Though sold year round, brussels sprouts are at their best after the first frost. (Near the holidays, you can sometimes find them still on the stalk.) Diced pancetta and balsamic vinegar make these an unforgettable side dish. Another plus? The sprouts can be braised on the stovetop, freeing up valuable real estate in your oven. […]
You likely have everything you need in your pantry to make this hearty and filling soup. Feel free to use green French lentils or the more common (and less expensive) brown variety. Blending a portion of the soup gives it a creamy texture. Ingredients 1/4 cup extra virgin olive oil, plus more for drizzling 1 […]
The sweetness of butternut squash makes the leap to savory when paired with fresh-pressed olive oil, sage, and kale. Of course, butternut squash can be notoriously difficult to peel and cube. We’ve found it’s easier if you slice the top and bottom off with a sharp knife, then microwave the squash for 3 to 4 […]
Sicilian-style meatballs can be distinguished from others by the unexpected but delightful addition of currants and pine nuts. While many traditional cooks fry their meatballs on the stovetop before simmering them in tomato sauce, we prefer to bake ours on a wire rack positioned over a rimmed sheet pan. (The meatballs retain their shape and […]
