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My mother recently described a sandwich an old man prepared for her at a bed and breakfast in Barcelona: toasted bread, rubbed with garlic, drizzled with olive oil, sprinkled with salt, moistened with a squeezed tomato and topped with jamón Iberico. In the mornings, the man tops this concoction with an egg fried in olive oil. Holy cow. These pigs, the man told my mother, feast on acorns, which impart a nutty flavor into the meat while also making the fat composition of the meat high in monounsaturated fat, the good kind that, like olive oil, helps lower bad cholesterol....

Here, the pasta is simply drained over the chard or kale — just enough to wilt it — and when you use baby Swiss chard or kale, which I found at my Green Market last Sunday, it is especially good. Simply toss with brown butter, toasted walnuts, and lots of shaved parmesan, and call dinner done! Simple and delicious. 5 from 5 reviews

The peaches, unfortunately, were rock hard, and for a minute I considered putting the experiment on hold until the peaches ripened. I decided instead to compromise: I would use the rock-hard peaches immediately, but halve the recipe to minimize waste in the event of disaster. Much to my delight and surprise, after 80 minutes in the oven, the peaches softened beautifully and not an iota of fruit or crumb was wasted....

Chicken breast recipes rarely catch my attention. When I see the word breast in a recipe, in fact, I immediately think: this would be better with thighs. But every so often I’m surprised. I prefer breasts to thighs in these sesame noodles with Swiss chard, and I love these broiled tarragon breasts so much I’ve never even considered using thighs. I recently found another breast recipe to add to my small arsenal of white meat recipes: pepita-crusted chicken breasts....

I knew all of this before I opened Open Kitchen, but the more I spent time with the cookbook, the more curious I became. Susan offers glimpses of her past throughout the book, including growing up in Philadelphia and training as an artist, but I wanted to know more, so I reached out, and she kindly responded. Here’s our Q&A. Read to the end for another surprise 🎉🎉🎉 Q&A with Susan Spungen I read in Open Kitchen that you trained as an artist....

Every time I make this fresh tomato-basil sauce, I am astounded by not only its flavor, but also the ease in which it materializes. It comes from the Tra Vigne cookbook by Michael Chiarello, who learned the recipe from Jacques Pépin, who uses the sauce to poach fish roulades and to dress stuffed chicken legs — oh Jacques! I have yet to use it for either of those purposes, but it is the tomato sauce I find myself making most often in the summer for favorites like eggplant parmesan and this summer squash gratin or for simply dressing angel hair pasta for my children....

Upon seeing the wide rice noodle, I immediately found myself dreaming about rad na, a favorite Thai dish served at The Continental, a restaurant around the corner from my first apartment in Philadelphia. Rad na is a stir fry, typically made with fresh rice noodles, meat, seafood, or tofu, and heaps of bean sprouts. At Continental, it’s served over shredded Romaine. I found the combination of the warm, sauce-slicked noodles tangled with fresh bursts of bean sprouts and crisp, cool Romaine to be irresistible and couldn’t go more than a few weeks without ordering a bowl of it....

These modaks satiate the sweet cravings and the festival’s excitement! You will not find a single sweet-lover who would not want to dig into these ambrosial treats. These modaks are any sweet enthusiast’s dream snack; they are so irresistibly yummy! This recipe is a straightforward adaption of the traditional modaks, which require steaming. But, these Rawa Modaks do not need any steaming. This ensures quick preparation. Make them conveniently in advance and serve your family and guests during celebrations to make every moment special....

In this chicken and cabbage sheet pan supper, chicken thighs and drumsticks are tossed in a sesame-soy dressing. First, they roast alone, which allows the hot air, unimpeded by vegetables, to circulate freely and encourages the browning process to being. After 10 minutes, on goes the cabbage, tossed in the same dressing. It’s nestled around and underneath the chicken to fit. About 20 minutes later, when the chicken finishes cooking, off it goes to rest, while the cabbage continues on alone....

The best ribs you’ve ever made? Let me qualify that. These are the only ones I know how to make, which make them the best I’ve ever made. That said, this recipe takes five minutes to prepare. Yes, that’s correct. Five minutes. But what emerges from the oven — a juice-filled package of falling-off-the-bone baby back ribs, perfectly crisped on the exterior — tastes like a day’s worth of work toiling over a coal-filled bbq pit....

