These deviled eggs have a wonderfully tangy, creamy character. The filling starts with a rich, velvety base of sour cream and mayonnaise in equal measure — the sour cream lending a subtle tartness and lighter texture than mayo alone, while the mayo brings body and that classic richness. Together they create a silkier, slightly airier filling than the traditional all-mayo version.
The Dijon mustard adds a sharp, grown-up bite — more nuanced and complex than yellow mustard, with a gentle heat that lingers at the back of the palate. It pulls the whole filling together and gives it backbone.
The dill pickle relish is the surprise delight here — it introduces little bursts of briny, vinegary sweetness and a whisper of fresh dill herbaceousness. It also adds the tiniest bit of textural intrigue in an otherwise smooth filling.
Piped or spooned back into the cool, firm egg white cups, the filling is finished with a dusting of smoked paprika — that gorgeous rust-red powder bringing a gentle smokiness and just a touch of earthy sweetness, while making the eggs look absolutely stunning on a platter.
The overall flavor profile is tangy, creamy, and gently smoky, with a pleasant sharpness from the mustard and little pickle-bright pops throughout. These would be a welcome upgrade at any gathering — familiar enough to feel classic, but just distinctive enough to prompt “ooh, what’s in these?”
This creamy pasta is exactly what you want when you’re craving something deeply satisfying without feeling weighed down. Tender Swiss chard, silky leeks and a luxurious cream sauce make it rich and comforting, while fresh tarragon and a bright hit of lemon zest keep things feeling fresh and vibrant. It’s the kind of dish that’s endlessly versatile and always welcome at the table.
The real secret weapon here is the toasted panko topping, which adds a satisfying crunch to every forkful — a simple trick worth keeping in your back pocket for any creamy pasta. Nutritional yeast gives it a subtle tang, but the topping is endlessly adaptable: swap in a melted anchovy for savory depth, or season it with herbes de Provence, Italian seasoning or ground coriander depending on your mood. However you finish it, don’t rush past the final garnish of tarragon and lemon zest — that last-minute freshness is what elevates the whole dish.
This recipe took about 50% longer than the 30 minutes originally allotted. The extended time is noted in the recipe below. It serves 4 as an entrée, or 8 to 10 as a first course. Add a sprinkle of red pepper flakes for a hit of heat, if desired.
Creamy Swiss Chard Pasta with Leeks, Tarragon and Lemon Zest
¾ lb. green Swiss chard (1 large bunch), washed and trimmed
2 large leeks (10 to 12 oz. each)
5 Tbsp. unsalted butter
½ cup panko bread crumbs
Kosher salt and black pepper
3 Tbsp. nutritional yeast
3 garlic cloves, thinly sliced
2 tsp. fresh thyme leaves
2 cups chicken or vegetable stock
1 cup heavy cream
1 lb. linguine or fettuccine
¾ cup finely grated Parmesan
Fresh tarragon leaves, for garnish
1 lemon, for garnish
Red pepper flakes, as a garnish, optional
Directions
Bring a large pot of salted water to a boil. Prepare the chard: Tear the leaves off the stems, separating the leaves and stems. Thinly slice the stems, then coarsely tear the leaves into bite-size pieces. Set both aside in separate bowls.
Prepare the leeks: Trim off the bottom and the dark green portion at the top, halve the remaining white and pale green portion lengthwise, then thinly slice them crosswise. Wash and drain the sliced leeks. Set aside.
Prepare the bread crumbs: In a large skillet, melt 2 tablespoons butter over medium. Add the panko, season lightly with salt and generously with pepper, and cook, stirring occasionally, until golden and toasted, 3 to 4 minutes. Stir in nutritional yeast, then transfer to a paper towel-lined plate.
Wipe out the skillet. Add the remaining 3 tablespoons butter and melt over medium-high. Add the leeks, chard stems, garlic and thyme, season with salt and pepper, and cook, stirring occasionally, until leeks start to wilt and soften, about 5 minutes. Add the torn chard, season with salt and pepper, and cook, stirring, until just wilted, 2 minutes.
Add the stock and heavy cream, and boil over high until thickened, about 10 minutes.
Once the mixture is simmering, add the pasta to the pot of boiling water and cook until al dente. Don’t drain the pasta.
With tongs, transfer the pasta directly from the pot to the pan with chard mixture. Stir the cooked pasta, then sprinkle with the Parmesan, stirring vigorously to melt it into the sauce. Ladle in more pasta water, a 1/4 cup at a time, if necessary for a smooth, silky consistency. Season to taste with salt and pepper.
Divide among shallow bowls or plates. Sprinkle generously with the prepared bread crumbs, top with tarragon and grate fresh lemon zest on top. Serve immediately.
