This was one of the recipes that I took away from my great lunch with Mario Carbone and Rich Torrisi of Torrisi Italian Specialties in New York’s Little Italy. Turkey is, of course, an all-American product that was brought back to Europe after the discovery of the New World, and it is still not big on tables in Italy. But in this recipe, traditional technique and New World bird combine to make a delicious hybrid. “Sous-vide,” French for “without air,” is a technique of cooking food sealed in a plastic bag. Such foods usually cook for a long time at a low temperature, about 140 degrees F. The integrity of the product is preserved, and, when vacuum-sealed, the food will last longer. To perform this technique properly, one needs a lot of expensive and cumbersome equipment. Some contemporary restaurant chefs use it, and with good results, but I certainly do not recommend it for home use.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.