Wholesome and nutty in flavor, barley makes a superb alternative to arborio rice when making risotto, since it’s a grain that’s naturally plump and chewy when cooked. Make sure to use pearl barley, not hulled barley, since it cooks much faster and is more tender.
Brightened by apple cider vinegar and tomatoes, our bacon jam adds sweet, tart and smoky flavors to countless dishes. We like this condiment spread on toast and served with an egg, layered into a grilled cheese sandwich or spooned on goat-cheese topped crostini.
Chef Phil Jones from Slow Food Detroit (Not actual photo)
Eugenia Bone’s Aunt recipe. Lemon juice may be a substitute for lemon extract; vanilla was used instead.
Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese and salumi, or for lunch with a green salad.
Frittatas are just about one of the easiest, nutrient-dense meals you can make….and they can be whipped up in minutes!
There are as many variations of empanadas as there are cooks in Argentina. After years of perfecting her method, Gaby Melian, BA Test Kitchen Manager, prefers the empanadas baked, not fried, and the addition of green olives and raisins in the filling is essential.
The comfort in this southern Italian dish, Apulian Chickpea Pasta, is off the charts!
Lemon? Check. Crispy skin? The delicious smell of fresh herbs as the bird roasts? Easy enough to make on a weeknight? Check, check, and check again
