One Pot, 7 Dinners_FW

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One Pot, 7 Dinners TURNS OUT ALL YOU NEED TO MAKE AN EPIC DINNER IS A SINGLE POT. FROM A KOREAN SHORT RIB STEW TO A NEXT-LEVEL BAKED PASTA, HERE ARE THE BEST ALL-IN-ONE MEALS FROM OUR FAVORITE NEW COOKBOOKS.

Cooking for Jeffrey Ina Garten, known for elegant, no-fuss recipes, compiles her husband’s favorites, from Fridaynight roast chicken (a running joke on her TV show) to the prosciuttoand-Camembert tartines they first tried in Paris.

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The Good Fork Cookbook

Chef Sohui Kim’s first restaurant in Brooklyn was hit hard

by Hurricane Sandy. She combines her stories of perseverance with the Korean recipes that endured.

Taste of Persia

The Persian Empire spanned from Iran to Georgia. Naomi Duguid’s culinary pilgrimages throughout the region yielded must-try recipes like saffron-tinted dumplings and hearty spiced stews.

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Deep Run Roots

In this 576-page ode to Deep Run, North Carolina, TV chef Vivian Howard overdelivers on the comfort food of her Southern home with drippy, crunchy, tangy dishes for every season.

Small Victories

For Julia Turshen, learning to cook is about celebrating the “aha” moments. She shares those epiphanies along with craveable recipes for everything from spicy chilaquiles to chocolate cake.

F O L L O W U S @ F O O DA N D W I N E

food stylist: barrett washburne; style editor: suzie myers. french oven by staub from sur la table; wineglass from tableart

BY JULIA HEFFELFINGER PHOTOGRAPHS BY CHRISTINA HOLMES

One-Pot SlugHereMeals

SMALL VICTORIES

Brisket with Apricots and Prunes Active 30 min; Total 3 hr 30 min Serves 6 to 8

To keep the meat moist in the dry heat of the oven, Julia Turshen covers it with a damp piece of crumpled parchment.

“In this case, a wet blanket is a good thing!” she says.

One 3½- to 4½-lb. brisket, preferably second cut Kosher salt 2 Tbsp. extra-virgin olive oil 1 large yellow onion, thinly sliced 6 thyme sprigs 4 garlic cloves, crushed 2 Tbsp. tomato paste 1 tsp. hot smoked paprika (pimentón) ¼ tsp. ground cinnamon One 15-oz. can whole peeled tomatoes 1½ cups chicken stock or low-sodium broth 12 pitted prunes 12 dried Turkish apricots

1. Preheat the oven to 325°.

Season the brisket with salt. In a large enameled cast-iron casserole, heat the olive oil. Add the brisket and cook over moderately high heat until browned all over, 4 to 5 minutes. Transfer to a large plate.

2. Add the onion to the casserole and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the thyme, garlic, tomato paste, paprika and cinnamon and cook, stirring, until the tomato paste is deep red in color, 1 to 2 minutes. Add the tomatoes and chicken stock and bring to a boil. Remove from the heat and stir in the prunes and apricots. Return the brisket and its juices to the casserole.

3. Scrunch up a large piece of parchment paper and moisten it with water. Spread the wet parchment over the brisket, cover and braise in the oven until tender, about 3 hours.

Transfer to a work surface and let rest for 10 minutes. Discard the thyme sprigs. Slice the brisket across the grain and serve with the sauce.

MAKE AHEAD The brisket can

be cooled to room temperature and refrigerated in its sauce for up to 5 days. Reheat gently in a 350° oven or on the stovetop before serving.

WINE Spicy Pinot Noir: 2014

Lazy Creek Middleridge Ranch.

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F O L L O W U S @ F O O DA N D W I N E

dutch oven by le creuset from williams-sonoma

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DEEP RUN ROOTS

Clam-and-Oyster Pan Roast Total 45 min; Serves 4

Steamed clams meet New Orleans creamed oysters for a dish that’s hearty but not heavy.

