Makes 1 cup sauce This Argentinian-style sauce is used in the region to top grilled meats, but you can use it alongside grilled or roasted vegetables, a roasted chicken, or even stirred into a simple soup. Experiment with herbs, like mint, as a less traditional topping for roasted lamb. Chef’s […]
Fedelini with Broccoli Rabe, Pancetta, Parmigiano-Reggiano, and Toasted Bread Crumbs
Makes 6 servings Ingredients 1 1/2 oz pancetta, julienned 1 cup diced onion 3 garlic cloves, minced 1 tablespoon chopped thyme 1 teaspoon red pepper flakes 1 bunch broccoli rabe, trimmed and chopped 1 3/4 cups chicken broth 1 tablespoon lemon juice 1 lb dried fedelini or other pasta 3/4 […]
Sautéed Broccoli Rabe With Garlic & Crushed Pepper
Makes 4 to 6 servings Ingredients 3 lb broccoli rabe 1/4 cup olive oil 3 tablespoons thinly sliced garlic 1 or 2 anchovy fillets, optional 1/4 to 1/2 teaspoon crushed red pepper flakes Kosher salt, to taste Freshly ground black pepper, to taste Directions Bring a large pot of salted […]
Soba Noodle Salad
Makes 8 Servings
Spicy Cucumbers
Makes 8 servings Ingredients 2 lb Kirby cucumbers 1/2 teaspoon kosher salt, plus more as needed 1 tablespoon sugar 1/4 cup white vinegar 3 garlic cloves, thinly sliced 1/2 cup vegetable oil 1 1/2 teaspoon Sichuan peppercorns 1 tablespoon red pepper flakes Directions Cut the cucumbers in half lengthwise, then […]