oregano

Pork Chops and Padrón Chiles en Escabèche recipe | Epicurious.com

pork

kosher salt, divided

coriander seeds

small Padrón chiles

onion,

garlic cloves, thinly sliced

carrots

Tbsp. red wine vinegar

Tbsp. sherry vinegar or red wine vinegar

Tbsp. honey

paprika

Tbsp. extra-virgin olive oil, divided

Tbsp. oregano

This lemon-bright and paprika-dusted pita filling is based on memories of the gyros served at Kalimera Souvlaki Art in Melbourne, Australia, one of the best Greek restaurants in a city that supports a great number of them. I've cooked it here in the oven, but the preparation would take well to the grill. However you prepare it, serve the crisped meat with warm pita, cucumbers, tomatoes and onion, <a href="https://cooking.nytimes.com/recipes/1016438-tzatziki">tzatziki sauce</a>, hot sauce, French fries, mint leaves, really whatever you like. 

Pork Gyros

pork shoulder

lemons

extra-virgin olive oil

garlic,

tomato

yellow onions, peeled

smoked or sweet paprika

salt

black pepper

Put pork shoulder on a plate, and place in the freezer for approximately 1 hour, or until it is firm to the touch. Put meat on a cutting board, and using a sharp knife, remove and discard any skin, then slice the meat thinly against the grain, into 1/2-inch slices.

Make the marinade. In a large bowl, whisk together the lemon juice, 1/4 cup olive oil and garlic. Using a box grater, grate the tomato and one of the onions into the marinade, then add 1 tablespoon of the paprika, along with the salt, pepper and oregano leaves. Whisk again, then place the sliced pork into the marinade, toss to combine and cover and refrigerate the meat for at least one hour and up to overnight.

When ready to cook, heat oven to 450. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Quarter the remaining onion, add it to the pork and marinade and toss once to combine. Remove the pork and onion from the marinade, and place on the pan, spreading everything evenly across it.

Put the pork in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30-40 minutes. Check the meat at around 20 minutes to see how much liquid is in the pan. If there is a lot, remove the pan, and pour off all but a few tablespoons. Remove the finished pork from the oven, allow to rest for a minute or two, then chop into bits. (To make the pork even crisper, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced pork, and sauté until everything curls tight in the heat.) Scatter the remaining paprika over the top of the meat, and serve with warm pita, sliced cucumbers and onions, tomato, tzatziki sauce, hot sauce, French fries, scattered mint leaves, ketchup, really whatever you like.

This Italian sub is loaded with cured meats, cheese and herbs, then smothered with a pickled cherry pepper spread and topped with oil and red wine vinegar.

Italian Sub Sandwich

For the Pickled Cherry Pepper Spread:

white wine vinegar

sugar

garlic

(¼ cherry peppers

For the Red Wine Vinaigrette:

red wine vinegar

parsley leaves, finely chopped

Dijon mustard

thyme leaves, finely chopped

olive oil

salt and black pepper,

For the Italian Hoagie Sandwich:

