Manfredi’s version of chicken cacciatora was chock-full of delicious Sicilian eggplant. Indeed, the vegetable chunks shared the spotlight with the meat and made it more bountiful and satisfying. Undoubtedly, I realized, this dish must reflect the resourcefulness of cooks in Sicily in generations past. With many mouths to feed, and a limited supply of chickens (or money to buy them), they could extend the dish with the sweet tomatoes and meaty eggplants that grow so prolifically in every small garden patch. I hope you’ll be creative with this recipe too: if your chicken is smaller than the one called for here, or if you want to serve more people, fry up more eggplant and cook up more tomatoes for sauce. From one small chicken, you’ll have prepared a feast, all in one pot. Serve this with panelle (page 281) or polenta (page 109), or dress a bowl of pasta with the sauce and eggplant. Rest assured, no one will leave your table hungry.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Spiced, tender meatballs get cooked atop a bed of rice pilaf speckled with pistachios and plump golden raisins in this quick, one-pot dinner.