. To brown the top, broil for a minute or two.

Avoiding Additives and Preservatives

I used No Name tomato paste and Blue Menu white kidney beans. No Name pizza mozzarella cheese is additive- and colour-free.

Layer ingredients and bake

Broil for a minute or two to brown the top

Ingredients:

¼ cup (60 ml) extra-virgin olive oil

3 fat garlic cloves, thinly sliced

3 tablespoons (45 ml) tomato paste

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

½ cup (125 ml) boiling water

Kosher salt and black pepper

⅓ pound (150 g) mozzarella, coarsely grated (about 1 1/3 cups/335 ml)

Preparation:

Heat the oven to 475 degrees F(246 C). In a 10-inch (25-cm) ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it’s lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.

Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once. Serves 4.

From Cooking NYT

This nutritious quick sheet-pan meal includes chicken, chickpeas, squash and dates. Toss the chicken, chickpeas and squash with oil and arrange on the baking sheet. Roast for 20 minutes, add the dates, and roast for another 20 minutes or until the chicken is cooked, the squash is tender and the chickpeas are crisp. While the roasting is underway, mix up a relish of olives, parsley, capers and lemon juice to serve with the meal. Cook’s note: I used acorn squash and individual skin-on, bone-in chicken drums and thighs instead of whole legs.

Avoiding Additives and Preservatives

I used Blue Menu chickpeas, Parnoosh dates, President’s Choice garlic-stuffed green olives and Unico capers—all are additive free. Be sure to use fresh lemon juice, as the concentrates contain preservatives.

Arrange chicken, squash and chickpeas on baking sheet

Add dates after about 20 minutes, roast for another 20-25 minutes and serve

Ingredients:

2 pounds (900 g) delicata squash (about 2 large squash), scrubbed, halved lengthwise, seeded and sliced crosswise into 1-inch-thick (2.54-cm) pieces

1 (15-ounce/425 g) can chickpeas, rinsed

½ cup (125 ml) extra-virgin olive oil

Kosher salt and black pepper

4 whole bone-in, skin-on chicken legs (about 3 pounds/1.4 g)

4 ounces (113 g) pitted large Medjool dates (about 6), quartered lengthwise

½ cup (125 ml) pitted green olives (about 2 ounces/56 g), coarsely chopped

½ cup (125 ml) coarsely chopped fresh parsley

1 tablespoon (15 ml) drained capers, plus 2 tablespoons (30 ml) caper brine

1 tablespoon (15 ml) fresh lemon juice, plus lemon wedges, for serving

Preparation:

Heat oven to 425 degrees F (218 C). On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons (45 ml) oil; season well with salt and pepper. Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon (15 ml) oil, season with salt and pepper, and arrange on top, skin-side up. Roast for 20 minutes, then stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.

While the mixture roasts, in a small bowl, whisk the remaining ¼ cup (60 ml) oil with the olives, parsley, capers and caper brine, and lemon juice. Season the olive relish with salt and pepper, then set aside.

Divide the roasted chicken, squash, dates and chickpeas among plates. Stir any pan juices into the relish, then spoon the relish on top of each serving. Serve with lemon wedges. Serves 4.

From NYT Cooking

This sheet-pan recipe from NYT Cooking makes a quick and satisfying supper. Put the sheet pan in the oven while it preheats (I cover the pan with foil for easy clean-up). Toss sausages, sprouts and potatoes with oil, salt and pepper. Place on the hot sheet pan and roast for 15 minutes. Meanwhile, mix up the honey-mustard sauce. When the 15 minutes are up, drizzle the sausages and vegetables with the sauce and toss. Roast for another 10 minutes or until the sausages are cooked through and the vegetables are tender.

Avoiding Additives and Preservatives

I used Free-From hot Italian sausages and President’s Choice Old-Fashioned Dijon Mustard.

Toss sausages and vegetables in olive oil, season with salt and pepper and spread on baking sheet

After 15 minutes, toss ingredients with honey-mustard sauce and continue cooking until sausages are done and vegetables are tender

Ingredients:

1 pound (454 g) fresh sausage, such as sweet or hot Italian, or bratwurst

1 pound (454 g) Brussels sprouts, trimmed and halved lengthwise

1 pound (454 g) small potatoes, like baby Yukon gold or red potatoes, halved

2 tablespoons (30 ml) extra-virgin olive oil, plus more as needed

Kosher salt and black pepper

4 teaspoons (20 ml) honey

1 tablespoon (15 ml) Dijon mustard

1 tablespoon (15 ml) yellow mustard seeds (optional)

¼ cup (60 ml) almonds or walnuts, chopped (optional)

Preparation:

Heat oven to 450 degrees F (232 degrees C), and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.

Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)

Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.

Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper. Serves 4.

