Sloppy Joes

Be careful not to cook the meat beyond pink in step 1; if you let it brown at this point it will end up dry and crumbly. The meat will finish cooking once the liquid ingredients are added. Serve, piled high on a bun, with your favorite pickles.

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, chopped fine
• 1/2 teaspoon table salt
• 2 cloves garlic, minced
• 1/2 teaspoon chili powder
• 1 pound 85 percent lean ground beef
•   Ground black pepper
• 1 teaspoon brown sugar
• 1 cup tomato puree
• 1/2 cup ketchup
• 1/4 cup water
• 1/4 teaspoon hot pepper sauce
• 4 hamburger buns

Instructions

• 1. Heat oil in large skillet over medium-high heat until shimmering. Add onion and salt and stir until coated with oil. Reduce heat to medium, cover, and cook, stirring occasionally, until onion is soft, about 10 minutes (if onion begins to burn after 5 minutes, reduce heat to low). Add garlic and chili powder and cook, uncovered, stirring constantly, until fragrant, about 30 seconds. Add beef and cook, breaking up meat with wooden spoon, until just pink, about 3 minutes.
• 2. Add 1/4 teaspoon pepper, brown sugar, tomato puree, ketchup, water, and hot sauce. Simmer until Sloppy Joe sauce is slightly thicker than ketchup, 8 to 10 minutes. Adjust seasonings. Spoon meat mixture onto hamburger buns and serve.
• Make Ahead
• If you find yourself with leftover Sloppy Joes or just feel like making a double batch, the meat mixture freezes well for up to one month. To return the meat mixture to its original consistency, you may need to add a little water when it is reheated.

Oven Fried Fish

Haddock, cod, or even thicker cuts of catfish work well in this recipe. If you have homemade cornbread on hand, use it.

Ingredients

• 2 tablespoons vegetable oil
• 6 ounces store-bought cornbread (one 3 1/2-inch square piece)
• 3 slices hearty white sandwich bread, quartered
• 2 teaspoons dry mustard
• 1 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 3 tablespoons unsalted butter, melted
• 1/2 cup all-purpose flour
• 1 cup buttermilk
• 4 thick skinless whitefish fillets, each 3/4 to 1 inch thick and 6 to 8 ounces
•   Lemon wedges

Instructions

• 1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Pour oil onto rimmed baking sheet and tilt to evenly distribute oil.
• 2. Pulse cornbread in food processor to coarse crumbs. Transfer crumbs to large bowl. Pulse bread to fine crumbs. Transfer 1 1/2 cups bread crumbs to bowl with cornbread; discard remaining bread crumbs. Toss crumbs with mustard, thyme, garlic powder, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle butter over crumbs and toss until coated.
• 3. Place flour in shallow baking dish and buttermilk in second shallow baking dish.
• 4. Place oiled baking sheet in hot oven and heat 10 minutes while preparing fish (don’t leave in oven for more than 10 minutes or oil will smoke). Pat fish dry with paper towels and season with salt and pepper. Dip one fillet into flour, shake off excess, coat well with buttermilk, then dredge in crumb mixture, using hands to firmly pack crumbs onto all sides of fish. Transfer breaded fillet to large plate and repeat with remaining fillets.
• 5. Place breaded fish on preheated baking sheet and bake until coating is crisp and fish is cooked through, 12 to 14 minutes. Serve with lemon wedges.

Macaroni and Cheese with Tomatoes

Serves 8 to 10

Let the finished dish rest for 10 to 15 minutes before you serve it; otherwise it will be soupy. Barilla is our favorite brand of elbow macaroni.

Ingredients

•   Salt and pepper
• 1 pound elbow macaroni (see note)
• 1 (28-ounce) can petite diced tomatoes
• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1/4 teaspoon cayenne pepper
• 4 cups half-and-half
• 1 cup low-sodium chicken broth
• 4 cups shredded mild cheddar cheese
• 2 cups shredded sharp cheddar cheese

Instructions

• 1. COOK MACARONI Adjust oven to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and macaroni and cook until just al dente, about 6 minutes. Drain pasta and return to pot. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium-high heat, stirring occasionally, until most of liquid is absorbed, about 5 minutes. Set aside.
• 2. MAKE SAUCE Meanwhile, melt butter in medium saucepan over medium heat until foaming. Stir in flour and cayenne and cook until golden, about 1 minute. Slowly whisk in half-and-half and broth until smooth. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mixture is slightly thickened, about 15 minutes. Off heat, whisk in cheeses, 1 teaspoon salt, and 1 teaspoon pepper until cheeses melt. Pour sauce over macaroni and stir to combine.
• 3. BAKE MACARONI AND CHEESE Scrape mixture into 13 by 9-inch baking dish set in rimmed baking sheet and bake until top begins to brown, 15 to 20 minutes. Let sit for 10 to 15 minutes before serving.
• MAKE AHEAD: Macaroni and cheese can be made in advance through step 2. Scrape mixture into 13 by 9-inch baking dish, cool, lay plastic wrap directly on surface of pasta, and refrigerate for up to 2 days. When ready to bake, remove plastic wrap, cover with foil, and bake for 30 minutes. Uncover and bake until top is golden brown, about 15 minutes. Let sit for 10 to 15 minutes before serving.

