Recipes By Colu Henry
69 recipes found
Lemony Pasta With Zucchini and Fresh Herbs
This simple pasta comes together quickly and makes use of what can sometimes be an overwhelming bumper crop of zucchini and other summer squash come August. Browning the squash in two batches is the only semi-fussy request, and it pays off by giving the squash an almost crunchy texture. Lemon and an abundance of fresh herbs provide brightness to this soon-to-be summer staple. Serve it with a tomato and onion salad dressed with plenty of grassy olive oil.
Cumin-Lime Shrimp With Ginger
These quick, flavorful shrimp are versatile enough to work their way into an assortment of weeknight dinners. Fold into soft tortillas and top with sliced avocado for shrimp tacos, or serve over steamed rice studded with tomatoes, chiles and fresh herbs. They also work well served on top of a red or green cabbage salad. If cumin’s not your thing, feel free to swap in another dried, warm spice, such as coriander or curry powder.
Seared Zucchini With Crispy Parmesan and Black Pepper
This summery side dish is inspired by the flavors of cacio e pepe, Rome’s beloved pasta dish. Zucchini or summer squash is seared in a very hot pan until golden, and while it cooks, coarsely ground black pepper is separately toasted and butter is added to brown. (Be sure to salt your zucchini just before you add it to the hot pan — not sooner — as they can release water and become mushy if salted and left to sit.) If you can, take the time to grate your own Parmesan for a lighter, almost pillowy-like consistency that melts into the butter and forms chewy-like nuggets of cheese. (This will not be a smooth, emulsified sauce.) Like many good summer dishes, this one is finished with torn basil. Serve with a side of grilled sausages or pearled couscous tossed with pesto. A tumbler of rosé would make this dinner worthy of eating outside on the back porch, dish in lap.
Pasta Alla Norma Sorta
Say “ciao” to your new pasta alla Norma. This updated version of the Sicilian classic includes prosciutto, which is fried until golden. Its rendered fat is used to start the dish and provide a rich, nuanced flavor, and the cooked bits are used to finish it for a salty crunch. To save on time, the eggplant roasts while a quick sauce of cherry and canned tomatoes, shallots, garlic and chile comes together on the stovetop. Just before serving, the eggplant, pasta and mozzarella (in place of the traditional ricotta salata) are tossed together until melty and delicious. Some rules are worth breaking.
Curried Red Lentil Soup With Toasted Coconut
Fresh ginger along with plenty of earthy spices like turmeric and coriander add complexity to this otherwise unassuming lentil soup. The dish is perfect for a weeknight as the legumes here cook fairly quickly. Pairing the lentils with bold, warming spices gives them a big boost of flavor in a short amount of time. To make the soup feel extra special, toast coconut flakes for a crunchy topping, and put out bowls of roughly chopped cilantro, thinly sliced scallions and lime wedges, so guests can top their soup as they please. If you’re feeling ambitious, a topping of fried shallots seasoned with flaky salt would also be nice.
Curried Roast Chicken With Grapefruit, Honey and Thyme
Sweet and savory curry powder is combined with honey and a pleasantly tart grapefruit juice to create a rich glaze for your above-average weeknight bird. Roasting the chicken low and slow keeps the meat moist, and basting frequently prevents the caramelization of the sauce from scorching. Serve with a side of greens such as spinach, kale or Swiss chard that have been sautéed in lots of garlic and oil.
Brussels Sprouts With Walnuts and Pomegranate
Roasting brussels sprouts brings out their nutty sweetness and keeps them crisp-crunchy around the edges. Tossing them with walnuts and tangy, jewel-like pomegranate seeds adds texture and brightness. It’s worth seeking out pomegranate molasses (widely available in most large grocery stores) to finish this dish. But if you can't find it, don’t let it stop you from make this celebration-worthy side.
Roast Chicken With Maple Butter and Rosemary
This simple roast chicken combines the classic fall flavors of maple and rosemary with melted butter, which is basted over the bird as it cooks to keep it juicy. The butter browns slightly and helps caramelize the outside thanks to the sugars in the maple syrup. The result is a fragrant, sweet-and-salty chicken that makes the house smell great. There will be plenty of buttery pan juices left over, which you should most certainly pass around the table, but they would also be delicious spooned over rice pilaf.
