grains | Saveur

Green Chile Grits

Harold Marmulstein — Mon, 18 Mar 2019 22:48:05 +0000

Photo: Murray Hall • Food Styling: Thu Buser

For soft, creamy, and flavorful grits, chef Harold Marmulstein of Austin’s Salty Sow cooks his low and slow, then adds a tangy, subtly smoky purée of charred poblano chiles and cilantro, which retains its bright green color from being blanched in boiling water. Marmulstein recommends soaking your grits in cold water overnight to speed up the cooking process and finishing them with plenty of butter.

Order the SAVEUR Selects Stainless Steel 3-Quart Saucepan here.

Makes: 10–12

Time: 1 hour 10 minutes

Ingredients

4 cups stone-ground white corn grits
4 cups whole milk
Kosher salt
Freshly ground black pepper
3 poblano chiles
1 cup packed cilantro leaves and tender stems (about 1 bunch)
16 Tbsp. unsalted butter, cut into pats

Instructions

In a fine-mesh strainer, drain and rinse the grits, then transfer to a large pot. Stir in the milk and 4 cups of water and season with salt and black pepper. Bring to a boil, then turn the heat to medium-low and simmer, stirring frequently, until tender, 30–60 minutes, depending on the coarseness of the grits.
Meanwhile, position a rack in the upper third of the oven and preheat the broiler. To a foil-lined baking sheet, add the poblanos and broil, turning as needed, until blackened all over, about 20 minutes. Transfer to a bowl, cover, and set aside to steam for 10 minutes. Peel and halve the poblanos, discarding the skins, stems, and seeds. Set aside.
Bring a small pot of water to a boil and prepare an ice bath. Add the cilantro to the boiling water and cook until bright green, about 1 minute. Drain and transfer to the ice water, then drain again and spread on paper towels to dry. To a food processor, add the cilantro and poblanos, then purée.
Remove the grits from the heat and stir in the poblano purée along with the butter. Season to taste with salt and black pepper, then serve hot.

Watch How to Make Green Chile Grits

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Coconut Oatmeal Cookies

Christina Tosi — Mon, 18 Mar 2019 22:22:39 +0000

Matt Taylor-Gross

These oatmeal cookies are the reason Milk Bar founder Christina Tosi decided to become a baker. She learned the recipe from her grandmother while growing up and made it her own by adding sweetened shredded coconut for a sharper, chewier cookie. She also highly recommends following her grandma’s storage advice: put your cookies back in the oatmeal container with a slice of bread to keep them fresh.

Makes: 24

Time: 30 minutes

Ingredients

2¼ cups old-fashioned oats
1½ cups all-purpose flour
½ cup sweetened shredded coconut
1¼ tsp. ground cinnamon
1¼ tsp. kosher salt
1 tsp. baking soda
14 Tbsp. unsalted butter, softened
¾ cup brown sugar
⅔ cup sugar
2 tsp. vanilla extract
2 large eggs
½ cup confectioners sugar

Instructions

Position racks in the upper and lower thirds of the oven and preheat to 375°F.
In a medium bowl, stir together the oats, flour, coconut, cinnamon, salt, and baking soda.
To a large bowl, add the butter, brown sugar, and sugar. Using a hand mixer, beat on medium-high until smooth and fluffy, about 3 minutes. Beat in the vanilla and eggs until incorporated. Add the reserved flour mixture and mix until just combined.
To the medium bowl, add the confectioners sugar. Roll the dough into 1½-ounce balls about 1½ inches thick. Toss the balls in the confectioners sugar until completely coated, then transfer to two parchment-lined baking sheets, spacing 2–3 inches apart.
Bake, rotating halfway through, until golden brown and crackled, 10–12 minutes. Set aside on the baking sheets to cool completely.

