As a last course, a composed plate of one cheese with one or more accompaniments can be a nice alternative to a sweet dessert. And, of course, nothing makes for a perfect party more than a cheese board for grazing. A variety of approaches can be taken when creating a […]
Tomato, Mozzarella, and Basil Galette
Makes one 9-inch galette A galette is a free-form, rustic version of a tart with a savory or sweet filling. One of its main advantages is the ease and simplicity of preparation. For a particularly lovely and tasty presentation, select heirloom tomatoes in a variety of colors. Tomato and Goat […]
Tortino di Carciofi alla Maggiorana (Artichoke and Egg Tortino)
Makes 4 servings You can use practically any ingredient you like to make a tortino following this recipe: asparagus, peas, chicory or any wild greens, peppers, sausage, onion, cheeses, and so on. Cook the tortino in a non-stick pie pan or a cast-iron skillet. Ingredients 4 medium artichokes, cleaned (see […]
Trenette al Pesto
Makes 4–6 Servings Trenette
Turkey Burgers
Makes 6 servings Red Pepper Ketchup Makes 2 cups.
Turkey Sausage and Pepper Sliders
Makes 10 servings These sliders take the mess out of the east-coast favorite sausage sandwich! We’ve included a pinch of red pepper flakes, but if you like spice, you can add more, or even start with hot Italian sausage. Once grilling season is over, you can use this mixture to […]
Tuscan White Onion Soup
Makes 1 1/2 quarts This soup is a winter favorite. It pairs one of our favorite spices, cardamom, with white onions, crispy prosciutto, and shaved Parmigiano-Reggiano for a combination of sweet, salty, and buttery that will knock your socks off. Ingredients Soup 1/4 cup olive oil or unsalted butter 2 […]
Using Leftover Parmesan Rinds
If you are regularly splurging on beautiful craggy pieces of Parmigiano-Reggiano (or, it’s more local cousin Parmesan), you should enjoy every last bit. That includes the rind! As a wheel of Parmigiano-Reggiano ages, it develops a natural protective layer that, over time, becomes dry and hard. That layer is full […]
VEGAN CREAMY BROCCOLI SOUP
Serves 8 Ingredients 2 tablespoons extra-virgin olive oil 2 small yellows onions, diced 1 cup chopped carrots 2 small Yukon gold potatoes, chopped 4 garlic cloves, minced 10 cups chopped broccoli florets and stems, reserved separately 8 cups vegetable broth 1 cup raw cashews 2 teaspoons cider vinegar 2 teaspoons […]
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 […]
What I’m Cooking: Lemon Baked Pasta with Broccoli Rabe
I haven’t always embraced my Italian-American identity. That’s not to say I’m not proudly Italian-American, or that I’m somehow ashamed of my Italian ancestry. It was more the Jersey Shore Italian-American stereotype that sort of haunted me, even before MTV entered the conversation. On campus at The Culinary Institute of […]
What I’m Cooking: Sweet and Spicy Ricotta Toast with Fig
My neighbor has a fig tree in her backyard, and about 1/3 of it hangs over the fence into my backyard, which means I have 1/3 of a fig tree (I’m not a lawyer, but I hope this checks out). Usually, the squirrels and birds get to the figs before […]