Creamy, Spicy Tomato Beans and Greens

 

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Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Ingredients

Yield:4 servings

• 6tablespoons olive oil
• ⅔ cup panko bread crumbs
• Salt and black pepper
• 1medium yellow onion, minced
• 4 garlic cloves, minced
• ½ teaspoon crushed red pepper
• ⅓ cup tomato paste
• 2(14-ounce) cans cannellini beans or other creamy white beans, rinsed
• 1 cup heavy cream
• ½ cup chopped jarred sun-dried tomatoes in oil
• ⅔ cup finely grated Pecorino or Parmesan 
• 4 (packed) cups/3 ounces baby arugula 
• 2 teaspoons finely grated lemon zest plus 4 teaspoons juice (from 1 lemon)
• Toasted bread (optional), for serving

Preparation

1. Step 1 In a medium skillet, heat 2 tablespoons olive oil over medium. Stir in the panko, season with salt and pepper, and cook, stirring frequently and shaking the pan, until toasted and golden, about 3 minutes. Transfer seasoned panko to a paper-towel lined plate, then wipe out the skillet.
2. Step 2 Add another 2 tablespoons olive oil to the skillet and heat over medium. Add the onion, garlic and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until softened, about 4 minutes.
3. Step 3 Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes.
4. Step 4 Stir in beans, heavy cream, sun-dried tomatoes and ⅓ cup water, and simmer, stirring occasionally, until flavors meld, about 5 minutes. Stir in half the cheese, then season to taste with salt and pepper.
5. Step 5 In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining ⅓ cup cheese and 2 tablespoons olive oil; season with salt and pepper. Pile the greens at the center of the bean mixture. Serve with toasted bread, if desired.

Pasta Alla Zozzona

 

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Total Time:1 hr 15 mins

Servings:4

Ingredients

• 3 tablespoons extra-virgin olive oil, or as needed
• 1/2 cup finely chopped onion
• 2 cloves garlic, finely minced
• 5 ounces pancetta, chopped
• 1 pound mild Italian sausage
• 26 ounces marinara sauce or meat pasta sauce
• 1 tablespoon sea salt, plus more to taste
• 8 ounces rigatoni pasta
• 3 large egg yolks
• 4 tablespoons pecorino Romano cheese, plus more for serving
• freshly ground black pepper to taste
• fresh basil, for garnish

Directions

1. Heat olive oil in a pan over medium heat, add onion, and cook until golden, about 7 minutes. Add garlic and pancetta, and cook until pancetta is crispy, about 2 minutes. Add sausage; cook  and stir until browned, about 5 minutes, adding additional olive oil as needed.
2. Add marinara, stir, and cook for 15 minutes. Add salt, reduce heat to low, and simmer for 10 minutes more.
3. Bring a large pot of water to a boil with a generous tablespoon of sea salt. Add rigatoni; cook until tender with a bite, about 13 minutes. Reserve a mug of pasta water, drain pasta, and keep warm.
4. Meanwhile, whisk egg yolks in a bowl; add pecorino Romano and whisk until thick. Season with black pepper, and add a bit of reserved pasta water to loosen the egg sauce.
5. Slowly whisk egg sauce into meat sauce.
6. Stir sauce into rigatoni; taste, and finish with more cheese, salt, and black pepper. Garnish with fresh basil.

Paloma champagne cocktail

 

SERVES 1
PREP 5 MINS
EASY

• 25ml blanco tequila
• 50ml pink grapefruit juice
• 12.5ml lime juice
• champagne or dry sparkling
• wine, to top up
• grapefruit peel twist, to garnish

Division Bell Cocktail

Ingredients

• 1 ounce mezcal (preferably Del Maguey Vida)
• 3/4 ounce Aperol
• 1/4 ounce maraschino liqueur (preferably Luxardo)
• 3/4 ounce lime juice, freshly squeezed
• Garnish: grapefruit twist

Steps

1. Add all ingredients into a shaker with ice and shake until well-chilled.
2. Strain into a chilled coupe glass.
3. Express the oils from a grapefruit twist over the drink, then discard the twist.

FETA AND SUN-DRIED TOMATO DIP

 

MAKES ABOUT 2½ CUPS
A dip can lead so many lives. Use this simple combination to stave off hungry guests while you’re putting the finishing touches on dinner, bulk out a loaded cheese plate to turn it into a more robust meal, or bring over to a friend’s house to complete a potluck puzzle. It takes all of five minutes; you have nothing to lose, and only feta dip to gain. Any leftovers can be spread over bread to make a turkey sandwich, grilled cheese, or a loaded veggie toast. Or slather on crostini and serve with soup. It also works well as a sauce for pasta, loosened with pasta cooking liquid.

• 2 garlic cloves, finely grated
• 1 cup (packed) drained oil-packed sun-dried tomatoes (about 8 oz.)
• 1 Tbsp. Calabrian chile paste
• 7 oz. feta, crumbled
• ⅔ cup plain whole-milk yogurt
• Crudités and crackers (for serving)

1. Blend garlic, sun-dried tomatoes, and chile paste in a food processor until smooth. Add feta and yogurt and blend until combined and smooth. Transfer to a small bowl and serve with crudités and crackers for dipping.
2. DO AHEAD: Dip can be made 2 days ahead. Cover and chill.