Easy to assemble vegetarian bruschetta bean sandwich- tasty and delicious way of eating beans. Soaked and boiled beans combined with chili sauce, topped with spinach leaves and loads of fat-free shredded cheese will make your taste buds crave for more. This healthy and hearty sandwiches will satisfy quick in-between-meals-snacking and is perfect for parties. Healthy mini sandwiches are topped with spinach leaves but you can substitute shredded lettuce or whole lettuce leaves for spinach....

So, I really want to be blasé about Rancho Gordo’s Marcella beans, but I am liking them so very much: cooked simply with garlicky oil and sage or tarted up, as shown here, with onions, lime, jalapeños, cilantro, and orange. We’ve been eating this like a salsa with chips, but it would be nice tucked inside a taco or a burrito or aside spicy wings and nachos and anything else you might find yourself surrounded by this Sunday....

This is a longtime favorite David Lebovitz recipe. The pastry, which is impossibly flaky, slightly sweet, and completely delicious, can be made entirely in the food processor as can the frangipane — no need to clean the bowl in between activities. What’s more, the whole galette can be assembled and in your oven in about 15 minutes. Yesterday afternoon I made a little Facebook Live video of the entire process, and even though I forgot the butter in the fridge (oops!...

Every time I make an arugula and prosciutto pizza, I am taken back to my Philly days and dinners at my favorite BYOB, Melograno, which always began with a salad, which consisted of a mound of arugula dressed with a lemon vinaigrette atop a plate lined with prosciutto and shavings of Parmigiano Reggiano all around. It was almost as heavenly as the pappardelle with mushrooms and truffle oil that invariably followed....

I’ve been making this brownie recipe for over a decade for various occasions, often for birthdays studded with candles or, for extra fun, a few sparklers. From Fine Cooking Magazine, the recipe calls for cocoa powder alone — no melted chocolate — and produces the fudgiest, chewiest, most delicious brownie ever. It will ruin all other recipes for you. Sorry? Recently I’ve been on a quest to ensure every batch of brownies emerges with that desirable shiny, paper-thin top layer....

Well the name itself gives an introduction to this dish. Butter chicken also known as Murgh Makhani or Makhani chicken is one of the most popular and relished Indian dish. A subtly flavored chicken recipe that has a wonderful balance of sweet, salty, spicy and tart flavors that meld perfectly together. Butter chicken is my boys favorite Indian dish and it’s definitely in regular rotation in my kitchen 🙂 Once you have tandoori chicken ready from there on the recipe is a breeze....

Joanne Chang’s Buttermilk Biscuits The recipe for buttermilk biscuits with maple and black pepper featured below, is in Dana Cowin’s new cookbook, Mastering My Mistakes in the Kitchen. Many of you likely know Dana as the Editor in Chief of Food and Wine magazine, as someone who knows food better than anyone, as someone who wouldn’t make too many mistakes in the kitchen, or who would be an unlikely person to admit to them....

A blend of coriander (cilantro) leaves, yogurt and spices is a perfect accompaniment to many Indian savory dishes. Whether be samosas, pakodas, kebabs, or chaats, this chutney comes in handy. It a very versatile and flavorful accompaniment. If I need something on the side then this one is one of my favorite go-to flavors to add a zing to a dish. Fresh cilantro mixed with yogurt, onion, garlic and spices are blended in a mixer until smooth and there you have it – a delicious chutney....

As a bonus, it’s gluten-free and vegetarian. Can be vegan too! Since this panjiri is prepared a prasad ~ an offering made to a Hindu deity, we swap the wheat flour with coriander seeds. This Dhaniya panjiri ~ aromatic naivedyam or sweet prasad (offering) is often prepared on the auspicious occasion of Krishna Janmashtami. Gokulashtami is a Hindu festival celebrating the birth of Lord Shri Krishna on the eighth (Ashtami) day of the dark fortnight in the month of Bhadrapada (August–September)....

What is Duck Confit? Confit is an ancient method of preserving, born out of necessity: by salting meat, cooking it, and storing it in fat, it could keep without refrigeration for months on end. Today, the method is no longer used (typically) to preserve meat, though it still yields incredibly tasty meat. For duck leg confit, duck legs first cook slowly in salt and fat till the meat is nearly falling off the bone....