Here's our comprehensive guide to organizing your kitchen for the new year, so you just might feel like actually making dinner in it again. Add more from the pantry… like anything briny (capers, olives, pepperoncini), tomato paste, harissa, canned tomatoes, chickpeas and other beans, pesto, etc. Swap the cilantro… with fresh mint, fresh parsley, or just skip the garnish. Swap the chickpeas in the hummus… with roughly 2 pounds of any cooked bean, canned or homemade. While you’re at it, consider roasting extra, un-mozzarella’d chicken to shred and save for future meals later this week (say, on Day 6). What do you call an easy sheet-pan dinner of chicken breasts nestled into burst tomatoes and dripping with melted mozzarella? Really—use kale, collards, mustard greens, or even broccoli. You can also eat this without any carbs at all, but who wants to do that? If you’re cooking ground meat, these vegetables can be thrown in the pan with it, to be cooked all at the same time. All rights reserved. Swap the salsa… for an equal amount of diced tomatoes, whether fresh or canned. And since the flavor of the butter really shines through, this is a good time to splurge on a high-quality Irish butter like Kerrygold. Swap the ricotta… for cottage cheese or Greek yogurt. Cooking Through It is a plan you can use in multiple ways. sweet potatoes (or other full-size potatoes), 1 bunch salad greens such as arugula, baby kale, baby spinach, radicchio, or endive, At least 4 large onions (yellow, white, or red), Several bunches of tender herbs such as cilantro, parsley, mint, basil, and/or dill, 1 small bunch hearty herbs such as rosemary, thyme, and/or sage (optional), 1 (15-oz.) Swap the sour cream… for an equal amount of softened cream cheese, or a drizzle (about ¼ cup) of heavy cream. Swap the potatoes… with 1 ½ pounds hearty vegetables such as winter squash, broccoli, cauliflower, turnips, radishes, sweet potatoes, fennel, carrots, beets, or parsnips. Before you start cooking for this next 10-day stint with us (we'll start on Monday, April 27th), you'll probably need to do some shopping. Swap the ginger… for fresh turmeric or 1 teaspoon of dried ginger plus a squeeze of lemon or lime juice. You can use it as a meal plan and put it on repeat, cooking these ten dishes over again and again for however long this new reality lasts. Adding the tablespoon of brown sugar can help caramelization, but you can skip that. You can also skip the fresh chiles and opt for topping the dish with pickled jalapeños, calabrian chiles, or pepperoncini instead. Make it vegetarian… Whether you don’t eat anchovies or just don’t like them, you can leave them out and sub in 1 tablespoon of miso paste; a few dashes of soy sauce, coconut aminos, or vegan Worcestershire; or toss in some pitted sliced olives for a savory, salty punch. Use chicken, turkey, lamb, Italian sausage, or any combination you have on hand. Crisp some ground meat in a pan or poach and shred a chicken breast and sprinkle it over the top. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Or make a modern casserole… If you’re looking for something even more comforting than a pantry pasta, try this pantry casserole, which we based on the one we love at the restaurant Saint Julivert. Epicurious Today at 8:59 PM Using a sliced whole lemon gives unbeatably fresh aroma from the ski ... n, bitter complexity from the pith, and tart, puckery juice from the flesh. If none of those are an option, dollop spoonfuls of cottage cheese or ricotta into the greens just before serving, or drizzle a bit of cream over each portion. Swap in fennel seeds or caraway. So Cooking Through It is less of a plan and more of a framework for what and how to cook. Ribboned salad is just as delicious as shaved salad, trust. Ad Choices, Cooking Through It: A (Very Flexible) 10-Day Meal Plan for Our Current Cooking Moment. Epicurious.com: Recipes, Menus, Cooking Articles & Food Guides epicurious.com Recipes and food-related articles, some original to the site, some from Bon Appetit and Gourmet magazines. “Being such an old site, we’re full of a lot of ideas about American cooking that really go through a white lens," Tamarkin said. You can also make grits or polenta as a base here, instead of steamed rice. Consider this dish the Chaotic Good of Cooking Through It, Round 3. Other options: frozen edamame, cubed tofu, or a fried or poached egg, or some crispy mushrooms. Tonight you’ll use tortillas in a different way, creating a warm, comforting casserole. You can also use sweet potatoes, diced winter squash, cauliflower, or a can of rinsed and drained chickpeas. Avoid topping the potatoes with other starchy root vegetables such as roasted squash and carrots. