In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Search the internet for easy weeknight recipes and you’ll likely stumble across the term dump dinner—a rather unfortunate name for a meal that comes together … Read more
The secret to the best homemade spaghetti sauce is keeping things simple: Tomatoes simmered with a few pantry staples and ground meat is all you need. Besides being tossed with pasta or layered into a lasagna, the hardworking tomato sauce can easily transform just about any protein or veggie into a satisfying dinner in no … Read more
Like many generations-old dishes, the origins of chiles rellenos are fuzzy. Indigenous cooks in what’s now Mexico and Central America have charred and stuffed chile peppers for centuries. According to one popular story, the dish rose to prominence in Mexico in 1821. As the legend goes, nuns in a Puebla convent served stuffed peppers beneath … Read more
In this recipe, classic caprese salad goes from side dish to main, all thanks to a tube of precooked polenta. Found next to the dried pasta in the supermarket, store-bought polenta is often viewed as a shadow of its homemade counterpart. But try slicing and frying it—and you’ll see that it’s the ideal weeknight sidekick. … Read more
This simple tomato and cherry quinoa recipe—a seriously good celebration of high summer—deserves the very best tomatoes you can find. A mix of size, color and flavor works really well, but if you have a bowlful of one excellent variety such as Gardeners’ Delight or Honeycomb, don’t hesitate. The quick-pickled shallots are a wonderful thing: … Read more
When asked my favorite way to serve slicer tomatoes, I always reply, “with brown butter, black pepper, and salt.” There is something about the nuttiness of brown butter that takes peak-season tomatoes to a whole new level. Our favorite tomatoes to serve this way are classified as brown tomatoes, which tend to have a meatier, … Read more
These fresh tomato recipes showcase the best ways to serve the juicy orbs as soon as they’re finally tasting great at local markets (and maybe even getting ripe in your backyard). While it is absolutely valid to simply slice and salt a juicy tomato in season, our best tomato recipes go a step further, letting … Read more
Step 1 Partially fill a large bowl with cool water, add a handful of kosher salt, and swish with your hand to dissolve. Add 3 lb. small clams, preferably littleneck (about 30), scrubbed; let sit 15 minutes to expel any grit. Carefully drain and rinse. Repeat with a fresh bowl of cool water and salt. … 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
Classic chicken parm is hardly weeknight-friendly. Between breading the chicken, making a slow-simmered sauce, and assembling it all, it requires many steps yet still doesn’t feel like a complete meal on its own. A near-obligatory side of pasta requires a separate pot of water. This version ditches the breading in favor of a generous dusting … Read more