Makes 4 to 6 servings This recipe is a favorite of our students in our Cuisines of the Mediterranean class at The Culinary Institute of America. The main ingredient in the dish is the gnocchi, served with a perfectly made duck ragoût to accent those fluffy little pillows.
Ham Bone and Collard Greens Soup
This hearty southern-style soup is packed with vitamin- and mineral-rich collard greens. Ham bone soup was originally meant as a means to get the most meals out of a ham, but we have developed this recipe using a smoked ham hock (which should be available from your supermarket) so you […]
Herb-Marinated Yogurt Cheese (Labneh)
This delicious cheese can be used as a spread for crackers or bruschetta. Experiment with different herbs, spices, and aromatics for your marinade, once you get the hang of it. Use the leftover marinade for a dressing or to toss with vegetables before roasting. Ingredients 2 pounds plain yogurt (whole, […]
Israeli Couscous Risotto with Pumpkin and Chanterelle Mushrooms
Makes 5 servings Vegetables Ingredients 2 shallots, finely chopped 1/4 cup olive oil 2 cups chanterelle mushrooms, washed, dried, and diced Kosher salt, to taste Freshly ground black pepper to taste 2 cups peeled and diced fresh pumpkin or other hard-skinned squash Couscous Risotto Ingredients 1 tablespoon extra-virgin olive oil […]
Kamut With Fresh Corn and Peas
Makes 6 servings Ingredients 2 cups kamut 4 ears fresh corn 1 gallon water or vegetable broth, plus more as needed 3 tablespoons kosher salt, plus more as needed 1 bay leaf 1 thyme sprig 1/4 cup olive oil, plus more as needed 1 small onion, peeled and cut into […]
Peppery Beef Stew with Butternut Squash
Makes 6 to 8 servings This flavorful beef stew comes from Tuscany, where it’s ideal with the region’s famed red wines. Guanciale is cured pork jowl, which you can find in some Italian specialty markets. Pancetta makes an acceptable substitute. Ingredients 4 oz guanciale or pancetta 8 oz cipollini or […]
Pissaladière
Makes 6 servings Pissaladière is simply a French version of pizza, traditionally topped with onions that have been melted down in olive oil, and with anchovies and Niçoise olives. It is best made with sweet onions, and a good-quality olive oil is a must. If possible, use an oil with […]
Red Pepper Orzo
Makes 8 servings Ingredients 1/2 pound orzo 2 teaspoons salt, or to taste 1/4 cup olive oil 1 red onion, diced 1 red pepper, diced 1 green pepper, diced 1 fennel bulb, finely diced 1 tablespoon garlic, chopped 1 tablespoon thyme, chopped 1/2 cup tomato juice 1/4 cup parsley, chopped […]
Rice Pilaf
Makes 10 servings Ingredients 2 cups long-grain white rice 2 tablespoons unsalted butter or vegetable oil 1 cup minced onion 4 cups chicken stock, hot 1 bay leaf 2 thyme sprigs Kosher salt, as needed Freshly ground black pepper, as needed Directions Preheat the oven to 350°F. Rinse the rice […]
Roasted Turkey with Maple and Walnut Glaze
Makes 10 servings The sweet and savory bites of glazed turkey are just the upgrade Thanksgiving dinner needed! Simply omit the walnuts for a nut-free dish, and thicken the pan sauce with a corn starch slurry for a gluten-free option.
Salt-Crusted Sea Bass
Makes 4 servings This is one of the most aromatic ways to cook sea bass. The crust forms a nice cooking vessel for the fish and citrus, and when you crack the crust the smell is incredible. Bring the fish to the table in the crust and then crack it […]
Shellfish Stock
Makes 2 1/2 quarts stock Ingredients 2 tablespoon olive oil 1 large yellow onion, cut into medium dice 1 leek, coarsely chopped 1 celery stalk, cut into medium dice 5 lb bones from mild, lean white fish; or shrimp, crab, and/or lobster shells 5 black peppercorns, cracked 4 parsley stems […]