Fregola is a toasted semolina pasta with a nutty flavor that’s very popular in Sardinia. This salad includes orange, grapefruit, onion, and herbs.
This dish, filled with wild garlic (a real flavor booster) and herbs, including basil mint, and parsley, adds up to a simple and elegant weeknight dinner.
We’ve no idea where this name came from, as there’s nothing foolish about conjuring a conversation-stopping dessert from just three ingredients. Nothing foolish at all.
Tender. Crunchy. Savory Sweet. This satiating bread salad is full of contradictions, including how something so straightforward can taste so complex.
Otherwise known as what’s for dessert tonight, this old-fashioned cake takes its name from a simple, two-ingredient glaze, or drizzle, that yields a crisp, sugary, lemony crust.
Fast and flavorful and a favorite of our own Fatty Daddy—er, David Leite—this chili is a knockout. The only thing is, well, um, it’s not quite chili.
Ready in just half an hour, this simple but not unsophisticated stew brings you all the complexity of one that simmered twice as long. Sorry, Campbell’s.
Plain old Pacific cod gets punched up with an infusion of everyday aromatics including soy, ginger, and scallion. And it’s done in 15 minutes.
A chili that you can dress up or down, whether you need something really impressive for game day or relatively inexpensive for Tuesday night dinner.
This spicy tomato soup gets its heat from Thai sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.
When the vinegar is splashed to the pan of chicken, magic occurs. The vinegar deglazes the brown bits and permeates the chicken with a sweet/sour flavor.
The French classic steak with pepper, steak au poivre, is updated with black, green, white peppercorns and allspice. A cognac pan sauce seals the deal.
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