Bucatini with Butter-Roasted Tomato Sauce
We love the way that roasting intensifies the flavor of canned tomatoes. While we’re pretty obsessed with the texture of bucatini, a strand pasta with a hole running through it, this dish is every bit as delicious with spaghetti, linguine, or even rigatoni.
Confit Chicken Thigh and Andouille Sausage Cassoulet
This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.
Peruvian Seafood Chowder
This nourishing bowl of seafood simmered in a base of pureed corn, evaporated milk, squash, and potatoes pulls inspiration from the beloved Peruvian chupe. Right before turning off the heat, gently stir in egg yolks for a satisfying soup with big flavor.
Grated Tomato Pasta
A really good authentic Italian tomato pasta sauce should bubble away over several hours, but when time is of the essence and you want something fresher and more vibrant, make your box grater your new best friend.There are hundreds of pasta recipes across the internet, but one that always intrigues me is this grated […]
Jerk Black Bean Burger
Beef Stroganoff
Stroganoff, a creamy dish of sautéed beef that is Russian in origin, was one recipe my mum cooked all the time while I was growing up – it’s fabulous comfort food!
Grilled Potato Salad With Chiles and Basil
This dish is everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat), plus the added benefit of a grilled, smoky, char. The still hot-off-the-grates spuds get tossed in dressing that’s equal parts spicy, sweet, herbaceous, and nothing sort of addictive. If you don’t have access to a grill, fear […]
Stracotto di Manzo (Stewed Beef)
I miss going to Rome I love everything about this amazing city. Here is a typical Roman recipe I got from Stefano, the owner of Osteria dal 1931, my favorite restaurant in Rome, on my last visit. Hopefully, I’ll be back soon.
Bucatini Pasta with Amatriciana Sauce
The key to this recipe for me is the pasta cut. Originating from Amatrice in the of Lazio region of Italy. A couple of ingredients and simple to make. If you can not find Guanciale or Pancetta you can sub a piece of thick-cut bacon.
Udon with Chicken and Garlicky Peanut Dressing
This dressing is creamy, savory, and perfectly balanced. Put it on udon noodles—or just drink it. The garlicky-peanut dressing on this cold noodle salad recipe is insane (in a very good way).
Pesto alla Genovese
Good-quality cheese is essential for rich, full-flavored pesto. Seek out true Italian Parmesan, as well as pecorino Sardo, a sheep's milk cheese from Sardinia. If you can't find pecorino Sardo, don't use pecorino romano, which is too strong; instead, opt for Manchego, a Spanish sheep's milk cheese. Roughly chopping the basil by hand before adding […]
Pan Seared Scallops with Bacon Fennel Cream Sauce
This recipe for pan seared scallops with bacon fennel cream sauce makes an ideal dinner party idea that doesn’t take much time at all. If you prep all your ingredients beforehand and have them at the ready beside the stove, the cooking time should really be about 15 minutes. The creamy fennel flavoured sauce […]
Campanelle Pasta with Sweet Corn, Tomatoes, and Basil
The ingredients in this summery pasta dish are few, so fresh corn and ripe tomatoes are key. To create a creamy sauce without cream, we grate the corn kernels from the cobs. To reinforce the corn flavor, we boil the cobs in the water that is later used to cook the pasta. Using a minimal […]
Curried Ground Shrimp and Noodles
This recipe for spicy, citrusy noodles is a much-loved menu staple at Pêche restaurant in New Orleans. Chef Donald Link is such a fan of their weeknight ease, he’s even known to make them at home, sometimes subbing Massaman curry paste for the curry powder.
Maple-Whiskey Pudding Cakes
These individual desserts bake up with a gooey sauce beneath a layer of rich, tender cake. We tried a few different types of whiskey here: our favorites were Jameson for its clean, bright flavor and Rittenhouse rye for its spicy depth. This recipe can easily be doubled to serve eight. Serve the pudding cakes warm, […]
Salted Peanut and Caramel Tart
The classic peanut butter and marshmallow sandwich—also known as the Fluffernutter—is inarguably all-American. And Le Petit Grain, a Parisian boulangerie headed by Edward Delling-Williams, created a delicious riff on that childhood favorite. The bakery combines all of the elements into elegant individual tartlets called tartes cacahuètes (literally, peanut tarts). A buttery, cookie-like pastry is filled […]