Caramelized onions done right start with a simple but effective technique: a covered nonstick skillet over high heat with ¾ cup of water. The water and steam work together to soften the onions quickly and evenly. Once the lid comes off and the heat drops to medium-high, the softened onions are pressed into the bottom and sides of the skillet for maximum contact with the hot pan.
Rather than finishing with sugar or honey as many recipes suggest, a pinch of baking soda does the heavy lifting — speeding up the reaction that converts flavorless inulin (a polysaccharide naturally present in onions) to fructose, unlocking deep, complex sweetness.
Yellow or Spanish onions are the best choice here for their rich, layered flavor. Slicing them through the root end keeps them intact and prevents them from breaking down too much during cooking. The result is a versatile, deeply savory condiment that belongs just about everywhere. Here are some great uses:
On top of things
Burgers and sandwiches (classic pairing with gruyère)
Pizza or flatbreads
Crostini with goat cheese or brie
Steaks and grilled meats
Stirred into things
French onion soup (they’re the whole point)
Pasta sauces, risotto, or mac and cheese
Quiches, frittatas, and savory tarts
Dips — blended into sour cream for an incredible onion dip
As a base or filling
Caramelized onion jam (great on charcuterie boards)
Tart or galette filling with cheese and herbs
Stuffed into quesadillas or grilled cheese
Mixed into mashed potatoes or polenta
They keep well in the fridge for about a week, so making a big batch and using them throughout the week is totally worth the time investment.
In honor of National Hamburger Day, we topped off cheeseburgers with the caramelized onions for the win!
3 lb.s onions, halved and sliced through root end ¼ inch thick
¾ cup plus 1 Tbsp., divided
2 Tbsp. vegetable, OR olive oil
¾ tsp. salt
⅛ tsp. baking soda
Directions
Bring onions, 3/4 cup water, oil, and salt to boil in 12-inch nonstick skillet over high heat. (The pan will be very full.) Cover and cook until water has evaporated and onions start to sizzle, about 10 minutes.
Uncover, reduce heat to medium-high, and use rubber spatula to gently press onions into sides and bottom of skillet. Cook, without stirring onions, for 30 seconds. Stir onions, scraping fond from skillet, then gently press onions into sides and bottom of skillet again. Repeat pressing, cooking, and stirring until onions are softened, well browned, and slightly sticky, 15 to 20 minutes.
Combine baking soda and remaining 1 tablespoon water in bowl. Stir baking soda solution into onions and cook, stirring constantly, until solution has evaporated, about 1 minute. Transfer onions to bowl. (Onions can be refrigerated for up to 3 days or frozen for up to 1 month.)
This is a rustic, deeply satisfying Italian soup inspired by the zuppa d’orzo e fagioli of Treviso, in the Veneto region of northeastern Italy. Here’s what makes it special:
The beans do double duty. Cannellini beans are pureed with their canning liquid to create a silky, creamy broth that feels rich without being heavy — a clever technique that builds body naturally. Then plumper, meatier Roman beans (borlotti/cranberry beans) are stirred in near the end for textural contrast and substance.
Barley gives it soul. Pearl barley is a traditional addition in this part of Italy — it’s starchy, chewy, and filling, making the soup feel like a true meal rather than a starter.
The greens add color and nutrition. Curly kale is the preferred choice here for its tender texture, though lacinato (Tuscan) kale (our choice) works too with another four or five minutes of simmering time.
The flavor profile is earthy and savory — the kind of soup that tastes like it’s been simmering all afternoon, with layers built from humble pantry ingredients.
Overall, it’s a cucina povera (“poor kitchen”) style dish — simple, nourishing, and deeply flavorful — the sort of thing an Italian grandmother might make on a cold winter day, stretching inexpensive ingredients into something truly memorable. It would pair beautifully with crusty bread and a drizzle of good olive oil on top.
TIP:Don’t use whole-grain or quick-cooking barley. The former requires an extremely long cooking time, and the latter lacks the heartiness and chew of pearled barley.
2 Tbsp. extra-virgin olive oil, plus more to serve
1 medium carrot, peeled, halved lengthwise and cut into ¼-inch half-rounds
1 small yellow onion, chopped
1 medium celery stalk, chopped into ¼-inch pieces
2 medium garlic cloves, chopped
2 Tbsp. chopped fresh sage
1 6-inch rosemary sprig
Kosher salt and ground black pepper
1/2 cup pearled barley
1 quart low-sodium vegetable or chicken broth
1 15½-oz. can Roman beans, rinsed and drained
1 small bunch curly kale, stemmed and sliced into thin ribbons (about 6 cups)
Finely grated Parmesan or pecorino Romano cheese, to serve
Directions
In a blender, combine the cannellini beans with their liquid and 2 cups water. Blend until smooth, about 30 seconds.
