Pasta Shells with Chicken, Mushrooms, Escarole, and Sun-Dried Tomatoes

• 2 tablespoons extra-virgin olive oil
• 1 cup sliced stemmed fresh shiitake mushrooms (about 2 ounces)
• 2 garlic cloves, minced
• 1/8 teaspoon dried crushed red pepper
• 2 cups canned low-salt chicken broth
• 8 cups coarsely chopped trimmed escarole (about 1 large bunch)
• 2 cups medium pasta shells (about 5 ounces)
• 2 cups 3/4-inch pieces skinless roasted chicken
• 1/4 cup thinly sliced drained oil-packed sun-dried tomatoes
• 1/4 cup grated Parmesan cheese

Heat oil in large deep nonstick skillet over medium heat. Add mushrooms and saute until tender, about 4 minutes. Add garlic and crushed red pepper and stir 1 minute. Add broth and bring to boil. Stir in escarole; cover and cook 5 minutes. Uncover and cook until escarole is tender, stirring often, about 3 minutes longer. Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot. Add escarole mixture, chicken, and sun-dried tomatoes. Stir over medium heat until chicken is heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with cheese.

Per serving: calories, 385; total fat, 13 g; saturated fat, 3 g; cholesterol, 61 mg

from Epicurious

Yield: 4 servings

Five-Spice Pork Stir-Fry with Soba Noodles

• 1 6-ounce package soba noodles or other thin noodles
• 1/2 pound 1/3-inch-thick boneless center-cut pork chops, cut crosswise into thin strips
• 1 teaspoon Chinese five-spice powder
• 3 tablespoons peanut oil, divided
• 2 tablespoons soy sauce
• 1 1/2 tablespoons unseasoned rice vinegar
• 1 cup thinly sliced green onions
• 3/4 cup thinly sliced small radishes
• optional: add finely minced garlic and ginger, and broccoli

Cook noodles in large pot of boiling salted water until almost tender but still firm to bite. Drain well, then return to pot.

Meanwhile, sprinkle pork with salt, pepper, and five-spice powder. Heat 1 tablespoon oil in medium skillet over high heat. Add pork and stir-fry until cooked through, about 2 minutes. Add remaining 2 tablespoons oil, soy sauce, and vinegar; stir 30 seconds.

Add pork, green onions, and radishes to noodles and toss to combine. Season to taste with salt and pepper.

Serve with: Spinach salad topped with toasted almonds, and sesame breadsticks.

from Epicurious

Yield: 2 servings

Asian-Style Pork Stir-Fry

• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon minced peeled ginger
• 1/4 teaspoon dried crushed red pepper
• 1 12-ounce pork tenderloin, fat trimmed, halved lengthwise
• 1 pound green beans, trimmed
• 1/3 cup orange juice
• 1 teaspoon rice vinegar
• 1 teaspoon cornstarch
• 2 teaspoons peanut oil
• 1 teaspoon grated orange peel
• 1 garlic clove, minced

Mix first 4 ingredients in 13 x 9 x 2-inch glass baking dish. Add pork tenderloin halves and turn to coat. Cover and let stand at room temperature 1 hour or refrigerate up to 4 hours.

Cook beans in large pot of boiling salted water until just crisp-tender. Drain.

Heat large nonstick skillet over medium heat. Add pork, reserving marinade in dish. Cook until pork is deep brown and thermometer inserted into center of pork registers 155°F., turning often, about 9 minutes. Transfer pork to platter; let stand 10 minutes. Cut pork into 1/3-inch-thick slices. Wipe skillet clean.

Whisk orange juice, vinegar, cornstarch and reserved marinade in small bowl. Heat oil in same skillet over high heat. Add green beans and saute until beginning to brown, about 2 minutes. Add orange peel, garlic, pork slices and orange juice mixture. Stir until sauce boils, thickens slightly and coats bean-pork mixture, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

Per serving: calories, 203; total fat, 5 g; saturated fat, 1 g; cholesterol, 50 mg.

Yield: 4 servings

Curried Basmati Rice and Apple Pilaf

The mix of flavors in this side dish is great with broiled lamb chops or roast chicken. Or add shredded chicken to make the pilaf a main dish.

