Greens and Cheese Vegetable Lasagna

Ingredients

Vegetable Lasagna

Béchamel

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • 2½ cups grated Parmesan
  • Kosher salt, freshly ground pepper

Lasagna and Assembly

  • 12 ounces lasagna noodles
  • Kosher salt
  • ¼ cup olive oil, plus more for pans
  • 4 garlic cloves, thinly sliced
  • 2 bunches collard greens, thick stems removed, coarsely chopped
  • 2 bunches Tuscan kale, thick stems removed, coarsely chopped
  • Freshly ground black pepper
  • 2 pounds ricotta
  • 2 large eggs
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon finely grated lemon zest
  • 8 ounces fresh mozzarella, torn into bite-size pieces

Recipe Preparation

Béchamel

Heat butter in a medium saucepan over medium until foaming. Whisk in flour and cook, whisking constantly, about 1 minute. Add milk 1 cup at a time, whisking to incorporate after each addition. Bring to a simmer and cook, whisking occasionally, until slightly thickened, 6–8 minutes. Remove from heat and add Parmesan, whisking until cheese is melted and sauce is smooth; season béchamel with salt and pepper.

Lasagna and Assembly

  • Preheat oven to 350°. Cook lasagna noodles in a large pot of boiling salted water, stirring occasionally, 2 minutes less than package directions; you want them to be very al dente so they won’t become mushy when baked. Drain noodles and transfer to a lightly oiled baking sheet; turn noodles to coat (this will prevent them from sticking to one another and make them easier to handle).
  • Meanwhile, heat ¼ cup oil in a large skillet over medium-high. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add a few handfuls of greens and cook, tossing and adding more greens as they wilt, until all greens are tender, about 5 minutes; season with salt and pepper.
  • Combine ricotta, eggs, thyme, and lemon zest in a medium bowl; season with salt and pepper.
  • Lightly oil a 13x9" pan. Arrange noodles to cover bottom of pan, cutting to fit as needed. Spread one-third of ricotta mixture evenly over noodles, then top evenly with one-third of cooked greens. Spoon one-quarter of béchamel over greens, spreading evenly to cover. Add another layer of noodles. Repeat layers 2 more times, starting with noodles and ending with béchamel. Top with a final layer of noodles, then spread with remaining béchamel. Scatter mozzarella over top.
  • Bake lasagna until bubbling and beginning to brown on top, 45–50 minutes. Let cool at least 20 minutes before serving.

Best Bolognese

Ingredients

  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 small carrot, peeled, chopped
  • 3 Tbsp. extra-virgin olive oil
  • 1 lb. ground beef chuck (20% fat), patted dry
  • Kosher salt
  • 3 oz. thinly sliced pancetta, finely chopped
  • 1 cup dry white wine
  • ⅓ cup tomato paste
  • 1 bay leaf
  • Pinch of finely grated nutmeg
  • 2 cups (or more) homemade chicken stock or low-sodium chicken broth
  • 1 cup whole milk
  • 1 lb. fresh tagliatelle or pappardelle, or dry rigatoni
  • 2 oz. finely grated Parmesan (about ½ cup), plus more for serving

Recipe Preparation

  • Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.
  • Heat oil in a large pot over medium. Break beef into small clumps (about 1½") and add to pot; season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. It may be gray in spots (that’s okay!) and still a little pink in the center. Using a slotted spoon, transfer beef to a medium bowl.
  • Wipe out pot. Cook pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes. Add onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes.
  • Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. (The meat should be reduced to what looks like little bits. It takes a bit of effort, but you can take breaks.) Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.
  • Pour stock and milk into pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 2–2½ hours. There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup stock and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.
  • Cook pasta in a large pot of boiling salted water. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than package directions.
  • Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and ½ cup Parmesan. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.

