Thanks again, Lidia Bastianich. It just doesn't get any better, than this healthy and delicious recipe.
No, this isn't angel food.
The cake includes the richness of egg yolks, warm toasty hazelnuts and yes, a whole jar of nutella.
But all those wonderfully rich ingredients are buoyed by light-as-a-feather whipped egg whites and baked to airy perfection.
Did I mention mixing in just the tiniest dose of brandy?
It's all about balance, people.
A tough, dry pork chop is the bane of every cook's existence. So brown your chops on the stovetop with whole garlic cloves to boost the flavor. And then put them in the oven with pears, onions and a tenderizing vinegar-honey mix to keep the meat juicy, and to create a jammy, caramelized accompaniment.
Oh. And leave it to Lidia Bastianach to provide the perfect pairing to keep your chops moist: a sweet and savory oven-braise, topped with balsamic reduction. Yum.
The queen of Italian cooking knows that simple, fresh ingredients are the building blocks of most delicious meals. In this dish—typical of her native Adriatic Coast—Bastianich shows us how to cook shrimp with their shells on, a trick for infusing garlicky white wine sauce with even more sparkling seafood flavor.
Seat guests elbow-to-elbow, pass what's left of the cooking wine at the table and set out a bowl for everyone to in toss their shells. This is communal dining at its very best.
Meatballs are always a good choice for a holiday appetizer, but I like to switch things up from the traditional Italian or Swedish style you normally find at these types of parties. Pomegranate is in season this time of year, and is actually a common ingredient in Persian cooking; I took a page from that cuisine when developing this recipe.
Pot roast ranks right up there with roast chicken as one of my all-time favorite home cooked meals. It falls into the category of what I like to call 'Sunday suppers’—those simple, mouth watering meals that celebrate gathering around the table and make even the novice home cook feel like a chef. Like recipes for roast chicken, recipes for pot roast abound.
Even if you did a great job plowing through your Thanksgiving leftovers, I’m willing to bet a good number of you still have an extra can or tupperware of that jellied cranberry sauce kicking around. The good news? It makes a great addition to cocktails! Shake it up with gin, citrus, herb-infused simple syrup and some bubbly club soda, and you’ve got yourself a tangy, festive cranberry cocktail. And trust me, this seasonal libation is worth a quick trip to the market if you used up all your sauce on those turkey sandwiches.
If you find making dough intimidating, this is a great place to start!
A hearty glug of olive oil makes this dough incredibly durable and easy to knead and roll out for baking; no delicate touch required.
My trick for crisp crust in a home oven is preheating your sheet pan. A little cornmeal dusting will help you shimmy the dough onto the pan and adds nice texture.
The combination of roasted squash and tangy blue cheese on top is a favorite, but this flatbread is a true blank canvas that can adapt to all seasons.
Keep these on hand and your friends will think you're a regular mixologist.
Friends sometimes ask me how I built a well-stocked home bar. But I can’t say that there was any rhyme or reason to my process. In fact, I probably learned mostly by error.
It’s easy to become overzealous when experimenting with new cocktail recipes and buy bottles of single-use liquors that end up relegated to the bottom shelf to collect dust and take up space. (I’m looking at you, Godiva Liqueur.)
I’m here to tell you that you don’t need endless bottles of liquor at home to make a quality craft cocktail.
Thanksgiving is all about comfort foods. Foods that feed the soul: grandma’s stuffing, mama’s pie, daddy’s turkey. What if you could take the bounty of this holiday meal and extend it beyond the traditional leftovers of Thanksgiving sandwiches and turkey soup? Don't get me wrong, I spend all year anticipating that first turkey sandwich with the stuffing and the gravy and the cranberry sauce! I’m only suggesting that there's more—and what's more comforting than turkey potpie?
Mixing butternut squash into your mac and cheese is not only delicious, it's also practical. The cooked squash serves as a binder to give the mac and cheese a nice uniform texture without having to make a roux. It’s as easy as cooking your squash, pasta and bacon, and then just mixing it all together with the cheese! The perfect twist on an old Thanksgiving side, this dish can be baked right away, or kept in the fridge for a few days. Best of all, it's portable and can be made ahead of time.