◆ S P E C I A L E D I T I O N ◆

MILK STREET’S 25 BEST

TUESDAY NIGHT RECIPES
 C h R i s t o p h e R K i m b a l l ’ s   M I L K S T R E E T  S p e c i a l I s s u e

MILK STREET’S
25 BEST
TUESDAY
NIGHT
RECIPES
Spaghetti with Lemon Pesto � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 1
Lomo Saltado � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 2
Shrimp Risotto with Tomatoes and Basil � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 3
Moroccan-Style Braised Chicken and Chickpeas � � � � � � � � � � � � � � � � � � � � � � � � � � � � 4
Pasta with Italian Sausage, Tomatoes and Eggplant � � � � � � � � � � � � � � � � � � � � � � � � � 5
Lentil and Spinach Soup with Roasted Peppers� � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 6
Orecchiette with Sausage and Arugula� � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 7
Soy-Simmered Beef and Snow Peas� � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 8
White Bean Soup with Sausage and Kale � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 9
Grilled Garlic-Herb Shrimp� � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 10
Lentil and Spinach Soup with Roasted Peppers  � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � Page 6
Rigatoni with Artichokes, Basil and Pecorino � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 11
Stir-Fried Pork and Green Beans � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 12
Creamy Asparagus Pasta� � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 13
Thai Stir-Fried Chicken with Cashews � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 14
Spiced Shrimp and Tomatoes with Fresh Mint � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 15
Chicken Cutlets with Garlic, Chilies and Peanuts � � � � � � � � � � � � � � � � � � � � � � � � � 16
Stir-Fried Beef with Ginger� � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 17
Cardamom-Lime Chicken and White Beans � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 18
Rigatoni with Ricotta-Sage Pesto � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 19
Miso-Glazed Broiled Salmon � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 20
Garlicky Chard and Sausage with Fried Chickpeas � � � � � � � � � � � � � � � � � � � � � � � 21
Seared Pork Tenderloin with Smoked Paprika and Oregano � � � � � � � � � � � 22
Turkish Red Lentil Soup� � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � � 23
Caramel-Braised Chicken with Ginger and Lime� � � � � � � � � � � � � � � � � � � � � � � � � � 24
Seared Strip Steak with Almond-Rosemary Salsa Verde� � � � � � � � � � � � � � � � � 25
Orecchiette with Sausage and Arugula  � � � � � � � � � Page 7 Seared Strip Steak with Salsa Verde� � � � � � � � � � � Page 25

Front Cover Photo: Connie Miller of CB Creatives; Styling: Christine Tobin; Front Cover Illustration: Bill Sanderson
Back Cover Photo: Christopher Warde-Jones
 2 5 B e s t Tu e s d ay N i g h t R e c i p e s
SPAGHETTI WITH LEMON PESTO
T
his pasta dish is modeled on the spaghetti al pesto di
limone that Giovanna Aceto made for us on her family’s
farm in Amalfi, Italy. The lemons commonly available in
the U.S. are more acidic than Amalfi’s lemons, so to make a
lemon pesto that approximates the original, we use a little sugar to
temper the flavor. For extra citrus complexity, we add lemon zest to
the pasta cooking water; the oils from the zest lightly perfume the
spaghetti, reinforcing the lemony notes of the pesto.
Don’t forget to remove the lemon zest from the boiling water
before dropping in the pasta. If left in as the spaghetti cooks, the zest
may turn the water bitter, and the strips are a nuisance to remove
from the strands of cooked noodles.
1
Start to finish: 25 minutes | Servings: 4
4 lemons
Kosher salt and ground black pepper
1½ teaspoons white sugar, divided
1 pound spaghetti
½ cup slivered almonds
1 ounce (without rind) Parmesan cheese, cut into rough 1-inch
pieces, plus finely grated Parmesan to serve
⅓ cup extra-virgin olive oil, plus more to serve
2 tablespoons finely chopped fresh chives
■ Using a vegetable peeler (preferably a Y-style peeler), remove the
zest from the lemons in long, wide strips; try to remove only the
colored portion of the peel, not the bitter white pith just underneath.
You should have about ⅔ cup zest strips.
■ In a large pot, combine 2 quarts water, 1½ teaspoons salt, 1 teaspoon
of sugar and half of the zest strips. Bring to a boil and cook for
2 minutes, then remove and discard the zest. Add the spaghetti and
cook until al dente. Reserve 1½ cups of the cooking water, then
drain the pasta and return it to the pot.
■ Meanwhile, in a food processor, combine the remaining zest
strips, the almonds, Parmesan, the remaining ½ teaspoon sugar
and ¼ teaspoon each salt and pepper. Process until the mixture
resembles coarse sand, 10 to 20 seconds. Add the oil and process
just until the oil is incorporated (the mixture will not be smooth),
about another 10 seconds; set aside until the pasta is ready.
■ To the spaghetti in the pot, add the pesto and ¾ cup of the reserved
pasta water, then toss to combine; add more reserved pasta water as
needed so the pesto coats the noodles. Toss in the chives. Taste and
season with salt and pepper. Serve drizzled with additional oil and
with additional grated Parmesan on the side.
 C h R i s t o p h e R K i m b a l l ’ s   M I L K S T R E E T  S p e c i a l I s s u e
L OMO S A LTA DO
P
eru’s lomo saltado, a quick stir-fry of soy-marinated beef,
tomatoes and onions, is part of chifa cuisine—Asian-influ-
enced dishes created by indentured Chinese workers in the
late 19th century. For our take, we developed deeper flavor
by mixing ground cumin into the soy sauce marinade. Tenderloin is
often used here, but we preferred sirloin tips (also called flap meat)
for their meatier flavor as well as lower price. And we seared the
meat instead of stir-frying. Readily available jalapeño peppers made
a good substitute for the traditional yellow ají peppers. If you prefer
little to no spiciness, halve and seed the jalapeño before slicing it
into half rings. Classic lomo saltado is frequently served over french
fries; your favorite, frozen or otherwise, would be a good choice
here. Steamed rice is an equally good accompaniment.
Don’t cook the beef without patting it dry. Marinating in soy
sauce adds flavor, but also moisture. Drying the beef helps ensure
that the slices sear nicely, rather than steam. Also, cook in two
batches; crowding the pan inhibits browning.
2
Start to finish: 35 minutes | Servings: 4
1½ pounds sirloin tips, trimmed, cut into 3-inch pieces and sliced
½ inch thick against the grain
1½ teaspoons ground cumin
Kosher salt and ground black pepper
5 tablespoons soy sauce, divided
3 tablespoons grapeseed or other neutral oil, divided
1 large red onion, halved and cut into ½-inch half rings
¼ cup red wine vinegar
2 medium garlic cloves, minced
1 jalapeño chili, stemmed and sliced into thin rounds
1½ cups grape tomatoes, halved
■ In a medium bowl, combine the beef, cumin, ½ teaspoon salt and
1 teaspoon pepper, and 2 tablespoons of the soy sauce. Marinate at
room temperature for 10 minutes. Pat the meat dry and set aside.
■ In a 12-inch skillet over high, heat 1 tablespoon of oil until barely
smoking. Add half of the meat in a single layer and cook, turning
once, until well browned on both sides, 2 to 3 minutes total. Transfer
to a plate. Repeat with 1 tablespoon of the remaining oil and the
remaining meat.
■ In the same pan over medium-high, heat the remaining
1 tablespoon oil until shimmering. Add the onion and cook, stirring,
until just starting to soften, about 2 minutes.
