Nancy Harmon Jenkins

A writer goes in search of bitter honey and other specialties of Sardinia, an island so isolated it calls the rest of Italy "The Continent."
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Food Court
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The European Union has judged hundreds of traditional foods to be national treasures. Here's why cooks are celebrating.
Olive Oil
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the good fat; Tuscan-Style Sautéed Spinach
In France, an American barge captain and cook teaches guests how to navigate life as the locals do.
Louis-Albert De Broglie rules a tomato kingdom: He grows 514 varieties at his château-hotel in France. A few of the most worthy appear at an extraordinary dinner party in his greenhouse.
This quintessential Sardinian comfort food, pane frattàu, is made with thin, crisp Sardinian flat bread called pane carasau, which is available at specialty food shops and Italian markets. The bread is moistened and then layered with tomato sauce to create a lasagna-like dish that 's topped with fried eggs—perfect for a late-night supper. If you can't find pane carasau, use very thin lavash and oak it briefly in the stock. Great Comfort Food Recipes
Tuscan-Style Sautéed Spinach
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One of the best and simplest ways to prepare greens is to boil or steam them until almost cooked, then sauté them in olive oil with garlic.Plus: More Vegetable Recipes and Tips
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Tahini Sauce
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Tahini sauce always accompanies falafel; it's also traditional for dressing simple plates of fried, broiled, or roasted fish. The sauce lends a platter of steamed or roasted vegetables a spark of flavor and richness they might lack on their own.
There are many explanations for the name of this pasta, which means "strangle the priest": Nancy Harmon Jenkins's favorite claims that the pasta was meant to fill the priest to the choking point at Sunday lunch so he wouldn't overindulge on the roast that followed. It's very difficult to cook this pasta to the perfect al dente stage: some parts will be underdone, while others will be quite soft. Fast Weekday Pastas
Tuscan-Style Sautéed Spinach
Rating: Unrated
New!
One of the best and simplest ways to prepare greens is to boil or steam them until almost cooked, then sauté them in olive oil with garlic.Plus: More Vegetable Recipes and Tips
Tahini Sauce
Rating: Unrated
New!
Tahini sauce always accompanies falafel; it's also traditional for dressing simple plates of fried, broiled, or roasted fish. The sauce lends a platter of steamed or roasted vegetables a spark of flavor and richness they might lack on their own.
There are many explanations for the name of this pasta, which means "strangle the priest": Nancy Harmon Jenkins's favorite claims that the pasta was meant to fill the priest to the choking point at Sunday lunch so he wouldn't overindulge on the roast that followed. It's very difficult to cook this pasta to the perfect al dente stage: some parts will be underdone, while others will be quite soft. Fast Weekday Pastas
Spicy Slow-Cooked Green Beans
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This is a delicious simplification of Ftima Mahjoub's stew of fresh favas and artichokes. Slow cooking the parsley, spinach and green beans creates a meltingly tender texture.Plus: More Vegetable Recipes and Tips
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This is one of those quick dishes you can make with what you probably have on hand. It's healthy as it is with all that parsley (an excellent source of Vitamins A and C), but you can boost your greens by adding a vegetable, such as broccoli or rapini, to the pasta cooking water, about three minutes before the pasta is done. Drain the pasta and greens together then return to the pot, pour the sauce on top and continue as directed.Plus: Pasta Recipes and Tips
Jam Crostata
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Try making this tart with two jams of contrasting flavors and colors, one on each side of the tart. Beautiful Desserts
Eggplant-Yogurt Sauce
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This chunky sauce is delicious with kibbe; if the eggplant is finely chopped, the sauce becomes a tasty dip for raw vegetables, toasted pitas or crackers.Plus: More Appetizer Recipes and Tips
If you're in need of a quick and stunning appetizer, this simple crostini will not disappoint. Seasoned lentials and olives spread across a crispy crostini bread will satisfy all of your hungry guests. Fast Hors d'Oeuvres
Creamy Garlic Soup
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Meals in Gascony always begin with soup, Kate Hill says, and this is one of her favorites. Be sure to use the plumpest, freshest garlic you can find.Plus: More Soup Recipes and Tips