A DESTINATION FROM K LMN O

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Essential recipes
When we launched Voraciously just over a year ago, we had one major goal: to
help you cook with more confidence. Of course, the side benefit -- or primary
benefit -- is that you’ll eat better, too. Every week, we work to provide you with
at least one reliable, delicious dish that is also designed to help you learn a few
skills along the way.
This booklet includes 14 of our favorites so far. An easy roast chicken? We’ve
got you covered. Need an eggplant Parm fit for company? You’ll find that, too.
We’ve also included a few staples of international cuisines, which have been
among our most popular recipes to date. If you thought homemade butter
chicken that rivals your Indian carryout and tom yum soup that’s just as
satisfying as the one from your local Thai spot were out of reach, these recipes
will make you reconsider.
On the whole, we’ve toiled in our Food Lab to make these recipes as accessible
as possible to beginner and intermediate home cooks. That means limited
special equipment and relatively few exotic ingredients. When we’ve suggested
something that’s not at your typical supermarket, we provide a suitable
alternative or adjustment.
We think this collection of dishes will be a timeless addition to your cooking
repertoire. Whatever the occasion, whatever the mood, know you’ll have
something well-tested, tasty and completely doable to turn to.

-- Becky Krystal, lead writer, Voraciously

P.S. We always appreciate your feedback. You can email us with recipe
questions and more at voraciously@washpost.com or email me directly at
becky.krystal@washpost.com.

This Voraciously recipe collection was also brought to you by:

Joe Yonan, Food and Dining editor; Bonnie S. Benwick, deputy editor/recipe editor; Matt Brooks,
Voraciously editor; Amanda Soto, art director; Jennifer Beeson Gregory, photo editor; Kara Elder,
Food editorial aide; and Jim Webster, copy editor.