■ Stir in the vinegar and remaining soy sauce, scraping the bottom
of the pan to remove any browned bits. Cook for about 1 minute, or
until the sauce thickens slightly. Stir in the garlic and jalapeño and
cook until the garlic is fragrant, about 30 seconds. Add the tomatoes,
the meat and any accumulated juices. Cook until the meat is just
warmed through, 30 seconds. Taste and season with salt and pepper.
 2 5 B e s t Tu e s d ay N i g h t R e c i p e s
SHRIMP RISOT TO WITH TOMATOES AND BASIL
T
his risotto is loosely based a recipe from “Fish Without a
Doubt” by Rick Moonen and Roy Finamore. The starchy,
creamy consistency of carnaroli (or Arborio) rice is a
perfect backdrop for the briny-sweet flavor of plump,
perfectly cooked shrimp; juicy tomatoes; and fresh, fragrant basil.
Classic risotto-cooking technique calls for adding hot broth in
several additions to the rice as it cooks, as well as for constant
stirring. Our simplified method adds the liquid in just two batches,
and frequent and vigorous stirring coaxes the starch from the
grains, yielding a rich, velvety risotto with minimal effort.
Don’t forget to cover the pot after adding the shrimp; this traps
heat in the pot so that the shrimp gently cook through.
3
Start to finish: 45 minutes | Servings: 4
Two 8-ounce bottles clam juice
12 ounces extra-large (21/25 per pound) shrimp, peeled, deveined
and patted dry
Kosher salt and ground black pepper
4 tablespoons extra-virgin olive oil, divided, plus more to serve
2 medium shallots, halved and sliced
1 cup carnaroli or Arborio rice
1 pint grape tomatoes
2 medium garlic cloves, thinly sliced
¾ cup dry white wine
1½ cups lightly packed fresh basil, finely chopped
1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
■ In a 1-quart liquid measuring cup or medium microwave-safe
bowl, combine the clam juice and 2 cups water. Cover and
microwave on high until hot, about 4 minutes; set aside, covered.
Season the shrimp with salt and pepper; set aside.
■ In a large Dutch oven over medium-high, heat 2 tablespoons oil
until shimmering. Add the shallots and ½ teaspoon salt. Cook,
stirring often, until softened, about 2 minutes. Add the rice,
tomatoes and garlic, then cook, stirring, until the grains are
translucent at the edges, 1 to 2 minutes. Add the wine and cook,
stirring, until almost dry, about 4 minutes. Add 3 cups of the hot
liquid and cook, stirring often and briskly, until a spoon drawn
through the mixture leaves a trail, 10 to 12 minutes.
■ Add the remaining hot liquid and cook, stirring, until the rice is
al dente, 6 to 8 minutes. Remove from the heat and stir in the
shrimp. Cover and let stand until the shrimp are opaque throughout,
5 to 7 minutes. The risotto should be loose but not soupy; if needed,
stir in water 1 tablespoon at a time to achieve the proper consistency.
■ Stir in the remaining 2 tablespoons oil, the lemon zest and juice
and all but 2 tablespoons of the basil. Taste and season with salt and
pepper. Serve drizzled with additional oil and sprinkled with the
remaining basil.
 C h R i s t o p h e R K i m b a l l ’ s   M I L K S T R E E T  S p e c i a l I s s u e
MOROCCAN-STYLE BRAISED CHICKEN AND CHICKPEAS
T
his skillet braise was inspired by a recipe from “A Flash in
the Pan” by John Whaite. Ras el hanout is a Moroccan
spice blend that includes cinnamon, cumin, turmeric,
ginger, black pepper and allspice, to name just a few of the
ingredients. Look for ras el hanout in well-stocked supermarkets,
spice shops or Middle Eastern grocers, but if you cannot find it,
substitute an equal amount of garam masala. The flavor profile of the
dish will become more Indian than Moroccan but still will be
delicious. Serve with couscous or rice.
Don’t worry if the chicken isn’t cooked through after
browning. It will finish cooking after the thighs are returned to the
pan with the apricots and chickpeas. Don’t allow the garlic and ras el
hanout to brown; their flavors will turn acrid. Cook, stirring
constantly, only until fragrant, then pour in the sherry.
4
Start to finish: 50 minutes (30 minutes active) | Servings: 4
3 teaspoons ras el hanout (see note), divided
Kosher salt and ground black pepper
2 pounds boneless, skinless chicken thighs
2 tablespoons extra-virgin olive oil
4 medium garlic cloves, thinly sliced
½ cup dry sherry
3 tablespoons pomegranate molasses, divided
½ cup dried apricots, chopped
15½-ounce can chickpeas, rinsed and drained
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro
■ In a small bowl, stir together 1 teaspoon of ras el hanout,
1 teaspoon salt and ½ teaspoon pepper, then sprinkle onto the
chicken. In a 12-inch skillet over medium-high, heat the oil until
barely smoking. Add the chicken and cook until browned on the
bottom, about 5 minutes; transfer to a plate.
■ Set the skillet over medium and add the garlic and remaining
2 teaspoons ras el hanout. Cook, stirring, until fragrant, about
30 seconds. Stir in the sherry and 2 tablespoons of molasses; bring to
a simmer, scraping up any browned bits. Stir in the apricots and
chickpeas, then nestle in the chicken, browned sides up, and any
accumulated juices. Cover, reduce to low and cook until a skewer
inserted into the chicken meets no resistance, about 20 minutes.
■ Using tongs, transfer the chicken to a serving dish. Set the skillet
over medium-high and cook, stirring, until the sauce is thick
enough that a spoon drawn through it leaves a trail, 3 to 5 minutes.
Off heat, stir in the lemon zest and juice and the remaining
1 tablespoon molasses. Taste and season with salt and pepper. Pour
the sauce over the chicken and sprinkle with cilantro.
 2 5 B e s t Tu e s d ay N i g h t R e c i p e s
PAS TA WITH ITALIAN SAUSAGE, TOMATOES AND EGGPL ANT
T
his pasta dish, loosely based on a sausage and eggplant
ragù taught to us by Maria Enza Arena in Castelbuono,
Sicily, is ideal for summer: it uses in-season tomatoes and
eggplant, and because the pasta is cooked directly in the
sauce, there’s no need to heat up the kitchen with a large pot of
boiling water. Hot Italian sausage adds a little spiciness, but use
sweet sausage if that’s your preference.
Don’t stir the tomatoes more than just once or twice after
adding them to the pot. Uncovering to stir releases heat and slows
the rate at which the tomatoes burst and release their juices.
However, do make sure to stir regularly after the pasta is added to
prevent the starchy noodles from sticking to the pot.
5
Start to finish: 35 minutes | Servings: 4 to 6
3 tablespoons extra-virgin olive oil, plus more to serve
2 pints cherry or grape tomatoes
1 small red onion, finely chopped
Kosher salt and ground black pepper
8 ounces hot Italian sausage, casing removed
1 pound eggplant, peeled and cut into ¾-inch cubes
1 pound campanelle, gemelli or cavatappi pasta
¾ teaspoon grated nutmeg
1 cup lightly packed fresh basil, torn if large
Finely grated Parmesan or pecorino Romano, to serve
■ In a large pot over medium-high, combine the oil, tomatoes,
onion and ¾ teaspoon salt. Cover and cook, stirring only once or
twice, until the tomatoes begin to burst, 5 to 7 minutes. Add the
sausage and cook, uncovered and using a wooden spoon to break up
the meat and tomatoes, until the sausage is no longer pink, 2 to 3
minutes.
■ Stir in the eggplant. Add 1 quart water and bring to a boil. Stir in
the pasta, nutmeg and ½ teaspoon pepper. Cover, reduce to medium
and cook, stirring occasionally and maintaining a vigorous simmer,
until the pasta is al dente, 10 to 12 minutes.
