Makes 10 servings Ingredients 1 1/2 cups minced onion 1/4 cup extra-virgin olive oil 1/4 teaspoon Spanish paprika 2 tablespoons chopped flat-leaf parsley 1 1/3 cups all-purpose flour Kosher salt, as needed 1 teaspoon baking powder 1 cup water 12 oz shrimp, deveined and minced Vegetable oil, as needed for […]
Makes 4 to 6 servings Though it takes a few days, this classic German recipe is primarily hands-off, meaning the tangy marinade and slow-cooker do all the work for you. If you don’t have a slow cooker, you can treat this recipe like a typical braise: in Step 3, transfer […]
Makes 5 to 6 servings Pork belly is literally the belly portion of the pig. It’s where bacon comes from, and like bacon, it is a delicious piece of meat. While it cooks, the fat renders from the belly and naturally bastes the strips of tender meat. Pair it with […]
Makes 6 servings Soft-shell crabs are in season in the spring, so keep your eye out because the soft-shell season doesn’t last that long. Be sure to have the apron, lungs, and eyes removed by your fishmonger and use the crabs as soon as possible. Ingredients Preserved Lemon Zest 3 […]
Makes 4 servings This unusual pasta dish from Umbria is cooked more like a risotto than a typical pasta dish. As the pasta cooks, the wine infuses it with flavor and the color deepens to a rich chestnut color. Ingredients 1 lb spaghetti Salt, as needed 1/4 cup extra-virgin olive […]
Serves 4 to 6 Ingredients Kosher salt, as needed 1 lb spaghetti 1 cup grated Pecorino Romano (4 oz) 1/2 cup extra-virgin olive oil 1 tablespoon freshly ground black pepper Directions Bring a large pot of salted water to a rolling boil over high heat; covering the pot will help […]
Makes 4 servings Ingredients Kosher salt, as needed 1 lb dried spaghetti 6 salt-cured anchovy fillets 1/4 cup extra-virgin olive oil 4 garlic cloves, thinly sliced 1/4 tsp red pepper flakes 1/4 cup chopped fennel fronds 1/2 cup toasted bread crumbs Directions Bring a large pot of salted water to […]
Makes 6 servings The toasted bread crumbs add a nice texture to this dish, but they aren’t essential if you’re looking to save some time. Use leftover sandwich bread to make fresh breadcrumbs in a food processor. Toast them in a little butter or olive oil over medium heat until […]
Serves 4 to 6 Use any variety of pasta you have on hand to make this super simple pasta dish. Serve it as is or topped with seared frozen shrimp, flaked canned tuna, or white beans. You can make the dish without the fresh parsley if you’re out, but you […]
Makes 4 to 6 servings If you’re still exploring the world of bitter greens, this is a great dish to start with. It’s acidic and rich, which helps to balance the slight bitterness of the radicchio and escarole. Peel the tomatoes, if you want, but if the skins don’t bother […]
Makes 8 servings This dish uses a lot of eggs, but it makes for a great breakfast, lunch, or dinner, so they won’t go to waste. Halve the recipe, if you like, but use a smaller skillet. We normally serve this dish with an aioli, but you can use prepared […]
Makes 8 portions Kimchi is salty, a little sour, and sure, sort of funky, but definitely in a great way. This fermented chile-rubbed cabbage and scallion mixture is a great base for dishes, like this stew, and the easiest side to add some new flavors to old favorites, like roast […]