A 25-minute turkey kebab recipe that delivers big flavors on busy nights - The Washington Post

The ready-to-cook kebabs you find at the supermarket are designed to draw a shopper’s eye with their colorful chunks of vegetables and proteins, but cooks with skewering savoir faire know that when same-ingredient items populate each metal or bamboo rod (shish!), there’s a better chance those foods will cook evenly.

That principle applies to this recipe, as it follows pretty closely to the playbook of shaping the portions of spiced, oniony ground meat on a stick, also known as koftas. Ground turkey in your <a href="https://www.washingtonpost.com/graphics/2018/voraciously/pantry/">Dinner in Minutes Pantry</a> fills in for the typical ground lamb; in testing with light- and dark-meat turkey, we found the latter had a slight edge in flavor and juiciness. If you want to use lean ground lamb, grass-fed ground beef or ground chicken instead, go for it.

[7 skewer recipes that prove anything can taste better on a stick]

Speaking of juicy, the addition of grated squash adds moisture and helps bind the mixture together. And you can drizzle your cooked kebabs with tahini sauce, which takes no more than a minute or two to assemble.

When you grill the kebabs outdoors and have room on the grate, cut up the rest of your zucchini or yellow squash as well as single-skewer amounts of any or all of the following: bell peppers, mushrooms, red onion, eggplant, par-cooked potato. (Be sure to season the lot and drizzle them with olive oil.) Or simply thread on some small tomatoes, with sprigs of fresh rosemary between them. The vegetables will round out this meal, or they’ll be at the ready for your next-day lunch or dinner.

With that, dear readers, <a href="https://www.washingtonpost.com/news/voraciously/wp/category/dinner-in-minutes/">this Voraciously incarnation of Dinner in Minutes</a> comes to an end. I thank you for your interest and feedback over the dozen or so years I wrote the column. Getting to know you and helping you get weeknight meals on the table in a timely fashion was my favorite part of being on the Food team.

Scale and get a printer-friendly version of the recipe <a href="https://www.washingtonpost.com/recipes/turkey-kebabs-tahini-sauce/17189/">here</a>.

1/2 medium onion

1/2 medium zucchini or yellow squash

Leaves from 8 to 10 stems fresh parsley

1 pound ground turkey, preferably dark meat (may substitute ground lamb, grass-fed beef or chicken; see overview)

2 teaspoons za'atar (Middle Eastern spice blend; may substitute equal parts chopped fresh thyme, toasted sesame seeds, ground sumac and salt)

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon ground cardamom

1 tablespoon extra-virgin olive oil, plus more as needed

1/2 cup plain yogurt (not Greek-style; can be low-fat)

3 tablespoons well-stirred tahini, or more as needed

1/4 teaspoon ground cayenne pepper

1/2 lemon

Pitas, for serving

Combine the following in a mixing bowl as you work: Cut the half onion into small dice (about 1/2 cup). Use the large-holed side of a box grater to grate the zucchini or squash (to yield no more than 1/2 packed cup). Chop enough parsley leaves to yield about 5 tablespoons.

Prepare a grill for direct heat; preheat the grill to medium-high heat (375 degrees), or set a large grill pan over medium-high heat on the stove top.

Add the ground turkey, 1 teaspoon of the za’atar, 1/2 teaspoon of the salt, 1/4 teaspoon of the ground cumin and all the cardamom to the mixing bowl. Use your clean hands to gently mix it all together until evenly blended.

Dampen your hands with water, then use them to divide the mixture into 8 equal portions, shaping each one to form a 2 1/2- to 3-inch oblong kebab. Thread two onto each skewer, spacing the kebabs about an inch apart and pressing to secure them in place. Grease each kebab with a little cooking oil spray or olive oil (to help prevent sticking), then sprinkle with the remaining teaspoon of za’atar.

Grill for 10 to 12 minutes, turning them a few times for even browning/grill marks, or until the interior temperature registers 165 degrees on an instant-read thermometer.

Meanwhile, make the tahini sauce: Whisk together the yogurt, tahini, the tablespoon of oil, the remaining 1/2 teaspoon of salt, the remaining 1/4 teaspoon of ground cumin and the cayenne pepper. Squeeze in most of the juice from the half lemon, stirring to blend it in. Taste, and add more tahini and/or lemon juice, as needed.

