On TODAY – Giada Puts a New Twist on Traditional Thanksgiving Side Dishes

Giada De Laurentiis Thanksgiving Sides on the Today  Show

Chef, author & television personality Giada De Laurentiis made a pre-Thanksgiving appearance on this morning’s Today Show.  Her contribution to the Thanksgiving meal was a novel take on a few classic side dishes: Bacon bourbon Brussels sprout skewers; Sweet potato salad with maple syrup dressing; and Cranberry soup with curried breadcrumbs.

I always love her seemingly casual recipes that result in deceptively delicious dishes.  Not to mention the bonus of being reminded how to properly pronounce “mascarpone” (and other Italian ingredients).

It might be time to change things up.  Give at least one of them a try.  Put a little Italian into the classic American Thanksgiving meal.

The recipes for the Brussels sprouts and Sweet potato salad are included below.

Buon appetito!

Giada De Laurentiis_Bacon bourbon Brussels sprout skewers

Image Source: Today.com

Recipe: Bacon bourbon Brussels sprout skewers

Courtesy of Giada De Laurentiis

  • 4 tablespoons unsalted butter
  • 6 tablespoons dark brown sugar
  • 2/3 cup bourbon
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon kosher salt
  • 1 pound slab bacon, cut into 3/4 inch cubes
  • 1 pound small Brussels sprouts, trimmed and halved if needed
  • 2 tablespoons olive oil
  • Nonstick cooking spray
  • 15 to 20 (8-inch) bamboo skewers

Heat a small sauce pan over medium heat. Add the butter and allow it to cook until the butter begins to brown and starts to smells nutty, about 3 minutes. Whisk in the brown sugar and cayenne and cook another 2 minutes stirring regularly. Remove the pan from the heat and add the bourbon. Be careful as it will splatter. Place the pan back on the heat and ignite if desired. Continue to cook, whisking constantly, until a smooth caramel has formed, another 3 minutes. Season with 1/4 teaspoon salt.

Preheat the oven to 375 degrees.

Spread the bacon on a small baking sheet and bake in the oven for 8 minutes, just to begin to render the fat. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the sprouts and simmer for

3 to 4 minutes or until just barely tender and still bright green. Spread on a sheet tray to cool slightly. Toss with the olive oil and remaining ¼ teaspoon salt.

Preheat the grill pan over medium heat. Spray with nonstick cooking spray.

Begin to assemble the skewers starting with a Brussels Sprout, then a piece of bacon, another sprout, another piece of bacon and finishing with a sprout. Continue until all of the skewers are assembled.  Brush the glaze lightly over the skewers. Place them on the prepared grill pan and grill, brushing them with glaze with every turn, until the bacon is beginning to crisp and the Brussels sprouts are starting to char, about 1 to 2 minutes per side. Remove and serve warm drizzled with any remaining glaze.


Cooks Note: It may sound crazy, but the glaze for these Brussels sprouts also works well over chocolate ice cream with toasted pecans.

Serving Size: Makes 15 to 20 skewers

Recipe: Sweet potato salad with maple syrup dressing

Courtesy of Giada De Laurentiis

  • Vegetable oil cooking spray
  • 2 1/2 pounds (about 3 large) sweet potatoes or red garnet yams, peeled and diced into 3/4-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • For dressing:
  • 1/3 cup plain yogurt
  • 1/4 cup mascarpone cheese, at room temperature
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 Granny Smith apple, peeled, cored and diced into 1/2-inch pieces
  • 1/2 cup dried cranberries
  • 1/3 cup pumpkin seeds, toasted (see Cook
  • 1/4 cup chopped fresh flat-leaf parsley

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.

Toss together the sweet potatoes, olive oil and salt on the prepared baking sheet. Roast for 40 minutes until golden and tender.

For the dressing:

In a small bowl, whisk together the yogurt, mascarpone cheese, maple syrup, mustard, salt, and pepper until smooth.

Pour the dressing over the potatoes. Add the apple, cranberries, pumpkin seeds, and parsley. Toss until all the ingredients are coated. Refrigerate for at least 1 hour before serving.