Follow us @eatvoraciously and post a picture of your dish using #eatvoraciously

T H E WA S H I N G T O N P O S T 3
 Seared, Slow-Roasted
Steak
Active: 20 mins
Total: 1 hour 40 mins
Servings: 4
It takes time, but this freezer-
to-skillet-to-oven technique
guarantees evenly done meat
that is in no danger of being
overcooked. Freezing the meat
briefly allows you to get an
attractive sear without the heat
penetrating the steak.
Two 1-pound New York strip
steaks, at least 1-inch thick
1 tablespoon vegetable oil
Kosher salt
Freshly ground black pepper
1⁄4 cup extra-virgin olive oil
2 or 3 stems rosemary, cut into
2-inch pieces
1 or 2 lemons, halved
Flaky salt, for serving
4 T H E WA S H I N G T O N P O S T
3
Step 1
Line a small rimmed baking sheet
with aluminum foil or parchment
paper; place the steaks on it and
freeze (uncovered) for 30 minutes.
Step 2
Preheat the oven to 160 degrees,
or its lowest temperature. Brush
both sides of the chilled steaks with
the vegetable oil, then generously
season with the kosher salt and
black pepper.
Step 3
Heat a heavy skillet, preferably
cast-iron, over high heat. Add the
steaks and sear for 60 seconds on
each side, or until they reach your
desired level of char. Briefly sear the
fat on the side of each steak until it
is lightly browned (use tongs to hold
the meat upright).
Step 4
Discard the foil or parchment from
the baking sheet, then place the
steaks directly on the baking sheet.
Insert the probe of an oven-safe
digital thermometer (if you have one)
into the thickest part of one steak.
Transfer to the oven; slow-roast
until the meat registers an internal
temperature of 133 degrees. The
time may vary depending on the
thickness of the steak and your oven
Tip:
For a simpler flavor, you can
brush the finished steaks
with melted butter instead
of using the flavored olive
oil and lemon juice.
Adapted from “Modernist Cuisine at Home,” by Nathan Myhrvold and Maxime Bilet (The Cooking Lab, 2012) and a 2003 Food section recipe. Photos by Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post.
temperature, but figure on at least
50 minutes to 1 hour. The meat will
be an even medium-rare, rosy pink
throughout.
Step 5
Meanwhile, combine the olive oil
and rosemary in a small skillet over
medium-low heat; cook for 5 to 10
minutes, stirring occasionally, until
fragrant. Remove from the heat;
scrape the rosemary and all but
about a teaspoon of the oil into a
small bowl.
Step 6
Return the skillet to the stove top,
over medium-high heat; add the
lemon halves, cut sides down. Cook
until the cut sides are well browned
and charred in spots. Use tongs to
transfer them to a plate, cut sides
up.
Step 7
Brush the finished steaks lightly
with the rosemary-infused oil, and
season lightly with the flaky salt. Let
the meat rest for a few minutes, then
slice and serve, with the remaining
infused oil and the charred lemon
halves, for squeezing.
Nutrition: Calories: 580; Total Fat: 42 g; Saturated
Fat: 15 g; Cholesterol: 185mg; Sodium: 190 mg;
Carbohydrates: 0 g; Dietary Fiber: 0 g; Sugars: 0 g;
Protein: 47 g.
5
 One-Pan Roast
Chicken and Potatoes
Active: 20 mins
Total: 1 hour 30 mins
Servings: 4 to 6
The genius of this recipe comes
from heating the chicken in a very
hot oven for half the time on a
preheated baking sheet and then
letting it finish with the oven turned
off. Very little skill and effort is
needed, and you get a built-in side
dish of crispy sliced potatoes.
One whole 3½- to 4-pound
chicken, giblet packet
removed if included
1 tablespoon vegetable oil
Kosher salt
Freshly ground black pepper
1½ pounds Yukon Gold potatoes,
scrubbed and cut into ¼-inch
slices
Extra-virgin olive oil
6 T H E WA S H I N G T O N P O S T
5
Step 1
Place a durable baking sheet on the
middle oven rack; preheat to 450
degrees.
Step 2
Pat the chicken dry with paper
towels, then rub the entire surface
with the vegetable oil. Season the
chicken generously with salt and
pepper, including a pinch of each
tossed in the cavity. Tie the legs
together and tuck the wingtips (the
segment from the last joint to the tip)
behind the back. (This keeps those
parts from cooking too fast and
drying out.)
Step 3
Toss the potatoes with just enough
olive oil to lightly coat them; this will
help keep them from sticking to the
pan.
Step 4
Transfer the chicken, breast side
up, to the center of the preheated
baking sheet in the oven. Scatter
the potatoes around, but not under,
the chicken. Alternatively, if you
don’t feel comfortable reaching into
the oven with the rack pulled out,
remove the heated baking sheet
from the oven to add the chicken
and potatoes before proceeding with
Adapted from “How to Roast Everything,” by America’s Test Kitchen (Penguin Random House, 2018). Photos by Stacy Zarin Goldberg for The Washington Post.
roasting.
Step 5
Roast the chicken and potatoes for
25 to 35 minutes, until the breast
registers 120 degrees on an instant-
read thermometer (temperature
taken away from the bone) and the
thighs 135 degrees. Turn off the
oven; let the chicken and potatoes
rest there for 25 to 35 minutes, until
the breast registers 160 degrees
and thighs 175 degrees. Transfer the
chicken to a cutting board to rest for
20 minutes; this is a key step that
allows the juices to be reabsorbed
into the meat.
Step 6
Carve the chicken and serve with the
potatoes, drizzling pan juices over
the pieces, if desired.
Nutrition (based on 6 servings): Calories: 510;
Total Fat: 26 g; Saturated Fat: 7 g; Cholesterol:
140 mg; Sodium: 320 mg; Carbohydrates: 20 g;
Dietary Fiber: 1 g; Sugars: 0 g; Protein: 46 g. Tip:
To give your chicken a
flavor boost, insert a
lemon and/or onion into
the cavity, season with
your favorite spices, or rub
flavored butter over and
under the skin.
7
 Cuban Beans and Rice
(Moros y Cristianos)
Active: 1 hour
Total: 3 hours 40 mins
Servings: 8
Using the bean cooking liquid to
cook the rice creates an inky hue
and earthy flavor that makes a great
foil for the brighter flavors imparted
by the vinegar and oregano. Sauteed
bacon doesn't hurt, either.
FOR THE BEANS
8 ounces (1¼ cups) dried black
beans, rinsed and picked over
to remove debris
10 cups water
1 medium onion, halved
1 medium green bell pepper
(seeds and ribs discarded),
halved
1 cubanelle pepper (whole)
FOR THE DISH
About 13 ounces (2 cups)
long-grain rice
2 tablespoons extra-virgin
olive oil
4 ounces slab or thick-cut bacon,
diced
1 medium yellow onion, finely
chopped
1 medium green bell pepper
(seeds and ribs discarded),
finely chopped
1 teaspoon ground cumin, or
more as needed
1 teaspoon dried oregano, or
more as needed
1 bay leaf
2 tablespoons sherry vinegar
(may substitute white distilled
vinegar), or more as needed
2 teaspoons salt, or more
as needed
Cilantro leaves, for garnish
(optional)
Lime wedges, for serving
(optional)
8 T H E WA S H I N G T O N P O S T
1
Step 1
Place the beans in a 4- to 5-quart
heavy pot along with the water,
onion, green bell pepper and
cubanelle pepper. Bring to a boil
over high heat, then reduce the heat
to medium and cook, uncovered,
for 1 hour 40 minutes to 2 hours,
maintaining gentle bubbling, until
the beans are tender yet still
retain their shape. (Test the beans
for doneness; the range in time
depends somewhat on how fresh
the beans are.) Drain, reserving 4
cups of the cooking liquid. Discard
the flavoring vegetables; the yield of
beans is 2 cups.
Step 2
Rinse the rice in a fine-mesh strainer
until the water runs clear. Drain well.
Step 3
Heat the oil in the same pot over
medium heat. Add the diced bacon
and cook for about 3 minutes, until
golden. Add the onion, green bell
pepper, cumin, oregano and bay leaf;
cook for about 5 minutes, until the
onion has softened.
Adapted from “Gran Cocina Latina,” by Maricel Presilla (W.W. Norton & Company, 2012). Photos by Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post.
Step 4
Add the rice and stir to coat
thoroughly. Add the beans and their
reserved cooking liquid, the sherry
vinegar and salt. Stir well, then taste
for seasoning; add a dash more
vinegar, cumin, oregano and/or salt,
as needed. The liquid should be
flavorful. Cook, uncovered, for 8 to
12 minutes, until most of the liquid
has been absorbed and small holes
have formed on the surface of the
rice. Fluff the rice with a fork, reduce
the heat to the lowest setting, cover
tightly and cook for 20 minutes.
Tip:
Step 5
If you don't want to cook
Remove from the heat, uncover and
dried beans, use one
let stand for at least 10 minutes 15-ounce can of beans,
before serving. Discard the bay reserving its liquid and
leaf. Top each portion with cilantro adding enough water to
leaves and serve with lime wedges, have 4 cups of liquid for
if desired. cooking the rice.
Nutrition: Calories: 360; Total Fat: 9 g; Saturated
Fat: 3 g; Cholesterol: 10 mg; Sodium: 690 mg;
Carbohydrates: 57 g; Dietary Fiber: 8 g; Sugars:
5 g; Protein: 11 g.
9
 Apple Cider Glazed
Pork Chops
Total: 50 mins
Servings: 4
Thin pork chops are easy to
overcook, but "poaching" them in
this cider-based glaze keeps them
moist and adds loads of flavor. If
your chops are thin, check their
internal temperature after the
initial sear. If they are already at
140 degrees, remove them from
the skillet and proceed with the
glaze reduction. If your chops are
closer to 1-inch thick, you may
need to increase the time they
cook in the glaze.
½ cup cider vinegar
½ cup unsweetened apple cider
½ cup packed light or dark brown
sugar
Pinch ground cinnamon
Pinch ground cloves
1 teaspoon minced fresh thyme
1 medium shallot, thinly sliced
1 Granny Smith apple, peeled,
cored and cut into ½-inch
cube (about 1 cup)
Four 5- to 7-ounce bone-in pork
chops, ½- to ¾-inch thick
Kosher salt
Freshly ground black pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter
10
4
Step 1
Combine the cider vinegar, apple
cider, brown sugar, cinnamon,
cloves, thyme, shallot and apple in a
medium bowl; mix thoroughly.
Step 2
Use a sharp knife to score through
the fat and silver skin of the pork,
making two cuts about 2 inches
apart in each chop (do not cut into
meat of chops). Pat the chops dry
with paper towels; season lightly with
salt and pepper on both sides.
Step 3
Heat the oil in a heavy, 12-inch
skillet (stainless-steel or cast-iron)
over medium-high heat. Once the oil
shimmers, add the pork to the skillet
and cook for 4 to 6 minutes until well
browned (check internal temperature
of thin chops; see headnote). Turn
the chops over and cook for 1 minute
longer. Transfer to a plate and pour
off any oil/rendered fat in the skillet.
Tip:
In recent years, the Food and
Drug Administration lowered
the safe minimum cooking
temperature for pork from
160 to 145 degrees, so for
medium, cook the meat to
140 to 145 degrees, knowing
that the temperature will rise
a bit as the meat rests.
Adapted from recipes by America’s Test Kitchen and cookbook author J. Kenji López-Alt. Photos by Tom McCorkle for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post.
Step 4
Reduce the heat to medium.
Return the chops to the skillet,
browned sides up, and add the
cider vinegar mixture; cook for 4 to
7 minutes, until the center of the
chops registers 145 degrees on an
instant-read thermometer. Remove
the skillet from the heat. Transfer the
chops to a clean platter, tent with foil
and let them rest for 5 minutes.
Step 5
Once the chops have rested, add
any accumulated juices to the skillet
along with the butter, over medium-
high heat. Cook for 2 to 6 minutes,
stirring constantly with a spatula, to
form a thickened glaze that is the
color of dark caramel (the spatula
should leave a wide trail when
dragged through the glaze).
Step 6
Return all the chops to the skillet,
and turn to coat both sides with the
glaze. Transfer the chops back to the
platter, browned sides up, and pour
the remaining glaze over the chops.
Serve hot.
Nutrition: Calories: 420; Total fat: 18g; Saturated
Fat: 7 g; Cholesterol: 100 mg; Sodium: 150 mg;
Carbohydrates: 33 g; Dietary Fiber: 0 g; Sugars:
31 g; Protein: 33 g.
T H E WA S H I N G T O N P O S T 11
 Easy Chickpea Curry 1