In a large saucepan over medium, combine the oil, carrot, onion, celery, garlic, sage, rosemary and ½ each teaspoon salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, 6 to 8 minutes. Stir in the barley, followed by the pureed cannellini beans and the broth. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered and stirring occasionally, until the barley is al dente, 25 to 30 minutes.
Stir in the roman beans and kale. Return to a simmer and cook, stirring occasionally, until both the kale and barley are tender, 8 to 10 minutes. Off heat, taste and season with salt and pepper. Remove and discard the rosemary. Serve the soup drizzled with additional oil and sprinkled with cheese.
These babies are a meal in themselves, and that’s exactly what we had for dinner recently. Sometimes a perfectly cooked baked potato can be just as satisfying as a fancy gratin.
To produce baked potatoes with an evenly fluffy interior, their ideal doneness temperature is 205 degrees. Baking them in a hot (450-degree) oven prevents a leathery “pellicle” from forming underneath the peel.
To season the skin, coat the potatoes in salty water before baking; crisp the skin by painting it with vegetable oil (do not use olive oil as it will burn at such a high temp) once the potatoes are cooked through, and then bake the potatoes for an additional 10 minutes.
Adding a broccoli cheese sauce topping elevates these spuds to another level. Make sure to use a good quality Parmesan. Grate it from a block cheese to avoid a grainy effect. The sauce can easily be cut in half if desired (which we did, but then wished we had made the full amount).
Baked Potatoes for Two with Broccoli Cheese Topping
TIP: For a silky smooth sauce, wait until the Monterey Jack and cheddar are thoroughly integrated before you add the Parmesan. If the sauce gets too thick, whisk in 1 tablespoon of hot water.
Ingredients
Salt and pepper
2 12-oz. russet potatoes, unpeeled, each lightly pricked with fork in 6 places
2 tsp. vegetable oil
Broccoli Cheese Sauce
12 oz. broccoli, florets cut into 1-inch pieces
1 Tbsp. vegetable oil
Salt and pepper
1 Tbsp. unsalted butter
4 tsp. all-purpose flour
1⁄4 tsp. dry mustard
1⁄8 tsp. cayenne pepper
1 cup half-and-half
1⁄2 cup water
1⁄2 cup shredded Monterey Jack cheese
1⁄2 cup shredded sharp cheddar cheese
¼ cup Parmesan cheese, grated from a block
Directions
Potatoes: Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in ½ cup water in medium bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. (If you have time, turn the potatoes in the water several times over 15 minutes.) Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, about 1 hour. (Depending on the size of your potatoes, this could take longer.)
Add a quarter-sized rimmed baking sheet (in same oven as potatoes) and heat for 15 minutes. This will be used to bake the broccoli.
Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.
Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste.
Broccoli Cheese Sauce: While potatoes are roasting, toss broccoli florets with oil, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl.
Arrange broccoli in single layer on heated rimmed baking sheet. In the same 450° degree oven, after the potatoes have cooked for about 50 minutes, roast the broccoli until spotty brown, about 15-18 minutes, turning florets halfway through cooking.
Meanwhile, melt butter in medium saucepan over medium heat. Add flour, mustard, and cayenne and cook, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in half-and-half and water and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, 8 to 10 minutes.
Off heat, whisk in Monterey Jack and cheddar until smooth. Stir in Parmesan until smooth. Season with salt and pepper. Top potatoes with roasted broccoli, pour sauce over broccoli and serve immediately. Sprinkle with a touch of paprika, if desired.
What makes these sweet potatoes so special is their texture. Often, roasted sweet potatoes are either mushy and bland or crispy but dried out. Here, you get the best of both worlds — with seemingly little effort.
All you have to do is flip the potatoes once at the 15 minute mark. Flip again in another 15 minutes and add the broth, then back into the hot oven for the last 15 minutes. You have sweet potatoes that are browned and crispy on the edges with the most decadently creamy center (they actually do melt in your mouth).
This dish can also be made using Yukon Golds (shown below) instead of sweet potatoes.
Substitutions: You can substitute any combination of chopped fresh hearty herbs (such as thyme, sage, or oregano) for the rosemary.
Directions
Heat the oven to 500°F.
Stir 2 tablespoons melted unsalted butter, 2 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper together in a large bowl until combined. Add 2 pounds cut sweet potatoes (peeled if desired) and 1 tablespoon coarsely chopped fresh rosemary leaves, and toss well to coat.
Transfer the potatoes cut-side up to a 9×13-inch metal baking pan (avoid glass, as it could shatter) or rimmed baking sheet (quarter sheet pan) and arrange in a single layer. Drizzle any remaining butter mixture over the potatoes.
Roast until the sweet potatoes easily release from the pan with tongs and the bottoms are light golden-brown, about 15 minutes. Flip the rounds and roast until the bottoms and tops are deep golden-brown, about 15 minutes more.
