Supple strands of pasta luxuriate in an easy, elegant, knock-your-socks-off veal sauce that’s gilded with butter and tomatoes. All in 30 minutes.
So what if salmon isn’t from Italy? Cookbook author Guiliano Hazan is, and he says to go right ahead and toss chunks of the rich fish with pasta, tomatoes, and cream.
A sort of inside-out take on tortellini filled with spinach and ricotta, this quick weeknight pasta supper boasts a rich spinach and ricotta sauce.
A perky weeknight supper tossed together from five consummate pantry staples: skinny strands of quick-cooking angel hair pasta, lemon, cream, parsley, and booze.
Chicken legs or chicken quarters are given the Tuscan treatment with lots of garlic, rosemary, and olive oil. The chicken is roasted until perfect.
Falafel with tahini sauce is one of the best-known Middle Eastern foods. The falafel are packed with herbs and the tangy tahini sauce has the right kick.
Potato piroshki are the classic hand pies of Russia. Filled with potato, onion, and dill, the piroshki can be fried or baked. One of our must-make piroshki.
For this veal ragout ragout recipe, veal is slowly braised in a flavorful ragout liquid. The veal ragout can be made ahead and reheat just before serving.
For these steak tacos, flank steak is marinated in a spicy sauce then seared medium-rare. The steak and garnishes are piled on tortillas to make tacos.
Napa cabbage, carrots, peanuts, scallions, and herbs are tossed with seared tofu and drizzled with an Asian garlic-chile sauce. A tofu lover’s salad.
This chicken chili is called black and white because of the of black beans and cannellini beans. The chicken makes the chili lighter but it’s still hearty.
We, too, were startled by the shocker ingredient in this intriguingly sweet, Easter-rific glazed ham. Tasting is believing.
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