Total: 1 hour 15 mins

Servings: 4 to 6

If you haven't cooked much Indian

food, this recipe is a great place to
start. It’s easy to make and packed
with flavor. The ingredient list might
look long, but you probably already
have most of the items on hand.

8 ounces ripe tomato, hulled and

Adapted from “From Curries to Kebabs: Recipes From the Indian Spice Trail,” by Madhur Jaffrey (Clarkson Potter, 2003). Photos by Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post.
coarsely chopped
One 2-inch piece fresh ginger
root, peeled and coarsely
chopped
3
4 cloves garlic, coarsely chopped
Fresh hot green chiles of choice,
such as 2 or 3 Thai green chiles
or ¼ to ½ jalapeño pepper
(optional; seeds removed,
if desired)
1 cup packed cilantro leaves and
tender stems
1 tablespoon ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
½ teaspoon ground
cayenne pepper
1½ teaspoons salt
1 cup plus 6 tablespoons water
3 tablespoons canola or
safflower oil Step 1 Step 3
Combine the tomato, ginger, Stir in the pureed sauce, so the
One 3-inch cinnamon stick
garlic, chiles, if using, cilantro, onion and potatoes are well coated.
5 whole green cardamom pods, coriander, cumin, turmeric, cayenne Cover, reduce the heat to medium-
smashed with the flat side of pepper, 1 teaspoon of the salt and low and cook for 5 minutes, then
a chef's knife 6 tablespoons of the water in a uncover long enough to stir in
2 bay leaves blender or food processor. Puree to the chickpeas, the remaining ½
1 medium onion, cut into small form a smooth, pourable sauce. teaspoon salt and the remaining 1
dice (about 1 cup) cup of water.
Step 2 Once the mixture begins to bubble,
2 medium russet potatoes, Heat the oil in a large skillet over cover and cook for about 20
peeled and cut into medium-high heat. Once the oil minutes, stirring occasionally, or
1-inch chunks shimmers, add the cinnamon stick, until the potatoes are fork-tender. (If
Two 15-ounce cans chickpeas, cardamom pods and bay leaves; stir the curry is bubbling too vigorously,
rinsed and drained for 30 seconds, or until fragrant, reduce the heat to low.)
(about 3 cups total) then add the onion and potatoes.
Cook for about 5 minutes, until the Step 4
onion softens and the potatoes Allow the curry to cool for a few
begin to turn golden. minutes, then discard the cinnamon Tip:
stick, bay leaves and cardamom Frying the cardamom pods,
pods. Serve warm. bay leaves and cinnamon
stick in the skillet first
Nutrition (based on 6 servings): Calories: 260;
helps bloom the spices
Total Fat: 10 g; Saturated Fat: 1 g; Cholesterol: and flavor the oil, and
0 mg; Sodium: 600 mg; Carbohydrates: 35 g; therefore the curry.
Dietary Fiber: 8 g; Sugars: 6 g; Protein: 9 g.

