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 (Persians refer to this as the tahdig). The rice on the inside becomes buttery and almost cake-like and is often layered with chicken and barberries, a tart dried fruit that has a beautiful crimson color. This version incorporates common Thanksgiving ingredients like rosemary, sweet-tart cranberries and buttery onions to make a striking dish that feels more like a main than a side. It’s deeply savory and buttery, like stuffing, and some may say even better because it has a whole lot more texture coming from the crispy rice that everyone will be fighting over.

cooking.nytimes.com

Serves 6-8

INGREDIENTS
2 cups basmati rice
Salt and black pepper
2 tablespoons unsalted butter
⅓ cup plus 2 tablespoons neutral oil (such as vegetable or canola), plus more for the pie dish
2 medium yellow onions, thinly sliced
1 cup dried cranberries or dried cherries
2 tablespoons finely chopped rosemary
1 teaspoon saffron threads
3 egg yolks
1 cup plain full-fat yogurt (not Greek)

INSTRUCTIONS
Bring a large pot of water to a boil. Meanwhile, place the rice in a large bowl and fill with lukewarm water. Use your hands to agitate the rice in the water. Tip the water out, refill and repeat 2 to 4 times until the water is mostly clear; drain.

When the pot of water is boiling, season generously with salt. Add the rice and give it a few stirs to prevent sticking. Cook, stirring occasionally, until the rice begins to rise to the top and is tender but still has a slight bite to it, 4 to 8 minutes. (The timing varies depending on how aged the rice is). Drain the rice in a colander and rinse with cold water.

While the rice cooks, start the onions: Heat the butter and 2 tablespoons of oil in a large skillet over medium high. Add the onions and cook, stirring occasionally, until the onions are deep golden brown and smell delicious, 12 to 15 minutes. Turn off the heat, add the cranberries and give everything a few stirs to warm and plump the cranberries. Scoop out and set aside about ½ cup for garnishing. Stir the rosemary into the remaining onion mixture and set aside as well.

Adjust oven rack to the lower-third position and heat the oven to 400 degrees. Finely grind the saffron threads in a mortar using a pestle or in a small bowl using the back of a spoon. Transfer the saffron to a large bowl and pour in 2 tablespoons of hot water. Let sit for 5 minutes to draw out as much color as possible. Using a rubber spatula or wooden spoon, mix in the yolks, yogurt and remaining ⅓ cup oil; season with salt. Add the rice and gently toss until every grain is coated and stained yellow.

Lightly coat a deep 10-inch glass pie dish with oil (an 8- or 9-inch square glass baking dish will also work). Add about a third of the rice mixture and use the palms of your hands or a measuring cup to gently pack and spread the rice. Fold the rosemary-onion mixture into the remaining rice in the bowl, then add that to the pie pan. Gently press down again so that the surface is flat.

Cover the dish tightly with foil and bake until rice on the bottom and around edges has formed a deep golden brown crust, 65 to 80 minutes. Let cool for 10 minutes before uncovering. Place a large plate or platter on top, and using kitchen towels, firmly grab both sides of the plate and pie dish together, then carefully invert the rice onto the plate. Scatter the reserved cranberry-onion mixture over the top and serve.

Just wanted to share this delicious Lemon Roasted Chicken recipe from Lidia Bastianich with you – Buon Gusto!

4 servings

lidiasitaly.com

INGREDIENTS
5-pound roasting chicken
2 lemons, zested and cut into quarters
1 ½ teaspoons kosher salt
3 tablespoons extra-virgin olive oil
3 medium onions, peeled, cut in sixths but left attached at the root end
2 sprigs fresh rosemary
1 cup dry white wine

INSTRUCTIONS
Preheat the oven to 375 degrees. Gently slide your fingers under the skin of the chicken breast to loosen it. Spread the grated lemon zest under the breast skin. Season the chicken with 1 teaspoon of the salt, and rub it all over with 1 tablespoon of the olive oil.

Set the onions and lemon quarters in a roasting pan, and toss with the remaining ½ teaspoon salt and 2 tablespoons olive oil. Stuff some of the lemon quarters in the chicken cavity, along with the rosemary. Set the chicken, breast side up, on the onions and lemons. With a paring knife, cut a small slit in the skin at the tip of the breast. Stick the drumsticks in the opposite sides’ slits, to keep the chicken together and hold its shape while roasting.

