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CookingLightTry this quick, playful spin to turn pizza night on its head—in a good way. You get all the creamy goodness of chicken potpie, in a fun, eat-with-your-hands way that kids will love. Grown-ups will dig it, too, especially if you offer hot sauce at the table. Cooking the pizza in a preheated cast-iron skillet makes the crust wonderfully crispy so that it doesn’t sog out when the creamy sauce goes on. Be sure to use only 10 ounces of dough (though you’ll likely have to purchase in a 1-pound or larger ball); save the remaining dough to make breadsticks the next night.Food and WineWhen I'm looking to put on the Ritz for a fancy dinner party, I often center the menu around a majestic lamb roast, either a whole bone-in leg of lamb or a rolled-and-stuffed shoulder. But when I crave lamb on a weeknight, it's lamb steaks all the way. Depending on where you shop, lamb steaks can be harder to find than other cuts, but their tender meatiness makes them worth seeking out. The best cuts for quick-cooking are sirloin and leg steaks (the sirloin, basically the upper leg or hip portion, will be boneless, while leg steaks contain a single round bone).The ideal thickness for lamb steaks is 3/4 to 1 inch, but thicker steaks are no problem, especially boneless sirloin ones. Just butterfly them by cutting the steaks almost in half horizontally and folding the meat open like a book to make thinner, quicker-cooking steaks. If the steaks have a thick cushion of fat around the edges, trim it down to a modest 1/4 inch, and, to keep leg steaks from curling during cooking, make shallow incisions every couple of inches around the perimeter to break up the membrane that will shrink and buckle in a hot skillet.Much of the excellence of lamb steaks comes from their natural tenderness, but if there's time, pre-seasoning the meat (anywhere from 1 to 8 hours ahead) will further enhance the texture and flavor. I keep the seasoning simple to allow the sweetness of the lamb shine through, but I do kick things up at the finish by slathering the hot steaks with a lusty anchovy butter. The flavored butter takes advantage of two things I learned about lamb long ago: lamb loves butter, and lamb loves anchovies. There's some magical alchemy that happens when the meaty lamb juices blend with the richness of the butter and the funky brine of the anchovy. A bit of fresh lemon zest and parsley provides the perfect counterpoint.Lamb steaks are best cooked to medium-rare, or medium, if you prefer; the most effective way to get it right is to brush the surface with olive oil and sear the steaks in a hot skillet or grill pan (cast iron works well). Once the surface develops a handsome crust, lower the heat and continue cooking until they reach the desired internal temperature (125°F to 130°F for medium-rare and 135°F to 140°F for medium). Transfer the steaks to plates or a carving board and immediately smear the tops with the flavored butter (the heat of the steaks melts the butter into an instant sauce), and let the steaks rest for 3 to 5 minutes before cutting into them. Of course, if it's grilling weather (or you’re one of those intrepid cooks who likes to grill no matter the forecast), by all means, cook them outdoors. A slight kiss of smoke will only make them better.YummlyThumbs up! We loved this recipe and highly recommend the cast skillet as it made the onions caramelized and veggies were cooked great! Cutting the broccoli small is key. IFood52I loved the idea of this contest, but I found it difficult to come up with just one recipe. I come from a family of really wonderful cooks. For us, sitting down to a meal is not just about eating to nourish our bodies, but food provides comfort, sustenance, and, most of all, love. The recipe that I finally decided to submit is one that I grew up eating, and throughout my childhood, was my favorite dish. I first tasted it in my great-grandmother's kitchen. She immigrated to America from Italy, and she was an extraordinary cook. I remember that she had a brick oven in her backyard, where she would make homemade pizza and bread. She would make ravioli on her kitchen table and roll the dough out with a broomstick handle. But the dish that she is really remembered for, by everyone in my family, is her Sunday sauce. This is the ragu that she made every Sunday morning before going to church. She would serve it in the afternoon as part of an elaborate Sunday dinner to her husband, children, and grandchildren. When my great-grandmother's son married a young Irish woman (my grandmother) she had to learn how to make this sauce. When my grandparents' son (my father) married my mother (who is of Mexican descent) my great-grandmother taught my mother how to make this sauce. Now I make it as well. But like all of the women in my family, I have slightly altered the ingredients and cooking techniques to make the sauce my own. But despite the changes I have made, I still consider this the sauce that I grew up eating. I now make this sauce for my own six-year-old daughter, and it is my hope that when she grows up, she will make it for her children and remember its roots. This is not week-day evening cooking, when dinner can be on the table in 30 minutes. If I want to make a pasta sauce on weekday evenings, I usually turn to a fresh pomodoro sauce or an aglio e olio sauce. No, this is a weekend sauce, ideally made on a Sunday, when the cook cannot be rushed. It takes time to roast the meats, simmer the sauce, and taste the ingredients as they come together. But it is the most rewarding dish thatI know how to make, and despite its simplicity, it always receives accolades. Some cooking notes: What gives this sauce its incomparable flavor is the pork, so don't be tempted to substitute another ingredient. Go to a butcher shop and get homemade Italian sausages. I guarantee that you will taste the difference in the sauce. As for the bones, the best cut is neck bones, which is what my mother uses. However, I find these hard to source, so really any small pork bones will do. I have used spare ribs, pork side bones, and a farmer at my local greenmarket sells me pork soup bones. All have worked well. Do not discard the bones after you have made the sauce. They are wonderful to gnaw on. (In fact, the bones were my grandfather's, my mother's and my favorite parts of this dish to eat. We used to fight over who got to eat them!) As for the tomatoes, use really good quality tomatoes. You can definitely taste the difference. I like Muir Glen organic Roma tomatoes. Try to find a brand without a lot of added salt. And any sort of dried pasta