12 T H E WA S H I N G T O N P O S T 13
 Buttermilk 2

Cornbread
Active: 15 mins
Total: 35 mins, plus cooling time
Servings: 12 (makes one
8-inch slab)

With its soft texture, mellow flavor

and warm golden color, this corn
bread makes a fine addition to
your table. The recipe calls for
sugar, but the corn bread does
not taste sweet, so feel free to use

Adapted from “Fast Breads: 50 Recipes for Easy, Delicious Bread,” by Elinor Klivans (Chronicle Books, 2010). Photos by Tom McCorkle for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post.
it in savory preparations such as
stuffing and dressing. 4

1 tablespoon unsalted butter,

plus 4 tablespoons (½ stick),
melted
1 cup (5 ounces; 142 grams) flour
⅓ cup (2¾ ounces; 77 grams)
sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup (4½ ounces; 128 grams)
yellow cornmeal
1¼ cups buttermilk (regular or
low-fat)
1 large egg
Step 1
Preheat the oven to 400 degrees.
Put the tablespoon of unmelted
butter in an 8-inch square metal
pan or ceramic baking dish. About 2
minutes before you are ready to pour
the batter into the pan, put the pan
in the preheated oven to melt the
butter.
Step 2
Sift or whisk together the flour, sugar,
baking powder, baking soda and salt
into a medium bowl. Whisk in the
cornmeal.
Step 3
Whisk together the buttermilk, egg
and the 4 tablespoons of melted
butter in a mixing bowl or large
liquid measuring cup, until well
incorporated. Pour the flour mixture
over the buttermilk mixture, then stir
slowly until just combined. You will
see some small lumps in the batter;
that’s okay.
Step 4
Remove the pan from the oven and
tilt it to coat the bottom and sides
with its now-melted butter, which
may be browned but should not
be burned. Scrape the batter into
the pan, smoothing the top and
spreading it into the corners.
Step 5
Bake (middle rack) for about 20
minutes, until the top feels firm when Tip:
pressed and the golden-brown edges
Let the melted butter for
have pulled away from the sides of
the batter cool slightly to
the pan a bit. A tester inserted into
prevent it from clumping
the center should come out clean.
up when it’s mixed with the
Let cool in the pan on a wire rack for
about 10 minutes, then use a round- buttermilk and eggs.
edged knife to loosen the edges, lift
out the slab, cut into squares and
serve warm.
Nutrition: Calories: 160; Total Fat: 6 g; Saturated
Fat: 4 g; Cholesterol: 30 mg; Sodium: 150 mg;
Carbohydrates: 22 g; Dietary Fiber: 1 g; Sugars:
7 g; Protein: 3 g.

