Indian-Style Tomato-Ginger Soup 25 minutes / Servings: 4 to 6 This recipe was inspired by Indian soups known as shorba. (“Shorba” comes from the Arabic word “shurba,” meaning “soup.”) Often simple, brothy, pureed soups, they are considered comfort food—the kind of soothing dish you’d find in home kitchens rather than in restau- rants. In our version, we stir in garam masala, a blend of sweet, warming spices, to add depth of flavor and to complement the slightly acidic tomatoes and yogurt. If you happen to have ghee on hand, use it in place of butter for a subtly richer, more nuanced flavor. We like this soup served with warm naan for dipping. 2 tablespoons salted butter OR ghee 2 tablespoons minced fresh ginger 1 small bunch cilantro, tender stems finely chopped, leaves roughly chopped, reserved separately 4 teaspoons garam masala 28-ounce can whole peeled tomatoes Kosher salt and ground black pepper ½ cup plain whole-milk yogurt, plus more to serve In a large saucepan over medium-high, melt the butter. Add the ginger and cilantro stems; cook, stirring occasionally, until the ginger begins to stick to the pot and brown lightly, about 2 minutes. Add the garam masala and cook, stirring, until fragrant, 30 to 60 seconds. Stir in the tomatoes with juices, 3 cups water and ½ teaspoon each salt and pepper. Bring to a simmer, scraping up any browned bits, then cover and cook, stirring occasionally and breaking up the tomatoes with a wooden spoon, until the tomatoes have softened, about 10 minutes. Remove the pan from the heat and let cool, uncovered, for about 5 minutes. Using a blender and working in batches so the jar is never more than half full, puree the tomato mixture until smooth, about 20 seconds, then return to the saucepan. (Alternatively, use an immersion blender to puree the soup directly in the saucepan.) Stir in half of the cilantro leaves and cook over medium, stirring occasionally, until heated through, about 3 minutes. Off heat, whisk in the yogurt, then taste and season with salt and pepper. Serve sprinkled with the remain- ing cilantro leaves and topped with yogurt. CANNED GOODS 02_MSK_CWYH_Canned-Goods_m1.indd 2402_MSK_CWYH_Canned-Goods_m1.indd 2420/04/2022 11:3820/04/2022 11:38 Double-Tomato Soup with Cilantro, Lime and Fried Garlic 45 minutes / Servings: 6 We combine tomatoes in two forms—both pantry staples—to make this flavor-filled vegetarian soup. Browning a full can of tomato paste in garlic-infused olive oil creates an umami-rich base and perfect backdrop for bold ingredients such as fresh chili, herbal cilantro and tangy lime juice. And for texture, we add a can of roughly chopped whole tomatoes. If you’d like a little heat, leave the seeds in the jalapeño. Sour cream dolloped onto individual bowlfuls lends creamy richness, but try one or more of the garnishes listed below for even more complexity. 2 tablespoons extra-virgin olive oil 3 medium garlic cloves, thinly sliced 6-ounce can tomato paste (⅔ cup) 1 jalapeño chili, stemmed, seeded (if desired) and minced 14½-ounce can whole peeled tomatoes, chopped, OR 14½-ounce can diced tomatoes 1 quart low-sodium vegetable broth Kosher salt and ground black pepper ½ cup lightly packed fresh cilantro, finely chopped, plus cilantro leaves to serve 2 tablespoons lime juice, plus lime wedges to serve Sour cream, to serve In a large saucepan over medium, cook the oil and garlic, stirring occasionally, until the garlic is golden brown, 2 to 3 minutes. Using a slotted spoon, transfer the garlic to a small plate and set aside. Add the tomato paste and jalapeño to the pan and cook, stirring often, until the paste browns and slightly sticks to the pot, 2 to 3 minutes. Add the tomatoes with juices, the broth and ½ tea- spoon each salt and pepper. Bring to a simmer over medium-high, scraping up any browned