■ Taste and season with salt and pepper, then stir in the basil. Serve
drizzled with additional oil and sprinkled with cheese.
 C h R i s t o p h e R K i m b a l l ’ s   M I L K S T R E E T  S p e c i a l I s s u e
LENTIL AND SPINACH SOUP WITH ROASTED PEPPERS
T
his hearty, soup gets loads of flavor from shallots, cumin,
smoked paprika and roasted red peppers. If you’d like to
make it vegetarian/vegan, substitute vegetable broth for the
chicken broth. If the finished soup is too thick for your
taste, thin it with water or additional broth. Serve with hunks of
warm crusty bread.
Don’t use lentils du Puy for this soup; they hold their shape and
remain too firm. Regular green lentils, on the other hand, will soften
to a silky texture that lends body to the broth.
6
Start to finish: 50 minutes | Servings: 4 to 6
¼ cup extra-virgin olive oil, plus more to serve
4 medium shallots, halved and thinly sliced
1 tablespoon ground cumin
1 teaspoon smoked paprika
2 bay leaves
Kosher salt and ground black pepper
1 cup green lentils
1 cup drained roasted red peppers, chopped
1½ quarts low-sodium chicken broth
5-ounce container baby spinach
■ In a large saucepan over medium-high, heat the oil until
shimmering. Add the shallots and cook, stirring occasionally, until
softened, about 5 minutes. Add the cumin, paprika, bay leaves and
1 teaspoon pepper, then cook, stirring, until fragrant, about 30 seconds.
Add the lentils, roasted peppers and broth, then bring to a boil.
Cover, reduce to low and cook, stirring occasionally, until the lentils
are softened and just beginning to fall apart, about 35 minutes.
■ Remove and discard the bay, then add the spinach and stir until
wilted. Taste and season with salt and pepper. Serve drizzled with
additional oil.
 2 5 B e s t Tu e s d ay N i g h t R e c i p e s
ORECCHIETTE WITH SAUSAGE AND ARUGULA
A
ragu of ground pork and wild fennel that we ate at
Osteria Sa Domu Sarda in Cagliari, Sardinia, served as
the inspiration for this quick and easy pasta dish. Dry
vermouth and citrusy lemon zest perfectly balance the
richness of the Italian sausage and the pepperiness of baby arugula.
Orecchiette, a coin-sized, saucer-shaped pasta, is ideal for catching
flavorful bits of sausage, scallions and fennel seeds; if you can’t find
orecchiette, small shells and cavatelli work well, too.
Don’t forget to reserve 1 cup of the pasta cooking water before
draining the pasta. You will need it to build the sauce.
7
Start to finish: 30 minutes | Servings: 4 to 6
Kosher salt
1 pound orecchiette pasta
1 tablespoon extra-virgin olive oil, plus more to serve
1 pound sweet or hot Italian sausage, casing removed
2 bunches scallions, sliced, white and green parts reserved
separately
4 medium garlic cloves, chopped
2 teaspoons fennel seeds
¼ cup dry vermouth or white wine
1 teaspoon grated lemon zest
5-ounce container baby arugula, roughly chopped
1½ ounces Parmesan cheese, finely grated (¾ cup),
plus more to serve
■ In a large pot, bring 4 quarts water to a boil. Add 1 tablespoon salt
and the pasta, then cook, stirring occasionally, until just shy of al
dente. Reserve 1 cup of cooking water, then drain. Return the pasta
to the pot.
■ While the pasta cooks, in a 12-inch skillet over medium-high,
heat the oil until shimmering. Add the sausage and cook, breaking it
into small chunks, until well browned, 6 to 8 minutes. Using a
slotted spoon, transfer to a paper towel–lined plate, then pour off
and discard all but 1 tablespoon of the fat.
■ To the fat in the pan, add the scallion whites, garlic and fennel
seeds. Cook over medium, stirring, until the scallions are softened,
2 to 3 minutes. Add the vermouth and cook, scraping up any
browned bits, until most of the liquid evaporates, about 1 minute.
Stir in the reserved cooking water, the lemon zest and half of the
scallion greens. Bring to a simmer and cook until slightly thickened,
1 to 2 minutes.
■ Pour the mixture over the pasta, then add the sausage. Cook
over medium, stirring, until heated through, 1 to 2 minutes. Add
the arugula and toss to wilt. Off heat, stir in the Parmesan. Serve
sprinkled with the remaining scallion greens and drizzled with oil;
offer additional Parmesan on the side.
 C h R i s t o p h e R K i m b a l l ’ s   M I L K S T R E E T  S p e c i a l I s s u e

S OY-SIMMER ED BEEF A ND SNOW PE A S

Start to finish: 30 minutes | Servings: 4

1 teaspoon grapeseed or other neutral oil

6 ounces snow peas, trimmed and halved on the diagonal
⅓ cup soy sauce
3 tablespoons white sugar
2 tablespoons mirin
3-inch piece fresh ginger (2 ounces), peeled, quartered lengthwise
and thinly sliced
1 pound flat iron steak or boneless beef short ribs, frozen until firm
but not solid, then thinly sliced against the grain (see note)
2 tablespoons sesame seeds, toasted

■ In a large skillet over medium, heat the oil until shimmering.

Add the snow peas and cook, stirring occasionally, until crisp-tender
and beginning to brown, about 2 minutes. Transfer to a small bowl.
■ In the same skillet over medium, combine the soy, sugar, mirin

T
he Japanese dish called beef shigureni inspired this recipe. and ginger. Cook, stirring, until the sugar dissolves. Add the beef
Thinly sliced beef is simmered with a good dose of soy and bring to a gentle simmer. Cook, stirring, until the beef releases
sauce for an intense savoriness meant to be tempered with its juices, about 2 minutes, then increase to high and bring to
rice. Fresh ginger, sugar and mirin balance the soy’s a rapid boil. Cook, stirring occasionally, until the pan is almost dry,
saltiness, and we’ve added snow peas to create a one-pan meal. To 5 to 7 minutes. Off heat, toss in the sesame seeds and snow peas.
easily cut the beef into thin, even slices, first freeze the meat until
partially frozen, about 20 minutes; for best texture, make sure to
slice against the grain. Serve this over steamed rice.
Don’t use low-sodium soy sauce or the beef will lack flavor.
Regular soy sauce provides all the salt needed to season the dish.

8
 2 5 B e s t Tu e s d ay N i g h t R e c i p e s
WHITE BEAN SOUP WITH SAUSAGE AND KALE
T
his simple but satisfying one-pot meal is based on Azorean
sopa de funcho, or fennel soup. Fresh Portuguese linguiça
sausage lends meatiness as well as bit of spice; if it’s not
available, Mexican chorizo works well in its place. We
skipped the potatoes used in traditional versions of the soup, and we
mash half of the beans to lightly thicken the broth. A few fennel
seeds heighten the licorice notes of the fresh fennel.
Don’t throw out the fronds on the fennel bulb. Chop them to
use as a garnish.
9
Start to finish: 35 minutes | Servings: 4
¼ cup extra-virgin olive oil, plus more to serve
8 ounces fresh linguiça or chorizo sausage, cut into ½-inch pieces
8 medium garlic cloves, smashed and peeled
1 teaspoon smoked paprika
1 medium fennel bulb, trimmed, quartered, cored and thinly sliced
crosswise, fronds chopped and reserved separately
1½ teaspoons fennel seeds
Kosher salt and ground black pepper
1½ quarts low-sodium chicken broth
Two 14½-ounce cans cannellini beans, rinsed and drained, 1 can
roughly mashed
3 ounces baby kale (8 cups lightly packed)
■ In a large pot over medium, combine the oil, sausage, garlic and
paprika. Cook, stirring occasionally, until the sausage has rendered
some of its fat and the garlic is lightly browned, 5 to 8 minutes.
