The Splendid Table Recipes https://www.splendidtable.org/stories Recipes from the Splendid Table en-us Copyright 2024 American Public Media 60 American Public Media Recipes from The Splendid Table no American Public Media contact@splendidtable.org Marinated Halloumi Skewers https://www.splendidtable.org/story/2024/03/27/marinated-halloumi-skewers https://www.splendidtable.org/story/2024/03/27/marinated-halloumi-skewers <img src="https://img.apmcdn.org/05b5b2a48bd668a5054e25ee0d5cc746145a0f17/widescreen/059772-20240221-wnk-marinated-halloumi-skewers-2000.jpg" /># Whether you call it halloumi or hellim, it is the one ingredient that I always have in my refrigerator for when you need rescuing and you have nothing else. These skewers are Mediterranean in essence, but with a little spice to boot. My favorite way to eat them is to place the skewer onto some flatbread and slide the ingredients off, then drizzle with a little honey (trust me on this), add a squeeze of lemon juice, and a little chilli sauce. Roll it up and tuck in. If you don’t have skewers, simply roast the ingredients on a baking pan. Bisteeya-Inspired Phyllo Chicken Pie https://www.splendidtable.org/story/2024/03/22/bisteeyainspired-phyllo-chicken-pie https://www.splendidtable.org/story/2024/03/22/bisteeyainspired-phyllo-chicken-pie <img src="https://img.apmcdn.org/a8f6ab04ac5ba62cc8c77efe803574d2ec43b95d/uncropped/2170de-20240314-tst-bisteeya-phylo-pie-2000.jpg" /># Bisteeya is a Moroccan pie traditionally made with braised pigeon, almonds, warm spices, herbs, and eggs. Instead of slowly braising whole cuts of poultry, here I make it with quickly seared ground chicken. By developing dark brown color on the ground chicken, I’m able to mimic the deep flavors of a long-cooked braise in a snap. For the best color, spread the ground chicken out on the skillet and walk away (well, not literally). By leaving it put, the chicken has a chance to dry out and go to brown town on one side, while the opposite side stays moist. This is how I get the best color and texture with any ground meat. If you’ve never used phyllo, this recipe is a good place to start. We’re simply layering the phyllo and folding it over the filling. There’s no complicated scrunching or rolling, and with only a few sheets, if you move quickly, there’s little risk of the pastry drying out. Don’t fret if any sheets tear. With all the layers, the pie can withstand a few ripped sheets. Shells with Miso Butter and Scallions https://www.splendidtable.org/story/2024/03/20/shells-with-miso-butter-and-scallions https://www.splendidtable.org/story/2024/03/20/shells-with-miso-butter-and-scallions <img src="https://img.apmcdn.org/aa07e9e3bceef9b98f84fa1cb7a555e7fa0b9456/widescreen/4e78da-20240226-wnk-pastashells-with-miso-butter-2000.jpg" /># If you just came home from a long, stressful day at work and you’re starving, and all you want is to sit on the couch and eat something incredibly delicious and comforting and watch bad TV, this is the dish for you. And if, on top of all that, you have kids to feed? This is STILL the dish for you. The sauce is layered with rich, roasty nuttiness from toasted sesame oil, sweet, umami-rich miso, and lots of allium goodness from scallions and garlic, all made silky and spoonable with butter and Parmesan. My daughter Becky’s review: “Amazing. Buh-ro. No words except for amazing and bro. I didn’t know something this amazing could actually exist.” Prosciutto and Cheese–Stuffed Focaccia With Ramps https://www.splendidtable.org/story/2024/03/16/prosciutto-and-cheesestuffed-focaccia-with-ramps https://www.splendidtable.org/story/2024/03/16/prosciutto-and-cheesestuffed-focaccia-with-ramps <img src="https://img.apmcdn.org/4752bd7418f4c99bdf635161c19adb2a9b682ba7/uncropped/8522a8-20240221-wnk-prosciutto-and-cheese-stuffed-focaccia-2000.jpg" /># Those who know me know I’m an unabashed fan of stuffed-crust pizza. In fact, I included a recipe for one in my second cookbook. But as I get wiser with age and experience, I have started to think of things like, “Why just stuff the crust when you can stuff the whole thing?” Held together with two layers of cheese, the prosciutto in this recipe tucks nicely into a pillowy focaccia dough. On top, wild ramps soften and char in the heat of the oven, creating a lovely, sweet onion flavor. If you can’t find ramps, feel free to use young garlic, spring onions, or your favorite pizza toppings. This focaccia is best served the day it’s baked.  