This easy, summery recipe uses pesto and the heat of jalapeños to makes a rock star out of simple chicken wings.
This recipe is all about highlighting the natural flavors of really good ingredients. Good olive oil, fresh lemon juice, and the essential oils of freshly chopped herbs infuse the chicken legs, which are then grilled, topped with fresh basil leaves and mozzarella, and finished off quickly in the broiler. Easy, delicious, and a perfect summer recipe that won’t heat up your kitchen!
Celebrate the freshness of seasonal herbs and produce with this simple, flexible recipe! The acidity from the wine and the fresh, subtle flavors of the herbs gives it a real depth of flavor and the lightness of the final dish make it appetizing even in hot weather.
The ingredients you can use to make pesto are plentiful and diverse. I use dill here, but you could also make pesto out of those carrot tops that you would normally throw away. Nettle—foraged from your own yard perhaps—also makes a fine pesto. You can use walnuts or pistachios instead of the usual pine nuts. Whatever you enjoy or have on hand will do! And best of all, it freezes well, so you can save some for later!
Chicken Florentine is a beloved dish of crispy, cheesy chicken nestled on a bed of spinach and topped with a lush sauce. But did you know that the popularity of the Florentine style of cuisine originates with the notorious Catherine d’Medici, who brought a taste for elegance (and spinach) with her into the French court of King Henri II?
Healthier and more filling than pasta, the tender, toothsome squid mimics perfect al dente noodles, and swims blithely in a creamy carbonara sauce. It’s tentacular spectacular.