This fattoush salad is crisp, bright, crunchy, refreshing, tart-sweet, quick and easy but so delicious. When paired with chickpeas, it makes the perfect light meal for hot summer days! It’s also a great side for Mediterranean- and Middle Eastern-inspired mains includingVegan Lentil FesenjānandKale Falafel Hummus Wraps.
Ingredients: Salad:
3 cups chopped romaine lettuce (or other crunchy, neutral-flavored greens // 1/2 head lettuce yields ~3 cups or 130 g) 2 cups chopped fresh, crunchy veggies of choice (we like 1 cup or 150 g cucumber*, 3/4 cup or 150 g chopped tomatoes, and 1/4 cup or 40 g radish) 1 Tbsp lemon juice 1 Tbsp pomegranate molasses (or balsamic vinegar, though not traditional) 3/4 tsp ground sumac 1 healthy pinch each sea salt and black pepper (plus more to taste) 1/2 tsp maple syrup (optional // plus more to taste, depending on the sweetness of your pomegranate molasses) Extra virgin olive oil (optional // ensure high quality and avoid adding too much)
For Serving
1/3 cup loosely packed fresh mint leaves, removed from stems and left whole (~1 small bunch mint) 1 ½ cups pita chips, slightly crushed (gluten-free as needed 1/4 cup pomegranate arils (find our favorite way to cut a pomegranate here // or sub sliced strawberries when in season, though not traditional) 1 (15 oz.) can chickpeas, drained and rinsed(optional // include if serving as an entrée)
Directions: Pita chips: See notes for instructions on making homemade pita chips. We like using store-bought pita chips for ease!
Salad: To a large mixing bowl or serving platter, add lettuce, chopped veggies, lemon juice, pomegranate molasses, sumac, salt, and pepper. Toss to coat veggies with dressing. Taste and adjust as needed, adding maple syrup for sweetness (we used a sweetened pomegranate molasses, so we didn’t find it necessary), more lemon juice for brightness, more pomegranate molasses for a rich, tart flavor, or a drizzle of olive oil for richness (ensure high-quality olive oil and avoid adding too much — we found standard grocery store olive oil added too much bitterness). FOR SERVING: When ready to serve, garnish with fresh mint leaves, pita chips, pomegranate arils, and chickpeas (optional). Serve right away to keep the pita chips from getting soggy.
Best when fresh. Leftovers will keep stored separately for up to 2-3 days. Not freezer friendly.
This chicken piccata recipe features thinly sliced chicken topped with a rich sauce made from butter, white wine, lemon, and capers for a simple but substantial meal loaded with incredible flavor. Learn how
to make this deliciously easy, Italian-inspired meal.
Ingredients: 8 boneless skinless chicken breast halves (4 ounces each) 1/2 cup egg substitute 2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided 5 tablespoons lemon juice, divided 3 garlic cloves, minced 1/8 teaspoon hot pepper sauce 1/2 cup all-purpose flour 1/2 cup grated Parmesan cheese 1/4 cup minced fresh parsley 1/2 teaspoon salt 3 teaspoons olive oil, divided 2 tablespoons butter
Directions: Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the
egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.
In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons of oil for 3 to 5 minutes on each side until juices run clear. Remove and keep warm. Drain drippings and repeat with remaining chicken and oil. Remove and keep warm.
In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil uncovered until sauce is reduced by a fourth. Drizzle over chicken
This scrumptious dessert is a spin on Newfoundland's classic figgy duff, a bread like, raisin studded boiled dessert. Individual-sized puddings are cooked in a water bath resulting in a moist, tender mixture. Served warm, they are drizzled with a rich molasses-kissed caramel sauce and sprinkled with toasted nuts for crunch. Ingredients:
1/2 cup milk 1 teaspoon pure vanilla extract 1 medium unpeeled Royal Gala apple, halved and cored
Molasses Caramel Sauce: 1 cup light brown sugar
1/2 cup heavy cream
1 tablespoon fancy grade molasses
1/4 cup salted butter
Chopped toasted pecans or walnuts and Flaky sea salt for serving (optional)
Directions:
Set rack in middle of oven. Preheat to 350*F. Bring a large pot of water to a boil. Lightly grease a 12 cup muffin tin. Set aside. In a large bowl, mix flour, sugar cinnamon, baking powder, and salt until combined. Stir butter, milk, and vanilla into dry ingredients until a soft dough forms. Divide mixture between prepared muffin cups. Using a spoon lightly press down to spread dough to edges and level.