Add the fennel, fennel seeds, ¼ teaspoon salt and ¾ teaspoon
pepper, then cook, stirring occasionally, until the fennel is slightly
softened, 3 to 5 minutes.
■ Stir in the broth and whole and mashed beans. Bring to a simmer
over medium-high and cook, uncovered, stirring occasionally and
adjusting the heat as needed to maintain a simmer, until the garlic is
fully softened, 10 to 15 minutes. Add the kale and cook, stirring, until
wilted, about 1 minute. Taste and season with salt and pepper. Serve
drizzled with additional oil and sprinkled with chopped fennel fronds.
 C h R i s t o p h e R K i m b a l l ’ s   M I L K S T R E E T  S p e c i a l I s s u e
GRILLED GARLIC-HERB SHRIMP
A
simple puree of fresh herbs, garlic and olive oil does
double duty in this recipe. It first coats the uncooked
shrimp as a quick marinade. Then, with a splash of lemon
juice stirred in, it’s drizzled on as a sauce after cooking.
One large bunch or “clamshell” container of tarragon should yield
the amount of tarragon leaves needed for this recipe. You can serve
the shrimp on the skewers with crusty bread and a vegetable side, or
slide them off the skewers and add them to grain or leafy green salads.
Don’t forget to pat the shrimp dry before coating them with the
herb puree; too much moisture will prevent it from clinging to them.
10
Start to finish: 35 minutes | Servings: 4
1½ pounds extra-large shrimp (21/25 per pound), peeled, deveined
and patted dry
1 cup lightly packed fresh basil
⅓ cup lightly packed fresh tarragon
3 medium garlic cloves, smashed and peeled
1½ teaspoons grated lemon zest, plus 1 tablespoon lemon juice
Kosher salt and ground black pepper
¾ cup extra-virgin olive oil
■ Thread the shrimp onto eight 8- to 10-inch metal skewers,
dividing them evenly; skewer each shrimp in a C shape, piercing
through 2 points. Place the skewers on a rimmed baking sheet or in
a large baking dish.
■ In a blender, combine the basil, tarragon, garlic, lemon zest, ¼
teaspoon salt and ½ teaspoon pepper. Pulse until chopped. Scrape
down the sides, add the oil and puree until bright green and almost
smooth, about 30 seconds. Transfer to a small bowl.
■ Prepare a charcoal or gas grill. For a charcoal grill, ignite a large
chimney filled ¾ full of coals, let burn until lightly ashed over, then
distribute the coals evenly over the grill bed; open the bottom grill
vents and the lid vent. Heat the grill, covered, for 5 minutes, then
clean and oil the cooking grate. For a gas grill, turn all burners to
high and heat, covered, for 15 minutes, then clean and oil the
cooking grate.
■ In another small bowl, stir together ½ cup of the herb puree,
½ teaspoon each salt and pepper, then slather onto the shrimp,
coating both sides. Grill the skewers until the shrimp turn opaque
and are lightly charred, 2 to 3 minutes. Flip and continue to cook
until the shrimp are just opaque, about another 2 to 3 minutes.
■ Transfer the skewers to a serving platter. Stir the lemon juice
into the remaining herb puree and drizzle over the shrimp.
 2 5 B e s t Tu e s d ay N i g h t R e c i p e s
RIGATONI WITH ARTICHOKES,BASIL AND PECORINO
T
his recipe is our weeknight adaptation of the pasta fresca
con carciofi e pecorino that we ate at Antica Osteria Delle
Travi in Bari, Italy. The flavors are bright and fresh, and the
prep is a breeze (chopping the basil is as arduous as it gets
here). Be sure to purchase jarred marinated artichoke hearts—they
offer much more flavor than canned or frozen. You will need three
12-ounce jars to get the 3 cups drained artichokes called for. The
hearts usually are halved or quartered; there’s no need to chop them
after draining, as they will break apart during cooking.
Don’t forget to save 2 cups of the cooking water before draining
the rigatoni. You will need the starchy seasoned water to create a
sauce that lightly coats and marries the artichokes and pasta.
11
Start to finish: 30 minutes | Servings: 4 to 6
1 pound rigatoni
Kosher salt and ground black pepper
¼ cup extra-virgin olive oil
3 cups drained oil-marinated artichoke hearts (see note), patted
dry
4 medium garlic cloves, finely grated
½ teaspoon red pepper flakes
2 ounces pecorino Romano cheese, finely grated (1 cup)
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
1 cup lightly packed fresh basil, chopped
3 tablespoons salted butter, cut into 3 pieces
■ In a large Dutch oven, bring 4 quarts water to a boil. Stir in the
pasta and 1 tablespoon salt, then cook, stirring occasionally, until
just shy of al dente. Reserve about 2 cups of the cooking water, then
drain the pasta.
■ Wipe out the pot, add the oil and heat over medium-high until
shimmering. Add the artichokes and cook, stirring, until well
browned, 5 to 7 minutes. Add the garlic and pepper flakes, then
cook, stirring, until fragrant, about 30 seconds. Return the pasta to
the pot, along with 1½ cups of the reserved pasta water. Cook,
uncovered and stirring often, until the pasta is al dente and little
liquid remains, 3 to 5 minutes.
■ Remove from the heat. Add the pecorino, lemon zest and juice,
basil and butter, then stir until the butter is melted. Stir in additional
pasta water 1 tablespoon at a time until slightly saucy. Taste and
season with salt and pepper.
 C h R i s t o p h e R K i m b a l l ’ s   M I L K S T R E E T  S p e c i a l I s s u e
STIR-FRIED PORK AND GREEN BEANS
T
his quick and easy stir-fry hits all the right notes, with
savoriness from fish sauce and garlic, sweetness from a little
sugar and spicy heat from pepper flakes. Thin slices of ultra-­
tender pork contrast the crisp snap of green beans. Serve
with steamed rice and, if you like, additional fish sauce at the table.
Don’t stir the beans and pork too often. Stirring just once or
twice during cooking allows them to char and develop flavor. Also,
don’t forget to stir the sauce mixture just before adding it to the
skillet, as the cornstarch settles to the bottom upon standing.
12
Start to finish: 30 minutes | Servings: 4
2 tablespoons fish sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon cornstarch
2 teaspoons white sugar
½ teaspoon red pepper flakes
2 tablespoons peanut oil, divided
8 ounces green beans, cut on the diagonal into 2-inch pieces
1¼-pounds pork tenderloin, trimmed of silver skin, halved
lengthwise and cut into ¼-inch slices
5 medium garlic cloves, minced
¼ cup lightly packed cilantro, chopped
■ In a small bowl, whisk together the fish sauce, vinegar, cornstarch,
sugar, pepper flakes and ¼ cup water. Set aside.
■ In a 12-inch skillet over high, heat 1 tablespoon of oil until barely
smoking. Swirl to coat the pan, then add the beans. Cook, stirring
once or twice, until charred, 3 to 4 minutes. Transfer to a bowl and
set aside.
■ In the same pan over medium-high, heat the remaining 1 tablespoon
oil until barely smoking. Swirl to coat the pan, then add the pork in
an even layer. Cook, stirring once or twice, until lightly browned,
about 4 minutes. Return the beans to the pan, add the garlic and
cook, stirring, until fragrant, about 30 seconds.
■ Whisk the fish sauce mixture to recombine, then add to the pan
and reduce to medium. Cook, scraping up any browned bits, until
the sauce thickens slightly and clings to the meat, 30 to 60 seconds.
Off heat, stir in the cilantro.
