You’ve heard the term plenty of times: melting cheese. “Use your favorite melting cheese!” “You can substitute any good melting cheese.” And while that seems easy enough, how do you know if a cheese is a good melting cheese? When we say “melting cheese,” we are looking for a cheese […]
Makes 6 servings This soup, from Michoacán in Western Mexico, is perfect at the end of summer when the tomatoes and corn are at their best, but it’s just as flavorful in the winter, and even quicker to make from canned tomatoes and frozen corn. If you wish, you can […]
Makes 8 mini calzones These are classic calzone flavors perfectly kid-sized for a fun handheld movie-night dinner! Set out a variety of fillings so everyone can make their own, and don’t be afraid to try something new, like Buffalo chicken, taco pockets, or barbecue pulled pork! Ingredients 1 lb Pizza […]
Makes 6 to 8 servings This recipe makes enough for 6 to 8 people as part of a bigger spread, but can be easily doubled, if needed. We used pancetta, but you can leave it out for a hearty vegetarian option.
Makes one 9-inch or 11-inch tart For this tart, select dark brown cremini mushrooms, which have a slightly more complex and fuller flavor than the common cultivated white mushroom. The cremini mushrooms’ earthy flavor balances the tanginess of the crème fraîche and makes for a memorable tart. Ingredients All-Butter Pie […]
Makes 4 servings When we say one pot, we mean it! All of the ingredients cook together—pasta included—and the finished dish is flavorful and saucy with less than 10 minutes of work! If you like, you can top the cooked pasta with sautéed shrimp or flaked tuna. Ingredients 12 oz […]
Makes 8 servings Orecchiette is a pasta shape that lends itself well to a simple sauce like the one made here. You can choose to serve this family style or as a side dish to a serving of grilled, marinated chicken.
Serves 4 to 6 Ingredients 1/2 cup extra-virgin olive oil, plus more as needed for serving 2 spring onions, white and green portions, thinly sliced (about 1/2 cup) 1/2 cup chopped flat-leaf parsley 2 lb fresh garden peas, shelled 3/4 cup chicken or vegetable broth, or more as needed Kosher […]
Makes 36 pieces This is a savory variation of a classic French pastry made of puff pastry sprinkled with granulated sugar. The name palmier reflects the palm-leaf shape of the pastry. These palmiers are lined with prosciutto, and a dusting of Parmesan cheese replaces the sugar. Ingredients 1 sheet prepared […]
Serves 6 to 8 We love this recipe with homemade chestnut pappardelle, but for a simple meal, any pasta will do. Substitute broccoli, broccolini, or even chopped Swiss chard for the broccoli rabe. Ingredients 2 lb broccoli rabe Kosher salt, as needed 10 tbsp extra-virgin olive oil 2 garlic cloves, […]
Makes 4 Servings Ingredients 12 ounces fresh or dry pappardelle Salt, as needed 1 1/2 cups halved grape tomatoes 3 tablespoons olive oil 1 medium yellow onion, minced 2 garlic cloves, minced 3 tablespoons tomato paste 1 cup cooked butter or lima beans 1/4 cup vegetable broth 1 tablespoon chopped […]
Makes 40 biscotti Makes 40 biscotti When we think of “biscotti,” we usually think about little biscuits or cookies, sweet and studded with fruit or nuts. But the name actually refers to the method in which they are baked—twice—so that they can be stored for long periods of time at […]