Chana Masala
Chana Masala is an Indian-Style Chickpea dish often served with basmati rice, or naan. Chana Masala is Hindi for “Spiced Chickpeas”. (Chana translates to chickpeas and masala translates to spice.) If you are wondering what the difference is between Chana Masala and Tikka Masala, Tikka usually refers to “meat”- so spiced meat dish.This authentic Chana […]
Spiced Lamb Meatballs With Yogurt and Herbs
These spice-loaded meatballs have a Turkish inflection. The warm yogurt sauce adds tang and richness, along with a sprinkling of tart sumac powder and chopped mint. American “Greek-style” yogurt is not always tart enough, but it can be thinned with a bit of buttermilk or even lemon juice. Whisking it with cornstarch and egg produces […]
Billy Parisi’s Coq Au Vin
Coq au vin translates from French to English as a rooster in wine. While roosters are a little hard to find in America, the female hen is most often used in this recipe here. The process of this recipe is marinated and seared chicken that is then braised with vegetables in wine and stock.
Lunch Lady Square Pizza
For many folks school lunches don’t bring up happy memories of eating good food. But, if your school experience was anything like ours then there were a few stand-out lunch items that really were very good, despite the bad reputation that school food has. One of our favorite school lunches was that rectangular pizza. It […]
Slow Cooker Cochinita Pibil Tacos
Cochinita Pibil, a specialty of Mexico's Yucatan peninsula, is traditionally slow-roasted in banana leaves and served with pickled red onions. The trademark spice in this recipe is the annatto seed, also known as achiote, whose bright red color permeates everything it touches. We messed a little with tradition by skipping the banana leaves and […]
Wendy’s Chili
Dave Thomas, Wendy’s late founder, started serving this chili in 1969, the year the first Wendy’s opened its doors. Over the years, the recipe has changed a bit, but this Wendy’s copycat chili recipe is a great version of the one served in the early 90s. Try topping it with some chopped onion and Cheddar […]
Lemon and Shrimp Risotto with Fresh Basil
This is our version of the rich, intensely flavored risotto di limone that Giovanna Aceto taught us to make in Amalfi, Italy. In an unusual twist, the risotto is finished with an egg yolk and a couple tablespoons of cream, giving the rice a lush, velvety taste and texture. To create a flavorful broth for […]
Spaghetti with Lemon Pesto
This pasta dish is modeled on the spaghetti al pesto di limone that Giovanna Aceto made for us on her family’s farm in Amalfi, Italy. The lemons commonly available in the U.S. are more acidic than Amalfi’s lemons, so to make a lemon pesto that approximates the original, we use a little sugar to temper […]
Curried Split Pea Soup
One-Pot Chicken Jardinière
We wanted to retain all the elegance and refinement of this classic light braise of chicken and vegetables while dispensing with traditional time-consuming steps such as breaking down a whole chicken and making stock. So we started by browning bone-in chicken pieces, which helped build a rich base for the sauce; peppery pancetta, onion, and […]
One-Pan Mediterranean Shrimp
Unlike other proteins that look anemic if not seared over direct heat, naturally vibrant pink shrimp are great candidates for the oven. Since shrimp cook so quickly, we jump-started the potatoes and fennel before sprinkling the Mediterranean-flavored shellfish over the top to finish in the oven. Briny kalamata olives and salty feta cheese gave […]
Fettuccine with Asparagus, Lemon, and Prosciutto
This dish is quick and easy enough for a busy weeknight, yet rich and elegant enough to serve to weekend dinner guests. Shallots, cream, Parmesan, asparagus, lemon, and prosciutto work together beautifully, each holding their own in this eight-ingredient recipe. To speed things along, we cook the asparagus with the pasta in the same pot […]
Lemon Garlic Shrimp Pasta
Lemon garlic shrimp pasta is the perfect dish to make when you want to make an impression, with minimal effort. Shrimp are gently sauteed and then tossed with al dente pasta, in a buttery, garlicky concoction of parsley, lemon juice, and lemon zest. Whether you’re a shrimp cooking veteran or a beginner, this is the […]
Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses
This meal-in-one is our adaptation of a recipe in “The Palestinian Table” by Reem Kassis, which she prepared for us on a recent trip to Galilee. In lieu of seasoning the chicken and potatoes with the Kassis family’s nine-spice blend, we make a simpler mixture from a few select ground spices. And to make a […]
Pearl Couscous with Chicken and Chickpeas
This is our version of the fragrantly spiced, stew-like maftoul with chicken and chickpeas that we tasted in Galilee. Maftoul, sometimes referred to as Palestinian couscous, resembles pearl couscous in shape and size but is made with bulgur. It is difficult to source in the U.S., but pearl couscous is a good substitute. For this […]
Shanghai Noodle Soup
This Shanghai-style soup is filling, fragrant, and made for those chilly evenings when the craving to slurp down a big bowl of noodle soup is the strongest! After infusing the collagen-rich chicken broth with ginger, lemongrass, and shiitakes, a medley of different vegetables ranging from hearty winter squash to delicate broccolini are simmered until tender. […]