Make this comfort food classic in a single skillet.
Most eggplant Parmesans are made with so much cheese and crunchy coating that you could swap cardboard for the eggplant and hardly notice. We set out to make a lighter version.
The cooking water and cheese merge to form a creamy sauce that softens the bitterness of the radicchio.
To make this satisfying, flavorful oldie but goodie, you add spinach to rice and cheese and bake. Getting good flavor is easy. Avoiding oldie but gloppy requires some ingenuity.
Portable, flaky, and satisfying, these stuffed pastries have been a popular street food in New York for 100 years. We hoped to bring them across state lines and into the home kitchen.
Even if you don't have time to make pastry dough from scratch, you can still prepare an excellent savory tart.