Branches of rosemary are ideal for this dish, especially if you live in a Mediterranean climate where rosemary grows in shrubs. You can slide the food right onto them (in the direction of the needles, so as not to dislodge them), and they flavor it brilliantly; but so does some rosemary tucked in among the chunks of food. If you skewer on wood or metal skewers, turning will be made easier if you use two sticks in parallel for each skewer, separating them by about a half inch; you can also buy two-pronged metal skewers that do the trick nicely.
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.