Italian Recipes & Food Ideas
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Recipe: Chicken Saltimbocca with Spinach and Potatoes
Did you know that saltimbocca literally means “jumps in the mouth”? That description could not be more fitting for this weeknight version of the Italian restaurant favorite. This dish starts off with crisp, tender potato rounds and soft bundles of garlicky spinach, which creates the base for the herbed chicken that’s covered with salty prosciutto and melted cheese. It’s basically the dish chicken breast has been waiting for.
Feb 28, 2017
Recipe: Post-Thanksgiving Stuffed Shells
This seasonal twist on classic stuffed shells keeps the tender cooked pasta, the ricotta, and the stringy, melted mozzarella cheese, but ditches traditional filling for the flavors of Thanksgiving. And we mean that literally! These shells are stuffed with stuffing, roasted vegetables, and even bits of leftover turkey. If you love a next-day turkey sandwich, you have to try this quirky twist on Thanksgiving leftovers.
Nov 25, 2016
Recipe: Baked Polenta with Greens and Gruyère
A vegetable-heavy casserole is a must on any Thanksgiving table — and welcome any fall night. Here, a generous mixture of winter greens and tender artichoke hearts is smothered with a crispy topping of thick polenta slices. The polenta not only makes this dish gluten-free, but it also makes it extra hearty. That means it’s also well-suited for the vegetarians at your table.
Nov 2, 2016
Recipe: Caprese Chicken
This is the part of summer we’ve all been waiting for — when the best tomatoes of the season take over the tables at the market. Of course you’ll want to get your fill or them eaten as is. Along with creamy mozzarella and fresh basil, these tomatoes are the simplest way to perk up that weeknight chicken breast. There are more than a few ways to cook chicken breast, but this method is hands-down my favorite. It starts with well-seasoned pieces of chicken and a wickedly hot pan.
Aug 30, 2016
Recipe: Caprese Grilled Cheese
I wait all year to eat my weight in caprese salads during the summer. While I could easily make them through the year, they’re barely average with sub-par, out-of-season tomatoes. So it’s worth it to hold out until tomatoes peak and creamy, fresh mozzarella begs to join in on the fun. But eating caprese in its classic form is just one way to enjoy it — this twist on a grilled cheese just might rival the original.
Aug 25, 2016
Recipe: Gorgonzola-Stuffed Steak Roll-Ups
This is the kind of recipe that calls for a bottle of red wine and a reason to celebrate. Did you survive that Monday of back-to-back meetings? Well, that’s definitely a reason to celebrate. Of course making it to Hump Day is a cause for celebration, too. Sure, these steak roll-ups feel fancy, but they’re so quick and easy that they deserve to be made whenever the occasion feels right, be it a busy Wednesday or a slow Sunday.
Aug 10, 2016
How To Make Eggplant Rollatini
Rollatini is a little like the love story of eggplant parm and lasagna. Typically rollatini is made by flouring and then frying thin slices of eggplant (like eggplant parm), which are then filled with a creamy ricotta cheese mixture (like lasagna). The resulting eggplant rolls are baked until tender in tomato sauce. Rollatini is also a really great meal for those rare times when you might have a lasagna craving, but don’t want pasta.
Jul 21, 2016
How To Make Slow-Cooker Caponata
Caponata is a Sicilian eggplant relish made with celery, onion, and tomatoes cooked into a sweet and sour sauce and served with bread as an appetizer. Some versions have olives or capers, others call for raisins or zucchini, and some even use hot peppers or anchovies. The results of this nuanced cooking process are delicious, if not exhausting. Here, the slow cooker takes care of all the cooking, making this a mostly hands-off dish that can be used as an appetizer or main course.
Jul 20, 2016
Recipe: Caprese Sandwich for a Crowd
When I’m in charge of bringing lunch to a picnic or tackling lunch duty for the whole family, my game plan is tried, true, and most importantly, simple: one sandwich that’s big enough to feed everyone. And right now, in the spirit of celebrating ripe summer produce, this version gets its inspiration from one of my favorite fresh salads.
