Roast goose is a festive dish throughout all of northern Italy, but the Istrian tradition of serving goose with mlinzi reflects the culinary customs of Zagreb, the capital of Croatia. And though roast goose by itself is utterly delicious, to have a forkful of mlinzi at the same time, drenched with sauce, is absolute bliss. Mlinzi are a simple form of homemade pasta, with an unusual distinction. After the fresh dough is rolled into thin sheets, it is baked in a low oven until crisp and toasted gold. The stiff sheets are later cracked into jagged shards and cooked like ordinary pasta. As a result, mlinzi are more porous and seem to drink up their dressing—in this dish, the richly flavored sauce made from the goose’s roasting juices. The baking also imparts a lovely nutty flavor to the pasta, which complements the dark meat deliciously. That’s why roast goose and mlinzi are a match made in heaven. This is a large, festive meal and does require considerable time and attention. It is best done in stages, the mlinzi prepared and baked a couple of days in advance (see page 20) so you can focus on roasting the goose and making the sauce.
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.