Pour the white wine into the pan, and roast the chicken, basting once or twice with the pan juices, until the meat between the thigh and breast reaches 165 on an instant-read thermometer and the skin is crispy and golden, about 1 hour and 20 minutes. Remove the chicken to a cutting board, and let it rest 10 minutes.

Fish out the onions from the pan, and set it in a sauté pan large enough to hold the chicken as well when it is cut into pieces. Strain the pan juices, pushing on the solids to extract all of the sauce, let the juices rest, then skim off any excess fat.

Carve the chicken into serving pieces, and return to the pan with the onions. Add the strained sauce, bring all to a boil, and serve.

Chef Michael Bonacini treks into the Sila region of Calabria, where dense woods and snow-capped peaks influence the Calabrian love for pork. Cooked low and slow with starchy potatoes and woodsy mushrooms, Pork Loin with Mushrooms and Potatoes is warm, hearty, and delicious

4 servings

gustotv.com/recipes

INGREDIENTS
1 tablespoon (15 ml) olive oil
1 1⁄2 pounds (680 g) pork loin, cut into 6 slices Salt and pepper
6 pieces bacon, chopped
4 cloves garlic, peeled
4 cups (950 ml) sliced porcini mushrooms
1 chili pepper, sliced
2 tablespoons (30 ml) rosemary leaves
1⁄4 cup (60 ml) white wine
2 cups (470 ml) chicken stock
4 large potatoes, peeled and sliced thinly
1 lemon, juice

INSTRUCTIONS
Heat olive oil in an earthenware pot over high heat.

Season pork with salt and pepper, then add to the pot, searing 3-4 minutes per side. Transfer pork to a plate.

Add bacon to pot and fry until it has rendered its fat and started to crisp up, 4-5 minutes.

Add mushrooms and garlic and cook until golden, 1-2 minutes. Add chili pepper and rosemary.

Pour the white wine into the pot, scraping the brown cooked bits from the bottom.

Return the pork to the pot, placing on top of the mushroom mixture. Pour chicken stock into the pot and reduce the heat to medium-low.

Lay potato slices over top of pork, covering completely. Season with salt and pepper and cover with a lid. Simmer 90 minutes.

Remove from heat and squeeze lemon juice over top. Serve from the earthenware pot.

Fragrant Spaghetti is a medley of Mediterranean herbs and lemon infuse spaghetti with bright flavors and aromas.

Serves 4-6

lacucinaitaliana.com

INGREDIENTS
1 LB. thick spaghetti
4 OZ. homestyle bread (any crusty bread)
1/2 CUP Grana Padano cheese, grated
2 OZ. mixed herbs (thyme, wild fennel, rosemary, mint, parsley, marjoram)
lemon
bay leaves
extra-virgin olive oil
salt

INSTRUCTIONS
For the breadcrumbs: Chop the mixed herbs together. Heat the bread in a pan with a drizzle of oil and squeeze a bit of lemon juice on top. Remove the bread from the pan, season with about 1 oz. chopped herbs and 2 Tbsp. oil and blend everything together.

Bring a pot of water to a boil with a large pinch of salt, 2 bay leaves, and a pinch of chopped herbs. Cook the pasta in the fragrant water until al dente.

In the meantime, for the flavored oil: add the remaining chopped herbs and a squeeze of lemon juice to 1/2 cup oil.

Strain the pasta, reserving a bit of the pasta cooking water, and transfer back to the pot. Toss with the flavored oil, bread crumbs with herbs, Grana Padano cheese, and a bit of the cooking water. Cook for 30 seconds and serve.

Sink your teeth into this incredibly delicious, braised lamb shanks recipe that is slow-cooked in an amazingly flavored broth. Billy Parisi served these tasty shanks up with some of his creamy risotto and it is outstanding.