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Wedges of red onion or apple will add sweetness, too. To serve, steam some rice, sauté some hearty greens, and make a spiced oil to spoon over the lot. Swap the Dijon… for any other mustard. Parsley, mint, tarragon, and/or cilantro can stand in for the basil. Those work as toppers too—take this chance to use them up. And since we already poached the chicken (or other protein) on Day 3, we can slip that in and spend a little more time on the garnish: crispy fried shallots. Swap the red peppers… for jarred roasted peppers or quartered artichoke hearts. That’s the whole point of Cooking Through It: to provide maximum flexibility in a moment when uncertainty reigns. You can make it vegetarian if you like—we like to sneak just 2 slices of bacon in there to give it a meaty flavor without that much actual meat in it. Swap the food processor dough… with any pizza dough recipe you like. Swap the flour for dusting… with fine cornmeal, masa harina, semolina, chickpea flour, bread flour, whole wheat flour, or cornstarch. There are more complex versions: apple-coconut, curried chickpea-lentil; as well as simpler versions, such as this one that’s meant to serve as an accompaniment to a larger spread. Swap the toppings… Mayo, bonito flakes, Tonkatsu sauce, and nori are great for topping this dish, as are gomasio (a mix of sesame seeds and dried garlic) or furikake. Swap the lemon in the salad… for a lime, white or red wine vinegar, sherry vinegar, or whatever salad vinegar you have, plus a little honey or sugar to sweeten it up a bit. (And breakfast.). Do you have more? Swap the clam juice… for fish stock, the liquid from a can of seafood packed in water, vegetable or chicken stock, water with a splash of fish sauce or anchovy salt, or a combination of ¼ cup dry Sherry (not vinegar) and ¾ cup water. Squeeze it dry, tear it into pieces, and rub it with oil and spices. You can also use a tablespoon or two of a paste: harissa paste, tomato paste, Thai curry paste, etc. Or go the Caprese route: slice a few balls of fresh mozzarella into rounds and toss grilled or roasted veg on top. Swap the tomato… for grape, cherry, or plum tomatoes (you can pulse these to break them up in a food processor), or one 14- to 15-ounce can of diced or crushed tomatoes. ), 1 (28-oz.) Mussels and clams will be great here—scrub them and grab the biggest soup pot you’ve got. And, of course, a fried egg wouldn’t be out of place. After removing the potato and onion from the pan, add a few tablespoons of oil back to the skillet and sauté ½ pound of ground meat along with whatever vegetable swaps you might be using, then pour off any grease and pour the eggs, potato, and onion over the mix. Or go the tuna casserole route: throw in a couple of cans of tuna or some crumbled smoked trout. (And lunch.) You can also throw in crumbled tofu or seitan, or add some cooked, chopped greens. Swap the leeks… for any allium: thinly-sliced shallots; red, yellow, or sweet onions; or scallions (toss the white parts into the poaching liquid and garnish with the thinly-sliced green tops). Slice fillets of salmon, trout, cod, halibut, etc, into roughly 1-inch pieces (thaw frozen filets before slicing). This is especially true when you’re doing tons of cooking and need a night when dinner will be quick and painless. It’s cozy. Swap the carrots… for any hearty vegetable you have on hand: celery, cauliflower, turnips, parsnips, radish, or broccoli. There are no upsides to a global pandemic, but there are side effects. See the method here. Make it vegetarian… by simply leaving the bacon out. Swap the Parmesan… for any hard cheese such as Romano, Asiago, aged Gouda, or Cotija. