Small ditalini and well-cooked broccoli di rape are all you need to make a delicious, warm, nourishing, and comforting dish—moist and almost soupy in consistency. Of course, you need the basic seasoning of the Basilicata cook, too: olive oil, garlic, lots of peperoncino, and pecorino. If you feel the need to add more to this simple dish, slivers of chicken breast can cook right in the pot with the ditalini and will give a meaty substance. Another natural addition would be cubes of provola just before serving (see Wedding Soup, page 299, for tips on adding provola to a soupy dish).
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.