Minestrone has a long history in Italian cuisine and, not surprisingly, many interpretations. Old tales recount how Roman soldiers lived on a diet of minestrone and chickpeas, a strange assertion since many of the soup’s classic ingredients—tomatoes, potatoes, beans—are New World foods that were not available at the time. By the end of the sixteenth century, the core concept had become a tasty mixture of vegetables, including dried beans, with pasta and/or potatoes. If you can find them, use borlotti (cranberry) beans, a specialty of Tuscany. Swirling a pesto of arugula, rather than the more prosaic basil, into the minestrone imparts a refreshing change. Other unusual elements in the soup are a tiny spritz of vinegar and the use of shallot instead of garlic. The pesto is also good for dolloping on plain boiled potatoes or a simply cooked fish fillet or chicken breast, or on bruschetta, for serving as an appetizer.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.