Diane Hyman, co-owner of The Trolley Stop, created this recipe with family friend Dotty Baker. Hyman adds seasoned salt and onion salt to her dish.
Fast food doesn't have to mean bad food. This quick pasta dish combines a can of chickpeas, sometimes called ceci beans, with tiny pasta to create a hearty and satisfying meal. It's one of many regional variations of the Italian comfort food pasta e fagioli (known as pasta fazool). This particular recipe traveled from the Basilicata region of Italy to America with my maternal grandfather, George Fanelli. My grandmother, an Irish woman with the moniker Nelly Kelly Fanelli, mastered the dish that my mother, thankfully, recorded for posterity.
This rich, satisfying vegetable stew celebrates the first vegetables of spring—artichokes, leeks, carrots and peas. For a truly indulgent flair, omit the butter at the end and drizzle each serving with a little truffle oil.
This cheesy baked dish, packed with spinach and flavored with tasty sun-dried tomatoes, is a great alternative to traditional pizza.
Eggplant takes on a delicious, slightly smoky flavor when roasted in a hot oven. Sprinkled with fresh lemon juice and salt, this version is great match for any fish dish. Try it with the Italian-Style Tofu Bake recipe.
Cacciatore means “hunter-style.”
This light and satisfying soup highlights the earthy flavor of the greens.
1 cup long-grain white rice or basmati rice
6 tablespoons butter
1 onion, finely chopped
Salt and pepper, to taste
1 1/4 pounds spinach leaves, stemmed and coarsely chopped