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Swap the potatoes… Okay, it’s not technically chowder without the potatoes, but if you don’t have them, zucchini or yellow squash would be great here. (about 4 links) uncooked fresh sausage (plant-based sausages are okay), 1 lb. The master recipe calls for potatoes and greens, but you can use any hearty vegetable you want—and, for that matter, any kind of sausage. This one is easy: scramble some eggs, put a salad on top, and eat it with or without thick pieces of toast. Or skip the chicken and use a boneless turkey breast, duck breast, or skinless fish fillets. My favorite add-in combination is leftover charred cabbage and a freshly shredded carrot, but you’ll see by the recipe that you really can add nearly anything to the batter before cooking it off in a pan. You could also sauté ½ pound of ground meat if your extra cooked protein was co-opted in a last minute lunch frenzy. Master recipe: Slow-Cooker Chipotle-Orange Pork Tacos. And it provides warmth in the form of tea, coffee, and hot cocoa. We start this round of Cooking Through It with seafood, picked up fresh from the fish counter or pulled from your freezer stash. If you’ve got pasta and a tin of seafood, you’ve got the makings of the ultimate pantry pasta. ), Master recipe: Spaghetti with Tuna, Tomatoes, and Olives. You can also use halloumi, queso blanco, queso fresco, or another non-melting cheese. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Swap the cheese… for any other melting cheese, such as shredded cheddar or mozzarella. Swap the white wine… with red wine or dry vermouth, or skip it entirely and use just a splash of white wine vinegar instead. Swap the eggs… If you don’t have eggs just leave them out; for added protein, you can toss on extra cheese after it’s baked. It’s stylish. Spread hummus, refried beans, or mashed avocado onto the cooked potatoes, or try slathering on some yogurt. Seafood and coconut milk can take on any flavor your kitchen can provide (though the classic Julie Sahni recipe we’re using as our base is hard to beat). The recipe serves eight, so save any extra wedges to serve as sandwiches the next day for lunch. Swap the lemon juice… for Sherry vinegar, white wine vinegar, a vinegar-based hot sauce, or about half the amount of cider vinegar or plain white vinegar. Or, honestly, just leave it out. Add an (optional) cured meat or fish… prosciutto, mortadella, and other charcuterie are lovely here, as are smoked salmon, lox, marinated or oil-packed anchovies, or flakes of smoked trout. You may even want to grill extra vegetables now so you can have them ready for the rest of the week (one head of cabbage will make about eight servings). Go for Italian sausages sliced into coins. Swap the tortilla chips… for any kind of corn chip (even a nacho-cheese flavored one wouldn’t be out of place), or tortillas (corn or flour) that you’ve sliced and toasted in a toaster oven or fried in oil. Add an (optional) fresh green thing… If there are leaves on your celery, save them to sprinkle over the top of each bowl. This dish will look familiar to anyone who loves saag paneer, but it’s especially perfect for right now, since you don’t need to find any paneer—although if you have the time, the milk, and need a project, you could make paneer yourself. Make sure you’re stocked up! Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Welcome to Round 3 of Cooking Through It. Hand pies are always warranted, but in times of isolation, is there anything better? Master recipe: Poached Chicken Breast With Squash and Leeks. Swap the brown sugar… for dark brown sugar, white sugar, honey, agave, maple syrup, or apricot or plum jam. Want to go meat free? Start with 2 ½ cups of beans and follow our foolproof bean-cooking method. The master recipe suggests quick-cooking scallops, but the same method works for peeled shrimp. Swap the tadka spices… with whatever spices you have on hand, or skip making the tadka entirely and use the Crunchy Spice Oil from Day 1 to garnish the finished dish. Swap the soy sauce… for Worcestershire, miso, fish sauce, tamari, or coconut aminos. You can cook through the master recipes, following them exactly as they’re written. Toss whatever you’ve got on top of that dough, throw it in the oven, and ring that dinner bell. You could also use whey (the liquid fresh mozzarella comes in) or simply water. For that