Cook’s Note:

To toast the pumpkin seeds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Serving Size:  Makes 4 to 6 servings

Five-Ingredient Fall Salads Food – Courtesy of Self.com

by Katherine Danesi

Self.com_Food and Diet_Beets and Herbs Salad

Image Source: Self.com

I don’t know about you, but I am always on the hunt for a fantastic salad recipe, one that works with the season when it comes to ingredients, taste and consistency.

Today, I discovered the utterly appetizing recipe for a Fig and Arugula Wheatberry Salad via a tweet from @SELFmagazine and bit, only to discover another nine fabulous, hearty fall salad recipes in a slide show: Kale Salad with Apples and Hazelnuts; Caramelized Root Veggies and Grain Mustard Vinaigrette (topped with a fried egg); Corn, Chard and Bacon Salad; and more.

Eat well!

Self.com_Food and Diet_Corn, Chard and Bacon Salad

Image Source: Self.com

Self.com_Food and Diet_Caramelized Root Veggies and Grain Mustard Vinaigrette (topped with a fried egg)

Image Source: Self.com


Todd English Cooks Up A Turkey-less Thanksgiving Feast

By Katherine Danesi

Today Show_Todd English Ham with ginger-maple glaze

Image Source: Today.com

I know this is sacrilege, but I am not a fan of the classic Thanksgiving dinner.  Never have been. Turkey – meh.  Stuffing – really, what purpose?  Cranberry sauce – um, no.  Mashed potatoes – only if prepared to perfection.  Brussels sprouts – yes, bring them on (but I say that everyday).

So, when chef and restauranteur Todd English arrived on this morning’s Today Show with a turkey-less, un-Thanksgiving dinner menu, he had my attention.  His menu?  Holiday ham with gingered-maple pineapple and jalapeño glaze; Roasted carrots in carrot juice with feta; Warm spinach salad with bacon, tofu and sherry vinaigrette; and Spiced pumpkin custard.  You even get to start with a pre-cooked, bone-in, spiral-cut ham.

No need to dig around and remove those nasty giblets, no endless mashing, no trying to pass off the canned cranberry sauce as homemade.  Try it, you might like it.

Happy Thanksgiving!

Recipe: Holiday ham with gingered-maple pineapple and jalapeño glaze

Todd English

  • 12 to 15 lb. bone-in ham (spiral cut)
  • 1 cup maple syrup
  • 3 cups fresh pineapple juice
  • 1/2 cup fresh ginger, finely minced
  • 1 cup water
  • 2 shallots, small dice
  • 1/2 pineapple, small diced (to be roasted for glaze)
  • 1/2 pineapple, thinly sliced in rounds, core removed (10 to 12 thin rounds)
  • 1 jalapeno, sliced
  • 1 bunch green onion, chopped
  • 1/4 cup dark brown sugar
  • 1/2 stick unsalted butter

Position a rack in the lower third of oven and preheat to 325 degrees.

Place the ham in a 10-by-14-inch roasting pan and add 1 cup water. Roast the ham uncovered for 2 hours.

Place diced pineapple in a small baking dish and roast in oven about 20 minutes. Remove and reserve for glaze.

While the ham is roasting, prepare the glaze:

In a medium saucepan over moderately low heat, combine maple syrup, pineapple juice, brown sugar and butter. Bring to a simmer and continue simmering for 10 minutes. Add shallots, minced ginger, jalapeno, and green onion. Continue simmering until mixture has slightly reduced and thickened, about 10 minutes, stirring often. Add the round pineapple slices and chopped roasted pineapple and cook until the pineapple slices are tender, about 2 minutes.

Once the ham has been in the oven for two hours, drape the glazed pineapple rounds over the ham, covering completely, then brush the ham with about ½ of the glaze, reserving the remainder for serving. Continue roasting the ham until an instant-read thermometer inserted into the thickest part registers 145 degrees (about 30 to 40 more minutes).

To serve, drizzle remaining glaze over ham and enjoy!