Jul 6, 2016
Recipe: Cacio e Pepe Croutons
Lately cacio e pepe, a humble Roman pasta dish, has been getting quite a lot of praise — and for good reason. The simple pasta dish that’s tossed with nothing more than black pepper, olive oil, and Pecorino Romano cheese is a lesson in just how flavorful basic ingredients can be. So why limit this powerhouse of flavor to just pasta? These inspired croutons just might rival the original.
Jun 24, 2016
Recipe: Carrot Peel Pesto
While it’s not always necessary to peel carrots, there are a handful of instances — like cutting them to eat raw, or grating them for a salad or cake — where you’re better off removing their slightly bitter skin. But that doesn’t mean you should just toss the peels in the trash or compost bin. Think of carrot peels not as waste, but as a whole other ingredient in your kitchen.
Jun 17, 2016
Pizzadillas Mean Never Having to Choose Between Pizza or Quesadillas Again
It’s the age-old dinner conundrum: pizza or quesadillas? Now, with pizzadillas, you don’t have to choose. What a time to be alive! Just like pizza and quesadillas, which are endlessly customizable, pizzadillas are very versatile. This recipe calls for pizza sauce, mozzarella, bocconcini balls, and green pepper, but feel free to use whatever you have on hand and experiment with your favorite flavor combinations.
Apr 14, 2016
This Thai Red Curry Risotto Is Fusion Food at Its Finest
File this one under “Things I Wish I’d Thought of First.” How ingenious, right? Thai red curry paste and creamy risotto come together to make this satisfying bowl of comfort food — with a kick. This recipe features some elements of a traditional risotto — garlic, onions, arborio rice, chicken broth — but it deviates from the classic when you add the ginger, red Thai curry paste, coconut milk, lime juice, brown sugar, soy sauce, and baby bok choy.
Apr 11, 2016
Recipe: 30-Minute Pressure-Cooker Cacciatore Chicken
Can you bake or slow-cook frozen chicken? Nope … but you can pressure-cook it! Toss rock-hard frozen pieces of chicken into the pressure cooker and serve fall-off-the bone flavorful meat in less than 30 minutes. Slow-cooking, stovetop simmering, or oven braising frozen chicken will keep it in the “danger zone,” (temperatures between 40°F and 140°F) long enough for the meat to host a stomach-wrenching bacteria party.
Mar 24, 2016
The History of Chicago Deep-Dish Pizza
In the United States of Pizza, crust is a mark of origin. Cracker-thin means California, one step thicker signals the coal-fired ovens of New Haven, while blistered and thick-enough-to-fold-n’-go means New York. Deep-dish, of course, hails from Chicago, and like many New Yorkers I didn’t understand its charm. With a daughter attending college in Chicago, though, I’ve had the chance for plenty of location taste testing.
Feb 17, 2016
Why I Only Use Carnaroli Rice to Make Risotto
Swap out the bag of arborio and it will make all the difference.
Feb 12, 2016
Use Up Leftover Risotto with These Cheesy Arancini
Do you have leftover risotto hanging out in the fridge? If not, I suggest you make a batch, let it cool, and then make these roasted garlic and goat cheese arancini — little rice balls stuffed with fontina. To make arancini, you simply take leftover risotto, form it into balls, cover the balls in breadcrumbs, and fry them.
Jan 29, 2016
Recipe: Mini Polenta Grilled Cheese Bites with Marinara
There’s no denying the comfort that a grilled cheese sandwich brings. In fact, I don’t think of a grilled cheese sandwich as kid food — I think of it just as good food. The concept is highly adaptable too, so if you’re looking for a new version, or perhaps a gluten-free one, here’s one for you. You know those big tubes of shrink-wrapped polenta you see in the store? They make perfect “bread” for an Italian-inspired grilled cheese sandwich.
Jan 15, 2016
Harold and Paul Make Polenta
Last week, on the same day, I encountered two very different recipes for polenta. One had a practicality born of science, curiosity and efficiency. The other was much more rooted in time and tradition. One quick, the other slow. One required a modern appliance; the other, sourcing a special, stoneground organic polenta.
