garlic and onions

Make this thick and silky French stew of eggplant, zucchini, sweet peppers, and ripe summer tomatoes before summer ends.

Easy French Ratatouille

olive oil, divided,

eggplant (1 large), large dice

Kosher salt

black pepper

zucchini squash

yellow onion, diced

garlic,

thyme

bay leaf

tomatoes (3 to 4 medium), large dice

large bell pepper, large dice

basil

Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl.

Add 2 tablespoons of the oil to the pot. Add the zucchini, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to the bowl with the eggplant.

Reduce the heat to medium. Add the remaining 1 tablespoon oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add the garlic, thyme, and bay leaf and cook until fragrant, about 30 seconds. Add the tomatoes and bell peppers. Add the reserved eggplant and zucchini and gently stir to combine. 

Bring to a simmer, then turn down the heat to medium-low. Simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours. A shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.

Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed. Serve, sprinkling each serving with more basil and drizzling with more olive oil.

This is wholesome comfort food at its finest, with a taste and texture that's equal parts hearty as can be, yet bright and totally nourishing.

Slow Cooker Golden Chickpea Soup

coconut oil

onion,

turmeric

coriander

salt

chickpeas

Yukon gold potatoes, peeled and diced

(2 quarts) low-sodium vegetable or chicken broth

Greek yogurt

lemon,

fresh cilantro

Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, turmeric, coriander, salt, and pepper, and cook, stirring occasionally, for 2 minutes. Transfer to a 6-quart or larger slow cooker.

Add the chickpeas, potatoes, and broth, and stir to combine. Cover and cook on the LOW setting until the beans are tender, 8 to 10 hours.

Use an immersion blender to purée the soup until smooth in the slow cooker, or purée the soup in a blender, working in batches if necessary.

Ladle into bowls, then garnish with a dollop of Greek yogurt, a squeeze of lemon juice, and cilantro.

The classic flavors of brisket you crave with the ease of the slow cooker. This recipe produces the most crowd-pleasing, tender pot of brisket you&#x27;ve made.

Slow Cooker Brisket and Onions

olive oil

beef brisket

low-sodium beef broth

Worcestershire sauce

soy sauce

Heat the oil in a large, deep sauté pan or cast iron skillet over medium heat until shimmering. Add the onions and cook on medium-low to medium heat, stirring frequently, until the onions have caramelized lightly, about 20 minutes. Meanwhile, sear the brisket.

Pat the brisket dry with paper towels. Season generously all over with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Add the brisket and sear, flipping once, until a golden-brown crust forms. Transfer to a 6-quart or larger slow cooker fat side up. Sprinkle the minced garlic over the brisket. 

When the onions are ready, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce or tamari together and pour into the slow cooker.

Cover and cook until the brisket is very tender, 6 to 8 hours on the LOW setting. Switch to the WARM setting and let rest for at least 20 minutes. (If your slow cooker doesn&#x27;t have a WARM setting, transfer to a baking dish and cover tightly with aluminum foil while resting.)

The brisket can be sliced or shredded immediately and served with the onions and juices. Or, let the meat cool, then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

To reheat: Heat the oven to 300°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid or two layers of aluminum foil. Heat in the oven for 1 hour or until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).

A recipe for quick and easy tomato orzo studded with chickpeas, which is made in just one pot.

One-Pot Tomato Chickpeas and Orzo

orzo pasta (about 2 1/2 cups)

(32 ounces) low-sodium chicken or vegetable broth

tomatoes

(15-ounce) cans chickpeas, drained and rinsed (about 3 cups total)

Parmesan cheese,

basil leaves

Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the onion and sauté until softened and fragrant, about 3 minutes. Add the orzo and garlic, season with salt and pepper, and sauté until fragrant, about 1 minute.

