Crown | available now | Item #918440
Houghton Mif;in Harcourt | available now |
Scribner | available now | Item #942564
Better Homes and Gardens | available now |
One of the things we
love most about soups,
chilis and stews is their
versatility. Not only can
they warm you up on
a cold night, but a big
pot can feed a crowd
for days. We often make
extra and freeze it—perfect for a lazy day or when you have
For the four of us, these
comforting dishes epitomize
the notion of the common
pot: everyone in the family
sitting together at the table,
sharing the same food and
basking in the feeling of
Chicken Hunter Stew with Tomatoes
The secret: What do
you get when you give
meaty chicken pieces a
little soak in a buttermilk
brine? Some of the most
incredibly moist, tender fried chicken you’ll ever taste.
1. Bring a large pot of water to boil.
Fill a stockpot or other large pot with
a gallon of water for every pound of
noodles. Leave a couple inches
of headspace so there’s room
for the pasta. Add several
large pinches—at least 2
the pot. Cover and
crank up the heat.
2. Make the sauce.
3. Check the water.
Is it boiling but the
sauce isn’t ready? Turn it
down to a gentle bubble. If the sauce
is ready but the water isn’t, remove
the skillet from the heat.
4. Cook the pasta
When the water and the sauce are
ready, add the pasta; stir every so
often to prevent it from sticking. Start
tasting after 5
it will keep softening
after draining and
saucing, the idea
is to anticipate
the doneness so
it doesn’t get too
5. Heat the sauce.
6. Drain the pasta.
The pasta is ready when there’s some
resistance when you bite down but
it’s no longer chalky inside. Remove
at least a cup of the cooking water
with a ladle or measuring cup, then
drain the noodles in a colander. Don’t
7. Sauce and
noodles to the
skillet (or pour
the sauce and
pasta back into the
large pot and set it over low heat).
Stir or toss the pasta with the sauce,
adding cooking water if necessary to
bring it together. Add cheese, herbs or
other garnishes, and serve right away.
Parmesan Kale Chips
Kale is a delicious vegetable that
seems to be everywhere now. If
you can ;nd ;at kale—sometimes
labeled cavalo nero, dinosaur
kale or lacinato—it can be
roasted for the perfect light bite
to serve with drinks. It’s simply
kale, olive oil and salt, and it
roasts in 15 minutes. Of course,
freshly grated Parmesan cheese makes
everything taste better.
Preheat the oven to 350 degrees. Line 2
sheet pans with parchment paper.
With a sharp knife, remove and discard
the hard rib from the center of each leaf,
leaving the leaves as intact as possible.
Place them on the sheet pans, drizzle or brush them with
olive oil, and toss to coat lightly. Sprinkle
generously with salt and bake for 10
minutes, until crispy. Sprinkle lightly with
Parmesan cheese and bake for another 5
minutes. Cool and serve.
MAKE IT AHEAD: Prepare and cool to room temperature.
Wrap tightly and store at room temperature for up to 4 days.
1 large bunch ;at-leaf kale
Good olive oil