As the weather finally begins to turn brisk and the allure of cooking slowly returns to kitchens after months of beat-the-heat and no-cooking-required recipes, chef Michael Symon is at the ready with a collection of dinner ideas to make for the occasion.
The restaurateur and TV personality joined "Good Morning America" on Tuesday to dish up a taste of his new cookbook, "Simply Symon Suppers: Recipes and menus for every week of the year."
Symon's new book boasts his largest collection of recipes to date and is focused on simple menus comprising a main dish plus two sides for hearty, healthy dinnertime inspiration, utilizing pantry staples and accessible ingredients.
Try his two beginner-friendly recipes below in your own kitchen for a simple weeknight dinner at home.
Serves 6
Ingredients
2 tablespoons red wine vinegar
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 heads Belgian endive, cored and separated into leaves
8 cups frisée, root ends removed, tops cut into 2-inch strips (8 cups after cutting)
2 cups radicchio, sliced 1/2-inch thick (from 1 to 2 cored and quartered heads)
1/2 cup fresh flat-leaf parsley leaves
1/2 cup 1-inch lengths fresh chives
Directions
1. In a small bowl, whisk together the vinegar, horseradish, mustard, honey and olive oil. Season with a pinch of salt and twist of pepper.
2. In a large bowl, combine the endive, frisée, radicchio, parsley leaves and chives. Add the dressing to taste, toss to combine, and garnish with more black pepper.
Serves 4-6
"When it comes to macaroni and cheese, there are two types of cooks: those who bake it in the oven because it's hands-off easy and those who make it on the stovetop to keep it extra creamy. Personally, I land in the second camp, even though it might sadden my Southern relatives to hear me admit it. Too often, I feel, oven-baked mac and cheese winds up an overcooked, dry mess. By preparing it on the stovetop you're able to cook the pasta to the perfect texture while the dish retains its rich creaminess thanks to the silky cheddar and cream cheese sauce (cream cheese is the secret ingredient here). To get that nonnegotiable crispy top, we finish it with crunchy seasoned panko bread crumbs. And to counter all that over-the-top richness, I like to serve this with a bitter greens salad tossed in a honey-kissed vinaigrette."
Ingredients
4 cups shredded sharp cheddar cheese (about 1 pound), preferably yellow cheddar
1 tablespoon cornstarch
Kosher salt
1 pound cavatappi
4 cups heavy cream
8 ounces cream cheese
2 teaspoons Truff hot sauce (or your favorite hot sauce)
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup panko bread crumbs
3 tablespoons thinly sliced fresh chives
Directions
1. In a large bowl, toss together the cheddar and cornstarch to fully coat. Set aside.
2. Add 2 tablespoons salt to a medium pot of water and bring to a boil over high heat. Add the pasta and cook, stirring occasionally so it doesn't stick together, for 2 minutes less than the package directions. Drain, rinse under cold water, and set aside.
3. In the same pot, bring the cream to a simmer over medium heat and cook until the liquid is reduced by one-third, about 12 minutes.
4. Add the cream cheese and whisk until it is melted and the sauce is smooth. Add the cheddar and whisk until smooth. Add the hot sauce, season with a few pinches of salt and twists of pepper, and stir to combine. Add the drained pasta, stir, and bring to a simmer. Remove from the heat and let stand, covered, for 5 minutes.
5. Meanwhile, set a large skillet over medium heat. Add the olive oil and heat to shimmering, then add the panko and stir to coat. Cook, stirring occasionally, until the panko is golden brown, about 5 minutes. Transfer to a bowl, season with a pinch of salt, and stir in the chives.
6. Spoon the macaroni and cheese into bowls, sprinkle with chive bread crumbs, and serve with the bitter greens salad.
"Simply Symon Suppers" Copyright © 2023 by Michael Symon. Photographs copyright © 2023 by Ed Anderson. Published by Clarkson Potter, an imprint of Random House.