68 g o - t o d i n n e r s Missy Robbins has two amazing restaurants in Brooklyn—Lilia and Misi—and she’s also written two wonderful cookbooks. This dish was inspired by one of her recipes but instead of making arrabbiata sauce from scratch, I use Rao’s jarred arrabbiata. Heat the sauce in a sauté pan, add some eggs, then bake it until the eggs are barely cooked. With big chunks of toasted bread, dinner’s ready! easy eggs in purgatory EASY Good olive oil 1 cup thinly sliced yellow onions 1 garlic clove, minced 1 (24-ounce) jar Rao’s Arrabbiata Sauce ¹⁄8 teaspoon crushed red pepper flakes 1 (6-inch) sprig fresh rosemary 4 extra-large eggs 1 tablespoon freshly grated Italian Pecorino cheese 1½ teaspoons minced fresh parsley Flaked sea salt, such as Maldon, and freshly ground black pepper 2 to 4 slices toasted country bread, for serving SERV E S 2 Heat 1 tablespoon of olive oil in a medium (10-inch) sauté pan. Add the onions and cook over medium to medium-low heat for 5 to 7 minutes, stirring occasionally, until tender and starting to brown. Add the garlic and cook for one minute. Add the arrabbiata sauce, red pepper flakes, and rosemary, bring to a simmer, and cook over medium- low heat for 5 minutes. Remove and discard the sprig of rosemary. Carefully crack one of the eggs into a small (4-inch) bowl and gently slide it into one corner of the pan (don’t break the yolk), using the edge of the bowl to make a slight indentation in the sauce as you pour the egg in. Repeat with the remaining 3 eggs, placing them on opposite sides of the pan. Cover the pan tightly and cook over medium-low heat for 4 to 6 minutes, until the egg whites are set but the yolks are still runny. Sprinkle with the Pecorino, parsley, sea salt, and black pepper, cover the pan again, and cook for one more minute. To serve, use a large spoon to scoop up two eggs per person along with some of the sauce and carefully transfer to shallow bowls. Spoon the remaining sauce around the eggs and serve hot with the toasted bread.68 g o - t o d i n n e r s Missy Robbins has two amazing restaurants in Brooklyn—Lilia and Misi—and she’s also written two wonderful cookbooks. This dish was inspired by one of her recipes but instead of making arrabbiata sauce from scratch, I use Rao’s jarred arrabbiata. Heat the sauce in a sauté pan, add some eggs, then bake it until the eggs are barely cooked. With big chunks of toasted bread, dinner’s ready! easy eggs in purgatory EASY Good olive oil 1 cup thinly sliced yellow onions 1 garlic clove, minced 1 (24-ounce) jar Rao’s Arrabbiata Sauce ¹⁄8 teaspoon crushed red pepper flakes 1 (6-inch) sprig fresh rosemary 4 extra-large eggs 1 tablespoon freshly grated Italian Pecorino cheese 1½ teaspoons minced fresh parsley Flaked sea salt, such as Maldon, and freshly ground black pepper 2 to 4 slices toasted country bread, for serving SERV E S 2 Heat 1 tablespoon of olive oil in a medium (10-inch) sauté pan. Add the onions and cook over medium to medium-low heat for 5 to 7 minutes, stirring occasionally, until tender and starting to brown. Add the garlic and cook for one minute. Add the arrabbiata sauce, red pepper flakes, and rosemary, bring to a simmer, and cook over medium- low heat for 5 minutes. Remove and discard the sprig of rosemary. Carefully crack one of the eggs into a small (4-inch) bowl and gently slide it into one corner of the pan (don’t break the yolk), using the edge of the bowl to make a slight indentation in the sauce as you pour the egg in. Repeat with the remaining 3 eggs, placing them on opposite sides of the pan. Cover the pan tightly and cook over medium-low heat for 4 to 6 minutes, until the egg whites are set but the yolks are still runny. Sprinkle with the Pecorino, parsley, sea salt, and black pepper, cover the pan again, and cook for one more minute. To serve, use a large spoon to scoop up two eggs per person along with some of the sauce and carefully transfer to shallow bowls. Spoon the remaining sauce around the eggs and serve hot with the toasted bread.128 g o - t o d i n n e r s A simple roast chicken