In Venice you’ll find this soup in nearly every restaurant, and every version is a little bit different. I use two kinds of beans because I like the different textures each contributes: the cannellini are creamy while the garbanzos (chickpeas) have a slightly firmer bite. The final herb sauce brightens and freshens the long-cooked flavors. You can substitute any mild white fish for the snapper, but try to keep the fillets whole as the soup cooks. I always feel if I’ve spent the money for a beautiful piece of fish, I want people to see it, not just find tiny flakes throughout 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.
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.
There’s a reason they say, “easy as pie,” you know?