This dish is a post-workout go-to for Cathal Armstrong, chef at Restaurant Eve in Alexandria, Virginia: He preps the ingredients in advance so that when he gets home from the gym, he can quickly make the sauce while the pasta is boiling. Armstrong likes the pasta with asparagus, spinach and bell pepper but says any vegetables will do. Slideshow: More Pasta Recipes Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
Chef Cathal Armstrong of Restaurant Eve in Alexandria, Virginia, ate fish every Friday when he was growing up Catholic in Dublin. He has since reinterpreted dishes his parents prepared. This particular recipe is supereasy: He pan-fries whole branzino, bones and all, which helps keep the fish moist while crisping the skin. Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
“My wife, Meshelle, is Filipino, and her grandma is always cooking food for us,” says Cathal Armstrong, chef at Restaurant Eve in Alexandria, Virginia. His version of this quintessential Filipino dish is extra-tangy thanks to the generous amount of cider vinegar. To ensure that all the chicken pieces finish cooking at the same time, halve each breast and separate the wings from the drumettes. Slideshow: More Chicken Recipes Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
"The dish is rich in texture and full of healthy goodness," chef Cathal Armstrong says about this hearty vegetable stew. Armstrong adds heft to the coconut milk broth with quick-cooking fingerling potatoes, and subtle heat with harissa, a Tunisian chile paste. Slideshow: More Hearty Stew RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.
This incredibly speedy recipe is from chef Cathal Armstong’s wonderful cookbook, My Irish Table. The mussels are steamed in butter and lemon juice with shallots and bay leaves, forming a flavorful broth. Be sure to serve them with crusty bread. Slideshow: Mussels Recipes