Sep 14, 2014
Help Me Find a Non-Tomato Italian Sauce
Q: I have always made a great, simple tomato sauce based on roasting tomatoes, hot peppers, onion and garlic in the oven at 350°F for an hour, and then simmering the puree of the roasted veggies with a teabag full of Italian spices and a cup of chicken stock. It’s rich and savory and very spicy and a little sweet and I love it.
Aug 28, 2014
Recipe: Ricotta Gnocchi with Peas and Herbed-Lemon Butter
While I love being in the kitchen, there are times when I just need a quick but nice meal. I have a list of these meals that I keep tucked away for when company shows up unexpectedly or I want a bit of an extra-fancy feel to our average daily meal. Polenta, ravioli, and especially gnocchi tend to be my go-to’s because the meals are filling, beautiful, and easily adapted to what I have on hand at the time.
Apr 28, 2014
Recipe: Asparagus with Eggs and Parmesan
This time of year slays me; in New York City, the snow is pretty much finished, the ear muffs have been packed up and early daffodils and crocus blossoms are poking their way through the packed city soil. And yet, there is no food growing yet. It’s the season when my dreams are populated with ramps, fiddlehead ferns and asparagus.
Apr 9, 2014
The Best Cheap Trader Joe’s Wines to Drink With Italian Food
Ariel asked me to pick out a few budget-friendly wines from Trader Joe’s for her Friday Board Game Night Gathering, where she planned on serving easy, make-ahead Italian food. I was excited for an excuse to visit Denver’s newly opened Trader Joe’s for the first time. Rumors of lines that wrapped around the building and parking up to three blocks away had kept me from venturing into the new store. Turns out, the rumors were true.
Mar 26, 2014
The Salt I’ll Drop in Your Bag as You Leave
It’s rare that you stay with someone for a month and they give you a gift. Imposing on someone for that long, especially when you arrive with not one, not two, but three children, means you should be the one giving the gifts, and plenty of them. But my hostess in Italy needed her friends to try her favorite Salamoia Bolognese. As I was packing to go home, she dropped it in my bag, “You need this. Trust me.
Sep 30, 2013
Why Panna Cotta Is the Perfect Dessert
The word “perfect” is a one-size-fits-all label in the blogosphere, applied to everything from our lipstick du jour or the latest chocolate cookie to blow our minds. So when I use the word perfect to describe the dessert that I think has it all, the dessert that everyone should have memorized and ready to go, I do so with some trepidation. Does perfect go too far? No, it doesn’t.
Mar 27, 2013
Late Summer Recipe: Caprese Salad
Ahh, one of our favorite dishes in the summer; fresh tomatoes, buffala mozzarella, and fresh basil layered together, and then drizzled with olive oil and sprinkled with salt and pepper.Caprese salad is a popular Italian summertime dish. The dish incorporates the colors of the Italian flag, and uses the freshest summer ingredients. Tester’s NotesI just received a beautiful pile of late summer heirloom tomatoes from a gardening friend.
Sep 20, 2012
Recipe: Chicken & Artichokes in Wine Sauce
When I was a kid, my mother took a cooking class with Giuliano Bugialli and learned how to make this dish. It tastes so rich and divine that you’d never suspect it’s so economical and quick to make! She’d let me request a special meal for my birthday, and I often requested this dish. Tester’s Notes: Kathryn published this recipe way back in 2009, and I’ve had it on my to-make list since then. I finally got around to it and wow was that overdue.
Aug 17, 2012
Drink Recipe: Caffè Shakerato con Gelato
For a summertime treat that’s a snap – or a shake – to create, consider the shakerato. This gelato-infused version makes a quick yet elegant after-dinner coffee and dessert rolled into one.We’ve written about our love for the caffè shakerato before – this Italian warm-weather drink typically consists of espresso, sugar, and ice agitated in a cocktail shaker until smooth and frothy.
