When you read “Long-cooked Broccoli,” note that this is distinctly different from the soggy, overcooked broccoli that you might remember from the school cafeteria. Here, the broccoli is cooked deliberately long and slow—almost poached—in olive oil with a lot of onion and garlic. Cooking it this way makes the broccoli tender, buttery, and flavorful. It’s one of my all-time favorite vegetable preparations. We use it to top the Long-cooked Broccoli, Caciocavallo, and Peperoncino pizza (page 146), and we also offer it as an antipasto at the Pizzeria.
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.
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.