14 T H E WA S H I N G T O N P O S T 15
 Better Than Takeout
Fried Rice
Total: 45 mins
Servings: 2 as a main course,
4 as a side dish
Fried rice is one of the quickest,
easiest and thriftiest improvised
dinners you can make. Think of this
recipe as a template; you can use
whatever vegetables or meat you
have in the refrigerator. The only
requirement is cold rice.
¼ cup plus 1½ teaspoons
grapeseed, canola, peanut or
vegetable oil
2 large eggs, beaten
One 1-inch piece peeled
fresh ginger root, minced
(1 tablespoon)
Pinch crushed red pepper flakes
1 medium carrot, cut into
¼-inch dice (peeled or
scrubbed well; ½ cup)
½ cup fresh or frozen corn
kernels, defrosted
¼ cup fresh or frozen
green peas, defrosted
2 cups cold cooked rice
¼ cup chopped scallions
(white and green parts)
¼ teaspoon salt
¼ teaspoon ground
white pepper
1 tablespoon plus 1½ teaspons
soy sauce
¼ cup pine nuts, almonds,
peanuts or cashews, toasted
(optional)
16
6
Step 1
Heat a 12-inch stainless-steel skillet
over medium-high heat. When a
few drops of water flicked over the
surface evaporate in a second
or two, the skillet is at the right
temperature.
Step 2
Swirl in 2 tablespoons of the oil to
coat the bottom of the skillet. Add
the beaten eggs and tilt the skillet
so that they spread, covering the
surface like a crepe. Cook for about
30 seconds to 1 minute, until it’s
just set. Use a thin spatula and flip
the eggs over; cook for 5 seconds
to make sure they are thoroughly
cooked through. Slide the eggs onto
a cutting board, then cut into strips.
Step 3
Wipe the skillet clean, then return
it to medium-high heat. Repeat the
water test to make sure the skillet
heat is the right temperature.
Step 4
Pull the skillet off the heat, add 1
tablespoon of oil, swirling the pan
to coat the bottom and sides. (If the
oil begins to smoke, the skillet is too
hot. Let it cool for a few minutes,
wipe it clean, wash and start again.)
Step 5
Adapted from a recipe by cookbook author Grace Young posted on TheKitchn.com. Photos by Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post.
With the skillet back over medium-
high heat, add the ginger and
crushed red pepper flakes; stir-fry
for 10 seconds, or just until fragrant.
Step 6
Add the carrot; stir-fry for 30
seconds, or until it turns a brighter
shade of orange. Add the corn and
peas; stir-fry for 1 minute.
Step 7
Make a small clearing in the center Tip:
of the pan and pour the remaining Try to cut ingredients
1 tablespoon plus 1½ teaspoons uniformly for even
of oil into the skillet, then swirl to cooking. Place firmer,
distribute. Add the rice and scallions; longer-cooking
ingredients in the hot
stir-fry for 2 minutes, breaking up
skillet first.
the rice with a spatula until the rice
is heated through. Season with the
salt and white pepper.
Step 8
Pour the soy sauce around the
edges of the skillet, then stir-fry to
incorporate it. Return the cooked
egg to the skillet, along with the
nuts, if using, tossing to incorporate.
Stir-fry until the egg is just warmed
through. Serve right away.
Nutrition (based on 4 servings): Calories: 360;
Total Fat: 23 g; Saturated Fat: 3 g; Cholesterol:
95 mg; Sodium: 580 mg; Carbohydrates: 33 g;
Dietary Fiber: 2 g; Sugars: 3 g; Protein: 9 g.
T H E WA S H I N G T O N P O S T 17
 The Easiest Pizza
You'll Ever Make
Active: 1 hour 35 mins
Total: 3 hours 35 mins
Servings: 2 to 4 servings;
makes two 12-inch pizzas,
plus dough for 2 more pizzas
At last, a pizza recipe that doesn't
require any special equipment.
You'll have enough extra dough for
2 more pizza crusts, which makes
this recipe perfect for a pizza party
(just double the cheese and sauce
ingredients).
FOR THE CRUST
1 tablespoon sugar
1 tablespoon active dry yeast
or instant yeast, or 1 packet
active dry yeast
1 tablespoon salt
2 tablespoons extra-virgin olive
oil, plus more as needed
2 cups lukewarm water
4¾ to 5¼ cups (23½ to
25½ ounces) flour, plus more
as needed
Semolina, for dusting the baking
sheet (may substitute cornmeal)
FOR THE TOPPINGS
1½ cups (half of one 26½-ounce
carton) strained tomatoes, such
as Pomi brand
1 small clove garlic, minced with
a pinch of salt into a paste
Salt, as needed
Sugar, as needed
8 ounces mozzarella, thinly sliced
¼ to ½ cup grated Parmigiano-
Reggiano cheese
18
Step 1
For the crust: Combine the sugar,
yeast, salt, oil and the lukewarm
water in a large mixing bowl, stirring
until the sugar has dissolved.
Step 2
Add the 4¾ cups flour, stirring it
in with a wooden spoon. Add more
flour, as needed, to form a soft
dough that starts to come together
in a shaggy mass.
Step 3
Lightly flour your countertop. Turn
the dough out there; use your hands
to knead it until it becomes smooth
and elastic, about 7 to 10 minutes. If
it starts getting very sticky, sprinkle
more flour on your hands, the dough
and the counter. The stickiness will
also begin to go away as the dough
smooths out.
Step 4
Use some oil to grease a large bowl.
Transfer the dough there, cover and
place in a draft-free spot to rise for 1
to 2 hours (it should almost double
in size), or transfer to the refrigerator
for at least 8 hours.
Step 5
Meanwhile, make the toppings: Stir
together the strained tomatoes and
garlic in a medium bowl. Taste, and
add salt and sugar as needed.
Step 6
At least an hour before baking the
pizza, place an inverted baking sheet
or a pizza stone, if you own one,
on the bottom/lowest oven rack;
preheat to 500 degrees.
Step 7
Lightly flour your countertop again.
Gently deflate the dough, and divide
it into four equal portions, turning
each into a rough ball. Reserve 2 of
them for later use, either by placing
back in the covered bowl in the
refrigerator or loosely wrapped in
plastic wrap and sealed in a zip-top
bag in the freezer. Cover one portion
with plastic wrap while you work with
the first one. Use your fingertips to
begin flattening out the dough, until
it’s about 8 inches in diameter.
Step 8
Hold one hand in the center of the
dough to lightly anchor it. Use your
other hand to begin stretching the
dough on the side farthest from you,
rotating the dough in quarter turns
so that you are stretching all sides.
If the dough resists stretching, let
it rest for a few minutes. Aim for
a round that’s about 12 inches in
diameter.
Step 9
Use semolina to dust the surface of
a rimless baking sheet or inverted,
rimmed baking sheet. Transfer the
dough round there.
Step 10
Crust recipe adapted from KingArthurFlour.com. Photos by Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post.
Brush the dough with a bit of oil, if
desired. Spread half of the sauce
lightly over the surface, leaving
about a ¾-inch border around the
edge. Add half of the mozzarella and
half of the Parmigiano-Reggiano to
taste.
Step 11
Slide the dough from the rimless
baking sheet onto the inverted
baking sheet in the oven. Bake
(middle rack) for 13 to 16 minutes,
until it’s golden brown, the toppings
are hot and bubbly and the cheese
is melted. Immediately transfer the Tip:
pizza to a wire cooling rack (so the We prefer using
bottom of it doesn’t get soggy). fine-grained semolina under
the rolled out dough to help
Step 12 slide it into the oven, but
Once the toppings have set for a bit cornmeal is fine, too.
(5 to 10 minutes), slice and serve.
Repeat the stretching, topping and
baking with the remaining ball of
dough.
Nutrition (based on 4 servings): Calories: 530;
Total Fat: 19 g; Saturated Fat: 10 g; Cholesterol:
45 mg; Sodium: 1250 mg; Carbohydrates: 66 g;
Dietary Fiber: 4 g; Sugars: 6 g; Protein: 22 g.
T H E WA S H I N G T O N P O S T 19
 Classic Fried Chicken
Active: 1 hour 40 mins
Total: 3 hours 40 mins
Servings: 4 to 8
When you want to make fried
chicken that is crispy, flavorful
and relatively fuss-free, this is the
recipe for you. Cutting up a whole
chicken is the best way to get all
the parts you need for frying, as
it gives you a mix of white and
dark meat. But you can also buy
whatever parts you like.
1 quart buttermilk
(can use low-fat)
6 medium cloves garlic, crushed
⅓ cup hot pepper sauce,
preferably Tabasco
One 3- to 3½-pound chicken,
cut into 8 pieces (wings
reserved for another use;
breasts cut in half crosswise)
Vegetable or canola oil, for frying
(generally 3 to 4 cups)
2 cups flour
2 tablespoons sea salt
or kosher salt
1½ teaspoons freshly ground
black pepper
20
4
Step 1
Stir together the buttermilk, garlic
and hot pepper sauce in a large
bowl. Add the chicken pieces,
making sure they are all submerged.
Refrigerate/marinate for at least 2
hours and up to overnight.
Step 2
Heat the oil in a deep pot or deep,
large skillet over medium heat until
it reaches about 300 degrees. (You
generally want the oil in the 275- to
300-degree range while you fry, so
check it with a thermometer often.)
Step 3
Sift together the flour, salt and
pepper on a wide plate or pie dish.
Set a wire rack over a rimmed baking
sheet.
Step 4
Pull the pieces of chicken out of the
buttermilk one at a time and coat
in the seasoned flour. Shake off any
excess, but try not to be overzealous
because you most likely want a nice,
thick crust. Place the chicken pieces
on the rack as you work; let them
Adapted from “Out of the Frying Pan” by Gillian Clark (St. Martin’s Press, 2007). Photos by Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post.
sit for 10 to 15 minutes. (This will
help the coating stay in place as the
chicken fries.) Discard the excess
buttermilk and seasoned flour
mixtures.
Step 5
Working in batches as needed,
carefully add the chicken pieces
to the pan, skin sides down; the
oil around them should bubble
vigorously. Fry for a total of 20 to
25 minutes, using tongs to turn the
pieces over about every 5 minutes
and rotating them around the pan to Tip:
keep the pieces from sticking to the The amount of oil you
bottom and out of hot spots. need will vary based
on the size of your
Step 6 pot or pan. You want
The chicken is done when evenly the oil to come up
browned and crisped; an instant- about two-thirds of
read thermometer inserted into the way against each
chicken piece.
the meat (and away from the bone)
should register at least 165 degrees.
Use tongs to transfer it to a clean
wire rack to drain and cool for a bit
before serving.
Nutrition: Ingredients are too variable for
a meaningful analysis.
T H E WA S H I N G T O N P O S T 21
 Fluffy Buttermilk 2