is famously my go-to dinner but I like to have variations up my sleeve to make it more seasonal. This version with carrots, potatoes, and asparagus is a whole meal in a roasting pan. The pan juices drizzled over the chicken and vegetables make it even better. roast chicken with spring vegetables TWO-FER: Shred or dice any leftover chicken and add to the Warm Vegetable & Grain Bowl (page xx) and add the bones to the pot when making Homemade Chicken Stock (page xx). EASY 1 (4-pound) whole chicken Kosher salt and freshly ground black pepper 1 lemon, quartered 6 sprigs fresh thyme, divided 6 sprigs fresh rosemary, divided 3 tablespoons unsalted butter, melted ½ pound heirloom baby carrots, scrubbed (12 to 14) 1 pound Yukon Gold potatoes, scrubbed, 1-inch diced 1 large yellow onion, cut into 8 wedges through the stem 8 garlic cloves, unpeeled Good olive oil 12 to 14 asparagus, woody ends removed, cut diagonally in 2-inch pieces SERV E S 3 TO 4 Preheat the oven to 425 degrees. Pat the chicken dry with paper towels and place it in a large (13 × 16-inch) roasting pan. Sprinkle the cavity generously with salt and place the lemon, 2 sprigs of thyme, and 2 sprigs of rosemary in the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the outside with the butter and sprinkle generously with salt and pepper. In a large bowl, combine the carrots, potatoes, onion, garlic, ⅓ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Transfer the vegetables to the pan with the chicken and place the remaining sprigs of thyme and rosemary on the vegetables. Roast for 20 minutes, then reduce the heat to 350 degrees and roast for 40 to 50 minutes, tossing the vegetables in the pan juices from time to time. Roast until an instant- read thermometer registers 165 degrees in the breast and 175 degrees in the thigh. Leaving the oven on, transfer the chicken to a carving board, cover it loosely with aluminum foil, and allow to rest for 12 to 15 minutes. Meanwhile, add the asparagus to the pan, tossing them with the other vegetables. Roast for 10 to 12 minutes, until the asparagus are crisp-tender. Discard the herb branches, carve the chicken, and serve with the vegetables and pan juices. 128 g o - t o d i n n e r s A simple roast chicken is famously my go-to dinner but I like to have variations up my sleeve to make it more seasonal. This version with carrots, potatoes, and asparagus is a whole meal in a roasting pan. The pan juices drizzled over the chicken and vegetables make it even better. roast chicken with spring vegetables TWO-FER: Shred or dice any leftover chicken and add to the Warm Vegetable & Grain Bowl (page xx) and add the bones to the pot when making Homemade Chicken Stock (page xx). EASY 1 (4-pound) whole chicken Kosher salt and freshly ground black pepper 1 lemon, quartered 6 sprigs fresh thyme, divided 6 sprigs fresh rosemary, divided 3 tablespoons unsalted butter, melted ½ pound heirloom baby carrots, scrubbed (12 to 14) 1 pound Yukon Gold potatoes, scrubbed, 1-inch diced 1 large yellow onion, cut into 8 wedges through the stem 8 garlic cloves, unpeeled Good olive oil 12 to 14 asparagus, woody ends removed, cut diagonally in 2-inch pieces SERV E S 3 TO 4 Preheat the oven to 425 degrees. Pat the chicken dry with paper towels and place it in a large (13 × 16-inch) roasting pan. Sprinkle the cavity generously with salt and place the lemon, 2 sprigs of thyme, and 2 sprigs of rosemary in the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the outside with the butter and sprinkle generously with salt and pepper. In a large bowl, combine the carrots, potatoes, onion, garlic, ⅓ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Transfer the vegetables to the pan with the chicken and place the remaining sprigs of thyme and rosemary on the vegetables. Roast for 20 minutes, then reduce the heat to 350 degrees and roast for 40 to 50 minutes, tossing the vegetables in the pan juices from time to time. Roast until an instant- read thermometer registers 165 degrees in the breast and 175 degrees in the thigh. Leaving the oven