Skillet Goulash

Serves 4

Be sure to trim the steaks of all visible fat before cooking. Use sweet paprika, not the hot or smoked varieties, in this recipe.

Ingredients

• 2 strip steaks, about 1 inch thick, trimmed of fat
•   Salt and pepper
• 3 tablespoons vegetable oil
• 1 onion, halved and sliced thin
• 1 red bell pepper, seeded and chopped fine
• 1/4 cup paprika (see note)
• 1 tablespoon tomato paste
• 4 cups low-sodium beef broth
• 1/2 pound wide egg noodles (about 4 cups)
• 2/3 cup sour cream

Instructions

• 1. Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to plate and tent with foil.
• 2. Heat remaining oil in empty skillet over medium heat until shimmering. Cook onion and bell pepper until softened, about 5 minutes. Stir in paprika and tomato paste and cook until fragrant, about 30 seconds. Stir in broth and noodles and cook covered, stirring occasionally, until noodles are tender, about 8 minutes. Remove from heat, cover, and keep warm.
• 3. Cut steaks in half lengthwise, then cut into thin slices. Stir sour cream and sliced steak, along with any accumulated juices, into pan. Season with salt and pepper. Serve.

Three Meat Calzone

Three-Meat Calzone

Serves 4

Serve this overstuffed calzone with your favorite tomato sauce if desired.

6	ounces  thinly sliced salami
2	ounces  pepperoni , thinly sliced
1	cup  ricotta cheese
1/2	cup  grated Parmesan cheese
1/2	cup  chopped fresh basil
2	tablespoons  extra-virgin olive oil
	Flour for dusting work surface
1	(1-pound) ball ready-made pizza dough
4	ounces  capicola , thinly sliced
8	ounces  mozzarella cheese , thinly sliced

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange salami and pepperoni on microwave-safe plate lined with paper towels. Cover with 2 more paper towels and microwave on high until fat begins to render, 1 minute. Combine ricotta, Parmesan, and basil in bowl.
2. Brush 1 tablespoon oil over rimmed baking sheet. On lightly floured work surface, roll dough into 14-inch round about 1/4 inch thick. Layer half of salami, pepperoni, capiccola, and mozzarella on one half of dough round, leaving 1-inch border around edges. Spoon ricotta mixture over mozzarella and layer with remaining salami, pepperoni, capiccola, and mozzarella. Brush edges of dough with water, fold over filling, and crimp edges to seal.
3. Transfer to oiled baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 15 minutes. Transfer to wire rack and let cool for 5 minutes. Cut into 4 wedges. Serve.

French Bread Pizza

French Bread Pizza

Serves 4 to 6

6	tablespoons  extra virgin olive oil
4	garlic cloves , minced
4	tablespoons  finely chopped fresh basil
1/8	teaspoon  red pepper flakes
1	(24-inch) loaf French bread , halved lengthwise and cut crosswise into 8 even pieces
1/2	cup  grated Parmesan cheese
1	cup  pizza sauce  (see note)
2	cups  shredded mozzarella cheese

1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Microwave oil, garlic, 2 tablespoons basil, and pepper flakes on high power in small microwave-safe bowl until fragrant, 30 to 60 seconds.
2. Brush half of oil mixture over crust and edges of bread and arrange cut-side up on foil-lined baking sheet. Sprinkle Parmesan evenly over bread and bake until cheese begins to brown, about 3 minutes.
3. Whisk pizza sauce, remaining basil, and remaining oil mixture in bowl. Spread sauce evenly over bread, then top with mozzarella. Bake until cheese is melted and spotty brown, 5 to 7 minutes. Serve.

sheet Pan Pizza

Sheet Pan Pizza

Serves 12

After mixing in step 1, the dough will be very sticky. Be sure to coat your hands with flour before transferring the dough from the mixing bowl to the greased bowl.