Serve warm, with the pitas and the tahini sauce for dipping.

Tested by Bonnie S. Benwick. Email questions to <a href="mailto:voraciously@washpost.com">voraciously@washpost.com</a>.

Did you make this recipe? Take a photo and <a href="https://www.instagram.com/eatvoraciously/">tag us on Instagram</a> with #eatvoraciously.

More Dinner in Minutes recipes

<a href="https://www.washingtonpost.com/news/voraciously/wp/2019/09/17/wed-eat-these-garlicky-spiced-meatballs-and-chickpeas-on-anything/">We’d eat these garlicky, spiced meatballs and chickpeas on anything</a>

<a href="https://www.washingtonpost.com/news/voraciously/wp/2019/07/30/a-fresh-20-minute-take-on-the-classic-pairing-of-salmon-and-citrus/">A fresh 20-minute take on the classic pairing of salmon and citrus</a>

<a href="https://www.washingtonpost.com/news/voraciously/wp/2019/04/23/this-one-pot-recipe-has-a-grain-bowl-vibe-thats-just-right-for-accessorizing/">This one-pot recipe has a grain-bowl vibe that’s just right for accessorizing</a>

Calories: 270; Total Fat: 15 g; Saturated Fat: 4 g; Cholesterol: 85 mg; Sodium: 400 mg; Carbohydrates: 7 g; Dietary Fiber: 2 g; Sugars: 3 g; Protein: 27 g.

Bonnie S. Benwick is the former Food section deputy/recipes editor. She left The Post in July 2019.

Bonnie Benwick

The Washington Post

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A 25-minute turkey kebab recipe that delivers big flavors on busy nights

A different take on orange chicken with fresh-squeezed citrus and pecans for crunch - The Washington Post

Orange juice is a major component of this simple dish, and although this column champions the Quick and Easy, I want you to squeeze your own rather than pour it from a brand-name container.

The reasons are about flavor and practicality. Fresh tastes better, is just plain better, than any 100 percent pasteurized stuff off the refrigerated shelf. You’ll be needing orange zest for the recipe, too, so it makes sense to start with whole fruit.

[Stock your kitchen with the Dinner in Minutes Pantry for stress-free weeknight cooking]

Testing the recipe triggered the memory of a kitchen gadget that didn’t make the cut <a href="https://washingtonpost.com/lifestyle/magazine/kitchen-compression-confidential-how-i-downsized-the-most-important-room-in-the-house/2018/09/14/dd7d8aca-9fc5-11e8-83d2-70203b8d7b44_story.html">when I downsized</a> — the kind of mechanical, cast-iron juicer that uses bicep-powered leverage to extract every last drop from orange halves, one at a time.

The contraption came courtesy of my father-in-law, who seldom let a Sunday breakfast go by without producing a short glass’s worth for anyone who might be loitering near the toaster. He preferred Valencia oranges, buying ’em by the bag. I have juiced navel oranges because they were in <a href="https://www.washingtonpost.com/graphics/2018/voraciously/pantry/">my Dinner in Minutes Pantry</a>, and just to be on the safe side, I recommend sacrificing the first one in a preliminary juice taste test; it’s worth it. If you like pulp, cut some out of your squeezed halves and add it to the sauce.

Taylor Turner

Easy weeknight meals from your Dinner in Minutes pantry

Because an enameled, handheld juicer fit for lemons and limes is what I now employ, I cut my bigger citrus into thirds, and that made for fine squeezing. The juice will concentrate in flavor a bit further as it cooks down in the pan, and unlike the original recipe, it is thickened here with some of the flour mixture used to coat the chicken. Pecans fit right in with the slight sweetness.

Your own main squeeze(s) will like the results, I bet.

If really large chicken breast halves are all you have on hand, cut them in half horizontally. Serve with green beans or green peas.

Scale and get a printer-friendly version of the recipe <a href="https://www.washingtonpost.com/recipes/orange-pecan-chicken/17170/">here</a>.