on, transfer the chicken to a carving board, cover it loosely with aluminum foil, and allow to rest for 12 to 15 minutes. Meanwhile, add the asparagus to the pan, tossing them with the other vegetables. Roast for 10 to 12 minutes, until the asparagus are crisp-tender. Discard the herb branches, carve the chicken, and serve with the vegetables and pan juices. family dinners 157 This is the easiest, cheesiest, crustiest mac & cheese I’ve ever made! It’s the perfect prep-ahead dish; you don’t even need to make a roux. Prepare the mixture a day ahead, refrigerate it overnight, pour it into an ovenproof dish, and bake it before dinner. overnight mac & cheese Kosher salt and freshly ground black pepper 12 ounces cavatappi pasta 4½ cups heavy cream 3 cups grated Gruyère cheese, divided (8 ounces) 1½ cups grated sharp white Cheddar, such as Cabot, divided (4 ounces) ½ teaspoon ground nutmeg 3 tablespoons melted unsalted butter, plus extra for the dish 2½ cups fresh white breadcrumbs (see note) SERV E S 6 A day before you plan to serve, bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta and cook for 4 minutes (it will be undercooked). Drain (don’t rinse) and set aside. Meanwhile, in a medium (10-inch) bowl, combine the cream, 1½ cups of the Gruyèe, ¾ cup of the Cheddar, the nutmeg, 1 tablespoon salt, and 1½ teaspoons pepper. Stir the hot pasta into the cream mixture, cover the bowl with plastic, and refrigerate for 24 hours. The pasta will absorb the cream and expand. When ready to bake, allow the mixture to sit at room temperature for about 1 hour. (You can also microwave it for 4 minutes.) Preheat the oven to 400 degrees. Butter a 9 × 13 × 2-inch baking dish. Stir the pasta mixture well, transfer it to the dish, and spread it evenly. Combine the remaining 1½ cups Gruyère and ¾ cup Cheddar and sprinkle evenly on top. Combine the breadcrumbs and the 3 tablespoons melted butter and sprinkle evenly over the cheese. Bake for 20 to 25 minutes, rotating halfway through, until golden brown. Serve hot. For 2½ cups of breadcrumbs, remove the crusts from 6 slices of white bread and dice. Place in the bowl of a food processor fitted with the steel blade and process until finely ground. PREP AHEADfamily dinners 157 This is the easiest, cheesiest, crustiest mac & cheese I’ve ever made! It’s the perfect prep-ahead dish; you don’t even need to make a roux. Prepare the mixture a day ahead, refrigerate it overnight, pour it into an ovenproof dish, and bake it before dinner. overnight mac & cheese Kosher salt and freshly ground black pepper 12 ounces cavatappi pasta 4½ cups heavy cream 3 cups grated Gruyère cheese, divided (8 ounces) 1½ cups grated sharp white Cheddar, such as Cabot, divided (4 ounces) ½ teaspoon ground nutmeg 3 tablespoons melted unsalted butter, plus extra for the dish 2½ cups fresh white breadcrumbs (see note) SERV E S 6 A day before you plan to serve, bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta and cook for 4 minutes (it will be undercooked). Drain (don’t rinse) and set aside. Meanwhile, in a medium (10-inch) bowl, combine the cream, 1½ cups of the Gruyèe, ¾ cup of the Cheddar, the nutmeg, 1 tablespoon salt, and 1½ teaspoons pepper. Stir the hot pasta into the cream mixture, cover the bowl with plastic, and refrigerate for 24 hours. The pasta will absorb the cream and expand. When ready to bake, allow the mixture to sit at room temperature for about 1 hour. (You can also microwave it for 4 minutes.) Preheat the oven to 400 degrees. Butter a 9 × 13 × 2-inch baking dish. Stir the pasta mixture well, transfer it to the dish, and spread it evenly. Combine the remaining 1½ cups Gruyère and ¾ cup Cheddar and sprinkle evenly on top. Combine the breadcrumbs and the 3 tablespoons melted butter and sprinkle evenly over the cheese. Bake for 20 to 25 minutes, rotating halfway through, until golden brown. Serve hot. For 2½ cups of breadcrumbs, remove the crusts from 6 slices of white bread and dice. Place in the bowl of a food processor fitted with the steel blade and process until finely ground. PREP AHEADNext >