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A quick and hearty pasta dish with orecchiette, white beans, and spinach in a savory broth. Ready in just 25 minutes.
About sixty-five 2 ½-inch cookies These paper-thin cookies are traditional in American communities settled by Moravian immigrants from central Europe.
4 servings This dish is traditionally made with tofu and ground beef or pork. However, we often make a vegetarian version by simply omitting the meat.
4 servings Despite its name, this fried pasta cake has no eggs. Patience is rewarded when browning the pasta—don’t rush it or the seasonings will burn…
4 servings While we prefer the mature spinach sold in bunches for this recipe, baby spinach will work—as will kale, chard, or turnip greens.
A vibrant salsa with capers, olives, herbs, and a hint of spice. Perfect as a condiment or dip.
About 2 cups With a little more complexity than plain whipped cream, this lightly tangy version is excellent served with everything from fresh fruit…
About 1 pound The high proportion of nuts to sugar makes this paste a good choice for flavoring cake batters (see Marzipan Cake) and for the centers of…
About 4 cups A foundation of Japanese cuisine, this stock is made quickly from just three ingredients: water, kombu (dried kelp) and katsuobushi (dried…
A hearty fish chowder made with firm fish fillets, potatoes, and cream, flavored with salt pork or bacon and fresh herbs.
These crab cakes are made with fresh lump crabmeat, herbs, and panko, pan-fried until golden. They are onion-free, using parsley and dill for flavor.
4 servings This classic consists of pounded boneless, skinless chicken breasts rolled around seasoned butter, then breaded and fried. The key to success…
About 1 pound Rock candy looks like sparkling, sugary diamonds. This is an excellent candy-making project to do with children, and a good lesson on…
About 8 cups Please read About Meat and Poultry Stocks. For Brown Veal Stock, begin by roasting the bones as for Brown Beef Stock, substituting veal for…
4 to 6 servings A classic ingredient in Cassoulet, well-browned confit can also be used in hash, as a topping for a salad of sturdy greens, or added to a…
About 14 cups; 6 to 8 servings Based on Megan’s great-grandmother’s recipe. You can make this with store-bought chicken stock, a shredded rotisserie…
4 servings One of our favorite toppings for Bún (Vietnamese Rice Noodle Bowls). Thick, center-cut, or sirloin pork chops are great here, but we are fond…
3 servings Flat omelets and their Italian counterparts, frittatas, are made with vegetables, meats, or other savory ingredients mixed into the eggs. You…
Angel biscuits are light and fluffy buttermilk biscuits made with yeast. They are traditionally served with fried country ham, making them perfect for…
About fifteen 3-inch curls These first appeared in Joy in 1963. Preheat the oven to 350°F. Grease or line a baking sheet or cookie sheet with parchment…
About 1 cup An umami-rich glaze for salmon, duck breast, pork loin, or chicken. For Miso Glaze, omit the soy sauce and substitute ¼ cup red or white miso…
About 2 ¾ pounds In this modernized puff pastry recipe, both the dough and the butter block are mixed separately in the food processor. To make puff…
Fifty-four 2 × 1-inch bars If you can, make these ahead of time—the flavor improves immensely after 2 days. Preheat the oven to 350°F. Grease a 13 × 9 ×…
Cajun fried shrimp and oysters dredged in seasoned cornmeal and deep-fried until golden. A Louisiana-style seafood dish perfect for serving with hush…
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