Makes two 12-inch pizzas Using a baking stone or tiles will help approximate the intense heat of a woodfired pizza oven, resulting in a better pizza crust. Use a baker’s peel to transfer the prepared pizza to the stone. If you don’t have a peel, you can substitute a baking […]
Makes 6 servings Note: When peaches aren’t in season, there are several good substitutes: melons, persimmon, or pears. One more suggestion, which is really out of the ordinary, is ripe mango. Mango pairs nicely with the saltiness of the prosciutto and the delicacy of the mozzarella.
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 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 one 9-inch quiche This spanakopita-inspired quiche has the traditional flavors of spinach, onion, and feta baked in kataifi, a grated buttery phyllo crust. This product is available in specialty food stores in the frozen food aisle.
These veggie-filled quesadillas are quick, easy, and simple, but feel free to add whatever ingredients you like best. Try bell peppers, red onion, mushrooms (we’d cook them first!), or even grilled shrimp or rotisserie chickens. Makes 4 servings Ingredients 3 tbsp olive oil 12 cups (lightly packed) spinach leaves 1 […]
Ingredients Branzino Ravioli 3 slices white bread, torn into pieces 12 oz skinless branzino or striped bass fillets, pinbones removed and cut into small dice 2 egg yolks 2 tablespoons grated Parmigiano-Reggiano 1 tablespoon chopped flat-leaf parsley 1/2 tablespoon chopped marjoram Kosher salt, as needed Freshly ground black pepper, as […]
Makes 4 to 6 servings Salmoriglio sauce is a pungent but simple combination of olive oil, lemon, and oregano. Pass it at the table so that everyone can dress their fish to suit themselves. Ingredients Salmoriglio 6 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1 garlic clove, lightly crushed […]
Makes 6 to 8 servings You can call this pasta salad and enjoy it room temperature or chilled, or you can keep the components hot for a late-summer dinner. Try basil, mint, or a combination of the two as a substitute for the dill, if you like.
You know what sweet means, most likely, right? Cookies are sweet, candy is sweet, pineapple is sweet. But do you know what savory means? Savory is harder to describe, but we often associate it with foods that are deep in flavor, like mushrooms or cooked beef stew. In more general […]
Tartiflette, or gratinéed potatoes in white sauce, is a classic dish that exhibits all the characteristics of French culinary decadence. You can enjoy it simply, alongside a light green salad, or alongside an impressive roast for a special occasion. Ingredients 6 cups La Ratte or fingerling potatoes Salt, as needed […]