For a crowd
Recipes
Al pastor enchiladas, no spit required
Al pastor is pork marinated in pineapple and turned on a vertical spit. This is ground pork, a can of pineapple, and a Wednesday.
Flautas with sweet potato grated into the beef
Not deep fried. Sprayed with oil and baked until the shell goes properly to pieces when you bite it.
Chicken parm sliders, twelve at once
The whole slab of rolls stays joined until the end. You bake it as one object and cut it into twelve at the table.
Green pasta with a whole bunch of kale in the sauce
Twelve ounces of kale boiled soft, blended with lemon and Parmesan, and poured over pasta. It tastes nothing like a health measure.
One-pot squash and fennel pasta
The pasta cooks in the stock rather than in water, so the starch stays in the pot and turns into the sauce.
Cacio e pepe with a head of cabbage in it
Cabbage browned until it is sweet and nearly jammy, folded into the most austere pasta there is.
Tater tot egg bake, cut in wedges
Part Spanish tortilla, part hash brown. Goes to the table whole and gets cut like a cake.
Pierogies in a green chile moat
The chile goes around them and never over them. That is the whole rule, and it is the difference between dinner and soup with dumplings in it.
Chicken parm, pounded until it is honest
Quarter-inch thick, no more. A breast at its natural depth cannot cook through before the crust burns, and everyone has eaten the result.
Four hours on the counter, then pasta
Ripe tomatoes left out until they slump and make their own dressing, and hot pasta tipped in to drink it.
Bagna cauda for the anchovy-shy
The warm garlic and anchovy bath that quietly wins every party. Melting, not fishy and gone before the coats are off.
One-pot Pugliese sausage and potatoes
Peasant food that minds itself in the oven, as happy on a Tuesday as it is at a three-hour lunch.
Painkiller
Dark rum, pineapple, orange and coconut cream, buried under fresh nutmeg.
Crispy gnocchi and beef on whipped miso ricotta
Beef browned to rubble, gnocchi gone golden, sprouts charred nearly black, all of it dragged through a cool miso ricotta.
Caesar gnocchi, the crouton situation
The crisp gnocchi is the crouton. Massaged romaine, a proper yolk-and-anchovy dressing, a blizzard of pecorino.
French onion gnocchi
Onions taken all the way down, crisp gnocchi folded in, a lid of Gruyère melted over the top.
Poblano and sausage gnocchi with melting goat cheese
Roasted poblano, browned sausage and goat cheese gone saucy, crisp gnocchi through the middle.
Crispy spanakopita gnocchi
Spanakopita flavors massaged raw, over a cool swipe of chili-flecked yogurt.
The Spaghett
A Miller High Life in a feather boa.
Baba ghanouj, minus the mashing
The dip's more glamorous sister, who refuses to be puréed.
Feta under the broiler with corn and shishitos
Feta blistered molten under the broiler, corn underneath, pickled onion cutting through.
Tahini and Parmesan, an unlikely pasta salad
A pasta salad with sesame where the mayonnaise should be, blistered tomatoes through it.
Baked feta dip with hot honey
The block of feta that went viral, finally behaving like a dip.
White port and tonic
Portugal's answer to the gin and tonic, and arguably the better one. Three things, two minutes.
Beeritas, no apologies
Limeade, lager and tequila by the pitcher. The margarita's lawless cousin.
Fish house punch, older than the republic
Rum, Cognac and a lemon-oil syrup in one bowl. Colonial Philadelphia could drink.
Greek panzanella with crispy pork
The benchmark bread salad gone Greek, with pork that crackles.
Shatta white bean dip
Creamy white beans under a blistered Parmesan lid, shatta streaked through the middle.
Featured
Tomato sauce so simple you'll die
Marcella's three ingredients, one of which you bin, and a fourth she never sanctioned.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Gnocchi baked with corn and a goat cheese heart
A whole round of goat cheese goes in last and collapses into the sauce.