Remove the pan from the oven. Carefully pour 1 cup low-sodium vegetable broth into the pan and add 4 peeled and smashed garlic cloves. Return to the oven and roast until the potatoes are very tender and most of the broth is absorbed, about 15 minutes.
“Sauced with a bright-tasting marinara (the key is cutting the canned tomatoes with passata, Italy’s raw, strained tomato purée) and topped with grated Parmesan and more Taleggio, these stuffed shells deliver all the satisfying coziness of the original—but tastes like a welcome refresh.”
While it is a rather labor-intense undertaking, and uses lots of kitchen pots and appliances, it is a very satisfying, and less heavy vegetarian pasta option. Before even starting, make sure you have a broiler-proof casserole dish such as enameled cast iron, or your vessel could crack under the intense heat of the broiler.
The humble green pea is the star here, thanks to their abundance of water and soluble fiber, which renders them wonderfully smooth when puréed. In addition, a full pound of frozen chopped spinach is added for more green color and freshness. (Freezing breaks open the leaves’ cells, softening them.)
Sautéed fennel, shallot and garlic bring gentle sweetness, and plenty of basil and lemon zest round things out. Taleggio cheese is the binder to give the filling cohesion as well as some richness and adds robust flavor to complement the stuffing. Fontina cheese would make a fine replacement for Taleggio (perhaps even more of it?)
While the recipe calls for a rectangular 9″ x 13″ broiler-proof casserole dish, ours was oval in shape, but still fit exactly 25 jumbo stuffed shells. The unused shells were stored in a seal proof container with a bit of sauce to prevent sticking together, and saved for another use.
TIP: To make the slippery shells easier to fill, hold each lengthwise in your palm and gently squeeze the ends; the center will pop right open!
*BTW, a whole bottle (24 oz.) of passata was inadvertently included in our sauce. But in the end it was a happy mistake, because we liked the additional sauce. We used more in the casserole, and leftovers for passing purposes.
1 large fennel bulb, stalks discaded, bulb halved, cored, and chopped fine
1 lage shallot, peeled, halved and sliced thin
2 garlic cloves, minced
2 1⁄4 tsp. table salt, divided
1 lb. frozen peas, thawed
8 oz. Taleggio cheese, rind removed, divided
2 tsp. grated lemon zest
1⁄4 tsp. pepper
1 lb. frozen chopped spinch, thawed and squeezed dry
3 Tbsp. chopped fresh basil
Shells
12 oz. jumbo pasta shells
Table salt for cooking pasta
1⁄4 cup grated Parmesan cheese
Directions
For the Sauce: Heat oil and garlic in medium sauce pan, over medium heat, stirring frequently, until garlic is fragrant but not browned, about 2 minutes. Stir in tomatoes, passata and pepper flakes and simmer until slightly thickened, about 10 minutes. Stir in basil, salt and sugar. Cover and set aside.
For the Filling: Heat oil in 12-inch skillet over medium heat until shimmering. Add fennel, shallot, garlic and 1/4 teaspoon salt and cook, stirring frequently, until fennel is translucent and shallot is beginning to brown, about 6 to 8 minutes. Add 1/2 cup of water, cover and cook for 5 minutes. Uncover and continue to cook, stirring frequently, until liquid has evaporated and fennel is crisp-tender and light golden brown, about 5 more minutes. Process peas in food processor for 15 seconds. Scrape down sides of bowl. Add half of Taleggio, lemon zest, pepper, and remaining 2 teaspoons salt and continue to process until cheese is incorporated and mixture is smooth, 20-30 seconds, scraping down bowl as needed. Add spinach and pulse to incorporate, 5 to 6 pulses. Transfer pea mixture to bowl with fennel, add basil, stir and set aside.
For the Shells: Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until al dente, about 9 minutes.Drain pasta and rinse under cold water until cool to touch. Reserve 25 unbroken shells, save the others for another purpose. Adjust oven rack to middle position and heat oven to 350°F. Spread 2 cups sauce over bottom of 13-by-9 broiler-safe baking dish. Using spoon, fill each shell with about 2 tablespoons of filling. Arrange shells open side up in rows of 5 shells over sauce in dish. Pour remaining sauce evenly (will probably not cover shells completely). Sprinkle with Parmesan cheese. Break remaining Taleggio into small pieces and dot evenly over top.
To Finish: Cover dish slightly with aluminum foil and bake for 35 to 40 minutes until heated through. Remove foil and return dish to oven. Turn on broiler. Broil until sauce is bubbling and cheese is lightly browned, about 5 minutes. Transfer dish to wire rackand let cool for 10 minutes. Serve. NOTE: Fully assembled shells can be refrigerated for up to 24 hours; increase baking time by 10 minutes.
