red pepper

One-Pot Smoky Fish With Tomato, Olives and Couscous

olive oil,

yellow onion, thinly sliced

(6-ounce) skinless mild, white fish fillets,

Kosher salt and black pepper

garlic (about 3 large cloves)

anchovies

smoked paprika

cayenne

dry white wine

chicken stock,

tomatoes

parsley,

pearl couscous

sherry vinegar or red wine vinegar

Toss lamb neck in chipotle chilli, oregano and spices to add a smoky punch to this hearty stew

Mexican-style lamb stew

lamb neck 500 grams,

onion 1, chopped

garlic 4 cloves, crushed

chipotle chilli paste

oregano 1 tsp

cinnamon 1 stick

cloves 3, ground

apple cider vinegar 2 tbsp

chicken stock 300 milliliters

light brown sugar 1 tbsp

roasted red peppers

onion

coriander leaves chopped to serve

lime

rice

In this sassy twist on a classic sausage roll, the Australian chef Paul Allam of Bourke Street Bakery riffs on North African flavors to create something fragrant, rich and generously spiced. Harissa pastes can vary widely in heat content; Mr. Allam uses a moderately hot homemade paste in his recipe. If your harissa is especially potent, consider using half the amount called for here.

Lamb, Harissa and Almond Sausage Rolls

almonds

olive oil

harissa paste

salt

lamb

couscous

currants

black pepper

(14-

egg, beaten, for egg wash

seeds,

Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper.

Place almonds on baking sheet and roast until lightly golden, about 5 minutes. Pour almonds onto a cutting board to cool slightly. (Reserve baking sheet and parchment.) Coarsely chop almonds and place in large mixing bowl. Lower oven temperature to 375 degrees.

In a large skillet, heat olive oil over medium. Add onion and sauté until tender, about 5 minutes. Add roasted red peppers, harissa and ¼ teaspoon salt and cook for another 2 minutes. Transfer onion mixture to the bowl with the almonds and let cool.

Add ground lamb, couscous, currants, pepper and the remaining salt to almonds. Using your hands, mix thoroughly until well combined.

Roll the chilled puff pastry dough to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the lamb mixture, then form it into a long sausage running lengthwise on the pastry strip. Lightly brush one long edge of the pastry with egg wash. Starting with the side without the egg wash, firmly fold the pastry over the meat filling to form long rolls, pinching to seal. Place on prepared baking sheet, seam-sides down.

Lightly brush the top of each roll with egg wash and sprinkle with poppy seeds, if using. Bake until sausage rolls are golden brown, about 35 to 40 minutes. Serve warm or at room temperature.

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

red pepper flakes

tomato paste

basil leaves

oregano

Kosher salt

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.

Cheesy, saucy baked pasta is even more fun when you can slice it into wedges. Spaghetti, bucatini, rigatoni—if it’s pasta, it works for this recipe.

Baked Pasta alla Norma

globe eggplant, peeled,

cherry tomatoes

garlic cloves, smashed

extra-virgin olive oil,

½ tsp. crushed red pepper

eggs

spaghetti

Tbsp. capers

basil,

Cheesy, saucy baked pasta is even more fun when you can slice it into wedges. But for clean slices, let the pie rest before cutting. Spaghetti, bucatini, rigatoni—if it’s pasta, it works for this recipe. Just don’t rinse the noodles; you want that starch. Also, roasting the vegetables first concentrates their flavors and removes excess water.

Preheat oven to 425°. Combine eggplant, tomatoes, garlic, ¼ cup oil, and ½ tsp. red pepper flakes in a large ovenproof skillet, preferably cast iron. Season generously with salt and toss to combine. Roast, shaking skillet once or twice, until eggplant is tender and tomatoes burst, 25–35 minutes. Let vegetables cool while you prepare the pasta (watch out for the hot handle when you take the skillet out of the oven). Reduce oven temperature to 400°.

Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan.