Recipe: Roasted carrots in carrot juice with feta

Todd English

  • 1 cup carrot juice
  • 1 cup vegetable broth or chicken broth
  • 2 (3-inch) cinnamon sticks
  • 1/3 cup honey
  • 1 tsp. ground ginger
  • 5 cups carrots, cut in 1-inch pieces
  • 2 tbsp. olive oil
  • 1/2 tsp. kosher salt
  • 1 tbsp. fresh rosemary
  • 1/4 tsp. freshly ground black pepper
  • 1 tbsp. unsalted butter
  • Garnish: 1/2 cup crumbled feta cheese.

1. Preheat oven to 500 degrees. Bring first 5 ingredients to a boil in a medium saucepan; reduce heat to medium, and cook, uncovered, stirring occasionally, 30 minutes or until reduced to 2/3 cup. Remove from heat.

2. Meanwhile, toss together carrots and next 4 ingredients in a large bowl. Spread carrot mixture on a large baking sheet. Bake at 500 degrees for 20 minutes or until carrots are tender and beginning to brown, stirring twice. Place carrot mixture in a large bowl.

3. Remove cinnamon sticks from syrup. Bring syrup to a simmer over medium heat; add butter, stirring until melted. Pour over carrot mixture; toss to coat. Taste and adjust seasonings. Finish with crumbled feta cheese.

Serving Size

Makes 6 servings

Recipe: Warm spinach salad with bacon, tofu and sherry vinaigrette

Todd English

  • For vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup sherry vinegar
  • 1 tbsp. Dijon mustard
  • 2 tsp. shallots, minced
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. freshly ground black pepper
  • For salad:
  • 1 1/2 bunch of spinach leaves
  • 8 oz. bacon, thinly sliced (can substitute turkey bacon)
  • 1/2 cup shallots, thinly sliced
  • 8 oz. soft tofu, sliced in 1/2- inch chunks

Prepare vinaigrette: 

Whisk together all ingredients in a small bowl. Cover and chill.

For salad:

Clean spinach, remove stems, and place in large mixing bowl. Rough chop the bacon and add to a sauté pan, cooking over medium-heat. Render the bacon and remove from heat. Pour off half the fat then add shallots and cook until translucent (about 2 minutes). Add sherry vinaigrette, simmer one more minute to heat and incorporate all ingredients. Pour contents of sauté pan over spinach salad and toss together. Top with raw tofu slices and serve immediately.

Serving Size

Makes 8 servings

Recipe: Spiced pumpkin custard

Todd English

  • 6 mini decorative pumpkins
  • 2/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. allspice
  • 1/4 tsp. ground cloves
  • 1/4 tsp. kosher salt
  • 5 egg yolks
  • 2 cups heavy cream
  • 1/2 cinnamon stick
  • 1/2 vanilla bean, split and scraped
  • 1/2 can pumpkin puree (about 8 oz.)

1. Cut the lids off of your pumpkins. Keep the tops.

2. Scoop out the insides of the pumpkins, leaving about a ¼-inch wall around the sides.

3. Mix together 1/8 cup of sugar with 1/8 teaspoon of the allspice and cinnamon. Sprinkle inside the pumpkins. Roll the sugar around to coat, then pour off the excess.

4. Preheat your oven to 300 degrees. Wrap each pumpkin individually in foil, leaving off the tops, and bake for 40 minutes.

5. In a saucepot, warm the cream, salt, cinnamon stick, and vanilla bean. Bring to a simmer, remove from heat, then add the remaining cream to cool.

6. In a bowl, whisk together remaining cup of sugar and yolks.

7. Temper the cream mixture into the yolks; whisk until smooth, strain the mixture through a fine sieve.

8. Add the remaining spices into the pumpkin puree and whisk to combine.

9. Whisk the cream mixture into the pumpkin puree.

10. Unwrap pumpkins and lay them out onto a cookie sheet, fill the pumpkins with the custard slightly below the rim.

11. Return to oven and Bake for 30 to 40 minutes.

12. Check for the sides to be set (the center should have a slight jiggle), then remove from oven and allow the residual heat to finish off the cooking.