We were pleasantly surprised how much we loved this easy farro recipe with mushrooms and peas. The side dish is creamy and packed with the flavors of fresh thyme, garlic, and a little Parmesan cheese. Think of this as a farro risotto type dish, but with far less TLC than your typical risotto requires!
It is perfect as a vegetarian main next to some fresh salad, or serve it as a side next to your favorite protein, such as we did with loin lamb chops. You can also prepare it in advance and use as lunch for several days.
Unfamiliar with farro? It is a nutty-flavored Mediterranean grain that has been in use since the time of ancient Egypt. And not only is it chockful of good-for-you nutrition — fiber, protein, vitamins, minerals and antioxidants — it is also hearty, deeply satisfying, and quite versatile.
NOTES: As a vegetarian entree or main course, this recipe will serve 4. If served as a side next to your favorite protein such as salmon, chicken, pork or lamb, it can serve 5 to 6 people.
This farro recipe will keep well for 3 to 4 days, if refrigerated properly in airtight containers. When you need to warm it up, just use a skillet over medium-low heat. It helps to add a little bit of water and stir regularly till warmed through.
8 oz. baby bella mushrooms cleaned, trimmed and sliced
1 cup frozen peas
1 tsp. chopped garlic
1 cup pearled farro
1 tsp. sweet paprika
2 springs fresh thyme, leaves only
Salt and pepper
2 1/4 cups vegetable broth or chicken broth
1/2 cup grated Parmesan cheese
1/4 cup fresh mint leaves, chopped
Directions
In a deep skillet with a lid, heat 2 tablespoons of olive oil over medium-high heat. Add green onions, mushrooms, and peas; sauté for 3-4 minutes. Add fresh garlic and stir briefly until fragrant. Now add farro, sweet paprika, thyme, and a little salt and pepper. Cook for 4-5 minutes, stirring regularly.
Meanwhile, in a separate pot over medium-high heat, bring the broth to a boil. Add the boiling broth to the farro mixture. Bring everything to a boil, then lower the heat to medium-low. Cover and cook for 20 minutes (or according to package directions, ours took 30 minutes) until the liquid is absorbed.
Remove from heat and add grated Parmesan and fresh mint leaves. Serve warm.
A vegetarian meal with a meaty undertone and a soulful depth of flavor. Here, nutty mushrooms and quick-cooking lentils play nicely together for a flavor-packed, meatless take on classic ragù. Traditionally, ragù gets its signature savory flavor from slow-cooked meat like ground beef or pork.
In this vegetarian version, a mix of sautéed mushrooms, such as oyster and cremini, lends earthy flavor and texture, while black lentils — a quicker-cooking legume than green or red lentils — gives the sauce body.
Lentils are prized in the Mediterranean, and most Italians would agree that the best lentils come from Southern Italy. Although they cook in under half an hour, black (Beluga) lentils remain a bit more sturdy throughout the cooking process than most other lentils. Instead (because we had them on hand), we used Puglia lentils which are celebrated for their earthy taste and numerous health benefits.
Like any ragù, this dish relies entirely on building layers of flavor. Sautéing the mushrooms, onions, and carrots until browned and toasting the tomato paste creates a deep foundation of umami. Deglazing the brown bits at the bottom of the Dutch oven with wine and stock infuses the lentils and sauce with rich, savory notes.
Simmered in a red wine sauce fortified with vegetable broth, the lentils become tender and creamy, resulting in a hearty sauce that comes together in less than an hour and proves to be more than the sum of its parts. Serve over creamy cooked polenta or fresh pappardelle for a filling meal.
Make Ahead: You can make this ragù up to three days in advance and store it covered in the refrigerator. When reheating, you may find that the lentils have absorbed some of the liquid. Simply thin it back out to your desired consistency with vegetable stock or water. This recipe is also freezer-friendly. Let it cool completely, then ladle it into freezer-safe containers or large resealable plastic bags, and store it in the freezer for up to two months.
1/4 cup extra-virgin olive oil, plus more for drizzling
1 lb. mixed fresh mushrooms (such as cremini, oyster, and portobello), stemmed and chopped (about 5 1/2 cups)
1 medium yellow onion, chopped (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
4 tsp. kosher salt, divided
4 large garlic cloves, minced
1/4 tsp. crushed red pepper
2 Tbsp. tomato paste
1 cup (8 oz.) dry red wine
2 cups vegetable broth
1 14.5-oz. can crushed tomatoes
2 Tbsp. chopped fresh oregano, plus more for garnish
1/2 cup heavy cream
2 oz. Parmigiano-Reggiano cheese, finely shredded (about 1/2 cup), plus more for garnish
Cooked polenta, for serving
Directions
Bring a medium saucepan of water to a boil over high. Add lentils, and cook, uncovered, until plump and tender, about 10 minutes. Remove from heat, and let stand for 10 minutes; drain and set aside.
