Puntarelles (shown opposite) are a bitter green used in Italian cuisine, particularly in Rome, where they are served with a dressing of anchovies, garlic, and olive oil. Before eating, soak the puntarelles in ice water for at least 1 hour or up to 12 hours. The longer they soak, the more the bitterness mellows, and the stems become crisp and curly. The strong flavors of the anchovies and garlic, along with the fat from the olive oil, evoke a surprising sweetness from the puntarelles. The overall flavor is similar to that of a Caesar salad, but with a deep, earthy note from the dark greens. Try this salad with the Tortilla Española (page 36) for a beautiful summer meal with Mediterranean flavors.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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 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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.