This is not unlike the classic American “white” bread—not the stuff sold in supermarkets today but the rich, milk-laden, soft (but not mushy) loaves of much of the nineteenth and twentieth centuries. It is no more difficult to make than French or Italian bread, but it keeps much better and is better for sandwiches. (Though it isn’t done in Portugal, you could even bake this in loaf pans.) If you have some saffron, add a pinch to the flour at the beginning for a lovely color and mysterious flavor.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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.
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.