Genevieve Ko of NYT Cooking stars in a new episode of Cooking 101, sharing her recipe for creamy mac and cheese with buttered crumbs. “Over decades of cooking endless varieties, I’ve landed on this version, which combines an extra-silky sauce with a crisp, buttery top — without the extra step of baking,” she writes. “This mac and cheese feels alive the way a crashing wave does, each mouthful crackly and silky as the crunch of toasted crumbs slides into the riptide of cheese sauce.” You can find the recipe below.
But wait, there’s more! I also have for you a weeknight chicken dinner that evokes the famous roast chicken from a beloved San Francisco restaurant and a five-star salmon dish with over 20,000 reviews. And last but not least, there’s a lemony kale salad thatap a wonderful light meal on its own or a great last-minute side for a special dinner.
1. Oregano-Garlic Chicken With Big Croutons
Tender, crispy chicken and big hand-torn chunks of toasty bread are the main elements here for this laid-back sheet-pan dinner. To make sure the chicken is thoroughly flavorful, a quick sauce of warm garlic oil, vinegar and oregano is spooned over. The croutons also become saturated in the sauce, creating a double texture of crunchy and chewy. Golden raisins offer little surprise bursts of sweetness and tang, too. When you’re choosing bread for this, something hearty with an open and airy crumb works well. Try ciabatta, Pugliese, a rustic sourdough loaf or even a baguette. Enjoy the croutons however you like – with your hands, a fork, or straight from the baking sheet. A sprightly salad or roasted zucchini would round this meal out nicely.
By Christian Reynoso
Yield: 4 servings
Total time: 40 minutes
Ingredients:
- 4 bone-in, skin-on chicken thighs and 4 drumsticks (about 2 1/4 pounds)
- Salt and pepper
- 1/3 cup olive oil, plus more for coating the chicken and for drizzling
- 1 (1-pound) loaf hearty bread (such as ciabatta, Pugliese or sourdough)
- 6 garlic cloves
- 1/3 cup golden raisins
- 1/3 cup chicken stock
- 2 tablespoons white wine vinegar or lemon juice
- 1/4 cup fresh oregano leaves
- Flaky salt
Preparation:
1. Heat the oven to 425 degrees.
2. On a sheet pan, pat the chicken dry, season it all over with salt and pepper and rub with enough olive oil to coat each piece thoroughly. Arrange the pieces so they are spaced evenly in the pan with the thighs skin-side down. Roast for 15 minutes. Meanwhile, tear the bread into large (about 2-inch) chunks.
3. When the chicken has roasted for 15 minutes, flip the chicken pieces over (use a thin metal fish spatula to help loosen them if they stick) and nestle the bread chunks in between and around the chicken. Drizzle some olive oil over the bread. Roast until chicken is cooked through and the bread chunks are crisp and lightly golden on the edges, 15 to 20 minutes.
4. Meanwhile, slice the garlic thinly, then add to a small pot with 1/3 cup olive oil, the raisins and a big pinch of salt. Heat over medium-low and once the garlic starts to sizzle, turn off the heat.
5. When ready to serve, add the stock to the garlic oil, bring to a simmer and turn off the heat. Season with black pepper, then stir in the vinegar and most of the oregano leaves — the consistency will be like a vinaigrette. Spoon the sauce over the chicken and croutons. Sprinkle with some flaky salt and the remaining oregano leaves.
2. Coconut-Miso Salmon Curry
This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.
By Kay Chun
Yield: 4 servings
Total time: 25 minutes
Ingredients:
- 2 tablespoons safflower or canola oil
- 1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
- 1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)
- 3 garlic cloves, thinly sliced
- Kosher salt and black pepper
- 1/4 cup white miso
- 1/2 cup unsweetened, full-fat canned coconut milk
- 1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces
- 5 ounces baby spinach (about 5 packed cups)
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- Steamed rice, such as jasmine or basmati, for serving
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
Preparation:
1. In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
2. Add coconut milk and 3 cups water, and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes.
3. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
4. Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.
3. Meatballs With Any Meat
Making great meatballs is all about memorizing a basic ratio that you can adjust to suit your taste. Start with a pound of ground meat — any kind will work, even fish if you want to take it in that direction. Add 1/2 cup breadcrumbs for lightness, a teaspoon of salt, and an egg to bind it together. Thatap all you need. Pepper and other spices, chopped herbs and minced allium (garlic, onion, scallions or shallot) can be added to taste. Then broil or fry as you like.
