Chocolate Rye Cookies that are ready to eat within 30 minutes? Yes – try this easy recipe from Jamie’s bestselling 5 Ingredients book that uses rye bread and dark chocolate.

jamieoliver.com

Makes 24

INGREDIENTS
100g quality dark chocolate (70%)
100g unsalted butter
100g rye bread
2 large eggs
50g golden caster sugar

INSTRUCTIONS
Preheat the oven to 400ºF. Line two trays with greaseproof paper and rub with olive oil.

Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove and stir in the butter so it melts.

Tear the bread into a food processor and blitz into fine crumbs, then add the eggs and sugar, and blitz again well. With the processor still running, pour in the chocolate mixture and let it blitz until combined.

Spoon the cookie mix into a large sandwich bag, snip off the corner and pipe 3-4cm blobs to make 24 cookies on the lined trays.

Bake for 8 to 10 minutes, or until spread and set. Sprinkle with sea salt, leave to cool a little, and tuck in.

This old-fashioned Brisket and Onions, cooked quietly in the slow cooker all day with just a handful of ingredients and a mess of caramelized onions, makes a rich broth and meat that melts in your mouth. Sunday dinner, weeknight supper — whenever you eat it, this is a classic dish both convenient and comforting.

Oven instructions: No slow cooker? Cook in the oven instead, in a baking dish covered tightly with aluminum foil or in a covered Dutch oven. Cook at 325°F until very tender, 3 to 4 hours. Can be done in one iron skillet: cook the onions, remove to plate; sear the brisket; put garlic on top of brisket, then onions and broth; cover with foil.

thekitchn.com

Serves 6

INGREDIENTS
1 tablespoon olive oil
1 1/2 pounds yellow or red onions (about 2 large), sliced into half moons
3 1/2 pounds beef brisket
Kosher salt
Freshly ground black pepper
6 cloves garlic, minced
2 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce or tamari

INSTRUCTIONS
Heat the oil in a large, deep sauté pan or cast iron skillet over medium heat until shimmering. Add the onions and cook on medium-low to medium heat, stirring frequently, until the onions have caramelized lightly, about 20 minutes. Meanwhile, sear the brisket.

Pat the brisket dry with paper towels. Season generously all over with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Add the brisket and sear, flipping once, until a golden-brown crust forms. Transfer to a 6-quart or larger slow cooker fat side up. Sprinkle the minced garlic over the brisket.

When the onions are ready, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce or tamari together and pour into the slow cooker.

Cover and cook until the brisket is very tender, 6 to 8 hours on the LOW setting. Switch to the WARM setting and let rest for at least 20 minutes. (If your slow cooker doesn’t have a WARM setting, transfer to a baking dish and cover tightly with aluminum foil while resting.)

The brisket can be sliced or shredded immediately and served with the onions and juices. Or, let the meat cool, then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

Today, pesto describes many sauces that don’t necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. Spicy Red Pesto Pasta, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.

cooking.nytimes.com

Serves 4

INGREDIENTS
⅔ cup plus 1 tablespoon extra-virgin olive oil
½ cup drained jarred, oil-packed sun-dried tomatoes (about 3½ ounces), roughly chopped
½ cup coarsely chopped walnuts (a scant 2½ ounces)
3 tablespoons double-concentrated tomato paste (or ⅓ cup tomato paste)
3 garlic cloves, roughly chopped
1 teaspoon red-pepper flakes
Kosher salt and black pepper
½ cup drained chopped, jarred roasted red peppers (about 4 ounces)
1½ ounces finely grated Parmesan (about 1 packed cup), plus more for serving
1 pound rigatoni, orecchiette or other shaped pasta
Sliced fresh basil leaves, for serving
Fresh lemon zest, for serving (optional)

INSTRUCTIONS
Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with ½ teaspoon salt and ½ teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.

Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining ⅔ cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)

Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1½ cups pasta water, then drain the pasta.

Return the pasta to the pot, along with about 1½ cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.

Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.

