A dish old as the ages, one that pungently depicts the Sards’ seminal appetite for the long bathing of fish or game in some puckerish sauce is burrida. Traditionally prepared with gattucci di mare—sea catfish—the sauce is enriched with the pounded raw livers of the fish. Here follows a version using orata—red snapper—or coda di rospo—monkfish—though river catfish can also be called upon with fine result. Present the burrida as an antipasto or a main course to savvy, unshy palates.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.