Dough
1/2	cup  extra-virgin olive oil
1 3/4	cups  water , heated to 110 degrees
1	tablespoon  sugar
5	cups  all-purpose flour
2	envelopes  instant or rapid-rise yeast (4 1/2 teaspoons)
2	teaspoons  salt
Sauce and Toppings
2	tablespoons  extra virgin olive oil
3	garlic cloves , minced
1 1/2	teaspoons  dried oregano
1/4	teaspoon  red pepper flakes
2	tablespoons  tomato paste
1	(28-ounce) can crushed tomatoes
2	tablespoons  chopped fresh basil
	Salt
1 1/2	cups  grated Parmesan cheese
3	cups  shredded mozzarella cheese

1. For the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn off oven. Grease large bowl. Evenly coat 18- by 13-inch rimmed baking sheet with 1/4 cup oil.
2. Combine water, sugar, and remaining oil in measuring cup. In bowl of standing mixer fitted with dough hook, mix flour, yeast, and salt on low speed until combined. Increase speed to medium-low and slowly add water mixture until dough is uniform in texture, about 3 minutes. Transfer dough to prepared bowl, cover with plastic, and place in warm oven. Let rise until doubled in size, about 30 minutes.
3. For the sauce and toppings: Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Cook garlic, oregano, and pepper flakes until fragrant, about 30 seconds. Stir in tomato paste and cook until just beginning to brown, about 2 minutes. Add tomatoes and simmer until reduced to 3 cups, about 10 minutes. Off heat, stir in basil and season with salt.
4. On lightly floured work surface, use rolling pin to roll dough into 16- by 12-inch rectangle. Transfer dough to prepared baking sheet and stretch dough to cover pan, pressing dough into corners. Brush dough with remaining oil and cover with plastic wrap. Set in warm spot (not oven) until slightly risen, about 20 minutes. Heat oven to 450 degrees.
5. Remove plastic wrap and, using fingers, make indentations all over dough. Sprinkle dough with 1 cup Parmesan and bake until cheese begins to melt, 7 to 10 minutes. Remove baking sheet from oven and spoon sauce over pizza, leaving 1-inch border. Bake until sauce is deep red and steaming, 7 to 10 minutes.
6. Sprinkle mozzarella and remaining Parmesan evenly over sauce and bake until cheese is golden brown, about 12 minutes. Remove pizza from oven and let rest 5 minutes. Serve.

Pepperoni Pan Pizza

Pepperoni Pan Pizza

Makes two 9-inch pizzas serving 4 to 6

Dough
1/2	cup  olive oil
3/4	cup  skim milk plus 2 additional tablespoons, warmed to 110 degrees
2	teaspoons  sugar
2 1/3	cups  all-purpose flour , plus extra for counter
1	package   instant yeast
1/2	teaspoon  table salt
Topping
1	(3.5-ounce) package sliced pepperoni
1 1/3	cups  tomato sauce (see related recipe, "Basic Pizza Sauce")
3	cups  shredded part-skim mozzarella cheese

1. To make the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Lightly grease large bowl with cooking spray. Coat each of two 9-inch cake pans with 3 tablespoons oil.
2. Mix milk, sugar, and remaining 2 tablespoons oil in measuring cup. Mix flour, yeast, and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. Turn dough onto lightly floured counter, gently shape into ball, and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.
3. To shape and top the dough: Transfer dough to lightly floured counter, divide in half, and lightly roll each half into ball. Working with 1 dough ball at a time, roll and shape dough into 9 1/2-inch round and press into oiled pan. Cover with plastic wrap and set in warm spot (not in oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat oven to 400 degrees.
4. While dough rises, put half of pepperoni in single layer on microwave-safe plate lined with 2 paper towels. Cover with 2 more paper towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni.
5. Remove plastic wrap from dough. Ladle 2/3 cup sauce on each round, leaving 1/2-inch border around edges. Sprinkle each with 1 1/2 cups cheese and top with pepperoni. Bake until cheese is melted and pepperoni is browning around edges, about 20 minutes. Remove from oven; let pizzas rest in pans for 1 minute. Using spatula, transfer pizzas to cutting board and cut each into 8 wedges. Serve.
Pizza Dough without a Mixer
In step 2, mix the flour, yeast, and salt together in a large bowl. Make a well in the flour, then pour the milk mixture into the well. Using a wooden spoon, stir until the dough becomes shaggy and difficult to stir. Turn out onto a heavily floured work surface and knead, incorporating any shaggy scraps. Knead until the dough is smooth, about 10 minutes. Shape into a ball and proceed as directed.

Make-Ahead Pizza

Make-Ahead Pizza

Makes two 12-inch pizzas

You will need two 12-inch disposable aluminum pizza pans and a baking stone for this recipe. See related testing for the test kitchen’s recommended baking stone.

