Monterey Bay Cioppino
To create a home recipe inspired by the cioppino served up at Phil’s Fish Market & Eatery in Moss Landing, California, we started by making a tomatoey marinara base that relied on pantry staples and came together quickly. Instead of breaking out the food processor to make a traditional pesto to flavor our stew as […]
Cóctel de Camarón (Mexican Shrimp Cocktail)
This popular Mexican dish consists of cooked shrimp tossed with chopped vegetables in a bright tomato sauce. For shrimp that were tender, not rubbery, we cooked them using residual heat. Bringing the cooking water to a full boil before adding the shrimp ensured that there was enough heat in the saucepan to cook them through. […]
Pasta with Zucchini, Pancetta and Saffron
This is our version of a fantastic pasta offering from Trattoria Bertozzi in Bologna, Italy. In lieu of guanciale (cured pork jowl), we opted for easier-to-find but equally meaty pancetta, and we lightened up the dish’s richness by swapping half-and-half for the cream. The restaurant uses gramigna pasta, a tubular, curled shape from the Emilio-Romagna […]
Easy Espresso Barbecue Sauce
Put down that supermarket bottle: It takes only 10 minutes to make a better breed of barbecue sauce. Every barbecue needs some tasty barbecue sauce. We started by sautéing grated onion so it would easily incorporate into the sauce. We then added some fragrant spices and briefly cooked them to bring out their flavors. Instant […]
Triple Chocolate Beef & Been Chili
Cocoa powder and semisweet chocolate lend darkness and depth to this hearty chili, rounded out with the complex bitterness of chocolate stout beer.
Chicken Stew with Cannellini Beans and Dried Cherries
Frying the chicken skin adds a lot of flavor to the soup, and once it gets crisp, it delivers lots of texture (chicken skin potato chip, if you will). Not into the skin? Fry it for the flavor, then discard. Also, you know the rule about fish sauce, right? Don’t smell it, just use it. […]
Caramelized Shallot Pasta
This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of […]
Goan Coconut Milk Pilaf
Goa is situated on the western coast of India and has a warm climate perfect for growing coconuts. It’s no surprise, then, that Goan cuisine uses coconuts generously in dishes. The Goan spice combinations, influenced by Portuguese inhabitants, are also quite different from other parts of India, and that is what marks Goan cuisine.
Old-Fashioned Butterscotch Pudding
The Best Butterscotch Pudding Is Homemade. This unfussy, old-fashioned recipe is easy to stir together on top of the stove, and hard to mess up. The flavor of butterscotch pudding comes from dark brown sugar that’s been caramelized in butter and rounded out with vanilla. I also like to spike the mixture with a little […]
Potato & Coriander Soup
The humble potato shines through in this dish, with a little help from green chillies and fresh coriander. They give the soup not only beautiful colour, but also a lovely dose of tangy heat.
Passatelli in Brodo
In Bologna, Italy, we tasted delicious home-cooked passatelli in brodo. Made with stale bread, cheese, eggs, broth, and little else, the dish exemplifies cucina povera, or peasant cooking. Passatelli are cylindrical dumplings—like fat, short spaghetti—made by extruding dough through smallish holes; the dumplings are simply poached and served in chicken broth. We highly recommend using […]