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One-Pot Dinner: Chicken and Barley Stew
It could scarcely be any easier. Get a parsnip, a carrot, a leek, and a stick of celery out of the fridge, peel the parsnip and carrot, and finely slice everything. Place them in a Dutch oven and add 4 chicken thighs, a tsp. each of dried thyme, Dijon mustard, and kosher salt, 2 bay leaves, a grinding of black pepper, and half a cup of pearl barley. Add about 5 cups of cold water to submerge everything. Cover, bring to a boil, then turn down the heat and simmer 40 minutes. The chicken should be cooked after 30, but it will be easier to shred by 40. Transfer the thighs to a cutting board, remove the skin, take the meat off the bones, shred it, and drop it back in the pot. If you can, leave the stew uncovered for about 10 minutes before serving. I love this scattered with fresh dill, but parsley is also good.

—Nigella Lawson, author of Nigella Kitchen: Recipes from the Heart of the Home (Hyperion)
Hemp seeds

Photo: Travis Rathbone, Illustration: Shout

Soba Noodles with Kale and Walnuts
Bring both a small and a large pot of salted water to boil. Add 2 cups chopped kale to the small one and cook until tender, about 5 minutes. Drain. In the large pot, cook an 8-ounce package of soba noodles according to package directions, reserving 1 cup cooking water when draining. Toss noodles with 1 Tbsp. oil. In a frying pan, sauté a large handful of chopped walnuts in oil until golden. Add kale, walnuts, small pinches of salt and cayenne pepper, and ¼ cup cooking water to noodles. Stir and add more cooking water, if desired, and lots of grated Parmesan.

—Cara Eisenpress and Phoebe Lapine, authors of In the Small Kitchen (William Morrow)
Butternut Squash

Photo: Deb Perelman/

Warm Butternut Squash and Chickpea Salad with Tahini Dressing
I found this recipe in Casa Moro, a cookbook from Moro, one of my favorite London restaurants.

Preheat oven to 425°. Peel and seed a medium butternut squash and chop into 1½ pieces. In a large bowl, combine squash, 1 minced garlic clove, 2 Tbsp. olive oil, and a few pinches of salt. Toss squash to coat, and roast on a baking sheet until just soft, 15 to 20 minutes. Meanwhile, whisk together 1 minced garlic clove, ¼ cup lemon juice, and 3 Tbsp. tahini. Add 2 Tbsp. each water and olive oil and whisk well, adding more salt as needed. Combine the squash, a 15-ounce can chickpeas (rinsed and drained), ¼ chopped red onion, and ¼ cup chopped cilantro or parsley in a mixing bowl. Add the tahini dressing to taste, and mix.

—Deb Perelman,

Photo: Travis Rathbone, Illustration: Shout

Mess Free Meal: Baked Feta
Preheat oven to 350°. Combine blocks of feta cheese, fresh oregano, thinly sliced red onion, diced tomato, capers, thinly sliced garlic, olive oil, black pepper, and red pepper flakes in whatever proportions seem delicious to you on squares of aluminum foil. (We make one package per person, with about a 2x4 piece of feta.) Seal packets tightly and place on a sheet tray; bake 15 minutes. Carefully open packets, transfer mixture to plates, and serve with baguette slices.

—Tim Mazurek,

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Hummus-Crusted Chicken
When my husband and I were doing the Clean Program (which includes eliminating or reducing sugar, wheat, dairy, booze, caffeine, etc., for three weeks), I discovered this supereasy recipe on the program's Web site. That was only a few months ago, but I've already made it three more times!

Smother some boneless, skinless chicken breasts with hummus (about 1 cup for 4), then top with a squeeze of lemon juice, a sprinkle of balsamic vinegar, chopped fresh rosemary, and lemon slices (optional). Bake at 450° until hummus is golden brown and meat is cooked through, 30 to 35 minutes. Season with salt and black pepper to taste and serve immediately.