The winter greens in the aromatic broth make it a full meal.

4 Tbsp. unsalted butter

2 dashes of hot sauce

4 cups chopped mustard or turnip greens

Crusty bread, for serving

4 thyme sprigs

In a large enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the leeks, season with salt and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the mustard greens, thyme, garlic and crushed red pepper and cook, stirring, until the greens are wilted, about 2 minutes. Add the vermouth and clams and bring to a boil.

Cover and cook over moderate

2 garlic cloves, thinly sliced ¼ tsp. crushed red pepper 1 cup dry vermouth 2 dozen littleneck clams, scrubbed 2 dozen oysters, freshly shucked, with their liquor

2 small leeks, white and tender green parts only, thinly sliced (2 cups)

2 Tbsp. chopped parsley

Kosher salt

1 tsp. fresh lemon juice

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One-Pot Meals

2 Tbsp. heavy cream

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heat until the clams open, 5 to 10 minutes; transfer the clams to a bowl as they open, discarding any that do not. Add the oysters and their liquor, the cream, parsley, lemon juice, hot sauce and remaining 2 tablespoons of butter and cook just until the oysters start to curl around the edges, 1 to 2 minutes. Discard the thyme sprigs. Stir in the clams and any juices; serve immediately with crusty bread.

—Vivian Howard WINE Crisp Chablis: 2015

Drouhin Vaudon.

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THE GOOD FORK COOKBOOK

¾ cup soy sauce

Soy-Braised Short Ribs

½ cup mirin

Active 45 min; Total 2 hr 45 min Serves 4 to 6

½ cup packed brown sugar

A sophisticated take on the traditional Korean short rib dish kalbi jim. Braising the short ribs slowly in red wine, instead of boiling them, adds depth to the ginger-soy broth and helps tenderize the meat.

2 Tbsp. canola oil 5 lbs. English-cut bone-in short ribs (4 to 5 inches long) Kosher salt and pepper 1 yellow onion, chopped 3 garlic cloves, crushed One 2-inch piece of fresh ginger, peeled 2 cups dry red wine 2 cups chicken stock, lowsodium broth or water

N OV E M B E R 2016

One-Pot Meals

Stir in the stock, soy sauce, mirin, brown sugar and the ½ cup of kimchi. Return the ribs to the casserole bone side up along with any accumulated juices. Bring to a boil, cover and reduce the heat to low. Simmer gently until the ribs are very tender, about 2 hours.

½ cup chopped kimchi, plus more for serving Sliced scallions and toasted sesame seeds, for garnish Steamed short-grain rice

3. Transfer the ribs to a shallow serving bowl. Strain and degrease the sauce. Spoon some of the sauce over the ribs and garnish with scallions and sesame seeds. Serve with steamed rice and more kimchi. —Sohui Kim

1. In a large enameled cast-iron casserole, heat the oil. Season the short ribs with salt and pepper. Working in 2 batches, sear over moderately high heat, turning, until browned all over, 5 minutes. Transfer to a plate.

pot from food52; bowls by jim franco ceramics

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MAKE AHEAD The short ribs can be refrigerated for up to 2 days.

2. Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the wine, bring to a boil and simmer until reduced by half, 3 minutes.

WINE Smoky, savory

red blend: 2011 McEvoy Ranch Red Piano.

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COOKING FOR JEFFREY

1 Tbsp. minced garlic (3 cloves)

Crusty Baked Shells & Cauliflower

½ tsp. grated lemon zest

Active about 1 hr; Total about 1 hr 30 min; Serves 6 to 8

¼ tsp. crushed red pepper flakes

Even sautéed cauliflower feels decadent in this cheesycrunchy baked pasta with capers and lemon zest. Be careful not to overcook your pasta, as it will continue to soften in the oven.

