Pasta with broccoli rabe and sausage is an Italian classic. Our version gets all the flavor and texture of the real deal, all in a single skillet and under half an hour.
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I had assumed that the mixture of spinach and chickpeas was solely an Indian combination. The creaminess of the spinach is a perfect match for the hearty chickpeas, and with the addition of a few spices, it could turn into a satisfying full meal. Well, it turns that if you change some of those spices and add an interesting new thickener, you can end up in Morocco with a completely new dish. It's kind of astonishing.
This recipe from the New York Times Sunday magazine argues for thinking of herbs not just as a garnish, but as the center of a great dish. We've all had pesto, but that's just one way to do it. An absolutely epic amount of chopped herbs (three cups by the end) are mixed into juicy meatballs and pureed with garlic and olive oil into a simple sauce. It's rich and meaty, fragrant from the herbs, and honestly one of the better recipes I've cooked in months.
These golden puff pastry pockets are filled with spinach, feta, scallions, and hard boiled eggs. They make a great savory to-go breakfast or a new spin on a classic omelet flavor.
[Photograph: Blake Royer] Adapted from Bon Appetit. About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer....
You'd never know that there's a salad's worth of spinach in the recipe below, unless you feel like thinking about it to put a smile on your face. Even peppery greens like arugula and mizuna play nicely with fruits and herbs. If you like to experiment with flavor combinations in your mainstream cooking life, you'll enjoy the same creativity with green smoothies.
Tender skinny green beans are served in a warm vinaigrette of sweet shallots and chervil and bright, acidic white wine vinegar and whole grain mustard. Serve it as a salad or a side, hot, warm, or neither. It's the most versatile, delicious vegetable you've had in a long time.
Rice is so easy to treat as an afterthought that it's nice when it can play a starring role. I pulled this recipe from Lucid Food, a cookbook full of recipes focused on healthfulness and sustainability. This vegan dish is inspired by the many variations of rice used in Persian cooking, with dried fruits, nuts, herbs, and legumes commonly added to bring flavor and character.
The minimal addition of meat in these enchiladas adds texture and flavor but isn't the crux of the recipe. In this case, half a pound of chicken (for four people) poached in chile broth is a supporting player to the potato-and-onion filling.
"In the midst of so many other big flavors, rosemary's tendency to overwhelm is muted to a pleasant back note." Previously Zabaione, My Way » All Seriously Italian recipes » This past weekend I was given my annual windfall of...