Simple Weeknight Meals | Saveur

Creamy Polenta with Chimichurri and Tomatoes

Farideh Sadeghin — Mon, 18 Mar 2019 22:39:33 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen. Photo: Heami Lee • Food Styling: Jessie YuChen

While polenta is often associated with wintery comfort foods, SAVEUR contributing editor Farideh Sadeghin decided to make a quick summery version. Homemade chimichurri and a simple tomato-onion salad offset the richness of the creamy dish. Throw an egg or some scallops or skirt steak on top or serve the polenta as is—either way, it’s bound to be one of the best things you’ll eat all summer.

Yield: 4

Time: 30 minutes

2 cups milk
1 cup polenta (about 6 oz.)
3 Tbsp. unsalted butter
2 Tbsp. crème fraîche
Kosher salt
1 cup packed parsley leaves
¾ cup packed cilantro leaves
¼ cup packed fresh oregano leaves
¼ cup red wine vinegar
1 garlic clove
1 jalapeño, stemmed, halved, and seeded
Freshly ground black pepper
½ cup plus 2 Tbsp. olive oil
12 oz. cherry tomatoes, quartered
½ red onion, thinly sliced

Instructions

Make the polenta: To a medium pot, add the milk and 2 cups of water and bring to a boil over high heat. Turn the heat to medium-low, add the polenta, and cook, stirring frequently, until thick and creamy, 8–10 minutes. Add the butter and crème fraîche and season to taste with salt. Set aside and keep warm.
Make the chimichurri: To a food processor, add the parsley, cilantro, oregano, vinegar, garlic, and jalapeño. Season to taste with salt and black pepper. With the machine running, drizzle in ½ cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri to a medium bowl and set aside.
In a separate medium bowl, toss together the tomatoes, red onion, and remaining oil. Season to taste with salt and black pepper.
Divide the polenta among four shallow bowls or plates, top with tomato salad, drizzle with chimichurri, and serve.

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Summer Bolognese

Donna Hay — Mon, 18 Mar 2019 22:41:42 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen. Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

This recipe for summer bolognese has all the comfort of the classic pasta but without the heaviness of a red sauce, instead embracing the season’s bounty of gorgeous tomatoes and fresh basil. The simple yet stunning dish is adapted from Australian cookbook author and magazine publisher Donna Hay’s The New Classics. It‘s quite literally the kind of recipe that makes you want to jump up and start cooking immediately.

Buy the SAVEUR Selects Enameled Cast Iron 4½-Quart Braiser here.

Yield: 4–6

Time: 30 minutes

Kosher salt
1 lb. spaghetti
¼ cup olive oil
1 lb. ground beef
2 Tbsp. finely chopped fresh thyme leaves
2 tsp. crushed red chile flakes (or substitute 3 red Thai chiles, finely chopped)
3 garlic cloves, crushed
2 Tbsp. tomato paste
2 tsp. sugar
Freshly ground black pepper
½ cup dry white wine
2 Tbsp. red wine vinegar
1 lemon, zested and juiced
1 lb. mixed cherry tomatoes, halved
½ cup Ligurian or kalamata olives
Fresh basil leaves, for garnish
Freshly grated parmesan, for serving

Instructions

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain, reserving ½ cup of the pasta water, then toss the spaghetti with 3 tablespoons of the oil. Keep warm.
Meanwhile, to a large skillet over medium-high heat, add the remaining oil. When it’s hot and shimmering, add the beef, thyme, chile flakes, thyme, and garlic, and cook, breaking up the beef with a wooden spoon, until the beef is browned, 5–7 minutes. Add the tomato paste and sugar, season to taste with salt and black pepper, and cook for about 2 minutes. Add the wine and cook until it has almost evaporated, about 2 minutes. Add the vinegar, lemon zest and juice, and spaghetti, and toss to combine. Add the tomatoes, olives, and reserved pasta water, and cook for about 2 minutes more.
Transfer to a platter, garnish with basil, and serve with parmesan.

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Pimento Cheese

Brandon Martinez and John Bates — Mon, 18 Mar 2019 22:45:22 +0000

PHOTOGRAPHY BY LINDA PUGLIESE; FOOD STYLING BY JASON SCHREIBER; PROP STYLING BY ELVIS MAYNARD

Chefs John Bates and Brandon Martinez of Austin, Texas’s now shuttered Noble Sandwich Co. added Sriracha to their beloved chunky pimento cheese, upping the spice factor and helping to offset the creaminess of the rich cheddar spread. We still like to slather it on everything, from sandwiches to Romaine spears. Here are our top picks for Sriracha sauces from the classic staples to regional recipes.