13. Cool at room temp, and then refrigerate 3 hours to set.

14. To serve, top with whipped cream and crumbled amoretti cookies.

Serving Size

Makes 6 servings

Chef Jeff Henderson – Friendly Fried Chicken As Fodder For Change

Chef Jeff Anderson

Image Source: ChefJeffLive.com

Each week, CBS This Morning: Saturday hosts a food segment called “The Dish.”  It’s not the standard, rushed cooking segment.  The food has already been prepared by the featured chef and it set out on a table at which he or she sits with the program’s co-hosts.  The three of them proceed to have a conversation — about food, how the chef came to cooking, why this is their favorite meal. And, at the end, each chef signs a plate, the dish.  In recent months, the show has hosted Gail Simmons, Rocco DiSpirito, Elizabeth Falkner and Frank Stitt.

This past Saturday, it was Chef Jeff Henderson.  I was not familiar with him, his cooking, or his story.  I am now and you should be too.  If there was ever an example of one’s ability to change his life for the better, it would be Jeff Anderson.  He is the embodiment of  the power of  transformation. As he told the hosts on This Morning, he spent almost 10 years on federal prison for drug trafficking. In business, we often talk about transferrable skills.  With some guidance, Chef Jeff was able to see that he had business skills that could be put to good use in areas other than the drug trade.  And he used his time in the prison kitchen to develop his cooking skills.  Once out, he searched for that first kitchen job and eventually “worked himself to the top of his industry as the first African-American executive chef at the Bellagio in Las Vegas.”  I like this man.

On the show, Chef Jeff prepared an early holiday feast that centered around his Friendly fried chicken (named after Friendly Womack, who was great mentor to Chef Jeff while he was in prison).  I’ve included that recipe, along with those for Blue cheese mashed potatoes, Sauteed kale with applewood smoked bacon and Chocolate s’more bread pudding.  On the CBS site you’ll find recipes for the rest of  dishes on his holiday menu: Cake-like cornbread, Jalapeno creamed corn, Fried greens and apple salad and Strawberry vodka-lemonade.


CBS Saturday Morning_The Dish_Chef Jeff Henderson's friendly fried chicken

Image Source: CBSNews.com

Friendly fried chicken

3/4 cup ground black pepper

1/3 cup kosher salt

3 tablespoons garlic powder

3 tablespoons onion powder

4 tablespoons cayenne pepper

1 1/2 cups all-purpose flour

1 1/2 pound chicken cut into pieces

1/4 cup of buttermilk

5 cups canola oil

1. To make the spice mix, whisk together the pepper, salt, garlic powder, onion powder and cayenne. Divide it in half and add one-half to the flour. Mix well with and set aside.

2. Rinse the chicken and pat dry with paper towels. Season with the second half of the spice mix. Place chicken in a medium bowl. Coat with the buttermilk. Cover and let marinate in the refrigerator for up to 24 hours.

3. When ready to fry, remove the chicken from refrigerator and coat well with the seasoned flour. Heat the oil in a 12-inch cast-iron skillet to about 375 degrees. If you don’t have a thermometer, test the heat by dipping one end of the chicken in the hot oil. If the oil starts boiling heavily, it’s too hot. The oil should have a medium boil when the chicken is put in the pan.

4. Place chicken in the oil and fry. Turn two or three times, until golden brown. Remove the chicken from the skillet to a large plate lined with paper towels.

Blue cheese mashed potatoes

5 or 6 medium potatoes, peeled, washed and cut into quarters

1 teaspoon of kosher salt

1/2 cup buttermilk

4 tablespoons of unsalted butter

3 tablespoons of blue cheese

Salt and freshly ground pepper

1. Place the potatoes in a medium to large pot and add water to cover. Bring to a boil and add 1 teaspoon of salt. Reduce the heat to a medium simmer. Cook until the potatoes are fork tender, about 20 to 25 minutes

