Cooking is all about making decisions. Sometimes you have to decide if you are going to have great looks or great flavor. Of course, I try to have both, but if it is ever a question of giving up one or the other, I always go for the best flavor. In this dish, for example, lightly cooked peppers would look brighter, but I prefer the flavor of peppers that have simmered until they begin to break down. So I cook them longer, for better flavor. Choosing two different-color peppers helps make up for what little we lose in appearance by cooking the peppers fully. Fresh herb sprigs serve as more than decoration. The heat from the dish releases the aroma and adds to the enjoyment.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like coconut lentil soup and chicken stroganoff.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.