Broccoli rabe grew wild in Italy, especially in southern Italy; in places like Puglia, Calabria, Basilicata, and Sicily it was abundant and free for the picking, and thus used especially to dress pasta dishes. Orecchiette, a pasta that has an indentation from being dragged with the finger on a board, was the pasta of choice. All of these regions are on the sea, and mussels were cheap and abundant as well. So it would seem natural that the three ingredients come together to make this wonderful dish. Now broccoli rabe is abundant in the United States, thanks to Andy Boy vegetable growers in California. This recipe is a delightful combination.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.