Heat oil in a large Dutch oven over medium-high. Add mushrooms, onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until mushrooms begin to brown and stick to the bottom of the pot, 12 to 14 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 2 minutes. Add tomato paste; cook, stirring constantly, until paste darkens in color, about 2 minutes.
Add wine, and scrape up any browned bits from the bottom of the Dutch oven; cook until wine is almost evaporated, about 2 minutes. Stir in broth, crushed tomatoes, oregano, cooked lentils, and remaining 1 tablespoon salt. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, uncovered, until flavors meld, 15 to 20 minutes.
Remove Dutch oven from heat, and stir in cream and cheese. Serve ragù over cooked polenta. Garnish with additional oregano and cheese, and drizzle with olive oil. Serve hot.
This version on Genoese-style green beans (Fagiolini alla Genovese) creates tender blanched green beans tossed in a bold, zippy dressing made with anchovies, lemon juice, and olive oil. Finished with crispy garlic chips, it’s a quick, flavor-packed vegetable side dish that’s both easy and elegant. Definitely company-worthy.
Blanch the green beans. Set a bowl of cold water and ice near the stove. Bring a medium pot of water to a boil and salt the water very well (estimate about 1 tablespoon of kosher salt per quart of boiling water). Drop the green beans into the boiling salted water and cook for 2 to 3 minutes, just until bright green. Then, use tongs to transfer the green beans to the bowl of iced water and let cool (this will stop the cooking process so the beans stay crisp).
Make the garlic chips. In a small saucepan warm the olive oil over medium heat until just shimmering. Drop the sliced garlic in and cook for about 1 minute or until the garlic has turned golden brown and crispy (it should not be burned). Remove the garlic with a slotted spoon and set aside for now.
Make the dressing. In a small bowl, combine the chives, parsley, finely chopped anchovies, lemon zest and juice. Pour the olive oil slowly into the bowl while whisking continuously until the dressing has emulsified. Taste and, if needed, add a small pinch of salt and whisk again to combine.
Finish and serve. Drain the green beans well and transfer to a serving platter. Pour the dressing all over the beans and toss gently. Garnish with the crispy garlic and serve.
With the end of fresh corn season looming, we are hyper-vigilant to try any delicious sounding corn recipe. This corn chowder, inspired by a corn side dish in “The Gaijin Cookbook” by Ivan Orkin and Chris Ying, is unconventional in a couple of ways. Instead of relying on an abundance of dairy for creaminess, a portion of the cooked vegetables is puréed. This gives the soup body without blunting the delicate sweet, grassy notes of the corn, nor the earthiness of the potatoes.
Secondly, white miso lends deep, umami-rich flavor, so there’s no need for the salt pork or bacon typically used in corn chowder, nor even for chicken broth, so this soup is vegetarian-friendly.
Fresh in-season corn is, of course, best—cut the kernels from the ears and simmer the cobs right in the mix, which infuses the broth with maximum flavor. Out of season, frozen corn kernels are a decent stand-in. You won’t have cobs for simmering, but the chowder still will be good. And if you wish the chowder to have golden hue, stir in a pinch or two of ground turmeric. And we loved the garnish of chili oil!
NOTE: When the corn cobs are removed, cool them off a bit. Then scrape off any residual bits of corn kernels and corn milk and add it to the soup in the pot so that none of that goodness goes to waste.
1 lb. Yukon Gold potatoes, unpeeled, cut into ½-inch cubes
6 cups water
Optional garnish: Chili oil
Directions
In a large Dutch oven over medium, melt the butter. Add the scallion whites and ½ teaspoon salt; cook, stirring occasionally, until softened but not browned, 3 to 5 minutes. Add the miso and cook, stirring to incorporate it into the scallion, until the miso is lightly browned, about 1 minute.
Add the mirin and cook, stirring, until the liquid has mostly evaporated, about 1 minute. Stir in 6 cups water, then add the reserved corn cobs. Bring to a boil over medium-high, then stir in the corn kernels and potatoes. Return to a boil, then reduce to medium and simmer, uncovered and stirring occasionally, until the potatoes are tender, about 15 minutes.
Remove from the heat and cool for 5 to 10 minutes. Remove and discard the corn cobs. Transfer 1½ cups of the solids to a blender along with about ½ cup of the liquid. Puree until the mixture is smooth, about 1 minute.
Return the blended portion to the pot and stir. Bring to a simmer over medium, stirring occasionally. Remove from the heat, then taste and season with salt and pepper. Ladle into bowls and sprinkle with the scallion greens. Top with chili oil, if desired.
