In Trentino–Alto Adige, mushrooms are cultivated and foraged. The mushrooms found throughout the region have been revered since ancient times and referred to by the ancient Romans as the food of the gods. Found both in cultivation caves and out in the woods growing wild, the bounty lends itself to various uses. Simple buttons, trumpets, … Read more
Here is a soup high on comfort and low on effort, taking cues from classic Chinese egg drop soup, Korean manduguk dumpling soup, and even Italian stracciatella egg soup. It all comes together shockingly fast (no really, not much longer than it would take you to prepare instant ramen!). Give it up for your grocery … Read more
Step 1 Gently mix 2 large eggs, 1 lb. ground beef, ½ cup plain fine dried breadcrumbs, 3 garlic cloves, finely chopped, 2 oz. Parmesan, finely grated (about ½ cup), ⅓ cup finely chopped parsley, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined. Working one at … Read more
Sicilian pizza is an Italian-style pie identified by its thick, chewy, bready crust—similar in texture to a slab of focaccia, but under a layer of toppings like tomato sauce and other ingredients. In Sicily cheese is not required, but in this more American take on the classic, mozzarella and pepperoni pair up for a nostalgic … Read more
Chaat is one of my all-time favorite foods. It can be a snack, a shareable side for game day, or a dinner all on its own. This take on aloo chaat swaps the typical boiled spuds for frozen tater tots that get crisped up and tossed in spice-infused ghee. Using tater tots not only saves … Read more
Step 1 Wrap one 10-oz. package frozen chopped spinach, thawed, in a clean kitchen towel and twist and squeeze towel tightly over the sink to expel as much liquid as possible. Step 2 Melt 2 Tbsp. unsalted butter in a medium Dutch oven or other heavy pot over medium-high heat. Add spinach and ½ cup … Read more
Author Melissa Broder’s late father, Bob, was an ardent fan of purple cabbage. Like an “eat a wedge of it with blue cheese dressing” sort of fan. Originally inspired by a recipe from The Frog Commissary Cookbook, this crunchy chicken and cabbage salad quickly became Bob’s calling card, as Melissa tells it. It was the … Read more
This feel-good dinner makes the most of your time. Because you’re busy. You don’t have all day. I hear you. That’s where multitasking comes in: While hunks of Halloumi cheese and pita shards toast in the oven, you’ll slice up juicy citrus (snag blood oranges if you can for their vibrant hue), kicky shallot, kickier … Read more
We love canned beans as much as the next weeknight dinner warrior, but when beans are the main attraction (as in this lemon-scented white bean soup recipe), you can’t beat the depth of flavor you get by starting with dried. Use creamy cannellini beans, hearty navy beans (a.k.a. white kidney beans), or even big boi … Read more
Inspired by the popular Mexican street snack, this quick soup calls for frozen fire-roasted corn to add depth and a smokiness reminiscent of grilled corn on the cob; garlic, chili powder, cilantro, lime juice, and Cotija cheese complete the flavor nod. We all know the virtues of keeping frozen produce on hand, and the fire-roasted … Read more