I love aggressively seasoned vegetables (see Broccoli or Cauliflower with Garlic and Lemon, Two Ways, page 452, specifically the second way, with the optional anchovies and dried chile added), and piadine are one of the best ways of justifying a meal centered around them. Piadine are griddle-cooked flatbreads from southern Italy that are sometimes folded and stuffed like calones. But it’s equally authentic, more convivial, and certainly easier to put a pile of piping hot piadine in the middle of the table surrounded by bowls of wilted kale and plates of grilled sausages or prosciutto. Have plenty of red wine on hand and let everybody help themselves.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
From oven risotto with crispy mushrooms to green curry vinegar chicken.
Like chicken thighs with cilantro rice and cheesy beef sliders.