1 tablespoon olive oil 1 pound sweet Italian sausage, casings removed 1/2 pound cremini mushrooms, sliced 2 garlic cloves, minced 1 1/4 (26-ounce) bottles (4 cups) favorite marinara tomato sauce 1 (12-ounce) jar roasted red peppers, drained and finely chopped 1 cup cream Salt and freshly ground black pepper 1 pound penne pasta 1 cup … Continue Reading →
Recipe adapted from Bon Appetit. 4 boneless, skinless chicken breasts 1/2 cup soft, fresh goat cheese (such as Montrachet) 1/3 cup homemade or purchased pesto 1 teaspoon minced shallot or green onion 2 tablespoons olive oil Panko crumbs or flour Preheat oven to 350 degrees. Pound chicken breasts between sheets of waxed paper to thickness … Continue Reading →
From Nielsen-Massey Vanillas. 4 cups organic vegetable stock 1/2 cup white wine 1/2 teaspoon Worcestershire sauce 1 tablespoon pure vanilla extract 2 whole garlic cloves 1 leek, rinsed and coarsely chopped 2 bay leaves 1/8 teaspoon nutmeg 1/4 teaspoon paprika 1/4 teaspoon white pepper 1/2 teaspoon salt 3 tablespoons clarified butter (see note) 3 tablespoons … Continue Reading →
Recipe adapted from “Ninja Cooking System Cookbook.” If you don’t have the Ninja, use a wok or skillet. 1/2 pound Chinese sausage links (or any pork sausage) 1 tablespoon packed brown sugar 1 tablespoon cornstarch 3/4 cup water or vegetable broth 3 tablespoons rice wine vinegar 2 tablespoons soy sauce 1 tablespoon vegetable oil 3/4 … Continue Reading →
From “Gourmet Weekday” (Conde Nast, May 2012, $20). If you strip the chicken, chop the skin, grate the cheeses and slice the mushrooms ahead, the dish goes together quickly, says Marlene Parrish. Use dry vermouth if you don’t want to open a bottle of white wine. 10 ounces mushrooms (white or brown, wild or … Continue Reading →
Recipe excerpted from “Molto Batali” (Ecco, 2011). Pasta: 5 cups all-purpose flour 2 teaspoons salt 1/2 cup extra virgin olive oil 4 large eggs Filling: 2 cups fresh ricotta, drained 2 large eggs 1 cup grated caciocavallo cheese 6 salt-packed anchovy fillets, rinsed, drained and finely chopped 1/4 cup finely chopped fresh Italian parsley … Continue Reading →
From oneforthetable.com. Cooking spray 1 pound refrigerated pizza dough 3/4 cup pizza sauce or tomato sauce 8 slices low-moisture mozzarella cheese 1 tablespoon capers Fresh or freeze-dried basil Preheat oven to 475 degrees. Spray rimmed baking pan with cooking spray. Press and stretch dough evenly into a rectangle shape. Spread sauce evenly over dough, … Continue Reading →
Adapted from allrecipes.com. 4 cloves garlic, minced 1/4 cup minced shallots 1 tablespoon minced fresh ginger root 3 tablespoons olive oil 1 green bell pepper, seeded and chopped 11/2 cups tomato, peeled, seeded and chopped 2 teaspoons curry powder 1/2 teaspoon whole allspice berries 1/2 cup chicken stock 1/4 cup brandy-based orange liqueur … Continue Reading →
From “Make It Tonight” by Fine Cooking. You can substitute frozen cheese tortellini if desired. Follow cooking directions on the package and do not over cook. Kosher salt 1 pound frozen gnocchi or tortellini 3 ounces thick-cut bacon (about 3 slices), cut into 1/2-inch-wide pieces 4 tablespoons extra-virgin olive oil 2 medium-small yellow onions, thinly … Continue Reading →
From Everyday Food magazine. Coarse salt and ground pepper 3/4 pound short tubular pasta 3 ounces wild or baby arugula (3 cups) 2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice 2 tablespoons extra-virgin olive oil 3/4 cup grated pecorino cheese, plus more for serving (optional) In a large pot of boiling salted … Continue Reading →