May 25, 2012
Cooking with Leftovers: Risotto Cakes
One of my favorite things about making a batch of risotto is anticipating the crispy risotto cakes I’ll make with the leftovers. They are, if possible, even better than the risotto itself. Especially if one happens to sneak a slice of cheese in the middle.As it cools, risotto gradually loses its creamy sauce-like consistency and firms up. We can take scoops of this leftover risotto and actually shape it into patties that hold their shape when pan-fried.
Mar 22, 2012
Colorful Recipe: Sicilian-Inspired Blood Orange Salad
My parents visited Sicily last fall (lucky dogs!) and brought back a wonderful recipe to accompany any main dish at dinner. I’ve riffed on the combination of blood oranges, mint, and red onion and added my own spin. The results? Shockingly good in color and in flavor! For me the perfect salad is crucial to any supper. The lighter notes can take center stage as the base of the meal or they can play in contrast to something heavier.
Mar 20, 2012
The One Tip That Will Make You More Confident When Cooking Risotto
Perhaps the trickiest thing about risotto is knowing when it’s done. Like pasta, you want to cook the rice to al dente — it should be cooked through but still have just the slightest bite to it. How do you know when risotto is cooked to that stage?
Mar 5, 2012
Outside the Box: 5 Sweet & Savory Ways to Eat Panettone
Tall, golden loaves of panettone are everywhere this time of year. Traditionally eaten around Christmas and New Year’s, this fruit-studded sweet bread can be enjoyed plain or simply toasted — but it doesn’t have to be. How about crisp-custardy panettone french toast or even a savory panettone panzanella with pancetta and brussels sprouts? • Panettone Bread Pudding at BBC Good Food: Fluffy panettone bakes into a beautiful, flavorful bread pudding.
Dec 16, 2011
Winter Recipe: Pork Ragu with Semolina Gnocchi
With December finally here, I can’t seem to find enough hours to get through each day. Between Christmas shopping, holiday parties, and work projects, life on Monday through Saturday is hurried and I’m sprinting just to keep up. But then, just in the nick of time, there is Sunday.I diligently set aside Sunday as a time for personal rest and relaxation. Don’t expect me to brush my hair, and don’t even ask why I still have mascara on my face past noon.
Dec 5, 2011
Recipe: Double-Garlic Herb Garlic Bread
Some days you just have to go all out. Maybe you have soft cheeses and crackers before dinner, open a bottle of good wine, make spaghetti and meatballs and then decide that garlic bread is also important. When you can’t stop thinking about garlic bread, this is the recipe for you.There are two important things to remember when making garlic bread. First, use a good baguette that you like. I’m not a fan of using squishy white sandwich bread.
Oct 14, 2011
How to Make Fettuccine Alfredo
Fettuccine alfredo is one of those dishes that is somehow more than the sum of its parts. Of course, when those parts are primarily butter, cream, cheese, and pasta, it’s extremely hard to go wrong. There are dozens of slightly different ways to make this dish. Parmesan and butter all on their own are traditional, but a splash of cream does have the advantage of making the alfredo extra delicious (not to mention indulgent).
Oct 13, 2011
Recipe: Panzanella With Roasted Squash and Tomatoes
This is one of those recipes inspired by what we had on hand – half a loaf of stale whole-grain bread, pattypan squash from our CSA, and cherry tomatoes and rosemary from a recent food swapFree free to use any summer squash from pattypan to zucchini or yellow squash, and to substitute any Italian- or French-style bread – preferably stale, or leave it out overnight to get the best, crusty texture.
Jul 27, 2011
Recipe: Basil Ricotta Tortelloni with a Rustic Tomato Sauce
I had the privilege of learning this recipe from a very seasoned chef in Italy during a cooking class at his family restaurant. It was no surprise that he made creating this dish from scratch look simple. But after a few attempts (and mishaps) in my own kitchen, what surprises me now is that it’s something I can put together without looking at instructions.
