Look in any Sicilian cookbook and you’ll find a recipe for the popular side dish, or contorno, of cooked greens with currants and pine nuts. I make Swiss chard the main attraction of this dish, layering it onto a savory tart with rich and tangy goat cheese, then topping it with sweet currants and toasted pine nuts. Use a crumbly, slightly aged goat cheese, such as Bûcheron, Rodin Affiné, or the domestically produced Laura chanel aged chèvre. Feel free to substitute any other tender greens, such as the tops of beets or turnips, or a bunch of young mustard greens for the Swiss chard.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.