Makes 4 to 6 servings We like these gnocchi with a simple butter-and-sage sauce, but you might like to replace it with a simple tomato sauce. Ingredients 1 lb fresh spinach, blanched, squeezed dry, and chopped 12 oz (1 1/2 cups) fresh ricotta, drained if necessary (see Recipe note) 1/2 […]
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.
Makes 6 servings Ingredients 3 lb mahimahi, cut into 3/4-in dice 1/2 cup freshly squeezed lime juice 1 lb tomatillos, husks removed, rinsed, diced 24 manzanilla olives, pitted, finely diced 1/2 cup small-dice white onions 2 jalapeños, cut into small dice 2 firm Hass avocados (about 4 oz each), cut […]
Makes 8 servings Braising the octopus gently before you grill it gives it a unique texture. You can save the braising liquid to use as the base for a seafood soup or stew. Serve with hot coconut rice. Ingredients Octopus 2 tablespoons olive oil 1/2 cup medium-dice yellow onion 1/2 […]
Makes 4 servings Kielbasa is the perfect last-minute or large-crowd grilling ingredient. It comes pre-cooked, so all you have to do is heat it through, it’s good alone or on a sandwich, and it’s a universal crowd-pleaser. Ingredients Kernels from 2 ears of corn 6 radishes, chopped 1 jalapeño, minced […]
Makes 8 servings Grilled lamb is a nice change of pace from the typical chicken or steak kebobs, and we are especially fond of this combination of lightly marinated lamb shoulder and the flavorful walnut-herb sauce, bright and tangy from lots of lemon. Use the same marinade and pairings for […]
Makes 8 Servings Ingredients 2 1/2 teaspoons active dry yeast 2 cups warm water 3 1/2 cups all-purpose flour 1 cup semolina flour, plus extra for dusting 1 tablespoon salt 1/4 cup olive oil 1 1/2 cups tomato sauce 2 cups grated mozzarella 1/4 cup sautéed diced onions 2 tablespoons […]
Makes 4 to 6 servings
Makes 6 servings The combination of smoky grilled fish, tart jícama, and a spicy-sweet fruit sauce is unusual and dramatic. Ingredients 1 cup fresh lime juice 1/4 cup chopped cilantro 4 teaspoons kosher salt, divided 3 cups jícama, peeled and julienned 6 red snapper fillets, skin on, 6 oz each […]
Serves 8 Herbed Polenta Makes 8 Servings
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 […]
Makes 4 servings Ingredients 3 tablespoons finely chopped shallots 3 garlic cloves, finely chopped 3/4 cup Chablis 1 1/4 cups finely chopped curly parsley 1 cup unsalted butter 1/4 cup roasted hazelnuts, skinned, and finely chopped (optional) Kosher salt, as needed Ground black pepper, as needed 1 teaspoon lemon juice […]