2. Drain the potatoes and place them in a large bowl.

3. Meanwhile, heat the buttermilk in a small saucepan.

4. Mash potatoes with a potato masher. Slowly add hot milk, butter and work in blue cheese.

5. Season with salt and pepper to taste.

Sauteed kale with apple-wood smoked bacon

1 1/2 tablespoons olive oil

1/2 cup of red onions

4 slices of apple wood bacon, diced

2 tablespoons of fresh garlic, minced

1 1/2 pounds of kale, washed, stems removed and blanched

Kosher salt and black pepper

1. Heat olive oil in a large deep skillet over medium-high heat.

2. Add onions and bacon to pan. Cook until caramelized.

3. Add garlic to pan and saute until soft.

4. Add kale and season with salt and pepper.

5. Cook for about 5 minutes or until kale is tender.

Chocolate s’more bread pudding

3 large eggs

4 cups milk

1 cup sugar

3 tablespoons unsalted butter, melted

1 1/2 teaspoons ground cinnamon

3/4 teaspoons freshly grated nutmeg

1 tablespoon pure vanilla extract

1 teaspoon molasses

1/2 cup chopped pecans

1 cup small marshmallows

1/2 cup small bittersweet chocolate chips

10 slices of pecan-raisin bread

1. Preheat the oven to 350 degrees.

2. In a large bowl, whisk together eggs, milk, sugar, butter, cinnamon, nutmeg, vanilla and molasses. Stir in pecans, marshmallows and chocolate chips.

3. Cut the bread into small cubes and place into a 13-by-9-inch baking pan. Pour egg mixture over bread cubes and push down until bread has soaked up the mixture.

4. Bake until the center is set, about 30 minutes. Serve warm with a scoop of ice cream.

Ode to the One-Pan Meal

Photo: MarkBittman.com

The one-pan meal.  Flavorful, easy-to-prepare, and minimal clean-up.  I have become an unabashed fan.  Two of my favorite one-pan recipes are Moroccan Chicken and Rice and Mark Bittman’s Cannellini with Shredded Brussels Sprouts and Sausage.  Both make it into pretty regular rotation on my weekly what-to-cook-for-dinner playlist.

Always on the lookout for more, I was thrilled when Chris Kimball, editor of Cook’s Illustrated magazine, appeared on the third hour of this morning’s Today Show with three one-pan recipes: Greek-style shrimp with tomatoes and feta; Skillet meaty lasagna; and Skillet apple crisp.  First up for me will definitely be the Greek-style shrimp, so I’ve included it below.

Three more great reasons to cook at home.

Eat well!


Greek-style shrimp with tomatoes and feta

Chris Kimball, Cook’s Illustrated (Sept. 1, 2010)

  • 1 1/2 pounds shrimp, peeled and deveined, tails left on, if desired (see note)
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons ouzo (see note)
  • 5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
  • 1 teaspoon grated zest from 1 lemon
  • Table salt and ground black pepper
  • 1 small onion, diced medium (about 3/4 cup)
  • 1/2 medium red bell pepper, stemmed, seeded, and diced medium
  • 1/2 medium green bell pepper, stemmed, seeded, and diced medium
  • 1/2 teaspoon red pepper flakes
  • 1 (28-ounce) can diced tomato, drained, 1/3 cup juices reserved (see note)
  • 1/4 cup dry white wine
  • 2 tablespoons coarsely chopped fresh parsley leaves
  • 6 ounces feta cheese , crumbled
  • 2 tablespoons chopped fresh dill leaves

This recipe works equally well with jumbo (16 to 20 per pound) or extra-large (21 to 25 per pound) shrimp, but the cooking times in step 3 will vary slightly depending on which you use. Serve the shrimp with crusty bread or steamed white rice.

1. Toss shrimp, 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.

2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, red and green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and red pepper flakes and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo; increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.

3. Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill. Serve immediately.

Serving Size

Serves 4 to 6

Pancakes for those who prefer thin to thick

Photo: leedsstudent.org

Recently, I discovered that National Pancake Day (courtesy of IHOP) is coming up soon, on March 1st to be exact (one free short stack between 7:00 and 10:00 a.m. in exchange for a small charitable donation), which got me thinking about the flap jack.

I’m probably in the minority on this one, but I have do admit, I don’t love them.   I never make them and never order them when I’m out for breakfast.  For some reason I find their fluffiness unsatisfying from start to finish.

