Author: Cary Gersh

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Pan-seared Steak

Pan-Seared Steak
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. New York strip or Top Sirloin steaks
Instructions
  1. Take steaks out of refrigerator for at least one hour before cooking.
  2. Season heavily with fresh ground pepper and sea salt or kosher salt. (Pepper should appear as a crust on the raw meat)
  3. In iron skillet, add 1/8 inch of vegetable oil.
  4. Place on heat (grill or stove-top) for 5 minutes on high heat
  5. Sear for 5 minutes, then flip and sear other side for 5 minutes for medium rare. For rare steak, cook for 3½ minutes on each side.
  6. If cooking on stove-top, finish in 450° oven for 3 minutes (3+3+3)
  7. Add a pat of butter on the steaks and let them rest for 5 minutes before slicing
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Lebanese Green Bean Beef Stew

Lebanese Green Bean Beef Stew
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons olive oil
  2. 2 lbs beef chuck (or lamb or veal) cut into 2-inch sized pieces
  3. 2 medium onions, diced
  4. 3 cups water
  5. 2 lbs fresh green beans, edges trimmed and cut into 2-inch pieces
  6. 28 oz diced tomatoes
  7. 3 bay leaves
  8. SPICE BLEND- MIX THOROUGHLY
  9. 1 tbsp cinnamon
  10. 1 tsp nutmeg
  11. 1/2 teaspoon black pepper
  12. 1/4 tsp allspice
  13. 1 tsp salt
Instructions
  1. In a large soup pot, add the olive oil on medium heat
  2. Sear the meat on both sides until lightly browned
  3. Add onions and sprinkle with salt. Continue to cook until the onions soften
  4. Add the bay leaves and 3 cups of water and bring to a boil
  5. Cover and reduce heat to medium
  6. Cook for 60 minutes until the meat is tender. Skim any foam if necessary
  7. Add diced tomatoes, 1 tbsp spice blend and green beans
  8. Cook for additional 30-40 minutes until tender
  9. Adjust salt and pepper to preference
  10. Serve over rice pilaf or brown rice
Adapted from Hungry Paprikas
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Marry Me Chicken

Marry Me Chicken
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry
  2. Kosher salt (such as Diamond Crystal) and black pepper
  3. ¼ cup all-purpose flour
  4. 3 tablespoons extra-virgin olive oil, plus more as needed
  5. 3 tablespoons unsalted butter
  6. 3 garlic cloves, chopped
  7. 1 tablespoon tomato paste
  8. ½ teaspoon dried oregano
  9. Red-pepper flakes, to taste
  10. 1 cup low-sodium chicken stock
  11. ½ to ¾ cup heavy cream (can substitute with creme fraiche)
  12. ½ cup (1½ ounces) grated Parmesan (consider using 1/4 cup)
  13. ⅓ cup sliced sun-dried tomatoes, packed in oil
  14. Fresh basil, for serving
Instructions
  1. If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper. (I cut the chicken breasts in half to make 12 small pieces)
  2. Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer.
  3. Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan.
  4. Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste.
  5. Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.
  6. Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce.
  7. Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.
Adapted from NYT Cooking
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Loubia (White Bean and Tomato Stew)

Loubia (White Bean and Tomato Stew)
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Polyunsaturated Fat 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons olive oil
  2. 2 medium yellow onions, halved and sliced/diced
  3. 2 cans cannellini beans
  4. ½ (14-ounce) can crushed San Marzano tomatoes (or 2 medium tomatoes, cored and diced into ½-inch pieces) or 1 (14oz) can diced tomatoes
  5. 4 garlic cloves, peeled and grated
  6. 3 tablespoons finely chopped parsley or 2 tablespoons dried parsley
  7. 2 teaspoons sweet paprika
  8. 1 teaspoon ground ginger
  9. 1 teaspoon ground turmeric
  10. 1½ teaspoons fine sea salt or more to taste
  11. 2½ cups vegetable stock
  12. 1½ tsp fine sea salt, or more
  13. Bread, for serving
Instructions
  1. Add the olive oil to a large pot over a medium-low heat. Add the onions, cover the pan, and cook, stirring occasionally, until the onions are soft and translucent, about 7 minutes.
  2. Add the beans, tomatoes, garlic, parsley, paprika, ginger, turmeric and salt. Pour in the vegetable stock, cover with a lid and cook until the beans are fully cooked and soft, 1 hour 15 minutes to 1 hour 25 minutes. Keep an eye on the pot towards the end of the cooking process to make sure that the beans don’t dry out and all the stock evaporates (if this happens, add in water progressively to achieve a stew consistency).
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Holy Moly Guacamole!

