Bright, tangy, and fragrant, lemon—a lot of it—adds lively flavor to pizza, seafood, and gnocchi.
Because this dish uses all of the lemon, it may, on first bite, taste a bit bitter. Still, the mix of flavors—the sweet shrimp, creamy beans, and briny olives—conspires to…
Light and lemony, this pasta would make a great first course or a light supper served with a salad. If you’re very ambitious, serve the gnocchi as a side with…
Creamy cheese and paper-thin slices of lemon make an incredible bite of pizza; the tang of the fruit marries well with the mellow cheese. Use a large serrated bread knife…
Fragrant with lemon, this light, utterly simple fish dish is a joy to cook and eat. Serve it with some good crusty bread to dunk in the broth.
Why adding a stock made from cheese “scraps” to risotto, braises, and more is an easy, economical way to boost flavor.
Roasted chestnuts, available at most supermarkets, add a low-key sweetness to the meaty sauce. Fresh rosemary adds its aromatic magic, making this hearty dish perfect for a cold winter night.
Tender chicken is at the heart of this homey braise, but it’s the other ingredients—the broth, rich prosciutto, sweet potatoes, and tangy olives—that make it memorable.
This savory broth makes use of something that might otherwise be tossed: the rinds of Parmesan or Grana Padano cheese. Use the broth in soups, risotto, pastas, and braises.
Yes, cheese is often added to risotto, but that flavor gets intensified when using cheese rind broth, too. One bite, and you may not go back to using any other…
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