Chicken Broth

Lamb Meatballs with Red Pepper and Chickpea Sauce

Nancy Silverton got this hearty meatball recipe from Matt Molina, the former chef de cuisine at Campanile. When the meatballs are almost cooked throug...

American

Penne Rigate with Sausage, Mushrooms, and Ricotta

This recipe will become a regular request from your family and guests. It is often known as boscaiola, or “of the forest,” because of the earthy mushrooms in the sauce. Definitely one of Tanya’s favorites, this dish spent many years on the menu of my restaurants. On cold winter nights in New York City, when Tanya and her teenage friends had no other place to go, I would serve them this pasta followed by hot chocolate in our private dining room. I loved seeing them so full, chatty, and happy. It is easy to assemble, flavorful, and filling.

Italian

Barley Risotto with Cabbage and Sausage

Tanya absolutely loves the combination of cabbage and sausage, and this dish is one of her favorites. Today we are all cooking with more and different grains. Barley is an ancient grain, one of the first grains cultivated, more than eight thousand years ago, and is used around the world. Every region of Italy uses it—as flour to make pasta, for breads and porridges, in soups, as a contorno, in stews—and I use it here in a risotto. Barley does not release starch as short-grain rice does, and so, when making a barley risotto, I cook the barley separately, drain it, and add it to the flavoring of the risotto I want to make—in this case, cabbage and sausage. Then I apply the last step of a regular risotto, mantecare, mixing the flavored barley with butter and grated Grana Padano to make it creamy. I par-cook the barley like pasta in this recipe, since it takes much longer to cook than rice.

Italian

Roasted Tomato Basil Soup

A delicious and easy-to-make Roasted Tomato Basil Soup that's perfect for a cozy meal.

Italian

Roasted Butternut Squash Soup

A creamy and comforting soup made with roasted butternut squash, which brings out the natural sweetness of the squash.

American

Apple, Currant, and Caraway Stuffed Chicken Breasts

Tender chicken breasts stuffed with a savory apple, currant, and caraway seed filling for a delicious and satisfying meal.