—Jenny Bailly, O executive beauty editor

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Lemon-Crab Spaghetti
For years this was a secret recipe of mine. You can use half the crab or none at all and it's still delicious.

Bring a pot of salted water to a boil and add a pound of pasta. Heat a couple of Tbsp. of olive oil in a big skillet, stir in 1 pound cooked crab, and warm it through. Pour in ¼ cup white wine. Bring the liquid just to a boil, turn the heat way down, and stir in ½ cup lemon juice and a good amount of salt and pepper. As soon as the pasta is al dente, drain, reserving about ½ cup pasta water. Pour pasta into the skillet and toss in about ¼ cup grated Parmesan and a big handful of chopped parsley. If the pasta needs more liquid, add some of the reserved pasta water. Serve with more Parmesan.

—Frances Mayes, coauthor of The Tuscan Sun Cookbook (Clarkson Potter), out this month, from which this recipe was adapted

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Leftover-Wine Sausage and Lentils
My friend Jane Sigal, a cookbook author, suggested this recipe to me as a great way to use up leftover wine. In a pot or large skillet, brown a pound of sliced kielbasa or other sausage in a little olive oil. Remove and set aside. In the same pot, sauté some chopped onion, carrots, and celery in oil. Return the sausage to the pot along with a cup of lentils, a bay leaf, and the equivalent of a bottle of wine (a mix of any leftover wine you might have, red or white, is fine; top off with broth or water if you don't have a full bottle). Cover and bring to a boil, then reduce heat and simmer until lentils are soft and liquid is almost all absorbed, about 45 minutes (add more water if necessary). Season to taste with salt and black pepper and serve with rice or crusty bread.

—Michelle Shih, O director of digital editions and lifestyle

Photo: Travis Rathbone, Illustration: Shout

Toasted-Bread Salad with Brussels Sprouts and Squash
Preheat oven to 400°. In a bowl, combine ½ thinly sliced red onion, 3 Tbsp. sherry vinegar, and a pinch of salt; set aside. Toss 6 cups day-old-bread cubes with 4 Tbsp. melted butter and a big pinch each of chopped garlic, fresh thyme leaves, salt, and black pepper. Bake on a rimmed sheet tray, stirring once, until the outsides are crisp, 10 to 15 minutes. Meanwhile, toss 4 cups peeled and finely diced butternut squash and 2 cups halved Brussels sprouts with olive oil and salt; roast until lightly caramelized, about 15 minutes. Whisk ½ cup olive oil into reserved red onion mixture. In a large bowl, toss everything together with ½ cup fresh parsley and grated Parmesan, and serve.

—Michael Chiarello, author of Bottega: Bold Italian Flavors from the Heart of California's Wine Country (Chronicle)

Photo: Thinkstock

Apple-Cheddar Frittata
Preheat oven to 450°. In a bowl, mix together 8 eggs, ½ cup shredded Cheddar cheese, salt, and black pepper (you could also add sautéed onion or garlic, but it's not necessary). Warm 1 Tbsp. butter in an oven-safe skillet over medium heat, then pour in egg mixture. When eggs start to set, about 1 minute, arrange 2 sliced apples on top. Sprinkle with ½ cup more Cheddar. Transfer to oven and cook until set, about 20 minutes.

—Kath Younger,
Tomato, Egg, and Pork Stir-Fry

Photo: Clarissa Cruz

Tomato, Egg, and Pork Stir-Fry
I got this recipe from my friend Cheryl Lu-Lien Tan, who I think learned it from another friend!

Slice ½ pound pork (I like to use a combo of pork belly and pork loin) into bite-size pieces. Heat oil in a wok or skillet; cook pork with a little salt until browned. Remove the pork, add a little more oil to the pan, and sauté some chopped ginger for a few seconds before adding 3 chopped tomatoes. Season with salt and 1 Tbsp. sugar and cook for a few minutes. Beat 2 eggs and drizzle into the tomato mixture. Return pork to pan and mix. Garnish with chopped scallions and serve with rice.

