I first had this dish at a restaurant in Florence, Italy. I took a bite and immediately asked the waiter to tell me exactly what was in it. When he told me, I had the same reaction I’ve had so many times after tasting something delicious in Europe: “That’s it?!” I don’t know if it comes from wisdom or restraint or both, but Europeans can take the simplest ingredients and extract from them the most exquisite flavors. My introduction to this dish coincided with my one-year stint as a vegetarian, when I practically lived on beans, relying on them for protein and to fill me up. If you have lemon- or herb-infused olive oil on hand—such as that used in the Butterhead Lettuce Salad with Strawberries (page 59)—use it here to add depth to the flavor of this dip. Depending on the potency of your flavored oil, it may be overpowering if used alone, so start with 1 teaspoon and taste it. If you feel the extra flavor it adds is enough, add the remaining 2 teaspoons extra-virgin olive oil.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.