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Anzac Biscuits

Heather Sperling — Wed, 18 Dec 2013 00:02:10 +0000

Maura McEvoy (Custom credit)

An acronym for Australia and New Zealand Army Corps, Anzac biscuits are the brainchild of 1920s-era military wives and mothers who sold the cookies for war-effort fundraisers. Heather Sperling, who developed this recipe for the 2014 edition of the Saveur 100, first tasted them at an outdoor market in, of all places, Berlin. “As a lifelong oat cookie devotee, it was intense love at first bite,” she says. Loaded with coconut as well as oats, the dough will have a crumbly texture. No matter; once pressed into patties, it’ll bake to a sturdy, satisfying crunch.

Featured in: “Anzac Biscuits.”

Makes: Makes 2 Dozen Cookies

Time: 50 minutes

Ingredients

2 ¹⁄₄ cups rolled oats
2 cups unsweetened shredded coconut
1 ¹⁄₂ cups all-purpose flour
1 cup sugar
¹⁄₃ cup boiling water
1 ¹⁄₂ tsp. baking soda
10 Tbsp. plus 1½ tsp. unsalted butter
3 Tbsp. golden syrup, such as Lyle’s

Instructions

Preheat the oven to 350°F.
Meanwhile, in a medium bowl, stir together the first 4 ingredients and set aside. In a small bowl, stir together the boiling water and baking soda. In a small pot over medium heat, melt the butter and golden syrup, then stir in the reserved baking-soda mixture. Remove from the heat, pour over the reserved dry ingredients, and stir until a crumbly dough forms.
Using a 1-ounce scoop or rounded tablespoon, divide the dough into balls. Drop the balls onto parchment-paper-lined baking sheets and press into ¼-inch-thick patties, spaced about ½ inch apart. Bake until golden, 15-20 minutes. Let cool completely on the baking sheets. Stored in an airtight container, the cookies will keep for up to 7 days.

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Spiced Buttermilk Oatmeal With Dried Fruit and Pecans

Pete Wells — Mon, 18 Mar 2019 22:28:34 +0000

Andre Baranowski

Spices including cardamom, star anise, and ginger jazz up this warm breakfast cereal from New York Times restaurant critic Pete Wells. Steel-cut oats, also known as Irish or pinhead oats, take longer to cook than rolled and instant varieties, but boast a satisfying and toothsome texture that is well-worth the wait. Check out all of our breakfast recipes here.

Featured in: “Morning Glory: Breakfast Rituals.”

Makes: serves 4-6

Time: 40 minutes

Ingredients

3 tbsp. unsalted butter
1 cup steel-cut oats
1 tsp. ground cinnamon
¹⁄₂ tsp. ground green cardamom
¹⁄₄ tsp. ground star anise
One 1-in. piece of ginger, peeled and pounded into a paste
¹⁄₂ tsp. kosher salt
³⁄₄ cup buttermilk
¹⁄₄ cup whole milk
1 tbsp. honey
1 cup mixed dried fruit, such as apricots, dates, and prunes, coarsely chopped
¹⁄₂ cup coarsely chopped pecans, toasted
Orange marmalade or raspberry jam, for topping (optional)

Instructions

In a medium Dutch oven, melt the butter over medium-high heat. Add the oats, cinnamon, cardamom, star anise, and ginger, and cook, stirring occasionally, until the oats are slightly toasted and the mixture is fragrant, 2–3 minutes. Stir in the salt and 3 cups of water, bring to a boil, then turn the heat down to medium and cook, stirring occasionally, until the oatmeal is tender, about 25 minutes. Add the buttermilk and milk, and continue cooking until the oatmeal has thickened slightly, 8–10 minutes.
When ready to serve, stir in the honey, then divide the oatmeal between 4 bowls. Top each with the dried fruit and pecans and a dollop of marmalade if using.

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Grilled Vegetable and Barley Salad

Suzanne Zeidy — Tue, 27 Jul 2021 23:35:00 +0000

Grilled Vegetable and Barley Salad. Photography by Helen Cathcart

In Egypt, barley is typically eaten in a pudding for breakfast or dessert, but in this recipe from Suzanne Zeidy, it’s turned into a hearty salad with grilled vegetables, feta, and pistachios. Grain bowls like this one are a great way to clear out your fridge. Add just about any leftover cooked veggies, and dress with a light vinaigrette for a quick and easy desk lunch. For more ways to add smoky, flame-kissed flavor to salads and sides, check out all of our grilled summer salad recipes.

