Lidia Bastianich shares a recipe for super-savory meatballs with eggplant that will keep your belly and your wallet full.Read more
Close your eyes and you might just think you're in Cabo. These fiesta-worthy tacos yield a ton of smoky-sweet flavor in less time than it takes to order delivery.Read more
Arm yourself with Lidia Bastianich's oven-braised pork chop recipe, and you'll restore peace and justice to the universe... and on the dinner table.Read more
Beer-braised beef is the best make-ahead meal for holiday company.Read more
Believe it or not, my first rice dish flavored with alcohol was not a risotto, but a fermented white rice my folks bought when I was a kid, at Kim’s Mart, the only Asian grocer in Dayton, Ohio in the early 1970s. This fermented rice was a sweet Chinese porridge called Jo Nyang and it’s the inspiration for today’s recipe: my Turkey Sausage Pilaf, an all-in-one dish that is sure to be a hit… so let’s get cooking.Read more
Beets have got to be one of the sexiest of vegetables—whether they are a deep glistening ruby red, vivid sunset yellow or clown-ish, with red & white stripes. Their earthy and rich flavor are all about strength and vitality. But food writer Sara Moulton doesn't agree.Read more
Coat a skillet over medium heat lightly with olive oil and saute the garlic, shallots, and lemongrass for about 2 minutes. Add the rice, stir to coat with oil and season. Deglaze with white wine and reduce by 75%. Slowly add stock a ladle at a time, stirring rice until each ladle of liquid is absorbed. When just beyond al dente, add the shrimp and bok choy to heat through. Add cream cheese to melt, check again for flavor and garnish with chives. Serve.Read more
You're hungry! You just don’t feel like cooking — but you love pasta, right? Although the pasta in this recipe does have to be cooked, the pesto sauce does not!Read more
What happens when you take coconut milk from the East and combine it cranberries from the west? Well, you get today's dish: a quick Coconut-Cranberry Chicken Curry that introduces India to Cape Cod.Read more
The key to this hearty salad is the ancient Italian grain farro. You could substitute with brown rice, spelt, or even barley, but farro is pretty easy to find and it is more flavorful. Now that I know about it, I cook up a batch and add it to salads all the time.Read more
A frittata is essentially a quiche of Italian ancestry, without the pastry. This recipe for morel mushroom frittata makes a fast, but elegant, weeknight meal.Read more
In a stock pot over high heat, combine all liquids, ginger, scallions, star anise, sugar and cranberries and stir to combine. Bring to a simmer and add pork. Cook 4 hours until pork is fork tender, skimming periodically. When ready, using a spider, remove pork and transfer to large oval platter. Remove star anise and ginger and discard.
Reduce sauce by 25% and check for seasoning. Add remaining cranberries and heat for 5 minutes with steamer on top of stockpot to heat the white Chinese steam bread. Ladle sauce on pork, serve with steamed bread. To eat, slice pork and stuff inside steamed bread with a spoonful of the red roast sauce.
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