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…
If you make Miso-Braised Duck Legs, you’ll have fat left over from rendering the legs. Duck fat in general is a precious ingredient that lends amazing flavor to other foods,…
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…
Fresh chestnuts are a tough nut to crack, literally, so be ready to work for this oh-so-worth-it soup. Before roasting, the chestnuts need to soak in warm water for 25…
Few flavors evoke the Mediterranean as intensely as oregano. Here, a small handful of the dried herb adds an intoxicating aroma to crisp fried potatoes in a lemony vinaigrette. If…
Discover simple ways to enjoy this all-purpose potato
Fried in a fluffy batter and served with a roasted tomato sauce, these stuffed poblano chiles are a Mexican classic. The filling is based on Cuban picadillo, a blend of…
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