2 cups freshly grated Italian Fontina Val d’Aosta cheese, lightly packed (10 oz. with rind)

¾ lb. medium shells, such as Barilla

2 Tbsp. minced fresh parsley leaves

3 Tbsp. roughly chopped fresh sage leaves

3. Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender.

Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of olive oil to the sauté pan, add the remaining cauliflower, cook until browned and tender and add to the bowl.

1 cup (8 oz.) fresh ricotta

6 Tbsp. freshly grated Italian Pecorino cheese

2½ lbs. cauliflower, cut into small florets (1 large head)

and cook until al dente, according to the instructions on the package. Since it will be baked later, don’t overcook it! Drain and pour into a very large bowl.

½ cup panko (Japanese bread flakes)

Kosher salt and freshly ground black pepper

Good olive oil

One-Pot Meals

1. Preheat the oven to 400°.

2. Fill a large pot with water, add 2 tablespoons of salt and bring to a boil. Add the pasta

MAKE AHEAD Assemble the dish, cover and refrigerate overnight. Bake before serving.

WINE Light-bodied Pinot Noir:

2014 Angeline Reserve.

4. Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt and 1 teaspoon

2 Tbsp. capers, drained N OV E M B E R 2016

black pepper to the bowl and stir carefully. Stir in the Fontina.

Transfer half of the mixture to a 10 x 13 x 2–inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.

—Ina Garten

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photograph: david malosh; food styling: hadas smirnoff; style editor: suzie myers. roasting dish by revol

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TASTE OF PERSIA

One-Pot Meals

¾ cup dried green split peas, soaked overnight and drained

Persian Split Pea and Rice Soup with Lamb Meatballs

4 scallions, thinly sliced

Active 45 min; Total 3 hr 30 min plus overnight soaking Serves 6

2 cups finely chopped parsley leaves and tender stems

This bright, herbaceous porridge, called ash, is a staple of Persian home cooking. It can be made days in advance and reheated beautifully; simply swirl in the pomegranate molasses and let the tiny lamb meatballs simmer for 10 minutes before serving.

2 cups finely chopped cilantro leaves and tender stems

TOPPINGS

¼ cup canola oil 2 Tbsp. dried mint 1 large onion, thinly sliced

1. Make the soup In a large enameled cast-iron casserole, heat the olive oil. Add the onion, cinnamon and turmeric and cook over moderate heat, stirring occasionally, until the onion is beginning to soften, 5 minutes. Add the rice, split peas and 10 cups of water and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the rice and peas are tender and the soup is quite thick, 1½ to 2 hours. Add the scallions, parsley, cilantro and mint and simmer for 30 minutes. Stir in the pomegranate molasses and season with salt.

½ cup finely chopped mint leaves 2 Tbsp. pomegranate molasses, plus more as needed Kosher salt

SOUP

MEATBALLS

2 Tbsp. extra-virgin olive oil

1 small yellow onion, grated

1 yellow onion, thinly sliced

½ lb. ground lamb

½ tsp. ground cinnamon

½ tsp. kosher salt

½ tsp. ground turmeric

¼ tsp. pepper

¾ cup short-grain white rice N OV E M B E R 2016

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2. Make the meatballs In a medium bowl, combine all of the ingredients. Roll rounded teaspoons of the ground lamb into balls. Add the meatballs to the soup and simmer until cooked through, 10 minutes. If the soup is getting too thick, add water.

3. Meanwhile, make the toppings In a small skillet, heat 2 tablespoons of the canola oil.

Add the dried mint and cook until fragrant, 30 seconds.

Scrape the mint oil into a bowl and wipe out the skillet. Heat the remaining 2 tablespoons of canola oil in the skillet. Add the onion and cook over moderate heat until golden and crisp, 8 minutes; drain. Serve the soup garnished with the mint oil and fried onions. —Naomi Duguid WINE Aromatic rosé: 2015

Copain Tous Ensemble.