Blue-Cheese Steak and Endive Salad for Two
Why fuss with reservations when you can have your own bistro night at home? Hanger steaks are readily available, quick cooking and full of flavor. In this recipe, the steaks are seared, then slathered in blue cheese butter and served alongside an endive and radish salad dressed in a citrus vinaigrette, a perfect complement to the rich steak. This very special dinner comes together in about 30 minutes. If you'd like, toss baby potatoes with a little olive oil, salt and pepper and pop them into the oven to roast while you prepare the steak and salad.
Blond Puttanesca (Linguine With Tuna, Arugula and Capers)
Garlic, anchovies, capers and tuna come together in this briny, tomato-less take on the classic pasta puttanesca. The sauce is prepared while the pasta cooks, so you can get dinner on the table in no time. If you want to go the extra mile, roughly chopped green pitted olives would be a nice addition, as would topping the dish with toasted panko bread crumbs tossed with lemon zest. Go ahead, drink that glass of falanghina while you’re cooking.
White Bean Caprese Salad
Beloved pantry white beans add substance to this take on caprese salad, which comes together in no time. It’s a perfect side for grilled chicken or fish, and can be easily doubled to work as a main course when it’s too hot to turn on the oven. If you’re so inclined, a handful of spicy arugula, thinly sliced roasted red peppers or ribbons of prosciutto — or all three — would also be nice additions. This dish is easily transportable and tastier when eaten while sitting in a lawn chair.
Baked Mushrooms and White Beans With Buttery Bread Crumbs
Not really a ragout and not quite a gratin, this hearty meatless casserole has it all: deeply browned mushrooms, creamy white beans, salty feta and crisp bread crumbs. The result is rich, comforting and perfect for a cold night in. Fresh bread crumbs are worth making or seeking out for texture’s sake, but panko will also work nicely. Toss the bread crumbs with melted butter, then briefly broil them for a golden, crunchy topping, a nice contrast to the dish’s silkiness. Paired with a bright salad and a hunk of good bread, this dish works well as a vegetarian main course, or as a companion to sausages and other roasted meats.
Braised Chicken Thighs With Greens and Olives
In this quick and comforting one-pot, stove-top meal, chicken thighs are browned, then simmered with sturdy greens. When they're in season, pleasantly bitter dandelion greens are lovely here. But any structured greens with a tendency to wilt when cooked, like escarole, kale and even Swiss chard, will work here, so feel free to use whatever you have on hand. Olives and raisins, tossed in at the very end, add some salty and sweet notes. Round out the meal with a loaf of crusty bread — it's perfect to sop up this brothy braise.
Crunchy Chickpeas With Sesame, Cumin and Lime
It's a bit more work than just tossing chickpeas, oil and spices together onto a sheet pan, but dry-roasting the beans first, then stirring them into oil that's been infused with spices encourages the seasoning to cling to the bean. Here, nutty sesame seeds are combined with earthy cumin before being tossed with roasted chickpeas and a little lime zest for brightness. They make a nice addition to a charcuterie plate or as a topping for roasted vegetables such as carrots or baby turnips. They also make a great high-protein snack for kids of all ages.
Broccoli Toasts With Melty Provolone
A beautifully assembled toast can make a lovely light dinner. In this version, blanched broccoli is cooked in olive oil that's been infused with garlic and anchovies (always optional) until it’s very tender, then it’s piled onto toasted bread. Grated extra-sharp provolone, which is a nice complement to the mildly sweet broccoli, is sprinkled on top, then the toasts are broiled until the cheese is melted and golden brown. You can use cauliflower, broccoli rabe or thickly sliced sweet peppers in place of the broccoli, but be sure to cook your vegetables until they are velvety soft — it provides a nice contrast to the crunchy bread. While these toasts work well on their own, they make an equally good accompaniment to roast chicken or grilled fish.
Broiled Salmon With Chile, Orange and Mint
A butter-flavored sauce with vibrant citrus and herbs brings an easy elegance to your weeknight salmon. Red-pepper flakes give off a subtle heat — feel free to add more if you like — while orange zest and fresh mint cut the richness of this superbly fatty fish. A crisp green salad or sautéed asparagus would work well alongside, as would a glass of rosé.