Creamy, cheesy, and so delicious, Cauliflower au Gratin is on the top of our list of comfort food side dishes. It’s great alongside your favorite main courses and is a huge hit on Thanksgiving!

sipandfeast.com

Serves 12

INGREDIENTS
1 large head of cauliflower cut into florets, about 8 cups worth
3 tablespoons butter melted
1 medium onion diced
3 cloves garlic minced
2 cups heavy cream
1 cup shredded gruyere cheese (or Fontina, Gouda, or Swiss) divided
1/4 cup grated Pecorino Romano divided
2 teaspoons fresh thyme leaves only
1/4 cup panko breadcrumbs
1 pinch nutmeg
2 tablespoons all-purpose flour
salt and pepper to taste

INSTRUCTIONS
Preheat oven to 350f and set one rack on the middle level and one towards the top.

Bring a large pot of salted water to boil and cook the cauliflower florets for 8 minutes or until almost fork tender, then drain and set aside.

Melt butter in a pot over medium heat then add the onion and cook until soft (about 7-8 minutes). Add the garlic and cook until fragrant (about 1-2 minutes).

Add the flour and cook until no white spots appear (1-2 minutes). Add the cream and bring to a low simmer. Once the cream starts to simmer remove the pot from the heat and mix in 3/4 cup Gruyere all of the Pecorino.

Add the cauliflower, thyme, and nutmeg to the pot and stir to combine. Give the sauce a taste and season with salt and pepper if required. A good amount of pepper is recommended.

Grease a 9×13 baking dish and pour the cauliflower into the dish. Top with the remaining Gruyere cheese and breadcrumbs. Bake for 25-30 minutes or until golden brown. If needed, the top can be broiled for the last 1-2 minutes but watch carefully.

Let the cauliflower au gratin sit for 10 minutes before serving.

Tachin is a Persian rice dish in which the rice is mixed with yogurt, oil, egg yolks and saffron and baked until a golden crust forms at the bottom (Persians refer to this as the tahdig). The rice on the inside becomes buttery and almost cake-like and is often layered with chicken and barberries, a tart dried fruit that has a beautiful crimson color. This version incorporates common Thanksgiving ingredients like rosemary, sweet-tart cranberries and buttery onions to make a striking dish that feels more like a main than a side. It’s deeply savory and buttery, like stuffing, and some may say even better because it has a whole lot more texture coming from the crispy rice that everyone will be fighting over.

cooking.nytimes.com

Serves 6-8

INGREDIENTS
2 cups basmati rice
Salt and black pepper
2 tablespoons unsalted butter
⅓ cup plus 2 tablespoons neutral oil (such as vegetable or canola), plus more for the pie dish
2 medium yellow onions, thinly sliced
1 cup dried cranberries or dried cherries
2 tablespoons finely chopped rosemary
1 teaspoon saffron threads
3 egg yolks
1 cup plain full-fat yogurt (not Greek)

INSTRUCTIONS
Bring a large pot of water to a boil. Meanwhile, place the rice in a large bowl and fill with lukewarm water. Use your hands to agitate the rice in the water. Tip the water out, refill and repeat 2 to 4 times until the water is mostly clear; drain.

When the pot of water is boiling, season generously with salt. Add the rice and give it a few stirs to prevent sticking. Cook, stirring occasionally, until the rice begins to rise to the top and is tender but still has a slight bite to it, 4 to 8 minutes. (The timing varies depending on how aged the rice is). Drain the rice in a colander and rinse with cold water.

While the rice cooks, start the onions: Heat the butter and 2 tablespoons of oil in a large skillet over medium high. Add the onions and cook, stirring occasionally, until the onions are deep golden brown and smell delicious, 12 to 15 minutes. Turn off the heat, add the cranberries and give everything a few stirs to warm and plump the cranberries. Scoop out and set aside about ½ cup for garnishing. Stir the rosemary into the remaining onion mixture and set aside as well.

Adjust oven rack to the lower-third position and heat the oven to 400 degrees. Finely grind the saffron threads in a mortar using a pestle or in a small bowl using the back of a spoon. Transfer the saffron to a large bowl and pour in 2 tablespoons of hot water. Let sit for 5 minutes to draw out as much color as possible. Using a rubber spatula or wooden spoon, mix in the yolks, yogurt and remaining ⅓ cup oil; season with salt. Add the rice and gently toss until every grain is coated and stained yellow.

Lightly coat a deep 10-inch glass pie dish with oil (an 8- or 9-inch square glass baking dish will also work). Add about a third of the rice mixture and use the palms of your hands or a measuring cup to gently pack and spread the rice. Fold the rosemary-onion mixture into the remaining rice in the bowl, then add that to the pie pan. Gently press down again so that the surface is flat.

