This is a substantial baked frittata that feeds a small crowd. Filled with spicy Italian sausage, flavorful greens and four kinds of cheese, it tastes best at room temperature, and it’s perfect for a…
Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen’s cookbook, “Poole’s: Recipes from a Modern Diner,” is a game-changing celebration of flavors, colors and textures: broccoli, toasted…
I’ve grown very used to making my own nut butters, it’s complete second nature by now. I buy nuts and seeds in bulk, which is cheaper, and blending them up to a buttery stage…
Small, sweet bell peppers (also called mini peppers) in shades of red, orange and green make attractive vessels for stuffing. Offer these to nibble with cocktails when you’re feeding a crowd, or serve them…
This is down-home, primal Sicilian cooking, using inexpensive and commonly available ingredients: olive oil, eggplant, tomato and pasta. A showering of grated ricotta salata and toasted bread crumbs adorns this humble yet justly famous…
Here, raw asparagus is simply dressed with lemon juice, olive oil and Parmesan shavings.…
This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors. A little…
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Laced with nuggets of pancetta and crisp-edged fried eggs, there’s a lot going on in this hearty salad, and you need a green that can stand up to it all. With its thick, ruffled…
This recipe does not include quantities for an excellent reason. At Prune, in New York, we started with a pound of brussels sprouts for dinner but ate them all while still prepping in the…
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The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have…