bits, then reduce to medium and simmer, uncovered and stirring occasionally, until the soup is slightly reduced, about 20 minutes. Off heat, stir in the cilantro and lime juice, then taste and season with salt and pepper. Ladle the soup into bowls. Sprinkle with the reserved garlic chips and cilantro leaves, then spoon on a dollop of sour cream. Serve with lime wedges. Optional garnish: Thinly sliced radishes OR crushed tortilla chips OR shredded cheddar cheese OR a combination 25 CAN-DO tOmAtOES 02_MSK_CWYH_Canned-Goods_m1.indd 2502_MSK_CWYH_Canned-Goods_m1.indd 2520/04/2022 11:3820/04/2022 11:38Indian-Style Tomato-Ginger Soup 25 minutes / Servings: 4 to 6 This recipe was inspired by Indian soups known as shorba. (“Shorba” comes from the Arabic word “shurba,” meaning “soup.”) Often simple, brothy, pureed soups, they are considered comfort food—the kind of soothing dish you’d find in home kitchens rather than in restau- rants. In our version, we stir in garam masala, a blend of sweet, warming spices, to add depth of flavor and to complement the slightly acidic tomatoes and yogurt. If you happen to have ghee on hand, use it in place of butter for a subtly richer, more nuanced flavor. We like this soup served with warm naan for dipping. 2 tablespoons salted butter OR ghee 2 tablespoons minced fresh ginger 1 small bunch cilantro, tender stems finely chopped, leaves roughly chopped, reserved separately 4 teaspoons garam masala 28-ounce can whole peeled tomatoes Kosher salt and ground black pepper ½ cup plain whole-milk yogurt, plus more to serve In a large saucepan over medium-high, melt the butter. Add the ginger and cilantro stems; cook, stirring occasionally, until the ginger begins to stick to the pot and brown lightly, about 2 minutes. Add the garam masala and cook, stirring, until fragrant, 30 to 60 seconds. Stir in the tomatoes with juices, 3 cups water and ½ teaspoon each salt and pepper. Bring to a simmer, scraping up any browned bits, then cover and cook, stirring occasionally and breaking up the tomatoes with a wooden spoon, until the tomatoes have softened, about 10 minutes. Remove the pan from the heat and let cool, uncovered, for about 5 minutes. Using a blender and working in batches so the jar is never more than half full, puree the tomato mixture until smooth, about 20 seconds, then return to the saucepan. (Alternatively, use an immersion blender to puree the soup directly in the saucepan.) Stir in half of the cilantro leaves and cook over medium, stirring occasionally, until heated through, about 3 minutes. Off heat, whisk in the yogurt, then taste and season with salt and pepper. Serve sprinkled with the remain- ing cilantro leaves and topped with yogurt. CANNED GOODS 02_MSK_CWYH_Canned-Goods_m1.indd 2402_MSK_CWYH_Canned-Goods_m1.indd 2420/04/2022 11:3820/04/2022 11:38 Double-Tomato Soup with Cilantro, Lime and Fried Garlic 45 minutes / Servings: 6 We combine tomatoes in two forms—both pantry staples—to make this flavor-filled vegetarian soup. Browning a full can of tomato paste in garlic-infused olive oil creates an umami-rich base and perfect backdrop for bold ingredients such as fresh chili, herbal cilantro and tangy lime juice. And for texture, we add a can of roughly chopped whole tomatoes. If you’d like a little heat, leave the seeds in the jalapeño. Sour cream dolloped onto individual bowlfuls lends creamy richness, but try one or more of the garnishes listed below for even more complexity. 