5 to 6 oranges

1/2 cup flour

1 teaspoon sweet or hot paprika

1/2 teaspoon freshly ground black pepper

4 boneless, skinless chicken breast halves (6 to 8 ounces each; see headnote)

1 tablespoon canola oil

1/2 cup water

1 tablespoon light or dark brown sugar

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/2 teaspoon your favorite hot sauce, or more as needed

2 ounces pecan halves (about 1/2 cup), coarsely chopped

Kosher or flaky sea salt

Use a Microplane grater to zest 2 teaspoons’ worth from the oranges, letting it fall into a wide, shallow bowl. Cut each piece of fruit in half; you’ll be squeezing the halves later for the sauce.

Add the flour, paprika and pepper to the zest in the bowl, stirring to incorporate.

Trim/discard any excess fat from the chicken breast halves. Cut 3 or 4 shallow, diagonal slits in the top of each breast half (for even cooking). Pat each one evenly in the flour mixture, shaking off any excess, and place the coated pieces on a plate as you work.

Reserve 2 tablespoons of the leftover flour mixture in a small bowl and discard the rest. (This is an optional step, for a slightly thicker sauce.)

Heat the oil until shimmering in a large nonstick skillet over medium heat. Add the chicken and cook for 2 minutes on each side, just until lightly browned; they will not be cooked through. Rinse and dry the plate they were on so you can return them there.

Meanwhile, squeeze the orange halves to yield 1 1/2 cups of juice into a large liquid measuring cup.

Once the skillet is empty, add the orange juice, water, brown sugar, ginger and cinnamon. Increase the heat to medium-high, stirring to dislodge any browned bits from the pan. Once the mixture begins to boil vigorously, cook for about 4 minutes, so the liquid reduces a bit.

Stir in the hot sauce, then return all the chicken and any accumulated juices to the pan. Turn the pieces to coat, then reduce the heat to medium-low and cook for about 6 minutes, or until the chicken is cooked through. For the optional thicker sauce, stir about 3 tablespoons of the pan liquid into the reserved flour mixture, to form a paste. Toast the chopped pecans in a small, dry skillet for a few minutes, if desired.

Transfer the chicken to a platter or individual plates and season lightly with salt.

Stir the optional paste into the pan and increase the heat to medium-high. Return this paste to the pan, whisking to form a slightly thickened sauce, about 30 seconds. Taste, and add a dash of extra hot sauce, as needed.

Spoon the sauce over the chicken, then top with the chopped pecans. Serve warm.

Adapted from <a href="https://www.amazon.com/gp/product/0553447203/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=washpost-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=0553447203&amp;linkId=2ad97610875dd8db4f4192446bb54ba2">“The New American Heart Association Cookbook”</a> (9th Edition; Harmony Books, 2019).

Tested by Bonnie S. Benwick. Email questions to <a href="mailto:voraciously@washpost.com">voraciously@washpost.com</a>.

More Dinner in Minutes recipes:

<a href="https://www.washingtonpost.com/news/voraciously/wp/2019/06/04/this-one-pot-chicken-and-rice-delivers-a-lot-of-comfort-and-a-little-kick/">One-Pot Cajun Chicken and Rice</a>

<a href="https://www.washingtonpost.com/news/voraciously/wp/2019/06/11/this-deserves-to-be-your-summers-go-to-bacon-salad/">Bacon and Spinach Orzo Salad</a>

<a href="https://www.washingtonpost.com/news/voraciously/wp/2019/09/03/this-lighter-fettuccine-still-delivers-the-cheesy-creamy-goodness-we-crave/">Creamy Fettuccine With Garlic and Herbs</a>

Calories: 450; Total Fat: 16 g; Saturated Fat: 2 g; Cholesterol: 95 mg; Sodium: 150 mg; Carbohydrates: 32 g; Dietary Fiber: 6 g; Sugars: 19 g; Protein: 42 g.

A different take on orange chicken with fresh-squeezed citrus and pecans for crunch

A garlicky, spiced meatballs and chickpeas recipe that we'd eat on anything - The Washington Post

This is the kind of one-pan meal I like to throw together when the evening’s just cool enough to have dinner on the porch — and not just because its preparation allows for 10 minutes or so to enjoy a refreshing beverage.

The meatball mix is garlicky and nicely spiced, made lighter-tasting by using the ground turkey in your <a href="https://www.washingtonpost.com/graphics/2018/voraciously/pantry/">Dinner in Minutes Pantry</a> instead of beef or lamb. Meatballs typically require chilling time so they’ll hold their shape, but we’re keeping it low-key and casual here. Translation: As you turn them in the pan to brown them on all sides, the dish will not suffer if your spheres morph into lesser shapes.

