Asparagus

One of the real pleasures of spring is the arrival of fresh asparagus. We’re partial to Delta asparagus—it just seems sweeter, more tender, and full of flavor.

There are endless ways to prepare it, but this one was simple and excellent. We steamed the asparagus for about four minutes, just until tender, then finished it with salt, pepper, a drizzle of olive oil, and chopped egg.

To bring it all together, we added a sprinkle of piment d’Espelette—the mild red chili from the Basque region of France. It adds a gentle heat and a subtle depth, along with a bit of color, without overpowering the asparagus. A clean, straightforward dish that really lets the ingredient shine.

Chile Lime Roast Chicken

Chile Lime Roast Chicken is a really good, straightforward recipe. The skin gets beautifully crisp (always the payoff), while the lime brings a bright, zesty edge that keeps the flavors from feeling too heavy.

The potatoes and carrots, cooked underneath the chicken, soak up all those juices—arguably the best part of the dish. They come out rich, flavorful, and perfectly in sync with the chicken.

We started, as usual, with a Caesar salad—a crisp, familiar opener that works every time.

Chile Lime Roast Chicken

New York Times

Cumin, coriander, paprika and oregano lend this roast chicken a warm, herby flavor profile. It’s cooked on a bed of baby potatoes and carrots that soak up the chicken’s drippings. While the chicken and vegetables roast, whip up a butter-based sauce infused with garlic, serranos, lime and cilantro, which provides a punch of brightness and freshness to cut through the richness of the dish. If you have the time, refrigerate the seasoned chicken uncovered for 30 minutes to 24 hours for a more flavorful chicken and extra-crispy skin.
 
INGREDIENTS
Yield:4 servings
 
2       teaspoons ground cumin
2       teaspoons ground coriander
1       teaspoon paprika
1       teaspoon dried oregano
2       teaspoons kosher salt (such as Diamond Crystal), plus more for seasoning and serving
1       spatchcocked chicken (about 3½ pounds, see Tip) or 8 skin-on chicken thighs (about 3 pounds), patted dry
1½    pounds baby potatoes, halved
2       large carrots, cut into ½-inch pieces 
2       tablespoons neutral oil, such as canola
½      cup unsalted butter
5       garlic cloves, minced
2       fresh serrano chiles, minced
½      cup cilantro leaves, finely chopped
1       lime 
 
 
PREPARATION
 
1.            Heat oven to 450 degrees. In a small bowl, mix together cumin, coriander, paprika, oregano and salt. Coat the chicken thoroughly with the spice mixture. 
2.            In a large cast-iron skillet, combine potatoes and carrots. Add oil, season with salt and toss to coat. Place chicken on top, skin side up. Roast until chicken is cooked through and skin is crisp, 45 minutes to 1 hour. (An instant-read thermometer inserted into the breast or thigh should read 165 degrees.)
3.            During the last 5 minutes of roasting, in a small skillet, melt butter over medium-low heat. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Turn off heat and stir in serranos and cilantro. Zest the lime into the pan, then halve the lime and squeeze the juice into the sauce. Season with salt to taste.
4.            Drizzle the butter sauce over the chicken and serve.
 
TIP
Spatchcocked, or butterflied, chicken has been split in half with the backbone removed for quicker cooking. They’re often sold alongside whole chickens at the supermarket. You can also ask the butcher to prepare it for you, or follow the simple steps in this recipe.

 

Spinach Egg Bites

Cathy has been making different versions of egg bites, and we’ve really taken to them. This is the recipe we started with, and it’s proven to be a great base for experimenting.

The key turned out to be using a silicone muffin pan—it makes it easy to pop the egg bites out cleanly, no sticking or fuss. They also freeze well, so you can make a batch ahead and just microwave them as needed. Simple, flexible, and very convenient.

Spinach Egg Bites
New York Times
 
Lovers of the sweet, earthy flavor of leafy greens can rejoice in these fluffy egg bites, which are mostly spinach and scallions bound by a little egg. Many great dishes of the world start like this: Spanikopita, the savory Greek spinach and feta pie, comes to mind, as does kuku sabzi, the herby, frittata-like Persian dish. These egg bites are a great make-ahead breakfast or high-protein snack on their own, and they’re also a lovely lunch or light dinner alongside a green salad. They’re adaptable, too: You can swap out the scallions for dill or parsley, and the Parmesan for Cheddar or feta. Make them your own.
 
