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 […]
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 4 servings Squab is one of our favorite birds, although we do prefer the breasts. Don’t waste the legs, though. Make the sauce from them, and after they are cooked you can strip the meat off the bone and make a little squab salad, just like a chicken salad. […]
Makes 4 servings In Northern California, spring brings a brief and coveted local halibut catch of fish so moist and sweet that the mild effect of steam is all a piece of this beautiful fish needs. Wherever you are, try to find halibut or another rich white fish that has […]
Stir fries are quick, easy and a delicious dinner item to add to your weekly menu! This recipe is extremely versatile and you can customize it however you want based on the ingredients you have. Use thinly sliced chicken if that is what you have on hand or try tofu […]
Makes 6 servings Tofu is an excellent source of protein and a good medium to showcase brightly colored, well-seasoned garden vegetables. Because of the variety of textures available from silky to extra firm, tofu is a delicious option. Ingredients Marinated Tofu 1 1/4 lb firm tofu, drained, cut into 1-inch […]
Strozzapreti is a hand-rolled pasta that is like a longer cavatelli, so look for that as a substitute, if needed. Makes 4 to 6 servings Ingredients Fish Stew 3 tablespoons extra-virgin olive oil 1 garlic clove, smashed 1 medium sweet white onion, chopped 1/2 cup dry white wine One 6-oz […]
Makes 4 servings If you like sweet but not spicy, skip the chili oil step. If you can’t get your hands on fresh figs, you can use fig jam, sliced berries, or peaches. For a vegetarian version, try adding salted nut butter or grilled eggplant. Ingredients 1/2 cup olive oil, […]
Makes 4 servings These are a super-simple vegan dinner that is both flavorful and super filling. We used black beans and sweet potato to fill our corn tortillas, but you can substitute butternut squash and chickpeas, if that’s what you have on hand. You can make the pineapple-avocado cream a […]
What comes to mind when you think about a taco? Is it a crunchy tortilla shell filled with ground beef and lettuce? Is it a flour tortilla wrapped around shredded chicken? Or maybe you live in southern California, and a taco means grilled, freshly-caught fish in a corn tortilla. That’s […]
Makes 6 to 8 portions We use two whole chickens for this recipe, but you can use any mix you like, such as all thighs, legs and wings, or breasts. Bone-in cuts will help keep the chicken tender through roasting. Ingredients 2 whole chickens (about 3 lb each), broken down […]