Tarragon was made for chicken and mushrooms. Its muted aniseed flavour is somehow both bold and gentle; the sponginess of the mushrooms just soaks up the tarragon and their earthiness marries with it beautifully. The second wonder of this dish is its simplicity – just throw everything into the pan, place the chicken on top and roast.
Chicken pot pie is one of the most classic comfort foods there is. The thing with pot pie, though, is the crust is complicated and can get soggy easily. This version uses tots as the crust, so it’s easy to make and will be super crispy every time. You can make this in a large baking pan, but I like to use individual baking dishes so my guests can dig into their own little pies.
This is easily a meal in itself.
Heat oil in a 6-qt. saucepan over medium-high. Add celery, carrot, onion, and rosemary and cook until soft, 8–10 minutes. Add stock and chickpeas and simmer for 5 minutes. Remove half of chickpeas and purée until smooth; return chickpeas to pan. Add pasta and cook until al dente, 10 minutes. Season with salt and pepper. Serve with parsley and Parmigiano sprinkled on top.
1. Toast the anise seeds in a small frying pan over medium heat until fragrant, about 2 minutes. Transfer to a spice grinder and coarsely grind.
In a large pot, combine the chicken, onions, yam, fennel, dill, and wine, and season with salt and pepper. Add enough cold water to cover. Place over high heat and bring to a simmer, then reduce the heat to medium-low. Cover and cook until the vegetables break up easily with a fork, 1 1/2-2 hours.
Bone broth is a wonderful way to nourish and heal your digestive tract and energize your body.
Soba noodles are classically made with 100 percent buckwheat flour, and those are the ones I seek out whenever possible.
From the court of the Bentivoglio family in Bologna during the 1600s comes this recipe for hot chocolate. Their cook, Giuseppe Lamma, was responding to the fashion of the day in writing a recipe for processing the cocoa bean along with his own rendition of the drink, chocolate (the candy was still far off). Some historians claim Italians taught the art of chocolate making to the French and English in the 1700s. Another logical explanation is all the Spanish connections with those countries through diplomacy, noble marriages and alliances. After all, it was the Spanish who brought chocolate to Europe from the Americas, and they adopted chocolate drinking with great enthusiasm.
This is a simple preparation, but because the butter and lemon enrich the sauce, it’s satisfying during the cold, winter months.