Mar 23, 2011
Recipe: Laura Santtini’s Mocha Chili Ribs
In Easy Tasty Italian: Add Some Magic to Your Food, Santtini approaches Italian cuisine with a touch of whimsy and a dash of chocolate-chili-gold stardust powder. Hold on to your pasta-makers, folks, this is definitely not your nonna’s cooking.At its heart, Easy Tasty Italian is just a whole lot of fun. And how can you not have fun when you’re playing with gold dust powder and pinot grigio butter?!
Feb 24, 2011
A Versatile (& Gluten-Free!) Recipe: Sweet Potato Sformato
A sformato is a close cousin to the soufflé. It has all the same creamy custard-y goodness, but without the hassle of whipping egg whites or the anxiety of collapsing domes. It’s meant to be rather humble. This is also an easy dish to make gluten-free, and it works well as the first course for a fancy dinner or as a light lunch with a salad. Like a soufflé, a sformato starts off with a bechamel sauce.
Jan 19, 2011
David Tanis’ Wild Mushroom Ragout with Ziti
Heart of the ArtichokeTanis’ own kitchen ritualsDavid calls himself a restaurant chef that prefers to cook at home. Chez Panisse allows him to bring the best of home cooking to the tables there in the six months a year he cooks at the restaurant. The rest of the year he, presumably, is cooking up the dishes in this book (all beautifully and simply photographed by Christopher Hirsheimer of Canal House Cooking).
Dec 8, 2010
Recipe: Squash, Bacon, and Goat Cheese Pasta with Basil
This recipe was inspired by one of our favorite vegetable gratins—a combination of summer ingredients that you should eat now, before Fall arrives and you switch to pastas like this. (P.S. We’ve also made this dish without the bacon, and it’s just as good.)This pasta is a cinch to put together. But you can make it even easier by caramelizing the onion and cooking the bacon ahead of time.
Sep 10, 2010
How To Make Pasta Like a Pro
It’s Italian Week here at The Kitchn, so we’re pumping you full of Italian recipes and other inspiration to make you feel like a real Italian cook. Of course, that means pasta. Maybe you’ve been rolling your own for some time, but have you experimented with shapes? I got turned on to the hand-crank pasta machine years ago, but it was only recently that I figured out how to make some of the fancy-pants shapes like rigatoni and bucatini from scratch.
Sep 9, 2010
Easy Recipe: Roasted Tomato Sauce with Garlic
We have given you a lot of tomato sauce recipes — we really, really love simple tomato sauces, whether they’re made with fresh tomatoes or canned. But I want to revisit one more easy sauce (and we have an even simpler sauce for you coming tomorrow). Lately, my favorite way to make tomato sauce is in the oven. The flavor — oh, it’s so much better! A long, slow roast for your tomatoes lets their flavor slowly concentrate into a chunky sauce.
Sep 9, 2010
Dinner Idea for Hot Summer Nights: Antipasto
Too hot or too tired to cook? Consider making an antipasto dish as your main meal. Long considered a “first course” in traditional Italian meals or as a shared appetizer plate in Italian-American restaurants, antipasto dishes are filling and satisfying, can be made ahead, and best of all, can be served cold!There is no hard and fast rule for what goes on an antipasto plate. I like to serve mine over a bed of arugula or other mixed greens, but this is not absolutely necessary.
Aug 19, 2010
Ingredient Spotlight: Guanciale
There’s no pretty way to say it: guanciale is cured pork jowl, plain and simple. This might sound like something best left to the Anthony Bourdains of the world, but that would be a mistake. If you like bacon, you’ll love guanciale. Trust us!Like bacon and pancetta, guanciale has a high fat to meat ratio. This translates into a meltingly tender texture with a deep, sweet-savory pork flavor.
Jul 7, 2010
Tipsy Affogato: You Must Try This Soon!
Hey, it’s Friday, everyone! If you weren’t already excited for the weekend, we have one more reason for you. It’s called a tipsy affogato. That’s “tipsy,” as in “containing alcohol,” and “affogato,” as in “we don’t know what, but it’s something frozen and Italian and delicious.” Hellooo, favorite new summer treat!
