It takes a lot of olive oil to make these artichokes, but that’s what gives them their buttery texture and delicious flavor. The good news is that you can use the oil a second time for the same purpose. For this recipe you want to use baby artichokes. If you use the bigger artichokes that are commonly found in grocery stores, you’ll have to remove the choke before braising the artichokes and the final result won’t be quite as pretty. If you like sweetbreads, make a double batch and use half for the Veal Sweetbreads Piccata with Artichokes (page 239), one of the stars on our secondo menu.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.