Mediterranean chicken ragù with artichokes, capers, roasted red peppers, fennel, garlic, tomatoes and orrechiette pasta. Little ears. With their hollowed out nooks they capture the slow-cooked melange of vegetables and seasoned chicken so tender it falls apart merely by touch. This sauce was the best way to use up the half-eaten jars of Italian delicacies languishing in my fridge. There’s that. And this. . .
Whole garlic cloves are caramelized stove-top in an olive oil and butter bath until they turn a gorgeous shade of warm, golden brown all the way through to their very centers. The cloves are briefly simmered in tomato sauce then tossed with spaghetti and fresh basil before being served with Romano cheese.
Kasha Varnishkes is a Jewish specialty made with kasha, bowtie pasta and caramelized onions. When I picked a box of kasha off the shelf for the very first time I had no idea that it would lead me here. I was only looking to expand my horizons and try something new. The kasha evoked a strong food memory from my Mom, who described this dish… [Read more]