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 […]
Smashed Potatoes with Chili-Lemon Vinaigrette
Mokonuts, a tiny neighborhood café in Paris’ 11th arrondissement, is best known for the chewy, creative cookies baked by Moko Hirayama, who draws on flavors like sesame and miso.But the savory small plates created by her husband, Omar Koreitem—who blends Middle Eastern, French and American influences—deserve as much attention. In particular, his smashed and […]
Soft & Chewy Oatmeal Scotchies
These soft & chewy oatmeal scotchies cookies are loaded with butterscotch chips in every bite. The centers are chewy and soft, the edges are crisp, and every bite is buttery delicious!
Slow-Cooker Short Rib Ragu over Pappardelle
An irresistible sauce gives this beef another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions.
Shockingly Easy No-Knead Focaccia
If you want to fill your kitchen with the smell of fresh-baked bread but you’re nervous about shaping a boule or working with a starter, focaccia is the best place to begin. We’re not exaggerating when we say it requires zero skill and provides ample opportunity to be amazed by yourself and by the wonders […]
Roasted Brussels Sprouts With Chorizo and Sherry Vinegar
Brussels sprouts and cured pork are perfect partners. This time, the sprouts are paired with smoky Spanish chorizo, along with plenty of garlic, olive oil, and a splash of sherry vinegar to balance it all out.Why It WorksCooking the chorizo and aromatics in the oil infuses it with their flavors.Straining the oil before roasting […]
Pizza Bianca
The Roman version of pizza has a crisp but extraordinarily chewy crust, and it’s so good on its own that it’s usually topped with just olive oil, rosemary, and kosher salt. The challenge of devising a pizza bianca recipe for the home cook was to figure out how to handle the super-hydrated dough. Forming […]
Oaxacan Refried Black Beans
In Oaxaca, black beans are a part of almost every meal. Though they often are served whole, we especially liked the balanced, complex flavor and smooth, velvety consistency of refried black beans. Lard gives these beans a rich meatiness, but coconut oil is a good vegetarian substitute. The beans can be stored in an airtight […]
Garlic, Ginger, and Five-Spice Roasted Chicken
A fragrant seasoning paste infuses chicken parts with deep savoriness, while a high-temperature roast results in flavorful browning. Deep slashes cut into the chicken ensure that the paste seasons the meat throughout and helps speed the cooking. To round out the meal, serve with steamed or stir-fried vegetables and rice.