Entries in recipe (3)


We Make Lidia Bastianich's Goulash

With the unseasonably warm weather this week, we've almost forgotten the cold winter that waits around the corner. No matter. As summer turned to fall, and September to October, a familiar chill started to surface. Seventy degree days became fifty degree days, and that, according to us, is the perfect time to test cold weather recipes. So as we dust off sweaters and start wearing pajamas to bed, let's also get the oven on, rearrange the kitchen, and make way for braises, stews, roasts, dark beer, red wine, squash, pumpkins, gords of all shapes and sizes, cauliflower, cardoons, brussel sprouts, and the bounty of other veggies that turn a cold shoulder to freezing soil.

After the fun and success we had with Lidia Bastianich's Malloreddus al Ragu, we thought we'd try another recipe of her's: Goulash. The dish is centuries-old, and of Hungarian origin, but is enjoyed in Friuli because the region was once part of Austro-Hungarian Empire. Because of this eastern European influence, Friuli is the only region in Italy where you'll find paprika, and that's what gives this dish its unique, signature smokiness.

We made the recipe last week, when it still felt like fall, and highly recommend you do the same when it gets cold out again. It's cheap, easy, and deeply satisfying. Here's what you'll need.

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We Make Andre Soltner's Alsatian Stew

We had such a blast with our last recipe post we wanted to bring you another. So here's an old Alsatian stew called baeckeoffe inspired by an André Soltner recipe. Soltner, a native of Alsace, came to New York in 1961 and ran the kitchen at Lutèce for 34 years. The Midtown East beacon of nouvelle cuisine closed its doors in 2004, but the recipe lives on.

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We Make Lidia Bastianich's Malloreddus al Ragu

Lidia Bastianich makes extraordinarily delectable pastas. A lot of her recipes are rooted in her Istrian heritage, but many come from other parts of Italy. Malloreddus with sausage ragu is an example of the latter. The dish comes from the island of Sardinia off the west coast of Italy. We made it the other day and had such luck we decided to make it again and take pictures along the way. Lidia's malloreddus recipe in this case calls for saffron, but the dish can easily be made without. If you didn't want to make the semolina-based pasta from scratch, you could sub in orecchiette or mezze rigatoni, but that wouldn't be nearly as fun.

Pictures are after the recipe. Buon appetito.


2 tbsp olive oil

2 cloves garlic, finely chopped

1 medium onion, diced

1 32oz can whole peeled tomoatoes

6 sweet Italian sausage links, removed from casing

1/2 cup white wine


salt, pepper, chili flake to taste



1 cup semolina flour

1/2 cup (will vary) water

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