This brodetto follows essentially the same steps as the preceding skate recipe, flouring and frying to seal and caramelize the fillets, then returning them to the skillet as you create the sauce. But here the sauce is built on a light purée of poached garlic, lemon juice, and white wine, rather than onions, tomato paste, and red wine vinegar. You can take other fish and seafood in this direction. Skate is as delicious in white brodetto as it is in red. Shrimp and scallops—even chicken breast—are excellent done this way as well. An important point to remember, though, with seafood variations: shrimp, scallops, and fillet of skate will be overcooked if they’re in the sauce too long. After the initial browning of these delicate fish, get all the sauce liquids cooking first, then add them to the brodetto for just the last couple of minutes before serving.
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.