Minestrone is best during the spring and early summer, when vegetables from the farmers’ market are at their brightest and most flavorful. Some minestrone soups get cooked down for hours,…
This Korean-inspired fried chicken is poached in a vinegar brine before frying. The vinegar tenderizes the meat, while the parcooking allow for frying at a really high temperature without leaving…
This recipe uses a dry brine (a spice rub containing ample salt) to add savory flavor without diluting the bird’s inherent chickeny flavor. The salt dries out the skin, so…
Congri is enjoyed all over Cuba, but it’s prepared a little differently from town to town. My mother’s family is originally from Oriente, where it’s made using red beans. But…
Forget what you know about baked shells: The creamy texture of homemade ricotta makes all the difference. The multiple elements, including a take on Marcella Hazan’s tomato sauce, can be…
Bright and full of flavor, shrimp scampi is quick enough for a weeknight meal, but it’s also sophisticated enough for a dinner party. Serve it with pasta, rice, or crusty…
Cheese course? Dessert? Serve them both in this sophisticated and not-too-sweet finale to wow your guests. The salty, pungent blue cheese is a genius pairing with the sweet, honey-roasted pears.
Pungent blue cheese and creamy mascarpone provide a counterpoint to the sweet roasted beets in these delicate ravioli. See the How to Make Ravioli article for step-by-step photos of how…
In this hearty take on tortellini en brodo, a piece of Parmigiano rind lends its savory flavor to the broth and complements the earthy sweetness of the greens. You can…
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