In a very small motor boat galley, Kurtis Denison of Hartford likes to whip up fresh ricotta as an appetizer, or to pair with bolognese sauce, also on this page. “There’s just nothing quit like homemade ricotta,” he says. We agree. It’s ridiculously easy, leaving us wondering why we buy it!
red pepper flakes
Mediterranean Roasted Chicken
“It all depends upon how you massage your bird. Rub deep and make sure you get the herbs and spices under the skin. Then finish with a dollop, because your bird needs a little accessorizing to hit the ‘yum’ mark,” says Rebecca Katz, co-author of The Healthy Mind Cookbook. Rebecca prefers organic or pasture-raised chickens. She […]
How to Doctor Canned Clam Sauce to Make Luscious Linguine
From Chris Prosperi: Most of us grew up having Progresso canned clam sauce on spaghetti; we dumped a can into a saucepan, heated it and mixed in the linguine. That was it, and we ate it happily. What would it taste like if we made it today? What does time do to memory? We decided to […]
Fast, Good Tomato Soup: Use Chopped Canned Tomatoes
From Faith: It was a bitter cold afternoon, and I was testing recipes at Orient Point on the North Fork of Long Island. Because the house is situated high on a bluff overlooking Long Island Sound and across the pond from Old Saybrook, Conn., the wind was howling. This was soup weather, only I didn’t want […]
Orecchiette with Shrimp, Rosemary, and Green Olives
The pasta “orecchiette” simply means “little ears,” and that’s exactly what they look like once cooked, indented just enough to catch a bit of shrimp, herbs, wine and chicken stock in every bite. This is one of Ben Pollinger’s simpler recipes from his cookbook, School of Fish. (He’s executive chef at NYC’s Oceana.) We like […]