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bowl by jim franco ceramics

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Book Preview THE GOOD FORK COOKBOOK

Silken Tofu Stew Active 45 min; Total 1 hr 30 min; Serves 4

Tofu and runny egg yolks add luscious, creamy texture to this complex, spicy Korean stew. All kinds of seafood work well here, so use whatever is fresh and looks best, like clams, lump crabmeat or even cubes of firm white fish.

DASHI

½ cup dried anchovies (1 oz.), heads and guts removed 10 dried shiitake mushrooms (1 oz.)

One-Pot Meals sauce and fish sauce and bring to a simmer. Add the shrimp and mussels, cover and cook over low heat until the mussels open, about 2 minutes. Discard any mussels that don’t open. Stir in the calamari and tofu. Carefully crack the eggs into the stew. Cover and cook until the egg whites are set but the yolks are still runny, 2 to 3 minutes.

3. Ladle the tofu stew into bowls and garnish with the watercress and sliced scallion greens. Serve with kimchi. —SK WINE Lime-scented, off-dry Riesling:

2014 Leitz Dragonstone Rheingau.

8 garlic cloves, crushed

DEEP RUN ROOTS

Two 4-inch squares of kombu ½ onion, thinly sliced

Lentil Soup with Apple and Bacon

STEW

Total 1 hr 30 min; Serves 4 to 6

2 Tbsp. canola oil

1 tsp. canola oil

1 cup thinly sliced fresh shiitake mushroom caps 1/3 cup finely chopped onion

6 slices of bacon, chopped 1 medium leek, white and tender green parts only, thinly sliced

1 Tbsp. minced garlic

2 celery ribs, cut into ¼-inch dice

3 scallions, white, light green and dark green parts thinly sliced separately

1 medium carrot, cut into ¼-inch dice

½ cup chopped kimchi, plus more for serving 2 Tbsp. gochugaru (Korean red pepper flakes)

2 garlic cloves, minced 2 Tbsp. minced peeled fresh ginger Kosher salt and pepper 1 tsp. ground cumin

1 Tbsp. soy sauce

8 cups chicken stock, low-sodium broth or water

1 Tbsp. Asian fish sauce

½ cup apple cider

½ lb. medium shrimp, shelled and deveined ½ lb. mussels, scrubbed and debearded 4 oz. cleaned calamari, tentacles left whole and bodies cut crosswise into ¼-inch rings 1 lb. silken tofu, broken into chunks 4 large eggs 1 cup watercress leaves and tender stems

1. Make the dashi In a large saucepan, combine all of the ingredients with 10 cups of water and bring to a boil. Reduce the heat to low and simmer until reduced to 4 cups, about 30 minutes. Strain the dashi through a fine-mesh sieve set over a medium bowl; discard the solids and wipe out the saucepan.

2. Make the stew In the saucepan, heat the oil. Add the mushrooms, onion, garlic, the sliced white and light green scallions and the ½ cup of kimchi and cook over moderate heat, stirring, until the onion is beginning to brown, about 8 minutes. Add the dashi, gochugaru, soy F O L L O W U S @ F O O DA N D W I N E

1 cup green lentils 1 Granny Smith apple, peeled and cut into ¼-inch dice ½ tsp. finely chopped rosemary Buttermilk, for serving

In a large saucepan, heat the oil. Add the bacon and cook over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain.

Add the leek, celery, carrot, garlic and ginger to the saucepan and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables are beginning to soften, about 8 minutes. Stir in the cumin and cook until fragrant, 30 seconds. Add the stock, cider and lentils and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Stir in the apple and rosemary and cook until the apple is just softened, about 3 minutes. Season with salt and pepper and ladle into bowls.

Drizzle the soup with buttermilk, garnish with the bacon and serve. —VH WINE Earthy red: 2015 Fram Shiraz.

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HAND-MADE MOUTH-BLOWN IN AUSTRIA

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