Pancakes

Adapted from “Gourmet Today: More Than 1,000 All­New Recipes for the Contemporary Kitchen,” edited by Ruth Reichl (Rux Martin/Houghton Mifflin Harcourt, 2009). Photos by Stacy Zarin Goldberg for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post.
Total: 30 mins
Servings: 3 to 4

With only a handful of ingredients,

Tip:
you can have fast, fluffy pancakes Customize your pancakes
any day of the week. Don’t skip the with a handful of your
favorite add-ins, such
buttermilk. Its thick texture and
as chocolate chips or
tangy flavor are key, plus it’s cheap blueberries.
and will last for months in the
refrigerator.

1 cup flour
1 teaspoon baking soda
4
½ teaspoon salt
1 large egg
1 cup buttermilk, shaken well
½ teaspoon vanilla extract
(optional)
Vegetable oil, for brushing
the skillet

Step 1 portions and cook for 1 to 2 minutes

Preheat the oven to 200 degrees.
Step 2
Whisk together the flour, baking
soda, salt, egg, buttermilk and the
vanilla extract, if using, in a mixing
bowl, until smooth.
Step 3
Heat a 12-inch nonstick skillet or
griddle over medium heat. Once its
surface is hot enough to make drops
of water scatter over its surface,
use a silicone brush or wad of paper
towel to coat the pan lightly with oil.
Step 4
Working in batches, use a ¼-cup
measuring cup filled halfway for
small pancakes or almost the full ¼
cup for larger pancakes. Pour the
per side, turning the pancakes over
once bubbles begin to form along
the bottom edges. If the pancakes
are browning too quickly, reduce the
heat to medium-low. You may also
need to add more oil if the skillet
looks dry and the pancakes are
getting too dark.
Step 5
As they are done, transfer the
pancakes to a baking sheet or
heatproof platter; cover loosely with
aluminum foil and keep warm in the
oven while you cook the remaining
batches. Serve warm.
Nutrition (based on 4 servings): Calories: 160;
Total Fat: 2 g; Saturated Fat: 1 g; Cholesterol: 50
mg; Sodium: 550 mg; Total Carbohydrates: 27 g;
Dietary Fiber: 0 g; Sugars: 4 g; Protein: 7 g.

