Sconty empire

  Chicken Alfredo Time: 55 minutes  The Roman dish fettuccine Alfredo has a distant American cousin called chicken Alfredo. Only a few simple ingredients were used to make the original recipe, which Alfredo Di Lelio invented in 1908: creamy, delicious butter, Parmigiano-Reggiano, and pasta water.  INGREDIENTS Yield : 6 servings 10tablespoons unsalted butter 2large boneless skinless chicken breasts (1 pound total), patted dry Kosher salt (such as Diamond Crystal) and black pepper 2tablespoons extra-virgin olive oil 1pound fettuccine, linguine or spaghetti 1½cups heavy cream 6ounces (about 2 cups) freshly grated Parmigiano-Reggiano Fresh nutmeg, for grating (optional) Fresh chopped parsley, for serving (optional). PREPARATION for Chicken Alfredo Step 1 Take the butter out of the fridge, cut it into 10 tablespoons and set aside. Season both sides of the chicken breasts well with salt (about 2½ teaspoons total) and pepper. Bring a large pot of well-salted water to a boil...

  Linguine With Lemon Sauce This recipe's simplicity is what gives it its beauty. All you need is pasta, a lemon, some butter, a lot of heavy cream, and some of the best Parmesan you can find. INGREDIENTS Yield: 4 servings 2tablespoons butter 1tablespoon freshly grated lemon zest, plus more for serving ½pound fresh or dried linguine 4tablespoons heavy cream 2tablespoons freshly squeezed lemon juice 2tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side. PREPARATION  For  Linguine With Lemon Sauce Step 1 Bring a pot of salted water to boil. Step 2 Heat the butter in a skillet and add the lemon zest. Step 3 Drop the linguine into the boiling water. Cook pasta according to package directions. Drain. Step 4 Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side. TIP If fresh linguine is purchased in 9-...

  SUSHI BAKE Time 1 hour 40 minutes The basic components of the well-known sushi roll are piled in a casserole dish called a sushi bake before being baked to create a simple comfort food. This recipe calls for imitation crab, but you can also use genuine crab meat, cooked tuna or salmon, or equal amounts of those things in this dish.  INGREDIENTS  FOR  SUSHI BAKE Yield : 6 servings ½cup (4 ounces) cream cheese 1½cups sushi or Calrose rice ¼cup rice vinegar 1½tablespoons granulated sugar 1teaspoon kosher salt (such as Diamond Crystal) Toasted sesame oil, for greasing 1pound imitation crab, thawed if frozen, finely chopped ½cup plus ⅓ cup Kewpie mayonnaise, or regular mayonnaise Sriracha, to taste (optional) ⅓cup furikake rice seasoning Chopped scallions, for topping (optional) Diced avocado, sliced cucumber, nori sheets (cut into 3-inch squares) and unagi sauce, for serving (optional) PREPARATION STEPS FOR SUSHI BAKE Step 1 Place the cream cheese in a large mixing bow...

 Celery Salad With Apples and Blue Cheese Time: 20 minutes  Celery is likely at its best in salad: its flavor is at its most vibrant, and its crunch is unapologetic. Celery root compliments the chopped stalks, apples lend sweetness, and blue cheese, celery's traditional companion, adds a punch. This salad is flavorful enough to stand on its own, but not so much that it clashes with other dishes. The crisp salad ingredients are tough enough to keep stable if refrigerated overnight, making celery salad a pleasant addition to the Thanksgiving meal. INGREDIENTS Yield : 8 servings 5tablespoons extra-virgin olive oil ¼cup finely chopped shallot 4teaspoons coarse mustard 1teaspoon finely grated fresh lemon zest, plus 4 teaspoons lemon juice (from 1 lemon) 1teaspoon granulated sugar Kosher salt and freshly ground black pepper 1head celery, trimmed, stalks peeled and thinly sliced on the diagonal, leaves reserved 2tart red apples, such as Pink Lady 1small celery root (about 12 ounces) ...

  Coconut-Dill Salmon With Green Beans and Corn Time : 40 minutes  A fillet of salmon is foil-wrapped and placed on a hot grill to steam in its own juices after being bathed in a fragrant mixture of coconut cream, lemon, and dill. The fish is served with a light salad of fresh corn, tomatoes, green beans, and a sprinkling of feathery dill. The outcome, either warm or cold, is an excellent low-lift dish for a large gathering or a supper that can be prepared ahead of time. INGREDIENTS Yield : 6 to 8 servings 1(2-pound) salmon fillet (skin on or off) 2tablespoons plus 1 teaspoon olive oil Coarse kosher salt (such as Morton) and black pepper 1cup unsweetened coconut cream or coconut milk 2tablespoons dark brown sugar 1tablespoon sherry vinegar 1teaspoon Dijon mustard 1lemon 1cup chopped fresh dill 8ounces green beans, trimmed and halved crosswise 1cup fresh corn kernels (from 1 to 2 ears corn) 1pint cherry tomatoes, lightly crushed open or sliced into halves PREPARATION Step 1 Hea...

 Sabich Bowls Time :45 minutes  Fried eggplant is packed into pitas and topped with sliced hard-boiled eggs, chopped tomato-cucumber salad, pickles, tahini sauce, and occasionally shredded cabbage in the traditional Israeli sandwich known as a sabich. With this easy evening recipe, the well-known sandwich is transformed into a single-bowl supper that is cooked on a sheet pan. When cooked side by side, the chickpeas become golden and crispy while the eggplant turns delicate and creamy. A portion of the canned chickpeas is used in the roast, while the remaining beans are transformed into a rich, garlicky tahini sauce. In this dish, the eggplant combination is placed on top of rice, but bulgur, farro, and quinoa are just a few other grains that might be substituted. INGREDIENTS Yield : 4 servings 1½pounds Italian eggplant (1 large), cut into 1-inch cubes (8 cups) Kosher salt and black pepper ½cup extra-virgin olive oil 1(15-ounce) can chickpeas, rinsed ¼cup tahini 3tablespoons le...

  Grand Green Aioli TIME : 15 minutes  "Le grand aioli" is a traditional Provençal dish made out of steamed seafood, vegetables, and a creamy, lemony aioli for dipping. Here, fresh parsley gives the sauce a bright color. In order to keep it vegetarian, this summertime dish includes a vibrant combination of crunchy veggies, crisp lettuces, and steamed, nutty edamame. However, dipping options like poached shrimp, rotisserie chicken, canned tuna, and hard-boiled eggs are all welcome. This dish is ideal for a festive gathering or a stress-free evening dinner because it only requires a brief boil. Aioli leftovers make a fantastic sandwich spread and a flexible dressing for pasta salad or roasted potatoes. INGREDIENTS Yield : 4 servings FOR THE VEGETABLES Kosher salt 1pound frozen edamame in pods 2½pounds vegetables, such as trimmed green beans or haricots verts, snap peas, asparagus, radishes, bell peppers (cut into strips), carrots or cucumbers (cut into sticks), fennel (cut into...