Simple C H R I S T OP H E R K I M B A L L WRITING AND EDITING BY J. M. Hirsch, Michelle Locke and Dawn Yanagihara RECIPES BY Wes Martin, Diane Unger, Bianca Borges, Matthew Card, Courtney Hill, Ari Smolin and the Cooks at Milk Street ART DIRECTION BY Jennifer Baldino Cox PHOTOGR APHY BY Erik Bernstein ST YLING BY Erika Joyce LIT TLE, BROWN AND COMPANY NEW YORK BOSTON LONDON MSK_Simple-book-4P.indb 2-3MSK_Simple-book-4P.indb 2-33/3/23 2:41 PM3/3/23 2:41 PMSimple C H R I S T OP H E R K I M B A L L WRITING AND EDITING BY J. M. Hirsch, Michelle Locke and Dawn Yanagihara RECIPES BY Wes Martin, Diane Unger, Bianca Borges, Matthew Card, Courtney Hill, Ari Smolin and the Cooks at Milk Street ART DIRECTION BY Jennifer Baldino Cox PHOTOGR APHY BY Erik Bernstein ST YLING BY Erika Joyce LIT TLE, BROWN AND COMPANY NEW YORK BOSTON LONDON MSK_Simple-book-4P.indb 2-3MSK_Simple-book-4P.indb 2-33/3/23 2:41 PM3/3/23 2:41 PMFarro with Feta, Olives and Herbs 115 Black Pepper-Garlic Chicken Fried Rice 116 Coconut Rice with Lemon Grass and Cashews 117 Caramelized Onion Bulgur with Greens and Pomegranate Molasses 119 Easy Rice Bowls 120 Stir-Fried Zucchini and Kimchi Rice Bowls 122 Japanese-Style Chicken and Egg Rice Bowls 122 Baharat-Spiced Beef and Butter-Toasted Pine Nut Rice Bowls 123 Farro and Brussels Sprouts Salad with Manchego 125 Rice Salad with Asparagus and Dill 127 Rosemary-Tomato Rice and Beans 129 One Pan 131 Tex-Mex Migas with Chorizo 133 Sea Scallops with Browned Butter, Capers and Lemon 135 Parmesan-Garlic Crisped Bread with Spicy Greens 137 Basque-Style Leek and Potato Soup 139 Cauliflower and Chickpea Tagine 141 Sautéed Corn with Miso, Butter and Scallions 143 Garlicky White Bean Soup with Broccoli Rabe and Parmesan 145 Cook Pasta in the Sauce 146 Capellini with Smoked Paprika and Olives 148 Tomato Masala Pasta with Chicken 148 Orecchiette with Cherry Tomatoes and Mozzarella 149 Carrot-Lime Soup with Cilantro 150 Chickpea, Chorizo and Spinach Soup 151 Pork Chops with Kimchi, Scallions and Browned Butter 153 Curried Potato and Green Pea Frittata 155 Broccoli Rabe and Sausage 157 The Tarka Technique 158 Caraway and Sage Tarka 160 Spicy Garlic-Sesame Tarka 160 Coconut, Fennel Seed and Ginger Tarka 161 Coconut-Lime Sweet Potatoes 70 Cucumber Salad with Sour Cream and Dill 71 Hungarian Paprika-Braised Potatoes 73 Roasted Acorn Squash with Orange-Pumpkin Seed Vinaigrette 75 Black-Eyed Pea and Tomato Salad 77 Potato, Poblano and Sweet Corn Hash 79 Sear and Steam for Crisp-Tender Vegetables 80 Broccoli with Smoked Paprika and Toasted Garlic Breadcrumbs 82 Asparagus in Black Bean-Garlic Sauce 82 Green Beans with Chipotle Chili and Peanuts 83 Mustard-Roasted Cauliflower with Dill 84 Garam Masala-Spiced Smashed Potatoes 85 Tahini-Roasted Sweet Potatoes with Za’atar 87 Hot-Oil Brussels Sprouts with Ginger and Sesame 89 Go-to Grains 91 Carrot Rice with Cumin and Bay 92 Lemon Quinoa with Toasted Mustard Seeds and Peanuts 93 Pistachio-Orange Bulgur Salad with Mint 95 Bake a Better Polenta 96 Polenta with Roasted Tomatoes and Gorgonzola 98 Polenta with Charred Corn and Taleggio 98 Polenta with Roasted Stone Fruit, Mascarpone and Rosemary 99 Shortcut Paella 100 Ginger Beef with Rice and Peas 101 Spiced Beef, Bulgur and Tomato Pilaf 103 Bacon and Barley Pilaf with Celery Root 105 Brown