From NYT Cooking

This recipe from Half Baked Harvest is a tasty and healthy one-pot meal. Cook fish in a cast iron pan and then set aside. Add butter to the hot pan, sear lemon slices and set them aside. Add garlic, asparagus and uncooked orzo to the pan and cook until the orzo is toasted. Add stock and lemon juice, bring to a boil and cook until the orzo is tender. Add the cod and lemons slices back to the pan to warm through and serve.

Avoiding Additives and Preservatives

Use butter that contains only cream. I used Imagine Organic chicken stock. Always use fresh lemon juice, never concentrated, which contain chemical additives.

Cook fish and set aside

Sear lemon slices and set aside

Cook orzo and asparagus

Return fish to pan to warm through

Lemon-butter cod with orzo and asparagus

Ingredients:

2 tablespoons (30 ml) extra-virgin olive oil

4 (6- to 8-ounce/170- to 226-g) cod fillets

Kosher salt and freshly ground pepper

3 tablespoons (45 ml) all-purpose flour

2 tablespoons (30 ml) salted butter

1 lemon, sliced, plus more for serving

1 garlic clove, minced or grated

1 bunch of asparagus, ends trimmed, cut into 1-inch (2.54-cm) pieces

1 cup (250 ml) uncooked orzo

2¾ cups (687 ml) low-sodium chicken broth

1 tablespoon (15 ml) lemon juice

1 tablespoon (15 ml) chopped fresh dill, for serving

Preparation:

In a large cast-iron skillet, heat the olive oil over medium-high heat. Season the cod all over with salt and pepper, then sprinkle it evenly on both sides with flour. When the oil shimmers, add the cod and sear until golden, 3 to 4 minutes per side. Transfer the cod to a plate.

Using the same skillet, sear the butter and lemon slices until the lemon is golden, about 1 minute per side. Add the lemon to the cod on the plate.

Again using the same skillet, cook the garlic, asparagus, and orzo until the garlic is fragrant and the orzo is toasted, 2 to 3 minutes. Add the chicken broth and lemon juice. Increase the heat to high and bring to a boil. Cook, stirring occasionally, until the orzo is al dente, about 10 minutes. Slide the cod, lemon slices, and any collected juices back into the skillet and cook until everything is warmed through, about 1 minute. Top with fresh dill and serve. Serves 4.

From Half Baked Harvest

This recipe from NYT Cooking uses a pan-steam method to cook skinless, boneless chicken breasts quickly while keeping them moist. You can use water, but the soy sauce, honey, garlic and coriander in this recipe infuses the meat with flavour. While the chicken cooks, make a quick side dish of pickled cucumbers, using cucumber, shallot, vinegar, salt and pepper. Cook’s note: This would be great with steamed rice; I served with the pickled cucumbers and green beans.

Avoiding Additives and Preservatives

I used Marukan rice vinegar and tamari instead of soy sauce.

Pickle the cucumbers

Pan steam the chicken

Soy-glazed chicken breasts with pickled cucumbers

Ingredients:

1 English cucumber, thinly sliced

1 shallot, peeled, halved and thinly sliced lengthwise

¼ cup (60 ml) rice vinegar

Kosher salt and black pepper

¼ cup (60 ml) ow-sodium soy sauce or tamari

2 tablespoons (30 ml) honey or maple syrup

4 boneless, skinless chicken breasts (1 ½  to 2 pounds/680 to 900 g)

2 tablespoons (30 ml) vegetable oil

2 garlic cloves, smashed

1 teaspoon (5 ml) coriander seeds, roughly smashed with the side of a heavy knife

Cilantro leaves and tender stems, for serving

Steamed rice, for serving

Preparation:

In a medium bowl, toss to combine the cucumber, shallot, vinegar, 1 teaspoon salt and ¼  teaspoon (1.25 ml) pepper; set aside while you make the chicken.

In a shallow dish, stir soy sauce and honey together; add chicken and turn to coat.

In a large skillet, heat oil over medium-high. Add garlic and coriander and stir to coat. Add chicken breasts (reserve the marinade) and cook until browned on both sides, about 3 minutes per side. (Browning happens a little faster than usual here because of the honey and soy; if the marinade is getting too dark, lower the heat slightly.)

Add reserved marinade and ¼ cup (60 ml) water to the skillet. Bring to a simmer, reduce heat to medium-low and cook, covered, until cooked through, 4 to 5 minutes more per side.

Uncover the skillet, increase heat to medium-high and cook, turning chicken occasionally, until liquid is reduced and chicken is glazed, about 5 minutes.

Depending on the size of the skillet you use, the sauce may reduce a little slower or faster than the time indicated. When you swipe a rubber spatula across the bottom of the skillet, the sauce should hold a spatula-wide trail that fills in with liquid pretty quickly. If you happen to reduce too much, whisk in water one tablespoon at a time until you’re back to a shiny sauce that can be drizzled.

Serve chicken drizzled with any leftover glaze over rice with cucumber salad and cilantro. Serves 4.