[Stock your kitchen with the Dinner in Minutes Pantry for stress-free weeknight meals]

Chickpeas, concentrated tomato essence and sauteed onion bolster the easy sauce; those ingredients account for the original recipe’s “Algerian-style” reference. (The minutes of simmering once the meatballs are returned to the pan will give you enough time to have that glass of something mentioned above!)

Toasted almonds with tons of curly parsley add a little crunch to each bite. I’ve eaten this dish on its own, stuffed into warm pitas and atop couscous, with equal delight.

1 medium yellow onion

3 tablespoons extra-virgin olive oil

6 cloves garlic (some large and small)

1 pound ground turkey, preferably dark meat

1 large egg

2 teaspoons ground cumin

1/2 teaspoon kosher salt, plus more as needed

Freshly ground black pepper

2 teaspoons sweet paprika

2 tablespoons tomato paste

One 14 1/2-ounce can low-sodium chickpeas, drained

Water

1 bunch curly parsley, rinsed and dried

Generous handful of sliced almonds

Cut the onion into small dice, to yield about 1 cup.

Heat 2 tablespoons oil until shimmering in a large nonstick skillet over medium heat. Stir in the onion and cook until softened and lightly colored, about 10 minutes.

Meanwhile, mince the garlic and place half of it in a mixing bowl. Add the ground turkey, egg, 1 teaspoon ground cumin, the 1/2 teaspoon salt and a generous pinch of the black pepper. Dampen your hands with water, then use them to gently mix until just blended. Shape the mixture into 24 meatballs of equal size; they will be soft, so don’t worry too much about perfectly round shapes.

Using a slotted spoon, transfer the sauteed onion to a plate; leaving some oil in the pan. Increase the heat to medium-high; add half the meatballs and cook until they have browned all over, about 5 minutes; they will not be cooked through.

Transfer to the plate with the onion and repeat with the remaining meatballs (you won’t need to add more oil for the second batch), also transferring them to the plate.

Reduce the heat to medium. Stir in the remaining tablespoon of oil; once it’s warmed through, add the remaining minced garlic, the remaining teaspoon of ground cumin and the paprika. Cook for 1 minute, then stir in the tomato paste and cook for 30 seconds.

Return all the meatballs and sauteed onion to the pan, then add the chickpeas and enough water to barely cover the meatballs. Bring to a simmer, then reduce the heat to medium-low and cook until the meatballs are tender and cooked through, about 15 minutes. Stir occasionally to keep the meatballs evenly moist.

Meanwhile, coarsely chop the parsley. Toast the almonds in a small, dry skillet over medium-low heat, until fragrant and lightly browned. Let cool.

Use the slotted spoon to transfer the meatballs to a serving dish; if a few chickpeas come along, that’s okay. Increase the heat to medium-high to cook the sauce until slightly thickened, an additional 1 to 2 minutes. Feel free to mash some chickpeas to further thicken the sauce, if you wish. Or add a bit more water if the sauce is too thick.

Taste, and season with more salt, as needed. Pour the sauce and chickpeas over the meatballs. Scatter the parsley and almonds on top. Serve hot.

Adapted from “<a href="https://read.amazon.com/kp/embed?asin=B07PFFJWYV&amp;preview=newtab&amp;linkCode=kpe&amp;ref_=cm_sw_r_kb_dp_lLpGDbAE68KNW&amp;tag=thewaspos09-20">New Kitchen Basics: 10 Essential Ingredients, 120 Recipes</a>,” by Claire Thomson (Quadrille/Hardie Grant, 2019).

Scale and get a printer-friendly version of the <a href="https://www.washingtonpost.com/recipes/algerian-style-meatballs-chickpeas/17175/">recipe here</a>.

