Eggplant is so strongly associated with the cooking of Italy and southern France that it is almost always prepared with olive oil and garlic. This need not be the case, of course, and with a few ingredient changes—like the addition of ginger—you can make a novel kind of “ratatouille,” which readily converts an ordinary boneless chicken breast into an unusual and appealing dish. Be sure to spend a few minutes thoroughly cooking the shallots before adding the eggplant, allowing them to brown and begin to soften; and don’t overcook the ginger.
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.