This dish is called misticanza ("mixed greens") on the Ava Gene's menu. You can sauté whatever leafy greens you like or happen to have on hand; it's an ideal way to use up those slightly past their prime.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
A plant-based spin on chorizo to put toward tacos, quesadillas, and more.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
SEO Dek: Seared and simmered in white wine and chicken broth, these buttery caramelized shallots are an ideal holiday side dish. Stack the leftovers on a sandwich.
SEO Dek: Seared and simmered in white wine and chicken broth, these buttery caramelized shallots are an ideal holiday side dish. Stack the leftovers on a sandwich.
A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.
Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.
With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.