Elegant enough for guests yet simple enough for weeknights, this one-pan dish will soon become one of your go-to dishes. (If you don’t want to cut up a whole chicken—not always the least expensive option—buy thighs, breasts, or even legs.) Serve with a nice rosé or an effervescent Lambrusco. Ingredients One 4-pound roaster chicken, cut […]
A quick romp in an olive oil-based marinade for as little as 30 minutes, a brief stint in a hot oven, and dinner is served! If desired, serve with the Braised Fennel and Lentils. Rice or couscous work well with the salmon, too. Ingredients 1 1/2 pounds salmon fillets, skin off Coarse salt (kosher or […]
This is a recipe my wife, Meghan, and I enjoy as an appetizer when asparagus is in season. We use a Microplane to grate the lemon zest and garlic. Ingredients 1 bunch fresh asparagus, tough ends removed, preferably thicker stalks 1/2 cup mayonnaise 2 tablespoons extra virgin olive oil 1 teaspoon fresh and finely grated […]
Zucchini was introduced to the Iberian Peninsula by the Arabs and is a specialty of Murcia. The following recipe, though simple, makes a great accompaniment to roasted chicken or grilled meats. It is important to keep the heat low to achieve a soft, delicate texture. You can turn the zarangollo into a meal by the […]
