Makes 1 1/4 lb You can find a troccoli tool online or at specialty stores, but these can also be cut by hand. Use the same recipe to make maccheroni alla chittara (spaghetti) using a chittara tool, which uses wires to cut sheets of dough into strands. Ingredients 7 oz […]
Makes 6 servings Though this sauce is relatively basic, lamb adds that sort of can’t-quite-place-it flavor that you and your guests will love. We like pairing it with homemade Troccoli pasta, but you can use whatever dried variety you prefer. Make the sauce well-ahead, if you like, and freeze it […]
Salt cod is a staple ingredient in cuisines around the globe, including Latin American, Italian, and Spanish cuisine. Some of the most beautiful stalls in La Boqueria, Barcelona’s bustling central market, are devoted to salt cod. You might think of salt cod as a dry, salty preserved fish product that […]
For some veggies, we use the phrase roasting as a general term for cooking a vegetable whole to get after the tender flesh, like peppers, tomatoes, and eggplant. For eggplant, we scoop the velvety cooked flesh from the skin of the eggplant. This can be done in the oven (actual […]
Makes about 2 cups This flavorful but versatile sauce is perfect alongside grilled or roasted meats, poultry, fish and vegetables. Use it as a sandwich spread, as the base for a quick salad dressing, or even as a dip for raw vegetables. Watch this video to see how easy it […]
I am such a fan of gyros and souvlaki and other Greek and Mediterranean-style “things in pita.” I occasionally make gyro meat at home, though without a rotisserie, it doesn’t quite have the same charm. This week’s pitas were my simplified homage to this favorite food, and I actually think […]
Makes 8 Servings Pancakes Ingredients 3 cups (12 oz) coarsely grated zucchini Salt, as needed 1 cup chopped scallions 4 large eggs, lightly beaten 1/2 cup all-purpose flour 1/3 cup chopped dill 1/3 cup chopped flat leaf parsley 2 tablespoons chopped tarragon Freshly ground black pepper, as needed 3 ounces […]