 2 5 B e s t Tu e s d ay N i g h t R e c i p e s
CRE AMY ASPAR AGUS PAS TA
T
his lively springtime pasta dish was inspired by a recipe in
“River Cafe London,” from the landmark British restau-
rant. The asparagus is finely chopped in the food processor;
half is sautéed until tender and half is kept al dente for
pleasing contrast in texture. A cup of cream binds the asparagus into
a silky sauce just thick enough to coat the pasta while a sprinkle of
lemon zest and a squeeze of lemon juice at the table brighten up the
flavors.
Don’t forget to reserve 1½ cups of the chopped asparagus to add
with the cream. Also, don’t forget to save about 1 cup of the cooking
water before draining the pasta; you’ll need it for the sauce.
13
Start to finish: 25 minutes | Servings: 4
2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
Kosher salt and ground black pepper
8 ounces wide, flat pasta, such as tagliatelle or fettuccine
1 tablespoon salted butter
2 medium garlic cloves, finely chopped
2 medium shallots, halved and thinly sliced
1 cup heavy cream
¼ cup finely grated Parmesan cheese, plus more to serve
1 teaspoon grated lemon zest, plus lemon wedges to serve
■ In a food processor, pulse the asparagus until finely chopped, about
15 pulses. Measure out 1½ cups chopped asparagus and set aside.
■ In a large pot, bring 4 quarts water to a boil. Add 1 tablespoon salt
and the pasta, then cook, stirring occasionally, until the pasta is al
dente. Reserve 1 cup of the cooking water, then drain.
■ Meanwhile, in a nonstick 12-inch skillet over medium-high,
melt the butter. Add the garlic, shallots and ½ teaspoon salt, then
cook, stirring occasionally, until the shallots are softened, 1 to
2 minutes. Add the asparagus in the processor and cook, stirring
often, for 2 minutes. Add the cream and the reserved 1½ cups
asparagus, then bring to a simmer over medium. Cook, stirring often,
until a spoon drawn through the mixture leaves a 2-second trail,
2 to 3 minutes. Remove from the heat and stir in the Parmesan and
¼ teaspoon salt.
■ Add the drained pasta and ¼ cup of the reserved cooking water to
the asparagus-cream mixture and set the pan over medium. Toss,
adding cooking water 1 tablespoon at a time as needed, until the
sauce is silky and clings to the pasta. Stir in the lemon zest, then taste
and season with salt and pepper. Serve with additional Parmesan
and lemon wedges.
 C h R i s t o p h e R K i m b a l l ’ s   M I L K S T R E E T  S p e c i a l I s s u e
THAI STIR-FRIED CHICKEN WITH CASHEWS
S
tir-fried chicken with cashews is a Thai classic. Our
version uses mostly pantry staples and can be on the table
in about 30 minutes. The chicken marinates for 15 minutes
before cooking—use this time to prep the bell pepper and
scallions. Serve the stir-fry with steamed jasmine rice.
Don’t discard the marinade after draining the chicken. It’s
mixed with ¼ cup water and becomes a sauce that lightly coats the
chicken and vegetables.
14
Start to finish: 30 minutes | Servings: 4
5 medium garlic cloves, finely grated
3 tablespoons fish sauce
2 tablespoons soy sauce
2 teaspoons white sugar
2 teaspoons cornstarch
½ teaspoon red pepper flakes
Ground white pepper
2 pounds boneless, skinless chicken thighs, trimmed and cut into
1-inch pieces
2 tablespoons peanut oil
1 small red bell pepper, stemmed, seeded and sliced into thin strips
1 bunch scallions, cut into 1-inch lengths
½ cup roasted cashews
■ In a medium bowl, whisk together the garlic, fish sauce, soy sauce,
sugar, cornstarch, pepper flakes and ¾ teaspoon white pepper. Stir
in the chicken, then marinate at room temperature for 15 minutes.
■ Drain the chicken in a fine-mesh strainer set over a medium bowl,
pressing the chicken to remove excess marinade. Stir ¼ cup water
into the marinade and set aside.
■ In a 12-inch skillet over medium-high, heat the oil until barely
smoking. Add the chicken in an even layer, then cook, stirring
occasionally, until golden brown, 8 to 10 minutes. Stir in the bell
pepper, scallions and cashews. Stir the marinade mixture to recombine,
add to the pan and bring to a simmer, scraping up any browned bits.
Cook, stirring often, until the liquid thickens and clings to the
chicken, about 2 minutes. Taste and season with white pepper.
 2 5 B e s t Tu e s d ay N i g h t R e c i p e s
SPICED SHRIMP AND TOMATOES WITH FRESH MINT
T
his is our weeknight take on a Gazan shrimp dish called
zibdiyit gambari. It traditionally is made in the oven in a
zibdiya, or a clay bowl. We use a skillet on the stovetop to
get the dish on the table in about half an hour. Cherry or
grape tomatoes are reliably good year-round, and they give the sauce
a bright, fresh sweet-tart flavor. Serve with warmed crusty bread or
pita rounds for soaking up the sauce.
Don’t worry if not all of the tomatoes burst after the first
5 minutes of cooking. Mashing them at the end, after all the liquid
in the pan has evaporated, will break them down to form a sauce.
 ■ In the same skillet over medium, heat the remaining 1 tablespoon
15
Start to finish: 35 minutes | Servings: 4
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground allspice
1½ pounds extra-large (21/25 per pound) shrimp, peeled (tails
removed), deveined and patted dry
Kosher salt and ground black pepper
3 tablespoons extra-virgin olive oil, divided
2 pints cherry or grape tomatoes
1 medium yellow onion, finely chopped
4 medium garlic cloves, minced
1 jalapeño chili, stemmed and sliced into thin rounds
1 large jarred roasted red pepper, patted dry and chopped
½ cup chopped fresh mint, divided
■ In a small bowl, stir together the coriander, cumin and allspice.
In a medium bowl, toss the shrimp with 1 teaspoon of the spice
mixture and ¼ teaspoon salt
■ In a 12-inch skillet over medium-high, heat 1 tablespoon of oil
until barely smoking. Add half the shrimp in a single layer and cook
without stirring until deep golden brown, 1 to 2 minutes. Stir,
remove the pan from the heat and continue stirring, allowing the
pan’s residual heat to finish the cooking, until the shrimp are opaque
on both sides, another 20 to 30 seconds. Transfer the shrimp to a
plate, then repeat with the remaining shrimp and 1 tablespoon of
the remaining oil.
oil until shimmering. Add the tomatoes, cover and cook, stirring
occasionally, until they begin to burst, about 5 minutes. Add the
onion, garlic, chili, roasted pepper and the remaining spice mixture,
then cook, stirring occasionally, until the vegetables begin to
soften, about 3 minutes. Add ¾ cup water and bring to a simmer
over medium-high. Cook, stirring occasionally, until the liquid has
evaporated, 5 to 7 minutes.
■ Using a spatula or potato masher, gently press the tomatoes until
the mixture is juicy and forms a chunky sauce. Taste and season with
salt and pepper. Off heat, stir in the shrimp and half of the mint.
Transfer to a serving platter and sprinkle with the remaining mint.
 C h R i s t o p h e R K i m b a l l ’ s   M I L K S T R E E T  S p e c i a l I s s u e
CHICKEN CUTLETS WITH GARLIC, CHILIES AND PEANUTS
T
his quick sauté of chicken cutlets with an Asian-inflected
pan sauce was inspired by a recipe in “Searing Inspiration”
by Susan Volland. Garlic, ginger and red pepper flakes
season a sherry-based sauce, while butter stirred in at the
end rounds out the flavors. Fragrant jasmine rice is the perfect
accompaniment.