Using a mandolin, thinly slice apple halves. Insert apple slices along one side of duffs. skin side up, tucked between dough and edge of pan, until all apple slices are used up. Makes 12 cakes
Set muffin pan in a large deep roasting pan . Edges of roasting must be higher than muffin pan. Slowly pour hot water onto roasting pan, being careful not to splash water onto dough. Add enough water to come halfway up the muffin pan. Tightly cover the roasting pan with aluminum foil. Cut a few slits in the top to vent. Carefully place pan on middle rack. Bake until puddings are puffed and a tester inserted in the middle comes out clean, about 40 minutes. Remove muffin pans from water bath and set on cooling rack. Cool at least 15 minutes before serving.
While duffs are baking make the caramel sauce by stirring sugar, cream, molasses and butter, in a medium saucepan. Place over medium heat and cook until butter is melted and mixture is combined. Bring to a boil and cook until slightly thickened, 2 to 3 minutes. Scrape mixture into a bowl-- it will thicken as it cools.
To serve, carefully lift duffs out of muffin cups and place on individual cups and place on Individual plates. Spoon sauce over still warm cakes and sprinkle with nuts and flaky salt if using. Makes 12 duffs.
This dish requires time from start to finish. It is also a great reheat for another meal.
Ingredients:
2 pounds beef stew meat cut into 1-inch cubes 2 teaspoons light brown sugar 2 teaspoons kosher salt ½ teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon onion powder 2 tablespoons all-purpose flour 2 tablespoons olive oil 1 large yellow onion diced 4 cloves garlic minced 2 ¾ cups low-sodium beef broth divided 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon red wine vinegar 2 teaspoons dried thyme
Directions:
Pat the beef dry with paper towels. In a large bowl, toss the beef with the brown sugar, salt, black pepper, garlic powder, onion powder, and flour until every piece is lightly coated.
Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the beef in a single layer without crowding the pan, working in two batches if needed. Sear 2 to 3 minutes per side, until deeply browned. Transfer the beef to a plate and set aside.
Add the diced onion to the oil and drippings in the pot along with 1 tablespoon of the beef broth. Cook 5 to 6 minutes, until the onions are soft and translucent, scraping up the browned bits from the bottom of the pot. Stir in the garlic and cook 1 minute, until fragrant.
Return the beef and any accumulated juices to the pot. Pour in the remaining beef broth, then add the Worcestershire sauce, soy sauce, red wine vinegar, and thyme. Stir to combine.
Bring the liquid to a simmer, cover tightly, and reduce the heat to low. Simmer gently about 2 hours, until the beef is fork tender and the gravy has thickened. Stir every 30 minutes so the bottom does not scorch, and add more beef broth if the liquid reduces too far. Taste and adjust salt before serving.
Make a batch of this spicy drink to serve hot, from a slow cooker or teapot, or cold, from a pretty pitcher. Use vodka to showcase spicy ginger flavour, gin to highlight botanical notes or whisky or rum to add warm caramel tones. Makes 8 drinks
Ingredients: 4 cups (1 L) ginger tea 1 oz honey, or to taste Juice of 1/2 lemon or whole lime, about 2 tbsp (30 mL) 8 oz vodka, gin, whisky or rum Fresh rosemary sprigs to garnish Fresh cranberries or herbs, candied ginger or citrus slices to garnish.
Directions: Prepare ginger tea according to package directions. In a heatproof container, combine honey with hot tea and stir until completely dissolved. Add citrus juice. Taste and adjust sweetness as desired. For cold drinks, cool to room temperature, then refrigerate until chilled.
Add spirit of choice and stir to combine. (If holding warm drink in slow cooker, keep on lowest temperature to prevent alcohol from evaporating.)
To serve, pour or ladle 5-oz servings into heatproof mugs or tumblers full of ice. Garnish as desired. Makes 8 drinks
For a cozy fall dessert, serve a slightly warm slice with a small scoop of vanilla ice cream. The cool creaminess against the warm cinnamon apples is hard to beat.
Ingredients:
2 cups ground almonds (almond flour)
2 tablespoons honey or natural sweetener
1 egg
1 teaspoon ground cinnamon
2 medium apples, peeled and thinly sliced
1 tablespoon lemon juice
1 teaspoon almond flavoring.
