Bay leaves - Page 2 of 28
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RecipeCharred Octopus
Tender and ever-so-slightly smoky, with a hint of the sea , charred octopus makes a great starter and a delicious addition to pasta and risotto. The octopus needs to braise for 2…
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RecipeSouthern-Style Shrimp and Grits
This take on shrimp and grits keeps close to the dish’s roots but elevates it with the addition of fresh tomatoes and kale.
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RecipeBraised Chicken Legs with Prosciutto, Sweet Potatoes, and Olives
Tender chicken is at the heart of this homey braise, but it’s the other ingredients—the broth, rich prosciutto, sweet potatoes, and tangy olives—that make it memorable.
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RecipeCheese Rind Broth
This savory broth makes use of something that might otherwise be tossed: the rinds of Parmesan or Grana Padano cheese. Use the broth in soups, risotto, pastas, and braises.
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RecipeButternut Squash Risotto
Yes, cheese is often added to risotto, but that flavor gets intensified when using cheese rind broth, too. One bite, and you may not go back to using any other…
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RecipeBraised Pork Shoulder with Fennel, Garlic, and Herbs
The flavor combination in this braise is reminiscent of porchetta, and leftovers make a great sandwich. For the best results, season the pork at least a day ahead.
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RecipeParsnip & Parmesan Soup with Pumpkin Seed Pesto
This silky soup is quite good on its own, but the gorgeous green pesto adds a burst of flavor.
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RecipeSeared Scallop Chowder
Chock full of scallops, this thick, creamy, classically flavored chowder showcases the mollusks’ silken texture.
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RecipeMaple-Brined Turkey Breast with Mushroom Gravy
Brining brings out the best in turkey, making it juicy and adding savory flavor; be sure to allow enough time (at least 4 hours) to brine the breast. The mushroom…