2 tablespoons extra-virgin olive oil 3 medium garlic cloves, thinly sliced 6-ounce can tomato paste (⅔ cup) 1 jalapeño chili, stemmed, seeded (if desired) and minced 14½-ounce can whole peeled tomatoes, chopped, OR 14½-ounce can diced tomatoes 1 quart low-sodium vegetable broth Kosher salt and ground black pepper ½ cup lightly packed fresh cilantro, finely chopped, plus cilantro leaves to serve 2 tablespoons lime juice, plus lime wedges to serve Sour cream, to serve In a large saucepan over medium, cook the oil and garlic, stirring occasionally, until the garlic is golden brown, 2 to 3 minutes. Using a slotted spoon, transfer the garlic to a small plate and set aside. Add the tomato paste and jalapeño to the pan and cook, stirring often, until the paste browns and slightly sticks to the pot, 2 to 3 minutes. Add the tomatoes with juices, the broth and ½ tea- spoon each salt and pepper. Bring to a simmer over medium-high, scraping up any browned bits, then reduce to medium and simmer, uncovered and stirring occasionally, until the soup is slightly reduced, about 20 minutes. Off heat, stir in the cilantro and lime juice, then taste and season with salt and pepper. Ladle the soup into bowls. Sprinkle with the reserved garlic chips and cilantro leaves, then spoon on a dollop of sour cream. Serve with lime wedges. Optional garnish: Thinly sliced radishes OR crushed tortilla chips OR shredded cheddar cheese OR a combination 25 CAN-DO tOmAtOES 02_MSK_CWYH_Canned-Goods_m1.indd 2502_MSK_CWYH_Canned-Goods_m1.indd 2520/04/2022 11:3820/04/2022 11:3802_MSK_CWYH_Canned-Goods_m1.indd 3402_MSK_CWYH_Canned-Goods_m1.indd 3420/04/2022 11:3920/04/2022 11:39 Pasta with Roasted Tomato and Anchovy Sauce 35 minutes / Servings: 4 to 6 In this recipe, we cook the tomato-anchovy sauce in the oven rather than on the stovetop. It’s our pantry- centric adaptation of a dish we had at Osteria ai Promessi Sposi in Venice, Italy, where chef Claudio Furlanis roasts fresh tomatoes in a scorchingly hot oven before combining them with anchovies and pasta. To balance the acidity of canned tomatoes, we add a small measure of sugar. And when the pasta and sauce are combined, we toss in some butter—its smooth, sweet richness rounds out all the flavors. 28-ounce can whole peeled tomatoes 2 medium garlic cloves, smashed and peeled 5 oil-packed anchovy fillets 1 teaspoon white sugar ¼ to ½ teaspoon red pepper flakes ¼ cup extra-virgin olive oil 1 pound rigatoni OR penne rigate OR ziti Kosher salt and ground black pepper 2 tablespoons salted butter, cut into 4 pieces Finely grated Parmesan cheese, to serve Heat the oven to 450ºF with a rack in the lower-middle position. In a 9-by-13-inch baking dish, toss together the tomatoes with juices, the garlic, anchovies, sugar and pepper flakes. Drizzle with the oil, then roast, stirring once about halfway, until the mixture is browned at the edges and thickened, but still saucy, about 30 minutes. Let cool slightly. Meanwhile, in a large pot, bring 2 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve ½ cup of the pasta cooking water and drain. Return the pasta to the pot. Using a fork or potato masher, roughly mash the tomato mixture, then add it to the pasta along with ¼ cup of the reserved cooking water and the butter. Cook over medium, stirring, until the pasta is al dente and lightly sauced, about 3 minutes; add more cooking water 1 tablespoon at a time as needed if the mixture looks dry. Taste and season with salt and pepper. Serve sprinkled with the cheese. Optional garnish: Torn fresh basil 35 CAN-DO tOmAtOES 02_MSK_CWYH_Canned-Goods_m1.indd 3502_MSK_CWYH_Canned-Goods_m1.indd 3520/04/2022 11:3920/04/2022 11:3902_MSK_CWYH_Canned-Goods_m1.indd 3402_MSK_CWYH_Canned-Goods_m1.indd 3420/04/2022 11:3920/04/2022 11:39 Pasta with Roasted Tomato and Anchovy Sauce 35 minutes / Servings: 4 to 6 In this recipe, we cook the tomato-anchovy sauce in the oven rather than on the stovetop. It’s our pantry- centric adaptation of a dish we had at Osteria ai Promessi Sposi in Venice, Italy, where chef Claudio Furlanis roasts fresh tomatoes in a scorchingly hot oven before combining them with anchovies and pasta. To balance the acidity of canned tomatoes, we add a small measure of sugar. And when the pasta and sauce are combined, we toss in some butter—its smooth, sweet richness rounds out all the flavors. 