Italian hoagie roll

mayonnaise

pickled cherry pepper spread

(1½ ounces) Genoa salami

(1½ ounces) mortadella

(1½ ounces) prosciutto di Parma

(1½ ounces) provolone cheese

(6 ounces) beefsteak tomato

pickled pepperoncini peppers

parsley leaves, minced

oregano leaves, minced

rosemary needles, minced

iceberg lettuce, shredded

red wine vinaigrette

Curtis Stone's Ultimate Italian Sub

Sicilian tuna pasta

300 g dried pasta shells

baby capers

500 g ripe mixed-colour cherry tomatoes

x tuna

Chimichurri is a herbaceous and vinegary sauce from Argentina that’s classically paired with grilled meats, especially beef, but its uses don't end there. You can combine it with a dollop of mayonnaise to <a href="https://cooking.nytimes.com/recipes/1020543-mayo-marinated-chicken-with-chimichurri">marinate chicken cutlets</a>. (That same mayo-and-chimichurri mixture makes an excellent potato salad dressing, or toss it with sliced scallions and grilled or boiled corn cut from the cob.) Combine chimichurri with equal parts olive oil to use as a marinade and dressing for grilled vegetables. Add a few crushed cloves of garlic to that same mixture, brush it on a split ciabatta or baguette, and grill or broil it for an oregano-packed take on garlic bread. It may be tempting to think of a chimichurri as a sort of Argentine parallel to Italian pesto, but it is not: While pesto is made in a mortar and pestle and emulsified into a creamy mixture with a base mostly comprised of olive oil, chimichurri is made with chopped dried herbs that are steeped in hot salty water (the brine is called salmuera) and vinegar, with less olive oil added. Its texture comes from the dried herbs rehydrating in salt water. Chimichurri can be stored in the refrigerator for several weeks; it will lose its bright green color, but it will improve in flavor with time.

Chimichurri

sweet paprika

red-pepper flakes (more

cumin (optional)

water

Kosher salt

garlic cloves

olive oil (it need

parsley

Combine oregano, paprika, red-pepper flakes and cumin, if using, in a large bowl. Add hot water and a big pinch of salt and stir with a fork. Add vinegar and stir to combine.

Smash garlic with a pinch of salt in a mortar and pestle to form a rough paste, then drizzle in about 2 tablespoons of olive oil and work the garlic and oil around the mortar until it emulsifies and no loose oil remains. Scrape this garlic mixture into the bowl with the oregano mixture and stir to combine. (Alternatively, smash garlic cloves on a cutting board with the flat side of a chef’s knife. Sprinkle with a pinch of kosher salt, then use the side of your knife to scrape the mixture back and forth until a paste forms. Drizzle a little olive oil over the paste and work it in with the side of the knife. Repeat until you’ve added about a tablespoon of olive oil, then scrape the mixture up and transfer it to the bowl with the oregano mixture, add the remaining olive oil, and stir to combine.)

Add minced fresh oregano and parsley and stir to combine. Set aside at room temperature for at least 30 minutes, or in the refrigerator overnight, to allow the dried oregano to rehydrate and the flavors and texture to develop. Stir vigorously before tasting, then adjust seasoning with salt and fresh black pepper. Unused chimichurri can be stored in a sealed container in the refrigerator for several weeks.

Vegetarian Skillet Stuffed Shells recipe | Epicurious.com

pasta shells (about 6 oz.)

kosher salt, divided,

Tbsp. olive oil

lb. crimini mushrooms, thinly sliced

tsp. black pepper

dry white wine

baby spinach

unsalted butter

marinara sauce

red pepper flakes

ricotta

Tbsp. finely chopped oregano, divided

Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving.

Best Eggplant Parmesan

cloves

red onion, chopped

anchovy

tomato paste

tomatoes

basil leaves

eggplants

panko (Japanese breadcrumbs)

Parmesan, divided

all-purpose flour

eggs,

basil

low-moisture mozzarella, grated (about 1⅓ cups)

mozzarella,

Trying to slice into this eggplant Parmesan while it's molten hot creates an oozy mess, so let it rest at room temperature for at least 30 minutes to firm up before serving. This is part of BA's Best, a collection of our essential recipes.

Bon Appétit

Preheat oven to 350°. Heat oil in a large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2½ hours.

Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt.

Do Ahead: Sauce can be made 2 days ahead. Cover and chill.

Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.

Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.

Preheat oven to 350°. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dredge eggplant slices in flour, then dip in egg, allowing excess to drip off. Coat in breadcrumbs, packing all around, then shaking off excess. Place on wire racks.

Heat ⅔ cup oil in a large skillet, preferably cast iron, over medium-high. Cook as many eggplant slices as will comfortably fit in pan, turning once, until deep golden, about 5 minutes. Transfer to paper towels and immediately press with more paper towel to absorb oil. Working in batches, repeat with remaining slices, adding remaining ⅔ cup oil and wiping out skillet as needed. Let cool. Taste and season with more salt if needed.

Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13x9" baking pan; top with a layer of eggplant slices (trim as needed). Drizzle 1 cup sauce over and sprinkle with one-third of cheese mixture. Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture. Repeat layers with remaining slices, sauce, and cheese mixture. Cover with foil and bake on a rimmed baking sheet until eggplant is custardy, 45–60 minutes.

