Since the sauce is hearty and chunky, it’s perfect to make in the slow cooker. While any part of the chicken works great, Gina Homolka prefers to use skinless chicken thighs that are still on the bone. The chicken comes out so juicy and tender, and the bones add flavor to the sauce.
Italian
Kathy Gunst’s Sicilian Black Lentil Soup with Guanciale and Grated Orange
There are enough options in this beautiful soup to really make it your own (use guanciale or pancetta, Sicilian or European lentils, white or red wine, protein or vegetable stock, orange-flavored olive oil or not). But whatever you do, do not skimp on the orange or tangerine zest. That one bright element makes this a soup you won’t soon forget.
Chris Prosperi’s Pasta Fagioli
Chris adds something a little unconventional to this classic Italian bean soup. And it works.
Sicilian Seafood Stew with Almonds and Couscous
In western Sicily, couscous is often served as an appetizer. Here, a bounty of local seafood—swordfish, shrimp, calamari, and mussels—is piled on top for a hearty main course. The cooking liquid, a fragrant tomato-seafood broth, is rich and flavorful, so be sure to serve the seafood and couscous doused with plenty of it—the couscous will […]
Faith’s Super-Light, Super-Good Eggplant Parmesan
When markets and farm stands are flooded with gorgeous and firm eggplants, Faith makes a healthier version of eggplant parmesan, inspired by a dear Italian friend.
Polenta with Shiitake Mushrooms
Polenta with meaty shiitake mushrooms is comfort in a bowl. Chris Prosperi made this for us for our pre-show meal, and we can’t wait to have it again.