<a href="https://www.washingtonpost.com/news/voraciously/wp/2019/08/20/step-up-your-steak-night-with-cumin-rubbed-flank-and-chimichurri-potatoes/">Cumin-Rubbed Flank Steak With Chimichurri Potatoes</a>

<a href="https://www.washingtonpost.com/news/voraciously/wp/2019/08/13/need-a-golden-brown-chicken-schnitzel-thats-crispy-without-being-greasy-this-is-it/">Crispy Sesame Chicken Schnitzel</a>

<a href="https://www.washingtonpost.com/news/voraciously/wp/2019/07/02/chickpeas-and-fresh-herbs-make-this-brown-rice-salad-a-satisfying-summer-star/">Summer Brown Rice Salad With Vegetables</a>

Calories: 380; Total Fat: 21 g; Saturated Fat: 4 g; Cholesterol: 135 mg; Sodium: 450 mg; Carbohydrates: 24 g; Dietary Fiber: 7 g; Sugars: 4 g; Protein: 33 g.

A garlicky, spiced meatballs and chickpeas recipe that we'd eat on anything

We’d eat these garlicky, spiced meatballs and chickpeas on anything

A 20-minute cod with scallion vinaigrette recipe that gets a boost from a little char - The Washington Post

With frozen fish fillets in your <a href="https://www.washingtonpost.com/graphics/2018/voraciously/pantry/">Dinner in Minutes Pantry</a>, a meal can be assembled and on the table in short order. The key question is: Defrost, or cook them straight from a solid state?

The answer most often depends on the recipe. When fillets of white-fleshed fish are headed for a soup or sauce or other liquidy endeavor, no defrosting is necessary — and it’s often easier to cut them into chunks while they are still firmly chilled. I find that roasting an inch-thick piece of cod or halibut often goes better when it starts from frozen, too.

[Buying frozen fish isn’t what it used to be. Here’s what you need to know.]

For this simple dish, reducing the moisture of the fish will promote browning and help preserve the cod’s true texture as it cooks in the pan. So defrosting is in order, and here are the ways I prefer to go about it:

Overnight. Remove the fillets from their vacuum-sealed packaging; this is a must, and <a href="https://www.washingtonpost.com/news/voraciously/wp/2018/06/26/buying-frozen-fish-isnt-what-it-used-to-be-heres-what-you-need-to-know/">this link will help explain why</a>. Place on a plate in the refrigerator.

Quickly. Remove the fillets from their vacuum-sealed packaging (see above!) and place in a reusable plastic/food-safe waterproof bag. Seal, pressing out the air, and immerse in a bowl of tap water until pliable.

When you choose the latter option for this recipe, you can use the downtime to char the scallions, make the vinaigrette and prep a side dish — multitasking any home cook can master.

3 thick scallions

Two 6-ounce skinned cod fillets (no more than 1-inch thick; may substitute halibut; see headnote)

Kosher or sea salt

1/2 teaspoon dried thyme (may substitute dried fines herbes or Italian seasoning blend)

2 teaspoons plus 2 tablespoons extra-virgin olive oil

1 medium clove garlic

1 lemon

2 teaspoons honey

1/2 teaspoon dried oregano

About 5 ounces baby arugula (may substitute fresh spinach)

Trim the scallions. Thoroughly pat the fish dry with paper towels, then season it lightly with salt and pepper.

Crumble the dried thyme between your fingers into a small bowl. Using a fork, whisk in the 2 teaspoons oil, then rub the mixture all over the cod and scallions.

Did you make this recipe? Take a photo and <a href="https://www.instagram.com/eatvoraciously/">tag us on Instagram with #eatvoraciously</a>.

Heat the pan over medium-high heat. Once the pan is quite hot, add the scallions and cook for a total of 3 minutes, turning them over so they are charred all around. Transfer to a cutting board.

Add the fillets to the pan and cook until the fish is opaque at the center and just barely flakes under the tines of a fork, 2 to 3 minutes. It should have some nice char or browning. Transfer to a plate.

Mince the garlic and place it in a large salad bowl. Using a Microplane grater, finely zest the lemon over the same bowl, then cut the fruit in half and squeeze 1 tablespoon of its juice into the bowl as well. Cut the remaining lemon into wedges for serving.

Add the honey and chopped scallions to the bowl. Crumble the dried oregano between your fingers into the same bowl, then whisk in the remaining 2 tablespoons oil to form <a href="https://www.washingtonpost.com/news/voraciously/wp/2018/06/28/how-to-leave-those-bottled-dressings-behind-and-make-your-own-vinaigrette/">an emulsified vinaigrette</a>. Reserve some of it to spoon over the fish.