Serves 4

billyparisi.com

INGREDIENTS
4 lamb shanks
2 tablespoons olive oil
1 peeled and medium diced yellow onion
2 peeled and medium diced carrots
2 medium diced ribs of celery
1 peeled and medium diced turnip
1 peeled and medium diced parsnip [or any combo of vegetables]
4-5 garlic cloves
12-15 fresh thyme sprigs
2 fresh rosemary sprigs
1 small bunch of parsley [or any combination of herbs]
2 cups of red wine
3 tablespoons tomato paste
48 ounces beef stock
Sea salt and fresh cracked pepper

INSTRUCTIONS
Preheat the oven to 350°, if using oven

Lamb: Season the lamb on all sides with salt and pepper.

Add the olive oil to a large pot, rondeau, or Dutch oven over medium-high heat and sear the lamb until golden brown on all 5 sides, which takes about 3-4 minutes per side. Once brown remove them from the pot and set aside.

Next, add the onions, carrots, celery, turnip, parsnip, and garlic into the pot and brown well, which takes about 10 minutes while stirring occasionally.

Deglaze with the red wine and cook until the amount of liquid is reduced by one half.

Add in the tomato paste and stir until combined and cook for a further 1 to 2 minutes.

Add in the stock followed up by adding in the parsley, thyme, rosemary, salt, and pepper, and mix until combined.

Next, add back in the lamb shanks, place a lid over the pot and cook in the oven at 350° for 2 to 2 1/2 hours.

Remove the lamb from the pot and strain the vegetables. Cook the remaining liquid over high heat for 4 to 5 minutes or until it thickens up a touch more.

Serve the lamb shanks with optional risotto and pour some of the sauce over the top.

Stove top: Return shanks, bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.

Inspired by the region of Liguria, Chef Michael Bonacini prepares a soft, flavourful chickpea flatbread called Farinata, that he tops with aromatic rosemary and crispy shallots.

Serves 4-6

gustotv.com/recipes

INGREDIENTS
2 ½ cups (590 ml) chickpea flour
1 ¾ (420 ml) cups water
3 shallots, sliced finely
¼ cup (60 ml) olive oil, plus 2 tablespoons (30 ml)
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) ground black pepper
2 tablespoons (30 ml) rosemary leaves

INSTRUCTIONS
In a large bowl, gradually add water to chickpea flour, whisking continuously until batter is smooth and thin. Set batter aside to stand for 6 hours or up to overnight.

When batter has finished resting, in a small pan over medium heat, fry shallots in 2 tablespoons (30 ml) of olive oil until golden brown. Remove from heat.

Position rack in middle of the oven. Preheat oven to 450 F (230 C). Place a cast iron skillet in oven to heat up.

Carefully remove skillet from oven when hot. Pour ¼ cup (60 ml) olive oil into skillet and swirl to coat the bottom.

Remove and discard any foam that has formed on the top of the batter. Add salt and ground black pepper and whisk batter to combine. Pour batter into skillet.

Working quickly, scatter fried shallots and rosemary on top of batter. Carefully transfer hot cast iron skillet back into oven and bake for 10-15 minutes or until bread is golden brown and set.

Let flatbread cool slightly before slicing.

On the Abruzzo episode of Bonacini’s Italy, chef Michael prepares a protein commonly found in Abruzzo’s mountainous region: Lamb with Cheese and Egg. Cooked here with delicious mixture of egg and Pecorino, the Italian name for the dish is ‘Agnello Cacio e Uova’. The dish is satisfyingly simple, while somehow managing to also be uber-decadent and packed with flavor!

Serves 4

gustotv.com/recipes

INGREDIENTS
2 pounds (907 grams) lamb meat, cut into cubes
1/3 cup (80 ml) flour
2 tablespoons (30 ml) olive oil
1 onion, thinly sliced
½ cup (120 ml) white wine
1 tablespoon (15 ml) chopped rosemary
1 cup (240 ml) chicken stock
½ teaspoon (2.5 ml) salt
¼ teaspoon (1.25 ml) pepper
4 eggs
1 cup (240 ml) grated pecorino
1 tablespoon (15 ml) chopped flat-leaf parsley

INSTRUCTIONS
Heat oil in a large skillet over high heat.

Dredge the lamb cubes in flour, then sear on all sides until evenly browned. Remove from skillet and set aside.

Lower heat to medium low and add onion, cooking 1-2 minutes, until soft.

Add the white wine and bring to a boil, scraping up any stuck bits. Reduce.

