Entries tagged with “NYT cooking”.

This delicious recipe from NYT Cooking is a hearty one-pot meal that is ready in less than an hour. Brown sausage meat, add tomatoes and simmer. Add dry pasta, water and fresh mozzarella. Top with more mozzarella, ricotta and Parmesan. Bake for about 25 minutes, run under the broiler for a minute or two to brown the cheese, top with fresh basil and serve.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages, Blue Menu whole tomatoes, Mutti strained tomatoes and Tre Stelle mozzarella and ricotta. All are additive-free. Check the dried spices to make sure they don’t contain colour or anti-caking agents. Genuine Parmesan is free of additives – look for the name stamped on the rind.

Brown the sausage meat

Stir in tomatoes and bay leaves

Stir in pasta and water, fold in mozzarella, top with remaining mozzarella, the ricotta and Parmesan and bake

Broil for a few minutes to brown the cheese, top with fresh basil and serve


¾ pound (340 g) bulk hot or mild Italian sausage (pork, chicken or turkey)

4 garlic cloves, thinly sliced

1 teaspoon (5 ml) dried oregano

½ teaspoon (2.5 ml) fennel seeds, coarsely crushed

Pinch of red-pepper flakes, plus more for serving (optional)

1 (28-ounce/796-ml) can whole peeled tomatoes with their juices

1 (14-ounce/398 ml) can crushed or strained tomatoes

2 bay leaves

Kosher salt

12 ounces (340 g) dried pasta, such as small shells, farfalle or other shaped pasta

8 ounces (227 g) fresh mozzarella, torn into bite-size pieces

6 ounces (170 g) whole-milk ricotta (about ¾ cup/180 ml)

⅓ cup (83 ml) grated Parmesan

¼ cup (60 ml) basil leaves

Black pepper, for serving


Heat oven to 425 degrees F (218 C). Heat oil in a 12-inch (30-cm) ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.

Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.

Stir in pasta and 1 cup (250 ml) water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn’t stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.

Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you’d like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like. Serves 4.

From NYT Cooking

This recipe from NYT Cooking is quick, easy and delicious. Brown chicken skin side down, flip, add sliced a sliced chile and continue cooking until the chicken in cooked through. Remove the chicken from the skillet. Off heat, add honey and vinegar to the chicken fat in the skillet and combine. Dress torn greens with some of the sauce and serve the rest over the chicken.

Avoiding Additives and Preservatives

Use pure honey. Allen’s apple cider vinegar is additive-free.

Skillet hot honey chicken with hearty greens


2 pounds (900 g) bone-in, skin-on chicken thighs (4 to 6 thighs)

Kosher salt and pepper

1 tablespoon (15 ml) extra-virgin olive oil

1 small hot chile, thinly sliced (such as jalapeño, Fresno or serrano), or to taste

1 large bunch or head of hearty greens, such as escarole, mustard greens or kale (about 6 ounces/170 g)

2 tablespoons (30 ml) honey

1 tablespoon (15 ml) apple cider vinegar


Pat the chicken thighs dry with a paper towel, then season both sides with salt and pepper. Drizzle the olive oil into a large skillet, then add the chicken thighs skin side down.

Set over medium heat and cook, without moving them, until the skin is crisp and deep golden brown, about 15 minutes. If you can’t stand leaving the chicken untouched for this long, use your tongs to press the chicken down into the pan, which promotes even browning.

Flip the thighs over and swirl the chile into the rendered chicken fat. Cook until the meat is cooked through, about 10 minutes.

Meanwhile, stem and tear the hearty greens into big bite-size pieces. In a big bowl, toss them with salt and pepper.

Transfer the chicken to serving plates, leaving the fat in the pan. Off the heat, stir the honey and vinegar into the fat until the honey’s melted and everything’s combined. Dress the greens with enough of the sauce to lightly coat, seasoning with salt and pepper as needed. (Feel free to eat the chile peppers or leave them behind.) Serve the chicken with the salad, spooning more sauce over the chicken and salad as desired. Serves 4.

