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Anna Kovel

  • Magazine

    Put a Brick on It

    Cooking under the weight of a preheated brick gives chicken, artichokes, and potatoes great texture. A little bit of prep work allows you to leave the rest to the heat of the skillet and the weight of the brick.

  • Recipe

    Smashed Skillet Potatoes

    You can cook these potatoes peeled or with their skins on, and smash them in the skillet just the same way—you may need to press down a bit more firmly…

  • Recipe

    Chicken Thighs al Mattone

    Chicken thighs, flattened under the weight of a hot brick, cook quickly and make a great lunch or dinner dish along with some potatoes browned in the same pan or…

  • Recipe

    Artichokes Cooked Under a Brick

    Artichokes open up like flowers and become crisp at the edges but stay tender in the middle when pressed with a heavy brick. First you will need to trim them…

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