Project
Recipes
Zucchini parmesan, roasted not fried
All the comfort of the fried original, a fraction of the oil, and no pan spitting at you.
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.
A lasagna with a short fuse
The golden lasagna's wilder sister, all smoky sausage and charred poblano with a chipotle streak, cooled by a lime drizzle.
Golden lasagna
A carrot lasagna so light you could eat the lot and still fancy pudding.
Spatchcock chicken over leeks and greedy bread
One bird on a bed of leeks, and torn baguette underneath drinking up every drop.
Cherry and heirloom panzanella with burrata and prosciutto
Roasted and raw cherries, two tomatoes, one dressing built from what they weep.
The long way to Bolognese
Milk first, then wine, then the laziest three-hour simmer there is.
Late-night chicken congee
Rice, stock and two idle hours. The pot does all the work.
Chicken and creamed corn, cobs and all
The cobs go in the pot. That is the whole secret.
Slow-burn chicken with burst tomatoes
Five minutes of effort, six hours of alibi.
Miso peanut hibachi chicken
A Hawai'i grill number with peanut butter in the band.
Chicken and potatoes, salad included
Harissa-slicked, leek-strewn and fully dressed on one pan.
Oven shawarma, no rotisserie in sight
All the spice and crisp of the street cart, none of the six-foot spit.
Harissa bolognese, baked in one pan
Bolognese that ran off to Tunis and came back smoking.
Baked feta dip with hot honey
The block of feta that went viral, finally behaving like a dip.
Zuni Café chicken
Four ingredients and two days. Trust the salt and do almost nothing.
Coq au vin for a filthy night in
Chicken, a bottle of Burgundy and an afternoon. This is what Sundays are for.
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.
Tomato tarte tatin
Sweet, sharp and considerably more interesting than the version that started it.
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.