28-ounce can whole peeled tomatoes 2 medium garlic cloves, smashed and peeled 5 oil-packed anchovy fillets 1 teaspoon white sugar ¼ to ½ teaspoon red pepper flakes ¼ cup extra-virgin olive oil 1 pound rigatoni OR penne rigate OR ziti Kosher salt and ground black pepper 2 tablespoons salted butter, cut into 4 pieces Finely grated Parmesan cheese, to serve Heat the oven to 450ºF with a rack in the lower-middle position. In a 9-by-13-inch baking dish, toss together the tomatoes with juices, the garlic, anchovies, sugar and pepper flakes. Drizzle with the oil, then roast, stirring once about halfway, until the mixture is browned at the edges and thickened, but still saucy, about 30 minutes. Let cool slightly. Meanwhile, in a large pot, bring 2 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve ½ cup of the pasta cooking water and drain. Return the pasta to the pot. Using a fork or potato masher, roughly mash the tomato mixture, then add it to the pasta along with ¼ cup of the reserved cooking water and the butter. Cook over medium, stirring, until the pasta is al dente and lightly sauced, about 3 minutes; add more cooking water 1 tablespoon at a time as needed if the mixture looks dry. Taste and season with salt and pepper. Serve sprinkled with the cheese. Optional garnish: Torn fresh basil 35 CAN-DO tOmAtOES 02_MSK_CWYH_Canned-Goods_m1.indd 3502_MSK_CWYH_Canned-Goods_m1.indd 3520/04/2022 11:3920/04/2022 11:39to use tuna packed in olive oil, as it is richer and silkier than the water-packed variety. Parsley, cilantro or arugula adds green, grassy flavor; use whichever you prefer or have on hand, or even a combination. Just be sure to toss in the greens right before serving, or they will go limp. ¼ cup cider vinegar OR lemon juice 1 medium shallot, sliced into thin rings OR ½ small red onion, thinly sliced 1 medium garlic clove, finely grated Kosher salt and ground black pepper 15½-ounce can chickpeas, rinsed and drained Two 5-ounce cans olive oil–packed tuna, drained 1½ cups lightly packed fresh flat-leaf parsley OR cilantro OR baby arugula OR a combination, torn if large 2 hard-cooked large eggs, peeled and cut into wedges ½ cup roasted red peppers, patted dry and thinly sliced Extra-virgin olive oil, to serve In a small bowl, stir together the vinegar, shallot, garlic, ¼ teaspoon salt and ½ teaspoon pepper; set aside. In a large microwave-safe bowl, toss the chickpeas with ¼ teaspoon salt. Cover and microwave on high until hot, 2 to 3 minutes, stirring once halfway through. Add the vinegar-shallot mixture to the hot beans, toss, then let stand for at least 15 minutes or up to 1 hour. Add the tuna and parsley; gently toss to combine. Taste and season with salt and pepper, then transfer to a serving dish. Top with the eggs and roasted peppers; drizzle with oil. Portuguese-Style Tuna with Chickpeas 25 minutes / Servings: 4 The Portuguese classic, salada de bacalhau com grão de bico—or bacalao salad with chickpeas—was the inspiration for this ultra-easy dish that requires no stovetop cooking, only a microwave. The chickpeas are dressed while hot so that as they cool, they absorb the seasonings, ensuring every bite is flavorful. Be sure 38 CANNED GOODS 02_MSK_CWYH_Canned-Goods_m1.indd 3802_MSK_CWYH_Canned-Goods_m1.indd 3820/04/2022 11:3920/04/2022 11:39 Potato Salad with Capers, Olives and Olive Oil Tuna 25 minutes / Servings: 4 to 6 This mayo-free potato salad was inspired by classic salade Niçoise. It combines big, bold Mediterranean ingredients and uses a generous amount of capers to add pops of savory, briny flavor in every forkful (you’ll need two 4-ounce jars to obtain the ½ cup capers called