Remove from oven and arrange fresh mozzarella over eggplant. Increase oven temperature to 425° and bake, uncovered, until cheese is bubbling and browned in spots, 15–20 minutes longer. Let rest 30 minutes. Top with basil leaves just before slicing.

Do Ahead: Eggplant Parmesan can be made 2 days ahead. Let cool; cover with foil and chill. Reheat in a 350° oven, uncovering halfway through, until bubbling gently at edges.

A low, steady simmer makes this braise a great pork ragù to pour over your cavatelli.

Cavatelli with Pork Ragù

salt and black pepper

olive oil,

½ medium onion, finely chopped

carrot, peeled, finely chopped

celery stalk, finely chopped

garlic clove, finely chopped

rosemary

bay leaf

dry red wine

black peppercorns

nutmeg

pasta

currants

Tuscan kale, ribs and stems removed, torn into 2” pieces

¼ cup (½ stick) unsalted butter

Parmesan,

Season pork with salt and pepper. Heat ¼ cup oil in a large heavy pot over medium-high heat. Working in batches, cook meat, turning occasionally, until browned, 10–15 minutes; transfer to a large plate.

Drain all but 2 Tbsp. fat from pot. Reduce heat to medium and cook onion, carrot, celery, and garlic, stirring occasionally, until golden brown, 8–10 minutes. Tie rosemary, oregano, and bay leaf into a bundle with kitchen twine; add to pot along with pork, tomatoes, wine, peppercorns, nutmeg, and cloves. Add water just to cover meat and bring to a boil. Cover, reduce heat, and simmer, adding more water as needed, until meat is very tender, 1–1½ hours.

Discard herb bundle. Using 2 forks, shred meat in pot; cook, uncovered, over medium heat until sauce is thickened, 8–10 minutes.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving ½ cup pasta cooking liquid.

Add currants, if using, and kale to ragù; cook until kale is soft, about 4 minutes. Add pasta; cook, adding reserved pasta cooking liquid as needed, until sauce coats pasta. Mix in butter and ½ cup Parmesan; season with salt and pepper. Serve pasta drizzled with oil and topped with more Parmesan.

DO AHEAD: Pork can be cooked (do not shred) 2 days ahead. Let cool in braising liquid; cover and chill.

In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.

Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill

lemon juice (from about half a lemon)

garlic clove,

Kosher salt and black pepper

chicken thighs (4 to 6 thighs)

potatoes

feta cheese, crumbled (about 1/2 cup)

dill

In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the refrigerator.

Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry and place them, evenly spaced, on the other side of the pan.

Roast for 15 minutes, toss the potatoes, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the potatoes to the oven to roast until tender, another 5 to 10 minutes.

Place the chicken and potatoes on a serving platter, and sprinkle them 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.

So you want to make pizza, but it’s your first time. This Detroit-style pizza from Bryan Ford, which uses a half-batch of his Master Dough, is perfect for beginners because you don’t have to shape the dough or wrangle a hot pizza stone. If you don’t have a Detroit pizza pan (its deep sides and black anodized aluminum help achieve a crust that’s fluffy on the inside but crisp all around), that’s okay: Use a 13x9" baking pan or two 8x8" baking pans.

Detroit-Style Pepperoni Pizza

Extra-virgin olive oil (for pan)

Bread flour (for surface)

½ batch (360 g) Master Bread Dough

mozzarella cheese

store-bought marinara sauce

pepperoni,

(lightly packed) basil leaves

So you want to make pizza, but it’s your first time. This Detroit-style pizza from Bryan Ford, which uses a half-batch of his Master Bread Dough, is perfect for beginners because you don’t have to shape the dough or wrangle a hot pizza stone. If you don’t have a Detroit pizza pan (its deep sides and black anodized aluminum help achieve a crust that’s fluffy on the inside but crisp all around), that’s okay: Use a 13x9" baking pan or two 8x8" baking pans.

To make this recipe, start by preparing a half-batch of the Master Bread Dough.