Sliced almonds for decoration
A pinch of salt
Directions: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan or shallow baking dish. If your pan tends to stick, you can also line the bottom with parchment paper.
Add the ground almonds, honey or natural sweetener, egg, cinnamon, and a pinch of salt to a mixing bowl.
Stir until the ingredients come together into a cohesive, soft almond mixture. The mixture should be moist enough to press into the pan but thick enough to hold its shape.
Transfer the almond mixture to the prepared pan and press it evenly across the bottom.
Use the back of a spoon or a spatula to smooth the surface. Try to keep the thickness as even as possible so the tart bakes consistently.
Peel the apples and slice them thinly. Toss the slices gently with the lemon juice and cinnamon.
The lemon juice adds a fresh note to the apples while also helping keep their flavor bright. Thin slices will soften more evenly in the oven and create a prettier finished tart.
Arrange the apple slices over the almond base, slightly overlapping them as you work across the surface.
You can arrange them in simple rows or create a circular pattern for a more decorative rustic tart. There’s no need to make it overly precise—the slightly imperfect look is part of its charm.
Scatter sliced almonds over the top of the apples. They will toast as the tart bakes, adding a delicate crunch and a beautiful golden finish.
Bake the tart at 350°F (175°C) for approximately 35–40 minutes, or until the almond base is set and lightly golden and the apple slices are tender.
You’ll know it’s getting close when the apples look softened and the edges of the almond mixture have developed a light golden color. If the almonds on top brown too quickly, loosely cover the tart with foil for the remainder of the baking time.
Remove the tart from the oven and allow it to cool on a wire rack. Letting it cool gives the almond base time to firm up, making the tart easier to slice. Serve slightly warm or at room temperature. The warm apple and almond flavors pair beautifully with simple toppings. You don’t need much because the tart already has plenty of flavor. Suggestions: A spoonful of plain or Greek yogurt Whipped cream Vanilla ice cream A drizzle of extra honey A cup of coffee Hot black tea or chai tea
For a cozy fall dessert, serve a slightly warm slice with a small scoop of vanilla ice cream. The cool creaminess against the warm cinnamon apples is hard to beat. Recipe Tips Slice the apples thin.
Thin apple slices cook more evenly and create a tender topping without requiring an excessively long baking time.
Don’t make the almond base too thick
Spread the almond mixture evenly across the pan. A very thick center may take considerably longer to cook through.
Use finely ground almonds
Finely ground almond flour creates a more cohesive and tender base. A coarse almond meal will give the tart a more rustic, crumbly texture.
Arrange the apples evenly
Try not to pile the apples too heavily in the center. A relatively even layer helps them soften at the same rate.
Watch the sliced almonds
Sliced almonds can brown quickly near the end of baking. If they become deeply golden before the center of the tart is ready, loosely cover the top with foil.
Let the tart cool
Don’t rush straight into slicing. A short cooling period helps the almond base firm up and makes cleaner slices possible.
Can I use almond meal instead of almond flour?
You can, although the texture may be a little more rustic. Finely ground almond flour will give the tart a smoother and more delicate base.
What apples work best?
Choose apples that hold their shape reasonably well when baked. A sweet-tart apple gives the best contrast against the nutty almond base and cinnamon.
Can I add other spices?
Cinnamon is the main spice in this recipe, but you can add a small amount of ground nutmeg or ginger if you want a warmer, more autumn-inspired flavor.
Can I make individual tarts?
Yes. The mixture can be divided between small tart pans or ramekins. Smaller portions will bake more quickly, so keep an eye on them as they approach the end of the baking time.
Store leftover Flourless Apple and Almond Tart covered in the refrigerator. Because the tart contains fresh apples and egg, refrigeration is the best option for keeping leftovers properly chilled.
For the best texture, bring individual slices close to room temperature before serving, or warm them gently in the oven.
The tart can also be prepared ahead of time and refrigerated until you’re ready to serve it. If making it for a gathering, baking it earlier in the day gives the tart plenty of time to cool and set.
Using very thick apple slices
Thick apple slices may remain firm while the almond base is already finished baking. Slice the apples thinly and evenly.
Overloading the tart with apples
Two medium apples provide a good balance for the almond base. Adding a very thick layer of apples can introduce extra moisture and extend the baking time.
Not mixing the almond base thoroughly
Make sure the egg and sweetener are evenly distributed throughout the ground almonds before pressing the mixture into the pan.
Skipping the lemon juice
The lemon juice isn’t there just for the apples. Its bright acidity helps balance the sweetness and richness of the almonds.
