Makes 2 1/2 cups
Kitchen Vocab: Nappe
Nappe is a French term describing the consistency of a sauce that will coat the back of a spoon. Ice cream base that is cooped is cooked to this stage before cooling and then freezing. Cooking it to this stage indicates that the proteins have been fully cooked and the […]
Lasagna With Eggplant, Tomato & Mozzarella
Serves 6 Fried Eggplant Ingredients 2 lb eggplant Kosher salt, as needed Extra-virgin olive oil, as needed for frying Tomato-Basil Sauce Ingredients 1/4 cup extra-virgin olive oil 1/2 cup chopped yellow onion 2 garlic cloves, minced 2 qt canned whole San Marzano tomatoes with their juices Kosher salt, as needed […]
Linguine with Tuna and Anchovies
Serves 4 to 6 Look for high-quality anchovies and canned tuna imported from Italy, Spain, and Portugal (they really know their tinned fish!). You can make the sauce for this dish ahead of time, through Step 2, if you like. Reheat it before moving on to Step 3 the night […]
MAPLE-PECAN BUTTER
Makes 8 ounces Note: If you like, you can substitute honey for the maple syrup.
Mixed Berry Sauce
Makes about 4 cups Ingredients 1 1/2 cups fresh or frozen raspberries 1 1/2 cups fresh or frozen sliced strawberries 1 cup fresh or frozen blueberries 1 cup sugar 2 tablespoons lemon juice, fresh Directions Combine 1 cup of the raspberries, 1 cup of the strawberries, 3/4 cup of the […]
Pennette all’Arrabbiata (Pennette With Spicy Garlic-Tomato Sauce)
Serves 6 Arrabbiata Sauce Ingredients 6 tablespoons extra-virgin olive oil 4 small dried red chiles (peperoncini), crushed 3 garlic cloves, minced or thinly sliced 1 can (28 oz) whole San Marzano tomatoes 1 lb dried pennette lisce (not rigate) Kosher salt, as needed Directions Heat the oil in a 4-quart […]
Pineapple and Jicama Salsa
Makes 2 cups
Pistou
Makes about 3/4 cup Pistou is the subtly different French version of pesto, the fragrant Italian herb paste. While pesto typically includes nuts, pistou may or may not. The key ingredients for both are basil, olive oil, garlic, and cheese. In fact, the first version of pistou was essentially a […]
Ragù Bolognese
Makes 6 servings Bolognese is essentially a meat stew with a small amount of tomato added— although Americans often confuse it for a tomato sauce with some meat added. The sauce is cooked slowly to develop a deep, rich flavor. In Italy it is traditionally served with tagliatelle pasta and […]
Recipes Between the Lines: Make a Slurry
Slurries are an essential tool for creating perfectly smooth and velvety soups and sauces. But.. what is a slurry? A slurry is a thickener consisting of a pure starch mixed with a cold liquid to form a thin paste or “slurry.” Cornstarch is used most often, but others such as […]
Roasted Pork Tenderloin With Honey-Mustard Sauce
Makes 8 servings Ingredients 3 pounds pork tenderloin, whole 2 tablespoons vegetable oil 1 1/3 cup vegetable or chicken broth 2 garlic cloves, minced 2 tablespoons shallots, minced 2 tablespoons whole-grain mustard 1 tablespoon tomato paste 1 1/2 teaspoon thyme, chopped 1 teaspoon black peppercorns, crushed 2 tablespoons honey 2 […]