Holy Moly Guacamole!
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 very ripe avocados to mash up
  2. About 7 quarter-cut cherry tomatoes
  3. A quarter-cut piece of lime to squeeze on
  4. As much salt as you think you need
  5. 2 dashes of paprika
  6. 2 dashes of onion powder
  7. If wanted: a piece of toast or any type of chips to make Avocado Toast
Instructions
  1. Mash the avocados
  2. Mix in the tomatoes
  3. Squeeze lime into mixture
  4. Salt to taste
  5. Add dash of paprika and onion powder
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Theo’s Blueberry Mojito

Theo's Blueberry Mojito
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup blueberries
  2. Juice from half of a lime
  3. 1 tbsp agave syrup
  4. 1 cup sparkling water
Instructions
  1. Fill glass with blueberries
  2. Add lime juice
  3. Mash together
  4. Add agave syrup. Flll the glass with ice, shake thoroughly
  5. Add sparkling water.
  6. Enjoy!
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Summertime Watermelon Cooler

Summertime Watermelon Cooler
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Polyunsaturated Fat 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/2 of one lime, squeezed
  2. 1 cup watermelon, cubed
  3. 1 tbsp agave syrup
  4. 1 cup sparkling water
Instructions
  1. Fill glass with watermelon cubes
  2. Add lime juice
  3. Mash together
  4. Add agave syrup.
  5. Add ice, shake thoroughly
  6. Add sparkling water.
  7. Enjoy!
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No Knead Bread

No Knead Bread
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3⅓ cups/430 grams all-purpose or bread flour, plus more for dusting
  2. Generous ¼ teaspoon/1 gram instant yeast
  3. 2 teaspoons/8 grams kosher salt
  4. Cornmeal or wheat bran, as needed
Instructions
  1. In a large bowl combine flour, yeast and salt. Add 1½ cups/345 grams water and stir until blended; dough will be shaggy and sticky. (Make sure the bread is thoroughly mixed into the dry ingredients!) Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
  2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
  3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. (20 minutes might be the sweet spot.) Cool on a rack.
Notes
  1. Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort — only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3⅓ cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.
Adapted from New York Times Cooking
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Crispy Baked Tomato-Oregano Chicken

Crispy Baked Tomato-Oregano Chicken
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Calories 0
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons full-fat yogurt
  2. 1 tablespoon tomato paste
  3. 1 tablespoon soy sauce
  4. 1 tablespoon plus 1 teaspoon dried oregano, divided
  5. 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces, or breasts cut horizontally to form cutlets
  6. 2 pints cherry or grape tomatoes, halved
  7. 2 tablespoons olive oil
  8. 1/2 cup grated Parmesan
  9. 1/2 cup panko bread crumbs
Instructions
  1. Heat the oven to 425 degrees. In a large bowl, combine the yogurt, tomato paste, soy sauce and 1 tablespoon oregano. Add the chicken; season lightly with salt and toss to coat.
  2. Add the halved tomatoes to a 9-by-13-inch glass baking dish, season with salt and the olive oil, and spread out into an even layer. Nestle the chicken on top of the tomatoes. Sprinkle the Parmesan and remaining 1 teaspoon oregano over everything. Cover with a layer of panko.
  3. Bake in the oven until the top crisps and the tomatoes collapse and get saucy, 20 to 25 minutes for breasts and 22 to 25 for thighs, depending on the thickness.
Notes
  1. Baked in the oven and sealed with a layer of tomato paste and yogurt, this chicken — your choice: breasts or thighs — stays juicy as it cooks on top of a bed of tomatoes. The tomatoes deflate and collapse, becoming a little saucy, as the panko and Parmesan layer on top of the chicken crisps and melts. To maximize this dish’s appeal to kids and crowds alike, it doesn’t have any heat, but red-pepper flakes would be a welcome addition, as would grated garlic or chopped basil. You can serve the chicken with rice or bread, to soak up the pan juices, or bring it as is to picnics and potlucks.
Adapted from New York Times Cooking
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Marinated Green Beans

Marinated Green Beans
Yields 2
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Kosher salt (such as Diamond Crystal) and black pepper
  2. 12 ounces green beans, ends trimmed
  3. 3 tablespoons olive oil
  4. 2 tablespoons red wine vinegar
  5. 2 garlic cloves, grated
  6. ¼ cup torn fresh basil leaves
  7. ¼ cup torn fresh mint leaves
  8. Crushed red pepper (optional)
Instructions
  1. In a large pot, combine 2 quarts water and ½ tablespoon salt and bring to a boil. Add the green beans to the pot and cook for 2 minutes, until they are a vibrant green color. Strain the green beans and lay them on a kitchen towel or paper towel and blot them to dry. Set aside.
  2. Make the marinade: In a small bowl, mix the olive oil, red wine vinegar, grated garlic, half of the basil and mint, 1 teaspoon salt and and pinch each of black pepper and crushed red pepper, if using.
  3. Add the dried, still-warm green beans and the marinade to a shallow dish or a zip-top bag and toss to coat. Let sit for 15 minutes, then cover the dish or seal the bag and refrigerate for at least 2 hours, tossing occasionally. The beans will last in the refrigerator for up to 3 days, so feel free to make ahead or enjoy leftovers.
  4. Serve cold or at room temperature, garnished with the remaining basil and mint.
Adapted from New York Times Cooking
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