for in the recipe). The tuna makes the salad hearty enough to serve as a light main, especially if it’s served on top of a bed of greens. ½ small red onion, thinly sliced ¾ teaspoon dried oregano 3 tablespoons red wine vinegar 1½ pounds Yukon Gold potatoes OR red potatoes OR a combination, unpeeled, cut into 1-inch chunks Kosher salt and ground black pepper ½ cup drained capers, plus 1 tablespoon caper brine ⅓ cup pitted black olives, chopped ¼ cup extra-virgin olive oil 5-ounce can olive oil– packed tuna, drained and broken into large flakes ½ cup lightly packed fresh flat-leaf parsley OR basil OR a combination, roughly chopped In a large bowl, stir together the onion, oregano and vinegar; set aside. Add the potatoes and 2 teaspoons salt to a large saucepan and add water to cover by about 1 inch. Bring to a boil over medium-high, then reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, 8 to 10 minutes. Drain the potatoes in a colander. To the bowl with the onion-vinegar mixture, stir in the capers and brine, the olives, oil, ¼ teaspoon salt and ½ teaspoon pepper. Add the hot potatoes and toss to coat. Add the tuna and toss to combine. Taste and season with salt and pepper, then add the parsley and toss again. 39 02_MSK_CWYH_Canned-Goods_m1.indd 3902_MSK_CWYH_Canned-Goods_m1.indd 3920/04/2022 11:3920/04/2022 11:39to use tuna packed in olive oil, as it is richer and silkier than the water-packed variety. Parsley, cilantro or arugula adds green, grassy flavor; use whichever you prefer or have on hand, or even a combination. Just be sure to toss in the greens right before serving, or they will go limp. ¼ cup cider vinegar OR lemon juice 1 medium shallot, sliced into thin rings OR ½ small red onion, thinly sliced 1 medium garlic clove, finely grated Kosher salt and ground black pepper 15½-ounce can chickpeas, rinsed and drained Two 5-ounce cans olive oil–packed tuna, drained 1½ cups lightly packed fresh flat-leaf parsley OR cilantro OR baby arugula OR a combination, torn if large 2 hard-cooked large eggs, peeled and cut into wedges ½ cup roasted red peppers, patted dry and thinly sliced Extra-virgin olive oil, to serve In a small bowl, stir together the vinegar, shallot, garlic, ¼ teaspoon salt and ½ teaspoon pepper; set aside. In a large microwave-safe bowl, toss the chickpeas with ¼ teaspoon salt. Cover and microwave on high until hot, 2 to 3 minutes, stirring once halfway through. Add the vinegar-shallot mixture to the hot beans, toss, then let stand for at least 15 minutes or up to 1 hour. Add the tuna and parsley; gently toss to combine. Taste and season with salt and pepper, then transfer to a serving dish. Top with the eggs and roasted peppers; drizzle with oil. Portuguese-Style Tuna with Chickpeas 25 minutes / Servings: 4 The Portuguese classic, salada de bacalhau com grão de bico—or bacalao salad with chickpeas—was the inspiration for this ultra-easy dish that requires no stovetop cooking, only a microwave. The chickpeas are dressed while hot so that as they cool, they absorb the seasonings, ensuring every bite is flavorful. Be sure 38 CANNED GOODS 02_MSK_CWYH_Canned-Goods_m1.indd 3802_MSK_CWYH_Canned-Goods_m1.indd 3820/04/2022 11:3920/04/2022 11:39 Potato Salad with Capers, Olives and Olive Oil Tuna 25 minutes / Servings: 4 to 6 This mayo-free potato salad was inspired by classic salade Niçoise. It combines big, bold Mediterranean ingredients and uses a generous amount of capers to add pops of savory, briny flavor in every forkful (you’ll need two 4-ounce jars to obtain the ½ cup capers called for in the recipe). The tuna makes the salad hearty enough to serve as a light main, especially if it’s served on top of a bed of greens. ½ small red onion, thinly sliced ¾ teaspoon dried oregano 3 tablespoons red wine vinegar 1½ pounds Yukon Gold potatoes OR red