From NYT Cooking

This recipe for Moo Goo Gai Pan from NYT Cooking rivals your favourite take-out version of the dish. Slice chicken breasts into strips and marinate briefly before browning and setting aside. Add the remaining ingredients in stages and stir fry them, return the chicken to the pan and add the sauce. Cook until the sauce is thickened and the chicken is cooked through and serve over rice. Cook’s note: I used snow peas instead of sugar snap peas and omitted the water chestnuts.

Avoiding Additives and Preservatives

I have never been able to find additive-free oyster sauce, so I make my own by combining 3 tablespoons (45 ml) of tamari sauce with 2 tablespoons (30 ml) of sugar and 3 teaspoons (15 ml) of cornstarch. I made chicken broth with Better Than Bouillon paste and used tamari instead of soy sauce. Lee Kum Kee sesame oil and M’Lord bamboo shoots are additive-free. I used Yoshi mirin instead of Shaoxing wine or sherry.

Moo Goo Gai Pan


1 pound (454 g) boneless, skinless chicken breasts

3 tablespoons (45 ml) oyster sauce

5 tablespoons (75 ml) neutral oil, plus more as needed

2 tablespoons (30 ml) cornstarch

1 cup (250 ml) low-sodium chicken broth

1 tablespoon (15 ml) low-sodium soy sauce

1 teaspoon (5 ml) granulated sugar

1 teaspoon (5 ml) toasted sesame oil

¼ teaspoon (1.25 ml) ground white pepper (optional)

1 medium carrot, peeled and thinly sliced into coins

1 (2-inch/5-cm) piece ginger, peeled and thinly sliced into matchsticks

12 ounces (340 g) white button or shiitake mushrooms, or a mix, stemmed and sliced

4 ounces (113 g) sugar snap peas, trimmed and halved crosswise

1 (8-ounce/227 g) can sliced bamboo shoots, drained

1 (8-ounce/227 h) can sliced water chestnuts, drained

2 tablespoons (30 ml) Shaoxing wine, or dry Sherry

Steamed white rice, for serving


Pat the chicken dry with paper towels, then cut crosswise into ¼ -inch- (0.6-cm) thick slices. Place in a medium bowl and add 1 tablespoon (15 ml) oyster sauce, 1 tablespoon (15 ml) oil and 1 tablespoon (15 ml) water. Toss, sprinkle on 1 tablespoon (15 ml) cornstarch and toss again until each piece of chicken is fully coated. Let marinate for at least 10 minutes or up to 2 hours; refrigerate if marinating longer than 30 minutes, but bring to room temperature 15 minutes before cooking.

In a medium bowl, whisk ¾ cup (187 ml) chicken broth, soy sauce, sugar, sesame oil, white pepper (if using), the remaining 2 tablespoons (30 ml) oyster sauce and the remaining 1 tablespoon (5 ml) cornstarch until combined. Set aside.

Heat 2 tablespoons (30 ml) of the oil in a wok or large (12-inch/30-cm) cast-iron or nonstick skillet over medium-high. Once the oil starts shimmering, add the marinated chicken in an even layer, cooking in batches and adding more oil, if necessary. Cook until the edges of the chicken are slightly golden brown and the meat no longer sticks to the pan, 1 to 2 minutes. Flip the chicken and cook until golden, about 1 minute more. Transfer to a plate.

Add the remaining 2 tablespoons (30 ml) of the oil, carrot and ginger to the wok. Cook, stirring occasionally, until ginger is golden brown, about 30 seconds. Stir in the mushrooms. Add the remaining ¼ (60 ml) cup chicken broth and toss until everything is well combined. Bring to a simmer and cook until reduced by half. (This happens very quickly, about 30 seconds.) Add chicken and any reserved juices, sugar snap peas, bamboo shoots and water chestnuts, tossing until combined. Increase heat to high. Add Shaoxing wine and scrape up any brown bits from the bottom of the pan.

Reduce heat to medium. Whisk the reserved chicken broth mixture once more and add to the wok. Stir until everything is well combined, the sauce is slightly thickened and the chicken is fully cooked, 2 to 3 minutes. Transfer to a platter and serve alongside steamed white rice. Serves 4.

From NYT Cooking

This one-pot meal from NYT Cooking combines chicken thighs, sweet potatoes, carrots, leeks and dates with spices, lemon, ginger, orange juice and dill. Marinate the chicken briefly while you chop and combine the sweet potatoes, carrots, dates and spices. Brown the chicken and set aside. Cook the leeks, then layer the chicken and vegetable mixture in the pot. Add orange juice and cook for 55-70 minutes. Garnish with fresh cilantro or dill before serving.