The beauty of this dish, is not only that it is texturally satisfying, but it can be served at any meal in the day as a side dish OR an entrée. We’ve experienced the Spanish tortillas lining the counters at tapa and pintxo bars all over Spain. They’re one of the most beloved and popular dishes in Spanish cuisine and are eaten at any time of day: breakfast, lunch, dinner, on school field trips, after beach excursions…. or just because you’re hungry…
For purists, a Spanish tortilla should only contain 4 ingredients: olive oil, potatoes, eggs, and salt. Personally, onion is a must but in this recipe zucchini is also added, which ends up melting into the potatoes creating a velvety dish. The trick to creamy tortilla is to use lots of olive oil—more than what you would ever think you need.
According to America’s Test Kitchen (ATK), it is about poaching the potatoes and zucchini in the oil and not really frying to a crisp. The potatoes and zucchini will absorb some of the oil, but a lot of it will get drained after they are cooked (leftover oil can be reused after straining so it doesn’t go to waste). Everything gets mixed with eggs and is given a quick scramble in the pan, then it’s flipped, using a plate, and finished with a quick stint in the pan on the second side.
In Spain, a true tortilla should have a soft and creamy interior and exterior that is light in color. It should not be cooked through or deeply caramelized on the outside, but of course, you can cook it a bit longer to your liking. Loved it! As melt-in-your-mouth tender as the ones they serve in Spain.
NOTES: It is best to wait a few minutes before cutting into it as it will set a bit more with carryover cooking. It is important to use a nonstick pan so the tortilla slides easily out of it.
Heat 1 cup extra-virgin olive oil in 10-inch nonstick skillet over medium heat until shimmering. Add 1 small finely chopped onion and cook until just softened but not browned, 3 to 5 minutes.
Stir in 1 pound Yukon gold potatoes (peeled, halved lengthwise, and sliced crosswise into ⅛-inch-thick pieces), 8 ounces chopped zucchini, and ¾ teaspoon table salt. Compress vegetables to submerge in oil as much as possible (it’s OK if vegetables aren’t fully submerged; as they cook they will shrink and become submerged). Cook until potatoes and zucchini are very tender and lightly caramelized, 25 to 30 minutes, stirring occasionally (zucchini should be falling apart). Remove from heat.
Whisk 5 large eggs and remaining ½ teaspoon table salt together in large bowl. Strain vegetable-oil mixture through fine-mesh strainer set over clean bowl. Transfer vegetables to bowl with eggs, stirring to combine, and set strained oil aside.
Heat 1 tablespoon strained oil in now-empty skillet over medium heat until shimmering. Add egg-vegetable mixture and cook, stirring center to scramble eggs lightly, until edges are set, about 1 minute. Run rubber spatula along edges of pan, then shake skillet gently to loosen tortilla from skillet. Cook for additional 1 to 2 minutes until set but not browned.
Remove skillet from heat. Run rubber spatula along edges of pan, then shake skillet gently to loosen tortilla from skillet. Place large flat plate over tortilla in skillet and, holding plate with 1 hand and skillet handle with your second hand, invert skillet to transfer tortilla to plate. Slide tortilla back into now-empty skillet, tucking edges of tortilla as needed around perimeter of skillet, and cook over medium-high heat until second side is just set, 1 to 2 minutes.
Gently slide tortilla onto serving plate and let rest for 10 minutes. Serve warm or at room temperature, drizzling with extra strained oil if desired.
This Spanish recipe was inspired by a stewy mélange of cherry tomatoes, garlic, sweet-spicy peppers and extra-virgin olive oil that was served with flatbread at Ristorante Barbieri in Calabria.
To make a sauce for pasta, combine mini sweet peppers (usually sold in a trio of colors) with an earthy cubanelle pepper and add heat with pepper flakes. Cherry, grape or homegrown slicing tomatoes, plus a couple tablespoons of tomato paste, form the sauce’s backbone.
Short pasta with a twisty or curly shape—such as casarecce, gemelli, cavatappi or campanelle—is ideal for ensnaring bits of tomato and peppers. As simple as it is, the end result is delicious!
NOTES: Don’t use regular bell peppers. Mini sweet peppers are more delicate, so they soften more readily, and their skins are more tender. Also, don’t forget to save 1 cup of the pasta cooking water before draining the noodles. It is necessary to lend some body to the sauce. A good reminder not to toss out all of the water before reserving some, is to put your measuring cup and ladle inside the colander.
Calabrian-Style Tomato and Sweet Pepper Sauce with Pasta
1/4 cup extra-virgin olive oil, plus more to serve
2 pints cherry or grape tomatoes
8 oz. sweet mini peppers in a mix of colors, stemmed and sliced into thin rounds
1 medium cubanelle pepper, stemmed, seeded and thinly sliced
2 medium garlic cloves, minced
2 Tbsp. tomato paste
1/2 tsp. red pepper flakes
1/4 cup lightly packed fresh basil, torn
2 oz. pecorino Romano or ricotta salata, finely grated (1 cup)
Directions
In a large pot, boil 4 quarts water. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 1 cup of the cooking water, then drain. Return the pasta to the pot; set aside off heat.