22 T H E WA S H I N G T O N P O S T 23
 No-Fry Eggplant
Parmesan
Active: 1 hour 20 mins
Total: 1 hour 55 mins
Servings: 5 to 6
This version of the saucy Italian-
American dish requires neither
salting nor breading of the star
ingredient. The broiler does all the
heavy lifting to soften the eggplant,
and a generous topping of panko
provides all the crunch you need.
3 medium eggplants, trimmed
and cut crosswise into ½-inch
slices (about 3 pounds total)
¼ cup extra-virgin olive oil,
plus more for brushing (may
use cooking oil spray instead of
brushing on the oil)
Kosher salt
Freshly ground black pepper
1 large onion, finely chopped
(1½ to 2 cups)
1 large clove garlic, thinly sliced
1½ teaspoons dried oregano
28 ounces canned, no-salt-added
crushed tomatoes, plus
their juices
1 tablespoon red wine vinegar
½ cup packed fresh basil
leaves, torn
½ cup freshly grated
Parmigiano-Reggiano cheese
8 ounces low-moisture mozzarella
cheese, thinly sliced (not
packed in water)
1 cup panko
1 tablespoon chopped fresh
oregano leaves (from 1 stem;
optional)
24
5
Step 1
Position a rack 4 to 6 inches from
the broiler element; preheat the
broiler. Line two rimmed baking
sheets with aluminum foil.
Step 2
Brush both sides of the eggplant
slices with some oil and season
lightly with salt and pepper,
arranging them in a single layer on
the baking sheets. Broil one sheet
at a time for 10 minutes, rotating
the pan from front to back halfway
through, until the eggplant is soft
and somewhat browned. Turn over
the slices and broil for 2 minutes,
just until they begin to dry out with
a hint of browning on the surface.
Let cool slightly. Reduce the oven
temperature to 375 degrees.
Step 3
Meanwhile, heat half the oil in a
large saucepan over medium heat.
Stir in the onion and cook for about
10 minutes, until softened and
translucent. Add the garlic and
dried oregano; cook for 30 seconds,
stirring constantly, until fragrant.
Step 4
Add the crushed tomatoes and their
juices; increase the heat to medium-
high and cook just until the liquid
starts to bubble, then partially cover,
reduce the heat to low and cook
Adapted from “Jamie’s Italy,” by Jamie Oliver (Hachette, 2006), as posted online by the New York Times. Photos by Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post.
for 20 minutes to form a slightly
thickened sauce. Stir in the vinegar
and basil, then season lightly with
salt and pepper. Turn off the heat.
Step 5
Spoon just enough of the sauce to
thinly coat the bottom of your 9-inch
square baking dish or pan. Add a
single layer of the broiled eggplant
slices, using about a third of them
and overlapping slightly as needed.
Spread a third of the remaining
sauce over the eggplant, followed by Tip:
a third of the Parmigiano-Reggiano For easy entertaining,
and half the mozzarella. Repeat with the dish can be
another third of the eggplant, sauce assembled up to a
day in advance and
and Parm and then the rest of the
refrigerated. Let it come
mozzarella. Finish with the remaining to room temperature on
eggplant, sauce and Parm. the counter while the
Step 6 oven preheats.
Stir together the panko, the
remaining oil and the fresh oregano,
if using, in a medium bowl, until
evenly coated. Scatter the mixture
evenly over the top of the eggplant
Parm. Bake (at 375 degrees, middle
rack) for 35 to 40 minutes, until the
sauce is bubbling, the top is golden
brown and the center is hot. Let cool
for 5 minutes before serving.
Nutrition (based on 6 servings): Calories: 420;
Total Fat: 26 g; Saturated Fat: 10 g; Cholesterol:
35 mg; Sodium: 530 mg; Carbohydrates: 30 g;
Dietary Fiber: 9 g; Sugars: 13 g; Protein: 17 g.
T H E WA S H I N G T O N P O S T 25
 Spicy Lemongrass 2

Soup (Tom Yum Gai)

Total: 45 mins
Servings: 2 to 4

In Thailand, this soup is eaten

year-round, but its pleasantly
potent, warming flavor is especially
welcome in cool weather. The
recipe calls for chicken, but you
can use a variety of proteins
instead, such as tofu, shrimp,
calamari, mussels and other mixed
seafood.
3
2 tablespoons fish sauce
2 tablespoons fresh lime or
lemon juice
Tip:
1 tablespoon Thai red chile paste
To make this a more
(nam prik pao; see headnote;

may substitute other chile paste
such as sambal oelek)
1 stalk lemongrass, cut into
2-inch sections and crushed
6 thin slices (about ¾ ounce)
galangal (may substitute fresh
ginger root)
2 makrut lime leaves, torn into
small pieces (may substitute a
few wide strips of lime peel)
3 cups water or chicken broth
8 ounces boneless, skinless
chicken breast, cut crosswise
into ⅛-inch slices
½ cup mushrooms, thinly sliced
2 cherry tomatoes, each cut
in half
1 scallion, white and
light-green parts, thinly sliced
on the diagonal
Leaves from 1 stem cilantro
Step 1
Whisk together the fish sauce, lime
or lemon juice and chile paste in a
small bowl.
Step 2
Combine the lemongrass, galangal,
makrut lime leaves and water or
broth in a medium saucepan over
high heat. Bring to a boil; cook for
2 to 3 minutes, then use a slotted
spoon to discard all the solids.
Adapted from Nongkran Daks, chef-­owner of Thai Basil in Chantilly, Va. Photos by Stacy Zarin Goldberg for The Washington Post; food styling by Amanda Soto/The Washington Post.
complete meal,
serve at the table with
rice or rice noodles.
Step 3
Add the chicken to the pan, making
sure the pieces don’t stick together
(they will begin to cook as soon
as they hit the liquid). Once the
liquid returns to a boil, add the
mushrooms and tomatoes. Cook for
3 to 4 minutes, until the chicken has
cooked through and the tomatoes
have softened, reducing the heat as
needed to keep the soup from boiling
over. Remove from the heat; stir in
the fish sauce mixture, scallion and
cilantro. Serve hot.
Nutrition (based on 4 servings): Calories: 80;
Total Fat: 2 g; Saturated Fat: 0 g; Cholesterol:
40 mg; Sodium: 800 mg; Carbohydrates: 2 g;
Dietary Fiber: 0 g; Sugars: 0 g; Protein: 15 g.

