Makes 6 servings Don’t overthink the shaping step of your ricotta gnocchi. Rustic, freeform shapes—whether ovals, circles, or something in between—still taste delicious. Ingredients 2 tablespoons olive oil 4 cups peeled and diced butternut squash 2 tablespoons butter 1 cup chicken or vegetable stock, hot 1 tablespoon thinly sliced sage […]
Makes 4 servings These bowls are endlessly customizable for a quick and filling weeknight dinner. Add thinly sliced raw chicken breast to the veggie mixture before cooking or top the bowls with leftover chili or pulled pork. Drizzle with pico de gallo, sour cream, or a sprinkle of shredded cheese […]
Not only a superstar brunch dish, Rösti Potatoes are the start of a perfect meal anytime of day. Serve as a side alongside roasted or braised meats, or use as a savory tart base for toppings like smoked salmon, whitefish salad, marinated grilled vegetables, or even Hollandaise sauce, poached eggs, […]
Makes 6 servings This is a hearty salad, perfect for a main course at any meal. You’ll want to look for high-quality tuna to feature in your salad, or make your own! If you can’t find small Niçoise olives, you can use Kalamata. Ingredients Potatoes 2 cups fingerling potatoes 1 1/2 […]
Makes 4 servings These cabbage rolls will be enjoyed by seafood lovers and non-seafood lovers alike. Keep some cooked wild rice in the freezer in small portions so it is available to add into dishes such as this one. You can also use rinsed, canned salmon in place of the […]
Makes 4 to 6 servings Agrodolce is the Italian term for a sweet and sour sauce. Usually a reduction of vinegar and sugar, it is used to top meats, vegetables, sandwiches—anything, really! This recipe creates a quick and easy agrodolce right in the pan, which helps to soften the peppers […]
Serves 8 to 10 This Italian tart, known as Torta di Riso e Zucca, is perfect in the fall when squashes are in season. Serve this dish as a vegetarian main course for Thanksgiving, or alongside a simple salad for brunch. Ingredients Dough 2 1/4 cups all-purpose flour, sifted, plus […]
Pies typically fall into one of three categories: fruit, cream, and custard. But there is one often-overlooked member of our pie family that deserves more attention than it gets. Savory pies! Pies can be filled with nearly any vegetable, cheese, or other savory ingredient, though the most familiar version is […]
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 4 servings This simple summer recipe is inspired by the menu at Savor on our San Antonio, Texas campus. Garnish the soup with diced, julienned, or shaved zucchini, if you like. We especially like it with a crusty piece of bread for dipping! This recipe makes about four 1 […]
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 […]
The week after Thanksgiving is the unofficial start of winter, as far as we’re concerned. With twinkling lights appearing around the neighborhood and the smell of fireplaces crackling in the distance, there is nothing greater than a pot of soup or stew simmering on the stovetop. Try one of our […]