Return the lamb to the skillet and add the rosemary, chicken stock, and season with salt and pepper. Bring to a simmer. [and cover]

Continue cooking for 3-4 hours, until the lamb is tender. [add more stock if sauce gets too thick]

Drain and reserve the excess cooking liquid, leaving the solids in the skillet.

In a bowl, mix together the eggs, pecorino, and some of the parsley.

Pour the egg mixture into the skillet with the lamb and cook, stirring, until the egg is firm.

Remove to a plate, garnish with parsley, and drizzle with reserved cooking liquid to finish. Serve hot.

Roast Chicken With Peppers and Olives always feels celebratory; indeed, a roast chicken always is celebratory. The vibrantly colored and intensely flavored vegetables that are cooked alongside here seem only to underline this, offering their own brightness and brio, sunny in taste as well as mood.

Serves 4-6

nigella.com

INGREDIENTS
1 chicken (approximately 3 lb preferably organic)
1 unwaxed lemon (cut in half)
4 sprigs fresh rosemary
3 leeks (washed and trimmed)
2 red bell peppers
1 orange bell pepper
1 yellow bell pepper
⅔ cup pitted dry-packed black olives
¼ cup olive oil
kosher salt (to taste)
black pepper (to taste)

INSTRUCTIONS
Preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF. Untruss the chicken, sit it in a roasting tin and put the lemon halves and 2 of the rosemary sprigs into the chicken’s cavity.

Cut each leek into 3 logs, then slice lengthways and add to the tin. Now, remove the core and seeds of the peppers and slice them into strips, following their natural curves and ridges, and add these to the tin. Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some sea salt flakes and freshly ground pepper, to taste, and, using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil and make sure everything’s well mixed up.

Sprinkle some sea salt flakes over the chicken and put it in the oven for about 1–1¼ hours, by which time the chicken should be cooked through, and its juices running clear when you cut into the flesh with a small sharp knife at the thickest part of the thigh joint. The vegetables should be tender by now, too, and some of the leeks will be a scorched light-brown in parts.

Remove the chicken to a carving board and, while it rests (for about 10 minutes), pop the pan of veg back in the oven, switching the oven off as you do so.

Cut the chicken up chunkily, transferring the pieces to a large warmed platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highly flavoured juices that have collected in the pan.

Skillet Roasted Lemon Chicken is prepared in an iron skillet with the backbone removed. An Ina Garten recipe.

Serves 3-4

foodnetwork.com

INGREDIENTS
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4-inch thick
1 yellow onion, halved and sliced 1/4-inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
1 fresh rosemary sprig
Juice of 1 lemon

INSTRUCTIONS
Preheat the oven to 450 degrees F.

Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.

Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.

Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.

Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.

Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.

Chef Michael Bonacini knows that in Liguria, they love their fish, and no fish dish more so than this salt-crusted snapper! The salt dome ensures the fish is perfectly seasoned and stays moist as it bakes, making it a show-stopper at any dinner party.

Serves 2-4

gustotv.com/recipes

INGREDIENTS
1x 2 ½ – 3 pound (1.13-1.36 kg) snapper, cleaned and scaled
2 tablespoons (30 ml) olive oil, plus more for serving
½ teaspoon (2.5 ml) ground black pepper
2 sprigs rosemary
2 sprigs oregano
3 sprigs parsley
2 cloves garlic, thinly sliced
6 cups (1.4 L) coarse sea salt
4 egg whites
Zest of 1 lemon
1 lemon, cut into wedges

INSTRUCTIONS
Preheat oven to 350 F (175 C).

Rinse the fish under cold running water and pat dry with paper towels, inside and out.

Rub the exterior and interior of the fish with olive oil. Fill the cavity of the fish with rosemary, oregano, parsley, thinly sliced garlic, and ground black pepper.

Whip egg whites to stiff peaks. Fold egg whites and lemon zest in with salt. The mixture should have the consistency of wet sand.

On a baking sheet lined with tinfoil, form a layer of salt with about half of the salt mixture. Place fish on top of bed of salt and cover with the remaining salt mixture. Pat the salt down and shape firmly around the fish. Bake fish for 40-45 minutes.

Let fish sit for 10 minutes before cracking salt cast with fork. Remove fillets of fish, drizzle with olive oil, and serve with fresh lemon wedges.