Makes 6 servings Ischia Island is a hot culinary destination, but for much of its history, the island was very poor. Some of the most well-known dishes on the island feature foods that were easy to forage or capture, like this traditional rabbit dish. Selective breeding of rabbits has been […]
Makes 6 servings Ingredients 5 lb corned beef brisket, trimmed 1 1/2 qt no-salt-added beef stock or cold water 7 new potatoes, halved 1 small head green cabbage, cut into wedges 7 baby turnips, peeled 15 baby carrots, peeled 1/2 lb pearl onions, blanched and peeled Salt, as needed Freshly […]
Makes one 9-inch tart In many regions of the United States, fresh pasteurized lump crabmeat is readily available April through November, but it also can be purchased flash-frozen or canned. Here the delicate, sweet flavor of the crab is complemented by mild chives, sweet red bell peppers, and Old Bay […]
Makes 8 servings Many supermarkets now carry a greater selection of mushroom varieties, such as shiitake, oyster, and cremini mushrooms. You can make this delicious chowder using a single variety or a combination. Avoid white mushrooms, though; they don’t have the flavor and texture needed for this hearty soup. Ingredients […]
Makes 4 to 6 servings Étouffée is the name given to dishes like this one that are gently cooked in a covered pot. Crawfish, or crayfish, are sold live or as cooked meat. If you buy crawfish meat, look for the words fat-on. Crawfish fat is an integral part of […]
Makes 4 servings You can use any fish that you like in this recipe, like cod, salmon, or even shrimp or calamari. The creamy corn is best cooked the day you plan to enjoy it, but to save time, you can grate the corn up to 2 days ahead and […]
Makes 4 servings We like the tender texture of crêpes in this dish, but the dish would be equally delicious made with regular or whole wheat flour tortillas. Ingredients Spicy Mushroom Filling 2 tablespoons olive oil 1/2 cup minced onions 1 1/2 teaspoons minced garlic 4 cups sliced button or […]
Makes 12 servings This roast is perfect for holidays and dinner parties, because it’s quick to cook, including a few minutes on the grill. While you can sear your roast in a pan on the stove, using the grill your house free from smoke and grease, so you can finish […]
Makes 4 to 6 servings
Makes 2 servings The daikon radish (found at any Asian market) is a very large, long root vegetable that has a milder flavor than other radishes. Because they are so long you can use a julienne peeler or a mandoline to slice long, thin, strands of “spaghetti.” Ingredients 1 teaspoon […]
Makes 6 servings We love the added flavor from the spices, sun-dried tomato, and sherry vinegar in this diabetes-friendly black bean soup. Garnish it with some mixed grains and wilted spinach and it becomes addictive. Ingredients 12 ounces dried black beans 8 cups low-sodium chicken broth 1 sachet d’épices (2 […]
Makes 4 servings The traditional confit cooking method for duck is a method of preservation. The duck is cured, cooked very slowly in its own fat, and then stored, covered with that fat. It can be stored in the refrigerator for 4 months, so prepare more than you need. Keeping […]