Makes 4 servings The secret to grilling tofu is to first press it until most of its moisture comes out. Layer it between paper towels while pressing it and change the towels as they get wet (see the recipe for a photo). The smokiness from grilling eggplant and tofu adds […]
Lasagna With Eggplant, Tomato & Mozzarella
Serves 6 Fried Eggplant Ingredients 2 lb eggplant Kosher salt, as needed Extra-virgin olive oil, as needed for frying Tomato-Basil Sauce Ingredients 1/4 cup extra-virgin olive oil 1/2 cup chopped yellow onion 2 garlic cloves, minced 2 qt canned whole San Marzano tomatoes with their juices Kosher salt, as needed […]
New Video: Making Quick Pickles
July is Oh No All my Cucumbers Grew at the Same Time What Do I Do with Them month, and there is only one answer to that: Pickles! In this video, DISH editor Laura shows you exactly how easy it is to make refrigerator pickles and talks you through some […]
Pacific Seafood Chowder
Makes 8 servings This is a favorite cold-day recipe from The Cuisines of the Americas at The Culinary Institute of America. Use whatever fresh fish and seafood you’d like, including clams, mussels, lobster, or cod. Ingredients 3/4 cup dry white wine 1 sachet d’epices, including 1 crushed garlic clove, one […]
Panzanella (Bread Salad With Fresh Tomatoes)
Makes 8 servings Ingredients 1 baguette, 24 inches long, preferably 2 days old 1 tablespoon unsalted butter 1/2 cup plus 3 tablespoons extra-virgin olive oil 1/4 cup chopped garlic 2 pounds medium tomatoes 1/2 cup white balsamic vinegar 2 teaspoons salt, plus more as needed 1 teaspoon ground black pepper, […]
Pappardelle with Butter Beans and Tomato Ragù
Makes 4 Servings
Pasta alla Norma (Pasta with Tomatoes, Eggplant, and Ricotta Salata)
Serves 4 Sometimes cooks add a pinch of sugar to the sauce to tame any last bit of bitterness in the eggplant. The dish is finished with ricotta salata; although nontraditional, you might prefer to add some cubed fresh mozzarella at the very end instead of the ricotta salata. Ingredients […]
Pasta e Ceci (Pasta & Chickpeas)
Makes 4 to 6 servings This is a classic Italian dish that showcases chickpeas and a flavorful broth. You can cook the chickpeas a day or two ahead, and then the dish will come together in a flash for a busy weeknight. Ingredients 1 lb dried chickpeas (about 2 1/2 […]
Penne con Pomodoro e Basilico (Penne with Fresh Tomato and Basil)
Serves 4 to 6 Six pounds of beefsteak tomatoes, if properly ripe, will produce about 4 cups of finished tomato sauce, so you might have some tomato sauce left over. You can store it in the refrigerator in a covered container for up to 5 days. Ingredients Fresh tomato and […]
Pesto
Makes about 3 cups Ingredients 1 oz (3 tablespoons) pine nuts 1 small garlic clove Kosher salt as needed 3/4 cup extra-virgin olive oil, plus as needed 8 oz basil leaves (about 4 cups loosely packed leaves) 2 oz (1/2 cup) grated Pecorino Romano 2 oz (1/2 cup) grated Parmigiano-Reggiano […]
Pistou
Makes about 3/4 cup Pistou is the subtly different French version of pesto, the fragrant Italian herb paste. While pesto typically includes nuts, pistou may or may not. The key ingredients for both are basil, olive oil, garlic, and cheese. In fact, the first version of pistou was essentially a […]
Red Salad
Makes 8 portions Chef’s notes: The salad may be served on a bed of spinach or chiffonade Tuscan kale. For crunch, add a sprinkling of lightly toasted chopped pistachios, hazelnuts, or almonds. If you can’t find opal basil, you can substitute any type of sprout, such as pea shoots, broccoli […]