seafood and chicken paella... 1 hour and 15 minutes

the goods:

4 and 1/2 cups chicken broth
1/2 teaspoon crushed saffron
1 teaspoon paprika (smoked or sweet)
1 tablespoon extra-virgin olive oil
4 skin-on, bone-in chicken thighs
6 ounces dried chorizo, sliced 1/4-inch thick
1/2 medium onion, diced small
3 garlic cloves, minced
2 large tomatoes, chopped
1 and 1/2 cups Arborio rice
12 mussels, scrubbed (discard ANY open ones)
1/2 pound medium shell-on shrimp, deveined



In a saucepan, combine broth, saffron, and paprika; bring to a simmer and keep warm. In a large skillet, heat oil over medium. Season chicken with salt and pepper. When oil is very hot, cook chicken, skin side down, until skin is golden, 5 to 7 minutes. Flip, spoon off all but 1 teaspoon fat from skillet, and push chicken to side.



Add chorizo to skillet and cook until browned, about 3 minutes. Add onion and garlic; cook, stirring occasionally, until softened, about 5 minutes.



Add tomatoes and cook, stirring frequently, until thickened, about 10 minutes.
Preheat oven to 350 degrees, with rack in lowest position.



Add rice; stir to coat thoroughly with tomato-chorizo mixture. Stir in hot broth and 1/2 teaspoon salt (skillet will be very full). Arrange chicken evenly on top, making sure rice is submerged.



Bring to a boil and cook, stirring rice occasionally, 8 minutes.



Nestle mussels in cooking liquid and cook 2 minutes more (discard any mussels that do not open).



Arrange shrimp on top.



Place skillet in oven and cook until all liquid is absorbed, 10 to 12 minutes.



Let paella stand 10 minutes before serving.

twice-baked potatoes...1 hour and 30 minutes

the goods:
8 russet potatoes, scrubbed
1 tablespoon vegetable oil
1 cup sour cream
1/4 whole milk
3 tablespoon butter
1/4 cup snipped chives



Preheat oven 400 degrees. Rub potatoes with vegetable oil. On a baking sheet, bake until potatoes are easily pierced with a paring knife, about 45 minutes. Let cool slightly.



With a paring knife, cut a thin slice lengthwise off the top of each potato and discard. Using a spoon, scoop out all but 1/2-inch potato flesh from inside skin.



Transfer potato insides to a bowl and add sour cream, milk, and butter; mash until combined. Stir in chives. Season with salt and pepper.



Spoon mixture into potato skins. Bake until lightly browned on top, 20 minutes.



Sprinkle with more chives.

chicken potpie... 1 hour and 30 minutes (plus chilling)

the goods:

4 tablespoons unsalted butter
1 medium onion, cut into medium dice
1 large carrot, cut into medium dice
1/2 cup all-purpose flour, plus more for work surface
4 cups (32 ounces) chicken broth
3 cups cooked chicken, cut into 1-inch pieces
10 ounces frozen peas
1 and 1/2 teaspoons fresh thyme leaves
1 sheet frozen puff pastry, thawed
1 large egg yolk



In a large saucepan, melt butter over medium. Add onion and carrot and cook until onion softens, about 6 minutes.



Add flour and 1/2 teaspoon salt; cook stirring frequently, until mixture is pale and golden, has a slightly nutty aroma, about 5 minutes. Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduce to a simmer and cook 10 minutes.



Stir in chicken, peas, and thyme; season with salt and pepper. Divide mixture among four 12-ounce baking dishes; refrigerate until room temperature, about 20 minutes.



On a lightly floured work surface, roll pastry to an 1/8-inch thickness. Cut into 4 equal squares, 1 inch larger than dishes; with the tip of a sharp knife, cut vents into pastry.



In a small bowl, lightly beat egg yolk with 1 teaspoon water; top potpies with pastry and brush with egg wash. Refrigerate 15 minutes.



Preheat oven to 375 degrees.



Place potpies on a rimmed baking sheet and bake until pastry is deep golden and flaky and juices are bubbling, about 35 minutes.

leftover risotto cakes... 30 minutes (plus chilling)

the goods:

4-5 cups leftover bacon, leek, and pea risotto, cold
3 ounces fresh mozzarella, cut into cubes
all-purpose flour, for dredging
1/3 cup vegetable oil



Form risotto into balls. Press a cube of cheese into center of each ball and flatten into 1/2-inch-thick patties (make sure cheese is covered).



Dredge patties in flour and refrigerate until firm, 15 minutes.



In a large skillet, heat vegetable oil over medium until it sizzles when pinch of flour is added. Dredge patties in flour again.



In batches, fry patties until golden and warmed through, about 10 minutes per batch.



Drain on paper towels. Serve with salad!

bacon, leek, and pea risotto... 40 minutes

the goods:

2 leeks, white and light-green parts only
78-96 ounces chicken broth
5 slices bacon, cut crosswise into strips
2 and 1/2 cups Arborio rice
1 cup dry white wine
3/4 cups frozen peas
1/2 cup grated Parmesan, plus more for serving
1 to 2 tablespoons fresh lemon juice



Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice.



In a saucepan, bring broth to a simmer over medium.



Meanwhile, in a large, dutch oven or heavy pot, cook bacon over medium, stirring until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.



Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes.



Repeat process, gradually adding broth, until rice is al dente and risotto is creamy, about 35 minutes. Stir in peas.



Remove pot from heat and stir in Parmesan. Cover and let stand 2 minutes.



Season risotto with lemon juice, salt, and pepper. Serve topped with grated and shaved Parmesan.

marinated salmon with couscous... 30 minutes (plus marinating)

the goods:

1 bunch cilantro, thick stems removed
3 garlic cloves, chopped
1 jalapeno chile (ribs and seeds removed), chopped
1 and 1/2-inch piece fresh ginger, peeled and chopped
1 teaspoon paprika
1 teaspoon ground cumin
1/4 cup plus 1 tablespoon extra-virgin olive oil
finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
2 to 4 salmon steaks or fillets
1 cup couscous



In a food processor, combine cilantro, garlic, chile, ginger, paprika, and cumin. Pulse until finely chopped. Add 1/4 cup oil and lemon juice and pulse to combine.



Arrange salmon in a baking dish. Rub both sides with cilantro mixture. Cover and refrigerate 30 minutes.



Preheat oven to 375 degrees. Bake salmon, uncovered, until opaque throughout, 15 minutes.



Meanwhile, in a small saucepan, bring 1 cup water to a boil. Stir in couscous, season with salt and pepper, and remove from heat. Cover and let stand until tender, about 5 minutes. Fluff with a fork and stir in lemon zest and 1 tablespoon oil.



Serve salmon with couscous and a salad.

baked chicken and potatoes with onion and thyme... 1 hour

the goods:

1 whole chicken cut into 8 pieces and breasts halved crosswise
1 pound white new potatoes, quartered
1 large red onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
6 sprigs thyme
1 lemon, quartered
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar



Preheat oven to 450 degrees.



Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan.



In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables.



Toss to combine and season with salt and pepper.



Turn chicken skin side up.



Roast until chicken is browned and cooked through, about 50 minutes.



Serve with pan juices.