Pistachio and white chocolate are two luscious ingredients whose unique tastes enhance each other. This cake is not only delicious but can also be up made up to two days in advance. For the white chocolate, choose a brand that’s 35% cacao and in bar or disc form, not chips, which won’t melt smoothly. Ingredients […]
Grated hard cheese, like Parmigiano-Reggiano, makes a great addition to panko for breading chicken. Olives and diced tomatoes combine for a zesty sauce. Choose whatever olives you like best. For a milder taste, I love Castelvetrano olives; for a stronger taste, go for Kalamata. Ingredients Directions Step 1 Set out three glass pie plates or […]
The aromas wafting from this stew as it cooks are tantalizing! And the finished dish is worth the wait (it gets even better the next day). Enjoy it on its own, over broad noodles, or with a side of creamy mashed potatoes. Ingredients Directions Step 1 In a bowl large enough to hold the meat, […]
A silken purée of fava beans served alongside braised wild chicory is another Pugliese classic, one we enjoyed at Ai 2 Ghiottoni in Bari with the folks from Fratelli Ruggiero. While it’s possible to find fava beans (dried or frozen) in the US, wild chicory is elusive—dandelion greens are a great stand-in and available at […]
