Buffalo Chicken Calzones
Serves 4
WHY THIS RECIPE WORKS: Using shredded rotisserie chicken makes
this sometimes-complicated dish quick and easy.
2 tablespoons extra-virgin olive oil
2 cups shredded rotisserie chicken
8 ounces mozzarella cheese, shredded (2 cups)
3 ounces blue cheese, crumbled (¾ cup)
1⁄3 cup Frank’s Original RedHot Cayenne Pepper Sauce
½ teaspoon pepper
1 pound pizza dough
- Adjust oven rack to middle position and heat oven to 475 degrees.
Line baking sheet with foil and brush foil with 1 tablespoon oil. Combine
chicken, mozzarella, blue cheese, hot sauce, and pepper in bowl. - Divide pizza dough into 4 equal pieces. Roll and stretch each piece of
dough into 8-inch circle on lightly floured counter. Spread 1 cup chicken
mixture on bottom half of each dough round, leaving 1-inch border
around edges. Fold top half of dough over filling and crimp edges to seal.
Cut two 1-inch slits on tops of calzones and transfer to prepared sheet. - Brush tops of calzones with remaining 1 tablespoon oil. Bake until
crust is golden brown, about 15 minutes. Transfer sheet to wire rack and
let calzones cool for 5 minutes. Serve.
TEST KITCHEN NOTE: We used rotisserie chicken for this recipe, but it
also works well with any kind of leftover chicken.
Pork Meatball Banh Mi
Serves 4
WHY THIS RECIPE WORKS: Letting the vegetables sit together while
making the meatballs pickles them slightly.
3 carrots, peeled and cut into 2-inch matchsticks
½ English cucumber, cut into 2-inch matchsticks
½ cup chopped fresh cilantro
4 scallions, white and green parts separated and sliced thin
2 tablespoons rice vinegar
5 teaspoons fish sauce
Salt and pepper
1½ pounds ground pork
½ cup mayonnaise
2 (12-inch) baguettes, ends trimmed, halved crosswise,
and split lengthwise
- Combine carrots, cucumber, ¼ cup cilantro, scallion greens, vinegar,
2 teaspoons fish sauce, ¼ teaspoon salt, and ¼ teaspoon pepper
in bowl; set aside. Using your hands, combine pork, scallion whites,
½ teaspoon salt, ½ teaspoon pepper, remaining ¼ cup cilantro, and
remaining 1 tablespoon fish sauce in separate bowl. Divide pork mixture
into 16 equal meatballs. - Arrange meatballs in 12-inch nonstick skillet. Cook over medium-high
heat until browned on all sides, about 10 minutes. Cover and continue to
cook until meatballs register 160 degrees, about 4 minutes longer. - Spread mayonnaise evenly on cut sides of each baguette. Divide veg-
etable mixture and meatballs evenly among sandwiches. Serve.
TEST KITCHEN NOTE: We developed this recipe with Red Boat 40°N
Fish Sauce.
Vegetarian Ramen with Shiitakes
and Soft Eggs Serves 4
WHY THIS RECIPE WORKS: Adding miso to lightly browned vegetables
provides a punch of flavor to fortify the vegetable broth.3 tablespoons toasted sesame oil
8 ounces shiitake mushrooms, stemmed and sliced thin
6 scallions, cut into 1-inch pieces
1 (2-inch) piece ginger, peeled and cut into matchsticks
2 tablespoons white miso
8 cups vegetable broth
3 (3-ounce) packages ramen noodles, seasoning packets discarded
2 ounces (2 cups) baby spinach
4 soft-cooked large eggs, halved
Asian chili-garlic sauce- Heat oil in large Dutch oven over medium-high heat until just smok-
ing. Add mushrooms and scallions and cook until lightly browned and
tender, about 5 minutes. Stir in ginger and miso and cook until fragrant,
about 30 seconds. Whisk in broth and bring to boil. - Add ramen and cook, stirring occasionally to break up noodles, until
tender, about 3 minutes. Off heat, stir in spinach. - Divide broth, noodles, and vegetables evenly among 4 bowls. Top
each portion with 1 egg. Serve with chili-garlic sauce.
TEST KITCHEN NOTE: For soft-cooked eggs with set whites and fluid
yolks, boil the eggs for 6 minutes.Mediterranean Steak and Pita Salad
Serves 4
WHY THIS RECIPE WORKS: Rich, beefy skirt steak contrasts perfectly
with a lemony salad of crisp pita, romaine, tomatoes, and mint.½ cup extra-virgin olive oil
1 teaspoon grated lemon zest plus 3 tablespoons juice
1 garlic clove, minced
Salt and pepper
10 ounces cherry tomatoes, quartered
3 (8-inch) pita breads, torn into 1½-inch pieces
2 teaspoons ground cumin
1 (1-pound) skirt steak, trimmed and cut into 4 equal pieces
2 romaine lettuce hearts (12 ounces), cut into 1-inch pieces
½ cup chopped fresh mint- Whisk 3 tablespoons oil, lemon zest and juice, garlic, ½ teaspoon salt,
and ¼ teaspoon pepper together in large bowl. Add tomatoes and set
aside. Adjust oven rack to middle position and heat oven to 400 degrees.
Toss pita with ¼ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper in bowl.
Transfer pita to rimmed baking sheet and bake until browned and crisp,
9 to 13 minutes, stirring halfway through baking. Let cool completely. - Combine cumin, 1 teaspoon salt, and ½ teaspoon pepper in bowl.
Pat steaks dry with paper towels and sprinkle with cumin mixture. Heat
remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high
heat until just smoking. Cook steaks until well browned and registering
135 degrees (for medium), 2 to 4 minutes per side. Transfer to cutting
board, tent with foil, and let rest for 5 minutes. - Add lettuce, mint, and pita to bowl with tomato mixture and toss to
combine. Slice steaks thin against grain and serve over salad.
TEST KITCHEN NOTE: We cook the skirt steak to medium so that it’s
less chewy than it would be at medium-rare.