26 T H E WA S H I N G T O N P O S T 27
 Simple Butter
Chicken
Active: 1 hour 10 mins
Total: 1 hour 40 mins, plus optional
additional marinating time
Servings: 6
This rich, fragrant curry is an
iconic Indian dish, and you'll be
pleasantly surprised at how easy
it is to make at home. Canned
tomato sauce is a base ingredient,
which is enriched with butter and
cream and infused with the almost
licorice-like flavor of fenugreek.
FOR THE CHICKEN
1½ pounds boneless, skinless
chicken thighs (trimmed of
excess fat), cut into
1½-inch chunks
1 tablespoon fresh lime juice
(from 1 lime)
Generous ¼ teaspoon ground
cayenne pepper
¾ teaspoon sweet paprika
2 teaspoons garam masala
(spice blend)
1½ teaspoons kosher salt
¼ cup plain, full-fat yogurt
1 tablespoon minced garlic
(from about 3 cloves)
One 2-inch piece peeled
fresh ginger root, minced
(1 tablespoon)
FOR THE SAUCE
4 tablespoons (½ stick)
unsalted butter
15 ounces canned plain
tomato sauce
¼ cup dried fenugreek leaves,
soaked in a bowl of water for
15 minutes and skimmed off
the top (see tip, at right)
¼ teaspoon ground cayenne
pepper
1½ teaspoons sugar
¾ teaspoon kosher salt
¾ cup heavy cream
1 teaspoon ground cumin
28
2
Step 1
For the chicken: Combine the
chicken pieces with the lime juice,
cayenne pepper, paprika, garam
masala, salt, yogurt, garlic and
ginger in a mixing bowl until evenly
coated. Cover and marinate in the
refrigerator for at least 30 minutes,
and up to overnight.
Step 2
Position a rack 4 to 6 inches from
the broiler element; preheat the
broiler. Line a rimmed baking sheet
with aluminum foil and set an
ovenproof wire rack inside it. (Or use
a broiler pan.) Thread the marinated
chicken pieces onto the skewers and
place them on the prepared baking
sheet. Broil for 10 to 15 minutes,
turning once or twice, until the
chicken is just cooked through. You
should see a little bit of browning on
the edges.
Tip:
If you can’t find
fenugreek leaves, the
curry is still quite good
without them. But a
teaspoon or two of
maple syrup added at
the end of cooking can
impart similar flavor
and round out the
Adapted from recipes by restaurateur Monish Gujral and from “660 Curries,” by Raghavan Iyer (Workman, 2008). Photos by Stacy Zarin Goldberg for The Washington Post; food styling by Amanda Soto/The Washington Post.
overall balance.
Step 3
Meanwhile, make the sauce: Melt
3 tablespoons of the butter in a
medium saucepan over medium
heat. As soon as it melts (without
browning), pour in the tomato sauce.
Stir in the fenugreek leaves, cayenne
pepper, sugar and salt. Increase
the heat to medium-high; cook just
long enough so the sauce begins to
bubble. Reduce the heat to medium-
low, partially cover and cook for 12
to 15 minutes, stirring occasionally
until the butter starts to separate
from the sauce, pooling on the
surface.
Step 4
Carefully slide the chicken off the
skewers into the sauce, along with
any accumulated juices. Stir in the
cream and cumin, then cover and
cook for 6 to 8 minutes, stirring
occasionally, so the chicken absorbs
some of the rich flavors in the
sauce. Uncover the pan and add the
remaining tablespoon of butter; once
it has melted, stir it into the sauce.
Serve right away.
Nutrition: Calories: 460; Total Fat: 38 g; Saturated
Fat: 17 g; Cholesterol: 175 mg; Sodium: 890 mg;
Carbohydrates: 10 g; Dietary Fiber: 1 g; Sugars:
6 g; Protein: 21 g.
T H E WA S H I N G T O N P O S T 29
 Cheesy Chicken
Enchiladas
Active: 1 hour 5 mins
Total: 1 hour 20 mins
Servings: 4 to 6
A dish of cheesy, bubbling-hot
enchiladas right out of the oven
is guaranteed to get mouths
watering. Using a good-quality
store-bought sauce streamlines
the process, though we added a
few splashes of hot sauce to
zest it up a bit.
3 cups homemade or store-bought
enchilada sauce (such as Frontera
brand)
Hot sauce
Fresh lime juice
1 pound boneless, skinless chicken
thighs (excess fat trimmed)
8 ounces Monterey Jack cheese,
grated (2 cups)
4 ounces sharp cheddar cheese,
grated (1 cup)
½ cup cilantro, finely chopped
(about 24 stems), plus more
for garnish
Twelve 6-inch corn tortillas
30
4
Step 1
Preheat the oven to 350 degrees.
Grease a 9-by-13-inch baking dish
with cooking oil spray. Pour the
enchilada sauce into a medium
saucepan. Taste it and stir in a little
hot sauce and lime juice, as needed.
Bring the sauce just to a boil over
medium-high heat, then nestle the
chicken thighs in the pot so they
are mostly submerged. Reduce the
heat to medium; partially cover and
cook for 15 to 20 minutes, turning
the thighs over halfway through,
so the chicken cooks evenly. (Their
internal temperature should register
165 degrees on an instant-read
thermometer.) Remove from the
heat.
Step 2
Use tongs to transfer the chicken
to a cutting board. When it’s cool
enough to handle, use your fingers
or two forks to shred the chicken,
placing it in a mixing bowl as you
work. Add half the Monterey Jack, all
the cheddar and the cilantro, tossing
until well incorporated. This is your
enchilada filling.
From Voraciously lead writer Becky Krystal, loosely based on an America’s Test Kitchen recipe. Photos by Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post.
Step 3
Heat a 12-inch nonstick skillet over
medium heat. Lightly grease both
sides of the tortillas with cooking oil
spray (hold them over the sink for
easy cleanup). Heat 3 at a time in
the skillet just long enough to make
them pliable, 15 to 20 seconds per
side, then transfer to the cutting
board. (If you have a smaller skillet,
you can do them 1 or 2 at a time.)
Step 4
Place 1/3 cup of the chicken mixture
at the center of each pliable tortilla.
Roll tightly into cylinders and arrange
them seam sides down in the baking
dish, touching side by side. Repeat
with the remaining tortillas and
filling. The baking dish will be filled. Tip:
Toasting corn tortillas
Step 5 in a skillet makes
Pour the sauce over the top of the for better flavor and
rolled tortillas. Scatter the remaining increased flexibility
for rolling.
Monterey Jack over the top. Bake
(middle rack) for 15 minutes, until
the cheese has melted and just
started to brown in spots. Sprinkle
more cilantro on top; serve warm.
Nutrition (based on 6 servings): Calories: 420;
Total Fat: 23 g; Saturated Fat: 14 g; Cholesterol:
125 mg; Sodium: 1370 mg; Carbohydrates: 23 g;
Dietary Fiber: 2 g; Sugars: 4 g; Protein: 29 g.
T H E WA S H I N G T O N P O S T 31