will work with this dish, but I like a shape with some ridges and corners that the sauce can cling to. Penne Rigate or rigatoni are both good choices. My favorite pasta brands are Italian imports -- Latini and Rustichella D'Abruzzo. Once you have tasted pasta made from bronze casts, you will never go back to supermarket pastas. - cookinginvictoriaFood52Naan, which means "bread" in old Persian, is a delicious fermented flatbread that is traditionally cooked in a tandoor oven. It is said to originate in Mesopotamia, was brought to India by the Persians and was considered a delicacy in the Imperial courts of the Mughal dynasty around 2500 years ago. It is now ubiquitous to North Indian food and one can find it everywhere from fancy restaurants to streetside dhabas (shacks). Sourdough also has its origins in Egypt and traditionally naan was made with wild yeast as there was no commercial yeast available. Sadly, most restaurants in the South Asian subcontinent and in the US make naan with commercial yeast or baking powder. Making naan with sourdough starter is not only the real deal but also results in a greater depth of flavor and a better tasting naan. Of course, combine that with a tandoor or wood burning pizza oven and you are in heaven; but to my great joy it is pretty good when made at home too! I developed this recipe for a pop-up restaurant that I was running in Gowanus, Brooklyn. They had a pizza oven, though sadly not a wood burning one. I developed the dough recipe and my cook, who is a tandoor chef, showed me how they make the dough balls in restaurants with a hollow inside. If we had any dough balls left over, we would cover them with plastic wrap and leave them in the refrigerator to use the next day. But you must bring them back to room temperature before rolling out. You can add a tablespoon of yogurt to the dough for a little extra tang, but it’s not imperative as you do get some tang from the sourdough starter. What I love about this naan is how it is slightly crisp yet pillowy and chewy and with amazing depth of flavor. It’s actually pretty simple to make. The only tricky part I found was sliding it into the oven. You can make it on a hot cast iron skillet on the stove and char the top on a naked flame, but my preference is to cook it in the oven.Food.comA great recipe from Isa Chandra Moskowitz' book, Vegan with a Vengeance. The spice blend and lemon juice makes this explode with flavor! Isa says that if you don't have nutritional yeast on hand simply omit the water when cooking. Her cat Fizzle says, "Use a cast-iron pan so that you don't have to worry about scratching the pan to get all the good burnt bits." I use a non-stick pan, but am certainly willing to switch to the cast iron one once it's back in production at my house! Additionally, Isa says in its intro: "...feel free to add any finely chopped vegetables that you want to use up; add them when you add the mushrooms. Broccoli, zucchini, and cauliflower are all great contenders. The most important thig is that you get the texture right; you want it to be chunky. As you cook the tofu it will crumble more, so just break it into big chunks through your fingers right into the pan. This is a great tasting way to introduce a tofuphobe to the heavenly bean curd we all know and love."Food52This frittata was inspired by a recipe that my Italian grandfather used to make for our family’s breakfast feasts. It was a dressed up Italian version of scrambled eggs, featuring lots of delicious add-ins, including spicy Italian sausage, bell peppers, some zesty dried chile, and lots of Pecorino cheese. My grandfather would make that dish for extended family and friends in their north Denver kitchen, but I remember it best, growing up, as a highlight of sunny morning picnics, cooked on a campstove in the Colorado Rockies. I loved how my grandfather could take the simplest of ingredients and turn them into something extraordinarily delicious. I still make his dish, particularly for weeknight dinners, but lately I have become enamoured with frittatas. I have experimented with a few different techniques, including cooking them on the stove and flipping them and finishing them in the oven. But my frittatas started tasting a lot better after I started using some of Heidi Swanson’s methods that she describes in her awesome cookbook, Super Natural Every Day. First, I recommend making frittatas in a cast iron (or other heavy pan). I have found that removing half of the cooked vegetables from the pan and adding them just before the pan goes into the broiler results in a lighter, less-dense frittata. The vegetables are more pronounced and retain their individual flavors. Finally, finishing the frittata under the broiler yields a puffier frittata that doesn’t overcook and get rubbery and the cheese melts to perfection. Use a lower broil setting, if your oven has one. The other secret to a perfectly cooked frittata is to not brown the underside of it, which is why I keep the heat low while it is cooking on the stove. I coined this dish Pizza Frittata because the act of making this dish is not unlike doing the prep for a pizza, layering vegetables and cheese onto a “crust” and then sliding it into a hot oven to crisp. To my mind, frittatas (and really egg dishes in general) are ideal for a cheap feast—they are nutritious, adaptable, they can stretch to serve a crowd, and they are delicious!AllrecipesI made this up to go with some apple wine a friend had given us. It was quite possibly the best chicken I have ever roasted. I love cooking the chicken in a cast iron roasting pan sitting on a bed of chopped apple, onion, and garlic. Place thawed whole chicken in chilled brine and refrigerate 18 to 24 hours. Roast chicken as usual.YummlyHere's an easy weeknight dinner recipe for all my tomato lovers! This recipe requires no more than thirty minutes from start to finish. The tomatoes are lightly dressed in champagne vinegar, a wild fermented sriracha and ginger! Chicken thighs, pork or salmon can be swapped in, if chicken breasts aren’t your thing and I highly recommend crisping any leftover rice that you have hangin’ out in your fridge. To do this, just add a little bit of extra avocado oil to the bottom of the cast iron skillet, add the rice and let it cook undisturbed for a few minutes until the rice is golden brown, remove from heat and serve. I love to serve this with a simple salad of 50/50 mix of arugula and watercress (the superior salad blend) or with Clare’s Spicy Plum Salad! This Recipe is Featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 easy and seasonal dinner recipes delivered to your inbox every weekend.› Cast
