Serves 4 to 6 Ingredients Kosher salt, as needed 1 lb dried campanelle pasta 1/4 cup extra-virgin olive oil 4 to 6 oz pancetta, cut into small dice 1 large red onion, cut into small dice 12 large green olives, pitted, and coarsely chopped 1 cup heavy cream 1/2 cup […]
Makes 4 to 6 servings
Makes 4 to 6 servings Ingredients 12 chicken thighs Kosher salt, to taste Freshly ground black pepper, to taste 3 tablespoons extra-virgin olive oil 12 cipollini onions, blanched for 10 seconds and peeled 3 tablespoons peeled, sliced ginger 6 garlic cloves, thinly sliced 2 teaspoons toasted cumin seeds, ground 1/8 […]
Makes 4 servings The saffron in this recipe is subtle in flavor and color, so if you don’t want to splurge, you can skip it entirely. For olives, Castelvetranos are plump and fruity, which works great in this dish, but there is no bad olive, so choose whatever variety you like […]
Makes 4 servings Fried rice is the perfect quick-and-easy way to use leftover white rice (you can freeze it until you have enough for this dish!), and adding kimchi gives it an extra punch of flavor and just a touch of heat. For something a little extra savory, render about […]
Makes 4 to 6 servings This is a great recipe to keep in your back pocket. Serve the roasted mixture over grains, like we did here, or stuffed in a pita, tossed with pasta, or even to top a quick pizza. Omit the sausage, if you like, for a simple […]
Serves 4 to 6
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 6 servings If your pear is not completely ripe, you may add it during the final 5 minutes of the cooking time for the risotto so it will cook in the risotto and become tender. Ingredients 6 cups meat broth (chicken, pork, or beef) or as needed 2 tablespoons […]
Makes 4 to 6 servings Ingredients One 3-pound pumpkin (or use 1 1/2 cups of canned pumpkin) 1 quart chicken or vegetable broth 1/2 cup extra-virgin olive oil 1 medium yellow onion, minced 1 1/2 cups carnaroli or vialone nano rice 1/2 cup (1 stick) unsalted butter, cubed 3/4 cup […]
Makes 8 servings
Nothing says home quite like a warm chicken pot pie, that is why it’s on our list of Te Recipes Every Cook Should Know. It’s filling, comforting, and always delicious! Top your creamy chicken and vegetable mixture with pie crust or substitute with puff pastry for a more dramatic presentation. […]