"Start with our cover star, food director Chris Morocco's one-hour bolognese that uses a pantry shortcut, Chinese black bean sauce, to kick up the umami. Then make his Green Chile Puttanesca Pork Chops where jarred jalapenos and guindillos offer buzzy heat and brightness to counterweight the rich meat. Senior Test Kitchen editor Shilpa Uskokovic also shared wintry vegetable dishes that can stand on their own."
"Try this tangled broccoli rabe showered in Pecorino breadcrumbs, or this rigatoni with a homemade radicchio jam. Yes, radicchio jam! Go ahead and double the yield and dollop it atop other meals: toast, risotto, seared chicken breasts. And it wouldn't be the Italian American issue without a bevy of maximalist sweets. Giant baba au rhum? A tiramisu panna cotta that wobbles when you look in its direction? And a fabulously green cassata sheet cake?"
The collection highlights Italian American cooking across savory mains, vegetables, and desserts. A pantry-shortcut one-hour bolognese uses Chinese black bean sauce to boost umami. Green Chile Puttanesca Pork Chops balance rich meat with jarred jalapenos and guindillos for bright heat. Wintry vegetable recipes include broccoli rabe with Pecorino breadcrumbs and rigatoni topped with homemade radicchio jam that doubles as a condiment for toast, risotto, or seared chicken. The sweets feature large baba au rhum, a wobbling tiramisu panna cotta, and a green cassata sheet cake. Additional recipes include brothy greens and chickpeas with toasted Halloumi, spiced meatballs over pistachio-studded rice pilaf, a one-skillet chicken stroganoff, and broiled hot honey salmon.
Read at www.bonappetit.com
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