A dish old as the ages, one that pungently depicts the Sards’ seminal appetite for the long bathing of fish or game in some puckerish sauce is burrida. Traditionally prepared with gattucci di mare—sea catfish—the sauce is enriched with the pounded raw livers of the fish. Here follows a version using orata—red snapper—or coda di rospo—monkfish—though river catfish can also be called upon with fine result. Present the burrida as an antipasto or a main course to savvy, unshy palates.
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.