Tuesday night stir-fryThere’s no one stronger on earth than me in my battle against the urge to order takeout at the end of a long day of work, rather than cooking dinner at home. This is why Tuesdays are Stir-Fry Nights. It’s a nice balance of vegetables and protein, and it comes together when my rice is done cooking. (I swear by Zojirushi. My latest victory was food director Chris Morocco’s Chicken and Cabbage Stir Fry. The cabbage turns into a crispy-tender tangle when you add ground chicken. A little bit of butter gives it a silky, smooth finish. Chicken and Cabbage stir-fryJuicy, ground chicken and charred kale are the stars of this family friendly meal.View recipeA birthday requestHave you heard? Cupcakes are coming back. Shilpa, the Senior Test Kitchen Editor, has just released three new modern cupcakes: cookie butter banana with blackberry frosting, lamington and Earl Grey-chocolate. Drool. What perfect timing! When I asked a friend what she wanted for her special day, she said, “Anything Earl Grey.” But next time, maybe? It’s cupcakes, no question. Nina Moskowitz is the associate editor of cooking. Earl Grey-Chocolate Cupcakes with Blackberry FrostingTender and moist chocolate cups stained with Earl Grey, topped with a magenta frosting made with fresh blackberries.View RecipeBok Choy for DaysIn my family, we are obsessed with our monthly Weee. order. We tend to prioritize kimchi and dumplings with a few vegetables thrown in. You might buy one or two baby bok choy heads at the grocery store. But Weee! Weee! This recipe for Sheet Pan Scallion Chicken with Bok Choy will help you get through your veg. The pan juices from the chicken infuse the tender stalks of bok choy with a wonderful savory oomph. Kate Kassin, editor-in-chiefBlistered green bean, my wayI’ve made great progress in getting my children to try new foods but vegetables are still hit or miss. Years ago, I thought that the easiest preparations like steamed green beans, blanched broccoli, or raw carrot sticks were the least likely to offend. Now the gloves are off. There’s no point in being stingy if you’re not going to eat the vegetables I’ve prepared anyway. My recipe for Blistered Green Beans With Garlic features shriveled, chewy, tender pods. Even tough beans become silky when lightly coated with oil, and occasionally tossed in a searing-hot skillet or wok. They are then ready to be topped with a final blast of chiles. This method makes them soft and easy to eat by the forkful. View RecipeCookbook Club Banana BreadMy cookbook club selected Nargisse Benkabbou’s Madaq as the recipe for this month. I was eager to get back into the book after trying a few of the recipes while Nina Moskowitz reviewed it. After a feast that included harissa beans on toast with fresh cheese, crispy chicken thighs topped with chickpeas and onions, potatoes strewn in onion, and a spicy Caesar, I sliced up my contribution, Ras el Hanout chocolate chip banana bread. The technique (all by hands) is simple, but requires a heavy hand when it comes to spices. Each bite is perfumed by heady cinnamon, floral Vanilla, and earthy Ras el Hanout. Benkabbou’s recipe is for her “top of the store” blend, but you can use a store-bought blend for convenience. I would not describe myself as an orzo person. Alison Roman’s recipe of Golden Mushroom Soup with Orzo, Butter and a Pat of Butter drew me in. I wanted the broth with fish sauce, mushrooms, and turmeric. I wanted the butter. It was delicious, with a deep umami flavor and just the right amount of richness to accompany a spring evening. My husband and I emptied it ourselves, even though it was supposed to serve four. Now I have to decide what to do with the remaining orzo. Broccoli Cheddar Orzotto? Spring Orzotto? Orzo in a single pot with chickpeas? Choices, choices, choices! –Emma Laperruque. Cooking director. Golden Mushroom Soup with Orzo and a Pat Of ButterThis soup might at first seem a bit…uninspiring. You’re underestimating mushrooms, who do all the heavy lifting. View Recipe