Cover the dish tightly with foil and bake until rice on the bottom and around edges has formed a deep golden brown crust, 65 to 80 minutes. Let cool for 10 minutes before uncovering. Place a large plate or platter on top, and using kitchen towels, firmly grab both sides of the plate and pie dish together, then carefully invert the rice onto the plate. Scatter the reserved cranberry-onion mixture over the top and serve.

Caramelized Brussels Sprouts Pasta is a fast and satisfying vegetarian weeknight pasta that packs in a whole pound of brussels sprouts. The mountain of shredded sprouts may seem like a lot, but like spinach, it will cook down. As the sprouts soften, they caramelize and naturally sweeten, losing any hints of bitterness. Chickpeas are toasted in olive oil until deep golden brown, crispy in spots and super toasty. They bring a nutty, earthy flavor to the dish, complementing the tangy capers and lemony sauce. Leftovers are tasty enjoyed cold like pasta salad, added to a frittata, or sautéed in olive oil until golden and topped with a fried egg.

cooking.nytimes.com

Serves 4

INGREDIENTS
Kosher salt and black pepper
6 tablespoons extra-virgin olive oil
1 (15-ounce) can chickpeas, rinsed and patted dry
2 tablespoons unsalted butter
3 garlic cloves, thinly sliced
1 pound brussels sprouts, trimmed and very thinly sliced (about 5 tightly packed cups)
8 ounces dried tagliatelle pasta
½ cup freshly grated Parmesan (about 1½ ounces), plus more for serving
2 tablespoons drained capers
2 tablespoons lemon juice
½ teaspoon red-pepper flakes
¼ cup chopped fresh chives

INSTRUCTIONS
Bring a pot of salted water to a boil.

Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.

Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.

Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.

Add the pasta, 1 cup reserved pasta water, about ¾ of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.

Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.

There are a few cool tricks to this Enchiladas Con Carne recipe, one of which Sam Sifton picked up from an old issue of Bon Appétit, one he learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one Sifton learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it to stir in with the browned beef later in the recipe. Second, if you like truly melty cheese in the classic Tex-Mex tradition, use a mixture of American cheese, like Velveeta, with the Cheddar you use inside and on top of the finished enchiladas.

cooking.nytimes.com

Serves 4-6

INGREDIENTS
FOR THE CHILI CON CARNE
½ cup all-purpose flour
2 tablespoons neutral oil, like canola
1 pound ground chuck beef, ideally 20 percent fat
Kosher salt and ground black pepper, to taste
1 medium white onion, peeled and chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper or more to taste, seeds removed if you want it less spicy, stemmed and chopped
1 cup chopped or canned crushed tomatoes
3 tablespoons chile powder
½ teaspoon ground cumin
½ teaspoon dried oregano, ideally Mexican
2 cups chicken stock, ideally homemade or low-sodium if store-bought

FOR THE ENCHILADAS
½ cup neutral oil, like canola
12 yellow corn tortillas
3 cups shredded Cheddar cheese, or a mixture of 1½ cups Cheddar cheese and 1½ cups American cheese, like Velveeta
1 medium-size white onion, peeled and chopped (optional)

INSTRUCTIONS
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool.

Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot and shimmery, add ground beef to pan, and cook, breaking it up with a fork and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then use a slotted spoon to remove meat to a bowl, leaving drippings behind.

Add onion, garlic and jalapeño to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chile powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.

Lower heat to medium-high and slowly stir in chicken stock, ½ cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock or water if needed. Use immediately, or let cool, cover and refrigerate for up to a few days.

When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat ½ cup neutral oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.

Assemble the enchiladas: Using a ladle, put about ½ cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan, nestling each one against the last. Ladle remaining chili over top of rolled tortillas and sprinkle with remaining cheese.

Transfer to oven and bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Sprinkle chopped onions over the top, if using, and serve immediately.

Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce – Creamy Butternut Squash Pasta With Sage and Walnuts. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.

Creamy Butternut Squash Pasta With Sage and Walnuts

Serves 4-6

INGREDIENTS
2½ pounds butternut squash, peeled, seeded and cut into ¾-inch pieces
2 garlic cloves
5 tablespoons olive oil
Kosher salt and black pepper
¾ packed cup fresh sage leaves
¾ cup chopped walnuts
1 lemon, zested (about 1 tablespoon)
1 cup low-sodium chicken or vegetable stock, plus more as needed
1 pound short pasta, such as gemelli, casarecce or penne
½ cup freshly grated Parmesan, plus more for serving

INSTRUCTIONS
Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and ½ teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.

Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.

Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.

Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle ½ cup pasta water into a measuring cup and set aside.

Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the ½ cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.

Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.

This Chickpea Salad Sandwich is what healthy comfort food is all about. We’re talking a ton of great flavors, seriously easy to make and all done in about 10 minutes. Serve it next to a handful of chips and a couple ice cold beers for an incredible meal.

Serves 4

spainonafork.com

INGREDIENTS
8 slices multi grain sandwich bread or any rustic bread from Mountain Oven
1 jar/can chickpeas 25 oz
1 container low fat plain Greek yogurt or your favorite mayo 5.3 oz
1 tbsp dijon mustard
1 small red onion finely chopped
1 clove garlic finely grated
2 tbsp chopped fresh parsley
1 tbsp lemon juice
1 tomato thinly sliced
handful chopped up lettuce/greens
sea salt & black pepper

INSTRUCTIONS
Drain the chickpeas into a colander and rinse under water, then shake off any excess water, transfer the chickpeas into a large bowl and using a potato masher or large fork, mash down on the chickpeas until they’re semi-mashed, meaning it’s ok if you have little chunks of chickpeas

Add the Greek yogurt over the mashed chickpeas, along with the dijon mustard, red onion, garlic, parsley, lemon juice and season with sea salt & black pepper, mix together until well mixed, add in more yogurt if your mixture is too dry

Lightly toast the slices of sandwich bread

Add the chickpea salad over the slices of toast, top off with slices of tomato, greens/lettuce and another slice of toast

Baked Macaroni and Cheese with Sausage and Peppers – includes the Italian classic of Sausage and Peppers baked into mac and cheese.

Fusilli can be substituted for the rotini. Some popular brands of sausage come in packs that range from 14 to 19 ounces; this recipe will work well with any amount of sausage in that range. Use a 10-ounce block of American cheese from the deli counter rather than presliced cheese.

Serves 8-10

INGREDIENTS
1 pound rotini
½ teaspoon table salt, plus salt for cooking pasta
1 tablespoon unsalted butter
1 pound hot or sweet Italian sausage, casings removed
2 bell peppers (1 red and 1 green), stemmed, seeded, and sliced thin
1 onion, halved and sliced thin
2 tablespoons all-purpose flour
1½ cups heavy cream
1¼ cups whole milk
10 ounces American cheese, shredded (2½ cups)
10 ounces fontina cheese, shredded (2½ cups), divided
4 ounces Parmesan cheese, shredded (11/3 cups)
2 tablespoons Dijon mustard
2 teaspoons pepper
2 teaspoons paprika
2 teaspoons fennel seeds (optional)

INSTRUCTIONS

Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring 4 quarts water to boil in Dutch oven. Add pasta and 1 tablespoon salt and cook until just al dente. Drain pasta; set aside.

Add butter to now-empty pot and melt over medium-high heat. Add sausage and cook, breaking up meat with wooden spoon, until sausage begins to render its fat, about 2 minutes. Stir in bell peppers, onion, and salt and cook until sausage is no longer pink and vegetables are softened, 5 to 7 minutes. Transfer 1 cup sausage mixture to small bowl; set aside.

Stir flour into remaining sausage mixture in pot and cook for 1 minute. Stir in cream and milk, bring to boil, and cook until sauce is thickened, about 2 minutes. Add American cheese, 1 cup fontina, Parmesan, mustard, and pepper and cook, stirring constantly, until cheese is completely melted, about 1 minute. Off heat, stir pasta into sauce until thoroughly coated.

Transfer pasta mixture to 13 by 9-inch baking dish and spread into even layer. Sprinkle with remaining 1½ cups fontina; reserved sausage mixture; paprika; and fennel seeds, if using.

Bake until topping is lightly browned and filling is bubbling, 18 to 20 minutes. Let cool for 20 minutes. Serve.

TO MAKE AHEAD
Fully assembled casserole, prepared through step 4, can be wrapped tightly in plastic wrap and refrigerated for up to 2 days. When ready to serve, remove plastic and bake until heated through, 40 to 45 minutes.