The Editors of Food - Dinner Special

DINNER
SPECIAL 185 RECIPES FOR A GREAT MEAL ANY NIGHT OF THE WEEK Copyright 2018 Time Inc. Books Published by Oxmoor House, an imprint of Time Inc. Books, a division of Meredith Corporation 225 Liberty Street New York, NY 10281 FOOD & WINE is a registered trademark of Time Inc. Affluent Media Group, registered in the U.S. and other countries. All rights reserved.

No part of this book may be reproduced in any form or by any means without the prior written permission of the publisher, excepting brief quotations in connection with reviews written specifically for inclusion in magazines or newspapers, or limited excerpts strictly for personal use. SENIOR EDITOR Betty Wong FOOD & WINE BOOKS EDITOR Anne Cain PROJECT EDITOR Tara Stewart Hardee DESIGNER Alisha Petro DESIGN DIRECTOR Melissa Clark PHOTO DIRECTOR Paden Reich PRODUCTION MANAGER Stephanie Thompson ASSISTANT PRODUCTION DIRECTOR Sue Chodakiewicz ASSISTANT PRODUCTION MANAGER Diane Rose Keener COPY EDITOR Jacqueline Giovanelli PROOFREADER Donna Baldone INDEXER Mary Ann Laurens FELLOW Holly Ravazzolo e-ISBN: 978-0-84875-733-5 Library of Congress Control Number: 2018934176 First Edition 2018 Printed in the United States of America 10 9 8 7 6 5 4 3 2 1 FOOD & WINE MAGAZINE EDITOR IN CHIEF Hunter Lewis EXECUTIVE EDITOR Karen Shimizu MANAGING EDITOR Caitlin Murphee Miller EXECUTIVE WINE EDITOR Ray Isle SENIOR FOOD EDITOR Mary-Frances Heck CULINARY DIRECTOR Justin Chapple We welcome your comments and suggestions about Time Inc. Books. Time Inc. Books Attention: Book Editors P.O. Box 62310 Tampa, Florida 33662-2310 Time Inc.

Books products may be purchased for business or promotional use. For information on bulk purchases, please contact Christi Crowley in the Special Sales Department at (845) 895-9858. FRONT COVER BACK COVER PHOTOGRAPHER Con Poulos . Spring + + + + + + + + + + + + + + + + + + + + + + + + + + + Spinach Frittata + Grilled Tomato Crostini + Little Gem Lettuce with Beets The combination of flavors in this frittata is pure genius. Tarragon is classic with both spinach and eggs, and a touch of sharp feta cheese accents the trio beautifully. Tara Stevens modern take on a traditional roasted beet salad features Little Gem lettuce and fresh herbs to complement the frittata, and savory tomato-basil crostini from Melissa Rubel Jacobson rounds out the meal.

This fresh spring menu can also do double duty as brunch. SPINACH, FETA AND TARRAGON FRITTATA Total: 25 min Serves: 4 2 Tbsp. butter 2 scallions including green tops, thinly sliced 10 oz. spinach, stems removed, leaves washed and cut into thin strips 1 tsp. dried tarragon tsp. pepper, divided 8 large eggs 1 Tbsp. chopped fresh tarragon 1 Tbsp. extra-virgin olive oil 3 oz. feta cheese, crumbled (about cup) In a 12-inch nonstick ovenproof skillet, melt 1 tablespoon of the butter over moderate heat. feta cheese, crumbled (about cup) In a 12-inch nonstick ovenproof skillet, melt 1 tablespoon of the butter over moderate heat.

Add the scallions and cook, stirring, for 1 minute. Add the spinach, dried tarragon and teaspoon each of salt and pepper. Cook, stirring frequently, until the liquid evaporates, about 3 minutes. Transfer the spinach mixture to a bowl and let cool. Wipe out the skillet. In a large bowl, beat the eggs with the remaining teaspoon each of salt and pepper.

Stir in the spinach mixture and fresh tarragon. Preheat the broiler and position a rack 6 inches from the heat. In the skillet, melt the remaining 1 tablespoon of butter with the 1 tablespoon of oil over moderate heat. Pour in the egg mixture and reduce the heat to low. Sprinkle the feta on top and cook until the bottom is golden brown and the top is almost set, 6 to 7 minutes. Transfer the skillet to the broiler and broil the frittata until the eggs are set, 2 to 3 minutes.

Using a spatula, lift up the edge of the frittata and slide it onto a plate. Cut into wedges and serve. NOTE If the handle of your skillet isnt ovenproof, protect it from the heat of the broiler by wrapping it with about four layers of aluminum foil. DIY Dried Herbs F&Ws Justin Chapple hates letting his fresh herb crop go to waste, so he dries fresh sprigs quickly in the microwave to extend their shelf life. The most zappable herbs are sturdy ones like rosemary, thyme and oregano. STEP 1 Arrange sprigs of fresh herbs on a paper towel so they dont touch each other.

STEP 2 Microwave at high power in 20-second bursts until the herbs are dried and crisp; turn and flip them between intervals. STEP 3 Run your fingers along the sprigs to strip off leaves. Discard stems and store the dried herbs in spice jars. GRILLED TOMATO CROSTINI Total: 30 min Serves: 4 4 tomatoes (1 lb.), quartered 1 pint grape or cherry tomatoes (10 oz.) 1 pint small mixed heirloom tomatoes, halved if large cup extra-virgin olive oil, plus more for drizzling Kosher salt and pepper Four -inch-thick slices of ciabatta 1 garlic clove, halved 20 small basil leaves Light a grill. Arrange four 12-by-24-inch sheets of heavy-duty foil on a work surface. Mound the tomatoes in the center of each sheet, drizzle with the cup of olive oil and season with salt and pepper.

Fold up the foil to create tight packets. Poke small holes in the top of each packet. Set the packets on the grill and cover. Grill over moderately high heat for about 18 minutes, until the tomatoes begin to soften and burst. Grill the ciabatta until toasted and charred in spots, about 1 minute per side. Transfer to plates and rub with the garlic halves.

Using scissors, carefully cut open the foil packets. Spoon the tomatoes and their juices over the grilled bread and drizzle with olive oil. Sprinkle with salt and basil and serve. Melissa Rubel Jacobson LITTLE GEM LETTUCE WITH ROASTED BEETS AND FETA DRESSING Active: 20 min Total: 1 hr 20 min Serves: 4 1 Tbsp. cumin seeds 1 tsp. extra-virgin olive oil 2 Tbsp. fresh lemon juice 2 tsp. honey cup crumbled feta cheese 2 Tbsp. plain Greek yogurt tsp. grated lemon zest Pepper 2 heads of Little Gem or baby romaine lettuce (10 oz.) Chopped cilantro and mint, for garnish Preheat the oven to 375. grated lemon zest Pepper 2 heads of Little Gem or baby romaine lettuce (10 oz.) Chopped cilantro and mint, for garnish Preheat the oven to 375.

In a small skillet, toast the cumin seeds over low heat until fragrant, 2 minutes; let cool. In a mortar, coarsely grind the cumin seeds with the salt. Transfer to a bowl and add the beets, onions and olive oil; toss to coat. Scrape the vegetables onto a rimmed baking sheet and roast for about 1 hour, stirring occasionally, until tender. Let cool to room temperature. In a bowl, whisk the lemon juice and honey.

In another bowl, mix the feta, yogurt and lemon zest so it remains a bit chunky. Season with pepper. Arrange lettuce on plates. Top with beets and onions; drizzle with lemon honey. Top with feta dressing; season with pepper. Garnish with cilantro and mint.