Rice and Mushroom Risotto with Miso and Scallions 107 Toast Your Grains 108 Toasted Bulgur with Tomato and Mint 110 Toasted Barley with Shiitake Mushrooms and Kimchi 110 Quinoa Salad with Pineapple, Cilantro and Lime 111 Rice and Chickpeas with Caramelized Onions 113 Vegetables 39 Kale Salad with Za’atar, Feta and Pita Crisps 41 Crispy Chickpea, Cucumber and Mint Salad 43 Butter-Roasted Carrots with Za’atar and Pomegranate Molasses 45 Escarole and Fennel Salad with Capers and Golden Raisins 46 Shredded Carrot Salad with Cumin and Cashews 47 Shave for Flavor 48 Shaved Carrot Salad with Toasted Cumin and Cilantro Vinaigrette 50 Orange, Arugula and Shaved Radish Salad 50 Shaved Zucchini and Chicken Salad with Lemon and Almonds 51 Harissa Potato Salad with Mint and Lemon 53 Lentil Salad with Arugula and Pickled Sweet Peppers 54 Beet Salad with Horseradish Dressing and Caraway Breadcrumbs 55 Versatile Vinaigrettes 56 Browned Butter Vinaigrette with Walnuts and Herbs 58 Sesame-Lime Vinaigrette 58 Citrus Vinaigrette with Green Olives and Garlic 59 Braised Collard Greens with Cumin, Garlic and Sweet-Tart Raisins 61 Tomato Salad with Peanuts, Cilantro and Chipotle-Sesame Dressing 62 Broccolini with Miso Caesar Dressing 63 Mango Salad with Toasted Coconut and Cashews 65 Brussels Sprouts with Apples and Bacon 67 Quick Pickles 68 Cabbage Slaw with Habanero and Allspice 70 Introduction VI Flatbreads and Sandwiches 1 Shrimp and Avocado Tostadas 3 Pour-in-the-Pan Pizza with Tomatoes and Mozzarella 4 Simple Salsas 6 Avocado and Poblano Salsa with Toasted Cumin and Almonds 8 Red Chili and Roasted Peanut Salsa 8 Tomato and Charred Onion Salsa with Chipotle 9 Ham, Gruyère and Asparagus Tartines 10 Pizzadilla with Tomatoes and Olives 11 Chorizo and Chimichurri Sandwiches 13 Give Mayo a Makeover 14 Creamy Cilantro-Lime Sauce with Pickled Jalapeños 16 Harissa Mayonnaise with Olives and Lemon 16 Kimchi Aioli 17 Panini with Mortadella, Provolone and Broccoli Rabe 19 Skillet Steak with Onion and Sweet Peppers 21 Pita Burgers with Crisped 23 Chickpea Flour Flatbread 25 Put a New Spin on Pizza 26 Inverted Pizza with Olives, Anchovies and Caramelized Onions 28 Inverted Pizza with Pears, Goat Cheese and Pistachios 29 Inverted Pizza with Fennel, Taleggio and Salami 30 Cuban-Spiced Burgers 33 Garlic and Five-Spice Pork Chop Sandwiches 34 Kimchi Grilled Cheese with Ham 35 Cheese-Crisped Pinto Bean Quesadillas 37 Contents MSK_Simple-book-4P.indb 8-9MSK_Simple-book-4P.indb 8-93/3/23 2:41 PM3/3/23 2:41 PMFarro with Feta, Olives and Herbs 115 Black Pepper-Garlic Chicken Fried Rice 116 Coconut Rice with Lemon Grass and Cashews 117 Caramelized Onion Bulgur with Greens and Pomegranate Molasses 119 Easy Rice Bowls 120 Stir-Fried Zucchini and Kimchi Rice Bowls 122 Japanese-Style Chicken and Egg Rice Bowls 122 Baharat-Spiced Beef and Butter-Toasted Pine Nut Rice Bowls 123 Farro and Brussels Sprouts Salad with Manchego 125 Rice Salad with Asparagus and Dill 127 Rosemary-Tomato Rice and Beans 129 One Pan 131 Tex-Mex Migas with Chorizo 133 Sea Scallops with Browned Butter, Capers and Lemon 135 Parmesan-Garlic Crisped Bread with Spicy Greens 137 Basque-Style Leek and Potato Soup 139 Cauliflower and Chickpea Tagine 141 Sautéed Corn with Miso, Butter and Scallions 143 Garlicky White Bean Soup with Broccoli Rabe