Tachin is a Persian rice dish in which the rice is mixed with yogurt, oil, egg yolks and saffron and baked until a golden crust forms at the bottom
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Tachin is a Persian rice dish in which the rice is mixed with yogurt, oil, egg yolks and saffron and baked until a golden crust forms at the bottom
This Creamy Garlic and Rice Soup, known in Spain as Arroz Meloso al Ajo, is where simplicity meets extraordinary.
For Classic Carbonara do as the Romans do, pick up some guanciale and Pecorino Romano cheese.
These White Bean Meatballs in Onion Sauce are packed with flavors, made with simple ingredients. Serve them next to some roasted potatoes
These delicious Swedish Meatballs are simmered in a tangy creamy gravy until tender and served over egg noodles or mashed potatoes. The perfect comfort food!
Breakfast Strata is a wonderfully savoury bake that is steeped overnight in a cheesy custard, keeping prep in the morning to a minimum.
These Chickpea Meatballs in Tomato Sauce can be seriously addictive. Vegetarian – no meat.
Michael Bonacini combines spicy with sweet through his tender Spiced Chocolate Cookies (Rame di Napoli).
Chocolate, Chocolate Chunk Banana Bread recipe from Pati’s Mexican Table Season 6, Episode 11
This Breakfast Bake with Eggs develops a terrific texture as it cooks slowly in a glass dish, which makes it easy to see when the bottom is perfectly browned.
This Garlic Spaghetti with Fried Eggs, known in Spain as Espaguetis al Ajillo con Huevo Frito, is what comfort food is all about.
These Spanish-Style Fish Meatballs in Sauce, known as Albóndigas de Bacalao en Salsa, are packed with flavors, easy to make and come together.
This zucchini lasagna isn’t a recipe to make on the hottest day of the year – best for a cool, rainy summer evening.
Eggplant and Ricotta Cannelloni are especially delicious in summer time when eggplant and tomatoes are in peak season.
Chef Michael prepares a protein commonly found in Abruzzo’s mountainous region: Lamb with Cheese and Egg.
Pasta alla Zozzona, “dirty pasta,” is the cousin of Carbonara and the brother-in-law of Amatriciana, the best of both worlds.
Whether you’re in the mood to share or feeling a little selfish, Bonacini’s Giant Almond Crumb Biscuit (Fregolata) covers it all.
A delicious multi-layered Chicory Timbale, which is a pie filled with fresh chicory, ripe Roma tomatoes, and sliced prosciutto.
Chef Michael Bonacini knows that in Liguria, they love their fish, and no fish dish more so than this salt-crusted snapper
Chickpea Poundcake recipe from Pati’s Mexican Table Season 8, Episode 12 “Home Cooking Sinaloa Style”