• 2 teaspoons vegetable oil
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 cup basmati rice
• 1 Granny Smith or Golden Delicious apple, peeled, cored, chopped
• 1/4 cup chopped dried apricots
• 1 cinnamon stick
• 1 tablespoon chopped peeled fresh ginger
• 1 1/4 teaspoons curry powder
• 1 teaspoon salt
• 2 cups water
• 2 tablespoons sliced almonds, toasted

Heat oil in heavy medium saucepan over medium heat. Add onion and saute until golden, about 5 minutes. Add garlic and stir 30 seconds. Stir in rice, apple, apricots, cinnamon stick, ginger, curry powder and salt. Add 2 cups water and bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 18 minutes. Remove from heat. Season to taste with pepper and additional salt, if desired. Transfer pilaf to bowl. Sprinkle with almonds and serve.

Per serving: calories, 259; total fat, 5 g; saturated fat, 1 g; cholesterol, 0

from Epicurious

Yield: 4 servings

Pasta with Tomato, Bacon, and Onion (Pasta all' Amatriciana)

This dish is traditionally made with bucatini, also called perciatelli, which appear to be thick, round strands but are actually thin, extra-long tubes. Linguine works fine, too. When buying pancetta, ask the butcher to slice it 1/4 inch thick; if using bacon, buy slab bacon and cut it into 1/4-inch-thick slices yourself. If the pancetta that you're using is very lean, it's unlikely that you will need to drain off any fat before adding the onion. Use 1 1/2 small (14 1/2 ounce) cans of diced tomatoes, or dice a single large (28 ounce) can of whole tomatoes packed in juice.

• 2 tablespoons extra-virgin olive oil
• 6 ounces pancetta (1/4-inch-thick sliced) or bacon cut into strips about 1 inch long and 1/4 inch wide
• 1 medium onion chopped fine
• 1/2 teaspoon red pepper flakes or to taste
• 2 1/2 cups diced tomatoes with juice
• 1 pound bucatini or perciatelli, or linguine
• 1/3 cup grated Pecorino Romano cheese (about 1 1/2 ounces)

1. Bring 4 quarts water to rolling boil in large stockpot or Dutch oven.

2. Meanwhile, heat oil in large skillet over medium heat until shimmering, but not smoking. Add pancetta or bacon and cook, stirring occasionally, until lightly browned and crisp, about 8 minutes. Transfer pancetta or bacon with slotted spoon to paper towel-lined plate; set aside. If necessary, drain all but 2 tablespoons fat from skillet. Add onion to skillet; saute over medium heat until softened, about 5 minutes. Add red pepper flakes and cook to release flavor, about 30 seconds. Stir in tomatoes and salt to taste; simmer until slightly thickened, about 10 minutes.

3. While sauce is simmering, add 1 1/2 teaspoons salt and pasta to boiling water. Cook until pasta is al dente; drain and return pasta to empty pot.

4. Add pancetta to tomato sauce and adjust seasoning with salt. Add sauce to pot with pasta and toss over low heat to combine, about 30 seconds. Add cheese and toss again; serve with Arugula and Roasted Pear Salad.

from Cooks Illustrated

Yield: 4 servings

Arugula and Roasted Pear Salad with Walnuts and Parmesan Cheese

• 4 firm Anjou or Bartlett pears (about 2 pounds)
• 1 tablespoon unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 1/2 tablespoons extra-virgin olive oil
• 2 teaspoons white wine vinegar
• 1/2 teaspoon table salt
• ground black pepper
• 2 bunches of arugula (about 7 cups)
• 4 ounces Parmesan cheese
• 1 cup walnuts

Chop walnuts coarsely and toast in small dry skillet over medium heat until lightly browned and fragrant, about 3 minutes. Set aside to cool.

For Roasted Pears: Adjust oven rack to lower-middle position, place baking sheet or broiler pan bottom on rack, and heat oven to 500 degrees.

Peel and halve each pear lengthwise. With paring knife or melon baller, remove core. Set each half cut-side down and slice lengthwise into fifths.

