This South American-inspired olive oil-rich pesto elevates simple roasted chicken and packs an herby punch. Ingredients 1 3-1/2- to 4-pound chicken 2 tablespoons, separated, plus 1/3 cup extra virgin olive oil Kosher salt and freshly ground black pepper 1/2 cup hulled green pumpkin seeds (pepitas), unsalted 1/2 cup packed fresh cilantro leaves, rinsed and patted […]
This recipe serves a large crowd. For smaller gatherings, cook just one rib roast and cut all the other ingredients in half. If you can’t get bone-in pork rib roasts locally, substitute pork loin roast or even thick pork chops—adjust the cooking times accordingly. The citrus marinade is also excellent with chicken. Ingredients Two 5-bone […]
Frying eggs in olive oil is a Spanish tradition that dates back centuries. This simplest of techniques is having a modern moment in the US as chefs extol the delicious results. When raw egg meets hot olive oil it creates a perfectly browned latticework around the edges of the white while leaving the yolk with […]
This dish gets its name from “pasta primavera,” which, as legend has it, originated not in Italy (where primavera means spring) but in the US some 40 years ago when Sirio Maccioni, owner of the famed New York restaurant Le Cirque, had the idea to throw together seasonal vegetables with pasta because he didn’t have […]
