Chicken Noodle Casserole

Ingredients

  • 6 tablespoons unsalted butter, plus more for greasing dish
  • Kosher salt
  • 12 ounces extra-wide egg noodles
  • 10 ounces white mushrooms, halved or quartered
  • Freshly ground pepper
  • 1/3 cup all-purpose flour
  • 1 1/2 cups frozen pearl onions, thawed
  • 1 medium carrot, halved lengthwise and sliced thinly across
  • 1 large stalk celery, sliced thinly
  • 2 sprigs fresh thyme
  • 1/2 cup dry white wine or vermouth
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded rotisserie chicken, skin and bones discarded
  • 2 tablespoons chopped parsley
  • 1 cup shredded Gouda (about 4 ounces)

Vegetable Tagine

Ingredients

  • 2 Tbs. olive oil
  • 4 shallots, chopped
  • 2 cloves garlic, minced
  • 1 1-inch piece peeled fresh gingerroot, minced
  • 1 stalk celery, chopped
  • 1 3-inch cinnamon stick
  • 1 1/2 tsp. ground coriander
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1/8 tsp. cayenne pepper or to taste
  • 1 32-oz. can crushed or diced tomatoes
  • 1 large carrot, peeled and cut into chunks (1 cup)
  • 1/3 lb. green beans, ends trimmed (2 cups)
  • 1 small butternut squash or sweet potato, peeled and cut into chunks (3 1/2 cups)
  • 1/2 head cauliflower, cut into florets (3 cups)
  • 1/2 fennel bulb, trimmed and cut into chunks (2 cups)
  • 1/4 tsp. crushed saffron
  • 1 cup cooked or canned chickpeas (rinsed if canned)
  • 1/2 cup pitted kalamata olives
  • 1/2 cup halved pitted prunes
  • 3 Tbs. chopped fresh parsley

Shrimp Lo Mein

Ingredients

Noodles:
  • Salt
  • 8 ounces dried Chinese egg noodles, or 1 pound fresh
Sauce:
  • 1 packet chicken bouillon mix, such as Knorr, dissolved in
  • 1 3/4 cups hot water
  • 1/4 cup plus 2 tablespoons oyster sauce
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon Sriracha chili sauce
Lo Mein:
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 1 cup thinly sliced white button mushrooms
  • 2 stalks celery, thinly sliced
  • 1 large carrot, shredded
  • 1 small bunch scallions, white and green parts, sliced
  • 1 pound small shrimp, peeled and deveined
  • 1/4 head Napa cabbage, finely shredded
  • 2 tablespoons cornstarch

Chicken Noodle Soup

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock, recipe follows
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped
Chicken Stock:
  • 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
  • 2 carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head of garlic, halved
  • 1 turnip, halved
  • 1/4 bunch fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns

Vegetarian Gumbo

Ingredients

  • 1/2 cup vegetable oil
  • 1/3 cup flour
  • 1 small onion, chopped (1 cup)
  • 1 small green bell pepper, chopped (1 cup)
  • 3 stalks celery, chopped (1 cup)
  • 1 28-oz. can diced tomatoes
  • 2 cups fresh or frozen green beans
  • 3 carrots, sliced (2 cups)
  • 1 parsnip, diced (1 cup)
  • 1 cup fresh or frozen sliced okra, optional
  • 1 Tbs. ground cumin
  • 1 Tbs. paprika
  • 1 Tbs. dried oregano
  • 1/4 tsp. cayenne pepper

Directions

  1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.
  2. 2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender. Serve over rice

Classic spaghetti Bolognese

Ingredients

  • 2 tbsp oil
  • 1 large onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 carrots, finely chopped
  • 50g pancetta cubes
  • 400g lean beef mince
  • 150g chicken livers, chopped, fat and sinew removed
  • 1 large bay leaves
  • 4 tbsp tomato purée
  • 150ml white wine
  • 500ml fresh chicken stock
  • 300ml passata
  • 500g pack spaghetti
  • 50ml full-fat milk
  • Parmesan, grated, to serve

Turkey Bolognese

Ingredients

  • 3 tbsp. extra-virgin olive oil, divided
  • 1/2 lb. ground turkey
  • 1 small carrot, diced
  • 1 rib celery, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 28-oz. can whole tomatoes, with juice
  • 2 bay leaves
  • 10 oz. pappardelle
  • 1/4 c. fresh basil, plus more for garnish
  • 1 tbsp. balsamic vinegar
  • Freshly grated Parmesan, for serving

Directions

  1. In a large pot over medium-high heat, heat 1 tablespoon olive oil. Cook turkey until no longer pink and slightly brown, 6 to 7 minutes, then transfer to a bowl.
  2. Add remaining 2 tablespoons olive oil to pot over medium-high heat. Add carrot, celery, onion, and garlic and cook until beginning to soften, 6 minutes, and season with salt and pepper.
  3. Add tomatoes and gently crush them using the back of a wooden spoon. Add bay leaves and bring mixture to a boil, then reduce heat to low and simmer 20 minutes.
  4. Meanwhile, in a large pot of salted boiling water, cook pappardelle until al dente, 6 to 8 minutes. Drain and return to pot.
  5. Stir in basil and balsamic vinegar and season with salt and pepper. Remove bay leaves, then toss sauce and pasta together in the pot. Divide into serving bowls and garnish with basil and Parmesan.