and Parmesan 145 Cook Pasta in the Sauce 146 Capellini with Smoked Paprika and Olives 148 Tomato Masala Pasta with Chicken 148 Orecchiette with Cherry Tomatoes and Mozzarella 149 Carrot-Lime Soup with Cilantro 150 Chickpea, Chorizo and Spinach Soup 151 Pork Chops with Kimchi, Scallions and Browned Butter 153 Curried Potato and Green Pea Frittata 155 Broccoli Rabe and Sausage 157 The Tarka Technique 158 Caraway and Sage Tarka 160 Spicy Garlic-Sesame Tarka 160 Coconut, Fennel Seed and Ginger Tarka 161 Coconut-Lime Sweet Potatoes 70 Cucumber Salad with Sour Cream and Dill 71 Hungarian Paprika-Braised Potatoes 73 Roasted Acorn Squash with Orange-Pumpkin Seed Vinaigrette 75 Black-Eyed Pea and Tomato Salad 77 Potato, Poblano and Sweet Corn Hash 79 Sear and Steam for Crisp-Tender Vegetables 80 Broccoli with Smoked Paprika and Toasted Garlic Breadcrumbs 82 Asparagus in Black Bean-Garlic Sauce 82 Green Beans with Chipotle Chili and Peanuts 83 Mustard-Roasted Cauliflower with Dill 84 Garam Masala-Spiced Smashed Potatoes 85 Tahini-Roasted Sweet Potatoes with Za’atar 87 Hot-Oil Brussels Sprouts with Ginger and Sesame 89 Go-to Grains 91 Carrot Rice with Cumin and Bay 92 Lemon Quinoa with Toasted Mustard Seeds and Peanuts 93 Pistachio-Orange Bulgur Salad with Mint 95 Bake a Better Polenta 96 Polenta with Roasted Tomatoes and Gorgonzola 98 Polenta with Charred Corn and Taleggio 98 Polenta with Roasted Stone Fruit, Mascarpone and Rosemary 99 Shortcut Paella 100 Ginger Beef with Rice and Peas 101 Spiced Beef, Bulgur and Tomato Pilaf 103 Bacon and Barley Pilaf with Celery Root 105 Brown Rice and Mushroom Risotto with Miso and Scallions 107 Toast Your Grains 108 Toasted Bulgur with Tomato and Mint 110 Toasted Barley with Shiitake Mushrooms and Kimchi 110 Quinoa Salad with Pineapple, Cilantro and Lime 111 Rice and Chickpeas with Caramelized Onions 113 Vegetables 39 Kale Salad with Za’atar, Feta and Pita Crisps 41 Crispy Chickpea, Cucumber and Mint Salad 43 Butter-Roasted Carrots with Za’atar and Pomegranate Molasses 45 Escarole and Fennel Salad with Capers and Golden Raisins 46 Shredded Carrot Salad with Cumin and Cashews 47 Shave for Flavor 48 Shaved Carrot Salad with Toasted Cumin and Cilantro Vinaigrette 50 Orange, Arugula and Shaved Radish Salad 50 Shaved Zucchini and Chicken Salad with Lemon and Almonds 51 Harissa Potato Salad with Mint and Lemon 53 Lentil Salad with Arugula and Pickled Sweet Peppers 54 Beet Salad with Horseradish Dressing and Caraway Breadcrumbs 55 Versatile Vinaigrettes 56 Browned Butter Vinaigrette with Walnuts and Herbs 58 Sesame-Lime Vinaigrette 58 Citrus Vinaigrette with Green Olives and Garlic 59 Braised Collard Greens with Cumin, Garlic and Sweet-Tart Raisins 61 Tomato Salad with Peanuts, Cilantro and Chipotle-Sesame Dressing 62 Broccolini with Miso Caesar Dressing 63 Mango Salad with Toasted Coconut and Cashews 65 Brussels Sprouts with Apples and Bacon 67 Quick Pickles 68 Cabbage Slaw with Habanero and Allspice 70 Introduction VI Flatbreads and Sandwiches 1 Shrimp and Avocado Tostadas 3 Pour-in-the-Pan Pizza with Tomatoes and Mozzarella 4 Simple Salsas 6 Avocado and Poblano Salsa with Toasted Cumin and Almonds 8 Red Chili and Roasted Peanut Salsa 8 Tomato and Charred Onion Salsa with Chipotle 9 Ham, Gruyère and Asparagus Tartines 10 Pizzadilla with