Chicken and Leek Soup
with Parmesan Dumplings Serves 4
Sprinkle with chopped parsley before serving, if desired.
1 cup all-purpose flour
1 ounce Parmesan cheese, grated (½ cup)
1⁄3 cup water
1 large egg, lightly beaten
1 teaspoon table salt, divided
½ teaspoon baking powder
¼ teaspoon pepper
4 tablespoons unsalted butter
1 pound leeks, white and light green parts only, halved lengthwise,
sliced ½ inch thick, and washed thoroughly
2 garlic cloves, minced
6 cups chicken broth
1 (2½-pound) rotisserie chicken, skin and bones discarded,
meat shredded into bite-size pieces (3 cups)
- Combine flour, Parmesan, water, egg, ½ teaspoon salt, baking powder,
and pepper in bowl; set aside. - Melt butter in Dutch oven over medium-high heat. Add leeks and
remaining ½ teaspoon salt and cook until softened and beginning to
brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 min-
ute. Stir in broth and bring to simmer. - Reduce heat to medium. Using 2 spoons, scrape rough tablespoon-size
dumplings into soup and cook, without stirring, for 2 minutes. Gently stir
to break up dumplings and continue to cook 2 minutes longer. Carefully
stir in chicken and cook until heated through, about 1 minute. Serve.
Crispy Broiled Salmon
with Lemon-Butter Green Beans Serves 4
To ensure uniform cooking, we prefer to buy a whole 1½- to 2-pound
center-cut salmon fillet and cut it into four equal pieces.
1⁄3 cup sour cream
2 tablespoons dill pickle relish
3 (2-inch) strips lemon zest, plus 2 tablespoons juice, divided
1 tablespoon chopped fresh parsley
¾ teaspoon table salt, divided
½ teaspoon pepper, divided
1 tablespoon Old Bay seasoning
1 tablespoon sugar
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick
1½ pounds green beans, trimmed and cut into 2-inch lengths
3 tablespoons unsalted butter, divided
- Combine sour cream, relish, 1 tablespoon lemon juice, parsley, ¼ tea-
spoon salt, and ¼ teaspoon pepper in bowl; set aside sauce. Combine
Old Bay and sugar in second bowl. - Adjust oven rack 8 inches from broiler element and heat broiler. Line
rimmed baking sheet with foil and set wire rack in sheet. Place salmon,
skin side down, on prepared wire rack. Sprinkle Old Bay–sugar mixture
evenly over salmon. Broil salmon until deeply browned and centers of fil-
lets register 125 degrees (for medium-rare), 8 to 12 minutes. - Combine green beans, 1⁄4 cup water, 1 tablespoon butter, lemon zest,
remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in 12-inch
nonstick skillet and bring to simmer over medium-high heat. Cover and
cook until green beans are just tender, about 5 minutes. Uncover and
continue to cook until green beans are slightly browned, about 4 minutes
longer. Off heat, stir in remaining 1 tablespoon lemon juice and remaining
2 tablespoons butter. Serve salmon with green beans and sauce.
Glazed Chicken Breasts
with Currant-Pistachio Couscous Serves 4
Harissa, a chile paste, can be found in the international aisle of your
supermarket, usually with Middle Eastern or Indian ingredients. Sprinkle
with torn fresh mint leaves before serving.2 tablespoons apricot preserves
1 tablespoon harissa
5 tablespoons extra-virgin olive oil, divided
¼ cup dried currants
1 teaspoon grated lemon zest plus 2 tablespoons juice
1 garlic clove, minced
1½ teaspoons table salt, divided
½ teaspoon pepper, divided
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
11⁄2 cups water
1¼ cups couscous
½ cup shelled pistachios, toasted and chopped- Combine apricot preserves, harissa, and 1 tablespoon oil in bowl.
Transfer 1 tablespoon harissa mixture to second bowl and stir in cur-
rants, lemon zest and juice, garlic, ½ teaspoon salt, ¼ teaspoon pepper,
and 3 tablespoons oil. - Pat chicken dry with paper towels and sprinkle with remaining
1 teaspoon salt and remaining ¼ teaspoon pepper. Heat remaining
1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until
just smoking. Cook chicken until golden brown and meat registers 160 de-
grees, about 6 minutes per side. Transfer chicken to cutting board, brush
all over with harissa-apricot mixture (without currants), and tent with foil. - Bring water to boil in now-empty skillet over high heat. Stir in
couscous, cover, and remove from heat. Let stand for 5 minutes. Stir in
pistachios and harissa-currant mixture. Slice chicken ½ inch thick and
serve over couscous.
Grilled Strip Steaks with
Smashed Cucumber Salad Serves 4
We like to sprinkle the cucumber salad with toasted sesame seeds
before serving.2 English cucumbers, quartered lengthwise and cut into 2-inch lengths
3½ teaspoons kosher salt, divided
2 (1-pound) strip steaks, 1 inch thick, trimmed
½ teaspoon pepper
4 teaspoons seasoned rice vinegar
2 tablespoons soy sauce, divided
2 teaspoons toasted sesame oil
1 garlic clove, minced
½ teaspoon red pepper flakes
3 tablespoons chopped fresh basil
4 tablespoons unsalted butter, melted and cooled- Combine cucumbers and 1½ teaspoons salt in 1-gallon zipper-lock
bag, seal bag, and turn to distribute salt. Using rolling pin or small skillet,
gently smash cucumbers in bag; set aside. - Pat steaks dry with paper towels and sprinkle with pepper and
remaining 2 teaspoons salt. Grill over hot fire until meat registers
125 degrees (for medium-rare), 4 to 8 minutes per side. Transfer steaks
to cutting board, tent with foil, and let rest for 10 minutes. - Drain cucumbers in colander. Whisk vinegar, 1 tablespoon soy sauce,
oil, garlic, and pepper flakes together in large bowl. Add cucumbers and
basil to vinegar mixture and toss to combine. Whisk melted butter and
remaining 1 tablespoon soy sauce together in second bowl. Slice steaks
½ inch thick. Drizzle steaks with soy sauce–butter mixture and serve
with cucumber salad.