Searching4Zen

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  • Classic Mashed Potatoes

    45 minutes
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    Author’s Notes Mashed potatoes are very forgiving, and with a good masher, hot potatoes and enough butter and salt, cooks can accommodate religionists of the fluffy style and partisans of the creamy and dense. Be openhanded with salt and butter but stingy with milk, which will flatten out the bright, earthy potato taste. (And for […]

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  • Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon)

    45 minutes
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    Why It Works This earthy, smoky classic pasta dish has all the flavors of the forest and a campfire packed into it. Loaded with mushrooms, bacon, tomatoes, and a touch of cream, it’ll momentarily transport you from wherever you are to a cabin in a wintertime woodland. – Serious Eats Ingredients 1 ounce (30g) dried […]

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  • Angelina’s Polpettone (Angelina’s Meatloaf)

    1 hour 30 minutes
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    Ingredients 1 kg (2 lbs) chopped beef, veal and/or pork, in equal amounts 100g (3-1/2 oz) grated parmesan cheese 2 eggs 2 large slices of good bread, preferably homemade, soaked in water, squeezed dry and shredded 3-4 clove of garlic, finely minced into the bowl, finely chopped garlic A sprig or two of parsley, finely […]

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  • Pasta with 15-Minute Garlic, Oil, and Anchovy Sauce

    20 minutes
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    Ingredients 1 pound spaghettini or spaghetti Kosher salt 4 oil-packed flat anchovy fillets 6 large garlic cloves, thinly sliced 1/2 teaspoon crushed red pepper flakes 1 cup plus 3 tablespoons olive oil, divided 1/2 cup finely chopped fresh flat-leaf parsley 1 cup panko (Japanese breadcrumbs) or coarse fresh breadcrumbs Freshly ground black pepper Freshly grated […]

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  • Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios

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    Once upon a Chef By Jennifer Segal Adapted from Melissa Clark’s recipe in The New York Times Ingredients 1 teaspoon lemon zest 3 tablespoons freshly squeezed lemon juice, from 1 large lemon 1 teaspoon orange zest 6 tablespoons freshly squeezed orange juice, from 2 oranges 6 tablespoons extra-virgin olive oil 3 tablespoons whole grain mustard 6 tablespoons honey ½ teaspoon crushed red pepper flakes […]

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  • Uovo in Raviolo (Runny Egg Yolk Ravioli)

    1 hour
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    Picture this: gorgeous oversized ravioli filled with a ring of creamy ricotta surrounding a perfectly intact, perfectly runny yolk. They’re rich, delicious, and freaking beautiful. This is the kind of dish that people talk about for years. Little do they know, it’s actually pretty effortless. Why this recipe works The ricotta filling creates a buffer […]

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  • Bucatini All’Amatriciana

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    Ingredients 2 tablespoons extra-virgin olive oil 12 ounces guanciale, sliced ¼ inch thick and then cut into ¾-inch rectangles 1 small red onion, cut into wedges and separated 4 tablespoons tomato paste ½ chile flakes 1½ tablespoons parsley chiffonade 20 ounces pureed canned plum tomatoes 1 pound bucatini pasta ¼ cup very finely grated Parmigiano-Reggiano […]

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  • Garlicky Spaghetti with Lemon and Pine Nuts

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    Ingredients 2 tablespoons plus ½ teaspoon minced garlic ¼ cup extra-virgin olive oil ¼ teaspoon red pepper flakes 1 pound spaghetti Salt and pepper 2 teaspoons grated lemon zest plus 2 tablespoons juice 1 cup chopped fresh basil 1 ounce Parmesan, grated (½ cup), plus extra for serving ½ cup pine nuts, toasted Instructions Combine […]

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  • Tagliatelle with Bolognese Sauce

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    Ingredients 1 pound 93 percent lean ground beef 2 tablespoons water ¼ teaspoon baking soda Salt and pepper 4 cups beef broth 6 ounces pancetta, chopped coarse 1 onion, chopped coarse 1 large carrot, peeled and chopped coarse 1 celery rib, chopped coarse 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 3 tablespoons tomato […]

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  • Poulet à la Normande

    1 hour
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    This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken. The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor — it’s literally playing with fire, so if you’d prefer not to do that, you can stay safe and get […]

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