Tomatoes and Olives 11 Chorizo and Chimichurri Sandwiches 13 Give Mayo a Makeover 14 Creamy Cilantro-Lime Sauce with Pickled Jalapeños 16 Harissa Mayonnaise with Olives and Lemon 16 Kimchi Aioli 17 Panini with Mortadella, Provolone and Broccoli Rabe 19 Skillet Steak with Onion and Sweet Peppers 21 Pita Burgers with Crisped 23 Chickpea Flour Flatbread 25 Put a New Spin on Pizza 26 Inverted Pizza with Olives, Anchovies and Caramelized Onions 28 Inverted Pizza with Pears, Goat Cheese and Pistachios 29 Inverted Pizza with Fennel, Taleggio and Salami 30 Cuban-Spiced Burgers 33 Garlic and Five-Spice Pork Chop Sandwiches 34 Kimchi Grilled Cheese with Ham 35 Cheese-Crisped Pinto Bean Quesadillas 37 Contents MSK_Simple-book-4P.indb 8-9MSK_Simple-book-4P.indb 8-93/3/23 2:41 PM3/3/23 2:41 PMHam, Gruyère and Asparagus Tartines Start to finish: 25 minutes Servings: 4 In France, a tartine is a slice of bread topped with almost anything—from butter and jam (for breakfast) to cheeses and cured meats (to make open-faced sand- wiches). Instead of slices cut from a rustic boule or batard, we use a baguette that has been split open, so these sandwiches are more akin to what the French may call “baguette garnie” or “gondoles.” Whatever their name, this is an easy way to throw together a light dinner. We use average pencil-sized asparagus and cut the spears in half lengthwise so they cook quickly; if you can find super-slender asparagus, simply leave the spears whole. Serve with a vinai- grette-dressed salad to complete the meal. 10- to 12-ounce baguette 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium garlic clove, peeled and halved 3 tablespoons Dijon mustard 6 ounces sliced smoked ham 5 ounces Gruyère cheese, sliced 1 pound asparagus (see headnote), trimmed and halved lengthwise Ground black pepper Heat the broiler with a rack about 6 inches from the element. Cut the baguette in half crosswise, then split each half horizontally to create 4 similarly sized pieces. Pull out some of the interior crumb from each piece, slightly hollowing out the centers and creating boat shapes. Place the bread cut side up on a rimmed baking sheet. Brush with the oil, then rub with the cut sides of the garlic clove; discard the garlic. Spread the mustard on the bread, dividing it evenly, then layer on the ham, tearing the slices as needed to fit. Divide the cheese over the ham, then top with the asparagus, crisscross- ing the spears but not creating a solid layer so the cheese is visible underneath; you may not need to use all of the asparagus. Drizzle with additional oil and sprinkle with pepper. Broil until the edges of the bread are toasted, the cheese is light spotty brown and the asparagus begins to char, about 4 minutes. Pizzadilla with Tomatoes and Olives Start to finish: 20 minutes Makes one 12- to 13-inch pizzadilla Pizza night gets a speedy overhaul when we skip the hassle of rolling out pizza dough and use at-the-ready flour tortillas instead. You’ll need burrito-size flour tortillas, though you could make smaller pizzadillas using standard-size flour tortillas and a 10-inch skillet. 