Japanese Oven Burgers with Cabbage Salad https://www.splendidtable.org/story/2024/03/13/japanese-oven-burgers-with-cabbage-salad https://www.splendidtable.org/story/2024/03/13/japanese-oven-burgers-with-cabbage-salad <img src="https://img.apmcdn.org/ecb2b7d6f41dbde39efdd92d7969f83dd93fca9c/widescreen/5cf6f8-20240221-wnk-japanese-oven-burgers-from-hot-sheet-2000.jpg" /># These Japanese burgers, known as hamba¯gu in Japanese, are such a comforting, nostalgic meal for me. My mother would make them with a red wine and ketchup sauce that was especially delicious, as it soaked into the short-grain rice. Because my kitchen has no ventilation—it’s awkwardly placed in the middle of the apartment, the farthest point from all the windows—I particularly appreciate making patties in the oven on a sheet pan. I can make a big quantity (ten!) without setting off the fire alarm. The ketchup sauce is the best part and gets made right on the hot sheet pan as you scrape up bits and pieces and mix everything together. If you’re not in the mood for cabbage, you can also serve the burgers and rice with a different vegetable, such as blanched broccoli, our Simplest Arugula Salad (page 274), or even some sliced cucumbers sprinkled with a little salt and vinegar. Smoke Oil (with Lapsang Souchong Tea) & Smoke Oil–Poached Fish https://www.splendidtable.org/story/2024/03/08/smoke-oil-with-lapsang-souchong-tea-smoke-oilpoached-fish https://www.splendidtable.org/story/2024/03/08/smoke-oil-with-lapsang-souchong-tea-smoke-oilpoached-fish <img src="https://img.apmcdn.org/51084cb55b55cf10a9e1e8123f6aa0572fe681a2/uncropped/655aa4-20240229-tst-poached-halibut-stock-ohoto-2000.jpg" /># The recipe is completely scalable for any amount of tea or oil you have; I like to do an 8:1 ratio by volume. If you want it to be very concentrated, think like an enfleurage: infuse once, strain out the tea, and then infuse the oil a second time with new tea. And if you’re looking for avenues to experiment further, try some other oil you like the flavor of—perhaps a blend of grapeseed and sesame, some sweet and light olive oil, rich and dark-green pumpkin seed oil.  Roasted Mushrooms to Die For https://www.splendidtable.org/story/2024/03/06/roasted-mushrooms-to-die-for-with-chanterelle-sauce-rye-croutons-and-chives https://www.splendidtable.org/story/2024/03/06/roasted-mushrooms-to-die-for-with-chanterelle-sauce-rye-croutons-and-chives <img src="https://img.apmcdn.org/a62ad95e83417856df8e157f8bf3cb99216c659a/widescreen/db39f9-20240221-wnk-roasted-mushrooms-from-polish-d-1200.jpg" /># You won’t believe how good mushrooms can taste. All you need is soy sauce, a bit of honey, and a dash of smoked paprika. After a quick roast, they’re crispy and packed with deep umami. You can serve these mushrooms as a main dish accompanied by cooked buckwheat, or use them in Miso Żurek with Mashed Potatoes, Roasted Mushrooms, and Dill.  Red and Gold Beet Salad with Pistachios and Feta https://www.splendidtable.org/story/2024/02/28/red-and-gold-beet-salad-with-pistachios-and-feta https://www.splendidtable.org/story/2024/02/28/red-and-gold-beet-salad-with-pistachios-and-feta <img src="https://img.apmcdn.org/177105b3346773ba878d034bce1561422fef4503/widescreen/9f2f99-20240129-wnk-red-and-gold-beet-salad-from-the-offical-oakville-grocery-cookbook-2000.jpg" /># Choose as many varieties of beets as you can find for a truly spectacular, colorful salad. We typically use a mixture of red beets and golden beets, but when we can also find pretty Chioggia (striped) beets, we throw them in as well. Make sure you roast the golden or striped beets separately from the red beets, which will color them red. (Red beets make a great natural Easter egg dye!)  Orecchiette with Chard, Golden Raisins, Pine Nuts, Capers, and Chile https://www.splendidtable.org/story/2024/02/21/orecchiette-with-chard-golden-raisins-pine-nuts-capers-and-chile https://www.splendidtable.org/story/2024/02/21/orecchiette-with-chard-golden-raisins-pine-nuts-capers-and-chile <img src="https://img.apmcdn.org/eb55b4b6cddf6e7caa0e36d0985cb47b4397d6e4/widescreen/187a63-20240212-wnk-orecchiette-with-chard-2000.jpg" /># This dish is on regular rotation in my house, especially on nights when we don’t think we have much on hand to prepare and eat. It relies heavily on pantry staples, with the chard being the only fresh ingredient needed. Feel free to substitute the chard with cooked nettles, beet greens, mustard greens, turnip or kohlrabi greens, or a mixture of any and all. Strawberry Chocolate Almond Butter Bars https://www.splendidtable.org/story/2024/02/17/strawberry-chocolate-almond-butter-bars https://www.splendidtable.org/story/2024/02/17/strawberry-chocolate-almond-butter-bars <img src="https://img.apmcdn.org/5546fb0ff1f44efa9bc5fac8057c9513ba46e86e/widescreen/203bd3-20240212-wnk-strawberry-chocolate-almond-butter-bars-fro-snacking-bakes-2000.jpg" /># Almond butter is pretty mild in flavor, but crisp almonds, chocolate, and punchy freeze- dried strawberries make these a special little snack. Feel free to substitute peanut butter or any other nut butter for the almond butter. If your almond butter is unsalted, add an additional pinch of salt to the dough. Toast the almonds in the oven while the bars are baking to save yourself some prep time.