Even with the best-laid plans, cooking during these unprecedented times can be a challenge. So we've put together three recipe pairings, each with an entree and a side, that call for ingredients you may already have on hand. But if you don't have a particular ingredient or the supermarket is out of stock, don't worry; we've also provided ideas for subsitutions.
Dinner This Week: Cooking from the Pantry - Vol. 19
Dinner 1: Spanish Grilled Pork Kebabs and Couscous
For Pinchos Morunos (Spanish Grilled Pork Kebabs), we prefer to use boneless country-style pork ribs, but pork loin can be used in a pinch. If using pork loin, cook the kebabs to 140 degrees to prevent the meat from drying out. Couscous with Dried Cherries and Pecans relies on the pilaf method to produce a light, fluffy texture. Dried cranberries can be used in place of the cherries and other nuts, such as almonds or walnuts, can be swapped for the pecans.
Printable Shopping Lists: Spanish Grilled Pork Kebabs and Couscous
Dinner 2: Pasta with Cauliflower and Arugula Salad
For Pasta with Roasted Cauliflower, Garlic, and Walnuts, we roast cauliflower florets to bring out their sweet, complex flavor. This dish is best with short, molded pasta shapes such as fusilli, campanelle, or orecchiette. For our Arugula Salad with Pears, Almonds, Goat Cheese, and Dried Apricots, we use sweet and salty ingredients—dried apricots and goat cheese—to balance the assertiveness of the arugula while accommodating its lively, peppery flavor. Other sweet dried fruits such as cherries can be swapped in, and creamy feta can stand in for the goat cheese.
Printable Shopping Lists: Pasta with Cauliflower and Arugula Salad
Dinner 3: Moqueca (Brazilian Fish Stew) with Rice Pilaf
Game Plan: Start by preparing the stew through step 3. Next, start the rice pilaf. As soon as the rice is gently simmering, turn your attention back to the stew and begin step 4. Once the seafood is fully cooked, the rice will be ready. If you have any leftover lime juice and chopped cilantro from the Moqueca, stir them into the rice before serving to boost its flavor.
Moqueca (Brazilian Shrimp and Fish Stew) is a bright, fresh-tasting dish that comes together easily. We call for cod, but haddock or other firm-fleshed, flaky whitefish can be substituted. Other sizes of shrimp will work here, but we prefer to use untreated shrimp. As a foil to all of the bold flavors, we pair the stew with Basic Rice Pilaf. We like the flavor that butter brings to the rice, but oil (either vegetable or olive) is a good substitute.
Printable Shopping Lists: Moqueca (Brazilian Shrimp and Fish Stew) and Rice Pilaf
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.