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Volume 136

Dinner This Week: Crepes with Ham and Egg

By Keith Dresser Published

This week’s menus include Buckwheat Crepes with Ham, Egg, and Cheese; Thai Hot and Sour Soup with Shrimp and Noodles; and Garlicky Shrimp, Tomato, and White Bean Stew for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Crepes with Ham and Egg with Green Beans

Buckwheat Crepes with Ham, Egg, and Cheese, or Galettes Complètes, is a classic Breton dish that pairs buckwheat crepes with salty ham, nutty Gruyère cheese, and a runny egg. We assemble four filled crepes on a rimmed baking sheet and bake them in a hot oven, streamlining the usual approach of cooking them individually on the stovetop. For Green Beans with Sautéed Shallots and Vermouth, we first blanch the beans until they are tender-crisp. Then, to flavor the beans, we sauté thinly sliced shallots in butter until golden brown and finish with a splash of herbal vermouth.

Printable Shopping Lists: Crepes with Ham and Egg and Green Beans

Equipment Review Measuring Spoons

Eight sets, 41 spoons, many runs in the dishwasher, and umpteen jars of herbs: We took the measure of measuring spoons, demanding accuracy, comfort, and sturdiness.

Dinner 2: Thai Hot and Sour Soup with Napa Cabbage Slaw

Guay Tiew Tom Yum Goong (Thai Hot and Sour Soup with Shrimp and Noodles) contains generous amounts of shrimp and rice noodles—along with oyster mushrooms and cherry tomatoes—in a highly aromatic broth bursting with hot, sour, salty, and sweet flavors. We create vibrancy by smashing galangal, scallions, lemongrass, makrut lime leaves, and Thai chiles to release their flavorful oils and then simmering them in store-bought chicken broth. Napa Cabbage Slaw with Snow Peas and Mint offers a more tender, delicate texture and a sweeter flavor than traditional green cabbage slaw. To avoid a bland, watered-down slaw, we make a potent dressing with a high ratio of vinegar to oil. After tossing the cabbage with the dressing and letting it sit for about 5 minutes, moisture from the cabbage dilutes the dressing slightly, so the slaw reaches the perfect level of bright acidity.

Printable Shopping Lists: Thai Hot and Sour Soup and Napa Cabbage Slaw

Equipment Review Large Dutch Ovens

Dutch ovens do it all. But which pot makes “it all” easiest?

Dinner 3: Shrimp and White Bean Stew with Green Leaf and Radicchio Salad

To give our Garlicky Shrimp, Tomato, and White Bean Stew a full seafood flavor, we make a quick concentrated stock with the shrimp shells and use it to simmer the beans. To season the shrimp and keep them plump and juicy, we brine them briefly, add them late in the cooking process, and then reduce the heat so they gently simmer. Plenty of basil provides herbal freshness; lemon juice and zest contribute acidity and aroma. Our Green Leaf and Radicchio Salad uses a combination of soft, mineral-y green leaf lettuce and bitter, crunchy radicchio. Sweet, peppery grapefruit and grassy fennel both counteract the bitterness of the radicchio and add brightness. Parmesan cheese contributes richness that helps round out the flavors.

Printable Shopping Lists: Shrimp and White Bean Stew and Green Leaf and Radicchio Salad


To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.