1 cup grape tomatoes, halved ½ medium red onion, thinly sliced 2 tablespoons extra-virgin olive oil, divided ¼ teaspoon red pepper flakes Kosher salt and ground black pepper 12- to 13-inch (burrito-size) flour tortilla 4 ounces mozzarella OR cheddar cheese OR a combination, shredded (1 cup) ½ cup chopped pitted black olives Heat the oven to 450°F with a rack in the middle position. In a medium bowl, toss together the tomatoes, onion, 1 tablespoon oil, pepper flakes and a pinch each of salt and pepper. In a 12-inch oven-safe skillet over medium, heat the remaining 1 tablespoon oil until barely smoking. Add the tortilla and, using a wide metal spatula, press it against the skillet; the edges of the tortilla will form a lip. Remove the pan from the heat. Sprinkle the cheese onto the tortilla, then scatter on the tomato- onion mixture followed by the olives. Place the skillet in the oven and bake until the tortilla is browned at the edges and the cheese is browned and bubbling, about 10 minutes. Remove the skillet from the oven (the handle will be hot) and slide the pizzadilla onto a cutting board. Cut into wedges. Optional garnish: Chopped fresh basil MSK_Simple-book-4P.indb 10-11MSK_Simple-book-4P.indb 10-113/3/23 2:41 PM3/3/23 2:41 PMHam, Gruyère and Asparagus Tartines Start to finish: 25 minutes Servings: 4 In France, a tartine is a slice of bread topped with almost anything—from butter and jam (for breakfast) to cheeses and cured meats (to make open-faced sand- wiches). Instead of slices cut from a rustic boule or batard, we use a baguette that has been split open, so these sandwiches are more akin to what the French may call “baguette garnie” or “gondoles.” Whatever their name, this is an easy way to throw together a light dinner. We use average pencil-sized asparagus and cut the spears in half lengthwise so they cook quickly; if you can find super-slender asparagus, simply leave the spears whole. Serve with a vinai- grette-dressed salad to complete the meal. 10- to 12-ounce baguette 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium garlic clove, peeled and halved 3 tablespoons Dijon mustard 6 ounces sliced smoked ham 5 ounces Gruyère cheese, sliced 1 pound asparagus (see headnote), trimmed and halved lengthwise Ground black pepper Heat the broiler with a rack about 6 inches from the element. Cut the baguette in half crosswise, then split each half horizontally to create 4 similarly sized pieces. Pull out some of the interior crumb from each piece, slightly hollowing out the centers and creating boat shapes. Place the bread cut side up on a rimmed baking sheet. Brush with the oil, then rub with the cut sides of the garlic clove; discard the garlic. Spread the mustard on the bread, dividing it evenly, then layer on the ham, tearing the slices as needed to fit. Divide the cheese over the ham, then top with the asparagus, crisscross- ing the spears but not creating a solid layer so the cheese is visible underneath; you may not need to use all of the asparagus. Drizzle with additional oil and sprinkle with pepper. Broil until the edges of the bread are toasted, the cheese is light spotty brown and the asparagus begins to char, about 4 minutes. Pizzadilla with Tomatoes and Olives Start to finish: 20 minutes Makes one 12- to 13-inch pizzadilla Pizza night gets a speedy overhaul when we skip the hassle of rolling out pizza dough and use at-the-ready flour tortillas instead. You’ll need burrito-size flour tortillas, though you could make smaller pizzadillas using standard-size flour tortillas and a 10-inch skillet. 