INGREDIENTS
Yield:12 egg bites
 
Olive oil, for greasing
2     (10-ounce) packages frozen chopped spinach, thawed
4     scallions, thinly sliced crosswise
6     large eggs
2     cups (16 ounces) cottage cheese
¼    cup grated Parmesan
Pinch of ground nutmeg
Salt and freshly ground black pepper
6     tablespoons all-purpose flour
1     teaspoon baking powder
 
 
PREPARATION
 
1. Arrange a rack in the center of the oven and heat to 375 degrees. Generously grease a 12-cup muffin tin with olive oil and place on a sheet pan.

2. With clean hands, squeeze the spinach over the sink to remove as much water as possible. Drain well and add to a large bowl, along with the scallions, eggs, cottage cheese, Parmesan and nutmeg. Season with salt and pepper. Stir until well combined. Add the flour and baking powder, and stir just until incorporated.

3. Fill the muffin tin with the spinach mixture — ⅓ cup each — and bake until set, 20 to 25 minutes. Allow to cool completely before running a sharp paring knife around the edges of each cup to help release the bites. (Alternatively, you could use a silicon muffin mold.)

4. These egg bites stay fresh in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. To reheat, just microwave them for 10 seconds at a time until warmed through.

  

Viral Lasagna Soup Recipe, the Gustiamo Way

Viral Lasagna Soup—the Gustiamo version—is a fabulous, cold-weather dish. It’s hearty and comforting, with a thick, rich broth that clings to the noodles. As they sit, the noodles soak up the soup, giving it a great, almost stew-like texture. It really is a meal in a bowl.

We’re not entirely sure how “viral” made its way into the name, but the recipe earns the attention. This one will definitely make a regular appearance in our rotation.

We started with a Caesar salad—crisp, simple, and a perfect lead-in to a very satisfying dinner.

Viral Lasagna Soup Recipe, the Gustiamo Way
 
Lasagna soup is everywhere. Creamy. Cozy. Internet-famous. So of course we tried it. What does Gustiamo think? Are you allowed to break lasagna sheets? Yes, if you use the right lasagna.
If you’re breaking lasagna sheets into broth, they need structure. Bronze-extruded, slow-dried Lasagna Faella holds its bite, grips the sauce, and stays al dente even the next day. This soup reheats beautifully. The flavor deepens. The texture stays perfect. Just make sure you stir well after adding the broken lasagna pieces. Really stir. These sheets love each other and will cling if you ignore them.
Most versions add cream. We add depth instead. Sicilian tomato concentrate and a Vacche Rosse cheese rind simmering in the broth create an umami base that makes cream completely unnecessary.
The result? Silky broth. Deep tomato flavor. Tender pork. Lasagna pieces with bite. A soup that reheats like a dream. The flavor deepens overnight and the pasta stays beautifully al dente thanks to that slow drying. 
 
INGREDIENTS
 
Onion, ½, finely chopped
Pork (ground or finely minced), ½ lb
Tomato concentrate, 2 tbsp
Homemade broth, 3 cups
100% Italian tomatoes, 1 can (400 g)
Lasagna Faella, 12 strands, broken into large pieces
Vacche Rosse cheese, 50 g, grated
Vacche Rosse rind, 1 piece
Extra virgin olive oil
Fine sea salt
PREPARATION
 
1. In a heavy pot, sauté the onion in olive oil for 2–3 minutes, until soft.

2. Add the tomato concentrate and a spoonful of broth to loosen it. Let it cook briefly to deepen in flavor.

3. Add the pork and cook until browned and fully cooked through.

4. Add the canned tomatoes, crushing them directly in the pot with a wooden spoon.

5. Pour in the remaining broth, add a pinch of salt and the Vacche Rosse rind.

6. Simmer gently for 15–20 minutes to let the flavors combine and intensify. The rind stays in. If you prefer a looser, soupier texture, add a spoonful or two of water or broth as it cooks.

7.  Add the broken lasagna pieces and stir immediately and thoroughly to prevent sticking.

8. Cook for about 15 minutes, stirring occasionally, until perfectly al dente.*

9. Stir in grated Vacche Rosse cheese until melted.

10. Serve with more grated cheese and a drizzle of intense extra virgin olive oil.
 
If you plan to make it ahead and reheat later, cook pasta only 10 minutes, as it will continue cooking in the hot soup after you take it off the stove. Reheat gently for 1-2 minutes.