As a kid, I used to eat pancakes, but they were different: a cross somewhere between the standard flapjack and a crepe, and often the size of the whole plate.  Remembering this, and now wanting to cook pancakes in longer than I care to say, I sent an email to my mother asking for the recipe.  I knew it was simple – four or five ingredients, at most, all mixed in a blender, but what were the ingredients and their amounts?  Alas, my mother had long ago lost the secret recipe.  This was not good news, as in the intervening days, I had become like a dog with its proverbial bone.  I needed to find a similar recipe, and I did on Cooks.com.  It’s not exactly the same, but it’s close enough.  I offer this thinner take on pancakes to you below.

If it was me, once the pancakes have been cooked to perfection, I would  stack them two or three high, smear butter in between and on top, then douse them with a good pour of Aunt Jemima (accompanying my ambivalence towards fluffy pancakes is a general dislike of pure maple syrup, this to the horror of my brother and in spite of my Canadian heritage).  And I have vague memories of snowy Sunday mornings, sitting at the kitchen table with a pile of hot thin pancakes in front of me, and instead of syrup, I would spread thick layers of  strawberry jam in between and on top.  Now that sends me back…


Read more about it at Cooks.com
Content Copyright © 2011 Cooks.com – All rights reserved.
3 eggs
1 1/2 c. flour
1/2 tsp. salt
3 tbsp. butter, melted
2 c. milk
2 tsp. baking powder
3 tsp. sugar
Mix all ingredients in blender, adding butter last. This is a crepe-like batter. Fry on lightly greased preheated grill.

Mark Bittman Does It Again – Three Recipes to Change Your Life

Photo: “Rice and Beans” – Carlos Porto, FreeDigitalPhotos.net

Three recipes to change your life.  I originally came across the concept in this past Sunday’s New York Times. The Week in Review section contained a series of articles with the theme “Sustainable Life.”  In one piece, Mark Bittman offered a compelling argument for cooking at home (it’s cheaper, healthier, and sometimes faster than eating out), along with three recipes that he believes can change the way we eat and live.  It’s a simple premise – cook and eat real food.  And Mr. Bittman shows us how to start.

The three recipes are: Broccoli Stir-Fry With Chicken and Mushrooms; Lentils and Rice With or Without Pork; and Crunchy Cabbage Salad.

Each includes an extensive list of variations and substitutions so that, should decide to embark upon a cooking adventure, you’ll be able to stretch three meal ideas into a few dozen.

As Mark Bittman said to Meredith Viera on this morning’s Today Show, “What you need is not so much a diet as a way to eat.”

Amen to that.


Broccoli Stir-Fry With Chicken and Mushrooms

Published: December 31, 2010

Yield: 4 servings.

2 tablespoons good-quality vegetable oil

2 tablespoons minced garlic

1 tablespoon minced fresh ginger

4 scallions, chopped

1 pound broccoli, trimmed and cut into bite-size pieces, the stems no more than 1/4-inch thick

8 ounces button mushrooms, cleaned, trimmed and sliced


8 ounces boneless, skinless chicken breasts or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry

2 tablespoons soy sauce

Freshly ground black pepper.

1. Put a large, deep skillet over medium-high heat. When it’s hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.

2. Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.

3. Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.

4. Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you’ve scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.


Stir-fries work with virtually any combination of vegetables; protein-dense food (meat, poultry, fish, tofu, etc.) is optional. Use pork (like shoulder), shrimp, beef (like sirloin), or tofu instead of chicken; slice the meat thinly or the tofu into cubes.

Use cabbage, cauliflower, asparagus, green beans, snow peas, carrots or spinach in place of either the broccoli or the mushrooms or both. Or use other mushrooms.

Use fish sauce instead of soy sauce and finish with a squeeze of lime to give it a Southeast Asian flavor.

Use olive oil, skip the ginger, use onion instead of scallion, and substitute 1 tablespoon chopped rosemary or thyme to give it a Mediterranean flavor profile.

Use coconut milk instead of stock; 1 tablespoon curry powder instead of soy sauce to give it an Indian flavor