By Melissa Clark
Yield: 4 servings
Total time: 20 minutes
Ingredients:
- 1 pound ground meat (pork, beef, veal, chicken, turkey or a combination)
- 1/2 cup panko breadcrumbs
- 1 egg
- 1 teaspoon kosher salt, more as needed
- Black pepper and/or ground cumin, curry powder, chile flakes, garam masala, etc., to taste
- Minced garlic, onion, scallions or shallot
- Chopped parsley, basil or cilantro
- Olive oil, for frying (optional)
Preparation:
1. In a large bowl, gently combine all ingredients. Roll into 1 1/2-inch balls. Transfer to a baking sheet.
2. Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving.
4. Creamy Mac and Cheese With Buttered Crumbs
Each bite of this mac and cheese is crackly and silky as the crunch of toasted crumbs gives way to the riptide of cheese sauce. Typically, you only get the pleasure of crisp crumbs over mac and cheese when the whole casserole has been baked. That stiffens the mix, sometimes so much so, it ends up sliceable. But if you broil a buttered crumb top, you get both a crackly shell and a silky base — the best of both mac and cheese worlds.
By Genevieve Ko
Yield: 6 to 12 servings
Total time: 35 minutes
Ingredients:
For the mac and cheese:
- 1 pound extra-sharp cheddar
- 12 ounces Gruyère, Comté or a combination
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons mustard powder, preferably Colman’s (see tip)
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 pound large elbows or cavatappi
- Freshly grated nutmeg (optional)
For the crumbs:
- Unsalted butter, at room temperature, for the baking dish
- 1 cup panko
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt (such as Diamond Crystal)
- 1/4 teaspoon black pepper
Preparation:
1. Prepare the mac and cheese: Set a box grater on a large sheet of parchment or wax paper. Grate the cheddar and Gruyère on the large holes. Toss the cheese to mix evenly. Reserve 1/2 cup cheese for the crumbs.
2. Bring a large pot of water to a boil.
3. Meanwhile, melt the butter in a large Dutch oven or other heavy pot over medium and add the mustard powder. Whisk until all the clumps are gone and the butter is fragrant, 30 seconds. Add the flour and whisk well until the mixture is smooth, golden brown and the smell of raw flour has dissipated, about 2 minutes.
4. Pour in 1/4 cup milk and whisk until very smooth. Repeat until the sauce is runny yet thick (like pancake batter), making sure itap really smooth before each addition. Once the sauce has thinned, the remaining milk can be added in a steady stream while whisking.
5. After all the milk has been added to the sauce, cook the pasta: Generously season the pot of boiling water with salt and add the pasta. When the pasta is tender (not al dente, but fully cooked), scoop out and reserve 1/2 cup pasta water. Drain the pasta, rinse briefly under hot water and set aside.
6. While the pasta is boiling, keep whisking the sauce to keep it from scorching on the bottom. Once the sauce starts to simmer, turn off the heat.
7. Add the cheese to the sauce and whisk gently until smooth. Add the drained pasta and stir until well coated. If you’d like, season with freshly grated nutmeg and black pepper. Taste and season with salt until it tastes amazing. If you’d like the mix thinner, stir in some reserved pasta water. If you’d like it hotter, reheat it over low, stirring gently, until hot.
8. Prepare the crumbs: Butter a shallow 3-quart casserole (such as a 9-by-13-inch dish). Heat a broiler to its lowest setting with the rack at least 6 inches from the heat source. Scrape the mac and cheese into the buttered casserole and spread evenly.
9. Combine the panko, butter, salt and pepper in a bowl and mix well to evenly coat. Toss in the reserved cheese. Sprinkle the crumb mixture to cover the entire surface of the mac and cheese and broil until golden brown on top, 1 to 5 minutes, depending on the strength of your broiler. Keep an eye on it to make sure the crumbs don’t burn.
TIPS:
Mustard powder heightens the sharpness of cheddar in mac and cheese, and Colman’s blend of ground yellow and brown mustard seeds delivers a just-right hit of warmth. Other ground mustards often include only yellow mustard seeds, which are milder.
To make ahead, prepare the dish through step 7. Keep the pot of mac and cheese warm over the lowest heat for up to 2 hours or cover and refrigerate for up to 3 days.
When ready to serve, heat over medium until steaming, adding the reserved pasta water or very hot water to thin the sauce to your desired consistency. Season to taste with salt and pepper. Proceed as above (steps 8 and 9) and broil just before serving.
5. Lemon-Garlic Kale Salad
Here’s a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.
By Julia Moskin
Yield: 8 to 12 servings
Total time: 25 minutes
Ingredients:
- 2 cups sliced almonds
- 1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
- Kosher salt
- 1 1/2 cups extra-virgin olive oil
- 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
- 10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
- 1 1/2 cups freshly grated Parmesan (optional)
Preparation:
1. In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
2. In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
3. Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
4. Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
This article originally appeared in .