Yield: makes 2 sandwiches

Time: 15 minutes

6 oz. sharp cheddar cheese, coarsely grated
¼ cups plus 2 Tbsp. garlic aioli
2 tsp. Sriracha sauce
1 tsp. apple cider vinegar
3⁄4 tsp. paprika
3⁄4 tsp. Worcestershire sauce
2 medium scallions, finely chopped
1 roasted red bell pepper, peeled, seeded, and finely chopped
Kosher salt and freshly ground black pepper
Romaine lettuce

Instructions

To a medium bowl, add the cheddar cheese, aioli, Sriracha, cider vinegar, paprika, Worcestershire, scallions and roasted bell pepper; season to taste with salt and pepper, and stir to combine. Spread on sandwiches, or transfer to a wide bowl and serve with Romaine lettuce spears for dipping.

Our 50 Best Sandwiches from Around the World

Farideh Sadeghin

From the New Orleans oyster loaf to Vietnam’s banh mi, our best sandwich recipes showcase a world of innovation between two slices of bread.

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Pasta and Chickpea Soup

Farideh Sadeghin — Wed, 22 Sep 2021 01:49:00 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Food writer and chef Farideh Sadeghin started cooking in college, when she collected all of Jamie Oliver’s cookbooks and often had friends over for entire meals based on the British chef’s recipes. This soup, which she adapted from a pasta e ceci recipe in Jamie’s Italy, is a meal in and of itself, full of lots of vegetables, chickpeas, and pasta. As the soup cooks, its ingredients absorb lots of the cooking liquid, transforming the dish into a thick and comforting stew. Feel free to thin with a bit of extra stock when reheating leftovers.

Featured in our cookbook: SAVEUR: Italian Comfort Food

Yield: 6

Time: 40 minutes

3 Tbsp. olive oil
2 stalks celery, coarsely chopped
1 carrot, coarsely chopped
1 small yellow onion, coarsely chopped
3 sprigs rosemary, finely chopped
6 cups vegetable stock
One 15-oz. can chickpeas, drained and rinsed
8 oz. cavatelli
Kosher salt and freshly ground black pepper
2 Tbsp. finely chopped parsley
Parmesan cheese, for serving

Instructions

To a large pot set over medium-high heat, add the oil; when the oil is hot, add the celery, carrot, onion, and rosemary and cook, stirring occasionally, until the vegetables are softened, 8–10 minutes. Add the stock and chickpeas, bring to a simmer, and cook for 5 minutes. Using a slotted spoon or spider skimmer, transfer about half of the chickpea-vegetable mixture to a blender or food processor and puree until smooth. Return the puree to the pan, then add the cavatelli and continue cooking until the pasta is al dente, about 10 minutes. Season to taste with additional salt and pepper as needed, stir in the parsley, and garnish with parmesan cheese.

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Chicken Cacciatore

Farideh Sadeghin — Mon, 18 Mar 2019 22:34:52 +0000

Photography by Belle Morizio

Americans know this dish as chicken cacciatore (Italian for hunter), but the correct term is “alla cacciatora,” or hunter’s style, applied to many kinds of wild game stewed in wine with tomatoes and onions. This version ran alongside Robert Ragaini’s 2002 story, “Summer in a Can,” which profiled the famed San Marzano tomato.

Featured in: “Make this 1-Hour Italian Chicken Braise for Dinner Tonight.”

Find this recipe in our cookbook: SAVEUR: Italian Comfort Food

Yield: serves 4

Time: 1 hour

¼ cups extra-virgin olive oil, divided
2 medium onions, finely chopped
2 garlic cloves, finely chopped
One 3-lb. chicken, cut into 8 pieces
1 cup dry white wine
One 28-oz. can whole tomatoes, chopped, juice reserved
1 cup chicken stock
¼ cups cup finely chopped parsley, plus more for garnish
1 tsp. finely chopped fresh rosemary leaves
1 bay leaf
Salt and freshly ground black pepper

Instructions

To a large cast-iron skillet set over medium-high heat, add 2 tablespoons of the oil and the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the garlic and cook, stirring frequently, for 2 minutes. Scrape into a small bowl and return the skillet to the stove.
To the empty skillet, add the remaining oil and the chicken and cook, turning once, until evenly browned on both sides, about 8 minutes. Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the tomatoes with their juices, stock, parsley, rosemary, bay leaf, and salt and black pepper to taste. Turn the heat to low and cook, partially covered, until the chicken is very tender and the sauce has thickened slightly, about 45 minutes. Sprinkle with more parsley, and serve.