Don’t use cooking sherry, as it contains added salt and may
result in an overseasoned sauce. If you’re cooking on a gas burner,
make sure to remove the skillet from the heat before adding the
sherry so it won’t flame up.
16
Start to finish: 35 minutes | Servings: 4
2 tablespoons soy sauce, divided
Four 5- to 6-ounce chicken breast cutlets, pounded to an even
¼-inch thickness
Ground black pepper
3 tablespoons peanut oil, divided
4 medium garlic cloves, finely grated
1 tablespoon finely grated fresh ginger
½ teaspoon red pepper flakes
4 scallions, thinly sliced, white and green parts reserved separately
½ cup dry sherry
⅓ cup unsalted roasted peanuts, roughly chopped
2 tablespoons salted butter, cut into 2 pieces
■ In a medium bowl, combine 1 tablespoon soy sauce and the
chicken, turning to coat. Let stand for 10 minutes. Pat the cutlets
dry with paper towels, then season with pepper.
■ In a nonstick 12-inch skillet over medium-high, heat 2 tablespoons
of oil until shimmering. Add the chicken in a single layer and cook
until well browned on both sides, 4 to 6 minutes total, flipping once
halfway through. Transfer to a platter and tent with foil to keep warm.
■ Allow the pan to cool for a couple minutes, then add the remaining
1 tablespoon oil, the garlic, ginger, pepper flakes and scallion whites.
Cook over medium, stirring, until the mixture is fragrant, about
30 seconds. Off heat, add the sherry, the remaining 1 tablespoon soy
sauce, half the peanuts and any accumulated juices from the chicken.
■ Return to medium and cook, scraping up any browned bits, until
the sauce is slightly thickened, about 1 minute. Off heat, add the butter
and stir until fully incorporated. Pour the sauce over the chicken,
then sprinkle with scallion greens and the remaining peanuts.
 2 5 B e s t Tu e s d ay N i g h t R e c i p e s
STIR-FRIED BEEF WITH GINGER
T
his is our take on saiko cha k’nye, a simple but bold stir-fry
from Cambodia. The ginger is not just a f lavoring
here—it’s treated almost as a vegetable. A full cup of thinly
sliced fresh ginger gives the dish substance; its spiciness
and pungency is tamed by cooking. A mandoline makes quick work
of slicing the ginger, but a chef’s knife works, too. We liked the flavor
and texture of beef sirloin tips here, but flank steak also worked.
Serve the stir-fry with steamed jasmine rice to soak up the sauce.
Don’t crowd the skillet when browning the beef. Cooking it in
two batches ensures the pieces don’t steam in the pan.
17
Start to finish: 25 minutes | Servings: 4
1½ pounds beef sirloin tips or flank steak, cut into 3-inch pieces
with the grain, then sliced ½ inch thick against the grain
Kosher salt and ground black pepper
3 tablespoons grapeseed or other neutral oil, divided
6 ounces fresh ginger, peeled and sliced into very thin coins
(generous 1 cup)
4 medium garlic cloves, chopped
1 bunch scallions, cut into 2-inch lengths
3 tablespoons fish sauce
2 teaspoons white sugar
■ In a medium bowl, toss the steak with ¼ teaspoon salt and
½ teaspoon pepper. In a 12-inch skillet over high, heat 1 tablespoon
of oil until barely smoking. Add half the meat in a single layer and
cook until well browned on both sides, 2 to 3 minutes total, turning
the slices only once. Transfer to a plate. Repeat with 1 tablespoon of
the remaining oil and the remaining meat.
■ In the same skillet over medium, heat the remaining 1 tablespoon
oil until shimmering. Add the ginger and cook, stirring frequently,
until lightly browned, about 2 minutes. Add the garlic and cook,
stirring, until fragrant, about 30 seconds. Stir in the scallions, fish
sauce and sugar, then return the meat and accumulated juices to the
pan. Cook, stirring occasionally, until the liquid is slightly thickened
and the ginger is tender, 2 to 4 minutes. Taste and season with salt
and pepper.
 C h R i s t o p h e R K i m b a l l ’ s   M I L K S T R E E T  S p e c i a l I s s u e
CARDAMOM-LIME CHICKEN AND WHITE BEANS
O
ur inspiration for this hearty braise was the chive and
white bean braise from “Cooking in Iran” by Najmieh
Batmanglij. Our simplifications involved swapping
canned white beans for dried and substituting easy-to-find
ingredients for more traditional ones (such as fresh lime zest for
dried Persian limes). And yes, four bunches of scallions is correct—
they infuse every bit of the braise with allium pungency while also
lending it color. The scallions do need to be thinly sliced, but they
don’t have to be perfectly uniform. And remember to keep the green
parts separate from the white parts, as they’re added at different
times. Serve the stew with rice, roasted potatoes or warmed flatbread.
Don’t forget to save the liquid when draining the beans. It adds
both body and flavor to the dish. If you do accidentally discard it,
simply increase the chicken broth to 2⅓ cups. The braising liquid
will be thinner, but the dish will still be tasty.
18
Start to finish: 30 minutes | Servings: 4
1½ pounds boneless, skinless chicken thighs, trimmed and cut into
2-inch chunks
Kosher salt and ground black pepper
3 tablespoons salted butter
4 bunches scallions, thinly sliced, white and green parts reserved
separately
2 tablespoons tomato paste
1 tablespoon garam masala
1½ teaspoons ground cardamom
1 teaspoon ground turmeric
Two 15½-ounce cans cannellini beans, drained, liquid reserved
1 cup low-sodium chicken broth
2 teaspoons grated lime zest, plus ¼ cup lime juice
■ Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
In a large pot over medium-high, melt the butter. Add the chicken
and scallion whites, then cook, stirring once or twice, until both the
chicken and scallions begin to turn golden brown, 3 to 5 minutes.
Add the tomato paste, garam masala, cardamom, turmeric and
½ teaspoon each salt and pepper.
■ Cook, stirring constantly, until fragrant, 30 to 60 seconds. Add
the bean liquid, broth, and lime zest and juice, then bring to a boil.
Reduce to medium and cook, uncovered, stirring occasionally and
adjusting the heat as needed to maintain a simmer, until the chicken
is opaque when cut into, 5 to 7 minutes.
■ Stir in the scallion greens and the beans, then cook until the
beans are heated through, another 2 minutes. Taste and season with
salt and pepper.
 2 5 B e s t Tu e s d ay N i g h t R e c i p e s
RIGATONI WITH RICOT TA-SAGE PES TO
T
his ricotta-based pesto gets its pale green hue from an
abundance of parsley. Its deep flavor comes from sage that
has been gently cooked in olive oil. We employed the
microwave to make the sage–oil infusion because it does
the job quickly. But take care not to overheat the mixture or both the
sage and the oil will become bitter. The ideal pasta for this dish is a
short, tubular shape with ridges that catch the pesto; we liked
rigatoni and penne rigate.
Don’t cook the pasta before preparing the pesto, as the pasta
must be hot when tossed with the sauce. Also, don’t forget to reserve
1 cup of the cooking water before draining the pasta; you’ll need to
add at least some of it to the pasta and pesto as you toss them together.
19
Start to finish: 40 minutes | Servings: 4
6 tablespoons extra-virgin olive oil
⅓ cup chopped fresh sage
3 cups lightly packed fresh flat-leaf parsley
2 teaspoons grated lemon zest
1 ounce finely grated Parmesan cheese (½ cup), plus more to serve
½ cup whole-milk ricotta cheese
Kosher salt and ground black pepper
12 ounces short, tubular pasta with ridges, such as rigatoni or
penne rigate
½ cup walnuts, toasted and roughly chopped
■ In a small microwave-safe bowl, stir together the oil and sage,
making sure the sage is completely submerged. Microwave on high
just until the oil is hot and the sage is fragrant, about 1 minute,
checking after 30 seconds; it should not sizzle. Cool to room
temperature.