 

 

10-Minute Pan-Seared Scallops with Yuzu Kosho Sauce

In a hurry and want to make a delicious dinner? 10-Minute Pan-Seared Scallops with Yuzu Kosho Sauce is your answer. It will take longer to set the table than to make the dinner. It is delicious. We really like Scallops - they are very versatile. We only cook with fresh Scallops, never frozen ones. The Yuzu Kosho makes a perfect sauce, especially when it soaks into the rice. 

Once again we started with a Caesar Salad.

10-Minute Pan-Seared Scallops with Yuzu Kosho Sauce

The Global Pantry Cookbook
 
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
SERVES: 2

 
Scott’s kids used to joke that a certain type of home-cooked dish was “restaurant quality,” meaning it duplicated very good fancily plated things served in terribly expensive (for a family of four) New York restaurants. Scallops are the easiest seafood to make this way: Fast sear + simple sauce + nice plating = restaurant quality! Here, the juice of mollusks sweetens the cooking butter, and then the butter is elevated by the ethereal citrus goodness, chile heat, and slight fermented funk of yuzu kosho. Everything is knit together with a bit of rich coconut milk. Serve with an interesting salad, a good white wine, and crusty bread, and save some money by staying in.
 
INGREDIENTS
 
2                teaspoons yuzu kosho
1/3             cup coconut milk (warm the can and shake before opening)
2                tablespoons unsalted butter, at room temperature
1                teaspoon canola oil
8 to 10      large dry scallops (3/4 to 1 pound), depending on size, patted dry
 
 
INSTRUCTIONS
 
1. Mix the yuzu kosho together with 1 tablespoon of coconut milk in a small bowl until you have a slurry, then add the rest of the coconut milk and whisk until thoroughly mixed.

2. Heat the oil in a large skillet over medium-high heat for 30 seconds, then add the butter and swirl until just starting to brown. Add the scallops (keeping space between them) and sear undisturbed for 1 1/2 minutes. Check one scallop: It should be beautifully seared. When it is, flip and cook the scallops for another 1 1/2 minutes without poking them. Put the seared scallops on 2 serving plates and remove the pan from the heat.

3. Add the coconut milk mixture to the pan, where it should bubble. Stir with a silicone spatula until mixed and heated through, 30 seconds to 1 minute. Drizzle the sauce over the plated scallops. Serve immediately.

 

 

Japanese Pasta with Shrimp and Asparagus

Japanese Pasta with Shrimp and Asparagus is an excellent dish. There’s a whole category of Japanese pasta that blends Italian technique with Japanese flavors, and this is a great example of how well that works.

It’s especially good in the spring, when asparagus is at its peak—fresh, crisp, and full of flavor. Paired with shrimp and pasta, it comes together into something light but satisfying.
A simple, seasonal dish that we’ll definitely be making again.

Japanese Pasta with Shrimp and Asparagus
 
Seasoned with soy sauce and flavorful dashi broth, this Japanese-style Pasta with Shrimp and Asparagus is
incredibly delicious and ready in less than 30 minutes! It’s also gluten-free!
Prep: 10 mins Cook: 20 mins Total: 30 mins
Servings: 2
 
INGREDIENTS
¼  red onion (2.5 oz, 70 g)
2   cloves garlic
6 oz asparagus spears
10 pieces shrimp (9 oz, 260 g; peeled and deveined) Diamond Crystal kosher salt
freshly ground black pepper
1 Tbsp extra virgin olive oil
1½–2 Tbsp unsalted butter
1–2     dried red chili pepper (seeds removed; optional)
¼–⅓   cup dashi (Japanese soup stock)
1  Tbsp soy sauce (use GF soy sauce for gluten-free) crushed red pepper (red pepper flakes) (optional)
8  oz gluten-free pasta (4 oz/113 g per person; I used my favorite GF pasta brand‘s linguini)
 
 
INSTRUCTIONS
 
1.  Gather all the ingredients. Bring a big pot of water to boil.

2.   Meanwhile, cut ¼ red onion and 2 cloves garlic into thin slices.

3. Cut 6 oz asparagus spears diagonally and separate the spears and stalks, as we will sauté the stalks first because they take longer to cook.

