White gazpacho is a soup from the time long before there were tomatoes in Spain for making chilled red gazpacho, a familiar and beloved paean to summer. But there were almonds, garlic, chickens, and bread. White gazpacho is essentially a mild chicken soup made forceful, filling, and hearty with a garlic-almond mayonnaise and bread soaked in the broth. To make it more sumptuous, I add chicken and almond meatballs, echoing those same ancient ingredients. It is ultrarich. A bowlful with a side dish of sturdy-leaf salad garnished with orange slices suffices for a meal. A tip: The recipe calls for a total of 3/4 cup slivered blanched almonds, divided into 1/4 cup portions for three different steps. To facilitate the division, toast the whole amount of almonds in a microwave or toaster oven until the nuts begin to brown and have a toasty smell, 5 to 6 minutes, depending on how fresh they are. Set aside 1/4 cup of the toasted slivers for garnishing the soup. Pulverize the remaining 1/2 cup in a food processor until reduced to a paste. Divide the paste into two parts, one for the sausage, one for the soup.
Like Sri Lankan cashew curry and vegan stuffed shells.
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.
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 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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.