Stir in the broth, tomatoes, and chickpeas and bring to a boil. Cover, reduce to a simmer, and cook, stirring frequently so that the orzo doesn’t stick, until most of the liquid is absorbed and the pasta is al dente, about 10 minutes or according to package instructions. (If the pasta isn’t completely cooked at this point, add another splash or two of broth or water to the pot and continue to simmer until it has.) Stir in the Parmesan cheese. Taste and season with salt and pepper as needed. Garnish with the chopped basil and additional grated cheese, if desired.

Juicy chicken breasts brushed with a sweet and tangy balsamic glaze, baked alongside crispy chunks of potatoes and tender onions and bell peppers.

Sheet Pan Balsamic Glazed Chicken and Potatoes

potatoes

red onion,

kosher salt, divided

black pepper, divided

balsamic vinegar

honey

(4-inch) rosemary, divided

boneless, skinless chicken breasts (about 2 pounds total)

Arrange a rack in the middle of the oven and heat to 400°F. 

Place the potatoes, onion, and bell pepper on a rimmed baking sheet. Drizzle with the oil, season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper, and toss to combine. Spread into an even layer, arranging the potatoes cut-side down close to the edges of the baking sheet.

Bake until the cut side of the potatoes is golden-brown, about 15 minutes. Meanwhile, combine the vinegar, honey, 1 garlic clove, and 1 sprig rosemary in a small saucepan. Bring to a boil over medium-high heat. Cook until syrupy and reduced by half, about 7 minutes. Discard the rosemary and garlic.

Remove the baking sheet from the oven. Toss the vegetables and spread back into an even layer, leaving a space in the center of the baking sheet. Place the chicken in the center and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Scatter the remaining garlic clove and rosemary sprigs over the chicken. Bake until a knife slides easily into the potatoes and the chicken is almost cooked through, registering 155°F on an instant read thermometer, 12 to 15 minutes.

Remove the baking sheet from the oven and turn the oven to broil. Brush the reduced marinade onto each chicken breast, then drizzle the rest over the vegetables. Broil until the chicken darkens slightly in color, is cooked, registering 165°F on an instant read thermometer, and appears glazed, about 3 minutes. Remove from the oven and let cool 5 minutes. Serve the chicken, potatoes, and vegetables drizzled with the pan juices. 

Vegan Slow-Cooker Chickpea Tikka Masala

coarsely chopped peeled fresh ginger

brown mustard seeds

cumin seeds

cardamom

water

coconut milk,

kosher salt,

baby spinach (5 packed cups)

basmati rice and lime wedges,

red pepper flakes

Make the chickpeas: If using dried chickpeas, place in a large bowl and pick through and discard any stones or shriveled chickpeas. Cover with 3 quarts cold water. Stir in 1 tablespoon of kosher salt and let sit at least 10 hours or overnight at room temperature.

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the onion, garlic, and ginger, and cook, stirring occasionally, until the onions are tender, about 5 minutes.

Add the mustard seeds, cumin, turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add the water and scrape up any browned bits from the bottom of the pan. Transfer the mixture to a blender and blend until smooth (reserve the blender, no need to wash). Transfer to a 4-quart or larger slow cooker.

Add the coconut milk and 2 teaspoons salt. Add the canned chickpeas, or drain the soaked chickpeas and add to the slow cooker. Stir to combine.

Cover and cook on the LOW setting until the chickpeas are tender, 6 to 8 hours for canned or 8 to 10 hours for dried. Meanwhile, place the tomatoes in the blender and blend until smooth. Refrigerate until the chickpeas are ready.

Add the blended tomatoes and stir to combine. Cover and cook until the flavors meld, at least 30 minutes but up to 1 hour. Just before serving, make the tarka.

For the tarka: Heat the oil in a small frying pan over medium-high heat until just starting to smoke. Add the cumin seeds, red pepper flakes, and mustard seeds and fry, swirling the pan, until sizzling and very fragrant, about 20 seconds. Immediately scrape the tarka into the chickpeas.