■ In a food processor, combine the sage-oil mixture and the parsley.
Process until finely chopped, about 15 seconds. Add the lemon zest
and Parmesan and process until well incorporated, about 5 quick
pulses. Transfer to a large bowl. Stir in the ricotta, ½ teaspoon salt
and ¾ teaspoon pepper.
■ In a large pot, bring 4 quarts of water to a boil. Add the pasta and
1 tablespoon salt and cook until the pasta is al dente. Reserve 1 cup
of the cooking water, then drain the pasta.
■ Add the pasta to the ricotta mixture and toss to coat, then stir in
½ cup of the reserved cooking water. The mixture should be creamy;
if needed, adjust with additional cooking water. Serve sprinkled
with walnuts and Parmesan.
 C h R i s t o p h e R K i m b a l l ’ s   M I L K S T R E E T  S p e c i a l I s s u e
MISO-GLAZED BROILED SALMON
S
oy sauce, mirin, white miso and honey combine to create a
sweet-savory balance in this super-simple recipe. Some of
the glaze mixture is kept aside for serving—drizzle it over
the salmon itself or onto a side of sautéed greens or broccoli.
Don’t use salmon fillets from the tail end of the fish, as they are
thinner and will overcook under the broiler. Purchase center-cut
fillets and try to get pieces of the same thickness so they cook at the
same rate.
20
Start to finish: 30 minutes | Servings: 4
3 tablespoons white miso
5 teaspoons honey, divided
1 tablespoon soy sauce
2 teaspoons mirin
1½ teaspoons toasted sesame oil
¼ teaspoon cayenne pepper
Four 6-ounce center-cut salmon fillets (each 1 to 1¼ inches thick),
patted dry
1 tablespoon sesame seeds, toasted
1 scallion, thinly sliced on the diagonal
■ In a small bowl, whisk together the miso, 4 teaspoons of honey,
the soy sauce, mirin, sesame oil and cayenne. Measure out 2 tablespoons
and brush onto the top and sides of the salmon fillets. Let stand at
room temperature for 20 minutes.
■ Meanwhile, into the remaining miso mixture, whisk the remaining
1 teaspoon honey and 2 tablespoons water; set aside. Heat the
broiler with a rack about 6 inches from the broiler element. Mist a
wire rack with cooking spray, then set in a rimmed baking sheet.
■ Evenly space the fillets, skin down, on the rack. Broil until the
thickest part of the fillets reaches 110°F to 115°F, or are nearly
opaque when cut into, 6 to 8 minutes.
■ Transfer to a serving platter and drizzle with about 2 tablespoons
of the miso mixture, then sprinkle with sesame seeds. Sprinkle with
the scallions and serve with the remaining miso mixture.
 2 5 B e s t Tu e s d ay N i g h t R e c i p e s
GARLICKY CHARD AND SAUSAGE WITH FRIED CHICKPEAS
T
his one-pot meal was inspired by a recipe in “Autentico”
by Rolando Beramendi, who, in turn, borrowed the recipe
from Trattoria Cammillo in Florence, Italy. We particularly
liked the color that rainbow chard brought to the dish, but
any variety works. To separate the leaves from the stems, cut along
each side of the center vein.
Don’t coat the chickpeas with cornstarch without first drying
them thoroughly with paper towels. Excess moisture will cause the
oil to splatter and prevent the chickpeas from crisping.
21
Start to finish: 30 minutes | Servings: 4
15½-ounce can chickpeas, rinsed, drained and patted dry
2 tablespoons cornstarch
½ cup extra-virgin olive oil, divided, plus more to serve
1½ teaspoons ground coriander
Kosher salt and ground black pepper
12 ounces sweet Italian sausage, casings removed
6 medium garlic cloves, thinly sliced
2 bunches rainbow chard, stems sliced ½-inch-thick and leaves
torn into rough 3-inch pieces, reserved separately
2 teaspoons packed light brown sugar
1½ teaspoons fennel seeds
½ cup drained peperoncini, stemmed, seeded and sliced into thin
rings, plus 1 teaspoon brine
■ In a medium bowl, sprinkle the chickpeas with the cornstarch,
then toss to coat. Transfer to a mesh strainer and shake to remove
excess cornstarch.
■ In a large Dutch oven over medium-high, heat ¼ cup of oil until
shimmering. Add the chickpeas and cook, stirring, until golden and
crisp, about 5 minutes. Transfer to a plate and toss with the coriander,
½ teaspoon salt and ¼ teaspoon pepper. Set aside.
■ Return the Dutch oven to medium-high, add the remaining ¼ cup
oil and heat until shimmering. Add the sausage and cook, stirring
and breaking it into bite-size pieces, until evenly browned all over,
3 to 4 minutes. Add the garlic, chard stems, sugar and fennel. Cook,
stirring often, until the garlic is golden, about 3 minutes. Stir in the
chard leaves, ½ teaspoon salt and ¼ teaspoon pepper. Cover, reduce
to medium and cook until the leaves are just wilted, 1 to
2 minutes. Stir in the peperoncini and brine.
■ Remove from the heat. Taste and season with salt and pepper.
Transfer to a serving platter, top with the fried chickpeas and drizzle
with additional oil.
 C h R i s t o p h e R K i m b a l l ’ s   M I L K S T R E E T  S p e c i a l I s s u e
SEARED PORK TENDERLOIN
WITH SMOKED PAPRIK A AND OREGANO
I
n the Extremadura region of Spain that is home to pimentón
de la Vera, or Spanish smoked paprika, we were taught that
exposure to high heat blunts the spice’s unique earthiness,
smokiness and fruitiness. This recipe inspired by Chef Ana
Lopez of Alcor del Roble restaurant in Collado de la Vera, Spain,
illustrates how to best preserve pimentón’s unique flavors when
searing is involved: the paprika is mixed with olive oil and then
brushed onto butterflied and pounded pork tenderloin only after the
meat has been browned in a hot skillet. Spanish smoked paprika is
available in different degrees of spiciness. For this dish, if you have
the choice, opt for sweet (dulce) or bittersweet (agridulce).
Don’t use a heavy hand when pounding the pork, which can
result in tears and uneven thickness. And when pounding, work
from the center of the piece outward to the edges.
22
Start to finish: 35 minutes | Servings: 4
3 tablespoons extra-virgin olive oil
1 tablespoon smoked paprika (see headnote)
1 teaspoon dried oregano
½ teaspoon white sugar
Two 1¼-pound pork tenderloins, trimmed of silver skin
Kosher salt
2 tablespoons grapeseed or other neutral oil, divided
1 tablespoon fresh oregano, chopped
■ In a small bowl, stir together the olive oil, smoked paprika, dried
oregano and sugar; set aside. Halve each tenderloin crosswise, then
halve each piece lengthwise, stopping about ¼ inch short of cutting
all the way through; open the meat like a book. Using a meat
pounder or mallet, pound the pork to an even ¼-inch thickness,
then season each piece all over with ¼ teaspoon salt.
■ In a 12-inch skillet over medium-high, heat 1 tablespoon of the
grapeseed oil until shimmering. Place 2 pieces of pork in the pan
and cook undisturbed until golden brown, 2 to 3 minutes. Flip and
cook until the second sides are browned, 1 to 2 minutes. Lightly
brush some paprika oil onto each piece, then flip the pork and brush
the second sides. Transfer to a platter.
■ Repeat with the remaining 1 tablespoon grapeseed oil and pork.