4. Sprinkle Diamond Crystal kosher salt and freshly ground black pepper on 10 pieces shrimp. 

5.  Once the pasta water is boiling, for 4QT (16 cups or 3.8L) add 2 Tbsp salt. Then, add 8 oz gluten-free pasta. As we will cook the pasta a little longer after draining, cook it 1 minute less than the directions on the package.

6. Heat 1 Tbsp extra virgin olive oil in a large skillet over medium heat. When it’s hot, add the shrimp and cook until the bottom side is nicely browned, about 2–3 minutes. Don’t touch the shrimp until it releases itself from the skillet. Once it has a nice char on one side, you can easily flip.

7. When one side of the shrimp is nicely browned, flip and cook the other side for 2–3 minutes. Once the shrimp are nicely golden brown, transfer to a plate and set aside.

8. Lower the heat to medium low, add 1½–2 Tbsp unsalted butter and swirl around.

9. Add the red onion and garlic slices and sauté for 1 minute. If you like spicy pasta, add 1–2 dried red chili pepper now. Increase the heat to medium and add the stalks of asparagus. Sauté for about 3minutes, until asparagus stalks become tender.

10. Then, add the spears of asparagus and cook for another 1–2 minutes, until the asparagus are tender but still nice and crisp.

11. Add the shrimp back into the skillet, add ¼–⅓ cup dashi (Japanese soup stock), and increase the heat to medium high.

12. Add 1 Tbsp soy sauce (gluten free) and adjust based on your preference.

13. Add the cooked pasta and toss to combine with the ingredients. If you‘d like, sprinkle freshly ground black pepper

Namiko Hirasawa Chen

One-Pan Chicken with Golden Potatoes

 

What could be better than roast chicken with crispy potatoes? It’s one of those classic combinations that never disappoints.

There are plenty of versions out there, but this one earns its place in the pantheon of great roast chicken recipes. The chicken comes out juicy with beautifully crisp skin, and the potatoes—golden, crackling, and full of flavor—only make it better.

Simple, familiar, and done right, it’s hard to beat.

One-Pan Chicken with Golden Potatoes
New York Times
 
In this pantry-friendly, mostly hands-off recipe, chicken is marinated in spiced yogurt and then roasted in a covered skillet with potatoes, onions and broth until the chicken releases its flavor into the pan and the vegetables soften. Toward the end of cooking, the pan is uncovered so that the chicken skin turns crisp and golden. This one-pan meal needs nothing more than a side salad or some lightly steamed greens to eat alongside. Feel free to swap out the oregano for dried thyme or increase the cumin if you like, but be sure to keep the turmeric for that nice golden color. Serve with extra yogurt alongside, if you like. 
 
INGREDIENTS
Yield:4 servings
 
⅓      cup plain yogurt, plus more for serving if desired
2       teaspoons ground cumin
1       teaspoon paprika
1       teaspoon dried oregano
1       teaspoon ground cinnamon
½      teaspoon ground turmeric
5       garlic cloves, finely grated
3       tablespoons olive oil, divided
Fine sea salt and black pepper
1       lemon, halved
2 to 2½     pounds bone-in, skin-on chicken thighs (about 6 thighs)
1½    pounds red potatoes (about 3 medium), peeled and cut into ¾ inch-thick slices, or another waxy variety
2       large yellow onions, cut crosswise into 1-inch-thick rounds
1       cup chicken broth
 
PREPARATION
 
1. Marinate the chicken: In a large bowl, combine the yogurt with all the spices, garlic, 1 tablespoon oil, 1 teaspoon salt and a generous grind of pepper. Squeeze in the juice of half a lemon (you’ll use the other half after the chicken’s roasted) and mix until well combined. Add the chicken pieces and mix until nicely coated. Set aside to marinate at room temperature for at least 45 minutes (or refrigerate up to overnight if getting ahead).

2. Heat the oven to 425 degrees. If the chicken is in the fridge, move it to the counter while the oven is heating up.

3. Place the potatoes, onions and remaining 2 tablespoons of oil into a large cast-iron skillet, along with ¾ teaspoon salt and a good grind of pepper. Use your hands to mix everything together, keeping the onion rounds intact if possible, then spread in a single layer. Top evenly with the chicken thighs, skin side up, reserving the bowl of marinade. Pour the stock into the bowl, using a spatula to scrape at any remaining marinade, then pour this mixture into the skillet, avoiding pouring on top of the chicken skin. 

