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Bay leaves - Page 3 of 28

  • Recipe

    Quick Pasta e Fagioli

    This version of the classic Italian bean-and-pasta soup features butter beans (giant lima beans). The meaty yet silky texture of the beans contrasts nicely with the chewy ditalini pasta. Serve…

  • Moveable Feast

    Pickled Okra

    You can keep this zesty quick pickle in the refrigerator for up to 2 weeks.

  • Recipe

    Spiced Carrot-Pine Nut Soup

    Coriander, mustard seeds, and Madeira add depth of flavor to a fall classic. For the best results, use organic carrots. They tend to be a bit sweeter and more assertive.

  • Moveable Feast

    Grilled Octopus Salad

    The braised octopus can be made up to one day ahead and refrigerated. Bring it to room temperature before grilling.

  • Recipe

    30-Minute Minestrone

    Minestrone is best during the spring and early summer, when vegetables from the farmers’ market are at their brightest and most flavorful. Some minestrone soups get cooked down for hours,…

  • Recipe

    Sofrito

    The sofrito can be used as a base for sauces, stews, soups, pastas, and grains.

  • Recipe

    Dirty Fried Chicken

    This Korean-inspired fried chicken is poached in a vinegar brine before frying. The vinegar tenderizes the meat, while the parcooking allow for frying at a really high temperature without leaving…

  • Recipe

    Southern Fried Chicken

    This recipe uses a dry brine (a spice rub containing ample salt) to add savory flavor without diluting the bird’s inherent chickeny flavor. The salt dries out the skin, so…

  • Recipe

    Congri (Cuban Black Beans & Rice)

    Congri is enjoyed all over Cuba, but it’s prepared a little differently from town to town. My mother’s family is originally from Oriente, where it’s made using red beans. But…

  • Recipe

    Stuffed Pasta Shells

    Forget what you know about baked shells: The creamy texture of homemade ricotta makes all the difference. The multiple elements, including a take on Marcella Hazan’s tomato sauce, can be…