Broccoli rabe grew wild in Italy, especially in southern Italy; in places like Puglia, Calabria, Basilicata, and Sicily it was abundant and free for the picking, and thus used especially to dress pasta dishes. Orecchiette, a pasta that has an indentation from being dragged with the finger on a board, was the pasta of choice. All of these regions are on the sea, and mussels were cheap and abundant as well. So it would seem natural that the three ingredients come together to make this wonderful dish. Now broccoli rabe is abundant in the United States, thanks to Andy Boy vegetable growers in California. This recipe is a delightful combination.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
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.