In many mountain regions of Italy, chestnuts have been cultivated and gathered as staple foods for generations. In Valle d’Aosta (with thousands of cows), it is customary to cook chestnuts and rice together in milk, a simple, nourishing dish that lends itself to many variations. Traditionally, riso e castagne was made as a light supper in the evening, especially for children before bedtime. The dish has a natural sweetness that kids love, and if you emphasize that quality with sugar, honey, or a swirl of jam, you have a lovely dessert or sweet brunch dish. It is just as easy, though, to take riso e castagne in a savory direction, as I do in this recipe. With a finish of fontina and grana, it becomes a rich-tasting chestnut-flavored riso or risotto, wonderful as a primo or as a main course. And if the same dish is cooked with more milk—or less rice—it becomes a comforting, creamy, and warming zuppa, which I am sure is much appreciated in the Alpine winter.
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.