Brush the remaining paprika oil onto the pork, then let rest for
5 minutes. Sprinkle with the fresh oregano.
 2 5 B e s t Tu e s d ay N i g h t R e c i p e s
TURKISH RED LENTIL SOUP
K
ırmızı mercİmek çorbası is a traditional Turkish soup
made with red lentils, which soften and break down during
cooking, adding a rustic texture that’s creamy but not
starchy or heavy. Some versions include vegetables such as
potatoes, carrots or fresh tomatoes, but ours lets the lentils take the
lead. The Aleppo pepper brings gentle heat to the dish. If you can’t
find it, order online or substitute with an additional teaspoon of
paprika and ½ teaspoon red pepper flakes. The soup can be made
vegan by substituting olive oil for the butter.
Don’t omit the rice. The grains help thicken the soup.
23
Start to finish: 45 minutes | Servings: 4
3 tablespoons salted butter
1 medium yellow onion cut into ½-inch dice (about 1 cup)
1 medium garlic clove, finely grated
1 tablespoon tomato paste
1 tablespoon sweet paprika
½ teaspoon ground cumin
1 cup red lentils
2 tablespoons long-grain white rice
Kosher salt
3 tablespoons extra-virgin olive oil
2 teaspoons Aleppo pepper (see headnote)
Chopped fresh mint, to serve (optional)
Lemon wedges, to serve
■ In a large saucepan over medium, melt the butter. Add the onion
and cook, stirring occasionally, until softened and translucent, about
5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the tomato paste, paprika and cumin, then cook for about
1 minute.
■ Add the lentils, rice, 5 cups of water and 1 teaspoon salt. Stir to
combine then bring to a boil over medium-high. Reduce the heat to
maintain a lively simmer, cover and cook, stirring occasionally, until
the lentils and rice are tender and broken down, about 30 minutes.
Season to taste.
■ Meanwhile, in a small skillet over medium, heat the oil, swirling
to coat the pan. Add the Aleppo pepper and cook until a few bubbles
appear and the oil is bright red. Remove from heat and set aside.
■ Serve the soup with Aleppo pepper oil drizzled over each serving.
Serve with mint, if using, and lemon wedges on the side.
 C h R i s t o p h e R K i m b a l l ’ s   M I L K S T R E E T  S p e c i a l I s s u e
CAR AMEL-BR AISED CHICKEN WITH GINGER AND LIME
V
ietnamese caramel chicken is a dish with multiple layers
of flavors: salty, sweet, smoky, bitter and meaty. For our
take, we used coconut water as the cooking liquid; it added
a subtle salty-sweet richness that brought even more
complexity to the dish. The generous amount of ginger, cut into
matchsticks, mellows and softens as it cooks, and it adds a bright-
ness that perks up the deeper flavors.
Don’t get distracted once you begin cooking the caramel.
Have the fish sauce measured out and at hand so that when the
caramel turns mahogany in color, it can be added immediately to
stop the cooking.
24
Start to finish: 45 minutes | Servings: 4
½ cup plus 1 tablespoon coconut water, divided
¼ cup white sugar
3 tablespoons fish sauce
2 medium shallots, peeled, halved and thinly sliced (½ cup)
2-inch piece fresh ginger, peeled and cut into ⅛-inch matchsticks
(⅓ cup)
2 pounds boneless, skinless chicken thighs, trimmed, cut into
1½-inch chunks
¼ cup chopped fresh cilantro leaves and tender stems
1 small jalapeño chili, stemmed and sliced into thin rings
1 tablespoon grated lime zest, plus 1 tablespoon lime juice
Steamed rice, to serve
Lime wedges, to serve
■ In a 12-inch skillet over medium-high, combine the 1 tablespoon
coconut water and the sugar. Bring to a boil and cook, stirring
occasionally, until the mixture turns golden at the edges, about
3 minutes. Reduce to medium and continue to cook, swirling the
pan but without stirring, until the caramel is mahogany in color and
smokes lightly, another 4 to 5 minutes.
■ Off heat, add the fish sauce and stir; the mixture will steam and
bubble vigorously. Set the pan over medium, pour in the remaining
½ cup coconut water and stir until fully incorporated. Add the
shallots and ginger and bring to a simmer, then cover, reduce to low
and cook for 5 minutes.
■ Stir in the chicken. Cover and cook over medium, stirring once
or twice, until the chicken is cooked through, 15 to 20 minutes,
adjusting the heat as needed to maintain a steady simmer. Uncover,
increase to medium-high and simmer vigorously (the sauce will
form large bubbles), stirring occasionally, until the chicken is glazed
and the sauce is syrupy, about 8 minutes.
■ Off heat, stir in half of the cilantro, the jalapeño, lime zest and
lime juice. Top with the remaining cilantro and serve with steamed
rice and lime wedges.
 2 5 B e s t Tu e s d ay N i g h t R e c i p e s
SEARED STRIP STEAK
WITH ALMOND-ROSEMARY SALSA VERDE
W
e dress rich and savory seared strip steak with a robust
salsa verde spiked with anchovies, capers and fresh
rosemary. Be sure to let the steak rest on a wire rack or
the bottom will steam and lose its crisp crust. If your
steaks have an extra-generous layer of fat, trim it to be no thicker
than ¼ inch. We liked the steaks medium-rare; keep in mind that
they should be removed from the pan one stage shy of desired
doneness, as their temperature continues to rise as they rest. Pair
this with crusty bread to soak up the beef juices and herb sauce.
The quick and versatile sauce can be made up to a day ahead and
refrigerated, but allow it to come to room temperature before
serving. It’s also is good served with roasted poultry or fish and
makes an excellent sandwich spread.
Don’t use steaks that are thinner than 1½ inches or they will
overcook before having time to brown. Don’t forget to rinse the
capers and anchovies, which otherwise can make the salsa verde
too salty.
25
Start to finish: 40 minutes | Servings: 4
1 cup lightly packed flat-leaf parsley leaves
½ cup sliced almonds, toasted and cooled
¼ cup drained capers, rinsed
3 oil-packed anchovy fillets, rinsed
1 tablespoon minced fresh rosemary
2 teaspoons grated lemon zest, plus 2 tablespoons lemon juice
1 medium garlic clove, smashed and peeled
Kosher salt and ground black pepper
½ cup extra-virgin olive oil
Two 14- to 16-ounce strip steaks (each about 1½ inches thick),
halved crosswise and patted dry
1 tablespoon grapeseed or other neutral oil
■ In a food processor, combine the parsley, ¼ cup of the almonds,
the capers, anchovies, rosemary, lemon zest, garlic and ½ teaspoon
pepper. Process until finely chopped, about 1 minute. With the
processor running, slowly add the olive oil and process, scraping the
bowl as needed, until smooth. Add the remaining almonds and
pulse until coarsely chopped, about 10 pulses. Transfer to a bowl and
stir in the lemon juice. Taste and season with salt and pepper.
■ Season the steaks on both sides with salt and pepper. In a 12-inch
skillet over medium-high, heat the grapeseed oil until barely
smoking. Add the steaks, reduce to medium and cook until well
browned on both sides and 120°F at the center for medium-rare,
10 to 15 minutes.
■ Transfer the steaks to a wire rack set over a rimmed baking sheet
and let rest for 10 minutes. Thinly slice the steaks, arrange on a
platter or plates and pour over any accumulated juices. Serve with
the salsa verde.
◆  Best of Tuesday Night Recipes C h R i s t o p h e R K i m b a l l ’ s   M I L K S T R E E T  S p e c i a l I s s u e  Change The Way You Cook  ◆

◆ In Rosa Vittozzi’s hands, tennis ball-size blurs of beef and bread become polpette. —Na pl e s, Ita ly ◆