Pasta Alla Vodka
There’s no need to order takeout from your neighborhood restaurant when this beloved, easy-to-assemble Italian-American classic gets dinner on the table in no time. Adding pancetta brings a salty smokiness, but if you leave it out, you’re still in for a quick and flavorful dish. If you’re feeling ambitious, the pasta is delightful with Caesar salad or garlic bread, but it’s also satisfying enough to take centerstage. Put on some Puccini, open up a bottle of red and you’re guaranteed a more relaxed dining experience than the one you might get at the local red-and-white checkered-tablecloth joint.
Chicken Soup With Toasted Farro and Greens
Somewhere between a soup and a stew, this comforting dish starts with chicken stock seasoned with leeks, carrots and celery. Garlic and fennel seeds are toasted along with the farro to add another layer of flavor. Boneless chicken thighs are cooked in the broth, then greens are tossed in just before serving. This soup is best served right away, as the farro will continue to absorb liquid as it sits, but leftovers can be reheated with some additional broth or water over low heat. Lemon zest lends a lovely lift, but a spoonful of chile oil would also be a lively addition.
Pastitsio (Greek Baked Pasta With Cinnamon and Tomatoes)
This comforting Greek baked pasta, which bears a striking resemblance to lasagna, derives its name from the Italian word “pasticcio.” That translates to English as “a mess,” indicating the forgiving, flexible nature of the dish. Many traditional pastitsio recipes call for beef –– which you can certainly use here –– but we use ground lamb for a fresh take on a classic (and many cooks prefer a combination). Because kefalotyri cheese and the long tubular noodles traditionally used in pastitsio can't be found in most American supermarkets, we substituted Parmesan and ziti in their place, but by all means, if you can get your hands on the real things, use them. The noodles and spiced meat sauce are layered in a casserole dish then topped with a creamy béchamel sauce and baked until golden. It’s project cooking that’s perfect for a cold winter’s night.
Three-Cheese Cauliflower Casserole
There's no shortage of richness in this casserole. Here, three types of cheese and heavy cream result in something luxurious and comforting, perfect for colder weather. Make sure to drain and dry the blanched cauliflower well, since excess water could break the creamy sauce and make it separate. Serve as a side with any braised or roasted meat or, for a vegetarian dinner, balance it with a salad tossed with a bright, lemony vinaigrette.
Roasted Carrots With Cilantro Yogurt and Peanuts
Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy bed for carrots that have been roasted until just caramelized. Salted peanuts finish the dish with a nice little crunch. If you can find rainbow carrots, this dish becomes even more vivid, but straightforward orange ones work just as nicely.
Creamy Pasta With Bacon and Red Cabbage
Smoky bacon and cabbage are a classic Eastern European combination, but tossing them with pasta and a bit of cream takes them in a heartier direction. Use a short, curvy shape, such as cavatappi or fusilli, that can catch the silky sauce in its crooks. Red cabbage is called for here, but regular green or Savoy cabbage would also work well. Top any leftovers with a fried egg and, of course, extra grated cheese.
Soy-Butter Basted Scallops With Wilted Greens and Sesame
This simple dish was inspired by a recipe for steamed scallop and butter rice found in “Donabe: Classic and Modern Japanese Clay Pot Cooking” (Ten Speed, 2015) by Naoko Takei Moore and Kyle Connaughton. Here, sweet sea scallops are seared in a hot pan and basted with melted butter and soy sauce to finish cooking. Tender greens are sautéed in garlic oil, then the scallops are placed on top and everything is drizzled with the remaining soy-butter and a bit of sesame oil. Finish the dish with a good squeeze of lime, thinly sliced scallions and a smattering of sesame seeds. It’s wonderful served over steamed white rice, so be sure to get that on the stove before you begin cooking the scallops, as the rest of the meal comes together in no time at all.
Brothy Chicken Soup With Hominy and Poblano
This vibrant, hearty weeknight chicken soup is reminiscent of pozole, and achieved in record time. It starts with a base of onion and poblano pepper spiced with cumin, coriander and oregano. Broth is added, chicken thighs are simmered, then shredded, and cooked hominy is added for heft (though cooked rice would work equally well). The toppings stray from tradition: Crumbled tortilla chips provide crunch, as do snappy radishes; richness comes in the form of avocado or sour cream. Lay out bowls filled with various garnishes and let guests assemble as they like.