| No images? Click here  Pasta With Beans and Greens  Pantry and budget-friendly meals are always good to have in your cooking repertoire. This recipe, which features humble ingredients but standout flavor, is a great example. Beans and greens are a classic pairing in Italian peasant cuisine (as well as in many other cuisines from around the world), known as cucina povera ("poor cuisine"). Brothy cooked-from-dried beans and wilted hearty greens like Tuscan kale or chard, which can last for a long time in the fridge, together create dishes that are simple, quick, filling, and healthy. They can be served as a soup or stew, cooked down to a drier consistency to use as a topping for crusty grilled bread, or, in this case, combined with starchy pasta cooking water for a creamy, noodle-coating sauce. The kitchen essential  Straight-Sided Skillet For this recipe, you'll need a straight-sided skillet for building your sauce. Start with aromatics, then the beans, then the greens, and finally the pasta. More recipes for all those beans!
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Thursday, April 9, 2020
Dinner tonight: Pasta with beans and greens
Saturday, April 4, 2020
Everything you can do with harissa
| Marinades, sauces, even cocktails! No images? Click here  Everything You Can Do With HarissaHarissa is one of the ways we flavor our food when we want to be good to ourselves, and luckily, it's easy to make at home (and easy to find ready-made, too!). It can be lip-searingly hot or barely tingly; twangy with lemon or vinegar; subtly smoky, loose and salsa-like; or a thick, chunky paste. And consider all the things it goes well with: chickpeas, cauliflower, yogurt, tomatoes, chicken, and good-for-you whole foods that taste good, too. Read on for some of our favorite ways to put this earthy, spicy condiment to good use.
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Monday, March 30, 2020
Four-ingredient 'nduja mac and cheese
| No images? Click here  Easy Stovetop 'Nduja Mac and Cheese  It's hard to improve on the beautiful simplicity of Kenji's three-ingredient stovetop macaroni and cheese, known in some circles as the "six-six-six mac," but if there's one ingredient that can easily meld into the mac mix, it's our favorite Calabrian sausage, 'nduja. 'Nduja's high fat content allows it to quickly and easily emulsify into a creamy sauce with the evaporated milk and melty cheese in this four-ingredient recipe (well, technically six ingredients if you want to be like that, counting water to cook the pasta and a tiny pinch of salt to season it). All of the ingredients, including the 'nduja, have long shelf lives, making this a pantry-friendly comfort food recipe for these uncertain times. More uses for that evaporated milk
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