Avoiding Additives and Preservatives

Check to spices to make sure they don’t contain colour or anti-caking agents. Parnoosh dates are additive-free.

Braised chicken thighs with sweet potatoes and dates


2 ½ pounds (1.13 kg) boneless, skinless chicken thighs

2 teaspoons (10 ml) kosher salt, more as needed

1 ½ teaspoons (7.5 ml) ground coriander

½ teaspoon (2.5 ml) ground cumin

½ teaspoon (2.5 ml) freshly ground black pepper

1 ¼ pounds (566 g) sweet potato, peeled and cut into ½-inch (1.25-cm) chunks

1 pound (454 g) carrots, peeled and cut into ¼-inch (0.62-cm) thick coins

1 cup (250 ml) dates or prunes, diced (or substitute other dried fruit)

1 teaspoon (5 ml) finely grated lemon zest

1 teaspoon (5 ml) grated or minced fresh ginger (optional)

1 (2-inch-/5-cm-long) cinnamon stick

1 large pinch ground cayenne or red-pepper flakes

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

1 large leek, trimmed, halved lengthwise and sliced into half-moons

½ cup (125 ml) freshly squeezed orange juice

¾ cup (187.5 ml) chopped fresh cilantro or dill


Heat oven to 350 degrees F (177 degrees C). In a large bowl, combine chicken thighs, 1 teaspoon (5 ml) salt, coriander, cumin and pepper, tossing well. Set aside to marinate while you prepare the other ingredients.

In another large bowl, add the sweet potato, carrot, dates or prunes, lemon zest, grated ginger if you like, cinnamon stick, cayenne and remaining 1 teaspoon (5 ml) salt. Stir to combine.

In a 5- to 7-quart (5-7 litre) Dutch oven, heat oil over medium-high. Add as many pieces of chicken as comfortably fit in the bottom of the pan without crowding and brown on both sides, about 5 minutes. Transfer chicken pieces to a plate as they brown. Repeat with remaining chicken, adding more oil as needed.

Add leeks, a pinch of salt and more olive oil to the pan if it looks dry. Sauté leeks until golden and tender, 5 to 7 minutes.

Place half of the chicken in 1 layer on top of the leeks. Top with half of the sweet potato mixture, spreading it out evenly over the chicken. Repeat layering with the remaining chicken and sweet potato mixture. Pour orange juice into the pan.

Cover pot and transfer to the oven. Braise, covered, until the chicken and vegetables are tender, for about 55 to 70 minutes, stirring the mixture after 30 minutes. Sprinkle with herbs and serve. Serves 6-8.

From NYT Cooking

I’m not much of a baker, but when I saw this pie recipe from NYT Cooking I had to try it. Make an all-butter single pie crust (or use your favourite pie crust recipe), place it in a pie plate, poke holes in the bottom of the dough, fill with pie weights and bake the crust. Combine lemon, sugar and cranberries in pan and boil for about 10 minutes. Strain the mixture. Combine cornstarch, water and egg yolks in the pan and return the strained cranberry mixture. Boil for about 5 minutes and then add lemon juice and cold butter. Pour the mixture into the cooled pie shell. Before serving, make the meringue and pile on the centre of the pie filling. Use a kitchen blowtorch to brown the meringue or bake for about 10 minutes. Cook’s note: I used an immersion blender on the cranberry mixture before putting put it through a sieve. I didn’t want to use raw egg whites, so I used ½ cup (125 ml) pasteurized egg whites and they whipped up beautifully.

Avoiding Additives and Preservatives

Use unbleached flour and make sure the butter does not contain colour.

