Broccoli rabe (also known as rapini) is a deliciously bitter green closely related to turnips. To ensure tenderness, the stalks are blanched, then grilled. You’ll find the Salsa Rossa pairs well with many green vegetables—green beans, brussels sprouts, broccoli, etc. Ingredients For the Salsa Rossa 1 cup sun-dried tomatoes (not oil-packed) Pinch of hot red […]
Though it’s not clear why the dish is named as it is, we find these eggs, bathed in a savory tomato sauce, more heavenly than hellish Ingredients 1/4 cup extra virgin olive oil, plus more for drizzling 5 garlic cloves, peeled and smashed Coarse salt (kosher or sea) and freshly ground black pepper 1/2 teaspoon […]
As I settle into the dog days of summer, I plan my menus to get the most taste for the least amount of cooking, and these wraps fit that to a T. Thin slices of prosciutto are the perfect alternative to flour-based wraps—more flavorful and practically carb-free. I love the creaminess of the Brie and […]
Though we have published recipes for romesco sauce in the past—this iconic sauce is awesome with vegetables, especially the calçots we have enjoyed in early spring in Barcelona—we had never thought to pair it with seafood. Ingredients For the romesco: 1/2 cup extra virgin olive oil, plus extra for coating the vegetables 1 red bell […]