Slicing while the tart is piping hot
The almond base is softer when it first comes out of the oven. Allowing it to cool makes the tart much easier to slice cleanly.
A recipe by Spanish chef José Pizarro, featured in the UK paper, The Guardian, caught the eye of Steve Santos of Rancho Gordo Beans: a traditional Basque stew using Tolosa beans, which are famous and somewhat wonderful. A runner bean like ayocote negro would be close, but not quite. We decided to try the stew with our Chiapas Black beans, and friends, it was something! We’ve modified the recipe to make it our own, and it’s a keeper. We hope our Basque friends will like our version too. "Steve Santos Rancho Gordo Beans, Napa, CA" Ingredients: 3 tablespoons extra virgin olive oil, plus more for finishing 1 large yellow onion, chopped 1 large leek, white and light green parts, trimmed and finely sliced 1 bay leaf A few sprigs each fresh thyme and oregano 2 garlic cloves, finely sliced 1 teaspoon Spanish pimentón (smoked paprika) Pinch of red pepper flakes 1 cup dry white wine 2 to 3 cups cooked, drained Negras de Tolosa, Rancho Gordo Chiapas Black beans or Black Garbanzo beans, or any other dried black beans, plus about 1 cup bean broth, reserved 2 to 3 cups chicken or vegetable broth Salt 1 small bunch Tuscan kale (cavolo nero) or curly kale, thick stalks removed and leaves shredded ¾ cup shredded smoked ham hock 2 teaspoons pineapple vinegar or sherry vinegar Freshly ground pepper
Directions:
In a large pot over medium heat, warm the olive oil. Add the onion and leek and cook, stirring, until softened, about 10 minutes. Add the bay leaf, thyme, oregano, garlic, pimentón and red pepper flakes; cook, stirring, for a few minutes more. Add the wine, increase the heat, and cook until reduced by about half.Add the beans, bean broth and chicken broth. Decrease the heat, season generously with salt, and simmer gently, uncovered, for 20 to 30 minutes, until the juices have reduced and thickened.Add the kale, cover the pot, and cook for 4 to 5 minutes, just to wilt the greens. Stir in the shredded ham and pineapple vinegar and cook to heat through. Remove and discard the bay leaf. Ladle into bowls and serve with a drizzle of olive oil, a scattering of red pepper flakes (if desired) and a good grind of pepper.
This is simple to make and such a satisfying dish to eat on colder days. Butternut squash contrasts nicely with the dark and earthy lentils. If you have some feta lurking in the refrigerator throw a few crumbs on to serve.
Ingredients 2 pounds, 4oz winter squash, such as butternut, pumpkin, Hubbard, or acorn. about 4 tablespoons EVOO a couple pinches dried oregano a few sprigs fresh rosemary 6 garlic cloves, unpeeled and halved 8 oz French or Puy lentils, cooked 8 oz. green lentils, cooked 1/2 red onion, thinly sliced 3 1/2 oz. cooked beetroot cut in wedges a small handful freshly chopped flat leaf parsley 2 tablespoons red wine vinegar sea salt and freshly ground black pepper.
Directions:
Preheat oven to 400*F.
Peel and deseed the squash and cut the flesh into 1" slices.(if you are using butternut you can leave the skin on as it will cook okay). Place the slices in a bowl and add a slug of olive oil, the oregano rosemary and garlic, then mix well.
Tip into a roasting pan and roast in the preheated oven for 30 minutes, or until the squash is tender and cooked starting to brown on the edges.
Tip both the Puy and green lentils into a large bowl into a large bowl and add the red onion, beetroot wedges, and chopped parsley. Dress the salad with the remaining olive oil and a splash of red wine vinegar, taste and adjust the balance of olive oil and vinegar to taste. Season with salt and pepper.
To serve, add the roasted squash to the bowl and fold it into the lentils, along with any cooking juices in the pan.
This dish is a rustic specialty born in the mountain villages of Italy’s Abruzzo region. Shepherds and farmers created them with simple, inexpensive ingredients they always had on hand. Today, this humble dish is celebrated as classic comfort food, especially in the highlands, where it is enjoyed with crusty bread to soak up the flavorful sauce.