Cranberry lemon meringue pie


For the pie crust

1/3 cup (85) grams ice-cold water

2 teaspoons (10 ml) distilled white vinegar

2 teaspoons (10 ml) granulated sugar

1 teaspoon (5 ml) fine sea or table salt

1 cup (228 grams) cold unsalted butter, cut into ½ -inch (1.25-cm) cubes

2 ½ cups (330 grams) all-purpose flour

For the pie

1 disk all-butter pie crust

All-purpose flour, for rolling

1 cup (211 grams) granulated sugar

¼ teaspoon (1.25 ml) fine sea or table salt

2 medium lemons

3 cups (343 grams) fresh or frozen cranberries

2 tablespoons (30 ml) cornstarch

4 large eggs, separated

3 tablespoons (42 grams) cold unsalted butter

¼ teaspoon (1.25 ml) cream of tartar

½ cup (70 grams) confectioners’ sugar (icing sugar)


For the pie crust

Stir together the water, vinegar, sugar and salt until the sugar and salt dissolve. Put in the freezer until ready to use.

To make the dough in a stand mixer, toss the butter with the flour in the mixer bowl until evenly coated. Beat with the paddle on low speed until the mixture resembles coarse crumbs. It’s OK if there are a few pea-size clumps, but there shouldn’t be many. Add the water solution all at once and beat on low speed until the mixture forms large clumps and no floury bits remain.

To make the dough in a food processor, pulse the butter and flour until coarse crumbs form. Add the water solution all at once and pulse until the mixture forms large clumps.

To make the dough by hand, toss the butter with the flour in a large bowl until evenly coated. Using a pastry cutter or your fingers, cut or smoosh the butter and rub it into the flour until coarse crumbs form. It’s OK if there are some almond-size pieces, but there shouldn’t be many. Add the water solution all at once and stir with a fork or your hand until the dough comes together.

Whichever method you used, gather the dough into a large mass (about 5 cups/660 grams total). If making single-crust or regular double-crust pies, divide the dough in half to form 2 disks (2.5 cups/330 grams each). For a lattice pie, form a little more than a third of the dough into a disk for the bottom, then split the remaining in half to form 2 disks for the top.

Wrap the disks tightly in plastic wrap and refrigerate until firm, at least 1 hour and preferably 1 day. The dough can be refrigerated for up to 3 days or frozen for up to 2 months. Thaw overnight in the refrigerator before using.

For the pie

If the dough has been refrigerated for more than an hour, let sit at room temperature for 10 minutes. On a lightly floured surface, use a lightly floured rolling pin to roll the dough into a 12½-inch (31.75-cm) round. Roll the dough up onto the pin, then unroll it over a standard (not deep-dish) 9-inch (23-cm) pie plate, centring it. Gently tuck and press it into the bottom and sides of the plate without stretching the dough. Fold the overhang of the dough under itself along the rim so that the dough is flush with the edge of the plate. If you’d like, crimp the edges of the dough.

If the dough has softened, refrigerate or freeze it until firm, about 30 minutes in the refrigerator or 10 minutes in the freezer. While the dough chills, position a rack in the lowest position in the oven and heat to 375 degrees F (190 C).

Use a fork to poke holes all over the bottom of the dough without piercing all the way through, if possible. Line the dough with a sheet of crumpled parchment paper (crumpling helps it lie flat against the dough.) Fill the lined dough to the top with pie weights, such as dried beans.

Bake on the bottom rack until the edges are light golden brown, the sides look dry and the bottom looks almost dry, 25 to 30 minutes. Remove the pie weights with the parchment and return the empty shell to the bottom rack. Bake until the bottom is golden, 5 to 10 minutes. Cool on a rack.

Place the sugar and salt in a large saucepan and zest the lemons directly over it. Gently rub the zest into the sugar. Into a small bowl, squeeze a scant ½ cup (125 ml) juice from the lemons; set aside. Add the cranberries and 1¼ cups (312 ml) water to the saucepan, and bring to a boil over medium heat, stirring to dissolve the sugar. Boil until all of the cranberries have popped and collapsed and the liquid is red, syrupy and filled with cranberry seeds, 8 to 10 minutes.

Pour the cranberry mixture through a sieve, pressing on the berries to extract all their juice and scraping everything off the underside of the sieve. (You should have 2 cups (500 ml); discard the solids inside the sieve.) Add the cornstarch to the empty saucepan (no need to wash) and whisk in 2 tablespoons (30 ml) cold water until smooth. Add the egg yolks and whisk until smooth, then use a spatula to stir in the strained cranberry mixture.

