This soup has a wonderful bright, fresh flavor from the greens and lots of herbs. My favorite way of cooking this soup is in a pot made of micaceous clay (see note). The clay adds flavor and the added earthiness of the favas makes it heavenly! This version is pureed, though you can leave it chunky if you wish. You can substitute fresh peas for the favas and fresh spinach for the escarole. Make sure you use a really flavorful extra-virgin olive oil for finishing.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.