Add the spinach and gently stir to combine and wilt. Taste and season with salt as needed. Serve warm over rice, with lime wedges on the side.

For moist and tender boneless, skinless breasts, turn to this staple Greek ingredient.

Feta-Brined Chicken Breast with Rosemary

feta cheese (about 1 cup crumbled)

chicken breasts (about 2 pounds total)

garlic

rosemary,

lemon

Crostini,

Combine the water, feta, salt, and pepper in a blender and blend until smooth.

Place the chicken breasts in a resealable plastic bag or container large enough to submerge the meat. Pour the brine over the chicken, cover, and refrigerate at least 8 hours or overnight.

Arrange a rack in the middle of the oven and heat to 400°F. Meanwhile, remove the chicken breasts from the brine, pat dry with paper towels, and place in a single layer in a baking dish or on an aluminum foil-lined rimmed baking sheet. Let sit for about 30 minutes at room temperature.

If you&#x27;d like, break off a few cloves of garlic from the head, peel, smash, and scatter around the chicken. Cut the top off the remaining garlic head to expose the cloves, cut in half horizontally, then place the 2 pieces in the pan. Sprinkle the rosemary sprigs over the chicken, then drizzle with the oil.

Roast until an instant-read thermometer inserted in the thickest part of the breasts reads 165°F, 35 to 45 minutes.

Remove the chicken breasts from the oven, squeeze the juice from the lemon half over the chicken, and let rest for 5 minutes before serving. Squeeze the roasted garlic cloves out of their peels onto crostini, if desired.

How To Make Chicken Soup

celery,

carrots,

chicken thighs, preferably bone-in (about 6)

noodles

vegetable oil, divided

Cook the vegetables. Warm 1 teaspoon of the oil over medium heat in the Dutch oven or soup pot until shimmering. Add the  onion, celery, and carrots with a pinch of salt. Cook, stirring occasionally, until the vegetables just start to soften, 3 to 5 minutes. Clear a space in the middle of the pan and add the garlic. Cook until aromatic, about 30 seconds, then stir the garlic into the vegetables.

Sear the chicken. Remove the skin from the chicken thighs, but leave the bone in. (Boneless chicken thighs are also fine in this recipe, but the bones add richness to the broth.) Move the vegetables to the edges of the pan and warm the remaining 1 teaspoon oil in the middle of the pan. When hot, add the chicken thighs, fitting them into a single layer. It&#x27;s ok if they are snug. Cook without moving until the underside is golden-brown, about 3 minutes. Flip and sear the other side until golden.

Add the broth and simmer. Add the bay leaf and 1/2 teaspoon of salt. Pour in 1 quart of the broth. Bring to a simmer, then reduce the heat to medium-low and simmer for 30 minutes.

Shred the chicken. Move the pot off the heat and transfer the chicken to a plate with a slotted spoon. Use 2 forks to pull the meat apart into shreds (or chop into cubes). Remove and discard any bones. It&#x27;s ok if the meat is still a little pink in the middle at this point.

Cook the pasta. Bring a separate pot of water to a boil for the pasta. When boiling, salt the water generously and add the pasta. Cook until the pasta is barely al dente and the drain. (Alternatively, add the second quart of broth to the soup, bring to a simmer, and cook the pasta in the soup itself.)

Finish the soup. Return the shredded chicken to the soup and bring to a simmer. If the chicken wasn&#x27;t quite finished cooking, continue simmering until it has cooked through. Add the noodles to the soup. If a thinner broth is desired, add additional chicken broth. Remove the bay leaf. Taste the soup and add salt and pepper as needed. Remove from heat and serve.

This is the fastest, smartest — most delicious way to cook frozen salmon filets for dinner without thawing. 

How To Cook Frozen Salmon in the Oven

(6-ounce) frozen salmon fillets (do not thaw)

Dijon mustard

maple syrup

red pepper flakes (optional)

Heat the oven to 425°F. Arrange a rack in the middle of the oven and heat to 425°F. Place the frozen salmon fillets skin-side down in an 8x8-inch baking dish.