Featured in: “Lunch at the Desert’s Edge.”

Makes: serves 8

Time: 2 hours 30 minutes

Ingredients

2 ¹⁄₄ cups pearl barley
2 large zucchini, cut lengthwise into 1/2-inch-thick slices
1 medium eggplant, cut crosswise into 1/2-inch-thick slices
2 red bell peppers, stemmed, seeded, and halved
¹⁄₂ cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
¹⁄₄ cup fresh lemon juice
1 tsp. ground cumin
¹⁄₂ tsp. ground coriander
1 clove garlic clove, finely chopped
2 oz. feta cheese, cut into 1/2-inch cubes
1 cup loosely packed arugula
1 cup coarsely chopped cilantro
1 cup cup coarsely chopped Italian parsley
¹⁄₄ cup pistachios
4 scallions, thinly sliced
1 long red chile, stemmed, seeded, and finely chopped

Instructions

In a large bowl, soak the barley in water for 1 hour and then drain. Meanwhile, light a grill. Brush the zucchini, eggplant, and peppers with 1⁄4 cup of the olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until tender and charred, 10 minutes. Transfer to a board and cut into 1⁄2-inch pieces.
Bring a medium pot of salted water to a boil and add the barley. Turn the heat down to medium and cook until the grains are tender, about 45 minutes. Drain the barley and set aside to cool to room temperature.
In a large bowl, whisk the remaining olive oil with the lemon juice, cumin, coriander, and garlic, and then stir in the reserved barley; season with salt and pepper, and transfer to a platter. Arrange the grilled vegetables, the feta, arugula, cilantro, parsley, pistachios, scallions, and chile over the barley, and serve at room temperature.

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Quinoa Salad With Sugar Snap Peas, Scallions, and Mint

Anna Watson Carl — Wed, 21 Jul 2021 22:44:00 +0000

Belle Morizio

This light quinoa salad from New York City food writer Anna Watson Carl makes a perfect summer side dish for picnics and barbecues. The fluffy whole grain provides a nice textural balance to the snappy, summer vegetables. For more great grains, check out our hearty list of quinoa, farro, and bulgar recipes.

Featured in: “The Dinner Party: A Rosé Picnic.”

Makes: serves 4

Time: 30 minutes

Ingredients

³⁄₄ cup quinoa
Kosher salt and freshly ground black pepper
¹⁄₄ cup olive oil
¹⁄₄ cup fresh lemon juice
1 garlic clove, finely minced
8 oz. sugar snap peas, thinly sliced on the bias
8 oz. radishes, trimmed and julienned
¹⁄₄ cup coarsely chopped mint leaves
3 scallions, thinly sliced

Instructions

In a small pot, bring 1 1⁄3 cups water to a boil. Stir in the quinoa and season with salt and pepper. Turn the heat to low, cover, and cook until all the water is absorbed and the quinoa is tender, about 20 minutes. Remove from the heat and set aside for 5 minutes. Uncover the quinoa, fluff with a fork, and then scrape into a large bowl to finish cooling to room temperature.
In a small bowl, whisk the olive oil with the lemon juice and garlic, and season with salt and pepper. Pour the dressing over the quinoa, add the peas, radishes, mint, and scallions. Toss to combine before serving.

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Fonio Pilaf With Dates, Carrots, and Peanuts

Pierre Thiam — Mon, 18 Mar 2019 22:40:54 +0000

Fonio, a delightfully nutty-tasting type of millet, is a ubiquitous staple in Senegal, and chef Pierre Thiam enjoys using it in his Thanksgiving menu because he finds it lighter than bread-rich stuffings. If you can’t find fonio, substitute an equal amount of couscous or quinoa.

