Risotto Verde Recipe

Risotto Verde

This risotto, straight from Rome, gets its flavor and color from cooked spinach, arugula and spinach. Its smoothness is a product of butter, cream, and cheese.

  • Quick Glance
  • 1 H, 15 M
  • 1 H, 45 M
  • 2

Veal Shanks with Olives, Anchovies, and Sage

Cook veal shanks slowly a day ahead for better flavor and tender meat. Olives, anchovies, and sage give this recipe Italian flavor. Serve with polenta.

  • Quick Glance
  • 45 M
  • 3 H
  • 0
Root Vegetable Stew with Cumin, Coriander, and Millet Recipe

Root Vegetable Stew with Cumin, Coriander, and Millet

This stew of carrots, turnips, parsnips, onion, flavored with plenty of spices, is a vegetarian’s dream recipe but satisfies even the biggest carnivore.

  • Quick Glance
  • 1 H
  • 3 H
  • 5
Pappardelle with Slow Cooked Meats

Pappardelle with Amazing Slow-Cooked Meat

A show of hands, please. Who swoons to meat that’s slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.

  • Quick Glance
  • 40 M
  • 3 H, 40 M
  • 51
Baked Onion Soup

Gooey, Cheesy Baked French Onion Soup

A slightly heretical take on a French classic, this riff involves slicing, sautéing, and, the laying on of cheese, yes, but not as you’ve experienced before.

  • Quick Glance
  • 25 M
  • 2 H
  • 9
Chicken Braised with Saffron, Cinnamon, Lavender, and Almonds Recipe

Chicken Braised with Saffron, Cinnamon, Lavender, Almonds

Chicken is braised in a brew containing saffron, cinnamon, and lavender. Braised the chicken a day ahead for the best flavor and serve it over rice, couscous, rosemary mashed potatoes, or polenta.

  • Quick Glance
  • 45 M
  • 2 H
  • 4
Pico Island in the Azores

Caçoila | Portuguese Stewed Beef from Pico

This recipe for caçoila de Pico, a Portuguese stew with red peppers, can be made with pork or beef. Serve the meat with boiled potatoes.

  • Quick Glance
  • 20 M
  • 4 H
  • 4
Portuguese Kale

Portuguese Kale Soup, Zinnia Café Style

This recipe for Portuguese soup is an adaptation of sopa de couve, a soup from the Azores in Portugal. It’s replete with beef, beans, onions, potatoes and kale.

  • Quick Glance
  • 1 H
  • 1 H, 45 M
  • 0

Dad Page’s Macaroni and Cheese

Macaroni and cheese is a kid’s favorite. Make it homemade instead of out of a box with this easy to mix and bake cheesy version of an American classic.

  • Quick Glance
  • 30 M
  • 1 H
  • 0
The New Legal Sea Foods Cookbook by Roger Berkowitz and Jane Doerfer

Portuguese Fisherman’s Stew

Legal Sea Foods brings together all the ingredients of Portugal — onion, garlic, shellfish, cod, sausage, and tomatoes — in this delicious mariner stew.

  • Quick Glance
  • 45 M
  • 1 H, 35 M
  • 0
Farmer's Market Cookbook by Richard Rubin

Braised Brisket of Beef

An updated braised brisket recipe based on Eastern European tradition with black radishes, parsnips, mushrooms, and, uh, chipotle and quince.

  • Quick Glance
  • 45 M
  • 3 H, 30 M
  • 0
Beef Cubes

Classic Provençale Daube

More than just French stew, Provencale Daube is a classic preparation rooted in geography. For a weekend dinner, make a day ahead for deeper beef flavor.

  • Quick Glance
  • 1 H, 30 M
  • 4 H, 30 M
  • 4
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