Dough
1 1/2	cups  half-and-half , heated to 110 degrees
1/2	cup  water , heated to 110 degrees
2	tablespoons  extra virgin olive oil
4	cups  all-purpose flour
1/4	cup  cornstarch
1	envelope (2 1/4 teaspoons)  instant or rapid-rise yeast
1/2	teaspoon  baking powder
1/2	teaspoon  sugar
1 1/2	teaspoons  salt
Sauce and Toppings
1	(14.5-ounce) can diced tomatoes
1	tablespoon  extra virgin olive oil , plus additional for brushing
1	tablespoon  tomato paste
2	garlic cloves , minced
1	tablespoon  dried basil
1	teaspoon  dried oregano
1/4	teaspoon  red pepper flakes
	Salt
3	cups  shredded mozzarella cheese
1/4	cup  Parmesan cheese , grated
1/4	cup  half-and-half

1. MAKE DOUGH Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, shut it off. Grease large bowl. Combine half-and-half, water, and oil in liquid measuring cup. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, yeast, baking powder, sugar, and salt until combined. With mixer on medium-low speed, add half-and-half mixture in steady stream and mix until dough comes together, about 1 minute. Continue mixing until sticky strands form around exterior but center of dough is uniform in texture, about 5 minutes. Transfer dough to prepared bowl, coat lightly with cooking spray, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 1 hour.
2. MAKE SAUCE Pulse tomatoes in food processor until coarsely ground. Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Cook tomato paste until just beginning to brown, about 2 minutes. Stir in garlic, basil, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Add pulsed tomatoes and simmer until reduced to 1½ cups, about 10 minutes. Season with salt and let cool.
3. CONSTRUCT PIZZA Remove dough from oven and divide in half. Transfer each half to 12-inch disposable aluminum pizza pan and, using oiled hands, press dough to cover pan. Combine mozzarella, Parmesan, and half-and-half in large bowl and stir with rubber spatula until well combined. Top each pizza evenly with half of sauce and half of cheese, leaving ½-inch border around edges. Wrap each pizza tightly with plastic, then aluminum foil. Freeze up to 1 month.
4. BAKE PIZZA Adjust oven rack to lowest position, place pizza stone on rack, and heat oven to 500 degrees. Discard foil and plastic and remove frozen pizza from aluminum pan. Place pizza on large square of parchment paper and brush edges of dough lightly with oil. Transfer parchment and pizza to hot pizza stone. Cover pizza loosely with greased aluminum foil and bake until underside is golden brown and cheese is starting to melt, about 25 minutes. Discard foil and bake until crust is golden brown and cheese is completely melted, about 5 more minutes. Serve.

Tex-Mex Chicken and Rice

Tex-Mex Chicken and Rice

Serves 4

1 1/2	cups  low-sodium chicken broth
1	cup  long-grain white rice
	Salt and pepper
4	boneless, skinless chicken breasts  (about 1 1/2 pounds)
1	tablespoon  vegetable oil
1	(10-ounce) can  Ro-Tel  tomatoes
1	(16-ounce) can  black beans , drained and rinsed
3	cups  Fritos , crushed
1	cup  shredded Mexican cheese blend
1/3	cup  finely chopped fresh cilantro

1. Adjust oven rack to upper-middle position and heat broiler. Combine 1 cup broth, rice, and 1/2 teaspoon salt in large bowl. Cover with plastic and microwave until liquid is absorbed, 6 to 8 minutes. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large ovensafe skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
2. Add remaining broth, rice, tomatoes, and beans to now-empty skillet and bring to boil. Return chicken and juices to skillet and cook, covered, over medium-low heat until chicken is cooked through and rice is tender, 12 to 15 minutes. Transfer chicken to cutting board and tent with foil. Let rest 5 minutes, then cut into 1/2-inch slices. Meanwhile, let rice mixture stand, covered, for 5 minutes. Combine Fritos, cheese, and cilantro in bowl. Stir chicken and juices into rice mixture. Sprinkle Frito mixture over chicken-rice mixture and broil until golden, 2 to 3 minutes. Serve.

Red Beans and Rice

Red Beans and Rice

Serves 8 to 10

Andouille is the traditional sausage for this dish, but we also had good results with kielbasa.

4	slices  bacon , chopped medium
1	small onion , chopped fine
1	green bell pepper , chopped fine
1	rib  celery , chopped fine
4	cloves  garlic , minced
	Ground black pepper
1	teaspoon  minced fresh oregano leaves
1	teaspoon  minced fresh thyme leaves
1/2	teaspoon  cayenne pepper
4	bay leaves
	Table salt
1	pound  dried red kidney beans , rinsed and picked over
7	cups  low-sodium chicken broth
7	cups  water
1/2	pound  andouille sausage or kielbasa, halved lengthwise and cut into 1/4-inch half-moons
6	cups  cooked long-grain rice (from 3 cups raw rice)
	Hot pepper sauce

1. Cook bacon in large Dutch oven over medium heat until lightly browned and fat has rendered, about 7 minutes. Add onion, bell pepper, and celery and cook, stirring frequently, until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, 1/2 teaspoon salt, beans, broth, and water, and bring to boil over high heat. Reduce heat to maintain vigorous simmer (mixture will be steaming and several bubbles should be breaking the surface) and cook, uncovered, stirring occasionally, until beans are soft and liquid thickens, 2 to 2 1/2 hours.
2. Stir in sausage and cook until liquid is thick and creamy, about 30 minutes. Season with salt and pepper. Serve over hot cooked rice with hot pepper sauce, if desired. (Leftover beans can be refrigerated in airtight container for several days.)