4. Cover the surface with a piece of parchment paper, then tightly cover the skillet with a piece of foil. Transfer to the oven and bake for 1 hour, then carefully remove the foil and parchment paper and use a spoon to baste the chicken skin. Return to the oven for 25 minutes more, cooking until chicken is nicely browned on top and the potatoes are tender. Let settle for 5 to 10 minutes, then squeeze over the remaining half lemon.

5. To serve, arrange the chicken, potatoes and onions onto a large serving platter, pouring the juices from the pan on top. Serve warm.

Baked Ziti with Sausage Meatballs and Spinach

Baked Ziti with Sausage Meatballs and Spinach was a disappointment. It came out bland and never really came together the way a baked ziti should.

We do like Baked Ziti—just not this version. If you’re looking for a better option, try our Baked Ziti with Vegetable Sauce. It has much more depth of flavor and is far more satisfying. You can find it on our blog from  October 21, 2014—click the date to get the recipe.

Baked Ziti with Sausage Meatballs and Spinach

New York Times

 

Baked ziti is meant to feed a crowd, and this one surely does. “Cheater” meatballs made with uncased Italian sausage are strewn throughout the sauce for heft, and baby spinach lends a pop of color. Because ricotta has a tendency to dry out when baked, crème fraîche is added to ensure a more velvety texture, but sour cream thinned out with a little heavy cream works just as well. The whole dish can be assembled and baked ahead the day before. Bring it to room temperature before warming, then broil right before serving for crisp edges.

 

INGREDIENTS

Yield:8 to 10 servings

 

1       pound sweet Italian sausage (pork, turkey or chicken), casing removed

2       tablespoons olive oil

1       medium onion, finely chopped

3       garlic cloves, finely chopped

1       tablespoon fresh oregano leaves, roughly chopped

1       teaspoon red-pepper flakes (optional)

2       (28-ounce) cans whole San Marzano tomatoes with their juices

5       ounces baby spinach

Kosher salt and black pepper

1       pound ziti, penne or other short, tubular pasta

1       (15-ounce) container ricotta

7       ounces crème fraîche (about 1 scant cup)

1       cup grated pecorino

¾      pound fresh mozzarella, cut or torn into ½-inch pieces

 

PREPARATION

 

1.    Using your hands, shape the sausage into about 35 (1-inch) meatballs.

2.    In a deep 12-inch skillet or a Dutch oven, heat the oil over medium. Working in two batches, fry the meatballs until golden all over, about 2 minutes per side, then transfer to a paper towel-lined sheet pan or platter. Cook the onion until softened, scraping up any browned bits from the bottom of the pan, 3 to 4 minutes. Add the garlic, oregano and red-pepper flakes, if using, and cook 

3.    Add the tomatoes and their juices to the skillet, gently crushing them. Stir in the meatballs, bring to a simmer and cook, 20 minutes. Gently fold in the spinach, tossing until it wilts. Season with salt and pepper.

4.    Meanwhile, heat the oven to 400 degrees. Bring a large pot of salted water to a boil, add pasta and cook until 2 to 3 minutes short of al dente (it will finish cooking in the oven). Drain pasta.

5.     In a large bowl, combine the ricotta, crème fraîche and half the pecorino. Season with salt and pepper. Stir half the meatball sauce into the ricotta mixture. Add pasta and toss together to coat. Pour into a 9-by-13-inch baking dish that’s at least 2½ inches deep. Top with the remaining meatball sauce, the mozzarella and the remaining pecorino. Place uncovered baking dish on a sheet tray and bake until the cheese is melty and bubbly, 20 to 25 minutes.

6.    Turn heat to broil and cook until the cheese and pasta brown in spots, 1 to 2 minutes. (Don’t walk away; the cheese can burn very quickly!) Remove from oven and let rest for 5 to 10 minutes before serving.

Fried Rice and Cherry Tomato Salad

We had leftover Pork and we decided to make a Thai Pork Fried Rice. We use the recipe for: Fried Rice with Crab from Thai Street Food by David Thompson. We simply substituted the Crab with Pork. It was as good or better than any Fried Rice we get a restaurants. This is a recipe (with Crab or Pork or Shrimp) that you should try. You can find the recipe on our blog of April 4, 2013: Click the date to get the recipe. 

We started with Cherry Tomato and Stone Fruit Salad. We get the Salad at Majordomo whenever we eat there and it is on the menu. You can get the recipe on our blog of: June 18, 2025. Click the date to get the recipe.