Makes 5 servings Ingredients 10 shrimp (16/20 count), peeled and deveined, shells reserved 1/4 cup extra-virgin olive oil 1 teaspoon crushed saffron threads 4 1/2 cups Chicken Broth, plus more as needed 3 chicken legs, separated Salt, as needed Freshly ground black pepper, as needed 1 cup large-dice onion 1 […]
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 […]
Makes 4 servings Piri piri sauce is spicy, but if you prefer something milder, substitute another red bell pepper for the Fresno chiles. Cauliflower and potatoes make this an easy one dish meal, but you serve this with French fries (that’s popular at quick-service Piri Piri shops!) or even just […]
Makes 4 servings Osso buco used to be an all-day recipe, saved for the most special of occasions. While we still think it’s a special dish to serve for a holiday or dinner party, preparing it in an electric pressure cooker makes it quick and easy. If you don’t have […]
Makes 4 to 6 servings When you have an ingredient as sweet and perfect as spring peas, you don’t need much to make a great meal. And by that we mean carbs and cheese! You can serve this simple risotto alongside a green salad for a light dinner or Mother’s […]
Serves 6 Ingredients 2 quarts shellfish broth 1/2 cup (1 stick) unsalted butter, divided 3/4 cup minced yellow onion 1 lb (2 2/3 cups) Carnaroli rice 2 lb mixed seafood, such as mussels, shrimp, scallops, and squid 1/4 cup chopped flat-leaf parsley 2 tablespoons grated Parmigiano-Reggiano (optional) 1 tablespoon brandy […]
Makes 4 to 6 servings Agrodolce is the Italian term for a sweet and sour sauce. Usually a reduction of vinegar and sugar, it is used to top meats, vegetables, sandwiches—anything, really! This recipe creates a quick and easy agrodolce right in the pan, which helps to soften the peppers […]
Makes 4 servings Ingredients 8 oz squid 3/4 cup white wine 16 mussels, scrubbed and debearded 3 slices pancetta 1/2 cup sliced red onion 2 garlic cloves, thinly sliced 1/2 cup sliced fennel 2/3 cup cooked cannellini beans 4 cups spinach 3/4 cup plum tomatoes, peeled, seeded, and diced 2 […]
SERVES 6-8 Market Basket Options Vegetables that work well shredded and incorporated into a fritter include: squashes (winter or summer), beets, onions (in combination with other vegetables), carrots, parsnips, or other roots or tubers. You can also try cauliflower or Romanesco florets, broken into small pieces (these items need to […]
Makes 6 to 8 servings Ingredients 3 tablespoon canola oil 1 lb 8 oz boneless skinless chicken breasts, thighs, or a combination, cubed Kosher salt, as needed Freshly ground black pepper, as needed 1 lb andouille sausage, sliced 1/2-inch thick 1 medium yellow onion, diced 2 green bell peppers, diced […]
Makes 8 servings This dish uses a lot of eggs, but it makes for a great breakfast, lunch, or dinner, so they won’t go to waste. Halve the recipe, if you like, but use a smaller skillet. We normally serve this dish with an aioli, but you can use prepared […]
Makes 6 servings Miso-Maple Glaze Ingredients 1/3 cup white miso paste 1/3 cup maple syrup 1/4 cup soy sauce 1/4 cup mirin 2 tablespoon rice wine vinegar 2 teaspoon sesame oil 1 tablespoon dijon mustard Ingredients 12 mini carrots, cleaned and peeled (or 12 baby carrots) 1/2 lb red skin […]