Featured in: A Brooklyn Thanksgiving with the Flavors of Senegal

Makes: serves 6-8

Time: 45 minutes

Ingredients

¹⁄₄ cup red palm oil or vegetable oil, plus more for greasing
5 oz. pitted Medjool dates, roughly chopped
¹⁄₂ cup roughly chopped unsalted roasted peanuts
¹⁄₂ tsp. cayenne
2 medium carrots, cut into 1/4-inch dice
1 cup fonio or quinoa, rinsed and drained
1 ¹⁄₂ cups chicken stock
Kosher salt and freshly ground black pepper
2 tbsp. finely chopped flat-leaf parsley

Instructions

Heat the oven to 325°. In a medium saucepan, heat the palm oil over medium. Add the dates, 1⁄4 cup of the peanuts, the cayenne, and the carrots and cook, stirring, until the carrots soften slightly, 8 to 10 minutes. Add the fonio and stir until well-coated with oil and then pour in the stock and bring to a boil. Cover the pan and cook, without stirring, until the fonio absorbs all the stock, about 3 minutes.
Scrape the fonio into an 8-inch square baking dish greased with palm oil and smooth the top. Cover the dish with foil and bake until tender and warmed through, about 20 minutes. Uncover, fluff the fonio with a fork, and season with salt and pepper. Scrape the fonio into a serving bowl and sprinkle with the remaining peanuts and the parsley before serving.

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Quinoa Recipes

Organic — Mon, 18 Mar 2019 22:41:08 +0000

Herbed Lemon Quinoa. Cory Baldwin

In recent years, quinoa has exploded in popularity in the U.S. This Andean grain is prized for being rich with protein and other nutrients. Just as importantly, it’s delicious. Cooked quinoa is fluffy but substantial, with a mild, slightly nutty flavor that complements a variety of ingredients. Learn why quinoa has become so popular with the help of our favorite quinoa recipes.

Cooking quinoa is super easy—simply boil the grain until tender, drain, and let rest under a kitchen towel. Once you’ve got that down, you can start adding in other flavorings. You could keep it simple, mixing in sautéed shallots, lemon, and parsley. Or you could use the quinoa as a supporting player in a vegetable-heavy salad with sugar snap peas, radishes, mint, and scallions.

Quinoa bears obvious similarities to rice, and can be used to supplement or supplant that ingredient. Fort rice pilaf starts with basmati rice and gets earthiness from black quinoa and pine nuts, sweetness from dried fruit, and freshness from chopped bell pepper. Our Andean paella is a one-pot riff on the classic Spanish dish and pairs quinoa with chorizo, bacon, beans, and vegetables.

Quinoa’s earthy flavor and slightly crisp texture make it a good ingredient in some surprising places. Toasted quinoa fortifies a whole wheat bread, with sweet raisins and honey complementing the nutty grain. We also like mixing cooking quinoa into pancake batter. Serve the light, fluffy pancakes with granola to complete the hippy vibe.

Find these dishes and more in our collection of quinoa recipes.

Here’s how to cook quinoa perfectly every time. Because you drain the boiled quinoa and let it rest under a clean towel, the grains are fluffy – never soggy or burnt. Ganda Suthivarakom

This light quinoa salad, filled with scallions, mint, snap peas, and crisp haricots verts tossed in a Dijon vinaigrette, makes a perfect summer side dish for picnics and barbecues. Photography by Matt Taylor-Gross

Quinoa, which is botanically a seed and not a grain, is widely accepted as a Passover-friendly starch. In this recipe from cookbook author Leah Koenig, it gets dressed up for the seder table with a mix of sweet sautéed shallots, lemon, and parsley. Get the recipe for Herbed Lemon Quinoa » Cory Baldwin

Flax seeds and red quinoa add texture and a nutty flavor, while honey and raisins add sweetness, to this hearty bread from master baker Eric Kayser. Ingalls Photography

Swapping traditional rice for quinoa gives new life to an ultimate one-pot-wonder of comfort foods. Maxime Iattoni

Filets of sole are set atop red quinoa, roasted tomatoes, and tender-crisp vegetables in this dish from a Marseille bistrot. Ingalls Photography

