Vesuvio Potatoes
Vesuvio Potatoes are a classic of Italian-American recipe, particularly associated with Chicago, Illinois, where it is believed to have originated in the 1930s. It's named after Mount Vesuvius, the volcano near Naples, Italy. They are garlicky, lemony wine-infused potato wedges. The original dish is Chicken Vesuvio. I went to Mount Vesuvius when I was 16 with my friend Alina. I have a pathological fear of heights. Hence, going to the top of Mount Vesuvius on the back of a mule was a bad idea..... Ditto Saint Paul's cathedral dome in London.
By - Prep: 10 mins
- Cook: 40 mins
- Yields: 4 - 6 Servings
Tuscan Chickpea and Pasta Soup
This recipe for Tuscan Chickpea and Pasta Soup (Pasta e Ceci) is from Trattoria Bel Mi' in Colle di Val d'Elsa, Italy. It's absolutely delicious, though not so soupy. Serve it with a crisp green salad and crusty bread. By the way, I would have been fired from any food magazine for publishing a photo without cleaning the plate!
- Prep: 10 mins
- Cook: 50 mins
- Yields: 4 - 6 Servings
French Onion Baked Ramen
I'm always drawn to anything that starts with French onion. I've made all sorts of French onion recipes, this French Onion Baked Ramen is cheating, but good it you don't have the time to cook. It's perfect for 2 people. It's a one-pan dish where uncooked ramen noodles are covered in a mixture of French onion soup, broth, and butter, then baked until tender and topped with cheese and broiled. You can add some cooked ground beef if you want to make it heartier. Alternatively, it can be made by cooking the ramen noodles separately and ladling them into oven-safe bowls with French onion soup and shredded cheese before broiling, similar to classic French onion soup.
- Prep: 5 mins
- Cook: 30 mins
- Yields: 2 Servings
Air Fryer Crispy Parmesan Artichokes
These Air Fryer Crispy Parmesan Artichokes are a game-changer for your appetizer spread! They are incredibly delicious and crispy. The best part? They are wonderfully easy to make and cook in a flash thanks to the air fryer. This makes them the perfect last-minute addition to your menu. Serve them with a bright and creamy homemade Lemon Aioli for dipping. They're guaranteed to be the hit of your next gathering!
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 minutes
Apple Cider Risotto with Bacon and Butternut Squash
This Apple Cider Risotto with Bacon and Butternut Squash is the epitome of fall. The sweet butternut squash marries perfectly with tart granny smith apple and the bacon drippings coat the rice, which gives it a smokey flavor. Half the roasted butternut and apple mixture gets puréed and stirred into the risotto (the other half is reserved for topping). Finally, a hefty amount of Parmesan and a little butter at the end are stirred in for even more umami and to make the risotto nicely glossy and extra creamy. The dish is finished with the reserved chunks of roasted squash and apple, and the crumbled crisp bacon, making it a perfect, savory-sweet, and comforting fall meal.
- Prep: 10 mins
- Cook: 1 hr
- Yields: 4 Servings
Beef and Tomato Pasta Soup
This deeply comforting and satisfying one-pot Beef and Tomato Pasta Soup is quick, easy, and packed with flavor. It’s simmered in beef broth, and a touch of cream cheese is added to create a luxurious, creamy texture that doesn't overpower the robust tomato and savory ground beef. Essentially, every spoonful combines the hearty meat, tangy tomato base, and tender short pasta (like elbow macaroni) for a full and utterly satisfying meal.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 Servings
Brothy Sherried Pork Chops with Butter Beans and Almond Gremolata
Brothy Sherried Pork Chops with Butter Beans and Almond Gremolata is a comforting and flavorful one-pot meal. Thick, bone-in pork chops are seasoned and seared before being braised. The chops are simmered slowly in a sherry and chicken stock, along with onions, rosemary, and bay leaf. This long simmer ensures the pork is very tender, often described as "nearly falling off the bone," and creates a rich, savory broth. Canned butter beans are added toward the end of the cooking process to warm through and soak up the flavors of the sherry-infused broth, adding a creamy texture to the dish. It’s topped with this bright Gremolata, which is a mix of finely chopped almonds, parsley, lemon zest, and garlic. It adds a crunch and nutty flavor, cutting through the richness of the pork and broth.
- Prep: 15 mins
- Cook: 2 hrs 30 mins
- Yields: 4 Servings
Chicken, Leek and Stuffing Hot Pot
This Chicken, Leek and Stuffing Hot Pot is from Marks & Spencer. Chicken thighs, salty pancetta, leeks, onions, mushrooms with herby stuffing balls topped with sliced potatoes. It's a variation of a classic British hotpot or a deconstructed chicken pot pie, offering a hearty and comforting meal with a clever twist. While traditional hot pots often feature a sliced potato topping, this version incorporates delicious stuffing balls. It's so incredibly comforting.
- Prep: 25 mins
- Cook: 1 hr 30 mins
- Yields: 4 - 6 Servings
One-Pan Lemon Sage Chicken and Cauliflower
This One-Pan Lemon Sage Chicken and Cauliflower is a low-carb masterpiece. It features the rich, aromatic flavor of sage, while the cauliflower acts as a versatile base that soaks up all the delicious seasonings. Naturally low in fat and sugar and packed with vitamin C, cauliflower truly is a superfood.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Coquille Bistro’s Moules Gratinées
I saw an Instagram post of Coquille Bistro in Marseille. They are know for their mussels. "Moules gratinées" (Gratinated Mussels) is a dish that is well-known in coastal areas of France. The mussels are steamed in white wine until they open, then place them in a flameproof dish and top with a compound butter made from butter, minced garlic, grated Parmesan cheese, and fresh, parsley, before broiling until the butter is melted and bubbly. Serve the mussels with a crisp salad and a warm baguette to soak up every last drop of that savory, cheesy butter. It's a simple, delicious way to bring the taste of a seaside bistro in the south of France right to your kitchen.
- Prep: 25 mins
- Cook: 10 mins
- Yields: 2 - 4 Servings