King Ranch Casserole

King Ranch Casserole

Serves 6 to 8

If you can't find Ro-Tel tomatoes, substitute one 14.5-ounce can diced tomatoes and one 4-ounce can chopped green chiles. Cojack is a creamy blend of Colby and Monterey Jack cheeses. We like its tangy flavor, but milder Jack cheese can be used in its place.

12	(6-inch) corn tortillas
1	tablespoon  unsalted butter
2	medium onions , chopped fine
2	jalapeño chiles , minced
2	teaspoons  ground cumin
2	(10-ounce) cans Ro-Tel tomatoes (see note)
5	tablespoons  all-purpose flour
1	cup  heavy cream
3	cups  low-sodium chicken broth
1 1/2	pounds  boneless, skinless chicken breasts , halved lengthwise and cut crosswise into 1/2-inch slices
2	tablespoons  minced fresh cilantro
4	cups  Cojack cheese (see note)
	Salt and pepper
2 1/4	cups  Fritos , crushed

1. Adjust oven rack to upper-middle and lower-middle positions and heat oven to 450 degrees. Lay tortillas on two baking sheets, lightly coat both sides with cooking spray, and bake until slightly crisp and browned, about 12 minutes. Cool slightly, then break into bite-sized pieces. Using potholders, adjust top oven rack to middle position.
2. Heat butter in Dutch oven over medium-high heat. Cook onions, chiles, and cumin until lightly browned, about 8 minutes. Add tomatoes and cook until most of liquid has evaporated, about 10 minutes. Stir in flour and cook 1 minute. Add cream and broth, bring to simmer, and cook until thickened, 2 to 3 minutes. Stir in chicken and cook until no longer pink, about 4 minutes. Off heat, add cilantro and cheese and stir until cheese is melted. Season with salt and pepper.
3. Scatter half of tortilla pieces in 13 by 9-inch baking dish set over rimmed baking sheet. Spoon half of filling evenly over tortillas. Scatter remaining tortillas over filling, then top with remaining filling.
4. Bake until filling is bubbling, about 15 minutes. Sprinkle Fritos evenly over top and bake until Fritos are lightly browned, about 10 minutes. Cool casserole 10 minutes. Serve.
Make Ahead: The casserole can be assembled through step 3 and refrigerated for up to 1 day. When ready to serve, cover casserole with foil and bake until filling is bubbling, about 30 minutes. Remove foil, top with Fritos, and proceed with rest of step 4 as directed.

From The Freezer Meaty Lasagna

From-The-Freezer Meaty Lasagna

Serves 6 to 8

This lasagna can be assembled and frozen for up to 2 months before being baked.

Tomato Meat Sauce
1 1/2	tablespoons  olive oil
1	onion , chopped fine
6	cloves  garlic , minced
1/4	teaspoon  red pepper flakes
1/2	pound  ground beef chuck (85 percent lean)
1/2	pound  ground pork
1	teaspoon  salt
1/2	teaspoon  ground black pepper
1/4	cup  heavy cream
	1 can (28 ounces) tomato puree
1	can  diced tomatoes (28 ounces)
1/4	cup  chopped fresh basil
Ricotta, Mozzarella, and Pasta Layers
2	large eggs , lightly beaten
1/4	cup  chopped fresh basil
1/4	teaspoon  ground black pepper
5	cups  shredded whole milk mozzarella cheese
1/4	teaspoon  salt
1 3/4	cups  whole-milk ricotta
1 1/4	cups  Grated Parmesan cheese
12	no-boil lasagna noodles (from one 8- or 9-ounce package)