Combine the mustard, maple syrup, garlic, and salt in a small bowl. Place the mustard, maple syrup, garlic, red pepper flakes if using, and salt in a small bowl and stir to combine.

Brush the salmon with the mustard mixture. Brush or spoon all of the mustard mixture evenly over the salmon.

Cover the baking dish and bake for 15 minutes. Cover the baking dish tightly with aluminum foil. Roast for 15 minutes, until a knife can pierce the salmon completely with only slight, icy resistance.

Uncover and roast for another 8 to 10 minutes. Carefully remove the foil. Continue roasting until the salmon can be easily flaked with a fork or a probe thermometer inserted in the thickest part of the salmon registers 145°F, 8 to 10 minutes more. Wild salmon tends to cook faster than farm-rasied salmon, so begin checking salmon at 8 minutes. The flesh should appear moist, but not raw or translucent.

Rest and serve. Remove the salmon from the oven and let rest uncovered for 3 minutes. Serve with a hearty salad or quick pasta side.

Tofu & Broccoli Green Curry

1 (14- to 16-ounce) block firm tofu, drained

yellow onion, chopped

ginger

green curry paste

(14- coconut milk

low-sodium vegetable broth

brown sugar

broccoli florets

lime juice

tamari or soy sauce

rice,

Wrap the block of tofu in a few layers of paper towel, then set on a dinner plate or cutting board. Weigh it down with a heavy object like a skillet, pot, or large can while you prepare the curry.

Heat the oil in a Dutch oven or wide, high-sided skillet over medium heat until shimmering. Add the onion, ginger, and garlic. Cook, stirring often, until softened, about 5 minutes. Season with the salt and pepper and add the curry paste. Cook, stirring occasionally, until fragrant, about 2 minutes. Slowly whisk in the coconut milk, broth, and brown sugar. Bring the mixture to a simmer. Meanwhile, cut the tofu into 1/2-inch cubes.

Once simmering, add the tofu and broccoli. Simmer, stirring occasionally, until the liquid has thickened slightly, about 12 minutes. Remove from the heat and stir in the lime juice, tamari or soy sauce, and basil. Serve over rice if desired.

This classic spinach and feta frittata is made with fresh greens, cheese, and dill, and is just as delicious straight from the oven as it is chilled.

Spinach and Feta Frittata

eggs

heavy cream

dill

medium yellow onion, diced

baby spinach (about 4 cups packed)

feta cheese, drained and crumbled (about 1 cup)

Arrange a rack in the middle of the oven and heat to 400°F.

Place the eggs, cream, dill, salt, and pepper in a medium bowl and whisk to combine; set aside.

Heat the oil in an 8-inch cast iron or oven-safe nonstick skillet over medium until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the spinach (in batches if needed), and toss until wilted and almost all of the liquid is evaporated, about 3 minutes for fresh spinach. Spread into an even layer over the bottom of the skillet and sprinkle with the cheese. 

Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook, undisturbed, until the eggs at the edges of the pan begin to set, about 2 minutes. 

Transfer the pan to the oven and bake until the eggs are completely set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. Cool in the pan for 5 minutes, then slice into wedges and serve warm.

A simple and fresh recipe for Greek salad that&#x27;s topped with baked salmon.

Salmon Salad

red wine vinegar

lemon juice (from 1 lemon)

oregano

red onion, thinly sliced

salmon

butter

tomatoes,

English cucumber, quartered lengthwise, then cut into 1/2-inch pieces

kalamata olives, halved lengthwise

feta cheese, crumbled (about 1 cup)

Arrange a rack in the middle of the oven and heat to 425°F. While the oven heats, marinate the salmon and soak the onions (instructions below). 

