< Previous ALL TIME BEST DINNERS FOR TWO 11thai-style beef salad1. Bring 2 quarts water to boil in medium saucepan. Off heat, add noodles and let sit, stirring occasionally, until tender, about 10 minutes. Drain noodles, rinse with cold water, and drain again, leaving noodles slightly wet.2. Meanwhile, pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 10-inch skillet over medium- high heat until just smoking. Lay steak in skillet and cook until well browned on first side, 3 to 5 minutes. Flip steak, reduce heat to medium, and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 3 to 5 minutes. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes.3. Whisk remaining 2 tablespoons oil, lime juice, fish sauce, and sugar together in bowl until sugar dissolves. Slice steak in half lengthwise, then slice thin against grain. Toss sliced steak with 2 tablespoons dressing in separate bowl and let sit for 5 minutes. In third bowl, toss cooked noodles, onion, cucumber, cilantro, and mint with 3 table-spoons dressing and let sit for 5 minutes.4. Divide lettuce leaves among individual plates or arrange on serving platter. Drain noodle mixture and arrange over lettuce. Drain steak and arrange over salad. Drizzle with remaining dressing, sprinkle with peanuts, and serve.why this recipe works Traditionally, the steak for Thai-style beef salad is marinated for hours before cooking. We came up with a far quicker method: marinating the meat after cooking. After letting the steak rest, we sliced it and then tossed it with a tangy, Asian-inspired dressing. Meanwhile, we combined sliced onion and cucumber as well as some cilantro and mint with cooked rice noodles and more of the dressing. The salty dressing pulled moisture from the vegetables, so we drained the excess liquid from the mixture before combining it with the steak on a bed of lettuce and drizzling the salad with the remaining dressing. A garnish of chopped pea-nuts provided the perfect finishing touch. Do not substitute other types of noodles for the rice vermicelli here. 2 ounces dried rice vermicelli1 (8-ounce) flank steak, trimmedSalt and pepper3 tablespoons vegetable oil3 tablespoons lime juice (2 limes)3 tablespoons fish sauce1 tablespoon packed brown sugar1 small red onion, halved and sliced thin1/2 cucumber, peeled, halved lengthwise, seeded, and sliced thin2 teaspoons minced fresh cilan-tro2 teaspoons minced fresh mint1/2 head Bibb lettuce (4 ounces), leaves separated2 tablespoons chopped dry-roasted peanutsserves 2total time: 45 minutes ALL TIME BEST DINNERS FOR TWO 13why this recipe works Featuring tender, shredded meat in a rich tomato sauce, classic pork ragu is a rustic alternative to more complicated meat sauces and delivers big, meaty flavor without a lot of work. Determining the right cut of pork for a scaled-down ragu was our biggest challenge, since many of the most flavorful cuts of pork are also the largest. Coun-try-style ribs proved ideal; they are available in smaller portions and have plenty of fat and connective tissue to keep the meat moist during the long cooking time. Slowly simmered with a can of whole tomatoes and flavored with shallot, garlic, rosemary, and red wine, these meaty ribs delivered plenty of rich, savory flavor. Pork spareribs can be substituted for the country-style ribs. To prevent a greasy sauce, trim all external fat from the ribs before browning. Other pasta shapes can be substituted for the ziti; however, their cup measurements may vary.classic pork ragu1. Pulse tomatoes in food proces-sor until coarsely chopped and no large pieces remain, 6 to 8 pulses.2. Pat pork dry with paper towels and season with salt and pepper. Heat oil in 10-inch skillet over medium-high heat until just smoking. Brown pork well on all sides, 8 to 10 minutes; transfer to plate.3. Add shallot and 1/4 teaspoon salt to fat left in skillet and cook over medium heat until softened, 2 to 3 minutes. Stir in garlic and rose-mary and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits. Bring to simmer and cook until reduced by half, about 2 minutes.4. Stir in tomatoes and reserved juice. Nestle browned ribs into sauce, along with any accumu-lated juices, and bring to simmer. Reduce heat to low, cover, and simmer gently, turning ribs occa-sionally, until meat is very tender and falling off bones, about 11/2 hours.5. Transfer ribs to plate, let cool slightly, then shred into bite-size pieces using 2 forks, discarding fat and bones. Return shredded meat to sauce, bring to simmer, and cook until heated through and slightly thickened, 2 to 3 minutes. Season with salt and pepper to taste.6. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine. Season with salt and pepper to taste, and adjust consistency with reserved cooking water as needed. Serve with Pecorino.1 (28-ounce) can whole peeled tomatoes, drained with 1/4 cup juice reserved12 ounces bone-in country-style pork ribs, trimmedSalt and pepper2 teaspoons olive oil1 large shallot, minced2 garlic cloves, minced11/2 teaspoons minced fresh rosemary1/2 cup dry red wine6 ounces (2 cups) zitiGrated Pecorino Romano cheeseserves 2total time: 2 hours 15 minutes ALL TIME BEST DINNERS FOR TWO 15why this recipe works We wanted a simple recipe for pork tenderloin inspired by the flavors of Provence. Since the flavor of pork tenderloin is so mild, it benefits from bold seasoning, and we opted to coat ours with a dry rub. Some herbes de Provence plus a little salt and pepper hit the mark, and as a bonus its potent flavor allowed us to skip the step of browning the tenderloin before putting it in the oven. To make this a one-dish meal, we prepared a flavorful accompaniment of fennel, artichoke hearts, olives, and cherry tomatoes. Because the pork cooked quickly, we found the fennel needed a jump start in the microwave before being added to the baking dish with the other vegetables. If the pork is enhanced (injected with a salt solu-tion), do not brine. If brining the pork, do not season with salt in step 1. To thaw frozen artichokes quickly, microwave them, covered, for 3 to 5 min-utes, drain well in a colander, and thoroughly pat dry with paper towels.herb-rubbed pork tenderloin with fennel and artichokes1. Adjust oven rack to lower- middle position and heat oven to 450 degrees. Pat tenderloin dry with paper towels, rub evenly with herbes de Provence, and sea-son with salt and pepper.2. Combine fennel and 1 table-spoon water in medium bowl, cover, and microwave until fennel is softened, 2 to 3 minutes. Drain fennel well, then toss with arti-chokes, olives, and oil and season with salt and pepper.3. Arrange vegetables in 8-inch square baking dish. Lay tender-loin on top of vegetables and roast tenderloin until meat regis-ters 145 degrees, 25 to 30 minutes, flipping tenderloin halfway through roasting. Transfer tender-loin to cutting board and tent loosely with aluminum foil.4. Stir tomatoes and lemon zest into vegetables and continue to roast until fennel is tender and tomatoes have softened, about 10 minutes. Stir parsley into vege-tables and season with salt and pepper to taste. Slice tenderloin into 1/4-inch-thick slices and serve with vegetables.1 (12-ounce) pork tenderloin, trimmed, and brined if desired (see page 000)1 teaspoon herbes de ProvenceSalt and pepper1 fennel bulb, stalks discarded, bulb halved, cored, and sliced 1/2 inch thick5 ounces frozen artichoke hearts, thawed and patted dry1/4 cup pitted niçoise or kalamata olives, halved1 tablespoon extra-virgin olive oil6 ounces cherry tomatoes, halved1 teaspoon grated lemon zest1 tablespoon minced fresh parsleyserves 2total time: 1 hour16 ALL TIME BEST DINNERS FOR TWOpad thai1. for the sauce Whisk all ingre-dients together in bowl and set aside.2. for the noodles, shrimp, and toppings Bring 4 quarts water to boil in large pot. Remove boiling water from heat, add rice noodles, and let stand, stirring occasion-ally, until noodles are just tender, about 10 minutes. Drain noodles and set aside.3. Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat until just smoking. Add shrimp and pinch salt and cook, stirring occasionally, until shrimp are opaque, 2 to 3 minutes; trans-fer shrimp to plate.4. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add shallot, garlic, and pinch salt and cook, stirring constantly, until light golden brown, about 11/2 minutes. Stir in egg and cook, stirring constantly, until scram-bled and barely moist, about 20 seconds.5. Add drained rice noodles and toss to combine. Add sauce, increase heat to medium-high, and cook, tossing constantly, until noodles are evenly coated, about 1 minute.6. Add shrimp, bean sprouts, peanuts, and half of scallions and continue to cook, tossing constantly, until noodles are ten-der, about 2 minutes. (If not yet tender, add 2 tablespoons water to skillet and continue to cook until tender.) Transfer noodles to plat-ter; sprinkle with cilantro, extra peanuts, and remaining scallions; and serve.why this recipe works In smaller households, having pad thai for dinner usually involves placing a phone call and waiting for the deliveryman to show up. After all, the authentic versions have a mile-long ingredient list that includes at least a few hard-to-find ingredients. We wanted to develop a recipe that was full of authentic flavor but streamlined enough that it would be easy to prepare in a small batch in the home kitchen. Parsoaking flat rice noodles ensured that they cooked to the proper tender yet resilient texture when added to our stir-fry. To achieve the right balance of flavors in the sauce, we used a combination of supermarket ingredients: Fish sauce for salty-sweet pungency, brown sugar for complex sweetness, a pinch of cayenne for subtle heat, and rice vinegar and lime juice for acidity. Sautéed shrimp, scrambled egg, chopped peanuts, bean sprouts, and scal-lions lent traditional flavors and textures. We prefer the rich molasses flavor of dark brown sugar in this recipe, but you can substitute light brown sugar in a pinch.sauce3 tablespoons lime juice3 tablespoons water21/2 tablespoons packed dark brown sugar2 tablespoons fish sauce11/2 tablespoons vegetable oil2 teaspoons rice vinegar1/8 teaspoon cayenne peppernoodles, shrimp, and toppings4 ounces (1/4-inch-wide) rice noodles2 tablespoons vegetable oil6 ounces medium shrimp (41 to 50 per pound), peeled and dev-einedSalt1 small shallot, minced1 garlic clove, minced1 large egg, lightly beaten2 ounces (1 cup) bean sproutsserves 2total time: 40 minutes2 tablespoons chopped dry-roasted peanuts, plus extra for garnish2 scallions, green parts only, sliced thin2 tablespoons fresh cilantro leaves18 ALL TIME BEST DINNERS FOR TWOmediterranean-style fish stew1. Heat oil in medium saucepan over medium heat until shim-mering. Add chorizo, onion, and fennel and cook until vegetables are softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits. Stir in tomatoes with their juice and clam juice, bring to simmer, and cook until flavors meld, about 10 minutes.2. Season cod with salt and pep-per. Nestle cod into stew mixture, spoon some of sauce over fish, and bring to simmer. Reduce heat to medium-low, cover, and sim-mer until fish flakes apart when gently prodded with paring knife and registers 140 degrees, about 5 minutes. Gently stir in parsley and season with salt and pepper to taste. Drizzle individual por-tions with extra oil before serving.why this recipe works Since fish is naturally quick cooking, we thought a Mediterranean-inspired fish stew would make an easy yet elegant weeknight meal for two. To build an intensely flavorful base in a short amount of time, we sautéed a generous amount of onion and fennel in fruity extra-virgin olive oil. A few ounces of smoky chorizo sausage con-tributed hearty flavor and spicy complexity to the stew. White wine, diced tomatoes, and a bottle of clam juice gave the broth brightness, a welcome acidity, and just the right amount of brininess. We chose quick-cooking, tender cod and cut the fillets into substantial pieces that wouldn’t fall apart. Just a few minutes of simmering in our flavor-packed broth was enough to cook the fish through. Serve with crusty bread or Simple White Rice (page 000).1 tablespoon extra-virgin olive oil, plus extra for serving4 ounces chorizo sausage, cut into 1/2-inch pieces1 small onion, chopped fine1/2 fennel bulb, stalks discarded, bulb cored and sliced thin2 garlic cloves, minced1/3 cup dry white wine1 (14.5-ounce) can diced toma-toes1 (8-ounce) bottle clam juice12 ounces skinless cod fillets, 1 to 11/2 inches thick, cut into 2-inch piecesSalt and pepper1 tablespoon minced fresh parsleyserves 2total time: 45 minutesNext >