1. For the sauce: Heat oil in large Dutch oven over medium heat until shimmering, about 2 minutes. Add onion and cook until softened, about 2 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Increase heat to medium-high, add ground meats, salt, and pepper, and cook, breaking meat into small pieces, until meat is no longer pink but not browned, about 4 minutes. Add cream and simmer until liquid evaporates and only fat remains, about 4 minutes. Stir in tomato puree, diced tomatoes, and basil and bring to simmer. Reduce heat to low and simmer until flavors blend, about 3 minutes. Remove pot from heat, cool sauce for 20 minutes, then refrigerate until cool, at least 20 minutes.
2. For the pasta layers: Mix ricotta, 1 cup Parmesan, basil, eggs, salt, and pepper in bowl. Spread 1/4 cup meat sauce over bottom of 13 by 9-inch baking dish. Place 3 noodles crosswise on top of sauce, evenly space 9 tablespoons ricotta mixture over noodles, and sprinkle evenly with 1 1/4 cups mozzarella; spoon 1 1/2 cups sauce over cheese. Repeat layering of noodles, ricotta mixture, mozzarella, and sauce two more times. Place 3 remaining noodles on top and spread with remaining sauce. Cover with remaining 1 1/4 cups mozzarella and remaining 1/4 cup Parmesan.
3. Spray large sheet of aluminum foil with nonstick cooking spray and tightly cover lasagna. Wrap with plastic wrap several times and cover with another layer of foil. Freeze.
4. When ready to serve: Adjust oven rack to middle position and heat oven to 375 degrees. Remove all wrapping except foil layer that is flush against lasagna. Bake 1 hour and 15 minutes, then remove foil. Continue baking until cheese is spotty brown and sauce is bubbling, about 30 minutes. Let lasagna cool for 15 minutes. Serve.

Baked Manicotti with Meat Sauce

Baked Manicotti with Meat Sauce

serves 6 to 8

You will need 16 no-boil lasagna noodles. The test kitchen’s preferred brand, Barilla, comes 16 to a box, but other brands contain only 12. It is important to let the dish cool for 15 minutes after baking.

Meat Sauce
1	onion, chopped
6	ounces  sliced deli pepperoni
1	pound  85 percent lean ground beef
1	tablespoon  tomato paste
5	garlic cloves , minced
1/4	teaspoon  red pepper flakes
2	(28-ounce) cans crushed tomatoes
	Salt and pepper
Manicotti
3	cups  ricotta cheese
2 1/2	cups  shredded mozzarella cheese
1 1/2	cups  shredded provolone cheese
1	large  egg , lightly beaten
1/2	teaspoon  salt
1/2	teaspoon  pepper
1/4	cup  finely chopped fresh basil
16	no-boil lasagna noodles (see note)

1. GRIND MEAT Adjust oven rack to upper-middle position and heat oven to 375 degrees. Pulse onion and pepperoni in food processor until coarsely ground. Add beef and pulse until thoroughly combined.
2. MAKE SAUCE Transfer beef mixture to large saucepan and cook over medium heat, breaking up mixture with wooden spoon, until no longer pink, about 5 minutes. Using slotted spoon, transfer 1 cup beef mixture to paper towel-lined plate and reserve. Add tomato paste, garlic, and pepper flakes to pot with remaining meat mixture and cook until fragrant, about 1 minute. Stir in tomatoes and simmer until sauce is slightly thickened, about 20 minutes. Season with salt and pepper. (At this point, sauce can be refrigerated in airtight container for 3 days.)
3. PREPARE FILLING Combine ricotta, 2 cups mozzarella, 1 cup provolone, egg, salt, pepper, basil, and reserved meat mixture in large bowl. Pour 2 quarts boiling water into 13- by 9-inch baking dish. Soak noodles until pliable, about 5 minutes. Drain noodles on kitchen towel. Pour off water and dry baking dish.
4. ASSEMBLE DISH Spread half of meat sauce over bottom of baking dish. Following photos below, top each soaked noodle with ¼ cup cheese filling, roll, and arrange, seam-side down, over sauce in baking dish. Spread remaining sauce over manicotti. Cover with foil and bake until bubbling around edges, about 40 minutes. Remove foil and sprinkle with remaining mozzarella and provolone. Bake until cheese is melted, about 5 minutes. Let cool 15 minutes. Serve.

Baked Four Cheese Pasta

Baked Four-Cheese Pasta

Serves 4

4	slices  bacon , chopped fine
1	small  onion , chopped fine
2	garlic cloves, minced
1/2	cup  grated Parmesan cheese
	Ground black pepper
	Salt
3	cups  low-sodium chicken broth
1	cup  heavy cream
1	cup  frozen peas
1	cup  shredded Italian 4-cheese blend  (see recipe headnote)
3/4	pound  penne pasta or ziti (about 4 cups)

1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Cook bacon, onion, and garlic in large nonstick skillet over medium-high heat until onion is softened, about 5 minutes. Add broth, cream, pasta, and 1/2 teaspoon salt, cover, and bring to boil. Once boiling, reduce heat to medium-low and simmer, stirring frequently, until pasta is tender, about 15 minutes.
2. Off heat, stir in Parmesan and peas and season with salt and pepper. Transfer to 2-quart casserole dish and sprinkle with shredded cheese. Bake until cheese is melted and spotty brown, about 5 minutes. Serve.