—Clarissa Cruz, O fashion features editor

Photo: Travis Rathbone, Illustration: Shout

Gluten-Free: Socca
I originally discovered socca—a savory pancake made with chickpea flour—courtesy of chef and blogger David Lebovitz. I serve my version as an appetizer with a zucchini-onion topping.

Combine 2 cups chickpea (garbanzo) flour, 2 cups warm water, 2 Tbsp. olive oil, and 2 tsp. salt. Let rest 2 or more hours. Meanwhile, thinly slice 1 small zucchini and 1 red onion. Sauté briefly in olive oil until lightly browned, then set aside. When ready to cook, turn on broiler. Oil an oven-safe skillet or jelly roll pan and heat in the oven 3 minutes. Remove pan and pour in about 1½ cups batter, until it's about ¼ thick. Top with some of the zucchini and onion, a sprinkling of chopped fresh rosemary, and a few pine nuts (optional). Place socca under broiler until edges are brown, batter is set, and toppings are beginning to crisp, 10 to 12 minutes. Slide out of pan and cut into slices. Repeat with remaining batter and toppings.

—Rachel Mount, O assistant editor
Butter Chicken

Photo: Sangeetha Ahmad

Butter Chicken
A perfect recipe: a gift from my daughter, Sangeetha.

Combine 1 cup yogurt, ½ tsp. each chopped ginger and garlic, 1 tsp. salt, 1 Tbsp. chili powder, ½ tsp. turmeric, 1 tsp. lemon juice, and a 14.5-ounce can of crushed tomatoes. Marinate a chicken cut into pieces in the mixture for 10 minutes. Finely chop 2 onions and fry in a large skillet with 2 Tbsp. butter and 1 tsp. olive oil. Add chicken and marinade to skillet and cook 10 minutes; add 3 Tbsp. cream and simmer 10 minutes. When chicken is cooked through, garnish with cilantro (optional) and serve with rice.

O reader Prem Kishore, Reseda, California

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15-Minute Dinner: Gnocchi with Avocado Pesto
In a food processor or blender, combine 2 ripe avocados with 2 cups loosely packed basil, a handful of any nut, a splash of lemon juice, and a drizzle of olive oil. Blend until smooth, adding water as necessary. Season with salt and black pepper, then toss with cooked store-bought gnocchi.

—Chloe Coscarelli, author of Chloe's Kitchen (Free Press), out this month

Photo: Travis Rathbone, Illustration: Shout

Carroty Mac and Cheese
Preheat oven to 400° and grease an 8-inch square baking pan. Grate 3 cups sharp cheddar cheese (about 12 ounces). Cook 2 cups whole wheat macaroni in salted boiling water; a few minutes before pasta is finished, add 2½ cups coarsely grated carrot. Drain, then stir in 2½ cups Cheddar and 4 Tbsp. butter. Whisk together ¾ cup sour cream, ¼ cup whole milk, 2 eggs, 1 tsp. kosher salt, ¾ tsp. mustard powder, and a few grinds of black pepper. Fold into pasta and pour mixture into prepared pan. Sprinkle ½ cup remaining Cheddar and ¼ cup Parmesan on top. Bake until golden brown, about 30 minutes.

—Melissa Clark, author of Cook This Now (Hyperion), from which this recipe is adapted

Photo: Su-Bin Kuah

Broiled Salmon Misonese
I found this recipe years ago in Five Star Food, a cookbook by Eve Johnson and The Vancouver Sun test kitchen. It's my kids' favorite, but it's also nice enough for company.

Preheat broiler. Mix together 6 Tbsp. mayonnaise and 1 Tbsp. barley miso paste; set aside. In a separate bowl, combine 2 Tbsp. olive oil, 2 tsp. sesame oil, 1 Tbsp. chopped fresh chives, and a pinch each of salt and black pepper. Spread oil mixture over 4 salmon fillets. Place on broiler pan and broil until almost cooked through, 4 to 8 minutes. Spread mayonnaise mixture on top of salmon and broil another 1 to 2 minutes. Garnish with more chopped chives.