potatoes OR a combination, unpeeled, cut into 1-inch chunks Kosher salt and ground black pepper ½ cup drained capers, plus 1 tablespoon caper brine ⅓ cup pitted black olives, chopped ¼ cup extra-virgin olive oil 5-ounce can olive oil– packed tuna, drained and broken into large flakes ½ cup lightly packed fresh flat-leaf parsley OR basil OR a combination, roughly chopped In a large bowl, stir together the onion, oregano and vinegar; set aside. Add the potatoes and 2 teaspoons salt to a large saucepan and add water to cover by about 1 inch. Bring to a boil over medium-high, then reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, 8 to 10 minutes. Drain the potatoes in a colander. To the bowl with the onion-vinegar mixture, stir in the capers and brine, the olives, oil, ¼ teaspoon salt and ½ teaspoon pepper. Add the hot potatoes and toss to coat. Add the tuna and toss to combine. Taste and season with salt and pepper, then add the parsley and toss again. 39 02_MSK_CWYH_Canned-Goods_m1.indd 3902_MSK_CWYH_Canned-Goods_m1.indd 3920/04/2022 11:3920/04/2022 11:39Hoisin-Ginger Noodles 20 minutes / Servings: 4 to 6 A satisfying, flavor-filled noodle dinner doesn’t come together more easily and quickly than this. Hoisin provides salty-sweet umami in the no-cook sauce, ginger provides fresh, peppery punch, and chili-garlic sauce (or Sriracha) adds balancing heat along with allium notes. We use linguine here because its shape resembles udon, a type of thick, chewy Japanese wheat noodle; if you happen to have udon in the pantry, by all means, use it. Dried lo mein works well, too. 12 ounces linguine OR dried udon noodles OR dried lo mein ¼ cup plus 2 tablespoons hoisin sauce ¼ cup chili-garlic sauce OR Sriracha sauce 2 tablespoons toasted sesame oil 2 tablespoons soy sauce 1 tablespoon finely grated fresh ginger 3 scallions, thinly sliced In a large pot, bring 4 quarts water to a boil. Stir in the pasta, then cook, stirring occasionally, until the noodles are tender. Meanwhile, in a medium bowl, whisk together the hoisin, chili-garlic sauce, sesame oil, soy sauce and ginger. When the noodles are done, drain well in a colander, then return them to the pot. Add the hoisin mixture and toss until evenly coated. Serve sprinkled with the scallions. Optional garnish: Chopped roasted salted peanuts 52 SHELF STALWARTS 03_MSK_CWYH_Shelf-Stalwarts_m1.indd 5203_MSK_CWYH_Shelf-Stalwarts_m1.indd 5220/04/2022 11:4020/04/2022 11:40 Pasta with Fennel, Green Olive and Pistachio Pesto 35 minutes / Servings: 4 to 6 With green olives and Parmesan cheese, this pesto is especially rich in umami, and the pistachios balance the saltiness with their gentle sweetness. It’s not only for pasta, though—it’s also delicious spread onto sandwiches or served as a relish with roasted vegetables or chicken. If you like, make the pesto ahead; it will keep in an air- tight container in the refrigerator for up to two days. 1 pound penne OR ziti OR rigatoni pasta Kosher salt and ground black pepper ½ cup raw pistachios 2 ounces (without rind) Parmesan cheese, cut into rough 1-inch pieces, plus finely grated Parmesan to serve ½ cup pitted green olives ½ cup lightly packed fresh flat-leaf parsley ½ cup extra-virgin olive oil 1 medium garlic clove, smashed and peeled 1 teaspoon fennel seeds, toasted In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain in a colander and return to the pot. While the pasta cooks, in a food processor, combine the pistachios, Parmesan and ½ teaspoon each salt and pepper. Process until the mixture resembles coarse sand, 10 to 20 seconds. Add the olives, parsley, oil, garlic and fennel seeds; process, scraping the bowl as needed, until almost completely smooth, about another 20 seconds. Add the pesto to the pasta in the pot along with 3 tablespoons of the reserved pasta water, then toss; add more reserved pasta water as needed so the pesto coats the noodles. Taste and season with salt and pepper. Serve sprinkled with grated Parmesan. 