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Joe Booker Stew

Joe Booker Stew (Beef Stew with Dumplings)

Serves 6 to 8

You can substitute peeled, chopped turnip or parsnip for the rutabaga. Use a Dutch oven with at least a 6-quart capacity.

STEW
8	ounces  salt pork , quartered
3	pound  boneless beef chuck , cut into 1-inch chunks
	Pepper
2	onions , chopped
2	tablespoons  all-purpose flour
4	cups  low-sodium beef broth
4	cups  water
2	teaspoons  minced fresh thyme
1 1/2	pounds  red potatoes , scrubbed and cut into 3/4-inch chunks
1 1/2	pounds  rutabaga , peeled and cut into 3/4-inch chunks (see note)
1	pound  carrots , peeled and cut into 3/4-inch chunks
DUMPLINGS
2	cups  all-purpose flour
5	teaspoons  baking powder
1/2	cup  finely chopped fresh parsley
	Salt and pepper
1	cup  milk
3	tablespoons  unsalted butter , cut into 1/2-inch pieces

1. MICROWAVE PORK Place salt pork in bowl and microwave until fat renders and pork is golden, 5 to 8 minutes. Pour off fat, reserving 2 tablespoons (if you have less, supplement with vegetable oil). When pork is cool enough to handle, rinse under running water to remove excess salt. Set aside.
2. BROWN BEEF Pat beef dry with paper towels and season with pepper. Heat 2 teaspoons reserved pork fat in large Dutch oven over medium-high heat until just smoking. Cook half of beef until well browned all over, about 8 minutes. Transfer to bowl and repeat with additional 2 teaspoons pork fat and remaining beef. Add remaining pork fat and onion to empty pot and cook until golden brown, about 5 -minutes. Stir in flour and cook until lightly browned, about 1 minute.
3. SIMMER STEW Return beef and any accumulated juices to pot. Stir in broth, water, thyme, and rinsed salt pork and bring to boil. Reduce heat to low and simmer, covered, until meat is nearly tender, about 1 hour. Remove and discard salt pork. Add potatoes, rutabaga, and carrots to pot and continue to simmer, covered, until vegetables are just tender, 20 to 30 minutes.
4. MAKE DUMPLINGS When vegetables are nearly tender, combine flour, baking powder, parsley, 1 teaspoon salt, and 1 teaspoon pepper in large bowl. Combine milk and butter in liquid measuring cup and microwave, stirring once or twice, until butter melts, about 1 minute. Stir warm milk mixture into flour mixture until incorporated.
5. STEAM DUMPLINGS Once vegetables are tender, use small ice cream scoop or 2 large spoons to drop golf ball-size dumplings (about 2 tablespoons) into stew (you should have about 15 dumplings). Simmer gently, covered, until dumplings have doubled in size and toothpick inserted in center comes out clean, 18 to 22 minutes. Serve.
MAKE AHEAD: The stew can be made through step 3, covered, and refrigerated for 3 days. To serve, bring stew to simmer and proceed with step 4.

Corn and Bacon Chowder

Quick Corn Chowder with Bacon

Serves 4

Frozen corn can be quickly defrosted in a bowl in the microwave. If using fresh corn, you’ll need about 1 dozen medium ears; use a chef’s knife to cut the kernels off the husked and silked ears.

8	cups  frozen corn kernels (about 2 pounds), thawed (see note)
3	cups  low-sodium chicken broth
6	slices  bacon , chopped fine
1	onion , chopped fine
2	pounds  russet potatoes , peeled and cut into 1/2-inch chunks
1/2	cup  heavy cream
1	teaspoon  minced fresh thyme
1/8	teaspoon  cayenne pepper
	Salt and pepper

1. Puree 4 cups corn and 2 cups broth in blender or food processor until smooth. Cook bacon in large pot over medium-high heat until crisp, about 5 minutes; transfer to paper towel-lined plate. Reduce heat to medium and cook onion and potatoes in bacon fat until onion is softened, about 5 minutes.
2. Whisk in pureed corn mixture, cream, thyme, cayenne, and remaining broth and simmer until potatoes are tender, about 15 minutes. Stir in remaining corn and cook until corn is heated through, about 2 minutes. Season with salt and pepper. Sprinkle with crisp bacon. Serve.

Clam Chowder

Quick Clam Chowder

Serves 6

Serve this summer favorite with saltines or oyster crackers.