Lightly brush Detroit-style pizza pan, 13x9" baking pan, or two 8x8" pans with extra-virgin olive oil. Lightly flour work surface with bread flour and turn ½ batch (360 g) Master Bread Dough out onto surface. If using a Detroit-style pizza pan or a 13x9" pan, pull edges of dough into the center, then turn over and hold opposite sides of the dough with your hands so the sides of your pinkies are touching the surface and rotate dough, gently working it into a round as you go. If using two 8x8" pans, divide dough in half and form using the same method as above. Gently transfer dough to prepared pan. Rub dough with oil and cover with a kitchen towel. Let rise in a warm, draft-free spot until dough expands a bit and is smooth and more pliable, about 1 hour.

Meanwhile, cut 8 oz. low-moisture mozzarella or brick cheese into small cubes. You should have 2 heaping cups.

Place a rack in middle of oven; preheat to 450°. Dimple dough with your fingers, gently pushing out to edges of pan. Scatter cheese evenly over dough all the way to the edges. Spoon ¾ cup store-bought marinara sauce over pizza in three even rows. Next, distribute 4 oz. pepperoni, sliced, evenly over sauce. Sprinkle with ½ tsp. dried oregano.

Bake pizza until crust is deep golden brown, 35–40 minutes. (You can also check doneness with an instant-read thermometer. It should register 190° when inserted into a thick part of the crust.) Remove from oven and top with ½ cup (lightly packed) basil leaves. Let cool in pan 5 minutes before slicing.

You can make this classic Cuban braise with flank steak, brisket, or our favorite, chuck roast. It's rich, flavorful, and completely comforting. 

Ropa Vieja

chuck roast, brisket, or flank steak

(or more if using flank steak) extra-virgin olive oil

onions,

red bell peppers, chopped

Diamond Crystal or 3½ teaspoons Morton kosher salt

garlic cloves, finely grated

cumin

cayenne pepper

bay leaves

pimiento-stuffed Spanish olives, halved crosswise

white vinegar

Chopped cilantro, white rice, maduros, and black beans (for serving)

Typically this dish is made with flank steak, which is lean and has long, shreddy fibers, and is how the dish earned the name “old clothes.” It’s the traditional choice, but we find it can be a bit tough, even after it’s braised for a long time. We prefer chuck roast for its fat, tenderness, and richness, but at the end of the day, this will be good with whatever you have on hand. Serve with maduros (fried sweet plantains) and Cuban-style black beans.

Pat roast dry with paper towels. Heat oil in a large heatproof pot over high. Cook chuck roast, turning occasionally, until browned on both sides, 5–7 minutes per side. Transfer to a plate.

Place a rack in lower third of oven; preheat to 250°. Cook onion, bell peppers, and salt (plus 2 Tbsp. oil if using flank steak), stirring occasionally, until softened and beginning to brown, 12–14 minutes. Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 3–5 minutes. Stir in wine and cook, stirring occasionally, until evaporated. Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute. Add tomatoes and coarsely break up with a spoon (they’ll continue to break down as they cook). Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.

Nestle roast into tomato mixture and tuck in bay leaves on either side. Cover and transfer to oven. Braise roast and vegetables until meat is very tender and shreds easily, 2½–3 hours. Let cool 15 minutes.

Skim excess fat from sauce; discard bay leaves. Using a potato masher or 2 forks, tear and smash beef into sauce until it’s shredded and incorporated into sauce. Stir in olives and vinegar.

Divide ropa vieja among plates. Top with cilantro. Serve with rice, maduros, and beans alongside.

These potatoes are beloved by children and adults alike, and they are very easy to make. Just cube the potatoes (don't bother to peel) and tumble them into a pan. Pour on the olive oil, sprinkle the oregano, peel the garlic cloves (you don't even have to do that if you're pushed for time), mix everything together and stick the dish in the oven. Serve alongside some lamb chops and a simple salad, or just the salad.

Italian Roast Potatoes

Salt

Heat oven to 425 degrees. In large roasting pan, combine potatoes, garlic, oregano and oil. Stir until potatoes are well-coated, and spread them evenly in pan.

Place in oven, and roast until golden brown and crispy, 40 minutes to an hour. (If the potatoes are crowded in the pan, they will take longer to crisp.)

Remove potatoes and garlic from oven, and transfer to serving dish. Sprinkle with salt to taste, and serve immediately.

<p>Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main</p>

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