For a spin on the classic (and a chance to use Thanksgiving leftovers), we’ve replaced the customary ground meat with diced roast turkey. If you have leftover broth from the Turkey Soup…
Pan-frying squares of leftover polenta is a delicious way to transform the classic, comforting side dish. This version, topped with a sauté of mixed mushrooms, can be a first course…
Seafood prepared alla ghiotta (“glutton’s style”)—with tomatoes, olives, and capers—is common in Calabria and Sicily, but the same flavors are compatible with fennel.
Bell peppers may be available in supermarkets all year long, but nothing beats the flavor of the sweet peppers that dominate farmers’ markets in August and September; that’s the ideal…
This comforting dish of stuffed pasta in a hearty broth is a holiday tradition in northern Italy. It’s often served as a first course, followed by a pork or veal…
Light and lemony, this pasta would make a great first course or a light supper served with a salad. If you’re very ambitious, serve the gnocchi as a side with…
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