Add the arugula to the bowl with the vinaigrette, tossing to coat evenly.

Divide the dressed arugula between plates, then arrange the fillets on or near the salad. Spoon the reserved scallion vinaigrette over the fish and serve right away, with lemon wedges.

Adapted from <a href="https://www.amazon.com/gp/product/1328624374?ie=UTF8&amp;tag=washpost-20&amp;camp=1789&amp;linkCode=xm2&amp;creativeASIN=1328624374">“Better Homes &amp; Gardens’ Quick Homemade: Fast, Fresh Meals in 30 Minutes”</a> (Houghton Mifflin Harcourt, 2019).

Tested by Bonnie S. Benwick. Email questions to <a href="mailto:voraciously@washpost.com">voraciously@washpost.com</a>.

Scale and get a printer-friendly version of the <a href="https://www.washingtonpost.com/recipes/cod-arugula-and-charred-scallion-vinaigrette/17169/">recipe here</a>.

<a href="https://www.washingtonpost.com/graphics/2018/voraciously/pantry/img/pantrylist040819.pdf">Click here</a> for a printable version of the Dinner in Minutes Pantry list.

More Dinner in Minutes fish recipes:

<a href="https://www.washingtonpost.com/news/voraciously/wp/2019/04/02/flaky-white-fish-meets-spicy-red-sauce-in-this-20-minute-portuguese-inspired-dinner/">Portuguese-Style Fish</a>

<a href="https://www.washingtonpost.com/news/voraciously/wp/2019/03/12/this-chili-rubbed-salmon-dinner-makes-the-most-of-sheet-pan-cooking/">Brown Sugar and Chili-Rubbed Salmon Sheet Pan Dinner</a>

<a href="https://www.washingtonpost.com/news/voraciously/wp/2019/04/30/this-lighter-take-on-fish-and-chips-could-be-your-new-favorite-way-to-savor-the-takeaway-classic/">Fish and Almost Chips</a>

Calories: 360; Total Fat: 20 g; Saturated Fat: 3 g; Cholesterol: 75 mg; Sodium: 190 mg; Carbohydrates: 13 g; Dietary Fiber: 2 g; Sugars: 8 g; Protein: 33 g.

A 20-minute cod with scallion vinaigrette recipe that gets a boost from a little char

A little char gives this cod with scallion vinaigrette a boost — and it’s ready in 20

A lighter, creamy fettuccine recipe that's still cheesy - The Washington Post

Some recipes designated as <a href="https://www.washingtonpost.com/recipes/skinny-carbonara-peas-almonds-and-basil/14994/">“skinny”</a> will swap more-caloric ingredients for ones that are less dear, and from my testing trials, I can say it’s an approach that does not always deserve a starred rating. Now, omnivores who are intent on health-conscious eating can make peace with trade-offs in lip-smacking satisfaction, but I have yet to master the art.

Better for me to follow the path set by <a href="https://www.washingtonpost.com/people/ellie-krieger/">Ellie Krieger</a>, who writes the Nourish column for Food. She often blends those caloric components in judicious amounts, emphasizing other ingredients that heighten flavor.

[Stock your kitchen with the Dinner in Minutes Pantry for stress-free weeknight cooking.]

That’s precisely what this pantry-friendly recipe is about. It calls for butter, <a href="https://www.washingtonpost.com/news/wonk/wp/2015/07/27/scientists-have-found-a-new-taste-that-could-make-food-more-delicious/">umami-blessed</a> cheese and creamy dairy, but not so much of each. A tumble of fresh, finely chopped herbs gives the dish its essence even as it lightens the overall effect. Sauteed garlic and the starchy cohort of pasta cooking water complete just enough of a sauce to coat a slightly thicker noodle like fettuccine.

All the good stuff, for under 500 calories per serving. Serve with a side of sliced ripe tomatoes, or grilled mushrooms and peppers.

Recipe Note: If garlic is not your friend, you can use 2 tablespoons finely chopped shallot instead.

[Scale and get a printer-friendly version of the recipe here.]

