This classic Italian dessert (panna cotta translates to “cooked cream”) is simultaneously rich-tasting, yet light. For a festive touch, substitute orange zest for lemon zest, then garnish with candied orange peel and/or fresh pomegranate arils. We used an olive oil of medium intensity. Ingredients 1 1/2 teaspoons unflavored powdered gelatin 1 tablespoon cold water 2 […]
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 […]