4	(6.5-ounce) cans minced clams
3	(8-ounce) bottles clam juice
1 1/2	pounds  red potatoes , scrubbed and cut into 1/2-inch pieces
2	bay leaves
2	teaspoons  minced fresh thyme leaves
6	slices  bacon , chopped fine
1	onion , minced
2	cloves  garlic , minced
1/4	cup  all-purpose flour
1	cup  heavy cream
2	tablespoons  chopped fresh parsley leaves

1. Drain clams through strainer set over medium bowl. Add bottled clam juice to drained liquid to measure 5 cups (add water if necessary). Bring potatoes, clam juice, bay leaves, and thyme to boil in medium saucepan over high heat. Reduce heat to low to maintain gentle simmer.
2. While potatoes are coming to boil, cook bacon in large Dutch oven over medium heat until just crisp, 5 to 7 minutes. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
3. Pour potatoes and cooking liquid into pot with onion mixture, using wooden spoon to scrape bottom of pan. Add clams, cream, and parsley and simmer until potatoes are tender, 5 to 7 minutes. Season with salt and pepper. Serve.

Quick Chicken and Dumpling Soups

Quick Chicken and Dumpling Soup

Serves 4 to 6

The combination of rotisserie chicken and store-bought broth gives this soup a rich chicken flavor in minutes.

1 1/2	cups  all-purpose flour
2/3	cup  water
2	large  eggs , lightly beaten
	Salt and pepper
3	tablespoons  unsalted butter
1	onion , chopped fine
2	carrots , peeled and sliced thin
1	celery rib , sliced thin
8	cups  low-sodium chicken broth
1	rotisserie chicken  , skin discarded, meat shredded into bite-sized pieces (about 3 cups)

1. Whisk flour, water, eggs, ½ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside.
2. Melt butter in Dutch oven over medium-high heat. Cook onion, carrots, and celery until lightly browned, about 5 minutes. Stir in broth and bring to boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, 10 to 15 minutes.
3. Remove lid of pot. Stir in chicken and season with salt and pepper; return to simmer. Working quickly, use ½ teaspoon measuring spoon to drop pieces of dough into soup. Simmer, covered, until dumplings are set, 1 to 2 minutes. Season with salt and pepper. Serve.

Extra Crispy Fried Chicken

Extra-Crunchy Fried Chicken

Serves 4

Keeping the oil at the correct temperature is essential to producing crunchy fried chicken that is neither too brown nor too greasy. Use a candy/deep-fry thermometer to check the temperature of the oil before you add the chicken (see related testing). If you cannot find a chicken that weighs 3 1/2 pounds or less, or if you don't have a pan that is 11 inches in diameter, you will have to fry the chicken in two batches. Follow the recipe, frying the chicken four pieces at a time and keeping the first batch warm in a 200-degree oven while the second batch is cooking. If you want to produce a slightly healthier version of this recipe, you can remove the skin from the chicken before soaking it in the buttermilk. The chicken will be slightly less crunchy.

2	cups  buttermilk plus 6 additional tablespoons
2	tablespoons  table salt
1	whole chicken (about 3 1/2 pounds), cut into 8 pieces, giblets discarded, wings and back reserved for stock (see note below for other options)
3	cups  all-purpose flour
2	teaspoons  baking powder
3/4	teaspoon  dried thyme
1/2	teaspoon  ground black pepper
1/4	teaspoon  garlic powder
4 - 5	cups  vegetable shortening or peanut oil

1. Whisk together 2 cups buttermilk and salt in large bowl until salt is dissolved. Add chicken pieces to bowl and stir to coat; cover bowl with plastic and refrigerate for 1 hour. (Don't let chicken soak much longer or it will become too salty.)
2. Whisk flour, baking powder, thyme, pepper, and garlic powder together in large bowl. Add remaining 6 tablespoons buttermilk; with your fingers rub flour and buttermilk together until buttermilk is evenly incorporated into flour and mixture resembles coarse wet sand.
3. Working in batches of two, drop chicken pieces into flour mixture and turn to thoroughly coat, gently pressing flour mixture onto chicken. Shake excess flour from each piece of chicken and transfer to wire rack set over rimmed baking sheet.
4. Heat oil (it should measure 3/4 inch deep) in large heavy-bottomed Dutch oven with 11-inch diameter over medium-high heat until it reaches 375 degrees. Place chicken pieces, skin-side down, in oil, cover, and fry until deep golden brown, 8 to 10 minutes. Remove lid after 4 minutes and lift chicken pieces to check for even browning; rearrange if some pieces are browning faster than others. (At this point, oil should be about 300 degrees. Adjust burner, if necessary, to regulate temperature of oil.) Turn chicken pieces over and continue to fry, uncovered, until chicken pieces are deep golden brown on second side, 6 to 8 minutes longer. (At this point, to keep chicken from browning too quickly, adjust burner to maintain oil temperature of about 315 degrees.) Using tongs, transfer chicken to plate lined with paper towels; let stand for 5 minutes to drain. Serve.