Kosher salt

6 ounces fettuccine (may substitute spinach fettuccine)

One (1-ounce) block Parmigiano-Reggiano cheese

Leaves from 6 stems parsley (flat-leaf or curly)

About 12 basil leaves (may substitute 12 short stems chives)

Leaves from 2 stems thyme (may substitute fronds from 2 large stems dill)

1 tablespoon unsalted butter

1 large or 2 medium cloves garlic

1/4 cup half-and-half

1/8 teaspoon ground cardamom (optional; may substitute small pinch freshly grated nutmeg)

Bring a pot of water to a boil over medium-high heat. Add a few generous pinches of salt, then the pasta; cook according to the package directions (about 8 minutes), until al dente.

Meanwhile, grate the cheese. Finely chop the parsley, basil and thyme; gathering them together is okay.

Melt the butter in a deep skillet or saute pan over medium heat. Mince the garlic and add it to the pan. Cook, stirring, until fragrant and just softened, 1 to 2 minutes. Add the half-and-half and the cardamom, if using. Reduce the heat to medium-low; gradually add half the grated cheese, stirring until it has melted.

Drain the pasta, reserving 1 cup of its cooking water.

Add the pasta and chopped herbs to the pan; toss long enough to coat the fettuccine and distribute the herbs evenly. Return the pan to the stove and cook over medium-low heat, for about 1 minute. Add enough of the reserved cooking water to thin the sauce, or to create more of it, and cook until creamy and warmed through, about 30 seconds or so.

Season generously with pepper, top with the remaining cheese and serve.

Adapted from “<a href="https://read.amazon.com/kp/embed?asin=B07D2BDT4W&amp;preview=newtab&amp;linkCode=kpe&amp;ref_=cm_sw_r_kb_dp_oRPBDbNKN2DFB&amp;tag=thewaspos09-20">Skinny Pasta</a>” by Julia Azzarello (Kyle Books, 2018).

Tested by Bonnie S. Benwick; email questions to <a href="mailto:voraciously@washpost.com">voraciously@washpost.com</a>.

Scale and get a printer-friendly version of <a href="https://www.washingtonpost.com/recipes/creamy-fettuccine-garlic-and-herbs/17168/">the recipe here</a>.

Calories: 470; Total Fat: 14 g; Saturated Fat: 8 g; Cholesterol: 40 mg; Sodium: 360 mg; Carbohydrates: 64 g; Dietary Fiber: 2 g; Sugars: 4 g; Protein: 17 g.

A lighter, creamy fettuccine recipe that's still cheesy

This lighter fettuccine still delivers the cheesy, creamy goodness we crave

A quick salmon dinner recipe with a sweet, spicy, tangy sauce - The Washington Post

Apply the spiced, fermented barbecue sauce called hoisin to meats, fish and vegetables on the grill and you’re almost assured that it will function as a mahogany glaze that stays put and tastes salty-sweet — but less so than, say, teriyaki. The condiment deserves its supermarket ubiquity and its place in <a href="https://www.washingtonpost.com/graphics/2018/voraciously/pantry/">the Dinner in Minutes Pantry.</a>

I’m not sure whether my favorite Peking duck restaurants make their own hoisin sauces, but I tend to prefer what’s in those little takeout cups over store-bought brands. How about you? The amount that gets ferried home is about all you’ll need.

In this six-ingredient preparation, all but the color of hoisin practically goes undercover. The predominant flavor of the quick sauce is bright and punchy, thanks to Sriracha and the zest and juice of a lime. It cuts against the tender fattiness of the fish in a most winning way.

Bonnie S. Benwick

Washington, D.C.

A 25-minute turkey kebab recipe that delivers big flavors on busy nights

A different take on orange chicken with fresh-squeezed citrus and pecans for crunch

We’d eat these garlicky, spiced meatballs and chickpeas on anything

A little char gives this cod with scallion vinaigrette a boost — and it’s ready in 20

This lighter fettuccine still delivers the cheesy, creamy goodness we crave

A sweet, spicy, tangy sauce makes this quick salmon dinner something to savor

Step up your steak night with cumin-rubbed flank and chimichurri potatoes

Need a golden brown chicken schnitzel that’s crispy without being greasy? This is it.

Fresh tomatoes are the stars of this bread-filled, comforting and speedy stew

A fresh 20-minute take on the classic pairing of salmon and citrus