recipesThis shaved fennel salad recipe is substantial, vegetarian, and an antidote to every sad side salad that ever was. Instead of meh greens, it’s got thinly sliced fennel that bends and twists but keeps its refreshing crunch. It sports nuggets of deeply toasted croutons, meaty walnuts (or pecans), and shards of Parmesan cheese that balance fresh fennel’s soft anise and licorice flavors. And just in case you were worried about palate fatigue, it gets a double dose of acidity and zing—courtesy of fresh lemon juice and a vinaigrette amped up with fresh garlic, red pepper flakes, and bright lemon zest.
Like many winter salads, some prep is required, but it can all be done while you’re roasting a chicken. If you don’t have a mandoline, you’ll want to use a sharp knife to cut the raw fennel as close to paper-thin slices as possible (do not try this with a vegetable peeler). Don’t throw away the fennel fronds; a few sprinkled on top make an excellent garnish.
Love fennel? Try a roasted fennel gratin with crispy bread crumbs, a shaved fennel salad with red onions on an open-face steak sandwich, or pair it with pork tenderloin dressed in a sweet-and-sour sauce, inspired by Italian agrodolce.
recipesButterflying and flattening the bird might feel like chicken chiropractory, but it’s all in the name of crisp golden chicken skin, and what more noble cause could there be? The flatter the chicken, the more contact with the cast-iron pan and the more crackly skin to enjoy at the end. And we wouldn’t tell you to invest in a second cast-iron pan if we didn’t think the crackly skinned roast chicken waiting for you on the other side was 1,000 percent worth it. Using the top pan as a weight maximizes the surface area that makes contact with the bottom pan, which all translates to—you guessed it—ethereally crispy skin. We recommend using a bottom skillet that’s at least 12"—any smaller and you won’t be able to fit the whole bird.
recipesPizza dough is usually sold as a 1-lb. ball. You only need 12 oz. for this cast-iron pizza recipe; tear off 4 oz. for making garlic knots. We used a 10" pan, so if yours is bigger, use a bit more dough. Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.
recipesCucumbers are practically all water, so you gotta dress them like you mean it. This hot, sweet, and tart dressing will have them covered.
recipesIf you have ever peeled, seeded, and sliced cucumbers for salads, this recipe will hopefully change your mind. Smashing the cucumbers augments the vegetable’s ability to absorb seasonings.
recipesSweet, citrusy grapefruit pairs well with herbaceous Cynar, and adding dry Prosecco provides balance.
recipesThe last time we threw a dinner party with multiple courses and matching dinnerware was…well, we can’t remember. When we entertain, we want everyone to have fun—including the host. Enter posole, one of the tastiest, prettiest one-pot dishes on earth. Make ahead and all that’s left to do is ice some beers and set out all the toppings. This is no-stress party food for the win.
recipesYou don’t need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat, gradually rendering fat like a strip of bacon, while the flesh gently cooks through. You can do this. Anyone can do this.
recipesThis dish is for when a 3 p.m. hang turns into a dinner party or when you’ve had too long of a day at work. But just because it’s comfort food doesn’t mean there aren’t techniques. They’re the same ones that go into every restaurant pasta you’ve ever loved: Salt the boiling water; cook the pasta al dente; create a silky sauce that marries pasta water, Parmesan, olive oil, and butter.
recipesWith all due respect to diner breakfasts and box mixes, the average pancake is about as satisfying as a bag of marshmallows. We’ll take ours skillet-size, burnished from whole wheat flour and studded with cooked grains, because we want them flavorful and with a hardy texture.
recipesChicken thighs are our desert-island weeknight protein. Their dark meat translates to reliable juiciness, and their delectable skin gets as crispy as cracklin’s. This one-skillet method is capped off with a punchy and bittersweet lemon vinaigrette built on the brown bits left in the skillet. And that’s what you’re going to want to drag each bite of chicken through. And to think it’s only Tuesday.
recipesThis deep maroon cocktail is cherry cola for adults but with a subtle, spicy, and not-too-sweet flavor.
recipesGalettes were invented to make amateur bakers feel like pros. The less perfect they are, the cooler they look. No trimming, no tucking, no crimping, no venting, and no soggy bottom. They’re also versatile: You can make a version of this year-round with the same amount of peak-season fruit.
