PRETTY BASIC

HANDS-ON TIME 35 MINUTES TOTAL TIME 1 HOUR, 10 MINUTES SERVES 6

1pound boneless, skinless chicken breasts 1tablespoon olive oil 2onions, chopped 4 carrots, diced 3tablespoons all-purpose flour ½cup dry white wine 2cups 1 percent milk 110-ounce package frozen peas 1tablespoon fresh thyme

Kosher salt and black pepper 19-inch store-bought piecrust, thawed if frozen

HEAT oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes. Let cool, then shred. MEANWHILE, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes. (Do not let them darken.) Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. ADD the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a 1½- to 2-quart baking dish. LAY the crust on top, pressing the edge to seal. Cut several vents in the crust. Place the potpie on a baking sheet and bake until the filling is bubbling and the crust is golden, 30 to 35 minutes.

REALSIMPLE.COM, 2013

HANDS-ON TIME 35 MINUTES TOTAL TIME 35 MINUTES SERVES 4

½cup sour cream 3tablespoons mayonnaise 3tablespoons milk ½teaspoon ground cumin 1½pounds raw large shrimp, peeled and deveined 3tablespoons butter, melted 2large garlic cloves, minced 4limes, cut into quarters

Kosher salt 86-inch corn tortillas 2to 3 cups finely shredded green cabbage

Jarred green tomatillo salsa

HEAT grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside. SKEWER the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter. PLACE the shrimp on the grill with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned. REMOVE from grill. Lightly salt the shrimp. GRILL the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm. PULL the shrimp off the skewers and divide evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a squeeze of juice from the grilled lime.

HANDS-ON TIME 20 MINUTES TOTAL TIME 55 MINUTES MAKES 2 DOZEN COOKIES

2cups old-fashioned rolled oats (not quick-cooking) 1cup all-purpose flour, spooned and leveled ¾teaspoon baking soda ¼teaspoon ground cinnamon 2teaspoons flaky sea salt (such as Maldon) ½cup (1 stick) unsalted butter, at room temperature 4tablespoons vegetable shortening ½cup granulated sugar ½cup packed light brown sugar 1large egg 1teaspoon pure vanilla extract 6ounces bittersweet chocolate, coarsely chopped

HEAT oven to 375° F with the racks in the upper and lower thirds. Line 2 large baking sheets with parchment. COMBINE the oats, flour, baking soda, cinnamon, and 1 teaspoon of the salt in a medium bowl. Set aside. BEAT the butter, shortening, granulated sugar, and brown sugar with an electric mixer on medium-high speed until lightly and fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce mixer speed to low and gradually add the flour mixture, mixing just until combined. (Do not overmix.) Stir in the chocolate. DROP heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1 teaspoon of salt. BAKE, rotating the pans halfway through, until lightly brown around the edges, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

MAY 2014

MARCH 2004

OCTOBER 2014

JUNE/JULY 2004

HANDS-ON TIME 15 MINUTES TOTAL TIME 15 MINUTES SERVES 4

2tablespoons olive oil, plus more for serving 4large eggs

Kosher salt and black pepper 4large slices country bread, toasted 1avocado, sliced 2ounces sliced prosciutto

HEAT the oil in a large nonstick skillet over medium heat. Add the eggs and cook, covered, for 2 to 4 minutes for slightly runny yolks. Season with ¼ teaspoon each salt and pepper. DIVIDING evenly, top the bread with the avocado, prosciutto, and eggs. SERVE drizzled with additional oil and sprinkled with pepper.

HANDS-ON TIME 15 MINUTES TOTAL TIME 1 HOUR SERVES 4

1pound plum or small tomatoes, halved if large ½cup pitted green olives 8cloves garlic, quartered 2tablespoons olive oil 1tablespoon fresh thyme leaves 4bone-in, skin-on chicken legs

Kosher salt and black pepper

HEAT oven to 425° F with a rack in the highest position. Toss the tomatoes, olives, garlic, oil, and thyme in a 3-quart baking dish. Season the chicken with

JUNE 2011

1 teaspoon salt and ½ teaspoon pepper. Nestle the chicken, skin-side up, in the vegetables. BAKE until the chicken is browned and an instant-read thermometer inserted into the thickest leg (avoiding bone) registers 165° F, 40 to 45 minutes. SERVE warm.

HANDS-ON TIME 35 MINUTES TOTAL TIME 4 HOURS, 35 MIN-

SERVES 12

1medium onion, finely chopped (½ cup) 1stalk celery, finely chopped 1carrot, finely chopped 2tablespoons olive oil 1pound ground beef ½pound ground pork 1cup milk 16-ounce can tomato paste 614-ounce cans diced tomatoes 4teaspoons kosher salt ½teaspoon ground nutmeg

Long pasta (such as pappardelle), for serving

IN A large skillet, combine the onion, celery, carrot, and olive oil and cook over medium heat, stirring frequently, until tender, about 10 minutes. ADD the meat and cook, stirring frequently, until it loses its pink color. Add the milk. Increase heat to high and cook until the milk has evaporated. Transfer the mixture to a 4- to 6-quart slow cooker. RETURN the skillet to the heat and add the tomato paste. Cook over low heat for about 5 minutes. Add the tomato paste to the slow cooker, along with the diced tomatoes, salt, and nutmeg. COOK on low for 8 hours or on high for 4 hours. Serve warm over pappardelle or some other long pasta.

HANDS-ON TIME 25 MINUTES TOTAL TIME 35 MINUTES SERVES 4

2pounds salmon fillet, skin removed 2egg whites 1tablespoon Dijon mustard ½cup fresh bread crumbs (from 2 slices white bread, ground in a food processor) 2tablespoons chopped fresh dill

Kosher salt 2tablespoons olive oil (if cooking on a stovetop) 4brioche buns, toasted

Mayonnaise, yogurt, thinly sliced onion, and pickles (optional), for serving

HEAT grill or stovetop to medium. FINELY chop the salmon. Place half in a large resealable plastic bag and use a flat-surfaced meat pounder or a rolling pin to mash it. PLACE all the salmon in a large bowl. Combine with the egg whites, mustard, bread crumbs, dill, and ½ teaspoon salt. Form into four ¾-inch-thick patties. PLACE the patties on the grill. Cook for 4 to 5 minutes per side. (On a stovetop, heat the oil in a grill pan over medium heat and cook the patties for 5 minutes per side.) SERVE the patties on the buns, with the toppings of your choice.

HANDS-ON TIME 15 MINUTES TOTAL TIME 30 MINUTES SERVES 4

12ounces spaghetti 3large beefsteak tomatoes (about 1½ pounds), each cut into 4 thick slices 3tablespoons olive oil, plus more for the baking sheet

MARCH 2006