A medieval fastness above the Mar Tirreno, Guardia Piemontese is a thirteenth-century village raised up by a band of French-descended, Waldensian heretics in flight from papal justice. Pursued into the pathlessness of Calabria, they resisted the Church’s soldiers then and again and again. Two hundred years had passed when, flush with the dramas of the inquisizione, Pius V dispatched a brigade up into their serene agrarian midst, calling for, in the names of Christ and the Holy Ghost, their massacre. Those few who escaped the flailing of the Church’s swords stayed. And those who were born of them stay, still, speaking a Provencale dialect and celebrating the traditions of French country life, gentling their patch of the earth as though time was a stranger. Too, they are true to their own and simple gastronomic heritage, having obliged no transfusion of the coarser Calabrian kitchen. Here follows a thick mountain soup, so like a Béarnais garbure (a thick cabbage soup from Béarn) even to the blessing of its last smudges with red wine as the French are wont to do à la faire chabrot—pouring a few drops of red wine into the last spoonful of soup, stirring it up and getting every last drop as both a blessing to the cook and a thank-you to God.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.