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Shrimp Scampi

Farideh Sadeghin — Mon, 18 Mar 2019 22:50:24 +0000

Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart. Photo: Paola + Murray • Food Styling: Barrett Washburne • Prop Styling: Carla Gonzalez-Hart

In this Italian American classic, sautéed shrimp are tossed with a sauce of white wine, garlic, lemon juice, and butter, then served with pasta. This recipe is inspired by the shrimp scampi served at New York’s legendary Rao’s. Tossing the shrimp lightly in flour before adding them to the pan gives the shrimp some extra color.

Yield: 6

Time: 30 minutes

1 cup extra-virgin olive oil
2 lb. large shrimp, peeled, deveined, and butterflied
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 lb. dry linguine
1½ cups dry white wine
½ cup chicken stock
¼ cup plus 1 Tbsp. fresh lemon juice
1 Tbsp. Worcestershire sauce
5 garlic cloves, finely chopped
8 Tbsp. unsalted butter, cubed
2 Tbsp. finely chopped parsley

Instructions

To a large skillet set over medium-high heat, add the oil. While the oil heats, to a large bowl, add the shrimp and flour and toss to coat. When the oil is hot and shimmering, add enough shrimp to fill the pan without crowding. Fry, turning once, until golden, about 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and season with salt. Repeat with the remaining shrimp and set aside. Discard the oil, wipe the skillet clean, and return it to the stove.
Bring a large pot of generously salted water to a boil. Add the linguine and cook, stirring occasionally, until al dente, about 10 minutes. Drain, return the pasta to the pot, and cover to keep warm.
While the pasta cooks, make the sauce: To the empty skillet, add the wine, stock, lemon juice, Worcestershire, and garlic and turn the heat to high. Cook until reduced by half, about 5 minutes. Whisk in the butter and season to taste with salt and black pepper. Turn the heat to medium, stir in the reserved shrimp, and cook until heated through, about 1 minute.
Pour the shrimp and sauce over the pasta, add the parsley, and use tongs to gently combine. Serve immediately.

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Grilled Shrimp with Miso and Soba Noodle Salad

Farideh Sadeghin — Mon, 18 Mar 2019 22:41:34 +0000

A miso marinade doubles as a dressing for a flavorful salad composed of watercress, scallions, and soba noodles. Get the recipe for Soba Noodle Salad with Miso and Grilled Prawns ». Farideh Sadeghin

Munchies culinary director Farideh Sadeghin’s miso marinade for grilled shrimp doubles as a dressing for a flavorful salad of watercress, scallions, and soba noodles. She likes to add a handful of Rhode Island chef Benjamin Sukle’s toasted seeds for a little extra sweetness and crunch.

Yield: serves 4

Time: 15 minutes

½ cups sesame oil
¼ cups mirin
2 tbsp. white miso
1 lb. large shrimp, peeled and deveined, tail-on
One 8-oz. package dried soba noodles
6 oz. watercress
4 scallions, cut crosswise into 1½-in. long pieces
2 tbsp. Toasted Seed Mix

Instructions

In a medium bowl, whisk together the sesame oil, mirin, and miso. Remove and set aside half of the dressing, then toss the shrimp with what remains in the bowl. Cover and refrigerate the shrimp for at least 30 minutes and up to 4 hours.
Bring a medium pot of water to a boil. Add the soba noodles and cook, stirring occasionally, until just tender, 6–8 minutes. Drain the noodles and rinse well under cold running water to cool. Transfer to a large bowl and toss with the reserved marinade, watercress, and scallions.
Heat a grill or grill pan over medium heat. Thread the shrimp onto four 8-inch metal or (thoroughly soaked) bamboo skewers, shaking off any excess water before using. grill, turning once, until cooked through, about 3 minutes. Serve with the soba salad and toasted seeds.

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Croûte au Fromage

Simon Bajada — Wed, 23 Feb 2022 22:23:22 +0000

Simon Bajada

Croûte au fromage is a common comfort food found throughout Switzerland. The type of cheese, bread, and wine used to assemble the most basic version of this dish, which is effectively cheesy toast—can vary depending on which region you happen to be enjoying it in. Photographer Simon Bajada, who visited and interviewed several Alpine cheesemakers, uses a splash of Fendant—a crisp and mineral white wine from Valais—in his recipe, but feel free to swap in any dry white wine.

