Some people know the secret of adding a leftover parm rind to a pot of soup for subtle depth in flavor, but did you know you can make a delicious broth using just the rinds themselves? Perfect for an elegant and unexpected risotto, a warming bean soup, or tortellini en brodo, this is the cozy winter broth I never knew I needed.
Turn on “The Godfather,” pour yourself a glass of red wine, and embrace Italian-American culture with this iconic dish—preferably on a Sunday. This is a meatball you can’t refuse.
It may not be the prettiest pasta you’ve ever seen (or have the prettiest name) but this virtuous sheet-pan pasta comes together so easily, and I promise you’ll be so proud of how many vegetables you ate. Also the leftovers are amazing.
One of the hallmarks of Italian-American comfort food, the classic combination of greens and beans is simple and undeniably satisfying. Welcome to one of my Italian-kitchen workhorses. With a flexible base of just four ingredients—beans, greens, garlic and fat—this dish can be enjoyed at its most basic form or elevated from its humble roots and transformed into an entire meal. Most Italian cooks utilize the dreamy combination in one way or another. On its own, it’s my perfect side dish to pair with roasted chicken. More on that later. You can also use this base for a warming soup, a killer pasta dish, or serve it with a couple of fried eggs for a quick lunch, all of which I do often. Proof: greens and beans pasta and my pink greens and beans pasta. See, I told you. The reason I almost always serve this with my splayed roast chicken is because of one word. Two, if you’re not up for fun Yiddish words. Schmaltz, otherwise and less-interestingly known as rendered poultry fat, elevates classic beans & escarole and …
My dad makes the. best. chicken. marsala. ever. For years, I’ve watched him make this insanely good dish and I’ve finally mustered the courage to take it on.
For when nothing but a huge bowl of cheesy pasta will do.
Your boring tomato soup just got a serious, elegant, caramelized upgrade, just in time for fall.
On homemade baguettes of course. Picnic anyone?
Cannellini beans, bright greens and buttery crushed tomatoes create a heavenly sauce for pasta. A creamy red sauce without the cream, and dare I say better without it. The new vodka sauce is here – and it’s called Pink Greens & Beans.
Simple, delicious and perfect for an elegant dinner-for-two, this roasted splayed chicken boasts crispy skin and juicy meat — and it’s ready in an hour. This is not your Thanksgiving bird.
Adina Cucina 