Makes 8 Servings
Baked Polenta with Eggs, Prosciutto, and Sun-Dried Tomato
Makes 6 servings Prosciutto cotto is the cooked variety of prosciutto, more like typical ham than the dried variety we often see on charcuterie boards and paninis. We like it here because it feels a little meat more substantial for this breakfast dish, but you can use whatever style you […]
Brussels Sprout Salad with Dried Cranberries
Makes 8 to 10 servings This simple salad is full of quintessential fall flavors and is a fresh and bright addition to your Thanksgiving spread. Prepare the dressing and Brussels sprouts a day ahead, if you like, but wait to toss the salad until an hour or so before serving.
Chorizo-Stuffed Mushrooms
Makes 8 servings To make a savory filling for stuffed mushrooms, sausage and ham are added to the chopped stems, along with onions and garlic. The mushrooms are then topped with breadcrumbs or a combination of grated cheese and crumbs. For even cooking, quickly sauté the mushroom caps in olive […]
Grilled Tofu with Eggplant and Parmesan
Makes 4 servings The secret to grilling tofu is to first press it until most of its moisture comes out. Layer it between paper towels while pressing it and change the towels as they get wet (see the recipe for a photo). The smokiness from grilling eggplant and tofu adds […]
Italian-Style Sauce
Makes 1 cup Use this sauce for dipping, as a marinade, or as the base for a salad dressing. Stir it into soup for a punch of herb flavor, or serve it along side grilled or roasted vegetables or meat. Ingredients 2 cups roughly chopped flat-leaf parsley 1/4 cup extra-virgin […]
Jalapeño Jack Polenta
Makes 8 servings Ingredients 4 cups water 3/4 cup yellow cornmeal 1/4 cup Parmesan cheese, grated 1/2 pound pepper Jack cheese, grated Kosher salt, to taste 1/4 teaspoon ground white or black pepper Directions Heat the water to a simmer in a medium saucepan. Gradually pour the cornmeal into the […]
Kale, Bacon, and Onion Quiche
Makes one 9-inch quiche Kale, a member of the cabbage family, is widely available during the winter and early spring. It has a mild flavor, and its dark, richly colored green leaves add contrast to the salty bacon in this quiche. Ingredients One All-Butter Pie Dough, unbaked single crust 6 […]
Minestrone
Makes 8 servings Ingredients 2 tablespoons olive oil 1 oz pancetta (5 to 6 thin slices), chopped 1 1/2 cups chopped green cabbage 1 cup chopped yellow onion 1 cup sliced carrot 1/3 cup chopped celery 2 garlic cloves, minced 2 quarts Chicken Broth 1/2 cup peeled, medium-dice potatoes 1 […]
Palmier with Prosciutto
Makes 36 pieces This is a savory variation of a classic French pastry made of puff pastry sprinkled with granulated sugar. The name palmier reflects the palm-leaf shape of the pastry. These palmiers are lined with prosciutto, and a dusting of Parmesan cheese replaces the sugar. Ingredients 1 sheet prepared […]
Parmesan Biscotti
Makes 40 biscotti Makes 40 biscotti When we think of “biscotti,” we usually think about little biscuits or cookies, sweet and studded with fruit or nuts. But the name actually refers to the method in which they are baked—twice—so that they can be stored for long periods of time at […]
Roasted Butternut Squash with Ricotta Gnocchi
Makes 6 servings Don’t overthink the shaping step of your ricotta gnocchi. Rustic, freeform shapes—whether ovals, circles, or something in between—still taste delicious. Ingredients 2 tablespoons olive oil 4 cups peeled and diced butternut squash 2 tablespoons butter 1 cup chicken or vegetable stock, hot 1 tablespoon thinly sliced sage […]