Where there’s American coastline, there’s a regional seafood boil: the clam bakes of New England, the crab boils of Maryland, the whitefish boils of the Great Lakes, the crawfish boils of Louisiana…we could go on. Most iterations comprise fresh shellfish and hearty veg, spiced with proprietary seasonings in a festive, crowd-ready, one-pot feast. This particular … Read more
The benefit of a slow cooker is that it does almost all the work for you, so why not lean in? In this kid-friendly recipe, peanut butter (use the standard stuff, like Skippy or Jif, rather than a “natural” variety, for best results) thickens and flavors a simple sauce for delightfully tender boneless, skinless chicken … Read more
For my birthday last year, deputy food editor Hana Asbrink made a large pot of rosé tteokbokki, a cream-drunk version of the popular Korean rice cakes. Hana’s skillet was crowded with cylindrical rice cakes, pinkie-size hot dogs, and hard-boiled eggs. I squealed. I packed some deli containers to bring home, promising Hana I’d share it … Read more
Step 1 Place a rack in middle of oven and preheat to 350°. Heat ⅓ cup extra-virgin olive oil in a large Dutch oven or other heavy ovenproof pot over medium. Add 12 garlic cloves, thinly sliced, and cook, stirring often, until softened and fragrant, 2–3 minutes. Add one 14-oz. jar pitted green olives, drained, … Read more
Stew ¼ cup extra-virgin olive oil 1 Tbsp. herbes de Provence 1 tsp. crushed red pepper flakes 6 oil-packed anchovy fillets 2 medium onions, finely chopped 2 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced into half-moons 6 celery stalks, sliced crosswise ½” thick 6 garlic cloves, finely chopped Kosher salt, … Read more
Here, we’ve mashed up two viral recipes into one quick and easy dinner. We started with pasta e ceci, the comforting combination of pasta and chickpeas, redolent with garlic and red pepper flakes. The second inspiration, baked feta, is exactly as it sounds: planks of salty feta baked until lightly browned and softened. This recipe … Read more
Step 1 Pat 3 lb. boneless pork shoulder (Boston butt), fat cap trimmed if needed, cut into 4 pieces, dry; season generously on all sides with kosher salt and freshly ground black pepper. Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook … Read more
Step 1 Preheat oven to 350°. Pat 1½ lb. skin-on, bone-in chicken thighs (about 4 small) dry and season generously all over with kosher salt. Sprinkle evenly on both sides with 2 tsp. all-purpose flour. Step 2 Heat 1 Tbsp. extra-virgin olive oil in a large cast-iron or high-sided skillet over medium. Cook chicken thighs, … Read more
A dinner party dish ready in under an hour, using just one pan? Dreams can come true. Start by searing bone-in chicken thighs in a big skillet, then finish them in the oven for the most golden, crispy skin. Let the chicken cool on the side; meanwhile, take advantage of that glorious rendered schmaltz with … Read more
Our go-to braised harissa chicken is so easy to put together and so delicious! It brings big, bold flavors to your table, which is what New York Shuk is all about. The best thing about this dish is that it’s easy to adapt and you can play around with ingredients you have on hand. For … Read more