Cook spaghetti in a pot of boiling salted water, stirring occasionally, until al dente. Immediately drain pasta in a colander and shake to remove excess water; transfer pasta back to pot.

Add cooled vegetable mixture to pot with pasta. Wipe out skillet and drizzle in a little oil; roll around in skillet to coat. Add egg mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add capers and ½ cup basil and toss again to combine.

Transfer pasta mixture to skillet and press gently into an even layer. Top with remaining Parmesan, a few whole basil leaves, and an extra sprinkle of red pepper flakes.

Bake pasta until surface is nicely browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges for serving.

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.

Cheesy Zucchini-Eggplant Bake

eggplant

zucchini squash

garlic cloves, unpeeled

ricotta (about 1 cup)

salted low-moisture mozzarella, grated, divided

basil leaves, divided

Place racks in upper and lower thirds of oven; preheat to 450°. Cut off stem end of 1 globe eggplant, then shave a thin slice off of fattest part of bulbous end. Rest eggplant on newly cut side so it doesn’t roll around your board.

Cut eggplant crosswise into ½"-thick slices.

Repeat same process with 2 zucchini and/or summer squash, trimming stem end, shaving side and resting on flat surface, and slicing crosswise ½" thick.

Arrange eggplant slices in a single layer on a rimmed baking sheet, then fit as many pieces of zucchini as possible on same baking sheet, tucking into spaces around eggplant.

Place remaining zucchini slices on one half of another rimmed baking sheet, arranging as close together as possible and in a single layer.

On empty side of baking sheet, arrange 24 oz. tomatoes and 8 garlic cloves. Drizzle 1 Tbsp. oil over tomatoes and garlic and toss with your hands to coat.

Using your hands, smear 2 Tbsp. oil over exposed sides of eggplant and zucchini slices. Eggplant in particular acts like a sponge and will soak up oil in an instant. Since all you want is a thin, even coating, it’s better to smear them with oil rather than to drizzle.

Still using your hands, turn eggplant and squash slices over and smear other side with 2 Tbsp. oil. Season all vegetables on both baking sheets with a couple of 4-finger pinches of salt.

Place sheet with eggplant on lower rack and sheet with tomatoes on upper rack and roast until eggplant is deeply browned on the underside and tomatoes are lightly blistered, 15–25 minutes.

Remove both baking sheets from oven. You’ll notice that the vegetables will have shrunk quite a bit. On baking sheet with eggplant, slide a flexible metal spatula underneath ALL slices and turn them over. Slide rounds over to one side, then transfer zucchini from sheet with tomatoes onto sheet with eggplant, turning them over in the process. You should end up with tomatoes and garlic on one baking sheet, and eggplant and zucchini on the other.

Let baking sheet with tomatoes cool, but return baking sheet with eggplant and zucchini to lower rack and roast until second side of eggplant is deeply browned, 10–15 minutes. Let sit until cool enough to handle.

Meanwhile, combine 8 oz. ricotta, ¾ tsp. red pepper flakes, and 6 oz. mozzarella in a medium bowl. Drizzle with oil and mix with a fork to combine; season lightly with salt.
→  Bought too much ricotta? Good! There are plenty of ways to use it.

Using a fork, remove garlic cloves from baking sheet and transfer to a cutting board. Press on skins to force out the soft, caramelized cloves; discard skins. Mash cloves to a paste with fork, then stir into ricotta mixture.

Drizzle some oil into a shallow 2-qt. baking dish. Arrange one-third of zucchini and eggplant slices in a single layer. Scatter one-third of blistered tomatoes over, then dollop half of ricotta mixture over tomatoes. Tear one-third of basil leaves and scatter over ricotta.

Repeat layering process with half of remaining eggplant and zucchini, all of remaining ricotta mixture, and half of remaining tomatoes and basil. Top with remaining eggplant, zucchini, and tomatoes.

Sprinkle remaining 2 oz. mozzarella over and bake until mozzarella is melted and browned in spots and liquid around the edges is bubbling, 15–20 minutes.