May 7, 2010
River Café Wine Dinner: My Tribute to Rose Gray
It was with great sadness that I learned of the death of Rose Gray last week. Rose was the co-author of the iconic River Café Cookbooks as well as co-owner of the River Café restaurant in London. In the early nineties Rose was my icon – my Alice Waters. She may not be as well known on this side of the Atlantic but in the UK and Ireland she and her partner Ruth Rogers were possibly the first of the great modern chefs where simplicity and good ingredients were everything.
Mar 11, 2010
Ingredient Spotlight: Castelfranco Radicchio
I came across this pretty speckled salad green at the farmer’s market the other day. It’s a castelfranco radicchio, a heirloom vegetable from Italy.The flower-like cluster has pale green leaves with speckles of burgundy on them. The taste is much milder that the more common deep purple radicchio. It can be eaten raw in a salad, or cooked as a green; sauteed, braised, baked on pizzas, cooked in risottos, and so on. It is a seasonal vegetable and only available in winter months.
Feb 25, 2010
A Home-Cooked Weeknight Dinner (But Not By Me)
It pays to leave cookbooks lying about when my mother comes to town. This week she surprised us with two great mid-week home-cooked meals. All I had to do was take the picture.Last night’s spread was from Nate Appleman and Shelley Lindgren’s A16: Food & Wine (Ten Speed Press), a book from the acclaimed A16 restaurant in San Francisco that, despite it having come out a year ago, I hadn’t yet explored.
Sep 25, 2009
Ingredient Spotlight: Cucuzza (“Googootz”)
In the last episode of The Sopranos, Tony asks Carmela, “Where’s googootz?” “Googootz” is an Italian term of endearment; Tony was referring to his son, AJ. “Googootz” is also the Italian slang for “zucchini,” and refers to a squash-like vegetable that Italians and Italian-Americans grow called cucuzza. Cucuzza is an Italian summer vegetable that is eaten and prepared like a zucchini.
Sep 1, 2009
Quick Dinner Recipe: Orecchiette with Sausage and Kale
You know that our most basic go-to meal is a riff on pasta with meat and greens. It’s such an easy one-dish meal, and so satisfying. Here’s our latest exploration of the theme: a hearty, spicy, and bold pasta that is wonderful after a long day of work in the garden. This is just like our other pasta templates; it’s adaptable to whatever you have around. But the main thing is to really brown the sausage and also to cook the kale well.
Jun 5, 2009
Recipe: Cooking By Instinct Pizza Formula (with Morels & Ramps)
Tuesday night some old friends who live upstate came for dinner, and surprised us with an armful of Morel mushrooms and a sack full of ramps. I’d planned a simple roasted chicken and vegetable dinner, but when I saw the gift I’d been brought, I clicked into cook-by-instinct mode, the kind of cooking we are about to start espousing in the second half of our online Kitchen Cure (today is the last day to sign up and catch up.)I had to practice what I’m about to preach.
May 1, 2009
Recipe: Quick Pasta with Dried Morels and Fresh Ramps
Spring is progressing, and the season for early spring foraged treats like morels and ramps will be over soon. So eat them while you can still find them! This pasta takes these two spring delicacies and puts them together in one simple, quick pasta.And if these two good things are out of season already, or hard to find, then try dried mushrooms and leeks or scallions instead. In fact, I had to use dried morels myself.
Apr 29, 2009
Appetizer: Tomato and Mozzarella Skewers with Basil Oil
Earlier today we told you about our cocktail party strategyWe’re basically taking a caprese salad and putting it on a stick, and no doubt you’ve seen a variation of these skewers on a buffet or two in your day. But they really are hard not to like, and they couldn’t be easier to throw together.We bought bocconcini, bite-sized mozzarella balls, to make the process even quicker, but you could also cut a big ball of mozzarella into chunks.
