Serves 4 to 6
Palmier with Prosciutto
Makes 36 pieces This is a savory variation of a classic French pastry made of puff pastry sprinkled with granulated sugar. The name palmier reflects the palm-leaf shape of the pastry. These palmiers are lined with prosciutto, and a dusting of Parmesan cheese replaces the sugar. Ingredients 1 sheet prepared […]
Pappardelle with Broccoli Rabe and Ricotta
Serves 6 to 8 We love this recipe with homemade chestnut pappardelle, but for a simple meal, any pasta will do. Substitute broccoli, broccolini, or even chopped Swiss chard for the broccoli rabe. Ingredients 2 lb broccoli rabe Kosher salt, as needed 10 tbsp extra-virgin olive oil 2 garlic cloves, […]
Pappardelle with Butter Beans and Tomato Ragù
Makes 4 Servings
Parmesan Biscotti
Makes 40 biscotti Makes 40 biscotti When we think of “biscotti,” we usually think about little biscuits or cookies, sweet and studded with fruit or nuts. But the name actually refers to the method in which they are baked—twice—so that they can be stored for long periods of time at […]
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 Crock: The Louder, the Better
A baked red-sauce and cheese pasta dish with a thick crunch and béchamel sauce. Typical kid foods are composed of simple and delicious flavors, which is why I think you might be fibbing if you said there wasn’t something off the kid’s menu that you occasionally crave. Mine is Pasta […]
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 […]
Pimiento Cheese Deviled Eggs
Makes 12 pieces These two southern favorites are a match made in heaven. We like ours a little spicy, but you can omit the red pepper flakes, if you prefer. Make the eggs and filling a day or two ahead, but pipe the eggs the day you plan to serve […]
Pisarei e Fagioli (Bread Gnocchi with Beans)
Makes 4 to 6 servings Ingredients Tomato and Pancetta Sauce with Borlotti Beans 1/2 cup extra-virgin olive oil 2 oz pancetta, minced 1 rosemary sprig, chopped 4 large sage leaves, chopped 1/2 cup chopped flat-leaf parsley 2 garlic cloves, minced 1 bay leaf 1 medium onion, minced 1 tablespoon tomato […]
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 […]
Pizza Margherita
Makes three 12-inch pizzas If you don’t have yeast on hand (or the motivation to make the dough!), we bet your local pizza restaurant would be happy to sell you some to-go dough. Set out toppings for a fun make-your-own pizza activity to help beat cabin fever. Ingredients Dough 3 […]