Broccoli rabe, the leafy bitter almond-flavored vegetable consumed by the Italians for centuries, has found its way into American hearts. It is great just braised with olive oil and garlic; it makes an excellent soup; it is also delicious stuffed and as a flavoring in some crunchy Italian bread. But I love it with pasta, and not with just any pasta—I love it with orecchiette (little earlobes). Rapini, as it is called in Italy, is a plant in the mustard family that grew wild, especially in southern Italy. In America, the largest producer is Andy Boy, a company founded by Stephen and Andrew D’Arrigo, emigrants from Sicily, who officially named the rapini “broccoli rabe.” They knew that the vegetable that was part of their family table in Italy would make it to the American table.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.