PAPER FLEET (PAPER PLANES FOR A CROWD)

14 SERVINGS
Confused about the addition of water to this otherwise robust crimson-hued cocktail? When making a big batch of a drink that would normally be shaken or stirred with ice, the recipe must include water to account for dilution—i.e., the water released by the ice into each individual drink. This has a huge impact on the final balance of flavors and alcoholic intensity, as melted ice can account for 15%–25% of a drink’s total volume. Here, that means adding 1 cup water to ensure each drink is at peak enjoyability.

• 1¼ cups Amaro Nonino
• 1¼ cups Aperol
• 1¼ cups bourbon
• 1¼ cups fresh lemon juice
• Lemon twists (for serving)

1. Mix amaro, Aperol, and bourbon in a large freezer-safe airtight container (two 1-qt. containers work well). Freeze at least 3 hours and up to 1 week.
2. One hour before serving, remove container from freezer and stir in lemon juice and 1 cup water. Return to freezer and chill the remaining hour. (Mixture won’t freeze in that time because of the alcohol content, but it will if left in the freezer much longer.) Transfer to a pitcher and chill until ready to serve.
3. To serve, pour cocktail into glasses and garnish each with a lemon twist.

Marry Me Chickpeas

 

Article

Cook time - 25 minutes to 30 minutes

Serves 3 to 4

Ingredients

• 2 (about 15-ounce) cans chickpeas
• 2 tablespoons sun-dried tomato oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1/2 teaspoon kosher salt, plus more as needed
• 1/2 cup drained julienned or thinly sliced oil-packed sun-dried tomatoes
• 2 tablespoons tomato paste
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup low-sodium chicken or vegetable broth
• 1 cup heavy cream
• 1 ounce Parmesan cheese, finely grated (1/4 cup store-bought grated or 1/2 cup freshly grated)
• 1/4 cup thinly sliced fresh basil leaves (2 to 3 sprigs), plus more for garnish

Instructions

1. Drain 2 (about 15-ounce) cans chickpeas, but do not rinse.
2. Heat 2 tablespoons sun-dried tomato oil in a 10-inch cast iron or high-sided skillet over medium heat until shimmering. Add 1 diced medium yellow onion and 1/2 teaspoon kosher salt, and cook, stirring occasionally, until softened, about 6 minutes.
3. Stir in 1/2 cup thinly sliced sun-dried tomatoes, 2 tablespoons tomato paste, 4 minced garlic cloves, and 1/4 teaspoon red pepper flakes if using. Cook, stirring often, until the tomato paste is darkened in color, about 2 minutes.
4. Stir in the chickpeas, 1 cup low-sodium chicken broth, and 1 cup heavy cream. Bring to a simmer. Simmer, stirring occasionally, until the flavors meld and the sauce thickens slightly, 10 to 15 minutes.
5. Turn off the heat. Stir in 1 ounce finely grated Parmesan cheese and 1/4 cup thinly sliced fresh basil leaves. Taste and season with kosher salt as needed. Garnish with more thinly sliced fresh basil leaves.

Recipe Notes

Homemade beans: 3 cups drained cooked chickpeas can be substituted for canned.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Chicken Piccata

 

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For the Chicken:

• 2 large chicken breasts, halved horizontally to make 4 thin cutlets
• 1/2 cup all-purpose flour, for dredging
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter

For the Sauce:

• 1/2 cup chicken broth (or dry white wine for a richer flavor)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup capers, rinsed and drained
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped

Optional (for serving):

• Cooked pasta, like spaghetti or angel hair
• Steamed vegetables, for a lighter option

Step By Step How to Make Chicken Piccata

• Prepare the Chicken
• Slice the chicken breasts horizontally to create thin cutlets. Season both sides of the chicken with salt and pepper. Dredge each cutlet in flour, shaking off excess.
• Sear the Chicken
• Heat olive oil and 2 tbsp of butter in a large skillet over medium heat. Cook the chicken for 3-4 minutes on each side, until golden brown and cooked through. Transfer to a plate and keep warm.

How To Make Chicken Piccata (Recipe Guide)

Make the Sauce

• In the same skillet, add the chicken broth (or wine), scraping the bottom to deglaze the pan. Stir in the lemon juice and capers. Simmer for 2-3 minutes to reduce slightly. Lower the heat and whisk in 2 tbsp of butter to create a smooth, silky sauce.

How To Make Chicken Piccata (Recipe Guide)

• Combine and Serve
• Return the chicken to the skillet and spoon the sauce over it. Simmer for 2 minutes to reheat the chicken and absorb the flavors. Garnish with fresh parsley.
• Serve
• Plate the chicken with your choice of pasta, vegetables, or a side salad. Spoon extra sauce over the top before serving.

How To Make Chicken Piccata (Recipe Guide)

Tips To Make Chicken Piccata

Ensure chicken is thin for even cooking. If needed, pound the cutlets to an even thickness. Sear chicken in batches if necessary to avoid steaming instead of browning.

Use fresh lemon juice and parsley for the best flavor. Add a bit more broth or lemon juice if you prefer a thinner or tangier sauce. Rinse capers to reduce their briny flavor if it’s too strong for your taste.

How Many Calories Have Chicken Piccata

Without Pasta or Sides: ~350-400 calories

With Pasta (1 cup cooked): ~500-550 calories