Ingredients:
Pallotte or Egg Balls: 3 cups (750 mL) coarse fresh bread crumbs (see TIP) 2 large eggs 1 cup (250 mL) finely grated Pecorino Romano 1/2 cup (125 mL) finely grated Parmigiano-Reggiano, plus more to garnish 2 cloves garlic, minced 1/3 cup (80 mL) finely chopped flat-leaf parsley 1 tsp (5 mL) salt 1/4 tsp (1 mL) freshly ground pepper Olive oil for frying Tomato Sauce 1/2 cup (125 mL) onion, finely chopped 2 medium-size garlic cloves, finely minced 2 cups (500 g) tomato polpa, such as Mutti Salt and freshly ground pepper to taste 1/4 cup (60 mL) small or torn basil leaves Directions: In a large mixing bowl, combine bread crumbs, eggs, cheeses, garlic, parsley, salt and pepper. Mix everything together with your hands until you get a dough-like consistency. (It should be moist but firm enough to shape into balls. If it feels too wet, add a little more bread crumbs.) Form into balls about 1 inch (2.5 cm) in diameter. You should get 10 to 12 balls.
Fill a large sauté pan about one third of the way with olive oil. Place over medium-high heat. When the oil is hot, carefully add balls to pan. Cook, gently turning them occasionally, until golden brown and crispy on all sides, 4 to 5 minutes. Transfer to a plate.
Pour off and strain all but 3 tbsp (45 mL) oil into a heatproof container to save for another use. Place pan over medium heat. Add onion. Cook, stirring occasionally, until translucent, about 2 minutes. Add garlic and cook 30 seconds more. Carefully add tomato polpa—it will splatter—and season with salt and pepper. Simmer sauce for 15 minutes.
Place pallotte (balls) into sauce and simmer for 10 minutes, very gently turning occasionally so they absorb flavours of sauce. Gently transfer to a large shallow bowl. Sprinkle with Parmigiano and basil. Serves 4
TIP Fresh bread crumbs are made by crumbling stale rustic bread, crusts and all. If bread is hard, soak it in warm water for 5 minutes then squeeze out excess moisture before crumbling.
Ingredients: 2 pounds stew meat (beef shank) ¼ medium white onion, chopped, plus more for garnish 1 garlic clove, chopped 1 tablespoon salt, plus more to taste 4 guajillo chiles 1 ancho chile 3 medium carrots, chopped 2 small zucchini, chopped ½ small cabbage, cut in half 1 teaspoon ground cumin 3 cups cooked Rancho Gordo Ayocote Blanco or Mayocoba beans Lime and chopped serrano chile to garnish
Directions:
Place the beef in a large pot with eleven cups of water, th4 onion, garlic, and salt. Bring to a boil then reduce the heat and simmer until the beef is tender.
Cut the ancho and guajillo chiles open, remove the stems and seeds, and soak the chiles in hot water until softened.
Once the beef is tender, add the carrots, zucchini, and cabbage.
Continue cooking until the vegetables are tender but still hold their shape.
Transfer the softened chiles to a blender. Add a small amount of beef broth and the ground cumin, then blend until smooth.
Strain the chile mixture directly into the pot. Add the cooked Mayocoba beans and stir gently to combine.
Let the stew simmer a few more minutes to let the flavors come together. Taste and adjust salt as needed.
Serve hot in bowls, garnished with lime, chopped onion, and serrano chile.
The Dubai chocolate bar is a pistachio and chocolate confection that’s been one of the biggest viral hits of 2025, and made this combination of flavors one of the hottest food trends around. Try the pairing in this indulgent dessert from the development & innovation chef Will Torrent. Serves 8 Ingredients:
For the pastry
75g pistachio kernels 2/3 cup
125g caster sugar 2/3 cup
300g plain flour, plus a little for dusting 2 1/2 cup +
225g Butter with Sea Salt Crystals, cold 1 cup
1 medium Egg
For the pistachio layer
70g Nestlé Shredded Wheat 1 1/2 cup
Pinch sea salt flakes
200g Creamy Pistachio Spread 5/8 cup
1½ tsp vegetable oil
For the ganache
150ml whipping cream 5/8 cup or 1/2 cup plus 1 tablespoon
25g No.1 French Butter with Sea Salt Crystals. 2 Tablespoons
2 x 100g packs No.1 Dark Chocolate 65%. 1.14 cups or 1cup + 1 T
75g No.1 Milk Chocolate 49% 3/8 cup
25g pistachio kernels, chopped 1/4 cup
Directions:
Make the Pastry by grinding the pistachio kernels in a food processor until fine. Take care not to overwork them! Pulse in the sugar and flour. Add the cold butter in cubes, then pulse until the mix resembles fine crumbs. Beat the egg and pulse into the crumbs until a dough forms, adding 1 tbsp water if required to help it come together. Shape into a disc, wrap and chill for at least 2 hours, or ideally overnight.