Apr 17, 2009
Chef Recipe: Pumpkin Ravioli in a Parmesan Fondue with a Red Wine Reduction
Looking for one more dish for Thanksgiving, or maybe a first course appetite-teaser? Maybe you should try this dish of pumpkin ravioli from chef Salvatore Corea of New York City’s Alloro. This is a very fun dish; we love pumpkin ravioli, and the sauces that accompany the pasta here are deceptively easy.Alloro is an Italian restaurant on the Upper East Side – thank you to chef Salvatore Corea for this delicious dish! We’ll be trying it out soon.
Nov 25, 2008
Recipe Recommendation: Ribollita
Dana’s post last week on cavalo nero kale reminded me that we’re in ribollita season. Ribollita is a simple, earthy Tuscan soup made from whatever vegetable scraps and stale bread is on hand, and is eaten in the fall and winter months.The word “ribollita” means “reboiled” and is used to refer to this soup because it requires a lot of cooking to get the right flavor and texture. It’s very hearty and filling, and keeps you warm in the winter.
Oct 13, 2008
Recipe: Stuffed Artichokes
Remember when we contemplated the first meal cooked in our new apartmentWe love steaming artichokes and pulling off the leaves one by one to scrape between our teeth. But other than that, we rarely cook big, baseball-sized artichokes. So we loved the way this recipe highlighted their beautiful, floral shape, with stuffing tucked in every layer, ready to be scooped up with the leaves.There is one warning to this recipe. It is full of anchovies.
May 20, 2008
Recipe: Basic Tomato Sauce (with Optional Zing!)
For the sauce-hungry crowd, here is a basic tomato sauce, with some lemony and spicy elements for adding an optional zing. It’s easy, quick, and isn’t a boring old sauce. Basic sauces were one of the requested items from Cure-takers. This week’s assignment was to add a new skill to your cooking arsenal.
May 6, 2008
Recipe: Cinnamon-Spiked Tomatoes
This is not a combination we would have thought of on our own.We recently enjoyed a cheese plate at a restaurant, where a hard goat cheese was paired with a tomato garnish. At first, we asked the bartender who served us if he could swap the tomatoes with something else (the figs looked good), but he insisted. And when we tasted them, we realized there was something different going on.
Apr 22, 2008
Recipe: Ridiculously Quick Pasta al Pomodoro
But sometimes when I just want some dinner after a long day, I do need to be reminded of the basics. For this you need only a handful of ingredients: a big tomato, half an onion or a few shallots, garlic, olive oil, some fresh basil, sage, or rosemary. Some red wine really helps, but don’t knock yourself out. Swirl over some tortellini from Trader Joe’s, pour the rest of the wine into a glass and you have yourself a very nice dish of pasta – all in about 10 minutes flat.
Oct 24, 2006
Recipe: Pasta With Greens and Feta
Here’s a recipe from a reader, SarahW, for a simple pasta dish using Swiss Chard (it’s been a hot topic of discussion on the Open Threads for a while) and Feta cheese. With greens such as spinach about to come into season on the East Coast, this would make a great spring dish. Pasta With Greens and Feta 6 Tbsp. olive oil (or less) 4 cups chopped onion 8 cups packed chopped bitter greens (e.g.
Apr 7, 2006
Spiralized Sweet Potato with Kale Pesto
Spiralized Sweet Potato with Kale Pesto
Aug 10, 2016
Chicken Saltimbocca With Spinach & Potatoes
Chicken Saltimbocca With Spinach & Potatoes
Mar 13, 2017
Lemon Tortellini Soup
Lemon Tortellini Soup
Mar 13, 2017
30-Minute Pressure-Cooker Chicken Cacciatore
30-Minute Pressure-Cooker Chicken Cacciatore
Feb 17, 2017
How To Make Thin Crust Pizza
How To Make Thin Crust Pizza
Feb 1, 2017
How To Make Marinara Pasta Sauce
How To Make Marinara Pasta Sauce
Jan 11, 2017
How To Make Caramelized Figs & Ravioli
How To Make Caramelized Figs & Ravioli
Dec 15, 2016