Penne with Radicchio,
Spinach, and Bacon
Preheat oven to 375°F. Cut off top 1/2 inch of garlic
head, exposing cloves. Place garlic head, cut side up,
on sheet of foil and drizzle with 1/2 teaspoon olive
oil. Wrap garlic in foil. Roast until garlic is soft,
about 40 minutes. Let stand until cool enough to handle.
Squeeze garlic into small bowl.
Cook pasta in large pot of boiling salted water until
just tender but still firm to bite, stirring
occasionally. Meanwhile, cook bacon strips and chopped
onion in heavy large skillet over medium-high heat until
golden brown, stirring occasionally, about 12 minutes.
Add chicken broth, remaining 5 1/2 teaspoons olive oil,
and roasted garlic. Bring mixture to simmer, stirring
occasionally. Add radicchio, spinach, and basil and stir
to combine. Simmer just until radicchio and spinach
wilt, about 1 minute.
Drain pasta and return to same pot. Add
radicchio-spinach mixture to pasta. Add 1 cup grated
Parmesan cheese and crushed red pepper; toss to coat.
Season pasta to taste with salt and pepper and serve,
passing additional Parmesan cheese alongside.
butter and 1 tablespoon oil in a 12-inch heavy skillet
over medium heat until foam subsides. Cook garlic,
stirring, until fragrant and pale golden. Add bread
crumbs and cook, stirring occasionally, until golden,
about 5 minutes. Transfer to a bowl, reserving skillet.
Meanwhile, cook bucatini in a pasta pot of boiling
salted water (3 tablespoons salt for 6 quarts water)
until al dente. Reserve 1 cup cooking water, then drain.
remaining 1/4 cup oil in skillet over medium heat until
it shimmers, then cook sage, rosemary, and thyme,
stirring, 2 minutes.
pasta, 1/2 cup reserved water, and parsley and toss
well. Add more water to moisten if necessary. Serve
sprinkled with bread crumbs.
Brussels Sprouts and Pine Nuts
Brussels sprouts in a food processor fitted with slicing
Cook fettuccine in a pasta pot of boiling salted water
(3 tablespoons salt for 6 quarts water) until al dente.
Meanwhile, heat butter and oil in a large heavy skillet
over medium heat until foam subsides, then cook pine
nuts, stirring, until golden, 1 to 2 minutes. Add
Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon
pepper, then sauté over medium-high heat until tender
and lightly browned, about 4 minutes.
Reserve 1/2 cup pasta-cooking water, then drain pasta
and add to skillet, tossing with enough reserved water
cider, ginger, garlic, soy sauce, vinegar, and honey in
a small saucepan until reduced to about 1/4 cup, 10 to
12 minutes. Cool completely. Reserve 2 tablespoons glaze
Pat lamb chops dry and sprinkle with 1/2 teaspoon salt
(total). Arrange on rack of a broiler pan and brush top
of chops with half of glaze. Broil 3 to 4 inches from
heat 3 minutes. Turn over and brush with remaining
glaze, then broil 3 to 4 minutes more for medium-rare.
Transfer chops to a plate and drizzle with reserved
glaze. Let stand 5 minutes, then sprinkle with scallion.
tomatoes in a blender.
Cook onion and garlic in butter in a 12-inch heavy
skillet over medium-high heat, stirring occasionally,
until onion begins to brown, 4 to 5 minutes. Add carrot,
celery, and 1/2 teaspoon salt and cook, stirring
occasionally, until vegetables are softened, 4 to 5
Add beef and brown, stirring to break up lumps, 5 to 6
minutes. Add chili powder, cumin, 1/2 teaspoon salt, and
3/4 teaspoon pepper and cook, stirring, 2 minutes. Add
puréed tomatoes, wine, Worcestershire sauce, and brown
sugar and boil, stirring occasionally, until sauce has
thickened, about 6 minutes. Season with salt and
sandwich inside rolls.
butter and oil in a 12-inch heavy skillet over medium
heat until foam subsides. Meanwhile, pat steaks dry and
sprinkle both sides with 3/4 teaspoon salt and 1/2
teaspoon pepper (total). Cook steaks, turning once,
until browned and medium-rare, 6 to 8 minutes total.
While steaks cook, stir soup in can, then transfer 2/3
cup to a blender (reserve remainder for another use) and
blend until very smooth, about 2 minutes.
Transfer steaks to a cutting board and let stand,
loosely covered, 10 minutes. Meanwhile, pour off all but
1 tablespoon fat from skillet and cook scallions over
medium heat, stirring, until softened. Stir in blended
soup along with remaining ingredients and any juices
from meat and bring to a boil. Spoon some of sauce over
steaks and serve remainder on the side.