Bring to a boil over medium heat, stirring continuously, then continue to boil while stirring until very thick, 3 to 5 minutes. The mixture should be boiling hard with big bubbles. Turn off the heat and stir in the cold butter and reserved lemon juice until the butter melts. Pour into the cooled pie shell and spread evenly. (At this point, the pie can be cooled completely, covered and refrigerated for up to 3 days. Bring back to room temperature before topping with the meringue.)

Whisk the egg whites with an electric hand or stand mixer on medium-high speed until foamy on top. Add the cream of tartar and continue whisking until soft peaks form. When you lift the whisk from the mixture, the top will droop back down. Add the confectioners’ sugar, sifting it if it’s at all lumpy. Whisk on medium-high speed until stiff, glossy peaks form. When you lift the whisk from the mixture, the top should stand up and just the tip will have a curlicue.

Pile the meringue in the centre of the warm pie filling, leaving a 1- to 2-inch (2.54- 5-cm) rim of filling if you’d like. (If covering the filling, spread the meringue over the crust.) Use a kitchen blowtorch to brown the meringue all over or, bake at 375 degrees F (190 C) until golden brown, about 10 minutes. Cool the pie at room temperature until the filling is set very firm. If the meringue weeps moisture onto the filling, dab it away with a paper towel. Makes one 9-inch (23-cm) pie.

From NYT Cooking

This tasty recipe from NYT Cooking puts dinner on the table in less than 30 minutes. Combine oil, yogurt, spices, ginger and garlic and coat the fish with the mixture. Put the fish on top of spinach on a sheet pan and roast until the fish is almost done. Broil for a few minutes to brown the fish and serve.

Avoiding Additives and Preservatives

Check the spices to make sure they don’t contain colour or anti-caking agents. I used Oikos Greek yogurt, which is additive-free.

Make the spicy yogurt marinade

Coat the fish in the marinade and place on top of spinach before roasting


1 ½ pounds (680 g) firm, white-fleshed fish (such as cod, bass or halibut, cut into chunks)

¼ cup (60 ml) olive oil or any neutral oil

2 tablespoons (30 ml) full-fat Greek yogurt

1 tablespoon (15 ml) garam masala

1 teaspoon (5 ml) red chile powder

1 teaspoon (5 ml) ginger paste or freshly grated ginger

1 teaspoon (5 ml) garlic paste or freshly grated garlic

1 teaspoon (5 ml) ground coriander

½ teaspoon (2.5 ml) ground turmeric

Fine sea salt

1 pound (454 g) baby spinach (about 14 packed cups/3.5L)

Rice or roti, for serving


Heat the oven to 425 degrees F (218 C). Pat the fish dry and set aside.

Combine the oil, yogurt, garam masala, chile powder, ginger, garlic, coriander, turmeric and 1 teaspoon (5 ml) salt in a large bowl and stir until the marinade is smooth. Add the fish and coat evenly.

Arrange the spinach in an even layer on a large sheet pan. Place the fish on the spinach, dispersing it evenly. Bake on the top rack for 10 to 12 minutes, or until the fish starts to turn golden.

Set the oven to broil and broil on high just until the fish turns golden brown, 3 to 4 minutes. Season to taste with additional salt. Serve with rice or roti, if desired. Serves 4.

From NYT Cooking

This sheet-pan meal from NYT Cooking combines cubed chicken breast with zucchini, bell pepper and salad. Marinate the chicken briefly and then arrange on a sheet pan with chunks of zucchini and sliced red pepper. Roast until the chicken is cooked through and set the chicken and vegetables aside. Strain the pan juices and add oil and parsley. Divide romaine lettuce and cherry tomatoes among the serving plates, top with the chicken mixture, feta and dressing.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice. Check the oregano to make sure it does not contain colour or anti-caking agents. Krinos or Tre Stelle feta cheese is additive-free.

