turkey noodle soup... 20 minutes

the goods:

2 tablespoons unsalted butter
2 celery stalks, diced medium
3 carrots, diced medium
1 medium white onion, diced medium
8 cups chicken stock
2 cups wide egg noodles
1 sprig rosemary, about 2 inches long
3/4 pound shredded cooked turkey



In a 6-quart pot, melt butter over medium-high. Add celery, carrots, onion, and 1/2 teaspoon salt and cook until onion softens, about 3 to 5 minutes.



Add stock and bring to a rapid simmer. Add noodles, rosemary, 2 teaspoons salt, and 1/4 pepper and simmer until noodles are tender, 10 to 12 minutes.



Add turkey and heat through.



Serve with warm bread and pepper to taste.

warm green bean and potato salad... 30 minutes

the goods:

1 pound red new potatoes
1 tablespoon olive oil
2 garlic cloves, minced
4 slices bacon, cut cross-wise into 1/2-inch pieces
1/2 pound green beans, trimmed and cut in half
1 to 2 tablespoons fresh lemon juice



In a large saucepan, cover potatoes with 2 inches salted water. Bring to a simmer and cook until potatoes are just tender, 15 to 20 minutes. Drain thoroughly.



In a large nonstick skillet, heat oil over medium-high; add potatoes and garlic and season with salt and pepper. Cook, mashing potatoes slightly, until golden brown in spots, about 5 minutes. Transfer to a serving dish and keep warm.



Add bacon to skillet. Cook until bacon is browned, about 3 minutes. Add green beans and cook, stirring occasionally, until bright green and crisp-tender, about 4 minutes.



Add to green beans to potatoes along with lemon juice to taste. Season with salt and pepper and toss gently to combine.

potato gratin... 1 hour and 40 minutes

the goods:

2 garlic cloves minced
5 to 6 russet potatoes, peeled and sliced 1/8-inch thick
1 and 1/4 cup heavy cream
ground nutmeg
shredded Gruyere cheese



Preheat oven to 375 degrees. Rub a 2-quart baking dish with butter. Layer potatoes in dish, overlapping slightly. Top with garlic.



In a medium saucepan, combine cream, 1/2 teaspoon plus a pinch of salt, 1/8 teaspoon pepper, and a pinch of nutmeg; bring to a simmer. Pour cream mixture over the top of the potatoes.



Cover dish with foil, bake 40 to 45 minutes until potatoes are tender.



Remove foil, sprinkle cheese over the top and bake until gratin is golden and cheese is bubbling. 35 to 40 minutes.



Let rest 15 minutes before serving.

pan-seared steak with caramelized onions... 15 minutes

the goods:

1 tablespoon plus 2 teaspoons vegetable oil
flank, sirloin, or skirt steak
1 medium onion, halved and thinly sliced
1 and 1/2 tablespoons Worcestershire sauce
1 tablespoon butter
1/4 cup chopped fresh flat-leaf parsley



In a large skillet over medium-high, heat 1 tablespoon oil. Season steak with salt and pepper, then cook until dark brown and crusty, 5 minutes per side for medium-rare (depending on thickness). While the steak rests, heat remaining 2 teaspoons oil in the same pan. Add onion and cook until tender. Add Worcestershire sauce and butter and toss to coat. Thinly slice steak across the grain and top with onion and parsley.

chorizo and red pepper hash... 25 minutes

the goods:

1 teaspoon extra-virgin olive oil
6 ounces dried chorizo, diced medium
1 pound new potatoes, boiled, then thickly sliced
1 jar (12 ounces) roasted red peppers, drained and cut into 1-inch wide strips
1 tablespoon butter
2 to 4 large eggs



In a large nonstick skillet, heat oil over medium. Add chorizo and cook until browned, about 3 minutes. Add potatoes and cook until heated through.



Add peppers and cook until heated through. Season with salt and pepper and transfer to plates.



Wipe skillet clean. In same skillet, melt butter over medium-high. Working in batches, add eggs, season with salt and pepper, and cook until whites are set and edges are golden and crispy, about 2 minutes. Serve chorizo and potato mixture topped with eggs.

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.