cooking.nytimes.com
Pasta With Anchovies, Garlic, Chiles and Kale Recipe
If you don’t have an after-work, go-to pasta dish, this may fill the void The backbone of flavor comes from pantry staples — a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.
pasta, olive oil, chile, fat, capers, anchovy filets, kale
cooking.nytimes.com
Tournedos Rossini Recipe
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, “tournedos Rossini” does the trick As a culinary undertaking, they are simultaneously simple and sybaritic Toast two buttered spheres of bread
filets, water, truffle, truffles, butter, vegetable oil, french bread, foie gras, madeira