Place the cubed chicken, zucchini and red pepper on sheet pan

Set cooked chicken and vegetables aside, strain the pan juices and use them for the vinaigrette

Place romaine and tomatoes on plates and top with chicken, vegetables, cheese and the pan-juice vinaigrette


½ cup (125 ml) plus 1 tablespoon (15 ml) extra-virgin olive oil

1 tablespoon (15 ml) lemon juice

1 teaspoon (5 ml) minced garlic

½ teaspoon (2.5 ml) dried oregano

Kosher salt (such as Diamond Crystal) and pepper

1 ½ pounds (680 g) boneless, skinless chicken breasts, cut into 1-inch (2.54-cm) pieces

1 large zucchini, cut into 1-inch (2.54-cm) pieces

1 medium red bell pepper, halved, cored, seeded and sliced ½-inch- (1.25-cm-) thick

2 tablespoons (30 ml) chopped fresh parsley

1 large head romaine lettuce, chopped (8 cups/2 L)

8 ounces (227 g) cherry tomatoes, halved (about 2 ½ cups/625 ml)

3 ounces (85 g) feta cheese, sliced or crumbled


Heat oven to 450 degrees F (232 C). In a large bowl, combine 3 tablespoons (45 ml) of the oil with the lemon juice, garlic and oregano; season with salt and pepper then whisk to combine. Add chicken, season with salt and pepper, then toss to coat, massaging the marinade into the chicken.

On a large rimmed sheet pan, combine zucchini, bell pepper and 2 tablespoons (30 ml) of the oil. Season with salt and pepper, toss to coat, then spread in an even layer. Arrange chicken on top in an even layer. Roast until chicken is cooked through and vegetables are tender but still have texture, 15 minutes.

Transfer chicken and vegetables to a large plate. Strain the pan juices through a fine sieve into a small bowl; add the remaining ¼ cup (60 ml) oil and the parsley and whisk until well blended.

Divide romaine and tomatoes among plates. Top each with some of the chicken, vegetables, cheese and a drizzle of the pan-juice dressing. Serve warm. Serves 4.

From NYT Cooking

This recipe from NYT Cooking is a great sheet-pan meal. Cook sausage and mushrooms and then remove from pan. Add torn crusty bread to the pan to soak up the drippings—top with a tangy vinaigrette and roast until the croutons are toasted. Return the mushrooms to the pan, add a couple of handfuls or arugula and drizzle with the remaining vinaigrette. Stir in parsley and serve with sausages, topped with grated Parmesan cheese.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages and Eden Organic red wine vinegar—both are additive free. Ace Bakery white bread is all-natural, as is genuine Parmesan cheese. Look for the name stamped on the rind.

Score and roast the sausages

Toss arugula and croutons with roasted mushrooms

Sheet-pan sausages and mushrooms with arugula and croutons


1 pound (454 g) hot or sweet Italian sausages

1 pound (454 g) mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch/2.54-cm pieces if large)

5 tablespoons (75 ml) extra-virgin olive oil, plus more as needed

Kosher salt and black pepper

3 tablespoons (45 ml) red wine vinegar, plus more as needed

1 garlic clove, coarsely chopped

4 cups (1 L) torn, bite-size pieces of crusty bread (6 to 8 ounces/170 to 226 g)

2 cups (500 ml) arugula

½ cup (125 ml) coarsely chopped fresh parsley leaves

Finely grated Parmesan, for serving


Heat the oven to 450 degrees F (232 degrees C). Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons (30 ml) olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.

Meanwhile, in a small bowl, combine the remaining 3 tablespoons (45 ml) olive oil with the vinegar and garlic; season to taste with salt and pepper.

When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon (5 ml) of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon (5 ml) at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.

Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages. Serves 4.

From NYT Cooking

This salad from NYT Cooking combines Israeli couscous (a tiny pea-shaped pasta also known as pearl couscous) with broccoli, feta, nuts and fresh herbs, all tossed with an orange-lime-cumin dressing. Cook’s note: I omitted the nuts.

Avoiding Additives and Preservatives

Use freshly squeezed orange and lime juice. Check the cumin to make sure it does not contain colour or anti-caking agents. Krinos feta is additive free. Check the nuts to make sure they do not contain preservatives.