Let rest 10 minutes, then top with remaining basil.

Drizzle with a little more oil before serving.

A healthyish take on the classic Philly cheesesteak, these party-ready sandwiches are packed with roasted broccolini, a thick, tangy romesco sauce, and of course, lots of cheese. You’ve heard it before, and you may not believe us until you’ve tried them, but you won’t miss the meat. This recipe was developed by Rooster Soup Co. in Philadelphia, PA.

Broccolini Cheesesteaks

carrots, peeled, thinly sliced

bell peppers, ribs and seeds removed, chopped

white onion, chopped

broccolini, trimmed (about 2 lb.)

garlic cloves, thinly sliced

sherry vinegar

hoagie rolls (about 8" each)

provolone cheese

Position racks in top third and center of oven; preheat to 425°. Toss carrots, bell peppers, onion, red pepper flakes, and 3 Tbsp. oil on a rimmed baking sheet. Roast on center rack, tossing occasionally, until vegetables are tender and well browned (it’s okay if some spots are beginning to look burned; this will give the romesco a deeper flavor), 25–30 minutes.

Meanwhile, separate broccolini florets from stalks; thinly slice stalks. Transfer florets and stalks to a clean rimmed baking sheet. Add garlic and ¼ cup oil, season with salt, and toss to combine. Roast on top rack, tossing halfway through, until florets are charred and stems are cooked through but still have some crunch, 16–18 minutes. Pour 2 tsp. vinegar over and toss to coat; season with salt.

Transfer carrot mixture to a food processor. Add 2 Tbsp. vinegar and pulse until smooth. With motor running, gradually drizzle in remaining ½ cup oil and process, scraping down sides as needed, until emulsified; season with salt.

Slice rolls in half lengthwise. Arrange cut side up on a rimmed baking sheet and toast until light golden brown, about 3 minutes.

Divide romesco between tops and bottoms of rolls. Pile broccolini on bottom halves. Top broccolini with cheese. Toast sandwiches, open-faced, until cheese is just melted, about 2 minutes. Close sandwiches and cut crosswise before serving.

Lamb Köfte with Yogurt Sauce and Muhammara Recipe

Lamb Köfte with Yogurt Sauce and Muhammara

plain low-fat yogurt

tahini (sesame seed paste)*

lemon juice

mint

garlic cloves,

paprika

cumin

coarse kosher salt

cayenne pepper

onions,

finely chopped drained roasted red peppers

water

(or more) pomegranate molasses**

Italian parsley

Stir all ingredients in medium bowl to blend. Cover and chill.

Line large rimmed baking sheet with plastic wrap. Gently mix lamb and next 8 ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange on sheet.

Preheat oven to 300°F. Place large sheet of foil on work surface. Heat large nonstick or cast-iron skillet over medium-high heat. Add flatbreads to skillet 1 at a time; cook until browned, about 2 minutes per side. Enclose in foil; place in oven to keep warm.

Heat 1 tablespoon oil in same skillet over medium-high heat. Add onions; sprinkle lightly with salt and pepper. Sauté until golden brown, about 8 minutes. Transfer onions to 1 side of large rimmed baking sheet; place in oven to keep warm.

Add 1 tablespoon oil to same skillet; heat over medium-high heat. Sauté half of meatballs until just cooked through, 7 to 8 minutes. Transfer to baking sheet in oven. Repeat with remaining meatballs, adding oil to skillet if dry. Reserve skillet.

Add roasted peppers to reserved skillet; stir 1 minute. Add 1/2 cup water and 2 tablespoons pomegranate molasses. Bring to simmer, scraping up browned bits. Cook until reduced to 2/3 cup, stirring occasionally, about 4 minutes. Mix in parsley. Season to taste with salt, pepper, and more pomegranate molasses, if desired. Transfer to small bowl.

Arrange onions and meatballs on platter. Serve with warm breads, yogurt sauce, and muhammara.