O reader Su-Bin Kuah, Vancouver
Pasta with White Wine and Watercress

Photo: Michelle Shih

Pasta with White Wine and Watercress
Al Forno was my favorite restaurant when I was a student in Providence, Rhode Island, and years later, I still make this pasta inspired by its first cookbook.

In a large skillet, gently warm some chopped garlic in olive oil while you cook a pot of pasta. When the garlic turns pale gold, pour in a splash of white wine and about ¾ cup chicken broth and let it cook down. When the pasta is almost done, drain and transfer to the skillet. Cook another minute, then add 1 or 2 bunches of watercress and cook just until it wilts. Top with lots of grated Parmesan and black pepper.

—Angela Riechers, O deputy art director
Bloody Mary Flank Steak

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Bloody Mary Flank Steak
This is exactly what it sounds like—steak marinated in a Bloody Mary cocktail.

Combine 1 cup vegetable juice like V8, ½ cup vodka, 1 tsp. each salt, black pepper, hot sauce, onion powder, and celery seed, 1 Tbsp. each lemon juice, horseradish, and Worcestershire sauce, 2 cloves crushed garlic, and ¼ cup olive oil. Marinate 1 pound flank steak in half the mixture for 8 to 24 hours. Simmer the remaining marinade in a saucepan until reduced by half and reserve, reheating right before serving. When you're ready to cook the steak, heat a grill pan or skillet to high. Wipe marinade off steak and sear both sides, then lower heat and cook until steak is medium rare, 8 to 10 minutes. Let rest for 5 minutes, then slice against the grain. Serve with the reduced sauce, a drizzle of olive oil, and chopped celery and tomato.

—Guy Fieri, author of Guy Fieri Food: Cookin' It, Livin' It, Lovin' It (William Morrow)
PB&J French Toast

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PB&J French Toast
This recipe originally came from a kid's cookbook I had when I was young, and I've made it several times a year ever since.

Preheat oven to warm. Make 4 peanut butter sandwiches with slightly stale bread. Combine ¾ cup whole milk, 2 eggs, 1 Tbsp. sugar, 1 Tbsp. melted butter (optional), ¼ tsp. salt, and 2 tsp. vanilla extract in a bowl, then pour into a baking pan. Working in batches, soak each sandwich in the mixture until saturated, about a minute. Heat a pat of butter in a skillet over medium-low heat. When butter is melted, remove sandwich with a slotted spatula to drain, then place in skillet. Cook until golden brown, 6 to 7 minutes per side. Keep warm in preheated oven while you make the rest. When ready to serve, top with a spoonful of jam or jelly.

O reader Sara Grimes, Portland, Oregon

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5-Minute Dessert: Chocolate Shake
This is my go-to fix for a chocolate shake craving. My husband and I got hooked on something similar at a Venezuelan café in our neighborhood, and now we make our version at home.

Blend together 2 cups whole milk, 2 Tbsp. Dutch-processed cocoa powder, 1 Tbsp. sugar, a pinch of cinnamon, and 2 cups ice.

—Sarah Copeland, author of The Newlywed Cookbook (Chronicle), from which this recipe is adapted

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Cola-Chipotle Sweet Potatoes
Slice 6 well-scrubbed sweet potatoes (it's fine to skip peeling) into 1 rounds and layer in a greased baking dish. In a large bowl, whisk together a 12-ounce can Malta (a soda found in the Latin aisle), cola, or cream soda with 1 cup chicken broth, 2 coarsely chopped chipotles in adobo sauce, and 3 Tbsp. adobo sauce. Pour over potatoes and dot with 4 Tbsp. butter. Cover dish with foil and bake 20 minutes; flip sweet potatoes and bake 15 minutes more. Season with salt and pepper and serve.

—Alejandra Ramos,