This is not your basic antipasti. Serving a beautiful platter of wood-roasted seasonal vegetables, cured meats, hand-crafted cheeses, home-cured olives, and smoke-kissed crusty bread to family and friends as a prelude to dinner is an artful way to honor guests. This is just what chef Chris Bianco does at his restaurant, Pizzeria Bianco, in Phoenix, Arizona. Chris’s wood-fired pizzas are now legendary, but his wood-roasted antipasti platter sings. I hope you will enjoy my version, and create many versions of your own.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.