A bright interplay of flavors and textures in a recipe by Chef Jose Garces based on an Ecuadorian classic.
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Chunks of firm white fish stewed in tomatoes, onion, and wine and served over a simple green pea puree. From "Seafood Ala Sicilana" by Toni Lydecker.
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A simply delicious recipe from Toni Lydecker’s book “Piatto Unico” features a sweet and savory combination of chicken sweet peppers, onion, anchovy, garlic, and tomato.
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This recipe for farinata is a true pantry recipe—just chickpea flour, water, and oil—from “The Chickpea Flour Cookbook” by Camilla V. Saulsbury. it’s a savory flatbread that bakes in the oven at high heat and comes out deliciously creamy and can be served hot or at room temperature.
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A classic recipe for a "Big Soup" from Rachael Ray 30 Minute Meals 2. Pancetta, onion, celery, garlic cannellini, garbanzo, and green beans, spinach, and Parmigiano-Reggiano cheese.
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A flavorful spin on some old favorites: creamy potatoes and crisp green beans stir-fried with tomatoes, mustard seeds, cumin seeds, turmeric, chile peppers, and mint for a delicious side dish.
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Rich flavor and a light texture make these plantain chips a special treat; especially when they’re still warm fresh out of the pan.
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An easy, elegant lunch or light dinner that can be prepared ahead. Best served at room temperature.
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A recipe for creamy, flavorful red beans from a Harlem native in the tradition of the neighborhood's Latin Restaurants. Red kidney beans seasoned with ham hock, onion, green pepper, garlic, thyme, cumin, and red pepper.
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A Senegalese peanut sauce that blends peanut butter, onion, tomato paste, garlic, and fiery scotch bonnet pepper, mafe is comfort food that is rich, savory, and versatile.
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A Japanese staple of thinly-sliced beef simmered with sliced onions in a savory-sweet sauce of soy sauce, mirin, and sugar and served over rice, reinvented for the microwave.
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A classic recipe for lemon bars: lightly sweet with a lemony tang and a hint of chewiness.
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A take on Pasta al Fumo —“smoked pasta”—a specialty from the Tuscan hill town of Cartona. Orecchiette with a simple, flavorful sauce of bacon, tomato, cream, carrots, leek, Parmigiano Reggiano, and rosemary.
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A simple and tasty vegan option: zucchini flavored with chaat masala and mixed with earthy brown lentils. A plant-based meal that satisfies.
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Chicken pieces in a quick marinade of vinegar, tomato paste, garlic, cumin, and cayenne and roasted on a bed of potatoes— easy, uncomplicated, and full of flavor.
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Solo cooks overcome a few extra challenges when they wield a skillet: nobody’s around to share with or care what they serve, and cooking for one presents unique challenges of scale. Egg Noodles and Cabbage from Toni Lydecker's book "Serves One" offers a fast fresh meal with no leftovers.
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A meltingly tender pot roast made with red wine, porcini mushrooms, tomatoes, onions, garlic, rosemary, carrots, and potatoes.
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A traditional Southern meal served on New Year’s Day to usher in good luck and prosperity: Hoppin’ John. Black-eyed peas simmered with ham hocks, onion, bay leaves, thyme, red pepper, and sherry. Recipe from Harlem Really Cooks by Sandra Lawrence.
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Delicately flavorful cookies with just 7 ingredients, these crisp little bites are as easy to make as they are to eat. | Cardamom Cookie Recipe from Jim Fobel’s Old-Fashioned Baking Book.
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A tangy Orange-Ginger Chutney recipe from Indian Master Chef Chef Vikas Khanna blends fruity orange, zesty ginger, aromatic onion, and hot pepper for a warm and refreshing complement to grilled meats and vegetables.
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