This dish should be like a risotto, but a little more soupy. You should still be able to eat it with a fork. Leave out the pancetta and Parmesan and use vegetable stock to make it veggie.
The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there’s always something to bite into.
In this recipe adds Swiss chard, sausage and tender ricotta cheese to a classic bread pudding recipe. Make this the day ahead and pop it in the oven when you get home at day’s end.
It’s hard to decide what’s best about this cookie. The texture’s a definite attention-grabber: It has a slight flakiness at first and then it’s all melt. The flavors of the rosemary and Parmesan, one of those meant-to-be matches, are front and center.
Depending on how it’s cooked or cut, cabbage can yield all kinds of different flavors, from crisp and peppery in coleslaw to beautifully caramelized, as in this dish.