On a work surface dusted with flour, roll the pastry out to about 0.5cm thickness and large enough to line a 23cm loose-bottomed fluted tart tin with some excess. Prick the base with a fork, then chill for 30 minutes, or until firm.
Preheat the oven to 190ºC, (375F) gas mark 5. Line the pastry with baking parchment, fill with baking beans, then bake for 15 minutes until the pastry is pale and set. Remove the beans and paper, then cook for 5-10 minutes more, until the edges are golden. Remove from the oven and leave to cool completely. Using a sharp knife, carefully trim any excess pastry from the edges and top of the tin.
Using your hands, crush the Shredded Wheat and salt into a large bowl. Mix in the pistachio spread, then gradually add the oil to loosen slightly. Spread over the base of the cooled pastry case, then set aside.
For the Ganache, warm the cream and butter in a small saucepan over a low heat. Meanwhile, finely chop all the chocolate and put into a separate bowl. Pour the cream mix over the top into the centre of the chocolate bowl, then leave for 1 minute to rest in the warm cream.
Stir with a spatula from the middle to gently mix together until smooth, melted and combined. Pour over the pistachio layer, then swirl attractively from the centre. Sprinkle the chopped pistachios around the edge of the tart.
Chill for 1-2 hours, then remove from the fridge 20 minutes before serving. A spoonful of crème fraîche or Greek yogurt to cut through the richness of the tart makes a tasty addition, if liked, as do some raspberries on the side.
Cook’s tip
If the ganache seems a little split, add about 1 tbsp cold milk, then whisk thoroughly to bring it together again.
Thursday, September 10, 2026
Sauerkraut Soup
Sauerkraut soup, also known as Sauerkrautsuppe, is a traditional German dish. Here's a simple recipe to make a delicious sauerkraut soup: Ingredients: 1 medium onion, chopped 2 cloves of garlic, minced 1 cup sauerkraut, drained and rinsed 1 medium potato, peeled and diced 1/2 pound bacon or sausage, diced 4 cups vegetable or chicken broth 1/2 cup heavy cream or sour cream (optional) Salt and pepper to taste Fresh parsley or caraway seeds for garnish Directions: In a large pot, cook the diced bacon or sausage over medium heat until browned.
Add the chopped onion and cook until softened.
Add the minced garlic and cook for another minute.
Add the sauerkraut, potato, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-30 minutes or until the potato is tender.
Use an immersion blender to puree some or all of the soup, depending on your desired consistency.
Stir in the heavy cream or sour cream, if using.
Serve hot, garnished with fresh parsley or caraway seeds.
For a quick but wholesome lunch or dinner, try this recipe of beans, carrots and tomatoes. The dish is full of nutrition, Stanley Tucci is one of the most recognized chefs today. He has published cookbooks and appears as a guest frequently on TV cooking programs.
Ingredients 1 1/2 cups Ditalini Pasta or small elbow macaroni 2 cans Cannelloni Beans, drained and rinsed 3 Tablespoons Extra-Virgin Olive Oil, divided for cooking and finishing 1 whole Yellow Onion, finely diced for base flavor 2 carrots, peeled and diced small 2 whole celery stalks diced for aromatic base 4 garlic cloves minced for flavor depth 1 can diced tomatoes, San Marzano preferred for sweetness 4 cups low sodium vegetable broth 2 teaspoon chopped Rosemary 2 teaspoons fresh thyme 1 Bay leaf Parmesan Cheese rind 1 1/2 Kosher salt 1 teaspoon fresh ground pepper for finishing and seasoning.
Directions:
Build the Aromatic Base.
Heat 2 tbsp Extra-Virgin Olive Oil in a large Dutch oven over medium heat. Add the finely diced Yellow Onion, Carrots, and Celery Stalks. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
The soffritto should develop a sweet aroma without browning. This foundation layer provides the depth of flavor characteristic of Stanley Tucci’s approach to Italian cooking. Season lightly with a pinch of the Kosher Salt to enhance the natural sweetness.