Citrusy couscous salad with broccoli and feta


1 small navel orange, half juiced (about 3 tablespoons/45 ml), half peeled and cut into bite-size pieces

1 lime, juiced (about 1 tablespoon/15 ml)

2 teaspoons (10 ml) honey

½ teaspoon (2.5 ml) ground cumin

Kosher salt

2 tablespoons (30 ml) olive oil

2 scallions, thinly sliced

1 red Fresno chile or jalapeño, sliced into thin rounds (deseeded, if desired, for less heat)

1 ½ cups (375 ml) pearl couscous

1 medium head broccoli (about 12 ounces/340 g), florets and tender stems cut into bite-size pieces, or 10 to 12 ounces frozen florets (4 to 5 cups/1 to 1.25 L total)

½ cup (125 ml) crumbled feta

¼ cup (60 ml) unsalted, dry roasted pistachios, roughly chopped

¼ packed cup (60 ml) fresh mint, basil or parsley, finely chopped

Freshly cracked black pepper


To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and ½ teaspoon (2.5 ml) salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.

In a large-lidded pot over medium-high heat, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Add 3 cups of water, season with 1 tablespoon (15 ml) salt, cover and bring to a boil. Adjust the heat to maintain an active simmer and cook according to the lower end of the time frame on package’s instructions, usually about 8 minutes. During the last 3 or 4 minutes of cooking (depending on the size of your florets), stir in the broccoli and cook until bright and tender, and the thickest parts are easily pierced with a fork. Drain, shake off excess water, then transfer to the serving bowl.

Mix until the couscous has absorbed most of the dressing. Mix in the feta, pistachios, herbs, orange pieces and the remaining chile, then season to taste with salt and pepper. Eat immediately or let cool and serve at room temperature. Serves 4.

From NYT Cooking

This quick stir-fry from NYT Cooking combines beef, peppers, onion, garlic and ginger with a delicious sauce. Marinate the beef, brown it and set it aside. Add the peppers, onions, garlic and ginger to the pan and cook for a few minutes. Return the meat to the pan, add the sauce and heat through. Serve over rice.

Avoiding Additives and Preservatives

Instead of soy sauce, use tamari, which contains alcohol as a preservative instead of sodium benzoate. I used mirin instead of Shaoxing wine and pure honey.

Brown the steak

Set browned steak aside while you cook the vegetables

Cook the vegetables and return meat to the pan

Serve over rice


1 pound (454 g) beef flank or skirt steak

1 tablespoon (15 ml) cornstarch

2 ½ teaspoons (12.5 ml) freshly ground black pepper, plus more for serving

3 ½ tablespoons (52.5 ml) soy sauce, plus more to taste

2 tablespoons (30 ml) neutral oil, plus more for stir-frying

2 medium fresh green bell peppers or Cubanelle peppers, cut into 1-inch (2.5-cm) pieces

1 medium yellow onion, cut into 1-inch (2.5 cm) pieces

3 garlic cloves, crushed and thinly sliced

1 (1 ½ -inch/3.8-cm) piece ginger, peeled, crushed and thinly sliced


¼ cup (60 ml) Shaoxing wine or dry sherry

2 tablespoons (30 ml) honey

Cooked white rice, for serving


Marinate the beef: Cut the steak into 2- or 3-inch- (5- or 8-cm) wide pieces along the grain, then cut into thin slices against the grain. In a bowl, combine the steak, cornstarch, black pepper, 2 ½ tablespoons (37.5 ml) soy sauce and 2 tablespoons (30 ml) oil. Toss to mix, cover and marinate at room temperature for up to 30 minutes, or in the refrigerator for up to 12 hours.

Stir-fry the beef: Heat a large wok or skillet over medium-high until a splash of water dropped into the pan evaporates quickly. Add enough oil to generously coat the pan, then add the beef in a single layer. Cook without flipping until the meat is browned around the edges, 2 ½ to 3 minutes, then stir constantly until browned all over, about 30 more seconds. Transfer to a plate.

Add the peppers, onion, garlic and ginger to the same wok, still over medium-high heat. Season with salt and pepper. Cook, stirring occasionally, until the vegetables start to soften, 1 to 1 ½ minutes.

Add the meat back to the pan, along with the Shaoxing wine, honey and the remaining 1 tablespoon (15 ml) soy sauce. Cook, stirring constantly and scraping up any stuck-on bits, until the liquid reduces greatly and slicks the vegetables and beef, 30 seconds to 1 minute. Taste and adjust seasoning with salt, pepper or soy sauce as desired. Serve immediately with rice. Serves 4.

From NYT Cooking