Posted by Anna Mintz on September 18th, 2014
On weeknights, we’re always looking for delicious meals that are fast, full of flavor, and easy to shop for (and clean up after!). You can literally toss this sophisticated salad from Giada: A Digital Weekly together in about 10 minutes, and — bonus! — leftovers are perfect to pack along for lunch.
Posted by Anna Mintz on September 16th, 2014
The institutional Soviet beef stroganoff could be a scary affair of tough beef that refused to soften even after hours of simmering. This modern adaptation from Anya Von Bremzen’s Mastering the Art of Soviet Cooking, in contrast, is a thing of great beauty, the beef flash-seared as to remain pink inside, then finished in a quick fragrant sauce of crème fraiche and dusky wild mushrooms. For a zakuski party, you can serve it on toasted sourdough rye (a kind of Slavic bruschetta), but it’s also delicious as a proper main course, with kasha, mashed potatoes, or egg noodles.
Posted by Anna Mintz on September 11th, 2014
One of the most popular first courses at Giada’s Las Vegas restaurant, these juicy meatballs work equally well as a canapé, served atop pasta, or in a sandwich. Get the recipe from this week’s issue of Giada: A Digital Weekly, below.
Posted by Daniel Wikey on September 10th, 2014
Posted by Daniel Wikey on September 7th, 2014
Think Indian food requires hours of grinding spices, marinating meats, and slaving away in a hot kitchen? You’re wrong.