Step 2: Develop Flavor with Garlic and Herbs
Add the minced Garlic Cloves to the pot and cook for 1 minute, stirring constantly to prevent burning. The garlic should release its fragrance but not take on any color. Immediately add the chopped Fresh Rosemary and Fresh Thyme, stirring for another 30 seconds.
Pour in the Diced Tomatoes with their juices and cook for 3-4 minutes until the mixture thickens slightly. The tomatoes should break down and meld with the aromatics, creating a rich base for the stew.
Step 3: Simmer the Stew to Perfection
Add the drained and rinsed Cannellini Beans, Vegetable Broth, Bay Leaf, Parmesan Cheese Rind, remaining 1.5 tsp Kosher Salt, and 1 tsp Freshly Ground Black Pepper. Stir well to combine. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
Partially cover the pot and let it cook for 20-25 minutes, stirring occasionally. The stew is ready when the beans are creamy and the flavors have melded together. The Parmesan Cheese Rind should have infused the broth with its rich, savory depth.
Step 4: Finish with Pasta and Final Touches
Stir in the 1.5 cups Ditalini Pasta and cook uncovered for8-10 minutes, or until the pasta is al dente. The pasta should absorb some of the broth, thickening the stew to the perfect consistency. Stir frequently to prevent the pasta from sticking to the bottom of the pot.
Once the pasta is cooked, remove the Bay Leaf and Parmesan Cheese Rind. Drizzle with the remaining 1 tbsp Extra-Virgin Olive Oil and stir to incorporate. Let the stew rest for 5 minutesoff the heat before serving to allow the flavors to settle and the stew to reach its ideal thickness.
Pro Tips For Making Pasta Fagioli Recipe Tucci
Undercook the Pasta: Cook the ditalini 2 minutes less than package instructions—it’ll finish in the broth and soak up flavor without turning mushy. I learned this the hard way after ending up with a pot of gummy noodles.
Mash Some Beans: Crush about half the cannellini beans with a fork before adding them to thicken the soup naturally. Sounds weird, but it works and gives it that classic creamy texture.
Sweat the Veggies: Let the onion and carrots cook in olive oil for at least 8-10 minutes until soft and sweet—rushing this step leaves the soup tasting raw. My grandmother swore by this, and she was right.
Use Starchy Water: Reserve a cup of pasta water before draining and stir it into the soup at the end. It helps bind everything together and adds a silky richness you’d otherwise miss.
Currywurst is one of Germany’s most iconic street foods. It’s made with juicy bratwurst sausages sliced and covered in a flavorful curry ketchup sauce.
The next time you are hosting, consider a rich and juicy T-bone steak. Treating it to a simple yet generous coating of salt and pepper is all you need to do. Take dinner up a notch by serving it with an über fresh Mojito cocktail–inspired slaw made with loads of fresh mint and lime along with a touch of sweetness. The flavors of the two dishes meld wonderfully. Serves 4
Ingredients:
2 T-bone steaks, each 2 inches thick and about 1 1/2 lbs (680 g)
1 to 1 1/2 tsp (5 to 7 mL) Diamond Crystal or coarse kosher salt
1 tsp (5 mL) freshly ground black pepper
Mojito Slaw 8 cups (2 L) finely shredded cabbage, about 1 small or 1/2 large head of green cabbage 2 limes 2 tbsp (30 mL) olive oil 1 tbsp (15 mL) rum (optional) 1 tsp (5 mL) agave syrup Generous pinches of salt to taste 1/2 cup (125 mL) fresh mint leaves Directions: Generously sprinkle steaks with salt and pepper. Bring to room temperature by letting them stand for 1 to 2 hours.
Add shredded cabbage to a large bowl. Squeeze 1/4 cup (60 mL) lime juice and pour over cabbage. Drizzle oil, rum and agave over slaw and sprinkle with salt. Toss to mix. If making ahead, store in a sealed container in the fridge for up to 2 days.
When ready to grill, oil grill. Preheat one side of the barbecue to high heat, 500˚F (260˚C), and leave the other one off.
Grill steaks, placing larger side-steak portion over direct heat with the smaller tenderloin just over indirect heat. Sear tenderloin side but try to cook over indirect heat as much as possible to avoid overcooking it.
Turn steak occasionally until deep golden and an instant-read thermometer reads 125˚F (52˚C) for medium-rare; this will take about 3 to 6 minutes per side depending on the steak’s thickness. Remove to a carving board. Loosely cover with foil. Let stand for 10 minutes. Slice meat away from the bone then slice each portion of steak into thin pieces. Serve slices alongside or on top of slaw on plates.
