The secrets to this ultimate comfort food are to choose a risotto rice (like Arborio) that can absorb large amounts of liquid without turning to mush, add the broth in…
This recipe calls for many ingredients and some planning, but the finished turkey’s rich, smoky flavor and juicy meat is more than worth it. First, the turkey is brined in…
Pan-steaming is a great way to cook Brussels sprouts. Browning the sprouts first deepens their flavor, and adding wine to the skillet creates aromatic steam to cook them through (without…
A tangy condiment made with fresh herbs and garlic, chimichurri sauce is a traditional accompaniment to grilled meats in Argentina and pairs well with peppery steak. Before cooking the steaks,…
Need to stave off your gang’s hunger while you put the finishing touches on the holiday meal? These addictive spicy-sweet nuts are just the thing. They’re also perfect with cocktails,…
Manhattan clam chowder is distinctive for its use of tomatoes, oregano, and crushed red pepper flakes—additions likely influenced by the tomato-based fish and clam soups of Mediterranean fishing communities. The…
This thin, clear-broth chowder is the least common style; even in Rhode Island, it’s often served alongside the more familiar New England and sometimes Manhattan chowders. It's the true seafood-lover's…
If you can’t find quick-cooking grits, you can use quick-cooking polenta instead—just be sure to follow the package’s instructions for the correct cooking time and the amount of liquid needed.
Apples that soften when cooked (like Empires, Jonathans, and McIntoshes) make a velvety puréed soup. Curry powder and fresh ginger give the soup a flavor boost, while the chive and…
Cacciatore, or alla cacciatora, means hunter's style, since this dish is traditionally made in Italy with wild game like rabbit, boar or pheasant. In the U.S., it's typically made with…
In this riff on classic chicken cacciatore, crisp panko-crusted chicken cutlets and a hearty farro salad are balanced here by bright, fresh arugula, while the creamy aïoli ties the dish…
The combination of natural and Dutch-processed cocoa powder, coffee, and mild honey gives this cake an incredibly moist texture and an intense, complex, and very grown-up chocolate flavor. Making the…
Inspired by fregolatas (large, crisp Italian cookies flavored with almonds and cornmeal), this sturdy bar-cookie-disguised-as-a-tart features a tangy cranberry filling between two tender layers of almond-cornmeal shortbread.
Salads are the ideal place to showcase apple varieties that are best enjoyed raw. Here, piquant blue cheese, toasty nuts, and slightly bitter escarole are delicious counterpoints to sweet, juicy…
This cake’s warm spices are complemented by bourbon or Cognac and the crunch of sweet candied pecans. Bake the cake at least a day ahead to let the flavors deepen.
绿豆和烤alm amandine-beans扔onds and a lemon-butter sauce—is a classic. But this riff has much richer almond flavor because the beans are sautéed in the butter mixture…
Creamy, hearty New England clam chowder is by far the most popular chowder style (compared to Manhattan or Rhode Island versions). Chowder made with milk or cream began appearing in…
And an oil mister comes in handy because it releases less oil than a can of cooking spray does. Whichever you use, mist only as necessary to prevent the dough…