Granola and quinoa lend a sneaky earthy-crunchy vibe to these substantial, fluffy pancakes from Dennis Bernard, chef de cuisine of Chicago’s Dove’s Luncheonette. Joseph De Leo

Meaty butter-basted grouper fillets are topped with a butter-rich, citrusy crab sauce and served over wilted kale and quinoa in this recipe adapted from one by Florida-based chef Jeffrey Jew. Ingalls Photography

This 19th-century American recipe for rice pilaf from the Denver, Colorado, restaurant The Fort draws sweetness from dried fruit, earthiness from black quinoa and pine nuts, and crunch and color from bell pepper. Ingalls Photography

Our take on a classic meatless burger calls on a slew of vegetables for flavor, color, and texture: carrot, celery, arugula, beans, and quinoa, the high-protein South American grain that has a nutty flavor and toothsome bite. Helen Rosner

The post Quinoa Recipes appeared first on Saveur.

Steakhouse Tabbouleh

SAVEUR Editors — Thu, 10 Oct 2019 18:24:17 +0000

Get the recipe for Steakhouse Tabbouleh ». Denny Culbert

Bulgur—parboiled, dried, and cracked wheat berries—is the base of this Lebanese salad served at Jamil’s in Tulsa, Oklahoma. Use “superfine,” or type No. 1, which hydrates with just a quick soak in the vinaigrette.

Featured in: The Last Lebanese Steakhouse in Tulsa

Equipment

Makes: serves 8

Time: 25 minutes

Ingredients

¾ cup finely cracked bulgur wheat
4 large tomatoes, finely diced (4½ cups)
2 medium green bell peppers, finely diced (2 cups)
1 English cucumber, finely diced (2 cups)
8 medium scallions, thinly sliced (1⅔ cups)
¼ cup extra-virgin olive oil
2 Tbsp. fresh lemon juice, plus more as needed
Kosher salt
Freshly ground black pepper
4 large bunches flat-leaf parsley, leaves finely chopped (2⅔ cups)
2 Tbsp. finely chopped fresh mint leaves

Instructions

In a fine-mesh strainer, rinse the bulgur well under cold running water. Let drain thoroughly.
Transfer the bulgur to a large bowl. Add the tomatoes, bell peppers, cucumber, scallions, olive oil, and lemon juice. Season with kosher salt and freshly ground black pepper, and toss to combine. Add the parsley and mint, and toss gently; set aside at room temperature for 10 minutes before serving.

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Spelt and Ricotta Cavatelli

SAVEUR Editors — Tue, 19 Mar 2019 02:42:47 +0000

Makes: serves 4-6

Time: 1 hour 30 minutes

Ingredients

1 ¹⁄₂ cups spelt flour (11 oz.), plus more for dusting
¹⁄₂ tsp. kosher salt, plus more
Freshly ground black pepper
1 cup ricotta cheese
1 egg, lightly beaten
¹⁄₄ cup olive oil
1 tbsp. rosemary leaves
1 tsp. crushed red chile flakes, preferably Calabrian
2 cloves garlic, thinly sliced
8 oz. ground rabbit or pork sausage
4 cups spigarello or spinach, roughly chopped (7 oz.)
³⁄₄ cup chicken stock
¹⁄₂ cup shelled pistachios, toasted
1 (14-oz.) can cannellini beans, drained and rinsed
3 tbsp. unsalted butter
1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Instructions