Whipped Feta And Pomegranate Dip
Whipped Feta And Pomegranate Dip
Creamy whipped feta served on crunchy chicory leaves.
Ingredients:
100g strained Greek Yogurt 200g Feta 60g walnuts, roughly chopped 1 tablespoons honey 1/4 teaspoon salt flakes 2 cups red chicory Seeds of extra large pomegranate 1 1/4 small mint leaves picked
Directions:
Pulse the yogurt and cheese in a food processor until smooth. Cover and chill until needed.
Line baking tray with parchment paper. Heat a large non-stick frying pan over a medium heat. Add the walnuts and toast for 2 to 3 minutes. until fragrant. Stir in the honey and salt, then cook for another 1 to 2 minutes until evenly coated. Tip onto the lined tray and quickly separate in small clusters. Leave to cool for at least 30 minutes.
Trim the bases of the chicory and separate the leaves. Put the whipped feta in a serving bowl and scatter over the nut clusters, pomegranate seeds and mint leaves. Serve with the chickory for scooping.
Adapted from Chez Panisse Desserts by Lindsey Shere
This is a version of a recipe that has been in the repertoire of the Chez Panisse pastry kitchen for decades. It was developed in the tradition of European torten, a family of cakes based on ground nuts and containing little flour or other fat. This cake may be prepared ahead and kept at room temperature for a few hours, but it is best served the day it is made. Ingredients Cake
11/2 cups pistachios, shelled 1/4 cup cake flour 7 egg whites 6 egg yolks 3/4 cup sugar, granulated Pinch of salt 1/2 teaspoon cream of tartar 1/4 teaspoon orange rind, finely grated 1 teaspoon orange flower water Topping
1 cup shelled pistachios 6 tablespoons apricot jam, heated and strained 1/4 teaspoon orange flower water Pinch of salt Citrus Compote 2 oranges 6 –7 kumquats A few drops of orange flower water Vanilla whipped cream, not too stiff
Directions: For the nicest possible green color in the finished cake, blanching the pistachios, or removing their inner dark-colored seed coat, is a necessary step. Bring a small pot of water to a boil and add a handful of nuts at a time. Once water returns to a boil, remove nuts with a slotted spoon and rub off seed coat. Dry nuts on a towel, then transfer to a baking sheet and toast in a 300°F oven for about 10 minutes; don't let them brown. Prepare nuts for both the cake (1 1/2 cups) and the topping (1 cup) at the same time.
Butter a 9-inch springform pan; line bottom with a circle of parchment; butter the parchment and dredge with flour, tapping the pan to shake out excess. Heat the oven to 325°F.
Using a food processor, grind 1 1/2 cups of prepared nuts with flour to a fine meal. In a small bowl, beat egg yolks with half of the sugar until thick and lightened in color. In a large bowl, beat egg whites with salt and cream of tartar into stiff peaks; slowly beat in remaining sugar until they hold stiff peaks again.
Drizzle egg yolk mixture into the bowl with egg whites; grate orange rind over yolk mixture; and drizzle in the orange flower water.
Sprinkle in 1/4 of pistachio-flour mixture and partially fold everything together. Add another 1/4 of nut mixture and partially fold in; continue until all the nuts are used and the batter is just uniform. Gently scrape batter into prepared pan.
Bake for 35–40 minutes, or until cake is set and a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove pan and cool completely on a rack.
Topping,
Chop 1 cup of nuts carefully into about 1/8-inch chunks. Stir orange flower water and salt into the warm jam and paint the top and sides of the cooled cake. Pat chopped pistachios into the jam in an even layer.
Citrus Compote,
Finely grate the zest of one orange into a bowl. Using a small, sharp knife, peel the oranges and release the sections from their membranes into the bowl with the zest, squeezing all juice from the membranes.
Trim stem ends of kumquats, and slice thinly, discarding seeds as you go. Stir kumquats and a very few drops of orange flower water into the oranges. Serve slices of cake with a spoonful of the citrus compote on the side and a dollop of softly whipped cream on top.
Mothers Day 2007 was the inception of the blog, Dine With Donna. I enjoy the challenge of preparing a variety of foods. Growing up in a large Catholic family in the Midwest, my cooking skills were inspired as my mother's kitchen assistant. If you choose to use a recipe, please post a comment or suggestion that will help another person coming to the blog.