The bones of the basic croûte au fromage recipe are simple and adaptable; feel free to choose your own adventure by tucking a slice of ham under the cheese before baking, or by topping the soft and gooey toast with a sunny-side egg. Other traditional options include crispy lardons and sautéed mushrooms. As with fondue and raclette, tangy pickles and chilled white wine are classic accompaniments that brighten and enhance the otherwise fatty dish.

Featured in “In Switzerland’s Valais Region, Restaurants Serve the Apex of Cheesy Goodness.”

Yield: serves 1

Time: 15 minutes

1 1¼-inch. thick slice crusty sourdough bread, lightly toasted
1 tbsp. plus 2 tsp. Fendant or other dry white wine, plus more for serving
6–7 oz. raclette cheese, coarsely grated or sliced ½-inch. thick
Pickled cocktail onions and cornichons, for serving

Instructions

Preheat the oven (with one of its racks positioned in the center) to 450°F.
To an 8-inch ceramic baking dish or cast iron skillet, add the toast. Sprinkle the surface of the bread with the wine, then pile on the cheese. Transfer to the oven and cook until the cheese has melted over the edges of the toast to reveal the crust, about 8 minutes. Remove from the ove, cool slightly, then serve with cocktail onions, cornichons, and a glass of Fendant, if desired.

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Green Chili with Chicken and White Beans

Farideh Sadeghin — Mon, 18 Mar 2019 22:21:12 +0000

Joseph De Leo. Joseph De Leo

This quick tomatillo-based green chili stew from VICE culinary director Farideh Sadeghin tastes like it simmered on the back of the stove for hours and is perfect for game day or a weeknight dinner. Check out all of our hearty, warming soups and stews here.

Featured in: “The Chicken Green Chili that Only Takes an Hour.”

Find this recipe in our cookbook: SAVEUR: Soups and Stews

Yield: serves 6

Time: 1 hour 15 minutes

1 ¹⁄₂ lb. tomatillos (about 20), husked and rinsed
4 serrano chiles, divided: 3 stemmed, 1 thinly sliced
3 poblano chiles
1 cup chicken stock
1 cup coarsely chopped cilantro, plus more leaves for garnish
1 cup sour cream, plus more to garnish
Kosher salt and freshly ground black pepper
¹⁄₄ cup olive oil
1 lb. ground chicken
1 large yellow onion, finely chopped
2 tsp. ground cumin
1 ¹⁄₂ tsp. ancho chile powder
1 tsp. ground coriander
6 cloves garlic cloves, finely chopped
One 12-oz. bottle Mexican-style lager, such as Corona or Dos Equis
One 15-oz. can white beans, such as navy or cannellini, drained
Tortilla chips (optional)
Lime wedges

Instructions

Position a rack in the top third of the oven and preheat the broiler. Onto a foil-lined baking sheet, place the tomatillos, stemmed serranos, and poblanos. Broil, turning occasionally, until the vegetables are blackened, about 10 minutes, then transfer them to a bowl and cover with plastic wrap to steam for 10 minutes. When cool enough to handle, use your hands to remove and discard the poblanos’ skins, stems, and seeds, then coarsely chop the flesh and set aside. Peel the tomatillos and serranos and transfer them to a blender along with the stock, cilantro, sour cream, and salt and black pepper to taste, then purée.
To a large Dutch oven set over medium-high heat, add 2 tablespoons of the oil. When hot and shimmering, add the chicken, and cook, stirring occasionally to break up any large clumps, until browned, 6–8 minutes. Push the chicken to the edges of the pot and add the onion to the center. Cook until the onion is golden, 5–6 minutes, then stir in the remaining oil, cumin, chile powder, coriander, and garlic, and cook until fragrant, 1–2 minutes. Pour in the beer and cook, scraping any browned bits from the bottom of the pan, until reduced by half, about 8 minutes. Add the poblanos, tomatillo purée, beans, and salt and black pepper to taste, and simmer until the chili is thickened, about 30 minutes.
To serve, ladle the chili into bowls and garnish each with sour cream, a few serrano slices, and cilantro. Accompany with tortilla chips, if desired, and lime wedges.