Bacon, Mushroom, and Spinach Pierogis

Ingredients

Pierogis

Dough

  • 2 large eggs
  • ½ cup whole milk
  • ¼ cup sour cream
  • 2 teaspoons kosher salt
  • 4 cups all-purpose flour, divided, plus more for surface

Filling

  • 1 tablespoon olive oil
  • 5 ounces bacon, chopped
  • 1 small shallot, finely chopped
  • 1 pound mixed mushrooms, such as crimini, oyster, and maiitake, chopped
  • 10 cups mature spinach leaves, coarsely chopped (from about 1½ bunches)

Assembly

  • Cornstarch (for dusting)
  • All-purpose flour (for dusting)
  • 1 large egg, beaten to blend
  • Kosher salt
  • ½ cup (1 stick) unsalted butter, divided
  • Caramelized onions and sour cream (for serving)

Special Equipment

Dough

Whisk eggs, milk, sour cream, salt, and ½ cup water in a large bowl until combined. Add 3¾ cups flour and mix with a wooden spoon until a shaggy dough forms. Knead in bowl with your hands until dough starts to stick together. Turn out dough to a work surface and continue to knead, adding ¼ cup flour as needed if dough sticks to surface (you may not use all flour), until smooth and supple. Transfer dough to a lightly floured surface and cover with an overturned bowl or plastic wrap; let rest 1–2 hours.

Filling

  • Heat oil in a medium skillet over medium-low. Cook bacon, stirring often, until browned and crisp, 7–10 minutes. Transfer to a medium bowl with a slotted spoon.
  • Return skillet to medium heat and cook shallot, stirring, until golden brown, about 3 minutes. Using slotted spoon, transfer to bowl with bacon.
  • Return skillet to medium-high heat and cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Add spinach in batches, tossing to wilt before adding more, and cook, stirring, until spinach is wilted and skillet is dry, 5–7 minutes. Transfer to bowl with bacon, toss to combine, and let cool.
  • Do Ahead: Filling can be made 2 days ahead. Cover and chill.

Assembly

  • Lightly dust 2 parchment-lined rimmed baking sheets with cornstarch and cover loosely with plastic.
  • Using a bench scraper or knife, divide dough into fourths. Place 1 piece on a lightly floured surface. Dust remaining pieces with flour and cover with plastic. Roll out dough to a thickness of less than ⅛", frequently lifting up dough to dust with flour to prevent sticking. Punch out circles with cutter. Gather dough scraps into a ball and set aside with other pieces of dough; keep covered in plastic.
  • Working with 1 round at a time, dip fingertips in egg wash and coat edges of round. Transfer about 1 Tbsp. filling to 1 side of round. Grasp dough from opposite side and pull up and over filling, stretching slightly, pressing down to seal edges together, and creating a semicircle. Crimp rounded edge with tines of a fork that have been dipped in flour. Transfer to prepared baking sheet, tucking underneath plastic. Repeat with remaining rounds, filling, dough pieces, and, if needed, leftover dough scraps (you should have 50 total).
  • Working in batches, gently lower 6–8 pierogies into a large pot of boiling salted water with a spider or slotted spoon. Cook until wrinkly, slightly translucent, and floating, about 2 minutes.
  • Meanwhile, heat 1 Tbsp. butter in a medium skillet over medium just until it starts to brown. Using spider or slotted spoon, transfer pierogies directly from water to browned butter and cook, turning once, until golden brown and crisp on both sides, about 3 minutes. Transfer to a plate, drizzle with remaining butter in skillet, and season with salt. Repeat with remaining pierogies and butter. Serve with caramelized onions and sour cream.
  • Do Ahead: Uncooked pierogies can be formed 1 month ahead. Freeze solid on baking sheets, then transfer to a resealable plastic bag. Boil straight from freezer, adding 1 minute to cooking time.

Tex-Mex-Style Beef Enchiladas

  • ½ cup all-purpose flour
  • 2 tablespoons plus 1 cup vegetable oil
  • 1 pound ground beef chuck (20% fat)
  • 1 onion, finely chopped
  • 1 jalapeño, finely chopped
  • 1 poblano chile, finely chopped
  • 3 garlic cloves, finely chopped
  • 1½ cups crushed tomatoes
  • Kosher salt
  • ½ cup chili powder
  • ½ teaspoon ground cumin
  • 5 cups low-sodium chicken broth
  • 8 6-inch corn tortillas
  • 1 pound sharp cheddar cheese, shredded