matter, any kind of chutney is a great addition. This recipe already has a lot of swaps built into it (harissa or tomato paste; diced or whole canned tomatoes), but there are a few more ways you can make it your own. can whole peeled or diced tomatoes, At least 4 cups white rice (any variety except sticky rice), ½ cup dried fruit, such as currants, raisins, cherries, or cranberries (optional), 2 ½ cups beef, chicken, or vegetable broth, Ground spices such as coriander, cinnamon, cumin, turmeric, paprika, chipotle chile powder, curry powder blends, At least 2 tablespoons harissa paste or tomato paste, 1 lb. As somebody who believes that cooking is triply-beneficial—good for the body, mind, and wallet—I think all of this cooking is a good thing. We’re getting lots (lots) of quality time with our partners, roommates, and kids. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Swap the flour… you can use sourdough starter discard for this recipe pretty easily. Swap the grape tomatoes... for cherry tomatoes or quartered plum tomatoes. This recipe was written with Mexican flavors in mind, and dried chilies, coriander, and/or oregano will keep you in that camp. The master recipe calls for rotisserie chicken, but you can use any leftover chicken (such as the extra chicken you may have roasted on Day 3). Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. You could also use the same amount of dry Sherry, white wine, or vermouth. Or just cook the chicken on a bed of jarred marinara and call it a day. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Cut the vegetables into 1-inch pieces. Swap the beans… for any canned whole beans, or dried and cooked beans. Add ons… Feel free to throw in some shredded chicken, cooked sausage, or other shredded or diced cooked meat. This image shows the logo for Epicurious, a resource site for home cooks. Swap the Italian sausage... with any type of fresh sausage, including plant-based sausages. One note: if you go for pickle juice, go light on the salt, then taste and adjust seasoning at the end. (Use a tablespoon or so of olive oil in place of the chicken fat. Try a combo of warm spices (such as cinnamon, cardamom, clove, ground ginger, and black pepper) or smoky spices (such as smoked paprika and ground dried chilies) or dried herbs (such as thyme, oregano, mint, and dill), or bright and earthy spices (such as cumin, coriander, fennel seed, and ground turmeric). It’s a 10-day program that provides inspiration and recipes, and gives us a way to cook together, just like COOK90 does. Potatoes—we’re partial to sweet potatoes—are the most delicious blank canvas in your kitchen. Make it vegetarian… just leave out the chicken and use vegetable broth or bonito-free dashi instead of chicken stock. Make it vegetarian… Simple, just leave out the meat and add more vegetables. Swap the chipotle sauce… for chipotle paste, chipotle chile powder, or any chili powder. Swap the mozzarella… with any cheese or no cheese at all. Add some meat (optional)… Craving more protein? You’ll want about ½ cup ricotta per person for these dinner bowls. can beans, any variety (white beans, black beans, chickpeas, etc. You can also add sliced scallions, toasted sesame seeds, crumbled bacon, pickled ginger, avocado slices, tahini sauce, chile crisp, Crunchy Spice Oil, Japanese barbecue sauce, or any other toppings that sound good to you. What all these recipes have in common is the tarka (or tadka), oil or ghee that’s been warmed with spices and is used as a garnish for the finished dish. Swap the lime juice… with lemon juice, white wine vinegar, cider vinegar, rice vinegar, cane vinegar, or coconut vinegar. Swap the vegetables in the salad… The salad calls for 12 cups of crunchy raw vegetables (that's enough to make eight servings; feel free to use less). Use the method described here to marble the broth with wispy beaten eggs, like egg-drop soup, after removing the squash and leeks. Swap the potato… with a sweet potato, zucchini, 1 to 2 cups of cooked pasta, rice, or another grain, a 14-ounce can of rinsed and drained chickpeas, or a handful of any cooked vegetable you’re trying to use up. Take wedges of cabbage out back, char them, and drizzle with a pancetta (or bacon or salami) vinaigrette. They're looking for objectionable