53 PAnTRy PASTAS 03_MSK_CWYH_Shelf-Stalwarts_m1.indd 5303_MSK_CWYH_Shelf-Stalwarts_m1.indd 5320/04/2022 11:4020/04/2022 11:40Turkish White Bean Salad 40 minutes (10 minutes active) / Servings: 4 to 6 Fasülye piyazi, a simple white bean salad with tomatoes, herbs, olives and eggs, is a classic in Turkey. To infuse the beans with flavor, we toss them with salt and optional dried mint, then heat them in the microwave before combining them while hot with onion, vinegar and pepper. As the beans cool, they absorb the seasonings. Chopped hard-cooked eggs often accom- pany this salad, so feel free to add some as a garnish. If you have Aleppo pepper in your pantry, a sprinkling will lend mild, smoky heat to the finished salad. Two 15½-ounce cans great northern beans OR navy beans, rinsed and drained ½ teaspoon dried mint (optional) Kosher salt and ground black pepper 1 small red onion, halved and thinly sliced 3 tablespoons red wine vinegar 1 cup cherry OR grape tomatoes, halved ½ cup pitted green OR black olives OR a combination, roughly chopped 1 or 2 Fresno OR serrano chilies, stemmed and sliced into thin rings 1 teaspoon grated lemon zest OR ground sumac Extra-virgin olive oil, to serve In a large microwave-safe bowl, toss the beans with the dried mint (if using) and ½ teaspoon salt. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once halfway through. Add the onion, vinegar and ¾ teaspoon pepper to the hot beans, toss, then let stand for about 30 minutes, stirring once or twice. Stir in the tomatoes, olives, chilies and lemon zest. Taste and season with salt and pepper, then transfer to a serving dish. Serve drizzled with oil. Optional garnish: Chopped hard-cooked eggs OR Aleppo pepper OR torn fresh mint OR a combination 16 CANNED GOODS 02_MSK_CWYH_Canned-Goods_m1.indd 1602_MSK_CWYH_Canned-Goods_m1.indd 1620/04/2022 11:3820/04/2022 11:38 Egyptian-Style Pinto Beans 35 minutes / Servings: 4 Ful medammes, or cooked dried fava beans finished with various garnishes that add color as well as flavor and texture (chopped tomatoes, parsley, onion and hard-cooked eggs are typical), often is considered the national dish of Egypt, though it is common throughout the Middle East and North Africa. We swap canned pinto beans, which have a dense, creamy, buttery quality, for the dried favas, and we cook them briefly with seasonings before lightly mashing and garnishing them. Serve with warm pita bread for scooping. Two 15½-ounce cans pinto beans, rinsed and drained ¼ cup lemon juice, plus lemon wedges to serve ¼ cup extra-virgin olive oil, plus more to serve 2 medium garlic cloves, finely grated ¼ teaspoon red pepper flakes OR 1 teaspoon Aleppo pepper ¾ teaspoon ground cumin Kosher salt and ground black pepper 1 ripe medium tomato, cored and chopped 2 hard-cooked large eggs, peeled and cut into wedges ½ cup lightly packed fresh flat-leaf parsley, roughly chopped In a medium saucepan over medium, combine the beans, lemon juice, oil, garlic, pepper flakes, cumin, ½ teaspoon black pepper and ½ cup water. Cook, stirring occasionally, until the beans have softened and the mixture is slightly soupy, about 10 minutes. Off heat, use a potato masher to lightly mash the beans so the mixture thickens slightly but keep them mostly whole. Taste and season with salt and pepper. Transfer the beans to a serving bowl or divide among individual bowls. Garnish with the tomato, eggs and parsley. Drizzle with additional oil and serve with lemon wedges. Optional garnish: Chopped cucumber OR thinly sliced scallions OR both 17 NOt SO BASiC BEANS 02_MSK_CWYH_Canned-Goods_m1.indd 1702_MSK_CWYH_Canned-Goods_m1.indd 1720/04/2022 11:3820/04/2022 11:38Next >