Easy and Quick Recipes

Ingredients 1 whole chicken (3 1/2 to 4 pounds) 3 tablespoons unsalted butter, softened 1 1/2 teaspoons chunky sea salt 6 slices rustic bread (from about 1/2 loaf), 3/4 inch thick 1 cup fresh Thai or regular basil leaves 1 cup fresh mint leaves 1 lemon, halved Directions Preheat oven to 425 degrees. Cut chicken along backbone on 1 side with kitchen shears and open it like a book. Turn over and press to lay flat. Slather with 2 tablespoons butter; season all over with salt. Spread remaining tablespoon butter on 1 side of bread slices. Place side by side, buttered side up, on a parchment-lined rimmed baking sheet and lay chicken on top. Roast until chicken is golden brown and a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees, 30 to 35 minutes. Remove chicken from oven; let rest on baking sheet 10 minutes. Scatter with herbs; squeeze lemon juice over chicken. Cut chicken and bread into serving pieces; place on a platter. Pour ...

Ingredients 1 tablespoon fennel seeds 1/4 cup minced fresh parsley 1 tablespoon light-brown sugar Salt and pepper 1 one-pound salmon fillet with skin (about 1 inch thick) 1 pound corkscrew or other short pasta 10 ounces spinach, stems trimmed and leaves washed well 1/2 cup sour cream 2 to 3 tablespoons fresh lemon juice Directions Heat the broiler. Put fennel seeds in a small, self-sealing plastic bag, and crush with a rolling pin. Add parsley, brown sugar, 3/4 teaspoon salt, and 1 teaspoon pepper to the bag, and shake to mix. Press the mixture onto the skinless side of the salmon. Broil salmon, skin side down, until it is no longer red in the center, about 8 minutes. Flake the fish with a fork. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions until al dente, about 13 minutes. Reserve about 1/2 cup cooking water, and drain pasta. Return it to the warm pot, add spinach, and toss. In a bowl, mix together sour cream, l...

Ingredients 1 pound pork tenderloin, pounded thin Coarse salt Extra-virgin olive oil Unsalted butter 4 plums, cut into wedges 1 red onion, thinly sliced 1/4 cup red-wine vinegar Directions Slice pork tenderloin, and season with salt. Brown pork in olive oil and butter over medium-high heat, and remove. Saute plums and red onion over medium heat. Add vinegar, and stir until bubbling. Return pork to pan, and toss. Serves: 4

Ingredients 6 tablespoons unsalted butter 2 ounces diced bacon 1 large onion, finely chopped 3 garlic cloves, minced 1 tablespoon thyme leaves 1/2 cup dry white wine 1 1/2 cups canned diced tomatoes (from one 14.5-ounce can) 1 1/4 cups chicken stock 2 cans (14.5 ounces each) cannellini beans, drained and rinsed 2 pounds cooked pork sausages (French garlic and bratwurst), left whole or sliced 1 inch thick 5 cups homemade breadcrumbs, cut into 1/2-inch pieces 1/4 cup coarsely chopped fresh flat-leaf parsley Directions Preheat oven to 325 degrees. Melt 2 tablespoons butter in a large braiser or high-sided ovenproof skillet over medium-high heat. Add bacon; cook until crisp. Add onion; cook until tender. Add garlic and thyme; cook for 1 minute. Add wine; cook for 1 minute. Add tomatoes; cook until sauce is thickened. Add stock and beans; bring to a simmer. Add sausages. Bake for 30 minutes. Toast breadcrumbs in remaining butter in a skillet over medium-high heat, s...