Whisk the olive oil, vinegar, lemon juice, garlic, oregano, salt, and pepper together in large bowl. Transfer 3 tablespoons of the vinaigrette to a baking dish large enough to hold all the pieces of salmon in one layer. Add the salmon, turning them over gently a few times to evenly coat in the vinaigrette. Cover and refrigerate. Place the onion and water in a small bowl and set aside for 10 minutes to make the onion less potent. Drain and discard the liquid.

Uncover the salmon and roast until it is cooked through and flakes easily, 8 to 12 minutes. An instant-read thermometer into the middle of the thickest fillet should register 120°F to 130°F for medium-rare, or 135°F to 145°F if you prefer it more well-done. Total cook time will depend on the thickness of salmon, based on the thickest part of the fillet. Meanwhile, compose the salad.

Add the lettuce, tomato, cucumber, olives, and drained red onion to the bowl of vinaigrette and toss to evenly coat. Divide between 4 plates or shallow bowls. When the salmon is ready, place 1 fillet on top of each salad. Sprinkle with the feta and serve immediately.

How To Make French Onion Soup in the Slow Cooker

yellow onions, peeled, sliced, and cut into quarter-moons

unsalted butter, melted

beef broth

brandy (optional)

cheese

shallot onion

Season the onions. Place the onions in a 5-quart or larger slow cooker. Stir in the butter, oil, salt, and a generous amount of pepper.

Cook on LOW for 12 hours. Cover and cook on the LOW setting overnight until the onions should be dark golden-brown and soft, 12 hours or overnight.

Add the broth and vinegar. Stir in the broth and vinegar.

Cook for LOW 6 to 8 hours. Cover and continue cooking on the LOW setting for 6 to 8 hours. This is flexible; as long as your slow cooker holds moisture well (wrap a towel over the lid if quite a lot of steam escapes), you can cook the soup for hours. Longer cooking will only intensify the flavors. Taste and season with more salt and pepper if needed, and stir in the brandy if using.

Portion the soup into oven-safe bowls. Arrange a rack in the upper third of the oven and heat to 350°F. Ladle the soup and onions into oven-safe soup bowls and place the bowls on a rimmed baking sheet.

Top with toast and shredded cheese. Top each bowl with a slice of toast and a generous quantity of shredded Gruyère cheese, about 1/3 cup per bowl.

Bake for 20 to 30 minutes. Bake until the cheese is completely melted, 20 to 30 minutes.

Broil for 2 to 3 minutes. Turn the oven to broil. Broil until the cheese is bubbling and browned, 2 to 3 minutes. Remove from the oven and let cool for a few minutes. Serve with chopped fresh shallot or onion if desired.

This simple three-step method will give you a perfectly cooked stovetop steak — cooked just the way you like it, every time.

How To Cook Steak on the Stovetop

ribeye

unsalted butter

Prep the steaks. Remove the steaks from the refrigerator about 30 minutes to 1 hour before cooking. Place them on a paper towel-lined plate and pat dry with more paper towels. This will help dry the surface of the meat, making a better crust.

Prepare the rest of the ingredients. Because cooking the steaks will go quickly with almost no hands-off cooking time, make sure you have the rest of the ingredients handy, as well as a probe thermometer and a clean plate for resting the steaks.

Season the steaks. Just before cooking, liberally coat the steaks with the salt, making sure to coat the sides of the steaks as well. 

Heat the pan. Heat a 12-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated. 

Cook the steaks. Carefully place the steaks in the hot pan and cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute. Flip and cook on the other side for 1 minute. Continue cooking and flipping for a total of 4 minutes. 

Flavor and baste the steaks. Carefully add the butter, garlic, and herbs to the pan. Flip the steaks once more. Tilt the pan so the butter pools on one side and use a large spoon to baste the butter over the steaks. Flip again and repeat. Begin checking the internal temperature of the steaks at 6 minutes total cook time for your preferred doneness. Medium rare is between 125°F and 130°F.

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