Pico de Gallo

  • 2 large tomatoes, chopped
  • ¼ onion, chopped
  • 2 jalapeños, finely chopped
  • 1 garlic clove, finely grated
  • ⅓ cup cilantro leaves with tender stems, finely chopped
  • 3 tablespoons fresh lime juice
  • Kosher salt

Recipe Preparation

Enchiladas

  • Toast flour in a large skillet over medium-high heat, stirring frequently, until golden brown and smells like toasted nuts, about 10 minutes. Transfer to a plate; wipe out skillet.
  • Heat 2 Tbsp. oil in same skillet over medium-high. Add ground beef and cook, stirring to break up clumps, until browned, about 10 minutes. Using a slotted spoon, remove beef and reserve drippings in skillet.
  • Cook onion, jalapeño, poblano chile, and garlic in same skillet, stirring and scraping up any browned bits, until softened, about 10 minutes. Add tomatoes, season with salt, and continue cooking until most of the liquid has evaporated and tomatoes begin to stick to the skillet, about 8 minutes. Add chili powder and cumin and cook, stirring frequently, until very fragrant, about 1 minute. Add reserved beef and toasted flour and toss until coated.
  • Whisking constantly, add broth, bring to a boil, and continue to whisk until no lumps remain. Reduce heat to medium and cook until chili gravy has thickened and beef is tender, 30–35 minutes; season with salt. Strain through a fine-mesh sieve into a large bowl; set beef and gravy aside separately.
  • Meanwhile, preheat oven to 425°. Heat remaining 1 cup oil in a medium skillet over medium-high until oil bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortilla, turning once, until just starting to brown and crisp, about 10 seconds per side. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas.
  • Dip both sides of each tortilla in chili gravy just to coat, then transfer to a rimmed baking sheet. Spread 1 cup gravy lengthwise down the center of a 13x9" baking dish. Working one at a time, spread ¼ cup beef mixture down the center of tortilla and fold one side over filling, then continue to roll enchilada onto itself. Place seam side down in prepared baking dish as you go (enchiladas should be nestled right up against each other). Top with cheese and remaining gravy. Bake until sauce is bubbling and cheese is beginning to brown, 20–25 minutes. Let sit 10 minutes before serving.

Pico de Gallo

Gently toss tomatoes, onion, jalapeños, garlic, cilantro, and lime juice in a small bowl; season with salt. Let sit, uncovered, to let flavors meld, about 10 minutes.

Serve enchiladas with pico de gallo.

Vegetarian Ramen

Ingredients

  • 4 garlic cloves, thinly sliced
  • ¼ cup plus 2 Tbsp. vegetable oil
  • 1 Tbsp. black or white sesame seeds
  • 1 Tbsp. gochugaru (coarse Korean red pepper powder) or 1½ tsp. crushed red pepper flakes
  • Kosher salt
  • 4 scallions
  • 1 2" piece ginger, peeled, thinly sliced
  • 2 Tbsp. tomato paste
  • 8 dried shiitake mushrooms
  • 1 4x3" piece Nori Sheet
  • 3 Tbsp. unsalted butter, cut into pieces
  • 1 Tbsp. low-sodium soy sauce
  • 4 baby bok choy (about 12 oz. total), quartered lengthwise
  • 4 5-oz. packages fresh ramen noodles
  • Hard Boiled Egg
  • Cilantro for garnish

Recipe Preparation

  • Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic is beginning to turn golden, about 3 minutes. Stir in sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about 1 minute. Transfer mixture to a small bowl and stir in gochugaru; season with salt. Set garlic oil aside. Wipe out pot and set aside.
  • Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat remaining 2 Tbsp oil in reserved pot over medium-high. Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. Add tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add mushrooms and kombu, then stir in 5 cups cold water. Bring to a boil, then remove from heat and let sit until mushrooms soften, about 10 minutes. Remove and discard kombu.
  • Using a slotted spoon, transfer solids to a blender. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Stir in soy sauce; season with salt. Reduce heat to low and keep warm until ready to serve.
  • Meanwhile, bring a large pot of water to a boil. Add bok choy and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook noodles according to package directions. Drain and divide among bowls.
  • To serve, ladle broth over noodles, then top with bok choy and reserved garlic oil. Top with eggs, nori, and cilantro if desired.