In a stand mixer fitted with a dough hook, mix the flour with the 1⁄2 teaspoon salt and pepper. Add the ricotta and mix on medium speed until incorporated. Add the egg and continue to mix until smooth, about 2 minutes. Transfer the dough to a clean work surface and knead until smooth, about 2 minutes. Wrap in plastic wrap and refrigerate for 30 minutes.
On a lightly floured work surface, roll the dough into an 8-by-12-inch rectangle. Cut the rectangle into 1⁄3-inch strips and then cut each strip into 2-inch pieces. Position each piece of dough lengthwise along the back of a butter knife, and pressing the dough to a gnocchi board, gently scrape the dough towards you so it curls onto itself. Transfer the cavatelli pasta to a lightly floured baking sheet and refrigerate until ready to use.
In a 12-inch skillet, heat the olive oil over medium-high. Add the rosemary, chile flakes, and garlic and cook, stirring, until the rosemary and garlic are crisp, about 1 to 2 minutes. Stir in the sausage and cook, breaking up into small pieces, until golden brown and cooked through, about 7 minutes. Add the spigarello, stock, pistachios, and beans to the pan and simmer until the liquid has reduced by two-thirds, about 3 minutes. Stir in the butter and remove the skillet from the heat.
Meanwhile, bring a pot of generously salted water to a boil and cook the cavatelli for 3 to 4 minutes. Drain the pasta and stir into the sauce along with the cheese and toss until the pasta is completely coated in the sauce. Season the pasta with salt and pepper and serve with more parmesan on the side.

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35 Phenomenal Pine Nut Recipes

SAVEUR Editors — Thu, 29 Nov 2018 21:03:46 +0000

Syrup-Soaked Pastries with Hazelnuts, Pistachios, and Pine Nuts (Deblah). Matt Taylor-Gross

If any ingredient proves that small can be mighty, it’s the pine nut. The edible seeds of some pine tree species, largely harvested in places with a Mediterranean climate, pine nuts pack a ton of flavor into a tiny, richly textured seed, and have health benefits, too. They can also be a flavor chameleon, a main ingredient in desserts like tarts, cookies, and brittles as well as savory dishes, too. One of the best ways to use pine nuts is in the starter course, by mixing them into dips for crudité, frying into finger foods, or pairing with beef in empanada fillings. While, of course, you know them as an essential ingredient in authentic pesto, we also love them as a topping for vegetable side dishes, salads, and grains.

Toasting pine nuts before using them brings out a more robust flavor, and browns and fortifies the nut to add a crispier, crunchier texture.

Syrup-Soaked Pastries with Hazelnuts, Pistachios, and Pine Nuts (Deblah)

Cauliflower Shawarma Berber

Green Minestrone with Kohlrabi, Olives, and Spinach Pesto

Ginger Cookies Dipped in Honey (Yak Kwa)

Pesto Genovese

Pasta Primavera

Pine Nut Brittle

Kimberly Hasselbrink, the writer and photographer behind The Year in Food, tuned us into this great recipe for pine nuts in a crunchy, salty, rosemary-scented brittle. Get the recipe for Pine Nut Brittle »

Pine Nut Cookies

These chewy almond meringue cookies, speckled with pine nuts, are a favorite holiday cookie of SAVEUR managing editor Greg Ferro. Get the recipe for Pine Nut Cookies »

Tahini-Beet Dip

Tahini’s nutty, luxurious properties don’t stop at hummus. Keep the sesame paste flowing with this bright red purée of boiled beets, lemon, and garlic. Get the recipe for Tahini-Beet Dip »

Lamb and Bulgur Wheat Croquettes (Kibbeh)

These spiced croquettes are a classic Middle Eastern snack. Get the recipe for Lamb and Bulgur Wheat Croquettes (Kibbeh) »

Farfalle with Cavolo Nero Pesto

Beef Brisket and Picadillo-Stuffed Empanadas

Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for sugar-dusted, savory-sweet empanadas. Get the recipe for Beef Brisket and Picadillo-Stuffed Empanadas »

Arugula, Pecorino, Pine Nut, and Pear Salad (Rucola con Pecorino, Pignoli e Pere)

See the Recipe

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Pineapple and Pine Nut Torte

At Portland, Oregon’s Måurice restaurant, pastry chef Kristen Murray layers sponge cake with buttercream and white chocolate ganache, and garnishes the torte with honeyed pineapple slices and candied pine nuts.