1 cup grape tomatoes, halved ½ medium red onion, thinly sliced 2 tablespoons extra-virgin olive oil, divided ¼ teaspoon red pepper flakes Kosher salt and ground black pepper 12- to 13-inch (burrito-size) flour tortilla 4 ounces mozzarella OR cheddar cheese OR a combination, shredded (1 cup) ½ cup chopped pitted black olives Heat the oven to 450°F with a rack in the middle position. In a medium bowl, toss together the tomatoes, onion, 1 tablespoon oil, pepper flakes and a pinch each of salt and pepper. In a 12-inch oven-safe skillet over medium, heat the remaining 1 tablespoon oil until barely smoking. Add the tortilla and, using a wide metal spatula, press it against the skillet; the edges of the tortilla will form a lip. Remove the pan from the heat. Sprinkle the cheese onto the tortilla, then scatter on the tomato- onion mixture followed by the olives. Place the skillet in the oven and bake until the tortilla is browned at the edges and the cheese is browned and bubbling, about 10 minutes. Remove the skillet from the oven (the handle will be hot) and slide the pizzadilla onto a cutting board. Cut into wedges. Optional garnish: Chopped fresh basil MSK_Simple-book-4P.indb 10-11MSK_Simple-book-4P.indb 10-113/3/23 2:41 PM3/3/23 2:41 PMRECIPES FROM TOP Broccoli with Smoked Paprika and Toasted Garlic Breadcrumbs Asparagus in Black Bean-Garlic Sauce Green Beans with Chipotle Chili and Peanuts SEAR AND STEAM FOR CRISP-TENDER VEGETABLES The intense, dry heat of skillet-charring does a good job of searing vegetables. Unfortunately, the exteriors of the vegetables often burn before the interiors have time to turn tender. Our solution? Sear and steam. We start by briefly searing vegetables with a bit of fat in a hot skillet to develop browning and flavor. We then add a scant amount of water and cover the pan. The liquid produces a burst of steam that tenderizes the vegetables in just a few short minutes; the moisture evaporates by the time the dish is done so the flavors are bold and concentrated, not thin and dilute. Timing varies by vegetable, but this technique works on every- thing from green beans and asparagus to cauliflower and broccoli. MSK_Simple-book-4P.indb 80-81MSK_Simple-book-4P.indb 80-813/3/23 2:41 PM3/3/23 2:41 PMRECIPES FROM TOP Broccoli with Smoked Paprika and Toasted Garlic Breadcrumbs Asparagus in Black Bean-Garlic Sauce Green Beans with Chipotle Chili and Peanuts SEAR AND STEAM FOR CRISP-TENDER VEGETABLES The intense, dry heat of skillet-charring does a good job of searing vegetables. Unfortunately, the exteriors of the vegetables often burn before the interiors have time to turn tender. Our solution? Sear and steam. We start by briefly searing vegetables with a bit of fat in a hot skillet to develop browning and flavor. We then add a scant amount of water and cover the pan. The liquid produces a burst of steam that tenderizes the vegetables in just a few short minutes; the moisture evaporates by the time the dish is done so the flavors are bold and concentrated, not thin and dilute. Timing varies by vegetable, but this technique works on every- thing from green beans and asparagus to cauliflower and broccoli. MSK_Simple-book-4P.indb 80-81MSK_Simple-book-4P.indb 80-813/3/23 2:41 PM3/3/23 2:41 PMNext >