Toss pears with butter; add sugar and toss again to combine. Spread pears in single layer on preheated baking sheet, making sure each slice lies flat on surface. Roast until browned on bottom, about 10 minutes. Flip each slice and roast until tender and deep golden brown, about 5 minutes longer. Let pears cool while preparing salad.

For Salad: Whisk together oil, vinegar, salt, and pepper to taste in small bowl.

Remove arugula stems, wash, dry, and tear into bite-sized pieces. 4 ounces Shave Parmesan cheese into thin strips with vegetable peeler. Combine arugula, pears, and Parmesan in large serving bowl. Add vinaigrette and toss gently to combine; sprinkle with chopped walnuts. Serve immediately.

menu: with Pasta all' Amatriciana

from Cooks Illustrated

Yield: 4-6 servings

Chicken Caesar Salad

Garlic Croutons

• 2 large cloves of garlic, minced fine or pressed through garlic press
• 1/4 teaspoon table salt
• 3 tablespoons extra-virgin olive oil
• 3 cups 3/4-inch bread cubes from 1 baguette or country loaf

Broiled Chicken Breasts

• 6 tablespoons kosher salt or 3 tablespoons table salt
• 3 tablespoons granulated sugar
• 4 boneless, skinless chicken breast halves (about 6 ounces each), trimmed of excess fat
• ground black pepper

Caesar Dressing

• 2 large eggs
• 3 tablespoons lemon juice from one lemon
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 1 medium clove of garlic , minced fine or pressed through garlic press (about 1 teaspoon)
• 4 anchovy fillets (flat), minced
• 1/3 cup extra-virgin olive oil

Salad

• 2 medium heads of romaine lettuce (large outer leaves removed) or 2 large romaine hearts; washed, dried, and torn into 1 1/2-inch pices (about 10 cups lightly packed)
• 1/3 cup Parmesan cheese, grated

1. For the croutons: Adjust oven rack to middle position and heat oven to 350 degrees. Mix garlic, salt, and oil in small bowl; let stand 20 minutes to infuse flavors, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet; bake, stirring occasionally, until golden, 12 to 15 minutes. Cool croutons on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)

2. For the chicken: Dissolve salt and sugar in 11/2 quarts cold water in gallon-sized zipper-lock bag or plastic container. Add chicken and seal bag, pressing out as much air as possible; refrigerate 30 minutes until fully seasoned. Remove chicken from brine, dry thoroughly with paper towels, and season with pepper.

3. Meanwhile, adjust oven rack to upper-middle position (should be about 6 inches away from heating element) and heat broiler. Spray broiler pan top lightly with nonstick cooking spray and position over pan bottom. Place chicken on pan; broil until spotty brown and firm to the touch, about 8 minutes, turning chicken halfway through cooking. Transfer chicken to plate and set aside.

4. For the dressing: Bring 2 inches water to boil in small saucepan over high heat. Lower eggs into water and cook 45 seconds; remove with slotted spoon. When cool enough to handle, crack eggs open; reserve yolks in small bowl and discard whites. Add lemon juice, Worcestershire, salt, pepper, garlic, and anchovies to yolks; whisk until smooth. Whisking constantly, add oil in slow, steady stream. Adjust seasonings with salt and pepper. (Dressing can be refrigerated in airtight container up to 1 day; shake before using.)

5. To finish the salad: In large bowl, toss lettuce, Parmesan, and about two-thirds of dressing to coat; divide evenly among individual plates. Remove tenderloins from chicken breasts; place in bowl used to dress lettuce, along with remaining dressing. Cut chicken breasts crosswise into 1/2-inch slices, add to bowl, and toss to coat. Divide dressed chicken evenly among plates, arranging slices on lettuce. Sprinkle each plate with a portion of croutons and serve immediately.

For efficiency, several components of the salad can be prepared at the same time. Start by preparing the flavored oil for the croutons. While the oil infuses, prepare the brine and brine the chicken. Once the chicken is brining, finish the croutons and prepare the dressing. If you follow these steps, all the components will be ready to come together when the chicken is cooked. Or, if you prefer to work in advance, both the croutons and the dressing can be made one day ahead.

from Cooks Illustrated

Yield: 4 servings