Stovetop Macaroni and Cheese

INGREDIENTS (Serves 4)
1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
2 cups whole milk
8 ounces cream cheese, cut into 1-inch pieces
12 ounces sharp or white Cheddar, grated
3 tablespoons unsalted butter
Freshly ground pepper

Direction

1. Cook pasta in a large pot of salted water until just barely al dente; drain.
2. Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) 
3. Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. 
4. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
5. Add cooked pasta and stir to coat. 
6. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. 
7. Season again with more salt and pepper before serving.

Source: NYT

Curry Fish/Chicken Breast

Ingredients
4 tablespoons unsalted butter
4 garlic cloves, finely grated or minced

1 ½ tablespoons minced thyme leaves 

1 ½ teaspoons curry powder 

1 ½ teaspoons grated ginger 

¼ teaspoon fine sea salt, more as needed 

¾ teaspoon finely grated lemon zest 

Ground black pepper, to taste 4 (6-ounce) 

chicken, or fish like halibut

Fresh lemon juice, for serving 

fresh parsley, for serving

Directions

1. Heat the broiler. 
2. Make sauce. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest. 
3. Season chicken/fish with salt and pepper and brown slightly with small amount of butter in a saute pan.  
4. Pour sauce over fish and broil until fish/chicken is cooked through, about 5-10 minutes. 
5. Top with a squeeze of lemon juice and fresh dill, and serve.

Poulet Au Vinaigre

Ingredients
3 tablespoon clarified unsalted butter or 2 tablespoon unsalted butter and 1 tablespoon peanut oil
4 unpeeled garlic cloves
1 (2 1/2- to 3-pound) whole chicken, cut into 10 pieces
Kosher salt
Freshly ground black pepper
1/2 cup mild white wine vinegar or rice wine vinegar
3/4 pound very ripe red tomatoes, peeled, cored, seeded, and cut into 1/4-inch pieces (about 1 1/2 cups)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoon unsalted butter

Directions

1. Preheat oven to 300°F. 
2. Heat clarified butter and garlic in a large, heavy-bottomed skillet over medium-high. (The skillet should be large enough to hold all the chicken pieces in 1 layer.) Cook until the sound of sizzling butter has faded, about 3 minutes. 
3. Add chicken pieces, and cook until pieces are lightly browned, 5 to 7 minutes, flipping once after 3 minutes. Sprinkle liberally with salt and pepper.
4. Add vinegar, and bring mixture to a brisk boil over medium-high heat; 
5. top chicken with tomatoes and parsley. Reduce heat to low; cover and cook until chicken is cooked through, about 15 minutes, flipping chicken pieces after 7 minutes. 
6. Transfer chicken to a baking dish, and keep warm in preheated oven.
7. Using a spoon, skim and discard fat from surface of vinegar mixture in skillet. Continue to cook over low, undisturbed, until reduced by one-third, 3 to 4 minutes. 
8. Remove garlic cloves; peel cloves, and mash garlic pulp into sauce with a wooden spoon until blended. Add salt to taste. 
9. Whisk in 2 tablespoons butter until creamy.
10. Transfer chicken to a platter; pour sauce over chicken, and serve immediately.