12 Servings Serve brisket with sauces, slaw, pickles, and rolls so guests can assemble into sandwiches. Get the recipe for the Herb And Spinach Salsa Verde here and Smoky Salsa Roja here. February 2015Print
A rich tomato- and meat-based pasta sauce from Southern Italy. [Photographs: J. Kenji Lopez-Alt] A couple of weeks back I spent a good deal of time developing a recipe for Lasagna Napoletana, a lasagna
8 Servings This toasted spelt soup with escarole and white beans was inspired by the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.
4 Servings Make extra grains on Sunday and use them for this lightning-quick weeknight dinner. January 2014Print Ingredients 4 shallots, thinly sliced 2 star anise pods (optional) ½ dried chile de árbol
6 Servings This dish has become a signature of Domenica chef Alon Shaya. Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting makes it crisp. May 2013Print Ingredients
8 Servings Lamb shoulder has great fat content and rich (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean-inspired braise. September 2014Print Ingredients 3 pounds boneless
Makes about 50 Servings These delicate cheese puffs always impress. Once you get the hang of the dough, you’ll serve them at every opportunity. October 2013Print Ingredients 6 tablespoons (¾ stick) unsalted