In a 12-inch skillet over medium, heat the oil until shimmering. Add the tomatoes, sweet peppers, cubanelle pepper, garlic, tomato paste, pepper flakes, ½ teaspoon salt and ¼ teaspoon black pepper. Stir, then cover and cook, stirring occasionally, until the tomatoes burst and the peppers have softened, 8 to 10 minutes.
Stir in ¼ cup reserved pasta water, scraping up the browned bits, then add to the pasta along with another ¼ cup reserved pasta water. Cook over medium, stirring, until the pasta is al dente, about 2 minutes. If needed, adjust the consistency with additional reserved pasta water.
Off heat, taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with the basil and cheese.
The fresh ears of corn are drenched in a creamy-salty richness of butter, miso, and salt, then topped with sliced scallions. For maximum flavor, sake is used as an added liquid (our version reduces the sake by half), but water works, too. Scallions and flaky salt, are the final flourish.
This recipe is loosely based on a grilled corn recipe from Milk Street in which the corn is also topped with toasted sesame seeds (we omitted). We opted to steam the corn and then drench it with a miso-butter mixture combined with an immersion blender.
The original recipe calls for the butter and miso to be melted in a skillet and whisked until emulsified. Ours never did emulsify, so we just put all ingredients (except scallions) into the immersion blender cup.
In fact, we doubled the butter mixture because we wanted leftovers for a corn sauté dish for an upcoming party. And we still had some leftover for future dishes! Think baked potatoes, streamed veggies, hot dinner rolls…
Boil water in a large skillet. Add the ears of corn, turn off the heat and cover for 10 minutes.
Meanwhile, using an immersion blender, emulsify the melted butter and white miso.
Add in the sake, lime juice sesame oil and white pepper and continue blending until you have a smooth consistency.
Remove corn to a platter, drain the water from the pan. Add the ears of corn back to the skillet and pour the miso-butter mixture over the ears, cover and let sit over low heat for a few minutes until warmed through.
With tongs, lift each ear out of the skillet, letting excess mixture drip off, and place all earns on a platter. Sprinkle with scallions slices and serve immediately.
Save remaining miso-butter mixture in a glass container with lid. Refrigerate. Let come to room temperature when ready to use again.
Spanish gambas al ajillo—shrimp cooked with generous amounts of garlic and olive oil—is a popular tapa, but as the recipe from Milk Street explains, the “al ajillo” technique isn’t strictly for shrimp. It can be employed with a number of different ingredients, including vegetables.
Here, zucchini is used to make calabacines al ajillo, also a Spanish classic. Cut into spears, quickly cooked, then left to stand for a few minutes before serving, the summer squash soaks up the heady notes of toasted garlic and the fruity, peppery olive oil.
Since it was just the two of us for dinner, and we didn’t want leftovers, the recipe was cut in half. You can serve with lots of warm, crusty bread for dipping into the oil or as a side to seared or grilled white fish. Ours was paired with a couple of grilled pork chops and some fresh garden tomatoes and basil. This dish is great served warm or even at room temperature.
TIP: Don’t leave the seeds in the zucchini. The seedy cores quickly turn soft and spongy with cooking and release moisture that would water down the dish. Be sure to turn up the heat to medium-high after adding the zucchini to the skillet to help maintain the temperature of the pan and oil.
2 dried árbol chilies, broken in half, seeds shaken out and discarded, OR ¼ tsp. red pepper flakes
1 Tbsp. sherry vinegar
Kosher salt and ground black pepper
1/2 cup lightly packed fresh flat-leaf parsley, chopped
Flaky salt (optional)
Directions
Halve the zucchini lengthwise, then use a spoon to scrape out the seeds. Turn each half cut side down and slice it lengthwise about ¼ inch thick, then cut the strips crosswise into 2-inch sections.
In a 12-inch skillet over medium, combine the oil and garlic, then cook, stirring often, until the garlic is softened and lightly golden around the edges, about 3 minutes. Add the zucchini and chilies; immediately increase to medium-high and cook, stirring occasionally, until the zucchini begins to brown at the edges, about 5 minutes.
Stir in the vinegar, ½ teaspoon salt and ¼ teaspoon black pepper; cook, stirring often, until the zucchini is tender yet holds its shape, 7-8 minutes. Remove the pan from the heat and let stand for about 5 minutes to cool slightly and to allow the zucchini to absorb the flavors.
Stir in the parsley, then taste and season with salt (if not using flaky salt) and with black pepper. If desired, remove and discard the árbol chilies (if used). Transfer to a serving dish and sprinkle with flaky salt (if using).