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Stir-fried Beef and Broccoli

Farideh Sadeghin — Thu, 05 Aug 2021 01:00:00 +0000

Belle Morizio

The New York Times once called Grace Young, author of Stir-Frying to the Sky’s Edge, the “Stir-Fry Guru.” I’d have to agree. She considers stir-frying “a form of culinary magic in which ingredients are transformed,” and this adaptation of her beef and broccoli is a great example. Mixed with soy sauce, ginger, and rice wine, the beef caramelizes slightly when it hits the hot wok, lending it a deeper, richer flavor. I like to blanch the broccoli florets first to cut down on stir-fry time, but you can toss them in raw if you don’t want to bother. —Farideh Sadeghin, test kitchen director

Yield: serves 4

³⁄₄ lb. flank steak, cut into 2" wide strips, 1/4" thick
2 tbsp. soy sauce
2 tsp. plus 1 tbsp. Shao Hsing rice wine
1 ¹⁄₂ tsp. cornstarch
1 tsp. sesame oil
1 (1/2") piece ginger, peeled and minced
Kosher salt and freshly ground black pepper, to taste
2 tbsp. chicken broth
2 tbsp. oyster sauce
2 tsp. dark soy sauce
2 tbsp. peanut oil
12 oz. broccoli florets and stems, cut into 1/4" thick pieces, blanched
1 tbsp. fermented black beans, rinsed and mashed
1 clove garlic, minced 1 medium yellow onion, thinly sliced
Cooked white rice, for serving

Instructions

Toss beef, soy sauce, 2 tsp. rice wine, cornstarch, sesame oil, ginger, salt, and pepper in a bowl. In a separate bowl, combine remaining rice wine, the chicken broth, oyster sauce, and dark soy sauce. Heat 1 tbsp. peanut oil in a 12″ wok or nonstick skillet over high; cook black beans and garlic until fragrant, 30 seconds. Add beef in a single layer and cook, without stirring, about 1 minute; stir, and cook 2 minutes more. Transfer beef to a plate. Heat remaining peanut oil and cook onions until translucent, 2 minutes. Add broccoli and stir fry until heated through, 2 minutes; add beef and its juices plus reserved sauce. Cook an additional 1-2 minutes. Serve with rice.

25 Recipes Beyond Beef and Broccoli that are Better than Takeout

Matt Taylor-Gross

Making your favorite Chinese takeout dish at home is just as easy, and quicker to boot »

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Chicken Tortilla Soup (Sopa Azteca)

Farideh Sadeghin — Mon, 03 May 2021 20:55:00 +0000

Pasilla chile, tomato, and crunchy corn tortillas flavor the broth for this soothing Mexican soup. Gabriel Ramirez

The first time I ate tortilla soup wasn’t during my 23 years on American soil or even during a trip to Mexico—it was when I was living in New Zealand, working in a restaurant with people from all over the world. Every so often, some of us would get a day off and, funny enough, we’d spend that day together, cooking for one another. On one occasion, a German kid I worked with told us he was preparing tortilla soup, which he claimed to have learned how to make during a trip he had taken to Mexico (though thinking back to it, I’m pretty positive he was lying, but that’s another story for another time). Either way, he made the soup, and I tasted the soup, and I fell in love (not with the German kid, but with the soup). Crunchy tortilla chips were divided between bowls, and the pasilla chile- and tomato-based broth was ladled over the top. Topped with avocado, cheese, and crema, this dish was perfection.

This version, which is adapted from from American chef Rick Bayless, isn’t quite the same as the one my friend made for me years ago on the other side of the world, but it’s still pretty spectacular.

What You Will Need

Yield: serves 4-6

Time: 45 minutes

1 large pasilla chile
1 (15-oz.) can diced tomatoes
2 tbsp. canola oil
3 cloves garlic, peeled
1 medium white onion, roughly chopped
8 cups chicken stock
1 epazote or cilantro sprig (optional)
1 ¹⁄₂ lb. boneless, skinless chicken breast, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
6 oz. shredded Monterey Jack cheese
1-2 avocados, diced
Crema or sour cream, for serving
Lime wedges, for serving
Tortilla chips (about 4 cups), crushed, for serving

Instructions

Toast the chile in a 6-quart saucepan over high heat, turning, until fragrant (alternatively, toast it over an open flame for a few seconds). Remove the stem and seeds and break the chile into pieces; transfer to a blender along with the tomatoes.
Heat oil in saucepan and cook garlic and onion until golden, 8-10 minutes. Using a slotted spoon, transfer garlic and onion to blender with the tomatoes and chile and purée until smooth.
Pour tomato mixture into saucepan and cook over medium-high until thick, 8-10 minutes. Add the stock and epazote, if using, and boil. Reduce the heat to medium-low and simmer for 15 minutes. Add the chicken, salt, and pepper and cook until chicken is cooked through, about 8 minutes more. Divide tortilla chips between bowls and ladle soup over; top with cheese, avocado, more tortilla chips, and crema. Serve with lime wedges on the side.

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