From NYT Cooking

This mini eggplant Parmesan from Alison Roman (it serves two as a main dish or four as a side dish) delivers delicious results without any frying. Roast the eggplant until it is deep brown and tender. Make a tomato sauce, toast the breadcrumbs and then layer the eggplant and sauce with the breadcrumbs, Parmesan, capers, oregano and parsley. Top with fresh mozzarella and bake for about 20 minutes. This is a perfect vegetarian main dish, served with a  green salad.

Avoiding Additives and Preservatives

Unico anchovies, capers and canned tomatoes are additive-free. Genuine Parmesan cheese contains no colour, additives or preservatives; look for the name on the rind. I used PC panko, which is additive-free. Make sure the hot pepper flakes and dried oregano (if using) are free of additives. Good-quality fresh mozzarella contains no additives or preservatives.

On top of the sauce, layer the roasted eggplant, Parmesan, parsley, capers, oregano, breadcrumbs and mozzarella

Bake for about 20 minutes

Ingredients:

1 large globe eggplant (about 2 pounds/900 g), sliced about ½-¾-inch (1.25-1.9-cm) thick

½ cup (125 ml) olive oil, divided

Kosher salt, freshly ground black pepper

1 small onion (yellow, white, or red), thinly sliced

4 garlic cloves, thinly sliced

Crushed red pepper flakes (optional)

4 anchovy fillets (optional), plus more if you want

1 28 oz. (793 g) can whole San Marzano tomatoes, crushed

¾ cup (187.5 ml) panko bread crumbs

⅓ cup (85 ml) grated parmesan

2–3 tablespoons (30-45 ml) capers, coarsely chopped

2 tablespoons (30 ml) chopped fresh oregano or marjoram (you can skip, or use half the amount of dried)

⅓ cup (85 ml) coarsely chopped parsley, divided

8 oz. (226 g) fresh mozzarella, thinly sliced or torn

Preparation:

Preheat oven to 450° F (232° C). Drizzle eggplant with about half the olive oil and season with salt and pepper and roast, turning eggplant halfway through, until it’s as tender as custard and both sides are as brown as if they were fried, 25–30 minutes.

While the eggplant roasts, make the sauce. Heat two tablespoons (30 ml) of olive oil in a medium pot over medium-high heat. Add onion and garlic, season with salt and pepper. Cook, stirring every now and then until the onions and garlic are tender and starting to brown around the edges, 8–10 minutes. Add crushed red pepper flakes and anchovies, if using, and stir, letting both things melt into the onions. Pour the juices from the tomatoes into the pot and one by one, crush the tomatoes with your hands into the pot. Season again with salt and pepper and let it simmer gently for 15–30 minutes (you want to evaporate some but not all of the liquid).

Remove from heat. Set half aside and freeze or refrigerate the rest.

Heat the remaining 2 tablespoons (30 ml) olive oil in a small to medium skillet over medium heat. Add the bread crumbs and season with salt and pepper. Stir them to coat evenly in the oil and toast, tossing frequently, until all the bread crumbs are the color of toast, 5–7 minutes. Remove from heat.

Spoon about half of the tomato sauce on the bottom of a 1 qt. (1 L) baking dish or 6-inch (15-cm) skillet (both hold about 4 cups/1 L volume, that’s the size you want. Doesn’t matter the shape, as long as its heatproof).

Top with half the eggplant. Top with half the parmesan, parsley, capers, and oregano. Scatter half the bread crumbs in an even layer on top of all that, followed by half the mozzarella. Repeat this, ending with the mozzarella. Add a little more parmesan if you feel like it, maybe some black pepper.

Bake until the cheese is browned and everything is bubbling around the edges, 15–20 minutes. Remove from the oven, maybe finish with some more parsley and let it cool ever so slightly before eating. Serves 2 as a main dish and 4 as a side dish.

From Alison Roman

These baked meatballs are a snap to make and cook in 15 minutes. Combine scallions, tamari sauce, garlic, salt, pepper and crushed crackers or breadcrumbs with ground beef and form into meatballs. Bake until golden and cooked through. I served them in lettuce wraps alongside stir-fried peppers and baby bok choy.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce. I used additive-free panko bread crumbs instead of Ritz crackers.

The meatballs cook in about 15 minutes.

Korean Barbecue-Style Meatballs

Ingredients:

½ cup (125 ml) chopped scallions

2 tablespoons (30 ml) low-sodium soy sauce

2 tablespoons (30 ml) minced garlic

1 teaspoon (5 ml) kosher salt

1 teaspoon (5 ml) freshly ground black pepper

½ cup (125 ml) finely crushed Ritz crackers (12 crackers) or panko bread crumbs

1 pound (454 g) round beef (round or chuck)

Preparation:

Heat oven to 425 degrees F (218 C). In a large bowl, combine all of the ingredients and use your hands to gently mix.

Shape the meat into 12 golf-ball-size rounds (about 2 inches/5 cm in diameter), and arrange on a greased rimmed baking sheet.

Bake until golden and cooked through, about 15 minutes. Serve warm. Serves 4.

From NYT Cooking

Next Page »