titles, ingredient lists and stories told through a white American lens. (Tomatoes and tomato paste should be cooked down with a little olive oil to make a sauce; beans benefit from being warmed, too.). The best recipes and cooking secrets for real home cooks. Once you start cooking, the aromatics and spices sizzle in coconut oil, taking on some flavor and concentrating a bit. Swap the greens… The greens should be a hearty green such as kale (any variety) or collards. All of the tricks and tools I lean on to get through COOK90 are coming into play now. Toss the sliced tenderloin with the bulgogi-inspired marinade in the master recipe, then freeze the slices completely. Swap the lettuces… for endive, butter lettuce, Little Gem, or more crunchy shaved vegetables. Together. Swap the garlic… just leave the garlic out if you don’t have it. Swap the scrambled egg… with fried, poached, or soft-boiled eggs, or make an omelet. Then add the maple-soy glazed tofu cubes to your greens, avocado, and rice. Or just leave the meat out entirely. There’s … But you can swap in cooked vegetables such as crispy roasted kale, sautéed or roasted mushrooms, roasted cherry tomatoes, roasted or steamed cauliflower, blanched asparagus, and/or roasted peppers. In fact, this recipe was developed with our favorite chickpea pasta in mind. Swap the citrus juices… with 1 ¼ cup of any liquid you like: cider, white wine, beer, soda, broth, or simply water. This week-and-a-half starts with a big bowl of comfort: a batch of creamy Parmesan-laced polenta topped with an umami-rich tomato sauce of your choice. Swap the mint in the salad… with any tender herbs you happen to have. It all gets puréed in the blender, so really, any hearty green works. Remember the marinated lentils (or beans) you made a few days ago? Add ons: You can eat this hash as is, with or without an egg; or you could spoon it over steamed rice, stir-fry it with leftover rice from Day 4, or pile it into tortillas for taco night. Swap the eggs… with a block of firm or extra-firm tofu, cut into 1-inch pieces and sautéed in a little oil until lightly browned. Then garnish with whatever you’ve got: fresh herbs, toasted breadcrumbs, chopped nuts, thinly-sliced red onion, and any and all pickles. Or skip the greens entirely, substituting another ½-pound of vegetables. Master recipe: Braised Celery With Garlic and Marinated French Lentils. Try restaurateur and baker Jim Lahey’s no-knead version. Or, mix the marinade with any kind of ground meat and cook it in big crumbles, trying not to break them up too much. Make it vegetarian… with any plant-based sausage or crumbles. After that, you can top them with almost anything. Eat half with sauce tonight, and pour the other half into a rectangular storage container and stash in the fridge to make into crispy-edged “croutons” on Day 4. You can also spoon this dish over all that sourdough you’ve been making, or, of course, serve it over steamed rice or another grain. Gluten-free pastas work too. You can also use a jar of pre-made marinara; we won’t tell anybody. Ad Choices, Photo by Chelsea Kyle, Food Styling by Kat Boytsova, 1 ½ cups shredded Monterey Jack or cheddar cheese, 3 lbs. And a drizzle of hot honey is always a winner. Swap the kabocha… with any hard squash, such as butternut or delicata, or use sliced cauliflower, or thick carrot or parsnip coins. Break up into pieces with a spatula and continue to cook, stirring occasionally, until the meat is cooked through, anywhere between 5 and 10 minutes. Swap the chorizo… for Italian sausage (hot or sweet) or any other fresh sausage. Scroll to the bottom of this page. Swap the spices… for dried herbs such as thyme, mint, oregano, or a blend such as herbs de Provence. No machine? Toasted nuts or coconut flakes are a great way to add texture. Note: The Epicurious editors started cooking through this round on April 13th, 2020 and completed it on April 22nd, 2020. This master recipe is a favorite of Epi’s Emily Johnson, not least because okonomiyaki (a type of savory Japanese pancake) is a great way to use up any odds and ends you might have lingering. Swap the chicken breasts… for boneless, skinless chicken thighs, turkey cutlets, or Italian sausages.

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