This is a gooey, cheesy sandwich, a marriage of garlic-spiked chickpeas and already braised greens—and with a little punch of something extra.
Like carbonara, cacio e pepe is a relative newcomer to the Roman repertoire, first appearing in the mid-twentieth century.
This bowl is perfect as a lazy breakfast or brunch for two.
Baked butternut squash rubbed with balti spices and filled with salty feta, sweet sun-dried tomatoes and fresh mint. No wonder this is a great veggie dish that is filling and packs a lot of flavor.
It pays to use high-quality extra-virgin olive oil in this dish.
SAVEUR's Leslie Pariseau takes us to the Norwegian archipelago of Lofoten where dried cod is essential food.
“The point of these things is flavor, not heat.” Lynne Rossetto Kasper on dried chiles
“The point of these things is flavor, not heat.”