Cranberry-Glazed Roast Chicken

Special equipment: Potato masher

Ingredients

serves Serves 4 , active time 30 minutes, total time 30 minutes

• 4 whole chicken legs (about 2 1/2 pounds)
• 3 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 3 shallots, minced (about 1/2 cup)
• 6 ounces fresh cranberries (about 1 cup)
• 6 tablespoons honey
• 1 tablespoon packed light brown sugar
• 1/2 teaspoon dry mustard
• 1 teaspoon minced fresh thyme leaves

Procedures

1. Adjust oven rack to upper middle position and preheat oven to 425°F. Place chicken, skin side up, on rimmed baking sheet. Pat dry, then rub with 1 tablespoon oil and season with salt and pepper.
   
2. Bake chicken until 3/4 cooked through (about 130°F) and skin is golden, 15 to 20 minutes (Spoon off rendered fat if oven begins to smoke).
   
3. While chicken is baking, make glaze. Heat remaining 2 tablespoons oil in medium saucepan over medium heat. Add shallots and 1/4 teaspoon salt. Cook until shallots have softened, about 3 minutes. Add cranberries and 1/2 cup water. Bring to simmer (adjust heat if necessary), and simmer until berries have softened and are breaking down, gently mashing a few times with a potato masher.
   
4. Reserve 1/2 cup cranberry mixture. Strain remaining cranberries, pressing firmly against strainer (you should have about 1/2 cup). Return to pot and stir in honey, brown sugar and dry mustard. Bring to simmer over medium high heat and reduce until thick and syrupy, about 3/4 cup. Stir in thyme and season to taste. Reserve about 1/4 cup to glaze chicken.
   
5. When chicken is ready, remove from oven and spread 1 tablespoon glaze over each chicken leg. Increase heat to 475°F and cook until chicken is cooked through (170°F) and glaze has darkened and caramelized, 5 to 10 more minutes.
   
6. Combine reserved cranberries with remaining glaze (not used to glaze chicken) and serve with chicken.

Glazed Pearl Onions

Note: Frozen pearl onions can be used in place of fresh. To use frozen onions, cook direct from frozen, skipping step 1.

Ingredients

serves Serves 6, active time 20 minutes, total time 45 minutes

• 2 pounds pearl onions (see note above)
• 3 tablespoons unsalted butter
• 1 tablespoons sugar
• Kosher salt
• 2 tablespoons finely chopped fresh parsley leaves

Procedures

1. Using a paring knife, trim off the ends of each onion and score a light "X" into one cut side. Bring a medium pot of water to a boil over high heat. Add onions and cook until outer layers are soft, about 1 1/2 minutes. Drain onions and run under cool water until cold enough to handle. Peel onions with your fingers and discard peels.
   
2. Transfer onions to a large saucepan or high-sided sauté pan and cover with water. Add butter and sugar. Bring to a boil over high heat, reduce to a simmer, and cook, stirring and shaking pan occasionally, until onions are completely tender and sauce water has reduced and emulsified with the butter into a glossy glaze, about 25 minutes (if butter looks greasy or broken, add 2 tablespoons of water and shake pan to bring glaze back together). Season to taste with salt. Stir in parsley, and serve.

Hoisin-Glazed Pork Chops With Sichuan Green Beans

Special equipment

Foil, baking sheet

Ingredients

serves Serves 4, active time 15 Minutes, total time 35 Minutes

• For the Pork Chops:
• 1/2 cup hoisin sauce
• 1/4 cup mirin
• 1 tablespoon five-spice powder
• 4 tablespoons soy sauce, divided
• 1/4 cup honey
• 2 tablespoons brown sugar
• 4 tablespoons sriracha, divided
• 4 butterflied pork chops, about 2 1/2 pounds total
• 1 pound fresh or dried Chinese egg noodles, cooked
•  
• For the Green Beans:
• 1/4 cup peanut or vegetable oil
• 1 1/2 pounds green beans, cut into 1-inch pieces
• 1 small red, yellow or orange sweet pepper, finely chopped
• 2 Thai chilies, thinly sliced
• 2 tablespoons minced onion (about 1/4 to 1/2 of a small onion)
• 1/2 teaspoon sugar
• 3 medium cloves garlic, minced (about 3 teaspoons)
• 1 tablespoon ginger, minced

Procedures

1. For the Pork: Adjust oven rack to upper-middle position and preheat oven to 400°F. Combine hoisin, mirin, five-spice powder, 2 tablespoons soy sauce, honey, brown sugar and 2 tablespoons sriracha in a small bowl (set aside remaining soy sauce and sriracha for green beans). Place pork chops on a foil-lined baking sheet and generously brush both sides with hoisin sauce. Transfer to oven to cook. After about 5 minutes, baste with additional glaze and continue to cook.
   
2. For the Beans: Heat oil in a large skillet or wok over high heat. When oil nears the point of smoking, add green beans and toss to coat. Cook for 1 minute, stirring occasionally, then add sweet pepper, chilies and onions, along with sugar, remaining 2 tablespoons soy sauce and remaining 2 tablespoons Sriracha. Stir to combine and cook a minute longer. Add ginger and garlic, reduce heat to medium. Stir and cook until sauce is thickened, about 1 minute longer. Remove from heat.
   
3. When pork chops are still rosy and juicy in the center (145°F for medium) remove from oven and allow to rest for 10 minutes. Serve with cooked egg noodles, green beans and remaining hoisin sauce.