Makes 4–6 Servings Trenette
Troccoli Pasta
Makes 1 1/4 lb You can find a troccoli tool online or at specialty stores, but these can also be cut by hand. Use the same recipe to make maccheroni alla chittara (spaghetti) using a chittara tool, which uses wires to cut sheets of dough into strands. Ingredients 7 oz […]
Troccoli with Lamb and Pepper Sauce
Makes 6 servings Though this sauce is relatively basic, lamb adds that sort of can’t-quite-place-it flavor that you and your guests will love. We like pairing it with homemade Troccoli pasta, but you can use whatever dried variety you prefer. Make the sauce well-ahead, if you like, and freeze it […]
Trofiette with Lobster, Leeks, Zucchini, and Fava Beans
Makes 4 to 6 servings Featuring the best ingredients of late spring and early summer, this decadent lobster pasta is perfect alongside a crisp glass of white wine for dinner al fresco. Chef’s Note: To prepare the lobster for this dish, bring a large pot of water to a rolling […]
Turkey and Sweet Potato Shepherd’s Pie
Makes 6 servings The familiar flavors of the Thanksgiving holiday come together in this shepherd’s pie. The individual ingredients freeze well and reheat easily for some quick comfort food all year round. This goes well with a green salad and steamed vegetables on the side. Ingredients 2 medium or 1 […]
Turkey Curry
Makes 4 servings Note: If the sauce is too thick, add a little water. If too thin, add a little cornstarch and water. To prepare this thickener, mix 2 tablespoons cornstarch to 1/3 cup water. Drizzle just enough thickener into sauce, stirring constantly, until it thickens slightly after returning to […]
Uova in Purgatorio (Eggs in Purgatory)
Makes 4 servings This simple egg dish is an amazing, flavorful dish as long as you use the very freshest eggs and the best good quality tomatoes. This is no place to use generic canned tomatoes!
Vegetable Lasagna with Fresh Tomato Sauce
Makes 6 to 8 servings Ingredients Roasted Vegetables 1 large eggplant (about 2 lb) 4 medium zucchini (about 1 1/2 lb) 2 large ripe yellow tomatoes Kosher salt, as needed 3 garlic cloves, thinly sliced Leaves from 6 thyme sprigs 3 red bell peppers Extra-virgin olive oil, as needed Extra-virgin […]
Vegetable Potpie
This pot pie is just as cozy and comforting as the classic chicken version, thanks to savory mushrooms, hearty potatoes, and just enough cream! Though we’ve included some classic veggies, you can substitute just about any of your favorite farmers’ market finds, like parsnips, turnips, or corn. Don’t forget to […]
Vegetarian Dirty Rice
Makes 8 servings Ingredients 6 ounces pinto beans, canned 1/2 cup onion, diced 1/2 tablespoon garlic, minced 1 tablespoon peanut oil 1 1/2 cups vegetable stock 3/4 cup long grain rice 1 tablespoon tomato paste 1 tablespoon white balsamic vinegar 2 teaspoons chipotle peppers, chopped 1 teaspoon cumin seeds Salt, […]
Veggie Packed Meatballs
Makes 4 to 6 servings Directions Wash the zucchini and carrots and finely grate (or you can also grind in a food processor). Finely mince or grind the mushrooms in a food processor. Remember, the smaller you can get the veggies, the better you’ll be at disguising them! Heat […]
Venison with Apple-Vanilla Compote and Foie Gras Bread Pudding
Makes 6 servings Venison’s rich flavor and color has made it one of my favorite meats. It is also low in fat and is now fairly easy to purchase. If venison is unavailable, this recipe can be made using any dark game or poultry; duck is virtually interchangeable with venison. […]