Pomegranate with Nuts and Orange Flower Syrup (Khosaf al-Rumman)

This revelatory dessert of pomegranate seeds and nuts is adapted from a recipe that appears in the now out-of-print cookbook Seductive Flavours of the Levant. Ger the recipe for Pomegranate with Nuts and Orange Flower Syrup (Khosaf al-Rumman) »

Ragù alla Napoletana

This recipe is based on one that Sandro Manzo, an Italian art dealer who now lives in New York, learned from his mother during his youth in southern Italy. Get the recipe for Ragù alla Napoletana »

Charred Asparagus and Egg Salad

Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde)

In this representative Sicilian dish, which seamlessly combines Arab and Sicilian flavors, pasta is tossed with sardines from the Mediterranean, raisins and pine nuts grown in the mountains, and a dash of saffron, which imbues the pasta with a golden color. Look for small sardines, which are sweeter and more delicate than larger ones. Get the recipe for Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde) »

Autumn Panzanella Salad

Crispy pancetta, peppery arugula, and sweet sautéed shallots give a fall spin to panzanella. Get the recipe for Autumn Panzanella Salad »

Roasted Eggplant with Goat Cheese Tahini and Pine Nuts

These one-bite hors d’oeuvres are inspired by the ingredients of a classic Middle Eastern baba ganoush; they can be served either cool or hot out of the oven. Get the recipe for Roasted Eggplant with Goat Cheese Tahini and Pine Nuts »

Spinach with Pine Nuts and Raisins

Federal Hill, the Italian-American corridor of Providence, Rhode Island, is home to some amazing dishes, including this one. Get the recipe for Spinach with Pine Nuts and Raisins »

Japanese-Style Fried Brown Rice

This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou (Shibata-Shoten, 2004), the chef and owner of Nakaiseki Sen, a vegetarian restaurant in Tokyo. Get the recipe for Japanese-Style Fried Brown Rice »

Steamed Broccoli with Sun-Dried Tomatoes and Pine Nuts

Sun-dried tomatoes, toasted pine nuts, and a splash of champagne vinegar add a bright punch to a simple side dish of steamed broccoli. Get the recipe for Steamed Broccoli with Sun-Dried Tomatoes and Pine Nuts »

“Silk Handkerchiefs” with Pesto (Mandilli de Saea al Pesto Genovese)

The pasta squares called mandilli de saea, Genoese for “silk handkerchiefs” (for their size and thinness), are large, paper-thin egg-dough sheets that drape beautifully in the bowl, almost always dressed with pesto. The result is a kind of purity of pasta–certainly less complex than some other Genoese dishes, but with an elegance and grace not ordinarily associated with a plate of noodles. Like other Genoese set pieces, it seems wonderfully anachronistic–deliciously edible link with a fabled past. Get the recipe for Silk Handkerchiefs with Pesto »

Christmas Morning Sausage Patties

Grilled Corn with Pesto

Dungeness Crab and Pine Nut Lasagne

When Amity’s Myron Redford and Vikki Wetle need to keep pickers in the fields, they have Peirano cater this soul-warming dish. Get the recipe for Dungeness Crab and Pine Nut Lasagne »

Swiss Chard Pastry

With a sweet eggy crust filled with swiss chard, golden raisins, pine nuts, apple, and a custardy sweet rum sauce, this unusual pastry is a typically Niçoise treat. Get the recipe for Swiss Chard Pastry »

Foriana Sauce

Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples, where it is traditionally tossed with pasta during Lent. Get the recipe for Foriana Sauce »

Honey-Nut Tart with Chocolate Rye Crust

The gooey filling in this tart is held together by a rye flour crust that gets its structure, and depth, from chocolate. Get the recipe for Honey-Nut Tart with Chocolate Rye Crust »

Hummus with Hen of the Woods Mushrooms

A tangle of fried mushrooms provides textural contrast and a savory boost to this silky hummus.

Salsa Verde (Herb Sauce with Breadcrumbs)

Italy’s other ubiquitous green sauce is flavored with parsley and thickened with bread crumbs. Seasoned with vinegar and anchovies, it’s bold enough to stand up to grilled meats. See the recipe for Salsa Verde »

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