Not just for this tomato salad recipe: Drizzle this savory infused oil over grilled vegetables, steak, or roast chicken.

Tomato Salad with Basil Dressing

shallot,

¾ tsp. crushed red pepper flakes

anchovy fillets, chopped (optional)

basil leaves (purple

1½ lb. heirloom tomatoes, some sliced, some cut into wedges

Tbsp. red wine vinegar

lemon

Flaky sea salt

Not just for salad: Drizzle this savory infused oil over grilled vegetables, steak, or roast chicken.

Cook oil, shallot, garlic, and red pepper flakes in a small saucepan over medium heat, stirring occasionally, until shallots and garlic begin to turn golden, 7–9 minutes. Remove from heat and mix in anchovies, if using (they’ll dissolve in the oil quickly), and basil.

Toss tomatoes with vinegar and a pinch of kosher salt in a medium bowl. Transfer to a platter and pour warm dressing over. Finely grate lemon zest on top and sprinkle with sea salt.

We think Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this stir-fry recipe sing. It’s pretty easy to find at Asian markets, but don’t confuse it with rice vinegar! If you see bottles labeled “rice cooking wine” without the Shaoxing designation, they will work too. While you can substitute dry sherry, nothing else achieves quite the same flavor.

Chicken and Green Bean Stir-Fry

chicken thighs

cornstarch

soy sauce, divided

seasoned rice vinegar

Shaoxing wine (Chinese rice wine) or dry sherry

vegetable oil, divided

scallions, ends trimmed,

green beans, trimmed, halved crosswise (about 4 cups)

white rice, chopped toasted cashews

We think Shaoxing wine, a Chinese fermented rice wine, is the secret sauce that makes this recipe sing. It’s pretty easy to find at Asian markets, but don’t confuse it with rice vinegar! If you see bottles labeled “rice cooking wine” without the Shaoxing designation, they will work too. While you can substitute dry sherry, nothing else achieves quite the same flavor. See the step-by-step photos here and click here for four more easy stir fry recipes.

Toss chicken, cornstarch, red pepper flakes, a pinch of salt, and 1 Tbsp. soy sauce in a medium bowl. Stir vinegar, wine, and remaining 2 Tbsp. soy sauce in a small bowl. Have all your other ingredients prepped and ready to go (once you start cooking, there isn’t a stopping point and you’ll need them handy).

Heat 1 Tbsp. oil in a large skillet (not nonstick) over high. When oil is shimmering and slides quickly across surface of pan, add scallions and ginger and cook, tossing, until scallions are browned and softened, about 2 minutes. Add green beans and a pinch of salt and cook, tossing often, until green beans are crisp-tender, about 4 minutes. Transfer green bean mixture to another medium bowl.

Heat remaining 1 Tbsp. oil in same skillet over high. When oil is shimmering again, add chicken mixture and arrange slices in a single layer in skillet. Cook, undisturbed, until chicken is browned and caramelized on first side, about 1 minute. Toss and continue to cook until meat is no longer pink and cooked through, about a minute or two longer. Pour in wine mixture and green bean mixture and cook, tossing briskly, until sauce is thickened and all ingredients are coated, about 30 seconds. Remove from heat and taste, then season with more salt, if desired.

Divide stir-fry among plates. Serve with rice alongside, if using. Sprinkle with desired toppings.

This fresh, crunchy, make-ahead salad is ideal for transporting to a dinner party or picnic, and makes for a killer next-day lunch.

Make-Ahead Broccoli and Quinoa Salad

dates (preferably not Medjool), chopped

scallions, thinly sliced

cheddar,

⅓ cup salted, roasted almonds, chopped

(or more) fresh lemon juice

Leafy greens and watery vegetables like cucumbers can’t handle being dressed and held at room temperature, but broccoli holds up like a champ. The oil and lemon juice in this recipe soften the hard crunch of the broccoli, making it an ideal base for a make-ahead side dish. And the quinoa, almonds, dates, and cheddar round out the mix with an addictive balance of flavors and textures.

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